Saturday, July 31, 2010

Back to School Countdown

Summer is ending, which means school is starting.

It's back to the days of waking up at 6 AM to make and eat a very quick breakfast.

And, if the cafeteria is serving sloppy joes, beef burritos, or orange chicken on that day, a brown bag lunch will need to be made too...


Starting tomorrow and ending on August 17th, I will post two recipes per day. A vegetarian breakfast recipe that even the non-morning people will find easy to make, and a vegetarian lunch recipe that can be put into a brown bag.

So stay tuned!

Friday, July 30, 2010

50th Post! Let's have cake to celebrate!

This is Teen Vegetarianism's 50th post! Hoooooraaaaay! What better way to celebrate it than with a piece of cake? Here is my favorite recipe for chocolate cake. It can be found on a box of Hereshey's Unsweetened Cocoa Powder. To make it taste even better, try making homemade chocolate frosting, too!

2 cups sugar
1 3/4 cups all-purpose flour
3/4 unsweetened cocoa powder (Hershey would like me to say "Hershey's Cocoa Powder" but feel free to use any kind)
1 1/2 tsp. baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350 degrees. Grease and flour pan**.
2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla, beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pan.
3. Bake 30-35 minutes, or until wooden toothpick inserted into center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely, then frost if desired.

**You may use two round pans for a double-layered cake, a 13" by 9" pan for a sheet cake, or muffin tins for cupcakes.

You can use store bought frosting, or you can make your own. Here is a recipe for chocolate frosting. (This also comes from the back of the Hershey's Cocoa box)

1 stick butter or margarine
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup mlk
1 tsp. vanilla

Melt the butter, then stir in the cocoa. Add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla.

Enjoy, and let me know what you think of this recipe!

Thursday, July 29, 2010

Mango Salad

If you love mangoes, you HAVE to try this salad, because you will love it! It's very colorful, and makes a perfect lunch or dinner... or breakfast, if you want! I got this from, and made a few changes to it.

3 mangoes, peeled, seeded, and diced
2 15 oz cans black beans, rinsed and drained
1 10 oz can white corn (yellow corn can be used, but white corn gives it more color)
2 tablespoons chopped fresh cilantro
1 lime, juiced
salt and pepper to taste

1. Stir the diced mango, black beans, corn, cilantro, lime juice, salt, and pepper in a bowl. Chill at least 1 hour before serving. That's it!

This recipe is vegan.

Saturday, July 17, 2010

Rice Salad

I just made this last night... My mom, dad, and brother were all having hamburgers and I got the task of making a side dish that they could use as a side dish and I could use as a main dish... The answer = Rice Salad. It's my new favorite salad! It's great with something and on it's own, too! This is a perfect lunch to bring to school if the cafeteria is serving things like BBQ Pork, Beef Burritos, or Orange Chicken (orange?!). I got this from This makes quite a bit of salad so if you want to make just one serving, you will need to alter the amount of each ingredient used.

Approximately 6 large Iceberg lettuce leaves
2 cups cooked rice
1/2 cup corn
1 cup carrots**
1 cup cucumbers**
1 cup green peppers**
1/2 cup shredded cheese (optional)
**Can be substituted with a different vegetable

1. Chop lettuce into bite sized pieces and put at the bottom of a large bowl.
2. Mix together the rice and corn, then put on top of the lettuce
3. Finely chop the carrots, cucumbers, and peppers, then put them on top of the rice. Add cheese if desired.
4. Toss the salad, and enjoy!

Without the cheese, this recipe is vegan.