Recipes from Octobe 29

Dear Hot Yams,
This week felt a little scaled back, instead of the usual 200-250 eaters we fed only 150. However those 150 were so lucky to have enjoyed Lydia's very own:

* Cheeky Chickpea Wrap
* Funky Chunky Apple Onion & Sweet Potato Soup
* Grandiose Grilled Vegetable Salad
* Simple Cinnamon Pear Cookie

I know you all are dying to make these dishes at home so I will get straight to the point...

For the Cheeky Chickpea Wrap:

Ingredient & specification:	Item count/volume:
Whole wheat or multigrain tortillas	16 packages of 8 OR 21 packages of 6
Organic chickpeas	5 15 oz cans
Butternut squash	3
Tomatoes (diced)	10-12 small
Red pepper (julienne)	12
Red onion (sliced)	3
Spinach	3 bags
Dried basil	1 tsp
Dried oregano	1 tsp
Salt	1 tsp
Black pepper	1 tsp
Paprika	1 tsp

Cooking Directions:

• Cut squash, place in stockpot and cook in boiling water until tender
• Strain and mash
• Add seasoning (basil, oregano, salt, black pepper, paprika)

Preparation directions:

• Wash spinach and allow to dry
• Rinse and strain chickpeas, add turmeric to enhance colour
• Dice tomatoes and strain
• Julienne red pepper, slice red onion
• Warm tortillas in oven to make them more pliable
• Line tortillas with dried spinach
• Scoop squash onto spinach lined tortilla and spread out
• Add diced tomatoes, chickpeas, red peppers and onion
• Roll up wrap and cut in half
• Plate and serve

Next Up is the Funky Chunky Apple, Onion & Sweet Potato Soup

Yield: 250 servings

Ingredient & specification:	Item count / volume:	EP weight: (EP= edible portion)
Golden Delicious apples ( ½” cubes)	20 regular size
Granny Smith apples ( ½” cubes)	20 regular size
Sweet onions (diced)	20 regular size	2.400kg
Red onions ( ½” cubes)	20 regular size	2.400kg
Sweet potatoes ( ½” cubes)	40 small size OR 13 large size	8.000kg
Celery stalks (finely chopped)	40	2.400kg
Carrots (finely chopped)	40 small size OR 20 medium size	2.400kg
Garlic (finely minced)	40 cloves (5 heads)
Dried thyme	6 tbsp
Dried sage	3 tbsp
Salt	3-4 tbsp
Pepper	2 tbsp
Water	40L

Variations and substitutions:

• Crispin apples can be substituted for Golden Delicious apples

Preparation directions:

• Peel sweet potatoes and cut into ½ ” cubes
• Cut onions into ½ ” cubes
• Finely chop celery and carrots
• Finely mince garlic
• Peel apples and reserve peels (to be used for broth)
• Core and cut apples into ½ ” cubes

Cooking directions:

• Place water and salt into stockpot and bring to a boil
• Add apple peels and reduce to a simmer
• Simmer for approx. 10-25min.
• Remove from heat and puree using an emersion blender to create an apple broth

• Heat oil in pan over medium heat
• Add onions and until softened
• Add celery, carrot, and garlic. Cook until golden (approx. 8-10 min.)
• Add apples, sage, and thyme, and cook for about 7 minutes or until apples have softened
• Transfer all ingredients to stockpot with apple broth
• Add sweet potato, and pepper and bring to a boil
• Reduce heat, cover an simmer for about 25 min. or until sweet potatoes are tender
• Adjust seasoning if need be

Grandiose Grilled Vegetable Salad

Ingredient & specification:	Item count/volume:
Zucchini (sliced)	30
Tomatoes (small roma or plum, sliced)	250
Eggplant (small, sliced)	30
Yellow peppers (julienne)	125
Mushrooms (sliced)	15 cups
Red onions (small, sliced)	5
Olive oil	8 cups
Garlic cloves	125 (15 heads)
Salt	5 tbsp
Black pepper	5 tbsp
Dried basil	5 tbsp
Dried oregano	5 tbsp

Variations and substitutions:

• Olive oil can be substituted for another cooking oil such as sunflower oil

Preparation directions:

• Finely mince garlic
• Combine olive oil, garlic, salt and pepper
• Julienne peppers and slice all vegetables into evenly sized cuts
• Toss vegetables in olive oil, garlic, salt and pepper mixture
• Let marinate for 20-30 min. (if time is not a constraint)

Cooking directions:

• Preheat grill, and lightly brush with oil
• Place vegetables on grill and cook until grill marks are present (about 5 minutes) and vegetables are still firm
• Turn vegetables over and until other side is browned and vegetables are tender
• Remove vegetables from grill, sprinkle with basil and oregano, plate and serve

Simple Cinnamon Pear Cookies

Yield: 256

Ingredient & specification:	EP weight: (edible portion)	AP weight: (as purchased)	Item count/volume:
Cake and pastry flour	1.920g		16 cups
Cinnamon	16g		5 tbsp
Baking soda	28g		4 tsp
Salt	8g		1 tsp
Organic sugar	1.400g		8 cups
Sunflower oil	400g		2 cups
Pure vanilla extract	40g		2 ½ tbsp
Chopped pear	640g	760g	3-4
Lemon juice			120 ml
Soy milk	480g		2 cups

Preparation directions:

• Preheat oven to 350°F
• Combine ingredients into cookie dough
• Line baking baking sheets with parchment paper or silicone baking mats
• Scoop dough onto cookie sheets using cookie scoop

Variations and substitutions:

• Sunflower oil can be substituted with canola oil or safflower oil
• 40g (2 ½ tbsp) pure vanilla extract can be substituted with 120g (8 tbsp) artificial vanilla extract
• If parchment paper or silicone baking mats are unavailable, brush baking sheets with oil

Baking directions:

• Bake for 10 min. in oven at 350°F
• Remove from oven and let sit on cookie sheet for 10 minutes
• Transfer to cooling rack and let sit for 10-15minutes

Serving Directions:

• Prior to serving take remaining pears, core and slice
• (Cut each pear slice in half if there are not enough slices for everyone)
• Use remaining lemon juice to sprinkle over pears in order to prevent browning
• Plate each cookie with a pear slice and serve

As always please remember to scale down the recipes ad to enjoy!

Love Always,
Michelle the Yam