Ingredients:

• 2 large ripe tomatoes, sliced


• 1 avocado, mashed


• 4 large lettuce leaves


• 4 slices of your favorite raw vegan bread such as sprouted grain or dehydrated flaxseed bread


• 1 tablespoon lemon juice


• Salt and pepper to taste

Instructions:

On each piece of bread, spread mashed avocado out evenly

Cover the avocado spread with a lettuce leaf

Put tomato slices on top of the lettuce

Add salt and pepper to the tomatoes and squeeze some lemon juice over them

Add another slice of bread on top to make a sandwich

Serve the sandwich right away after cutting it in half

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/4 tsp salt


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 1 tsp vanilla extract


• 1/2 cup whole milk


• 1/2 cup maraschino cherries, chopped


• 1/4 cup maraschino cherry juice


• 1/2 cup chopped fresh cherries optional, for extra flavor


• For the Cherry Frosting:


• 1/2 cup unsalted butter, softened


• 2 cups powdered sugar


• 2 tbsp maraschino cherry juice


• 1/2 tsp almond extract


• Red food coloring optional, for color

Instructions:

Warm up the oven to 350F 175C and put cupcake liners in a muffin tin

Whisk the flour, baking powder, and salt together in a bowl

Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Adding the dry ingredients to the wet ones one at a time, starting with the dry and ending with the milk

Add the chopped maraschino cherries, maraschino cherry juice, and fresh cherries if you want

Fill each cupcake liner about two thirds of the way to the top with batter

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down

Put the softened butter in a different bowl and beat it until it's smooth

Slowly add the powdered sugar, maraschino cherry juice, and almond extract

Beat the mixture until it is well mixed and fluffy

If you want the frosting to be pink, you can add a few drops of red food coloring

Cover the cupcakes with the cherry frosting once they are completely cool

If you want, you can decorate with more maraschino cherries or cherry slices

Serve and have fun!

Ingredients:

• 50ml peach-infused gin


• 100ml tonic water


• Fresh peach slices for garnish


• Ice cubes

Instructions:

Fill a glass with ice cubes

Pour in the peach-infused gin

Top up with tonic water

Stir gently to combine

Garnish with fresh peach slices

Serve and enjoy!

Ingredients:

• 2 lbs chicken wings


• 1/4 cup hot sauce


• 2 tbsp coconut oil, melted


• 1 tbsp apple cider vinegar


• 1 tsp garlic powder


• 1 tsp onion powder


• Salt and pepper, to taste


• Fresh parsley, for garnish optional

Instructions:

Set oven temperature to 400F 200C

Mix hot sauce, apple cider vinegar, melted coconut oil, onion and garlic powders, salt, and pepper in a big bowl

Toss the chicken wings in the bowl until they are coated all over

Arrange the chicken wings on a parchment paper-lined baking sheet

Bake for 45 to 50 minutes, or until the chicken is crispy and cooked through, in a preheated oven

If desired, garnish with fresh parsley right before serving

Ingredients:

• 1 cup shelled pistachios, finely ground


• 1/2 cup granulated sugar


• 1/4 teaspoon salt


• 1 large egg white


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon almond extract


• 1/4 cup chopped pistachios for coating

Instructions:

Preheat the oven to 325F 160C

Line a baking sheet with parchment paper

In a mixing bowl, combine the finely ground pistachios, sugar, and salt

In a separate bowl, beat the egg white until stiff peaks form

Gently fold the beaten egg white into the pistachio mixture until well combined

Add vanilla and almond extracts, mix until incorporated

Shape the dough into small balls and roll them in the chopped pistachios to coat

Place the coated balls onto the prepared baking sheet, spacing them apart

Flatten each ball slightly with the back of a spoon

Bake for 12-15 minutes, or until the edges are lightly golden

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Ingredients:

• 1 bottle white wine


• 1 cup sliced strawberries


• 1 cup sliced peaches


• 1 cup sliced oranges


• 1/4 cup brandy


• 2 tablespoons sugar


• 2 cups sparkling water


• Ice cubes

Instructions:

Put white wine, sliced strawberries, peaches, and oranges in a large pitcher

Mix the sugar and brandy together until the sugar is gone

Put it in the fridge for at least two hours to let the flavors mix

As you're about to serve, add ice cubes and sparkling water

Pour into glasses, and if you want, decorate with more fruit slices

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/2 cup cold unsalted butter, cubed


• 1/4 cup granulated sugar


• 1/4 teaspoon salt


• 1/4 cup ice water


• 2 cups fresh raspberries


• 2 cups chopped rhubarb


• 1/2 cup granulated sugar


• 2 tablespoons cornstarch


• 1 tablespoon lemon juice


• Zest of 1 lemon


• 1 1/2 cups buttermilk


• 1 cup heavy cream


• 3/4 cup granulated sugar


• 1 tablespoon lemon zest


• Pinch of salt

Instructions:

Warm the oven up to 190C 375F

Pulse the flour, butter, sugar, and salt together in a food processor until the mixture looks like big crumbs

Add ice water little by little and pulse until dough forms

Press the dough into a tart pan and cut off any extra

Use a fork to make holes in the bottom

Put it away for 30 minutes

Put rhubarb, sugar, cornstarch, lemon juice, and zest in a bowl and toss them together

Cover the tart crust with the fruit mixture

Put it in the oven for 40 to 45 minutes, or until the filling is bubbly and the crust is golden

Wait until it's cool to cut it

Mix buttermilk, heavy cream, sugar, lemon zest, and salt in a bowl until well mixed

Move to an ice cream maker and churn according to the directions on the machine's box

Move the ice cream to a container and freeze it until it gets firm

Lemon buttermilk ice cream should be served with raspberry rhubarb tart slices

Ingredients:

• 1 medium cauliflower, cut into florets


• 1 onion, finely chopped


• 3 tomatoes, pureed


• 1/2 cup cashews, soaked in water


• 1/2 cup coconut milk


• 1 tablespoon ginger-garlic paste


• 1 tablespoon garam masala


• 1 teaspoon turmeric powder


• 1 teaspoon cumin seeds


• 1 teaspoon coriander powder


• 1/2 teaspoon red chili powder


• Salt, to taste


• Fresh cilantro, for garnish

Instructions:

Turn on the Instant Pot and select the saut function

Add cumin seeds and let them splutter

Add onions and saut until golden brown

Add ginger-garlic paste and saut for another minute

Add tomato puree, garam masala, turmeric powder, coriander powder, red chili powder, and salt

Mix well

Add cauliflower florets and mix until they are coated with the spice mixture

Add soaked cashews and coconut milk

Stir well

Close the Instant Pot lid and set the vent to sealing position

Pressure cook on high for 3 minutes

Let the pressure release naturally for 5 minutes, then manually release any remaining pressure

Open the lid and garnish with fresh cilantro

Serve hot with rice or bread

Ingredients:

• 2 cups cooked chicken, shredded or diced


• 1/2 cup mayonnaise


• 2 tablespoons plain Greek yogurt


• 1 tablespoon curry powder


• 1/4 cup chopped celery


• 1/4 cup chopped red onion


• 1/4 cup raisins


• Salt and pepper to taste


• 8 slices bread of your choice


• Lettuce leaves optional

Instructions:

Put the cooked chicken, mayonnaise, Greek yogurt, curry powder, celery, red onion, and raisins in a bowl

Well mix until all the ingredients are mixed together evenly

Add salt and pepper to taste, and change the flavors as needed

If you want, you can toast the bread slices

Cover 4 pieces of bread with the curry chicken salad mix

Add lettuce leaves on top if you want to

Put the rest of the bread slices on top to make sandwiches

Cut the sandwiches in half across the middle and serve

Have fun with your tasty Curry Chicken Salad Sandwiches!

Ingredients:

• Assorted fruits e


• g


• , strawberries, grapes, pineapple, watermelon, mango


• Cheese cubes optional


• Crackers or bread optional


• Honey or maple syrup for drizzling optional


• Wine e


• g


• , Chardonnay, Ros, Prosecco

Instructions:

Cut the fruits into bite-sized pieces or slices after washing and getting them ready

Place the fruits on a platter, making room for the wine glass

Put cheese cubes on the platter next to the fruits if you're having cheese

If you want, you can add crackers or bread

You can add more sweetness to the fruits by drizzling honey or maple syrup over them

Put wine in a wine glass and set it on the platter

Enjoy the fruit platter with a glass of wine