Gluten-Free Cranberry Sauce 4 Ways

You can enjoy this gluten-free cranberry sauce in four different tasty ways. There is a flavor for everyone, whether you like it plain, with a hint of citrus, nutty, or fruity. Great for your holiday parties!

Ingredients:

• 2 cups fresh cranberries
• 1 cup orange juice
• 1/2 cup honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Optional add-ins: orange zest, chopped pecans, diced apples

Instructions:

Rinse the cranberries and discard any damaged ones

In a medium saucepan, combine the cranberries, orange juice, honey or maple syrup, ground cinnamon, ground ginger, ground nutmeg, and salt

Bring the mixture to a boil over medium-high heat, stirring occasionally

Reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened

Remove the saucepan from the heat and let it cool slightly

If desired, stir in optional add-ins like orange zest, chopped pecans, or diced apples

Transfer the cranberry sauce to a serving dish and refrigerate until it's chilled and ready to serve

Chipotle Pasta Skillet

This one-pan Chipotle Pasta Skillet meal is quick and tasty, and it's great for busy weeknights. If you like smoky chipotle flavors and lots of protein, this will become a family favorite!

Ingredients:

• 1 lb pasta of your choice
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels fresh or frozen
• 1 can 15 oz black beans, drained and rinsed
• 1 can 14
• 5 oz diced tomatoes
• 2 cups vegetable broth
• 2-3 chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro, for garnish
• 1 lime, cut into wedges, for serving
• 1 cup shredded cheese optional

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and diced onion and saut until the garlic smells good and the onions are clear

Add black beans, corn kernels, and diced red bell pepper

Mix in the ground cumin, smoked paprika, salt, and pepper, then add the chipotle peppers

Put in the vegetable broth and diced tomatoes with their juices

Give it a good stir

Make sure the pasta is covered in the liquid when you add it to the pan

Set the heat to low, cover, and cook for 15 to 20 minutes, stirring every now and then, until the pasta is fully cooked and most of the liquid has been absorbed

If you want, you can add shredded cheese on top of the pasta, cover, and wait a few minutes for the cheese to melt

Serve with lime wedges and chopped cilantro on top

No-Bake Chocolate Chip Cookie Dough Brownie Bombs

Indulge in the delightful combination of chewy brownies and irresistible cookie dough, coated in rich chocolate for a decadent treat.

Ingredients:

• 1 package of brownie mix
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup mini chocolate chips
• 1 package chocolate candy coating
• 1 package lollipop sticks

Instructions:

Prepare the brownie mix according to package instructions and let it cool

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth

Add milk and vanilla extract to the butter mixture, mix well

Gradually add flour and salt, mixing until combined

Fold in mini chocolate chips

Crumble cooled brownies into the cookie dough mixture, mixing until evenly combined

Scoop out portions of the mixture and roll into small balls, placing them on a parchment-lined tray

Melt chocolate candy coating according to package instructions

Insert a lollipop stick into each brownie cookie dough ball, then dip each into the melted chocolate coating, ensuring they are fully covered

Place the coated brownie bombs back on the parchment-lined tray to set

Once the chocolate coating has hardened, your No-Bake Chocolate Chip Cookie Dough Brownie Bombs are ready to enjoy!

Homemade Spaghetti

Enjoy the simplicity and freshness of homemade spaghetti with a flavorful tomato sauce.

Ingredients:

• 8 oz spaghetti noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can 14
• 5 oz crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for garnish
• Fresh basil leaves for garnish

Instructions:

Follow the directions on the package to cook the spaghetti noodles until they are al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and cook until it smells good

Then add the dried oregano, dried basil, salt, and pepper

Mix the ingredients well

Let it cook for 10 minutes

Toss the cooked spaghetti in the pan with the sauce until it is well covered

Add grated Parmesan cheese and fresh basil leaves on top while the food is still hot

Vegan Pumpkin Cinnamon Roll Cake

Indulge in the warm flavors of fall with this vegan pumpkin cinnamon roll cake. It combines the comforting taste of cinnamon rolls with the seasonal goodness of pumpkin in a moist and delicious cake. Perfect for breakfast or dessert!

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 1/2 cup almond milk
• 1 tsp vanilla extract
• For the cinnamon filling:
• 1/4 cup brown sugar
• 2 tsp ground cinnamon
• 2 tbsp vegan butter, melted
• For the glaze:
• 1 cup powdered sugar
• 1-2 tbsp almond milk
• 1/2 tsp vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

Butter a round cake pan that is 9 inches in diameter

Mix flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl with a whisk

Put pumpkin puree, vegetable oil, almond milk, and vanilla extract in a different bowl and mix them together

Combine the wet and dry ingredients until they are just barely mixed

Do not mix too much

Once the cake pan is ready, spread half of the batter into it

For the filling, mix brown sugar and cinnamon in a small bowl

Pour melted vegan butter over the batter in the pan, and then evenly sprinkle the cinnamon sugar mix on top

Cover the filling mixture with the rest of the batter

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let the cake cool a little in the pan before moving it to a wire rack to cool all the way down

Use a small bowl to mix the powdered sugar, almond milk, and vanilla extract

Whisk them together until the glaze is smooth

After the cake has cooled, drizzle the glaze over it

Ultimate Hoppie Bowl

The Ultimate Hoppie Bowl is a colorful and healthy vegan dish that is full of flavor, protein, and fiber. It has lots of different colored vegetables, protein-packed chickpeas, and fluffy quinoa, all topped with a tangy tahini dressing.

Ingredients:

• 2 cups cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1/2 cup chopped cucumber
• 1/4 cup chopped fresh cilantro
• 2 tablespoons sesame seeds
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger
• Salt and pepper to taste

Instructions:

To make a salad, put cooked quinoa, chickpeas, avocado, cherry tomatoes, shredded carrots and red cabbage, chopped cucumber, and fresh cilantro in a large bowl

Add tahini, lemon juice, soy sauce, maple syrup, ground ginger, minced garlic, salt, and pepper to a small bowl

Use a whisk to mix the ingredients

Mix the quinoa and vegetables together, then add the dressing and toss everything together

Before serving, sprinkle sesame seeds on top

Slow Cooker Pumpkin Red Lentil Chili

This hearty vegan chili is great when it's cold outside. The pumpkin gives it a creamy texture and a little sweetness, and the red lentils give it protein and fiber. Top with avocado, cilantro, or vegan sour cream, or anything else you like.

Ingredients:

• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 can 15 ounces pumpkin puree
• 1 can 15 ounces diced tomatoes
• 1 can 15 ounces tomato sauce
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste

Instructions:

Put diced tomatoes, tomato sauce, red lentils, vegetable broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper in a slow cooker

Add the onion and bell pepper

Mix things together well

Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the lentils are soft

Before serving, taste it and make any necessary seasoning changes