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!

CURRIED LENTILS
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.

ROASTED RUTABAGA

(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.

BEET & CIDER SOUP
(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.

MAPLE-CARROT SPICE CAKE
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,

Giovannayam