Friday, November 19, 2010

New website!

Hey folks! Thanks to Rebecca, our social media guru, we have an awesome new website. Check it out:

Friday, September 10, 2010

Free Tomato Preserving Workshop Tomorrow!

The Hot Yam! and the Dig In! Camps Agriculture Project are holding a couple of FREE tomato-preserving workshops tomorrow at the CIE (formerly ISC!).

When: Saturday, September 11th, 12pm-3pm / 2pm-5pm
Where: CIE Cumberland House (33 St. George Street)
What: A chance to hang out and preserve some beautiful local tomatoes. All materials and equipment will be provided - go home with a jar of your own!

We have space for 15 people per session. RSVP here!:

Be sure to include your e-mail in the doodle when you sign up.

Thursday, September 9, 2010

First General Meeting of the Semester

We're having our first general meeting of the semester next Wednesday, September 15th at 6pm at Hart House. We'll be holding elections for the following positions for next year:

* Meal Coordinator
* Volunteer Coordinator
* Secretary
* Treasurer
* Hot Yam! University Liaison
* Kitchen Manager
* Food Orderer
* Inventory Guru
* Equipment Buyer
* Volunteer Outreach Coordinator
* Education Coordinator
* Legal/Policy Guru
* Publicity/Volunteer Recruiter
* Webmaster
* Social Media Guru
* Yam Zine Coordinator

We have 21 applicants for the above 16 positions.

When: Wed Sept 16, 6pm
Where: Hart House Music room (ask at the hub if you don't know where to go)

Hope to see you there! We really encourage everyone to come out. Even if you haven't volunteered yet, you're more than welcome!

Friday, August 27, 2010

Apply for a planning position! Deadline extended to September 1st

Don't forget to submit your application for a Hot Yam! planning position! We've extended the deadline to the end of the day next Wednesday (September 1st).

You may have noticed that a few of the positions require more time than the others. Because of this and because they are so essential for the Yam! to run, the following positions come with an honorarium!

- The Volunteer Co-ordinator
- The Meal Lead Co-ordinator
- The Treasurer
- The Kitchen Manager
- The University Liaison
- The Secretary

Please find the application here: ttp://

Hot Yam!

Friday, August 13, 2010

Want to get more involved in Hot Yam!?

Hello fellow yammers,

Already starting to miss Hot Yam! due to our long hiatus? Well, here's your change to get some more Yam! in your life!

The academic year is quickly approaching and to make sure that Hot Yam! continues running smoothly, we need your help. There are several roles that Hot Yam! needs to function, and we are recruiting people to fill those roles. The most important roles that we have available are:

- The Volunteer Co-ordinator
- The Meal Lead Co-ordinator
- The Treasurer
- The Kitchen Manager
- The University Liaison
- The Secretary

Descriptions of these roles, along with all of the others that we have available can be found at

This is a great opportunity to get involved with Hot Yam! Whether you're a young yamling or an old salt of a yam, a great experience awaits you.

If you are interested, please fill out this form by Friday, August 27th:

Keep in mind that this is a serious commitment that begins at the beginning of the fall term, and will last throughout the fall and winter academic terms (from September 13th, 2010 to April 29th, 2011).

Whether you apply for position or not (but you should), send an email to to join the planning list (everyone welcome).

Hot Yam!

Friday, August 6, 2010

All the recipes I could find!

Several weeks are missing, but hopefully these will tide you over during our search for the missing recipes.

In reverse order of appearance...

August 5, 2010

Carrot & White Bean Salad
Serves 6
  • 1 pound carrots
  • ¼ pound dried white beans
  • 1 tbsp lemon juice
  • salt and pepper
  • 2 tbsp olive oil
  • 1 tbsp chopped parsley or lovage
  • 2 tsp finely chopped mint leaves
  1. Soak the beans over night.
  2. Cook the beans, and then give a cold rinse.
  3. Peel and grate carrots.
  4. Mix the lemon juice with the salt, and then whisk in the oil.
  5. Toss with carrots, beans, parsley and mint and season with pepper to taste.

Kale and Rice and Nori
  • 1 head of Kale
  • about 2 cups leftover cold rice
  • 1 or 2 sheets of Nori
  • about 4 tsp rice vinegar
  • about 2 tsp soy sauce
  • white pepper to taste
  1. Wash Kale, chop it into thin strips and wilt it in boiling water/steam it over boiling water for 8 minutes.
  2. Dump the Kale into a colander, run cold water over it, and then press out the excess water.
  3. Break the rice apart so that it's not in big chunks.
  4. Cut the nori into thin strips and mix the rice, kale, and nori together.
  5. Add seasoning.

Serves 6
  • 2 bunches beets with greens (about 8-9 medium beets)
  • ½ cup chopped onion
  • One-pound can stewed tomatoes
  • 3 Tablespoons fresh lemon juice
  • 1/3 cup vegan sugar
  • vegan sour cream to taste
  • dill to taste
  • Scrub and clean beets, but don't peel them. Save the greens.
  • Place beets in large pot, add onion and cover with 3 quarts of water.
  • Simmer for one hour, or until beets are very tender. Remove beets from water, but SAVE the water.
  • Discard onions. Finely chop beets and return to water. Wash and chop greens and add to water. Add tomatoes, lemon juice, and sweetener.
  • Cook over medium heat for 30 minutes or until greens are tender. Chill for at least 2 hours before serving.
  • Add a dollop of sour cream and sprinkle with the chopped dill.

Plum Crisp
  • 3 lbs plums
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ cup sugar
  • ½ cup rolled oats
  • ½ cup flour
  • 6 tbsp Earth Balance
  1. Chop plums.
  2. Mix with brown sugar, cinnamon, nutmeg and cloves.
  3. Mix the rolled oats, flour and sugar, and cut in the butter.
  4. Pour the fruit mixture into a buttered baking pan.
  5. Top the fruit mixture with the flour mixture.
  6. Bake at 375°F for 30-45 minutes.

July 29, 2010

Spicy cumin couscous
Serves 4
  • 1 cup couscous
  • ½ tsp ground cumin
  • 1 tsp salt (start with less than that and add more to taste)
  • 1 cup corn kernels
  • ½ cup red onion, finely chopped
  • ¼ cup fresh cilantro, minced
  • 1 jalapeño, minced
  • 3 Tablespoons roasted garlic olive oil
  • 3 to 4 Tablespoons lime juice
  1. Place couscous, cumin and salt in a in a large heatproof bowl or storage container and pour 1 cup boiling water on top.
  2. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes.
  3. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer.
  4. Fluff up with a fork.
  5. Toss in corn, red onion, cilantro, jalapeño, garlic and lime juice.

Hot and Sour Chickpeas
Serves 6
  • 12 oz chickpeas
  • 2 med onions (minced small)
  • 4 tbsp vegetable oil
  • 8 oz tomatoes (peeled and finely chopped)
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground fenugreek
  • 1 tsp ground cinnamon
  • 2 tbsp onions (minced very small)
  • 2 jalapeños
  • 1 inch cube ginger, grated
  • 4 tbsp lemon juice
  • 1 tbsp chopped coriander
  1. Soak chickpeas overnight.
  2. Drain, cover with water, and simmer 1¼-ish hours until deliciously tender (reserve cooking liquid).
  3. Fry the two onions vegetable oil till tinged with brown (about 10 min).
  4. Add tomatoes and fry for another 10 minutes at medium low heat, stirring and mashing tomatoes.
  5. Add ground coriander, cumin, fenugreek and cinnamon, and stir and fry for about 30 seconds. ***careful! This is where it will start to stick, keep the heat low and stir like crazy.
  6. Add the chickpeas and 1½ cups of the cooking liquid, and simmer gently for ~20 min (make sure the chickpeas are really soft and delicious. If they are even a little bit crunchy, just keep them going. The more simmering the more delicious they will be. But don't let them fall apart. ***be even more careful! This is where it will want to burn. Don't let it!
  7. Mix separately the 2 tbsp onions, jalapeños, ginger, lemon juice and fresh coriander.

Kachumber (Indian Cucumber Tomato Carrot Salad)
  • 2 carrots, grated
  • 2 firm tomatoes, chopped
  • 1/3 red onion
  • 1 big cucumber finely chopped
  • ¼ cup fresh coriander leaves, finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp white vinegar (seriously. White.)
  • 1 tbsp white sugar (yep.)
  • ½ tsp chili powder
  • ½ tsp cumin powder
  • ½ tsp salt
  • 6 mint leaves, chopped
  1. Mix everything besides the mint and chill overnight.
  2. Garnish with the mint.

Peach Cake

(recipe might be found eventually)

July 15, 2010

Young beet salad with lemony-dill vinaigrette
  • 5 young beets, with greens included (average beet diameter 1 inch)
  • 3 beets without greens (average beet diameter 2.5 inches)
  • a few sprigs of dill
  • 10 mL lemon juice
  • 10 mL apple cider vinegar
  • 15 mL olive oil
  1. Trim the stems off the beets, leaving a stub, and set the leaves aside in the refrigerator.
  2. Boil the beetroots; large and small beets must be cooked in separate pots, or added at staggered times, because smaller beets cook faster. Boil until tender.
  3. Once cooked, plunge into cold water. This will loosen the skins.
  4. Remove the skins and taproot with hands, and slice off the remaining stem tops.
  5. Wait until the beets cool, and dice them into cubes smaller than 1 cm.
  6. Wash the dill, and mince finely, leaving out stems.
  7. Mix together with the olive oil, the lemon juice, and the apple cider vinegar. Whisk thoroughly, and set aside for about an hour.
  8. Pour approximately half the dressing over the warm beets.
  9. Wash the leaves, and remove the stems below the leaf.
  10. Slice the leaves into 2cm wide sections.
  11. Steam the leaves for no more than 30 seconds, until just tender.
  12. Mix in with the rest of the salad, and add the remaining dressing.

Parsley pesto pasta salad with beans and sweet peas
  • 50 grams pasta (farfalle or rotini)
  • a small bundle of parsley
  • a small bundle of arugula
  • 6 or 7 cloves of garlic
  • 15 green and yellow beans
  • 15 sweet peas
  • 5 mL rice vinegar
  • 25 mL olive oil
  1. Skin the garlic, and halve.
  2. Wash the parsley and chop coarsely.
  3. Wash the arugula and mince.
  4. Put the garlic and parsley into the food processor until they form a paste, and slowly add the olive oil.
  5. Mix in the arugula and set aside in the fridge.
  6. Wash the beans and peas.
  7. Trim the beans' ends, and chop the peas into 1cm sections.
  8. Bring a large pot of salted water to a boil and add pasta.
  9. Cook for about fifteen minutes or until al dente.
  10. Rinse under cold water.
  11. Sprinkle with the rice vinegar.
  12. Combine the beans, peas, pesto and pasta, mix well, and refrigerate. Serve chilled.

Broasted barbecue tofu with purple mustard leaf
  • 2 pounds, or 1 kg of tofu
  • 2 small cans, or 500 mL, of tomato paste
  • ½ cup tamari or Braggs
  • ¼ cup blackstrap molasses
  • ¼ cup nutritional yeast
  • a few chipotles in adobo
  • 2 heads purple mustard leaf
  • ½ cup olive oil
  1. Whisk together the tomato paste, tamari, molasses, nutritional yeast, adobo chilies, and 1/3 cup of olive oil.
  2. Wash the tofu and slice into 1-cm-thick slabs.
  3. Lightly oil each slab and place into a tub, covering each layer with barbecue sauce.
  4. Preheat the ovens to 400 degrees
  5. Bake/roast/broast the tofu for about 15 minutes, turning occasionally.
  6. Ladle a little of the left-over barbeque sauce over the broasted tofu.
  7. Wash the mustard leaf thoroughly.
  8. Slice into very thin strips, and arrange on top of the broasted tofu.

Apricot cinnamon coffeecake
  • 1½ cup berries or fresh fruit, diced
  • 1 cup soy or rice milk
  • 1 tablespoon white vinegar
  • 1 tablespoon ground flaxseed
  • 2½ cups all-purpose flour
  • 1 cup sucranat sugar
  • ½ teaspoon ground cinnamon
  • 8 tablespoons Earth Balance
  • 1 teaspoon baking powder
  • 1¼ teaspoon baking soda
  1. Wash the fruit.
  2. Slice to remove the stone, and mince into small pieces.
  3. Toss the fruit in 3 tablespoons of flour until coated.
  4. Preheat the over to 350, and use small amount of Earth Balance to grease the pans.
  5. Combine the rice milk and vinegar and set aside.
  6. Grind the flaxseed, and mix with 3 tablespoons of water. Set aside.
  7. Mix together 1/3 cup flour, ¼ cup sugar, and the cinnamon. Cut in ¼ cup cold Earth Balance, until crumbly. Put in cold fridge.
  8. Sift together the rest of the flour, baking soda, baking powder, and salt.
  9. In a very large mixing bowl, cream the rest of the Earth Balance with the rest of the sugar. Alternate adding flour and milk, mixing only enough to combine. Fold in the flaxseed mixture, and then the fruit.
  10. Spread the batter into the pans, and cover with crumbly topping.
  11. Bake about 35 minutes or until done.

June 10, 2010

Quinoa Soup with Vegetables and Charmoula sauce
Quinoa was used in place of Couscous for this recipe. Feel free to experiment with different grains.
8 servings
  • 2 tsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, finely chopped
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • ¼ tsp hot red pepper flakes
  • 1 cup quinoa
  • 1 leek, trimmed and diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 sweet red pepper, diced
  • 1 cup diced sweet potato
  • 8 cups vegetable stock
  • 2 cups peas, fresh or frozen
  • Charmoula sauce (recipe follows)
  1. Soak and rinse the quinoa for 10 minutes.
  2. Heat oil in stock pot. Add onion and garlic and cook until tender. Add paprika, cumin and hot pepper flakes. Cook for about 30 seconds, or until fragrant.
  3. Add quinoa and stir to coat well. Do not let it toast for too long.
  4. Add leek, carrot, zucchini, red pepper, sweet potato and stock. Bring to boil. Cook for about 15 minutes, or until quinoa is almost tender.
  5. Add peas. Heat thoroughly. Taste and season with salt and pepper.
  6. Ladle soup into bowls. Swirl spoonfuls of Charmoula into each serving.

Charmoula sauce
  • 3 cloves garlic
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp cayenne
  • ¼ tsp pepper
  • 1 cup chopped fresh parsley
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  1. Puree garlic in food processor. Add paprika, cumin, salt, cayenne and pepper and combine. Add parsley and blend in. Add lemon juice and olive oil and puree (you should have about 1/3 cup / 75mL).

Vegan Tzatziki Sauce
Makes roughly 2 2/3 cups
  • 1 pkg silken tofu (the firmer the tofu, the more viscous)
  • juice from 1 lemon (about 1/4 cup)
  • 2 cloves of garlic, minced
  • 2 tbsp canola oil
  • 1 tsp salt
  • freshly ground pepper
  • 3 tsp dried dill
  • ¼ tsp paprika
  • pinch of cayenne
  • 1 cup finely chopped cucumber
  • 2 tbsp chopped fresh parsley
  1. Blend tofu, lemon juice, garlic, oil and spices together in a blender, or with an immersion blender in a container.
  2. Place diced cucumber in a towel and squeeze out excess moisture. Add to sauce along with the parsley. Pulse the blender several times to incorporate. Refrigerate until needed.

Falafel Patties
  • 1 15-oz. can chickpeas, drained
  • 2 gloves garlic
  • ½ small onion
  • 3 tablespoons sesame tahini
  • ½ cup flat-leaf parsley, roughly chopped
  • ¼ cup quinoa flour, plus more if needed
  • 1 tsp sea salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • olive oil for brushing on patties
  1. Preheat oven to 425°F.
  2. In a food processor, combine all of the ingredients except for the olive oil. Process until smooth and there are no large pieces remaining. Using hands, roll into golf-ball sized pieces. If mixture is too dry, add a bit of oil; if it's too wet, add a bit more quinoa flour. Flatten into patties, and lightly brush both sides with a bit of olive oil.
  3. Arrange falafels on a baking sheet. Oven temperatures will vary, cook for roughly 15-20 minutes, then flip the patties and cook for an additional 10 minutes. Each side should be slightly browned and crispy.
  4. Alternatively, you may pan fry the patties on high-heat, and cook each side until lightly browned. Transfer to a plate with paper towel on it.

Saffron Rice Pudding - (Sholezard)
Shole Zard is a sweet Iranian dessert made of saffron, sugar, and rice.
12 servings
  • 2½ cups of rice
  • 12 cups of water
  • A pinch of salt
  • 2½ cups of sugar
  • 1 cup of rose water (optional)
  • 1 teaspoon of saffron
  • ¾ cup of slivered almonds (optional)
  • ¾ cup of whole/chopped/crushed pistachios (optional)
  • 2 tablespoons of cinnamon
  1. Rinse rice in cold water. Change the water every now and then until the water stays relatively clear. Avoid draining.
  2. Place rice and water mixture in pot and bring to a boil.
  3. Cook for 20-25 minutes, or until rice is tender. When cooking, skim the top occasionally.
  4. Add the sugar while you continue to stir constantly and boil gently. The mixture will thicken, like a custard, and you will not longer be able to see the grains of rice.
  5. Dissolve the saffron in another small bowl or a cup in the hot water and add to the pot.
  6. Optional: Stir in rose water and slivered almonds.
  7. Stir over medium or low heat until mixture becomes thick.
  8. Pour the mixture into a separate bowl, sprinkle the cinnamon and optional toppings on the mixture.
  9. Cool before serving.

May 27, 2010

West Indies Soup
  • 1 medium onion
  • 3 roughly chopped carrots
  • 1 roughly chopped quarter celery root
  • 8 cups of water, broth, beer, or some combination of those
  • 1 large diced yam
  • 1 squash (pick a type)
  • 1 can coconut milk
  • leafy greens
  • dry roasted coriander, cumin, cinnamon
  1. In a large pot fry onion until translucent.
  2. Add carrots and celery root. Sweat them until they begin to caramelize.
  3. Add liquid, yam and squash.
  4. Bring to boil, cover and simmer until yam is cooked and squash is mushy.
  5. Turn to low heat or take off heat.
  6. Add one can coconut milk, leafy greens and spices.
  7. Cover and let sit for ten minutes or so.

Caribbean Rice with Red Beans and Chiles
  • 1 tablespoon olive oil
  • 1 small red onion, minced
  • 1 small red bell pepper, seeded and chopped
  • 1 or 2 small, fresh hot chilis, seeded and minced
  • 2 garlic gloves, minced
  • ½ teaspoon peeled and minced fresh ginger
  • ½ teaspoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • 1 cup couscous
  • 1 cup water
  • 1 15 oz. can dark red kidney beans
  1. Heat the olive oil in a saucepan over medium heat.
  2. Add the onion, bell pepper, chiles, garlic, ginger, brown sugar, salt, allspice, thyme, and nutmeg.
  3. Cover and cook, stirring, until the bell pepper has softened, about 10 minutes.
  4. Stir in the couscous to coat with the oil.
  5. Stir in the water, cover, and let stand for five minutes.
  6. Stir in the beans and cook until hot, about five minutes.
  7. Taste and adjust the seasonings.
  8. Serve hot.

Turkish Tomato Salad
  • 2 large tomatoes (or 4 medium), chopped
  • ½ large cucumber, peeled and diced
  • ½ yellow pepper, seeded and chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ cup parsley, finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Spicy V-8 (or tomato juice)
  • generous grating black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • salt to taste (optional)
  1. Combine all ingredients and mix well.
  2. Serve immediately or chill for an hour.
  3. Try it in a pita with hummus or on top of a green salad.

Chai Latte Cupcakes
  • 1 cup soy or rice milk
  • 4 black teabags or 2 tablespoons loose black tea
  • ¼ cup canola oil
  • ½ cup plain or vanilla soy yogurt
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • pinch of ground white or black pepper
  • ½ cup confectioners sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  1. Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat soy milk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
  2. In a large bowl whisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom,
  3. ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
  4. Make sure cupcakes are completely cooled before adding topping, or the sugar will melt.
  5. To assemble, sift confectioners sugar over cooled cupcakes first, then mix cinnamon and nutmeg together and sift onto each cupcake.

Thanks as always to our wonderful photographer Jono.

Happy cooking and hope to see you next Thursday!


Tuesday, June 8, 2010

Recipe for June 3rd

Creamy leek and mushroom soup (contains soy)
1) Chop onions and leeks, slice mushrooms, dice potatoes (~ 3/4 inch chunks)
2) Heat oil on medium in pot, add onions and saute until slightly translucent
3) Add leeks and saute 2-3 minutes
4) Add mushrooms and a bit of salt, saute until mushrooms are tender and have released their juices
5) Add stock and potatoes, cover and cook until potatoes are tender
6) Turn heat down to low
7) Add almond/soy milk
8) Temper in flour (remove some soup from the pot into a separate bowl, whisk in flour until smooth, whisk flour mixture back into the soup
9) Let cook until soup thickens slightly
10) Season with salt and pepper

Chocolate Brownies(contains soy and gluten)
1/3 cup flour
2/3 cup cold water
12 oz silken tofu
1 cup chocolate chips
3/4 cup cocoa powder
1.5 cup flour
3/4 tsp baking powder
1.75 cups sugar
3/4 tsp salt
2 tsp vanilla
1/2 cup oil
1) In a blender puree the tofu, flour and water until smooth.
2) Pour it into a sauce pan, and whisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes.
3) Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Put mixture in fridge to cool completely. (20-30 minutes)
4) Preheat your oven to 350.
5) When mixture is cool enough mix in the oil.
6) Sift the 1 1/2 cups of flour, the cocoa and the baking powder together.
7) Fold in the tofu mixture until well combined and smooth.
8) Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

Stay tuned for more recipes! Coming soon:
Saute of baby Asian greens (contains sesame oil)
Potato and chickpea salad with fresh herbs

Tuesday, May 18, 2010

Recipes recipes (May 1st & May 13th)

Last Thursday was our first day back from a long hiatus. It was wonderful. Sorry we ran out of food and had to turn some of you away. The main reason for this? Shortage of volunteers. So send an email and ask how you can help out! No cooking experience necessary. No, really! Come learn with us! (or show us your skills if you have em)

Before I get to Thursday's recipes, we had a little event a couple weeks ago:

On May 1st, we braved the not quite perfect weather and had a lovely ride down to the Leslie Street Spit with Bikechain.

We cooked some lovely picnic-y food for the occasion and here are the recipes!

makes 12 servings
  • ¼ cup olive oil, divided
  • 2 cloves garlic, peeled and minced
  • ¾ cups white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 3 sprigs fresh rosemary, rinsed
  1. In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant,being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
  2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.
  3. Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs.
  4. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes.
  5. Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

makes 8 cups
  • 2 cups red lentils
  • 5 cups water
  • 2 Tbsp vegetable oil
  • 2 cups diced onions
  • 3 cups peeled, cored and diced apples
  • 6 cloves garlic, minced or pressed
  • ½ cup raisins
  • 2 tsp curry powder
  • 2 tsp garam masala
  • ½ cup coconut milk
  • 4 tbsp lemon juice
  • 1 tsp salt
  1. Bring lentils and water to a boil. Lower heat and simmer 20 min.
  2. Heat the oil in a separate skillet, sauté the onions, apples, and garlic with salt for 5 min @ med heat. Add the raisins, curry powder, and garam masala and sauté for 10 more minutes or until tender.
  3. In a food processor or blender, purée the cooked lentils with the sautéed onion mix with the coconut milk and lemon juice. Add salt to taste.

serves about 50
  • 6 cups celery root, grated
  • 4 cups grated parsnips
  • 4 cups grated parsley roots
  • 5 cups grated beets
  • 8 cups grated cabbage (can be all green or some green and some red)
  • 4 cups sliced shallots (if Ontario is available, or other fragrant and mild onion)
  • 6 cloves garlic, finely minced
  • ¼ cup toasted sesame seeds (whole, unbleached)
  • 210 mL vegetable oil
  • 180 mL cider vinegar
  • 1 tsp sugar
  • 1 tsp salt, pepper to taste
  1. Lemon zest from 2 lemons, optional (if used, use lemon juice instead of some of the cider vinegar)
  2. Shred all veggies and mix together.
  3. In a separate bowl, mix the sugar, salt and vinegar together. Slowly combine oil with a whisk.
  4. Mix into vegetables. Add toasted sesame seeds if desired.

There was also a delicious cake, which was the same delicious cake we had on March 11th.

Thanks a lot to Alex & Jeevs for kick-starting the summer with these delicious dishes:

(The dressing may not be exactly the right amount, but just mix together 3 parts olive oil and 1 part lemon juice)
  • 1 bunch asparagus
  • t tbsp olive oil
  • 1 tsp lemon juice
  • salt & pepper to taste
  1. Wash asparagus and break off tips.
  2. Steam until just tender.
  3. Whisk together oil and lemon juice and drizzle on asparagus.
  4. Salt and pepper to taste.

Serves 5
  • 1 cup couscous
  • ½ teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • ½ cup red onion, finely chopped
  • 1 jalapeño, minced
  • 1 to 1¼ cups boiling water
  • ¼ cup fresh cilantro, minced
  • 3 Tablespoons olive oil
  • 3 to 4 Tablespoons freshly squeezed lime juice
  • 1 cup pea sprouts
  1. Mix couscous, cumin, salt, red onion and jalapeño.
  2. Add 1 cup boiling water, cover and let sit for about 10 minutes. Add more boiling water if necessary and then fluff with a fork.
  3. Mix in cilantro, olive oil, lime juice, pea sprouts.

Serves 6
  • 3 cups water
  • dash salt
  • 2 tbsp grated peeled ginger
  • ½ cup minced red onions
  • ½ cake (8 oz) soft tofu
  • 3 tbsp soy sauce
  • 2 tbsp dulse flakes (dried seaweed)
  • 2 cups thinly sliced bok choi (one bunch) (or other greens)
  • 2 tbsp lime juice
  1. Boil the water with the salt, ginger and red onions.
  2. Add tofu, soy sauce and dulse flakes and boil 10-15 minutes.
  3. Add bok choi and boil till just wilted (about 3 minutes).
  4. Add lime juice just before serving.

serves 16 (one pan)
  • 2 lbs apples (ideally russet variety, otherwise mix green and red, e.g., granny smith and pink gala, or even just tart apples to avoid sourness)
  • ½ lb rhubarb
  • plenty of cinnamon, cloves, nutmeg, and/or cardamom – spiced to taste, suggested at least a teaspoon of each
  • more cinnamon
  • pinch salt
  • 1 tbsp citrus zest (grated from orange and/or lemon) or more
  • ½ cup fresh ginger, grated or finely chopped
  • ½ cup crystalized ginger, very small pieces, (can be substituted with more grated fresh ginger)
  • ½ cup brown sugar (to taste – a little more or less is fine)
  • ¼ cup coconut creme
  • ½ cup largest shredded coconut flakes (roughly 1 inch in length) – or sliced blanched almonds?
  • ½ cup rolled oats (raw or roasted, can use most mueslis or granolas)
  • ½ cup of flour
  • 1/3 cup brown sugar
  • ¼ cup of margarine (earth balance)
  • dash of salt if using unsalted butter/margarine
  1. Chop apples and rhubarb and mix with spices (cinnamon, cloves, nutmeg, cardamom), pinch of salt, zest, ginger, other ginger, ½ cup brown sugar, and coconut creme.
  2. Top with shedded coconut and oats mixed together.
  3. Mix together flour, rest of brown sugar (1/3 cup), margarine and dash of salt. Top the topping with this mixture.
  4. bake at 415°F for 20 minutes and then 365°F for the 40 minutes.


Thursday, May 13, 2010

Recipes from April 1st

Today was the first day of the SUMMER YAM! Yay! It went wonderfully. Today's recipes (and recipes from May 1st's Bikechain event) will come, but for now, here are the recipes from April 1st:

Serves 4
  • 1 tbsp olive oil
  • 1-inch piece ginger root
  • 2 tblsp rice vinegar
  • 1 tbsp tamari
  • 2 tsp toasted sesame oil
  • 1 cup kale
  • 1 onion
  • 1/3 cup of raw almonds
  • 3-4 leaves of cilantro
  • 2 cups of buck-wheat soba noodles
  1. Cut Onions into half moon slices. Slice Almonds in half length wise. Chop Kale into small pieces.
  2. Mix the Sauce before cooking begins. Mix together Garlic, Ginger, Sesame Oil, Rice Vinegar and Tamari and set aside.
  3. Cook Soba noodles as directions dictate (usually add to boiling pot of water and allow to cook for a minute or 2. Take out, drain and run under cold water. Set aside.
  4. Heat up oil on medium heat. Add almonds and toast for 2-3 minutes.
  5. Add the Onions and allow to soften for another 3 minutes or so.
  6. Add Kale and cook for several more minutes
  7. Add the sauce and allow the garlic and ginger to fry for several minutes until the whole dish is heated through.
  8. Add the soba noodles and and Mix well.
  9. Serve and eat!

Serves 4
  • ½ cup pearl barley
  • 6½ cups water/stock
  • 3 tablespoons Earth Balance
  • 1 cup white onions, chopped
  • 2 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 3 tablespoons soy sauce
  • 4 tablespoons dry sherry
  • 1 teaspoon salt
  • ground pepper
  1. Cook barley in boiling water (1½ cup)
  2. Meanwhile, melt Earth Balance in pots, sautée onions. Add garlic, mushrooms, some salt.
  3. Cover and cook, stir, until everything is very tender.
  4. Add soy sauce and sherry.
  5. Add barley and fill pots with water.
  6. Add lots of ground pepper.
  7. Simmer on low, partially covered.

serves 10-15
  • 1 napa cabbage
  • 2 cucumbers
  • 1 apple
  • 3 white carrots
  • ¼ lemon
  • rice vinegar
  • Kosher or sea salt
  • dried red pepper (crushed is better)
  • crushed garlic
  1. Rinse vegetables in water and salt
  2. Cut cabbage in half lengthwise. Slice crosswise in strips.
  3. Sprinkle cabbage liberally with salt. Let cabbage sit until water is drained. (This process varies in time, usually takes a few hours)
  4. Cut and slice carrots.
  5. Add salt, stir. Let carrots sit until water is drained.
  6. Core and dice/slice the apple (This can be done the next day if there is not enough time).
  7. Pour out the drained water from the cabbage, carrot.
  8. Pour cabbage, carrot, apple and crushed garlic into big bowl. Add rice vinegar and crushed red pepper.
  9. Pour contents into a sanitized plastic bag. Shake so the contents mix well.
  10. Refrigerate contents for next day.

Makes about 18-20 cookies
  • 1 cup all-purpose flour
  • 4 oz Earth Balance Vegan Butter - at room temperature
  • ¼ cup sugar
  • 1/3 cup mixed-fruit jam (or any other of your choice)
  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.
  3. In another bowl, whisk together the flour and ground walnuts and add to the creamed butter mixture. Mix until well combined to form a soft dough. Do not knead a lot as this can get pretty sticky. Use some all-purpose flour for dusting.
  4. Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.
  5. Take a teaspoonful of dough in your hand, form a small ball, and press lightly in the center with your finger to make a shallow hole. (Use light pressure with your thumb or index finger.)
  6. Arrange the cookies on the baking trays, 2 inches apart. Leave enough space as they will spread a bit as they bake. Bake for 15 minutes, until the edges are slightly colored and the cookies look firm.
  7. Let the cookies cool completely on a wire rack, then fill the holes with your favorite jam.

As always, photos courtesy of Jono.

Friday, April 2, 2010

It was our last Yam! of the semester....

photos courtesy of Jono

...and our not-so-secret admirer sent us a song...

On the South Side of Campus by Judy Garlic
(sung to Somewhere over the Rainbow by Judy Garland)

On the south side of campus,
You can find
Volunteers in bandanas
And a place to unwind.

On the south side of campus
When you eat,
Walk or bike to St. George St.
And get yourself a treat.

Just join the line behind the sign
For food that's sent straight from Cloud Nine
To feed you.
Then take your tupperware or plate
From Giovanna, Jon, or Kate
Then bid them adieu.

On the south side of campus,
Green's no dream.
Local food from the market:
Baked, grilled, raw, stewed, or steamed.

With tasty options at the Yam,
The answer's simple:
Eat at the Hot Yam!

Don't cry! We'll be back again on May 13th!

Tuesday, March 30, 2010

Our not-so-secret admirer is putting his creativity to good use

Sing to My Girl by the Temptations.

I eat local --
Nothing from a can.
And it's delicious, too;
Not to mention vegan.

I guess you'll say,
"Who can make a meal this way?"
Hot Yam! (Hot Yam! Hot Yam!)
Eatin' at Hot Yam! (Hot Yam!)

If you've tupperware,
Put it in their care.
They'll put food inside;
Guaranteed good fare.

Well, I guess you'll say,
"Who can make a meal this way?"
Hot Yam! (Hot Yam! Hot Yam!)
Eatin' at Hot Yam! (Hot Yam!)

Service with a smile,
Genuine at that.
Filled with many friendly people,
With whom to chat.

Well, I guess you'll say,
"Who can make a meal this way?"
Hot Yam! (Hot Yam! Hot Yam!)
Eatin' at Hot Yam! (Hot Yam!)

Saturday, March 27, 2010

Many many recipes!!

I finally got the urge to blog again and there's a whole bunch of recipes that've piled up over the past month. I've got FOUR whole meals to remind you of.
So let's get started. Right after I update you on our schedule.

We just have one more meal of the semester. It's this coming Thursday (April 1st). But we've set the date for the start of the SUMMER YAM!, which is Thursday, May 13th. Wasn't that little glimpse of summer we got great? (See below!)

Doesn't volunteering look like so much fun? The summer is a great time to start! Send us an email and we'll get you set up.

Here goes!

March 4, 2010

Lydia and Lei brought you an APPLE-LICIOUS meal!

feeds 5-10
  • 1 package of 420g firm or extra firm tofu
  • ¼ cup applesauce
  • 1 tbsp olive oil
  • ½ tsp thyme
  • ½ tsp rosemary
  • ½ tsp salt
  • ½ tsp pepper
  1. Cut each block of tofu into 20 evenly sized square slices.
  2. Whisk together marinade (rest of ingredients) into a large bowl or container.
  3. Evenly coat tofu slices in marinade and refrigerate until ready to use.
  4. Brush grill with olive oil.
  5. Grill tofu on medium heat until both sides are golden making sure to flip tofu halfway during grilling process.
  6. Serve with apple roasted potatoes (follows).

5 servings
  • 1 large sweet potato, peeled
  • 2-3 assorted seasonal potatoes
  • 1 large golden delicious apple cubed
  • olive oil
  • dried basil
  • salt
  • assorted apple cores
  1. Preheat oven to 400°F.
  2. Peel and chop sweet potatoes.
  3. Wash, scrub and peel other potatoes.
  4. Place all potatoes into a large bowl.
  5. Drizzle olive oil and sprinkle basil and salt on top of potatoes and toss.
  6. Place potatoes onto greased baking sheet (use olive oil to `grease`).
  7. Core and cube apples.
  8. Place apples, cores and additional cores that have been reserved onto baking sheet with potatoes.
  9. Bake in oven for 20 min. or until done.
  10. Remove apple cores and discard.
  11. Serve with grilled tofu (above).

6-8 servings
  • 3 golden delicious (or granny smith) apples
  • 1 ¼ lb parsnips
  • 1 tbsp olive oil enough to fry shallots in
  • 5 large shallots (sliced)
  • 1 ¼ tsp ground coriander
  • 5 cups veggie broth
  1. Peel and core apples. Cut into 1-inch pieces.
  2. Heat oil in large pot over medium-high heat.
  3. Add shallots and sauté for 3 minutes.
  4. Add parsnips and sauté for 3 more minutes.
  5. Add apples and coriander and stir for 1 minute.
  6. Add broth and bring to a boil; reduce heat and simmer until vegetables are very tender, about 25 minutes.
  7. If the soup is too thick, add more broth and return to a simmer.
  8. Allow the soup to cool slightly; purée until smooth, either by working in batches in blender or using a hand blender, thinning with more broth by half-cupfuls as desired
  9. return soup to pot and bring to simmer; season to taste with salt and pepper.
  10. Optional: Sprinkle diced apples on top.
  11. Serve.

4 servings
  • 4 beets
  • 4 golden delicious apples
  • ¼ cup sunflower oil
  • 2 tbsp lemon juice
  • salt
  • black pepper
  1. Cook beets, let cool, remove skin, let cool completely. Refrigerate.
  2. Core and dice apples.
  3. Dice beets.
  4. Place beets and apples into a large bowl.
  5. Combine sunflower oil, lemon juice, salt, and black pepper by whisking together to create a dressing.
  6. Toss beets and apples with dressing.
  7. Serve or refrigerate before serving.

March 11, 2010

Illya and John's first yam! meal was a big success!

  • 2-3 carrots
  • 2-3 Tbsp orange juice
  • 2-3 Tbsp olive oil
  • half inch piece of ginger
  • ¼ cup dried berries (raisins, cranberries, or whatever your preference)
  • a few drops sesame oil
  • 1 tsp sesame seeds (black ones look cooler so use them if you can)
  1. Grate carrots.
  2. Finely grate ginger.
  3. Combine carrots, orange juice, oils, ginger and berries in a bowl.
  4. Let sit for a little so the flavours marry nicely.
  5. Garnish with sesame seeds.

  • a couple Tbsp olive oil
  • 1 small onion
  • 1 cup #3 coarse or #4 extra coarse bulgar
  • 2¼ cups water
  • 1/2 cup red lentils
  • 1/4 cup soft wheat (or gluten-free flour mix)
  • 1/4 cup red quinoa
  • flat leaf parsley
  • a dollop of yogurt, hummus, olive oil & lemon juice, or whatever's your preference
  • Middle Eastern or North African spice mix (recipe for Moroccan follows)
  1. In a medium pot fry onion in oil until translucent.
  2. Add the bulgar.
  3. Fry until it just starts to darken (smoke is BAD).
  4. Add water, lentils, wheat and quinoa.
  5. Bring to a boil, reduce heat and cover tightly.
  6. Wait 20 minutes (no peaking).
  7. DON'T PANIC the red lentils will disappear ie stop being red
  8. Garnish with coarsely chopped parsley.
  9. Add a dollop of hummus, yogurt or something to that effect.
  10. Add the spice mix.

Sorry that this recipe doesn't really have proportions. There is no real way to make a recipe for this you just sort of have to get a feed for it.
  • a lot of cumin
  • a lot of coriander seeds
  • a little black cumin (hard to find but definitely worth it)
  • very little cardamom and cloves (ridiculously strong flavours so use gingerly)
  • a little of the ubiquitous cinnamon
  1. Dry fry everything taking care not to burn it until your roommates come down to ask what smells so good.
  2. Grind it all up and store in an airtight container

  • a couple Tbsp olive oil
  • 1 medium onion
  • 3 carrots
  • 1 quarter of a celery root
  • 1 yam
  • 8 cups water, broth, beer, marmite, or some combination of those
  • 1 cup lentils (little ones and big ones)
  • lemon juice & olive oil to taste
  1. In a large pot fry one medium onion in oil until translucent.
  2. Add carrots and celery root, roughly chopped.
  3. Sweat them until they begin to caramelize.
  4. Add liquid, yam (diced), and lentils.
  5. Bring to boil, cover and simmer until lentils are cooked.
  6. Serve with lemon juice and olive oil

  • 1 2/3 cups brown sugar
  • 2½ cups all-purpose flour
  • ½ cup oat flour
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 2/3 cup cocoa
  • 1½ ounces unsweetened chocolate, chopped
  • 1 cup hot brewed coffee
  • 1 cup light coconut milk
  • 2 tablespoons cider or white wine vinegar
  • 1½ teaspoons vanilla extract
  • ¾ cup vegan margarine
  1. Adjust oven rack to middle position and heat oven to 350 degrees. use one 9x13 pan for one cake.
  2. Sift sugar, flours, baking soda and salt into a large bowl, then whisk to combine.
  3. Margarine in a bowl. Add coconut milk, vanilla, and vinegar. Blend with electric mixer.
  4. Combine cocoas and chocolate in a large bowl and cover with hot coffee; whisk until smooth.
  5. Add margarine-coconut milk mixture to the chocolate mixture and whisk to combine.
  6. (The hot coffee will melt the margarine if it's not super mixed)
  7. Add liquid mixture to dry ingredients and fold gently with rubber spatula. Mix nicely.
  8. Bake 20-25 minutes.
  9. Cool cakes in pans on wire rack to room temperature, about 2 hours.

March 18, 2010

And then it was St. Paddy's Day, so Hannah and Cynthia put together a wonderful Irish themed meal.

  • ½ Yellow Onion Sliced
  • 2 Garlic Cloves minced
  • 2 Carrots diced
  • 3 Celery stalks diced
  • 3 small Russet potatoes in cubes
  • 4 cups of vegetable stock
  • 16 oz diced tomatoes and liquid
  • ¼ cup of red wine
  • 3 tablespoons of flour
  • 3 tablespoons of vegan butter
  • 2 tablespoons of vegan Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon Rosemary
  • 2 bay leaves
  • Pepper to taste
  • pinch of crushed red peppers
  • 2 teaspoons of sea salt
  • ½ cup frozen peas
  • 12 cups brown mushrooms
  • 13 cups kidney beans
  1. Saute yellow onion sliced, garlic cloves minced, carrots diced, celery stocks diced, pinch of crushed red peppers, pinch of sea salt for about 5 min.
  2. Add 3 tablespoons of vegan butter let melt and then add 3 tablespoons of flour and cook for 2 min.
  3. Add red wine and de-glaze pan.
  4. Add vegetable stock, tomatoes, Worcestershire sauce, soy sauce and bay leaves. Simmer covered for 45 min until all flavors are combined.
  5. Add potatoes and simmer covered for 45 - 60 min.
  6. Add Salt and Pepper to taste

  • 2 cups soy milk
  • 2 Tbsp. vinegar
  • 4 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 Tbsp. vegan margarine, at room temperature
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 3 cups caraway seeds
  • 3 cups currants
  1. Preheat the oven to 425°F.
  2. In a small bowl, combine the soy milk and vinegar. Set aside.
  3. Sift together the flours in a large bowl. Using your fingers, rub the margarine into the flours, forming a crumbly mixture. Add the salt and baking soda.
  4. Make a well in the center and gradually add the soy milk mixture, mixing constantly. Add only enough to make the dough soft but still manageable.
  5. Knead inside the bowl for 30 seconds.
  6. Remove to a lightly floured baking sheet and use the palm of your hand to flatten into a 1 1/2–inch-thick disk. Use a knife to score a cross in the center.
  7. Bake for 25 minutes. Reduce the heat to 350°F and bake for 15 minutes. If the crust is too hard, cover it in a damp tea cloth. Let cool.

  • 1 savoy cabbage
  • about 1 cup roasted unsalted cashews for garnish
  • 5 tart apples
  • 2 cups pea shoots
  • ½ cup canola oil
  • 1 orange
  • ¼ cup maple syrup
  • 1/3 cup mustard
  • ¼ cup cider vinegar
  1. Thinly slice cabbage and apples.
  2. Toss with dressing, cashews, and pea shoots.

  • 3/4 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 cup plus 2 tablespoons flour
  • 1/3 cup Dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup stout beer (note that Guinness isn't vegan, check this out for more info)
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  1. Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  2. In the bowl of an electric mixer, whisk together the soy milk and the vinegar. Add the beer, sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until well incorporated.
  3. Fill your cupcakes containers of choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched. Transfer to a wire rack and allow cupcakes to cool completely before frosting.

Sorry, this one isn't scaled down. I wouldn't recommend making this volume...
  • 2 bags powdered sugar
  • 1 tub earth balance
  • 1 small jar instant espresso powder
  • 2 cans coconut milk
  • 3 cups cocoa powder
  • 1 bottle vanilla
  • 1 litre sweetened soy milk

March 25, 2010

Jason, Armida and Ian led a delicious lunch followed by a wonderful snack at the Youth Food Systems Fair.

  • 2 cups dried chickpeas, soaked overnight
  • 6 green onions, chopped
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tbsp fresh ginger
  • ¾ cup soy sauce
  • ½ cup cider vinegar
  • ¼ cup vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  1. Bring a pot of water to a boil. Add chickpeas, and boil under tender.
  2. Puree all other ingredients in a blender or food processor, until
  3. well-combined.
  4. Marinate the chickpeas in the jerk sauce overnight, in a non-reactive
  5. container.
  6. Preheat oven to 425. Spread chickpeas on a roasting pan or baking
  7. sheet, and roast for 15 minutes.

  • 1 block firm tofu
  • 1 onion, chopped
  • 3 stalks celery
  • 1 clove chopped garlic
  • 1 medium head cabbage, chopped
  • 1 (14.5 ounce) can stewed tomatoes
  • 2 cups vegetable stock
  • ½ cup dried black beans, soaked overnight
  • ½ cup dried black eyed peas, soaked overnight
  • 1 cup uncooked rice
  • 1 tbsp creole seasoning
  • salt and pepper to taste
  1. In a large stock pot over medium high heat, saute tofu, onion, celery,
  2. and garlic in the oil. Cook until everything is evenly browned. Stir
  3. in cabbage, tomatoes, stock, beans, and rice. Season with creole
  4. seasoning. Bring to a boil, then reduce heat to low. Cover and cook
  5. for 35 to 40 minutes, or until rice and beans are done. Add creole
  6. seasoning, and salt/pepper to taste.

  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 medium carrot, diced into ¼-inch cubes (about 1 cup)
  • 1 cup diced celery
  • 6 1/2 cups vegetable broth
  • 2 red potatoes, diced into ½-inch cubes
  • 1 cup lentils
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 3 cups kale, rinsed, stems removed and chopped very fine
  • salt and pepper to taste
  1. Heat oil in a large pot over medium heat.
  2. Saute onion and garlic for 5 minutes.
  3. Add carrots and celery, and saute for an additional 10 minutes.
  4. Add all ingredients except for kale, salt, and pepper. Bring to a
  5. boil, reduce heat to low, and simmer for about 45 minutes, stirring.
  6. Add chopped kale, salt, and pepper. Simmer for an additional 5 minutes.

  • 2 cups all-purpose flour
  • 2 t. baking soda
  • ½ baking powder
  • 2 t. ground cinnamon
  • ½ t. ground ginger
  • ¼ t. nutmeg
  • ¾ t. salt
  • ¼ cup finely ground flax seeds
  • 1/3 cup water
  • ½ cup (1 stick) dairy-free soy margarine, melted
  • 2 cups packed dark brown sugar
  • 1 t. white distilled vinegar
  • 1 cup chopped apple pieces
  • 1½ cup coarsely grated apple
  1. Preheat the oven to 350. Lightly oil and flour 3 parchment-lined 8" round cake pans and set aside.
  2. In a large mixing bowl, sift together the clour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a medium-sized mixing bowl, mix together the finely ground flax seeds with the water. Let stand for 3 minutes, or until slightly thickened. Add the melted soy margarine, brown sugar, and vinegar, and whisk until well combined. Add the wet ingredients and the apple pieces and grated apple to the dry ingredients. Mix until just combined. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center emerges clean, about 35 minutes. Allow the cakes to cool in the pans for about 20 minutes, then invert the cakes onto a wire cooling rack to cool completely.

And that's it! Thanks to Jono for all those lovely photos, except the shopping pic, for which we have Tia to thank.

Happy cooking everyone!


Wednesday, March 24, 2010

More from our not-so-secret admirer...

The past few weeks of recipes will come eventually. Send hottestyam an email if you're looking for a specific one. They're all floating around somewhere, waiting for a loving yammer to put them into order...

Friday, March 12, 2010

Our Not-So-Secret Admirer

Some of you may not know this, but the Yam! has a not-so-secret admirer who writes to us weekly. I haven't asked if he's okay with us sharing his identity, but here's an excerpt from this week's wonderful email (read it to the tune of Hey Jude):

Hot Yam, don't make it bad.
Take some green things and make a salad.
Remember those nuts stay out of that batch!
Then you can serve everyone salad.

Hot Yam, don't be afraid.
Once a bake sale, but now much better.
Go out and peel some potato skin,
Then you can serve everyone salad.

And anytime the lines get long, Hot Yam, refrain,
From prepping your meals a little earlier.
For well you know that it's a fool who eats cold stew
Because that will only make him surlier.

(Mostly local, fully vegan)

Hot Yam, don't let me down.
When exams come, why can't I see you?
Remember those nuts stay out of that batch!
Then you can serve everyone salad.

So let it out and let us in. Hot Yam, begin
To think up new ways to brighten summer.
Oh, and don't you know I've eyes for you, Hot Yam? You do.
Hot chickpea is nothing next to you.

(Mostly local, fully vegan)

Hot Yam, don't make it bad.
Take some green things and make a salad.
Remember that nuts stay out of that batch!
Then you can serve everyone salad salad salad salad salad salad salaaaaaaad!

Organic, heavenly food. Four dollars for you. No tax.
You've got some rave reviews: Now Magazine - 5 N's.
Organic, heavenly food. Four dollars for you. No tax.
You've got some rave reviews: Now Magazine - 5 N's...

Friday, March 5, 2010

Recipes from February 25th (and 26th)

We survived the two-day-a-week trial run, and it was awesome! We are hoping to expand in September, but one crucial part of this is volunteers. Please send email to hottestyam[AT]gmail[DOT]com to find out more about volunteering.

Here's some awesome recipes (thanks to Alex & Kate) that I've kept you waiting too long for:

4-6 servings
  • 1 large celeriac bulb
  • 2 large carrots
  • 2 garlic minced
  • 2 tbsps sherry vinegar (or red wine vinegar)
  • ¼ tsp salt
  • 2 tsp dijon
  • 1/3 cup olive oil
  • 1 tbsp vegan sour cream
  • freshly ground black pepper
  1. Peel and grate celeriac and carrots (you should have about 4 cups).
  2. Mix minced garlic, vinegar, salt, and mustard in small bowl.
  3. Whisk in olive oil until smooth and thickened.
  4. Stir in sour cream and fresh ground pepper to taste.
  5. Pour over grated vegetables and toss gently.

6 servings
  • 2 tablespoons olive oil
  • 8 medium onions, quartered and thinly sliced
  • 2 cloves garlic, minced
  • 2 cups water
  • One 32-ounce carton low-sodium vegetable broth
  • ¼ cup dry red wine
  • 1 teaspoon dry mustard
  • Salt and freshly ground pepper to taste
  • Long narrow French or Italian bread, as needed
  • 1½ cups grated mozzarella-style nondairy cheese (see Note)
  1. Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden. Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
  2. Preheat the oven to 375 degrees.
  3. Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes. Season with salt and pepper.
  4. Meanwhile, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Bake for 15 minutes, or until dry and crisp, turning the slices over once about halfway through the baking time.
  5. To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 sturdy baking sheets to make them easier to handle. Bake for approximately 10 minutes, or until the cheese is melted. Serve at once.

6 servings
  • 1 cup dried green lentils
  • 1 bay leaf
  • 1 cup quinoa
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp salt
  • ¾ cup of raisins or cranberries
  • ¾ cup of walnuts
  • 2 green onions
  • ¼ cup of fresh parsley
  • 4 Tbs of lemon juice
  • 1 Tbs of agave
  • 1 Tbs rice vinegar or white wine vinegar
  • ¼ tsp salt
  • 3 Tbs olive oil
  • pinch of pepper
  1. Add 1 Cup of quinoa with 2 cups of water, 1 tsp of turmeric, 1 tsp coriander, 1 tsp salt. Allow to reach a boil then quickly switch to simmer, cover and let cook for approx 12 minutes. Keep an eye on it as it tends to burn on the bottom soon after the water is absorbed.
  2. At the same time, add 1 cup of lentils to 3 cups of water (check the instructions on the package...different lentils call for different proportions). Add a bay leaf and allow to cook thoroughly. Lentils will take quite a bit longer than the quinoa.
  3. Once both grains are cooked, let them cool and then mix together.
  4. In a separate bowl mix together the dressing (the lemon juice, agave, vinegar, salt, oil and pepper).
  5. Add chopped walnuts, cranberries, chopped green onion and minced parsley.

8 servings
  • 6 McIntosh apples, peeled and diced into ½-inch pieces
  • ½ lemon, juiced
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground or freshly grated nutmeg
  • 2 tablespoons granulated sugar
  • ½ cup flour (or graham cracker crumbs)
  • ½ cup brown sugar
  • ¼ cup margarine
  1. Preheat oven to 400 degrees F.
  2. In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar.
  3. In a small bowl, mix flour, brown sugar and margarine together using the tines of a fork and your fingers, working until even, small crumbles form.
  4. Sprinkle topping evenly over apples
  5. Bake 15 to 20 minutes until apples are just tender and topping is golden brown.

Thanks to Katherine for the last photo, Jono for the rest of the photos, and of course to all our wonderful volunteers for making the Yam! such a success. This week's recipes will come soon.


Sunday, February 14, 2010

Recipes from February 4th and 11th

Here's a couple weeks of delicious yam recipes to tide you over for the week off.

But don't forget we're running two days in a row the week after! Thursday as usual, and then Friday, same time, same place!!

Here are the recipes from February 4th. Thanks to Jon and Dom for leading, and of course to Jono for the photos. This is one of the most attractive meals the Yam! has ever served.

  • 2 tbsp olive oil
  • 1 jalapeno pepper
  • ½ cup diced onion
  • 1 cup barley or bulgur wheat
  • 6 tsp chili powder
  • 1½ tsp paprika
  • 1 clove garlic
  • ¾ tsp cayenne
  • 820 ml canned crushed tomatoes
  • 1700 ml black beans
  • 1700 ml kidney beans
  • 425 ml cannellini beans
  • 1 lb yams!
  • 1 lb carrots
  • 1 celeriac/celery
  • 2 cups? red wine
  1. In a large pot heat olive oil. Saute jalapeno, onions, carrots, yams, celeriac and garlic over medium heat until onions are translucent (5-8 min).
  2. Add the remaining ingredients and slowly bring to a boil.
  3. Cover pot & simmer on low heat for 20 min (until barley is done).

  • 1 lb carrots
  • 5 lbs cabbage
  • ½ cup apple cider vinegar
  • ½ cup sesame oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp brown sugar
  1. Peel carrots.
  2. Cut cabbage into food processor-friendly chunks and use food processor with shredding disk (on large setting) to shred cabbage and carrots (alternatively use a knife and/or grater).
  3. For dressing, whisk together the vinegar, oil, salt, pepper and sugar.
  4. In large bowl, combine shredded cabbage, carrots, and dressing, and toss.
We topped ours with some corn sprouts from FoodCycles.

  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ¾ teaspoon table salt
  • 1 cup soy milk
  • ¼ cup canola oil
  1. Preheat oven to 425°F.
  2. Spray 8-inch-square baking dish with nonstick cooking spray.
  3. Bring the water to a boil in a small saucepan.
  4. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
  5. Set aside.
  6. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  7. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
  8. Beat just until smooth (do not overbeat.)
  9. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
  10. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

  • 1 cup flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp cayenne
  • ¼ cups chocolate chips
  • 2 tbsp cocoa powder
  • ½ cups vegetable oil
  • ½ cups agave
  • 1/3 cups maple syrup
  • ½ tsp vanilla
  • ½ tsp almond extract
  1. Preheat oven to 300 degrees F, prepare greased or parchment papered cookie trays.
  2. Mix the flour, baking soda, salt, cinnamon, cayenne, chocolate chips and cocoa powder in a bowl.
  3. Mix the veggie oil, agave, maple syrup, vanilla and almond extract in another bowl.
  4. Mix wet and dry ingredients together.
  5. Spoon out tablespoons of dough, about 2 inches apart, on to cookie sheets.
  6. Bake 20 minutes.

And now the recipes from this past week (February 11th). Thanks to Rochelle from First Nations for the recipes. And also thanks to Jono for the first two pics and Katherine for the last.

Serves 6
  • 1 cup long grain white rice
  • ¼ cup. wild rice
  • ½ cup dried cranberries
  • ¼ cup chopped parsley
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoon olive oil
  • ¼ cup green onions diced
  • ½ teaspoon ground cloves
  • salt to taste
  1. Cook the rice to package instructions.
  2. Fluff rice and add all other ingredients.

Serves 4-6
  • 2 tbsp oil
  • ¾ pound leeks, washed and sliced (white and light green parts)
  • 1½ pounds potatoes, sliced or diced (peeling optional)
  • 2 cups vegetable stock or water
  • 2 cups soy milk
  • 1 tsp salt
  • black pepper to taste
  • ½ tbsp parsley, chopped
  1. Sauté the leeks in oil over medium heat until limp, 8-10 minutes.
  2. Add the potatoes and stock, bring to a boil, lower heat, partially cover and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there is not enough liquid, add more stock, water, or milk, * ½ c at a time.
  3. Stir in 2 cups soy milk, salt, and pepper and simmer for 10 minutes.
  4. You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother heavier soup. If neither appliances are available, use a hand held masher to achieve similar results.
  5. Garnish with additional parsley and pepper and serve.

Serves 4
  • 1 acorn squash
  • 2 tablespoons sesame or olive oil
  • 4 teaspoons fresh cinnamon, non-irradiated
  • 2 cups water
  1. Preheat oven to 350 degrees.
  2. Cut the acorn squash in halves (across the middle is best) to make two acorn cups. Scoop out all seeds (You can toast the seeds on a separate cookie sheet if you wish, with some olive oil, garlic and salt).
  3. Place the halved acorn squash cut side up in a baking pan. Add 2 cups of water to the bottom of the baking pan.
  4. Mix the 2 tablespoon sesame oil with the cinnamon, then pour that mixture in the acorn cup cavities.
  5. Bake in a 350 degree oven for at least 30 minutes, check with a fork for tenderness. When the squash is tender, it is done.
  6. You can then easily scoop the squash out of it's shell, or cut the skin into desired portions.

makes about 48 cookies
  • ½ cup sugar
  • 1 teaspoon powdered ginger
  • 1 teaspoon cinnamon
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1/3 cup molasses
  • 1/3 cup soymilk
  • 2¼ cups whole wheat pastry flour
  1. Preheat oven to 275°F. Lightly mist two or three baking sheets with vegetable oil spray, then dust with flour.
  2. Mix the sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soymilk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).
  3. On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with a flour-dusted cookie cutters or a flour-dusted knife.
  4. Using a metal spatula, carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes.
  5. Allow to cool on a baking sheet for 5 minutes, then transfer with a spatula to a wire rack to cool. Once cooled, store in an airtight container.

Yay! Happy Valentines Day / Chinese New Year / Family Day / (American) Presidents' Day / Olympics / Reading Week :)

With love,

Thursday, February 11, 2010

Shout out from the Globe and Mail

Today's Globe and Mail has an article about students, cooking and campus food, and there's nice little shout out to Hot Yam! and The People's Potato.

Friday, January 29, 2010

Let's start with a few announcements:
  1. Friday February 5th we're catering the Food Justice Unconference.
  2. February 11th our meal will be a collaboration with First Nations.
  3. There's no meal during reading week (February 18th)
  4. There's an EXTRA meal Friday February 26th! That's right, we'll be serving two days in a row!

And now here are the recipes and some photos from this week's meal. Thanks to both our photographers this week (Katherine for the first and Jono for the rest), and also to our meal leads Jason and Ian for these awesome recipes!

Serving size: 4
  • 1 medium onion
  • 1 Tbsp vegetable broth
  • 2 cloves garlic, minced
  • 1 tsp ginger
  • ½ tsp turmeric
  • ½ tsp salt
  • 1 cup diced tomatoes
  • ½ cup chickpeaks, dried, soaked overnight
  • ½ cup beans, dried, soaked overnight
  • 1cup lentils
  • 1 ½ cups broth
  • 1 cup leafy greens
  1. Sauté onion in oil for 3 minutes.
  2. Add garlic, ginger, turmeric, salt, tomatoes, broth, and lentils.
  3. Simmer, covered, until lentils are cooked.
  4. Add 1 cup greens, simmer again for 2 more minutes.

(to be honest, some of ours were griddled and not roasted)
Serving Size: 1
  • 1/3 rutabaga
  • 1 tbsp extra virgin olive oil
  • 1 tbsp coconut oil to coat the baking sheet
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Old Bay seasoning, cajun seasoning, or other mixed seasoning
  1. Preheat oven to 425 F. In a bowl, mix all the ingredients except 1 tbsp of coconut oil.
  2. Use a food processor to slice the rutabaga into small chip slices.
  3. On a very large sheet pan, coat it with that remaining 1 tbsp coconut oil and spread the seasoned strips out in a single layer.
  4. Put into the oven to bake for about 30 minutes, stiring/turning every 10 minutes.
  5. After when done, add the mixed ingredients on top of the chips, and stir the chips.

(Beware of dying yourself and your kitchen red)
Servings: 6 servings
  • 3 tsp (10 mL) coconut oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 potato, peeled and cubed
  • 4 cups (1 L) chopped beets (4 large)
  • 3 1/4 cups vegetable stock
  • 3/4 cups apple cider
  • 2 tsp (10 mL) curry paste, ground ginger, or cumin.
  • salt/pepper
  1. In saucepan, heat oil over medium heat. Add onions, garlic, potato and your choice of seasoning. Cook, stirring often, for 5 minutes or until onions are softened.
  2. Add beets and stock; bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes.
  3. Puree soup until smooth. If desired, thin with more water, stock or milk. Season with salt and pepper to taste.

Servings: 15
  • 1/2 cup soy milk, at room temperature
  • 1/2 tsp apple cider vinegar
  • 1 1/3 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg, spices
  • scant 1/2 cup maple syrup (use dark amber, grade A syrup)
  • 1/4 cup canola or soybean oil
  • ½ cup grated carrot
  • 2 tbsp + 1 tsp (35ml) brown sugar
  • 1 tsp vanilla extract
  • Icing sugar to dust, or icing to glaze
  1. Preheat oven to 350F. Whisk together soy milk and vinegar. Cover and let stand at room temperature for 10 mins to allow milk to curdle.
  2. Sift together the flour, baking powder, baking soda, salt and nutemg into a large bowl. Whisk together oil, maple syrup, vanilla and brown sugar into the soy milk mixture.
  3. Make a well in the dry ingredients and whisk in the wet ingredients in two batches. Whisk just until no large lumps remain, a few small lumps are okay. Do not overmix.
  4. Pour into pans, and bake at 350F for 20-22 minutes, until a skewer inserted in the middle comes out clean. Cool completely on a wire rack before frosting.

With lots of Yam! love,