so much food! February 5, 2010

Howdy all!

It was another great week at Mother Hubbard’s cupboard here at Concordia’s Multi-faith chaplaincy (2090 rue Mackay).  We didn’t have as many people as usual (only 104) but both the food and the company was good, as usual.

This week we made what was originally going to be a tomato soup, but so much else was added that it became more of a potato-lentil dahl of sorts, but it worked.  We also had chocolate oatmeal cookies and French lentil dip. mmmmm.  OK, so here are your recipes…

Potato Lentil Dahl:

onions

oil

garlic

potatoes

veggie stock

tomatoes (canned or fresh and boiled)

red lentils, cooked seperatly

oragano

thyme

tarragon

salt

pepper

chili powder

Alright, sautee the chopped onions in the oil until translucent.  Add the garlic and then the spices and herbs, stirring to coat.  After a few minutes add the veggie stock and the potatoes.  Cover and bring to a boil, then simmer for about 20 minutes until the potatoes are nice and cooked.  Partially blend these with an immersion blender or regular blender.  Add the lentils and tomatoes, season to taste, and heat all the way through.  Enjoy…

(Very) Chocolate Oatmeal Cookies:

From: “Rob Ryerson” Posted to fatfree.com
Originally from The Mormon Diet Cookbook

• 2/3 cup whole wheat flour
• 1/3 cup sugar
• 1 cup quick cooking rolled oats
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt, (optional)
• 1 each powdered egg substitute, (11/2 tsp. mixed with 3 TBS water)
• 1/3 cup corn syrup, ,light or dark
• 1 teaspoon vanilla

Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened.  I needed to add more liquid to this, so I used soy milk. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5 minutes.

January 29, 2010

Hello, Hello!

It was another great week here at Mother Hubbard’s cupboard. We had lots of positive response to the meal and the rafters were filled with people!

I have this week a great recipe for gumbo (adapted out of necessity from Veganomicon, my new bible). There was also 3 bean hummus and corn bread, but I wont be bothered to put that recipe up because it really wasn’t that great- for awesome cornbread see the previous post on cornbread.

Beany Gumbo-

Margarine (non-hydrogenated)

Flour (I used Buckwheat)

Onions

Red peppers

Celery

Garlic, minced

Diced tomatoes (plenty)

Kidney beans (plenty)

Vegetable broth

Tomato Paste

Allspice

Thyme

Nutmeg

Cayenne

Salt

Melt the margarine at low heat- add the flour and stir- let simmer gently for about 10 minutes. Add the onions and peppers, stirring well to coat for about 5 minutes. Add the celery, garlic, and spices, stirring frequently (I needed to add a bit of oil to prevent the bottom burning a bit). After another 5 minutes add the broth, tomatoes, and pre-cooked kidney beans. Let simmer for about 30 minutes. Serve with rice and good company.

Enjoy!

baked potatoes and rice crispies January 22, 2010

Hello again! This week we had tons of people (134) here at Mother Hubbard’ Cupboard at Concordia’s Multi-faith chaplaincy. I also have two new recipes for you- dinner and desert…

Baked Potato soup!

some potatoes

oil

onion, chopped or sliced

garlic, crushed

fresh fennel, chopped

thyme

salt

black pepper

rice vinegar

veggie broth

fresh spinach or kale

soy milk

(for potato wedges)

corn meal

thyme

paprika

garlic, crushed

oil for frying

Bake the potatoes at 350 for about an hour until soft. Sautee onions in pot until brown (about 12 min). Add garlic and spices (about 2 min). Add vinegar. Add about one third of the potatoes (chopped up) and the spinach or kale to the pot with the veggie broth. Cook for about 15 min. on medium heat. Add the soy milk aMix potato wedge mixture. Dip the rest of the chopped potatoes in water and dip in the corn meal mixture. Fry for several minutes in oil on medium heat.

Vegan Rice Kristpies:

1 cup light corn syrup
3/4 cup sugar
1 tablespoon soy margarine
1/2 teaspoon vanilla extract
approx. 6 cups puffed rice cereal

Basically combine everything in a pot over low heat until it’s all dissolved.  Add the puffed rice and stir until well coated.  Pour onto wax paper and let sit or refrigerate until firm. Enjoy.

January 15, 2010

Howdy, Y’all-

We’re slowly getting more people to come to Mother Hubbard’s as the semester progresses. Hopefully the numbers will keep going up. We have two new recipes this week, both adapted from the Veganomicon, which I truly do love. Next week we’ll be having more wonderful food (and more deserts too) so do come and join us!

Pea Soup!

oil

shredded onion

chopped carrots

chopped celery

water

split green peas

grated ginger

bay leaves

thyme

tarragon

coriander or fresh cilantro

frozen green peas

bell peppers

salt

Sautee onions in a pot with the oil for about 5 min. Add carrots and celery and sautee for another 5 min.

Add water and spices. Bring to a boil then reduce the heat to a simmer. Simmer covered for about an hour or until the split peas are tender. Add frozen peas and peppers. Let simmer until the peas are soft. Spice to taste.

Banana Bread Bonus!

(I quadrupled this recipe, but here’s the regular one)

2 large bananas

1/4 cup applesauce

1/4 cup canola oil

1/2 cup sugar

2 tbs. molasses

2 cups flour (I used buckwheat)

3/4 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

Prehead oven to 350 and lightly grease a bread pan (9 *5).

Mash bananas in a large bowl. Add sugar, applesauce, oil and molasses. Stir well to mix in oil. Sift in flour, baking soda, salt, and spices. Stir until just combined. Pour batter into pan and bake for 45 to 50 minutes until the top is lightly browned. Cool on rack. (I used a sugar, pineapple juice mixture that I poured into little fork holes that I made on the top of the bread).

Hope to see y’all next week. Enjoy!

We’re Back! January 8, 2010

Hello and Welcome back!

We’re still here on Thursday evenings at Concordia’s Multi-faith Chaplaincy (Rue Mackay) so come by and share in the food and good company!  So, without further adieu, here’s yesterday’s recipe:

Sweet Potato and Pineapple Stew:

Sweet Potatoes

Onions

Garlic

Pineapple chunks and juice

Veggie Broth

Cumin

Coriander

Chilies (dried)

Oil

Roast the whole cumin, coriander, and chilies in a pan for a few minutes, stirring gently.  Grind in spice grinder.

Saute chopped onions in oil until translucent-several minutes.  Add garlic and spices for one minute.

Add sweet potatoes and veggie broth.  Bring to a boil then reduce to a simmer.  Let sit for about 30 minutes or until potatoes are tender.

Roast pineapple chunks in a pan with a bit of oil until slightly caramelized.  Add to stew when done.

Season to taste with salt and pepper.

Enjoy!

Semester’s End December 4, 2009

Hello everyone and thank you for helping to make this semester at Mother Hubbard’s a splendous success!  I had a lot of fun cooking with all my volunteers as well as serving such great patrons.  I hope everyone comes back next semester (the first Thursday in January) for more great food and company.  This week we have two recipes to share: soup and desert- enjoy and have a great holiday season!

Minestrone Soup (adapted from the People’s Potato Cookbook):

Garlic, minced

Chopped tomatoes, canned or fresh

Black-Eyed Peas, pre-cooked

Pepper, chopped

Onion, chopped

Carrots, chopped

Potato, chopped

T.V.P chunks

Oil

Balsamic Vinegar

Nutritional Yeast

Chili Flakes

Salt

Pepper

Basil

Veggie Stock

Saute onions, garlic, tomatoes, potatoes, and carrots in a pot with the oil for about 10 minutes

Add stock and bring to a boil.

Let simmer until the veggies are cooked.

Add TVP, beans, balsamic vinegar, and peppers.  Season to taste.

Crumbly cookie balls:

2 cups flour (plus extra for dusting)

3/4 cup sugar

1 tsp. baking powder

1/4 cup apple sauce

1/2 cup canola oil

4 tsp. vanilla

1/2 tsp. cinnamon

Sift dry together.  Combine wet ingredients in a separate bowl.  Add wet and dry while mixing.  Chill for 1-3 hours.  Form into balls and place on greased cookie sheets.  Bake at 350 f for about 10 minutes or until the bottom is slightly brown.  Cool before removing.

For a Colder day…. November 27, 2009

Howdy!

So it seems that people are really swamped with end-of-the-semester work these days, so yesterday was pretty slow.  We made black bean soup (along with the ever popular hummus and cookies), but it really felt like a meal for a colder day.  Therefore, you can correct my mistake and make this when the weather dinally does get cold here in Montreal.

 

BLADK BEAN SOUPIDY-DUPER:

Bunch of cooked black beans

carrots

celery

garlic

oil

stock

corriander

salt

cilantro

orange juice

Cook the veggies in the stock until tender.  In a pan, sautee the garlic in oil.  Combign the veggies, orange juice, garlic, and beans in a pot.  Add spices and herbs to taste and….Enjoy!

 

Next week is the final Mother Hubbard’s of the semester!  Be sure to come on by and enjoy the warm stew, freshly baked desert, and savory hummus.

November 20, 2009

Howdy, Howdy, Howdy!

It was another good week for mother hubbards.  We served 126 people apple sweet-potato stew and corn bread (with, of course, rice, hummus, bread, and drinks).  So…I have two recipes just for you:

Spicy Sweet-Potato apple stew:

cubed or sliced sweet potatoes

apples, cubed

grated ginger

veggie stock

salt

paprika

chili flakes

Cook the ginger and sweet potatoes in a pot with the veggie broth.  Saute and, when soft, blend part of the stew (with either an immersion blender or blender).  Add apples and season further to taste.  Serve warm- Yum!

 

Annnndddd, Here is the corn bread recipe (with the regular measurements- I timesd it by 7):

3/4 cup corn meal

1 cup flour

1/3 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1 cup soy milk

1/4 cup soft tofu

2 tbs. margarine

Sift together all the dry ingredients, Add the wet in there and mix it all up!  Pour into a greased pan and bake at 425 f.  The time will depend on the size and type of the pan (check it often) but probably about 30 minutes.

We got a lot of requests for this recipe, so hopefully lots of people will be spreading cornbread love!

In the November Darkness November 13, 2009

Hello, Hello!

The nights are getting colder and darker here in Montreal and as a result we seem to have more people packing into the Multi-faith chaplaincy for Thursday dinner.  Yesterday we had carrot ginger soup with roasted eggplant hummus.  Next week I think we’ll have a very fall themed meal with some sort of fresh baked item.  Hope to see you then!

Carrot Ginger soup:

chopped ginger

chopped garlic

red lentils (pre-cook them)

chopped tomatoes

onion

carrots

salt

chili pepper

stock

curry powder

corriander

fresh parsley

sautee ginger, garlic, and onions for 5 minutes.  Add spices.  Add stock and tomatoes and bring to a boil.  Add carrots and simmer about 20 minutes or until carrots are soft.  Adjust spices to taste.  Add parsley and serve!

 

That’s all for this week- be sure to stop by on Thursday at the Multi-faith chaplaincy from 5-7 pm for some good food and company.

more soups for cooler weather November 6, 2009

Here is another soup recipe from Mother Hubbard’s cupboard (Thursday nights at Concordia’s multi-faith chaplancy- Rue Mackay, Montreal, Quebec, Canada, North America- you know the place).  This soup went over pretty well, so be sure to try it at home as the weather gets colder:

Black Eyed Pea Soup:

few ripe tomatoes

olive oil

onion

garlic

celery

sweet potato

salt

cayenne

paprika

corriander

tumeric

basil

cinnamon

bay leaf

water

cooked black eyed peas

 

Core and blanch the tomatoes for ten seconds.  Remove from water and chop.

Saute onions and garlic in oil for several minutes.  Add sweet potato, celery, (any other veggies) and spices for a few more minutes.  Add water and simmer for about fifteen minutes or until veggies are cooked.  Add tomatoes and peas.  Heat, adjust seasonings, and serve, possibly with a grain.

 

That’s all for now!

Be sure to come by next week for more food and good company!