baked potatoes and rice crispies

Hello again! This week we had tons of people (134) here at Mother Hubbard’ Cupboard at Concordia’s Multi-faith chaplaincy. I also have two new recipes for you- dinner and desert…

Baked Potato soup!

some potatoes

oil

onion, chopped or sliced

garlic, crushed

fresh fennel, chopped

thyme

salt

black pepper

rice vinegar

veggie broth

fresh spinach or kale

soy milk

(for potato wedges)

corn meal

thyme

paprika

garlic, crushed

oil for frying

Bake the potatoes at 350 for about an hour until soft. Sautee onions in pot until brown (about 12 min). Add garlic and spices (about 2 min). Add vinegar. Add about one third of the potatoes (chopped up) and the spinach or kale to the pot with the veggie broth. Cook for about 15 min. on medium heat. Add the soy milk aMix potato wedge mixture. Dip the rest of the chopped potatoes in water and dip in the corn meal mixture. Fry for several minutes in oil on medium heat.

Vegan Rice Kristpies:

1 cup light corn syrup
3/4 cup sugar
1 tablespoon soy margarine
1/2 teaspoon vanilla extract
approx. 6 cups puffed rice cereal

Basically combine everything in a pot over low heat until it’s all dissolved.  Add the puffed rice and stir until well coated.  Pour onto wax paper and let sit or refrigerate until firm. Enjoy.

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