College Cookbook

TOMATO AND AVOCADO GAZPACHO If you don't have all the exact ingredients no worries -it'll still taste great! Serves 4

Ingredients:

4 ripe tomatoes, diced 2 cups tomato juice 1 ripe avocado, peeled, cut into ¼” cubes 1 green pepper, seeded and diced 2 cloves garlic, finely minced 4 green onions, finely chopped 3 tablespoons red onion, finely chopped 1 cucumber, peeled, seeded, finely chopped Juice of 1 lemon Zest of 1 lemon Juice of 1 lime 2 tablespoons extra-virgin olive oil ½ teaspoon salt ½ teaspoon black pepper

Garnish:

½ cup parsley, chopped ¼ cup red onion, chopped

Place all ingredients in a serving bowl. Cover and refrigerate until ready to serve. If you prefer a smoother texture, process with an immersion blender or add all ingredients to a food processor and pulse.

TOFU COCONUT CURRY Serves 4

Ingredients:

4 tablespoons vegetable oil 1 onion, chopped 6 cloves garlic, coarsely chopped 1½ cups water (1)14-ounce package firm tofu, drained and cut into ½” cubes 2 tablespoons curry powder 2 tablespoons black or golden sesame seeds 1 tablespoon ground ginger 1 tablespoon poppy seeds (optional – no worries if you don’t have it!) 1 tablespoon crushed red pepper flakes 2 ripe tomatoes, chopped ½ teaspoon garlic salt ½ teaspoon salt ½ teaspoon black pepper (1)15-ounce can coconut milk 4 cups hot cooked rice

Garnish: Peanuts, crushed Cilantro leaves, chopped In a medium heavy pot, heat 2 tablespoons oil over medium heat. Add onion and garlic, stirring occasionally until soft, about 8-10 minutes. Add water then transfer to a food processor or use an immersion blender and pulse until a smooth mixture forms – set aside. Heat the remaining 2 tablespoons vegetable oil over medium heat then stir in curry powder, sesame seeds, ginger, poppy seeds, and red pepper flakes, stirring constantly for 1 minute. Add tofu and coat with spice mixture for 30 seconds. Stir in onion/garlic mixture, tomatoes, garlic salt, salt and pepper. Bring to boil then reduce heat to a low simmer, covered, for 10-15 minutes or until the tomatoes are soft - adding ½ cup water or unsalted vegetable broth if needed. Stir in coconut milk then continue to simmer on low heat, uncovered for 2-3 minutes. Salt to taste if needed. Serve in shallow bowls over hot rice then top with garnish.

RECIPES COURTESY OF THE COLLEGE WOMAN'S COOKBOOK

BY GEORGE HIRSCH JR. , CARRIE HIRSCH, BUTCH HIRSCH

The College Woman's Cookbook: 100 easy recipes to prepare on a budget, in tiny kitchens, with dull knives, microwaves and distractions while earning a degree! Hilton Head Island resident George Hirsch Jr. launched The College Man's Cookbook in 2017 and he and his mother and co-author Carrie Hirsch know that College women need help in the kitchen once they're off the freshman meal plan. Available on Amazon.com.