Thanks so much to everyone who came out this week! Your donations really helped. We were able to make ~$350 to donate to relief work in Haiti (through Partners in Health).
Missed it? You can still help out by donating here: www.standwithhaiti.org
Here are the recipes (thanks to Anny & Michelle)!
CHICKPEA AND LEEK SOUP
- 12 ounces chickpeas, soaked overnight in water
- 1 medium potato, peeled
- 2 leek, finely, sliced
- 1 tablespoon olive oil
- 2 cloves of garlic, finely, sliced
- freshly ground pepper
- 850 millilitres chicken or vegetable stock
- extra virgin olive oil
- 25mL soy milk
- Rinse the soaked chickpeas, cover with water, and cook with the potato until tender.
- Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
- Warm a thick-bottomed pan, and add the tablespoon of oil. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet.
- Add the drained chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock, the soy milk and simmer for 15 minutes.
- Purée half the soup in a food processor and leave the other half chunky this gives a lovely smooth comforting feel but also keeps a bit of texture.
- Now add enough of the remaining stock to achieve the consistency you like. Check for seasoning.
ROOT VEGETABLE SHEPHERD'S PIE
Yield: 4 to 6 servings
Time: 1 hr total, 45 mins active
- 2 medium russet potatoes, peeled and cut into large dice
- 1 medium sweet potato, peeled and cut into large dice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 10 ounces cremini mushrooms, cleaned, stemmed, and quartered
- 1/2 medium yellow onion, medium dice
- 2 medium carrots, medium dice
- 1/2 medium celery root, medium dice
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 cups mushroom broth
- 2 tablespoons soy sauce
- 3 tablespoons water
- 1 tablespoon all-purpose flour
- 1/2 cup frozen peas
- Heat the broiler to low and arrange a rack in the upper third of the oven. Line a baking sheet with aluminum foil; set aside.
- Place russet and sweet potatoes in a large pot of heavily salted water and bring to a boil over high heat. Simmer until just tender when pierced with a knife, about 5 minutes. Drain, then return potatoes to the pot. Mash coarsely; add salt, and pepper; and stir until just combined. Set aside.
- Heat olive oil in a large frying pan over medium heat until shimmering. Add mushrooms and cook, stirring rarely, until browned, about 6 minutes. Add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until onion just begins to soften, about 3 minutes.
- Add carrots, celery root, tomato paste, and thyme and stir to coat vegetables. Add mushroom broth and soy sauce and stir until incorporated. Bring to a simmer, stirring occasionally, and cook until vegetables are just tender when pierced with a knife, about 10 minutes.
- Meanwhile, combine water and flour in a small bowl and stir until smooth. When vegetables are ready, add flour mixture, stir to combine, bring to a boil, and cook until sauce has thickened, about 1 minute. Season to taste with salt and freshly ground black pepper. Stir in frozen peas.
- Transfer mixture to a 7-by-11-inch baking dish (or a 3-quart baking dish) and spread reserved mashed potato mixture over top. Place on the prepared baking sheet and broil until the top starts to brown, about 5 minutes. Let cool 5 to 10 minutes before serving.
Yield: 12 cupcakes
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- ¾ cup granulated sugar
- 1/3 cup canola oil
- 2 ¼ teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- 2 tablespoons corn starch
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 Fahrenheit degrees and grease the muffin pan with some oil.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, corn starch, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain.
- Pour into pan, filling three-quarters of the way. Bake 20 to 22 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely before frosting.
VEGAN BUTTERCREAM ICING
- ½ cup nonhydrogenated shortening
- ½ cup nonhydrogenated margarine
- 3 ½ cups confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup plain soy milk
- Beat the shortening and margarine together until well combined and fluffy.
- Add the sugar and beat for about 3 more minutes.
- Add the vanilla and soy milk; beat for another 5 to 7 minutes until fluffy.
Thanks as always to Jono for the photos (and also to Laura for hand modeling)