We Rainy Dawgs have started a new project with the Student Food Co Op in an attempt to highlight all of the wonderful (and sustainable) offerings of the Bean Basket! For those of you who do not know, there is a bulk store inside of ASUW+ maintained by the Food Co Op that offers cheap, sustainable, and delicious bulk dry goods to the student body! We have decided that nothing pairs better with food than music, and so we have curated recipes as well as a playlist for our key ingredient of the week to get you all cooking and vibing! Tune in to Tasty Tuesdays every week where the recipes, pictures, and playlists will be posted here!
Here is a recap of our first 2 weeks!
Pulan Rice Dish (v, gf)
30 minutes to prepare
Makes 4-5 servings
start by prepping rice first!! 2 cups basmati in 4 cups water == 6 cups of rice
-Couple of tbs of olive oil
-1 small onion, chopped
-1 tbs fresh minced ginger
-Shake of salt
-1 tsp mustard seed
-1 tsp turmeric
-2 tsp ground coriander
-2 carrots diced
-2 large cloves of garlic, minced
-1 bell pepper, diced
-½ cup raisins
-6 cups cooked rice
Heat oil in a big pot. Add onion, ginger, salt, and spices, and saute until aromatic! 5-8 minutes.
Add carrots and garlic. Stir and cover and cook for 5 minutes.
Add bell pepper. Stir and cover and cook for another 5 minutes.
Add raisins and cooked rice into the big pot and mix. Serve warm 🙂
Rum Raisin Blondies (v,gf option available)
15 minutes to prepare
~25 minutes bake time
Makes 16 servings
-1 Tablespoon Ground Flax Seed
-2 Tablespoons Maple Syrup
-¾ cup Almond Butter
-3 Tablespoons Almond Milk (Any Milk Alternative will work)
-1 Tablespoon Dark Rum (Another Tablespoon of milk will work if you don’t want to use rum)
-¼ cup Almond Flour
-¼ cup Rye Flour (Can be substituted for oat flour/ buckwheat flour for gluten free option)
-1 tsp Baking Soda
-1 tsp Baking Powder
-1 tsp Orange zest
-½ tsp Cinnamon
-¼ tsp Cardamom
-¼ tsp Nutmeg
-¼ tsp Salt
-¼ cup Raisins
Preheat oven to 350 degrees and lightly grease an 8×8 inch pan.
In a small bowl, mix the flaxseed with 3 tablespoons of cold water and set aside.
In a large bowl, place dates and cover with boiling water and allow to soak for 10 minutes. Once the dates are soft, drain the water and mash the dates with a fork to form a paste (this can also be done in a food processor if available). Next add the maple syrup, almond butter, milk, and rum (or additional milk) and whisk until smooth. Add in almond flour, rye (or gluten free alternative), baking soda, baking powder, orange zest, spices, and salt and combine until fully incorporated. Once the batter is smooth, gently fold in raisins and pour into the greased pan.
Bake for 25-27 minutes, or until edges are gold brown and a toothpick comes out dry. Let blondies cool for 10 minutes before removing from pan and cutting into squares (or eating the whole thing with a fork and some friends).
No-Bake Cinnamon-Raisin Balls (v, gf option)
1 cup dried rolled oats (divided) (use Gluten Free oats if necessary)
⅔ cup raisins (divided)
¼ cup natural peanut butter (or nut butter of choice)
1 heaping tablespoon coconut oil, melted
1 teaspoon cinnamon
1 tablespoon water
Pinch of salt
-In food processor, add ⅔ cup of the oats, ⅓ cup of raisins, peanut butter, coconut oil, salt, cinnamon and water. Process for ~15 seconds or the mixture starts to come together.
-Transfer mixture to a bowl. Stir remaining ⅓ cup oats, ⅓ cup raisins. Stir well to combine or knead with hands (this method is easier to get mixture to stick together). Scoop out ~1 -Tablespoon of the mixture, using your hands roll it into a ball, proceed to to scoop and roll with the rest of the mixture. Store balls in air tight container in the refrigerator.
5 minutes to prepare
Makes 1 serving
Prepare the night before you want to eat these 🙂
-1 banana (ripe and spotty. for your own good)
-1 cup oats
-2 tbs chia seeds
-1 cup nondairy milk of choice
-Shake of cinnamon
-Small splash of vanilla (optional)
Mash banana into jar or container of choice.
Add all other ingredients and mix! They should be pretty liquidy so that the oats and chia seeds can soak up the other ingredients. Put a lid on it.
Stick it in the fridge overnight and enjoy in the morning 🙂
Thai Basil Plum Crisp
20 minutes active cooking time, 30 minutes bake time
*Refined Sugar Free
*Vegan and Gluten Free option available
-3 cups pitted and cubed plums (about 7-10 plums)
-2 tablespoons honey (or agave nectar for Vegan)
-Juice of half a lemon
-2 tablespoons chopped Thai Basil
-¾ cup oat flour (which can made my processing oats in a food processor or blender)
-¾ cup rolled oats
-2 tablespoons coconut sugar (or brown sugar)
-1.5 tablespoons olive oil
-¼ teaspoon salt
-1/8 teaspoon Nutmeg
-1/8 teaspoon Cinnamon
*If you have a cast iron skillet, the plums can be made in the skillet on the stove and then directly transferred to the oven once the topping is put on.
Preheat oven to 375 degrees
Heat a cast iron skillet (or medium saucepan) over medium high heat and add the plums, 1 tablespoon of honey (or agave if using), and lemon juice. Mix the ingredients and let sit until mixture begins to bubble, then turn the heat to medium-low. Stirring occasionally let the mixture cook down until the plums are softened and begin to have a more syrupy texture, about 5-10 minutes. Remove from heat and add the chopped Thai Basil. Set aside.
In a bowl combine the oat flour, oats, coconut sugar, olive oil, salt, nutmeg, and cinnamon.
If using a cast iron skillet, spoon oat mixture on top of the cooked plums to create a somewhat even layer.
Otherwise, transfer cooked plums to a lightly greased pie dish and spoon oat mixture onto the plums in a somewhat even layer.
Bake the crisp for 25-30 minutes. Once removed from oven, let sit for about 10 minutes. Serve with ice cream and some friends 🙂
Banana Oat Cookies
15 minute prep time
*vegan and gluten free options available
¾ cup oatmeal
1 banana (mashed)
1 tablespoon soy milk
1 tablespoon preserves
¼ teaspoon salt
(feel free to add fruit and nuts as desired!)
Pre-heat oven to 375 degrees.
Mash together all ingredients thoroughly. Add a bit more soy milk as needed.
Drop by spoonfuls onto a baking sheet. Bake for 10-12 minutes or until lightly golden brown.
RDR Music Director’s BEST Chocolate Chunk Cookies (*Vegan options listed)
Time: 30 min prep, 20-25 min baking, 1-24 hrs idle time
1 cup (227g) unsalted butter/*vegan butter
1 cup (213g) light brown sugar, packed
½ cup (99g) sugar
1 egg yolk (*use 1.5 vegan egg replacer such as Red Mill)
1 generous tbs vanilla extract
2 cups (241g) all purpose flour
1 cup (99g) quick cooking or old-fashioned oats
1 tsp baking powder
1 tsp baking soda
1 generous tsp salt
1 18oz (510g) semisweet chocolate bar cut into chunks (*trader joes 1 lb dark is vegan)
Preheat oven to 325°F, line cookie sheets with parchment paper.
Beat together butter and sugars until light and fluffy.
Add egg + egg yolk (or 1.5 vegan eggs) and vanilla to butter and sugar mixture.
Whisk together flour, oats, baking powder, baking soda and salt. Add this to the butter sugar mixture in small ingredients.
Mix everything until incorporated but do not overmix (3 minutes should be fine)
Stir in chocolate chunks with a rubber spatula, scrape down sides to make sure everything is incorporated.
OPTIONAL – wrap dough ball in plastic wrap and keep in the fridge for up to 24 hrs. You can also scoop into balls on tray and place that in the freezer for 30 minutes for the same effect. This stops the cookies from spreading too much and gives them that delicious chewy middle. You can always scoop the dough and bake without chilling but DO NOT press dough balls down at all, they will spread too much.
I like a big cookie, so I make my dough balls about the size of a small ice cream scoop. Place the dough balls on the tray and bake for 20 minutes, after then it depends on the strength of your oven so check every ~3 minutes after then until golden brown.
PRO TIP – press cookies flat with the bottom of a jar and sprinkle salt flakes on top, this gives them the ~cute local bakery~ look.