Ingredients:

• 1 cup pumpkin puree
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• 8 ounces cream cheese, softened
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• 2 cups graham cracker crumbs
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• 1/2 cup powdered sugar
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• 1 teaspoon pumpkin pie spice
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• 1 teaspoon vanilla extract
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• 12 ounces dark chocolate, chopped
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• 1 tablespoon vegetable oil
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• 1/4 cup crushed graham crackers for coating
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• 1/4 cup finely chopped pecans for coating
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• 1/4 teaspoon cinnamon for coating
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Instructions:

Put the softened cream cheese, graham cracker crumbs, powdered sugar, pumpkin pie spice, and vanilla extract in a mixing bowl

Blend until thoroughly blended

Roll the mixture into tiny truffle-sized balls with your hands and transfer to a baking sheet lined with parchment

For thirty minutes, freeze

Melt the dark chocolate and vegetable oil in 30-second increments in a microwave-safe bowl, stirring in between each interval, until smooth

Evenly coat each frozen cheesecake truffle by dipping it into the melted chocolate

Lift the truffle out of the chocolate with a fork and let any excess fall off

Return the coated truffle to the baking sheet covered with parchment

For added taste and visual appeal, top the truffles with chopped pecans, crushed graham crackers, and a dash of cinnamon while the chocolate is still soft

After completing this step with each truffle, place them in the refrigerator to set the chocolate, which should take at least an hour

Your Spiced Cheesecake Truffles Made With Pumpkin are ready to eat once the chocolate has set

Share them with loved ones and serve them cold

They are a delectable treat for fall or the holidays!

Ingredients:

• 1 lb ground lamb
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• 1/2 cup breadcrumbs
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• 1/4 cup finely chopped onion
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• 2 cloves garlic, minced
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• 2 tbsp fresh parsley, chopped
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• 1 tsp ground cumin
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• 1 tsp ground coriander
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• 1/2 tsp ground paprika
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• 1/2 tsp ground cinnamon
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• Salt and pepper to taste
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• 1/4 cup plain Greek yogurt
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• 2 tbsp tahini
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• 1 lemon, juiced
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• Assorted olives
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• Cherry tomatoes
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• Sliced cucumbers
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• Red onion rings
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• Pita bread or crackers
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• Fresh mint leaves for garnish
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Instructions:

In a mixing bowl, combine ground lamb, breadcrumbs, chopped onion, minced garlic, chopped parsley, ground cumin, ground coriander, ground paprika, ground cinnamon, salt, and pepper

Mix well until all ingredients are thoroughly combined

Divide the lamb mixture into small portions and shape them into kofta or meatball shapes

Preheat your grill or grill pan over medium-high heat

Grill the lamb kofta for about 3-4 minutes on each side or until they are cooked through and have a nice char on the outside

In a small bowl, whisk together plain Greek yogurt, tahini, and lemon juice to make a creamy dipping sauce

Arrange the grilled lamb kofta on a large charcuterie board, along with assorted olives, cherry tomatoes, sliced cucumbers, red onion rings, pita bread or crackers, and fresh mint leaves

Serve the lamb kofta charcuterie board with the creamy tahini yogurt dipping sauce on the side

Enjoy your EPIC Lamb Kofta Charcuterie Board!

Ingredients:

• 1 cup grated cucumber or zucchini
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• 1 cup chickpea flour besan
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• 1/4 cup rice flour
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• 1/2 teaspoon cumin seeds
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• 1/2 teaspoon grated ginger
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• 1 green chili, finely chopped
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• Salt to taste
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• A pinch of asafoetida hing
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• Water as needed
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• Oil for cooking
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Instructions:

Grate the zucchini or cucumber and add it to a bowl along with rice flour, cumin seeds, chopped green chili, salt, and a pinch of asafoetida

Slowly add water and mix until you get a smooth batter that's like dosa batter

Make sure the batter doesn't have any lumps

Set a dosa pan or nonstick skillet on medium heat

Use a little oil to grease it

Put a small amount of the batter in the middle of the pan and spread it out evenly by moving the pan in a circle

This will make a thin pancake or dosa

Put some oil around the edges of the dosa and cook it until the edges get crispy and golden brown

Turn the dosa over and cook the other side until it turns golden brown too

Take the dosa out of the pan when it's done, and do it again with the rest of the batter

Serve the Instant Pancake or Dosa with Zucchini or Cucumber hot with vegan yogurt or your favorite chutney

Ingredients:

• 2 cups masa harina
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• 1 cup vegetable broth
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• 1/3 cup vegetable oil
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• 1 teaspoon baking powder
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• 1 teaspoon salt
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• Filling of choice such as beans, vegetables, or vegan cheese
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• Corn husks, soaked in water until pliable
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Instructions:

Masa harina, vegetable broth, vegetable oil, baking powder, and salt should all be mixed together well in a large bowl to make a dough

Put a thin layer of dough on top of the wet corn husks, leaving some space around the edges

Put a small amount of filling in the middle of the dough

Put some filling in the middle of the corn husks and fold the sides over it

Then, fold the bottom back up

For 45 to 60 minutes, or until the dough is firm and cooked all the way through, steam the tamales

Enjoy while still warm!

Ingredients:

• 4 slices of bread
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• 8 slices of bacon
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• 2 cups of fresh spinach leaves
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• 8 slices of cheddar cheese
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• 2 cloves of garlic, minced
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• 2 tablespoons of butter
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Instructions:

Cook bacon until crispy in a skillet over medium heat

Remove and drain excess fat on paper towels

In the same skillet, add minced garlic and spinach

Saut until spinach is wilted

Remove from heat

Spread butter on one side of each bread slice

Place a slice of cheese on the unbuttered side of 4 bread slices

Top each with cooked bacon, followed by the sauted spinach and garlic mixture

Place another slice of cheese on top and cover with the remaining bread slices, buttered side out

Return skillet to medium heat

Cook sandwiches until golden brown on both sides and cheese is melted, about 2-3 minutes per side

Remove from skillet, slice, and serve hot

Ingredients:

• 1 cup buckwheat groats
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• 2 cups almond milk
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• 1 ripe banana
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• 1/4 cup vegan vanilla protein powder
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• 1 cup fresh blueberries
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• 2 tablespoons maple syrup
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• 1 teaspoon vanilla extract
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• Pinch of salt
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Instructions:

Rinse the buckwheat groats thoroughly under cold water

In a blender, combine almond milk, banana, protein powder, maple syrup, vanilla extract, and salt

Blend until smooth

Pour the blended mixture into a bowl and stir in the rinsed buckwheat groats and blueberries

Cover the bowl and refrigerate overnight or for at least 4 hours to allow the pudding to thicken

Serve chilled, topped with additional blueberries if desired

Ingredients:

• 1 cup lentils
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• 1 can 15 oz kidney beans, drained and rinsed
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• 1 can 15 oz diced tomatoes
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• 1 onion, chopped
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• 2 carrots, chopped
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• 2 celery stalks, chopped
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• 4 cups vegetable broth
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• 2 cloves garlic, minced
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• 1 teaspoon dried thyme
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• 1 teaspoon dried oregano
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion, carrots, and celery

Cook until softened, about 5 minutes

Add minced garlic, thyme, and oregano

Cook for another minute until fragrant

Stir in lentils, kidney beans, diced tomatoes, and vegetable broth

Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils are tender

Season with salt and pepper to taste

Serve hot and enjoy!

Ingredients:

• 2 large onions, finely chopped
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• 4 tablespoons unsalted butter
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• 1 cup sour cream
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• 1/2 cup mayonnaise
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• 1/4 teaspoon garlic powder
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• 1/4 teaspoon ground black pepper
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• 1/2 teaspoon kosher salt
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• 1 tablespoon chopped fresh chives optional, for garnish
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Instructions:

Put the butter in a big pan and melt it over medium-low heat

After you add the chopped onions, cook, stirring every now and then, for about 20 to 25 minutes, or until the onions are caramelized and golden brown

To cool down, take it off the heat and let it sit where it is

You can mix the garlic powder, kosher salt, black pepper, and sour cream in a medium-sized bowl

Add the browned onions and mix them in well

Put the dip in the fridge for at least an hour before you serve it so that the flavors can mix

If you want, you can add chopped fresh chives as a garnish before serving

You can eat it with crackers, chips, or fresh vegetables

Ingredients:

• 2 cups brewed coffee, chilled
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• 1 cup milk
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• 1/2 cup caramel sauce
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• 1/4 cup condensed milk
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• 1/4 cup heavy cream
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Instructions:

In a bowl, mix together chilled brewed coffee, milk, caramel sauce, condensed milk, and heavy cream until well combined

Pour the mixture into popsicle molds, leaving a little space at the top for expansion

Insert popsicle sticks into each mold

Freeze the popsicles for at least 4-6 hours or until solid

Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds

Serve immediately and enjoy!

Ingredients:

• 6 eggs
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• 1 cup skim milk
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• 1 cup shredded reduced-fat cheese
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• 1 cup chopped vegetables spinach, bell peppers, onions, mushrooms, etc
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1/4 teaspoon garlic powder
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• 1/4 teaspoon dried thyme
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• 1/4 teaspoon dried oregano
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Instructions:

Warm the oven up to 175F 350C

Add the eggs, milk, salt, pepper, garlic powder, thyme, and oregano to a large bowl and mix them together using a whisk

Shred the cheese and chop the vegetables and add them

Put the mix into a tart pan that has been greased

It should be baked for 30 to 35 minutes, or until the middle is set and the edges are golden brown

Let the tart cool a bit before cutting it into pieces and serving it