Semester’s End

Hello everyone and thank you for helping to make this semester at Mother Hubbard’s a splendous success!  I had a lot of fun cooking with all my volunteers as well as serving such great patrons.  I hope everyone comes back next semester (the first Thursday in January) for more great food and company.  This week we have two recipes to share: soup and desert- enjoy and have a great holiday season!

Minestrone Soup (adapted from the People’s Potato Cookbook):

Garlic, minced

Chopped tomatoes, canned or fresh

Black-Eyed Peas, pre-cooked

Pepper, chopped

Onion, chopped

Carrots, chopped

Potato, chopped

T.V.P chunks


Balsamic Vinegar

Nutritional Yeast

Chili Flakes




Veggie Stock

Saute onions, garlic, tomatoes, potatoes, and carrots in a pot with the oil for about 10 minutes

Add stock and bring to a boil.

Let simmer until the veggies are cooked.

Add TVP, beans, balsamic vinegar, and peppers.  Season to taste.

Crumbly cookie balls:

2 cups flour (plus extra for dusting)

3/4 cup sugar

1 tsp. baking powder

1/4 cup apple sauce

1/2 cup canola oil

4 tsp. vanilla

1/2 tsp. cinnamon

Sift dry together.  Combine wet ingredients in a separate bowl.  Add wet and dry while mixing.  Chill for 1-3 hours.  Form into balls and place on greased cookie sheets.  Bake at 350 f for about 10 minutes or until the bottom is slightly brown.  Cool before removing.


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