The Hunger Project’s Live Below the Line Cookbook
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Submitted by IKEA
Veggieballs with Lentils, Beets, Roasted Cabbage & Yoghurt
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Ingredients (serves 4):
20 (320g) veggieballs
“… The lightly s you a fatty text our yoghurt gives flavours togeth ure to marry the er.”
¼ (340g) cabbage 2 (300g) beets 1.5 cups dried lentils (480g boiled) 80g greek yoghurt 4 tbsp olive oil Salt & Pepper
Method: Put the oven on 200°C / 392°F Rinse the beets in cold water, put them in a pot and cover with water, add some salt and bring to a boil, lower the temperature and boil slowly until they are soft all way through. Peel them while they´re still warm, as the peel comes off easier. Cut the cabbage in 4 wedges, brush them with a little olive oil and a little salt and pepper, put them on an tray to roast in the oven for 30 min or until soft, but with a crispy surface. Boil the lentils as the instructed on the package. Cook the veggieballs in the oven at the same time as the cabbage but only for 15 min.
Plating: It is sometimes easier to plate the food in order to keep a budget and to make sure you get a good balanced meal.
Chef David Johansson
COST PER PLATE: $1.48
Spread out the yoghurt on the plates (20gr per/plate), in that way you get a hint of yoghurt in every bite. Top with the lentils (120gr/plate), half red beet on each plate (ca.75gr/plate), the baked cabbage (ca.85gr/ plate) and 6 veggieballs (96gr/plate). (cost is based on average price from general supermarkets in the US and IKEA Swedish Food Market)
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Submitted by Abigail Kirsch Catering Chef Alison Awerbuch
Spiced Fruit Crisp
“…The cobbler looks nice if dusted with confectionary sugar. Serve with ice cream or whipped cream as an added treat..!” 3.
Ingredients (serves 8):
Method:
1/2 cup all purpose flour
Step 1: 1. Combine flour, sugar, oats and nuts in mixing bowl. 2. Add butter to flour mixture breaking up until mixture is like coarse meal or large crumbs. Do not over mix. 3. The topping can be made several days in advance and refrigerated
1/3 cup light brown sugar 1/2 cup rolled oats 1/3 cup chopped walnuts or almonds (optional) 6 tablespoons sweet butter or margarine, cut into 6 pieces
Step 2:
and kept cold The Filling: 2.5 pounds or 6 cups of fresh fruit such as peaches, apples or pears 3 tablespoons butter or margarine, melted 2/3 cup light brown sugar ½ teaspoon ea cinnamon, nutmeg and ginger OR 1 ½ teaspoon pumpkin pie spice 2 lemons, juice and zest OR 2 tablespoon lemon juice
COST PER PLATE: $1.43
1. Pre-heat oven to 375 degrees 2. Peel, core and slice fruit into 3/4” chunks and place in large mixing bowl 3. Add butter, brown sugar, spices, lemon juice and zest to the fruit and gently stir until fruit is coated with the ingredients 4. Place the casserole or mason jars on a baking sheet. Spoon filling into the jars leaving 1/4” at the top 5. Place the crumb topping on the fruit, creating a ½” layer of crumbs 6. Place the crisps in the middle oven rack and bake for 45 minutes if in casserole or 30-35 minutes if in individual jars, until fruit is tendered and topping is browned. Remove from oven and cool 30 minutes before serving or let cool longer and serve at room temperature.
Tip: the crisps can be prepared in a 2qt baking casserole or can be put in individual 8 oz mason jars or ramekins, which makes a great presentation. 4.
Submitted by Cathy Erway Not Eating out NY Food Blog
White Bean Puree, Seared Greens & a Poached egg
ots, baby carr s, et be ng yi bu e r ’ you e m ti “…Next throw ’t on d , ce n a st in for s, he is d ra turnips or away the tops…!” 5.
“This recipe is flexible so that you can use any type of dry beans you like, as well as any type of leafy greens you stumble across. You might be surprised at how many types of produce you can salvage these greens from! Next time you’re buying beets, carrots, baby turnips or radishes, for instance, don’t throw away the tops. They’re economical and great for cooking, whether simply sautéing or searing them on a hot pan so that they brown and crisp a little, adding textural contrast to this otherwise simple dish.”
Ingredients (serves 1): 1/2 cup white beans, such as navy or cannellini, soaked overnight in at least 3 inches of water to cover 1 clove garlic, minced 1 tablespoons olive oil handful rough leafy greens, such as beet, radish and carrot tops or turnip greens 1 egg 1 teaspoon vinegar Salt & Pepper
Method: Rinse the soaked beans and cover with 3 inches of fresh water in a small pot. Bring to a boil, then reduce heat to a low simmer and cover. Cook until beans are tender (depending on their size), anywhere from 30 minutes to 1 hour. Drain, reserving 1 cup of its cooking liquid. In a small pot, heat the olive oil and the garlic for about 30 seconds, until just sizzling. Add the beans and season with a pinch of salt and pepper. Add about half the reserved cooking liquid. Use an immersion blender or transfer to a food processor to puree the beans thoroughly. Add salt and pepper to taste, and adjust the consistency of the puree by adding as much of the remaining cooking liquid as you like.
Heat a large, heavy-bottomed or cast-iron skillet. Tear the greens to bite-size pieces. Once oil is very hot, add the greens along with a pinch of salt, working in batches, to ensure that most pieces just wilt and several of them are seared by direct contact with the pan. Set the cooked greens aside. Bring a separate small pot of water to boil, and add the vinegar. Crack the egg into a small bowl. Turn off heat completely, and slowly drop the egg into the pot of water. Cover pot and let sit for about 5 minutes to poach. To serve, pour the bean puree in the bottom of a dish or bowl. Arrange the frizzled greens across, and top with the poached egg. Season with black pepper to taste and serve immediately.
Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove, which was based on her two years of going without restaurant food and her blog, NotEatingOutinNewYork.com. Her most recent book is a cookbook on Taiwanese food, The Food of Taiwan. 6.
COST PER PLATE: $0.88
Submitted by Jodi Moreno What’s Cooking Good Looking Food Blog
Coconut Oatmeal & Blueberries
“…The perfect healthy b
reakfast!”
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Ingredients (serves 2): 2 cups of water 1 cup of rolled oats 1 tbsp of maple syrup (optional) ¼ cup of canned coconut milk ⅓ fresh or frozen blueberries
Method: Place the water in a medium saucepan and bring to a boil. Stir in the oats, reduce the heat to low, and simmer for about 5 minutes until the oats are thick and creamy. Remove from the heat, stir in the coconut milk, maple syrup (if using), the blueberries, and serve.
COST PER .73 0 $ : E T A L P Jodi Moreno is a trained natural foods chef, cookbook author, and creator of the blog, What's Cooking Good Looking where she shares her wholesome recipes and vivid food photographs. She is enthusiastic about healthy living, really good (homemade) pie, and showing people that vegetables can play a main role on the plate. 8.
Submitted by Beth Moncel Budget Bytes Food Blog
Curried Lentils
COST PER PLATE: $0.87 9.
Method:
Ingredients (serves 4):
Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris. Bring 3 cups of water to a boil in a sauce pot, then add the lentils. Allow the pot to come back up to a boil, then turn the heat to low, place a lid on top, and simmer for 20 minutes, or until the lentils are tender. Drain the cooked lentils in a colander.
1 tbsp olive oil 2 cloves garlic 1 medium onion 3 medium carrots 1 cup uncooked brown lentils
Meanwhile, mince the garlic and finely dice the onion and carrots. Sauté the onion, garlic, and carrots in a large skillet with olive oil over medium heat until the onions are transparent (about 5 minutes). Add the curry powder and sauté for one minute more.
2 tbsp curry powder (hot or mild) 1 15oz. can of tomato sauce Small bunch of cilantro (optional)
Add the cooked and drained lentils to the skillet, along with the tomato sauce. Stir and heat through (about 5 minutes). Turn the heat off, taste the lentils, and add salt if needed (I added about ½ tsp).
“…Top with an egg for extra protein!”
Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.
Beth from Budget Bytes is a food lover and a number cruncher who dishes up healthy recipes on her blog that won't put a huge dent in your wallet. She is the author of the cookbook, Budget Bytes: Over 100 Easy Delicious Recipesto Slash Your Grocery Bill in Half, and she also works as a microbiologist in a hospital laboratory.
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Submitted by Kala Ganapathy Budget Chef and Mother of Two
Chickpea & Cabbage Salad
Kala has deep respect and gratitude for food. Born into a well-to-do family in India, she credits her extremely charitable parents for teaching her early on to think beyond herself. Even after moving to America two decades ago, she still lives by those very values and it is richly reflected in her cooking. Borrowing heavily from her Asian heritage, Kala's recipes are ascetically simple, eclectic, boldly flavored, satisfying and affordable.
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“… A hearty bowl packed with protein!” Method:
Ingredients (serves 6):
Soak the beans overnight. The next morning, drain and cover with fresh water. Cook the beans, adding a tsp of salt, on medium heat, until tender (about 20-30 minutes). Drain, reserving the cooking liquid and set aside to cool.
1lb dried chickpeas or pinto beans 1 small head cabbage, thinly sliced 1 large cucumber, peeled and sliced
For the creamy dressing, throw in a handful of the cooked beans into a small bowl and mash really well using the back of a sturdy spoon or your fingers. Add 1/2 cup reserved cooking liquid, lime juice, cumin, chili pepper (if using) and remaining salt. Whisk until nicely combined.
1 bunch green onions, thinly sliced 1 bunch cilantro, roughly chopped ¼ cup of lime juice (2 large limes) 1 big clove of garlic, finely minced
To assemble, place the cooled chickpeas in a large bowl. Tip in the cabbage, cilantro and green onions. Pour the creamy dressing evenly and toss well to combine. Serve.
1 big pinch chili powder (optional) 2 tsp ground cumin Salt
COST PER PLATE: $0.88
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Submitted by Markus Jakobsson Fika Executive Chef
Yellow Split Pea Soup & Pancakes
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COST PER PLATE: $0.79 Ingredients (serves 4): Soup:
Method: Soup
1oz Onion 4oz Yellow split peas 00.4oz Thyme 0.1oz Butter
Dice the onion very fine. Sauté the onion with butter for about 5 minutes in a pan. Add the thyme, peas and water and simmer for about 1 and a half hours. Finish with salt and pepper.
39oz water Salt&Pepper
Pancakes (serves 3):
Pankcakes
1.6oz Eggs
In a small bowl, beat eggs with a whisk, mix in the milk, flour sugar, butter and pinch of salt. Preheat a non-stick skillet to a medium heat. Pour a thin layer of the batter onto the skillet and spread it around to the edges. Cook until the top surface appears dry and flip with a spatula. Continue cooking until golden.
3.3oz Milk 0.83oz Flour 0.02oz Sugar 0.1oz Butter Salt
“…This is a traditional Swedish thursday meal!”
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Submitted by Kristin Walter FeelGood
Ooey Gooey Nostalgia
FeelGood is a youth movement turning college into a time of effective global action. On campuses across the country, students run a successful social enterprise—a grilled cheese deli—to raise money and build public support for the end of extreme poverty and hunger. 15.
“…480 satiating calories!”
COST PER PLATE: $1.17
This is a FeelGood classic. College students across the country serve up this simply sophisticated grilled cheese recipe on campus to raise money and hearts for the end of extreme poverty. Ingredients (serves 1):
Method:
1tbl pesto - $.15
Spread the pesto on one side. Use the second slice of bread to wipe off any excess pesto! Crumble the sharp cheddar cheese and spread evenly on top of the pesto. Close the sandwich and grill in a press or on a pan. Be sure to apply pressure! It’s done when the cheese starts oozing.
2 inch crumbled sharp cheddar cheese - $.62 2 slices of sourdough batard (2oz) - $.40
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Submitted by Cheryl Buck Good Stock Soup
Hearty Meat Soup
“…Choose beef ribs, chicken legs, pork ribs or any other meat on the bone!” 17.
Ingredients (serves 4): 4 beef backribs ½ onion 2 carrots Handful of chopped leafy green such as kale, chard, or beet greens Salt & Pepper
Method: Place beef backribs* snugly in pot. Chop onion and carrots in bite-size pieces. Devein leafy greens and chop in bite-size pieces. Add onions and carrots to pot. Save the greens to add 10 minutes before eating. Add approximately 3 quarts of water to pot. Just enough to cover ingredients. Bring to a boil with lid on pot. Immediately move pot to your smallest burner on its lowest setting. Simmer on low for 2 - 4 hours depending on what type of meat you are using*. You can adjust the simmer by checking periodically and moving the lid on, off or ajar.
COST PER 50 PLATE: $1.
After cooking you can remove the meat from the bones and put it back in the soup pot. Or, in the case of beef backribs, leave it on the bone and serve in a shallow bowl. Add salt and pepper to taste. *Cook chicken for about 1 hour, beef and pork 3 - 4 hours.
Through Goodstock, Cheryl combines her interests in cooking, health and nutrition with restoring nutrient-dense foods to our daily diet through education, research and activism. Her desire is to connect the community with the sources of their food and help give voice to the farmers and ranchers on the front lines of the Real Food and Sustainability movements
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Submitted Chef Michael Kollarik
Broccoli Salad, Charred Lemon Vinaigrette & Broccoli yoghurt Broccoli heart steak: Bring a small saucepan of water to boil, season with pinch of salt. Blanch broccoli heart until very tender and able to pierce with a cake taster. Cool in an ice bath. Remove from ice bath and pat dry, sear all sides in a hot pan with a .5 oz of oil.

Ingredients (serves 1): 9 oz broccoli 2 oz yogurt at 1 lemon at 2 oz sea salt
Broccoli Yogurt Take the trimmings and place in 3 oz of water until extremely tender. Place broccoli in a blender and puree until smooth. Add 1 pinch of salt to season. Remove broccoli puree from blender and cool. Fold in 2 oz of yogurt until smooth and fully incorporated.

2.5 oz canola oil
Method: Charred broccoli head: Separate the broccoli into sections into hearts, head, stem and tender leaves. Pare down the heads and toss in .5 oz of canola oil with a pinch of salt. Reserve all trimmings and set aside. Roast heads in the oven at the highest setting until charred and crispy (about 5 minutes). Set heads aside at room temperature.
Charred lemon vinaigrette Take lemon and zest with a microplane onto parchment paper leave in a cool dry place until zest is dehydrated. Slice lemon in half, char on cut side in a dry hot pan until lemon is caramelized and charred. Juice charred lemon to yield approximately .5 oz of juice. Whisk lemon juice with 1 oz canola oil and season with a pinch of salt.
Braised broccoli stem: For the stems, peel until the tender core is revealed. Reserve peelings and set aside. Slice stems very thinly on a Japanese mandolin. In a saucepan, add 3 oz water and .5 oz of oil, 1 pinch of salt. Bring to a simmer and add the stems to the water. Cook until stems are tender and water has evaporated.
COST PER PLATE: $0.51 19.
“We think about value for each dollar we spend and maximising that value on a plate.”
Michael Kollarik has cooked at The Dutch, Cannibal and Momofuku. He was previously the Chef de Cuisine at Edi and the Wolf and for the past year he has also been a guest chef at The Dinner Lab. His zen approach (flavor, texture, balance and seasoning) applies well to New American cuisines and cooking styles, but he pulls flavours from around the world. 16. 20.
Submitted by Supriya Banavalikar Director, Corporate Giving and Special Projects The Hunger Project
Homemade Chana Masala
“… Once you see the chickpeas to e tim is it l, el sh e th om fr g in at separ add the cilantro and salt…” 21.
Method:
Ingredients (serves 6):
Soak the dried Chick Peas overnight in a large bowl – 4 cups of water. Drain the excess water and leave aside. In a medium size pot, heat 2 tbsp oil, and add the finely chopped garlic and ginger along with green chilies and onion. Sauté this mixture for about 2 minutes until light brown. Add the finely chopped tomatoes and stir the mixture until the tomatoes and onions have cooked together for about 3-4 minutes. Add the chick peas to the pot and stir in with 2 cups of water. Simmer for about 15 minutes, until the chick peas get slightly tender. Add the dry spices – chili powder, turmeric, garam masala and cumin to the pot, and stir thoroughly. Add another cup of water and cover with a lid and let cook on low heat for about 20-25 minutes. Once you see the chick peas separating from the shell, it is time to add the cilantro and salt to taste (1 teaspoon) Serve with rotis, pita or plain basmati rice and yogurt.
1 lb packet of Dried Chick Peas / Garbanzo 1 large onions – chopped small 2 medium tomatoes – chopped small 2 small green chilies – finely chopped ½ inch size ginger – finely chopped 4 large cloves of garlic – finely chopped 1 teaspoon (3 grams) – Garam Masala1 teaspoon (3 grams) – Cumin powder ½ teaspoon – (1 ½ grams) turmeric powder 1 teaspoons – red chili powder (medium spice) ¼ bunch of fresh cilantro – coarsely chopped – for garnish 2 tablespoons olive or vegetable oil
COST PER PLATE: $0.62
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Submitted by Jules Clancy Stone Soup Food Blog
Spiced Chickpeas & Cauliflower Ingredients (serves 1): 1 tablespoon olive oil 100g (3 1/2oz) cauliflower florettes 1/2 can chickpeas (200g / 7oz), drained 1 teaspoon ground cumin 1 teaspoon chilli flakes Method: Heat oil in a small frying pan and cook cauliflower over a medium high heat until starting to brown. Add remaining ingredients and continue to cook, stirring for a couple of minutes or until chickpeas are hot and everything smells fragrant. Taste and season. Lovely hot but also good a room temperature so great for a packed lunch.
“…Play around with the spices here!” “Feel free to use fresh or frozen cauliflower for this recipe. The day I was buying my cauliflower the fresh stuff was on sale for $1.98 for a whole head, but normally I think frozen would be far cheaper.
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COST PER PLATE: $1.20
Submitted by Hannah & Joan Salwen Authors of “The Power of Half”
“… Leave the noodl
es al dente!”
Ramen in Aromatic Broth
For us, the most difficult parts of concocting a day’s menu for under $1.50 have been the veggies, protein (other than beans) and the flavourings. Fresh veggies are nearly out of reach. The recipe that will be our staple during the LBL challenge, however, finds a way to squeeze in đ cup spinach per serving, but we had to eliminate some of the most flavourful parts in order to stay within the budget. We normally use sautéed onions and garlic, chopped lemongrass and ginger, and fresh lemon juice in this recipe, but these each added dimes we couldn’t justify. These tradeoffs help illuminate the balance that women living in rural villages strike daily while providing meals for their families.
COST PER PLATE: $1.16
Method: Ingredients (serves 2):
Dissolve the chicken stock cubes in 6 cups of boiling water in a medium saucepan. Add two thin slices fresh ginger, ¾ smashed lemongrass, 6 oz. instant ramen noodles (without the seasoning envelope), and 1 packed cup baby spinach. Cook, stirring to break up the noodle block, about one minute. Crack two large eggs into the saucepan. Cover and remove from heat. Let sit four minutes and then serve with a squeeze of fresh lemon in each bowl.
4 chicken stock cubes 2 slices of fresh ginger Lemongrass crushed 6oz instant ramen noodles 1 cup baby spinach 2 eggs
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