The Communicator 05.17.2018
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Editor: Andrea McClure sfcc.andrea.mcclure@gmail.com
Authentic Horchata Recipe
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Jasmine D’Amico The Communicator
Makenna Lillis
Buddah Bowl with Tofu Buddah Tofu spicy thia peanut sauce Bowl recipe and cocnut rice.
Ingredients:
1 16 ounces of firm tofu 1⁄8 cup oil to cook with, preferably peanut oil 1 bottle soy sauce or liquid aminos Peanut sauce or sweet chilli sauce 1 1⁄2 cup of cooked white rice 12- 16 ounces of coconut milk Coconut shreds (optional) 1⁄2 cup of bean sprouts 1⁄4 head of broccoli diced 1-2 carrots sliced 1 cup spinach and arugula 1⁄2 cup of corn Pinch of chia seeds 1⁄2 cup cashews
1. Begin with firm tofu that has been frozen overnight in the soy sauce or liquid aminos, de-thaw and drain all of the excess water from the tofu. 2. Cube or Slice the tofu for cooking. (sliced tofu is easier to cook) The tofu should be half an inch thick, about the width of a finger. 3. Heat the cooking oil on a medium to high temperature. 4. Place the cut Tofu into the oil, it should sizzle like a slice of meat would. Cook on each side for 5-7 minutes (10-15 minutes total) or until golden brown. 5. Preheat oven to 350 degrees Fahrenheit (optional) bake the tofu for 15-20 minute for added firmness and chewy texture. 6. Mix white rice, coconut milk and co-
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Andrea McClure The Communicator
conut shreds together then place on baking sheet and bake for 15-20 minutes, rice should be gooey and sticky. 7. Wash, cut and prepare vegetables and additional add ons. 8. Plate the bowl in this order: coconut rice, bean sprouts, vegetables cashews, chia seeds, then top with a drizzle of peanut sauce, sweet chilli sauce and finally sriracha! Tips for cooking tofu 1. Cooking tofu is fairly simple just be sure to take it slow read the recipe thoroughly and don’t get discouraged if the first try isn’t the best. 2. Tofu is delicate and can fall apart easily. Be sure to cut the tofu slowly and deliberately, don’t touch the tofu with your hands and know which tofu you are working with. Silken tofu is creamy in texture versus the more firm tofu which crumbles easily, knowing which tofu to use in your recipe is the key. 3. Freezing the tofu gives it a more meat like consistency and helps the tofu to stay solid so it will be less likely to fall apart. 4. Flavor the tofu by marinating, spicing or putting sauce on the tofu.
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Cinco de Mayo is not a Mexican holiday. It’s only celebrated by Americans. Those who are interested in tasting something a bit more authentic may be interested in drinking horchata. With a few kitchen utensils and some simple ingredients, you can make horchata yourself. What you will need: A blender A fine mesh strainer Large Bowls Cups for chilled beverages Ingredients:
1 cup white rice 1 1⁄3 cup sugar (adjust to taste) 1⁄2 cup chopped almonds 1 cinnamon stick 1 tsp vanilla extract 12 oz evaporated milk (see breakout box for dairy-free alternative) 1 1⁄2 cup milk (or almond milk) 1 liter of water
Ice Instructions: 1) Soak the rice, cinnamon stick, and almonds in a bowl of water over night (min. 5 hrs) 2) Strain the water from the rice, cinnamon, and almond mixture. Dispose of the water 3) Combine mixture with evaporated milk and blend until rice is completely ground 4) Strain the mixture into a pitcher 5) Add sugar, vanilla, and milk. Mix. 6) Add the liter of water 7) Serve with ice Dairy Free Evaporated Milkwwww 1) Measure 18 oz of unsweetened almond milk 2) Simmer for approx 30 min. Whisk occasionally 3) Let cool and add to recipe
Sources:http://www.lifemadefull.com/recipe/ homema de-dairy-free-evaporated-milk/ https://www.mylatinatable.com/authentic-hor chata-recipe/