Ingredients:

• 2 ripe avocados
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• 1/4 cup diced red onion
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• 1/4 cup diced tomatoes
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• 2 tablespoons chopped cilantro
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• 1 clove garlic, minced
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• 1 lime, juiced
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• Salt and pepper to taste
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• 4 slices of your favorite bread, toasted
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Instructions:

Cut the avocados in half, take out the pit, and scoop out the flesh into a bowl

Use a fork to mash the avocado until it's the consistency you want

Grate the tomatoes, cilantro, garlic, lime juice, and red onion into small pieces

Add these to the mashed avocado

Make sure that everything is well mixed

Add salt and pepper to taste in the guacamole

Cover the toasted bread slices with a lot of guacamole

Serve your avocado toasts with guacamole right away and enjoy them!

Ingredients:

• 6 cups chicken broth
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• 2 cups cooked chicken breast, shredded
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• 2 cups kale, chopped
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• 1 cup cooked quinoa
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• 1 cup sliced mushrooms
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• 1/2 cup carrots, thinly sliced
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• 1/2 cup celery, thinly sliced
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• 2 cloves garlic, minced
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• 2 tablespoons olive oil
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• 1 tablespoon fresh lemon juice
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• 1 teaspoon ground turmeric
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• Salt and pepper to taste
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Instructions:

In a large pot, heat olive oil over medium heat

Add minced garlic, carrots, and celery

Saut for 3-4 minutes until slightly softened

Pour in chicken broth and bring to a simmer

Add shredded chicken, kale, mushrooms, and cooked quinoa to the pot

Season with ground turmeric, salt, and pepper

Simmer for 10-15 minutes until vegetables are tender and flavors meld

Stir in fresh lemon juice just before serving

Adjust seasoning if necessary

Serve hot and enjoy!

Ingredients:

• 8 oz vegan spaghetti
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• 2 cups sliced mushrooms
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• 1 cup frozen peas
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• 1 onion, diced
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• 4 cloves garlic, minced
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• 1 cup raw cashews, soaked
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• 2 cups vegetable broth
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• 1 cup unsweetened almond milk
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• 1/4 cup nutritional yeast
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• 2 tbsp olive oil
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• 1 tbsp soy sauce
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• 1 tsp dried thyme
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• 1/2 tsp black pepper
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• Salt, to taste
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• 1/4 cup breadcrumbs
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• 2 tbsp chopped parsley, for garnish
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Instructions:

Preheat oven to 375F 190C

Cook spaghetti according to package instructions, then drain and set aside

In a blender, combine soaked cashews, vegetable broth, almond milk, nutritional yeast, soy sauce, thyme, black pepper, and salt

Blend until smooth and creamy

Set aside

In a large skillet, heat olive oil over medium heat

Add diced onion and minced garlic, saut until softened

Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown

Stir in frozen peas and cooked spaghetti, then pour the cashew cream sauce over the mixture

Mix well to combine

Transfer the mixture to a baking dish

Sprinkle breadcrumbs on top

Bake in the preheated oven for 25-30 minutes, or until golden and bubbly

Garnish with chopped parsley before serving

Ingredients:

• 200g rice vermicelli noodles
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• 250g shrimp, peeled and deveined
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• 1 cup bean sprouts
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• 1 cucumber, julienned
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• 1 carrot, shredded
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• 1/4 cup fresh mint leaves
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• 1/4 cup fresh cilantro leaves
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• 2 tbsp chopped peanuts
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• Lime wedges for serving
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Instructions:

Follow the directions on the package to cook the rice vermicelli noodles

Once they are done, rinse them with cold water and set them aside

Saut shrimp in a pan until they are pink and fully cooked

On a plate or bowl, arrange the noodles, shrimp, bean sprouts, cucumber, carrot, mint, and cilantro to make the salad

Add chopped peanuts to the salad

Put lime wedges on the side and serve

If you want, you can drizzle it with your favorite Vietnamese dressing

Mix the ingredients together before you eat

Ingredients:

• 1 bottle 750 ml of red wine
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• 1 cup orange juice
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• 1/4 cup brandy
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• 1/4 cup orange liqueur such as Triple Sec or Cointreau
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• 1/4 cup sugar, or more/less to taste
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• 1 orange, thinly sliced
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• 1 lemon, thinly sliced
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• 1 lime, thinly sliced
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• 2 cups assorted fresh fruit such as berries, apples, peaches, grapes, etc
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• 1-2 cups sparkling water or club soda, to taste
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Instructions:

In a large pitcher, combine the red wine, orange juice, brandy, orange liqueur, and sugar

Stir until the sugar is dissolved

Add the sliced orange, lemon, and lime, along with the assorted fresh fruit

Stir to combine

Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld

Just before serving, stir in the sparkling water or club soda to taste

Serve the sangria over ice, garnished with additional fruit if desired