Ingredients:

• 2 1/4 cups all-purpose flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, softened


• 3/4 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• Red gel food coloring


• Black gel food coloring


• White royal icing


• Black royal icing


• Yellow royal icing

Instructions:

In a bowl, whisk together flour, baking powder, and salt

In another bowl, cream together butter and sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until dough forms

Divide the dough into two parts

Add red gel food coloring to one part and black gel food coloring to the other

Knead until colors are evenly distributed

Wrap each colored dough in plastic wrap and refrigerate for at least 1 hour

Preheat the oven to 350F 175C

Take a small amount of each colored dough and roll them into thin ropes of equal length

Twist one red and one black rope together to create the firetruck's body

Cut the twisted ropes into even pieces and shape them into rectangles

Place the rectangles on a baking sheet lined with parchment paper

Bake for 10-12 minutes or until the edges are lightly golden

Let the cookies cool completely on a wire rack

Using white royal icing, create windows on the firetruck's body

Using black royal icing, add details like wheels and windows' outlines

Using yellow royal icing, add headlights and other accents

Allow the icing to set before serving or storing

Ingredients:

• 8 cups vegetable broth


• 2 cups water


• 1 onion, chopped


• 2 cloves garlic, minced


• 2 carrots, sliced


• 2 stalks celery, sliced


• 1 cup mushrooms, sliced


• 1 cup broccoli florets


• 1 cup bell pepper, diced


• 2 tablespoons soy sauce


• 1 tablespoon sesame oil


• 1 teaspoon ginger, minced


• 1/2 teaspoon turmeric powder


• 1/4 teaspoon cayenne pepper


• 8 oz rice noodles


• Salt and pepper to taste


• Fresh cilantro and green onions for garnish

Instructions:

In a large pot, heat sesame oil over medium heat

Add onions and garlic, saut until fragrant

Add carrots, celery, mushrooms, bell pepper, and ginger

Cook until vegetables are tender

Stir in vegetable broth, water, soy sauce, turmeric, and cayenne pepper

Bring soup to a simmer, then add rice noodles and broccoli florets

Cook for about 8-10 minutes or until noodles are tender

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro and green onions

Ingredients:

• 1 block firm tofu, sliced into thin rectangles


• 1/4 cup soy sauce


• 2 tablespoons rice vinegar


• 2 tablespoons sesame oil


• 1 tablespoon honey


• 1 teaspoon sriracha sauce


• 1 baguette, sliced lengthwise


• 1/2 cup mayonnaise


• 1 cucumber, thinly sliced


• 1 carrot, shredded


• 1 jalapeno, thinly sliced


• 1/4 cup cilantro leaves


• Salt and pepper to taste

Instructions:

Set oven temperature to 400F 200C

Combine the soy sauce, rice vinegar, honey, sesame oil, and sriracha sauce in a small bowl

Transfer the tofu slices to a shallow dish and cover them with the marinade

Give it a minimum of half an hour to marinade

Arrange the marinated tofu slices onto a parchment paper-lined baking sheet

Bake the tofu for 20 to 25 minutes, rotating it halfway through, or until it becomes golden and crisp-tasting

Apply mayonnaise to the sliced baguette on both sides

On one side of the baguette, arrange the baked tofu, cucumber slices, shredded carrot, jalapeo slices, and cilantro leaves

To taste, add salt and pepper for seasoning

Using the remaining half of the baguette, seal the sandwich

Serve the sandwich right away after slicing it into individual portions

Ingredients:

• 300g sushi rice


• 4 sheets nori seaweed


• 200g fresh sushi-grade fish e


• g


• , tuna, salmon


• 1 cucumber, julienned


• 1 avocado, sliced


• Soy sauce, for dipping


• Wasabi, for serving


• Pickled ginger, for serving

Instructions:

Follow the directions on the package to cook the sushi rice, then let it cool

Spread a thin layer of rice over the nori, leaving a small border at the top

Place the nori sheet on a bamboo sushi mat

Place fish, cucumber, and avocado strips along the edge of the rice's bottom

Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge

With a sharp knife, cut the roll into small pieces that are easy to eat

Do it again with the rest of the ingredients

You can put soy sauce, wasabi, and pickled ginger on top of your sushi

Ingredients:

• 1 cup cooked quinoa


• 8 oz mushrooms, finely chopped


• 1/2 onion, finely chopped


• 2 cloves garlic, minced


• 1/2 cup breadcrumbs


• 1/4 cup grated Parmesan cheese


• 1 egg


• 1 tsp soy sauce


• 1 tsp Worcestershire sauce


• 1/2 tsp thyme


• Salt and pepper to taste


• 4 burger buns


• Lettuce, tomato, and condiments for toppings

Instructions:

In a skillet, saut mushrooms, onion, and garlic until moisture evaporates, about 5-7 minutes

Let it cool

In a bowl, combine cooked quinoa, breadcrumbs, Parmesan cheese, egg, soy sauce, Worcestershire sauce, thyme, salt, and pepper

Add the cooled mushroom mixture to the quinoa mixture and mix until well combined

Form the mixture into 4 burger patties

Heat a skillet or grill over medium-high heat and cook the burgers for 4-5 minutes on each side until they are golden brown and cooked through

Toast the burger buns on the grill or in a toaster

Assemble your burgers with lettuce, tomato, and your favorite condiments

Serve hot and enjoy!

Ingredients:

• 1 block extra firm tofu, pressed and cubed


• 1/4 cup soy sauce


• 2 tablespoons sesame oil


• 2 tablespoons honey or maple syrup


• 2 cloves garlic, minced


• 1 tablespoon grated ginger


• 2 tablespoons rice vinegar


• 1 tablespoon gochujang Korean chili paste


• 2 cups cooked brown rice


• 2 cups steamed broccoli florets


• 1 carrot, julienned


• 2 green onions, thinly sliced


• Toasted sesame seeds, for garnish


• Sriracha, for serving optional

Instructions:

In a bowl, whisk together soy sauce, sesame oil, honey/maple syrup, garlic, ginger, rice vinegar, and gochujang

Add cubed tofu to the marinade and let it marinate for at least 30 minutes or overnight

Preheat the oven to 400F 200C

Place marinated tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown

Divide cooked rice, steamed broccoli, julienned carrot, and baked tofu among meal prep containers

Garnish with sliced green onions and toasted sesame seeds

Serve with a drizzle of sriracha if desired

Enjoy!

Ingredients:

• 2 oz bourbon


• 1/2 oz cranberry juice


• 1/2 oz maple syrup


• Dash of Angostura bitters


• Orange twist, for garnish

Instructions:

Put bourbon, cranberry juice, maple syrup, and bitters in a shaker

Put ice in the shaker and shake it well

Pour through a strainer into an ice-filled glass that is already cold

An orange twist is a nice touch

Ingredients:

• 1 whole pineapple


• 5 lbs pork butt, cubed


• 1 cup brown sugar


• 1/2 cup soy sauce


• 1/4 cup apple cider vinegar


• 2 tbsp paprika


• 2 tbsp garlic powder


• 1 tbsp onion powder


• 1 tbsp black pepper


• 1 tbsp cayenne pepper


• Wood chunks for smoking

Instructions:

Cut the pork butt into bite-sized pieces to prepare it

To make the marinade, combine the brown sugar, soy sauce, apple cider vinegar, paprika, onion, garlic, and black pepper with the cayenne pepper

Transfer the pork cubes into a resealable bag and cover them with half of the marinade

Refrigerate for a minimum of 4 hours, preferably overnight, after sealing the bag

Set your smoker's temperature to 225F 107C and add chunks of wood to smoke

Retain approximately 1/2 inch of pineapple flesh on the sides and bottom after cutting off the top and hollowing out the pineapple

Place the marinated pork cubes inside the hollowed-out pineapple

For four to five hours, or until the pork reaches an internal temperature of 195 degrees Fahrenheit 90 degrees Celsius, smoke the stuffed pineapple in the preheated smoker

Throughout the smoking process, baste the stuffed pineapple with the leftover marinade once every hour

After it's finished, take the smoked pineapple out of the smoker and give it a good 15 minutes to rest before slicing and serving

Ingredients:

• 2 cups cauliflower rice


• 2 tablespoons coconut oil


• 2 tablespoons apple cider vinegar


• 1 tablespoon coconut aminos


• 1/2 teaspoon salt

Instructions:

In a large skillet, heat coconut oil over medium heat

Add cauliflower rice and saut for 5-7 minutes until slightly tender

Stir in apple cider vinegar, coconut aminos, and salt, cooking for an additional 2-3 minutes

Remove from heat and let cool slightly before using as sushi rice replacement

Ingredients:

• 3 cups cooked rice


• 2 tbsp vegetable oil


• 3 cloves garlic, minced


• 1 small onion, diced


• 2 red chilies, finely chopped


• 2 eggs, beaten


• 1 cup mixed vegetables carrots, peas, bell peppers


• 200g cooked chicken, diced


• 3 tbsp soy sauce


• 2 tbsp sweet soy sauce kecap manis


• 1 tsp shrimp paste terasi


• Salt and pepper to taste


• Green onions for garnish

Instructions:

In a big pan or wok, heat the vegetable oil over medium-high heat

Put in chopped red chilies, diced onion, and minced garlic

For two to three minutes, until fragrant, stir-fry

Move the chilies, garlic, and onion to one side of the pan

Then, pour the beaten eggs on top of them

Make sure the eggs are fully cooked

Dice the chicken and add them to the pan

Stir-fry for three to four more minutes, or until the vegetables are soft

Use a spatula to break up any clumps of rice as you add it to the pan

Put soy sauce and sweet soy sauce on top of the rice

Add salt and pepper, along with shrimp paste

Mix everything together until it's all well mixed and hot

Check the seasoning and make changes if needed

Before serving, sprinkle with chopped green onions

Have fun with your spicy Indonesian fried rice!