Saturday, March 21, 2009

March 18, 2009 meal

My Those cupcakes look splendid!

This week at the Hot Yam! we cooked up a gr8 ginger carrot salad, many servings of Happy Hummus, Lovely lentil soup and out of this world-cupcakes. We hope that our meal made your bellies full and happy--!
Below are the recipes so that you may recreate the experience over and over again:

Ginger carrot salad
Ingredients For 5 people:
3 large carrots, cut diagonally into thin slices
2 tablespoons cider vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1 clove garlic, grated
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon grated fresh ginger
1/8 teaspoon seasoned salt
1 dash cayenne pepper
1/2 cup raisins

Cut Carrots thinly on a diagonal and boil then for 2 min, ( still crunchy carrots)

Whisk together oil, vinegar, garlic and ginger, season with cumin, cinnamon, sugar and cayenne, Mix carrots, (add raisins in the morning)

Ingredients for 6 people:
2 cups cooked chick peas
1/3 cup of tahini
_ cup of lemon juice
2 cloves of garlic
1tsp of olive oil
_ tsp of paprika
_ tsp of cumin
as much water as needed, perhaps a cup or two
Procedure: If Chick peas are dried soak overnight, drain and boil with a pinch of salt until tender. Add all ingredients in food processor and spin away until the desired consistency!
Hot Yam! tip: to enhance the taste, when adding water to the blend, use the same water that was used to boil the chick peas

Curried Lentil Soup
Ingredients for 8 people:
3 medium onions
2 tbsp of graded ginger
3 cloves of garlic
4 stacks of celery
2 tbsp of curry powder
1 tbsp cumin
1 tbsp of tumeric
1 tbsp of dried coriander
1 can of coconut milk
6 cups of veggie stalk
2 cups of red or green lentils
2 cups of chick peas
Procedure: sautée the onions, celery, garlic, ginger and oil in pot until tender. Add 6 cups of veggie stalk and spices. Bring to boil. Add lentils and coconut milk and chick peas. Should take approximately 45 minutes but making it the night before helps all the flavors to burst!

Now onto Dessert! Yum

The cupcakes
(recipe for 1 batch - makes 12)

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder


- 1 L of earth balance marg (we have a bazillion tubs, anyone know how many? It's at least 2...)
1 L earth balance shortening
28 cups of icing sugar (get this from essence of life. it's vegan. ah the vegan sugar issue)
60 mL vanilla
2 cups of soy milk


1. Preheat oven to 350°F and line a muffin pan with paper or foil
2. Whisk together the soy milk and vinegar in a large bowl, and set
aside for a few minutes to curdle. Add the sugar, oil, vanilla
extract, and other extract, if using, to the soy milk mixture and
beat until foamy. In a separate bowl, sift together the flour,
cocoa powder, baking soda, baking powder, and salt. Add in two
batches to wet ingredients and beat until no large lumps remain (a
few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes,
until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and let cool completely.


1. Beat the shortening and margarine together until well combined and
fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes
until fluffy.

For the frosting, the timing actually matters\

Happy Baking!

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