My first recipe (Twofer!)

My first recipe!  That I actually wrote down!!!  KIND of!  WhaTEver!  I’m TOTALLY EXCITED!  

(Can you tell?!)

First off, I would like to commemorate this milestone by thanking all of my live-in partners for attempting to keep down all types of food, vegan and non, and for somehow tolerating fridges full of edibles, that usually went uneaten :(.  I would like to thank all my co-workers, friends and my family for thinking that following a recipe makes you a baking phenom.  I will also include a shout out to the Food Network, for being alive and feeding my food obsession wonderment with hours and hours (and hours) of barely applicable information.  For these things, I am truly grateful!  :D  

Despite the years that I have let my interest in cooking run my life, ne’er a recipe have I wrote (down).  This, I must say, has been quite a blow to my self esteem as I have only had grainy iPhone pictures to prove how delicious my creations have been.

“Look!  I made Garbanzo Bean Chili on Sweet Corn Cake last night!  It was so good!”

“Oo!  Can I have the recipe???”

“Oh, uh...I didn’t write it down...sorry.  :( “

“Oh,”  and often, “...liar...” as a long faced, furrow browed acquaintance turns and walks away.

 Garbanzo Bean Bad Pic.  I mean, Chili.

Garbanzo Bean Chili on Sweet Corn Cake!

...Or, more accurately, 

Garbanzo Bean Chili that goes on store-bought mix for El Torito Sweet Corn Cake*, or rice, or polenta, or cornbread...

1/2 15 oz can garbanzo beans

1/2 bag frozen corn

1/2 bag Boca crumbles (or other flavored protein bits)

1/4-1/2 medium onion

1-2 garlic cloves

2 TBL concentrated tomato paste

2 TBL olive oil

1 TBL chili powder

1/2 tsp smoked paprika

1.5 tsp seasoned salt (I used Chef Prudhommes Magic Seasoning)

1/2 tsp salt

large pinch of cinnamon

2 cups vegetable broth

1.  Chop onion and garlic 

2.  Heat oil on medium high

3.  Add onion and garlic to oil and heat until fragrant

4.  Add chickpeas, boca crumbles

5.  Add tomato paste and stir to combine

6.  Add chili powder and smoked paprika and stir

7.  Add corn

8.  Add seasoned salt and cinnamon

9.  Add vegetable broth and simmer for 20 minutes, stirring occasionally.

10.  Add salt to taste.

Serve over...er...whatever the hell you want.

*I made this vegan, by not adding creamed corn.  Duh.  Although, creamed corn is very tasty, as I recall.

Debate may surface surrounding whether or not this is a true recipe.  I can neither confirm or deny the absolute value of recipeness in the ingredients and procedure above, due to the uncertainty associated with how often the cook may need to stir, and the extreme iteration of the word “Add.”

BONUS RECIPE:  

(Also barely a recipe, but I wrote the sucker down!!!)

Easy Cheapo Vegan S-bucks Peppermint Mocha*

THIS TASTES EXACTLY LIKE IT DOES AT STARBUCKS BUT FOR LESS THAN $84 A WEEK.

1 package iced Starbucks Via

Vitasoy Peppermint Chocolate soymilk, chilled (YEEEEES!)

Water 

Ice

1. In a 16oz cup, mix packet of Via with just enough water to dissolve most of it.  (I use hot water because it dissolves faster and I’m addicted to caffeine.  Don’t judge!)
2. Add 4-5 ice cubes.
3. Fill cup with Peppermint Chocolate soymilk (YEEEEES!)

*Contains no actual food, whole or otherwise.