Category Food Swaps

Swap Recipe: Ben’s Cheese-Topped Cornmeal Pie

Ingredients: 10 oz old cheddar cheese 3 green onions 2 jalapeno peppers 1 12 oz. can of corn, drained (reserve the liquid) 1/3 cup oil 2 eggs ½ cup plus 2 tbsp of the reserved corn liquid 2 tbsp sugar 2/3 cup cornmeal 2/3 cup flour 1 tsp baking powder Directions: 1. Preheat oven to […]

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Swap Recipe: Megan’s Chocolate Chip Cookies

Ingredients: 1 cup flour ½ tsp baking soda ½ tsp salt 1/3 cup butter ½ cup white sugar ¼ cup brown sugar 1 egg 1 tsp vanilla extract 1 cup semi-sweet chocolate chips Directions: Preheat your oven to 375°F. In a bowl, combine all the dry ingredients. In another bowl, cream the butter and sugar, […]

Swap Recipe: Jenn’s Sweet Potato Gnocchi

Ingredients: 1 lb sweet potato (approximately 2 large potatoes) 1 ½ cups gluten-free all-purpose flour 1 tsp nutmeg ½ tsp cinnamon 1 tsp salt Freshly ground pepper Directions: Preheat the oven to 400° F.  Scrub and pierce the potatoes.  Place ‘em on a baking sheet, them them in the oven, and bake for 45-60 minutes, […]

Swap Recipe: MC’s Irish Soda Bread

Ingredients: 4 cups all purpose flour ½ cup corn grits ¾ cup oats 1 cup raisins 1 ½ tsp baking soda 1 ½ tsp baking powder 1 beaten egg 1 ½ cups kefir (or buttermilk, or milk with a bit o’ vinegar, or yogurt – yogurt makes it moist without butter!) ½ cup brown sugar […]

Swap Recipe: Couscous Salad

(This recipe has been adjusted from allrecipes.com) Ingredients 1 cup uncooked whole wheat couscous 1 ¼ cups vegetable broth 3 tablespoons extra virgin olive oil 2 table spoons fresh lime juice 1 teaspoon apple cider vinegar ½ teaspoon ground cumin 5 green onions, chopped 1 red bell pepper, seeded and chopped ¼ cup chopped fresh […]

Swap Recipe: Steve’s Zucchini Mini Patties

(This recipe has been adjusted from allrecipes.com) Ingredients 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/4 cup all purpose flour 1/4 cup Italian bread crumbs + 3 tablespoons for coating 1/2 cup grated Parmesan cheese 1/2 cup shredded cheddar cheese 1/2 teaspoon paprika 1/2 teaspoon crushed chili pepper salt to taste […]

Swap Recipe: Jenn’s Vegan Shepherd’s Pie (aka ‘Shepherd-less Pie’)

Shepherd-less Pie Ingredients 1.5 cups dried brown lentils (cooked with 4.5 cups of water) 2 bay leaves 2 lbs potatoes (mix of blue, Yukon gold, and russet), peeled and chopped into equal size 3 cloves of garlic, peeled 2 large white onion, diced 1 heaping tbsp nutritional yeast 1 tsp each thyme, rosemary, basil (all […]

Swap Recipe: Hillary’s Mushroom & Onion Quiche

Mushroom & Onion Quiche Crust 1 ½ cups flour (this particular recipe used half plain white wheat, and half red fife flour) ½ tsp salt ½ cup butter ¼ – ½ cup cold water Filling Lots of caramelized onions (To caramelize onions, cook in olive oil on low heat for forever — seriously.) Lots of […]

Swap Recipe: Ben’s Dark Chocolate & Mint Chocolate Faux Truffles

Prepared & Submitted by Ben Lowy Makes about 3 ½ dozen. Ingredients: • 1 (500g) package oreo cookies (The truffles from the swap used 38 cookies) • 1 (250g) package cream cheese (The truffles from the swap used about ¾ of the package) • 1 bag of chocolate chips Instructions: • In a food processor, […]

Swap #1: A Solid Success! **Recipes Now Posted!**

Our first food swap was held last night on the University of Toronto campus, and Natalie and I are thrilled at the turn-out and the diversity of the items. There’s already been Facebook posts and emails sent with people raving about the food they brought home. It’s 20 hours later and I’ve devoured 3 of […]