How to make a banana whip

Banana whips are a staple of West Philly's biannual Dollar Strolls. Skip the lines and make your own banana whip at home by following these simple steps. 

Ingredients

  • One bunch of fair trade, organic bananas
  • Chocolate, coconut, or whatever you like as a topping

Please note, you will need a juicer to create a creamy, ice cream-like consistency. 

Preparation

  1. Peel and freeze bananas for at least 12 hours. 
  2. When you're ready to make your banana whips, thaw your bananas for a few minutes. Thawing the bananas makes them easier to cut. 
  3. Slice the bananas in half. 
  4. Push two halves of a banana through a juicer. One half - two thirds of a banana makes a 4 oz banana whip. 
  5. Top with chocolate, coconut, or whatever you please. 

Donate at the register to save Atiya Ola’s Cafe

Atiya Ola's Cafe

Atiya Ola’s Spirit 1st Foods, a staple of the West Philadelphia community since 2008, is being threatened by displacement and will close by the end of the month. Atiya is currently raising funds to relocate her restaurant and community space.  

Donations are being accepted at Mariposa Food Co-op through June 30th. If you would like to donate, please tell your cashier the next time you shop. One hundred percent (100%) of the funds will be donated to Atiya Ola. With support from the Black and Brown Workers Collective, donations are also being accepted through her Go Fund Me campaign.

 

Photo credit: UCD

Avocado Ice Cream

This is ice cream is a creamy and refreshing dairy-free dessert.

Avocado ice cream makes a great creamy ice cream texture.

Avocado ice cream makes a great creamy ice cream texture.

Ingredients

  • 1 1/2 cups avocado puree, (see tip), from about 3 ripe large avocados
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 cup lime juice
  • 1/3 cup tequila
  • Lime zest, for garnish

Preparation

  1. After making avocado puree, add water, sugar, lime juice and tequila to the food processor with 1 1/2 cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.
  2. Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturer’s directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.

Tips & Notes

To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1 1/2 cups for the ice cream. Reserve any extra for another use.

 

Photo via Creative Commons. Authored by eatingwell.com. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Bean Burgers with Spicy Guacamole

Crunchy cornmeal on the outside and Southwestern flavors on the inside, these bean burgers please all kinds of eaters.

Make burgers one day in advance to save time.

Make burgers one day in advance to save time.

Ingredients

Burgers

  • 1/2 cup water
  • 1/4 cup quinoa, rinsed (see Note)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 2 1/2 cups cooked pinto beans, well drained
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground toasted cumin seeds (see Tip)
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons cornmeal, plus 1/3 cup for coating burgers
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 6 whole-wheat hamburger buns, toasted
  • 6 lettuce leaves

Guacamole

  • 1 ripe avocado
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 2 teaspoons finely chopped red onion
  • 1 clove garlic, minced
  • 1/8 teaspoon cayenne pepper, or more to taste

Preparation

  1. Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
  2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.
  3. Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
  4. To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.
  5. Preheat oven to 200°F.
  6. Heat 1 tablespoon oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent over-browning. Serve the burgers on buns with lettuce, tomato and the guacamole.

Tips & Notes

  • Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
  • Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

 

Authored by Eatingwell.com. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Mixed Berry Crumble

This crumble is very versatile. Choose your filling based on the current season's fresh fruits.  

Ingredients

  • 1 cup rolled oats
  • 3/4 cup light brown sugar
  • 3/4 cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest
  • 1/2 cup unsalted butter, melted
  • 4 cups fresh strawberries, stems removed
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • 1 tablespoon arrowroot or cornstarch
  • 1 teaspoon vanilla

Preparation

Heat the oven to 400°F. In a large bowl, combine the oats, brown sugar, flour, salt and zest. Add the melted butter and stir to mix. Reserve. Place the berries in a 2-quart baking dish, and sprinkle with sugar, arrowroot or cornstarch, and vanilla. Toss gently to coat, until well combined. Crumble the oat mixture over the berries in the dish. Bake for 25 minutes, or until the topping is golden and the juices are thick and bubbly all the way around the dish. Let cool on a rack for 5 minutes before serving.

Serving Suggestion

Vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer. Serve this warm with a scoop of ice cream and you can't miss.

 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Watermelon-Strawberry Lime Cooler

Cool off with a great pink smoothie combo. Watermelon and frozen strawberries make a wonderful slushy drink. A touch of lime and a sprig of mint give it a refreshing twist.

Watermelon Lime Cooler

Ingredients

  • 1 cup frozen strawberries
  • 4 cups cubed watermelon, seeds removed
  • 2 tablespoons fresh lime juice
  • Mint sprigs

Preparation

In a blender, combine the watermelon and strawberries. Add the lime juice and puree. Serve immediately with mint sprigs for garnish.

 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

News Roundup June 2, 2017

Dottie's Donuts Philadelphia

Vegans, Rejoice! Dottie’s Donuts Is Opening a 2nd Storefront

Dottie’s Donuts has a very sweet gift for you on this National Donut Day, friends! The makers of delicious vegan donuts (think: rose-water pistachio, and chocolate-chip-cookie-dough-filled creations), who opened their first shop on West Philly’s Springfield Avenue last year, just announced they’ll be opening a second shop verrrrry soon. And the location kind of can’t be beat: They’ll be opening right next door to the all-vegan Blackbird Pizzeria on South 6th Street in Queen Village.

Read more

Community engagement could end up being Rebuild’s most important outcome

It was late last year that we learned more about Rebuild, the city’s new six- to eight-year initiative improving its large swath of recreation centers, parks and libraries under Mayor Jim Kenney’s administration.

Among its set goals, Department of Parks and Recreation Commissioner Kathryn Ott Lovell said the $500M project would have a focus on “equity and leverage investment” for the communities it would impact.

Read more

Blackwell library reopens in West Philadelphia

Looking for a good book? You can now find it at the Lucien E. Blackwell Regional Library at 125 S. 52nd St. (near Sansom) in West Philadelphia.

The Lucien E. Blackwell Regional Library reopened its doors after having been closed for 15 months for repairs and renovations.

The reopening of the popular library was a grand celebration attended by hundreds of residents, elected officials and visitors to the area who joined in the festivities which included food, entertainment, a tour of the facility and a host of other activities.

Read more

West Philadelphia spot lands on '100 Best Brunch Restaurants in America' list

Got plans this weekend?

OpenTable, a website used for restaurant reservations, published its list of "100 Best Brunch Restaurants in America" earlier this month, and there's a familiar name on there.

West Philadelphia's Aksum, a Mediterranean cafe on 46th Street and Baltimore Avenue, was the lone Philly eatery to make its way onto the rankings.

Read more

 

Smoked Tofu Burgers

Tofu is like a sponge, soaking up smoke and getting firmer and denser as it sits on the grill. Just keep it on the cool side of the grill and give it plenty of time to get nice and smoky. 

Double the tofu and marinade and grill up an extra batch of tofu to use in sandwiches, salads, and soups for the week.

Tofu Burger

Ingredients

  • 2 tablespoons tamari soy sauce
  • 2 tablespoons cup vegetable oil
  • 1 tablespoons red wine vinegar
  • 1/4 teaspoon smoked paprika
  • 1 block (1-pound)  extra firm tofu
  • 5 whole wheat hamburger buns
  • 5 large lettuce leaves, shredded
  • 1 large tomato, sliced
  • 2 scallions, chopped
  • Ketchup, mustard, barbecue sauce, if desired

Materials

  • 4 cups woodchips, soaked in water
  • 1 spray bottle filled with water
  • Smoker box or foil to make a pouch

Preparation

  1. Mix soy sauce, vegetable oil, wine vinegar and paprika in a square container with a liquid-tight lid large enough to hold all of the tofu. Drain water from tofu and wrap in clean towels, press carefully to soak up water without breaking the tofu. Unwrap tofu and slice into 5 thick slices per block. Place the slices in the marinade, put the lid on the container and turn it over to coat the tofu. Refrigerate the marinating tofu for at least 24 hours or up to three days, turning occasionally to coat.
  2. Prepare the grill for smoking (see Tips & Notes for instructions).
  3. When the grill is ready and the cool side of the grate is oiled, place the tofu on the grate. Close the lid, opening it once every 10 minutes to quickly turn the tofu. Smoke tofu for 40 minutes.
  4. Serve on buns with lettuce, tomato, and condiments of choice.

Tips & Notes

1. Create hot and cool zones

For best smoking results, create hot and cool zones on the grill. The hot zone is where the smoke is created and the food may be seared. The cool zone is where the food is placed to allow the food to cook more slowly and absorb the smoky flavor. If your grill is too small to create both a hot and a cool zone, check your food for doneness earlier as it will cook faster over the high heat

2. Prepare your grill for smoking

Heat the grill

Gas grills: Remove the grate, then turn the gas on high. If your grill has more than one burner, use a single burner on one side. Once the grill is hot, place the smoker box filled with soaked woodchips, or a foil pouch filled with the same, on the hot side of the grill. Replace the grate.

Charcoal grills: remove the grate, pile the charcoal to one side and light it. Heat until it is hot and covered with white ash. Place the smoker box filled with soaked woodchips, or a foil pouch filled with the same, directly on the coals and replace the grate.

Get the woodchips smoking

Allow the woodchips to start smoking. Once you smell the smoke and see wisps of it, you are ready to smoke your food.

3. Smoke your food

Pour a couple tablespoons oil into a cup. Dip a clean paper towel into the oil, hold it with tongs and quickly oil the cool side of the grate (if there are no hot and cool zones on your grill, oil wherever you plan to place the food). Place the food on the oiled grate and quickly cover the grill to allow the food to cook and absorb the smoky flavor.

4. Keep the flames in check

Have a spray bottle of water ready to douse out any flare-ups.

 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Grilled Romaine Salad

Use the grill for more than just meat this summer by grilling your salad, too. Romaine is hearty and lends itself perfectly to grilling.

Pile on veggies of your choice for a complete grilled romaine salad. 

Pile on veggies of your choice for a complete grilled romaine salad. 

Ingredients

Salad

  • 1 large head romaine lettuce
  • 1 ear corn
  • 2 slices day-old bread
  • 1/2 avocado, chopped
  • 1/4 medium red onion, thinly sliced
  • 2 tablespoons extra virgin olive oil, divided

Dressing

  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Make the dressing by whisking together the cheese and lemon juice in a small bowl. Add the olive oil, balsamic and black pepper and whisk again until incorporated. Set aside.
  2. Preheat an outdoor grill or stove top grill pan to medium-low, about 350⁰F.
  3. Place the corn on the grill and grill for about 4-5 minutes per side until the kernels start to char. Remove from grill once the whole ear is slightly charred, cut the kernels off the cob and set aside.
  4. While the corn grills, drizzle the bread with 1 tablespoon of olive oil and place on the grill for about 1-2 minutes per side until just slightly toasted and grill marks appear. Remove from the grill and cut into cubes.
  5. Cut the head of romaine in half lengthwise keeping the core intact. Wash each half thoroughly, gently shake off any excess water and dry well.
  6. Drizzle both halves of romaine (cut side) with the remaining tablespoon of olive oil. Place the lettuce halves on the grill, cut side down and grill for 1-2 minutes per side until the outer leaves just start to wilt and the core has some nice grill marks.
  7. Plate the grilled romaine on a serving platter, top with the grilled corn kernels, sliced red onion, chopped avocado and grilled croutons.
  8. Drizzle the dressing on top and serve warm.

Serving Suggestion

Add chopped hard-boiled egg or cooked chicken for a complete meal.

Goddess Chickpea Salad with Kale

Creamy and crunchy this salad is packed with protein. Enjoy by itself or stuffed in a whole wheat pita. If you don’t have green goddess dressing on hand, substitute your favorite dressing. 

Meal prep trick: place the dressing at the bottom of the mason jar, top with salad to avoid soggy greens. Photo Credit: Food, Pleasure & Health

Meal prep trick: place the dressing at the bottom of the mason jar, top with salad to avoid soggy greens.

Photo Credit: Food, Pleasure & Health

Ingredients

  • 1 can chickpeas, drained
  • 1 cup packed thinly shredded kale
  • 1 cup cherry tomatoes, halved
  • 1/4 cup slivered red onions
  • 1/4 cup green goddess salad dressing
  • Salt and pepper, to taste

Preparation

  1. In a large bowl, combine the chickpeas, kale, cherry tomatoes and red onions. Pour the green goddess dressing over the mixture and toss to coat.
  2. Grind fresh black pepper over it all and mix, then taste and add salt if desired. Serve immediately, or store, tightly covered for up to a week in the refrigerator.

Serving Suggestion

This salad is also delicious wrapped in a tortilla or stuffed in a whole wheat pita. If you don’t have green goddess dressing on hand, substitute your favorite dressing.