Ingredients:

• 3 cups shredded unsweetened coconut flakes


• 1 vanilla bean, split and seeds scraped out


• 1/4 teaspoon salt

Instructions:

Preheat your oven to 350F 175C

Spread the shredded coconut flakes evenly on a baking sheet lined with parchment paper

Bake for 5-7 minutes, stirring occasionally, until the flakes turn golden brown

Keep an eye on them to prevent burning

Transfer the toasted coconut flakes into a food processor along with the scraped vanilla bean seeds and salt

Blend for about 10-15 minutes, scraping down the sides occasionally, until smooth and creamy

Store the coconut vanilla bean butter in an airtight container at room temperature for up to two weeks

Ingredients:

• 2 lbs beef stew meat, cubed


• 4 carrots, sliced


• 3 potatoes, diced


• 1 onion, chopped


• 2 cloves garlic, minced


• 2 cups beef broth


• 1/4 cup tomato paste


• 2 tbsp Worcestershire sauce


• 1 tsp dried thyme


• 1 tsp dried rosemary


• Salt and pepper to taste

Instructions:

Put the beef, carrots, potatoes, onion, and garlic in a slow cooker

Mix Worcestershire sauce, thyme, rosemary, salt, and pepper with beef broth in a different bowl

Mix the broth and water together and pour it over the vegetables and beef in the slow cooker

For 8 hours, or until the beef is soft, cover and cook on low heat

Enjoy while hot!

Ingredients:

• 1 lb ground beef


• 1/4 cup teriyaki sauce


• 1/4 cup breadcrumbs


• 1/4 cup chopped green onions


• 1/4 cup shredded carrots


• 1 clove garlic, minced


• Salt and pepper to taste


• 4 hamburger buns


• Lettuce leaves


• Sliced pineapple


• Sliced red onion


• Sliced Swiss cheese

Instructions:

Put breadcrumbs, chopped green onions, shredded carrots, minced garlic, salt, and pepper in a bowl

Add the ground beef and mix it all together

Take the mixture and shape it into 4 burger patties

Warm up your grill or pan on the stove by setting it on medium-high heat

The burger patties should be cooked on a grill or stove for four to five minutes on each side, or until they are done the way you like them

Add a slice of Swiss cheese to top of each patty in the last minute of cooking to melt it

You can grill or toast the hamburger buns until they are lightly browned

Start by putting lettuce leaves on the bottom bun

Then add the teriyaki-glazed burger patty with melted cheese, pineapple slices, red onion slices, and the top bun

Your Teriyaki-Glazed Burger is ready to eat when it's hot

Ingredients:

• 2 cups sushi rice, cooked


• 1 avocado, sliced


• 1 cucumber, julienned


• 8 ounces imitation crab meat, shredded


• 2 tablespoons mayonnaise


• 1 tablespoon Sriracha sauce


• 1 tablespoon sesame oil


• 2 tablespoons rice vinegar


• 1 tablespoon soy sauce


• 1 teaspoon sugar


• 1/2 teaspoon salt


• 1/4 cup sesame seeds, toasted


• Nori sheets, shredded for garnish


• Pickled ginger optional, for garnish


• Wasabi optional, for garnish

Instructions:

In a small bowl, mix together mayonnaise and Sriracha sauce

In another small bowl, combine sesame oil, rice vinegar, soy sauce, sugar, and salt to make the dressing

Divide cooked sushi rice into serving bowls

Top each bowl with avocado slices, cucumber, and shredded imitation crab meat

Drizzle the spicy mayonnaise over the toppings

Sprinkle toasted sesame seeds on top

Garnish with shredded nori sheets, pickled ginger, and wasabi if desired

Serve immediately and enjoy!

Ingredients:

• 1 lb chicken wings


• 2 tbsp soy sauce


• 2 tbsp honey


• 1 tbsp minced ginger


• 1 tbsp minced garlic


• 1 tbsp rice vinegar


• 1 tsp sesame oil


• 1 green onion, thinly sliced for garnish

Instructions:

Preheat oven to 400F 200C

In a bowl, mix soy sauce, honey, minced ginger, minced garlic, rice vinegar, and sesame oil

Toss chicken wings in the marinade until evenly coated

Arrange chicken wings on a baking sheet lined with parchment paper

Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through, flipping halfway through cooking

Garnish with sliced green onions before serving

Ingredients:

• 2 oz tequila blanco


• 1 oz fresh grapefruit juice


• 0


• 5 oz fresh lime juice


• 0


• 5 oz honey syrup


• Club soda


• Grapefruit wedge, for garnish

Instructions:

In a shaker, combine tequila, grapefruit juice, lime juice, and honey syrup

Shake well with ice

Strain into a highball glass filled with ice

Top with club soda

Garnish with a grapefruit wedge

Ingredients:

• 1 cup warm water


• 2 1/4 tsp active dry yeast


• 2 1/2 cups all-purpose flour


• 2 tbsp olive oil


• 1/4 cup nutritional yeast


• 1/4 cup chopped sundried tomatoes


• 3 cloves garlic, minced


• 1/2 tsp salt


• 1/4 cup vegan parmesan cheese


• 2 tbsp chopped fresh parsley

Instructions:

In a bowl, combine warm water and yeast

Let sit for 5 minutes until frothy

Add flour, olive oil, nutritional yeast, sundried tomatoes, minced garlic, and salt to the yeast mixture

Knead until smooth and elastic

Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size

Preheat oven to 375F 190C

Punch down the dough and divide it into 12 equal parts

Roll each part into a rope and tie into a knot

Place the knots on a baking sheet lined with parchment paper, leaving some space between each knot

Bake for 15-20 minutes, or until golden brown

Remove from oven and immediately sprinkle vegan parmesan cheese and chopped parsley over the knots

Serve warm and enjoy!

Ingredients:

• 3 lbs pork shoulder, bone-in


• 1 cup whiskey


• 1/2 cup apple cider vinegar


• 1/4 cup brown sugar


• 2 tablespoons Dijon mustard


• 2 teaspoons smoked paprika


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon black pepper


• 1/2 teaspoon salt


• 2 apples, sliced


• Wood chips for smoking

Instructions:

Combine whiskey, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt to create the marinade

Place the pork shoulder in a large resealable plastic bag and pour half of the marinade over it

Seal the bag and refrigerate for at least 4 hours or overnight

Preheat the smoker to 225F 107C and add wood chips for flavor

Remove the marinated pork from the bag and discard the used marinade

Pat the pork dry with paper towels

Place the pork shoulder on the smoker rack, surround it with apple slices, and smoke for about 5-6 hours or until the internal temperature reaches 195F 90C

Baste the pork with the remaining marinade every hour during the smoking process

Once done, let the pork rest for 20 minutes before slicing and serving

Enjoy the rich flavors of whiskey apple smoked pork!

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks


• 1/4 cup soy sauce


• 2 tablespoons olive oil


• 2 tablespoons honey


• 1 tablespoon Dijon mustard


• 2 cloves garlic, minced


• 1 teaspoon smoked paprika


• 1/2 teaspoon black pepper


• Wooden skewers, soaked in water

Instructions:

To make the marinade, put soy sauce, honey, Dijon mustard, mint, smoked paprika, and black pepper in a bowl and mix them together

Make sure that all of the chicken chunks are covered in the marinade before adding them

Put it in the fridge for at least 30 minutes or overnight to marinate

Warm up the grill over medium-high heat

Place chunks of chicken that have been marinated on soaked wooden skewers

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

Cook for 10 to 12 minutes, turning them over a few times, until the chicken is cooked all the way through and has a nice char

Enjoy while hot!

Ingredients:

• 8 oz cream cheese, softened


• 1/2 cup shredded mozzarella cheese


• 1/4 cup grated Parmesan cheese


• 1/4 cup pizza sauce


• 1/4 cup chopped pepperoni slices


• 1 tsp dried oregano


• 1 tsp dried basil


• 1/2 tsp garlic powder


• 1/4 tsp crushed red pepper flakes optional

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, pizza sauce, chopped pepperoni slices, dried oregano, dried basil, garlic powder, and crushed red pepper flakes if using

Transfer the mixture to a small baking dish

Bake for 20-25 minutes, or until the dip is bubbly and lightly browned on top

Serve hot with breadsticks, crackers, or tortilla chips