a charity:water cookbook

1 cup water

This cookbook was created to raise support for an amazing charity called Charity:water, a non-profit bringing clean and safe drinking water to people in developing nations. In return for downloading it, we ask that you consider one of these two options: 1) Donate to this campaign; or 2) Donate your birthday Every recipe following contains 1 cup or more of water to serve as a reminder to us that the abundance of clean water we have access to truly is a luxury. This cookbook was a project from Foodblogguide & MinimalistBaker, but really couldnt have happened without these amazing food bloggers: Erin Alderson of Naturally Ella Kate Taylor of Cookie and Kate Kelsey Brown of Happyolks Ashley McLaughlin of Edible Perspective Kristin Porter of Iowa Girl Eats Dana Shultz of Minimalist Baker
2

Table of Contents

7 Ingredient Oatmeal Bread...................................................................................................4 Apple Almond Quinoa with Maple Sausage...............................................6 Quinoa Lentil Vegetable Soup................................................................................................8 Spicy Pumpkin Mac n Cheese........................................................................................10 Linguine with Chard Pesto............................................................................................................12 Sea Salt Caramel Dark Chocolate Mousse..............................................14 Pomegranate, Celery and Quinoa Salad.......................................................16 Sun Dried Tomato and Walnut Pesto Breakfast Pizza..................18 Smores Hot Chocolate..................................................................................................................20

7 Ingredient Oatmeal Bread

by Dana of Minimalist Baker yields 2 Loaves

Ingredients:

1 cup rolled oats 2 cups boiling water 2 Tbsp butter, softened 1/2 cup honey 2 packets yeast (or 4.5 tsp) in 1/2 cup warm water (not too hot) 5 cups flour 2 tsp salt

Instructions: 1. Preheat oven to 350 degrees. Let oatmeal and boiling water set for 20 minutes, then prepare yeast and let set for 5 minutes. 2. Combine all other ingredients and knead briefly on a floured surface to bring it together. 3. Let rise for 40-50 minutes covered in a warm place. Then punch down and split into 2 greased loaf pans. 4. Let rise another 20-25 minutes. Then bake for 35-45 minutes, or until golden brown. Notes:
* Use any flour mixture you want. I used half whole wheat pastry flour, half unbleached all purpose flour. I wouldnt recommend all whole wheat, however, because it will turn out too dense. *To make one loaf, simply halve the ingredients. Also, adding candied cherries and dates is a great option for the holidays.

Apple Almond Quinoa with Maple Sausage

by Kristin Porter of Iowa Girl Eats Serves 2 as a light main, or 4 as a side

Ingredients:
1/2 cup dry quinoa 1 cup water 1/2 chicken bullion cube 1/2 tsp extra virgin olive oil 3 oz maple breakfast sausage 2 green onions 1 small apple, chopped 1/4 cup chopped almonds 2 Tbsp dried cranberries

Instructions: 1. Rinse quinoa very well in a fine mesh strainer under cold, running water. Meanwhile, bring water to a boil in a small saucepan then add chicken bullion cube and stir to dissolve. Add rinsed quinoa then place a lid on top, turn heat down to medium-low, and simmer until all the liquid has been absorbed and quinoa is tender, about 15 minutes. Transfer to a large bowl and cool slightly. 2. Heat olive oil in a small skillet over medium heat. Add sausage then brown, and drain if necessary. Add cooked sausage, green onions, chopped apple, almonds, and cranberries to the slightly cooled quinoa. Toss to combine then serve. Notes:
* This dish is especially delicious in the late summer and fall, but can be enjoyed at any time of year. Serve with a grilled chicken breast as a light dinner for two, or as a flavor-packed side dish. * Prep time: 15 minutes; Cook time: 20 minutes

Quinoa Lentil Vegetable Soup

by Ashley McLaughlin of Edible Perspective gluten free + vegan | yields 6-8 servings
* For the lentils: Start first thing (unless using canned lentils) before prepping the vegetables for the soup Ingredients: 4-6 cups water 1/2 cup dry black or beluga lentils large pinch of salt Instructions: 1. Bring water to a boil. 2. Pick over dry lentils removing any hard debris then rinse well in a fine mesh strainer. 3. Place lentils in the pot and boil for 30-45 minutes until just tender. Add more water while cooking as needed. 4. Drain water and rinse lentils. *For the vegetable broth: Start while waiting for lentil water to boil Ingredients: 7 cups water no/low sodium vegetable bouillon cubes - I like to use Rapunzel, vegan no-sodium Instructions: 1. Boil water and whisk in bouillon cubes until dissolved. Refer to the package for the amount of cubes you should use. 2. Set aside. * For the soup: Ingredients: 2 Tbsp extra virgin olive oil 1 medium yellow onion, diced, about 1 cup 3/4 - 1 1/2 tsp salt 1/2 - 3/4 tsp black pepper 1 cup sliced carrots 1/2 cup sliced celery 1 Tbsp minced garlic 2 tsp dried parsley 1 tsp dried oregano 1/2 tsp dried thyme 1 15oz can diced tomatoes 6 -7 cups vegetable broth 1 1/2 tsp sucanat, or pure cane sugar 1 cup cubed red potato, about 1/4 cubes 1/2 cup uncooked quinoa 2 cups finely chopped lacinato/dino kale 3/4 cup cooked black or beluga lentils toppings: toasted + salted pepitas and/or parsley Instructions: 1. Heat a large soup pot over medium/med-low and add the olive oil. 2. Once hot, add the onion, 3/4 teaspoon salt, 1/2 teaspoon pepper, and cook stirring frequently for about 8-10 minutes until softened. 3. Add the carrots and celery and cook for 4-6 minutes, stirring frequently. 4. Add in the garlic, parsley, oregano, and thyme and stir for about 30 seconds until the garlic is fragrant. 5. Add the diced tomatoes and stir for 1 minute. 6. Pour in 6 cups vegetable broth, then stir in the sucanat and bring to a boil over medium-high. 7. Add the quinoa and red potato, stir, then return to boil. 8. Reduce heat to simmer for 15 minutes, stirring occasionally. 9. Add the kale and cooked lentils, then simmer for 20 minutes covered. Add remaining cup of vegetable broth for a thinner soup if desired. The soup will absorb a bit more liquid as it sits. 10. Taste and add more salt/pepper if desired. I used 1 1/2 teaspoons with no-sodium bouillon cubes. 1 1. Serve and top with toasted pepitas and parsley if desired. Notes: * Use canned lentils if desired. * Lacinoato/dino kale is preferred, but large leaf spinach or curly kale (stemmed and finely chopped) can be used if needed. * Sweet potato can be subbed for red potato if desired. * Prep time: 15-20 minutes; Cook time: 1 hour

Spicy Pumpkin Mac n Cheese

by Dana of Minimalist Baker yields 3-4 entree servings Ingredients: 1/4 medium yellow onion, diced (about cup) 3 cloves garlic, minced 1 Tbsp extra virgin olive oil 1/2 box whole wheat shells (or other pasta shape) 1/2 cup pumpkin puree 1 cup low-fat milk 1 heaping Tbsp all purpose flour 1/4 tsp red pepper flake sea salt and ground pepper to taste 1/2 cup fresh grated parmesan cheese, divided fresh thyme, paprika for garnish Instructions: 1. Bring 4-5 cups water to a boil in a large pot or saucepan. Once it comes to a boil, salt generously and then add shells and stir. 2. Cook pasta for 5-7 minutes - the shorter the time yields a more al dente texture, which I prefer over a more tender noodle. 3. In the meantime, in a large skillet over medium heat add extra virgin olive oil and heat through. Add onion and garlic and stir constantly as not to let it burn. Cook until onions are softened - about 2 minutes. 4. Add flour and whisk to coat, cooking for about 1 minute. Add milk, pumpkin, a healthy dash of sea salt, ground pepper and red pepper flake and whisk. The mixture will be pretty thick, so add a Tbsp or two of pasta water to thin it out. Add cup freshly grated parmesan cheese and stir. 5. Transfer to a blender or use an immersion blender to puree the sauce (optional). Return to skillet over low heat. 6. Once pasta is cooked, drain and add directly to the sauce. Toss to coat and serve immediately, topping with remaining parmesan cheese, fresh thyme and paprika (optional).

10

11

Linguine with Chard Pesto

by Kelsey Brown of Happyolks serves 2-4 as a main course

1 large bunch (or more) rainbow chard (lightly deribbed) 1/2 cup olive oil 1 cup pine nuts Juice of 3 lemons 2 cloves garlic dash of salt 1 tsp paprika 1/4 cup Pecorino Romano 1/4 cup Parmesan Reggiano One package dried pasta of choice

Ingredients:

Instructions: 1. In a large food processor, combine all the ingredients, except for the cheese, until completely pureed. 2. Add cheeses last, and blitz together or an additional 1-2 minutes. 3. Bring a large pot of water to a boil with a dash of salt. Cook pasta until al dente, 8-10 minutes. 4. Toss pesto with cooked pasta.

12

13

Sea Salt Caramel Dark Chocolate Mousse

by Dana of Minimalist Baker, adapted from Food 52 yields 2 small servings

Ingredients: 1 cup water Just shy 1 1 ounces quality dark chocolate (I used 70% cacao) 1 tsp caramel sauce (optional) sprinkle of sea salt Instructions: 1. In a small saucepan over medium-low heat add water and coarsely chopped chocolate and whisk until chocolate is melted. 2. Transfer saucepan to a large bowl filled halfway with ice (or transfer chocolate to another bowl inside the bowl with ice) and whisk the chocolate with a handheld mixer or whisk until it begins to lighten in color and slightly thicken. This is a quick process and it happens quickly, about 2-4 minutes. 3. Add caramel and whisk once more. Quickly remove saucepan from bowl and serve immediately or chill slightly. Top with a sprinkle of sea salt and additional caramel (optional). Notes:
* If your mousse gets too thick or crumbles, simply reheat it in the microwave for 10-25 seconds and try the process again. You have to work semi quickly as the mousse texture is a bit more finicky to achieve in this recipe compared to other more traditional versions.

14

15

Pomegranate, Celery and Quinoa Salad

by Kate Taylor of Cookie and Kate serves 4 to 6

1 cup black or red quinoa, rinsed well in a mesh colander 6 stalks of leafy organic celery, leaves picked and reserved, cut into a small dice 1/4 cup olive oil 3 Tbsp balsamic vinegar 1 clove garlic, crushed 1 tsp ground allspice salt and pepper, to taste loose 1/2 cup curly parsley, chopped 2 pomegranates, arils carefully removed

Ingredients:

Instructions: 1. Pour the rinsed quinoa into a medium sized pot on the stove. Add two cups of water and bring the mixture to a boil. 2. Cover and simmer for fifteen to twenty minutes, until the water is absorbed. In the meantime, chop your celery and parsley. Once its done, remove from heat and fluff the quinoa with a fork. 3. Drain the quinoa and transfer to a mixing bowl. While it is still hot, mix in the celery, olive oil, vinegar, allspice and salt and pepper. Stir to combine, and leave it to cool completely, or close to it. 4. Once cool, add the parsley, celery leaves and pomegranate arils. Taste and adjust seasonings if necessary (more vinegar or salt and pepper), then serve. Notes:
* Celery is offender number 2 on the dirty dozen list, so it is worth buying organic. * Prep time: 20 minutes; Cooking time: 15 minutes

16

17

Sun Dried Tomato and Walnut Pesto Breakfast Pizza

by Erin Alderson of Naturally Ella serves 2
Instructions: 1. Prepare pizza dough. This can be mixed the night before and put in refrigerator before the first rise. Pull out 1-2 hours before using and place in a warm spot. 2. In a bowl of a stand mixer, combine the water, yeast, and honey - stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of flour. 3. Turn your mixer on low with the dough hook on and let mix, scraping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour. 4. If using dried sun dried tomatoes, place in a bowl and cover with water; allow to sit overnight. 5. In the morning, place pizza stone in oven and preheat to 500. 6. Place walnuts in a skillet and lightly toast over medium heat for 5-6 minutes. Drain sun dried tomatoes and reserve soaking water. 7. In a food processor combine the sun dried tomatoes through the rosemary. Turn on food processor and slowly drizzle in a enough tomato liquid to reach desired consistency. 8. Roll out pizza dough in either a circle or square fashion on a cornmeal floured cutting board. Take sun dried tomato sauce and spread over the surface. Sprinkle with mozzarella cheese. Make sure dough isnt stuck to cutting board. Break desired amount of eggs over surface 9. Once oven reaches 500, carefully slide pizza onto the stone. (I sometimes cheat and remove the stone from the oven just to make sure my eggs dont go everywhere.) Bake until eggs have set and crust is golden; 8-12 minutes depending on how well your oven holds temperature. 10. Remove from oven and sprinkle with fresh basil.

Ingredients: Pizza Dough: 1 cup warm water 2 tsp yeast cup honey 2 Tbsp olive oil tsp salt 2-3 cups whole wheat pastry flour Topping: 1- cup sun dried tomatoes, dried: not oil packed 2 cloves garlic, minced cup walnuts, toasted cup feta cup olive oil tsp salt 1 Tbsp basil, dried Tbsp rosemary, dried 2 cups mozzarella cheese 4-6 eggs, depending on pizza size

18

19

Smores Hot Chocolate

by Dana of Minimalist Baker yields 2 beverages Ingredients: 2 cups milk, any kind 1 cup water 1/4 cup cocoa powder* 2 Tbsp light chocolate syrup* 2 Tbsp sugar + 1 pinch non-bitter stevia (or add extra Tbsp sugar) 1/8 tsp sea salt graham crackers, crushed (for lining rim) 1/2 cup mini marshmallows Instructions: 1. Preheat oven to low broil and move oven rack to the second from the top (high enough up to broil your marshmallows). Place baking sheet on rack. 2. Heat milk and water in a saucepan over medium heat until warmed through - about 5 minutes. Be careful not to overheat or scald. 3. Add cocoa powder, chocolate syrup, sugar, stevia and sea salt and whisk until well combined. 4. Meanwhile, take several marshmallows and rub them around the top of your serving mug so the graham crackers will stick. Then, dip your mug in graham cracker crumbs until well lined. 5. Pour hot chocolate into mugs and top with cup marshmallows. Carefully pull out oven rack and place mugs on the baking sheet and broil marshmallows until browned - about 2-4 minutes. 6. Carefully remove mugs from the oven and serve warm with holders or a small towel to protect hand from heat (should cool to the touch fairly quickly for easy handling). Top with a drizzle of chocolate syrup and extra graham cracker crumbs (optional). Notes: * Adjust flavors before serving, adding more chocolate or sugar if you prefer. * Also, you could add a shot of Kahlua or Baileys to make it a boozy hot chocolate.

20

21

Again, please check out Charity:water and consider either donating to this campaign or giving up your birthday this year. This is a small effort for a truly great cause. Special thanks to: Erin Alderson of Naturally Ella Kate Taylor of Cookie and Kate Kelsey Brown of Happyolks Ashley McLaughlin of Edible Perspective Kristin Porter of Iowa Girl Eats

This cookbook was a project from Foodblogguide & MinimalistBaker.

22