Fresh from the Forge: Recipes
Center for Sustainability
Try out these delicious recipes sent to us by members of the Sustainability Liaison Network. If you want to be a superstar in your very own California kitchen try out some water saving tips: reuse pasta water over again, saute or steam veggies instead of boiling them, defrost foods overnight in the fridge instead of in a water bath, place your veggie steamer over the rice/potatoes you are boiling (saves water and space!), and blanch vegetables in the same pot as your pasta is cooking in.
Mango & Sweet Potato Tacos
Erin Murphy, Sustainability Intern, Employee Engagement ‘17
Roast sweet potato in oven at 425 degrees for 40 mins. Once cooled, dice into chunks. Toss with diced mango and any additional leftovers from the fridge (try black beans, lettuce, tomato, corn, onion, etc.). Serve up inside a warm corn tortilla and top with avocado, cilantro and a queso fresco.
Chicken Tortilla Soup
Katherine Nicholson, Workplace Sustainability Liaison, Development Office
The Soup: Finely chop: 1 red bell pepper, 1 green bell pepper, 1 yellow or white onion, 3 cloves of garlic, ½ a jalapeno (remove the seeds!). In a large-bottom pot, saute all the above ingredients in olive oil in medium heat until translucent. Add in a teaspoon of cumin, chile powder and a touch of cayenne (the more the spicier!). Add salt & pepper to taste. Then, add 8 cups of chicken stock, one can of black beans and one can of fire roasted diced tomatoes. Add two chicken breast to the pot and simmer until chicken is cooked thoroughly. Then, remove the chicken breast and shred them by pulling apart the meat with two forks. Add back into the soup. Finish off with spices to taste & toppings as you wish.
The Toppings: Chop 10 corn tortillas into bite size pieces. Dress with olive oil, salt and lime. Spread on cookie sheet and bake until golden and crunchy. Slice up the avocado, chop up the cilantro and add a dollop of plain yogurt to the soup. Enjoy!
Simple Kale Salad
Leslie Gray, Faculty Associate Academic Programs, Environmental Studies and Sciences
Take two bunches of kale, remove the ribs and chop. Toss in a large salad bowl with ½ cup chopped walnuts, 1 cup shaved parmesan, 1 cup of croutons. Dress with ½ cup of olive oil and the juice of 3 lemons. Add salt & pepper to taste.
Vegan Ice Cream
Koura Fabiny, Workplace Sustainability Liaison, Global Engagement Office
Obtain frozen bananas, almond milk, raw cacao powder, peanut butter and honey/agave (optional). Toss all ingredients into a blender and enjoy!
If you have a favorite recipe you’d like to share, email firstname.lastname@example.org and we will add it to the cookbook!
Contributed by Allison Carmody '17, Sustainability Intern for Food and Dining