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!)

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!

GRILLED TOFU WITH APPLE SAUCE, ROSEMARY & THYME MARINADE
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).

APPLE ROASTED POTATOES WITH BASIL
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).

APPLE & PARSNIP SOUP
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.

BEET & APPLE SALAD
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!

CARROT SALAD

• 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.

BULGAR PILAF

• 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.

MOROCCAN 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

LENTIL SOUP

• 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

CHOCOLATE CAKE

• 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.

HEARTY IRISH STEW

• 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

IRISH SODA BREAD

• 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.

CABBAGE SALAD

• 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.

STOUT CUPCAKES

• 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.

COFFEE ICING
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.

JERK CHICKPEAS

• 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.

CABBAGE JAMBALAYA

• 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.

KALE SOUP

• 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.

APPLE CAKE
from dairyfreecooking.com

• 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!

Love,
Giovannayam.

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...

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...

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:

CELERIAC CARROT SLAW
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.

BAKED ONION SOUP
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.

QUINOA LENTIL SALAD
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.

APPLE CRISP
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.

Love,
Giovannayam.