Veg: the plant-based cookbook

Bloobs Salad

A fresh summer blueberry salad with a light, lemon vinaigrette Serves 2

Time 20 min.

Ingredients

Directions

Salad: 1/2 pint small wild blueberries 1 pint cherry tomatoes, halved 1 cucumber, sliced 1 cucumber, thinly ribboned 1-2 radishes, thinly sliced (or, pickle the radishes for extra flavor!)

6 oz. of salad mix (my personal favorite is LÄ“f smooth)

1. Wash and prepare your produce. Make sure the ribbons of cucumber are transparent.

2. In a salad bowl, layer your salad mix, cucumber, tomatoes, blueberries, and radishes. Reserve cucumber ribbons for later.

3. For the dressing, whisk together the lemon juice, garlic, mustard, salt, pepper, and thyme (if using).

4. Add olive oil in slowly while whisking until the dressing is emulsified.

5. Alternatively, use a store-bought dressing that you like.

6. Add the vinaigrette to the salad and gently toss to combine.

7. Garnish with twisted ribbons of cucumber.

Vinaigrette: 1/4 cup lemon juice 1/4 cup extra virgin olive oil 1 small garlic clove, grated 1 teaspoon Dijon mustard Salt, to taste Pepper, to taste Thyme (optional)

Veg.

The plant-based cookbook by the Department Affairs Submittedof byEnvironmental Abbigale Shi

Veg. A guide for sustainable cooking and eating, brought to you by the Department of Environmental Affairs.

Š Boston University Student Government, 2021.

Table of Contents Vegan

Vegetaraian

Gluten Free

Breakfast Banana Oat Muffins Cottage Cheese Pancakes Overnight Oats Chia Pudding

3

Sides

9

4 5 7 8

Home Lentil Soup Cauliflower Wings Potato and Zucchini Fritters Bloobs Salad

10 11 12 13

EntrĂŠes

15

Dessert

29

Ve g a n C h i l i Coconut Curry Spicy Spaghetti alla Calabrese G r i l l e d Zu cc h i n i Hu m m u s Wra p B l a c k B e a n To s t a d a s O n e P a n C o c o n u t R i c e w / To f u a n d V e g g i e s Brooklyn Baked Eggplant Parmigiana Lentil Sloppy Joes Rajma Eggplant Lasagna

Chocolate Cake R u s t i c S t r a w b e r r y Ta r t Fudgy Black Bean Brownies Sugar Cookies

16 17 18 19 20 21 23 25 27 28

30 31 33 34

BREAKFAST

Banana Oat Muffins Serves 12-16

Time 40 min.

Ingredients

Directions

3 ripe bananas ½ cup melted coconut oil ½ cup maple syrup 1 tsp vanilla extract 1 cup GF flour (I use 1 cup of oats and then blend in food processor/ blender) 1 cup GF rolled oats 1 tsp baking powder 1 tsp baking soda 1 tsp of cinnamon Pinch of salt Chocolate chips Blueberries Chopped nuts (Walnuts, Pecans...etc)

1. Preheat your oven to 350° F and line a cupcake pan with liners.

2. Mash your bananas until combined and then mix in your melted coconut oil, maple syrup, and vanilla extract.

3. In a separate bowl mix together your GF flour, oats, baking powder, baking soda, salt, and cinnamon until combined.

4. Fold your dry ingredients into your wet ingredients, and mix the batter until combined.

5. Add your toppings/mix-ins if you would like (I don’t normally measure these, just eyeball/add as much or as little as you like. I usually do ½ of the batter with chocolate chips and the other ½ with blueberries).

6. Spoon you batter into the cupcake liners and bake for 15-25 mins (depending on the strength of your oven) or until the tops of the muffins are golden brown.

7. Let cool for a few minutes and enjoy!

Submitted by Brielle Parse

Pg. 4

Cottage Cheese Pancakes Serves 4

Time 15 min.

Ingredients

Directions

1 cup cottage cheese 1/3 cup all-purpose flour 2 tablespoons vegetable oil 3 large eggs, lightly beaten Cooking spray Maple syrup Fruit of choice

1. Combine cottage cheese, flour, oil, and eggs in a large bowl.

2. Make circular pancakes of 1/3 cup each in your skillet.

3. Cook pancakes until bubbly and browned. Flip to cook both sides.

4. Top with maple syrup, toppings, and other desired toppings.

Submitted by Isabel Plower

Pg. 6

Overnight Oats

With customizable toppings

Serves 1

Time 5 min

Ingredients For oats: 1/3 cup GF rolled oats ½ dairy-free milk 1 tsp chia seeds 1 tsp cinnamon For toppings: Nut butter of choice Fruit and berries of choice Granola

Directions 1. Add your oats and chia seeds to a container with a sealable lid.

2. Pour your milk into the container with the oats and chia seeds.

3. Close the lid and shake to combine (you can also stir with a spoon).

4. Place in the refrigerator overnight.

5. In the morning, add your favorite mix-ins and enjoy!

Pg. 7

Submitted by Brielle Parse

Chia Pudding

Perfect breakfast item or snack, with nutritious chia seeds!

Serves 1

Time 8 hours

Ingredients

Directions

2 tbsp chia ½ cup coconut milk.

Fruit of choice Granola Sweetener (maple syrup, agave, honey, etc.)

Nut butter of choice

1. Add chia seeds and coconut milk into a container with a sealable lid.

2. Whisk together really well.

3. Put in the fridge overnight.

4. When ready to serve, top with fruit, granola, sweetner, and nut-butter.

5. Note: chia pudding can save up to 5 days in the fridge.

Submitted by Brielle Parse

Pg. 8

SIDES

Home Lentil Soup Serves 4

Time 1 hr 20 min.

Ingredients

Directions

1 tbsp olive oil ½ small onion, diced 1 garlic clove, diced 1 cup dry uncooked lentils 1 carrot, diced 1 small potato (optional) 1 ½ tsp garlic powder 1 tsp paprika Salt and pepper, to taste 2 tbsp tomato paste, or 1 diced tomato 4 cups vegetable broth or water

1. Dice all the vegetables.

2. Then, in a saucepan, saute the onion and garlic in the olive oil until translucent.

3. Next, add the carrot, potato, tomato, salt, garlic powder, paprika, and pepper.

4. Place the lentils in. Let cook for two minutes before adding the vegetable broth.

5. Cook until the lentils are soft.

6. Let simmer for 40 min to 1 hour, or until they are thoroughly cooked.

7. Lastly, taste and add more seasoning if preferred.

8. Note: You can also use a slow-cooker and do the same process and cook for around 3 hours. Leftovers will last around 4 days.

Submitted by Angelica Rodriguez

Pg. 10

Cauliflower Wings

Serves 3-4

Time 1 Hour

Ingredients

Directions

1 head of cauliflower, cut into florets 1 cup all purpose or chickpea flour ½ cup water ¾ cup non-dairy milk 2 tsp garlic powder 1 tbsp onion powder 1 tsp ground cumin 2 tsp paprika 1/3 cup bread crumbs Salt and pepper to taste Olive oil Sauce of choice

1. Preheat oven to 375° F 2. Cut the cauliflower into small bite size florets.

3. In a bowl, combine flour, milk, water, garlic powder, paprika, salad, and pepper. Mix until uniform, no lumpy texture.

4. Place the florets into the batter and mix until completely covered. Roll the florets on the bread crumbs.

5. In a baking sheet, place florets separately to the oven bake.

Bake for 25 min.

6. Combine sauce of preference with a spoon of olive oil and dip the florets with it. Cover uniformly everywhere.

7. Place the wings back on the baking sheet and bake for 20 min.

8. Once done cooking, remove from the oven and serve! Enjoy!

Pg. 11

Submitted by Angelica Rodriguez

Potato and Zucchini Fritters Serves 25

Time 1 hour

Ingredients

Directions

2 large grated zucchini (measured/ weighed before squeezing out excess water) 1 smallish shredded potato 1 medium shredded carrot ¼ cup diced red bell pepper ¼ cup shredded kale 2 tbsp all-purpose flour ½ tsp salt Pepper to taste 1 tsp garlic powder 1 small onion, chopped 2 tbsp olive oil, for frying

1. Rinse zucchini and grate into a mixing bowl.

2. Peel and grate potatoes, carrot, and onion into the same bowl 3. Drain off as much excess water as possible by pressing the mixture into a fine sleeve or clean tea towel.

4. After, finely dice red bell pepper and chop/shred kale.

5. Add both to the mixture, along with salt, pepper, garlic powder, and flour.

6. Mix together until well incorporated.

7. Roll mixture into balls & flatten into 2-3 inch patties.

8. In a frying pan, pour the olive oil at at least ½ inch deep.

9. Scoop out uniform batter into pans to form fritters.

10. Cook fritters on medium to medium high (make sure oil is hot before adding fritters to the pan or they’ll just absorb oil) for about 3-4 min each side, turn once or twice until golden brown and crispy.

11. If fritters are browning too quickly, reduce heat a little.

12. Once cooked, remove from the pan, sprinkle a little extra salt and allow to cool for a few minutes.

13. Enjoy!

Submitted by Angelica Rodriguez

Pg. 12

Bloobs Salad

A fresh summer blueberry salad with a light, lemon vinaigrette Serves 2

Time 20 min.

Ingredients

Directions

For the salad: ½ pint small wild blueberries 1 pint cherry tomatoes, halved 1 cucumber, sliced 1 cucumber, thinly ribboned 1 to 2 radishes, thinly sliced (or, pickle the radishes for extra flavor!)

6 oz salad mix (my personal favorite is Lēf smooth)

1. Wash and prepare your produce. Make sure the ribbons of cucumber are transparent.

2. In a salad bowl, layer your salad mix, cucumber, tomatoes, blueberries, and radishes. Reserve cucumber ribbons for later.

3. For the dressing, whisk together the lemon juice, garlic, mustard, salt, pepper, and thyme (if using).

4. Add olive oil in slowly while whisking until the dressing is emulsified.

5. Alternatively, use a store-bought dressing that you like.

6. Add the vinaigrette to the salad and gently toss to combine.

7. Garnish with twisted ribbons of cucumber.

For the vinaigrette: ¼ cup lemon juice ¼ cup extra virgin olive oil 1 small garlic clove, grated 1 tsp Dijon mustard Salt, to taste Pepper, to taste Thyme (optional)

Submitted by Abbigale Shi

Pg. 14

EntrÉE

Vegan Chili With a variety of beans and lentils Serves 3-4

Time 1 hour

Ingredients

Directions

1 can of kidney beans 1 can great northern beans or black beans 2 cups dried lentils 1 can whole kernel sweet corn 1 can (1 ž cups) tomato sauce 1 tbsp tomato paste 2 tbsp olive oil 1 onion 2 cloves garlic 2 tsp chipotle pepper, for seasoning 2 tsp cayenne pepper 1 tsp cumin 1 tsp paprika Salt and black pepper to taste 1 ½ cups Gardein beefless ground (optional: if omitting, use half as much tomato sauce) 3 tbsp vegan sour cream (optional)

1. Heat stovetop to medium. Finely chop onion and add to a large pot with the olive oil.

2. Stir until onions become translucent, 2-4 min. If browning, lower heat. Add minced garlic and seasonings to the onions and mix well.

3. Add tomato paste and combine.

4. Add lentils with as much water as package instructions specify. Simmer while covered for specified time on the package (around 20 minutes).

5. After the water has absorbed and the lentils are ready (no longer hard), add the tomato sauce, two cans of beans (drained), and the can of corn (drained), and mix to combine. Add more seasonings to taste.

6. Add Gardein beefless ground and stir to combine. Cook for 5 more minutes and then leave to cool before mixing in the vegan sour cream. Serve warm.

Submitted by Alyssa Helmling

Pg. 16

Coconut Curry With Tofu

Serves 2-3

Time 40 min.

Ingredients

Directions

1-2 potatoes, diced 1-2 carrots, diced Any other veggies of choice, diced 1 medium onion, diced 2 cloves garlic, minced Onion powder Garlic powder Salt and pepper Curry powder 1 can coconut milk 2-3 servings tofu

1. Dice up your vegetables to approximately the same size. This makes all the vegetables cook evenly.

2. In a pot using neutral oil, fry onions and garlic at a medium heat until fragrant.

3. Add in all your vegetables. Cook at a medium heat until fork tender. Season with salt and pepper, and generously with garlic and onion powder.

4. While the vegetables are cooking, in a different pan, fry some tofu on medium heat. Do not touch your tofu while it cooks! It creates a great crisp.

5. Fry your tofu for 10 minutes, or until crispy.

6. Flip, and fry for another 5 minutes.

7. Remove tofu from heat. Lower the heat on your vegetables, and add your coconut mix. Mix well.

6. Add your curry powder - this is to your liking.

7. Taste your curry and adjust the seasoning to your liking.

8. Serve curry hot, and with fried tofu on top!

Pg. 17

Submitted by Denise Hagen

Spaghetti alla Calabrese

Serves 1-2

Time 20 min.

Ingredients

Directions

Spaghetti Kalamata olives Jar of sun dried tomatoes Fresh garlic Olive oil Chili flakes Oregano Salt Pepper Garlic powder

1. Finely chop as many sun dried tomatoes, kalamata olives, and fresh garlic cloves as you prefer (each bite of pasta should have all three ingredients).

2. In a large saucepan add olive oil, sun dried tomatoes, olives and garlic.

3. Heat and stir until garlic is a golden brown.

4. Boil spaghetti and drain.

5. Add saucepan ingredients, and more olive oil if necessary .

6. Add chili flakes (spicier the better, so don’t be shy), oregano, salt, pepper, and garlic powder. Stir thoroughly.

7. Note: Everything can be eyeballed and tasted to perfection.

Submitted by Francesca Padilla

Pg. 18

Grilled Zucchini Hummus Wrap Serves 1

Time 20 min.

Ingredients

Directions

1 zucchini, ends removed and sliced 1 tbsp olive oil 1 tomato, sliced, or a handful of cherry tomatoes 1/8 cup sliced red onion 1 cup kale, tough stems removed 2 slices white cheddar or chipotle gouda cheese 2 large tortillas 4 tbsp hummus Salt and pepper, to taste

1. Heat a skillet or grill to medium heat.

2. Remove the ends from the zucchini and slice lengthwise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.

3. Place sliced zucchini directly on the grill and let cook for 3 minutes, turn and cook for 2 more minutes.

4. Set zucchini aside.

5. Place the tortillas on the grill for approximately 1 minute, or just until grill marks are visible and tortillas are pliable.

6. Remove tortillas from the grill and assemble wraps, 2 tbsp hummus, one slice of cheese, zucchini slices, ½ cup kale, onion and tomato slices.

7. Wrap tightly and enjoy immediately.

Pg. 19

Submitted by Isabel Plower

Black Bean Tostadas Serves 2

Time 30 min.

Ingredients

Directions

1 tbsp vegetable oil ½ cup white onion, diced 2 cans organic black beans 2 epazote leaves (optional) Salt to season 8 corn tortillas 1 cup vegetable oil, for frying 2 cups shredded lettuce 1 cup crumbled Kroger queso fresco ½ cup Mexican cream or sour cream

1. Open the black beans can and drain, reserve a cup of liquid.

2. Place the beans and the reserved liquid in blender and process until creamy and smooth texture. Set aside.

3. In a medium-size skillet, heat the tbsp of vegetable oil. Once hot, stir in the onion and cook until transparent, about 2 minutes.

4. Add the bean mixture and the epazote leaves, if using. Cook for 5 minutes, stirring frequently. Season with salt and set aside.

Do not let the beans mixture dry!

5. Pour one cup of vegetable oil in a large frying pan. Heat over medium-high heat.

6. Once the oil is hot, add the tortillas, frying one by one until they are crispy and golden brown, about 1 ½ minutes.

7. Place the already fried tortillas in a plate covered with paper towels to drain any excess oil.

8. Spread 2 tbsp of the creamy black beans over each tostada, evenly top with the shredded lettuce, sprinkle with the crumbled queso fresco, and drizzle with Mexican cream. Add your favorite salsa and enjoy!

Submitted by Isabel Plower

Pg. 20

One-Pan Coconut Rice

With Tofu and Veggies

Serves 4

Ingredients For the rice: 1 (14 oz) block firm or extra firm tofu, drained and pressed - see notes below for directions 2 large carrots, peeled and thinly sliced 1 bell pepper, chopped 1 head broccoli, florets separated 1 ½ cups jasmine rice, rinsed 1 ¼ cups boiling water Salt and pepper 2 tbsp olive oil Lime juice for serving For the sauce: 1 (13 oz) can full-fat coconut milk 3 tbsp peanut butter (crunchy or smooth) 2 tbsp low-sodium soy sauce 4 garlic cloves, thinly sliced 1-inch of fresh ginger, peeled and minced ¼ cup red curry paste - optional

Pg. 21

Submitted by Laura Angley

Time 1 hour

One-Pan Coconut Rice CONTINUED

Ingredients cont.

Directions

For the tofu marinade: 4 tablespoons low-sodium soy sauce 1 ½ tablespoons rice wine vinegar

1. Drain tofu and wrap in clean dish towel. Place a few heavy items (books work great) on top and let sit for 10-20 minutes.

2. Cut tofu up into small cubes and place in container with marinade. Cover with lid and shake to coat. Let sit in fridge anywhere from 30 mins to overnight, shaking occasionally. Heat 2 tablespoons olive oil in a non-stick skillet on medium-high and fry tofu until golden brown on all sides.

3. Heat oven to 400° F. In a 9-by-13-inch/3-quart baking dish, combine the coconut milk, peanut butter, soy sauce, garlic, ginger, and red curry paste (if using); whisk until fully combined.

4. Add the tofu, carrots, and peppers, and stir to coat. Add rice and boiling water, seal tightly with foil, and bake for 40 minutes or until the rice is just tender. *For low-waste option, cover the dish with a silicone baking mat place an upside-down cookie sheet.

5. Remove the dish from the oven and scatter broccoli florets over the rice. Reseal and bake for another 5-7 minutes, until broccoli has steamed.

6. Remove from the oven and let sit for 3 minutes. Fluff rice with a fork and stir to mix ingredients. Serve with a squeeze of lime if desired.

Submitted by Laura Angley

Pg. 22

Eggplant Parm A Brooklyn-baked, Italian classic!

Serves 3-5

Time 1 hour

Ingredients

Directions

For the sauce: 51 oz (about 6 cups) canned tomato puree 1 tsp salt pinch of sugar 1 tsp parsley 1 tsp oregano 1 tsp black pepper ¼ large white onion, minced 2-3 cloves garlic, minced 2 tbsp olive oil

1. Saute the onion and garlic with 2 tbsp olive oil in a medium saucepan.

2. When the onions and garlic are golden brown, add sauce and salt, parsley, oregano, pepper, and a pinch of sugar.

3. Bring to a boil then lower the sauce to a simmer for about an hour until the sauce is your desired consistency. Stir regularly.

4. Mix breadcrumbs and grated cheese.

5. Dredge eggplant in egg then to the breadcrumb mixture and immediately place on baking tray with canola oil.

6. Repeat.

7. Bake at 325° F for around 8 minutes on each side, or until golden brown.

8. Add sauce, cheese, and basil to the baking tray on top of the eggplant.

9. Raise the oven to 375° F, and cook for another 15 minutes or until the cheese is melted.

For the eggplant: 2 medium eggplants, peeled and cut thinly into long strips 3 cups italian breadcrumbs 1 cup grated parmesan reggiano 4 eggs, beaten ½ pound fresh mozzarella 1 tsp dried basil

Submitted by Giovanni DiMaggio

Pg. 24

Lentil Sloppy Joes A rich, filling, and inexpensive meal that will remind you of home!

Serves 3

Time 1 hour

Ingredients

Directions

2 cups brown or green lentils 1 quart vegetable broth, divided 1 tsp kosher salt, divided ½ green bell pepper (about ¾ cup diced) 1 medium onion (about 1 cup diced) 4 garlic cloves 2 tbsps olive oil 1 cup and 2 tbsps organic ketchup, divided 2 tbsp and 1 tsp vegan Worcestershire sauce, divided 1 tsp each mustard powder, onion powder, and chili powder Hot sauce, for serving Pickled onions, for serving Bread and butter pickles, for serving 8 whole-wheat buns (make sure they are vegan, use gluten-free as desired)

1. Cook the lentils: In a large saucepan, place the lentils with 3 cups of the vegetable broth, 2 cups water, and ½ tsp kosher salt.

2. Bring to a rapid simmer.

3. Reduce the heat and simmer uncovered for about 20 to 25 minutes, until the lentils are tender but still hold their shape (start tasting at 15 minutes; the exact timing depends on the heat level and your pan size).

4. Drain the excess liquid.

5. Meanwhile, make the sauce: Once you’ve started the lentils, dice the bell pepper and onion. Mince the garlic.

6. In another large saucepan, heat the olive oil over medium high heat. Add the bell pepper and onion and cook 5 minutes until the onions are translucent.

7. Add the garlic and cook for 1 minute.

8. Add vegetable broth, 1 cup ketchup, Worcestershire sauce, mustard powder, onion powder, and chili powder.

9. Simmer for 5 minutes until thickened.

10. Serve with buns, hot sauce, onions, and pickles, as desired.

Submitted by Isabel Plower

Pg. 26

Rajma

Serves 2

Time 30 min.

Ingredients

Directions

1 can of kidney beans 1.5 large onions 2 Roma tomatoes 3 green chilis ½ inch of ginger Coriander leaves (optional) 2 tsp salt 1 tsp dhaniya (coriander powder) ½ tsp red chili powder ¼ tsp turmeric ½ tsp garam masala ¼ tsp heeng (asafetida)

1. Cut the onions into long slices and fry until brown.

2. Put the fried onions, chopped tomatoes, chopped green chillies, chopped ginger, and water in a blender and blend it.

3. Make a paste out of it (not too thick and not too watery).

4. Add paste to the pan with some oil and dry spices (heeng, turmeric, red chili powder, dhaniya, and salt).

5. Let it cook for 10-15 mins on a slow flame until simmering.

6. Add the kidney beans to the mixture. If necessary, add some water to make the gravy a nice consistency and let it boil.

7. At the end, add some garam masala and add salt to taste.

Sprinkle with coriander leaves, optional.

Pg. 27

Submitted by Muskaan Khemani

Eggplant Lasagna

Serves 6-8

Time 1 hour

Ingredients

Directions

1 big eggplant or 2 small ones 1 tbsp avocado or olive oil ½ lb meatless ground meat 1 carrot, diced 5 mushrooms, diced Mozzarella, sub vegan if preferred Tomato sauce Salt and pepper to taste Can of corn or fresh corn ½ or 1 bell pepper of choice, diced ¼ cup onion, diced

1. Preheat oven to 350° F. 2. Slice the eggplant vertically, 1-2 inches thick. Spread in a baking sheet and brush with olive oil (don’t over do it) with a pinch of salt and pepper on each side. Bake for 5-7 minutes.

3. Meanwhile, heat up oil in your pan. Sautee the meatless ground meat. Add carrots, mushrooms, onion, bell pepper, salt, and pepper. Add tomato sauce.

4. In a deep glass baking dish, layer, eggplants, sauce mixture, and torn/shredded mozzarella until out of ingredients. Top with sauce and mozzarella.

5. Bake for 25-35 minutes, or until cooked with toasted cheese.

Submitted by Angelica Rodriguez

Pg. 28

DESSERT

Chocolate Cake Can someone say delectable?

Serves 16

Time 55 min.

Ingredients

Directions

For the cake: 1 cup almond milk 1 tbsp apple cider vinegar 2 cups all purpose flour 1 ¾ cups granulated sugar ¾ cup cocoa powder 2 tsp baking powder 1 ½ tsp baking soda 1 tsp salt ½ cup canola oil 2/3 cup unsweetened applesauce 1 tbsp pure vanilla extract

For the cake: 1. Preheat the oven to 350° F and grease two 9-inch cake pans.

2. Add vinegar to almond milk, stir, and set aside to curdle.

3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together.

4. Mix the oil, applesauce, vanilla, and almond milk/vinegar mixture on medium with a hand mixer until combined.

5. Pour in a cup of boiling water and mix into the cake batter.

6. Divide batter evenly between cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from pans and let cool completely before frosting.

For the buttercream: 1 cup cocoa powder 1 ½ cups vegan butter 4-5 cups powdered sugar 2 tsp pure vanilla extract ¼-½ cup almond milk

For the buttercream: 1. Add the cocoa powder and softened vegan butter to a large bowl, mix with a hand mixer until creamed.

2. Add half of the powdered sugar and half of the almond milk and mix.

Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high, until fluffy and combined.

3. Adjust for wetness/dryness by adding sugar or milk.

4. Frost the cake using an icing spatula or just a butter knife. Done!

Submitted by Brielle Parse

Pg. 30

Rustic Strawberry Tart

Serves 8

Time 2 hours

Ingredients

Directions

For the dough: 1 1/3 cups all-purpose flour 2 tbsp granulated sugar ½ tsp table salt 1 tbsp lemon zest 1 tsp ground cinnamon 10 tbsp unsalted butter, cut into 1 inch cubes 1 egg yolk, reserve the egg white 3 tbsp whole milk 1 ½ cups ricotta

For the dough: 1. Add flour, sugar, salt, lemon zest, and cinnamon to a bowl.

2. Mix together using a stand mixer. Add butter and continue to mix until it looks like coarse cornmeal.

3. Combine the egg yolk and milk in a separate bowl.

4. Add mixture to the dough and mix until the dough starts to clump.

5. Using a floured board, knead the dough until smooth.

6. Shape the dough into a disc, wrap it in plastic, and let it rest in the refrigerator for 1 hr or more.

Pg. 31

Submitted by Abbigale Shi

Rustic Strawberry Tart CONTINUED

Ingredients cont.

Directions cont.

For the filling: 1 ½ cups ricotta 3 tbsp honey 1 tbsp lemon zest 4 cups strawberries, sliced 1 tsp cinnamon 1 tsp vanilla 2 tbsp cornstarch 1 tbsp lemon juice Powdered sugar, to top

For the tart: 1. Preheat the oven to 375° F. Take the dough out of the fridge. If hard, let it sit out until pliable.

2. Roll the dough out on a floured board into a 13-14 inch circle, then transfer to a parchment lined baking sheet.

Mix together the ricotta, 2 tbsp honey, and ½ tbsp lemon zest in a bowl.

3. In a separate bowl, add the strawberries, 1 tbsp honey, ½ tbsp lemon zest, cinnamon, vanilla, arrowroot, and lemon juice. Toss together.

4. Evenly spread the ricotta over the dough (roughly 9 inch circle). Add the strawberries on top.

5. Fold the edges of the dough over. It’s ok if it’s messy!

6. Brush egg white over the edges, then bake for 45-50 minutes until golden brown.

7. Let cool and top with powdered sugar (I like to use a sifter for an even sprinkling).

Submitted by Abbigale Shi

Pg. 32

Fudgy Black Bean Brownies Serves 8-10

Time 25 min.

Ingredients

Directions

1 (15 oz.) can black beans, drained and rinsed 2 tbsp cocoa powder ¾ cup quick oats 1/3 cup pure maple syrup 2 tbsp sugar ¼ cup coconut or vegetable oil 2 tsp vanilla extract ½ tsp baking powder ½ cup mini chocolate chips*

1. Preheat oven to 350° F and grease either an 8x8 square pan or 9x9 circle pan.

2. Combine all of the ingredients except chocolate chips in a food processor and blend until smooth.

3. Stir in chocolate chips.

4. Pour batter into the greased pan.

5. Top with more chocolate chips if desired.

6. Bake 16-19 min. for 8x8 pans, or 13-15 min. for 9x9 pan.

7. Let cool for 10 minutes before cutting. For firmer texture, let cool in fridge before serving.

*For vegan brownies, use dairy-free chocolate chips

Pg. 33

Submitted by Laura Angley

Sugar Cookies Simple, traditional, and oh-so-good!

Serves 12

Time 40 min.

Ingredients

Directions

½ cup organic sugar ¾ cup refined coconut oil, solid but not cold 1 ½ tsp vanilla extract ½ tsp kosher salt 2 cups all-purpose flour, plus more for dusting ½ tsp baking powder 5 tbsp unsweetened non-dairy milk 3 cups organic powdered sugar ¼ tsp vanilla extract 4 tbsp water Food coloring and sprinkles for decorating (optional)

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a large bowl, combine organic sugar and coconut oil with an electric hand mixer until fluffy.

3. Add the vanilla and salt, stir with a rubber spatula to combine.

4. Sift the flour and baking powder into a separate medium bowl.

5. Gradually add the flour mixture to the coconut oil mixture and combine.

6. Add the milk to form a crumbly dough. Knead into a ball.

7. Roll the dough to about ¼-inch thick and form cookies.

8. Bake for 10-12 minutes, until slightly golden around the edges.

9. While baking, add powdered sugar, vanilla, and some water to a large bowl. Whisk until smooth, adding more water as needed.

10. Transfer half of the icing to another bowl and add gel food coloring to one (optional).

11. Immediately transfer the icing to piping bags, or cover with plastic wrap. Do not leave the icing uncovered.

12. Decorate the cookies with the royal icing and sprinkles. Let dry completely, at least 3-4 hours or overnight.

Submitted by Brielle Parse

Pg. 34