Vegan Chocolate Chip Cookies

Ingredients 

  • Olive Oil {½ cup}
  • 1 can Chickpeas
  • Salt {¼ tsp}
  • Water (3 tbsp)
  • All-purpose flour {1 ½ cup, 2tbsp}
  • Flax seeds {1 tbsp}
  • Baking soda {1 tbsp}
  • Vanilla extra {1 tbsp}
  • Brown Sugar {½ cup}
  • Non-dairy chocolate chips {¾ cups}

Out of pocket expenses: $ 8

Non-pantry items store:  99 Cents Store (all other items), Safeway (non-dairy chocolate chips w/ store membership) 

Steps:

  1. Preheat oven to 350F. Lightly line the baking pan with oil.
  2. Blend the flax seeds in a blender for 10-20 sec until fully grounded. Then place into a small bowl and combine with 3tbsp of water. Set aside
  3. Combine flour(1 ½ cups), salt(¼ tsp), and set aside. 
  4. Place the sugar and olive oil together. Combine together with a mixer(whisk) for 2 minutes (if you do not have a mixer use a whisk/spatula). 
  5. Add the dry flour mixture to the olive oil and sugar mixture. Stir with a mixer(if no mixer use a rubber/wooden spatula) until very well combined. Don’t be worried if they dough looks very crummy. Once we add the rest it should get its sticky dough-like texture.
  6. Add the flax egg, baking soda, 2 tsp of flour, 4 tbsp of water. Stir vigorously with a spatula until you reach a semi-sticky consistency. Add in chocolate chips and incorporate well. 
  7. Form into a small 1-inch ball and place it on the baking pan.
  8. Once all the cookie balls are on the pan flatten out the dough with your fingers slightly
  9. Place in the oven for 12-14 minutes (12 min gives you perfect chewy cookies whereas 14 will make them slightly hard) 
  10. Let them cool on the baking pan for 5 min.
  11. Then remove from baking pan onto a plate and let them cool for an additional 10 minutes before eating.

Veggie Spaghetti

Ingredients:

  • ¼ box of pasta of your choice*
  • 1-2 cups/a few handfuls of veggies of your choice*
  • Pasta sauce of your choice*

Steps:

  1. Cook pasta according to the box
  2. About 4 minutes before the pasta is done, add in the veggies. Give another 1-2 minutes if they’re frozen
  3. Strain pasta and veggies
  4. Add sauce and mix together
https://www.cookinglight.com/recipes/mostly-veggie-pasta-sausage

Peanut Sauce Veggies with Rice

Ingredients:

  • ½-1 cup rice*
  • 1-2 cups of veggies* (fresh or frozen)

For the sauce:

  • About a ¼ cup peanut butter*
  • Splash of soy sauce*
  • Hot water
  • Dash of garlic powder* (to taste)
  • Dash of chili powder* (to taste)
  • Juice of ½ Lime or lemon (to taste)

Steps:

  1. Combine everything for the sauce, but the water, in a bowl then add a little hot water at a time as you mix, until it all comes together, and the sauce is as thick or thin as you’d like. Adjust ingredients to your taste.
  2. Cook rice according to package instructions
  3. While the rice cooks, cook veggies
    1. Boil or steam about 4 minutes
    2. Sauté about 5-10 minutes
    3. Roast at 400° F for 20-40 minutes or until golden brown/crispy
  4. Serve veggies over rice, topped with sauce
  5. Optional: Add crispy tofu
https://www.connoisseurusveg.com/rainbow-peanut-butter-stir-fry/

Gluten Free Veggie Pasta

Dietary: Gluten Free, Vegan

This recipe is great for those practicing a gluten free diet that want a hearty meal, such as pasta, after a long day that is loaded with healthy carbs, proteins, and fats. It’s perfect for community dinners (potlucks), parties, or even leftovers for lunch. Not only is this recipe gluten-free, but also vegan!

The pasta can be refrigerated for one week and can be a great way for those who want to began cost-effective and nutritious meal prepping. The texture of this meal is chewy, gooey, This recipe utilizes various ingredients, all of which can be found at the Berkeley Food Pantry (FP) or made accessible at your local farms, gardens, or markets at low costs. The recipe is perfect to make a healthy balance of protein, carbs, and fats, all necessary macronutrients needed to meet dietary recommendations for human nutrition.

Ingredients:

  • 4 oz of GF Pasta (used Pamela’s Organic GF Pasta from FP)
  • 2 cups of Pasta Sauce (used Field Day Organic Marinara Pasta Sauce from FP)
  • 1/2 cup of Black Beans (used canned Field Day Organic Black Beans from FP)
  • 1/2 cup of Onion (used organic Onion donated by Gill Tract Farms from FP)
  • 1/2 cup of Bell Pepper (used organic Bell pepper donated by Gill Tract Farms from FP)
  • 2 cloves of raw Garlic (used organic Garlic donated by Gill Tract Farms from FP)
  • 1/2 cup of Tomato (used organic Tomato donated by Gill Tract Farms from FP)
  • 1 tablespoon of Olive Oil (used Santa Barbara Olive Company Oil from FP)
  • 1 teaspoon of Garlic powder (used Simply Organic Garlic powder from FP)
  • 1 teaspoon of Oregano (used Simply Organic Oregano powder from FP)
  • 1 tablespoon of Salt
  • 1 tablespoon of Pepper
  • (optional) 1 teaspoon of Chili Flakes (can be purchased at low costs outside of FP)

Instructions:

  1. Fill a large pot with tap water and bring to a boil. Cook the GF pasta according to the package instructions. When done, drain and set aside while the other ingredients are being prepped.
  2. Let the pasta rest while you prep your fresh greens by washing the tomato, onion, and bell pepper. Dice all your fresh ingredients or cut into bite-sized pieces, and set aside. Next, mince the garlic cloves finely.
  3. In the meantime, prepare the sauce by getting a medium to large sized saucepan and heating the olive oil. Once the olive oil is hot, grab the minced garlic and cook for 2 minutes or until light brown. Then add your chopped onion, bell pepper, tomatoes, and black beans.
  4. Once your veggies and beans have cooked through, add the pasta sauce into the saucepan and cook for about 10 minutes. Make sure to stir occasionally so the ingredients don’t stick to the bottom of the pan. Season with the garlic powder, oregano, salt, and pepper.
  5. You will notice the sauce reducing throughout the cooking time. This is important for the flavors to concentrate in your pasta. Once the sauce is done, combine the pasta sauce with the pasta noodles.
    • Optional step: add red chili flakes for some spice.
Step 5

Turmeric Garbanzo Salad

Dietary: Gluten Free, Vegan

This recipe isn’t a salad through and through because some of the ingredients are cooked through, but is served with a bed of fresh greens. This salad is perfect for commuters to practice effective meal prepping and fits a gluten free diet. Not only is this recipe gluten free, but its vegan!

This salad can be refrigerated for one week, and can be frozen for about 2 months. The texture of this dish is crunchy, chewy, and mushy. This recipe utilizes various ingredients, all of which can be found at the Berkeley Food Pantry (FP) or made accessible at your local farms, gardens, or markets at low costs. This recipe is a great source of protein and fats.

Ingredients:

+1 cup of Garbanzo Beans (used canned Field Day Organic Garbanzo Beans from FP)

+1/2 cup of Shitake Mushrooms (used frozen Woodstock Organic Shitake Mushrooms from FP)

+1/2 cup of Cucumber (used organic Cucumber donated by Gill Tract Farms from FP)

+1/2 cup of Tomato (used organic Tomato donated by Gill Tract Farms from FP)

+1/2 cup of Lettuce (used organic Lettuce donated by Gill Tract Farms from FP)

+1/2 cup of Swiss Chard (used organic Chard donated by Gill Tract Farms from FP)

+1 teaspoon of Turmeric (can be purchased at low costs outside of FP)

+1 tablespoon of Olive Oil (used Santa Barbara Olive Company Oil from FP)

+1 teaspoon of Salt

+1 teaspoon of Black Pepper

Optional Ingredient:

+2 Table spoons of Lime juice (can be purchased at low costs outside of FP)

Steps:

  1. Heat up a small to medium sized pan with olive oil and add the frozen shitake mushrooms and garbanzo beans. Stir fry for about 5 minutes or until the beans and mushrooms have cooked through. Then season the mixture with the turmeric powder.
  2. Let the mixture rest while you prep your fresh greens by washing the lettuce, tomato, cucumber, and swiss chard. Dice all your fresh ingredients or cut into bite-sized pieces, and place in a salad bowl.
  3. Mix the cooked mixture in the salad bowl and combine all your ingredients thoroughly. Season the salad with salt, pepper, and olive oil.
    • Optional step: Add lime juice into the salad for a zesty kick!
Step 3

Gluten Free Oatmeal with Berries

Dietary: Gluten Free, Vegan-Friendly

This recipe is perfect for a quick breakfast that is easy for commuters, and could be meal prepped or made in 15 mins before heading out the door. Oats are naturally gluten free (GF), but because typical oats are grown alongside wheat, cross contamination of oats doesn’t allowed them to be labelled as GF. Not only is this recipe gluten free, but its vegan!

The oatmeal can be meal prepped and refrigerated for one week, and can be frozen for about 6 months. The texture of this hot meal is gooey, chewy, and sticky, without it being too sweet. This recipe only utilizes 5 ingredients, all of which can be found at the Berkeley Food Pantry (FP) or made accessible at your local market at low costs. The recipe is a great source of carbs and fiber, and the fruits are full of antioxidants and micronutrients needed to meet dietary recommendations for human nutrition.

Ingredients:

+1 cup Whole rolled GF Oats (used Bob’s Red Mill GF Old-Fashioned Rolled Oats from the FP)

+1 cup of Milk or Almond Milk (used Blue Diamond AlmondBreeze Almond milk from the FP)

+1 cup of Tap Water

+1/2 teaspoon of Salt

+1 tablespoon of Maple Syrup or Honey (can be purchased at low costs outside of FP)

+1 cup of defrosted or fresh Berries (used frozen Stahlbush Island Northwest Berry Blend from the FP)

Optional Ingredients:

+1 teaspoon of Cinnamon (can be purchased at low costs outside of FP)

+1 fresh vanilla bean (can be purchased at low costs outside of FP)

Steps:

  1. Combine the almond milk and water into a small pot and set over high heat. Bring the liquids to a boil and add salt.
  2. Pour in the oats to the boiling mixture and stir continuously until the pot returns to its boiling state. Then turn the heat down to low and simmer the oats while stirring occasionally so the oats don’t stick to the bottom of the pot. After 10 minutes when liquids are all absorbed and the oats look thick and plump, turn off the burner.
  3. Put a pot lid over the pot and let the oatmeal sit for 5 mins. This will allow the oats to fully absorb the liquids and become more soft and delicious.
  4. Top the oatmeal off with maple syrup or honey
    • Optional steps: Defrost frozen berries or add fresh berries on top of the oatmeal.
    • Sprinkle cinnamon or fresh vanilla beans on top of the oatmeal for a nice, aromatic kick!
Step 4

Veggie Stir Fry

Ingredients:

  • 2 cups Frozen veggies of choice*
  • 1-2 Tbsp oil*
  • ½ cup rice*
  • Soy sauce*
  • ½-1 tsp garlic powder*
  • ¼-1/2 tsp chili powder* (to taste)

Steps:

  1. Cook rice according to package instructions
  2. While rice is cooking, add oil and veggies to a saucepan and cook on medium high heat
  3. Add seasonings and soy sauce and cook until the veggies are cooked through
  4. Serve veggies over rice

*ingredients with an asterisk are generally available in the food pantry

Image result for veggie stir fry
dinneratthezoo.com

Veggieful Noodle Soup

Ingredients:

  • Can of vegetable soup of choice*
  • 1/4 package of 16oz udon noodles or noodle of choice*
  • Handful of frozen vegetables or fresh greens*
  • Salt

Steps:

  1. Cook the noodles separately according to package.
  2. Heat up soup in a pan.
  3. Serve the soup over noodles.
  4. Add salt as desired and enjoy!

*ingredients with an asterisk are generally available in the food pantry

Image result for veggie noodle soup
foodandwine.com

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