UCookbook
Movie munchies
You’re ready to go beyond the popcorn and the gummy fish. These easy-to-make movie munchies won’t mess with your health.
Safe & healthy “raw” cookie dough
Ingredients
- 1 can (about 15 oz/425g of chickpeas, already cooked)
- 1/3 cup of peanut butter (or any nut butter)
- 1 teaspoon of salt (optional)
- 1 teaspoon vanilla extract (optional)
- 4 tablespoons of a liquid sweetener (honey, maple syrup, molasses) or 1/2 cup of pureed fruit (e.g. prunes, dates, banana)
Consistency options: if you want a creamier consistency, add a couple tablespoons of milk or milk alternative. Remember to refrigerate leftovers to keep diary safe! If you want a thicker ‘dough’, add in a dry ingredient (e.g. quick-cooking oats, cocoa powder, or any type of flour) to soak up the extra liquid.
Your-choice mix-ins: nuts, seeds, dates, raisins, chocolate chips, coconut shavings, dried fruit
Directions
Drain the cooked chickpeas and mash them well with a fork (or in a food processor). Chickpeas should be a consistent ‘mush’ by the end of mashing—no whole pieces left. Mix them together with all other ingredients—adjust consistency as stated above. Store leftovers covered in the fridge. Serves 10.
—Submitted by Franklynn B., University College London and Yale
Zucchini fries
Ingredients
- 2-3 zucchini
- 2 large eggs whites beaten
- 1 ½ cups Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- Preheat the oven at 425 degrees
- Cut the ends of your zucchini, then cut in half to then cut 3 inch wedges.
- In a bowl, mix your breadcrumbs, cheese and seasonings together.
- In a separate bowl, whisk together your egg whites.
- Dunk your zucchini wedges into the egg whites and then transfer over to the bread crumb mixture, make sure to evenly coat your zucchini.
- Place your zucchini on a pan that is coated with cooking spray.
- Place pan in the oven for 15-20 minutes until golden brown and crispy. Turn over your zucchini once during halfway through cooking. Let zucchini cool down and enjoy!
—Submitted by Brittaney B., University of Washington-Bothell
Na’cho Average Nachos*
Ingredients
For the “cheese” sauce:
- 1 small sweet potato, baked, peeled, and mashed
- ½ cup canned butternut squash puree or canned pumpkin
- ¼ cup butter, melted (nondairy works well here)
- ½ cup nutritional yeast
- ¼ can of diced green chiles
- ¾–1 cup nondairy milk (unsweetened almond, plain soy, etc.)
- Dash of cayenne pepper
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tsp garlic powder
For the nacho chips:
- 3–4 whole-wheat tortillas, cut into triangles
- Sea salt
- Cooking spray (optional)
Directions
Preheat your oven or toaster oven to 375°F. Bake sweet potato in microwave for 3–5 minutes. Let cool before peeling and mashing. Melt butter. Add mashed sweet potato, butternut squash puree, nutritional yeast, melted butter, and spices to blender or food processor. Add ½ cup of milk and blend. Continue adding milk until desired consistency is met. It should be a little drippy and not thick. Stir in green chiles. Set aside.
Spray tortillas lightly with cooking spray. Sprinkle with salt. Cut into triangles using pizza cutter. Place on baking tray in toaster oven or conventional oven for 5–6 minutes. Flip and bake for another 5–6 minutes until golden brown. Heat nacho cheese in microwave in 30-second increments until warm. Dip baked chips in cheese and enjoy.
*Sauce recipe loosely adapted from Healthy Happy Life http://kblog.lunchboxbunch.com/2012/12/mac-and-cheeseless-pasta-baked.html
—Submitted by Jordan J., Lasell College
