I can’t find the words to express how happy I am to be back in this magical kitchen and be working with such fantastic humans every week.
Last week Mother Hubbard’s Cupboard started with a bang. We had so many students stopping by for the Multi Faith & Spirituality Centre open house and so many more coming for the usual dinner. It was a great welcome back to me and to all the students that at MFSC have found a community.
Thanks to my amazing volunteer the snack and meals were absolutely delicious!
Here’s the first recipe for the term, hoping that by getting inspired you might one day hop onto the vegan train…or not.
Here’s the recipe for about 6 people
- 2 cup uncooked long grain white rice or jasmine rice
- 4 cups water
- 4 teaspoon vegetable oil
- 2 small onions, chopped
- 1 cloves garlic, minced
- 1 fresh tomato, chopped
- 1 cup chopped carrots
- 1 cup chopped sweet pepper
- 1/2 broccoli
- 1 can tomato sauce or diced tomato
- 1 teaspoon dried or fresh basil
- 1 teaspoon dried or fresh oregano or thyme
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 hot pepper (optional)
- 100g vegan cooking cream
- vegan cheese
- Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until water evaporates and rice is tender.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a skillet over medium heat, and stir in the onion and garlic (and hot pepper if desired). Mix in tomato, carrots, peppers, broccoli and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
- In a casserole dish, mix the rice and vegetables and then add the cooking cream. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin and grated vegan cheese to taste.
- Bake 30 minutes in the preheated oven, until the top is golden brown.