tag:blogger.com,1999:blog-13579920369573758142024-02-07T09:39:40.001-08:00Hot Yam!The Hot Yam! is the University of Toronto's all-volunteer lunch party! Once a week we cook up a delicious, mostly local, mostly organic and entirely
vegan lunch all for a measly $4. We serve lunches from 12-2pm, every Thursday at the International Student Centre (33 St. George St). To find out more about
what we do, join our mailing list, or to volunteer (yes please!), come visit us or send love notes to hottestyam@gmail.com.Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-1357992036957375814.post-78661105500209125842010-11-19T07:14:00.000-08:002010-11-19T07:19:57.007-08:00New website!Hey folks! Thanks to Rebecca, our social media guru, we have an awesome new website. Check it out: <a href="http://www.hotyam.ca">hotyam.ca</a>.Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com1tag:blogger.com,1999:blog-1357992036957375814.post-52448897115305304152010-09-10T11:13:00.000-07:002010-09-10T11:15:29.334-07:00Free Tomato Preserving Workshop Tomorrow!The Hot Yam! and the Dig In! Camps Agriculture Project are holding a couple of FREE tomato-preserving workshops tomorrow at the CIE (formerly ISC!). <br /><br />When: Saturday, September 11th, 12pm-3pm / 2pm-5pm<br />Where: CIE Cumberland House (33 St. George Street)<br />What: A chance to hang out and preserve some beautiful local tomatoes. All materials and equipment will be provided - go home with a jar of your own!<br /><br />We have space for 15 people per session. RSVP here!: <a href="http://www.doodle.com/iwrfsu69nzf3priz">http://www.doodle.com/iwrfsu69nzf3priz</a><br /><br />Be sure to include your e-mail in the doodle when you sign up.Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-89029570785426384552010-09-09T12:13:00.000-07:002010-09-09T12:14:52.793-07:00First General Meeting of the SemesterWe're having our first general meeting of the semester next Wednesday, September 15th at 6pm at Hart House. We'll be holding elections for the following positions for next year:<br /><br /> * Meal Coordinator<br /> * Volunteer Coordinator<br /> * Secretary<br /> * Treasurer<br /> * Hot Yam! University Liaison<br /> * Kitchen Manager<br /> * Food Orderer<br /> * Inventory Guru<br /> * Equipment Buyer<br /> * Volunteer Outreach Coordinator<br /> * Education Coordinator<br /> * Legal/Policy Guru<br /> * Publicity/Volunteer Recruiter<br /> * Webmaster<br /> * Social Media Guru<br /> * Yam Zine Coordinator<br /><br />We have 21 applicants for the above 16 positions.<br /><br />When: Wed Sept 16, 6pm<br />Where: Hart House Music room (ask at the hub if you don't know where to go)<br /><br />Hope to see you there! We really encourage everyone to come out. Even if you haven't volunteered yet, you're more than welcome!Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-37055048188286190552010-08-27T07:03:00.000-07:002010-08-27T07:04:04.534-07:00Apply for a planning position! Deadline extended to September 1stDon't forget to submit your application for a Hot Yam! planning position! We've extended the deadline to the end of the day next Wednesday (September 1st).<br /><br />You may have noticed that a few of the positions require more time than the others. Because of this and because they are so essential for the Yam! to run, the following positions come with an honorarium!<br /><br /> - The Volunteer Co-ordinator<br /> - The Meal Lead Co-ordinator<br /> - The Treasurer<br /> - The Kitchen Manager<br /> - The University Liaison<br /> - The Secretary<br /><br />Please find the application here: <a href="http://www.formstack.com/forms/?985922-XCjt330mGK">ttp://www.formstack.com/forms/?985922-XCjt330mGK</a><br /><br />Love,<br />Hot Yam!Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-18229614228089860362010-08-13T15:45:00.000-07:002010-08-13T15:47:23.872-07:00Want to get more involved in Hot Yam!?Hello fellow yammers,<br /><br />Already starting to miss Hot Yam! due to our long hiatus? Well, here's your change to get some more Yam! in your life!<br /><br />The academic year is quickly approaching and to make sure that Hot Yam! continues running smoothly, we need your help. There are several roles that Hot Yam! needs to function, and we are recruiting people to fill those roles. The most important roles that we have available are:<br /><br /> - The Volunteer Co-ordinator<br /> - The Meal Lead Co-ordinator<br /> - The Treasurer<br /> - The Kitchen Manager<br /> - The University Liaison<br /> - The Secretary<br /><br />Descriptions of these roles, along with all of the others that we have available can be found at <a href="http://tiny.cc/6xfbc">http://tiny.cc/6xfbc</a><br /><br />This is a great opportunity to get involved with Hot Yam! Whether you're a young yamling or an old salt of a yam, a great experience awaits you.<br /><br />If you are interested, please fill out this form by Friday, August 27th: <a href="http://www.formstack.com/forms/?985922-XCjt330mGK">http://www.formstack.com/forms/?985922-XCjt330mGK</a><br /><br />Keep in mind that this is a serious commitment that begins at the beginning of the fall term, and will last throughout the fall and winter academic terms (from September 13th, 2010 to April 29th, 2011).<br /><br />Whether you apply for position or not (but you should), send an email to hottestyam@gmail.com to join the planning list (everyone welcome).<br /><br />Love,<br />Hot Yam!Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-2524791663806062072010-08-06T10:02:00.000-07:002010-08-13T05:48:23.217-07:00All the recipes I could find!Several weeks are missing, but hopefully these will tide you over during our search for the missing recipes.<br /><br />In reverse order of appearance...<br /><br /><br /><u><b><font size=+1>August 5, 2010</font></b></u><br /><br /><b><font size=+1>Carrot & White Bean Salad</font></b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZOpFYX1d5302_4XdWD_iiTUg5G1YNXRRnSgeukQab99vopcC6a7kAL8uGzzEuFNyLGRmh2CrRXHrR9kmzD9rVyfNtPPuiqjy4-F6UdRmORUqXdduyOz9GZxjmKjUO-z6SOrnE_UeIEQ/s1600/2010-08-05+001.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZOpFYX1d5302_4XdWD_iiTUg5G1YNXRRnSgeukQab99vopcC6a7kAL8uGzzEuFNyLGRmh2CrRXHrR9kmzD9rVyfNtPPuiqjy4-F6UdRmORUqXdduyOz9GZxjmKjUO-z6SOrnE_UeIEQ/s320/2010-08-05+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5502348289800037138" border="0" /></a><br />Serves 6<br /><ul><li>1 pound carrots</li><li>¼ pound dried white beans</li><li>1 tbsp lemon juice</li><li>salt and pepper</li><li>2 tbsp olive oil</li><li>1 tbsp chopped parsley or lovage</li><li>2 tsp finely chopped mint leaves</li></ul><ol><li>Soak the beans over night.</li><li>Cook the beans, and then give a cold rinse.</li><li>Peel and grate carrots.</li><li>Mix the lemon juice with the salt, and then whisk in the oil.</li><li>Toss with carrots, beans, parsley and mint and season with pepper to taste.</li></ol><br /><br /><b><font size=+1>Kale and Rice and Nori</font></b><br /><ul><li>1 head of Kale</li><li>about 2 cups leftover cold rice</li><li>1 or 2 sheets of Nori</li><li>about 4 tsp rice vinegar</li><li>about 2 tsp soy sauce</li><li>white pepper to taste</li></ul><ol><li>Wash Kale, chop it into thin strips and wilt it in boiling water/steam it over boiling water for 8 minutes.</li><li>Dump the Kale into a colander, run cold water over it, and then press out the excess water.</li><li>Break the rice apart so that it's not in big chunks.</li><li>Cut the nori into thin strips and mix the rice, kale, and nori together.</li><li>Add seasoning.</li></ol><br /><br /><b><font size=+1>Borscht</font></b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse7-AXI3Tt-6VZUrNN0-P2jnPY59Rkl2xpPb9pDDWH2IfSPxDSLp0CrBIijIKhBlD-ein25Cu_6GZQne1ACDPItlVCBUHv_XgBr_uZB2qQCMFAyuvkeG0iPMjEnUq-63YsxWbub4Osc0/s1600/2010-08-05+002.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse7-AXI3Tt-6VZUrNN0-P2jnPY59Rkl2xpPb9pDDWH2IfSPxDSLp0CrBIijIKhBlD-ein25Cu_6GZQne1ACDPItlVCBUHv_XgBr_uZB2qQCMFAyuvkeG0iPMjEnUq-63YsxWbub4Osc0/s320/2010-08-05+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5502348298559166978" border="0" /></a><br />Serves 6<br /><ul><li>2 bunches beets with greens (about 8-9 medium beets)</li><li>½ cup chopped onion</li><li>One-pound can stewed tomatoes</li><li>3 Tablespoons fresh lemon juice</li><li>1/3 cup vegan sugar</li><li>vegan sour cream to taste</li><li>dill to taste</li></ul><ul><li>Scrub and clean beets, but don't peel them. Save the greens.</li><li>Place beets in large pot, add onion and cover with 3 quarts of water.</li><li>Simmer for one hour, or until beets are very tender. Remove beets from water, but SAVE the water.</li><li>Discard onions. Finely chop beets and return to water. Wash and chop greens and add to water. Add tomatoes, lemon juice, and sweetener.</li><li>Cook over medium heat for 30 minutes or until greens are tender. Chill for at least 2 hours before serving.</li><li>Add a dollop of sour cream and sprinkle with the chopped dill.</li></ul><br /><br /><b><font size=+1>Plum Crisp</font></b><br /><ul><li>3 lbs plums</li><li>½ cup brown sugar</li><li>1 tsp cinnamon</li><li>½ tsp nutmeg</li><li>½ tsp cloves</li><li>½ cup sugar</li><li>½ cup rolled oats</li><li>½ cup flour</li><li>6 tbsp Earth Balance</li></ul><ol><li>Chop plums.</li><li>Mix with brown sugar, cinnamon, nutmeg and cloves.</li><li>Mix the rolled oats, flour and sugar, and cut in the butter.</li><li>Pour the fruit mixture into a buttered baking pan.</li><li>Top the fruit mixture with the flour mixture.</li><li>Bake at 375°F for 30-45 minutes.</li></ol><br /><hr /><br /><br /><u><b><font size=+1>July 29, 2010</font></b></u><br /><br /><b><font size=+1>Spicy cumin couscous</font></b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98nfRGcs_TPJC0a9OZUELxt31AwcKvCZW2EA281otWoCVXobxDq-NaP08Ih3v8oSl9aPoGylG8Y3H3kcsrP7rq50U4HLhBvfcjP-XVDnqCT1fo2PMCKRJFVBI8C5vv__0PYmCe4Kqskw/s1600/2010-07-29+002.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98nfRGcs_TPJC0a9OZUELxt31AwcKvCZW2EA281otWoCVXobxDq-NaP08Ih3v8oSl9aPoGylG8Y3H3kcsrP7rq50U4HLhBvfcjP-XVDnqCT1fo2PMCKRJFVBI8C5vv__0PYmCe4Kqskw/s320/2010-07-29+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5502372007557089666" border="0" /></a><br />Serves 4<br /><ul><li>1 cup couscous</li><li>½ tsp ground cumin</li><li>1 tsp salt (start with less than that and add more to taste)</li><li>1 cup corn kernels</li><li>½ cup red onion, finely chopped</li><li>¼ cup fresh cilantro, minced</li><li>1 jalapeño, minced</li><li>3 Tablespoons roasted garlic olive oil</li><li>3 to 4 Tablespoons lime juice</li></ul><ol><li>Place couscous, cumin and salt in a in a large heatproof bowl or storage container and pour 1 cup boiling water on top.</li><li>Cover tightly and let sit until all the liquid is absorbed, about 10 minutes.</li><li>If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer.</li><li>Fluff up with a fork.</li><li>Toss in corn, red onion, cilantro, jalapeño, garlic and lime juice.</li></ol><br /><br /><b><font size=+1>Hot and Sour Chickpeas</font></b><br />Serves 6<br /><ul><li>12 oz chickpeas</li><li>2 med onions (minced small)</li><li>4 tbsp vegetable oil</li><li>8 oz tomatoes (peeled and finely chopped)</li><li>1 tbsp ground coriander</li><li>1 tbsp ground cumin</li><li>1 tsp ground fenugreek</li><li>1 tsp ground cinnamon</li><li>2 tbsp onions (minced very small)</li><li>2 jalapeños </li><li>1 inch cube ginger, grated</li><li>4 tbsp lemon juice</li><li>1 tbsp chopped coriander</li></ul><ol><li>Soak chickpeas overnight.</li><li>Drain, cover with water, and simmer 1¼-ish hours until deliciously tender (reserve cooking liquid).</li><li>Fry the two onions vegetable oil till tinged with brown (about 10 min).</li><li>Add tomatoes and fry for another 10 minutes at medium low heat, stirring and mashing tomatoes.</li><li>Add ground coriander, cumin, fenugreek and cinnamon, and stir and fry for about 30 seconds. ***careful! This is where it will start to stick, keep the heat low and stir like crazy.</li><li>Add the chickpeas and 1½ cups of the cooking liquid, and simmer gently for ~20 min (make sure the chickpeas are really soft and delicious. If they are even a little bit crunchy, just keep them going. The more simmering the more delicious they will be. But don't let them fall apart. ***be even more careful! This is where it will want to burn. Don't let it!</li><li>Mix separately the 2 tbsp onions, jalapeños, ginger, lemon juice and fresh coriander.</li></ol><br /><br /><b><font size=+1>Kachumber (Indian Cucumber Tomato Carrot Salad)</font></b><br /><ul><li>2 carrots, grated</li><li>2 firm tomatoes, chopped</li><li>1/3 red onion</li><li>1 big cucumber finely chopped</li><li>¼ cup fresh coriander leaves, finely chopped</li><li>1 tbsp lemon juice</li><li>1 tbsp white vinegar (seriously. White.)</li><li>1 tbsp white sugar (yep.)</li><li>½ tsp chili powder</li><li>½ tsp cumin powder</li><li>½ tsp salt</li><li>6 mint leaves, chopped</li></ul><ol><li>Mix everything besides the mint and chill overnight.</li><li>Garnish with the mint.</li></ol><br /><br /><b><font size=+1>Peach Cake</font></b><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxSCb6myeEAVDPcVDEZKyqZdMxxdTNluh2M8p3_JuZe6ebJhZ_IqXqK-1V_4fxtUNtfV5v_bVR74Iy8kxs_9QpaTgAiyvZYg6oI7S3V1q-10ISqMATwqq9HshMIFN3jIRwAqemhhKJuQ/s1600/2010-07-29+001.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxSCb6myeEAVDPcVDEZKyqZdMxxdTNluh2M8p3_JuZe6ebJhZ_IqXqK-1V_4fxtUNtfV5v_bVR74Iy8kxs_9QpaTgAiyvZYg6oI7S3V1q-10ISqMATwqq9HshMIFN3jIRwAqemhhKJuQ/s200/2010-07-29+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5502376984520521554" /></a><br />(recipe might be found eventually)<br /><br /><hr /><br /><br /><u><b><font size=+1>July 15, 2010</font></b></u><br /><br /><b><font size=+1>Young beet salad with lemony-dill vinaigrette</font></b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7LdZzGGycI1X6HMX6loGoXn7tXLcrCaLRXiYoHL1-JHjv68-4JXCJThmvG3aYKByY-SuErpkv8QQ4K1cVvU7FCvZ1efX9ddpG6Atpj4YnE_GY5JKjFAhJIPe4XRGxCaQG7gqjMjdWtk/s1600/2010-07-15+001.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7LdZzGGycI1X6HMX6loGoXn7tXLcrCaLRXiYoHL1-JHjv68-4JXCJThmvG3aYKByY-SuErpkv8QQ4K1cVvU7FCvZ1efX9ddpG6Atpj4YnE_GY5JKjFAhJIPe4XRGxCaQG7gqjMjdWtk/s320/2010-07-15+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5502372000718314610" border="0" /></a><br /><ul><li>5 young beets, with greens included (average beet diameter 1 inch)</li><li>3 beets without greens (average beet diameter 2.5 inches)</li><li>a few sprigs of dill</li><li>10 mL lemon juice</li><li>10 mL apple cider vinegar</li><li>15 mL olive oil</li></ul><ol><li>Trim the stems off the beets, leaving a stub, and set the leaves aside in the refrigerator.</li><li>Boil the beetroots; large and small beets must be cooked in separate pots, or added at staggered times, because smaller beets cook faster. Boil until tender.</li><li>Once cooked, plunge into cold water. This will loosen the skins.</li><li>Remove the skins and taproot with hands, and slice off the remaining stem tops.</li><li>Wait until the beets cool, and dice them into cubes smaller than 1 cm.</li><li>Wash the dill, and mince finely, leaving out stems.</li><li>Mix together with the olive oil, the lemon juice, and the apple cider vinegar. Whisk thoroughly, and set aside for about an hour.</li><li>Pour approximately half the dressing over the warm beets.</li><li>Wash the leaves, and remove the stems below the leaf.</li><li>Slice the leaves into 2cm wide sections.</li><li>Steam the leaves for no more than 30 seconds, until just tender.</li><li>Mix in with the rest of the salad, and add the remaining dressing.</li></ol><br /><br /><b><font size=+1>Parsley pesto pasta salad with beans and sweet peas</font></b><br /><ul><li>50 grams pasta (farfalle or rotini)</li><li>a small bundle of parsley</li><li>a small bundle of arugula</li><li>6 or 7 cloves of garlic</li><li>15 green and yellow beans</li><li>15 sweet peas</li><li>5 mL rice vinegar</li><li>25 mL olive oil</li></ul><ol><li>Skin the garlic, and halve.</li><li>Wash the parsley and chop coarsely.</li><li>Wash the arugula and mince.</li><li>Put the garlic and parsley into the food processor until they form a paste, and slowly add the olive oil.</li><li>Mix in the arugula and set aside in the fridge.</li><li>Wash the beans and peas.</li><li>Trim the beans' ends, and chop the peas into 1cm sections.</li><li>Bring a large pot of salted water to a boil and add pasta.</li><li>Cook for about fifteen minutes or until al dente.</li><li>Rinse under cold water.</li><li>Sprinkle with the rice vinegar.</li><li>Combine the beans, peas, pesto and pasta, mix well, and refrigerate. Serve chilled.</li></ol><br /><br /><b><font size=+1>Broasted barbecue tofu with purple mustard leaf</font></b><br /><ul><li>2 pounds, or 1 kg of tofu</li><li>2 small cans, or 500 mL, of tomato paste</li><li>½ cup tamari or Braggs</li><li>¼ cup blackstrap molasses</li><li>¼ cup nutritional yeast</li><li>a few chipotles in adobo</li><li>2 heads purple mustard leaf</li><li>½ cup olive oil</li></ul><ol><li>Whisk together the tomato paste, tamari, molasses, nutritional yeast, adobo chilies, and 1/3 cup of olive oil.</li><li>Wash the tofu and slice into 1-cm-thick slabs.</li><li>Lightly oil each slab and place into a tub, covering each layer with barbecue sauce.</li><li>Preheat the ovens to 400 degrees</li><li>Bake/roast/broast the tofu for about 15 minutes, turning occasionally.</li><li>Ladle a little of the left-over barbeque sauce over the broasted tofu.</li><li>Wash the mustard leaf thoroughly.</li><li>Slice into very thin strips, and arrange on top of the broasted tofu.</li></ol><br /><br /><b><font size=+1>Apricot cinnamon coffeecake</font></b><br /><ul><li>1½ cup berries or fresh fruit, diced</li><li>1 cup soy or rice milk</li><li>1 tablespoon white vinegar</li><li>1 tablespoon ground flaxseed</li><li>2½ cups all-purpose flour</li><li>1 cup sucranat sugar</li><li>½ teaspoon ground cinnamon</li><li>8 tablespoons Earth Balance</li><li>1 teaspoon baking powder</li><li>1¼ teaspoon baking soda</li></ul><ol><li>Wash the fruit.</li><li>Slice to remove the stone, and mince into small pieces.</li><li>Toss the fruit in 3 tablespoons of flour until coated.</li><li>Preheat the over to 350, and use small amount of Earth Balance to grease the pans.</li><li>Combine the rice milk and vinegar and set aside.</li><li>Grind the flaxseed, and mix with 3 tablespoons of water. Set aside.</li><li>Mix together 1/3 cup flour, ¼ cup sugar, and the cinnamon. Cut in ¼ cup cold Earth Balance, until crumbly. Put in cold fridge.</li><li>Sift together the rest of the flour, baking soda, baking powder, and salt.</li><li>In a very large mixing bowl, cream the rest of the Earth Balance with the rest of the sugar. Alternate adding flour and milk, mixing only enough to combine. Fold in the flaxseed mixture, and then the fruit.</li><li>Spread the batter into the pans, and cover with crumbly topping.</li><li>Bake about 35 minutes or until done.</li></ol><br /><hr /><br /><br /><u><b><font size=+1>June 10, 2010</font></b></u><br /><br /><b><font size=+1>Quinoa Soup with Vegetables and Charmoula sauce</font></b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNwbZfcTSmMF96Ipek6-1iqVgMBvpRX9Z80W-83pIBj1FHmTER0hpV7I-DUbH3JzYiWX0Y7O908i4KWDkNqo2dNIDUsMBOTbnyu6uoxjPUuTg_B64Hdv8I8YJx0ag2SQnMFgAdRLEAnM/s1600/2010-06-10+001.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNwbZfcTSmMF96Ipek6-1iqVgMBvpRX9Z80W-83pIBj1FHmTER0hpV7I-DUbH3JzYiWX0Y7O908i4KWDkNqo2dNIDUsMBOTbnyu6uoxjPUuTg_B64Hdv8I8YJx0ag2SQnMFgAdRLEAnM/s320/2010-06-10+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5502371990874709906" border="0" /></a><br />Quinoa was used in place of Couscous for this recipe. Feel free to experiment with different grains.<br />8 servings<br /><ul><li>2 tsp olive oil</li><li>1 onion, diced</li><li>3 cloves garlic, finely chopped</li><li>1 tbsp paprika</li><li>1 tsp ground cumin</li><li>¼ tsp hot red pepper flakes</li><li>1 cup quinoa</li><li>1 leek, trimmed and diced</li><li>1 carrot, diced</li><li>1 zucchini, diced</li><li>1 sweet red pepper, diced</li><li>1 cup diced sweet potato</li><li>8 cups vegetable stock</li><li>2 cups peas, fresh or frozen</li><li>Charmoula sauce (recipe follows)</li></ul><ol><li>Soak and rinse the quinoa for 10 minutes.</li><li>Heat oil in stock pot. Add onion and garlic and cook until tender. Add paprika, cumin and hot pepper flakes. Cook for about 30 seconds, or until fragrant.</li><li>Add quinoa and stir to coat well. Do not let it toast for too long.</li><li>Add leek, carrot, zucchini, red pepper, sweet potato and stock. Bring to boil. Cook for about 15 minutes, or until quinoa is almost tender.</li><li>Add peas. Heat thoroughly. Taste and season with salt and pepper.</li><li>Ladle soup into bowls. Swirl spoonfuls of Charmoula into each serving.</li></ol><br /><br /><b><font size=+1>Charmoula sauce</font></b><br /><ul><li>3 cloves garlic</li><li>1 tsp paprika</li><li>1 tsp ground cumin</li><li>½ tsp salt</li><li>¼ tsp cayenne</li><li>¼ tsp pepper</li><li>1 cup chopped fresh parsley</li><li>3 tbsp lemon juice</li><li>2 tbsp olive oil</li></ul><ol><li>Puree garlic in food processor. Add paprika, cumin, salt, cayenne and pepper and combine. Add parsley and blend in. Add lemon juice and olive oil and puree (you should have about 1/3 cup / 75mL).</li></ol><br /><br /><b><font size=+1>Vegan Tzatziki Sauce</font></b><br />Makes roughly 2 2/3 cups<br /><ul><li>1 pkg silken tofu (the firmer the tofu, the more viscous)</li><li>juice from 1 lemon (about 1/4 cup)</li><li>2 cloves of garlic, minced</li><li>2 tbsp canola oil</li><li>1 tsp salt</li><li>freshly ground pepper</li><li>3 tsp dried dill</li><li>¼ tsp paprika</li><li>pinch of cayenne</li><li>1 cup finely chopped cucumber</li><li>2 tbsp chopped fresh parsley</li></ul><ol><li>Blend tofu, lemon juice, garlic, oil and spices together in a blender, or with an immersion blender in a container.</li><li>Place diced cucumber in a towel and squeeze out excess moisture. Add to sauce along with the parsley. Pulse the blender several times to incorporate. Refrigerate until needed.</li></ol><br /><br /><b><font size=+1>Falafel Patties</font></b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoNhWQYa5lLHauNPDe_Teu0dL6SEFaWCA8upo4Mh0TBLz6IOOdJc_utQBLHZMeNUcJuMD_kdrE5ugonbNJ0A7MeSb2PBMwTas8DeN1IDRCCzvom_E8sF6P7awYN4xRLwbLkyB87CANW0/s1600/2010-06-10+002.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoNhWQYa5lLHauNPDe_Teu0dL6SEFaWCA8upo4Mh0TBLz6IOOdJc_utQBLHZMeNUcJuMD_kdrE5ugonbNJ0A7MeSb2PBMwTas8DeN1IDRCCzvom_E8sF6P7awYN4xRLwbLkyB87CANW0/s320/2010-06-10+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5502371987292204770" border="0" /></a><br /><ul><li>1 15-oz. can chickpeas, drained</li><li>2 gloves garlic</li><li>½ small onion</li><li>3 tablespoons sesame tahini</li><li>½ cup flat-leaf parsley, roughly chopped </li><li>¼ cup quinoa flour, plus more if needed</li><li>1 tsp sea salt</li><li>½ teaspoon ground cumin</li><li>¼ teaspoon ground coriander</li><li>olive oil for brushing on patties</li></ul><ol><li>Preheat oven to 425°F.</li><li>In a food processor, combine all of the ingredients except for the olive oil. Process until smooth and there are no large pieces remaining. Using hands, roll into golf-ball sized pieces. If mixture is too dry, add a bit of oil; if it's too wet, add a bit more quinoa flour. Flatten into patties, and lightly brush both sides with a bit of olive oil.</li><li>Arrange falafels on a baking sheet. Oven temperatures will vary, cook for roughly 15-20 minutes, then flip the patties and cook for an additional 10 minutes. Each side should be slightly browned and crispy.</li><li>Alternatively, you may pan fry the patties on high-heat, and cook each side until lightly browned. Transfer to a plate with paper towel on it.</li></ol><br /><br /><b><font size=+1>Saffron Rice Pudding - (Sholezard)</font></b><br />Shole Zard is a sweet Iranian dessert made of saffron, sugar, and rice.<br />12 servings<br /><ul><li>2½ cups of rice</li><li>12 cups of water</li><li>A pinch of salt</li><li>2½ cups of sugar</li><li>1 cup of rose water (optional)</li><li>1 teaspoon of saffron</li><li>¾ cup of slivered almonds (optional)</li><li>¾ cup of whole/chopped/crushed pistachios (optional)</li><li>2 tablespoons of cinnamon</li></ul><ol><li>Rinse rice in cold water. Change the water every now and then until the water stays relatively clear. Avoid draining.</li><li>Place rice and water mixture in pot and bring to a boil.</li><li>Cook for 20-25 minutes, or until rice is tender. When cooking, skim the top occasionally. </li><li>Add the sugar while you continue to stir constantly and boil gently. The mixture will thicken, like a custard, and you will not longer be able to see the grains of rice.</li><li>Dissolve the saffron in another small bowl or a cup in the hot water and add to the pot.</li><li>Optional: Stir in rose water and slivered almonds.</li><li>Stir over medium or low heat until mixture becomes thick.</li><li>Pour the mixture into a separate bowl, sprinkle the cinnamon and optional toppings on the mixture.</li><li>Cool before serving.</li></ol><br /><hr /><br /><br /><u><b><font size=+1>May 27, 2010</font></b></u><br /><br /><b><font size=+1>West Indies Soup</font></b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjupiMTSXiars8Q5kX-B542L1i_u0k5WwZ44C744Dif_ERQu2hyphenhyphendJJmOLtFdFo4bmkszIykXOoc8NVWzFSB328WkRVcFVNStxsT6CIf2b9IPr1eHE1LhFcBwVHfMveIleuB_UdVbOEK4/s1600/2010-05-27+001.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjupiMTSXiars8Q5kX-B542L1i_u0k5WwZ44C744Dif_ERQu2hyphenhyphendJJmOLtFdFo4bmkszIykXOoc8NVWzFSB328WkRVcFVNStxsT6CIf2b9IPr1eHE1LhFcBwVHfMveIleuB_UdVbOEK4/s320/2010-05-27+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5502371984535489970" border="0" /></a><br /><ul><li>1 medium onion</li><li>3 roughly chopped carrots</li><li>1 roughly chopped quarter celery root</li><li>8 cups of water, broth, beer, or some combination of those</li><li>1 large diced yam</li><li>1 squash (pick a type)</li><li>1 can coconut milk</li><li>leafy greens</li><li>dry roasted coriander, cumin, cinnamon</li></ul><ol><li>In a large pot fry onion until translucent.</li><li>Add carrots and celery root. Sweat them until they begin to caramelize.</li><li>Add liquid, yam and squash.</li><li>Bring to boil, cover and simmer until yam is cooked and squash is mushy.</li><li>Turn to low heat or take off heat.</li><li>Add one can coconut milk, leafy greens and spices.</li><li>Cover and let sit for ten minutes or so.</li></ol><br /><br /><b><font size=+1>Caribbean Rice with Red Beans and Chiles</font></b><br /><ul><li>1 tablespoon olive oil</li><li>1 small red onion, minced</li><li>1 small red bell pepper, seeded and chopped</li><li>1 or 2 small, fresh hot chilis, seeded and minced</li><li>2 garlic gloves, minced</li><li>½ teaspoon peeled and minced fresh ginger</li><li>½ teaspoon brown sugar</li><li>½ teaspoon salt</li><li>½ teaspoon ground allspice</li><li>¼ teaspoon dried thyme</li><li>¼ teaspoon ground nutmeg</li><li>1 cup couscous</li><li>1 cup water</li><li>1 15 oz. can dark red kidney beans</li></ul><ol><li>Heat the olive oil in a saucepan over medium heat.</li><li>Add the onion, bell pepper, chiles, garlic, ginger, brown sugar, salt, allspice, thyme, and nutmeg.</li><li>Cover and cook, stirring, until the bell pepper has softened, about 10 minutes.</li><li>Stir in the couscous to coat with the oil.</li><li>Stir in the water, cover, and let stand for five minutes.</li><li>Stir in the beans and cook until hot, about five minutes.</li><li>Taste and adjust the seasonings.</li><li>Serve hot.</li></ol><br /><br /><b><font size=+1>Turkish Tomato Salad</font></b><br /><ul><li>2 large tomatoes (or 4 medium), chopped</li><li>½ large cucumber, peeled and diced</li><li>½ yellow pepper, seeded and chopped</li><li>1 small onion, diced</li><li>2 cloves garlic, minced</li><li>½ cup parsley, finely chopped</li><li>2 tablespoons lemon juice</li><li>1 tablespoon red wine vinegar</li><li>2 tablespoons Spicy V-8 (or tomato juice)</li><li>generous grating black pepper</li><li>½ teaspoon paprika</li><li>¼ teaspoon cumin</li><li>salt to taste (optional)</li></ul><ol><li>Combine all ingredients and mix well.</li><li>Serve immediately or chill for an hour.</li><li>Try it in a pita with hummus or on top of a green salad.</li></ol><br /><br /><b><font size=+1>Chai Latte Cupcakes</font></b><br /><ul><li>1 cup soy or rice milk</li><li>4 black teabags or 2 tablespoons loose black tea</li><li>¼ cup canola oil</li><li>½ cup plain or vanilla soy yogurt</li><li>¾ cup granulated sugar</li><li>1 teaspoon vanilla extract</li><li>1 1/3 cups all-purpose flour</li><li>¼ teaspoon baking soda</li><li>½ teaspoon baking powder</li><li>½ teaspoon salt</li><li>2 teaspoons ground cinnamon</li><li>1 teaspoon ground cardamom</li><li>½ teaspoon ground ginger</li><li>¼ teaspoon ground cloves</li><li>pinch of ground white or black pepper</li><li>½ cup confectioners sugar</li><li>1 teaspoon ground cinnamon</li><li>¼ teaspoon ground nutmeg</li></ul><ol><li>Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat soy milk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.</li><li>In a large bowl whisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom,</li><li>ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.</li><li>Make sure cupcakes are completely cooled before adding topping, or the sugar will melt.</li><li>To assemble, sift confectioners sugar over cooled cupcakes first, then mix cinnamon and nutmeg together and sift onto each cupcake.</li></ol><br /><hr /><br /><br />Thanks as always to our wonderful photographer Jono.<br /><br />Happy cooking and hope to see you next Thursday!<br /><br />Love,<br />Giovannayam.Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-69489393256402212552010-06-08T16:03:00.000-07:002010-06-08T17:03:57.847-07:00Recipe for June 3rdCreamy leek and mushroom soup (contains soy)<br />1) Chop onions and leeks, slice mushrooms, dice potatoes (~ 3/4 inch chunks) <br />2) Heat oil on medium in pot, add onions and saute until slightly translucent <br />3) Add leeks and saute 2-3 minutes <br />4) Add mushrooms and a bit of salt, saute until mushrooms are tender and have released their juices <br />5) Add stock and potatoes, cover and cook until potatoes are tender <br />6) Turn heat down to low <br />7) Add almond/soy milk <br />8) Temper in flour (remove some soup from the pot into a separate bowl, whisk in flour until smooth, whisk flour mixture back into the soup <br />9) Let cook until soup thickens slightly <br />10) Season with salt and pepper <br /><br />Chocolate Brownies(contains soy and gluten)<br />Ingredients<br />1/3 cup flour<br />2/3 cup cold water<br />12 oz silken tofu<br />1 cup chocolate chips<br />3/4 cup cocoa powder<br />1.5 cup flour<br />3/4 tsp baking powder<br />1.75 cups sugar<br />3/4 tsp salt<br />2 tsp vanilla<br />1/2 cup oil<br />Instructions<br />1) In a blender puree the tofu, flour and water until smooth.<br />2) Pour it into a sauce pan, and whisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes.<br />3) Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Put mixture in fridge to cool completely. (20-30 minutes)<br />4) Preheat your oven to 350.<br />5) When mixture is cool enough mix in the oil.<br />6) Sift the 1 1/2 cups of flour, the cocoa and the baking powder together.<br />7) Fold in the tofu mixture until well combined and smooth.<br />8) Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean. <br /><br />Stay tuned for more recipes! Coming soon:<br />Saute of baby Asian greens (contains sesame oil)<br />Potato and chickpea salad with fresh herbsHot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-70334272051363885952010-05-18T18:13:00.001-07:002010-05-18T19:28:30.470-07:00Recipes recipes (May 1st & May 13th)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecBtvAXh5IDIaeppxLaNF271ck_P0d4FyrpPgrx3SPavVzJbL1g4Z6UshfNFvO0_4yAWIQFejd4isNpX7AcGtZqwzm3b00634wYyNrxRcfZMoH0Dv-o6e6Q5ZQtZ_siPfOuKBntIpJKs/s1600/2010-05-13+005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecBtvAXh5IDIaeppxLaNF271ck_P0d4FyrpPgrx3SPavVzJbL1g4Z6UshfNFvO0_4yAWIQFejd4isNpX7AcGtZqwzm3b00634wYyNrxRcfZMoH0Dv-o6e6Q5ZQtZ_siPfOuKBntIpJKs/s400/2010-05-13+005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5472788723376309794" /></a><br />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 <a href="mailto:hottestyam@gmail.com">hottestyam@gmail.com</a> 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)<br /><br />Before I get to Thursday's recipes, we had a little event a couple weeks ago:<br /><br />On May 1st, we braved the not quite perfect weather and had a lovely ride down to the <a href="http://www.friendsofthespit.ca/">Leslie Street Spit</a> with <a href="http://bikechain.utoronto.ca/">Bikechain</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVPxjrYUEak4qe7ma-NhZa1ta3Ch0NZ5NHa_7xUUWOwh2YY4xWH4Qqssm1zO5QCu9D7UlMxrQderYhfmj1zk0LBuOgiQL520Iv1hs_-1gSE1BWkzSCgV6a4rP9Nvpcx9-K8LJoKDNl4w/s1600/6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVPxjrYUEak4qe7ma-NhZa1ta3Ch0NZ5NHa_7xUUWOwh2YY4xWH4Qqssm1zO5QCu9D7UlMxrQderYhfmj1zk0LBuOgiQL520Iv1hs_-1gSE1BWkzSCgV6a4rP9Nvpcx9-K8LJoKDNl4w/s320/6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5472783868058759634" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZ3BgqRrFmC2gKU_0g-lOrqhuWBqlj4T1P8cUKT0y0e_PWT0zDVpASEGh6bRcvlDpbkUO_sA07ajKnPjy5vtV6jdpJuS2wn7E7HNug6FrI-ZmwVLUbmrjOqasnZnkYWMhKTd9hUCT1Iw/s1600/1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 113px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZ3BgqRrFmC2gKU_0g-lOrqhuWBqlj4T1P8cUKT0y0e_PWT0zDVpASEGh6bRcvlDpbkUO_sA07ajKnPjy5vtV6jdpJuS2wn7E7HNug6FrI-ZmwVLUbmrjOqasnZnkYWMhKTd9hUCT1Iw/s400/1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5472784033528182002" /></a><br />We cooked some lovely picnic-y food for the occasion and here are the recipes!<br /><br /><span style="font-size:+2;"><b>WHITE BEAN AND ROSEMARY DIP</b></span><br />makes 12 servings<br /><ul><li>¼ cup olive oil, divided</li><li>2 cloves garlic, peeled and minced</li><li>¾ cups white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed</li><li>2 tablespoons fresh lemon juice</li><li>2 teaspoons kosher salt</li><li>3 sprigs fresh rosemary, rinsed</li></ul><ol><li>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.</li><li>Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.</li><li>Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs.</li><li>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.</li><li>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.</li></ol><br /><span style="font-size:+2;"><b>CURRIED LENTIL DIP</b></span><br />makes 8 cups<br /><ul><li>2 cups red lentils</li><li>5 cups water</li><li>2 Tbsp vegetable oil</li><li>2 cups diced onions</li><li>3 cups peeled, cored and diced apples</li><li>6 cloves garlic, minced or pressed</li><li>½ cup raisins</li><li>2 tsp curry powder</li><li>2 tsp garam masala</li><li>½ cup coconut milk</li><li>4 tbsp lemon juice</li><li>1 tsp salt</li></ul><ol><li>Bring lentils and water to a boil. Lower heat and simmer 20 min.</li><li>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.</li><li>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.</li></ol><div><br /></div><span style="font-size:+2;"><b>ROOT VEGGIE SLAW</b></span><br />serves about 50<br /><ul><li>6 cups celery root, grated</li><li>4 cups grated parsnips</li><li>4 cups grated parsley roots</li><li>5 cups grated beets</li><li>8 cups grated cabbage (can be all green or some green and some red)</li><li>4 cups sliced shallots (if Ontario is available, or other fragrant and mild onion)</li><li>6 cloves garlic, finely minced</li><li>¼ cup toasted sesame seeds (whole, unbleached)</li><li>210 mL vegetable oil</li><li>180 mL cider vinegar</li><li>1 tsp sugar</li><li>1 tsp salt, pepper to taste</li></ul><ol><li>Lemon zest from 2 lemons, optional (if used, use lemon juice instead of some of the cider vinegar)</li><li>Shred all veggies and mix together.</li><li>In a separate bowl, mix the sugar, salt and vinegar together. Slowly combine oil with a whisk.</li><li>Mix into vegetables. Add toasted sesame seeds if desired.</li></ol><br />There was also a delicious cake, which was the same delicious cake we had on <a href="http://hotyam.blogspot.com/2010/03/many-many-recipes.html">March 11th</a>.<div><br /><hr /><br />Thanks a lot to Alex & Jeevs for kick-starting the summer with these delicious dishes:</div><div><br /><span style="font-size:+2;"><b>STEAMED ASPARAGUS WITH DELICIOUS DRESSING</b></span><br />(The dressing may not be exactly the right amount, but just mix together 3 parts olive oil and 1 part lemon juice)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpZ8j3ugVclmxLoBQZ-MUS4Isaty2ATNVKodjpaFfp8isH0H8xDFl_4HD21wNFts28JlZSBQgRWmMCFLuZl4yoP3yWwltELPxF09btzkP6LI7B2BkB6HJKZRrmYjhJ-TFpisyQAIy5cI/s1600/2010-05-13+007.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpZ8j3ugVclmxLoBQZ-MUS4Isaty2ATNVKodjpaFfp8isH0H8xDFl_4HD21wNFts28JlZSBQgRWmMCFLuZl4yoP3yWwltELPxF09btzkP6LI7B2BkB6HJKZRrmYjhJ-TFpisyQAIy5cI/s200/2010-05-13+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472801925547529394" /></a><br /><ul><li>1 bunch asparagus</li><li>t tbsp olive oil</li><li>1 tsp lemon juice</li><li>salt & pepper to taste</li></ul><ol><li>Wash asparagus and break off tips.</li><li>Steam until just tender.</li><li>Whisk together oil and lemon juice and drizzle on asparagus.</li><li>Salt and pepper to taste.</li></ol><br /><span style="font-size:+2;"><b>CUMIN AND PEA SPROUT COUSCOUS</b></span><br />Serves 5<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE1NPj12klYO5_9CO2vBh5XfGBCXy6Wy1uBn04hoPnpSd-ghOZAiriyUxVMIi1o18KIiYIsk6qhY5cDOd3jjuTw9V124zE8FL2MvAN60tPz-yM-ICxkf806GUm7r56D0cvpM3cohgM88/s1600/2010-05-13+006.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE1NPj12klYO5_9CO2vBh5XfGBCXy6Wy1uBn04hoPnpSd-ghOZAiriyUxVMIi1o18KIiYIsk6qhY5cDOd3jjuTw9V124zE8FL2MvAN60tPz-yM-ICxkf806GUm7r56D0cvpM3cohgM88/s320/2010-05-13+006.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5472799552608171650" /></a><br /><ul><li>1 cup couscous</li><li>½ teaspoon ground cumin</li><li>1 teaspoon salt or to taste</li><li>½ cup red onion, finely chopped</li><li>1 jalapeño, minced </li><li>1 to 1¼ cups boiling water</li><li>¼ cup fresh cilantro, minced</li><li>3 Tablespoons olive oil</li><li>3 to 4 Tablespoons freshly squeezed lime juice</li><li>1 cup pea sprouts</li></ul><ol><li>Mix couscous, cumin, salt, red onion and jalapeño.</li><li>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.</li><li>Mix in cilantro, olive oil, lime juice, pea sprouts.</li></ol><br /><span style="font-size:+2;"><b>DULSE SOUP WITH TOFU AND BOK CHOI</b></span><br />Serves 6<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNyDB-oBA6iWVNv2supOeT0KEoYAoqH8Vzwmxf1u3Yi2Gn6fpBhszzxmSE39an81A23ko54fVxeEmRXWW25Ghhw2Q4wUHwoMOFpSv9NBauFfkF6kuL9jvvJnPs9fbEFcOfSTzJ1rD62c/s1600/2010-05-13+008.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 160px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNyDB-oBA6iWVNv2supOeT0KEoYAoqH8Vzwmxf1u3Yi2Gn6fpBhszzxmSE39an81A23ko54fVxeEmRXWW25Ghhw2Q4wUHwoMOFpSv9NBauFfkF6kuL9jvvJnPs9fbEFcOfSTzJ1rD62c/s200/2010-05-13+008.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472801926857778322" /></a><br /><ul><li>3 cups water</li><li>dash salt</li><li>2 tbsp grated peeled ginger</li><li>½ cup minced red onions</li><li>½ cake (8 oz) soft tofu</li><li>3 tbsp soy sauce</li><li>2 tbsp dulse flakes (dried seaweed)</li><li>2 cups thinly sliced bok choi (one bunch) (or other greens)</li><li>2 tbsp lime juice</li></ul><ol><li>Boil the water with the salt, ginger and red onions.</li><li>Add tofu, soy sauce and dulse flakes and boil 10-15 minutes.</li><li>Add bok choi and boil till just wilted (about 3 minutes).</li><li>Add lime juice just before serving. </li></ol><br /><span style="font-size:+2;"><b>AMAZING APPLE RHUBARD CRUMBLER</b></span><br />serves 16 (one pan)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g8blN0VVLXgpK_Jk8zVzYGNLFNZHr3iU-EnYAqUT8SzkgLDHmOEcgyQwDqxyJYFiQAJ93-0GT2eXhyphenhyphen4Fd8-0axGRBUonEpbMsCQ4M4d5EjPDjVhdbT8MjVyJSp5W9CMqwDa59QhotSA/s1600/2010-05-13+003.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g8blN0VVLXgpK_Jk8zVzYGNLFNZHr3iU-EnYAqUT8SzkgLDHmOEcgyQwDqxyJYFiQAJ93-0GT2eXhyphenhyphen4Fd8-0axGRBUonEpbMsCQ4M4d5EjPDjVhdbT8MjVyJSp5W9CMqwDa59QhotSA/s320/2010-05-13+003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5472799568295842770" /></a><br /><ul><li>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) </li><li>½ lb rhubarb</li><li>plenty of cinnamon, cloves, nutmeg, and/or cardamom – spiced to taste, suggested at least a teaspoon of each </li><li>more cinnamon</li><li>pinch salt </li><li>1 tbsp citrus zest (grated from orange and/or lemon) or more </li><li>½ cup fresh ginger, grated or finely chopped </li><li>½ cup crystalized ginger, very small pieces, (can be substituted with more grated fresh ginger) </li><li>½ cup brown sugar (to taste – a little more or less is fine) </li><li>¼ cup coconut creme</li><li>½ cup largest shredded coconut flakes (roughly 1 inch in length) – or sliced blanched almonds? </li><li>½ cup rolled oats (raw or roasted, can use most mueslis or granolas) </li><li>½ cup of flour</li><li>1/3 cup brown sugar</li><li>¼ cup of margarine (earth balance)</li><li>dash of salt if using unsalted butter/margarine</li></ul><ol><li>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.</li><li>Top with shedded coconut and oats mixed together.</li><li>Mix together flour, rest of brown sugar (1/3 cup), margarine and dash of salt. Top the topping with this mixture.</li><li>bake at 415°F for 20 minutes and then 365°F for the 40 minutes.</li></ol></div><br />Love,<br />Giovannayam.Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-65549262539423572492010-05-13T17:55:00.000-07:002010-05-13T14:55:17.250-07:00Recipes from April 1stToday was the first day of the SUMMER YAM! Yay! It went wonderfully. Today's recipes (and recipes from May 1st's Bikechain event) will come, but for now, here are the recipes from April 1st:<br /><br /><b>TOASTED ALMOND AND KALE SOBA NOODLES</b><br />Serves 4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKndeXsGcoH-gy3N7vzJy6ZCm7_F8qm_v5KzoWXd6TyVUlrZrKSqDH5AY1TiCF56a1lYc2EuHypPfPE2gRKyVJJKw5XVTWeFOZM9iXRyIZppmFHkBlo2Ib2duNwKk5TejaaO9ORaimC7U/s1600/2010-04-01+005.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKndeXsGcoH-gy3N7vzJy6ZCm7_F8qm_v5KzoWXd6TyVUlrZrKSqDH5AY1TiCF56a1lYc2EuHypPfPE2gRKyVJJKw5XVTWeFOZM9iXRyIZppmFHkBlo2Ib2duNwKk5TejaaO9ORaimC7U/s320/2010-04-01+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5456315641330809010" border="0" /></a><br /><ul><li>1 tbsp olive oil</li><li>1-inch piece ginger root</li><li>2 tblsp rice vinegar</li><li>1 tbsp tamari</li><li>2 tsp toasted sesame oil</li><li>1 cup kale</li><li>1 onion</li><li>1/3 cup of raw almonds</li><li>3-4 leaves of cilantro</li><li>2 cups of buck-wheat soba noodles</li></ul><ol><li>Cut Onions into half moon slices. Slice Almonds in half length wise. Chop Kale into small pieces.</li><li>Mix the Sauce before cooking begins. Mix together Garlic, Ginger, Sesame Oil, Rice Vinegar and Tamari and set aside. </li><li>Cook Soba noodles as directions dictate (usually add to boiling pot of water and allow to cook for a minute or 2. Take out, drain and run under cold water. Set aside.</li><li>Heat up oil on medium heat. Add almonds and toast for 2-3 minutes. </li><li>Add the Onions and allow to soften for another 3 minutes or so.</li><li>Add Kale and cook for several more minutes</li><li>Add the sauce and allow the garlic and ginger to fry for several minutes until the whole dish is heated through.</li><li>Add the soba noodles and and Mix well.</li><li>Serve and eat!</li></ol><br /><b>MUSHROOM BARLEY SOUP</b><br />Serves 4<br /><ul><li>½ cup pearl barley</li><li>6½ cups water/stock</li><li>3 tablespoons Earth Balance</li><li>1 cup white onions, chopped</li><li>2 cloves garlic, minced</li><li>1 pound mushrooms, sliced</li><li>3 tablespoons soy sauce</li><li>4 tablespoons dry sherry</li><li>1 teaspoon salt</li><li>ground pepper</li></ul><ol><li>Cook barley in boiling water (1½ cup)</li><li>Meanwhile, melt Earth Balance in pots, sautée onions. Add garlic, mushrooms, some salt.</li><li>Cover and cook, stir, until everything is very tender.</li><li>Add soy sauce and sherry.</li><li>Add barley and fill pots with water.</li><li>Add lots of ground pepper.</li><li>Simmer on low, partially covered.</li></ol><br /><b>CABBAGE SALAD</b><br />serves 10-15<br /><ul><li>1 napa cabbage</li><li>2 cucumbers</li><li>1 apple</li><li>3 white carrots</li><li>¼ lemon</li><li>rice vinegar</li><li>Kosher or sea salt </li><li>dried red pepper (crushed is better)</li><li>crushed garlic </li></ul><ol><li>Rinse vegetables in water and salt</li><li>Cut cabbage in half lengthwise. Slice crosswise in strips.</li><li>Sprinkle cabbage liberally with salt. Let cabbage sit until water is drained. (This process varies in time, usually takes a few hours)</li><li>Cut and slice carrots.</li><li>Add salt, stir. Let carrots sit until water is drained.</li><li>Core and dice/slice the apple (This can be done the next day if there is not enough time).</li><li>Pour out the drained water from the cabbage, carrot.</li><li>Pour cabbage, carrot, apple and crushed garlic into big bowl. Add rice vinegar and crushed red pepper.</li><li>Pour contents into a sanitized plastic bag. Shake so the contents mix well.</li><li>Refrigerate contents for next day.</li></ol><br /><b>THUMBPRINT COOKIES</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMVQmOYwV6tJP5NnfsirhIxeFoFgrGswI3zTwx9X3nd-GdjxQ9A_Vi3QoQKE1SpB0e9EReu7jV_OS6yLgt04UDjVay0j3FrlVhKcxi1QVVU2rfCE24Nh0ZGhVEQ8ixWTib-XC_OTcWtw/s1600/2010-04-01+003.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMVQmOYwV6tJP5NnfsirhIxeFoFgrGswI3zTwx9X3nd-GdjxQ9A_Vi3QoQKE1SpB0e9EReu7jV_OS6yLgt04UDjVay0j3FrlVhKcxi1QVVU2rfCE24Nh0ZGhVEQ8ixWTib-XC_OTcWtw/s320/2010-04-01+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5456315642895275842" border="0" /></a><br />Makes about 18-20 cookies<br /><ul><li>1 cup all-purpose flour</li><li>4 oz Earth Balance Vegan Butter - at room temperature</li><li>¼ cup sugar</li><li>1/3 cup mixed-fruit jam (or any other of your choice)</li></ul><ol><li>Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.</li><li>In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.</li><li>In another bowl, whisk together the flour and ground walnuts and add to the creamed butter mixture. Mix until well combined to form a soft dough. Do not knead a lot as this can get pretty sticky. Use some all-purpose flour for dusting.</li><li>Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.</li><li>Take a teaspoonful of dough in your hand, form a small ball, and press lightly in the center with your finger to make a shallow hole. (Use light pressure with your thumb or index finger.)</li><li>Arrange the cookies on the baking trays, 2 inches apart. Leave enough space as they will spread a bit as they bake. Bake for 15 minutes, until the edges are slightly colored and the cookies look firm.</li><li>Let the cookies cool completely on a wire rack, then fill the holes with your favorite jam.</li></ol><center><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQQLGUzGQbUdnoYbTOvFw-2GK5AmQ0KxPrcSDXj8IjOoa1PTRGTgUv_EV1mpXXbYjKEwwV2lFBtI9dGOkVA2jAhATd3nUi7ejLDt4V0c5r10NUE5ODaEnpMF0kIzZt5kuknUP0mx2qXI/s1600/2010-04-01+001.jpg"><img style="cursor: pointer; width: 216px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQQLGUzGQbUdnoYbTOvFw-2GK5AmQ0KxPrcSDXj8IjOoa1PTRGTgUv_EV1mpXXbYjKEwwV2lFBtI9dGOkVA2jAhATd3nUi7ejLDt4V0c5r10NUE5ODaEnpMF0kIzZt5kuknUP0mx2qXI/s320/2010-04-01+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5456316063088125186" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrav3jYQd1tsnL7mKGp6IEvE14nVXf2zKR-Fn7h-POLpjlnbfDYZvikXEMCckVnvJNoB4Eo9TiRum8tvplGRAjBmPZFxerOsFuJ0_BL3-dxMjuIzFremSy9OeZgd17-aQ_zrxIta7tRlI/s1600/2010-04-01+002.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrav3jYQd1tsnL7mKGp6IEvE14nVXf2zKR-Fn7h-POLpjlnbfDYZvikXEMCckVnvJNoB4Eo9TiRum8tvplGRAjBmPZFxerOsFuJ0_BL3-dxMjuIzFremSy9OeZgd17-aQ_zrxIta7tRlI/s320/2010-04-01+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5456315985424107474" border="0" /></a></center><br />As always, photos courtesy of Jono.Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-53979524242156525662010-04-02T08:34:00.001-07:002010-04-02T09:02:05.260-07:00It was our last Yam! of the semester....<br /><center><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmrJ2bFEZDG2BG5UuylV13xjVXYrQwqSqdOsmwvCL-1-gMqwqm6thap8Dl19bxyMBwlvMEdxCV9TkAKLhVzqD0Afa5TS68l3su-Gr-6GL-bOlzCr6PJcQpGoZTGGWkbhGZzHPawevD3I/s1600/2010-04-01+008.jpg"><img style="cursor:pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmrJ2bFEZDG2BG5UuylV13xjVXYrQwqSqdOsmwvCL-1-gMqwqm6thap8Dl19bxyMBwlvMEdxCV9TkAKLhVzqD0Afa5TS68l3su-Gr-6GL-bOlzCr6PJcQpGoZTGGWkbhGZzHPawevD3I/s320/2010-04-01+008.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5455564338137465698" /></a>  <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaQx0rQT1teOsCTOAVZBZgSC-HhTiHnVBRT71X4YBubqb-Jw92ZahNcvGh0N5mtK0pQxpgwPc52OUhDdfqfuWTR-Nj-4fRdkAzWkLTZo8lehMz_oEn3pUALJpyV6q1WojHGBJV50Y5oY/s1600/2010-04-01+004.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaQx0rQT1teOsCTOAVZBZgSC-HhTiHnVBRT71X4YBubqb-Jw92ZahNcvGh0N5mtK0pQxpgwPc52OUhDdfqfuWTR-Nj-4fRdkAzWkLTZo8lehMz_oEn3pUALJpyV6q1WojHGBJV50Y5oY/s320/2010-04-01+004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5455567614037024354" /></a><br /><small>photos courtesy of Jono</small></center><br />...and our not-so-secret admirer sent us a song...<br /><br /><b>On the South Side of Campus by Judy Garlic</b><br /><i>(sung to Somewhere over the Rainbow by Judy Garland)</i><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZHjpi6CiPrAWB8sJX4lt66hgEBGGfb6_d9tIYm1JW1g6UX_47tiL2xIJtU3FWqzUTcSC-phAo-4ADnIuqEZks2Gebgbe0VLO9Jdyl8WFwlXRpoYRfjvFkrn-BXydodfxygkCsA5FxKc/s1600/JudyGarlic.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 283px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZHjpi6CiPrAWB8sJX4lt66hgEBGGfb6_d9tIYm1JW1g6UX_47tiL2xIJtU3FWqzUTcSC-phAo-4ADnIuqEZks2Gebgbe0VLO9Jdyl8WFwlXRpoYRfjvFkrn-BXydodfxygkCsA5FxKc/s400/JudyGarlic.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5455567054261738194" /></a><br />On the south side of campus,<br />You can find<br />Volunteers in bandanas<br />And a place to unwind.<br /><br />On the south side of campus<br />When you eat,<br />Walk or bike to St. George St.<br />And get yourself a treat.<br /><br />Just join the line behind the sign<br />For food that's sent straight from Cloud Nine<br />To feed you.<br />Then take your tupperware or plate<br />From Giovanna, Jon, or Kate<br />Then bid them adieu.<br /><br />On the south side of campus,<br />Green's no dream.<br />Local food from the market:<br />Baked, grilled, raw, stewed, or steamed.<br /><br />With tasty options at the Yam,<br />The answer's simple:<br />Eat at the Hot Yam!<br /><br /><br />Don't cry! We'll be back again on <b>May 13th</b>!Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-3642535758420646202010-03-30T07:27:00.000-07:002010-03-31T23:24:17.549-07:00Our not-so-secret admirer is putting his creativity to good useSing to <a href="http://www.youtube.com/watch?v=ltRwmgYEUr8">My Girl by the Temptations</a>.<br /><br />I eat local --<br />Nothing from a can.<br />And it's delicious, too;<br />Not to mention vegan.<br /><br />I guess you'll say,<br />"Who can make a meal this way?"<br />Hot Yam! (Hot Yam! Hot Yam!)<br />Eatin' at Hot Yam! (Hot Yam!)<br /><br />If you've tupperware,<br />Put it in their care.<br />They'll put food inside;<br />Guaranteed good fare.<br /><br />Well, I guess you'll say,<br />"Who can make a meal this way?"<br />Hot Yam! (Hot Yam! Hot Yam!)<br />Eatin' at Hot Yam! (Hot Yam!)<br /><br />Service with a smile,<br />Genuine at that.<br />Filled with many friendly people,<br />With whom to chat.<br /><br />Well, I guess you'll say,<br />"Who can make a meal this way?"<br />Hot Yam! (Hot Yam! Hot Yam!)<br />Eatin' at Hot Yam! (Hot Yam!)Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-75112985178948791942010-03-27T18:44:00.000-07:002010-03-31T23:29:51.357-07:00Many 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 <b>FOUR</b> whole meals to remind you of.<br />So let's get started. Right after I update you on our schedule.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35yeWZ-rOho3esY5bccBFUwTSGz6LDneDsYepgcRqCp2vO5Wo6nLy4X7vZ-Er5WZPD99QCS4U005P3AAp35X7zMs9r_R6YcNbe2F97U_IzVlobTyDplkdK_x9nY9qTko6pV5jafgNM-o/s1600/2010-03-26+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35yeWZ-rOho3esY5bccBFUwTSGz6LDneDsYepgcRqCp2vO5Wo6nLy4X7vZ-Er5WZPD99QCS4U005P3AAp35X7zMs9r_R6YcNbe2F97U_IzVlobTyDplkdK_x9nY9qTko6pV5jafgNM-o/s320/2010-03-26+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5453530124835359010" /></a><br />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 <b>SUMMER YAM!</b>, which is <b>Thursday, May 13th</b>. Wasn't that little glimpse of summer we got great? (See below!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjreaVZCviYer64v6ufKcfmpdBPK3qB7rbMa3ARMxYi-OjvwrN0jJ7HX7zNYMPQL4u9IxUod2qSK6kN9MYlNbsBUXrZGQytXAffIZAm4sOKPJKhThBER9aDlxtcWGV4oIbq0rjEaddqxhg/s1600/hy+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjreaVZCviYer64v6ufKcfmpdBPK3qB7rbMa3ARMxYi-OjvwrN0jJ7HX7zNYMPQL4u9IxUod2qSK6kN9MYlNbsBUXrZGQytXAffIZAm4sOKPJKhThBER9aDlxtcWGV4oIbq0rjEaddqxhg/s320/hy+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5453529705799840450" /></a><br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9AkMpkp3wIqrQRCL15NyJNW5UD6KpXwv_f6-5wVsUKmg8JRMQ69hIDpvsH8PivGXHJ5AgQ1MdsyAKGdkiMZ9EKFCvgN8A98aZTdopjx0id8LTB_1qwWi8S2d0T4vTf9OqJGW9I5Ef-U/s1600/IMG_0556.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9AkMpkp3wIqrQRCL15NyJNW5UD6KpXwv_f6-5wVsUKmg8JRMQ69hIDpvsH8PivGXHJ5AgQ1MdsyAKGdkiMZ9EKFCvgN8A98aZTdopjx0id8LTB_1qwWi8S2d0T4vTf9OqJGW9I5Ef-U/s320/IMG_0556.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5453529955128967890" /></a><br />Here goes!<br /><br /><big><b>March 4, 2010</b></big><br /><br />Lydia and Lei brought you an APPLE-LICIOUS meal!<br /><br /><b>GRILLED TOFU WITH APPLE SAUCE, ROSEMARY & THYME MARINADE</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdjVVsewgzhZukjSiVS3zBPbzQ_XGLzreTDxJy_pDrmwHfE4Wc_BCH-O_QGVlIWOqypNgnenaXETvysmEiRt7ad8OIc5yfFTMiT5PV7HNMvFzhPQ24BC3L61gaZwKuCtPqoEBF5SbnGc/s1600/2010-03-04+001.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdjVVsewgzhZukjSiVS3zBPbzQ_XGLzreTDxJy_pDrmwHfE4Wc_BCH-O_QGVlIWOqypNgnenaXETvysmEiRt7ad8OIc5yfFTMiT5PV7HNMvFzhPQ24BC3L61gaZwKuCtPqoEBF5SbnGc/s320/2010-03-04+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5453530726447031394" /></a><br />feeds 5-10<br /><ul><li>1 package of 420g firm or extra firm tofu</li><li>¼ cup applesauce</li><li>1 tbsp olive oil</li><li>½ tsp thyme</li><li>½ tsp rosemary</li><li>½ tsp salt</li><li>½ tsp pepper</li></ul><ol><li>Cut each block of tofu into 20 evenly sized square slices.</li><li>Whisk together marinade (rest of ingredients) into a large bowl or container.</li><li>Evenly coat tofu slices in marinade and refrigerate until ready to use.</li><li>Brush grill with olive oil.</li><li>Grill tofu on medium heat until both sides are golden making sure to flip tofu halfway during grilling process.</li><li>Serve with apple roasted potatoes (follows).</li></ol><br /><b>APPLE ROASTED POTATOES WITH BASIL</b><br />5 servings<br /><ul><li>1 large sweet potato, peeled</li><li>2-3 assorted seasonal potatoes</li><li>1 large golden delicious apple cubed</li><li>olive oil</li><li>dried basil</li><li>salt</li><li>assorted apple cores</li></ul><ol><li>Preheat oven to 400°F.</li><li>Peel and chop sweet potatoes.</li><li>Wash, scrub and peel other potatoes.</li><li>Place all potatoes into a large bowl.</li><li>Drizzle olive oil and sprinkle basil and salt on top of potatoes and toss.</li><li>Place potatoes onto greased baking sheet (use olive oil to `grease`).</li><li>Core and cube apples.</li><li>Place apples, cores and additional cores that have been reserved onto baking sheet with potatoes.</li><li>Bake in oven for 20 min. or until done.</li><li>Remove apple cores and discard.</li><li>Serve with grilled tofu (above).</li></ol><br /><b>APPLE & PARSNIP SOUP</b><br />6-8 servings<br /><ul><li>3 golden delicious (or granny smith) apples</li><li>1 ¼ lb parsnips</li><li>1 tbsp olive oil enough to fry shallots in</li><li>5 large shallots (sliced) </li><li>1 ¼ tsp ground coriander</li><li>5 cups veggie broth</li></ul><ol><li>Peel and core apples. Cut into 1-inch pieces.</li><li>Heat oil in large pot over medium-high heat.</li><li>Add shallots and sauté for 3 minutes.</li><li>Add parsnips and sauté for 3 more minutes.</li><li>Add apples and coriander and stir for 1 minute.</li><li>Add broth and bring to a boil; reduce heat and simmer until vegetables are very tender, about 25 minutes.</li><li>If the soup is too thick, add more broth and return to a simmer.</li><li>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</li><li>return soup to pot and bring to simmer; season to taste with salt and pepper.</li><li>Optional: Sprinkle diced apples on top.</li><li>Serve.</li></ol><br /><b>BEET & APPLE SALAD</b><br />4 servings<br /><ul><li>4 beets</li><li>4 golden delicious apples</li><li>¼ cup sunflower oil </li><li>2 tbsp lemon juice </li><li>salt </li><li>black pepper</li></ul><ol><li>Cook beets, let cool, remove skin, let cool completely. Refrigerate.</li><li>Core and dice apples.</li><li>Dice beets.</li><li>Place beets and apples into a large bowl.</li><li>Combine sunflower oil, lemon juice, salt, and black pepper by whisking together to create a dressing.</li><li>Toss beets and apples with dressing.</li><li>Serve or refrigerate before serving.</li></ol><br /><hr /><br /><big><b>March 11, 2010</b></big><br /><br />Illya and John's first yam! meal was a big success!<br /><br /><b>CARROT SALAD</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoAYM0ovYB2KpGRUY-5LuVaa9L7ZgWfR3QC4MR8KhaMOrgDTsz4BOa2YLuBKcfLTWCCo4O13UReXq9OHRNeyFzMDNJtOQnWI2ScgUFq7gzlVwGE2BMaSeoKJMCtx9KrbnLGmKPT5TK9g/s1600/2010-03-11+001.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoAYM0ovYB2KpGRUY-5LuVaa9L7ZgWfR3QC4MR8KhaMOrgDTsz4BOa2YLuBKcfLTWCCo4O13UReXq9OHRNeyFzMDNJtOQnWI2ScgUFq7gzlVwGE2BMaSeoKJMCtx9KrbnLGmKPT5TK9g/s320/2010-03-11+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5453530733289546050" /></a><br /><ul><li>2-3 carrots</li><li>2-3 Tbsp orange juice</li><li>2-3 Tbsp olive oil</li><li>half inch piece of ginger</li><li>¼ cup dried berries (raisins, cranberries, or whatever your preference)</li><li>a few drops sesame oil</li><li>1 tsp sesame seeds (black ones look cooler so use them if you can)</li></ul><ol><li>Grate carrots.</li><li>Finely grate ginger.</li><li>Combine carrots, orange juice, oils, ginger and berries in a bowl.</li><li>Let sit for a little so the flavours marry nicely.</li><li>Garnish with sesame seeds.</li></ol><br /><b>BULGAR PILAF</b><br /><ul><li>a couple Tbsp olive oil</li><li>1 small onion</li><li>1 cup #3 coarse or #4 extra coarse bulgar</li><li>2¼ cups water</li><li>1/2 cup red lentils</li><li>1/4 cup soft wheat (or gluten-free flour mix)</li><li>1/4 cup red quinoa</li><li>flat leaf parsley</li><li>a dollop of yogurt, hummus, olive oil & lemon juice, or whatever's your preference</li><li>Middle Eastern or North African spice mix (recipe for Moroccan follows)</li></ul><ol><li>In a medium pot fry onion in oil until translucent.</li><li>Add the bulgar.</li><li>Fry until it just starts to darken (smoke is BAD).</li><li>Add water, lentils, wheat and quinoa.</li><li>Bring to a boil, reduce heat and cover tightly.</li><li>Wait 20 minutes (no peaking).</li><li>DON'T PANIC the red lentils will disappear ie stop being red</li><li>Garnish with coarsely chopped parsley.</li><li>Add a dollop of hummus, yogurt or something to that effect.</li><li>Add the spice mix.</li></ol><br /><b>MOROCCAN SPICE MIX</b><br />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.<br /><ul><li>a lot of cumin</li><li>a lot of coriander seeds</li><li>a little black cumin (hard to find but definitely worth it)</li><li>very little cardamom and cloves (ridiculously strong flavours so use gingerly)</li><li>a little of the ubiquitous cinnamon</li></ul><ol><li>Dry fry everything taking care not to burn it until your roommates come down to ask what smells so good.</li><li>Grind it all up and store in an airtight container</li></ol><br /><b>LENTIL SOUP</b><br /><ul><li>a couple Tbsp olive oil</li><li>1 medium onion</li><li>3 carrots</li><li>1 quarter of a celery root</li><li>1 yam</li><li>8 cups water, broth, beer, marmite, or some combination of those</li><li>1 cup lentils (little ones and big ones)</li><li>lemon juice & olive oil to taste</li></ul><ol><li>In a large pot fry one medium onion in oil until translucent.</li><li>Add carrots and celery root, roughly chopped.</li><li>Sweat them until they begin to caramelize.</li><li>Add liquid, yam (diced), and lentils.</li><li>Bring to boil, cover and simmer until lentils are cooked.</li><li>Serve with lemon juice and olive oil</li></ol><br /><b>CHOCOLATE CAKE</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQacOs8mRq79DULUEfeaRKD0YeQP2qtRGeeSB7-pNpdJZ8yvWMDGzGRLKcZDj53ZuLFUYuk8HoUoSA862pQ4mCU51jpfAHZnvKPx85WPxvIBQcxI8I97M9ZV1rL19qzio-MHJUlxRZyYo/s1600/2010-03-11+002.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQacOs8mRq79DULUEfeaRKD0YeQP2qtRGeeSB7-pNpdJZ8yvWMDGzGRLKcZDj53ZuLFUYuk8HoUoSA862pQ4mCU51jpfAHZnvKPx85WPxvIBQcxI8I97M9ZV1rL19qzio-MHJUlxRZyYo/s320/2010-03-11+002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5453530737669642178" /></a><br /><ul><li>1 2/3 cups brown sugar</li><li>2½ cups all-purpose flour</li><li>½ cup oat flour</li><li>2 teaspoons baking soda</li><li>¾ teaspoon salt</li><li>2/3 cup cocoa</li><li>1½ ounces unsweetened chocolate, chopped</li><li>1 cup hot brewed coffee</li><li>1 cup light coconut milk</li><li>2 tablespoons cider or white wine vinegar</li><li>1½ teaspoons vanilla extract</li><li>¾ cup vegan margarine</li></ul><ol><li>Adjust oven rack to middle position and heat oven to 350 degrees. use one 9x13 pan for one cake.</li><li>Sift sugar, flours, baking soda and salt into a large bowl, then whisk to combine.</li><li>Margarine in a bowl. Add coconut milk, vanilla, and vinegar. Blend with electric mixer.</li><li>Combine cocoas and chocolate in a large bowl and cover with hot coffee; whisk until smooth.</li><li>Add margarine-coconut milk mixture to the chocolate mixture and whisk to combine.</li><li>(The hot coffee will melt the margarine if it's not super mixed)</li><li>Add liquid mixture to dry ingredients and fold gently with rubber spatula. Mix nicely.</li><li>Bake 20-25 minutes.</li><li>Cool cakes in pans on wire rack to room temperature, about 2 hours.</li></ol><br /><hr /><br /><big><b>March 18, 2010</b></big><br /><br />And then it was St. Paddy's Day, so Hannah and Cynthia put together a wonderful Irish themed meal.<br /><br /><b>HEARTY IRISH STEW</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwRfdJlz6w7h8MdLmsMycS0P__2bNQMU9wTdO9VRpN9kfz3BNiVk0kw_Azo4fvR9F3rQUdSYJzcixhlCFnrsjJz2qNqs3_Si1KURZndtu7xq4H3csgiFy0pN8Cu1Agv7x00SBt7S4qiM/s1600/hy+003.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwRfdJlz6w7h8MdLmsMycS0P__2bNQMU9wTdO9VRpN9kfz3BNiVk0kw_Azo4fvR9F3rQUdSYJzcixhlCFnrsjJz2qNqs3_Si1KURZndtu7xq4H3csgiFy0pN8Cu1Agv7x00SBt7S4qiM/s320/hy+003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5453530747591382562" /></a><br /><ul><li>½ Yellow Onion Sliced</li><li>2 Garlic Cloves minced</li><li>2 Carrots diced</li><li>3 Celery stalks diced</li><li>3 small Russet potatoes in cubes</li><li>4 cups of vegetable stock</li><li>16 oz diced tomatoes and liquid</li><li>¼ cup of red wine</li><li>3 tablespoons of flour</li><li>3 tablespoons of vegan butter</li><li>2 tablespoons of vegan Worcestershire sauce</li><li>1 tablespoon of soy sauce</li><li>1 teaspoon Herbs de Provence</li><li>1 teaspoon Rosemary</li><li>2 bay leaves</li><li>Pepper to taste</li><li>pinch of crushed red peppers</li><li>2 teaspoons of sea salt</li><li>½ cup frozen peas</li><li>12 cups brown mushrooms</li><li>13 cups kidney beans </li></ul><ol><li>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.</li><li>Add 3 tablespoons of vegan butter let melt and then add 3 tablespoons of flour and cook for 2 min.</li><li>Add red wine and de-glaze pan.</li><li>Add vegetable stock, tomatoes, Worcestershire sauce, soy sauce and bay leaves. Simmer covered for 45 min until all flavors are combined.</li><li>Add potatoes and simmer covered for 45 - 60 min.</li><li>Add Salt and Pepper to taste </li></ol><br /><b>IRISH SODA BREAD</b><br /><ul><li>2 cups soy milk</li><li>2 Tbsp. vinegar</li><li>4 cups whole wheat flour</li><li>2 cups all-purpose flour</li><li>2 Tbsp. vegan margarine, at room temperature</li><li>1 1/2 tsp. salt</li><li>1 1/2 tsp. baking soda</li><li>3 cups caraway seeds</li><li>3 cups currants</li></ul><ol><li>Preheat the oven to 425°F. </li><li>In a small bowl, combine the soy milk and vinegar. Set aside. </li><li>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. </li><li>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. </li><li>Knead inside the bowl for 30 seconds. </li><li>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. </li><li>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.</li></ol><br /><b>CABBAGE SALAD</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GEb1FAyIHm71RFCOSOcOzew4ez47pOs5wA-u4-FpjXaGymKVFY3UdddSDCTXRQcC5X2A0fn4NLIGjER4_OILj6m90V6w4yJaqE_GK3EeFpB_7sKY-up6Xns7lKRTv1-SDXNbj8msAvs/s1600/hy+002.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GEb1FAyIHm71RFCOSOcOzew4ez47pOs5wA-u4-FpjXaGymKVFY3UdddSDCTXRQcC5X2A0fn4NLIGjER4_OILj6m90V6w4yJaqE_GK3EeFpB_7sKY-up6Xns7lKRTv1-SDXNbj8msAvs/s320/hy+002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5453530743648520338" /></a><br /><ul><li>1 savoy cabbage</li><li>about 1 cup roasted unsalted cashews for garnish</li><li>5 tart apples</li><li>2 cups pea shoots</li><li>½ cup canola oil</li><li>1 orange</li><li>¼ cup maple syrup</li><li>1/3 cup mustard</li><li>¼ cup cider vinegar </li></ul><ol><li>Thinly slice cabbage and apples.</li><li>Toss with dressing, cashews, and pea shoots.</li></ol><br /><b>STOUT CUPCAKES</b><br /><ul><li>3/4 cup soy milk</li><li>1 teaspoon apple cider vinegar</li><li>1 cup plus 2 tablespoons flour</li><li>1/3 cup Dutch-processed cocoa powder</li><li>1/2 teaspoon baking soda</li><li>1/2 teaspoon baking powder</li><li>1/4 teaspoon salt</li><li>1/4 cup stout beer (note that Guinness isn't vegan, check <a href="http://barnivore.com/">this</a> out for more info)</li><li>3/4 cup sugar</li><li>1/3 cup canola oil</li><li>1 1/2 teaspoons vanilla extract</li></ul><ol><li>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. </li><li>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. </li><li>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. </li></ol><br /><b>COFFEE ICING</b><br />Sorry, this one isn't scaled down. I wouldn't recommend making this volume...<br /><ul><li>2 bags powdered sugar</li><li>1 tub earth balance</li><li>1 small jar instant espresso powder</li><li>2 cans coconut milk</li><li>3 cups cocoa powder</li><li>1 bottle vanilla</li><li>1 litre sweetened soy milk</li></ul><br /><hr /><br /><big><b>March 25, 2010</b></big><br /><br />Jason, Armida and Ian led a delicious lunch followed by a wonderful snack at the <a href="http://www.facebook.com/event.php?eid=311482048075">Youth Food Systems Fair</a>.<br /><br /><b>JERK CHICKPEAS</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXtu0ioDOMgTJy_VUZa8M5a8wkxOHF6xhV6dyi9N72NZd20kRssEpdIL0aqihvkW5q3V-uLQWOjkTs7z7WUDsqtFKxhe69qJdLY59HypEPF6pHi5NH89ygP1TTwfxwvA1RJpiBP95MPA/s1600/2010-03-26+003.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXtu0ioDOMgTJy_VUZa8M5a8wkxOHF6xhV6dyi9N72NZd20kRssEpdIL0aqihvkW5q3V-uLQWOjkTs7z7WUDsqtFKxhe69qJdLY59HypEPF6pHi5NH89ygP1TTwfxwvA1RJpiBP95MPA/s320/2010-03-26+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5453532140927979778" /></a><br /><ul><li>2 cups dried chickpeas, soaked overnight</li><li>6 green onions, chopped</li><li>1 onion, chopped</li><li>1 jalapeno pepper, seeded and minced</li><li>1 tbsp fresh ginger</li><li>¾ cup soy sauce</li><li>½ cup cider vinegar</li><li>¼ cup vegetable oil</li><li>2 tablespoons brown sugar</li><li>1 tablespoon chopped fresh thyme</li><li>½ teaspoon black pepper</li><li>½ teaspoon ground cloves</li><li>½ teaspoon cinnamon</li><li>¼ teaspoon cayenne</li><li>½ teaspoon ground nutmeg</li><li>½ teaspoon ground allspice</li></ul><ol><li>Bring a pot of water to a boil. Add chickpeas, and boil under tender.</li><li>Puree all other ingredients in a blender or food processor, until</li><li>well-combined.</li><li>Marinate the chickpeas in the jerk sauce overnight, in a non-reactive</li><li>container.</li><li>Preheat oven to 425. Spread chickpeas on a roasting pan or baking</li><li>sheet, and roast for 15 minutes.</li></ol><br /><b>CABBAGE JAMBALAYA</b><br /><ul><li>1 block firm tofu</li><li>1 onion, chopped</li><li>3 stalks celery</li><li>1 clove chopped garlic</li><li>1 medium head cabbage, chopped</li><li>1 (14.5 ounce) can stewed tomatoes</li><li>2 cups vegetable stock</li><li>½ cup dried black beans, soaked overnight</li><li>½ cup dried black eyed peas, soaked overnight</li><li>1 cup uncooked rice</li><li>1 tbsp creole seasoning</li><li>salt and pepper to taste</li></ul><ol><li>In a large stock pot over medium high heat, saute tofu, onion, celery,</li><li>and garlic in the oil. Cook until everything is evenly browned. Stir</li><li>in cabbage, tomatoes, stock, beans, and rice. Season with creole</li><li>seasoning. Bring to a boil, then reduce heat to low. Cover and cook</li><li>for 35 to 40 minutes, or until rice and beans are done. Add creole</li><li>seasoning, and salt/pepper to taste.</li></ol><br /><b>KALE SOUP</b><br /><ul><li>2 tablespoons oil</li><li>1 medium onion, chopped</li><li>4 cloves garlic, chopped</li><li>1 medium carrot, diced into ¼-inch cubes (about 1 cup)</li><li>1 cup diced celery</li><li>6 1/2 cups vegetable broth</li><li>2 red potatoes, diced into ½-inch cubes</li><li>1 cup lentils</li><li>2 tsp dried thyme</li><li>2 tsp dried sage</li><li>3 cups kale, rinsed, stems removed and chopped very fine</li><li>salt and pepper to taste</li></ul><ol><li>Heat oil in a large pot over medium heat.</li><li>Saute onion and garlic for 5 minutes.</li><li>Add carrots and celery, and saute for an additional 10 minutes.</li><li>Add all ingredients except for kale, salt, and pepper. Bring to a</li><li>boil, reduce heat to low, and simmer for about 45 minutes, stirring.</li><li>Add chopped kale, salt, and pepper. Simmer for an additional 5 minutes.</li></ol><br /><b>APPLE CAKE</b><br />from <a href="http://dairyfreecooking.about.com/od/cakes/r/vegan_apple_cake_recipe.htm">dairyfreecooking.com</a><br /><ul><li>2 cups all-purpose flour</li><li>2 t. baking soda</li><li>½ baking powder</li><li>2 t. ground cinnamon</li><li>½ t. ground ginger</li><li>¼ t. nutmeg</li><li>¾ t. salt</li><li>¼ cup finely ground flax seeds</li><li>1/3 cup water</li><li>½ cup (1 stick) dairy-free soy margarine, melted</li><li>2 cups packed dark brown sugar</li><li>1 t. white distilled vinegar</li><li>1 cup chopped apple pieces</li><li>1½ cup coarsely grated apple</li></ul><ol><li>Preheat the oven to 350. Lightly oil and flour 3 parchment-lined 8" round cake pans and set aside.</li><li>In a large mixing bowl, sift together the clour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.</li><li>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.</li></ol><br /><hr /><br />And that's it! Thanks to Jono for all those lovely photos, except the shopping pic, for which we have Tia to thank.<br /><br />Happy cooking everyone!<br /><br />Love,<br />Giovannayam.Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-65565370045472097572010-03-24T22:32:00.000-07:002010-03-31T23:29:32.236-07:00More from our not-so-secret admirer...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8MPZJTQP5q7by7SjsLSPJyhaAxjlOCfAqU7MHOUqrsD6BirnQfOS-GyR5Ni9W51mIR5cUgE9IZkd-_NW40CtqOZFCvuw_jzKaz1wTH7FL_I_muaSZ0OTG5RWxrP8vcFLxCRPGfwvC30/s1600/hy+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8MPZJTQP5q7by7SjsLSPJyhaAxjlOCfAqU7MHOUqrsD6BirnQfOS-GyR5Ni9W51mIR5cUgE9IZkd-_NW40CtqOZFCvuw_jzKaz1wTH7FL_I_muaSZ0OTG5RWxrP8vcFLxCRPGfwvC30/s400/hy+004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5452440435734059330" /></a><br />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...Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-45590985360312378492010-03-12T11:31:00.000-08:002010-03-31T23:29:18.204-07:00Our Not-So-Secret AdmirerSome 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): <div><br /><blockquote>Hot Yam, don't make it bad.<br />Take some green things and make a salad.<br />Remember those nuts stay out of that batch!<br />Then you can serve everyone salad.<br /><br />Hot Yam, don't be afraid.<br />Once a bake sale, but now much better.<br />Go out and peel some potato skin,<br />Then you can serve everyone salad.<br /><br />And anytime the lines get long, Hot Yam, refrain,<br />From prepping your meals a little earlier.<br />For well you know that it's a fool who eats cold stew<br />Because that will only make him surlier.<br /><br />(Mostly local, fully vegan)<br /><br />Hot Yam, don't let me down.<br />When exams come, why can't I see you?<br />Remember those nuts stay out of that batch!<br />Then you can serve everyone salad.<br /><br />So let it out and let us in. Hot Yam, begin<br />To think up new ways to brighten summer.<br />Oh, and don't you know I've eyes for you, Hot Yam? You do.<br />Hot chickpea is nothing next to you.<br /><br />(Mostly local, fully vegan)<br /><br />Hot Yam, don't make it bad.<br />Take some green things and make a salad.<br />Remember that nuts stay out of that batch!<br />Then you can serve everyone salad salad salad salad salad salad salaaaaaaad!<br /><br />Organic, heavenly food. Four dollars for you. No tax.<br />You've got some rave reviews: Now Magazine - 5 N's.<br />Organic, heavenly food. Four dollars for you. No tax.<br />You've got some rave reviews: Now Magazine - 5 N's...</blockquote></div>Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-85143217459015596912010-03-05T10:36:00.000-08:002010-03-31T23:29:05.334-07:00Recipes 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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPZm6P-UOEeiiHHltJhv3rWBsF5x4uiELvxCu_SnoKMXYhaNXlowLSoAjUKRQUDixJADLP9DPOopODeeQtFttkg6Jcxb0gNo65uolKUiwzEKKJX2ePowiLH53VH1P5rjoNby6L1rQhGA/s1600-h/2010-02-21+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPZm6P-UOEeiiHHltJhv3rWBsF5x4uiELvxCu_SnoKMXYhaNXlowLSoAjUKRQUDixJADLP9DPOopODeeQtFttkg6Jcxb0gNo65uolKUiwzEKKJX2ePowiLH53VH1P5rjoNby6L1rQhGA/s320/2010-02-21+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5445227829219157746" border="0" /></a><br />Here's some awesome recipes (thanks to Alex & Kate) that I've kept you waiting too long for:<br /><br /><span style="font-weight: bold;">CELERIAC CARROT SLAW</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBa_PMhylvgaN183krbT1yF3MytgxujX-u6SQN13Goq88c6e5InmkcYircyQiiKHuSBu5GI21Zhcz6PXXlMPwyyGHhCteEPobadgC3mBCmfjutmaQibfebyrtmXlJH7fVMhfdU7NGB7Do/s1600-h/2010-02-21+003.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBa_PMhylvgaN183krbT1yF3MytgxujX-u6SQN13Goq88c6e5InmkcYircyQiiKHuSBu5GI21Zhcz6PXXlMPwyyGHhCteEPobadgC3mBCmfjutmaQibfebyrtmXlJH7fVMhfdU7NGB7Do/s320/2010-02-21+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5445228541142132354" border="0" /></a><br />4-6 servings<br /><ul><li>1 large celeriac bulb</li><li>2 large carrots</li><li>2 garlic minced</li><li>2 tbsps sherry vinegar (or red wine vinegar)</li><li>¼ tsp salt</li><li>2 tsp dijon</li><li>1/3 cup olive oil</li><li>1 tbsp vegan sour cream</li><li>freshly ground black pepper</li></ul><ol><li>Peel and grate celeriac and carrots (you should have about 4 cups).</li><li>Mix minced garlic, vinegar, salt, and mustard in small bowl.</li><li>Whisk in olive oil until smooth and thickened.</li><li>Stir in sour cream and fresh ground pepper to taste.</li><li>Pour over grated vegetables and toss gently.</li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53_gk_XOxOMJpd7rNypNxh4G7KFOFdavdHR_aqKJuFxsOa68japfLsg0XkUIYLgO-8xNLlZbU2GbRH-xw8nyQ8KQEGwiRT79fTc0I5Fs7rss-kpGTrsC6jQ5-zbvXiFlGkjuVGU4smoA/s1600-h/2010-02-21+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53_gk_XOxOMJpd7rNypNxh4G7KFOFdavdHR_aqKJuFxsOa68japfLsg0XkUIYLgO-8xNLlZbU2GbRH-xw8nyQ8KQEGwiRT79fTc0I5Fs7rss-kpGTrsC6jQ5-zbvXiFlGkjuVGU4smoA/s320/2010-02-21+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5445228759145522402" border="0" /></a><br /><br /><span style="font-weight: bold;">BAKED ONION SOUP</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3hNUD-X1WkR-31wXyKDALgXZR7S3Hh88MZVOyUK3W_IpTojheIjku72y5K6aGqYMVRUymgLGG-7Rq3ke-9m1WpHvi40qo9CxwVhub1LUqkWVq9wLHw5PD5PEFoCbz7Ry3Spd3iY7WrM/s1600-h/2010-02-21+007.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3hNUD-X1WkR-31wXyKDALgXZR7S3Hh88MZVOyUK3W_IpTojheIjku72y5K6aGqYMVRUymgLGG-7Rq3ke-9m1WpHvi40qo9CxwVhub1LUqkWVq9wLHw5PD5PEFoCbz7Ry3Spd3iY7WrM/s320/2010-02-21+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5445230147606113682" border="0" /></a><br />6 servings<br /><ul><li>2 tablespoons olive oil</li><li>8 medium onions, quartered and thinly sliced</li><li>2 cloves garlic, minced</li><li>2 cups water</li><li>One 32-ounce carton low-sodium vegetable broth</li><li>¼ cup dry red wine</li><li>1 teaspoon dry mustard</li><li>Salt and freshly ground pepper to taste</li><li>Long narrow French or Italian bread, as needed</li><li>1½ cups grated mozzarella-style nondairy cheese (see Note)</li></ul><ol><li>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.</li><li>Preheat the oven to 375 degrees.</li><li>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.</li><li>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.</li><li>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.</li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVx3cG1INn18EGIeqsiU1iQYHfrNXQoSagKBmZZhyphenhyphenv1Yc7kIAKwiCFGebrotAayGuGbEy752acfOjBIXnWQgp9jq3lFoauNdHF1U-3vK_QL-i4T8cngeCBKf8ld-y2xXdCBWCnff6bNic/s1600-h/2010-02-21+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVx3cG1INn18EGIeqsiU1iQYHfrNXQoSagKBmZZhyphenhyphenv1Yc7kIAKwiCFGebrotAayGuGbEy752acfOjBIXnWQgp9jq3lFoauNdHF1U-3vK_QL-i4T8cngeCBKf8ld-y2xXdCBWCnff6bNic/s320/2010-02-21+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5445229290195955442" border="0" /></a><br /><br /><span style="font-weight: bold;">QUINOA LENTIL SALAD</span><br />6 servings<br /><ul><li>1 cup dried green lentils</li><li>1 bay leaf</li><li>1 cup quinoa</li><li>1 tsp turmeric</li><li>1 tsp coriander</li><li>1 tsp salt</li><li>¾ cup of raisins or cranberries</li><li>¾ cup of walnuts</li><li>2 green onions</li><li>¼ cup of fresh parsley</li><li>4 Tbs of lemon juice</li><li>1 Tbs of agave</li><li>1 Tbs rice vinegar or white wine vinegar</li><li>¼ tsp salt</li><li>3 Tbs olive oil</li><li>pinch of pepper</li></ul><ol><li>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.</li><li>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.</li><li>Once both grains are cooked, let them cool and then mix together.</li><li>In a separate bowl mix together the dressing (the lemon juice, agave, vinegar, salt, oil and pepper).</li><li>Add chopped walnuts, cranberries, chopped green onion and minced parsley.</li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_4Z_7Iv49Pd7vdmM5zzqFlXGrD24fGtFHcpXA0cic4ZGK3tZd2YfYbnSrQmV3I2e_UqelTMvKJRMN90T021RLkAkfbiY0eR02qx1n9lVqdKWCeDKBiRLLcux8Vvk8nJwJH59_2xuMdA/s1600-h/DSC00389.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_4Z_7Iv49Pd7vdmM5zzqFlXGrD24fGtFHcpXA0cic4ZGK3tZd2YfYbnSrQmV3I2e_UqelTMvKJRMN90T021RLkAkfbiY0eR02qx1n9lVqdKWCeDKBiRLLcux8Vvk8nJwJH59_2xuMdA/s320/DSC00389.JPG" alt="" id="BLOGGER_PHOTO_ID_5445229758911124130" border="0" /></a><br /><br /><span style="font-weight: bold;">APPLE CRISP</span><br />8 servings<br /><ul><li>6 McIntosh apples, peeled and diced into ½-inch pieces</li><li>½ lemon, juiced</li><li>1 teaspoon ground cinnamon</li><li>½ teaspoon ground or freshly grated nutmeg</li><li>2 tablespoons granulated sugar</li><li>½ cup flour (or graham cracker crumbs)</li><li>½ cup brown sugar</li><li>¼ cup margarine</li></ul><ol><li>Preheat oven to 400 degrees F.</li><li>In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar.</li><li>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.</li><li>Sprinkle topping evenly over apples</li><li>Bake 15 to 20 minutes until apples are just tender and topping is golden brown.</li></ol><br /><br />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.<br /><br />Love,<br />Giovannayam.Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-25554151765314504462010-02-14T20:12:00.001-08:002010-03-31T23:28:48.912-07:00Recipes from February 4th and 11thHere's a couple weeks of delicious yam recipes to tide you over for the week off.<br /><br />But don't forget we're running two days in a row the week after! Thursday as usual, and then Friday, same time, same place!!<br /><br />Here are the recipes from February 4th. Thanks to Jon and Dom for leading, and of course to Jono for the photos. This is one of the most attractive meals the Yam! has ever served.<br /><br /><b>CHILI</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXMmIR7Taue_9G1BcArWR6aMOgsdlO844cRDKABBJAuXbBSBb5LWIS6XDbVqiFeYlYKJ_KbAj-Gf9_NJP2lhxkcnhdEGUFwrkujuYNx1IFrxEEQT8EInSKvW7AJVz3EUJJzVa6sR0z3A/s1600-h/2010-02-04%E2%80%94004.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXMmIR7Taue_9G1BcArWR6aMOgsdlO844cRDKABBJAuXbBSBb5LWIS6XDbVqiFeYlYKJ_KbAj-Gf9_NJP2lhxkcnhdEGUFwrkujuYNx1IFrxEEQT8EInSKvW7AJVz3EUJJzVa6sR0z3A/s320/2010-02-04%E2%80%94004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5438327320016009250" /></a><br /><ul><li>2 tbsp olive oil</li><li>1 jalapeno pepper</li><li>½ cup diced onion</li><li>1 cup barley or bulgur wheat</li><li>6 tsp chili powder</li><li>1½ tsp paprika</li><li>1 clove garlic</li><li>¾ tsp cayenne</li><li>820 ml canned crushed tomatoes</li><li>1700 ml black beans</li><li>1700 ml kidney beans</li><li>425 ml cannellini beans</li><li>1 lb yams!</li><li>1 lb carrots</li><li>1 celeriac/celery</li><li>2 cups? red wine</li></ul><ol><li>In a large pot heat olive oil. Saute jalapeno, onions, carrots, yams, celeriac and garlic over medium heat until onions are translucent (5-8 min).</li><li>Add the remaining ingredients and slowly bring to a boil.</li><li>Cover pot & simmer on low heat for 20 min (until barley is done).</li></ol><br /><b>COLESLAW</b><br /><ul><li>1 lb carrots</li><li>5 lbs cabbage</li><li>½ cup apple cider vinegar</li><li>½ cup sesame oil</li><li>1 tsp salt</li><li>1 tsp black pepper</li><li>1 tbsp brown sugar</li></ul><ol><li>Peel carrots.</li><li>Cut cabbage into food processor-friendly chunks and use food processor with shredding disk (on large setting) to shred cabbage and carrots (alternatively use a knife and/or grater).</li><li>For dressing, whisk together the vinegar, oil, salt, pepper and sugar.</li><li>In large bowl, combine shredded cabbage, carrots, and dressing, and toss.</li></ol>We topped ours with some corn sprouts from <a href="http://foodcycles.org/">FoodCycles</a>.<br /><br /><div><br /><b>CORNBREAD</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ub5VViwOcdtJ7Qsnmac7Od6yC80cS9_KQEDYVr6c7icHRh_akcsiZ-N6rDkVtjjEcKD_ZgEWxtqmsfHdm0ZbttJQ_8fmlOueLVXcoOGuNHIXABNr-6KzmcAyjaDPxjj6W8WP-PeMQrI/s1600-h/2010-02-04%E2%80%94001.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ub5VViwOcdtJ7Qsnmac7Od6yC80cS9_KQEDYVr6c7icHRh_akcsiZ-N6rDkVtjjEcKD_ZgEWxtqmsfHdm0ZbttJQ_8fmlOueLVXcoOGuNHIXABNr-6KzmcAyjaDPxjj6W8WP-PeMQrI/s320/2010-02-04%E2%80%94001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5438327697168702626" /></a><br />from <a href="http://www.recipezaar.com/Vegan-Cornbread-115929">www.recipezaar.com</a><br /><ul><li>2 tablespoons ground flax seeds</li><li>6 tablespoons water</li><li>1 cup all-purpose flour</li><li>1 cup cornmeal</li><li>¼ cup sugar</li><li>4 teaspoons baking powder</li><li>¾ teaspoon table salt</li><li>1 cup soy milk</li><li>¼ cup canola oil</li></ul><ol><li>Preheat oven to 425°F.</li><li>Spray 8-inch-square baking dish with nonstick cooking spray.</li><li>Bring the water to a boil in a small saucepan.</li><li>Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.</li><li>Set aside.</li><li>In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.</li><li>Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.</li><li>Beat just until smooth (do not overbeat.)</li><li>Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.</li><li>Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.</li></ol><br /><b>CHOCOLATE GUNPOWDER COOKIES</b><br /><ul><li>1 cup flour</li><li>3/4 tsp baking soda</li><li>1/4 tsp salt</li><li>1 tsp cinnamon</li><li>¼ tsp cayenne</li><li>¼ cups chocolate chips</li><li>2 tbsp cocoa powder</li><li>½ cups vegetable oil</li><li>½ cups agave</li><li>1/3 cups maple syrup</li><li>½ tsp vanilla</li><li>½ tsp almond extract</li></ul><ol><li>Preheat oven to 300 degrees F, prepare greased or parchment papered cookie trays.</li><li>Mix the flour, baking soda, salt, cinnamon, cayenne, chocolate chips and cocoa powder in a bowl.</li><li>Mix the veggie oil, agave, maple syrup, vanilla and almond extract in another bowl.</li><li>Mix wet and dry ingredients together. </li><li>Spoon out tablespoons of dough, about 2 inches apart, on to cookie sheets.</li><li>Bake 20 minutes.</li></ol><div><br /></div><div><br /></div><div>And now the recipes from this past week (February 11th). Thanks to Rochelle from First Nations for the recipes. And also thanks to Jono for the first two pics and Katherine for the last.</div><div><br /></div><b>CRANBERRY-RICE SALAD</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLucNJhBVmYjMLUb9Kvi57q-MpxrXG8TAryJk1OqsLgLcfdtBZRHuqi6xBK6RAKF_nuo1NSkWCahmOQfdyTfMwFv1I9jpYjFfsFE26gMrnhxX73U0tZ8xJkJOAZPM4o999IE0aNFlYVI/s1600-h/2010-02-11%E2%80%94004.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLucNJhBVmYjMLUb9Kvi57q-MpxrXG8TAryJk1OqsLgLcfdtBZRHuqi6xBK6RAKF_nuo1NSkWCahmOQfdyTfMwFv1I9jpYjFfsFE26gMrnhxX73U0tZ8xJkJOAZPM4o999IE0aNFlYVI/s320/2010-02-11%E2%80%94004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5438329461315557586" /></a><br />Serves 6<br /><ul><li>1 cup long grain white rice</li><li>¼ cup. wild rice</li><li>½ cup dried cranberries</li><li>¼ cup chopped parsley</li><li>¼ teaspoon freshly ground pepper</li><li>2 tablespoon olive oil</li><li>¼ cup green onions diced</li><li>½ teaspoon ground cloves</li><li>salt to taste</li></ul><ol><li>Cook the rice to package instructions.</li><li>Fluff rice and add all other ingredients.</li></ol><br /><b>POTATO LEEK SOUP</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuxTHGPu-ISeQos02ub8E-sb2PXLeKsF0KXopz26tZXPxpKMcEw2UhPTCL6k3OfTElKaI4PkcNgD_8_9KdEHPNbgGgNC3xxHyFSacpOtPCohvOiUrZ0r91o0oIdsz0SEjqDRCu4uwqwM/s1600-h/2010-02-11%E2%80%94002.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuxTHGPu-ISeQos02ub8E-sb2PXLeKsF0KXopz26tZXPxpKMcEw2UhPTCL6k3OfTElKaI4PkcNgD_8_9KdEHPNbgGgNC3xxHyFSacpOtPCohvOiUrZ0r91o0oIdsz0SEjqDRCu4uwqwM/s320/2010-02-11%E2%80%94002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5438329570082205138" /></a><br />Serves 4-6<br /><ul><li>2 tbsp oil</li><li>¾ pound leeks, washed and sliced (white and light green parts)</li><li>1½ pounds potatoes, sliced or diced (peeling optional)</li><li>2 cups vegetable stock or water</li><li>2 cups soy milk</li><li>1 tsp salt</li><li>black pepper to taste</li><li>½ tbsp parsley, chopped</li></ul><ol><li>Sauté the leeks in oil over medium heat until limp, 8-10 minutes.</li><li>Add the potatoes and stock, bring to a boil, lower heat, partially cover and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there is not enough liquid, add more stock, water, or milk, * ½ c at a time.</li><li>Stir in 2 cups soy milk, salt, and pepper and simmer for 10 minutes.</li><li>You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother heavier soup. If neither appliances are available, use a hand held masher to achieve similar results.</li><li>Garnish with additional parsley and pepper and serve.</li></ol><br /><b>BAKED SQUASH</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSkdiwN4Mov7O1NLET9Y-Jk4lF39AKEQoTdDNpHB1yfyP8Cb7Gftw8cxZ7Wu0ySXe2FoA8sYhkBGwHzKQO70OyVqzY-08V5m9ChEwULvIFjXHo91dEc4DlHplVobS1e7qomwJGKhyphenhypheneSM/s1600-h/DSC00330.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSkdiwN4Mov7O1NLET9Y-Jk4lF39AKEQoTdDNpHB1yfyP8Cb7Gftw8cxZ7Wu0ySXe2FoA8sYhkBGwHzKQO70OyVqzY-08V5m9ChEwULvIFjXHo91dEc4DlHplVobS1e7qomwJGKhyphenhypheneSM/s320/DSC00330.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438329728956136242" /></a><br />Serves 4<br /><ul><li>1 acorn squash</li><li>2 tablespoons sesame or olive oil</li><li>4 teaspoons fresh cinnamon, non-irradiated</li><li>2 cups water</li></ul><ol><li>Preheat oven to 350 degrees.</li><li>Cut the acorn squash in halves (across the middle is best) to make two acorn cups. Scoop out all seeds (You can toast the seeds on a separate cookie sheet if you wish, with some olive oil, garlic and salt).</li><li>Place the halved acorn squash cut side up in a baking pan. Add 2 cups of water to the bottom of the baking pan.</li><li>Mix the 2 tablespoon sesame oil with the cinnamon, then pour that mixture in the acorn cup cavities.</li><li>Bake in a 350 degree oven for at least 30 minutes, check with a fork for tenderness. When the squash is tender, it is done.</li><li>You can then easily scoop the squash out of it's shell, or cut the skin into desired portions.</li></ol><br /><b>GINGERBREAD COOKIES</b><br />makes about 48 cookies<br /><ul><li>½ cup sugar</li><li>1 teaspoon powdered ginger</li><li>1 teaspoon cinnamon</li><li>1½ teaspoons baking soda</li><li>¼ teaspoon salt</li><li>1/3 cup molasses</li><li>1/3 cup soymilk</li><li>2¼ cups whole wheat pastry flour</li></ul><ol><li>Preheat oven to 275°F. Lightly mist two or three baking sheets with vegetable oil spray, then dust with flour.</li><li>Mix the sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soymilk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).</li><li>On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with a flour-dusted cookie cutters or a flour-dusted knife.</li><li>Using a metal spatula, carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes.</li><li>Allow to cool on a baking sheet for 5 minutes, then transfer with a spatula to a wire rack to cool. Once cooled, store in an airtight container.</li></ol><div><br /></div><div>Yay! Happy Valentines Day / Chinese New Year / Family Day / (American) Presidents' Day / Olympics / Reading Week :)</div><div><br /></div><div>With love,</div><div>Giovannayam</div></div>Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-59506077348251385792010-02-11T14:00:00.000-08:002010-03-31T23:28:06.760-07:00Shout out from the Globe and MailToday's Globe and Mail has an <a href="http://www.theglobeandmail.com/life/food-and-wine/gastronomy-101-weaning-students-off-the-beer-and-potato-chip-diet/article1462625/">article</a> about students, cooking and campus food, and there's nice little shout out to Hot Yam! and The People's Potato.Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-57899396141773702212010-01-29T07:01:00.000-08:002010-03-31T23:27:58.275-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji63RKogXCRMkX88fIM_tP25JiV4KmJfPLEfHoDy3fvc2Lr1a9ZW4kXeXr0GsgjOLaQSiUAvmY4eDgfWb5FSQpzndBG3So4cocdfcfAw0GqZqJfm3HkyRDKi3wGpelg7PlMkT58MGJuEo/s1600-h/DSC00274.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji63RKogXCRMkX88fIM_tP25JiV4KmJfPLEfHoDy3fvc2Lr1a9ZW4kXeXr0GsgjOLaQSiUAvmY4eDgfWb5FSQpzndBG3So4cocdfcfAw0GqZqJfm3HkyRDKi3wGpelg7PlMkT58MGJuEo/s320/DSC00274.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432194896746004498" /></a><br />Let's start with a few announcements:<div><ol><li>Friday February 5th we're catering the <a href="http://blogs.studentlife.utoronto.ca/Ueat/2010/01/25/food-justice-unconference/">Food Justice Unconference</a>.</li><li>February 11th our meal will be a collaboration with <a href="http://www.fnh.utoronto.ca/">First Nations</a>.</li><li>There's no meal during reading week (February 18th)</li><li>There's an <b>EXTRA</b> meal Friday February 26th! That's right, we'll be serving <i>two days in a row!</i></li></ol></div><div><i><br /></i></div><div>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!</div><div><i><br /></i></div><div><i><br /></i></div><div><b>CURRIED LENTILS</b><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu7rVi_lb59FolNMIjc3N3yLVspaCo6QJD49UuMmEBffpQ2SKoJgm1bXnlSV7aiS1-AK8QrQavatrmvMnR9P1fWjOSw5Tdwpe-khYAmr8iV3eFUWR5arOJNRSUutx3e992N0_zSyhj1o/s1600-h/2010-01-28%E2%80%94006.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu7rVi_lb59FolNMIjc3N3yLVspaCo6QJD49UuMmEBffpQ2SKoJgm1bXnlSV7aiS1-AK8QrQavatrmvMnR9P1fWjOSw5Tdwpe-khYAmr8iV3eFUWR5arOJNRSUutx3e992N0_zSyhj1o/s320/2010-01-28%E2%80%94006.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432184148216483026" /></a>Serving size: 4<br /><ul><li>1 medium onion </li><li>1 Tbsp vegetable broth </li><li>2 cloves garlic, minced </li><li>1 tsp ginger </li><li>½ tsp turmeric </li><li>½ tsp salt </li><li>1 cup diced tomatoes </li><li>½ cup chickpeaks, dried, soaked overnight </li><li>½ cup beans, dried, soaked overnight </li><li>1cup lentils </li><li>1 ½ cups broth </li><li>1 cup leafy greens </li></ul><ol><li>Sauté onion in oil for 3 minutes. </li><li>Add garlic, ginger, turmeric, salt, tomatoes, broth, and lentils. </li><li>Simmer, covered, until lentils are cooked. </li><li>Add 1 cup greens, simmer again for 2 more minutes.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxSK-Uf5hczpmUEHxWSVVoBNxB8YFm6rVBtZJWmRLsL17D_B8oOzJNwCKCuochHEGcGb3e8I2U1JCrf4oMkcwx21kMLpkq1CKEZBS366FbHX617GaF8jXvNPpXhmMaWnFBNMjkXWsQoY/s1600-h/2010-01-28%E2%80%94005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxSK-Uf5hczpmUEHxWSVVoBNxB8YFm6rVBtZJWmRLsL17D_B8oOzJNwCKCuochHEGcGb3e8I2U1JCrf4oMkcwx21kMLpkq1CKEZBS366FbHX617GaF8jXvNPpXhmMaWnFBNMjkXWsQoY/s320/2010-01-28%E2%80%94005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432188848269847954" /></a></div><div><br /><b>ROASTED RUTABAGA</b><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavrAUc-6qdn22QR22IbfhVfDrFbXSNiC9WGXTFkDokZKzecx97sLVAYKjeV_HOHzwP5yZOf0X6DS2YjmjjPlqR9GeG6-9QUCKSqEaaXCNsMEu7P9lS81X2A6jtWu1M6tNiLvt01fKXm8/s1600-h/2010-01-28%E2%80%94001.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavrAUc-6qdn22QR22IbfhVfDrFbXSNiC9WGXTFkDokZKzecx97sLVAYKjeV_HOHzwP5yZOf0X6DS2YjmjjPlqR9GeG6-9QUCKSqEaaXCNsMEu7P9lS81X2A6jtWu1M6tNiLvt01fKXm8/s320/2010-01-28%E2%80%94001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432194410515462578" /></a></div><div>(to be honest, some of ours were griddled and not roasted)</div><div>Serving Size: 1</div><div><ul><li>1/3 rutabaga </li><li>1 tbsp extra virgin olive oil </li><li>1 tbsp coconut oil to coat the baking sheet </li><li>1 tsp salt </li><li>1 tsp pepper </li><li>1 tsp Old Bay seasoning, cajun seasoning, or other mixed seasoning </li></ul><ol><li>Preheat oven to 425 F. In a bowl, mix all the ingredients except 1 tbsp of coconut oil. </li><li>Use a food processor to slice the rutabaga into small chip slices. </li><li>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. </li><li>Put into the oven to bake for about 30 minutes, stiring/turning every 10 minutes. </li><li>After when done, add the mixed ingredients on top of the chips, and stir the chips.</li></ol><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojFz78UhRhR0frN04owtMPhbVxoQxip9399L6_TsY-ImW14L6locAtPy4i4HvhXIgiimE1PTF-0IFdrF5fEUQ2rNcZ-8lTuO1T09Gyk0XimF_sKOez22IBz-kIj_ynvENKtcq6YlSCPU/s1600-h/2010-01-28%E2%80%94002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojFz78UhRhR0frN04owtMPhbVxoQxip9399L6_TsY-ImW14L6locAtPy4i4HvhXIgiimE1PTF-0IFdrF5fEUQ2rNcZ-8lTuO1T09Gyk0XimF_sKOez22IBz-kIj_ynvENKtcq6YlSCPU/s320/2010-01-28%E2%80%94002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432194350786405106" /></a><br /></div><b>BEET & CIDER SOUP</b><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RX9eJPQzmOV4hKnpSZQDkjdRBHD4jgr6QNOhcKElv-u8RitaKiyf00ZNs4K0xWlKmrwRO3tnlydHXexKsgptKEb4GtE0PLgSmKTDU_H63b_1-099luzo_36fjh1YoLZzMzcUnShmqNI/s1600-h/2010-01-28%E2%80%94008.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 256px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RX9eJPQzmOV4hKnpSZQDkjdRBHD4jgr6QNOhcKElv-u8RitaKiyf00ZNs4K0xWlKmrwRO3tnlydHXexKsgptKEb4GtE0PLgSmKTDU_H63b_1-099luzo_36fjh1YoLZzMzcUnShmqNI/s320/2010-01-28%E2%80%94008.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432187744659330162" /></a>(Beware of dying yourself and your kitchen red)</div><div>Servings: 6 servings</div><div><ul><li>3 tsp (10 mL) coconut oil </li><li>2 onions, chopped </li><li>2 cloves garlic, minced </li><li>1 potato, peeled and cubed </li><li>4 cups (1 L) chopped beets (4 large) </li><li>3 1/4 cups vegetable stock </li><li>3/4 cups apple cider </li><li>2 tsp (10 mL) curry paste, ground ginger, or cumin. </li><li>salt/pepper </li></ul><ol><li>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. </li><li>Add beets and stock; bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes. </li><li>Puree soup until smooth. If desired, thin with more water, stock or milk. Season with salt and pepper to taste.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmuForE3W9MsMGtkxXVdCrtCTwMcpfqU7haTRyZ5RD6nTFa94416laVj0pCHt9PSdmMbg8icu3E8BmyVJLhfj29H8o9pnNLza5k8m6UG3_l3U9jttTsB5IB6lkb7eWQtE1HEdbUHgWKk/s1600-h/2010-01-28%E2%80%94004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmuForE3W9MsMGtkxXVdCrtCTwMcpfqU7haTRyZ5RD6nTFa94416laVj0pCHt9PSdmMbg8icu3E8BmyVJLhfj29H8o9pnNLza5k8m6UG3_l3U9jttTsB5IB6lkb7eWQtE1HEdbUHgWKk/s320/2010-01-28%E2%80%94004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432188840110691458" /></a><br /></div><div><b>MAPLE-CARROT SPICE CAKE</b><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9aEQ4QISTshE4D_JgwChOMZJ3qw4tgSy1srWEJY_RICno6ZDrPskmLBa7p3Fn-sSID6ry2q3LdeDSGOON48UNsbm9Y_rQrWKRsFWRcDcoJ2mTRBJbxz8OVuUYX8tweX18S-MEVn0vLE/s1600-h/2010-01-28%E2%80%94007.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9aEQ4QISTshE4D_JgwChOMZJ3qw4tgSy1srWEJY_RICno6ZDrPskmLBa7p3Fn-sSID6ry2q3LdeDSGOON48UNsbm9Y_rQrWKRsFWRcDcoJ2mTRBJbxz8OVuUYX8tweX18S-MEVn0vLE/s320/2010-01-28%E2%80%94007.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432187749390757842" /></a>Servings: 15<br /><ul><li>1/2 cup soy milk, at room temperature </li><li>1/2 tsp apple cider vinegar </li><li>1 1/3 cups all-purpose flour </li><li>3/4 tsp baking powder </li><li>1/2 tsp baking soda </li><li>1/2 tsp salt </li><li>1/2 tsp ground nutmeg, spices </li><li>scant 1/2 cup maple syrup (use dark amber, grade A syrup) </li><li>1/4 cup canola or soybean oil </li><li>½ cup grated carrot </li><li>2 tbsp + 1 tsp (35ml) brown sugar </li><li>1 tsp vanilla extract</li><li>Icing sugar to dust, or icing to glaze</li></ul><ol><li>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.</li><li>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. </li><li>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. </li><li>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.</li></ol><div><br /></div><div>With lots of Yam! love,</div><div>Giovannayam</div><div><br /></div></div>Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-82504694963628406492010-01-22T09:45:00.000-08:002010-03-31T23:27:38.056-07:00<span style="font-size:130%;"><br />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 <a href="http://www.pih.org/">Partners in Health</a>).<br /><br />Missed it? You can still help out by donating here: <a href="http://www.standwithhaiti.org/">www.standwithhaiti.org</a></span><br /><br />Here are the recipes (thanks to Anny & Michelle)!<br /><br /><span style="font-weight: bold;">CHICKPEA AND LEEK SOUP</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEe8ebhu7dBPlWc_YGmnExJ22M4cctX9HmuY45Qde4nekLu32aq4L7zFUXX7LdkstWqSg52l2RZXs9aMbzkduU2xteJOlwXwGKi47TWOe_yjJ25qD2zkzk50FB3FsgZ-gC5GUM6-LsYmM/s1600-h/2010-01-21-1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEe8ebhu7dBPlWc_YGmnExJ22M4cctX9HmuY45Qde4nekLu32aq4L7zFUXX7LdkstWqSg52l2RZXs9aMbzkduU2xteJOlwXwGKi47TWOe_yjJ25qD2zkzk50FB3FsgZ-gC5GUM6-LsYmM/s320/2010-01-21-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5429624822281873538" border="0" /></a><br />Yield: 6<ul><li>12 ounces chickpeas, soaked overnight in water</li><li>1 medium potato, peeled</li><li>2 leek, finely, sliced</li><li>1 tablespoon olive oil</li><li>2 cloves of garlic, finely, sliced</li><li>salt</li><li>freshly ground pepper</li><li>850 millilitres chicken or vegetable stock</li><li>extra virgin olive oil</li><li>25mL soy milk</li></ul><ol><li>Rinse the soaked chickpeas, cover with water, and cook with the potato until tender.</li><li>Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.</li><li>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.</li><li>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.</li><li>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.</li><li>Now add enough of the remaining stock to achieve the consistency you like. Check for seasoning.</li></ol><br /><span style="font-weight: bold;">ROOT VEGETABLE SHEPHERD'S PIE</span><br />Yield: 4 to 6 servings<br />Time: 1 hr total, 45 mins active<br /><ul><li>2 medium russet potatoes, peeled and cut into large dice</li><li>1 medium sweet potato, peeled and cut into large dice</li><li>1 teaspoon salt</li><li>1/4 teaspoon freshly ground black pepper</li><li>2 tablespoons olive oil</li><li>10 ounces cremini mushrooms, cleaned, stemmed, and quartered</li><li>1/2 medium yellow onion, medium dice</li><li>2 medium carrots, medium dice</li><li>1/2 medium celery root, medium dice</li><li>2 tablespoons tomato paste</li><li>1 teaspoon dried thyme</li><li>2 cups mushroom broth</li><li>2 tablespoons soy sauce</li><li>3 tablespoons water</li><li>1 tablespoon all-purpose flour</li><li>1/2 cup frozen peas</li></ul><ol><li>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.</li><li>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.</li><li>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.</li><li>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.</li><li>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.</li><li>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.</li></ol><br /><span style="font-weight: bold;">VANILLA CUPCAKES</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJJwIA1ZOEsDFJHT2M3IP8972my1txbHS6bNT14tNzlhVCcNFCQn5m8qA7nt4DsHwxaJpuDn5teOmv_kWaY1SAIFc8joIL5Qeqzi9gtdCIOAA1mMGDY0Eivp9bToPmP8uKa9AiO6OnwA/s1600-h/2010-01-21-2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJJwIA1ZOEsDFJHT2M3IP8972my1txbHS6bNT14tNzlhVCcNFCQn5m8qA7nt4DsHwxaJpuDn5teOmv_kWaY1SAIFc8joIL5Qeqzi9gtdCIOAA1mMGDY0Eivp9bToPmP8uKa9AiO6OnwA/s320/2010-01-21-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5429625010164890498" border="0" /></a><br />Yield: 12 cupcakes<br /><ul><li>1 cup soy milk</li><li>1 teaspoon apple cider vinegar</li><li>¾ cup granulated sugar</li><li>1/3 cup canola oil</li><li>2 ¼ teaspoon vanilla extract</li><li>1 ¼ cup all-purpose flour</li><li>2 tablespoons corn starch</li><li>¾ teaspoon baking powder</li><li>¼ teaspoon baking soda</li><li>1/2 teaspoon salt</li></ul><ol><li>Preheat oven to 350 Fahrenheit degrees and grease the muffin pan with some oil.</li><li>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.</li><li>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.</li></ol><br /><span style="font-weight: bold;">VEGAN BUTTERCREAM ICING</span><br /><ul><li>½ cup nonhydrogenated shortening</li><li>½ cup nonhydrogenated margarine</li><li>3 ½ cups confectioners’ sugar</li><li>1 ½ teaspoons vanilla extract</li><li>¼ cup plain soy milk</li></ul><ol><li>Beat the shortening and margarine together until well combined and fluffy.</li><li>Add the sugar and beat for about 3 more minutes.</li><li>Add the vanilla and soy milk; beat for another 5 to 7 minutes until fluffy.</li></ol><br />Thanks as always to Jono for the photos (and also to Laura for hand modeling)<br /><br />--Giovannayam.<div><br /></div>Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-39214598589909507302010-01-17T21:22:00.001-08:002010-03-31T23:27:12.666-07:00Recipes from December 3rd and January 14th<div><br /></div>Hello folks! I know some of you have been itching to make the past few meals at home and we've been letting you down by not letting you in on our secrets. But no longer! Well, I've at least got two of the past three meals. January 7th will come soon.<div><br /></div><div><br /></div><div><b>December 3rd <span class="Apple-style-span" style="font-weight: normal; ">(thanks to Hannah!)</span></b></div><div><br /><b>ROASTED BUTTERNUT SQUASH SOUP</b></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcZMNdJYjw_vgLgCfUMIu7dglOTECTKES_DcZbWNgKlsjHb-qJAs9trpPzGu2Nbf-ph1EWXwRGjjLLgu3VY63ScI_5seR1Am5g6c7K-k_N-CodKG-LsX6iw2V8v_Tc3TV5YugdOrKzxE/s320/2009-12-03-1.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5428100834385659666" /><div><b></b>(recipe adapted from <a href="http://www.culinate.com/">culinate.com</a>)</div><div>Serves 4 – 6<br /><ul><li>3 tbsp canola oil +a little extra to bake squash</li><li>3 cups chopped onions</li><li>2 to 4 tsp cup curry powder</li><li>2 small/medium butternut squash</li><li>2 tart apples, peeled, cored, and chopped</li><li>4 cups vegetable broth</li><li>1 cups apple juice</li><li>salt + pepper</li></ul><ol><li>Preheat oven to 400 degrees. Cover a large baking sheet with foil. Pour a tablespoon or two of oil over the foil to create a thin film. Cut the butternut squash in half, scoop out the seeds, and place each half on the oiled foil, flesh-side down. Bake squash until tender, 45 to 55 minutes.</li><li>While the squash is cooking, prepare the rest of the ingredients. In a large stockpot, heat the oil. Add chopped onions and curry powder and cook over low-to-medium heat for about 10 minutes, until the onions begin to soften. Add chopped apples and cook another 5 minutes, giving the contents of the pot an occasional stir. Add broth and apple juice to the pot and bring to a boil. Reduce heat and simmer.</li><li>Once the squash is tender, remove it from the oven and let cool; when cool enough to handle, scoop the flesh out with a large spoon and add it to the simmering soup pot. Cook for several minutes, checking to make sure that the apples and squash are tender.</li><li>Turn off the heat under the pot, and with an immersion blender, a food processor, or a regular blender, purée the soup until smooth. (If using a food processor or ordinary blender, be sure to only fill the container half full, to avoid burning yourself.)</li><li>Season to taste with salt and pepper and return to simmer if the soup has cooled.</li></ol><br /><b>ORANGE MAPLE ROASTED FENNEL, COUSCOUS, AND CHICKPEAS</b></div><div><ol><li><b><span class="Apple-style-span" style="font-weight: normal; ">Thinly slice fennel bulbs, then toss with oil and salt.</span></b><ol></ol></li><li>Spread the fennel in a single layer on a baking sheet and roast at 425 for about 20-30 minutes or until the fennel has caramelized a little bit.</li><li>Mix with couscous, chickpeas, some chopped fennel fronds, and this dressing, courtesy of <a href="http://www.theppk.com/">theppk.com</a>:</li><ul><li>1/4 cup extra virgin olive oil</li><li>2 tbsp maple syrup</li><li>3 tbsp orange juice</li><li>2 tbsp red wine vinegar</li><li>1 tbsp lemon juice</li><li>2 tsp grated fresh ginger</li><li>½ tsp cinnamon</li><li>¼ tsp nutmeg</li><li>salt to taste</li></ul>Whisk everything together!</ol><div><br /></div><br /><b>PURPLE CABBAGE SALAD WITH CURRANTS, CARROTS, AND ALMONDS</b><br />(recipe courtesy of <a href="http://veganyumyum.com/">veganyumyum.com</a>)<br /></div><div>Serves 4-6<br /><ul><li>1 small head purple cabbage, shredded</li><li>4 carrots, shredded</li><li>sliced or slivered almonds</li><li>dried currants or raisins</li><li>(dressing):</li><li>1 tbsp balsamic vinegar</li><li>2 tbsp seasoned rice vinegar (or plain?)</li><li>1 tbsp water</li><li>¼ tsp salt</li><li>1 tsp maple syrup</li><li>2 tbsp canola oil</li></ul><ol><li>Shred cabbage and carrots.</li><li>Mix with almonds and currants.</li><li>Whisk the dressing ingredients together and add that too.</li></ol></div><div><br /><br /><b>GINGERBREAD COOKIES</b><br /></div><div>(recipe from <a href="http://www.theppk.com/">theppk.com</a>)</div><div>makes about 16 cookies<br /><ul><li>1/3 cup canola oil</li><li>¾ cup sugar</li><li>¼ cup molasses</li><li>¼ cup plain soymilk</li><li>2 cups all purpose flour (we used half AP flour and half whole wheat pastry flour)</li><li>½ tsp baking soda</li><li>½ tsp baking powder</li><li>½ tsp salt</li><li>½ tsp nutmeg</li><li>½ tsp cloves</li><li>½ tsp cinnamon</li><li>1 ½ tsp ground ginger</li></ul><ol><li>In a large bowl beat together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won't really blend with the oil but that's ok.</li><li>In a sepearte bowl, sift together all the other ingredients.</li><li>Add the dry ingredients to the wet in batches. Mix together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).</li><li>Preheat oven to 350 F. Lightly grease your cookie sheets.</li><li>On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don't have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets (if you are using them to decorate with remember to cut a hole with a straw or something before baking). Bake for 8 minutes.</li><li>Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.</li><li>For the icing: mix small amount of water with confectioners sugar until you get a consistency a little thicker than toothpaste. Add food coloring!</li></ol></div><div><br /></div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNKhQ4m5VzjnbjzdZp8ctWc8cTeR3CEz-MqaYvZdfEBlMf09UQNyda52Cl5ByaAhG0offNNiUTBjtgUJTZ66hAjztdM81Muv2T9wZiSyr9wlcgpAOoDWB8H5B8dzw37PbSUybzYyHEHU/s320/2010-01-14-1.jpg" style="float:right; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 213px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5428097579765846258" /><div><b>January 14th</b> (thanks to Kate & Mike!)</div><div><br /></div><div><b>COCONUT CHICKPEA CURRY</b><br /></div><div>6-8 servings<br /><ul><li>4-6 cups of chick peas</li><li>2 onions</li><li>3 cloves of garlic</li><li>4 tomatoes (roma or 1 can or crushed)</li><li>2 tsp of cumin, salt, and tumeric *</li><li>1 tsp of paprika and garam masala</li><li>1 tbsp of mild patak curry paste (found in most grocery stores) *</li><li>1 cans of coconut milk</li><li>2 cups of mushrooms (or other desired vegetables, potatoes work well) </li></ul>* add more cumin, tumeric and patak paste to taste<br /><ol><li>Soak the chickpeas overnight.</li><li>Boil the chickpeas for 1 hour, and drain.</li><li>Meanwhile chop onions, garlic, mushrooms.</li><li>Sautee onions and garlic until translucent. Add mushrooms and sauté until soft.</li><li>Add tomatoes, simmer for 5 minutes.</li><li>Add chickpeas, turmeric, paprika, patak paste, coconut milk, salt and let boil for 20 minutes?</li><li>Add garam masala, and cumin in the end. Adjust flavors if needed.</li></ol><div><br /></div><div><br /></div><b>SPICY SESAME POTATOES</b></div><div><b></b>6-8 servings<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUykenBQuk50MOdysjpFdQhvdxa7FprB-ougU7zjZQ-zyTZGMPFOVk8iixlnCzWaNm-iWzMRRXKJIgIgGLKCr0oaXJc8mHoA6ErE2OSPdzCXo5jvaT1di8XpJhWbvyuFau7x_9uIHP0k/s320/2010-01-14-3.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5428099869538541090" /><ul><li>3 large potatoes cubed or cut into wedges (sweet potatoes or Yukon)</li><li>1- tbsp of paprika</li><li>1- tbsp of chili powder</li><li>Salt and pepper to taste</li><li>2 tablespoons of sesame seeds</li><li>2- tbsp of oil or enough to coat</li></ul><ol><li>Pre heat oven to 426.</li><li>Toss potatoes in spices, oil and sesame seeds. Lay flat on baking sheet.</li><li>Cook for 15 min. Then flip and cook for another 15 min.</li></ol></div><div><br /></div><div><br /></div><div><b>GARLIC LIME SLAW</b><br />makes 6-8 servings<br /><ul><li>1 ½ cups of shredded green or red cabbage</li><li>1 cup of shredded carrots</li><li>1 cup of sprouts</li><li>¼ a cup of thinly sliced fresh mint</li></ul><b>Dressing:</b><br /><ul><li>1/4c of lime juice</li><li>2 tbs of brown sugar, or maple syrup</li><li>½ teaspoon of salt</li><li>1tbs of olive oil</li><li>2 garlic cloves minced </li><li>1 small fresh chile minced</li><li>1 tbs of grated peeled gineger root </li></ul><ol><li>Whisk together lime juice, sugar and salt.</li><li>In a small skillet on medium high heat the oil and cook the garlic chilies and ginger until sizzling and fragrant (1 min).</li><li>Whisk into the lime juice.</li><li>Let sit about 20 min before dressing.</li></ol></div><div><br /></div><div><br /></div><div><b>DOUBLE CHOCOLATE COOKIES</b><br />makes 18 cookies<br /><ul><li>3/4 cup canola oil </li><li>2 cups sugar </li><li>2 teaspoons vanilla </li><li>1 tablespoon flax seed, plus </li><li>1 teaspoon flax seed </li><li>1/2 cup soymilk </li><li>2 cups flour </li><li>3/4 cup cocoa powder </li><li>1 teaspoon baking soda </li><li>1/2 teaspoon salt </li><li>1 1/2 cups semisweet vegan chocolate chips (obviously, vegan chocolate chips if you want these to be vegan) </li></ul><ol><li>Preheat oven to 350°F. </li><li>Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside. </li><li>In a large bowl, sift together cocoa, flour, baking soda and salt. </li><li>Cream the sugar and oil in a separate large bowl. </li><li>Add the flax/soy milk mixture and mix well. </li><li>Stir in the vanilla. </li><li>Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.). </li><li>Mix in the chocolate chips. </li><li>Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter. </li><li>Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes. </li><li>Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.</li></ol><div><br /></div><div>A big thanks for Jono for the photos.</div><div><br /></div><div>--Giovannayam.</div><br /></div>Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-2363492696269935052010-01-12T19:42:00.000-08:002010-03-31T23:28:33.644-07:002009 In Review: Yes We Yam!<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;">Hello my succulent spuds</span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;">,</span></span></span></div></span></span></div><div><div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">With our first general meeting of the year <a href="http://hotyam.blogspot.com/2010/01/hot-yam-volunteer-meeting-friday-jan.html">coming up this </a></span></span><b><span class="Apple-style-span" style="font-family:georgia;"><a href="http://hotyam.blogspot.com/2010/01/hot-yam-volunteer-meeting-friday-jan.html"><span class="Apple-style-span" style="font-size:small;">Friday</span></a></span></b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">, I think it's high time we take a look back on the deliciousness that was 2009 at the Hot Yam! There was....</span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>Delicious Food!</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">From gnocchi to parathas to a smorgasbord of soups, 2009 saw a constant stream of tastiness flow out of the Hot Yam! kitchen. We served all year long in 2009, allowing us to take full advantage of Ontario's phenomenal agricultural bounty and our local farmer's markets.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">With food safety in mind, our volunteers nevertheless shed blood, sweat, and tears (of joy!) while sharing their recipes, their skills, and their love of all things sustainable.... serving up thousands of memorable meals in the process. Go team!</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">They say that smell is the sense closest linked to memory.... but until they invent scratch-and-sniff computer monitors, here are some pictures instead. Thanks to our fantastic photographers, especially Jono “Yamlicious” Lung, for capturing our culinary creations.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div></div></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBeuQzxdLDEUI-OOXQKt6mp0Xto4tUob_kHy9cm8SM1pkafcPVclgBjmCHtu45Ag_Qv1ZNOE4-nZD0PxBsZTBDXZD3mMqDyvbhzShT7KV6xHptLKDCr-V0XMolTyTcOXszxSBYb44OXA/s1600-h/jl_2%5B1%5D.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBeuQzxdLDEUI-OOXQKt6mp0Xto4tUob_kHy9cm8SM1pkafcPVclgBjmCHtu45Ag_Qv1ZNOE4-nZD0PxBsZTBDXZD3mMqDyvbhzShT7KV6xHptLKDCr-V0XMolTyTcOXszxSBYb44OXA/s320/jl_2%5B1%5D.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426069257340651602" /></a><span class="Apple-style-span" style="font-family:georgia;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5DUGhgWSsKgovLSLkAlNZ6mXQfHYdlek2KEgtoxHNPOavDLNV6fffRaFwgMXR8raCEZL2xCaJAsmqXY5oRm164plZITfzv5lDnp7BGepJvY0R1B2WsHmxQZbd4pHCgvcfSSg-Nqzo_g/s1600-h/hy_1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5DUGhgWSsKgovLSLkAlNZ6mXQfHYdlek2KEgtoxHNPOavDLNV6fffRaFwgMXR8raCEZL2xCaJAsmqXY5oRm164plZITfzv5lDnp7BGepJvY0R1B2WsHmxQZbd4pHCgvcfSSg-Nqzo_g/s320/hy_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426069250574326338" /></a><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5KISUNxD9zQhIjpLuH2yqpywgA_W8Z4vhayOuAg0j8xCGDM1qikR74ej7u8m9aBYvRtaNkO87LxqebxPQN9dvUYtaawXTQLTl_3lSMsisxU_8eQ0yldPZ64F75wh5igqzd0KI0JLH4k/s1600-h/hy-2009-11-05-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5KISUNxD9zQhIjpLuH2yqpywgA_W8Z4vhayOuAg0j8xCGDM1qikR74ej7u8m9aBYvRtaNkO87LxqebxPQN9dvUYtaawXTQLTl_3lSMsisxU_8eQ0yldPZ64F75wh5igqzd0KI0JLH4k/s320/hy-2009-11-05-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426065531512684114" /></a><span class="Apple-style-span" style="font-family:georgia;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF8gLFaZ-bGewOrV0zqzimvBxTG0EcHq-uWNh1xR13bXXRLtmU-YIdArMvh-hZdlS6Kjbg-o6T8m0CDpOGfqwePf25latBDuADtI_7yjrxWIdglkDrlXYFvtLbempghwLUK9h0Y8o1FY/s1600-h/hy-3%5B1%5D.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF8gLFaZ-bGewOrV0zqzimvBxTG0EcHq-uWNh1xR13bXXRLtmU-YIdArMvh-hZdlS6Kjbg-o6T8m0CDpOGfqwePf25latBDuADtI_7yjrxWIdglkDrlXYFvtLbempghwLUK9h0Y8o1FY/s320/hy-3%5B1%5D.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426065524944718770" /></a><span class="Apple-style-span" style="font-family:georgia;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WBYMpTxod5hJ7oodsj5cDCPFcoTC0-COPj2N-hKjbrfKq9cGC2OQgvum84SlHWBgp-wff0Cgp6sUkZ572HKzNEBikYI34pVuoPzqZH1dQn1ZPSeBlXXg8qs7CwvjcCI_op59CuRlNp0/s1600-h/2009-12-03-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WBYMpTxod5hJ7oodsj5cDCPFcoTC0-COPj2N-hKjbrfKq9cGC2OQgvum84SlHWBgp-wff0Cgp6sUkZ572HKzNEBikYI34pVuoPzqZH1dQn1ZPSeBlXXg8qs7CwvjcCI_op59CuRlNp0/s320/2009-12-03-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426065519492404194" /></a><span class="Apple-style-span" style="font-family:georgia;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LkwOdi_GR5CmdyKvmq0R-lbQ7NUmlSntQDef9issxtidbrBsrUfxEWiNlEPkwDeBWUaMZ29tLQqHY-5ruQryvi7um_c3ud2tiqJuA_53AvltwwO_mYBwpaIzLLTm6X4cw71bVLYAGVw/s1600-h/2009-11-19-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LkwOdi_GR5CmdyKvmq0R-lbQ7NUmlSntQDef9issxtidbrBsrUfxEWiNlEPkwDeBWUaMZ29tLQqHY-5ruQryvi7um_c3ud2tiqJuA_53AvltwwO_mYBwpaIzLLTm6X4cw71bVLYAGVw/s320/2009-11-19-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426065514683046434" /></a><span class="Apple-style-span" style="font-family:georgia;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNvP503_JXPp6E5ST0vLh6es0QrvFQfRFg5clUMX8YS0TwWFWzw8FsjOV_1-OR-3WK2nTCjjoSvbyVF0xNSxlgZF0yKzxAqoctMOoryLM9ZM0Y-N5PHIDft-KcWF5v49z0dZcPUbtfFc/s1600-h/2009-11-19-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNvP503_JXPp6E5ST0vLh6es0QrvFQfRFg5clUMX8YS0TwWFWzw8FsjOV_1-OR-3WK2nTCjjoSvbyVF0xNSxlgZF0yKzxAqoctMOoryLM9ZM0Y-N5PHIDft-KcWF5v49z0dZcPUbtfFc/s320/2009-11-19-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426065513413748402" /></a><span class="Apple-style-span" style="font-family:georgia;"><br /></span><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>Delicious Press!</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">With food this good, the 'Yam! managed to score some very positive media attention in 2009. We have so much gratitude for all the reporters, reviewers, and media outlets who stopped by our humble eatery – you rock! Aside from the warm, fuzzy feelings they gave us, your articles and reviews have helped spread the word about our mandate, our practices, and our vision. Here's to more good news in 2010! </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Here are some links to 'Yam-lated stories from the last year:</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Steven Davey's </span></span><a href="http://www.nowtoronto.com/newsletters/thisweekinnow/2852/page42.pdf"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Review in NOW Magazine</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> from late August. Still giddy!</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">More Love from NOW Magazine: </span></span><a href="http://www.nowtoronto.com/food/story.cfm?content=172991"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Top 10 Restros of 2009</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">, </span></span><a href="http://www.nowtoronto.com/bestof/bestof_vote.cfm?subcat_id=221"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">best lunch under $5</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">, and </span></span><a href="http://www.nowtoronto.com/food/story.cfm?content=172678"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">a mini review</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">!</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">The Varsity: Living Arts, Nov 9, 2009 - </span></span><a href="http://thevarsity.ca/articles/22482"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Eating Vegan at The Hot Yam!</span></span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">The 'Yam often came up when the Varsity discussed campus food, like </span></span><a href="http://thevarsity.ca/articles/18591"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">in</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span><a href="http://thevarsity.ca/articles/414"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">these</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span><a href="http://thevarsity.ca/articles/1273"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">four</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span><a href="http://thevarsity.ca/articles/1953"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">articles</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">The Bulletin, March 10, 2009 - </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><a href="http://www.news.utoronto.ca/campus-news/studentrun-veganeatery-popularlunch-option.html">Student-run vegan eatery popular lunch option</a>.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>Delicious Events!</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">EatLocal!</span></span></i></b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> - The Hot Yam!'s annual local-food extravaganza brought together students, a farmer's market, free local eats, awesome merchants, and a lot of other community folks. This was one of three events associated with </span></span><a href="http://www.harthouse.utoronto.ca/beta/html/events/foodweek.php"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">World Food Week</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> in October, sponsored by Hart House.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5Vh8Ai9QoMLYTnZr5ZackkjHHeUkYhjvg1vfidiG4I7FFvjg29TDi5BcvCS_u1AggII6SWDOXSe0K9YChHaKxMoGEdJOtsRrEdCtCXuuWKj88BI9n-Yj9cdm769pz9tXLJvDVGoXdV4/s320/new-eat-local-poster.jpg" /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Home Is Where the Fork Is</span></span></i></b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> – New College has exhibited an ongoing commitment to food issues, and collaborated with the 'Yam! in October to put together a fantastic food event. We served up 8 wicked dishes featuring a plethora of local autumn ingredients, and even demonstrated how to make our much-lusted-over </span></span><a href="http://hotyam.blogspot.com/2009/07/vegan-chocolate-pudding-never-looked-so.html"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">vegan chocolate pudding</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">. This was another World Food Week event. </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><i><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Food4Health Student Unconference</span></span></b></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> – The goal of this event was to inject some energy and excitement into both existing and soon-to-be-existing campus food initiatives. From bees to food maps to gardens and beyond, 'Yams not only participated at all levels but also catered the lunch. Watch for a similar get-together in early February, 2010. This was our last World Food Week event - phew!</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">ISC Cafe</span></span></i></b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">– From August 31st to September 4th the HotYam! was busy serving up amazing food </span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">every day</span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> at the International Students Centre. It was our way of welcoming back the school year with open arms, and full stomachs. </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><i><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">DisOrientation</span></span></b></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> – We pushed our free wares outside of the UTSU building as part of their post-Orientation event-fest. </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><i><b><a href="http://theearthcycle.wordpress.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Earthcycle</span></span></a></b></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> – The 'Yam provided some good eats at UofT's big, rocking environment week in September. Because nothing ruins a good meal quite like climate change. </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><i><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">PowerShift Canada 2009</span></span></b></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> – In October, masses of young people converged in Ottawa to demand immediate and sweeping government action on climate change. Not only were 'Yams part of the action, but Kira and Indra also led an engaging workshop for the participants entitled “The Decorporatization of Campus Food”. You tell 'em!</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>Delicious Developments....</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><i><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Identify 'N Impact Youth Award</span></span></b></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> – We were truly honoured to be the recipient of an I'N'I Award in 2009. These awards aim to “celebrate the valuable contributions young people make to communities throughout Toronto, and the important role youth play as advocates, visionaries and agents of social change”. These awards are sponsored by the </span></span><a href="http://thetyc.ca/"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Toronto Youth Cabinet</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">; thank you so much, Toronto youth!! </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><i><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Kitchen Makeover!</span></span></b></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> - Have you seen it? Our magical kitchen has been outfitted with new ranges, shelving, new lights, and more! We owe so much to the folks at the International Student Centre for their hospitality, patience, and support. You're the best!</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Education and Outreach</span></span></i></b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> – The Environmental Students' Union graciously sponsored our first-ever work-study position in 2009. We would like to welcome once more Heather to the Hot Yam! She'll be helping us make the 'Yam! a more educational, more engaging space well into 2010. </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><b><i><a href="http://foodcycles.org/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">FoodCycles</span></span></a></i></b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> - FoodCycles is an inspired (and inspiring) urban farm and learning centre, located within the city of Toronto itself. Launched in 2009, FoodCycles is committed to growing delicious, nutritious, earth-friendly food at their Downsview Park digs, making them easy friends with the 'Yam. We were proud to be one of FoodCycle's first customers, and we are even more excited to continue our relationship with them far into the future. Deep thanks to all the visionary farmers and suppliers, who provide the foundations for everything we do. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>… and Awesome People!</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDaOYBB89Z1ogWEWXvPJ-vjnPdb35ObMDtwnVlknZhxO0B5sJ_9SfRtjDJBfJA72wLABdr38XCjZw4d2A2Ds5gb8BUqRLC5C5xMxI3tJOGVJwIpXJG2FBELvVtld1OX060gZNy38JBq4/s320/2009-12-03-2.jpg" /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">At the Hot Yam!, our goal is to provide the community with good, soul-satisfying food. To make it happen, we run completely on the time, energy, spirit, and generosity of people, both our impassioned eaters and our irreplaceable volunteers. After everything that happened in 2009, one thing is definitely clear - we're doing this together.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">As we go bravely forth into the new year, one that promises more opportunities, more challenges, and more amazing food, I think we all deserve a big, sustainable pat on the back for a job very, very well done. </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">May the Yam be even Hotter in the months to come!</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFBm9A-UzbIEvIcuFpu8TIW3GHwnwuBd-ClH6_kYRbPzMkaRzuDTH4iAgucGNUiSesdak3FrVKRd0xt3q-AsPwRz2tsbiZpUtszjFmmdtMHe-Og-w2-o1rkOiMTDYurXRP7Ge6xmlV8E/s320/2009-08-06+Hot+Yam_3.jpg" /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">- A. Jason Yam, et. al</span></div></div>Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com2tag:blogger.com,1999:blog-1357992036957375814.post-58358252925445169102010-01-10T10:26:00.000-08:002010-03-31T23:26:27.978-07:00Hot Yam! volunteer meeting: Friday, Jan 15th, 6-7pm @ISCHello my lovely winter greens!<div><br /></div><div>Greetings from UofT's vegan and mostly local, mostly organic volunteer lunch party: Hot Yam! <br /><div><br /><div>Do<span class="Apple-style-span" style="font-size: large;"> you eat at the Hot Yam!</span> but secretly wish you were in the <span class="Apple-style-span" style="font-size: large;">kitchen</span> were all the cool kids are? </div> <div><div><br /></div><div>Maybe <span class="Apple-style-span" style="font-size: large; ">you're a new volunteer </span>and want to find out more about us and meet the other yam!s?</div></div><div><br /></div><div>Or perhaps <span class="Apple-style-span" style="font-size: large;">you already volunteer with us</span> but want to take it up a notch and join our planning team?</div> <div><br /></div><div>Well, perfect timing! The Hot Yam! is having a general volunteer meeting this week and everyone is welcome (including you, yes). The meeting will be held at the <b>International Student Centre, from 6-7pm, Friday January 15th. <span class="Apple-style-span" style="font-weight: normal; ">Come out, meet everyone, and find out how to get involved!</span></b></div> <div><b><span class="Apple-style-span" style="font-weight: normal; "><br /></span></b></div><div>Carrots and chickpeas, </div><div><b><span class="Apple-style-span" style="font-weight: normal; ">Yam, Esq. </span></b></div> <div> <b><span class="Apple-style-span" style="font-weight: normal; "><br /></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; ">p.s. In case you didn't know, Hot Yam! serves up $4 plates of deliciousness every Thursday from 12-2pm at the International Student Centre. Email us at <a href="mailto:hottestyam@gmail.com">hottestyam@gmail.com</a> (or visit <a href="http://hotyam.blogspot.com">hotyam.blogspot.com</a>) for more info.</span></b></div> </div></div>Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-74911056311475569442010-01-07T15:53:00.000-08:002010-03-31T23:26:00.806-07:00Hot Yam! needs an accountant!Hi lovelies! <div><br /></div><div>We at the Hot Yam! are applying for funding and we desperately need a chartered accountant to prepare a Review Engagement Report for us. Do you or anyone you know have the magical accounting abilities to work with us? </div><div><br /></div><div>Here is the <a href="http://www.planetfriendly.net/volunteer/vld.php?id=9943">posting</a> on the <a href="http://www.goodworkcanada.ca/">GoodWork Canada</a> mailing list we recently sent out with more details: </div><div><br /></div><div><span class="Apple-style-span" style=" ;font-family:Times;font-size:medium;"><table border="0" cellpadding="2" cellspacing="2" width="600"><tbody><tr><td valign="top"><small><span style="font-family:Arial;">VOLUNTEER OPPORTUNITY<br /><br />Position: Accountant to prepare Review Engagement Report<br />Organization: Hot Yam! <a href="http://hotyam.blogspot.com/" title="http://hotyam.blogspot.com" style="background-color: inherit; color: blue; ">http://hotyam.blogspot.com</a><br />Location: Toronto, Ontario<br /><br />Hot Yam! is a unfunded, student-run all-volunteer lunch<br />service that operates at the University of Toronto. Each<br />week we serve a vegan, mostly local, mostly organic meal for<br />$4 to the University of Toronto community, or anyone that<br />comes to eat with us. Our aim is to provide a healthy, fair<br />and sustainable alternative to the corporate food services<br />on campus, as well as educate our volunteers and eaters<br />about the food system and sustainable agriculture.<br /><br />We have been running successfully since January 2007, and<br />growing every year. This past year we have started to serve<br />200 people each lunch. We have had some great press this<br />year, including these two wonderful reviews in NOW<br />Magazine:<br /><br /><a href="http://www.nowtoronto.com/food/story.cfm?content=170983" title="http://www.nowtoronto.com/food/story.cfm?content=170983" style="background-color: inherit; color: blue; ">http://www.nowtoronto.com/food/story.cfm?content=170983</a><br /><a href="http://www.nowtoronto.com/food/story.cfm?content=172991" title="http://www.nowtoronto.com/food/story.cfm?content=172991" style="background-color: inherit; color: blue; ">http://www.nowtoronto.com/food/story.cfm?content=172991</a><br /><br />As mentioned, we are currently unfunded. Each week we<br />attempt to make enough money through our meal sales to<br />pay for the week after, as well as cover rent and equipment<br />costs. We are in the process of applying for funding from<br />the university. We have been conditionally accepted upon<br />producing a Review Engagement Report completed by a<br />chartered accountant.<br /><br />This volunteer job posting is for a chartered accountant to<br />work with us to prepare this document. We need it completed<br />it by January 18, 2010.<br /><br />In exchange we will feed you weekly and love you always,<br />advertise you, or yes, we can discuss monetary remuneration<br />although, at the moment, we do have not much to offer.<br /><br />If you are interested in this job, please contact us at:<br /><u><span style="color:blue;">hottestyam</span></u><span style="color:blue;"></span> AT<span style="color:black;"> </span><u><span style="color:blue;">gmail.com</span></u></span></small></td></tr></tbody></table></span></div>Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-74019092659211279832009-11-28T08:23:00.000-08:002010-03-31T23:31:07.400-07:00Nov 26, 2009: Split pea soup, quinoa, greens, and pear cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1O6eb_M5bxz93L71JJrU4nGlE7QptdYDdcUAVSvWufePGc2SKd8GpD_WFQPI2lipWzENsRUwYu-oUU61RObJtlvrZaGnU_kBweePBVLSIEzZ3m1zE_pUMMdq1CS_1tAb8d9kAKE3U__H/s1600/2009-11-26-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1O6eb_M5bxz93L71JJrU4nGlE7QptdYDdcUAVSvWufePGc2SKd8GpD_WFQPI2lipWzENsRUwYu-oUU61RObJtlvrZaGnU_kBweePBVLSIEzZ3m1zE_pUMMdq1CS_1tAb8d9kAKE3U__H/s320/2009-11-26-1.jpg" width="320" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;">Mmm.. this was a delicious meal if I say so myself! On the menu this week was: </span></span></span></span><br /><br /><ul><li>Ethiopian split pea stew</li><li>Quinoa-squash-cranberry salady wonderfulness</li><li>A mess of roasted greens</li><li>Upside-down pear cake </li></ul>We had a lot of great and positive feedback from the meal! Yay! Scroll down for recipes. This week's meal was led by Dulcie and myself, Jon, and brought to you by many many amazing volunteers that took time out of the hectic exam and assignment freakout time to shop and chop and bake and serve and clean. Love!<br /><br />Our resident photographer, Jono Lung, took some other photos from the day:<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sQ5l5-D-VMejEIIGytHsZXw7Dx8-a5R5V-IYZwUz6AzhEaDavcsSDVbQ6xpvo1FAtJ0I6NKxsoUHlWQCfSoa1Yz0-BR3gdjQYOShVnAVPXyk8tbTy_OS2FE8agLKESZxuq_jNCEdmFT-/s1600/2009-11-26-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sQ5l5-D-VMejEIIGytHsZXw7Dx8-a5R5V-IYZwUz6AzhEaDavcsSDVbQ6xpvo1FAtJ0I6NKxsoUHlWQCfSoa1Yz0-BR3gdjQYOShVnAVPXyk8tbTy_OS2FE8agLKESZxuq_jNCEdmFT-/s320/2009-11-26-2.jpg" width="212" /></a><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcIz_sAVRw9fvANyectIig82PK5org0AZ9k52IiaFzeoJ_LXAZgL4VnzbRGsFW0KM_O0vQu9bT4e0hyphenhyphenCC4YIHJ2QsamSQD0eC2acJC1AYYMdn0KsyTgktC6nn4AlMOehWHjlOBPVgg-vc/s1600/2009-11-26-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcIz_sAVRw9fvANyectIig82PK5org0AZ9k52IiaFzeoJ_LXAZgL4VnzbRGsFW0KM_O0vQu9bT4e0hyphenhyphenCC4YIHJ2QsamSQD0eC2acJC1AYYMdn0KsyTgktC6nn4AlMOehWHjlOBPVgg-vc/s320/2009-11-26-3.jpg" width="212" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;">(I think that's Dulcie explaining what a vegan is to this wee pup.)</span><br /></div><br />Also, at this week's meal our amazing education and outreach workstudy, Heather, put up a really cool display called "Vegan IT" asking for eaters to scribble up their ideas on what being a vegan is all about. Strictly speaking a vegan diet is one that contains no animal products. Hot Yam! serves vegan meals for a number of reasons but primarily because it's very accessible: whether you're an omnivore, vegetarian or vegan you can eat with us; aswell a vegan diet can have a much lower environmental impact than one that includes animal products. In any case, we'll report back with some of your thoughts on veganism from the activity shortly.<br /><br />We also put out a survey to our eaters (which <a href="https://spreadsheets.google.com/viewform?formkey=dGNDT3Yxb25saHNmbzBCcE5aYlBYMkE6MA">you can fill out online</a> if you didn't have the chance to at the meal). We'll report back about the results once we have a chance to analyse 'em.<br /><br />Some stats about this week's meal:<br /><ul><li>We fed about 160 paying customers, and fed lots and lots of volunteers.</li><li>We had 80 responses to the survey.</li><li>We spent about $460 dollars on food for the meal. This doesn't include the cost of the quinoa, walnuts, and flour which had in storage. </li><li>We made about $180 dollars in profit; or $140 if you subtract the money we spent on non-foodstuffs, like dishwasher detergent.</li></ul>The big disappointment with this meal was running out of greens part way... that was my fault as my guesstimate of the broccoli needed was way off. It was late when we were shopping, I thought we were going over budget.. I panicked. On the upside, the cake was fantastic! <br /><div><br /></div><div>Speaking about cake, here are the recipes!</div><div><br /></div><div><span class="Apple-style-span" style="font-size: x-large;">Ethiopian split pea stew (kik alicha)</span></div><div>This is probably the easiest and tastiest soup you'll ever make.</div><div><br /></div><div>3.5 C yellow split peas</div><div>10 C of water</div><div>3 Onions</div><div>half a head of garlic</div><div>1/2 C of minced ginger</div><div>2 1/2 tsp of tumeric</div><div>olive oil</div><div><br /></div><div><b>Directions:</b> First, simmer peas and water till almost tender (30 minutes). Dice onion and mince the garlic and ginger. Fry the onion in olive oil until the onion goes translucent (about five minutes). Add the garlic, ginger, and tumeric and cook for a couple of minutes. Add a bit of water and cover, cooking on low for 3-5 minutes. Add peas with a bit of salt to taste and simmer until the peas are very soft. </div><div><br /></div><div><span class="Apple-style-span" style="font-size: x-large;">Spiced Pear and Ginger Upside Down Cake</span></div><div><br /></div><div><b>Topping:</b></div><div>3 pears</div><div>1/4 C margarine</div><div>1/3 C brown sugar</div><div><br /></div><div><b>Cake:</b></div><div>1/2 C margarine</div><div>2/3 C brown sugar</div><div>1/2 C light molasses (or we used 1/3 C dark molasses and 1/6 C of agave or corn syrup)</div><div>1/2 lb (1.6 C) of all purpose flour (we mixed all purpose, whole wheat and Atta flour we had!)</div><div>2 tsp ground ginger</div><div>2 "flax eggs"</div><div>1/3 C of soy milk</div><div>1 tsp baking soda</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Directions for making flax egg substitute:</span></div><br />1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre- ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.<div><br /></div><div><b>Direction for the topping:</b></div><div>Preheat your oven to 350 F. Grease your baking tin. Peel (or don't. We didn't), and halve and core the pears. Poach (or don't! we didn't!) in a simple syrup for 30 minutes until soft. Cream the margarine and sugar until soft. Spread on the base of tins. Place pears cut side down on top of this with the tops pointing inwards. </div><div><br /></div><div><b>Directions for making the cake:</b></div><div>Melt the margarine in a pot with the molasses. DO NOT LET IT BOIL! Remove from heat and let it cool a bit. Mix flour and ginger in a large boal. Make a well in the middle and pour flax eggs and margarine/molasses mix into the well. Mix until smooth. </div><div><br /></div><div>Meanwhile, warm the soy milk. Add the baking soda. Pour this into the mix and mix well. Pour the batter over the pears being careful not to disturb them. </div><div><br /></div><div>Bake for 45 minutes or until a knife slides out cleanly. We had to bake them for 50-55 minutes.</div><div><br /></div><div>Let cool, INVERT, and enjoy. </div><div><br /></div><div><span class="Apple-style-span" style="font-size: x-large;">Squash Quinoa Salad</span></div><div>We got this recipe from <a href="http://glutenfreehope.blogspot.com/2009/10/buttercup-squash-quinoa-salad.html">this blog</a> and played around with it by leaving out the kale. We left out the kale mainly because we wanted to put the kale in the....</div><div><br /></div><div><span class="Apple-style-span" style="font-size: x-large;">Mess 'o greens</span></div><div>But it turns out that Ontario kale is rather hard to find at this time of year. Le sigh. So instead we bought whatever local greens we could find and roasted them up. This is about the easiest thing you can do short of just eating these things raw (also recommended!). </div><div><br /></div><div>We used:</div><div><ul><li>Broccoli</li><li>Bok Choi</li><li>Green Peppers (donated!)</li><li>Onions</li><li>Garlic.</li></ul><div>Chopped the greens up into medium sized pieces, minced the garlic, mixed it all and drizzled on some olive oil and roasted them in a shallow pan at 425-450F until they had cooked but still had a bit of crunch. Salt, pepper, random spices and voila.</div></div><div><br /></div><div>We got the greens and most of the other produce from the wonderful folks at 4Life Natural Foods in Kensington Market! Go check 'em out!</div>jonhttp://www.blogger.com/profile/13203324200734021286noreply@blogger.com0tag:blogger.com,1999:blog-1357992036957375814.post-52177064038130546222009-11-02T08:03:00.000-08:002010-03-31T23:31:55.947-07:00Eat Local!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1mO-6D8bZViWMwxos7bjqx_4523NX1t5Nquoap0_A7sEXo9LKuvnBJJAoL1zEgHJIldnqNfgS-oQ4vCHp9Mbmspb3g-_B0-azI-z5_WGw9QQSjk5NPDLUZUQX0YuAX5qscmwpMjDRH8/s1600-h/hy-2.jpg"><span class="Apple-style-span" style="font-family:arial;"><br /></span><img style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 214px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1mO-6D8bZViWMwxos7bjqx_4523NX1t5Nquoap0_A7sEXo9LKuvnBJJAoL1zEgHJIldnqNfgS-oQ4vCHp9Mbmspb3g-_B0-azI-z5_WGw9QQSjk5NPDLUZUQX0YuAX5qscmwpMjDRH8/s320/hy-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5399537953668094818" /></a><div style="text-align: left; "><span class="Apple-style-span" style="color: rgb(85, 26, 139); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-family:arial;">October 21st, 2009 was Hot Yam's 3rd annual Eat Local! event. Our Yams cooked up delicious treats for all to enjoy. The event was a huge success with great turn outs. Our appetizing zucchini cakes sure made many tummies happy and satisfied!</span></span></span></div><div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:arial;">So without further ado, here is the aforementioned mouth-watering zucchini cake recipe!</span></div><div><div><div><div><div><div style="text-align: left; "><span class="Apple-style-span" style="color: rgb(85, 26, 139); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="display: inline !important; "><div style="display: inline !important; "><div style="display: inline !important; "><div style="display: inline !important; "><div style="display: inline !important; "><div style="display: inline !important; "><span class="Apple-style-span" style="font-family:arial;">Enjoy!</span></div></div></div></div></div></div></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style=" border-collapse: collapse; font-size:medium;"><div style="text-align: left; "><span><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Zucchini Cake</span></span></span></div><div><div style="text-align: left; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><span><div style="text-align: left; "><span class="Apple-style-span"><span><span style="font-size:small;"><span><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">18 tbs flaxseed meal (3:1 water/seeds, boiled until eggy)</span></span></span></span></span></span></div><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">9 cups granulated sugar</span></span></span></span></span></div><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">6 c vegetable oil</span></span></span></span></span></div></span></span></span></div><div><div style="text-align: left; "><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">12 cups coarsely grated raw zucchini (food processor!)</span></span></span></span></div></div><span><div style="text-align: left; "><span class="Apple-style-span"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">18 tsp vanilla</span></span></span></span></div></span></div><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">18 c flour</span></span></span></span></div></span></div><span><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">6 tsp salt</span></span></span></span></div></span></div><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">6 tsp baking soda</span></span></span></span></div></span></div></span></span><span><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1 1/2 tsp baking powder</span></span></span></span></div></span></div><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">6 tbsp cinnamon</span></span></span></span></div></span></div></span></span><span><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">3 tsp nutmeg</span></span></span><span class="Apple-style-span" style="font-family:arial;"> </span></span></span></div></span></div><span class="Apple-style-span" style="font-family:arial;"><span style="font-size:small;"></span></span></span></span></span></div><div><div style="text-align: left; "><div style="display: inline !important; "><span><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">icing sugar for dusting</span></span></span></div></div><span><div style="text-align: left; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div></span></div><div><div style="text-align: left; "><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"> 1. Grease pans. Preheat oven to 350F.</span></span></span></span></div></div><span><div style="text-align: left; "><span class="Apple-style-span"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"> 2. Mix flour, baking powder, baking soda, and dry spices.</span></span></span></span></div></span></div><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"> 3. Mix in the sugar and wet ingredients: egg substitute, vanilla,</span></span></span></span></div></span></div><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">oil. (The recipe says "mix dry ingreds, then wet, then stir wet into</span></span></span></span></div></span></div></span><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">dry" but that dirties too many pans for me.)</span></span></span></span></div></span></div></span><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"> 4. Mix in the zucchini.</span></span></span></span></div></span></div></span><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"> 5. Bake for ~60 minutes or until a tester comes out clean. The</span></span></span></span></div></span></div></span><span style="font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><div style="display: inline !important; "><span><span style="font-size:small;"><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">bread should still be moist in the middle, just not gooey.</span></span></span></span></div></span></div></span></span></span></div><div style="text-align: left; "><span><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">6. Cool before removing from the pan. </span></span></span></div><div style="text-align: left; "><span><span style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">7. Dust with icing sugar before serving. </span></span></span></div></span></div></div></div></div></div></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzy-QK6bfzKBZdF9kk0CAUXBzsU8BXqACBeH7RCIsEt0bxiOR3JQJjgF4_xb9SHF5vlqXMTFVL60fr8TyPE6uax4WJWNB67wbvJ-fvO2x20VxFR_VldQ969H9ihD08MpEvNTN-ydgM6k/s1600-h/hy-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzy-QK6bfzKBZdF9kk0CAUXBzsU8BXqACBeH7RCIsEt0bxiOR3JQJjgF4_xb9SHF5vlqXMTFVL60fr8TyPE6uax4WJWNB67wbvJ-fvO2x20VxFR_VldQ969H9ihD08MpEvNTN-ydgM6k/s320/hy-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5399537952661158674" /></a><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold; "><span class="Apple-style-span" style="font-family:arial;">(Stay tuned Yammers! As the rest of the recipes are to follow..)</span></span></div>Hot Yam!http://www.blogger.com/profile/10347853732725451266noreply@blogger.com0