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14 years ago
Friday, May 8, 2009
Thursday, April 16, 2009
Wednesday, April 8, 2009
Coming up April 15th!
THE STUDIOUS YAM!
Why study alone when you can study with tasty comrades?
Snacks! Sweets! Tea & Coffee! International Student Centre. April 15th 10am-5pm.
Why study alone when you can study with tasty comrades?
Snacks! Sweets! Tea & Coffee! International Student Centre. April 15th 10am-5pm.
Hot Yam Recipes April 8 2009
Bean Salad
Online Here!
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 (15 ounce) can corn kernels, drained or 1 (10 ounce) bag frozen corn, thawed or 2 cups fresh corn
2-3 tomatoes, diced or cherry tomatoes, halved (canned fine too)
3/4 cup chopped fresh cilantro (optional)
Dressing:
3 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon, juice of or lime, juice of
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or 1 pinch cayenne
1 chipotle chile in adobo, canned in adobo sauce, diced
Chewy Oat Bars
Online here!
2 cups chopped and pitted dates or jam
1 cup orange juice
1 teaspoon grated orange rind
2 cups old-fashioned rolled oats
1/2 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup safflower or other light oil(veg, sunflower…)
1. In a saucepan, combine jam, orange juice.(*and, if possible, some rind from the juiced lemons for the salad dressing). Bring to a simmer and cook, stirring occasionally. Remove from heat and set aside to cool.
2. Preheat oven to 350F. In a large bowl, combine oats, flour, wheat germ, cinnamon, baking powder, baking soda, and salt.
3. In a smaller bowl, combine maple syrup and oil. Using a sieve, thoroughly drain the liquid from the cooked jam into the syrup-oil mixture, stirring well to combine.
4. Combine oat and maple syrup mixtures, stirring to mix thoroughly.
5. Press dough into cake pans. Spread jam filling over this, then gently and evenly pat more crumb mixture on top.
4. Bake 30 - 35 minutes or until lightly browned.
Mushroom Soup
Katzen, Molly. The New Moosewood Cookbook. Berkeley, California: Ten Speed Press, 2000. Page 28.
1/2 cup pearl barley
6 1/2 cups water/stock
3 tablespoons Earth Balance
1 cup white onions, chopped
2 cloves garlic, minced
1 pound mushrooms, sliced
3 tablespoons soy sauce (1L+)
4 tablespoons dry sherry
1 teaspoon salt
ground pepper
1. Cook barley in boiling water (1 1/2 cup)
2. Meanwhile, melt Earth Balance in pots, sautée onions. Add garlic, mushrooms, some salt.
3. Cover and cook, stir, until everything is very tender.
4. Add soy sauce and sherry.
5. Add barley and fill pots with water.
6. Add lots of ground pepper.
7. Simmer on low, partially covered.
Online Here!
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 (15 ounce) can corn kernels, drained or 1 (10 ounce) bag frozen corn, thawed or 2 cups fresh corn
2-3 tomatoes, diced or cherry tomatoes, halved (canned fine too)
3/4 cup chopped fresh cilantro (optional)
Dressing:
3 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon, juice of or lime, juice of
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or 1 pinch cayenne
1 chipotle chile in adobo, canned in adobo sauce, diced
Chewy Oat Bars
Online here!
2 cups chopped and pitted dates or jam
1 cup orange juice
1 teaspoon grated orange rind
2 cups old-fashioned rolled oats
1/2 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup safflower or other light oil(veg, sunflower…)
1. In a saucepan, combine jam, orange juice.(*and, if possible, some rind from the juiced lemons for the salad dressing). Bring to a simmer and cook, stirring occasionally. Remove from heat and set aside to cool.
2. Preheat oven to 350F. In a large bowl, combine oats, flour, wheat germ, cinnamon, baking powder, baking soda, and salt.
3. In a smaller bowl, combine maple syrup and oil. Using a sieve, thoroughly drain the liquid from the cooked jam into the syrup-oil mixture, stirring well to combine.
4. Combine oat and maple syrup mixtures, stirring to mix thoroughly.
5. Press dough into cake pans. Spread jam filling over this, then gently and evenly pat more crumb mixture on top.
4. Bake 30 - 35 minutes or until lightly browned.
Mushroom Soup
Katzen, Molly. The New Moosewood Cookbook. Berkeley, California: Ten Speed Press, 2000. Page 28.
1/2 cup pearl barley
6 1/2 cups water/stock
3 tablespoons Earth Balance
1 cup white onions, chopped
2 cloves garlic, minced
1 pound mushrooms, sliced
3 tablespoons soy sauce (1L+)
4 tablespoons dry sherry
1 teaspoon salt
ground pepper
1. Cook barley in boiling water (1 1/2 cup)
2. Meanwhile, melt Earth Balance in pots, sautée onions. Add garlic, mushrooms, some salt.
3. Cover and cook, stir, until everything is very tender.
4. Add soy sauce and sherry.
5. Add barley and fill pots with water.
6. Add lots of ground pepper.
7. Simmer on low, partially covered.
Thursday, April 2, 2009
Planning Meeting Minutes - Mar. 27th
Hey Yammers,
Last Friday, the Hot Yam! planning group met to discuss the future structure of the Yam. This is a totally open sub-group of the Hot Yam that consists of people interested in the day-to-day administrative running of the Yam. Click
here if you want to join this listserv!
Here's what we talked about:
1. Paid Jobs
3. Types of structures
Suzie and Meghan attended the ISC House committee meeting. We noted that because we use the ISC space, it's important to relate what we do to the concerns of international students. Dermot (ISC program coordinator) mentioned that he would love for the Yam! to be active when international students arrive in the summer. They have 3 BBQs for international students. We're going to approach him to see if we can do some catering. Also, Dermot told us the ISC is getting new furniture. Hooray!
5. Weekly Lunches
That's all folks.
Last Friday, the Hot Yam! planning group met to discuss the future structure of the Yam. This is a totally open sub-group of the Hot Yam that consists of people interested in the day-to-day administrative running of the Yam. Click
here if you want to join this listserv!
Here's what we talked about:
1. Paid Jobs
- one option is to use some of the levy money for paid positions
- Suzie raised a concern that things might get messy and we'd need to be careful not to create a power structure
- Michelle said that the cyclical nature of the yam should help prevent a power structure. She also brought up the idea of voting in representatives for jobs.
- Kira suggested having an unpaid "board of directors" but a paid staff. She noted this could include work study positions.
- Ben had a neat idea: he thought we could pay "ancillary" jobs like "Food Safety Officer" (or "Textiles Manager") rather than paying meal-coordinators. This too could help maintain the cooperative nature of the Yam.
- We also discussed potential positions
- volunteer coordinator
- outreach and advertising
- ISC representative
- inventory manager
- textiles manager (washing stuff)
- food health and safety officer
- ISC house committee representative
- treasurers
- communications
- volunteer recruiter
- weekly email update sender
- bulk product sourcer
- recycling sorter
3. Types of structures
- We created a google doc with questions to ask other groups
- In this document, we listed all the groups we plan to get in contact with and assigned people to contact them.
Suzie and Meghan attended the ISC House committee meeting. We noted that because we use the ISC space, it's important to relate what we do to the concerns of international students. Dermot (ISC program coordinator) mentioned that he would love for the Yam! to be active when international students arrive in the summer. They have 3 BBQs for international students. We're going to approach him to see if we can do some catering. Also, Dermot told us the ISC is getting new furniture. Hooray!
5. Weekly Lunches
- extend our hours 11:30 to 2:30
- start cooking for at least 150 people
- we considered giving free lunches to the ISC staff, but no resolution was made
- need to make more copies of the volunteer sign up list
- Kira's going to design us a poster with our email address on blog on it. We'll put this up at future lunches
- lunch leaders are asked to bring an extra copy of the ingredients to keep at the service counter.
- lunch leaders are reminded to post their recipes to the blog.
- Please remember to cite your sources!
- Suzie and Meghan are going to set up a bank account for the Hot Yam. This is going to be very important if we are successful in getting the levy.
- The Sustainability Fair catering is OFF.
- If anyone wants access to the hottestyam email account, please email us! We're a coop and want the email to be accessible
That's all folks.
April Fools' Meal!
This week at the yam we kicked it up a notch, cooking for over 150 people!
Here's what we made:
Cauliflower Steak with Quinoa and Basil Oil
based on a recipe from Dan Barber via Dulcie's favourite book.
Here's what you need (Serves 4):
1-2 cauliflower cut into 1 inch thick steaks
olive oil for cooking
1 cup quinoa
1.5 cups vegetable stock
2 shallots
1 leek, rinsed and chopped
1 apple, diced
1 clove garlic, finely chopped
1/2 cup zucchini, diced
1 tsp fresh thyme
1 tbsp fresh chives, chopped
Basil Oil (makes more than you need, but it's delicious on soups and salads)
2 cups basil
1 cup chilled grapeseed or olive oil (we used olive)
Here's what you do:
Dan and I diverge a little on this because he's not cooking for 150 simultaneously. He's also a better cook so this is an easier way!
At the largest part of each cauliflower head, cut two cross sections to create 2 1-inch thick steaks. In a large saute pan coated with oil, brown the cauliflower steaks on both sides. Season with salt and pepper and set aside.
On med-low, cook the quinoa in 1 tbsp-ish of oil until it smells nice and nutty and is a little darker. Add the vegetable stock. Bring to a boil, and then reduce the heat to low, simmering until the quinoa has absorbed all the stock. You can tell if the quinoa is done because 1) it won't be crunchy when you eat it and 2) the "curl" of the quinoa will have separated from the rest of it.
Meanwhile, saute shallots, leek, zucchini, apple, and garlic. Add the leftover cauliflower florets and season with salt and pepper. Now here's where Dan and I diverge. He puts all this stuff in a blender and then adds a bit of it to the quinoa later. I've done that once, and it's delicious, but not doing that works out to (especially for 150). Anyway, blended or unblended, set aside this vegetably goodness.
Once the quinoa is ready, either mix in the un-blended veg or a big spoonful of the blended veg (you can use the rest to make a delicious cauliflower soup). Add thyme and chives, and drizzle with basil oil.
To make the basil oil: Optional: blanche the basil and shock in ice water (or save some water and soak it for a few minutes). Dry the leaves. Not optional: In a blender, puree basil and oil. Strain (or not).
How to plate: Place cauliflower steak on a bed of quinoa mixture and drizzle basil oil around the plate.
Yum!
We also made baked apples with cinnamon raisins.
To be honest, we just made up the recipe, but here's what you do:
Preheat oven to 350 C.
For each apple, you need the following mixture:
1 tbsp margarine (we like Earth Balance)
1 tbsp brown sugar
some raisins
dash of cinnamon
dash of nutmeg
Mix all that together. Taste it. Good? Good. Carefully cut the bottom bit out of the apple. Then core the apple (ideally you don't want to cut a channel through the apple, but we did, and you didn't notice, did you?)
Stuff the apple with the cinnamon-raisin-sugar mix. Place on a baking sheet and cook in the oven for 15-30 min. (keep an eye on it).
Pour the sugar mixture that leaks out onto the pan back onto the apples.
Enjoy.
For a final flourish, add the lime juice.
Serve hot! This soup would be delicious with tortilla chips for a black bean burrito-soup fiesta.
Here's what we made:
Cauliflower Steak with Quinoa and Basil Oil
based on a recipe from Dan Barber via Dulcie's favourite book.
Here's what you need (Serves 4):
1-2 cauliflower cut into 1 inch thick steaks
olive oil for cooking
1 cup quinoa
1.5 cups vegetable stock
2 shallots
1 leek, rinsed and chopped
1 apple, diced
1 clove garlic, finely chopped
1/2 cup zucchini, diced
1 tsp fresh thyme
1 tbsp fresh chives, chopped
Basil Oil (makes more than you need, but it's delicious on soups and salads)
2 cups basil
1 cup chilled grapeseed or olive oil (we used olive)
Here's what you do:
Dan and I diverge a little on this because he's not cooking for 150 simultaneously. He's also a better cook so this is an easier way!
At the largest part of each cauliflower head, cut two cross sections to create 2 1-inch thick steaks. In a large saute pan coated with oil, brown the cauliflower steaks on both sides. Season with salt and pepper and set aside.
On med-low, cook the quinoa in 1 tbsp-ish of oil until it smells nice and nutty and is a little darker. Add the vegetable stock. Bring to a boil, and then reduce the heat to low, simmering until the quinoa has absorbed all the stock. You can tell if the quinoa is done because 1) it won't be crunchy when you eat it and 2) the "curl" of the quinoa will have separated from the rest of it.
Meanwhile, saute shallots, leek, zucchini, apple, and garlic. Add the leftover cauliflower florets and season with salt and pepper. Now here's where Dan and I diverge. He puts all this stuff in a blender and then adds a bit of it to the quinoa later. I've done that once, and it's delicious, but not doing that works out to (especially for 150). Anyway, blended or unblended, set aside this vegetably goodness.
Once the quinoa is ready, either mix in the un-blended veg or a big spoonful of the blended veg (you can use the rest to make a delicious cauliflower soup). Add thyme and chives, and drizzle with basil oil.
To make the basil oil: Optional: blanche the basil and shock in ice water (or save some water and soak it for a few minutes). Dry the leaves. Not optional: In a blender, puree basil and oil. Strain (or not).
How to plate: Place cauliflower steak on a bed of quinoa mixture and drizzle basil oil around the plate.
Yum!
We also made baked apples with cinnamon raisins.
To be honest, we just made up the recipe, but here's what you do:
Preheat oven to 350 C.
For each apple, you need the following mixture:
1 tbsp margarine (we like Earth Balance)
1 tbsp brown sugar
some raisins
dash of cinnamon
dash of nutmeg
Mix all that together. Taste it. Good? Good. Carefully cut the bottom bit out of the apple. Then core the apple (ideally you don't want to cut a channel through the apple, but we did, and you didn't notice, did you?)
Stuff the apple with the cinnamon-raisin-sugar mix. Place on a baking sheet and cook in the oven for 15-30 min. (keep an eye on it).
Pour the sugar mixture that leaks out onto the pan back onto the apples.
Enjoy.
Black Bean Soup (serves 6)
Materials:
3 cups of black beans
1 tbsp olive oil
3 cloves minced garlic
2 onions, chopped
2 stalks celery, chopped
2 tsp chilli powder
2 tsp chopped fresh or pickled jalapeno pepper
1½ tsp dried oregano
1 tsp ground cumin
½ tsp aniseed
6 cups vegetable stock
1 14 oz can stewed tomatoes
¾ tsp salt
¼ tsp pepper
4 tsp lime juiceMethod:
Rinse black beans. In a big pot, cover in 3x volume of water and bring to a boil for 2 min. Remove from heat and let soak 1h. Then drain.
In a large pot, add oil, garlic, onions, and celery and saute for 5 minutes until the onions are softened.
Add chilli powder, aniseed, oregano, jalapeno, and cumin. Cook, stirring occasionally for 1 min.
Add beans and vegetable stock. Bring to a boil, cover, and simmer 1h 15 min or until beans are very tender.
Next, add the tomatoes and season with salt and pepper. Simmer 10 minutes, and blend it a bit with your choice of blender (we used a handy submersion blender (immersion blender? I never know) leave some texture though 'cause it's nice).
For a final flourish, add the lime juice.
Serve hot! This soup would be delicious with tortilla chips for a black bean burrito-soup fiesta.
*Disclaimer: This post is tagged with "gluten free". We're pretty sure it is, but no guarantees!
Saturday, March 21, 2009
March 18, 2009 meal
My Those cupcakes look splendid!
This week at the Hot Yam! we cooked up a gr8 ginger carrot salad, many servings of Happy Hummus, Lovely lentil soup and out of this world-cupcakes. We hope that our meal made your bellies full and happy--!
Below are the recipes so that you may recreate the experience over and over again:
Ginger carrot salad
Ingredients For 5 people:
3 large carrots, cut diagonally into thin slices
2 tablespoons cider vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1 clove garlic, grated
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon grated fresh ginger
1/8 teaspoon seasoned salt
1 dash cayenne pepper
1/2 cup raisins
Procedure:
Cut Carrots thinly on a diagonal and boil then for 2 min, ( still crunchy carrots)
Whisk together oil, vinegar, garlic and ginger, season with cumin, cinnamon, sugar and cayenne, Mix carrots, (add raisins in the morning)
Hummus
Ingredients for 6 people:
2 cups cooked chick peas
1/3 cup of tahini
_ cup of lemon juice
2 cloves of garlic
1tsp of olive oil
_ tsp of paprika
_ tsp of cumin
as much water as needed, perhaps a cup or two
Procedure: If Chick peas are dried soak overnight, drain and boil with a pinch of salt until tender. Add all ingredients in food processor and spin away until the desired consistency!
Hot Yam! tip: to enhance the taste, when adding water to the blend, use the same water that was used to boil the chick peas
Curried Lentil Soup
Ingredients for 8 people:
3 medium onions
2 tbsp of graded ginger
3 cloves of garlic
4 stacks of celery
2 tbsp of curry powder
1 tbsp cumin
1 tbsp of tumeric
1 tbsp of dried coriander
1 can of coconut milk
6 cups of veggie stalk
2 cups of red or green lentils
2 cups of chick peas
Procedure: sautée the onions, celery, garlic, ginger and oil in pot until tender. Add 6 cups of veggie stalk and spices. Bring to boil. Add lentils and coconut milk and chick peas. Should take approximately 45 minutes but making it the night before helps all the flavors to burst!
Now onto Dessert! Yum
The cupcakes
(recipe for 1 batch - makes 12)
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla
extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Frosting!
- 1 L of earth balance marg (we have a bazillion tubs, anyone know how many? It's at least 2...)
1 L earth balance shortening
28 cups of icing sugar (get this from essence of life. it's vegan. ah the vegan sugar issue)
60 mL vanilla
2 cups of soy milk
Procedure
1. Preheat oven to 350°F and line a muffin pan with paper or foil
liners.
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, vanilla
extract, and other extract, if using, to the soy milk mixture and
beat until foamy. In a separate bowl, sift together the flour,
cocoa powder, baking soda, baking powder, and salt. Add in two
batches to wet ingredients and beat until no large lumps remain (a
few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes,
until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and let cool completely.
Frosting
1. Beat the shortening and margarine together until well combined and
fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes
until fluffy.
For the frosting, the timing actually matters\
Happy Baking!
This week at the Hot Yam! we cooked up a gr8 ginger carrot salad, many servings of Happy Hummus, Lovely lentil soup and out of this world-cupcakes. We hope that our meal made your bellies full and happy--!
Below are the recipes so that you may recreate the experience over and over again:
Ginger carrot salad
Ingredients For 5 people:
3 large carrots, cut diagonally into thin slices
2 tablespoons cider vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1 clove garlic, grated
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon grated fresh ginger
1/8 teaspoon seasoned salt
1 dash cayenne pepper
1/2 cup raisins
Procedure:
Cut Carrots thinly on a diagonal and boil then for 2 min, ( still crunchy carrots)
Whisk together oil, vinegar, garlic and ginger, season with cumin, cinnamon, sugar and cayenne, Mix carrots, (add raisins in the morning)
Hummus
Ingredients for 6 people:
2 cups cooked chick peas
1/3 cup of tahini
_ cup of lemon juice
2 cloves of garlic
1tsp of olive oil
_ tsp of paprika
_ tsp of cumin
as much water as needed, perhaps a cup or two
Procedure: If Chick peas are dried soak overnight, drain and boil with a pinch of salt until tender. Add all ingredients in food processor and spin away until the desired consistency!
Hot Yam! tip: to enhance the taste, when adding water to the blend, use the same water that was used to boil the chick peas
Curried Lentil Soup
Ingredients for 8 people:
3 medium onions
2 tbsp of graded ginger
3 cloves of garlic
4 stacks of celery
2 tbsp of curry powder
1 tbsp cumin
1 tbsp of tumeric
1 tbsp of dried coriander
1 can of coconut milk
6 cups of veggie stalk
2 cups of red or green lentils
2 cups of chick peas
Procedure: sautée the onions, celery, garlic, ginger and oil in pot until tender. Add 6 cups of veggie stalk and spices. Bring to boil. Add lentils and coconut milk and chick peas. Should take approximately 45 minutes but making it the night before helps all the flavors to burst!
Now onto Dessert! Yum
The cupcakes
(recipe for 1 batch - makes 12)
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla
extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Frosting!
- 1 L of earth balance marg (we have a bazillion tubs, anyone know how many? It's at least 2...)
1 L earth balance shortening
28 cups of icing sugar (get this from essence of life. it's vegan. ah the vegan sugar issue)
60 mL vanilla
2 cups of soy milk
Procedure
1. Preheat oven to 350°F and line a muffin pan with paper or foil
liners.
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, vanilla
extract, and other extract, if using, to the soy milk mixture and
beat until foamy. In a separate bowl, sift together the flour,
cocoa powder, baking soda, baking powder, and salt. Add in two
batches to wet ingredients and beat until no large lumps remain (a
few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes,
until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and let cool completely.
Frosting
1. Beat the shortening and margarine together until well combined and
fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes
until fluffy.
For the frosting, the timing actually matters\
Happy Baking!
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