Coconut Lime Udon

Why did I have a craving for Coconut Lime something? I don't know but, I do know that it led me to make a pretty great spur-of-the-moment dinner without any recipe to look at.  It could've been more lime-y but, unfortunately I didn't have a lime to zest. Regardless, it still was tasty.

Coconut Lime Udon

So many colors! 

(This recipe makes enough for 1-2 people)

Prep Time: 15 minutes

Cook Time:  15 minutes

Total Time:  30 minutes

Ingredients

1 handful of udon noodles (cooked)

2 small carrots (sliced thinly and steamed)

2 small purple bok choy (sliced)

1/8 can baby corn (chunked)

1/8 cup red pepper (sliced thinly)

1/8 cup onion (diced)

3 small mushrooms (sliced)

1 tsp chopped red chili peppers (dried)

1/2 tsp parsley

1/4 tsp Sriracha

1 tsp lime juice

1/4 tsp chili powder

1/2 tsp garlic (fresh diced)

1/4 tsp ginger (fresh chopped)

1/4 can coconut milk- I use Lite

1 Quorn chicken cutlet sliced (optional)

Salt and pepper to taste

Directions

1. In skillet, add oil, garlic, and ginger until fragrant.

2. Add onions, peppers, and mushrooms. Sauté until tender.

3. Add carrots and bok choy. Sauté until leaves wilted on bok choy

4. Add baby corn and coconut milk. Allow to simmer.

5. Add spices and "chicken."

6. Add udon noodles and stir to coat with flavors.

7. Simmer for 5 minutes.

8. Enjoy!

Butternut Squash Muffins

As the winter approaches, I still have so much squash to use up from my CSA and more I can easily grab from the farmer's market. I decided to try something new with my squash and make muffins for an easy "grab and go" breakfast. At first I was nervous that they wouldn't be sweet enough or have enough flavor but, boy was I wrong! These muffins are so moist and fluffy.. and mostly vegan. One word: NOM.

Butternut Squash Muffins

So moist and delicious! I couldn't just have one.

(This recipe makes 18 muffins)

Prep Time (including roasting squash): 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients

1 cup butternut squash (roasted- info here- and peeled)

1 1/2 cups flour

1 tsp baking soda

1/3 cup honey

1/2 cup vegetable oil

2 eggs

1/4 cup water

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 tsp salt

1/4 cup leftover sweet potatoes with apples (optional)

*This would also be good with any form of nuts, dried fruit (like raisins), or chocolate chips

Directions

1. In 400º oven, Roast butternut squash until fork can easily be inserted into every part (about 35 minutes)

2. After roasted, peel squash and mash until smooth.

3. Turn down oven to 350º 

4. Mix together all wet ingredients (oil, honey, eggs, water, leftovers, and squash)

5. Add dry ingredients (flour, salt, brown sugar, baking soda, and spices)

6. Mix until fully combined and smooth

7. Pour into greased or lined muffin tins until they are 3/4 full

8. Bake at 350º for about 18-20 minutes (or until top is golden brown and toothpick comes out clean)

9. Enjoy!

Guacamole "Chicken" Salad

I've been searching for several weeks for a vegetarian chicken salad and haven't been able to find one. So, finally tonight I decided to make one for dinner. This time though I really wanted to combine my craving for guacamole in it. So, it was almost like a really good guacamole with "chicken" in it. All the textures, flavors, and colors made it a tasty treat! I couldn't think of a creative name for it though... any ideas?

 Guacamole "Chicken" Salad

This made enough for 2 sandwiches (open face/not) with some leftover... excited for tomorrow!

Prep Time: 8 minutes

Cook Time: (microwave) 2 minutes

"Put together" Time: 5 minutes

Total Time: 15 minutes

Ingredients

1/2 clove garlic (minced)

pinch of parsley

pinch of coriander

pinch of paprika

pinch of cinnamon

1/4 tsp chili powder

2 tbsp red onion (diced)

1 tbsp carrot (diced)

1 tbsp red pepper (diced)

1 tsp green semi-hot pepper (diced)

1 tbsp kernel corn

3-4 bread and butter pickles (diced- with some of the liquid)

1-2 tsp lemon juice

1/2 avocado (chopped)

1 Quorn Naked Chik'n Cutlet (meat-less and soy-free)

2 tbsp mayonaise 

1 tsp Salad Cream (if you've never tried this: you should!) 

salt and pepper to taste

Directions

1. In bowl add peppers, carrot, onion, corn, pickles, and spices

2. Mix until spices coat vegetables.

3. Put Quorn cutlet in the microwave for 2 minutes to thaw

4. While in microwave, add avocado and lemon juice to bowl.

5. Mash avocado to make a creamier mixture.

6. Add diced Quorn cutlet.

7. Add mayonaise, salad cream, and salt/pepper to taste.

8. Mix until desired texture.

9. Add to bread, toast, or compliment of choice. 

10. Enjoy!

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.