Peas, bananas, and a mountain of hummus

Howdy Howdy!

It was busy here at Concordia’s Multi-Faith Chaplaincy (on rue Mackay) yesterday evening. We had a whopping 144 people crammed into our tiny lounge and kitchen. Lots of yummy food and good company.

We have two recipes for you today- split pea soup and banana bread!

Split pea soup

(This came out more as a stew- but was pretty darn good)

chopped onions

minced garlic

oil

rosemarry

basil

oregano

salt

pepper

split green peas

carrots

cellery

potatoes, roasted

Cook the split peas, two hours of simmering if unsoaked, one hour if presoaked. Half way through, add the carrots and celery to the peas. In a separate pot, saute the onions in the oil until translucent- about 8 minutes. Add the garlic and herbs (lots of them!) and stir for 2 or 3 minutes. Add the onion mixture to the lentils when cooked. Add the roasted poatoes and season further to taste. Enjoy!

Chocolate Chip Banana Bread (BIG recipe version)

10 cups flour

5 cups sugar

2 tb. baking powder

4.5 tsp. salt

2 tsp. baking soda

5 cups mashed banana

1 1/4 cup oil

10 “eggs”

4 cups chocolate chips

3.5 cups sunflower seeds

Mix sugar and oil. Mix dry and wet (with the oil) together in separate bowls- then add them together. Add chocolate chips and seeds. Pour batter into greased baking pans and bake at 350 for 60-70 minutes, checking periodically. These came out really well- Make it for a big crowd!

Thanks to the People’s Potato cookbook.

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