Hello Good Samaritans!For our Food Science and Nutrition (FSN) 416's (Community Nutrition taught by Dr. Kari Pilolla) service learning hours, a group of students planned and orchestrated the first Hunger Awareness Day on Cal Poly campus. Partnering with SLO Food Bank, which started theirs in 2006, we hope to acquire food and money donations to support their cause of feeding the hungry in SLO county as well as create hunger awareness here on campus.
We have also teamed up with Cal Fresh Cal Poly who will have a table during our event as well to promote their mission and further support ours! Please scroll down for more information |
For budgeted meals done by Cal Poly students, please scroll down further to the dark purple section |
Parent Event
SLO Food Bank's 11th annual
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Frugal Recipe Collections
Provided by FSN 321 students
Cold Asian Noodle salad with Glazed Ginger Carrots
FSN 321 (Contemporary Issues in Food Choice & Preparation) students: Emily Wadensweiler, Sara Vargus, Justine Heath Recipe source: https://www.leannebrown.com/index/ Cold Asian Noodle Salad Ingredients: Whole Grain Rice Vermicelli (2) 7.94 oz packs Thai Peanut Sauce ½ cup Spicy Peanut Vinaigrette 1 cup Tofu 5 oz Peanuts 1.75 oz pack Grape Tomatoes 8 tomatoes Green Onions ¼ cup Parsley ¼ cup Shredded Green Cabbage 1 package (10 oz) Shredded Green and Red Cabbage 1 package (9 oz) Cucumber 1 cucumber Preparation: Rinse the cucumber and grape tomatoes and chop. Cut the tofu into small pieces. Chop the parsley and green onions. Boil water and pour water over vermicelli noodles and wait 4 minutes. Let the noodles cool and combine the noodles with the cucumber, grape tomatoes, tofu, peanuts, cabbage, and peanut dressing. Let the noodle salad sit for 30 minutes so the flavors can mix. Garnish with parsley and green onion. Special Dietary/Ingredient Information: This cold Asian noodle salad would be gluten-free because we used whole grain rice vermicelli noodles, but the peanut sauce that we used has soy sauce in it so it is not gluten-free. If an individual was vegan this dish would be perfect because we added tofu as the protein source. Preparation time: 1 hour Serves: 8 Cost/Serving: $2.08 Glazed Ginger Carrots Ingredients: Carrots 1 lb Grated Ginger 2 Tbsp Butter 4 Tbsp Parsley 2 Tbsp Preparation: Preheat oven to 425 F. Cover sheet pan with tinfoil. Slice 1 lb of carrots. In a bowl, melt the butter and add the grated ginger. Stir. Heat bowl for another minute. Pour butter sauce over carrots and add a shake of salt. Special Dietary/Ingredient Information: This dish uses butter so it is not vegan. This is a great snack for vegetarians. Preparation time: 45 minutes Serves: 4 Cost/Serving: $.34 |
Roasted Cauliflower Tacos with a Berry Frozen Yogurt and Cucumber Mint Water
FSN 321 (Contemporary Issues in Food Choice & Preparation) students: Jennifer Tran, Sara Scott, Amanda Castillo, Rachel Purisima Roasted Cauliflower Tacos Recipe modified from Leanne Brown’s book Good and Cheap: on $4/Day Ingredients: 1 head of cauliflower 8 tortillas 1/2 cup Mexican blend cheese 2 cloves of garlic 1 Tbsp olive oil 1 tsp paprika 1/2 tsp cayenne 1/2 tsp cumin 1 tsp salt and pepper 1 avocado 1 small white onion, diced 1 cup of Greek yogurt 1 jalapeno 2 Tbsp cilantro, chopped Preparation: 1. Preheat oven to 400°F and cut washed cauliflower head into small pieces. Arrange them on a roasting pan with the peeled cloves of garlic and toss them around with the olive oil. Sprinkle cayenne, paprika, cumin, salt and pepper over the pieces. Put pan into oven for about 45 minutes. 2. Blend diced onion, avocado, cilantro, yogurt, and jalapeño in a food processor until sauce is smooth. 3. Heat tortillas over open fire and allow them to brown a bit. 4. Take cauliflower out of oven when done, fill tortillas with the sauce and a scoop of cauliflower. 5. Sprinkle with cheese and extra cilantro. Drizzle extra sauce if desired. Special Dietary/Ingredient Information: One serving of our roasted cauliflower tacos is about 320 calories, 140 being from fat. This is a great and fun way for a family to have a filling meal and not overdo the calories. Our tacos are still loaded with flavors and textures that pack a bit of a punch. Not only are these tacos vegetarian but they are also gluten free! They can easily be made vegan by using vegan cheese and a vegan yogurt. There is a bit of a high sodium content for this dish—720 mg per serving, but that can be reduced by removing the added salt and squeezing some lime over the tacos to give an acidic hint! The protein from the yogurt gave this dish 13 g of protein per serving. If a non-vegetarian family wanted to up the protein content, they could use lean ground turkey mixed in with the cauliflower, which could add more flavor and texture to the dish. Also, this entrée contains dairy, so people who are lactose intolerant or vegan are unable to taste. This dish is eligible to be eaten by people who are vegetarian, gluten free, and have celiac disease. Preparation time: 1 hour Serves: 4 Cost/Serving: $3.24 for a serving of each of three recipes Berry Frozen Yogurt Recipe from gimmedelicious.com Ingredients: 2 c frozen berries ½ c plain yogurt (low-fat, greek, or full fat) 2 Tbsp honey 1 Tsp lemon or vanilla (optional) Preparation: 1. In your food processor or blender, add frozen berries, yogurt, and honey. Blend for 2 minutes or until the mixture is creamy. 2. Serve soft or transfer to an airtight freezable container and freeze for at least 3 hours or overnight. Store it in the freezer for up to 2 weeks. Special Dietary/Ingredient Information: This berry frozen yogurt contains 80 calories per serving. It only takes 5 minutes to create this quick and easy delicious frozen yogurt. If you are wanting to splurge and eat something sweet, then this is definitely a must try! It is relatively healthy and tasty. You can easily substitute the frozen fruits with a various of other frozen fruits and add in some ice. If you like a twist or something with a kick, then you should add in some citrus juice such as a lemon or a zest of a lemon which will give it a tart taste. If you like it sweet, then you should add some honey and vanilla extract to give it a sweet flavor. Also, this dessert is great to be paired with any dishes. This sweet and delicious frozen yogurt is ideal for a hot summer’s day! The dessert contains dairy, so people that are vegan or lactose intolerant are unable to taste. This frozen yogurt can easily be consumed by vegans if the yogurt was substituted with a vegan yogurt. Preparation time: 5 minutes Serves: 4 Cost/Serving: $3.24 for a serving of each of three recipes Cucumber Mint Water Recipe modified from loseweightbyeating.com Ingredients: 1 lemon, thinly sliced 5 inch cucumber, sliced into rings 5 mint leaves 2 c of ice Water Preparation: 1. In a large pitcher, add the lime and cucumbers. 2. Over the pitcher squeeze and slightly twist the mint, do not tear apart you only want to gently release the oils, add the mint leaves to the pitcher. 3. Top with ice and water. Let the pitcher sit in the fridge for 1 hour before serving. 4. When the water is down to 1/4 full in the pitcher, refill with water and place back in the fridge. You can do this several times. Store in the fridge up to 24 hours. Special Dietary/Ingredient Information: This cucumber mint water contains 10 calories per serving. It only takes 5 minutes to create this quick and easy detox drink. This detox lemon cucumber mint water is the perfect cool down drink on a hot day. The cucumber and mint act as an anti-inflammatory helping you reduce bloating and the lemon gives you a burst of vitamin C. It’s a great drink to serve at a BBQ that everyone will enjoy. You can easily substitute the cucumber with a various of other fresh fruits such as strawberries, watermelon, or blueberries. If you like a twist with something tangy, then you should add in some other citrus fruit such as an orange. This will cause the water to become more flavorful and have a fresh citrus smell. Also, this drink is great to be paired with any dishes. The drink can be consumed by everyone. It does not contain soy, diary, or gluten. Preparation time: 5 minutes Serves: 6 Cost/Serving: $3.24 for a serving of each of the three recipes |