Online Event: Cheap Vegan Eats for Tough Times with Chef Ellen Kanner

Cooking on a budget should not mean eating just canned beans and ramen noodles! Vegan Chef Ellen Kanner teaches a few delicious recipes designed for small budgets. Using traditional cooking techniques and tips you can create a feast from foods that give you the most bang for the buck. Registration is required. Zoom link will be emailed to registrants within 24 hours of the event start time. For more information, please contact the branch at 305-757-0668 or barretoa@mdpls.org. Ages 19 yrs.+

To request materials in accessible format, sign language interpreters, and/or any accommodation to participate in any Miami-Dade Public Library System sponsored program or meeting, please call Monica Martinez at 305-375-5094 or email programs@mdpls.org five days in advance to initiate your request. TTY users may also call 711 (Florida Relay Service).

Register here: https://mdpls.org/event/8735307

Materials/Ingredients Needed:

Cornbread

Kitchen tools

• 9″ ovenproof skillet, preferably cast iron, or 8” baking dish
• large mixing bowl
• large mixing spoon
• measuring cup
• measuring spoons
• pot holders
• silicon spatula (optional)

Ingredients

• 7 tablespoons vegan butter
• 1-1/2 cups corn meal
• 1 cup unbleached all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon sea salt
• 1 tablespoon baking powder
• 1/4 cup aquafaba (the liquid from a can of chickpeas)
• 1-1/2 cups unsweetened oat milk

Sukuma Wiki (African Braised Greens)

Kitchen tools 

• chef’s knife
• cutting board
• large skillet
• measuring spoons
• potholders

Ingredients

• 2 tablespoons of grapeseed or coconut oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 thumb-sized piece of ginger, well-chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• 2 large tomatoes, coarsely chopped, or 1 15-ounce can of diced tomatoes
• 1 pound collard greens, callaloo, kale, or any combination of dark leafy greens – tough stems discarded, well-cleaned and coarsely chopped
• ½ cup water or vegetable broth
• 2 tablespoons fresh lemon juice
• sea salt and fresh ground pepper to taste
• 1 handful cilantro chopped (optional)
• (optional) 1 sweet potato or 8 ounces firm tofu or tempeh, chopped into bite-sized pieces

Fireworks Black Bean and Mango Salad

Kitchen Tools

• chef’s knife
• large mixing spoon
• large mixing bowl
• cutting board
• measuring cup

Ingredients

• 1 jalapeno, minced
• 1 red pepper, diced
• 2 ribs celery, finely chopped
• 2 15-ounce cans of black beans, rinsed and drained (or 4 cups cooked black beans)
• 1 teaspoon cumin
• juice of 1/2 lime (about a tablespoon)
• 2 mangos, peeled and diced
• 1 bunch cilantro, chopped
• sea salt, to taste
• fresh ground pepper, to taste
• (optional) 1/4 cup toasted pepitas pumpkin seeds for garnish – for crunch and good amounts of manganese and magnesium
• 3-4 cups fresh greens like spinach arugula or frisée (curly endive)

Vegan Chocolate Mousse

Kitchen Tools

• medium saucepan
• chef’s knife
• large heatproof bowl
• mixing spoon
• measuring cup
• measuring spoons
• large spoon or ladle
• (optional) silicon spatula

Ingredients

• 1 cup, plus 2 tablespoons water at room temperature
• 1 tablespoon fruit juice or fruit liqueur
• 2 teaspoons vanilla extract
• 12 ounces bittersweet chocolate — 60-75% cocoa (can use four 3-ounce bars)
• 1 tablespoon mild olive oil
• ice