Pomegranate Sangria


  • Red wine (1 bottle)
  • Brȁndy  (1 hȁndle)
  • Pomegrȁnȁte juice (.5 liter)
  • Orȁnge Juice (.5 liter)
  • Orȁnges (3)
  • Pomegrȁnȁte seeds (from 3 Pomegrȁnȁtes)
  • Cinnȁmon sticks for Gȁrnish


  1. Mix liquors ȁnd juices into lȁrge pitcher
  2. Slice orȁnges ȁnd tȁke out seeds from pomergrȁnȁtes
  3. ȁdd slices ȁnd seeds to pitcher
  4. Chill in fridge for ȁt leȁst ȁn hour
  5. Gȁrnish eȁch glȁss with ȁ Cinnȁmon stick

full recipe click >>>>> www.winetraveler.com

Roasted Garlic and Pesto Potatoes


  • 1 lb potȧtoes* cut uniformly in bite-sized pieces
  • 2 tbsp olive oil sepȧrȧted
  • sȧlt & pepper
  • 1 heȧd gȧrlic
  • 1/4 cup vegȧn pesto**
  • 2 tbsp fresh herbs***


  1. Preheȧt oven to 425 degrees ȧnd line ȧ bȧking sheet with pȧrchment pȧper.
  2. Toss potȧtoes with 1 tbsp of olive oil ȧnd ȧ good pinch of sȧlt ȧnd pepper. Spreȧd evenly on the bȧking sheet.
  3. Cut the top of the gȧrlic heȧd off so thȧt the cloves ȧre exposed. Plȧce gȧrlic on ȧ squȧre piece of foil ȧnd drizzle with remȧining tbsp of olive oil. Wrȧp the sides of the foil up to creȧte ȧ tent over the gȧrlic. Plȧce on the bȧking sheet with the potȧtoes.
  4. Roȧst the potȧtoes ȧnd gȧrlic for 20 minutes. Flip the potȧtoes ȧnd cook for ȧn ȧdditionȧl 10-20 minutes, or until crispy. Remove from the oven ȧnd ȧllow gȧrlic to cool for 2-5 minutes.
  5. Unwrȧp the gȧrlic from the foil (being cȧreful not to let the steȧm hit your hȧnds). Gently press the gȧrlic cloves out of their skin onto ȧ cutting boȧrd. Roughly chop them.
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See full recipe click >>>>> www.thissavoryvegan.com

Paleo Pumpkin Chocolate Chip Blondies

These Paleo Pumpkin Chocolate Chip Blondies are super chewy, fudgy, and so easy to make! Gluten free, dairy free, and naturally sweetened.

Pumpkin and chocolate are such a great match and these bars are a great example. Each bite is packed with pumpkin spice and chocolate chips- so delicious!

In case you’re not familiar, blondies are a lot like brownies, just without the cocoa. So they have that same texture that everyone loves. Dense, soft, melt-in-your-mouth. One thing I never use in my brownies or blondies is baking soda and that’s because I don’t want them to rise and be cakey. The fudgier the better!

I hope you try these and enjoy them! Warm them up to make the chocolate gooey and even better!

Paleo Pumpkin Chocolate Chip Blondies

  • 2/3 cup almond butter, unsweetened and unsalted
  • 2/3 cup coconut sugar
  • 1/4 cup coconut oil room temperature but stirred to soften
  • 2/3 cup canned pumpkin not pie mix
  • 1 large egg
  • 2 teaspoons vanilla
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/4 cup almond flour
  • 3/4 cup chocolate chips divided
  1. Preheat oven to 350° and line a 9x9 square pan with parchment paper. 
  2. In a large bowl, combine the almond butter, coconut sugar, and coconut oil. Stir well until it's completely mixed. Add in the pumpkin, egg, and vanilla and stir again. 
  3. Add in the pumpkin pie spice, salt, and almond flour and mix until fully combined. 
  4. Stir in 1/2 cup chocolate chips and scoop mixture into prepared pan. Top with remaining 1/4 cup chocolate chips. 
  5. Bake for 30 minutes. Edges should be light brown. Let cool before cutting for clean slices. 


I am going to teach you how to make the best steak ever. And no, you won’t need a grill. The best steak is made on the stove top then finished in the oven.

The key to making the best steak starts with the key to making the best anything: great ingredients. You can not make a truly good dish without good ingredients. It just isn’t possible.

The second most important key to making the best steak recipe is using a cast iron skillet. A super hot skillet is the secret to making a nice crust on the steak. Hopefully, you already own one. If not, you can buy one for around $25 and it will last a lifetime. Everyone should have a cast iron skillet in their kitchen!

The final key to making the best steak? Blue cheese butter. This can be whipped up in a jiffy and is melted on top of the steak at the end of cooking. Yum!

Okay Lets take a look the recipe below ...


Steak Ingredients:
  • 1 Tablespoon Butter (or Vegetable Oil)
  • 1 1.5-2lb Ribeye or NY Strip
  • 1/4 teaspoon dried parsley
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1-2 teaspoons Coarse Salt
Blue Cheese Steak Butter:
  • 2 tablespoons crumbled blue cheese
  • 1 Scallion (sliced very thin)
  • 4 Tablespoons Butter (room temperature)
  1. Take your steak out from the fridge about 30 minutes before you want to cook it. Preheat oven to 400 degrees.
  2. Combine the parsley, garlic powder, and black pepper in a small bowl. This mixture is enough for 3-4 steaks, so apply accordingly to the amount of meat you are making.
  3. Pat your steak dry with a paper towel (very important!!). Sprinkle one side of your steak with the parsley/garlic/pepper mixture. Then apply a liberal coating of coarse salt. The salt is what is going to give our steak that delicious crust, so make sure the entire piece is covered.
  4. Heat your oil or butter in a cast iron skillet over medium-high heat for a few minutes. Once it is thoroughly heated, place the seasoned side of the steak face down in the pan. It is important not to move the steak after you place it, so it can form the crust. Quickly season the other side of the stake. Cook 5-7 minutes per side. Use a tong to brown all edges.
  5. After cooking each side, transfer the skillet to your preheated oven. Cook for about 6-12 minutes, until the desired doneness. Test with a meat thermometer to see how done it is. Medium-rare (135°) is the ideal temperature to bring out the flavor of the meat. If you like yours a little less pink, you could cook until it is Medium (145°). Of course, you could cook in even longer to medium-well or well, but why would you want to ruin a great piece of meat?
  6. While the steak is finishing in the oven, you should be making the steak butter. Mix together the butter, crumbled blue cheese, and scallions. Add salt to taste.
  7. When steak is at the desired temperature, move to a plate. Cover steak with 1 tablespoon of the blue cheese butter, then cover with aluminum foil for 10 minutes (temperature will rise 5-10°, so keep that in mind). This is important because it allows the meat to “rest” and soak in all of its own juices. When finished, slice against the grain and serve! Feel free to use the remaining steak butter.


These potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. The recipe for these fritters is of course 100 % vegan!

 I haven’t made fritters for quite a while, but these vegetable fritters with red lentils turned out so delicious and comforting.

By using red lentils you can add some extra protein to your fritters.  If you’re looking for more vegan potato recipes. They’re also delicious with the sriracha mayonnaise !

Many potato fritters contain eggs and are, thus, not vegan. However, it’s super easy to omit the egg and make vegan fritters. They will still hold together very well. Some fritters are “accidently vegan”, meaning that the recipe doesn’t contain any animal products for unknown reasons. Good for us vegans!

Vegetable Potato Fritters Recipe
These potato fritters with red lentils are super easy to make and so delicious! They're best with spicy sriracha mayonnaise. Of course 100 % vegan!

For the vegetable potato fritters:

  • 3/4 cup red lentils
  • 1 small red onion, chopped
  • 2 cloves of garlic
  • 2 medium-sized potatoes (raw)
  • 1 medium-sized carrot
  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon smoked paprika powder
  • 1 teaspoon regular paprika powder
  • 1 teaspoon majoram
  • salt
  • black pepper, to taste

For the sriracha mayonnaise:

  • 3 tablespoons vegan mayonnaise
  • 1 teaspoon tomato paste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika powder
  • salt
  • black pepper, to taste
  • sriracha sauce, to taste


  1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
  2. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
  3. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
  4. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
  5. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!