50+ Quick and Easy Saturday Dairy-Free Affordable Recipes You’ll Love

Saturdays are made for relaxation, fun, and of course, enjoying great food.

Whether you’re hosting a family dinner, having friends over, or simply cooking for yourself, finding the perfect meal that’s both satisfying and affordable can sometimes be a challenge.

But what if you could enjoy delicious meals without the hassle of expensive ingredients or dairy products?

The good news is that there are plenty of dairy-free options that not only fit your budget but also offer a variety of flavors and nutrients.

From hearty soups and flavorful stir-fries to fresh salads and satisfying main dishes, this list of 50+ Saturday dairy-free affordable recipes has something for everyone.

These meals are quick to prepare, budget-friendly, and packed with flavor, so you can enjoy a delicious, dairy-free meal without breaking the bank.

Whether you’re on a dairy-free diet or simply looking for healthier, plant-based alternatives, these recipes will help you create meals that are both enjoyable and nutritious.

So, let’s dive in and explore some amazing dairy-free dishes you can prepare this Saturday!

50+ Quick and Easy Saturday Dairy-Free Affordable Recipes You’ll Love

Eating dairy-free doesn’t have to be expensive or time-consuming.

With these 50+ affordable Saturday recipes, you can enjoy delicious, wholesome meals that fit both your dietary needs and your budget.

From hearty salads and veggie-packed bowls to savory pasta dishes and satisfying soups, these recipes will add variety to your meal planning while ensuring that every bite is packed with flavor.

So, the next time you find yourself in need of a quick and affordable meal, look no further than these fantastic dairy-free options!

Get creative, experiment with your favorite ingredients, and enjoy a delicious, dairy-free Saturday meal with your loved ones.

Vegan Chickpea Pancakes with Veggie Toppings

These chickpea pancakes are a savory and protein-packed alternative to traditional breakfast pancakes. They’re naturally dairy-free, easy to make, and budget-friendly, featuring simple ingredients like chickpea flour and spices. Paired with sautéed veggies, they make for a satisfying Saturday brunch or light lunch.

Ingredients:

• 1 cup chickpea flour (also known as gram or besan flour)
• 1 cup water
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1/4 tsp black pepper
• 1/4 tsp chili flakes (optional)
• 1/2 cup finely chopped vegetables (onions, tomatoes, spinach, etc.)
• 1 tbsp olive oil (for cooking)

Toppings (Optional):

• Avocado slices
• Fresh herbs (parsley or cilantro)
• Sautéed mushrooms

Instructions:

1. In a mixing bowl, whisk chickpea flour, water, salt, turmeric, and black pepper until smooth. Let the batter rest for 10 minutes.
2. Stir in the chopped vegetables.
3. Heat a non-stick skillet over medium heat and add a little olive oil. Pour in about 1/4 cup of batter and spread it thinly.
4. Cook for 2-3 minutes on each side until golden brown. Repeat for the remaining batter.
5. Top with your favorite toppings and serve warm.

These chickpea pancakes are not only affordable but also versatile—you can customize them with whatever veggies and toppings you have on hand. They’re a great way to start your Saturday with a nutritious and delicious meal.

Dairy-Free Creamy Tomato Pasta

This creamy tomato pasta delivers a rich and comforting taste without any dairy, thanks to blended cashews. It’s a quick, affordable dinner option for a cozy Saturday evening, made with pantry staples and fresh ingredients.

Ingredients:

• 300g pasta (spaghetti or penne)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup raw cashews (soaked in hot water for 20 minutes)
• 1/4 cup water or vegetable broth
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, blend the soaked cashews with 1/4 cup water until smooth and creamy.
3. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
4. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
5. Stir in the cashew cream and mix until well combined. If the sauce is too thick, add reserved pasta water.
6. Toss cooked pasta in the sauce, garnish with fresh herbs, and serve warm.

This dairy-free creamy tomato pasta is a restaurant-quality meal you can make on a budget. It’s rich in flavor, filling, and perfect for a relaxing Saturday dinner.

Coconut Milk Veggie Curry with Rice

This coconut milk veggie curry is a hearty and flavorful dish that’s dairy-free, easy to make, and packed with colorful vegetables. It pairs perfectly with rice, making it an ideal Saturday meal for family or friends.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1 can (14 oz) coconut milk
• 2 cups mixed vegetables (carrots, bell peppers, broccoli, etc.)
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup cooked rice
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pan over medium heat. Sauté onions until translucent, then add garlic and ginger, cooking for another minute.
2. Stir in curry powder and cumin, cooking for 30 seconds until fragrant.
3. Add coconut milk, mixed vegetables, and chickpeas. Simmer for 10-15 minutes until vegetables are tender.
4. Season with salt and pepper. Serve hot over cooked rice.

This coconut milk veggie curry is a vibrant, wholesome meal that brings comfort and warmth to your Saturday. Its simplicity, affordability, and rich taste make it a crowd-pleaser.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a healthy, flavorful, and budget-friendly option for a dairy-free Saturday dinner. Packed with roasted sweet potatoes, black beans, and fresh toppings, they are quick to make and can be easily customized based on what you have on hand.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup chopped cilantro
• 1/2 cup diced red onion
• 1 lime, cut into wedges
• Optional toppings: avocado, salsa, shredded lettuce

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. While the sweet potatoes roast, heat the black beans in a saucepan over low heat, stirring occasionally.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes and black beans in each tortilla. Top with cilantro, red onion, avocado, salsa, and a squeeze of lime.
6. Serve immediately and enjoy!

These sweet potato and black bean tacos are not only affordable but also packed with fiber and essential nutrients. They’re perfect for a laid-back Saturday evening when you crave a satisfying, dairy-free meal that’s full of flavor and color.

Spicy Lentil and Spinach Soup

This spicy lentil and spinach soup is a hearty, comforting dish that’s both dairy-free and packed with protein, fiber, and greens. It’s perfect for chilly Saturday afternoons, easy to make in one pot, and can be enjoyed on a budget without sacrificing flavor.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1/2 tsp chili flakes (adjust to taste)
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach
• Salt and pepper to taste
• Optional toppings: fresh parsley, lemon wedges

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and chili flakes, and cook for another minute until fragrant.
3. Stir in lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
4. Add spinach and stir until wilted. Season with salt and pepper to taste.
5. Serve the soup hot with a sprinkle of fresh parsley and a wedge of lemon on the side.

This spicy lentil and spinach soup is a nutritious, filling meal that’s perfect for a Saturday lunch or dinner. It’s packed with plant-based protein and greens, offering a warming and satisfying dish that can be made on a budget, making it a great choice for a simple, hearty meal.

Quinoa and Veggie Stir-Fry

This quinoa and veggie stir-fry is a colorful, dairy-free dish that’s quick to prepare, nutrient-packed, and budget-friendly. The combination of quinoa, vegetables, and a savory stir-fry sauce creates a meal that’s filling yet light, perfect for a Saturday evening when you want something simple but satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tbsp sesame oil (or olive oil)
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• Optional toppings: sesame seeds, chopped green onions

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a large pan or wok, heat sesame oil over medium heat. Add sliced bell pepper, zucchini, carrot, and broccoli, and stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, ginger, and garlic.
4. Add the cooked quinoa to the pan with the vegetables, and pour the sauce over everything. Stir to combine and cook for another 2-3 minutes until heated through.
5. Serve the stir-fry topped with sesame seeds and green onions if desired.

This quinoa and veggie stir-fry is a versatile, dairy-free dish that’s perfect for using up leftover vegetables or creating a quick, healthy dinner. It’s packed with protein from the quinoa, making it a filling and nutritious meal, and the stir-fry sauce adds a burst of flavor. It’s a perfect choice for a light yet satisfying Saturday meal that won’t break the bank.

Avocado and Chickpea Salad Sandwich

This avocado and chickpea salad sandwich is a quick, delicious, and nutritious option for a dairy-free lunch. With creamy avocado, protein-packed chickpeas, and fresh vegetables, it’s an easy-to-make meal that’s both affordable and satisfying for a Saturday afternoon.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 slices whole grain or gluten-free bread
• Lettuce or spinach leaves for garnish
• Optional: tomato slices, pickles, or sprouts

Instructions:

1. In a mixing bowl, mash the chickpeas and avocado together until smooth but still a little chunky.
2. Stir in lemon juice, olive oil, celery, red onion, garlic powder, salt, and pepper until well combined.
3. Toast the bread slices if desired.
4. Spread the chickpea and avocado mixture evenly on two slices of bread. Top with lettuce, tomato, and any other desired toppings.
5. Close the sandwiches and serve immediately.

This avocado and chickpea salad sandwich is a creamy and satisfying lunch option that’s both dairy-free and budget-friendly. It’s packed with healthy fats, protein, and fiber, making it a nutritious and filling choice for a quick Saturday meal.

Dairy-Free Vegetable Fried Rice

This vegetable fried rice is a simple, quick, and budget-friendly dish made with leftover rice and a mix of fresh vegetables. It’s flavorful, dairy-free, and perfect for using up any vegetables you have in the fridge. It’s a great way to enjoy a comforting meal on a Saturday night without spending much.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 2 tbsp vegetable oil
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 eggs (optional, omit for vegan)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp ground black pepper
• 1/4 cup chopped green onions

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced carrots and cook for 2-3 minutes until tender.
2. Add the onion and garlic, cooking for another 1-2 minutes until fragrant.
3. If using eggs, push the vegetables to one side of the pan and scramble the eggs on the other side. Once cooked, combine with the vegetables.
4. Add the rice, peas, soy sauce, sesame oil, and black pepper. Stir everything together and cook for 3-5 minutes, making sure the rice is evenly heated.
5. Garnish with chopped green onions and serve hot.

This vegetable fried rice is a quick, customizable, and dairy-free dish that’s perfect for a simple Saturday meal. It’s a great way to use leftover rice and clean out your fridge while enjoying a savory, flavorful meal.

Baked Falafel with Tahini Sauce

These baked falafel are crispy on the outside and soft on the inside, made from chickpeas, fresh herbs, and simple spices. Paired with a creamy tahini sauce, this dairy-free dish is a perfect Saturday lunch or dinner that’s healthy, affordable, and filling.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup oat flour or breadcrumbs
• 1 tbsp lemon juice
• 1 tbsp tahini (for sauce)
• 2 tbsp water (for sauce)
• 1 tbsp olive oil (for sauce)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, olive oil, salt, and pepper. Pulse until the mixture is smooth but slightly chunky.
3. Add oat flour or breadcrumbs and lemon juice to the mixture and pulse again until it holds together.
4. Roll the mixture into small balls or patties and place them on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
6. For the tahini sauce, whisk together tahini, water, olive oil, and a pinch of salt in a small bowl until smooth.
7. Serve the falafel with tahini sauce and your choice of sides, such as a salad or pita bread.

These baked falafel with tahini sauce are a delicious, dairy-free, and protein-packed meal. They’re easy to prepare, full of flavor, and perfect for a satisfying Saturday lunch or dinner. Plus, they can be made in bulk and enjoyed as leftovers for the next day.

Zucchini Noodles with Pesto

Zucchini noodles with pesto are a light and refreshing dairy-free alternative to traditional pasta dishes. The combination of fresh zucchini, vibrant pesto, and a sprinkle of nuts creates a satisfying, gluten-free meal that’s perfect for a quick Saturday lunch or dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved (optional)
• 2 tbsp nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler. Set aside.
2. In a food processor, combine basil, pine nuts, garlic, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped.
3. While the processor is running, slowly drizzle in olive oil until the pesto becomes smooth.
4. Toss the zucchini noodles with the pesto until evenly coated.
5. If desired, top with halved cherry tomatoes and a sprinkle of nutritional yeast for added flavor.
6. Serve immediately as a light, fresh meal.

Zucchini noodles with pesto are a simple yet flavorful dairy-free dish that’s perfect for a Saturday meal. With its fresh ingredients and vibrant taste, this meal is both light and filling, making it a great option for those looking to enjoy a healthy, quick, and satisfying dish.

Dairy-Free Banana Pancakes

These dairy-free banana pancakes are light, fluffy, and naturally sweetened, making them a perfect Saturday breakfast or brunch option. With ripe bananas replacing dairy, they’re not only delicious but also a healthier alternative to traditional pancakes.

Ingredients:

• 1 ripe banana, mashed
• 1 cup flour (whole wheat or all-purpose)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/2 tsp vanilla extract
• 1 tbsp olive oil (or coconut oil)
• Optional toppings: maple syrup, fresh fruit, nuts

Instructions:

1. In a mixing bowl, mash the banana until smooth.
2. In another bowl, combine the flour, baking powder, and salt.
3. Add the almond milk, vanilla extract, and olive oil to the mashed banana and stir until well combined.
4. Slowly mix the dry ingredients into the wet ingredients, stirring until the batter is smooth.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
6. Pour 1/4 cup of the pancake batter onto the skillet, cooking for 2-3 minutes on each side until golden brown.
7. Serve with maple syrup, fresh fruit, or your favorite toppings.

These dairy-free banana pancakes are the perfect way to enjoy a wholesome, indulgent breakfast without dairy. The natural sweetness of the bananas creates a delicious, healthy alternative to traditional pancakes, making them a great start to your Saturday morning.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti squash with tomato basil sauce is a light and flavorful dairy-free meal that’s perfect for a Saturday dinner. The spaghetti squash provides a low-carb alternative to pasta, and the homemade tomato basil sauce adds freshness and depth to the dish.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and bake for 30-40 minutes until tender and easily pierced with a fork.
4. While the squash bakes, heat the remaining olive oil in a saucepan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
5. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to combine.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
7. Top with the tomato basil sauce and fresh basil leaves. Serve immediately.

Spaghetti squash with tomato basil sauce is a nutritious, dairy-free dish that’s perfect for a cozy Saturday night. The spaghetti squash provides a satisfying base, and the tomato basil sauce adds a burst of flavor, making this meal light yet filling and ideal for anyone looking for a healthier alternative to pasta.

Sweet Potato and Kale Buddha Bowl

This sweet potato and kale Buddha bowl is a wholesome, colorful, and dairy-free meal that’s perfect for a Saturday lunch or dinner. Packed with roasted sweet potatoes, fresh kale, and a delicious tahini dressing, this bowl is full of nutrients, flavors, and textures. It’s simple to make and can be customized with other ingredients you have on hand.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup cooked quinoa or rice
• 1/4 cup chickpeas, roasted (optional)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 garlic clove, minced
• Water to thin the dressing (if needed)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through.
3. While the sweet potatoes are roasting, massage the chopped kale with a little olive oil and salt until it softens.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water to create a smooth dressing.
5. To assemble the Buddha bowl, place quinoa or rice in the base of a bowl. Top with roasted sweet potatoes, kale, and chickpeas (if using).
6. Drizzle with tahini dressing and serve immediately.

The Sweet Potato and Kale Buddha Bowl is an easy-to-make, nourishing meal that’s packed with vitamins and fiber. The combination of roasted sweet potatoes, fresh kale, and creamy tahini dressing creates a comforting and satisfying dish, perfect for a Saturday meal that’s both healthy and delicious.

Vegan Stuffed Bell Peppers

These vegan stuffed bell peppers are a nutritious and satisfying dairy-free meal, featuring a flavorful filling of quinoa, black beans, vegetables, and spices. They’re perfect for a Saturday dinner when you want something hearty, wholesome, and easy to make.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1 tbsp lime juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until everything is well combined.
4. Remove the skillet from heat and stir in the chopped cilantro and lime juice.
5. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
6. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve hot, garnished with extra cilantro if desired.

Vegan stuffed bell peppers are an easy, dairy-free dish that’s both filling and packed with flavor. The combination of quinoa, black beans, and spices creates a delicious and hearty filling, while the bell peppers add a burst of color and nutrition. It’s a perfect Saturday dinner option that’s as healthy as it is satisfying.

Cauliflower Tacos with Cabbage Slaw

These cauliflower tacos with cabbage slaw are a flavorful, dairy-free alternative to traditional tacos. The roasted cauliflower provides a satisfying base, while the tangy cabbage slaw adds crunch and freshness. This easy-to-make, affordable recipe is perfect for a light yet delicious Saturday dinner.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup (or agave)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the cauliflower for 20-25 minutes, flipping halfway through, until golden and crispy.
4. While the cauliflower roasts, make the cabbage slaw. In a bowl, combine shredded cabbage, cilantro, lime juice, apple cider vinegar, and maple syrup. Toss well to coat.
5. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. To assemble the tacos, place roasted cauliflower in each tortilla and top with the cabbage slaw.
7. Serve immediately with additional lime wedges.

These cauliflower tacos with cabbage slaw are a fun, dairy-free twist on traditional tacos. The roasted cauliflower is flavorful and hearty, while the tangy slaw adds a refreshing crunch. This easy, budget-friendly meal is perfect for a Saturday dinner and can be enjoyed by everyone, whether they follow a dairy-free diet or not.

Note: More recipes are coming soon!