Vegan Lemon Meringue

To make light and fluffy meringue peaks, this vegan meringue recipe uses aquafaba, which is the liquid from canned chickpeas. Adding lemon juice gives it a refreshing citrus taste.

Ingredients:

• 1 can chickpea brine aquafaba
• 1 cup granulated sugar
• 1 teaspoon lemon juice

Instructions:

Preheat oven to 200F 95C

In a mixing bowl, pour chickpea brine and lemon juice

Beat with a hand mixer or stand mixer until frothy

Gradually add sugar while continuing to beat until stiff peaks form, about 10-15 minutes

On a baking sheet lined with parchment paper, spoon dollops of the meringue mixture

Bake for 1

5 to 2 hours, or until the meringues are dry and crisp

Let cool completely before serving or storing

Emeril's Lemon-Herb Grilled Shrimp

Delicious and flavorful grilled shrimp with a zesty lemon-herb marinade, perfect for a quick and tasty BBQ experience.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

Warm up the grill over medium-high heat

Oregano, thyme, paprika, cayenne pepper, lemon zest, lemon juice, salt, and black pepper should all be mixed together in a bowl

Make sure the shrimp are well covered when you add them to the marinade

Ten minutes is enough time to let it sit

Put the shrimp that has been marinated on skewers

Put the skewers on a grill that has already been heated up

Cook for two to three minutes on each side, or until the shrimp are opaque and lightly charred

Take it off the grill and add fresh parsley on top

Serve right away and enjoy!

Crackling Spinach on White

The crispy spinach appetizer is made even better with this Crackling Spinach on White sandwich, which is made without meat. When you bite into the sandwich, the crunchy spinach goes well with the creamy avocado, juicy tomato, and tangy red onion. It's great for a quick and filling lunch or dinner.

Ingredients:

• 200g fresh spinach leaves
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
• 4 slices of your favorite vegan bread
• 1 tablespoon vegan mayonnaise
• 1 small avocado, sliced
• 1 small tomato, sliced
• 1/4 cup thinly sliced red onion
• 1 tablespoon balsamic glaze optional

Instructions:

Preheat oven to 375F 190C

Wash and thoroughly dry the spinach leaves

In a bowl, toss the spinach with cornstarch, salt, pepper, and garlic powder until evenly coated

Heat olive oil in a large skillet over medium-high heat

Add the coated spinach leaves to the skillet in batches, frying until crispy, about 2 minutes per batch

Remove and drain on paper towels

Toast the bread slices until golden brown

Spread vegan mayonnaise on one side of each bread slice

Top each bread slice with avocado slices, tomato slices, red onion slices, and the crispy spinach

Drizzle with balsamic glaze if desired

Serve immediately and enjoy!

Les Fleurs de Glace en Australie 8

This beautiful ice cream was made to honor the beauty of Australian flowers. It has the delicate flavors of dried rose petals and lavender buds mixed with creamy vanilla.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup sugar
• 1 vanilla bean, split and seeds scraped out
• 1/4 cup dried edible rose petals
• 1/4 cup dried lavender buds
• 2 tablespoons honey
• Pinch of salt

Instructions:

Melt the vanilla bean and seeds in a saucepan

Add the heavy cream, milk, sugar, rose petals, lavender buds, honey, and salt

Stir the mixture every so often while heating it over medium-low heat until it starts to steam and the sugar is gone

Take it off the heat and let it sit for 30 minutes

Using a fine-mesh sieve, strain the mixture into a bowl

Press down on the solids to get the flavors out

Place in the fridge with the lid on for at least 4 hours or overnight to chill

Put the mixture into an ice cream maker and churn it according to the directions on the machine

Put ice cream that has been churned into a container and freeze it for at least two hours, or until it is firm

If you want, you can serve ice cream scoops with fresh rose petals and lavender buds on top

Black Magic Cake

Your taste buds will be delighted by the rich and moist chocolate cake known as Black Magic Cake. It's ideal for special events or anytime you want a rich chocolate treat.

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1 and 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup boiling water

Instructions:

Preheat your oven to 350F 175C

Grease and flour two 9-inch round cake pans

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt

Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients

Mix until well combined

Stir in the boiling water until the batter is smooth

The batter will be thin, but that's okay

Pour the batter evenly into the prepared pans

Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes

Then, remove the cakes from the pans and let them cool completely on a wire rack

Once the cakes are completely cool, you can frost and decorate them as desired

Enjoy!

Keto Queso Blanco

A delicious Keto-friendly version of Applebee's Queso Blanco, featuring a creamy blend of cheeses with a hint of spice from green chilies, perfect for dipping or topping your favorite Keto-friendly dishes.

Ingredients:

• 1 cup shredded Monterey Jack cheese
• 1 cup shredded white cheddar cheese
• 1/2 cup heavy cream
• 2 tablespoons diced green chilies
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish

Instructions:

In a saucepan over medium heat, combine the shredded Monterey Jack cheese, shredded white cheddar cheese, and heavy cream

Stir until the cheeses are melted and the mixture is smooth

Add diced green chilies, garlic powder, onion powder, salt, and pepper

Stir well to combine

Cook for an additional 2-3 minutes, stirring occasionally, until heated through

Remove from heat and garnish with chopped fresh cilantro before serving

Detoxifying Cruciferous Veggie Trio

These cruciferous vegetable side dishes are full of flavor and good for you. When broccoli, cauliflower, and kale are roasted and seasoned just right, they taste great and are good for you.

Ingredients:

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 1 bunch kale, stems removed and chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon

Instructions:

Get the oven ready by heating it up to 400F 200C

Mix broccoli florets with cumin, smoked paprika, sea salt, and black pepper in a large bowl

Add 1 tablespoon of olive oil and toss until the broccoli is evenly covered

Place broccoli in a single layer on a baking sheet

Roast for 20 to 25 minutes, or until soft and slightly crispy

Toss the cauliflower florets with the last tablespoon of olive oil, the minced garlic, sea salt, and black pepper in a different bowl until they are well covered

Put the cauliflower on a different baking sheet and roast it for twenty to twenty-five minutes, or until it is soft and golden brown

In the meantime, put the pan on medium heat

Put in the kale and lemon juice

Saut for 5 to 7 minutes, until the kale is softened and starts to get crispy

After the vegetables are done cooking, put them on a platter and serve them hot