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:
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.