Foodies Unite! Summer Cooking Camp 2015 - some recipes
Mexican: We used Terry Hope Romero's Viva Vegan! for garlic rice, baked some tortilla chips and street corn (see above - We "grilled" corn by husking it, then baking it at 375 for 35 minutes, brushing it with oil and sprinkling it with chili powder and salt, then broiling it on high for another 5 minutes or so.), made some salsa, gussied up a can of beans, and chopped a lot of onions and cilantro for guacamole.
Japanese: We made the Wagamama restaurant style Salad Dressing, homemade udon & dipping sauce with blanched broccoli & carrots & fresh tofu.
Italian: On a hot day, we tried Orange Granita, and on cooler days made pizza dough from Rose Levy Beranbaum's The Bread Bible.
Indian: We leaned on Vegan Richa's Indian Kitchen quite a bit and made Whole Roasted Cauliflower, Restaurant Style Naan Bread, and Vidya's Raita.
American: Grilled Cheese & Roasted Tomato Soup
Japanese: We made the Wagamama restaurant style Salad Dressing, homemade udon & dipping sauce with blanched broccoli & carrots & fresh tofu.
Italian: On a hot day, we tried Orange Granita, and on cooler days made pizza dough from Rose Levy Beranbaum's The Bread Bible.
Indian: We leaned on Vegan Richa's Indian Kitchen quite a bit and made Whole Roasted Cauliflower, Restaurant Style Naan Bread, and Vidya's Raita.
American: Grilled Cheese & Roasted Tomato Soup