Howdy, Y’all-

We’re slowly getting more people to come to Mother Hubbard’s as the semester progresses. Hopefully the numbers will keep going up. We have two new recipes this week, both adapted from the Veganomicon, which I truly do love. Next week we’ll be having more wonderful food (and more deserts too) so do come and join us!

Pea Soup!


shredded onion

chopped carrots

chopped celery


split green peas

grated ginger

bay leaves



coriander or fresh cilantro

frozen green peas

bell peppers


Sautee onions in a pot with the oil for about 5 min. Add carrots and celery and sautee for another 5 min.

Add water and spices. Bring to a boil then reduce the heat to a simmer. Simmer covered for about an hour or until the split peas are tender. Add frozen peas and peppers. Let simmer until the peas are soft. Spice to taste.

Banana Bread Bonus!

(I quadrupled this recipe, but here’s the regular one)

2 large bananas

1/4 cup applesauce

1/4 cup canola oil

1/2 cup sugar

2 tbs. molasses

2 cups flour (I used buckwheat)

3/4 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

Prehead oven to 350 and lightly grease a bread pan (9 *5).

Mash bananas in a large bowl. Add sugar, applesauce, oil and molasses. Stir well to mix in oil. Sift in flour, baking soda, salt, and spices. Stir until just combined. Pour batter into pan and bake for 45 to 50 minutes until the top is lightly browned. Cool on rack. (I used a sugar, pineapple juice mixture that I poured into little fork holes that I made on the top of the bread).

Hope to see y’all next week. Enjoy!


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