Ingredients:

• 2 cups all-purpose flour
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• 1/4 cup brown sugar
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• 1 tablespoon baking powder
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• 1/2 teaspoon salt
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• 1/2 cup vegan butter, chilled and cubed
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• 2 ripe bananas, mashed
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• 1/4 cup non-dairy milk
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• 1 teaspoon vanilla extract
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• 1/2 cup chopped walnuts
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Instructions:

Warm the oven up to 400F 200C and put parchment paper on a baking sheet

Put the flour, brown sugar, baking powder, and salt in a large bowl and mix them together

Combine the chilled vegan butter with the dry ingredients

Cut the butter into the flour mixture with a pastry cutter or fork until it looks like big crumbs

Put the mashed bananas, nondairy milk, and vanilla extract in a different bowl

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Add the chopped walnuts and mix well

Place the dough on a floured surface and roll it out into a circle that is about an inch thick

Put the dough on the baking sheet that has been prepared

Cut the dough into 8 equal wedges or halves

The scones are done when they are golden brown and cooked all the way through after 15 to 18 minutes in the oven

Let the scones cool down a bit before you serve them

Have fun!

Ingredients:

• 2 cups heavy cream
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• 1 cup whole milk
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• 3/4 cup granulated sugar
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• 1/2 cup creamy peanut butter
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• 1/2 cup chopped fudge pieces
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• 1 teaspoon vanilla extract
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• 12 chocolate cookies
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Instructions:

Put heavy cream, milk, and sugar in a saucepan and mix them together

Stir the mixture every so often while heating it over medium-low heat until the sugar melts and it's hot but not boiling

Take it off the heat and mix in the peanut butter until it's smooth

Move the mixture to a bowl and let it cool completely

Then, add the vanilla extract and chopped fudge pieces and mix them in

Put the mixture in the fridge for at least four hours or overnight to cool it down

Once the mixture is cold, use an ice cream maker and follow the directions on the box until it has the consistency of soft serve

Spread the churned ice cream on half of the chocolate cookies, and then put the other half of the cookies in the middle to make a sandwich

Put a piece of plastic wrap around each sandwich and freeze them for at least two hours before serving

Ingredients:

• 1 package key lime pie filling mix
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• 1 cup graham cracker crumbs
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• 1/2 cup unsalted butter, melted
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• 2 cups cream cheese, softened
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• 1 cup powdered sugar
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• 1 teaspoon vanilla extract
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• 1 cup heavy cream
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• 1/4 cup key lime juice
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• Zest of 2 key limes
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• 1 cup whipped cream
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• Fresh key lime slices for garnish
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Instructions:

Follow the directions on the package to make the key lime pie filling

Let it cool down

To make the crust, mix graham cracker crumbs and melted butter in a bowl

Spread the crust out in the bottom of each serving glass or bowl

Beat cream cheese until it's smooth in a different bowl

Keep mixing after you add the powdered sugar and vanilla extract

Whip the heavy cream in a different bowl until stiff peaks form

It should be mixed into the cream cheese

Mix the key lime juice and zest into the cream cheese

Mix everything together well

Place the graham cracker crust in the glasses and then add the key lime cheesecake mixture on top of it

Put some whipped cream on top of each layer

Add more layers until the glasses are full, and top it all off with whipped cream

Put the parfaits in the fridge for at least two hours so they can set

Put fresh key lime slices on top before serving

Have fun with your tasty Key Lime Cheesecake Trifle Parfait!

Ingredients:

• 1 cup gluten-free sourdough starter
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• 1 1/2 cups gluten-free all-purpose flour blend
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• 1/2 cup almond flour
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• 1/4 cup tapioca flour
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• 1/4 cup potato starch
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• 1 tsp salt
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• 1/2 tsp xanthan gum
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• 1/2 tsp baking soda
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• 2 eggs
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• 1/4 cup olive oil
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• 1/4 cup warm water
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Instructions:

In a large bowl, mix together the gluten-free sourdough starter, gluten-free all-purpose flour blend, almond flour, tapioca flour, potato starch, salt, xanthan gum, and baking soda

Add in the eggs, olive oil, and warm water

Mix until well combined

Transfer the dough to a greased loaf pan and smooth out the top

Cover the loaf pan with a clean kitchen towel and let it rise in a warm place for 2-4 hours, or until doubled in size

Preheat the oven to 375F 190C

Once the dough has risen, bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through

Remove from the oven and let cool before slicing

Enjoy your gluten-free sourdough bread!

Ingredients:

• 500g pork belly, thinly sliced
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• 1 cup all-purpose flour
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• 1 cup cornstarch
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• 1 teaspoon baking powder
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• 1 teaspoon salt
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• 1/2 teaspoon black pepper
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• 1 cup buttermilk
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• Oil for frying
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Instructions:

To make the dry coating, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper in a bowl

Make sure each pork belly slice is well covered in buttermilk, then coat it in the dry coating mixture and press it onto the pork to make it stick

To make the oil, heat it to 350F 175C in a pan or deep fryer

Fry the pork slices in small groups until they are golden brown and crispy, which should take about 4 to 5 minutes per group

Place the crispy fried pork on a paper towel-lined plate to drain the extra oil

Take it out of the oil with a slotted spoon

Do it again and again until all of the pork slices are fried

You can serve the Tulapho Crispy Fried Pork with your favorite dipping sauce or side dishes

Enjoy the delicious crunch of this crispy fried pork made in the Filipino style!

Ingredients:

• 250g linguine pasta
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• 2 tablespoons olive oil
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• 4 cloves garlic, minced
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• 200g cherry tomatoes, halved
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• 1/2 teaspoon red pepper flakes
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• Salt to taste
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• Freshly ground black pepper to taste
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• Handful of fresh basil leaves, torn
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• Grated Parmesan cheese for serving
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Instructions:

Follow the directions on the package to cook linguine until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

After adding the red pepper flakes and cherry tomatoes, stir them in a few times a day for about 5 minutes, or until the tomatoes get soft

To taste, add salt and black pepper

When you add the cooked linguine to the pan, toss it around so that all of the tomato mixture covers it

Take it off the heat and add some torn basil leaves on top

Grate Parmesan cheese on top and serve hot

Ingredients:

• 1 lb flank steak
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• 1/4 cup olive oil
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• 2 cloves garlic, minced
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• 1 lime, juiced
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• 1 teaspoon cumin
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• 1 teaspoon chili powder
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• Salt and pepper to taste
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• 8 small corn tortillas
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• 1 cup shredded lettuce
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• 1 cup diced tomatoes
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• 1/2 cup diced red onion
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• 1/2 cup chopped cilantro
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• 1/2 cup crumbled queso fresco
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• Sour cream and salsa for serving
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Instructions:

In a bowl, whisk together olive oil, minced garlic, lime juice, cumin, chili powder, salt, and pepper to make the marinade

Place the flank steak in a resealable plastic bag and pour the marinade over it

Seal the bag and refrigerate for at least 1 hour, or overnight for best results

Preheat your grill or stovetop grill pan over medium-high heat

Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or longer for desired doneness

Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain

Warm the corn tortillas on the grill for about 20 seconds per side

Assemble the tacos by placing sliced steak on each tortilla, then topping with lettuce, diced tomatoes, diced red onion, cilantro, and queso fresco

Serve with sour cream and salsa on the side

Enjoy your delicious flank steak tacos!

Ingredients:

• 2 cups strawberries, hulled and sliced
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• 1/4 cup fresh lemon juice
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• 1/4 cup granulated sugar
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• 1 cup water
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Instructions:

Put strawberries, lemon juice, sugar, and water in a blender

Mix until it's smooth

Place the mix into popsicle molds

Place popsicle sticks inside the molds

Put it in the freezer for at least four hours, or until it gets hard

Take the popsicles out of the molds and enjoy once they are frozen