Caitlyn Ark
President
Tacos with Almond Butter Crema
​
“I absolutely love making sauces, I think they totally transform a dish! The almond butter crema that I make isn't exactly the same as what is linked here (I also add Greek yogurt) but this is a good starting point. I think this dish is super fun to vary with the seasons, and really showcases different textures and flavors of the ingredients. Plus, it's pretty quick and easy to make which makes it a versatile and go-to dish!
My favorite memory of this is making it with my partner and eating it on the porch together during the summer <3”
Prep Time: 10 mins | Cook Time: 40 mins
DIETARY
RESTRICTIONS
SUPPLIES
Gluten free, vegan, dairy free (linked recipe)
Gluten free (personal recipe)
-
Pan
-
Cutting board
-
Knife
INGREDIENTS
-
3 cloves of garlic, finely grated
-
¼ cup grapeseed or vegetable oil
-
2 tsp. ground cumin
-
2 tsp. smoked paprika
-
2 medium heads of cauliflower, cut into 1"–2" florets, or other seasonal veggie
-
12 corn tortillas, 6"diameter
-
1 onion, thinly sliced
-
Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)
INGREDIENTS
FOR
SAUCE
-
1 green chile (such as serrano), finely grated
-
1 clove of garlic, finely grated
-
¼ cup cashew or almond butter
-
3 tbsp. fresh lime juice
-
Kosher salt
STEPS
-
Cut the cauliflower, or other seasonal veggie, and roast in oven with cumin, paprika, garlic (and whatever other spices you feel most comfortable with!) 450 F for about 40 mins, mixing halfway.
-
While the cauliflower is cooking, mix the ingredients for the sauce, tasting as you go and adjusting where needed.
-
Prep the garnishes
-
Warm the tortillas on the stove
-
When everything is ready, assemble and enjoy!
Sarah Boehm
VP/Secretary
​
“Cooking and food are some of my favorite things in the world, because they can make people so happy! I love cooking for my friends and family and sharing good food, since for me, it is a way to show my love and appreciation. These banana cookies have been described as "life-changing" by my friends (and me too!) and you have not lived until you make them :)”
Prep Time: 50 mins | Cook Time: 10 mins
DIETARY
RESTRICTIONS
Gluten, diary
(Optional: gluten free, vegan)
SUBSTITUTIONS,
ADDITIONS &
ALTERATIONS
-
Use dark chocolate or semisweet chocolate chips (1 whole normal size bag) instead of milk chocolate chips
-
(Optional) Use vegan butter and/or vegan chocolate chips
-
(Optional) Use gluten free cup-for-cup flour
-
Add cinnamon
-
Add little extra vanilla extract
-
Hand mix with a whisk/spatula instead of a stand or hand electric mixer
-
Make the cookies up to 50% bigger and cook for 13 minutes
Meghan Reardon
Treasurer
Chipotle Black Bean Veggie Burger
“This is my absolute favorite thing to cook and favorite veggie burger of all time! It's from the cookbook Run Fast Cook Fast Eat Slow, which I highly recommend if you don't have because there are tons of awesome recipes in there. If you tend to like spicer food, I always add in some additional chipotle peppers. For serving, my favorite way is to put smashed avocado on top and then squeeze tonsss of fresh lime juice over it. It's the perfect recipe for summer cookouts!”
Prep Time: 30 mins | Cook Time: 10 mins
DIETARY
RESTRICTIONS
SUPPLIES
Vegetarian
Frying pan/cast iron skillet
Sarah McConchie
Volunteer Coordinator
Hummus
Prep Time: 5 mins | Cook Time: 3 mins
DIETARY
RESTRICTIONS
SUPPLIES
Vegan
-
Food processor (or a blender)
-
Strainer, cup or bowl
-
Can opener (if you are using canned garbanzo beans)
-
ubber spatula (to get every last drop of hummus out of there!!)
SUPPLIES
-
¼ cup tahini
-
juice of 1 lemon or 1/4 cup lemon juice
-
2 tbs olive oil
-
salt to taste
-
1-2 cloves of garlic (or as much as you desire)
-
1 ¼ cups of cooked garbanzo beans/chickpeas (I just use one can!)
STEPS
-
Put cup or bowl under the strainer to catch some aquafaba (garbanzo bean water!)
-
Rinse the garbanzo beans if you feel so inclined (this reduces sodium a lot!)
-
Add lemon juice and tahini to food processor and blend for about 1 minute
-
Add in everything else except for the garbanzo beans, blend for another minute or until smooth
-
Add in the garbanzo beans bit by bit (you can just dump them all in, but I find that I get a smoother hummus if I add the garbanzo beans in around a half cup at a time)
-
If you like the consistency the hummus is at, you're done! if it's too thick for your liking, add in spoonfuls of aquafaba (or water, if you don't want to/forgot to save the aquafaba!) until it reaches the desired consistency
-
Scoop everything out with a rubber spatula and ENJOY!!!!
SUBSTITUTIONS,
ADDITIONS &
ALTERATIONS
-
Substitute chickpeas with roasted eggplant, tomatoes, and onions to make babaganoush!
-
Roast all three veggies on one oven tray with a bit of olive oil, salt, and pepper
-
Let cool for 10+ minutes (makes the eggplant skin super easy to peel off)
-
Throw everything into the food processor along with the rest of the hummus ingredients!
Sophia Olivieri
CSA Coordinator
​
“This is a great vegan recipe that does not taste like it! I made it for the first time with my friends and I accidentally messed it up but it still came out good, so if you're like me and can never seem to get a recipe perfectly right this might be the one for you!”
Prep Time: 10-15 mins | Cook Time: 20-25 mins
DIETARY
RESTRICTIONS
SUPPLIES
Vegan
-
Muffin tin
-
Muffin liners
-
Nonstick spray