leadership and innovation

This Vegan Peppermint Cheesecake Cake is a delightful combination of creamy cheesecake and refreshing peppermint flavor, perfect for any occasion. Ingredients: 2 cups vegan cream cheese 1 cup powdered sugar 1/4 cup coconut cream 1 tsp vanilla extract 1/2 tsp peppermint extract 1 cup crushed vegan chocolate cookies 1/4 cup vegan butter, melted 1 cup coconut milk 1/4 cup cornstarch 1/4 cup maple syrup 1/2 tsp agar powder 1/4 cup crushed candy canes for topping Instructions: Preheat oven to 350F 175C In a bowl, combine crushed vegan chocolate cookies and melted vegan butter Press the mixture into the bottom of a springform cake pan to form the crust In a mixing bowl, beat vegan cream cheese, powdered sugar, coconut cream, vanilla extract, and peppermint extract until smooth Spread this mixture over the cookie crust Bake for 25-30 minutes, or until set ...

A quick and delicious Instant Pot Vegetable Chow Mein loaded with colorful vegetables and flavorful sauce. Perfect for a satisfying weeknight meal! Ingredients: 1 cup chow mein noodles 2 cups mixed vegetables carrots, bell peppers, broccoli, snap peas 1/4 cup soy sauce 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon sesame oil 1 tablespoon vegetable oil 3 cloves garlic, minced 1 teaspoon ginger, grated 1 cup vegetable broth 2 tablespoons cornstarch mixed with 2 tablespoons water 2 green onions, sliced 1 tablespoon sesame seeds optional Instructions: Select "Saute" mode from the Instant Pot's menu Put in the garlic, ginger, and vegetable oil Soak until it smells good Put in the mixed vegetables and cook for two to three minutes Put in oyster sauce, hoisin sauce, sesame oil, and soy sauce Mix well Place chow mein ...

A tasty and healthy salad with quinoa, green lentils, and roasted Brussels sprouts that have been tossed with balsamic vinaigrette dressing, red onion, and fresh parsley. Ingredients: 1 cup quinoa, rinsed 1/2 cup green lentils, rinsed 2 cups Brussels sprouts, trimmed and halved 2 tablespoons olive oil Salt and pepper to taste 1/4 cup chopped fresh parsley 1/4 cup chopped red onion 1/3 cup feta cheese, crumbled 1/4 cup balsamic vinaigrette dressing Instructions: Turn on the oven and heat it up to 400F 200C Put the quinoa, lentils, and 3 cups of water in a medium saucepan Bring to a boil, then lower the heat, cover, and let it cook for 15 to 20 minutes, or until the lentils and quinoa are soft Take out any extra water and set it aside Put Brussels sprouts on a baking sheet and season them with salt and pepper After the oven is hot, roast for 20 to 25 minutes, or un...