This recipe is one of those mystical, magical gems that is both easy to make and addicting.
1/2 red onion 1 head of broccoli 1/2 c dried cranberries 1/2 c sliced almonds 1/2 c sunflower seeds 1/4 c Organic Vegenaise 1 T lemon juice 1 T rice vinegar 1 T sugar 1 t sea salt black pepper to taste
Using the grater disc in a food processor, shred onion and broccoli, including the stalks.
In a large bowl, toss together shredded mixture, cranberries, almonds, and sunflower seeds.
Whisk together Vegenaise, lemon juice, vinegar, sugar, sea salt, and pepper.
Pour dressing over broccoli mixture and stir to combine. For flavors to mingle, allow salad to sit for at least 30 minutes in the fridge before serving.
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Hello! Today I bring you a simple recipe. It is raw and vegan with a kick of spice balanced out by the sweetness of mango. Bonus: Rick the meateater loves this highly nutritious salsa. But first, there’s something I want to share.
Last semester I had a classmate who came to class one day not their typical, smiling self.
I asked them in private if everything was okay, and they responded, “Yeah, I’m just sad.”
“Oh! I understand that,” I said, familiar with the feeling. “I’m sorry,” I concluded, nodding with a soft smile. I turned my attention back to my own business and continued unpacking my belongings for class.
Later I realized how refreshed I was by their candor and admittance to simple sadness. I think so often we try to “fix” things for people or point out the silver-lining, but it’s so important to allow ourselves and each other to experience our full range of emotions without hindrance. Sadness is our minds exorcising something, and in that way I think it’s necessary to feel sad sometimes.
With that being said, I should be clear that sadness is not depression, but in the same vein as the situation described above, how cool would it be if we lived in a society where someone could ask a depressed person how they are and they could simply tell the truth without stigma, pity, or someone swan diving into their life to try to get them to “cheer up”?
Something to ponder…
Now, mango salsa:
2 ripe mangos, diced 1/2 orange bell pepper, chopped 1/2 c red onion, chopped 1/4 c packed fresh cilantro leaves, chopped 1 jalapeño, seeded and minced 1 large lime, juiced 1/2 t sea salt, more to taste
Combine ingredients into a bowl.
Eat with chips, in cucumber boats, in tacos, or on salads.
Ten years ago this January I stopped eating meat. My friend Brennan loaned me her copy of Skinny Bitch and, despite it’s problematic, shame-y language, I was forever changed.
In one day I began eating vegan, stopped smoking, and ditched caffeine. Three days and one gnarly withdrawal headache later, I reunited with my college sweetheart, coffee. But since that first day, cigarettes and meat have been out of my life.
I ate solidly vegan for a year and a half and was glow-y AF. Over the years I added back in cheese, removed cheese, added eggs, added seafood, removed seafood, added cheese, removed eggs, etc. etc. etc. You get the point. My diet has been tweaked according to my needs, but the primarily plant-based aspect has been steadfast.
So, today I celebrate TEN YEARS of plant-based eating with a vegan recipe I’ve been making since the beginning: chocolate chip cookies.
When I lived in my sorority house meat-loving frat stars would come over and house these things and my sisters even created a Facebook fan page called Bailey’s Vegan Cookies. I mean come on, a fan page for ONE recipe. That is a testament. Enjoy!
2 1/2 c whole wheat pastry flour 1/2 T baking soda 1 t sea salt 1 1/2 c cane sugar 1 1/4 c coconut oil 1/4 c cold water 1 T molasses 1/2 T vanilla extract 4-5 oz chocolate chips (I like Enjoy Life)
Optional: 1/2 c chopped walnuts
Preheat oven to 375°F and line baking sheets with parchment.
Whisk together flour, baking soda, and sea salt in a medium bowl and set aside.
Using a stand or hand mixer, mix sugar and coconut oil on medium until creamy.
Mix in water, molasses, and vanilla until well combined.
With mixer on low, add a third of flour mixture to wet ingredients until almost completely combined. Repeat two more times until flour mixture is fully incorporated, careful not to over-mix.
Fold in chocolate chips and chopped walnuts (if using) until just combined.
Using a spoon or cookie dough scoop, evenly space cookie dough balls on the baking sheets about two inches apart.
Bake for about eight minutes, until the edges are golden brown.*
*Baking times may vary depending on the oven and rack placement. Keep an eye on ’em!
For best results, eat warm ;)
Depending on dough ball size, this recipe yields 30-36 cookies.
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Mujaddara is a Lebanese dish, but I’ve also seen it associated with Jordan and Iran. I believe the origins are regional and predate today’s borders, but if you have more info please let me know in the comments below.
This recipe is simple, savory, and an unsuspecting crowd pleaser. The caramelized onions are heaven and the vibrant spices bring the dish to life. Rick houses it.
1 c lentils
1/2 c olive oil
1 t cumin seeds
1/2 t black peppercorns, cracked or whole
3-5 red onions
2 t sea salt
3/4 c brown basmati rice
1/2 t ground cumin
1/2 t cayenne
1″ cinnamon stick
3 c water
2 T pine nuts, toasted (optional)
Put lentils into a medium saucepan and cover them with about an inch of cold water. Bring it to a boil over medium-high heat, then turn down to a simmer and cook about 20 minutes. Drain and set aside.
While the lentils cook, heat the oil in a large skillet over medium-high heat for a minute. Add cumin seeds and peppercorns, occasionally shaking the pan until the cumin seeds darken, about one minute.
Sauté onions and 1/2 t sea salt, stirring often. The onions are done when they’re dark brown in color with slightly crispy edges. This will take about ten minutes.
With a slotted spoon, move about half of the onions to a tea towel or paper towel-lined plate. These are for garnish.
Add ground cumin, cayenne, and cinnamon stick and sauté about one minute.
Add rice, stirring often until some grains start to brown. In quick succession, add the cooked lentils, water, and remaining sea salt and bring to a boil. Turn heat down to a simmer, cover, and cook 30 minutes.
Keeping the lid on, turn off the heat and allow the rice mixture to steam for about five minutes.
If using, toast pine nuts in a small skillet over medium-low heat about five minutes.
Serve rice mixture with the reserved onions, a squeeze of lemon juice, and pine nuts, if using.
Unlike the photo above, make a polished table presentation by filling a mold or small bowl with the dish and flipping it onto a plate.
Enjoy this mujaddara for lunch or dinner, as a side, or as a main course.
6 oz rice stick noodles
1/4 c maple syrup
1/4 c mirin
3 T ketchup
3 T soy sauce or tamari
1 1/2 T lime juice
1 T sambal oelek or sriracha
~15 oz baked tofu*
1/2 red onion, cut into 1/4″ slices
2 garlic cloves, minced
3 scallions, chopped
1 handful of baby carrots, shredded
1/4 c fresh cilantro, mint, or combo, chopped
1/2 c roasted peanuts, chopped
*Get hard, vacuum sealed tofu in the refrigerated section. Don’t get the crumbly stuff. This should require a knife!
Cook noodles according to package directions. Drain, rinse, and set aside.
Whisk syrup, mirin, ketchup, soy sauce, lime juice, and sambal oelek together. Set aside.
In a large skillet, heat coconut oil over high. Add tofu and stir-fry for four minutes.
Add onion and garlic and stir-fry for one minute.
Add noodles and sauce mixture and stir-fry until even coated.
Add scallions and carrots and stir-fry until all ingredients are well combined and heated through.
Remove skillet from heat. Stir in herbs and peanuts.