CE Indesign Cookbook

Creativity Exploratory

Cookbook

April 3, 2013 306 Linton Hall

Table of Contents

Shis Taouk

Moroccan Lentil Salad

Roasted Cauliflower Salad with Spicy Dressing

Vegan Chocolate Pudding

Shish Taouk Serves 4 – 6 4 boneless skinless chicken breasts

(about 800 g/ 1.75 lbs)

1/4 cup yogurt

3 tbsp olive oil

2 tbsp tomato paste

4 - 6 cloves garlic

1 lemon (juice only)

1 tbsp sweet paprika

3/4 tsp dried thyme

1/2 tsp ground cumin

1 tsp salt + 1/2 tsp ground pepper,

or to taste For skewers (optional, but recommended)

1 medium red bell pepper

a dozen or so plump white mushrooms

1/2 large sweet white onion

Tomatoes, garlic sauce (toum) and pita for sandwiches

Procedures: 1) Finely chop garlic and put in a medium sized bowl along with yogurt, tomato paste, olive oil, and lemon juice. Add dry spices, salt, and pepper. Whisk until mixture is a consistent color and texture.

2) Cut chicken into uniform cubes, 1 - 1.5� pieces. Put the chicken and the marinade in a sealable bag and marinate 2 - 8 hours.

3) Soak skewers in water for 30 minutes so they don’t dry out and burn.

4) Thread vegetables and chicken onto the skewers, and be sure to keep 2 pieces of chicken for every 1 chunk of vegetable, that way the chicken stays juicy.

5) Grill the chicken on medium high for 5 - 7 minutes on each side. Flip only once.

Chicken should be 160°F inside.

6) Cut tomatoes in half. Grill until warm and grill marks show.

7) Serve chicken skewers on pita with garlic sauce (toum) and grilled tomatoes.

Moroccan Lentil Serves 5

1/2 cup dry lentils (rinsed) 1 1/2 cups water 1 (8 ounce) can garbanzo beans, drained 3 tomatoes, chopped 5 green onions, chopped 1 green bell pepper, chopped 1 yellow bell pepper, chopped 1 red bell pepper, chopped 3 lime, juiced Less than 1/4 cup olive oil 1/2 cup chopped fresh cilantro

cayenne pepper to taste

salt to taste

cumin to taste Procedures 1) Rinse Lentils 2) Bring water to a boil 3) add lentils; bring to boil; return to a simmer for 15 minutes or until tender 4) dice tomatoes, green onions, pepper, and cilantro 5) Open garbanzos; drain; Combine ingredients in a bowl

6) add lime juice, cayenne, salt, cumin, olive oil

Roasted Cauliflower Salad

Roasted Cauliflower Salad with Spicy Dressing Serves: 2 Ingredients

Juice from 1 lemon

3 tablespoons raisins

1 tablespoon Harissa (Tunisian hot chili sauce)

1 head cauliflower, separated into bite-sized florets

2 cups cooked chickpeas

1 sweet onion, sliced thin

1 tablespoon grape seed oil

1 teaspoon cumin seeds

½ cup loosely packed, finely chopped fresh Italian

parsley

½ cup loosely packed, finely chopped fresh cilantro

Sea salt, to taste (I used 2 pinches) Instructions 1. Preheat your oven to 400F and set out a large baking sheet.

2. Add lemon juice, raisins and harissa to a small bowl. Set aside.

3. Add cauliflower florets, cooked chickpeas, onion, oil and cumin seeds to the large baking sheet and stir with your hands to coat all pieces in oil. Slide the baking sheet in the oven and roast veggies for 30 minutes, rotating once, or until cauliflower tops are lightly blackened. Remove from the oven and allow to cool.

4. Add everything to a large bowl: roasted veggies, parsley, cilantro and soaked raisins with juices. Stir to coat, add salt to taste and serve!

Notes Harissa can be purchased in the ethnic isle of any grocery store.

I used a white valencia onion.

Extra virgin olive oil or coconut oil would work well in this recipe.

Vegan Chocolate Pudding Serves: 4

Ingredients

1½ cups cooked white “navy” beans ¾ cup unsweetened non-dairy milk 3 ounces dairy-free semi sweet chocolate ¼ cup coconut sugar Pinch sea salt 1 teaspoon pure vanilla extract Fresh mint, optional

Instructions

1. Place beans and milk in the bowl of your food processor or blender and puree until ultra smooth, about 2 minutes. Set aside.

2. Place chocolate, coconut sugar and salt in the bowl of your double boiler. If you don’t have a double boiler, just place in a metal or glass dish over a boiling pot of water. Allow chocolate to melt, about 5 minutes.

3. Remove chocolate from the heat and stir in navy bean mixture. Continue to whisk for 2-3 minutes.

4. Pour into 4 cups, glasses or jars and serve immediately or cover with plastic wrap and cool in the fridge for a couple of hours. Will keep for 3 days in the fridge.

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