Cooking on a budget should not mean eating just canned beans and ramen noodles! Vegan Chef Ellen 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. Space is limited for this online event. Registration is required. Zoom link will be emailed to registrants within 24 hours of the event start time. Ages 19 yrs.+
Sign up here: https://mdpls.org/event/6378399#
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).
Feijoada
Ingredients Needed:
- 1 pound dried black beans – rinsed, picked over, and soaked overnight in enough cold water to cover beans
- 1 large onion, peeled and halved
- 1 orange, halved
- 6 garlic cloves
- 1 bay leaf
- 1 sliver Scotch bonnet pepper or pinch red pepper flakes
- 1/4 teaspoon dried oregano or a sprig or two of fresh oregano
- 1 teaspoon cumin
For the sofrito:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red pepper, chopped
- 1 sliver Scotch bonnet pepper or pinch red pepper flakes
- (optional) 1 teaspoon achioté
- 2 teaspoons smoked paprika
- 2 tablespoons tomato paste
- zest of 1 orange
- 1 teaspoon apple cider vinegar
- sea salt
- freshly ground pepper
Kitchen Tools Needed:
- two large soup pots with lids
- chef’s knife
- mixing spoon
- measuring spoon
Cornbread
Ingredients Needed:
- 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*
- 1 1/2 cups unsweetened soy, hemp, or oat milk
*The liquid from a can of chickpeas.
Kitchen Tools Needed:
- mixing bowl
- measuring cup
- measuring spoons
- large mixing spoon
- 9” cast iron skillet or 8″x8” Pyrex baking dish
Collard Confetti
Ingredients Needed:
- 1 bunch collard greens
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice from 1 juicy lemon
- sea salt
- freshly ground pepper to taste
Kitchen Tools Needed:
- chef’s knife
- large mixing bowl
- large mixing spoon
- optional — food processor set up with the shred blade
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