Recipes and Instructions Shared by FPU Students!
Here are the recipes FPU students have to share. We hope you enjoy these recipes and try them out for Thanksgiving this year!
Vegan Green Pozole
- 1 pound fresh tomatillos
- 1 poblano pepper
- 1 jalapeno
- 2 pasilla peppers
- 1 large white onion
- 1 serrano pepper
- 6 tablespoons avocado oil
- 4 teaspoons kosher salt
- 8 cups vegetable broth or vegan chicken broth
- 12 ounces of vegan Chicken strips
- 2 tablespoons dried Mexican Oregano
- 10 cloves of garlic
- 2 teaspoons of cumin
- 2 cans of 25 oz pozole
- Lemon Wedges
- Chopped Cilantro
- Diced Jalapeno
- Diced Onion
- Chopped cabbage
- Sliced Avocado
- Boil the tomatillos, peppers, onion, jalapeno, and garlic cloves on medium heat.
- After the ingredients have cooked, add them to a blender. Add the cumin, salt, oil, a cup of water, and Mexican oregano, and blend the ingredients evenly.
- Pour the tomatillo sauce into a pot, along with the broth, and let it simmer.
- Add the cans of pozole and chicken into the pot, and let them simmer.
- Once everything is hot, serve and add whatever garnishes you wish.
*Submitted by Siena Anzaldua
*Recipe from Eat Figs, Not Pigs
- 2 ½ to 3 pounds of 80% fat or higher ground beef
- 1 medium head of green cabbage (chopped without the center to reduce the bitterness)
- 1 large white onion
- Salt (to taste)
- Pepper (to taste)
- Crescent dough (Pillsbury brand for an easier dough to work with)
- Melted butter
- Place olive oil in a deep pan and cook the onion on medium heat for about 3 minutes.
- Add ground beef, salt, pepper, and cook it until it is done.
- Once the beef has cooked, add your chopped cabbage (do not add salt and pepper once the cabbage has been added, because it will absorb and expel everything).
- Cook the cabbage for 7-10 minutes while stirring often.
- Let your meat and veggie mixture cool for 15 minutes and heat up your oven to 350 degrees Fahrenheit (with the setting on bake).
- Once the meat has cooled, place the bottom sheets of your crescent dough on a pan.
- Scoop some meat mixture and place it into the center of your bottom sheet. Once the bottom sheets have been filled, top them off with the top layer and pinch the sides to close the bierocks.
- Cook them in the oven for about 8-10 minutes. After they have baked, add some melted butter to the top of each bierock and let them cool before serving them (they can be served with a meal or can be enjoyed by themselves).
*Submitted by Kayley Bryan-Sanchez
*Image from Indiana Mommy
- 1 cup of Jamaica Leaves
- Chopped Sugar Cane (about 10 4-inch pieces)
- 1 Cinnamon stick
- 6 Guava fruits
- 7 peeled Tamarinds
- 6 Crataegus fruits (optional or can be replaced with crab apples)
- 2 apples
- 5 liters of water
- 2 cups of sugar
- Pour your water onto a deep pot and bring it to a boil. While that is happening, wash and cut the sugarcane and apples.
- Once the water has boiled, put your fruit, sugar, cinnamon stick, and Jamaica leaves into the pot and let it boil for half an hour.
- Once the fruit is cooked, strain your mixture and separate the fruit from the cinnamon stick and Jamaica leaves. The drink is done and the fruit you separate can be added into it as a garnish, or for extra flavor.
*Submitted by Jose Mozqueda
Jalapeño Cranberry Salsa
- 12 ounce bag of fresh cranberries
- 16 ounce cream cheese
- 2-3 fresh whole Jalapeños
- ¼ cup (4 stems) chopped green onion
- ⅔ bunch of cilantro, or 3 tablespoons
- ¾ cup – 1 cup sugar, depending on taste
- 1 tablespoon lemon or lime juice
- Wash and place your cranberries into a food processor or blender along with a couple of handfuls of cilantro. (More or less, depending on how much you like cilantro). Pulse the ingredients together a few times, leaving the cranberries in little roughly chopped pieces.
- Wash and deseed your jalapeños, then finely dice them.
- Wash and finely chop the green onion, then add it to the chopped jalapeños.
- Combine the cranberry mixture with the jalapeño and green onion mixture. Then add sugar and lemon or lime juice. Mix all of the ingredients together, then cover it and let it sit overnight or for at least 4 hours.
- Whip the cream cheese in a bowl until light and fluffy then spread it on a plate. Strain the cranberry mixture and serve it over the whipped cream cheese. Garnish with chopped cilantro or green onions for presentation. Serve with crackers, chips, or bread.
Note: To make the recipe dairy-free (DF), serve without cream cheese or serve over your favorite spreadable non-dairy cheese substitute.
*Submitted by Eryca Goldsborough
Nutmeg Ginger Apple Snaps
- 4 cups all-purpose flour
- 2 teaspoons ground cinnamon, add more for topping if desired
- 2 teaspoons ground ginger
- 1 teaspoon grated nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 2 cups butter, softened
- ½ cup granulated sugar
- 6 tablespoons brown sugar
- 2 tablespoons molasses
- 1 tablespoon fresh grated ginger root
- 1 teaspoon vanilla extract
- 2 eggs
- 4 gala apples
- Organic refined sugar and cake sparkles for sprinkling, or any coarse sugar, like turbinado
- Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, sift together the flour, cinnamon, ground ginger, nutmeg, cloves, and salt. Set aside.
- With an electric mixer, cream the butter on medium speed until light.
- Add the granulated sugar, brown sugar, molasses, and fresh ginger, then beat until fluffy.
- Add the eggs and vanilla extract. Beat on medium speed until fully blended.
- Add the flour mixture to the butter mixture in three parts, carefully and at low speed, until the ingredients are fully blended.
- Working in batches as necessary, roll 2-3 tablespoons of dough into balls and use your hand to flatten them on the prepared cookie sheet about ¼ inch high and 2 inches apart.
- Slice the apples as thinly as you can (crosswise so you can see the star of the core in the middle) and press slices firmly into the center of each cookie. Evenly sprinkle coarse sugar and extra cinnamon over cookies to coat, making sure to cover the edges.
- Bake for 20 minutes, or until the edges are golden. Remove from the oven and sprinkle with more sugar, if desired, and add cake sparkles. Let cool a few minutes on the cookie sheet before moving to a cooling rack to cool completely.
*Submitted by Jenna Janes
*Recipe from The Live in Kitchen
- Egg Roll Wrappers
- 1-1.5 ground pork
- Half a bundle of green onions
- 2-3 julienned large carrots
- Half a head of cabbage (shredded)
- Half a bundle of clear noodle pack (soaked and cut in half)
- 2-3 eggs
Seasoning (to taste):
- Oyster sauce
- Soy sauce
- Salt or garlic salt (very small amount)
- Chicken or broth powder
- Wash and cut up your vegetables.
- Boil and drain your noodles.
- Cook your meat on medium heat, and add the vegetables and seasoning when most of it is cooked through.
- Once the vegetables have softened, let your meat mixture cool.
- Fill your egg rolls with some of your meat mixture and noodles.
- Roll your eggrolls and seal them with your egg yolks.
- Fry your egg rolls in a deep pan until they’re golden. Once cooked and golden brown, they are ready to be served!
*Submitted by Alex Vang
*Image from pngkey.com
By: Saraleim Mozqueda|A&E Editor
By: Eryca Goldsborough|Staff Writer