Recipes: 2019 Greatest Hits

Here we are, hanging out in 2020! So weird to think of that. My grandfather was born in the 20s, and now it’s the 20s again. He’s lived through nearly a century of wild progression and weirdness.

You voted with your traffic and, according to stats, the following recipes were the top ten favorites on Bummed Out Baker in 2019.

Top Ten Recipes in 2019

1. Recipe: Chocolate Chip Cookies (Vegan)

2. Recipe: Spiced Cauliflower with Feta (Gluten-Free + Vegetarian)

3. Recipe: Twice-Baked Potato Skins with Cheese Sauce (Gluten-Free + Vegan)

4. Recipe: Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)

5. Recipe: Ugly Dip (Gluten-Free + Vegan)

6. Recipe: Roasted Tomato Basil and Rice Soup (Gluten-Free + Vegan)

7. Recipe: Velvet Cake (Vegetarian)

This is my all-time favorite recipe I’ve posted to BOB. It’s Rick’s favorite cake!

8. Recipe: Scrambled Eggs with Parmesan and Arugula (Gluten-Free + Vegetarian)

9. Recipe: Chocolate-Filled Shortbread Thumbprint Cookies (Vegetarian)

It’s a TRAP! because these thumbprint cookies were god awful. See Chocolate Chip Cookies or Velvet Cake for dessert-y redemption.

Now here’s a delicious, crowd-pleasing dessert:

10. Recipe: Strawberry Shortcake with Coconut Whipped Cream (Vegan)

BONUS!

Recipe To Make You Laugh: Disaster Dinner Rolls (Gluten-Free + Vegan + Lol)

don’t be fooled

Fabulous Recipe Missing From the Top 10: Spicy Lentil Tacos (Gluten-Free + Vegan)

I look forward to yet another year of both delicious and terrible recipes to feature here on BOB in 2020. Thank you for being here. Cheers to you and happy New Year!

More on Bummed Out Baker:
Why Am I the Bummed Out Baker?
Why Do I Eat This Way?
Mental Health: Ho Ho HELP


Do you love Bummed Out Baker? Want to help keep it going? Support me on my Patreon. Your contribution means more to me than you’ll ever know!

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Maple Pecan Sweet Potato Casserole (Gluten-Free + Vegan)

Just in time to have missed the holidays, here’s a holiday recipe! Maybe you’re late to celebrate something or other and this still applies. Or, maybe you hate black eyed peas and would rather bust a munch on this delish casserole on New Year’s Day, instead.

Ingredients

~2 lb. sweet potatoes (~4 medium or, in my case, two XXL), peeled and chopped into large chunks
1 c pecans
1/2 c gluten-free rolled oats
3/4 c full fat coconut milk from can
3 T coconut sugar
1 t + 2 1/4 t cinnamon
pinch + 3/4 t sea salt
1/2 t nutmeg
1 T ground flaxseed
1 T coconut oil, melted
1 T maple syrup
1/2 t vanilla extract

Instructions

  1. Place chopped sweet potatoes in large stock pot, cover with water, and bring to a boil. Boil about 20 minutes until easily pierced with fork.
  2. Meanwhile, put oats and pecans in a food processor and pulse a couple of times. You want to break them up a bit, not be a meal.
  3. In a medium bowl, stir together pecan/oat mixture, ground flaxseed, coconut oil, maple syrup, 1 t cinnamon, vanilla, and pinch of sea salt. Set aside.
  4. Preheat oven to 400°F.
  5. Once sweet potatoes finish boiling, strain through a colander and return them to pot. Top with coconut milk, coconut sugar, 2 1/4 t cinnamon, 3/4 t sea salt and nutmeg. Then, mash mixture with a potato masher.
  6. Transfer potatoes to an 8×8″ baking dish and top with maple pecan topping. Bake for 15-17 minutes, keeping an eye to ensure topping doesn’t burn.

Serves 8-10 as side dish.

Bummed Out Bailey Rating: 6/10
Rick-the-Meat-Eater Rating: 5/10

Tastes like a sweet potato.

Rick, a meat-eating husband

Adapted from Maple Pecan Sweet Potato Casserole.

More on Bummed Out Baker:
Recipe: Roasted Artichokes (Gluten-Free + Vegan)
Recipe: Cornbread Casserole (Gluten-Free + Vegan)
Recipe: Corn Risotto (Vegetarian)


Do you love Bummed Out Baker? Want to help keep it going? Support here. Your contribution means more to me than you’ll ever know!

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Chole Aloo Tikki (Gluten-Free + Vegan)

What’s up everybody it’s me, mister steal-yo-gurl-with-Indian-food.

season’s greetings! (see what I did there)

Ingredients

2 potatoes
1 T sea salt, divided
1 T cornstarch
1 t ground ginger
1 t ground cumin
1 t cayenne
1 T chopped fresh cilantro
1/2 T ground black pepper
3 1/2 T olive oil, divided
1/2 t black peppercorns
2 whole cloves
2 small dried chili peppers, chopped
1 t cumin seeds
2 bay leaves
1 onion, chopped
1/2 T fresh ginger, grated
2 cloves garlic, minced
2 t curry powder
1 t ground turmeric
1 t tomato paste
1 T water
1 tomato, chopped
1 15 oz can garbanzo beans, drained

Instructions

  1. Place potatoes into a large pot, cover with water, and add 1/2 T sea salt. Bring to boil, then reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel potatoes. Peels should slide off pretty easily after boiling!
  2. In a bowl, mash together cooked potatoes, cornstarch, ground ginger, cumin, cayenne, cilantro, remaining 1/2 T sea salt, and pepper. Mash together using a fork, masher, or your hands if you’re feeling wild. And particularly clean. Your hands. Your hands should be clean.
  3. Oil (clean) hands and divide potato mixture into four portions. Pat each into a patty about 1/2″ thick.
  4. Heat 1 T oil in a skillet over medium. Fry potato cakes about three minutes on each side. Then, remove them from skillet, set aside, and keep warm.
  5. Grind peppercorns and cloves with a bullet-type blender or mortar and pestle if you got it like that.
  6. Heat remaining 2 T oil in skillet over medium-high. Stir in chili peppers, cumin, and bay leaves. Then, add onion, fresh ginger, and garlic. Stir until onion is golden, about three minutes. Then, add pepper-clove mixture, curry, and turmeric.
  7. Dilute tomato paste in the water and then stir it and the chopped tomato into the skillet. Cook over medium heat until the tomato has softened, about three minutes. Stir in chickpeas and let mixture flavors meld over low heat for ten minutes.
  8. Take bay leaves out and spoon chickpea mixture over the potato cakes. Sprinkle with cilantro leaves and serve.

Serves four.

Bummed Out Bailey Rating: 6/10 Spicy, which I like, but a little too time-consuming to make IMHO.
Rick-the-Meat-Eater Rating: N/A – Where was that guy?

Adapted from Indian Chole Aloo Tikki.

More on Bummed Out Baker:
Malai Kofta
Thai Curry Vegetables
Moussaka


Do you love Bummed Out Baker as much as I love creating it? Want to help keep it going? Support here.

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Lemonade (Gluten-Free + Vegan)

If you’re bummed out about your long weekend being over, make this lemonade esta noche to cheer yourself up. If you’re catatonically bummed out, add liquor and then look for a new job.

Ingredients

1/2 c lemon juice (~4 large lemons)
1/3 c cane sugar
4 c water
Optional: raspberries or other fruit to garnish, vodka

Instructions

  1. Stir or shake ingredients until well combined.
  2. Pour lemonade over ice and garnish / spike at will.

Keeps for about a week in the fridge and, if you use them, will become more and more pink due to the raspberries.

Serves four.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 7.5/10

Adapted from Perfect Summertime Lemonade.

Related on Bummed Out Baker:
Pumpkin Spice Creamer
Avocado Strawberry Caprese Salad
Roasted Garlic Lemon Broccoli


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Ugly Dip (Gluten-Free + Vegetarian)

My cheerleading squad was super into ugly dip in elementary school. Then, I stopped cheering because turns out I’m 5’9″ and don’t tumble well. It took me like, three years to do a back handspring, so I took my talents to South Beach the court.

scuse me scuse me scuse me

Volleyball. It was actually the volleyball court. And I rode the pine there, too :( I passed notes to my coach down the bench that read “please put me in” and she’d look down at me and laugh and not put me in. And ugly dip was also forgotten!!!

Welp, now that I got that out of my system, onto the recipe! Ain’t nobody got time for a complicated recipe in July in the northern hemisphere, but don’t zone out like I did and put twice as much vinegar, oil, and sugar then the recipe calls for. You’ll still eat it all, but you’ll have to do some dip draining first.

Put together this easy recipe for the 4th of July:

See? Too much liquid. Still outta this world, though

Ingredients

1/4 c apple cider vinegar
1/4 c white sugar
1/4 c olive oil
1 15 oz can black beans, drained and rinsed
10 oz Mexican-style corn
4 oz feta cheese, diced
5 green onions, chopped

Instructions

  1. Whisk vinegar, sugar, and olive oil together in a bowl.
  2. Toss black beans, corn, feta cheese, and green onions together in a separate bowl.
  3. Pour dressing over bean mixture and toss until evenly coated.
  4. Cover and refrigerate dip for one hour before serving.
  5. If you blew it on the measurements, drain the dip and then serve.

Keeps for three days in the refrigerator, aging like a fiiiine wine.

Serves 6-8 as an appetizer.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 9.5/10

Adapted from Black Bean and Feta Cheese Ugly Dip.

Related on Bummed Out Baker:
Black Bean and Potato Enchiladas
Cauliflower Queso
Enchilada Soup


Do you love Bummed Out Baker? Want to help keep it going? Support me on my Patreon. Your contribution means more to me than you’ll ever know!

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.