so much food!

Howdy all!

It was another great week at Mother Hubbard’s cupboard here at Concordia’s Multi-faith chaplaincy (2090 rue Mackay).  We didn’t have as many people as usual (only 104) but both the food and the company was good, as usual.

This week we made what was originally going to be a tomato soup, but so much else was added that it became more of a potato-lentil dahl of sorts, but it worked.  We also had chocolate oatmeal cookies and French lentil dip. mmmmm.  OK, so here are your recipes…

Potato Lentil Dahl:





veggie stock

tomatoes (canned or fresh and boiled)

red lentils, cooked seperatly






chili powder

Alright, sautee the chopped onions in the oil until translucent.  Add the garlic and then the spices and herbs, stirring to coat.  After a few minutes add the veggie stock and the potatoes.  Cover and bring to a boil, then simmer for about 20 minutes until the potatoes are nice and cooked.  Partially blend these with an immersion blender or regular blender.  Add the lentils and tomatoes, season to taste, and heat all the way through.  Enjoy…

(Very) Chocolate Oatmeal Cookies:

From: “Rob Ryerson” Posted to
Originally from The Mormon Diet Cookbook

  • 2/3 cup whole wheat flour
  • 1/3 cup sugar
  • 1 cup quick cooking rolled oats
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt, (optional)
  • 1 each powdered egg substitute, (11/2 tsp. mixed with 3 TBS water)
  • 1/3 cup corn syrup, ,light or dark
  • 1 teaspoon vanilla

Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened.  I needed to add more liquid to this, so I used soy milk. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5 minutes.


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