Tomorrow will be the last Mother Hubbard’s dinner/ gathering of 2007. The meals will resume when school does in January (January 10th to be exact). Here’s to a great break for everyone!
Attack of the Veganomicon November 14, 2007
I’ve been hearing a huge buzz surrounding the recent release of “Veganomicon: the Ultimate Vegan Cookbook”. Features recipes for everyday cooking using very easy-to-find ingredients, and only be described as honest home cooking.
Check out here to order.
Happy Belated World Vegan Day! November 14, 2007
So it seems that November 1st, otherwise known as World Vegan Day, came and went without me wishing you all a good one. What the heck is World Vegan Day, you might be asking yourself? Here’s the scoop (remember this for next November 1st!):
November 1st, 2007 was actually the 13th annual W.V.D which celebrates the founding of the Vegan Society in 1944 and the coining of the word “vegan”. Check out the Vegan Society at http://www.vegansociety.com/html/.
Hope that you had a good one!
Alice’s Date Squares November 7, 2007
This recipe is a Veganized variation of my mom’s (Alice’s) gorgeous date squares.
2 cups pitted, chopped dates
1tbsp brown sugar
1 cup water
.25 tsp lemon juice
1 cup all-purpose flour (or wheat flour if you prefer)
.5 tsp baking soda
a pinch of salt
1 cup vegan margarine
1 cup unpacked brown sugar
2 cups quick oats
Preheat your oven to 325 degrees. In a saucepan, combine dates, 1 tbsp brown sugar, water and lemon juice. Bring this to a boil and cook for approx. 5 minutes (or until the dates are tender enough to be crushed with a fork). Set this aside to cool.
In a bowl, mix flour, baking soda and salt. Mix in margarine, remaining brown sugar, quick oats and knead until combined.
Press half of the dough into a greased 8X8″ pan and cover this with the cooled date mixture. Top with the remaining dough and press this all down.
Bake 35-40 minutes or until golden brown. Cool and cut into squares.
*This makes about 15 squares.
Black Bean and Corn Stew November 3, 2007
First served Oct. 25, 2007 in Mother Hubbard’s kitchen. Now you can make it at home!
serves about 6
1 can black beans
1 cubed eggplant
1 chopped onion
1 cup frozen corn
1 tsp cayenne pepper (or more if you prefer it spicier)
2 tbsp dried parsley
4 cloves garlic, chopped fine
1 tbsp cumin
1 tbsp paprika
3 tbsp soy sauce
.25 cup miso
Saute the veggies, beans and corn with the dried parsley, garlic, soy sauce, cumin, paprika and cayenne pepper for about 5 minutes (until browned).
Set aside 1 cup of the sauted mixture, and puree the rest in a food processor. If you don’t have fancy kitchen gear, a potato masher works fine too (and gives you a great arm workout!). Add the miso as you mash/ puree.
Combine mashed mixture with the 1 cup of reserved veggies and beans.
Allow to simmer for 10 minutes and serve.
