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 firstname.lastname@example.org 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!
WHITE BEAN AND ROSEMARY DIP
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
- 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.
- Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.
- Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs.
- 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.
- 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.
CURRIED LENTIL 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
- Bring lentils and water to a boil. Lower heat and simmer 20 min.
- 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.
- 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
- Lemon zest from 2 lemons, optional (if used, use lemon juice instead of some of the cider vinegar)
- Shred all veggies and mix together.
- In a separate bowl, mix the sugar, salt and vinegar together. Slowly combine oil with a whisk.
- 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:
STEAMED ASPARAGUS WITH DELICIOUS DRESSING
(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
- Wash asparagus and break off tips.
- Steam until just tender.
- Whisk together oil and lemon juice and drizzle on asparagus.
- Salt and pepper to taste.
CUMIN AND PEA SPROUT COUSCOUS
- 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
- Mix couscous, cumin, salt, red onion and jalapeño.
- 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.
- Mix in cilantro, olive oil, lime juice, pea sprouts.
DULSE SOUP WITH TOFU AND BOK CHOI
- 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
- Boil the water with the salt, ginger and red onions.
- Add tofu, soy sauce and dulse flakes and boil 10-15 minutes.
- Add bok choi and boil till just wilted (about 3 minutes).
- Add lime juice just before serving.
AMAZING APPLE RHUBARD CRUMBLER
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
- 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.
- Top with shedded coconut and oats mixed together.
- Mix together flour, rest of brown sugar (1/3 cup), margarine and dash of salt. Top the topping with this mixture.
- bake at 415°F for 20 minutes and then 365°F for the 40 minutes.