By the students in Art 438: Typography III

Illustrated by Allison Freeman

The COL L EGE S T U DE N T'S

G U I DE to CO OK I NG

2 8 E A S Y & H E A LT H Y R E C I P E S

Department of Art and Design California Polytechnic State University

San Luis Obispo, California

Winter Quarter 2015 Instructor: Charmaine Martinez

The COL L EGE S T U DE N T ' S

G U I DE to CO OK I NG

2 8 E A S Y & H E A LT H Y R E C I P E S

By the students in Art 438: Typography III

Illustrated by Allison Freeman

WA K E U P

3 Soyrizo Scramble

4 Banana Oatmeal

5 Strawberry Parfait

6 Blackberry & Coconut Smoothie

7 Cheese Omelet

E N E R G Y

9 Fruit & Veggie Infused Water

10 Chewy Nut & Fruit Bars

11 Chocolate & Walnut Oatmeal Cookies

12 Mango Popcorn Balls

M I D - D AY F U E L

14 Grilled Peanut Butter & Banana Sandwich

15 Cattleman’s Chili

16 Chicken Pesto Wrap

17 Shrimp Quesadilla

18 Sriracha Lime Chicken Chopped Salad

19 Miso Sweet Potato & Broccoli Bowl

C O M F O R T

22 Asian Noodle Bowl

23 Chicken Garlic Bites

24 Chicken Tortilla Soup

25 Sweet Honey & Jalapeño Cornbread Muffins

26 Grandpa Jim’s Crock-Pot Beans

A L I T T L E FA N C Y

28 Sage-Brined Pork Chops with Brown Sugar

30 Linguini with Shrimp Scampi

31 Spaghetti alla Puttanesca

32 Easy Pad Thai

S W E E T T O O T H

34 Very Vanilla Vegan Cupcakes

36 Green Tea Blueberry Smoothie

37 Chocolate Banana Peanut Butter Bites

39 Banana Boats

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B R E A K FA S T R E C I P E S

INGREDIENTS

∙ 8 eggs

∙ ½ package soyrizo (vegan chorizo)

∙ 1 diced sweet potato or bell pepper

∙ 1 sliced avocado

∙ 1 tbsp. water

∙ Salt and pepper to taste

∙ Cooking spray or oil

D I R E C T I O N S

1. Begin by washing and dicing your sweet potato.

Put in a microwavable bowl with one tbsp. of

water and microwave for 3 minutes. Set aside.

2. Crack 8 eggs in a medium bowl and use a fork or

whisk to scramble. Add ½ package of soyrizo to

the eggs and stir until evenly incorporated.

3. Set your stove top to medium, and get the frying

pan nice and hot. Use cooking spray or oil to coat

the pan and toss in the sweet potatoes. Add salt

and pepper to taste.

4. When the sweet potatoes are slightly golden, add

the egg and soyrizo mixture to the pan using your

spatula or wooden spoon to stir. Once thoroughly

cooked, transfer your scramble to a few plates.

5. Top with sliced avocado or cheese.

RECIPE: Jessica Clogston-Kiner

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INGREDIENTS

∙ ½ – ¾ cup rolled oats

∙ ½ banana

∙ ½ cup vanilla almond milk (or milk)

∙ ½ cup water

OPTIONAL INGREDIENTS

∙ ½ tsp. ground cinnamon

∙ Blueberries or other fruit

∙ Honey or brown sugar to taste

∙ Chopped walnuts

D I R E C T I O N S

1. Add oats, water, and milk to boil on medium heat,

about 1–2 minutes.

2. Stir for 5–6 minutes on low heat until thickened

and cooked.

3. Smash banana in bowl using a fork and mix in

cooked oatmeal.

4. Stir in brown sugar or honey.

5. Sprinkle ground cinnamon and top with choice of

fruits and chopped walnuts.

RECIPE: Sarah Ching

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INGREDIENT

∙ 1 cup sliced fresh strawberries

∙ ½ cup of nonfat plain Greek yogurt or low fat vanilla yogurt

∙ 1 tsp. sugar

∙ ¼ cup granola

∙ 1 tsp. honey

OPTIONAL INGREDIENTS

∙ Bananas or other fruit of your choice

∙ Chopped walnuts

D I R E C T I O N S

1. Combine strawberries and sugar in a small bowl

and let stand until the berries start to release

juice, about 5 minutes.

2. To assemble parfait, layer yogurt and the straw-

berries with their juice in a 2 cup container.

3. Top with granola and honey.

RECIPE: Mari Eguchi

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CUPCAKE INGREDIENTS

∙ 1 cup blackberries

∙ 1 banana

∙ 1 cup coconut or almond milk

∙ ½ cup fresh spinach

OPTIONAL INGREDIENTS

∙ ¼ cup coconut flakes, unsweetened

∙ 2 tsp. chia seeds

D I R E C T I O N S

1. Add spinach, banana and milk in the blender and

process until creamy.

2. Add blackberries and pulse two or three times

to incorporate.

3. Distribute the smoothie evenly into glasses or

bowls. Garnish with more blackberries, top with

chia seeds, and sprinkle with coconut flakes.

4. Serve immediately.

RECIPE: Ana Stanciu, Hello Natural

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INGREDIENTS

∙ 2 eggs

∙ ¼ cup chopped tomato

∙ ¼ cup spinach

∙ ¼ cup shredded cheese

∙ Cilantro

∙ Salt and Pepper

∙ Cooking Oil

∙ OPTIONAL INGREDIENTS

∙ ¼ cup sliced ham or turkey

D I

D I R E C T I O N S

1. Crack the eggs into a bowl and with a fork, mix

into an even mixture.

2. Dice the tomato, chop cilantro, and slice the meat.

3. With stovetop on low, coat pan with cooking oil.

4. Pour egg mixture into pan. Tilt frying pan in a

circular motion to spread the egg evenly. Wait 3–5

minutes for the bottom part of the egg to cook.

5. Place the tomatoes, spinach, and meat on one half

of the egg. Sprinkle cheese on top.

6. Using the spatula, fold the eggs in half. Wait a cou-

ple more minutes until inside of the egg and other

ingredients are cooked.

7. Add cilantro, salt, and pepper on top.

RECIPE: Ariel Cheng

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S N A C K R E C I P E S

INGREDIENTS

∙ ½ cucumber

∙ 5 –10 strawberries

∙ 1 lemon

∙ Chilled water

OPTIONAL INGREDIENTS

∙ Any other fruits & veggies of your preference

D I R E C T I O N S

1. Cut fruit and veggies into slices.

2. Place cut ingredients in a jar or water container,

preferably with a wide opening.

3. Add water to the container.

4. Enjoy drinking your infused water. Afterwards,

you can eat the fresh fruit and veggies as an

energizing snack.

RECIPE: Skye Rainey

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INGREDIENTS

∙ 1 tsp. + 2 tbsp. unsalted butter

∙ 1 ½ cups puffed brown rice cereal

∙ 1 cup whole almonds

∙ ½ cup whole cashews

∙ 1 cup dried cranberries

∙ ½ cup chopped dried apricots

∙ ½ cup brown rice syrup

∙ ¼ cup unsalted creamy almond butter

∙ 2 tbsp. firmly packed light brown sugar

∙ ¼ tsp. salt

D I R E C T I O N S

1. Line an 8-inch square baking pan with aluminum

foil and grease with 1 tsp. butter.

2. In a large bowl, stir together brown rice cereal,

almonds, cashews, cranberries, and apricots.

3. In a saucepan over medium heat, stir together

brown rice syrup, almond butter, brown sugar,

2 tbs. butter, and salt until smooth. Bring to a sim-

mer and cook for 1 minute, stirring constantly to

prevent scorching.

4. Immediately pour the two mixtures in bowl and

mix until they are evenly coated.

5. With lightly buttered hands, press mixture firmly

and evenly into prepared pan. Refrigerate until

set, about 1 hour. Transfer to a cutting board and

cut into 20 bars; remove from foil. Store in refrig-

erator for up to one week.

RECIPE: Williams-Sonoma Taste

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INGREDIENTS

∙ 6 tbsp. unsalted butter (or ½ cup coconut oil)

∙ 1 ½ cups old-fashioned oats

∙ ¾ cup packed light brown sugar

∙ 1 cup whole-wheat flour

∙ ¾ tsp. baking soda

∙ ½ tsp. salt

∙ 1 large egg, lightly beaten

∙ 1 tsp. vanilla extract

∙ ½ cup chopped walnuts (or almonds)

∙ ½ cup dark chocolate chips

D I R E C T I O N S

1. Preheat oven to 350°F.

2. Melt butter and add brown sugar; stir until

smooth. Combine flour, baking soda, oats, and

salt in a medium bowl. Combine butter mixture

with the dry ingredients, and add egg and vanilla

extract. Fold in walnuts and dark chocolate.

3. Mix well, and spoon by tablespoonfuls onto lightly

greased baking sheets.

4. Bake for 12 minutes or until tops are dry to

the touch.

RECIPE: Remy Miller

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INGREDIENTS

∙ ½ cup popcorn (unpopped)

∙ ½ tbsp. grapeseed oil

∙ ½ cup maple syrup

∙ ¾ cup brown rice syrup

∙ 1 ⁄ 3 cup finely chopped dried unsweetened mango

∙ 4 tbsp. pumpkin seeds

∙ 4 tbsp. chopped pecans

∙ 4 tbsp. chopped cashews

∙ 2 tbsp. chopped almonds

∙ ¼ tsp. sea salt

D I R E C T I O N S

1. In a large covered pot combine grape-seed oil and

popcorn kernels. Heat over medium, shaking pot

frequently to prevent kernels from burning.

2. Combine popcorn, nuts and mango in a large

mixing bowl.

3. In a small pan heat maple syrups, brown rice

syrup and salt, stirring constantly until thinned.

4. Pour syrup mixture over popcorn and thoroughly

combine; place mixture in the refridgerator for

15–20 minutes.

5. Using damp hands, form popcorn mixture into

large balls by pressing firmly.

6. Place balls into an airtight container separated by

parchment paper and return to refrigerator to

set and store.

RECIPE: Sarah Yates

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L U N C H R E C I P E S

INGREDIENTS

∙ 2 slices whole wheat bread

∙ 2 tbsp. peanut butter

∙ 1 tsp. honey

∙ 1 banana, sliced

D I R E C T I O N S

1. Coat skillet with cooking spray and heat on

medium.

2. Spread peanut butter on both slices of bread.

3. Place banana slices onto one side of the pea-

nut-buttered bread.

4. Drizzle honey over the bananas.

5. Top the sandwich and fry until golden brown

(about 2 minutes per side).

RECIPE: Micaela Pacini

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INGREDIENTS

∙ 2 tbsp. olive oil

∙ 2 lbs. ground beef or ground turkey

∙ 2 onions chopped

∙ 7–10 garlic cloves, coarsely chopped

∙ ½ lb. chorizo

∙ 16 oz. tomato sauce

∙ 2 tbsp. chili powder

∙ 1 tbsp. cumin

∙ 2 tsp. oregano

∙ 1 tsp. salt

∙ ½ tsp. cayenne pepper

∙ 12 oz. (one can) beer

∙ 32 oz. kidney beans, drained

∙ 4 oz. canned chopped green chiles or jalapenos

∙ Sour cream

D I R E C T I O N S

1. In a large frying pan, brown the ground beef in

the olive oil. Add the onions and garlic and cook

for 5 minutes. Drain well. Fry the chorizo sepa-

rately and drain.

2. In a large saucepan, combine all ingredients.

3. Cook over low heat for 1–1½ hours. Serve in chili

bowls with a dollop of sour cream.

RECIPE: Hailey Westphal

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INGREDIENTS

∙ ½ pound ground chicken

∙ ½ cup sun-dried tomato pesto

∙ 8 grape tomatoes, cut in half

∙ 4 slices red onion, separated into rings

∙ 1 cup shredded lettuce

∙ ½ cup shredded part-skim mozzarella cheese

∙ 4 flour tortillas (8 inches), warmed

∙ 1 tbsp. canola oil

D I R E C T I O N S

1. In a large skillet, cook chicken in oil over medium

heat for 5–6 minutes or just until juices run clear.

2. Spread pesto over each tortilla; spoon chicken

down the center. Layer with cheese, tomatoes,

onion and lettuce; roll up.

RECIPE: Taste of Home

ILLUSTRATION: Emily Wang

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INGREDIENTS

∙ 1 tbsp. olive oil

∙ ¼ onion, diced

∙ 1 ⁄3 tomato, diced

∙ 1 ⁄3 bell pepper, diced

∙ ¼ lb. small or medium shrimp, peeled and deveined

∙ 1 tsp. garlic salt

∙ 2 tbsp. Tapatio hot sauce

∙ 1 large whole-wheat tortilla

∙ ½ cup shredded monterey jack or mozzarella cheese

D I R E C T I O N S

1. In a medium pan, add olive oil and diced onion,

tomato, and bell pepper.

2. Once onion pieces begin to brown, add shrimp

and garlic salt, stirring until shrimp is fully

cooked, usually around 5 minutes.

3. Add Tapatio and remove from heat.

4. Place tortilla on a large skillet under medium heat

until it is hot on both sides.

5. Remove tortilla from heat, then add cheese

and shrimp mixture on one half of the tortilla

and fold.

6. Turn the heat down to low and leave until the

cheese is melted.

RECIPE: Pedro Rodriguez

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SALAD INGREDIENTS

∙ 2 organic chicken breasts

∙ 3 tbsp. Sriracha

∙ 1 lime, juiced

∙ ¼ tsp. salt and freshly ground pepper

∙ 4 cups lettuce, chopped

∙ 8 pineapple slices

∙ 1 cup organic grape tomatoes

∙ 1 ⁄3 cup red onion, finely chopped

∙ 1 avocado, cube

DRESSING INGREDIENTS

∙ 1 ⁄3 cup light olive oil

∙ ¼ cup apple cider vinegar

∙ 2 limes, juiced

∙ 2 tsp raw honey

∙ Salt and pepper to taste

D I R E C T I O N S

1. Heat the grill.

2. Season chicken with salt and pepper.

3. In a bowl, combine Sriracha and lime. Add

chicken and marinade in the fridge for at least

20 minutes.

4. Once marinaded, add chicken to the grill.

5. Cut pineapples and grill 3 minutes on each side.

6. While they are grilling, chop lettuce, avocado,

tomato and red onion and add to serving dish.

7. Whisk together dressing ingredients.

8. Once chicken is done cooking, assemble the salad,

toss with dressing.

RECIPE: Alexis Kornblum

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BOWL INGREDIENTS

∙ 1 cup dried rice or another cooking grain of your choice

∙ 1 to 2 sweet potatoes (about 1 ½ lbs.)

∙ 1 large bundle broccoli (about 1 lb.)

∙ 1 to 2 tbsp. olive oil

∙ Coarse or kosher salt

∙ Freshly ground black pepper

∙ 1 tsp. white sesame seeds

∙ 1 tsp. black sesame seeds

DRESSING INGREDIENTS

∙ 1 tbsp. minced fresh ginger

∙ 1 small garlic clove, minced

∙ 2 tbsp. white miso

∙ 2 tbsp. tahini

∙ 1 tbsp. honey

∙ ¼ cup rice vinegar

∙ 2 tbsp. toasted sesame oil

∙ 2 tbsp. olive oil

D I R E C T I O N S

1. Heat oven to 400° F. Place rice or grain and cook-

ing liquid in a rice cooker or on the stove. Cook

according to package directions.

2. Peel sweet potatoes and cut into 1-inch cubes. Cut

tops off broccoli and separate into bite-sized flo-

rets. If your broccoli stems feel especially woody, I

like to peel them (with the same vegetable peeler),

then cut them into ½ to 1 inch segments.

3. Coat one large or two smaller trays with a thin

slick of olive oil. Layer sweet potatoes on tray(s)

and sprinkle with salt and pepper. Roast for 20

minutes, until browning underneath. Flip and

toss chunks around, then add broccoli to the

tray(s), season again with salt and pepper, and

roast for another 10 to 20 minutes, until broccoli

is lightly charred at edges and sweet potato is

fully bronzed and tender. Toss around one more

time if it looks like they’re cooking unevenly.

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4. In a small skillet, toast black and white sesame

seeds until fragrant (you can do this in the oven if

using an oven-proof skillet). Let cool.

5. While vegetables roast, prepare sesame-miso

dressing: Combine everything in a blender and

run until smooth, scraping down sides once. Taste

and adjust ingredients if needed, but try to resist

adding more honey if it tastes salty, as that extra

pop of saltiness is exactly what I think sweet

potato needs.

6. Assemble bowls: Scoop some rice/grains into each,

then pile on the roasted sweet potatoes and broc-

coli. Coat lightly with sesame-miso dressing and

finish with toasted sesame seed duo. Serve with

extra dressing on the side.

RECIPE: Deb Perelman

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COM FORT

F E E L- G O O D R E C I P E S

INGREDIENTS

∙ 1 handful rice noodles

∙ 3 oz. tofu

∙ 1 carrot

∙ ½ bell pepper

∙ 6 small mushrooms

∙ ¼ avocado

∙ 10 snap peas

∙ olive oil

∙ soy sauce

∙ peanut sauce

D I R E C T I O N S

1. Fill a pot ¾ full with water and put on stove to

boil. Once water is boiling, take pot off of heat

and add in rice noodles. Let noodles sit for 8 to 10

minutes, then drain.

2. Cut carrot and bell pepper into strips and mush-

rooms in half.

3. Cut tofu into cubes and place in heated pan with

olive oil. Once tofu is lightly brown add in bell

pepper, mushrooms, and snap peas. Stir fry tofu

and veggies for 5 minutes making sure to mix

constantly.

4. Combine noodles and stir fry and top with carrot

strips and avocado. Toss with soy sauce, peanut

sauce, or other Asian sauce of choice.

RECIPE: Kate Carothers

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INGREDIENTS

∙ 2 boneless skinless chicken breasts, cut into bite size pieces

∙ ½ cup olive oil

∙ 4 cloves garlic, minced

∙ ¼ tsp. pepper

∙ ½ cup breadcrumbs

∙ ¼ tsp. cayenne pepper

D I R E C T I O N S

1. Preheat oven to 475° F.

2. Place chicken in shallow dish.

3. In small bowl, mix olive oil, garlic, and black pep-

per then pour over chicken.

4. Cover and marinate 30 minutes, drain.

5. Mix bread crumbs and cayenne then coat chicken.

Arrange in a single layer on cookie sheet.

6. Bake 10 minutes or until brown.

RECIPE: Mirjam Weiss

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SALAD INGREDIENTS

∙ 1 medium yellow onion, chopped

∙ 2 fresh jalapeño peppers, seeded and chopped

∙ 4 cloves garlic, minced

∙ ¼ cup vegetable oil

∙ 2 cans stewed tomatoes

∙ 2 cans diced tomatoes with green chilies

∙ 2 cans beef broth

∙ 2 cans chicken broth

∙ 2 cans tomato soup, undiluted

∙ 4 cups water

∙ 2 boneless skinless chicken breast

∙ 1 cup corn kernels (fresh or frozen)

∙ 1 can mixed vegetables

∙ 2 tsp. ground cumin

∙ ½ tsp. dried crushed red pepper

∙ 1 bag tortilla chips, broken

∙ 3 tbs. chopped fresh cilantro

∙ 1 cup shredded Monterey Jack cheese

∙ Fresh cilantro & diced fresh avocado

D I R E C T I O N S

1. Sauté first 3 ingredients in vegetable oil in a large

pot until tender; add all stewed tomatoes and next

11 ingredients.

2. Bring to a boil; cover, reduce heat and simmer

for 1 hour.

3. Remove cooked chicken breast and shred and put

shredded chicken back into broth and stir.

4. Stir in most of tortilla chips until softened before

serving. Top each serving with additional tortilla

chips, chopped cilantro, cheese and diced avocado

as garnish. Serve immediately.

RECIPE: Lisa Castillo

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INGREDIENTS

∙ 1 cup yellow cornmeal

∙ 1 cup all-purpose flour

∙ 1 tsp. kosher salt

∙ 2 tsp. baking powder

∙ ½ tsp. baking soda

∙ ½ cup butter, softened

∙ ½ cup white sugar

∙ ¼ cup honey

∙ 2 eggs

∙ ½ cup buttermilk

∙ 2 tbsp. Cholula Green Pepper Hot Sauce

∙ 1 can cream-style corn

D I R E C T I O N S

1. Preheat oven to 400° F. Grease or line 12 muffin

cups. In a bowl, whisk together the cornmeal,

flour, salt, baking powder, and baking soda until

evenly combined.

2. In another bowl, cream together butter and sugar

until light and fluffy, about 4– 5 minutes. Add

honey and eggs and beat for an additional 2–3

minutes. Add dry ingredients and mix until just

combined. Stir in buttermilk, hot sauce, and corn.

Pour or spoon 1 ⁄ 3 cup batter into each prepared

muffin cup.

3. Bake in preheated oven for 15 to 18 minutes, or

until a toothpick inserted into center of a muffin

comes out clean.

RECIPE: Amanda Green Bottoms

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INGREDIENTS

∙ 1 ½ lb. dried pinto beans

∙ 1 chopped yellow onion

∙ 1 smoked ham shank cut in quarters

∙ salt & pepper to taste

D I R E C T I O N S

1. Fill the Crock-Pot with water and beans, let soak

overnight.

2. In the morning, add the onion, ham shank, salt,

and pepper.

3. Cook on HIGH for 9–12 hours.

RECIPE: Grandpa Jim Lynch

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A L I T T L E FA NC Y

D I N N E R R E C I P E S

INGREDIENTS

∙ 2 cups water

∙ 2 tbsp. kosher salt

∙ 2 tbsp. minced fresh sage

∙ 2 1-inch thick, center-cut, boneless pork chops (about 1 pound)

∙ 2 tbsp. brown sugar

∙ vegetable oil

D I R E C T I O N S

1. Heat one cup of the water to a simmer either on

the stovetop or in the microwave. Add the salt and

sage, and stir until the salt has dissolved. Mix in

a second cup of cold water to cool the brine down

and let stand until the mixture is lukewarm.

2. Place the pork loins in a shallow dish and pour

the brine solution over top. The brine should com-

pletely cover the pork. If not, either transfer the

pork to a smaller container or flip the pork half-

way through brining. Cover and refrigerate for

1 to 3 hours.

3. When ready to cook, place a cast-iron, stainless

steel, or other oven-safe skillet in the oven on a

center rack. Heat the oven to 400° F. Remove the

pork loins from the brine solution, pat dry, and let

them warm on the counter while the oven is heat-

ing. Discard the brine.

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4. Carefully remove the hot skillet from the oven and

place it over medium-high heat on the stovetop.

Rub the pork loins with vegetable oil and lay them

in the center of the pan about an inch apart. Sear

for about 3 minutes or until the underside of the

pork chop is golden.

5. Flip the pork chops and spread a tbsp. of brown

sugar over the surface of each chop. Immediately

place the pan in the oven. Bake for 5 to 7 minutes,

until the center of the chops are just barely pink

and register 140° F to 145° F on an instant-read

thermometer. If the brown sugar hasn't quite

completely melted, run the pan under the broiler

for a few seconds.

6. Remove the pork chops from the pan and cover

with aluminum foil while you plate the rest of

your meal (do not leave them sitting in the pan

or they will over-cook and become tough). Spoon

some of the pan juices over the pork chops just

before serving.

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RECIPE: Emma Christensen

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INGREDIENTS

∙ Vegetable oil

∙ Kosher salt

∙ 1 ½ pounds linguine

∙ 6 tbsp. unsalted butter

∙ 5 tbsp. good olive oil

∙ 3 tbsp. minced garlic (9 cloves)

∙ 2 pounds large shrimp, peeled and deveined

∙ ½ tsp. ground black pepper

∙ ¾ cup chopped fresh parsley

∙ Grated zest of 1 lemon

∙ ½ cup freshly squeezed lemon juice

∙ ½ lemon, thinly sliced in half-rounds

∙ ¼ tsp. hot red pepper flakes

D I R E C T I O N S

1. Drizzle some oil in a large pot of boiling salted

water, add 1 tbsp. of salt and the linguine, and

cook for 7 to 10 minutes, or according to the direc-

tions on the package.

2. Meanwhile, in another large, heavy-bottomed pan,

melt the butter and olive oil over medium heat.

Add the garlic. Saute for 1 minute. Be careful, the

garlic burns easily! Add the shrimp, 1 tbsp. of salt,

and the pepper and saute until the shrimp have

just turned pink, about 5 minutes, stirring often.

Remove from the heat, add the parsley, lemon

zest, lemon juice, lemon slices, and red pepper

flakes. Toss to combine.

3. When the pasta is done, drain the cooked linguine

and then put it back in the pot. Immediately add

the shrimp and sauce, toss well, and serve.

RECIPE: Ina Garten

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INGREDIENTS

∙ 1 ⁄ 3 pound thin spaghetti

∙ 2 tbsp. extra-virgin olive oil

∙ 2 tbsp. minced red onion

∙ 2 garlic cloves, minced

∙ ¼ tsp. red pepper flakes

∙ 1 cup canned crushed tomatoes

∙ 10 pitted oil-cured black olives, coarsely chopped

∙ 1 tbsp. capers, drained

∙ 2 oz. high-quality oil-packed tuna, drained and finely flaked

D I R E C T I O N S

1. Bring a large pot of water to a boil. Add the spa-

ghetti and cook according to package directions.

2. Meanwhile, heat the olive oil in a skillet over

medium heat. Add the onion, garlic, and red pep-

per flakes and cook until the garlic just begins

to turn golden, 3 to 4 minutes. Add the tomatoes,

olives, capers, and tuna and bring to a simmer.

Reduce the heat, season with salt and pepper to

taste, and continue cooking until the spaghetti is

ready to serve.

3. Toss the drained spaghetti with the sauce and

top with the parsley. Divide between 2 plates and

serve immediately.

RECIPE: Francine Segan

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INGREDIENTS

∙ 1–2 eggs

∙ 1 package brown rice Pad Thai noodles

∙ 1 shredded carrot

∙ 4 tbsp. chopped green onion plus 1 tbsp for garnish

∙ 1 handful chopped cilantro

∙ 3 minced or pressed garlic cloves

∙ 1 tbsp. chopped peanuts

∙ 1 tbsp. peanut butter

∙ 1 tbsp. sesame oil

∙ 1 tbsp. Sriracha

∙ 2 tbsp. soy sauce

∙ 2 wedges of lime

∙ 1 dash salt, pepper, & red pepper flakes

D I R E C T I O N S

1. Cook the noodles as directed and set aside. To pre-

vent sticking, rinse with cold water.

2. Mix garlic, peanut butter, Sriracha, sesame oil and

soy sauce together and set it aside.

3. Get a sauté pan nice and hot with a dash of ses-

ame oil, and briefly sauté the shredded carrots.

4. Add noodles, green onions, red pepper and sauce

to the pan and mix until noodles are fully coated.

5. Mix eggs in a bowl with a dash of salt and pepper,

and pour the mixture in the pan with the noo-

dles, but off to the side. Let cook, then scramble

and mix them in with the noodles and sauce until

fully cooked.

6. Garnished with fresh green onion, cilantro,

crushed peanuts, lime juice and Sriracha.

RECIPE: Lauren Hollander

E A SY PA D T H A IV E G E TA R I A N | 2 5 M I N U T E S | S E R V E S 2 – 3

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S W E E T T O O T H

D E S S E R T R E C I P E S

CUPCAKE INGREDIENTS

∙ 1 tbsp. apple cider vinegar

∙ 1 cup unsweetened soy milk

∙ 1¾ cups all-purpose flour

∙ 1 cup white sugar

∙ 1 tsp. baking powder

∙ 1 tsp. baking soda

∙ ½ tsp. salt

∙ ½ cup canola oil

∙ 2 tbsp vanilla extract

FROSTING INGREDIENTS

∙ ½ cup vegetable shortening

∙ 1½ cups powdered sugar

∙ 1–3 tbsp unsweetened soy milk

∙ ½ tbsp. vanilla extract

D I R E C T I O N S F O R C U P C A K E S

1. Preheat oven to 350° F. Grease two 12-cup muffin

pans or line with 14 paper baking cups.

2. In a large bowl, whisk together flour, sugar, bak-

ing powder, baking soda, and salt.

3. In a medium bowl, whisk together soy milk, oil,

vanilla, and vinegar. Pour the wet mixture into

the dry mixture and whisk until just combined.

Do not over mix.

4. Fill the cupcake liners about two-thirds full with

batter. Bake standard sized cupcakes for 15 to 18

minutes, or until a toothpick inserted in the cen-

ter of the cupcake comes out clean with a few

crumbs clinging to it. Let the cupcakes cool com-

pletely before frosting.

V E RY VA N I L L A V EG A N C U P C A K E SV E G A N | 2 5 M I N U T E S | Y I E L D S 1 4 C U P C A K E S

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V E RY VA N I L L A V EG A N C U P C A K E SV E G A N / 2 5 M I N U T E S / Y I E L D S 1 8 C U P C A K E S

D I R E C T I O N S F O R F R O S T I N G

5. Using a hand-held or stand mixer, beat the

vegetable shortening until smooth.

6. With the mixer running on low, add pow-

dered sugar, vanilla, and 1 tbsp. soy milk at

a time, as needed, until frosting reaches a

spreadable consistency.

7. Beat on high for another 2 minutes until

light and fluffy.

RECIPE: Kristina Kubik

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INGREDIENTS

∙ 5 tbsp. water

∙ 1 green tea bag

∙ 2 tsp. honey

∙ 1½ cup frozen blueberries

∙ 2 tbsp. chia seeds

∙ ½ medium banana

∙ ¾ cup almond milk

∙ 1 scoop vanilla frozen yogurt

D I R E C T I O N S

1. Microwave water on high until steaming hot in a

small bowl. Add tea bag and allow to brew 3 min-

utes. Remove tea bag. Stir honey into tea until

it dissolves.

2. Combine berries, chia seeds, banana, milk, vanilla

frozen yogurt in a blender.

3. Add tea to blender. Blend ingredients on highest

setting until smooth.

4. Pour smoothie into tall glass and serve or mix into

more vanilla frozen yogurt and re-freeze.

RECIPE: Jordan Triplett

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INGREDIENTS

∙ 3 medium-ripe bananas (sliced)

∙ ¼ cup peanut butter

∙ 10 oz baking chocolate

D I R E C T I O N S

1. Arrange half of the banana slices on a baking

sheet lined with parchment paper. Spread with

peanut butter.

2. Top with the other half of banana slices and freeze

for about one hour.

3. In the meantime, cut chocolate in pieces and

put 1 ⁄ 3 in a microwave safe bowl. Microwave on

medium for 30 seconds, stir, then repeat in 15

second intervals until the chocolate has melted.

If you prefer to melt chocolate on the stove top,

place a heatproof bowl over a small saucepan

filled with simmering water. On low heat, stir

chocolate until melted. Add 1 ⁄ 3 remaining choco-

late and keep stirring until it is fully melted. It's

called tempering chocolate. It will allow the choc-

olate to have a glossy texture and to set correctly.

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4. Remove bites from the freezer and dip them into

melted chocolate. You have to work quickly before

the bites start to thaw and get mushy. If you want

to take you time, you can work with one bite at

a time and leave the others in the freezer. Using

two forks, dip one bite in melted chocolate and

roll it to cover all sides. Using one fork, remove

bite from chocolate. With the other fork, remove

excess chocolate and arrange the bite back on

baking sheet.

5. Freeze at least 3 hours or until ready to serve.

Keep them in the freezer.

RECIPE: Marie Chatelain

C H O CO L AT E B A N A N A P E A N U T B U T T E R B I T E SV E G A N | 1 0 – 2 0 M I N U T E S | S E R V E S 6

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INGREDIENTS

∙ 1 banana

∙ Foil wrap

∙ Honey

∙ One handful of chocolate chips or peanut butter cups

∙ Mini marshmallows

D I R E C T I O N S

1. Preheat an oven to about 400° F or burn down

some coals.

2. Cut down the center of the banana with a knife.

3. Distribute your chocolate choice and marshmal-

low in the middle of the banana.

4. Drench it with a sufficient amount of honey.

5. Wrap this mess up in some foil and drop it in

the oven.

6. Wait about 10 to 20 minutes, if you can. Really, I

dare you.

7. Take this golden goodness out of the oven/fire

with some appropriate mitten and or utensil com-

bination. Let cool, then enjoy.

RECIPE: Rick Thomas

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This cookbook was made in March of 2015 with recipes selected by the students of Art 438: Typography III. Design, layout and illustrations by Allison Freeman.

Typefaces used are Andada and Raleway.