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.

Chocolate Muffins with a Peanut Butter Center

Ingredients

1 1/3 Cups Vanilla Soymilk
1/4 Cup Vegetable Oil
1 tsp rum Extract
1 tsp Apple Cider vinegar
1 1/2 Cups All Purpose Flour
1 Cup Sugar
1/2 cup of cocoa
2 tsp Baking Powder
1 tsp Baking Soda
1 Tbs Cornstarch
1/2 tsp Salt
1/2 cup of peanut butter

Directions

1. In a bowl, combine the soymilk, oil, rum extract, and vinegar. Mix well.
2. In another large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, cornstarch, and salt.
3. Pour the wet ingredient in the dry ingredients and mix until smooth.
4. Place wrappers into a muffin tin and spray with some oil. Add 1 tablespoon of the batter onto each wrapper.
5. Put a teaspoon of peanut butter in the middle of the batter for each muffin.
6. Cover the peanut butter with a tablespoon of batter.
7. Bake at 375º F for 20 minutes.
8. Wait about 5 minutes to cool.

Mint Chocolate Muffins

Ingredients

1 1/2 Cups Vanilla Soymilk
1/4 Cup Vegetable Oil
1 tsp Rum Extract

1 tsp Mint Extract
1 tsp Apple Cider vinegar
2 Cups All Purpose Flour
1 Cup Sugar
1/3 cup cocoa

2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cornstarch
1/2 tsp Salt

Directions

Chocolate batter.
1. Combine 3/4 cup soymilk, 1/8 cup of oil, rum extract, and vinegar. Mix well.
2. In another bowl, mix together 1 cup of flour, 1/2 cup sugar, 1/3 cup of cocoa, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cornstarch, and salt.
3. Pour the wet ingredient in the dry ingredients and mix until smooth.

Mint Batter

4. Combine 3/4 cup soymilk, 1/8 cup of oil, and mint extract. Mix well.

5. In another bowl, mix together 1 cup of flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp cornstarch.

6. Place wrappers into a muffin tin and spray with some oil. Add 1 tablespoon of the chocolate batter onto each wrapper. Follow by a tablespoon of the mint batter. Top with chocolate shreds.

7. Bake at 375º F for 20 minutes.
8. Wait about 5 minutes to cool, then serve and enjoy.

Vanilla Muffins with Chocolate Filling

Ingredients

1 1/3 Cups Vanilla Soymilk

1/4 Cup Vegetable Oil

1 tsp Rum Extract

1 tsp Apple Cider vinegar

2 Cups All Purpose Flour
1 Cup Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 Tbs Cornstarch
1/2 tsp Salt
1/2 cup of chocolate chips (could be replaced with chocolate squares)

Directions

1. In a bowl, combine the soymilk, oil, rum extract, and vinegar. Mix well.

2. In another large bowl, mix together the flour, sugar, baking powder, baking soda, cornstarch, and salt.

3. Pour the wet ingredient in the dry ingredients and mix until smooth.

4. Place wrappers into a muffin tin and spray with some oil. Add 1 tablespoon of the batter onto each wrapper.

5. Put chocolate chips in the middle of the batter for each muffin. I used about 15 chocolate chips per muffin.

6. Cover the chocolate chips with a tablespoon of batter.

7. Bake at 375º F for 20 minutes.

8. Wait about 5 minutes to cool, then serve and enjoy.

Jelly Filled Doughnuts

I made these a while ago. It was my first attempt at making doughnuts, and they turned out pretty well.

Ingredients
1 cup soymilk
1/3 cup warm water
3 tablespoons of Earth Balance or other vegan margarine (melted)
3/4 cup sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon dry yeast
3/4 cup any flavor fruit jam
Enough vegetable oil to cover doughnuts while frying

Directions
1. Mix the warm water and yeast and let it dissolve.
2. In a large pan, mix the sugar, flour, and salt.
3. In another pan, mix the soymilk, melted margarine, and the yeast and water mixture. Add this to the dry ingredients. Knead the dough.
4. On a floured surface, spread the dough out to about 1/4 inch thick.
5. Using a cookie cutter, cut out circles from the dough. You should have about 40-50 minutes, depending on the size of the cookie cutter and the thickness of the dough.
6. Add about half a teaspoon of jelly on one circle of dough, and cover with another circle. Press the edges very well, so the jelly doesn't come out while frying. I found that putting a little water in the edges help them stick better.

7. Let your uncooked doughnuts rest for about 30-40 minutes so the dough can rise.

8. Heat the oil in a fryer or a deep, not-stick frying pan, to 375 degrees. Place the doughnuts in the oil, frying one side at the time. It should take about 2 minutes per slide. Flip them over when they are floating to the top and browned.

9. Wait until they cool down a bit, then serve.