🍓 strawberry refresher 🍓

Hey hey hey! It’s getting hotter AND strawberry season is coming up! This drink is easy and simple and you only need a blender!

time: 10 minutes

serving: 4 (each serving is roughly 12 oz)

ingredients:

-2 cups of strawberries

-ice

-1 can of izze drink or sprite

-agave to taste*

1) cut off strawberry leaves (can compost them!)

2) add strawberries to a blender and then add about a cup of ice and a tablespoon of agave for now

3) blend all ingredients

4) taste a bit

5) add ice or agave as needed to either thicken up the consistency or sweeten up the taste (respectively)

6) blend again

7) serve! *you can use any liquid sweetener you have on hand, we just happened to have agave ☺️ That goes for other recipes with agave as well! it can be substituted ^^

🥑 Avocado Flatbread 🥑

These versatile flatbreads can be used as a sweet or savory base and require minimal ingredients. This bread has a very neutral flavor and you can hardly taste the avocado. The avocado is mainly incorporated to help with the consistency of the dough. They don’t take very long and are also fun to make!

time: 15 minutes

serving: 8 circles (4 inch diameters)

ingredients:

-1 cup of whole wheat flour*

-1 ripe avocado

-a pinch of salt

optional:

-1 teaspoon of cane sugar (if you want the flatbread slightly sweet)

1) cut and smash avocado

2) mix all the ingredients in a bowl and then transfer to a floured surface

3) knead the dough for a minute or so until the dough is even in consistency

4) rolls the dough into 8 evenly sized balls and then roll them out into circles with a rolling pin

5) heat a nonstick pan to medium heat and cook the flatbreads by letting them brown a bit (but careful not to burn them!)

6) the flatbreads will bubble (or develop bubbles) a little and this is a good sign

7) serve!

*we used 1 cup of flour our first time making this, however a slightly better consistency may be reached with 3/4 cup of flour

*since we wanted something sweet, we served this with some strawberries and maple syrup but you can use any toppings you’d like

Pan Fried Canto Noodles

These classic noodles are super easy to make and a staple of my grandfather’s. This is a slightly modified version, but still tasty! This recipe today will also include the fish tofu that was served with the noodles.

time: 30 mins

serves: 4-5

ingredients:

-1 package of frozen vege fish tofu

-3 bundles of wonton noodles* -3 cups of bean sprouts (or less if you prefer)

-4 cloves of garlic

-1 tablespoon of vegetarian oyster sauce

-1 tablespoon soy sauce

-1 tablespoon of sushi vinegar

-1 1/2 teaspoons of agave nectar*

-1 tablespoon of oil

steps:

1) put the fish tofu in the oven @350 degrees F (~177 C or 450 K) to thaw

2) once thawed, raise the oven to 400 degrees F for 20 minutes

3) fill a large pot with water using the ratio of 1 parts noodle to 3 parts water but don’t put the noodles in yet

4) once the water is bubbling, put 1 bundle of noodles into a metal strainer and lower it into the water to loosen up the noodles and cook them

5) after 2 minutes, test the noodles to make sure they aren’t overcooked

6) after one bundle is cooked, place it into a strainer basket and run under cold water

7) repeat steps 4-6 for the remaining 2 noodle bundles

8) mince garlic

9) put oil into a pan as well as garlic, oyster sauce, agave, soy sauce, and sushi vinegar, on low heat to cook

10) then put in the noodles and stir

11) optional, but you can place noodles into another dish and cook down the bean sprouts if you don’t like bean sprouts raw

12) plate the noodles, bean sprouts, and fish tofu and serve!

*bought at Welcome Market

*you can use a different liquid sweetener that you have

*the pictures below are the specific ingredient brands that were used