Vegetable Chili with Corn Fritters

After I was told that my rehearsal was cancelled for today, I immediately took that opportunity to make a nice dinner. Luckily, there are leftovers to tide me over for a few days too... or at least tomorrow. I knew I was in the mood for chili and decided to make a vegetable chili with what I had (definitely topped with cheese) and use my stale leftover cornbread to create the fritters. (The cornbread was too dry when I made it so, I didn't put the recipe up.) The fritters made the cornbread amazing though!

Vegetable Chili with Corn Fritters

This was based off of/adapted from this recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

(for both)

Vegetable Chili

Ingredients

1 clove garlic (minced)

1 tbsp chili powder

1 tsp cumin

1 pinch garlic powder

1 pinch oregano

1 medium tomato (chopped)

1 tbsp vegetable oil

1/4 cup mushrooms (chopped)

1/4 cup pepper (chopped)1/4 cup onions (chopped)

1 can pinto beans (You can use any other type of beans: kidney, black...)

2 ears corn off cob (You can use fresh, canned, or frozen.)

1 cup water

1/2 6oz can tomato paste

3 tbsp vegetarian baked beans

1 Mexican Chipotle Field Roast sausage (broken up) (optional)

salt and pepper to taste

Directions

1. Add oil and garlic to pan

2. Sauté until fragrant.

3. Add peppers, mushrooms, onions, and sausage.

4. Cook/stir until vegetables are tender and sausage is slightly brown.

5. Add tomato, tomato paste, spices, and water.

6. Heat to boil.

7. Reduce heat to low

8. Add beans and corn.

9. Simmer 15 minutes or until all vegetables are tender

10. Add spices as needed.

11. Top with cheese and enjoy.

Corn Fritters

Ingredients

3-4 pieces stale cornbread

2 eggs

1/3 cup milk (or more)

1 small shallot (chopped)

2-3 tbsp corn (canned, fresh, or frozen) (optional)

salt and pepper to taste

Directions

1. Sauté shallot in oil until tender

2. Crumble cornbread in bowl

3. Add eggs, corn, milk, and shallot to corn mixture until moist texture

4. Add more milk if necessary

5. Drop by spoonfuls or hand-made discs on oiled hot skillet

6. Brown both sides

7. Take off skillet and enjoy.

NOM-able Chocolate Chunk Cookies

During stressful times with midterms coming up and all sorts of homework, sometimes a sweet (specifically chocolate) can make the world seem like a better place. Okay.. maybe that's a bit much. But, it can help. And it did! What a tasty treat and so many leftovers! These were the type of cookie that one did not suffice. I'm excited to eat more.

NOM-able Chocolate Chunk Cookies

Caution: Must be served with milk and then promptly pushed away before the entire pan is gone

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups (11. 5 oz package) chocolate chunks

Directions
1. Preheat oven to 375ºF
2. Combine flour, baking soda, and salt in a small bowl
3. In a separate bowl combine butter, granulated sugar, brown sugar, and vanilla extract.
4. Beat until smooth.
5. Add eggs (one at a time) fully combining after each.
6. Gradually mix in flour mixture
7. Add chocolate chunks
8. Drop or roll balls (about a rounded tbsp size) onto an ungreased cookie sheet
9. Bake for 9-11 minutes (or until golden brown)
10. Cool for 2 minutes
11. Move to wire rack to cool completely
12. Enjoy.. and eat many!

Vegetarian Sushi and Sautéed Bok Choy with Onions

I thought I'd try again to make vegetarian sushi even though the first time came out so well. This time was  very tasty again! I used the same recipe and even made some smaller sushi rolls by cutting the nori in half. They were much harder to roll but, tasty nonetheless. With it, I made sautéed bok choy with onions. I also made some simple tofu and extra sushi rice to enjoy with. Nom!

Vegetarian Sushi and Sautéed Bok Choy with Onions

Prep Time: 15 minutes

Cook Time: (Including Sushi Rice) 15 minutes

Wait Time: 15 minutes

Total Time: 45 minutes

Ingredients

4 cups sushi rice (cooked- recipe here)

vegetables of choice

Nori

2 bunches bok choy (split up)

1 small onion

1 tbsp teriyaki sauce

1 tbsp soy sauce

1/2 clove garlic

1 tbsp olive oil

Directions

1. Follow previous post about how to make vegetarian sushi.

2. For Bok Choy: Add olive oil and garlic to pan and sauté until fragrant.

3. Add onion and sauté until tender

4. Add sauces.

5. Add bok choy and sauté until leaves are wilted and stems are tender.

6. Remove from pan.

7. Enjoy!

(Can you tell I'm back in school with these semi-simple recipes...?) 

Italian Rice with Egg

I didn't want to have the same old breakfast again: over easy egg with toast. So, with leftover jasmine rice.. I decided to make this dish. It turned out really nicely. The garlic and spices added an Italian swing on it and it was almost like "Breakfast pasta" with rice and without the vegetables. Quite a nice way to start the day! Very simple.. very yummy...

Italian Rice with Egg

Prep Time: 5 minutes

Cook Time: (Including Rice) 25 minutes

Total Time: 30 minutes

Ingredients

1 cup jasmine rice (cooked)

1 egg

1 clove garlic

1 tsp parsley

1 tsp basil

1 tsp oregano

salt and pepper to taste

Directions

1. Add butter and garlic to pan and sauté until fragrant.

2. Add spices and mix around.

3. Add rice (once cooked)

4. Mix around until fully coated with spices and slightly browned.

5. Take off stove. 

6. Add egg and fry over-easy.

7. Put egg on top of rice.

8. Add parsley to garnish.

9. Enjoy.

Mexican Stir Fry

I wanted something simple but, also something Mexican because I had these Field Roast vegan Mexican Chipotle sausages I wanted to eat. So, I decided to make a "Mexican stirfry." As weird as it sounds, it was absolutely delicious. It was very simple and accomplished exactly what I wanted- tasty! I had this over white jasmine rice but, you could also put this over tortilla chips or mix it in an omelette or use it for nachos.

Mexican Stir-Fry

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

1/4 cup corn (off cob)

1 small onion (chopped)

1/2 tomato (chopped)

1/8 cup tofu (cubed)

1 Mexican Chipotle Field Roast sausage (sliced)

1/2 pepper (chopped)

1/2 jalepeño (diced)

1/2 clove garlic

1/2 tsp chili powder

1 pinch paprika

1 pinch nutmeg

1 pinch cinnamon

salt and pepper to taste

Directions

1. Add oil and garlic to pan. Sauté until fragrant.

2. Add onions, peppers, and any other vegetable of choice. Sauté until soft.

3. Add spices to taste and tofu. 

4. Add "sausage." (Be careful not to over cook!)

5. Add tomatoes and sauté until very soft.

6. Take off heat and enjoy! 

(See... very simple.)

Vegan Chocolate Cupcakes with Buttercream Frosting

I was visiting an acting class and the teacher is vegan. Because of this, I wanted to make something she could eat. For my first attempt to making vegan sweets, I think it was pretty good. But, next time I need to be cautious of the sweetness of the cupcake and how much vanilla to add to the frosting. All around though, it was yum!

Vegan Chocolate Cupcakes with Buttercream Frosting

(Recipe found here.)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients
1 cup soy milk (If you don't have soy milk, use almond milk. They both have the fats you need for baking.)
1 tsp apple cider vinegar
3/4 cup sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 tsp almond, chocolate, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder (dutch-processed or regular)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Directions
1. Preheat oven to 350ºF and line a muffin pan.
2. Whisk together soy milk and vinegar in a large bowl and set aside to curdle.
3. Add sugar, oil, vanilla extract, and other extract to the bowl.
4. Stir until foamy.
5. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
6. Add in two batches to wet ingredients and beat until no large clumps remain.
7. Pout into liners (filling 3/4 of the way).
8. Bake 18-20 minutes (until toothpick inserted comes out clean.)
9. Transfer to cooling rack.
10. Enjoy.

For Frosting:
**Note: This recipes makes enough for leftovers.

Ingredients
1/2 cup shortening
1/2 cup margarine/vegetable spread
3 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
1/4 cup soy milk

Directions
1. Beat the shortening and margarine together until well combined and fluffy.
2. Add sugar and beat for about 3 more minutes
3. Add vanilla and soy milk.
4. Beat for another 5-7 minutes or use pastry mixer (about 5-7 minutes.)
5. Spread on cupcakes and add sprinkles
5. Enjoy.

Pizza Breakfast Sandwich

After having a delicious meal with homemade tomato sauce, I wanted to use it for another meal... along with the leftover sautéed veggies. Why not make a pizza bagel.... for breakfast?!

Pizza Breakfast Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients
1/4 cup sautéed vegetables
1/4-1/2 cup tomato sauce (mine is homemade)
1/4-1/2 cup grated muenster cheese
1 egg
1 bagel (sliced)

Directions
1. Put bagel into toaster to toast.
2. Add tomato sauce to both sides.
3. Fry an egg on the pan.
4. When it's ready, add on top of tomato sauce (split equally among bagels)
5. Add sautéed vegetables and top with cheese.
6. Microwave for 1-2 minutes (or until cheese is melted).
7. Enjoy!