Black Bean, Rice, and Egg Bowl beansriceI’m on a serious bean kick. Black beans are by far my favorite. To add extra protein and get the kid to eat it, I added an egg. I threw this recipe together so this is just an approximation-

What You’ll Need

1 C brown rice, cooked

1/3 C black beans, cooked

1/4 onion, chopped

1 egg

1 TBSP oil

1/4 C water

1/4 red pepper, chopped

salt to taste

red pepper to taste

garlic to taste

splash of Braggs or soy sauce

In a pan, heat the oil and cook the onion for 4-5 minutes. Add everything but the egg and cook a few minutes until the rice and beans are heated. While this is happening, crack an egg into a heated, buttered (earth balance) pan. Fry to your liking. Pour the rice and beans into a bowl and top with the egg. To keep it vegan, leave the egg. Enjoy!

Carrot Cake for One carrot1It’s 10pm on a Saturday night and I’m frantically making a carrot cake for one.  Why?  So glad you asked.  I have this condition where I think I’m special and will somehow be granted more hours in a day than the allotted 24.  At the end of each day, I’m always wrong.  I spent the day at an amusement park with Emme, my brother, and his two kids.  I don’t regret it as it was awesome fun.  But now it’s 10pm and I’m just getting around to making a birthday cake for my mother.  Whose birthday is tomorrow.  See?  No more hours than the allotted 24.  Anyhoo, here’s the not vegan recipe I whipped up.  I’m hoping she finds it delicious.


What You’ll Need- carrotcake

For the cake-

1/4 C flour

pinch of cinnamon

1/4 TSP baking powder

1/8 TSP basking soda

1 egg

2 TBSP sugar

1/4 C canned carrots (I used carrots we canned from our garden)

1.5 TBSP milk (I used unsweetened almond milk as it’s all I have on hand)

1/4 TSP vanilla

Grease a ramekin and set aside.  Mix all the dry ingredients together.  In a blender (I used my small, 1 cup Farberware), blend the wet ingredients.  Microwave for 1 minute 40 seconds, give or take a few seconds.  You could also bake this in the oven on 350 for approximately 15 minutes, but who has time for that??

While that’s doing its thing, whip up some cream cheese frosting with approximately 1/4 C cream cheese, 3 TBSP powdered sugar, 1 TBSP of unsweetened almond milk, 1/4 TSP vanilla. Blend it all up, pour on top of a very cooled carrot cake, garnish with a few pieces of shredded carrot, and store in the fridge.  Unless you’re making this for yourself, then go ahead and dive right in.