Footprint Magazine
Cooking & Recipes
Tofu takes on tailgating, and it’s less full of manure
Tailgating—nothing beats sizzling, fat sausages and well-seasoned burgers on charcoal grill washed down with enough beer to kill a horse. According to statistics compiled by Nationwide Insurance, an estimated 50 million Americans tailgate, with as many as 40% of those spending over $500 a season on food and other supplies. However there are many externalities … Continue reading
Annie’s Brown Rice Pizza
Recipe submitted by Kat Seal Crust: Ingredients: 3 cups cooked brown rice 2 eggs 1/2 c. chopped tofu 1/2 c. shredded mozzerella cheese Directions: Mix together and pat onto a cookie sheet for the crust. Cook at 350° for around 25 min. or until lightly browned. Sauce: Ingredients: 3 Tb. Butter 3 Tb. Flour Directions: … Continue reading
Fall Pizza Recipe from Sarah Stone
This dish comes straight from Sarah Stone, University of Missouri’s MSA/GPC Tech Crew Supervisor. It’s vegan AND the white bean puree can serve as a dip. Sarah says: “This recipe is one of our all-time favs and is great in the fall when we have extra squash and apples lying around. Chloe Coscarelli is the … Continue reading
Kombucha Curiosities
She is born from a floating white film, this mother of fermented tea. The film thickens, and grows to look like a slimy pancake. Lying atop green or black tea, she is a SCOBY, a symbiotic culture of bacteria and yeast, two organisms that usually do not grow together. A new, baby SCOBY pancake will … Continue reading
Cool as a Cucumber Dill Dip
Cucumber dill dip is especially appropriate for these humid summer months when cucumbers and dill are coming out every gardener’s ears and all you want for dinner is something crisp and refreshing. Enjoy! Continue reading
Calling all Valentines: Senza offers gluten-free treats
Two steps inside Mary Manulik’s home you spot the cellos of various sizes spread across the living room floor. Music stands are positioned all about the room, and sheet music is strewn atop the piano. Two more steps and you’re inside the kitchen where heart-shaped sugar cookies and cheery pies adorn the counters. Manulik, owner … Continue reading
We, as a nation, love our spuds. Let’s pause and appreciate that.
Everyone loves spuds, so really, National “Potato Lovers” Day (yeah, it’s a thing) is for everyone. Today I will teach everyone (yes, everyone, even you) how to make delicious potatoes. It’s super easy. Get you some o’ this: Chop ‘em up. Rolllll it allllllll around in some butter or olive oil (a couple tablespoons should … Continue reading
Pasteurized Milk vs. Raw Milk
By Laura Ebone The process of pasteurization was first discovered in the 1800s by Louis Pasteur, a French scientist. Pasteurized milk is heating milk to a certain high temperature in order to kill any bacteria within the milk possibly passed on through the dairy cow it came from. Most milk and milk products sold in … Continue reading
How to make your own biodiesel
“BioDiesel: The Un-grasped Fuel of The Future” By Hunter Maret Ahhh, Rudolph, If only you could have seen today. Rudolph Diesel was a German inventor and mechanical engineer who created the Diesel engine in and around 1893. Rudolph’s primary goal after living the inefficiencies of steam powered engines, was to create the most efficient … Continue reading
Cranberry Salsa Recipe
Perfect for a last-minute holiday appetizer, New Year’s Eve party dip or any other occasion! This berry-licious recipe was first tested at the Sustainahouse Thanksgiving potluck and met rave reviews. Feel free to try different things in it, and let us know how your experiment goes! Happy Holidays! 2 14-oz can whole berry cranberry sauce … Continue reading
