Wednesday, September 30, 2009

Madd Morrocan Stew, Beautful Beet Salad and a Little Apple Cake Never Hurt Anyone...

This past week was a doozy! wooo weee did anyone else see that line? Well for those of you who were patient little clams you enjoyed the awesomeness that was Emma's faboosh lunch. On the menu this past week was a beet and eggplant salad, a green salad with ground sunflower seeds, a morrocan chickpea stew with brown rice and of course the infamous apple cake!

where to begin?


Beet and eggplant salad w/ onions and cilantro

70 beets
25 med eggplants
50 large onions chopped (we have these ready)
25 cups of lentils
10 bunches of cilantro
1 cup white wine vinegar
1 1/2 cup olive oil
1/2 cup soy sauce

Basting for eggplant

2 cups olive oil

3 tbsps cayenne pepper

Green salad with ground sunflower seeds

60 bunches of greens - can be mixed, doesn't really matter what type they are, as long as they're fresh

1 1/2 cup of red wine vinegar
2 cups olive oil
2 tsps salt or to taste
1 tbsp black pepper
8 cloves of garlic, minced
sunflower seeds

Morrocan Chickpea stew with brown rice
1 1/2 cups vegetable or sunflower oil
30 med-large onions
60 garlic cloves, finely minced
1 cup turmeric
1/2 cup cinnamon
1/2 cup medium curry powder
1/2 cup ground cumin
1/8 cup nutmeg
1/8 cup salt or to taste (add it bit by bit - may need more)
1/4 cup black pepper
30 red peppers, cut into inch long strips
50 pounds of sweet potatoes
10 eggplants
30 cups dry chickpeas
cans chopped tomatoes (??) or 100 cups chopped tomatoes (45 lbs)
10 litres water

Apple cake

1 2/3 cups (400ml) spelt flour = 27+2/3c
2 tsp. (10ml) baking powder 1/2c + 3T
1 tsp. (5ml) cinnamon = 5 1/2 T
1/2 tsp. (2.5ml) nutmeg = 2 3/4 T
1/4 tsp. ground cloves = 4.15tsp
1/2 tsp. (2.5ml) sea salt = 2 3/4T
3/4 cup (180ml) applesauce (Filsingers makes a local organic apple sauce) = 12 cups + 7.2T
1/2 cup (120ml) maple syrup = 8.3 cups
1/4 cup (60ml) organic (non-dairy) milk (Unsweetened almond milk) = 4c + 2.4T
1/4 cup oil (60ml) (non-hydrogenated coconut oil, organic canola oil, or a light-tasting olive oil preferred) = 4c + 2.4T
2 medium apples**, peeled, cored and cut into thin chunks / chopped thin slices = 33.2 apples

I hope everyone enjoys these delightful recipes and brings their shining faces back this thursday for a menu with an italian twist

This week October 1st
  • fettuccini alfredo with roasted vegetables
  • green salad with italian dressing
  • white bean and garlic soup
  • lemon cupcakes
I'll see you in line!

Cunning Corn on the Cob and French lentil Salad (Spetember 17 lunch)

Hello little yammies! I caught quite a few of you enjoying fresh corn on the cob and frensh lentil salad...if you enjoyed it so much that you'd like to recreate it at home please do the following...
Spiced corn for 10 Get this:
10 cobs of corn
1 lime
1 tbsp spice mix (ie. chilli, paprika, cayenne, cumin, coriander. Make it up. This is the fun part)

do this:
boil corn
put margarine on
dip halved limes in spices and rub on corn. Make sure to squish the lime so the juice gets all over.
Warm french lentil salad for 8ish
1 c. french lentils (blue, du puy - same price as red lentils at essence of life in Kensington!!) in 3 c. water with 1/2 tsp salt (30 min until tender, not mushy!!!)
3 cloves garlic, minced
2 tsp ground fennel seed
1 1/2 tsp dries thyme (or 1-2 tbsp fresh) for a few seconds in 2 tbsp olive oil
4-5 stalks celery (or one fresh fennel bulb), chopped (core removed and sliced thinly if its fennel)
1/2 tsp salt
and stir fry at hight heat for 2 min
1 bunch collards or kale or escarole (that’s the best) rinsed, drained, and chopped
and saute about 2 more minutes until softened but still bright and crisp. dont let it get soggy...
drain and add lentils, drizzle on some balsamic vinegar, and put walnuts on top if you want

plum torte!
Recipe for one 8X8 square or 9inch springform pan

Grease and flour pan

Halve and pit approx. 15 prune plums (though seasonally adjusting the fruit can be delish indeed)

set aside

combine 1/2 cup margerine

with 1 cup sug OR 3/4cup maple syrup or combo

beat until smooth and fluffy

add two egg replacers (2tbsp ground flax cooked till goopy in water or 1/2cup apple sauce)

beat til smooth

add and mix just til blended

1 cup flour of choice and 2tsp baking powder

spread in greased pan

place plums on batter cut half down

sprinkle with mixture of 1tbsp sugar+tsp cinnamon

bake at 350 for 1 hour



Monday, September 21, 2009

Saturday, September 12, 2009

Hot Yam! welcomes students back with lovely lentils, beautiful beets, cheerful chapati and zealous zucchini bread

This week the Hot Yam! gave the first week of school a super boost by delivering an inventive Indian inspired meal.

 First up was a beautful beet salad in order to re-create this dish you will need:
1-2 beets (depending on size)
1/2 tsp sugar
1/2 - 1 tsp salt (to taste)
1/2 - 1 tsp ground pepper
1/4 tsp ground coriander or cumin
1 tsp lemon/lime juice
Once you have acquired all the ingredients you shall continue to:
1. Peel the beets
  2. Boil the beets for 5 minutes.
  3. Grate the beets.  They will still be firm.
  4. Mix together all the ingredients.
Real simple right! and then you'll have plenty of time to move on to the for the Chapati and Raita....
For the Raita You will need:
2 cups soy yogurt
2 tsp lemon/lime juice
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp garam masala
1/2 cup chopped cilantro
salt to taste
You just take these ingredients and mix them together, adjusting the salt and the chili powder to your personal taste... and of course the Raita would be lonely without some Chapati to dip and enjoy.
For the Chapati you will need merely: 
1.5 cups atta flour (1 for recipe, 1/2 for anti-sticking purposes)
1/2 tbsp oil
1/2 tsp salt
warm water
Now take a breathe and....
  1. Make a dimple in the center of 1 cup of flour, and pour the oil in.  Mix.
  2. Add warm water until the dough is sticky, but not too sticky. Let it rest a few minutes.
 3. Take a small palm-full of dough and roll it out very thin.  You will need extra flour to prevent the dough from sticking to your hands, the rolling pin, and the table.  Let it rest a few minutes.
4. Heat a griddle as hot as possible.  Cook the chapati (dry!) on the griddle until lightly burnt on both sides.  Hot Yam Tip: This requires careful supervision!
5. Keep chapati warm (e.g. on a plate under a clean towel) until serving time.

For some delicious Dhal (that is Indian Lentil soup) you will need to gather:

3 tbs. oil  

 ½ tsp. mustard seeds 

 ¾ tsp. cumin seeds 

 1 bay leaf 

 1 dry chili (substitute for fresh) 


 ½ small chopped onion 

 1 chili chopped (use dry chili with whole 

spices if you have no fresh) 

 1” chunk ginger grated 

garlic clove 

 1-3 tsp. salt 


 1 Roma tomato chopped 

 1 ½ tsp. coriander 

 ½ tsp. turmeric 

 pinch cayenne 


 ½ cup lentils 

 2-2 ½ cups water 

Now this recipe has several will begin with the whole spices:

1. Toast whole spices in pot. 

Add oil and fry spices.  

2. Just before mustard seeds pop add 

onion, chili, ginger & garlic. 

Add salt and fry a few minutes. 

3. Add tomato, coriander, turmeric 

& cayenne.  Mix and fry letting 

tomatoes break down. 

Add lentils and water—bring to a 


4. Place lid and whistle on pressure 

cooker.  At first whistle turn heat 

to low, cook for 10 minutes.  

Quick release pressure by running 

pot under cold water. 

Now for Desert how about something nutritious and delicious? Thats what i thought... Zucchini Bread it is
You will Need:
3 tbsp of flaxseed meal (boil 3 parts water, add 1 part seeds, cook
and stir until the consistency of eggs)
1.5 cups granulated sugar
1 c vegetable oil
2 c coarsely grated raw zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1/2 tsp nutmeg
(1 c chocolate chips or coarsely chopped nuts optional, but we will
skip this for Hot Yam!)

  1. Grease pans.  Preheat oven to 350F.
  2. Mix flour, baking powder, baking soda, and dry spices.
  3. Mix in the sugar and wet ingredients: egg substitute, vanilla, oil.  (The recipe says "mix dry ingreds, then wet, then stir wet into dry" but that dirties too many pans for me.)
4. Mix in the zucchini.
  5. Bake for ~60 minutes or until a tester comes out clean.  The bread should still be moist in the middle, just not gooey.
  6. Cool for 20 minutes before removing from pan.

Hope everyone is having a great time back at school! and if not, the Yam! will comfort you every week until its over!

Tuesday, September 8, 2009

Hot Yam! Lunch Thursday September 10, 2009

Are you ready for a delicious meal this Thursday? I sure hope so!

We've got a nice Indian-themed meal in store for you:
  • daal
  • raita
  • chapati
  • beet salad
  • zucchini bread
Sounds just fantastic, doesn't it? Come to the International Students Centre Thursday, September 10 between 12 and 2 with $4.