RECIPES: Conscious Cooking - guac, spring rolls, and peanut sauce

Increasing the amount of Real Food in dining halls is one of NURF’s primary goals. But beyond that, we are always looking for fun and interactive ways to teach students more about the complexities of our food system. This past march, NURF collaborated with Cookology to present Conscious Cooking: a free cooking class for Northwestern students using almost entirely Real ingredients from Trader Joe's and Whole Foods. The event included discussions about sustainable and ethical food and accessible ways college students can incorporate them into their diet affordably.

If you weren’t able to make it to the event, never fear! Find the recipes for the tasty appetizers we made below and make sure to post and tag us in pics of your final products on Facebook and Instagram.

https://www.facebook.com/NURealFood/# @realfoodnorthwestern

*Recipes are vegan and can be adjusted to be gluten free

Asian-Style Guacamole

A tangy twist on a crowd-favorite. Perfect for spreading on toasted bread (HELLO avocado toast), scooping onto veggies, or tbh putting on just about anything!

Makes one large bowl of dip, serves around 10

Ingredients:

5 Avocados

2 purple/watermelon radishes-chopped into fine slivers

1 bunch cilantro- chopped

1 small bunch scallions- chopped

2 limes- juiced

2 tsp. ground pepper

½ tbsp chili flakes

1 tbsp. Sesame oil

Olive oil to taste

Soy Sauce to taste

Instructions:

Scoop avocados into large mixing bowl using spoon
Add in remaining ingredients excluding the scallions and radishes
Mash and mix together the ingredients in the bowl using a potato masher or large fork until the the majority of the avocado chunks have become a smooth consistency
Stir in radishes and scallions
Let sit for 5 minutes before serving, adding more soy sauce based on personal preference
Serve with toast, veggies, chips, or solo with a spoon!

Veggie Spring Rolls with Peanut Dipping Sauce

A refreshing and delicious way to pack some veggies into your palette, these plant-based rolls are a great option for a #meatlessanyday lunch or as a restaurant-grade appetizer to impress your friends. Feel free to substitute or add any and all veggies, or perhaps swap locally-sourced shrimp for tofu, if seafood protein is more your style.

Makes 6 spring rolls

Ingredients:

Spring Rolls:

1-2 carrots

1 jicama

1 cucumber-peeled

1 bunch cilantro

1 bunch mint

1 bunch thai basil

1 block firm

1 package rice paper ( only need 6 but leftovers can be stored in the pantry for future use)

Peanut Dipping Sauce:

1.5 tbsp peanut butter

¾ tbsp sriracha

1 tbsp hoisin sauce

Soy sauce as needed to even out consistency to creamy

*Note: sugar-free sunflower seed butter can substitute for peanut butter to accommodate nut allergies

Instructions:

Rolls:

Thinly slice tofu into small matchsticks and either keep raw or flash fry in pan using soy sauce, sesame oil and a sprinkle of black pepper. Set aside.
Julien veggies (slice in long thin strips), making sure to peel jicama and cucumber first. *Additional or substitute veggie ideas: radishes, mushrooms, green peppers.
Now you're ready to make the rolls! Set up veggies and tofu in front of a tray of warm water and clean flat surface.
Soak a rice paper sheet in the tray of warm water for 10 seconds to soften
Lay rice paper on flat surface and add veggies, 2-3 tofu strips and herbs of your choice to the roll
Fold one-long half of the rice paper over the filling, tucking the end in so it sticks to the bottom of the rice paper. Next fold each of the ends in like a burrito and roll the contents towards the other-long end.
Repeat Process for 5 remaining rolls