Hello, Hello!

It was another great week here at Mother Hubbard’s cupboard. We had lots of positive response to the meal and the rafters were filled with people!

I have this week a great recipe for gumbo (adapted out of necessity from Veganomicon, my new bible). There was also 3 bean hummus and corn bread, but I wont be bothered to put that recipe up because it really wasn’t that great- for awesome cornbread see the previous post on cornbread.

Beany Gumbo-

Margarine (non-hydrogenated)

Flour (I used Buckwheat)


Red peppers


Garlic, minced

Diced tomatoes (plenty)

Kidney beans (plenty)

Vegetable broth

Tomato Paste






Melt the margarine at low heat- add the flour and stir- let simmer gently for about 10 minutes. Add the onions and peppers, stirring well to coat for about 5 minutes. Add the celery, garlic, and spices, stirring frequently (I needed to add a bit of oil to prevent the bottom burning a bit). After another 5 minutes add the broth, tomatoes, and pre-cooked kidney beans. Let simmer for about 30 minutes. Serve with rice and good company.



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