Foods of the World
// a multicultural community cookbook
Food brings people together...
The aim of this cookbook is for people of all different socio-cultural and ethnic backgrounds to come together in an inclusive community and share recipies that mean something to them with one another. In a time where our society can appear very divided, The goal is to foster a welcoming community that promotes inclusivity, sustainability, health, and collectivity. People can learn from one another and create relationships through a shared love of sustainable food.
Table of contents
***ThIS cookbook is never “Complete.” It has been created using an online medium to encourage Easy accessability and promote collaboration. It aims to be “limitless.” people are continously encouraged to keep adding to it, it keeps growing and the community keeps getting bigger and bigger.
Thai Red Curry
Recipe by: Sara Murphy 1 400 ml can coconut milk 2 tbsp Thai Red Curry Paste 1 tbsp fish sauce 2 tbsp brown sugar 1/3 c water 1 c Assorted veggies, tofu shrimp or meat
Add coconut milk and red curry paste to large saucepan. Cook over medium heat for 5 minutes. Add fish sauce and sugar and water. Add assorted veggies etc. Simmer 10 minutes, stirring occasionally. Continue cooking until everything cooked. Serve with rice.
************************************** This recipe is easy to make and tastes delicious! It reminds me of one of my favourite places to travel.
Thin Crust Italian Margarita pizza
Recipe by: Andrew Palozzi 200g plain flour 7g packet easy-blend dried yeast 1 tsp sugar 125ml warm water 85ml passata 100g mozzarella, half grated, half chopped 2 tbsp grated Parmesan Small bunch basil
Heat oven to 240C. Oil a 20 x 24cm baking tray. Mix the flour, yeast, Âź tsp salt and sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, then press into the oiled tray. Spread passata over the dough, leaving a thin border round the edge for the crust. Season the passata, then sprinkle with the chopped basil, the mozzarella and the Parmesan, and bake for 15-20 mins or until cooked through. Scatter with the remaining basil and enjoy!
************************************** An easy and delicious vegetarian meal.
Shel’s Easy Bread
Recipe by: Kiera Dorman
Dump dough onto heavily floured surface and shape into round ball (flour your hands so dough doesn’t 3 cups flour* stick) Cover with plastic wrap and leave for 1 ¾ tsp salt 30 minutes while casserole is heating ½ tsp yeast Remove casserole from oven and carefully pick up the ball of dough and 1 ½ cups water drop it into the pot Wisk together flour, salt and yeast in Put lid on pot and return to oven for a large bowl 30 minutes Add water, mix and cover with plastic Remove lid and continue to bake wrap another 15 minutes Leave for 12 – 18 hours on the Remove from oven and dump onto counter cooling rack Enjoy! Preheat oven to 450 degrees Once heated, place heavy casserole ***************************************** with lid in oven for 30 minutes Making your own bread is a great way to help contribute to a sustainable diet.
Vegetarian Rice and DaHL
Recipe by: Pranita Prasad 1 cup red lentils 4 cups water or broth 1 tomatoe, diced ½ cup other veg such as celery, zucchini, carrots (optional) 1 tsp turmeric salt to taste 1 tsp butter lime and coriander for garnish
Rinse lentils and drain. Add water/ broth to lentils along with veg and spices. Bring to boil. Once boiling, add butter and simmer for 10 minutes. Add garnish and serve with rice. Variation in lieu of lime and coriander garnish. Fry cumin seeds and onions in oil til caramelized and browned. Add butter and then pour over dahl as a garnish. ************************************** A simple and delicious Indian recipe!
No-meat Carbonara
Recipe by: Jenna Murphy ½ pkg pasta 10 sun-dried tomatoes in olive oil, drained and chopped (you can buy them already chopped in a jar) 2 eggs, beaten 2/3 cup cream 1 tbsp whole-grain mustard 2/3 cup grated parmesan cheese 12 fresh basil leaves Salt & pepper to taste
Cook pasta. Meanwhile chop the tomatoes if not already chopped. Beat together the eggs, cream and mustard in a bowl, adding the salt and pepper. Drain the pasta and add the cream mixture to the pot with the drained pasta. Add the tomatoes and the parmesan cheese and shredded basil. Return to low heat for one minute, stirring until the mixture thickens slightly. *******************************************************
Comfort food at its finest!
Quinoa-Stuffed Peppers
Recipe by: Stephanie C. Two whole peppers ½ cup of cooked quinoa ½ can of black beans or chickpeas (rinsed) 1 diced tomato 1/3 cup diced onion ½ tsp of basil and Oregano Salt & pepper to taste Shredded cheese for top
Slice off top of pepper. Using your knife, clean out the inside of the pepper. Place the cooked quinoa in a bowl. Toss with veggies and beans. Add a little salt and pepper and the herbs, along with a little olive oil. Place the mixed quinoa in the 2 peppers. You can place the lid back on the pepper if you like and bake at 350 for 20 – 30 minutes. Remove the tops if you put them on, and add cheese for the last 5 minutes so it melts. ************************************** Perfect for a light-meal.
Roasted Veggies
Recipe by: Daniel Molgat Peppers Carrots Mushrooms Zuccini Eggplant Onions Or any variety of veggies you have and like
Cut them all up in similar sizes. Place on a baking sheet. Drizzle a little olive oil on top and place in oven at 350 for about 20 – 30 minutes. Once cooked, you can take a handful of the veggies and add olive oil and balsamic vinegar and either goat cheese or feta cheese and serve as a side. Or you can add the veggies to a salad with lettuce, or salad with quinoa or couscous or rice. Or serve them in with pasta.You can also place them in a wrap with some hummus as a sandwich. Or even put them in an omelette. *******************************************************
Versatile, a great addition to any meal.
Frittata
Recipe by: Kiera Dorman
Chop veggies and add to cast iron frying pan with some olive oil, garlic, etc. 8-10 eggs beaten Preheat oven to 400F 1 red onion Grate cheese add some to the beaten Garlic eggs Once veggies are cooked to your Olive oil Asparagus, broccoli, peppers (or liking add egg mixture any leftover veggies you have!) Top with cheese and add to oven Cook for 15-25 mins, or until eggs are Cheese (any kind) cooked through Cut and serve! ************************************** Super delicious, and minimal work.
More food tips & Tricks for sustainable eating 1. Grow your own fruits & veggies! (Check out this buzzfeed link for easy instructions https://www.buzzfeed.com/ caroltan/heres-how-to-turn-your-vegetablescraps-into-vegetables-agai)
2. Plant a vegetable garden 3. look locally 4. minimize meat consumption 5. eat mindfully 6. grow your own herbs 7. buy fair-trade