Many many recipes!!

I finally got the urge to blog again and there's a whole bunch of recipes that've piled up over the past month. I've got FOUR whole meals to remind you of.
So let's get started. Right after I update you on our schedule.


We just have one more meal of the semester. It's this coming Thursday (April 1st). But we've set the date for the start of the SUMMER YAM!, which is Thursday, May 13th. Wasn't that little glimpse of summer we got great? (See below!)


Doesn't volunteering look like so much fun? The summer is a great time to start! Send us an email and we'll get you set up.


Here goes!

March 4, 2010

Lydia and Lei brought you an APPLE-LICIOUS meal!

GRILLED TOFU WITH APPLE SAUCE, ROSEMARY & THYME MARINADE
feeds 5-10

• 1 package of 420g firm or extra firm tofu
• ¼ cup applesauce
• 1 tbsp olive oil
• ½ tsp thyme
• ½ tsp rosemary
• ½ tsp salt
• ½ tsp pepper

1. Cut each block of tofu into 20 evenly sized square slices.
2. Whisk together marinade (rest of ingredients) into a large bowl or container.
3. Evenly coat tofu slices in marinade and refrigerate until ready to use.
4. Brush grill with olive oil.
5. Grill tofu on medium heat until both sides are golden making sure to flip tofu halfway during grilling process.
6. Serve with apple roasted potatoes (follows).

APPLE ROASTED POTATOES WITH BASIL
5 servings

• 1 large sweet potato, peeled
• 2-3 assorted seasonal potatoes
• 1 large golden delicious apple cubed
• olive oil
• dried basil
• salt
• assorted apple cores

1. Preheat oven to 400°F.
2. Peel and chop sweet potatoes.
3. Wash, scrub and peel other potatoes.
4. Place all potatoes into a large bowl.
5. Drizzle olive oil and sprinkle basil and salt on top of potatoes and toss.
6. Place potatoes onto greased baking sheet (use olive oil to `grease`).
7. Core and cube apples.
8. Place apples, cores and additional cores that have been reserved onto baking sheet with potatoes.
9. Bake in oven for 20 min. or until done.
10. Remove apple cores and discard.
11. Serve with grilled tofu (above).

APPLE & PARSNIP SOUP
6-8 servings

• 3 golden delicious (or granny smith) apples
• 1 ¼ lb parsnips
• 1 tbsp olive oil enough to fry shallots in
• 5 large shallots (sliced)
• 1 ¼ tsp ground coriander
• 5 cups veggie broth

1. Peel and core apples. Cut into 1-inch pieces.
2. Heat oil in large pot over medium-high heat.
3. Add shallots and sauté for 3 minutes.
4. Add parsnips and sauté for 3 more minutes.
5. Add apples and coriander and stir for 1 minute.
6. Add broth and bring to a boil; reduce heat and simmer until vegetables are very tender, about 25 minutes.
7. If the soup is too thick, add more broth and return to a simmer.
8. Allow the soup to cool slightly; purée until smooth, either by working in batches in blender or using a hand blender, thinning with more broth by half-cupfuls as desired
9. return soup to pot and bring to simmer; season to taste with salt and pepper.
10. Optional: Sprinkle diced apples on top.
11. Serve.

BEET & APPLE SALAD
4 servings

• 4 beets
• 4 golden delicious apples
• ¼ cup sunflower oil
• 2 tbsp lemon juice
• salt
• black pepper

1. Cook beets, let cool, remove skin, let cool completely. Refrigerate.
2. Core and dice apples.
3. Dice beets.
4. Place beets and apples into a large bowl.
5. Combine sunflower oil, lemon juice, salt, and black pepper by whisking together to create a dressing.
6. Toss beets and apples with dressing.
7. Serve or refrigerate before serving.

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March 11, 2010

Illya and John's first yam! meal was a big success!

CARROT SALAD

• 2-3 carrots
• 2-3 Tbsp orange juice
• 2-3 Tbsp olive oil
• half inch piece of ginger
• ¼ cup dried berries (raisins, cranberries, or whatever your preference)
• a few drops sesame oil
• 1 tsp sesame seeds (black ones look cooler so use them if you can)

1. Grate carrots.
2. Finely grate ginger.
3. Combine carrots, orange juice, oils, ginger and berries in a bowl.
4. Let sit for a little so the flavours marry nicely.
5. Garnish with sesame seeds.

BULGAR PILAF

• a couple Tbsp olive oil
• 1 small onion
• 1 cup #3 coarse or #4 extra coarse bulgar
• 2¼ cups water
• 1/2 cup red lentils
• 1/4 cup soft wheat (or gluten-free flour mix)
• 1/4 cup red quinoa
• flat leaf parsley
• a dollop of yogurt, hummus, olive oil & lemon juice, or whatever's your preference
• Middle Eastern or North African spice mix (recipe for Moroccan follows)

1. In a medium pot fry onion in oil until translucent.
2. Add the bulgar.
3. Fry until it just starts to darken (smoke is BAD).
4. Add water, lentils, wheat and quinoa.
5. Bring to a boil, reduce heat and cover tightly.
6. Wait 20 minutes (no peaking).
7. DON'T PANIC the red lentils will disappear ie stop being red
8. Garnish with coarsely chopped parsley.
9. Add a dollop of hummus, yogurt or something to that effect.
10. Add the spice mix.

MOROCCAN SPICE MIX
Sorry that this recipe doesn't really have proportions. There is no real way to make a recipe for this you just sort of have to get a feed for it.

• a lot of cumin
• a lot of coriander seeds
• a little black cumin (hard to find but definitely worth it)
• very little cardamom and cloves (ridiculously strong flavours so use gingerly)
• a little of the ubiquitous cinnamon

1. Dry fry everything taking care not to burn it until your roommates come down to ask what smells so good.
2. Grind it all up and store in an airtight container

LENTIL SOUP

• a couple Tbsp olive oil
• 1 medium onion
• 3 carrots
• 1 quarter of a celery root
• 1 yam
• 8 cups water, broth, beer, marmite, or some combination of those
• 1 cup lentils (little ones and big ones)
• lemon juice & olive oil to taste

1. In a large pot fry one medium onion in oil until translucent.
2. Add carrots and celery root, roughly chopped.
3. Sweat them until they begin to caramelize.
4. Add liquid, yam (diced), and lentils.
5. Bring to boil, cover and simmer until lentils are cooked.
6. Serve with lemon juice and olive oil

CHOCOLATE CAKE

• 1 2/3 cups brown sugar
• 2½ cups all-purpose flour
• ½ cup oat flour
• 2 teaspoons baking soda
• ¾ teaspoon salt
• 2/3 cup cocoa
• 1½ ounces unsweetened chocolate, chopped
• 1 cup hot brewed coffee
• 1 cup light coconut milk
• 2 tablespoons cider or white wine vinegar
• 1½ teaspoons vanilla extract
• ¾ cup vegan margarine

1. Adjust oven rack to middle position and heat oven to 350 degrees. use one 9x13 pan for one cake.
2. Sift sugar, flours, baking soda and salt into a large bowl, then whisk to combine.
3. Margarine in a bowl. Add coconut milk, vanilla, and vinegar. Blend with electric mixer.
4. Combine cocoas and chocolate in a large bowl and cover with hot coffee; whisk until smooth.
5. Add margarine-coconut milk mixture to the chocolate mixture and whisk to combine.
6. (The hot coffee will melt the margarine if it's not super mixed)
7. Add liquid mixture to dry ingredients and fold gently with rubber spatula. Mix nicely.
8. Bake 20-25 minutes.
9. Cool cakes in pans on wire rack to room temperature, about 2 hours.

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March 18, 2010

And then it was St. Paddy's Day, so Hannah and Cynthia put together a wonderful Irish themed meal.

HEARTY IRISH STEW

• ½ Yellow Onion Sliced
• 2 Garlic Cloves minced
• 2 Carrots diced
• 3 Celery stalks diced
• 3 small Russet potatoes in cubes
• 4 cups of vegetable stock
• 16 oz diced tomatoes and liquid
• ¼ cup of red wine
• 3 tablespoons of flour
• 3 tablespoons of vegan butter
• 2 tablespoons of vegan Worcestershire sauce
• 1 tablespoon of soy sauce
• 1 teaspoon Herbs de Provence
• 1 teaspoon Rosemary
• 2 bay leaves
• Pepper to taste
• pinch of crushed red peppers
• 2 teaspoons of sea salt
• ½ cup frozen peas
• 12 cups brown mushrooms
• 13 cups kidney beans

1. Saute yellow onion sliced, garlic cloves minced, carrots diced, celery stocks diced, pinch of crushed red peppers, pinch of sea salt for about 5 min.
2. Add 3 tablespoons of vegan butter let melt and then add 3 tablespoons of flour and cook for 2 min.
3. Add red wine and de-glaze pan.
4. Add vegetable stock, tomatoes, Worcestershire sauce, soy sauce and bay leaves. Simmer covered for 45 min until all flavors are combined.
5. Add potatoes and simmer covered for 45 - 60 min.
6. Add Salt and Pepper to taste

IRISH SODA BREAD

• 2 cups soy milk
• 2 Tbsp. vinegar
• 4 cups whole wheat flour
• 2 cups all-purpose flour
• 2 Tbsp. vegan margarine, at room temperature
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 3 cups caraway seeds
• 3 cups currants

1. Preheat the oven to 425°F.
2. In a small bowl, combine the soy milk and vinegar. Set aside.
3. Sift together the flours in a large bowl. Using your fingers, rub the margarine into the flours, forming a crumbly mixture. Add the salt and baking soda.
4. Make a well in the center and gradually add the soy milk mixture, mixing constantly. Add only enough to make the dough soft but still manageable.
5. Knead inside the bowl for 30 seconds.
6. Remove to a lightly floured baking sheet and use the palm of your hand to flatten into a 1 1/2–inch-thick disk. Use a knife to score a cross in the center.
7. Bake for 25 minutes. Reduce the heat to 350°F and bake for 15 minutes. If the crust is too hard, cover it in a damp tea cloth. Let cool.

CABBAGE SALAD

• 1 savoy cabbage
• about 1 cup roasted unsalted cashews for garnish
• 5 tart apples
• 2 cups pea shoots
• ½ cup canola oil
• 1 orange
• ¼ cup maple syrup
• 1/3 cup mustard
• ¼ cup cider vinegar

1. Thinly slice cabbage and apples.
2. Toss with dressing, cashews, and pea shoots.

STOUT CUPCAKES

• 3/4 cup soy milk
• 1 teaspoon apple cider vinegar
• 1 cup plus 2 tablespoons flour
• 1/3 cup Dutch-processed cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup stout beer (note that Guinness isn't vegan, check this out for more info)
• 3/4 cup sugar
• 1/3 cup canola oil
• 1 1/2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
2. In the bowl of an electric mixer, whisk together the soy milk and the vinegar. Add the beer, sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until well incorporated.
3. Fill your cupcakes containers of choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched. Transfer to a wire rack and allow cupcakes to cool completely before frosting.

COFFEE ICING
Sorry, this one isn't scaled down. I wouldn't recommend making this volume...

• 2 bags powdered sugar
• 1 tub earth balance
• 1 small jar instant espresso powder
• 2 cans coconut milk
• 3 cups cocoa powder
• 1 bottle vanilla
• 1 litre sweetened soy milk

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March 25, 2010

Jason, Armida and Ian led a delicious lunch followed by a wonderful snack at the Youth Food Systems Fair.

JERK CHICKPEAS

• 2 cups dried chickpeas, soaked overnight
• 6 green onions, chopped
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tbsp fresh ginger
• ¾ cup soy sauce
• ½ cup cider vinegar
• ¼ cup vegetable oil
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh thyme
• ½ teaspoon black pepper
• ½ teaspoon ground cloves
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice

1. Bring a pot of water to a boil. Add chickpeas, and boil under tender.
2. Puree all other ingredients in a blender or food processor, until
3. well-combined.
4. Marinate the chickpeas in the jerk sauce overnight, in a non-reactive
5. container.
6. Preheat oven to 425. Spread chickpeas on a roasting pan or baking
7. sheet, and roast for 15 minutes.

CABBAGE JAMBALAYA

• 1 block firm tofu
• 1 onion, chopped
• 3 stalks celery
• 1 clove chopped garlic
• 1 medium head cabbage, chopped
• 1 (14.5 ounce) can stewed tomatoes
• 2 cups vegetable stock
• ½ cup dried black beans, soaked overnight
• ½ cup dried black eyed peas, soaked overnight
• 1 cup uncooked rice
• 1 tbsp creole seasoning
• salt and pepper to taste

1. In a large stock pot over medium high heat, saute tofu, onion, celery,
2. and garlic in the oil. Cook until everything is evenly browned. Stir
3. in cabbage, tomatoes, stock, beans, and rice. Season with creole
4. seasoning. Bring to a boil, then reduce heat to low. Cover and cook
5. for 35 to 40 minutes, or until rice and beans are done. Add creole
6. seasoning, and salt/pepper to taste.

KALE SOUP

• 2 tablespoons oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 medium carrot, diced into ¼-inch cubes (about 1 cup)
• 1 cup diced celery
• 6 1/2 cups vegetable broth
• 2 red potatoes, diced into ½-inch cubes
• 1 cup lentils
• 2 tsp dried thyme
• 2 tsp dried sage
• 3 cups kale, rinsed, stems removed and chopped very fine
• salt and pepper to taste

1. Heat oil in a large pot over medium heat.
2. Saute onion and garlic for 5 minutes.
3. Add carrots and celery, and saute for an additional 10 minutes.
4. Add all ingredients except for kale, salt, and pepper. Bring to a
5. boil, reduce heat to low, and simmer for about 45 minutes, stirring.
6. Add chopped kale, salt, and pepper. Simmer for an additional 5 minutes.

APPLE CAKE
from dairyfreecooking.com

• 2 cups all-purpose flour
• 2 t. baking soda
• ½ baking powder
• 2 t. ground cinnamon
• ½ t. ground ginger
• ¼ t. nutmeg
• ¾ t. salt
• ¼ cup finely ground flax seeds
• 1/3 cup water
• ½ cup (1 stick) dairy-free soy margarine, melted
• 2 cups packed dark brown sugar
• 1 t. white distilled vinegar
• 1 cup chopped apple pieces
• 1½ cup coarsely grated apple

1. Preheat the oven to 350. Lightly oil and flour 3 parchment-lined 8" round cake pans and set aside.
2. In a large mixing bowl, sift together the clour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a medium-sized mixing bowl, mix together the finely ground flax seeds with the water. Let stand for 3 minutes, or until slightly thickened. Add the melted soy margarine, brown sugar, and vinegar, and whisk until well combined. Add the wet ingredients and the apple pieces and grated apple to the dry ingredients. Mix until just combined. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center emerges clean, about 35 minutes. Allow the cakes to cool in the pans for about 20 minutes, then invert the cakes onto a wire cooling rack to cool completely.

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And that's it! Thanks to Jono for all those lovely photos, except the shopping pic, for which we have Tia to thank.

Happy cooking everyone!

Love,
Giovannayam.

Recipes from February 25th (and 26th)

We survived the two-day-a-week trial run, and it was awesome! We are hoping to expand in September, but one crucial part of this is volunteers. Please send email to hottestyam[AT]gmail[DOT]com to find out more about volunteering.


Here's some awesome recipes (thanks to Alex & Kate) that I've kept you waiting too long for:

CELERIAC CARROT SLAW
4-6 servings

• 1 large celeriac bulb
• 2 large carrots
• 2 garlic minced
• 2 tbsps sherry vinegar (or red wine vinegar)
• ¼ tsp salt
• 2 tsp dijon
• 1/3 cup olive oil
• 1 tbsp vegan sour cream
• freshly ground black pepper

1. Peel and grate celeriac and carrots (you should have about 4 cups).
2. Mix minced garlic, vinegar, salt, and mustard in small bowl.
3. Whisk in olive oil until smooth and thickened.
4. Stir in sour cream and fresh ground pepper to taste.
5. Pour over grated vegetables and toss gently.

BAKED ONION SOUP
6 servings

• 2 tablespoons olive oil
• 8 medium onions, quartered and thinly sliced
• 2 cloves garlic, minced
• 2 cups water
• One 32-ounce carton low-sodium vegetable broth
• ¼ cup dry red wine
• 1 teaspoon dry mustard
• Salt and freshly ground pepper to taste
• Long narrow French or Italian bread, as needed
• 1½ cups grated mozzarella-style nondairy cheese (see Note)

1. Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden. Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
2. Preheat the oven to 375 degrees.
3. Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes. Season with salt and pepper.
4. Meanwhile, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Bake for 15 minutes, or until dry and crisp, turning the slices over once about halfway through the baking time.
5. To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 sturdy baking sheets to make them easier to handle. Bake for approximately 10 minutes, or until the cheese is melted. Serve at once.

QUINOA LENTIL SALAD
6 servings

• 1 cup dried green lentils
• 1 bay leaf
• 1 cup quinoa
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp salt
• ¾ cup of raisins or cranberries
• ¾ cup of walnuts
• 2 green onions
• ¼ cup of fresh parsley
• 4 Tbs of lemon juice
• 1 Tbs of agave
• 1 Tbs rice vinegar or white wine vinegar
• ¼ tsp salt
• 3 Tbs olive oil
• pinch of pepper

1. Add 1 Cup of quinoa with 2 cups of water, 1 tsp of turmeric, 1 tsp coriander, 1 tsp salt. Allow to reach a boil then quickly switch to simmer, cover and let cook for approx 12 minutes. Keep an eye on it as it tends to burn on the bottom soon after the water is absorbed.
2. At the same time, add 1 cup of lentils to 3 cups of water (check the instructions on the package...different lentils call for different proportions). Add a bay leaf and allow to cook thoroughly. Lentils will take quite a bit longer than the quinoa.
3. Once both grains are cooked, let them cool and then mix together.
4. In a separate bowl mix together the dressing (the lemon juice, agave, vinegar, salt, oil and pepper).
5. Add chopped walnuts, cranberries, chopped green onion and minced parsley.

APPLE CRISP
8 servings

• 6 McIntosh apples, peeled and diced into ½-inch pieces
• ½ lemon, juiced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground or freshly grated nutmeg
• 2 tablespoons granulated sugar
• ½ cup flour (or graham cracker crumbs)
• ½ cup brown sugar
• ¼ cup margarine

1. Preheat oven to 400 degrees F.
2. In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar.
3. In a small bowl, mix flour, brown sugar and margarine together using the tines of a fork and your fingers, working until even, small crumbles form.
4. Sprinkle topping evenly over apples
5. Bake 15 to 20 minutes until apples are just tender and topping is golden brown.

Thanks to Katherine for the last photo, Jono for the rest of the photos, and of course to all our wonderful volunteers for making the Yam! such a success. This week's recipes will come soon.

Love,
Giovannayam.

Recipes from February 4th and 11th

Here's a couple weeks of delicious yam recipes to tide you over for the week off.

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!!

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.

CHILI

• 2 tbsp olive oil
• 1 jalapeno pepper
• ½ cup diced onion
• 1 cup barley or bulgur wheat
• 6 tsp chili powder
• 1½ tsp paprika
• 1 clove garlic
• ¾ tsp cayenne
• 820 ml canned crushed tomatoes
• 1700 ml black beans
• 1700 ml kidney beans
• 425 ml cannellini beans
• 1 lb yams!
• 1 lb carrots
• 1 celeriac/celery
• 2 cups? red wine

1. 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).
2. Add the remaining ingredients and slowly bring to a boil.
3. Cover pot & simmer on low heat for 20 min (until barley is done).

COLESLAW

• 1 lb carrots
• 5 lbs cabbage
• ½ cup apple cider vinegar
• ½ cup sesame oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp brown sugar

1. Peel carrots.
2. 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).
3. For dressing, whisk together the vinegar, oil, salt, pepper and sugar.
4. In large bowl, combine shredded cabbage, carrots, and dressing, and toss.

We topped ours with some corn sprouts from FoodCycles.

CORNBREAD
from www.recipezaar.com

• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 1 cup all-purpose flour
• 1 cup cornmeal
• ¼ cup sugar
• 4 teaspoons baking powder
• ¾ teaspoon table salt
• 1 cup soy milk
• ¼ cup canola oil

1. Preheat oven to 425°F.
2. Spray 8-inch-square baking dish with nonstick cooking spray.
3. Bring the water to a boil in a small saucepan.
4. 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.
5. Set aside.
6. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
7. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
8. Beat just until smooth (do not overbeat.)
9. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
10. 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.

CHOCOLATE GUNPOWDER COOKIES

• 1 cup flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• ¼ tsp cayenne
• ¼ cups chocolate chips
• 2 tbsp cocoa powder
• ½ cups vegetable oil
• ½ cups agave
• 1/3 cups maple syrup
• ½ tsp vanilla
• ½ tsp almond extract

1. Preheat oven to 300 degrees F, prepare greased or parchment papered cookie trays.
2. Mix the flour, baking soda, salt, cinnamon, cayenne, chocolate chips and cocoa powder in a bowl.
3. Mix the veggie oil, agave, maple syrup, vanilla and almond extract in another bowl.
4. Mix wet and dry ingredients together.
5. Spoon out tablespoons of dough, about 2 inches apart, on to cookie sheets.
6. Bake 20 minutes.

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.

CRANBERRY-RICE SALAD
Serves 6

• 1 cup long grain white rice
• ¼ cup. wild rice
• ½ cup dried cranberries
• ¼ cup chopped parsley
• ¼ teaspoon freshly ground pepper
• 2 tablespoon olive oil
• ¼ cup green onions diced
• ½ teaspoon ground cloves
• salt to taste

1. Cook the rice to package instructions.
2. Fluff rice and add all other ingredients.

POTATO LEEK SOUP
Serves 4-6

• 2 tbsp oil
• ¾ pound leeks, washed and sliced (white and light green parts)
• 1½ pounds potatoes, sliced or diced (peeling optional)
• 2 cups vegetable stock or water
• 2 cups soy milk
• 1 tsp salt
• black pepper to taste
• ½ tbsp parsley, chopped

1. Sauté the leeks in oil over medium heat until limp, 8-10 minutes.
2. 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.
3. Stir in 2 cups soy milk, salt, and pepper and simmer for 10 minutes.
4. 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.
5. Garnish with additional parsley and pepper and serve.

BAKED SQUASH
Serves 4

• 1 acorn squash
• 2 tablespoons sesame or olive oil
• 4 teaspoons fresh cinnamon, non-irradiated
• 2 cups water

1. Preheat oven to 350 degrees.
2. 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).
3. Place the halved acorn squash cut side up in a baking pan. Add 2 cups of water to the bottom of the baking pan.
4. Mix the 2 tablespoon sesame oil with the cinnamon, then pour that mixture in the acorn cup cavities.
5. 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.
6. You can then easily scoop the squash out of it's shell, or cut the skin into desired portions.

GINGERBREAD COOKIES
makes about 48 cookies

• ½ cup sugar
• 1 teaspoon powdered ginger
• 1 teaspoon cinnamon
• 1½ teaspoons baking soda
• ¼ teaspoon salt
• 1/3 cup molasses
• 1/3 cup soymilk
• 2¼ cups whole wheat pastry flour

1. Preheat oven to 275°F. Lightly mist two or three baking sheets with vegetable oil spray, then dust with flour.
2. 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).
3. 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.
4. 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.
5. 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.

Yay! Happy Valentines Day / Chinese New Year / Family Day / (American) Presidents' Day / Olympics / Reading Week :)

With love,

Giovannayam

Let's start with a few announcements:

1. Friday February 5th we're catering the Food Justice Unconference.
2. February 11th our meal will be a collaboration with First Nations.
3. There's no meal during reading week (February 18th)
4. There's an EXTRA meal Friday February 26th! That's right, we'll be serving two days in a row!

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!

CURRIED LENTILS
Serving size: 4

• 1 medium onion
• 1 Tbsp vegetable broth
• 2 cloves garlic, minced
• 1 tsp ginger
• ½ tsp turmeric
• ½ tsp salt
• 1 cup diced tomatoes
• ½ cup chickpeaks, dried, soaked overnight
• ½ cup beans, dried, soaked overnight
• 1cup lentils
• 1 ½ cups broth
• 1 cup leafy greens

1. Sauté onion in oil for 3 minutes.
2. Add garlic, ginger, turmeric, salt, tomatoes, broth, and lentils.
3. Simmer, covered, until lentils are cooked.
4. Add 1 cup greens, simmer again for 2 more minutes.

ROASTED RUTABAGA

(to be honest, some of ours were griddled and not roasted)

Serving Size: 1

• 1/3 rutabaga
• 1 tbsp extra virgin olive oil
• 1 tbsp coconut oil to coat the baking sheet
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Old Bay seasoning, cajun seasoning, or other mixed seasoning

1. Preheat oven to 425 F. In a bowl, mix all the ingredients except 1 tbsp of coconut oil.
2. Use a food processor to slice the rutabaga into small chip slices.
3. 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.
4. Put into the oven to bake for about 30 minutes, stiring/turning every 10 minutes.
5. After when done, add the mixed ingredients on top of the chips, and stir the chips.

BEET & CIDER SOUP
(Beware of dying yourself and your kitchen red)

Servings: 6 servings

• 3 tsp (10 mL) coconut oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 potato, peeled and cubed
• 4 cups (1 L) chopped beets (4 large)
• 3 1/4 cups vegetable stock
• 3/4 cups apple cider
• 2 tsp (10 mL) curry paste, ground ginger, or cumin.
• salt/pepper

1. 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.
2. Add beets and stock; bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes.
3. Puree soup until smooth. If desired, thin with more water, stock or milk. Season with salt and pepper to taste.

MAPLE-CARROT SPICE CAKE
Servings: 15

• 1/2 cup soy milk, at room temperature
• 1/2 tsp apple cider vinegar
• 1 1/3 cups all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg, spices
• scant 1/2 cup maple syrup (use dark amber, grade A syrup)
• 1/4 cup canola or soybean oil
• ½ cup grated carrot
• 2 tbsp + 1 tsp (35ml) brown sugar
• 1 tsp vanilla extract
• Icing sugar to dust, or icing to glaze

1. 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.
2. 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.
3. 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.
4. 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.

With lots of Yam! love,

Giovannayam

Thanks so much to everyone who came out this week! Your donations really helped. We were able to make ~$350 to donate to relief work in Haiti (through Partners in Health).

Missed it? You can still help out by donating here: www.standwithhaiti.org

Here are the recipes (thanks to Anny & Michelle)!

CHICKPEA AND LEEK SOUP
Yield: 6

• 12 ounces chickpeas, soaked overnight in water
• 1 medium potato, peeled
• 2 leek, finely, sliced
• 1 tablespoon olive oil
• 2 cloves of garlic, finely, sliced
• salt
• freshly ground pepper
• 850 millilitres chicken or vegetable stock
• extra virgin olive oil
• 25mL soy milk

1. Rinse the soaked chickpeas, cover with water, and cook with the potato until tender.
2. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
3. 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.
4. 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.
5. 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.
6. Now add enough of the remaining stock to achieve the consistency you like. Check for seasoning.

ROOT VEGETABLE SHEPHERD'S PIE
Yield: 4 to 6 servings
Time: 1 hr total, 45 mins active

• 2 medium russet potatoes, peeled and cut into large dice
• 1 medium sweet potato, peeled and cut into large dice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 10 ounces cremini mushrooms, cleaned, stemmed, and quartered
• 1/2 medium yellow onion, medium dice
• 2 medium carrots, medium dice
• 1/2 medium celery root, medium dice
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 cups mushroom broth
• 2 tablespoons soy sauce
• 3 tablespoons water
• 1 tablespoon all-purpose flour
• 1/2 cup frozen peas

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

VANILLA CUPCAKES
Yield: 12 cupcakes

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• ¾ cup granulated sugar
• 1/3 cup canola oil
• 2 ¼ teaspoon vanilla extract
• 1 ¼ cup all-purpose flour
• 2 tablespoons corn starch
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat oven to 350 Fahrenheit degrees and grease the muffin pan with some oil.
2. 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.
3. Pour into pan, filling three-quarters of the way. Bake 20 to 22 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely before frosting.

VEGAN BUTTERCREAM ICING

• ½ cup nonhydrogenated shortening
• ½ cup nonhydrogenated margarine
• 3 ½ cups confectioners’ sugar
• 1 ½ teaspoons vanilla extract
• ¼ cup plain soy milk

1. Beat the shortening and margarine together until well combined and fluffy.
2. Add the sugar and beat for about 3 more minutes.
3. Add the vanilla and soy milk; beat for another 5 to 7 minutes until fluffy.

Thanks as always to Jono for the photos (and also to Laura for hand modeling)

--Giovannayam.

Recipes from December 3rd and January 14th

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.

December 3rd (thanks to Hannah!)

ROASTED BUTTERNUT SQUASH SOUP

(recipe adapted from culinate.com)

Serves 4 – 6

• 3 tbsp canola oil +a little extra to bake squash
• 3 cups chopped onions
• 2 to 4 tsp cup curry powder
• 2 small/medium butternut squash
• 2 tart apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 cups apple juice
• salt + pepper

1. 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.
2. 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.
3. 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.
4. 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.)
5. Season to taste with salt and pepper and return to simmer if the soup has cooled.

ORANGE MAPLE ROASTED FENNEL, COUSCOUS, AND CHICKPEAS

1. Thinly slice fennel bulbs, then toss with oil and salt.
2. 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.
3. Mix with couscous, chickpeas, some chopped fennel fronds, and this dressing, courtesy of theppk.com:
• 1/4 cup extra virgin olive oil
• 2 tbsp maple syrup
• 3 tbsp orange juice
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 tsp grated fresh ginger
• ½ tsp cinnamon
• ¼ tsp nutmeg
• salt to taste
Whisk everything together!

PURPLE CABBAGE SALAD WITH CURRANTS, CARROTS, AND ALMONDS
(recipe courtesy of veganyumyum.com)

Serves 4-6

• 1 small head purple cabbage, shredded
• 4 carrots, shredded
• sliced or slivered almonds
• dried currants or raisins
• (dressing):
• 1 tbsp balsamic vinegar
• 2 tbsp seasoned rice vinegar (or plain?)
• 1 tbsp water
• ¼ tsp salt
• 1 tsp maple syrup
• 2 tbsp canola oil

1. Shred cabbage and carrots.
2. Mix with almonds and currants.
3. Whisk the dressing ingredients together and add that too.

GINGERBREAD COOKIES

(recipe from theppk.com)

makes about 16 cookies

• 1/3 cup canola oil
• ¾ cup sugar
• ¼ cup molasses
• ¼ cup plain soymilk
• 2 cups all purpose flour (we used half AP flour and half whole wheat pastry flour)
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp cinnamon
• 1 ½ tsp ground ginger

1. 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.
2. In a sepearte bowl, sift together all the other ingredients.
3. 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).
4. Preheat oven to 350 F. Lightly grease your cookie sheets.
5. 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.
6. 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.
7. For the icing: mix small amount of water with confectioners sugar until you get a consistency a little thicker than toothpaste. Add food coloring!

January 14th (thanks to Kate & Mike!)

COCONUT CHICKPEA CURRY

6-8 servings

• 4-6 cups of chick peas
• 2 onions
• 3 cloves of garlic
• 4 tomatoes (roma or 1 can or crushed)
• 2 tsp of cumin, salt, and tumeric *
• 1 tsp of paprika and garam masala
• 1 tbsp of mild patak curry paste (found in most grocery stores) *
• 1 cans of coconut milk
• 2 cups of mushrooms (or other desired vegetables, potatoes work well)

* add more cumin, tumeric and patak paste to taste

1. Soak the chickpeas overnight.
2. Boil the chickpeas for 1 hour, and drain.
3. Meanwhile chop onions, garlic, mushrooms.
4. Sautee onions and garlic until translucent. Add mushrooms and sauté until soft.
5. Add tomatoes, simmer for 5 minutes.
6. Add chickpeas, turmeric, paprika, patak paste, coconut milk, salt and let boil for 20 minutes?
7. Add garam masala, and cumin in the end. Adjust flavors if needed.

SPICY SESAME POTATOES

6-8 servings

• 3 large potatoes cubed or cut into wedges (sweet potatoes or Yukon)
• 1- tbsp of paprika
• 1- tbsp of chili powder
• Salt and pepper to taste
• 2 tablespoons of sesame seeds
• 2- tbsp of oil or enough to coat

1. Pre heat oven to 426.
2. Toss potatoes in spices, oil and sesame seeds. Lay flat on baking sheet.
3. Cook for 15 min. Then flip and cook for another 15 min.

GARLIC LIME SLAW
makes 6-8 servings

• 1 ½ cups of shredded green or red cabbage
• 1 cup of shredded carrots
• 1 cup of sprouts
• ¼ a cup of thinly sliced fresh mint

Dressing:

• 1/4c of lime juice
• 2 tbs of brown sugar, or maple syrup
• ½ teaspoon of salt
• 1tbs of olive oil
• 2 garlic cloves minced
• 1 small fresh chile minced
• 1 tbs of grated peeled gineger root

1. Whisk together lime juice, sugar and salt.
2. In a small skillet on medium high heat the oil and cook the garlic chilies and ginger until sizzling and fragrant (1 min).
3. Whisk into the lime juice.
4. Let sit about 20 min before dressing.

DOUBLE CHOCOLATE COOKIES
makes 18 cookies

• 3/4 cup canola oil
• 2 cups sugar
• 2 teaspoons vanilla
• 1 tablespoon flax seed, plus
• 1 teaspoon flax seed
• 1/2 cup soymilk
• 2 cups flour
• 3/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet vegan chocolate chips (obviously, vegan chocolate chips if you want these to be vegan)

1. Preheat oven to 350°F.
2. 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.
3. In a large bowl, sift together cocoa, flour, baking soda and salt.
4. Cream the sugar and oil in a separate large bowl.
5. Add the flax/soy milk mixture and mix well.
6. Stir in the vanilla.
7. Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
8. Mix in the chocolate chips.
9. Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
10. Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
11. Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.

A big thanks for Jono for the photos.

--Giovannayam.

2009 In Review: Yes We Yam!

Hello my succulent spuds,

With our first general meeting of the year coming up this Friday, I think it's high time we take a look back on the deliciousness that was 2009 at the Hot Yam! There was....

Delicious Food!

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.

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!

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.

Delicious Press!

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!

Here are some links to 'Yam-lated stories from the last year:

Steven Davey's Review in NOW Magazine from late August. Still giddy!

More Love from NOW Magazine: Top 10 Restros of 2009, best lunch under $5, and a mini review!

The Varsity: Living Arts, Nov 9, 2009 - Eating Vegan at The Hot Yam!

The 'Yam often came up when the Varsity discussed campus food, like in these four articles.

The Bulletin, March 10, 2009 - Student-run vegan eatery popular lunch option.

Delicious Events!

EatLocal! - 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 World Food Week in October, sponsored by Hart House.

Home Is Where the Fork Is – 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 vegan chocolate pudding. This was another World Food Week event.

Food4Health Student Unconference – 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!

ISC Cafe – From August 31st to September 4th the HotYam! was busy serving up amazing food every day at the International Students Centre. It was our way of welcoming back the school year with open arms, and full stomachs.

DisOrientation – We pushed our free wares outside of the UTSU building as part of their post-Orientation event-fest.

Earthcycle – 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.

PowerShift Canada 2009 – 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!

Delicious Developments....

Identify 'N Impact Youth Award – 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 Toronto Youth Cabinet; thank you so much, Toronto youth!!

Kitchen Makeover! - 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!

Education and Outreach – 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.

FoodCycles - 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.

… and Awesome People!

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.

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.

May the Yam be even Hotter in the months to come!

- A. Jason Yam, et. al