On the menu week #8

Ok, so we are almost at the end of February; I can’t get over how fast life passes. We are done with New year, Valentine’s day, and Super Bowl, and now we are getting ready for Easter and summer. Here are some recipes that hopefully will serve you well.


This vegan recipe takes just 25 minutes to make and yields six quinoa lettuce wraps, which should be enough to serve four hungry people as an appetizer or two people as a main course.


These roasted sweet and spicy brussels sprouts are a total delight. Every time I prepare them, I double the recipe. If not, none of them will make it to the table. The sauce is sweet, spicy, and different; it is the perfect mix of flavors that excites you and makes you want to keep eating.


I know this salsa Roja molcajeteada is not a meal per se, but it will add a lot of flavor, texture, and spice to your meals. It can transform a bowl of rice and beans from a burrito to a soup.


Don’t you love it when you bake something, and your whole house smells delicious? And more so, when the recipe you are baking has cinnamon? The smell of apples and cinnamon transports me to a state of total happiness; it gives me peace.

These baked apple and cinnamon doughnuts are my favorite recipes because of how easy they are to make and how delicious my house smells when I make them.


If you’re craving a meatball sandwich but you’re no longer eating meat, try this Vegan Meatball Sub. The great taste of this sub will satisfy you, making it the perfect meal for lunch or dinner.


This Vegan Strawberry Cake is perfect for birthdays or any other celebration. This vegan vanilla cake is moist, spongy, and finished with a light and creamy vegan strawberry frosting.

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