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The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca . I’m not going to hide my appreciation for Alison Roman and her recipes. I’ve featured versions of them in this column before, and I had to feature one more since she published her recipe for potato leek soup in January. I’ve made it a handful of times with very positive feedback (from my partner). I haven’t made to...

The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back bi-weekly for something new to try in the kitchen or consider contributing a recipe of your own! If you’ve ever wanted to share a favourite dish or see your name in print, get started by reaching out to cassie@ufvcascade.ca. It’s unfortunate that what seems like the majority of the North American population is terrified of carbs these days because oats are an absolute winner for any university student. Fear not: oats will make your life all the better while you maintain yo...

1/2 a bunch of cilantro, chopped Red pepper flakes Method: 1)Preheat the oven to 450 F and place the cauliflower florets on a rimmed baking sheet. Drizzle olive oil, a few pinches of turmeric and cumin, and a couple more pinches of salt and pepper over the cauliflower then mix around on the baking sheet to coat evenly. (Feel free to toss in a bowl beforehand if you’re into that.) Once the oven is at the right temperature, place the cauliflower inside for 25-30 minutes. 2)While the cauli is roasting, rinse the quinoa under cold water for about 30 seconds. Dump the rinsed quinoa, two cups of ...

Glug of tamari or soy sauce Glug of sesame oil Thinly sliced veggies — carrots, cucumbers, bell peppers Thinly sliced fresh fruit — mango, avocado, pineapple Chopped fresh herbs — cilantro, mint, basil, green onions Method: 1) Start by preparing your filling. Soften your rice noodles in a pot of boiling water for about 5 minutes — because these noodles are so thin it doesn’t take long at all for them to cook. Once they are soft, pour them into a strainer and rinse with cold water to stop them from sticking. Season your noodles with a glug of each sesame oil and soy sauce.

The Cascade Published 4 days ago The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca . Restaurants like Cactus Club and Browns Social House offer a delightful appetizer of tasty lettuce wraps with tofu and other deliciousness inside. This is not a recipe to compete with those dishes, but it is a recipe that emulates the hand-held salad idea that I adore so much.