The Singing Chef

This is quite possibly the easiest baked good I’ve ever made. And they’re awesome.

What you’ll need:

1/2 cup Nutella spread

1 large egg

1 tsp vanilla extract

5 TBSP flour

* Makes 12 mini brownies

1. Preheat the over to 350 degrees. In a mini cupcake/muffin pan, place your paper or foil liners.
2. In a medium bowl, mix together the Nutella, egg and vanilla extract. Mix well, until smooth.
3. Add the flour, mixing in one tablespoon at a time (this just makes it easier, in my opinion).
4. Spoon the batter into your cupcake liners, about 3/4 the way up.
5. Bake for 10-12 minutes, or until an inserted toothpick comes out clean.

I’m trying to figure out a way to make these more fudge-y because that’s how I prefer my brownies. But for Nutella lovers, these are just wonderful how they are!

It’s been a while since I put up a recipe; my life is pretty nuts right now. So I’m going to post one of my favorite comfort dishes. I found it on vegweb.com a while ago but I made a couple changes that I think make it even better.

(Bad picture, I know - sorry!)

What you’ll need:

1/2 cup vegetable stock

1 tsp Herbs de Provence or All-purpose seasoning

1 tsp Oregano

1/2 cup boiling water

——-

2 TBSP olive oil

1 TBSP parsley

1 zucchini, cubed

1/2 cup baby carrots

1/2 cup chopped celery

1 clove garlic, minced

1 1/2 cup vegetable stock

1/2 cup water

5 tsp sweet or regular soy sauce

2 - 3 potatoes, peeled and cubed

2 TBSP corn starch + 2 TBSP vegetable stock

Salt and pepper, to taste

1. Blend first 4 ingredients then set aside.
2. Saute zucchini, carrot, celery, garlic, parsley, salt, and pepper in olive oil for 8 minutes.
3. Add water, remaining vegetable stock, brother mixture, soy sauce, and potatoes. Simmer for 15 - 20 minutes, making sure potatoes are tender.
4. Combine corn starch + water, add to stew and stir until thickened. Season with salt and pepper, if desired.

Dumplings:

What you’ll need:

1 cup flour

2 tsp baking powder

1/2 tsp salt

4 TBSP parsley

1/2 cup milk

2 TBSP vegetable oil

1. Sift dry ingredients together then add parsley.
2. Mix milk with oil and add to dry ingredients, stirring until moist.
3. Drop mixture by tablespoonfuls onto stew.
4. Cover and cook for 15 minutes, without lifting the lid until then.

What do I do on snow days? Why, practice and bake little treats, of course! Mini vanilla cupcakes with a blueberry buttercream frosting. :)

These go fast everytime I make them. So good. And they can be made vegan!

What you’ll need:

Crust:

1 cup butter, softened (or Earth Balance buttery spread for vegans)

1/2 cup white sugar

2 cups all-purpose flour

Filling:

4 eggs (or combine 1 cup applesauce with 2 tsp baking powder - this works well for many baked goods as a vegan option)

1 1/2 cups white sugar

4 TBSP all-purpose flour

2 lemons, juiced

1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine all the ingredients listed for the crust. Press into the bottom of a 9 x 13 pan, ungreased.
3. Bake for 15 - 20 minutes until golden brown. In a separate bowl, whisk together the remaining sugar and flour. Then, whisk in the eggs (or applesauce replacement) and lemon juice and pour over the baked crust.
4. Return to the oven and bake for another 20 minutes. Let cool before cutting into bars. If desired, top with sifted powdered sugar once cooled.

Last week, I bought mini graham cracker crusts because they were on sale and figured I’d find something to do with them. So when I found a tiny bit of key lime juice left in my fridge, I knew what had to be done. I took the recipe from the bottle and made it work for mini-sized pies. Enjoy!

What you’ll need:

1 package mini graham cracker pie crusts (I used Keebler brand - there are six per package)

1/2 cup key lime juice

1 14 oz can sweetened condensed milk

1 egg

1. Preheat the oven to 350 degrees. 
2. Once preheated, line your crusts up on a sheet pan and blind bake for about 4 minutes. Let them cool before adding the filling.
3. Whisk together the condensed milk and key lime juice in a medium sized bowl. If it’s too sweet for you, just add more key lime juice. If it’s too sour, try adding a little sugar.
4. Add the egg and whisk until smooth.
5. Pour the filling up to the brim of each crust. Bake for 10 minutes. Let them cool before you refrigerate them, which you’ll want to do for about 2 - 3 hours.

Serve with some whipped cream on top!

justanothernumb3r asked: Make me some food, yeah?

You got it, broski.

I make this way too much. Lemon is my favorite flavor so I find any excuse to use it. I used to eat this all the time when my mom made it with real chicken, so as soon as I became a vegetarian, I knew I had to try to replicate it.

What you’ll need:

1 package Gardein chik’n scallopini (if you want to use real chicken, 4 boneless chicken breasts/cutlets)

2 cups vegetable broth

2 TBSP lemon juice

1/3 cup Bisquick

2 TBSP butter

2 TBSP olive oil

1 TBSP capers

Salt and pepper, to taste

1. Start with a large saucepan on medium heat. Add the olive oil and butter, making sure the butter melts and combines with the oil. *I usually do this two cutlets at a time, but if you have a pan large enough to do all four at once and can hold 2 cups of vegetable broth, go for it!
2. While the pan is heating up and the butter is melting, put the Bisquick in a small dish or bowl to coat the cutlets with. Sprinkle a bit of salt and pepper into the Bisquick and mix well. Coat the cutlets evenly on both sides.
3. Once coated, transfer the cutlets to the pan and brown them evenly on both sides.
4. Once the cutlets are browned, turn the heat to low and pour the vegetable broth right into the pan. Let this cook for a minute or two, then add the lemon juice.
5. Using a wooden spoon, mix the sauce just a little to get the lemon juice really incorporated. The sauce should thicken up from the Bisquick, so you shouldn’t have to worry about adding cornstarch.
6. Don’t forget to do a taste test! If you want to be a little more lemony, add as much lemon juice as you want. I prefer more but for most people, it ends up too bitter with more than a tablespoon for every cup of vegetable broth. If you like how it tastes, add the capers and turn off the heat.

I love having this over white rice, so I suggest trying it. When plating, spoon some of the sauce from the pan right on top of your cutlets.

If you don’t have any Bisquick, you can just take a 1/3 cup of flour and mix in a teaspoon of baking powder, as well as the salt and pepper.

This is an awesome comfort food, in my opinion. It’s not the healthiest recipe I’ll put up, but it’s simple and great to have as leftovers. I found this a couple years ago somewhere online - I wish I could remember where!

What you’ll need:

1 12 oz bag vegetarian ground beef crumbles (I like Quorn’s)

1 15 oz can red kidney beans, drained and rinsed

1 15 oz can vegetarian baked beans 

1 8 oz can crushed pineapple

1/2 cup ketchup

1/4 cup brown sugar

3 TBSP mustard

1. Preheat the oven to 325 degrees.
2. Cook the ground beef crumbles according to the package instructions (I use the skillet method).
3. While the beef crumbles cook, mix together the rest of the ingredients. Once the crumbles have finished cooking, combine them with the bean mixture you just prepared.
4. Transfer the mixture to a casserole dish and bake for 45 minutes. The top should have what seems like a browned crust.

I love to eat this with Tostitos multigrain chips on the side - eat it like a dip! But it’s great just how it is as well.

I’ll post a picture once I make it this week!

sopranotumblrcom asked: Is that melted cheese on top???need more recipes.

Yes it is! Melted white American - my favorite to use. I’m going to be adding another recipe today, and hopefully many more this week. Thanks for following! :)

This is one of my favorite recipes. It’s quick, easy, and really delicious. You’ll find so many uses for it! Even meat eaters will love this!

What you’ll need:

1 15 oz can garbanzo beans (chickpeas), drained and mashed

2 TBSP mayonnaise

1 tsp garlic powder

1 - 2 stalks of celery, diced

1 small onion, finely chopped (optional - I prefer without)

A few dashes of red wine vinegar *

Salt and pepper, to taste

* I use vinegar rather than lemon juice because if you use lemon juice, it may be too much like hummus.

1. Drain the chickpeas and transfer to a medium size bowl. Using a fork or potato masher (I prefer this), mash the chickpeas until smooth, or until no whole chickpeas are left.
2. Add the mayo and mix until incorporated. Then, add the celery and onions (if desired) and do the same.
3. Add the garlic powder, salt, pepper, and vinegar. Mix well.

Stick it in a tupperware, pop it in the fridge, and it’s ready for whenever you want it! Use it on sandwiches, in salads, and my personal favorite:

Chickpea melt! I like to use white American slices. Just two is fine to get that perfect amount of cheesiness in.

The beauty of this recipe is that you can adjust everything to your taste. More or less garlic powder, smaller or larger pieces of celery, etc.