For a little over a month, I have been eating vegetarian meals for breakfast and dinner. I’m considering becoming a vegetarian, but I have to figure out how to make most dishes that I regularly eat vegetarian-friendly. It’s been a little difficult, but I like the challenge.
Recently, I made a spicy vegetarian chili. One of my favorite comfort foods is chili. Chili can be eaten by itself or put on a hot dog. I think it’s important to have a good chili recipe on hand, because it’s not very expensive to make and it can feed a lot of people. If I am honest, it has taken me a while to create a good chili recipe. I’ve made chili’s with little to no flavor,some were too spicy or they didn’t taste like other vegetarian chili’s I’ve had in the past.
When you try this recipe, please note how much spice I added. If you like your chili to be mild, cut back on the the cumin and cayenne pepper. If you like it really spicy, add more cumin and cayenne pepper. Make it your own and I hope you enjoy.
1tablespooncumin, oregano,cayenne pepper and paprika
1teaspoonsalt
1teaspoonpepper
1limejuiced
Servings: people
Instructions
In a large pot on medium heat, add the grape seed oil and swirl it around the bottom of the pot.
When the oil is hot, add the the onion, garlic, carrots, bell pepper, corn and quinoa to the pot. Sautee the veggies and quinoa for five minutes.
Next, add the spices, salt, pepper, sugar and lime to the pot. Cover the veggies with the spices and lime.
Then, add the vegetable broth to the pot. Allow the broth to come to a simmer.
After the broth comes to a simmer, add the beans and diced tomatoes. Stir the ingredients around and place the top on the pot. Allow the chili to cook for thirty minutes.
When the chili is done cooking, place a serving in a bowl and add the toppings.
Growing up, I used to love french toast. I looked forward to eating it at school and at home. However, when I would help make it at home, I despised how long it took to make. Waiting for the thick slices of french bread to soak up the sweet, eggy milk took hours. Actually, it didn’t take hours; it only took half an hour, but I was a kid and had no clear sense of time.
Even as a grownup, I still love french toast. I get excited to place two thick slices on my plate, top it with syrup and unsalted butter. I cut it up into small squares to make it “last longer”, but it never does. However, I don’t like making it. I think it’s a little time consuming. I have to stand over the stove and wait for a slice of bread to thoroughly cook.If you take it off too early, then you’re going to have a stomachache. If you leave it on for too long, then you’ve ruined your breakfast.To me, it’s a waste of time.
When I moved into my second apartment in China, I got an oven and began making casseroles. This was something that I never really did in the states. I saw it as being lazy and wasn’t something that “good cooks did”. My perspective changed the more I worked and read about cooking. This leads us to me discovering the french toast casserole. It has to be one of the best breakfast dishes to make. It’s easy, sweet and, because it is moist, keeps well for about three days.
1/2loafwhite breada whole baguette is okay too. make sure to slice it into small pieces.
6wholeeggs
1cupmilkdairy milk, soy milk and nut milk are all okay to use
1teaspooncinnamon
1teaspoonnutmeg
2tablespoonssugar
1/2teaspoonsalt
1/2cupunsalted buttercut into small cubes
1banana(sliced)optional
Servings: people
Instructions
Preheat the oven to 200 degrees Celsius, 400 degrees Fahrenheit.
Cut the bread into small square squares. They should be about an inch, or two and a half centimeters, long.
In a mixing bowl, whip the eggs and milk together. Next, add the cinnamon, nutmeg, sugar and salt
Then, take the bread and fold it into the milk and egg mixture. Allow the bread to soak for five minutes.
Next, pour the bread into a well-greased casserole dish and disperse the cubes of butter on top.
Optional: Add the sliced banana after adding the butter.
Bake the french toast casserole for forty-five minutes. Start checking on the casserole at the thirty minute mark. To ensure that it's thoroughly cooked, place a toothpick through the middle and pull it out. If it comes out without any residue. then the casserole is finished. If there is residue, then allow it to cook for another fifteen minutes.
