A Taste of Northeastern by Center for Student Involvement

a TASTE of

NORTHEASTERN

The Northeastern University Homecoming Committee would like to thank everyone who contributed to A Taste of Northeastern!

HELPFUL TIPS

This cookbook contains a set of icons to indicate level of difficulty. 1 is to be considered as

dorm-room simple while 5 is

top-of-the-hub sophisticated!

The timer icon will be accompanied with a approximate cook time.

tsp = teaspoon tbsp = tablesoon lb. = pound oz. = ounces

APPS & SNACKS

Funfetti Cake Batter Dip

Kelp Berry Smoothie

BREAKFAST

Ultimate Vegan Breakfast Sandwich

Best Banana Bread

LUNCH

Fried Rice

Cheesy Vegan Grilled Cheese

TABLE of CONTENTS DINNER

Rosemary Citrus Shrimp Tacos

Chicken Curry

Beef Ragu

Vietnamese Chicken Curry

Vegetable Lasagna

Championship Chili 2.0

DESSERT

Nonna's Zucchini Bread

Black + White Cookies

Christy's Shortbread Chocolate Chip Cookies

APPS & SNACKS

Approximately 15 minutes

Funfetti Cake Batter Dip

INGREDIENTS: - 1 box of cake mix, FunFetti - 1 container of cool whip - 1 cup of vanilla yogurt - sprinkles

DIRECTIONS: 1. In a mixing bowl - combine all ingredients & mix until smooth. 2. Chill in refrigerator for 15 minutes. 3. Top with sprinkles. 4. Serve with pretzels, fruit, animal crackers, anything you'd like!

Approximately 15 minutes

Kelp Berry Smoothie

INGREDIENTS: - 1 cup frozen blueberries, reserve a few for garnish - 1 cup frozen raspberries, reserve a few for garnish - 1 cup frozen strawberries, reserve a few for garnish - 1 1/2 cup soy or other milk alternative - 1 1/2 cup orange juice - 3 tbsp pureed kelp

DIRECTIONS: 1. Blend all ingredients in a blender until smooth. Pour smoothie into glasses & garnish with reserved berries.

BREAKFAST

Approximately 30-45 minutes

Ultimate Vegan Breakfast Sandwich

INGREDIENTS: sandwich:

cheesy vegan toast dipping sauce:

- 4 vegan English muffins, toasted

- 1 1/2 tbsp cornstarch

- 1 block of tofu

- 2 tsp nutritional yeast

- 1 avocado, peeled & pit removed

- 3/4 tsp kosher salt

- 1 tomato, cored & sliced

- 1/4 tsp turmeric

- 1/2 tsp granulated garlic

- 1 cup water

- 2 tbsp nutritional yeast

- 2 tbsp vegetable oil

- 2 tbsp olive oil - 2 tbsp soy sauce - 2 tbsp water - 1 tsp liquid smoke - 1 tsp sriracha sauce

DIRECTIONS: sandwich 1. Drain tofu well & cut into 4 slices. 2. Place yeast, oil, soy sauce, water, liquid smoke, sriracha & garlic in a mixing bowl & mix well. Coat both sides of the tofu slices in the mixture & marinate for 30 minutes. 3. Place sautĂŠ pan over medium-high heat. Add the tofu slices & any leftover marinade that may have accumulated. Cook for approx. 5 minutes on each side until well browned. 4. Arrange the 4 bottoms of the toasted English muffin on work surface & evenly spread the avocado. Place a slice of tofu on top of the avocado then place a slice of tomato on top of the tofu. 5. Drizzle approx. 1/3 of a cup of dipping sauce over each sandwich then top with remaining toasted muffin tops.

DIRECTIONS: sauce 1. Place small pot over medium-high heat whisking together the water & cornstarch. Then add rest of ingredients. Simmer for 3 minutes until the sauce has thickened. 2. Spoon onto vegan breakfast sandwich.

Approximately 1 hour

Best Banana Bread

INGREDIENTS: - 3 ripe bananas, peeled

- 1 1/2 cup all purpose flour

- 1 egg

- 3/4 cup sugar

- chocolate chips

- 1 tsp baking soda - 1/3 cup melted butter - 1 tsp vanilla extract

DIRECTIONS: 1. Pre-heat oven to 350Â°F. 2. Mash ripe bananas with a fork in a mixing bowl. 3. Stir in melted butter, mix in baking soda & salt. 4. Stir in sugar, egg & vanilla extract. 5. Mix in chocolate chips. 6. Pour batter into buttered loaf pan, sprinkle more chocolate chips on top. 7. Bake for 50 - 60 min.

LUNCH

Approximately 20 minutes

Fried Rice

INGREDIENTS: - kielbasa or spam - egg(s) - rice - vegetables (optional) - soy sauce - pam spray

DIRECTIONS: 1. Spray a medium sized fry pan with pam spray, place over medium heat. 2. Chop kielbasa or spam into small pieces & add to hot pan, cook thoroughly. 3. Add cooked rice to pan, mix. 4. Crack 1-2 eggs over mixture stirring constantly. 5. Add a few shakes of soy sauce to taste & continue stir frying. 6. Add vegetables (optional), should be done when the eggs have cooked over the rice.

Approximately 30-45 minutes

Cheesy Vegan Grilled Cheese

INGREDIENTS: -1 head cauliflower

- 1 cup panko bread crumbs

- 8 slices vegan cheddar

- 1/2 cup nutritional yeast

- 3/4 cup vegan mayonnaise

- 1 tsp kosher salt - 1 oz. vegetable oil

DIRECTIONS: 1. Place cauliflower in food processor & process until cauliflower is approx. the size of small rice kernels. 2. Pour cauliflower in mixing bowl, add vegan mayonnaise, yeast & salt, mix well. Add panko as needed to bind the mixture. 3. Add oil in sauté pan or on flat top grill. Scoop 8 cauliflower scoops onto the hot surface & flatten using a spatula. Try to form the scoops into a square to simulate slices of bread. 4. Cook approx. 3 minutes or until nicely browned then flip each “slice” over. Place 2 slices of vegan cheese on top of 4 of the slices then place the remaining slices on top to create sandwiches. Cook until cheese has melted. Serve immediately with your favorite slaw or salad.

DINNER

Approximately 15-30 minutes

Rosemary Citrus Shrimp Tacos

INGREDIENTS: - 8 flour tortillas - 1lb. shrimp, peeled & deveined & tails removed - 1 avocado, sliced & pit removed - 1 yellow pepper, cut into strips - 1 red pepper, cut into strips - 1 cup fresh cole slaw mix - 1 cup Robert Rothschild Farm Rosemary Citrus & Pepper Sauce - 2 tbsp olive oil

DIRECTIONS: 1. In a large skillet, heat olive oil over medium heat. Add shrimp in a single layer & cook for two minutes until pink. 2. Flip shrimp & cook for an additional 2-3 minutes until shrimp is pink & flesh is opaque. 3. Stir in 1 cup of Rosemary Citrus & Pepper Sauce, warm through. Remove from heat. 4. Assemble tacos by topping a tortilla with cole slaw, pepper strips, avocado slices & shrimp. 5. (Optional) Top with additional Rosemary Citrus & Pepper Sauce.

Approximately 30-45 minutes

Chicken Curry

INGREDIENTS: - potatoes

- chicken

- onions

- golden curry (box)

- carrots

- steamed rice

- broccoli

- oil - water

DIRECTIONS: 1. Peel & chop all vegetables into bite sized pieces. 2. Cut chicken into small strips & lightly season with salt & pepper. 3. Spray fry pan with pam, place on medium heat, cook chicken fully. 4. In a large pot, add 2 tbsp of oil & chopped vegetables, cook on medium heat for 5 minutes. Add 2 3/4 cups water & bring to a boil. Reduce heat & cook until vegetables are tender. 5. Add cooked chicken & simmer for 15 minutes. 6. Turn heat off & add half of the golden curry pack to pot, stir until melted. 7. Simmer for 5 minutes, stirring constantly add serve over hot rice.

Approximately 30-45 minutes

Beef Ragu

INGREDIENTS: - 1 can diced tomatoes

- 8 oz. ground beef

- 1 red bell pepper

- rosemary & Italian seasoning

- 1 red onion

- parmesan cheese

- 2 cloves garlic

DIRECTIONS: 1. Wash & chop produce. 2. Heat a small amount of olive oil in a pan on medium-high heat. Add ground beef & break apart into pieces using a spatula. Cook until browned, seasoning with salt & pepper. 3. Add onion, bell pepper, rosemary, & Italian seasoning. Cook for about 7 minutes. 4. Add garlic & cook for another 2 minutes. 5. Add diced tomatoes (add water if necessary). 6. Bring to a boil then reduce to simmer for about 10 minutes. 7. Serve over rice or cous-cous & top with parmesan cheese.

Approximately 1 hour

Vietnamese Chicken Curry

INGREDIENTS: - 1 lb. chicken thighs

- 4 tbsp madras curry

- 1 lb. chicken drumsticks

- 1 tbsp sugar

- 5 yukon gold potatoes, cut into 1 inch pieces

- 1 tsp onion powder

- 3 carrots, cut into 1 inch pieces

- 1 tsp garlic powder

- 2 stalks of lemongrass, cut into 2 inch pieces

- 1 tsp kosher salt

- 1 onion, chopped

- 1 bay leaf (optional)

- 3-4 garlic cloves, minced

- freshly cracked pepper

- 1 tbsp ginger, minced

- 2 cup chicken broth - 1 cup water - 1 can coconut milk - 2 tbsp fish sauce

DIRECTIONS: 1. In large bowl, add chicken, 1 tbsp madras curry, onion powder, garlic powder, & kosher salt. Let marinate for at least 30 minutes while preparing the rest of the ingredients. 2. Over medium-high heat, heat 1 tbsp of olive oil in large pot. Add chopped onion & cook for 3-5 minutes until fragrant & translucent. 3. Add garlic & ginger, continue cooking for 1 minute. 4. Add chicken, curry powder, fish sauce, lemongrass, bay leaf, chicken broth, water, & half a can of coconut milk to pot. Simmer for 1.5 hours on low-medium heat with lid on, until chicken is tender & fully cooked. 5. Remove lid, add carrots & potatoes, submerging the vegetables in the broth. (Add additional chicken broth if needed). 6. Simmer on medium heat for 30 minutes until vegetables are fork-tender. 7. Add remaining coconut milk, salt & pepper to taste. Garnish with cilantro or green onions. Serve with a french baguette or white rice. Enjoy!

Approximately 1 hour

Vegetable Lasagna

INGREDIENTS: - 2 lb. acorn squash, sliced thinly

cheese filling:

- 2 lb. zucchini, sliced thinly

- 16 oz. mozzarella cheese, grated

- 1 lb. eggplant, sliced thinly

- 15 oz. ricotta cheese

- 6 oz. no-boil lasagna

- 8 oz. parmesan cheese, grated

- 1 1/2 tbsp fresh or dried thyme

- 6 oz. baby spinach

- salt & pepper

- 2 eggs

- olive oil

- 1 tsp garlic powder

marinara sauce: - 6 cloves garlic, minced - 1 medium size yellow onion, chopped - 1 medium size red bell pepper, chopped - 28 oz. can crushed tomatoes - 1 tsp dried oregano - 1 tsp dried basil - salt & pepper - 1 tbsp olive oil

- 1/8 tsp nutmeg - 1/8 tsp ground pepper - salt, a pinch - olive oil

DIRECTIONS:

marinara sauce

1. In a saucepan, heat 1 tbsp of olive oil. Add onions & garlic & cook for about 3 minutes. 2. Add red bell pepper & cook for another 3 minutes. 3. Pour in tomato sauce, add dried oregano & basil. Add salt & pepper, to taste. 4. Let it come to a boil & set aside.

DIRECTIONS:

cheese filling

1. Set aside 1 cup of mozzarella cheese & 1/2 a cup of parmesan for later. 2. In a medium sauce pan over low heat, wilt spinach with a little bit of olive oil. 3. In a bowl, combine ricotta cheese & the remaining mozzarella & parmesan cheeses. 4. Slightly whisk the eggs & add to the mixture. 5. Add cooked spinach, nutmeg, garlic powder, salt & pepper. Mix well.

DIRECTIONS:

assemble

1. Spread thin layer of marinara sauce in baking dish. 2. Layer with lasagna noodles (note that the noodles expand as they cook). 3. Layer cheese mixture, about 1.5 cups spread evenly. 4. Layer vegetables starting with the squash, then zucchini, then eggplant. 5. Repeat the layering â&#x20AC;&#x201C; marinara sauce, noodles, cheese, vegetables. 6. Final layer should be sauce & dollops of the remaining cheese mixture. 7. Top it off with the mixture of mozzarella & parmesan cheese that was set aside. 8. Bake for 35-40 minutes, uncovered (Check the cooking instructions of your no-boil lasagna). 9. Let cool, about 15 minutes, & enjoy!

Approximately more than1 hour

Championship Chili 2.0

INGREDIENTS: - 2 beyond meat sweet Italian sausage links, casings removed - 8 small tomatillos, husked & diced - 2 medium carrots, diced - 2 celery stalks, diced - 1 medium onion, diced - 1/2 green tomato, diced - 1 1/2 Anaheim chili peppers, seeds removed & diced - 3 garlic cloves, minced - 2 1/2 cup hominy, drained - 2 1/2 cup chickpeas, drained (juice reserved) & rinsed - 2 1/2 cup great northern beans, drained & rinsed - 14 oz. crimini mushrooms, smoked, stemmed & cut into quarters

- 2 tsp white chili seasoning (see recipe) - 2 tsp cornmeal - 1 1/2 tsp salt - 1 tsp coriander - 2 cup vegetable broth - 1 tbsp vegan butter (can substitute vegetable oil) - 1 tbsp kelp, pureed

INGREDIENTS: white chili seasoning:

crispy fried kelp:

- 1 tsp garlic powder

- 1/2 cup slaw cut kelp, drained & moisture

- 1 tsp ground cumin

pressed out

- 1/2 tsp sugar

- 2 tbsp flour

- 1/2 tsp cayenne pepper

- salt & pepper

- 1/2 tsp ground oregano

- oil

aquafaba avocado aioli:

carrot bacon:

- 1/2 avocado, peeled & pit removed

- 1 carrot, sliced 1/16th of an inch thick

- 1/4 tsp ground mustard

- 1 tbsp tahini

- 1 tbsp sugar

- 1 tbsp vegetable oil

- 1/4 tsp salt

- 1 tbsp maple syrup

- 3/4 cup vegetable oil

- 1 1/2 tsp tamari or soy sauce

- 1/4 cup drained chickpea juice

- 1 tsp liquid smoke

- 1 1/2 tsp apple cider vinegar

Championship Chili 2.0

DIRECTIONS:

championship chili

1. Place butter in a medium sized pot & place over medium heat. When the butter is melted add sausage. Continue to cook sausage while breaking it up into smaller pieces. When sausage is approx. 3/4 cooked add carrots, onions & celery. Continue to cook & stir until sausage is fully cooked. Add garlic & continue to cook for 1 minute. 2. Add hominy, beans & mushrooms, stir well. Add tomatillos, green tomato, Anaheim chili, chili seasoning, coriander, kelp & vegetable stock. Stir well & bring to a simmer. 3. Continue to simmer for 15 minutes. Add corn meal, stir well & continue to slowly simmer for 30 minutes. Taste & adjust seasoning.

DIRECTIONS:

white chili seasoning

1. Combine all ingredients & mix well.

DIRECTIONS:

aquafaba avocado aioli

1. Add chickpea juice to a tall glass. Add mustard, salt, vinegar & sugar. 2. Using an immersion blender mix 30 â&#x20AC;&#x201C; 60 seconds until frothy. 3. With the blender set at its highest speed slowly stream the oil into the jar. Move the blender around to ensure all of the oil gets incorporated. When finished you will have a thick creamy sauce. 4. Puree the avocado & fold the pureed avocado into the sauce & mix well to combine. Taste & adjust seasoning if needed.

DIRECTIONS:

carrot bacon

1. Preheat oven to 400Â°F. Aside from carrots, mix ingredients in a small mixing bowl. 2. Brush carrot slices with mixture & let marinate for 30 minutes. 3. Place carrot slices onto baking sheet lined with parchment paper. 4. Bake 15-20 minutes. Cook until you have reached the desired crispness.

DIRECTIONS:

crispy fried kelp

1. Place kelp in small bowl. Add flour, salt & pepper, mix well until the kelp is covered in flour. 2. Heat oil in pan, when it reaches 350Â°F carefully sprinkle kelp into the oil. Continue to fry until lightly browned & crispy. Remove & drain onto paper towels. Reserve for garnish.

DIRECTIONS:

assemble

1. Place cooked chili into serving bowls. Top with dollop of avocado aquafaba & arrange crumbled carrot bacon & crispy fried kelp on top.

DESSERT

Approximately 1 hour

Nonna's Zucchini Bread

INGREDIENTS: - 4 eggs

- 1 tsp baking powder

- 2 cup grated zucchini

- 1 tsp baking soda

- 1 cup chopped walnuts

- 1 tsp salt

- 3 cup flour

- 1 tsp cinnamon

- 2 cup sugar

- 1 cup oil

- 2 shakes nutmeg

- 1 tsp vanilla

DIRECTIONS: 1. Mix eggs & sugar using electric mixer, add oil & mix until combined. 2. Add vanilla, salt, cinnamon, & nutmeg. 3. In a separate bowl, combine flour, baking powder, & baking soda. 4. Add flour mixture to wet ingredients gradually, mixing until just combined. 5. Fold in zucchini & walnuts. 6. Divide batter into two loaf pans. Bake at 350Â°F for 1 hour or until toothpick comes out clean.

Approximately 1 hour

Black & White Cookies

INGREDIENTS: cookies:

icing:

- 1 large egg

- 1 1/2 cup confectioners sugar

- 1/3 cup unsalted butter, softened

- 1/4 cup unsweetened Dutch-process cocoa powder

- 1 1/4 cup all-purpose flour

- 1-2 tbsp water

- 1/2 cup granulated sugar

- 1 tbsp light corn syrup

- 1/2 tsp baking soda

- 2 tsp fresh lemon juice

- 1/2 tsp salt

- 1/4 tsp vanilla

- 1/3 cup buttermilk, shake well - 1/2 tsp vanilla

DIRECTIONS:

1. Preheat oven to 350Â°F. 2. Whisk together flour, baking soda, & salt in a bowl. 3. Stir together buttermilk & vanilla in a cup. 4. With an electric mixer, mix together butter & sugar in a large bowl until pale & fluffy, about 3 minutes, add egg. Mix until combined. 5. Add the mixed dry ingredients & mixed wet ingredients alternately in batches at low speed (scraping down side of bowl occasionally), beginning & ending with flour mixture. Mix until smooth. 6. Spoon 1/4 cup of batter about 2 inches apart onto a buttered large baking sheet. 7. Bake in middle of oven until tops are puffed & pale golden, & cookies spring back when touched, about 15-17 minutes. Let cool.

DIRECTIONS:

icing

1. Stir together confectioners sugar, corn syrup, lemon juice, vanilla, & 1 tbsp of water in a small bowl until smooth. Transfer half of icing to another bowl & stir in cocoa, adding more water 1/2 tsp at a time, to thin to make same consistency as white icing.

DIRECTIONS:

assemble

Turn cookies flat sides up, spead white icing on half, chocolate icing on the other half.

Approximately 45-60 minutes

Christy's Shortbread Chocolate Chip Cookies

INGREDIENTS: - 10 oz. bag of mini semi-sweet chocolate chips - 2 cup butter, softened, not melted - 4 1/2 cup flour - 2 cup confectioner's sugar - 2 tsp. vanilla

DIRECTIONS: 1. Preheat oven to 350Â°F. Cream together butter & confectioner's sugar. Beat in vanilla. Gradually add flour, 1 cup at a time, until well blended, dough should be stiff. Stir in chocolate chips. Add more confectioner's sugar if the dough is too sticky. 2. Roll into 1 inch balls. Place on ungreased cookie sheet & flatten with fork in crisscrossed motion, it should look like this # on top of the cookies. 3. Bake for about 15 minutes, checking periodically that they don't burn.

ENJOY!

Brought to you by the 2019 Homecoming Committee.