Happy May! We had a fantastic time and a wonderful turn out for our last kitchen of the school year! May’s theme was Around the World Street Foods. These recipes featured foods from Asia, Mexico, the Mediterranean, Eastern Europe, and Africa. We encompassed various different cultures, bringing a variety of healthy dishes! Most of these dishes were plant-based focused and utilized different cooking methods. Thanks to everyone that joined and made this night special!
Every recipe has it’s own unique feature, feel free to check them out and try them out for yourself!
Appetizer: Falafel (Mediterranean)
Falafel is crisp and spiced chickpea (garbanzo beans) fritters that provide intense flavors of cumin, coriander, onion, and garlic. Because of the chickpeas, it is an excellent source of folate. Simple to prepare, this traditional Middle Eastern street food is tasty and perfect on its own or wrapped in pita bread and drizzled with tahini sauce or tzatziki sauce. Add a tomato and cucumber salad to turn this into a yummy, fresh meal.
Main: Tofu Banh Mi with Korean Radish Slaw (Vietnamese)
The Bánh Mì is a popular sandwich born from the fusion of French and Vietnamese cuisines after the French colonization of Vietnam. It features a French baguette stuffed with a variety of veggies and meat or tofu. Pickled carrots and daikon are a traditional Vietnamese condiment, but this recipe variation uses a traditional Korean daikon radish salad instead. Daikon is a large, mild-flavored radish frequently used in Southeast and East Asian cooking.
Main: Pancit (Filipino)
This dish, whose name is derived from a word that translates into “convenient,” is a crowd-pleasing staple on the Philippine islands. It is simple, cooks fast, and is easy to make in bulk. While there are many variations to this dish, the base ingredients remain the same: noodles, sauteed garlic and onions, and soy sauce for flavor. Just toss in your choice of noodle, protein, and veggies, and you have pancit.
Side Dish: Elote (Mexican)
The Spanish word “elote” directly translates to “corn cob.” Corn goes back as far as the Aztec civilization in Mexico; however, this recipe has its roots in the street vendors in Mexico City. Elote is eaten as a snack, but it can also be a delicious side dish.
Drink: Horchata (Mexican)
This refreshing and creamy drink originated in Spain and is quite popular in Latin cultures. While this recipe calls for rice, horchata was originally made from tiger nuts. This tasty drink is versatile: optional additions include a dash of nutmeg, allspice, or a sprinkle of cocoa powder. Serve chilled.
Take Home Dishes:
Peanut Soup, Senegalese style
This soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lime, but not be sour; it should taste of peanuts, but not of peanut butter. To use the other half of the can of coconut milk, you may want to double the recipe. Another thought is to cook some brown rice and substitute part of the water with the coconut milk. Add the cooked rice to a bowl with the soup when serving. The soup also makes a delicious sauce for cooked chicken or tofu.
Keks (Eastern European Coffee Cake)
Keks is a traditional coffeecake eaten throughout Eastern Europe. It is usually served with tea or coffee with any meal, including breakfast. You can use different types of dried fruit and even add nuts. In summer, you can use fresh fruit of your choice as well; you just might need to lower the kefir amount slightly depending on how moist the fruit is. It is a perfect dessert for winter when fresh fruits aren’t in season.
For more information, check out the links below!
Blog: https://spucommunitykitchen.home.blog
Instagram: https://www.instagram.com/spukitchen/
Facebook: https://www.facebook.com/spukitchen
Website: https://spu.edu/academics/college-of-arts-sciences/family-consumer-sciences/community-kitchen
Around the World Street Foods Recipe Packet:
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Community Kitchen at SPU 