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: 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.

Recipe: Arugula, Watermelon + Feta Salad (Gluten-Free + Vegetarian)

I suppose it’s the summertime effect, but super simple recipes are prevailing on Bummed Out Baker right now. Enjoy!

Listen to this while you make the salad and, like me, ponder why this guy is stealing bikes when he appears to be old enough to drive.

Ingredients

1/4 c orange juice
1/4 c freshly squeezed lemon juice (about one large lemon)
1 garlic clove, minced
1/4 small white onion, minced
1 T honey
1/2 c olive oil
1 t sea salt
1/2 t freshly ground black pepper
6 c baby arugula
1/2 small seedless watermelon, cut in 1″ cubes with rind removed
8 oz feta cheese, diced into 1/2″ cubes
1 c fresh mint leaves, chopped

Instructions

  1. In a large jar, combine orange juice, lemon juice, garlic, onion, honey, sea salt, pepper, and olive oil. Screw on lid and shake dressing until well combined.
  2. In a large salad bowl, gently toss together the arugula, watermelon, feta, and mint.
  3. Pour dressing over salad to your liking and toss. Serve immediately.
Any unused vinaigrette can be stored in the jar and kept in the refrigerator for 2-3 days.

Serves two as a main, four as a side.

Bummed Out Baker Rating: 9/10
Rick-the-Meat-Eater Rating: 9/10

Adapted from Arugula, Watermelon and Feta Salad.

Related on Bummed Out Baker:
Greek Quinoa Salad
Scrambled Eggs with Parmesan and Arugula
Spiced Cauliflower with Feta


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: Jalepeño Cream Cheese Enchiladas (Vegetarian)

Alright, those of you who’ve been around a while know I put on for enchiladas, hard. They’re my favorite food and, while I try to mostly eat healthy, when I don’t, I really don’t, if you nom sayin’.

This dish is vegetarian garbage. Delicious, vegetarian garbage that perhaps should only be eaten sparingly but, who cares. Live your enchilada truth.

Ingredients

~10 oz meatless “chicken” of choice (I used gardein)
1/2 t sea salt
1/2 t freshly ground black pepper
1 1/2 t cayenne pepper
1 T + 1/2 t garlic powder
2 T butter
1 large onion, diced
2 jalapeño peppers, seeded and minced
8 oz cream cheese
1/2 t paprika
1/2 t chili powder
1/2 t ground cumin
~28 oz green enchilada sauce (homemade or canned)
~6 flour tortillas
~8 oz shredded Monterey Jack cheese
diced avocado or cilantro (optional)

while the innovation is certainly getting better, fake meat is typically junk

Instructions

  1. Preheat oven to 350°F.
  2. Prepare meatless “chicken” according to package, seasoning with sea salt, black pepper, 1 t of the cayenne pepper, and 1/2 t of the garlic powder. Set aside to cool for a moment.
  3. Over medium, heat butter in a deep skillet. Add onion and jalapeños and sauté until translucent, about five minutes.
  4. Meanwhile, dice “chicken”.
  5. Add cream cheese to onion mixture and use a spatula to break into chunks, allowing it to melt and soften.
  6. Stir in remaining garlic powder (1/2 t) and cayenne pepper (1/2 t), paprika, chili powder, and cumin.
  7. Stir in “chicken” and remove mixture from heat.
  8. Pour half the enchilada sauce into the bottom of a 9 x 13″ baking dish (or something of similar size).
  9. Place tortilla stack on a work surface next to the “chicken” mixture. Using a ~1/3 c measuring cup, scoop mixture onto each tortilla, creating an approximate line down the center. This does not have to be perfect, so relax and enjoy yaself. Sprinkle about 1 T of Monterey Jack cheese on top of the mixture inside of each tortilla before rolling it up and placing in baking dish, seam down. If your tortillas misbehave, go rogue, and pop open in the dish, again, don’t worry. Just rearrange it and rest assured that as you fill the dish the tortillas will begin to stay in place.
  10. Once dish is full, top with any remaining enchilada innards, pour remaining sauce over enchiladas, and then sprinkle with remaining Monterey Jack cheese.
  11. Bake 30 minutes.
  12. Remove dish and apologize to the oven for having melted cheese and enchilada sauce all over bottom of it. (More about apologizing to inanimate objects here.) Then apologize to the in-laws you live with for dirtying up their oven, if applicable.
  13. Let the enchiladas cool a moment so you don’t burn the crap out of your mouth, but serve them warm.
  14. If desired, top with avocado or a sprig of cilantro as garnish.

Enchiladas are a dang mess and really hard to make look pretty / photograph, so I added some diced avocado as a visual diversion. EVERYONE WILL BE TOO DISTRACTED BY THE GARNISH TO NOTICE THE MESS THAT TRULY LIES BENEATH, which is also a rich metaphor for my life.

Serves four.

Bummed Out Baker Honest Rating: 7/10

Adapted from Jalepeño Cream Cheese Chicken Enchiladas.

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


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.