Rice and Bean Patties

Ingredients

1 1/2 cups white rice
1 can of navy beans
1 small onion
1 tbs sesame seeds (optional)
Dill, or other seasoning to taste
Salt to taste
1 tsp red pepper
3 Tbs flour
1tbs cornstarch
1 tsp paprika
Vegetable oil

Directions

1. Boil the rice.
2. Quarter the onion and place it in a food processor with the can of beans. Add sesame, flax seed, red pepper, seasonings, and salt. Chop in the food processor until it’s a thick paste.
3. When the rice is cooked, rinse it in cold water, drain it, and mix it in a bowl with the bean paste. Place the mixture in the fridge for about an hour to thicken.
4. In a small bowl, mix together 3tbs flour, 1tbs cornstarch, 1tsp paprika, and any seasoning you want to add.
5. When the rice and bean mixture thickens, use a spoon to take some and shape it in a thick patty shape, about 1 inch to 1 1/2 inch in diameter.
6. Roll the patty around in the flour until it’s covered.
7. Heat up a pan with enough oil to cover the patties. Fry the patties until golden brown.
8. Drain on a paper towel, let cool, then serve.

Hot and Simple Miso Soup

This delicious soup is extremely easy to make, and doesn't take more that 15 minutes. I find it increasingly convenient to make now that I'm studying for finals and have to time to worry about cooking, so it's perfect for students.

Ingredients

Rice
1 small onion, finely chopped
1 medium tomato, cubed
2-3 tbs vegetable oil
5 cups miso soup (2tbs paste, 5cups water)
7 oz tofu, cubed
1 teaspoon of red pepper
Pinch of dill
1 teaspoon of sesame seeds


Directions

Boil the rice in a pot. The amount you make will vary on how much you like to put in the soup. I use about a cup per bowl. Also, you can make the rice each time you eat in smaller amounts, or just make it all at once and reheat it.

1. In a non-stick pot, sautee the onion with the vegetable oil.

2.When the onion is translucent, add the cubed tomato. Cook on medium heat until the tomato is soft.

3. Add the miso base, red pepper, and cubed tofu and bring to a rolling boil.

4. To serve, put about a cup of rice in a bowl and add enough soup to cover. Top with some dill and sesame seeds.

Store the remaining soup in the fridge.

Chewy Holiday Cookies

Ingredients

1/2 cup soy milk

1 1/2 tablespoons ground flax seed

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon nutmeg

1 1/2 cups sugar

3/4 cup vegetable oil

2 teaspoons vanilla extract

Sprinkles

Directions

Preheat oven to 350 F.

1. Microwave the soy milk until warm then mix with flax seed. Set aside.

2. In a separate bowl, mix together the dry ingredients except the sugar. (flour, baking soda, salt, and nutmeg)

3. In another bowl, mix the vanilla extract, vegetable oil, and sugar and whisk. Add the mixture of the dry ingredients gradually to form a dough. You’ll have to use your hands to mix it properly.

4. Take roughly a tablespoon of dough, roll it into a ball, and flatten it into a disc about 1 1/2 inch in diameter.

5. Add sprinkles.

6. Place on a cookie sheet, and keep in mind that they’ll almost double in size, so space them out. Bake for ten minutes.

Let cool, then serve.