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 hottestyam@gmail.com 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

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.

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

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.

ROOT VEGGIE SLAW
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.

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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

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.

CUMIN AND PEA SPROUT COUSCOUS
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.

DULSE SOUP WITH TOFU AND BOK CHOI
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.

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

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.

Love,
Giovannayam.