Super lazy cooking blog 2k12

Chicken Enchiladas

• 5 wheat tortillas
• vegan chicken
• vegan cheese
• 1/2 can red enchilada sauce
• vegan sour cream
• green chiles

Preheat oven to 350. Cook chicken over medium heat (add some ground red pepper if you want it a little more spicy!). Spread enchilada sauce on tortillas, put a few pieces of chicken in each of them, roll up, and put in a baking dish. Cover in more enchilada sauce and some cheese. Bake for about 10 minutes. Add an obscene amount of sour cream and green chiles.

I had a long day and I’m tired, so nothing fancy today!

Tofu Breakfast Scramble

I’ve posted something similar to this before, but I like this one better.

• firm tofu
• chopped onion
• gimme lean sausage
• soy station cheese

• spices (I used salt, pepper, mrs. dash, red pepper, and garlic)

Cook everything together in a little bit of olive or vegetable oil. I’m gonna eat mine on top of toast and with a little green salsa!

Mint Chocolate Frozen Coffee

• 1 cup milk substitute (ALMOND MILK 5EVER)
• 1 mint chocolate tofutti cutie or any minty ice cream substitute
• 1/2 packet instant coffee (I used Starbucks mocha instant coffee)
• 5ish ice cubes

Mix all ingredients in blender and blend the shit out of it!

I wish this showed up better!

Extra Super Chocolatey Coffee Mug Cake

• 1 tbsp cocoa powder
• 3 tbsp flour
• 1/2 tsp instant coffee (I used the mocha flavored Starbucks instant coffee!)
• dash of salt
• 2 tbsp sugar
• 1/4 tsp baking powder
• Handful of chocolate chips
• 1 tbsp melted earth balance
• 3 tbsp vanilla almond milk
• 1/4 tsp vanilla extract

Mix dry ingredients together. Add wet ingredients and mix very well. Microwave on high for 30-60 seconds depending on your microwave.

Bean/Quinoa/Corn Slop Stuff

• 1 can corn
• 1 can kidney beans
• 1 can garbanzo beans
• 1 can pinto beans
• 1 cup quinoa
• balsamic dressing to taste

Bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat and simmer for 15 minutes. Drain beans and corn and rinse thoroughly in a strainer. Mix everything together in a bowl and add however much dressing you’d like. Refrigerate for a few hours, or eat while warm!

Eeeep! I forgot to say I was inspired by this post by not-xdanimalx!

Vegan Peanut Butter Chocolate Chip Cake that tastes like a Reese’s

I used the recipe from here to help me.

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water
• 6 oz vegan chocolate chips
• All-natural peanut butter
• Vegan vanilla frosting

Preheat oven to 300. Lightly grease an 8x8 pan. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar, water, and chocolate chips. Mix together until smooth. Pour into prepared pan and bake at 300 for 35 minutes. Remove from oven and allow to cool.

For frosting: Mix equal parts peanut butter and vanilla frosting.

Breakfast Burritos

• 4 medium whole wheat tortillas
• 1 package firm tofu
• 1 onion, chopped
• 1 bell pepper, chopped
• frozen, shredded potatoes
• salsa
• tofutti better than sour cream
• Soy Station Cheddar cheese
• salt & pepper to taste
• Mrs. Dash original seasoning

In a skillet, heat up some olive oil and put the onions and bell pepper in. After about 5 minutes, add your tofu. Squish it all up in your hands as your putting it in so that it has the consistency of scrambled eggs. Add your seasonings. Cook on medium-high heat for about 15 minutes, stirring occasionally. Meanwhile, cook up your frozen shredded potatoes the same way in another pan. Spread ‘sour’ cream and salsa on your tortillas, pile them with your tofu scramble, potatoes, and cheese and enjoy!

I don’t know how I lose my camera so often. -_-

Vegan Pumpkin Soup

• 30 oz can of pureed pumpkin
• 1 tbsp olive oil
• 3 tbsp sugar
• salt
• pepper
• 1 tsp cinnamon
• dash of nutmeg
• 15 oz veggie broth
• 2 cups water
• 1 cup dairy free milk. I used pumpkin spice soy milk, but I really think coconut milk would be best!

Heat olive oil, sugar, water, cinnamon, salt, pepper, nutmeg, and vegetable broth on medium-high heat until it starts to boil. Add pumpkin puree and stir dairy free milk in slowly.

I saw a recipe where the person added pears and apples and then pureed it all in a blender. Must try.