Happy Monday everyone!
Last week’s Mohubb’s was another great success. We made a fantastic meal and shared it with our wonderful community. And really, that’s what Mohubb’s is all about!
Everything was seasonal and delicious, but today I’d like to share with you a very simple recipe to make a tasty and healthy bulgur dish.
Ingredients: Serves 4
2 cups bulgur
2 1/2 cups vegetable broth
1 can of chickpeas
2 cloves garlic
4 carrots (diced)
1 red bell pepper (sliced)
1 zucchini (thinly chopped)
10 cherry tomatoes (cut in half)
1/2 lemon (juice)
1 handful coriander
salt & pepper
roasted almonds (optional)
Cook the bulgur in vegetable broth. Add olive oil to a frying pan on medium heat. Stir in the onion, garlic and chili.
Add bell pepper, zucchini, cherry tomatoes, carrot, chickpeas and juice from the lemon. Stir it around for about 10 minutes before adding half of the chopped coriander, cumin, salt and pepper. Let it cooked until all the vegetables are tender.
Mix it all with the bulgur and serve on a big plate. Sprinkle the rest of the coriander, you can add some roasted almonds over before serving it.
Excuse my absence dear Mohubbies, but life has been very hectic and it’s been hard to keep up with everything. Last week’s meal was a total success thanks to my amazing team of volunteers!
Here’s a recipe we made, perfect of those of you who love pizza but can’t or don’t want to eat gluten.
Chickpea flour – 4 cups
lukewarm Water – 8 cups
Salt and pepper- as needed
Vegan Italian seasoning – 1/2 tsp
Vegan cheese – as needed (I prefer Gusta but it’s totally optional)
Tomatoes – 1 cup
Eggplant – chopped into 1/2″ piece – 1 cup
Pitted Black Olives – as needed- sliced thin (optional)
Baby Spinach – handful
Sun-dried tomatoes – 1 tbsp – drained – chopped
Onion – julienned – 1/4 cup or more
Rosemary – as needed
- Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours.
- Preheat the oven to 450 F
- Meanwhile chop the vegetables and prep the cheeses. Mix the pasta sauce with a pinch of salt, chopped sun-dried tomatoes and red pepper flakes. When the oven is preheated, put a 9 x 9 inch square (or round) pan into the oven 10 minutes for preheating.
- Skim the froth on the flour mixture. Mix in salt and Italian seasoning, rosemary, pepper and 4 tbsp olive oil
- Pull the pan from the oven and spray some olive/canola oil. Pour the flour mixture and put the pan back in the oven for 12 – 15 minutes until the top of the base looks cooked and passes a fork test.
- When done, layer the vegetables all over the pizza and top with grated vegan ccheese. Put the pan back in the oven for 10 minutes or until the cheese melts. Serve hot.
I can’t find the words to express how happy I am to be back in this magical kitchen and be working with such fantastic humans every week.
Last week Mother Hubbard’s Cupboard started with a bang. We had so many students stopping by for the Multi Faith & Spirituality Centre open house and so many more coming for the usual dinner. It was a great welcome back to me and to all the students that at MFSC have found a community.
Thanks to my amazing volunteer the snack and meals were absolutely delicious!
Here’s the first recipe for the term, hoping that by getting inspired you might one day hop onto the vegan train…or not.
Here’s the recipe for about 6 people
- 2 cup uncooked long grain white rice or jasmine rice
- 4 cups water
- 4 teaspoon vegetable oil
- 2 small onions, chopped
- 1 cloves garlic, minced
- 1 fresh tomato, chopped
- 1 cup chopped carrots
- 1 cup chopped sweet pepper
- 1/2 broccoli
- 1 can tomato sauce or diced tomato
- 1 teaspoon dried or fresh basil
- 1 teaspoon dried or fresh oregano or thyme
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 hot pepper (optional)
- 100g vegan cooking cream
- vegan cheese
- Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until water evaporates and rice is tender.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a skillet over medium heat, and stir in the onion and garlic (and hot pepper if desired). Mix in tomato, carrots, peppers, broccoli and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
- In a casserole dish, mix the rice and vegetables and then add the cooking cream. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin and grated vegan cheese to taste.
- Bake 30 minutes in the preheated oven, until the top is golden brown.
And after an amazing year cooking and connecting with all of you dear mohubbies, it’s time to say goodbye!
I have no words to describe how beautiful, enriching and formative Mother Hubbards was for me. Not only I proved myself capable of nearly feeding an army, but I met amazing humans that once a week decided to spend their free time in a kitchen with me, chopping, peeling, lifting heavy pots just to make Mohubb’s happen!
When I started I did not know what to expect, but I knew it would have been a long ride! It definitely was, and I would do it all over again! I would not replace a single moment of it! I feel incredibly lucky to have met you all. Your support, your words, your smiles filled my year with so much love!
Gratitude is not just a word, gratitude is what I feel deeply inside when I look back at this great year that I spent with you all!!
MERCI MERCI MERCI
As you might have heard, Mohubb’s has come to and end…
To end this is year with a bang, we’ll be having a volunteer appreciation party this coming Thursday from 5 to 7 pm! It will be a way to hang out, chat, dance and who knows what else….
After we’ll be going to the pub for some alcoholic and non-alcoholic beverages!’
Come celebrate how awesome you are for donating your time to us!!
Hope to see your lovely faces on Thursday!!!
you’re all formally invited to this week’s last Mohubb’s supper until the fall! It’s been a pleasure cooking for you all and to thank you all for your support I would like you to come over this Thursday and celebrate with us an amazing year of delicious food!
Don’t miss a chance to spend time with your favourite people one last time before the end of school!!
Hope to see you numerous!
Iman AKA Mama Hubba
PS the 90th person to arrive will get a little surprise!
Hello dear blog followers,
last week my great collaborators and I experimented a bit with dessert and the result was this delicious cake, with a banana chocolate heart and a hint of coffee!
Special thanks to Tracey for helping out with the icing!
FOR THE CAKE
- 4ripe bananas
- 2⁄3cup brown sugar
- 4tablespoons water or any type of vegan milk
- 2cups flour (whatever type you prefer)
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1 cup cocoa powder
- half a cup of coffee
- Pre-heat the oven to 350 degrees
- Mash the bananas in a large bowl.
- Add the sugar, vanilla, and water and mix well.
- In a medium bowl mix the flour, baking powder, cocoa powder and salt together.
- Pour the flour mixture into the bananas. Mix well (if you want to add choco chips, walnuts, or carob chips, now is the time to do so).
- Pour batter into the prepared loaf pan.
- Bake for 55-65 minutes or until toothpick inserted into the bread comes out clean.
FOR THE ICING
- 2½ cups icing sugar
- ½ cup cocoa powder (not hot chocolate)
- ¼ cupvegan margarine
- 1/2 strong filtered coffee or espresso(regular or decaf)
- ½ tsp vanilla (optional)
- 2-3 tbsp soy, rice or other plant-based milk
- Electric mixer: place everything in the bowl and whip on high for several minutes until the lumps go and everything is creamy. Chill until needed.
- spread icing on the cake once the cake has completely cooled down.