It was a very busy Thursday as usual at Mother Hubbard’s this week.  We have two great recipes adapted from the People’s Potato cookbook, so let’s cut to the chase…

Miso Soup!




sesame oil

soy sauce or tamari

tofu, firm



potato and/or other veggies

veggie stock

navy beans, precooked

soba noodles, precooked

miso paste, any flavor

rice vinegar

saute chopped garlic, onion, and ginger in oil for a few minutes on medium heat.  Add chopped veggies to the pot and cook for about 10 minutes, stirring frequently.  Add soy sauce and tofu, then the veggie stock.  Cover and bring to a boil then simmer until the veggies are tender.  dissolve the miso in some warm water and add it to the mix (stir well).  Finally, add the rice vinegar to taste and serve!

Gingersnaps (original Recipe)

3/4 cup oil

1 cup sucanat or raw sugar

1/2 cup molasses

1 egg replacement (banana, soft tofu, flax and water…)

2 cups whole wheat pastry flour

2 tsp. baking soda

1 tsp. ground cloves

1 tsp. ginger powder or 1 tbs. fresh grated ginger

1 tsp. cinnamon

1/2 tsp. salt

Turbinado sugar for rolling

Mix first four ingredients.

Stir together dry in a seperate bowl

combine wet and dry, mixing with hands

Let chill for about 1/2 hour in the fridge

Roll dough into balls, roll in sugar, and place on greased trays

Bake at 375 for about ten minutes.  Allow to cool for a few minutes before removing from pan.



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