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

Oil

Balsamic Vinegar

Nutritional Yeast

Chili Flakes

Salt

Pepper

Basil

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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