Halloween supper October 30, 2009

Howdy!

It was another good week at Mother Hubbard’s Cupboard.  We served 124 people black bean dip, pumpkin soup, and brownies.  Thanks to everyone who pitched in to make this week a success.  I have two recipes for you this week.  The first is the pumpkin soup that I will try my best to commit to writing, and the second is the brownie recipe:

 

Creamy pumpkin soup:

plenty of cooked, pured pumpkin

onions

garlic

oil

corriander

tumeric

salt

chic peas

Sautee chopped onions and garlic in oil until translucent.  Add spices, cooked chic peas, and pumpkin.  Heat and further season to taste.

Enjoy!

Fudgy Brownies (courtesy of the fatfree vegan):

1 cup Sucanat — or sugar
4 ounces medium-firm tofu — OR firm or extra-firm SILKEN tofu (reduced fat if you like)
1/2 cup unsweetened cocoa — (or carob powder if you insist)
1/3 cup flour
1/4 cup water
4 teaspoons powdered EnerG egg replacer
1 tablespoon instant coffee — or coffee substitute granules
2 teaspoons vanilla — (2 to 3)
1 1/2 teaspoons vinegar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 350 degrees F. In the food processor mix until smooth the sugar, tofu, cocoa, water, egg replacer, coffee granules, vanilla and vinegar.

In a medium bowl whisk together the flour, salt, baking powder and soda. Add the cocoa mixture and mix briefly. Add nuts, if using.

Pour the mixture into a nonstick or lightly-oiled or sprayed 7×11″ or 8×8″ cake pan. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into 16 bars.

 

See you next week!

Just in Time for the Snow… October 23, 2009

Vegan Corn Chowder:

frozen corn

butter beans (pre soaked and cooked)

carrots

red pepers

any other veggies

stock

dill

corriander

salt

soy milk

Make the stock and heat to a boil.  Add veggies (including frozen corn if uncooked) and simmer lightly until tender.  Add cooked beans, corn (if cooked), soy milk, and spices.  Reheat. Enjoy!

We also had some delicious hummus last week made with turmeric and hot pepper.

October 16, 2009

Howdy, all!

We had another exciting week, serving 108 people.  I head tell that this week’s meal was pretty tasty; I didn’t really follow any recipe but I’ll try to get the gist of it here.  All of the recipes I post are very general guidelines for meals- I’m a big believer in doing things one’s own way and testing as you go along.  It’s very different making food for 4 verses 100, plus there are different stoves, different varrities of the same food, etc.  Anyways, here it is, Cauliflower Dahl:

Cauliflower

Onions

Red pepers

French lentils (the green ones)

Stock

Tumeric

Ginger

Cinnamon

Corriander

Salt

Oil

Saute the onions in oil and spices until translucent.  Add chopped cauliflower and red peper, and lentils, mix,and add stock (I used the chic pea broth leftovers).  Bring to a boil for about 10-15 minutes until the lentils are cooked but not mushy.  Season to taste.  Serve with rice or other grain.  Yum!

Last week’s meal October 13, 2009

Howdy, all.

Last week we had a sound 118 people come by for Mother Hubbard’s vegan food.  Thanks to all the generous donating, I was able to make a desert, an old favorite, Date Squares!  The meal itself turned out pretty well too; here’s the recipe:

Savoury Turnip Soup:

Turnips

Potatoes

onions

kidney beans

cumin

molasses

veggie stock

Pretty simple- I precooked the beans, cooked the veggies in the stock (30 or so minutes) after sauteing the onions in the cumin.  I added the beans and the molasses afterwards and, as always, served it over rice.

Enjoy!

On Reusable Containers and happiness October 2, 2009

Just another thought…

In the interest of sustainability and the sanity of Mo-Hubbs’ volunteers, it would be great if people made a point to bring Tupperware to each meal.  It would save us work and prevent unnecessary waste if you can’t eat everything right away.  I’ll do my best to remind people about that next week- and thank you to everyone who already brings their own containers.

Mother Hubbard

October 2, 2009

Howdy all!

It was another exciting week at Mo-Hubbs at the Multi-Faith Chaplaincy.  We  had a total of 116 people come and I didn’t run out of food (although I had to use 2 pots to serve from because the stew I made was pretty thick).

I don’t have  a specific recipe for this one, but I’ll give a list of the ingredients I used and the general process I went through so that you can try it at home.

I called it Zucchini Stew (only because they’re still around but fast going out of season):

Chopped Zucchini

Shredded Potato (I used more potato than zucchini)

Chopped Carrots

Navy Beans (pre cooked)

Buckwheat (enough to make it rather thick)

Tomatoes (chopped or juice of)

Basil (I used both fresh and dried)

Salt (be careful- I used too much on my batch)

Cumin (why not)

Cloves

Stock

Heat some water or stock in a pot (the amount depends on how much you’re making and how soupy you want it).  Add veggies and buckwheat and reduce to a simmer.  Cook for about 30 minutes or until the buckwheat is chewy and the veggies are tender.  Add the beans and spices to taste.

Enjoy!