#cdf2015

[partosnl-blog]

Verslag van de NGO of the Future workshops

[youngandglutenfree]

Coconut Cream Dream

Hello Young and Gluten-Free followers! With our 2015 Gift of Hope campaign underway, and our first Annual Report published, we have been working nonstop at CDF National Office. When we are exceptionally busy, we all appreciate readily available comfort food.

For a hearty, porridge-like dish, I mixed jasmine rice and Cream of Rice with coconut milk for a sweet treat!

Coconut Cream Dream Recipe

Ingredients 1/4 cup uncooked jasmine rice 1/4 cup Cream of Rice 1 cup coconut milk 1/2 cup water 2 tbsp honey 3/4 tsp salt 2 cinnamon sticks 1 tsp ground cinnamon 1/2 tsp vanilla

Instructions

1. Add jasmine rice to a medium-sized pot, then pour in water. Heat it until it boils, turn it down to a simmer, and with the lid on, wait about 15 minutes, or until liquid evaporates. 2. While still hot, add the coconut milk then vanilla and salt. Gradually stir in Cream of Rice. Add the cinnamon sticks. 3. Return to a boil, then simmer until desired consistency is met. Remove cinnamon sticks. 4. Stir in the honey. 5. Sprinkle ground cinnamon on the top.

Makes 4 servings.

[youngandglutenfree]

Tomato Tofu Temptation

Here is the last recipe in our installment of this week's tomato recipes! We coated tofu in Authentic Foods Potato Starch for some contrast in textures then mixed in some sizzling sauce.This one has a kick so be warned that it's spicy! Spicy Tofu Parmesan 1 package firm tofu 1 container arrabiata sauce 1 tablespoon frying oil 1/2 cup Authentic Foods Potato Starch Parmesan cheese, grated (as much as desired) 1) Cut up the tofu into thin rectangles and coat with potato starch. 2) In a skillet, use frying oil to stir fry the tofu for about seven minutes. 3) Add the arrabiata sauce to the mixture and cook for five minutes. 4) Add as much parmesan cheese as you'd like, then serve! Serves 4.

[youngandglutenfree]

Cheesy Ratatouille

Ratatouille is a traditional French cuisine made with hearty vegetables, like squash and eggplant. For this version, we added russet potatoes, cheese, and Mary’s Gone Crackers Onion Crackers for scooping. This is a great gluten-free meal idea! It’s also low-calorie!

Ingredients:

1 medium onion, sliced 2 zucchini, rinsed and cut into bite-sized triangles 1 large eggplant, rinsed and cut into bite-sized triangles 2 russet potatoes, rinsed and cut into bite-sized triangles ½ can of tomato sauce 1 tablespoon basil leaves 1 tablespoon oregano 1 tablespoon garlic granules 2 tablespoons salt 1 tablespoon black pepper 1 teaspoon of turmeric (optional for coloring) ½ cup mozzarella or cheddar cheese shreds (or non-dairy alternative) Mary’s Gone Crackers Onion Crackers

 Directions:

1) In a skillet, keep the lid on while boiling the potatoes in water until tender. 2) Add the squash, eggplant, and onion to the skillet to cook with the potatoes. 3) Wait 10 minutes then add the spices/seasonings and tomato sauce. 4) Simmer for about an hour on low heat or until vegetables are fully cooked. Stir in cheese shreds and allow to melt in the mixture. Wait to cool and serve. Enjoy with some Mary’s Gone Crackers Onion Crackers.

6-8 servings

[partosnl-blog]

Part of presentation N=5 on Campaigns that change the world: Vodafone Red Light App 

[partosnl-blog]

Part of presentation LEMZ on Campaigns that change the world: Volvo Life Paint

[partosnl-blog]

Shared with Dropbox

Here you can find some of the Powerpoints and other presentations shared by the workshop leaders and speakers.

[partosnl-blog]

In het theater waren honderden, veelal jonge, idealistische ontwikkelingswerkers samengestroomd en de hele zaal tintelde en bruiste van enthousiasme en ik bruiste lekker mee.

Hans Beerends, Vice Versa