Looking for a hearty, plant-based alternative to traditional meatballs? These vegan chickpea meatballs are packed with flavor, easy to make, and perfect for pairing with marinara sauce or serving over your favorite pasta or veggie noodles. High in protein and full of Mediterranean-inspired seasonings, this recipe will satisfy your cravings while keeping it healthy.

Ingredients

• 1 can chickpeas (15 oz), drained and rinsed
• 1/2 cup breadcrumbs (gluten-free if needed, or almond flour for low-carb)
• 1/4 cup nutritional yeast
• 2 tbsp ground flaxseed, mixed with 5 tbsp water (flax egg)
• 1 tbsp olive oil (plus extra for cooking)
• 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups marinara sauce (for serving)

Directions

1. Prepare the Flax Egg
   Mix the ground flaxseed with water in a small bowl. Let it sit for 5 minutes until it thickens.
2. Mash the Chickpeas
   In a large mixing bowl, mash the chickpeas with a fork or potato masher until they’re mostly smooth, leaving a bit of texture for added bite.
3. Combine the Mixture
   Add the flax egg, breadcrumbs, nutritional yeast, olive oil, parsley, garlic, onion powder, smoked paprika, cumin, salt, and black pepper to the mashed chickpeas. Mix thoroughly. If the mixture feels too dry, add a tablespoon of water or olive oil.
4. Form the Meatballs
   Scoop about 1 1/2 tablespoons of the mixture into your hands and roll into firm balls. Repeat until the mixture is used up (makes about 12-15 meatballs).
5. Cook the Meatballs
   • Pan-Frying: Heat olive oil in a skillet over medium heat. Cook the meatballs for 6-8 minutes, turning occasionally, until golden brown on all sides.
   • Baking: Preheat the oven to 375°F (190°C). Place the meatballs on a parchment-lined baking sheet, lightly spray with cooking oil, and bake for 20-25 minutes, flipping halfway through.
6. Serve
   Warm the marinara sauce in a saucepan and toss the cooked meatballs to coat. Garnish with additional parsley if desired and serve hot.

Nutrition Information (Per 3 Meatballs with Marinara)

• Calories: 180
• Protein: 8g
• Carbs: 20g
• Fat: 6g
• Fiber: 5g

Tips for Success

• Make It Gluten-Free: Use gluten-free breadcrumbs or almond flour for binding.
• Low-Carb Option: Swap breadcrumbs for almond flour and serve over zucchini noodles or spaghetti squash.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze for Later: Freeze uncooked meatballs on a tray, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.

These Mini Potato Dauphinoise stacks are a delightful twist on the classic French dish, making them perfect as a snack or a side dish. With layers of thinly sliced potatoes, creamy garlic-infused sauce, and rich gruyere cheese, these little stacks are baked to golden perfection in a muffin tin. They are easy to prepare and make a great snack or side dish any time of the day.

Preparation Time:

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Ingredients:

Oil spray (for greasing the muffin tin)
1.2 kg (2.4 lb) starchy potatoes (such as Russet or Yukon Gold)
30g (2 tbsp) butter
2 garlic cloves, finely minced
1/2 cup heavy cream (or thickened cream)
1 tsp fresh thyme leaves (or 3/4 tsp dried thyme)
1/2 tsp salt
Black pepper, to taste
75g (2.5 oz) gruyere cheese, sliced into 12 squares to fit into muffin tin
3/4 cup gruyere cheese (or other melting cheese), shredded
Directions:

Prepare the Potatoes:
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin with oil spray.
Peel the potatoes and slice them very thinly using a mandoline or a sharp knife. Aim for slices about 1/8-inch (3 mm) thick.
Prepare the Cream Mixture:
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but not browned.
Remove the saucepan from the heat and stir in the heavy cream, thyme, salt, and a good pinch of black pepper.
Assemble the Potato Stacks:
Place a few potato slices into the bottom of each muffin cup. Use a spoon to drizzle a little of the cream mixture over the potatoes.
Repeat the layers of potato slices and cream until the muffin cups are almost full.
Place a square of gruyere cheese on top of each stack.
Sprinkle the shredded gruyere cheese evenly over the tops of all the stacks.
Bake:
Cover the muffin tin loosely with foil (to prevent the tops from browning too quickly) and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly, and a knife inserted into the center of a stack meets little resistance.
Serve:
Let the potato stacks cool in the muffin tin for about 5 minutes. Use a knife to gently lift the stacks out of the tin.
Serve warm, garnished with extra thyme if desired.
Serving Suggestions:

Serve these mini potato dauphinoise stacks as a side dish with roast chicken, steak, or fish.
They also make a perfect snack or appetizer, served on their own or with a dollop of sour cream or crème fraîche.
Cooking Tips:

Ensure the potato slices are thin and uniform for even cooking.
You can use other types of cheese, like cheddar or fontina, for a different flavor profile.
Nutritional Benefits:

Potatoes: A good source of potassium, vitamin C, and fiber.
Gruyere Cheese: Adds protein and calcium, along with a rich, nutty flavor.
Dietary Information:

Vegetarian: Yes
Gluten-Free: Yes
Nutritional Facts (per serving, based on 12 stacks):

Calories: Approximately 150 kcal
Protein: 4g
Fat: 10g
Carbohydrates: 12g
Fiber: 1g
Sodium: 150mg
Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven to maintain crispiness.
Why You’ll Love This Recipe:

These mini potato dauphinoise stacks are a comforting, cheesy delight with a crispy top and creamy layers inside.
They’re easy to make and look impressive, making them perfect for entertaining or as a treat for yourself.
The individual portions make them a convenient and versatile dish that can be served as a snack, side dish, or appetizer.
Conclusion: These Mini Potato Dauphinoise stacks are a delicious and elegant twist on a classic gratin, perfect for any time of day. The combination of creamy potatoes, rich cheese, and fragrant thyme makes them a comforting and flavorful treat. Whether you’re making them for a special dinner or just because, these stacks are sure to become a favorite!

Frequently Asked Questions (FAQs):

Can I use a different type of potato?
Yes, you can use any starchy potato, like Yukon Gold or Russet, for a creamy texture.
What if I don’t have a mandoline?
You can slice the potatoes thinly with a sharp knife, just try to keep the slices as even as possible.
Can I use a different type of cheese?
Yes, cheddar, fontina, or any good melting cheese can be used.
Can I prepare these in advance?
Yes, you can assemble the stacks and refrigerate them for a few hours before baking.
What’s the best way to reheat leftovers?
Reheat them in the oven at 180°C (350°F) for about 10 minutes until heated through.
Can I freeze these potato stacks?
Yes, you can freeze them after baking. Thaw and reheat in the oven before serving.
Can I add other herbs or spices?
Absolutely! Fresh rosemary, thyme, or a pinch of nutmeg would be great additions.
What can I serve with these potato stacks?
They pair well with roasted meats, grilled fish, or as part of a vegetarian meal.
Can I make these dairy-free?
You can use a dairy-free butter and cream substitute, and a dairy-free cheese alternative.
Can I make a larger batch?
Yes, simply double the recipe and use a larger muffin tin or multiple tins.

Make This Cake Every Day – A Simple Yet Delicious Recipe

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Ingredients

For the Cake:

• Egg: 1
• Milk: 200 ml
• Sugar: 200 g
• Honey: 2 tablespoons
• Oil: 1 tablespoon
• Flour: 300 g
• Baking Powder: 1 teaspoon

For the Glaze:

• Chocolate: 200 g
• Butter: 250 g
• Milk: A few tablespoons
• Coconut (for coating): 250

Instructions

1️⃣ Make the Cake Batter:

1. In a bowl, beat the egg until foamy.

2. Gradually add sugar and whisk until it dissolves and forms a creamy texture.

3. Mix in honey and oil, ensuring they are well combined.

4. Slowly pour in the milk while stirring.

5. Gradually add the flour and baking powder, mixing until smooth (similar to pancake batter).

2️⃣ Bake the Cake:

1. Preheat the oven to 160°C (320°F).

2. Line a baking tray with parchment paper and pour in the batter.

3. Spread evenly and bake for 20 minutes, or until golden brown and cooked through.

4. Let the cake cool slightly before cutting.

3️⃣ Prepare the Chocolate Glaze:

1. Cut the chocolate into small pieces and melt it in a saucepan over low heat with a few tablespoons of milk.

2. Add butter and stir until fully melted and smooth.

4️⃣ Decorate the Cake:

1. Cut the cooled cake into rectangles.

2. Dip each piece into the chocolate glaze, coating it completely.

3. Roll the chocolate-coated pieces in shredded coconut for a delightful finish.

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Enjoy this soft, chocolatey, and coconut-coated treat with a cup of tea or coffee!

No-Bake Pineapple and Condensed Milk Dessert: A Tropical Delight

Ingredients

• Condensed Milk: 1 can
• Cream: 1 can
• Pineapple Chunks: 1 can, drained
• Unflavored Powdered Gelatin: 1 envelope
• Hot Water: ½ cup
• Shredded Coconut: For decoration (optional)

Preparation

1. Soak the Gelatin

In a small container, combine the powdered gelatin and hot water.

Mix well until the gelatin is completely dissolved.

2. Mix the Ingredients

In a blender, blend the condensed milk, cream, and hydrated gelatin until smooth and creamy.

3. Assemble the Dessert

In a baking dish, alternate layers of pineapple chunks and the cream mixture.

Finish with a layer of cream on top.

4. Refrigerate

Cover the baking dish with plastic wrap.

Refrigerate for at least 4 hours, or until the dessert is firm.

5. Serve

Remove from the refrigerator, sprinkle with shredded coconut (optional), and serve immediately.

Enjoy this refreshing tropical dessert! ✨

Fried Cabbage with Shrimp & Sausage

Ingredients:

• – 1 small head of cabbage, chopped
• – 1/2 lb shrimp, peeled and deveined
• – 1/2 lb smoked sausage, sliced
• – 2 cloves garlic, minced
• – 2 tbsp olive oil
• – 1/2 tsp smoked paprika
• – Salt and pepper, to taste
• – Fresh parsley, for garnish (optional)

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Directions:

1️⃣ Cook the Sausage:

– In a large skillet over medium heat, add the sliced sausage. Cook for 4-5 minutes until browned and crispy. Remove the sausage from the skillet and set aside.

2️⃣ Sauté the Shrimp:

– In the same skillet, add olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, then add the shrimp. Cook for 2-3 minutes, or until the shrimp turn pink and are fully cooked. Remove shrimp from the skillet and set aside.

3️⃣ Cook the Cabbage:

– Add the chopped cabbage to the skillet. Season with smoked paprika, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.

4️⃣ Combine and Serve:

– Return the cooked sausage and shrimp to the skillet with the cabbage. Toss everything together and cook for an additional 2-3 minutes to ensure all ingredients are heated through.

5️⃣ Garnish:

– Garnish with fresh parsley before serving, if desired. Serve hot and enjoy!

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Additional Information:

– Prep Time : 10 minutes

– Cook Time : 20 minutes

– Total Time : 30 minutes

– Calories : 350 kcal per serving

– Servings : 4 servings

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This smoky, savory Fried Cabbage with Shrimp & Sausage is sure to be a hit for a cozy and flavorful dinner! ✨

Beef Puff Pastry Roll

Ingredients:

✅ Puff pastry: 1 sheet

✅ Ground beef: 400 g

✅ Gouda cheese: 100 g, grated

✅ Onion: 1, chopped

✅ Red bell pepper: 1, diced ️

✅ Parsley: A handful, chopped

✅ Egg: 1

✅ Tomato paste: 2 tbsp

✅ Mustard: 1 tsp

✅ Salt & black pepper

Egg Wash:

Egg yolk: 1

Milk: A splash

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Steps

1️⃣ Prepare the Filling

Sauté onion & bell pepper in olive oil for 5 mins.

Mix with ground beef, cheese, parsley, egg, tomato paste, mustard, salt & pepper.

2️⃣ Roll Out the Pastry

Thaw puff pastry & roll it evenly.

Place on parchment paper.

3️⃣ Assemble

Place filling in the center, fold pastry & seal the edges.

4️⃣ Egg Wash & Bake

️ Brush with egg wash.

Bake at 200°C (390°F) for 35 mins until golden.

5️⃣ Serve & Enjoy!

Let cool, slice & serve warm!

Ingredients:
2 ripe kiwis, peeled and chopped 
1 ripe banana, peeled 
½ cup plain or vanilla Greek yogurt 
½ cup orange juice (or almond milk for a creamier texture) 
1 tsp honey or maple syrup (optional, for added sweetness) 
½ cup ice cubes (optional, for a chilled smoothie) 
Optional Garnish:

Kiwi slices 
Chia seeds 
Instructions:
 Add to blender: Combine the kiwis, banana, yogurt, orange juice, honey (if using), and ice cubes in a blender. 

 Blend: Blend on high speed for 1-2 minutes, or until the smoothie is creamy and smooth. 

 Taste and adjust: Taste the smoothie and adjust the sweetness by adding more honey, if desired. 

 Serve: Pour the smoothie into a glass and garnish with kiwi slices or chia seeds for a nutritious touch. Enjoy this tangy and tropical treat! 

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 large smoothie or 2 smaller servings