Ingredients:

• 6 hard-boiled eggs, diced


• 2 tablespoons mayonnaise


• 1 tablespoon Dijon mustard


• 1 tablespoon chopped fresh chives


• 1/4 teaspoon garlic powder


• Salt and pepper to taste

Instructions:

In a bowl, combine diced eggs, mayonnaise, Dijon mustard, chopped chives, and garlic powder

Mix until well combined

Season with salt and pepper to taste

Serve immediately or chill in the refrigerator until ready to serve

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed


• 1 cup pumpkin puree


• 1/2 cup breadcrumbs


• 1/4 cup ketchup


• 1/4 cup diced onion


• 1 clove garlic, minced


• 1/2 teaspoon cumin powder


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 4 burger buns


• Lettuce leaves and tomato slices for garnish

Instructions:

Put pumpkin puree, breadcrumbs, ketchup, diced onion, minced garlic, cumin powder, paprika, salt, and pepper in a food processor

Mix the ingredients together until they are smooth

Take the mixture and shape it into 4 burger patties

Set the grill or skillet over medium-high heat and add a little oil to it

The chickpea burgers should be cooked for four to five minutes on each side, or until they are golden brown and warm all the way through

Put the burger buns on the grill and toast them for one minute, or until they are just barely golden

Put a chickpea patty on the bottom half of each bun to make the burgers

Add tomato slices, lettuce leaves, and the top bun on top

If you want, serve it hot with extra ketchup

Have fun with your tasty Chickpea Burger with Ketchup and Pumpkin!

Ingredients:

• 1 cup dried lentils


• 4 cups vegetable broth


• 1 onion, diced


• 2 carrots, chopped


• 2 celery stalks, chopped


• 3 cloves garlic, minced


• 1 teaspoon cumin


• 1 teaspoon paprika


• 1/2 teaspoon turmeric


• 1/2 teaspoon dried thyme


• Salt and pepper to taste


• 2 cups chopped kale


• 2 tablespoons tomato paste


• 2 tablespoons olive oil

Instructions:

Rinse the lentils under cold water

In a large pot, heat olive oil over medium heat

Add onions, carrots, and celery

Saut until softened

Add garlic, cumin, paprika, turmeric, thyme, salt, and pepper

Stir for 1 minute

Stir in lentils, tomato paste, and vegetable broth

Bring to a boil

Reduce heat and simmer uncovered for 20-25 minutes or until lentils are tender

Stir in chopped kale and cook for an additional 5 minutes

Taste and adjust seasoning if needed

Serve warm

Enjoy!

Ingredients:

• 1 lb shrimp, peeled and deveined


• 1/4 cup unsalted butter


• 4 cloves garlic, minced


• 1/4 cup white wine


• 1/4 cup fresh parsley, chopped


• Salt and pepper to taste


• 4 burger buns


• Lettuce leaves


• Tomato slices


• Red onion slices


• 4 slices provolone cheese

Instructions:

In a skillet, melt the butter over medium heat

Add the minced garlic and saut until fragrant, about 1-2 minutes

Add the shrimp and cook until they turn pink, about 2-3 minutes per side

Pour in the white wine and let it simmer for another 2 minutes

Stir in the chopped parsley, and season with salt and pepper to taste

Split the burger buns and toast them lightly

Place a lettuce leaf on the bottom half of each bun, followed by a slice of tomato and red onion

Top with the shrimp scampi mixture and a slice of provolone cheese

Close the burgers with the top half of the buns

Serve hot and enjoy your Shrimp Scampi Burgers!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1 packet ranch seasoning mix


• 8 oz cream cheese, softened


• 1/2 cup cooked and crumbled bacon


• 1 cup shredded cheddar cheese


• 1/4 cup chopped green onions


• Salt and pepper to taste

Instructions:

Place chicken breasts in the slow cooker

Sprinkle ranch seasoning mix over the chicken

Add softened cream cheese on top

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender

Shred the chicken using two forks

Add crumbled bacon, shredded cheddar cheese, and chopped green onions

Stir until cheese is melted and all ingredients are well combined

Season with salt and pepper to taste

Serve hot and enjoy!

Ingredients:

• 1 block firm tofu, drained and pressed


• 1 cup shredded cabbage


• 1 carrot, grated


• 2 green onions, thinly sliced


• 2 cloves garlic, minced


• 1 tablespoon soy sauce


• 1 teaspoon sesame oil


• 1/2 teaspoon ground ginger


• 1/4 teaspoon salt


• 1/4 teaspoon pepper


• 1 tablespoon cornstarch


• 1 package dumpling wrappers


• 2 tablespoons vegetable oil, for frying

Instructions:

In a large bowl, crumble the tofu with your hands

Add shredded cabbage, grated carrot, sliced green onions, minced garlic, soy sauce, sesame oil, ground ginger, salt, pepper, and cornstarch

Mix well to combine

Place a spoonful of the tofu mixture onto a dumpling wrapper

Brush the edges of the wrapper with water, then fold and crimp to seal the dumpling

Heat vegetable oil in a skillet over medium heat

Place dumplings in the skillet, making sure they are not touching each other

Cook until the bottom is golden brown, about 2-3 minutes

Flip the dumplings and cook until the other side is golden brown, another 2-3 minutes

Serve hot with dipping sauce of your choice