Cookbook

From ScottWiki

INTRODUCTION

I've been a vegetarian all of my life. There is a laundry-list of reasons to be vegetarian (health, environment, taste, animal rights...), but one of my favorites is, that I think I enjoy food more. This may not be true for all vegetarians, but I've heard my fair share of similar sentiments. Having had a limited menu selection for my entire life, I took to cooking early. I paid attention to what I was eating. I usually put considerable brain power into deciding what to cook, cooking it, enjoying it, and sharing it with others. Instead of heading for whatever is convenient when Hunger strikes, I put a little more thought into it, and therefore enjoy it more. This may be even more true for converted vegetarians, since you may have to think about your possibilities a little harder.

I found my enjoyment of food rudely interupted when I moved into the UC Berkely Dorms my freshman year of college. What was this disgusting, sweet, cornstarchy, oozing sauce over tofu supposed to be? Why did it take the whole enjoyment out of my dinner, not to mention my day? The day I moved out of the dorms was honestly the best day of my life. I was eating real food again: fresh food, roasted food, grilled food, spicy food, flavorful food. No more icky brown sauce for me. I've realized my quality of life in the dorms would have been greatly improved if I'd just known things to cook with the resources available. And hence this cookbook has come to life.

Besides lack of cooking facilities, time, space, and money are all issues for the college dorm-dweller. I've tried to take these all into consideration when writing these recipes. There's no reason why good food has to take a long time to prepare. There's no reason why good food needs to cost a lot of money either. To get the first-hand experience of dorm-living, my brother (a freshman dorm-dweller at University of Michigan) tested many of the recipes in the book for ease, accuracy, and tastiness. (He also did the layout of the book.)

Dormroom cooking means much more than instant noodles and microwave popcorn. The easiest way to "cook" in the dorms, is to simply go without heat. This already gives you infinite possibilities of dishes we usually call "salads". But this genre goes far beyond green lettuce and tomatoes. This is an especially satisfying way to cook if you are lucky enough to live in a part of the country with abundant and tasty fresh produce. And with a few handy electric gadgets (most of them even allowed in the dorms) the possibilities really sore.

You can use this cookbook to fix the occasional weekend meal, to invite friends for a "dorm-room dinner party", for late night snacks when the dining hall is closed, or for every meal. It need not be a replacement for the convenience of dorm food and instant noodles, but I hope that it adds a bit of flavor to dorm-life.

A note to vegans: Many of the recipes in this book are vegan (leave out the "egg" chapter of course) and where they are not, I have tried to put vegan-suitable alternatives.

Contents 1 INTRODUCTION 2 WHO THIS BOOK IS FOR? 3 EQUIPTMENT 3.1 ELECTRIC 3.2 NON-ELECTRIC 4 THE "PANTRY" 5 BASIC TECHNIQUES AND GUIDELINES 5.1 CUTTING TECHNIQUES 6 RECIPES 6.1 COOKING WITHOUT HEAT, SALADS 6.2 SANDWICHES, cold and grilled 6.3 BREAKFAST 6.4 EGGS 6.5 MICROWAVE VEGGIES 6.6 COUSCOUS 6.7 SOUPS 6.8 RICE COOKER MAGIC 6.9 SAUTES and STIRFRIES 6.10 PIZZA, DORM STYLE 6.11 BURRITOS and QUESIDILLAS 6.12 SAUCES, SPREAD, DIPS, and other CONDIMENTS 6.13 A NOTE ON (QUICK!!) SNACKS 6.14 DRINKS 6.15 DESSERTS 7 STORAGE CONSIDERATIONS 8 FURTHER RESOURCES

WHO THIS BOOK IS FOR?

This book will not teach you the how-to's of microwave cooking. It is not intended to teach you how to make everything you would normally make with access to a stove and oven, but rather how to be inventive within your circumstances. It places more emphasis on what is at hand, than replacing something that is not.

This book was designed for the dorm dwelling vegetarian (especially freshman, as upperclassmen often have access to better cooking facilities). That said, I beleive any of the recipes in here could be enjoyed by an apartment-dwelling vegetarian, a dorm-dwelling omnivore, and EVEN an apartment-dwelling omnivore.

EQUIPTMENT

ELECTRIC

The two basic items usually allowed in dorm rooms, and most readily used, are a microwave and a refrigerator.

Many dorms offer renting deals for the semester that include these items. Otherwise, a working microwave will usually run $5-$15 at a garage sale, and as low as $30 at hardware store or household good store (Linens 'n Things, Bed Bath and Beyond, etc.). A refrigerator will cost more. Of course the smaller the cheaper. Also look into buying used.

Less basic, but nevertheless useful, and also usually allowed:

• rice cooker (with possible vegetable steamer attachment)--around $30 from Amazon.com or other kitchen websites.
• blender--variable prices, variable quality, and a good bet to buy used.
• hotwater boiler--a MUST for any tea lover in the dorms. Also good for softening asian rice or mung bean noodles, as well as making instant soups. You can get something very good for $20, and maybe less if you looked harder. These are all the rage in Europe, but I don't think they've quite caught on in the States. When they do, the prices will go even lower.

Very useful, but not usually allowed (don't necessarily let that stop you, but do be careful:they are unallowed for a reason--they are fire hazards!)

• toaster oven--I don't reccomend buying one used. They are not the cheapest things to buy, probably running you $60 for something with more power, but as low as $25 if sought out. Many will function like a full-sized oven in terms of temps, but on a smaller scale space-wise. You could follow recipes from a pastry cookbook with one of these.
• hot-plate--the most basic will run about $10-$20 dollars, but don't expect to be astounded by how fast it heats up, or how slow it cools down. Nevertheless can be very nice to have.
• electric wok--very useful, since sauteing gives you lots of variety in your food. But the price-tag can be hefty. They tend to cost $80 (!!!) but can be found for cheaper online, approximately $30. I can't comment on the quality of the cheaper ones, as I've never owned one.
• various sandwich grills

You can certainly do loads with only a subset of these gadgets, and to have all of them would be an overly full dorm room and too much money spent. Consider what you like to make. Do you need your smoothie in the morning? Are hot toasted cheese sandwhiches your thing? Does rice with steamed veggies, miso dressing and sesame seeds sound like the perfect dinner? Or do sautes sound more appealing? Maybe you'd be happy with simply some hot soup every once in a while.

Don't forget your dorm kitchen! Almost every dorm has one stashed away somewhere, although they are not always available/clean/convenient/well-supplied/open. They will have at least a stove and sink, and hopefully even an oven.

NON-ELECTRIC

The most basic needs are:

• a few knives, including:
  • a small paring knife (very cheap, available at any grocery store) for peeling, small cutting, coring, etc.
  • a good chopping knife. Here the quality matters more, and it could be worth investing in something more expensive. But almost anything will get you through a year at the dorms, so don't sweat it if you can't afford something nicer. But meanwhile keep in mind that chopping is always more fun with better knives (and safer).
• a few assorted bowls: pyrex and plastic are good for going into the microwave, metal is not. A large bowl is nice for salads, no-bake cookie dough, chips and dip, rice dishes, and more.
• can opener: canned beans are a great source of protein and are super convenient, even for those with stoves.
• wood spatulas and spoons: generally useful and won't scratch any teflon surfaces. Cheap.
• cutting board: I at first thought to put this in the next category (less essential) but the dorm bathroom counters really aren't that sanitary for cutting. IKEA carries some large, plastic flexible cutting boards that can roll up. They also come in pairs (and in two colors) so that one can be for garlic and one can be for things you don't want tasting like garlic.

Less essential but totally useful include:

• measuring cups: I refuse to beleive that measuring cups are essential. You'll find very few baking recipes in this book (bread, pastries, etc.) and with almost anything else, the amounts are to taste anyways. If you want to cook according to my tastes, then get some measuring cups. But a little bit experience, a steady hand, and some tasting can replace them if need be.
• a grater: good for cheese of course, but salad veggies too.
• salad spinner: good if you're going to make a lot of green salad, but not totally essential in my life, judging by the fact that I've lived without one for the past 5 years.
• wine opener: when wine doesn't come out of a box, it tastes better (and makes you look more sophisticated in front of your friends). A good buy is "Two Buck Chuck" (formally known as Charles Shaw) from Trader Joes--although every college student must know that by now.
• cookie sheet (not for baking, but laying things out)
• mortar and pessel: good for releasing aromas from spices, and indensible for making a salt garlic paste that emulsify with oil

THE "PANTRY"

What do you need to get started aside from equiptment? Food of course. Fresh produce can be bought regularly and in small quantities, but certain basics should stick around. The "pantry" varies from person to person, but my personal suggestions for a dorm room are:

• olive oil
• vinegar (balsalmic, red-wine, and rice vinegar are my favorites)
• soy sauce
• salt
• black pepper (preferably from a pepper mill, but stolen from the dining hall is also ok)
• cayenne pepper and chili flakes
• garlic
• ginger (gut as a tea, in microwaved apples, in salad dressing, soups, and especially essential for stir-fries)
• cinammon
• butter
• peanut butter
• rice (if you have a rice cooker)
• mayonaise and yogurt (in a refrigerator of course)
• vegetable bullion cubes or powder
• tofu
• couscous (if you have a hot-water boiler)
• an assortment of canned beans (black beans, chickpeas, kidney beans, artichoke hearts)
• other canned vegetables (corn, tomatoes, olives...)
• brown sugar (also good for tea and hotchocolate, both microwavable)
• honey, a tea essential and an all-around good sweetner
• milk or soy milk, since I'm a milk-drinking, cereal eating, hot-chocolate drinking fool.
• granola or other cereal
• frozen foods (if you have a freezer): corn, peas, edamame, trader joes chilli and cheese tamales (yum!!!)
• asian foods: rice sticks, papadums (from indian stores)
• other spices: curry powder, basil, sage, marjarmom, cumin, and whatever else tickles your fancy
• cheese (blue cheese for salads, parmesan for italian rice dishes, feta for salad, cheddar for sandwhiches...)
• dried fruits and nuts make a good snack on their own, and add color, flavor, and protein to any salad
• wine (shell out for some organic wine and you'll impress your friends and feel better about yourself), sake (gives a nice asian touch to asian dishes), beer (try some local microbrews). And only keep this in your dorm if it won't be searched by RA's and/or if you're over 21.

Like the equiptment, don't try to get everything. Slowly to build up, especially with your spices: don't go for everything at once! Figure out what you're most apt to use. A curry powder alone might do it for you.

CUTTING COSTS: the less processed the food, the cheaper it is (with the exception of ramen and organic produce). A 3-dollar microwave meal may seem like a good deal, but a half-cup of rice and a head of brocolli cost less, and will be fresher, more tasty, and healthier. Keep in mind that the most expensive items on a grocery list (beside meat, haha we don't have to worry about that one) are usually alcohol and cheese. And for the really poor and fun-loving student, I heartily recommend dumpster diving. Make an evening of it with friends, you'll be surprised what grocery stores and bakeries throw out. I don't think it's illegal, but try not to get caught.

BASIC TECHNIQUES AND GUIDELINES

• First and foremost, don't put tomatoes in the fridge!
• Wash your lettuce
• Don't leave canned goods in the can, I think that's how people get lead poisoning...

CUTTING TECHNIQUES

• chopping
• paring and peeling

RECIPES

A note on rules and measurements: I've included measurements whenever I thought necessary, but cooking is a matter of personal taste, and don't feel hemded in by any measurement in this book. If you like spicy, add more pepper, if you don't like garlic, don't use any. If anything, cooking is about being inventive. Just because you don't have raisins, it shouldn't stop you from making a carrot-raisin salad. What about adding orange pieces instead? Or cranberries? Or dried apricots? apple chuncks? leaving it out altogether? I've tried to add various alternatives and suggestions to most recipes as well. The sky is the limit--these recipes are just starting points.

COOKING WITHOUT HEAT, SALADS

Salad here is a loose term for something not cooked, not blended, and usually (but not always) involving vegetables.

• avocado with balsalmic vinegar (or lemon juice, or salsa, or orange and grapefruit slices)
• green salad (with assorted dressing recipes)
• fresh beet salad with apples, garlic, onions, and balsalmic
• various carrot salads
• various cole-slaws, from classic, to asian slaw
• tofu salad (alternatively garbanzo ben salad) with tamari and balsalmic
• fruit salad
• tomatoe mozzarella salad
• other tomatoe salads
• various cucumber salads (dills, with yogurt, raita)
• antipasti (a plate with feta, olives, sundried tomatoes, artichoke hearts)
• thai salad
• vietnamese spring rolls
• Mexican corn and bean salad
• miso ginger green bean salad

SANDWICHES, cold and grilled

BREAKFAST

• yogurt and fruit
• yogurt and muesli
• pancakes (hot plate required)
• eggs (see egg section)
• smoothies
• fruit

EGGS

• with hotplate or wok--fried, scrambled, omlette, etc.
• scrambled tofu
• with mircrowave: soft boiled, hardboiled, poached??
• egg salad (various recipes)
• deviled eggs (good party food)

MICROWAVE VEGGIES

(what I know about at the moment, but here's where the microwave cooking book will come in handy)

• artichokes (lemon butter, should this go under sauces?)
• corn
• sweet potatoes (and how to make them spicy or sweet)
• eggplant (also leads to babganough in "dips" section)
• winter squash (mashed: sweat, spicy, italian... etc.)
• spagetthi squash

COUSCOUS

• tomato sauce with olives, peas, and eggplant over couscous
• summer couscous with fresh fruit and honey
• moroccan chick-pea tomatoe sauce over couscous

SOUPS

• blender soups?
• zuchinni
• various carrot soups

RICE COOKER MAGIC

• rice, basic recipe
• rice cooked with stock
• rice with cranberries and curry, coconut milk, and cashews
• steaming veggies on top, and what to put on them (miso sauce, simply soy sauce, yeast butter, garlic oil, sesame and salt, etc.)
• SUSHI

SAUTES and STIRFRIES

• the best noods ever (ginger and garlic rice sticks)
• grilled asparagus
• brocolli and garlic and pepper flakes
• green beans and almonds
• everything leftover stirfry
• zuchinni and basil
• a sauce, spice repetoire

PIZZA, DORM STYLE

• matzo pizza
• french bread pizza
• toasted cheese sandwiches

BURRITOS and QUESIDILLAS

• stove-top or toaster oven
• microwave??

SAUCES, SPREAD, DIPS, and other CONDIMENTS

• lemon butter
• yeast butter
• miso sauces
• sesame and salt
• hummus
• babganoush
• garlic oil
• labaneh
• yogurt dip
• terriyaki sauce
• cranberry relish
• bean dip
• guacamole
• pico de gallo (fresh salsa)

A NOTE ON (QUICK!!) SNACKS

• edamame
• papadums
• popcorn
• jicama with lime
• mango with lime
• mothers
• celery sticks

DRINKS

• hot chocolate recipes
• chai
• smoothies

DESSERTS

• no bake-cookies
• rum balls
• microwave apples
• bliss balls
• blender ice-cream

STORAGE CONSIDERATIONS

FURTHER RESOURCES

A few vegetarian cookbooks I love, although they're not particularly dorm-cooking friendly.

• Mollie Katzen: "Enchanted Brocolli Forest", "Moosewoood".
• "Laurel's Kitchen"
• Deborah Madison's "Vegetarian Cooking for Everyone" is a Bible.
• Alice Waters "Chez Pannise Vegetables", "Chez Pannise Fruits" (not exclusively veggie).

Vegan resources:???