Before the Break

Howdy all!

We had another good week at Mother Hubbard’s Cupboard!  It was a bit slow right before reading week, but the food and company were still good!  Next week we will not be serving, but be sure to come by in two weeks time (5-7 on Thursdays at Concordia’s Multi-Faith Chaplaincy- 2090 Mackay, Montreal, Quebec, Canada).  This week we had Minestrone soup with rice, hummus and bread, and pumpkin cake.  So here are the recipies:

Minestrone Soup:







Beans (cooked)

Tofu or TVP or both

Canned Tomato- plenty




Chili Pepper

Nutritional Yeast

Balsamic Vinegar

Water or Veggie Stock

Chop all the veggies and tofu.  Saute the onions in the oil.  Add the garlic, potatoes, carrots, and anything else you want.  Saute for a bit then add the water or stock and bring to a boil.  Simmer for about 20 min. or until cooked.  Add the celery, tofu, spices and herbs, vinegar, tomatoes, and whatever else.  Bring to a boil, reduce heat, and serve!  This should be rich and flavorful- always a crowd pleaser,

Oil Free Pumpkin Bread

Adapted from a very delicious recipe that was originally posted to

Makes 1 loaf

1-1/2 cup sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
egg substitute equivalent to 2 eggs (see note)
1 2/3 cups flour
1 tsp. soda
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cloves (scant)
1/4 – 1/3 cup chopped walnuts or pecans (optional)

Combine first five ingredients in a small bowl and beat well.  In a separate  bowl, combine remaining  ingredients and mix well.   Gradually add to pumpkin  mixture and beat well.  Stir in nuts, if desired.

Use a non-stick 9″x 5″ loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray).  Pour batter into loaf pan and bake at 350  degrees for 65 to 70 minutes or until toothpick inserted in the middle comes  out clean.  Cool 10 minutes in the pan before moving to wire rack.


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