Mohubb’s is back!

Hello friends!

I know it looks like the Multi-faith Chaplaincy is not running right now because of the disappearance of the front staircase, but do not let it fool you. Moreover, Mother Hubbard’s Cupboard have been on for 3 weeks already. We’ve had Dahl, Chick Pea & Tomato Stew (both from the lovely People’s Potato’s cookbook: Vegan on a Shoestring #2) & Chocolate+Pear Cake, and Quinoa+Eggplant+Tomato Salad Improvisation & Hummus & Marvelous Coconut Balls… Hummm… planning on baking those Coconut Balls again soon! 😉 But meanwhile, if you want to try these piece of paradise at home, here’s Martha Stewart’s recipe to which I add a little touch.

Prep : 10 min  Cooking: 20 min

(yield about 35 balls)

INGREDIENTS (for 35 balls, and you’ll eat them all – I assure you!)

– 2 Cups of Vegan margarine
– 1/4 Cups confectioner’s sugar, plus more for dusting
– 2 Cups of flour
-1/4 teaspoon salt
– 2 Cups sweetened or shredded flaked coconut
– the Zest of a big lemon*** (my personal touch which made the balls even more delightful!)


  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, cream margarine with 1/4 cup confectioners’ sugar until fluffy. Mix in flour and salt until they’re just combined. Stir in coconut (and the zest). (You can also just pour everything in a bowl and mix it with your hands – much fun!)

  2. Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown or until it start smelling sooo delightful, this to say 15 to 20 minutes. Roll the warm cookies in confectioners’ sugar (or spread some on top with the help of a fine strainer); let cool completely and savour.

Here’s the original recipe link:

Next meal, I’m planning on being all over the world at the same time. 3 destinations: India, Middle-East and Quebec.



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