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Indulge in the delightful flavors of fall with this vegan pumpkin butter recipe. Perfectly spiced and wonderfully creamy, it's a versatile spread that pairs beautifully with toast, muffins, oatmeal, or even as a filling for pastries. Ingredients: 4 cups pumpkin puree 1 cup apple cider or apple juice 1 cup brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon salt Instructions: In a large saucepan, combine all ingredients Stir well to combine Cook over medium heat, stirring frequently, until the mixture comes to a simmer Reduce heat to low and let simmer for 30-40 minutes, stirring occasionally, until thickened to your desired consistency Remove from heat and let cool slightly Transfer to jars or containers and refrigerate until ready to use

There is something sweet and salty about roasted pumpkin, something nutty about couscous, and something fresh about herbs and balsamic dressing in this lovely and colorful salad. This is a great healthy lunch or dinner side dish. Ingredients: 1 small pumpkin, diced 1 cup couscous 2 cups vegetable broth 1/2 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1/4 cup chopped red onion 1/4 cup toasted pine nuts 3 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and pepper to taste Instructions: Preheat the oven to 400F 200C Toss the diced pumpkin in 2 tablespoons of olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes or until tender and slightly caramelized Allow it to cool In a saucepan, bring the vegetable broth to a boil Remove from heat and stir in the couscous Cover and let it sit for 5 minutes Fluff with a fork a

A tasty and flavorful way to eat grilled chicken is on these Rosemary Ranch Chicken Kabobs. When you mix ranch dressing, fresh rosemary, and garlic, you get a delicious marinade that makes the chicken taste amazing. With red onion and colorful bell peppers, these kabobs make a meal that looks good and fills you up. Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch pieces 1/2 cup ranch dressing 2 tablespoons olive oil 2 tablespoons fresh rosemary, chopped 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1 red bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 8 wooden skewers, soaked in water for 30 minutes Instructions: Add the olive oil, chopped rosemary, minced garlic, salt, and black pepper to a bowl Mix the ranch dressing and olive oil together Put the chicken in a

With wasabi, you can make deviled eggs that are a little more spicy. They taste great together because the wasabi gives them a kick of heat and a unique flavor. These are great as an appetizer or snack for any event. Ingredients: 6 large eggs 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 teaspoon wasabi paste 1/2 teaspoon soy sauce Salt and pepper to taste Fresh chives for garnish Instructions: Cover the eggs with water in a saucepan On high heat, bring to a boil Once it starts to boil, turn down the heat to low and let it simmer for 9 to 12 minutes, depending on how set you want the yolks to be 9 minutes for slightly runny centers and 12 minutes for fully set yolks Set up a bowl of ice water while the eggs are cooking When the eggs are done, put them right into the ice water bath to stop cooking and cool down After the eggs have cooled, peel them and cut them in h

A creamy and flavorful vegan dish combining lentils and kidney beans with aromatic Indian spices, cooked slowly to perfection in a coconut milk base. Ingredients: 1 cup dry green lentils, rinsed 1 cup dry kidney beans, rinsed 1 onion, finely chopped 3 cloves garlic, minced 1 tablespoon ginger, minced 1 can 14 oz diced tomatoes 1 can 14 oz coconut milk 2 cups vegetable broth 2 teaspoons curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric powder Salt and pepper to taste Fresh cilantro for garnish Instructions: Put everything in a slow cooker except the cilantro Mix things together well Slow-cook for 6 to 8 hours or high-heat for 3 to 4 hours, until the beans and lentils are soft Once it's done, check the seasoning and make any necessary changes Serve hot with fresh cilantro on top Have fun!

There is a delicious South African dish called Kaas en Bacon Gereg that is a creamy macaroni casserole with lots of cheese and bacon. This is the best comfort food ever! Ingredients: 200g bacon, chopped 1 onion, finely chopped 2 cloves garlic, minced 250g macaroni 2 cups grated cheese cheddar or Gouda 1 cup milk 2 eggs Salt and pepper to taste 1/2 teaspoon paprika 1/4 teaspoon nutmeg Fresh parsley, for garnish Instructions: Preheat your air fryer to 350F 180C In a skillet, cook the chopped bacon until crispy Remove excess fat and set aside In the same skillet, saut the finely chopped onion and minced garlic until they become translucent Cook macaroni according to package instructions, drain, and set aside In a large mixing bowl, whisk together the eggs, milk, paprika, nutmeg, salt, and pepper Add the cooked macaroni, grated cheese, and sauted onion an