Mushroom & Beet Bolognese Pasta

A hearty and nutritious take on traditional Bolognese sauce, this Mushroom & Beet Bolognese is rich in flavor and texture. The earthiness of mushrooms complements the sweetness of beets, creating a satisfying pasta dish suitable for any occasion.

Ingredients:

• 2 cups mushrooms, finely chopped
• 1 cup grated beets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can 14 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 oz pasta of choice
• Fresh parsley for garnish
• Grated vegan parmesan for topping optional

Instructions:

In a large skillet, heat olive oil over medium heat

Add onions and garlic, saut until softened

Add mushrooms and grated beets, cook until mushrooms release their liquid and beets are tender

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper

Simmer for 15-20 minutes, until sauce thickens

Meanwhile, cook pasta according to package instructions until al dente

Drain pasta and toss with mushroom and beet Bolognese sauce

Serve hot, garnished with fresh parsley and grated vegan parmesan if desired

Iced Coffee Delight

This tasty and creamy iced coffee recipe is a great way to beat the heat. It's the best way to cool off on a hot day or whenever you want a tasty coffee treat.

Ingredients:

• 2 cups strong brewed coffee
• 1/2 cup milk
• 2 tablespoons sugar adjust to taste
• 1/2 teaspoon vanilla extract
• Ice cubes
• Whipped cream optional
• Chocolate syrup optional

Instructions:

Brew a strong cup of coffee and let it cool to room temperature

In a blender, combine the cooled coffee, milk, sugar, and vanilla extract

Blend until smooth

Fill a glass with ice cubes

Pour the coffee mixture over the ice cubes in the glass

If desired, top with whipped cream and drizzle with chocolate syrup for extra indulgence

Stir well and enjoy your refreshing iced coffee!

Quinoa Vegetable Salad with Lemon-Basil Dressing

This Quinoa Vegetable Salad with Lemon-Basil Dressing is a tasty and light dish that can be used as a meal or a side. It's a great mix of textures and tastes because it's full of fresh vegetables and herbs. The vegetable and quinoa salad taste very fresh thanks to the lemon-basil dressing. You can add crumbled feta cheese on top if you want to make it even creamier. For lunch or dinner, this salad is a healthy and filling choice.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1/2 red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled optional

Instructions:

Rinse the quinoa thoroughly under cold water

In a medium saucepan, bring 2 cups of water to a boil

Add the rinsed quinoa to the boiling water, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Remove from heat and let it cool to room temperature

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, and basil leaves

In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing

Pour the dressing over the salad and toss everything together until well coated

If desired, sprinkle with crumbled feta cheese on top

Chill in the refrigerator for at least 30 minutes before serving

Serve as a refreshing and healthy salad option!

Spicy Garbanzo Waffles with Mint Cilantro Chutney

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These garbanzo waffles made with chickpea flour and rice flour will make your breakfast or brunch more interesting. The outside is crunchy and the inside is soft. The spices inside make them taste great. For the perfect mix of flavors, serve them with a cool mint cilantro chutney.

Ingredients:

• 1 cup chickpea flour
• 1/4 cup rice flour
• 1/4 cup yogurt
• 1/2 cup water
• 1/2 teaspoon baking powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• Salt to taste
• Oil for greasing waffle iron
• Fresh mint leaves for garnish

Instructions:

In a mixing bowl, combine chickpea flour, rice flour, yogurt, and water to make a smooth batter

Add baking powder, cumin powder, turmeric powder, red chili powder, and salt to the batter

Mix well to incorporate all the spices

Preheat your waffle iron and grease it with a little oil to prevent sticking

Pour the prepared batter onto the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crispy

While the waffles are cooking, prepare the mint cilantro chutney

You can blend fresh mint leaves, cilantro, yogurt, and a pinch of salt to make a smooth chutney

Once the waffles are ready, remove them from the waffle iron and serve hot with a generous dollop of mint cilantro chutney on top

Garnish with fresh mint leaves for added freshness and flavor

Enjoy your spicy garbanzo waffles with mint cilantro chutney!