{"id":4762,"date":"2020-05-21T13:52:50","date_gmt":"2020-05-21T17:52:50","guid":{"rendered":"https:\/\/www.bates.edu\/commencement\/?p=4762"},"modified":"2021-02-19T11:58:17","modified_gmt":"2021-02-19T16:58:17","slug":"commons-recipes-bates-salted-toffee-bark-and-vegan-pad-thai","status":"publish","type":"post","link":"https:\/\/www.bates.edu\/commencement\/2020\/05\/21\/commons-recipes-bates-salted-toffee-bark-and-vegan-pad-thai\/","title":{"rendered":"ÀÖ²¥´«Ã½ Cooking Class Episode 3: Salted Toffee Bark, Vegan Pad Thai"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Over four years and many hundreds of meals, the staff of ÀÖ²¥´«Ã½ Dining Services get a sense of the dishes that seniors really love. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As the Class of 2020 heads into the world with a great education, they&#8217;ll also have a few beloved recipes straight from the kitchens of ÀÖ²¥´«Ã½ Dining. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here are two, for vegan pad thai and salted toffee bark \u2014 gifts from ÀÖ²¥´«Ã½ Dining to our seniors.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.bates.edu\/commencement\/files\/2020\/05\/200116_Commons_Lunch_Choices_0107-900x600.jpg\" alt=\"\" class=\"wp-image-4787\" srcset=\"https:\/\/www.bates.edu\/commencement\/files\/2020\/05\/200116_Commons_Lunch_Choices_0107-900x600.jpg 900w, https:\/\/www.bates.edu\/commencement\/files\/2020\/05\/200116_Commons_Lunch_Choices_0107-400x267.jpg 400w, https:\/\/www.bates.edu\/commencement\/files\/2020\/05\/200116_Commons_Lunch_Choices_0107-768x512.jpg 768w, https:\/\/www.bates.edu\/commencement\/files\/2020\/05\/200116_Commons_Lunch_Choices_0107-1536x1024.jpg 1536w, https:\/\/www.bates.edu\/commencement\/files\/2020\/05\/200116_Commons_Lunch_Choices_0107-200x133.jpg 200w, https:\/\/www.bates.edu\/commencement\/files\/2020\/05\/200116_Commons_Lunch_Choices_0107.jpg 1919w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><figcaption>Ke\u2019ala Brosseau \u201920 of Burlington, Vt., poses with her lunch: the much-loved vegan pad thai, to which she&#8217;s added bean sprouts, scallions, soy sauce, and chili garlic sauce topped with paprika and lime. (Phyllis Graber Jensen\/ÀÖ²¥´«Ã½ College)<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Vegan Pad Thai<\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<span style=\"color: #009779;\"><em>Executive chech Owen Keene of Dining Services offers a lesson on cooking a ÀÖ²¥´«Ã½ favorite, vegan pad thai.<\/em><\/span>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"ÀÖ²¥´«Ã½ Cooking Class Ep 3 - The Vegan Pad Thai\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/2VcNvh-yO6g?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Serves 6<\/em><\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Ingredients<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>1 pkg. &nbsp;rice noodles<\/li><li>\u00bc head fresh broccoli, cut into florets (approximately 2-inch pieces)<\/li><li>\u00bd red pepper, chopped<\/li><li>\u00bd small onion, chopped<\/li><li>Handful of baby spinach<\/li><li>1 tsp. canola oil<\/li><li>1 c. ÀÖ²¥´«Ã½ Pad Thai Sauce (recipe follows)<\/li><\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">Instructions<\/h5>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Soak rice noodles in cold water for 20\u201330 minutes. Drain well.<\/li><li>Saute peppers, broccoli and onions.<\/li><li>Add noodles, Pad Thai sauce and spinach. Toss gently until incorporated. <br><br>Optional toppings: marinated tofu, peanut sauce (recipes follow), chili sauce, bean sprouts, chopped cilantro, chopped scallions, chopped peanuts<\/li><\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">ÀÖ²¥´«Ã½ Pad Thai Sauce<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00be c. teriyaki sauce<\/li><li>\u00bc c. water<\/li><li>\u00bc cup granulated sugar<\/li><li>3 T. rice wine vinegar<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Combine all ingredients.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Marinated Tofu<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>1 lb. tofu, cubed<\/li><li>2 T. + \u00bd tsp. rice wine vinegar<\/li><li>1 T. + \u00bc&nbsp; tsp. soy sauce<\/li><li>1 \u00bd tsp. sesame oil<\/li><li>2 T. + \u00bd tsp. granulated sugar<\/li><li>\u00be&nbsp; tsp. red curry paste<\/li><li>\u00bd tsp. chopped garlic<\/li><li>2 T. + \u00bd tsp. scallion, chopped<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Combine all ingredients except tofu. Add tofu to the sauce and allow to marinate.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Peanut Sauce<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd c. creamy peanut butter<\/li><li>\u00bc c. water<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Combine both ingredients. Adjust thickness to taste.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Salted Toffee Bark<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Makes approx. 24 pieces<\/em><\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Ingredients<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>24 (or so) saltine crackers<\/li><li>\u00bd c. butter or margarine<\/li><li>\u00bd c. granulated sugar<\/li><li>\u00be c. chocolate chips<\/li><li>\u2153 c. Heath bar bits<\/li><\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">Instructions<\/h5>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Preheat oven to 350 degrees.<\/li><li>Line a 13 x 9 baking pan with parchment paper. Liberally grease the pan or spray with cooking oil.<\/li><li>Layer saltines over the surface in a single layer. It does not matter whether they are salted side up or down. (Note that you can use any cracker \u2014 graham, Ritz or gluten-free varieties work just as well and give different flavor profiles.)<\/li><li>Melt butter in a saucepan. Add sugar and bring to a boil. Cook until it just starts to caramelize \u2014 keep a close eye on it. Pour evenly over crackers.<\/li><li>Sprinkle chocolate chips over the surface and let sit for a few minutes, then carefully spread evenly with an offset spatula to cover crackers.<\/li><li>Sprinkle Heath bar bits on top. (Note that you can add different toppings like chopped nuts, coconut, crushed Butterfinger, mini M&amp;Ms, etc. Your imagination and sweet tooth are your only limitations!)<\/li><li>Refrigerate for at least one hour.<\/li><li>Break into pieces. Save any small broken bits and use them for ice cream or yogurt topping!<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Executive chef Owen Keene continues our series of how-to videos on favorite ÀÖ²¥´«Ã½ dishes for the Class of 2020.<\/p>\n","protected":false},"author":5,"featured_media":4787,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_hide_ai_chatbot":false,"_ai_chatbot_style":"","associated_faculty":[],"_Page_Specific_Css":"","_bates_restrict_mod":false,"bates_author_byline_override":"Commencement 2020 Team","_page-specific-tagline":"","_table_of_contents_display":false,"_table_of_contents_location":"","_table_of_contents_disableSticky":false,"_is_featured":false,"_sidebarChoice":"","footnotes":"","_bates_seo_meta_description":"","_bates_seo_block_robots":false,"_bates_seo_sharing_image_id":0,"_bates_seo_sharing_image_twitter_id":0,"_bates_seo_share_title":"","_bates_seo_canonical_overwrite":"","_bates_seo_twitter_template":""},"categories":[13,1],"tags":[],"class_list":["post-4762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-commencement-2020","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/posts\/4762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/comments?post=4762"}],"version-history":[{"count":3,"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/posts\/4762\/revisions"}],"predecessor-version":[{"id":4845,"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/posts\/4762\/revisions\/4845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/media\/4787"}],"wp:attachment":[{"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/media?parent=4762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/categories?post=4762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bates.edu\/commencement\/wp-json\/wp\/v2\/tags?post=4762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}