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.
Hello lovely humans and MEOW!
After a not-too-long winter, spring is finally back! yaaaaay! Things are moving, changing and coming back to life. Mohubb’s is almost coming to an end for this year (only three left) and I would like to invite you all to partake in these spring celebrations that will happen every Thursday until April 7th (where we’ll have a fantastic end-of-semester partay!!!). All this to say that Mohubb’s needs your help to end this school year with a bang!!🙂
See you all on Thursday!
Hello dearest friends,
last week’s Mohubb’s was a lot of fun. I really love all the help and support I’m getting these days to make this program happen, and I couldn’t be more grateful!
The highlight of the night were the two delicious cakes made by my loyal volunteer, Andrea❤
Here’s the recipe to one of the cakes we made, it was so tasty, soft and moist… a must try!
- 1 cup (200 g) plus 2 tablespoons granulated sugar, divided
- 1/2 cup (115 g) vegan margarine
- 1 cup (125 g) all-purpose or plain flour (we mixed it with buckwheat flour for texture)
- 1 teaspoon baking powder
- 1/4 cup (60 g) non-dairy yogurt or tofu dessert
- 8-10 small plums, halved and pitted
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- Heat oven to 350 F / 180 C / and lightly grease a baking pan.
- Cream the margarine and 1 cup of sugar together until combined and fluffy. Add the flour and baking powder and mix to combine.
- Add the tofu dessert, and mix all ingredients together, then spoon batter into the cake tin. Smooth the top down and add the pitted, halved plums, skin side up.
- Sprinkle lemon juice on the plums to make the surface wet so it will stick, then sprinkle 2 tablespoons of sugar and the cinnamon on top.
- Bake 45 to 50 minutes until a toothpick inserted in the center comes out clean (of batter, not plum juice).
- Cool on a rack.