The Rabbit Hole Cafe and Food For Thought

Serving up delicious vegan meals and great company each Friday afternoon.

End Poverty Now conference January 31, 2011

Filed under: Uncategorized — rabbitholecafe @ 5:41 pm

Wow! What a busy Rabbit Hole weekend! Katie and I are building great biceps from transporting so many heavy dishes (mostly Katie though).

Some exciting news to share: Yesterday Rabbit Hole Cafe did its first catering for End Poverty Now’s conference for CEGEP students. It was a pleasure meeting everyone and contributing to such a great organization! For more info about what they do and who they are, visit http://www.endpovertynow.ca/en/home

Our menu: Lentil Shepherd’s pie, quinoa salad, and spice cake with chocolate ganache.

Vegan Shepherd’s Pie:

5 large white potatoes, boiled and mashed
1 cup brown lentils
1 bay leaf
1 medium onion, chopped
2 cloves of garlic, minced
3 stalks celery, chopped
1 tsp rosemary
1 tsp basil
3 tsp red wine vinegar
1/2 cup corn
1 cup water
salt and pepper
2 tbsp fresh parsley, chopped
1/2 cup tomato sauce
1/3 cup vegetable broth
soy milk
oil
salt and pepper

Boil and mash your potatoes (add soy milk, oil, and salt and pepper until the potatoes are the taste and consistency that you want. Potatoes should be a little softer/wetter than you want them to be as crust for the shepherd’s pie, as they will stiffen once baked.

Cook the lentils with the bay leaf (3 cups water to 1 cup lentils). Once lightly cooked (al dente), drain water, and add vegetable broth and tomato sauce, stir on medium heat for a couple of minutes. Remove bay leaf.

Preheat oven to 350 degrees.

In a skillet or frying pan, saute onion and garlic until onion is tender. Add celery, rosemary, basil, and wine vinegar. Add corn and let mixture simmer for a minute. Add lentil mixture from the other pot. Mixture should now be liquidy, though not be overly soupy. When celery is softened, add parsley and salt and pepper. Remove from heat, let cool for 5 minutes, and pour into 9 x 13 inch pan

Spread mashed potatoes over top of lentil mixture and bake in the oven, about ten minutes. If desired put pepper, and basil on top of potato

Bake for 40 minutes, or until potato topping is slightly browned.

Quinoa Salad

1 cup quinoa
1 1/2 tablespoons oil
2 cups water
3/4 teaspoon dried marjoram or 3/4 teaspoon oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
3 tablespoons fresh chopped parsley
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon pepper
1  red bell pepper, chopped
1 tablespoon paprika
2 cloves freshly minced garlic
1/4 cup red onion
Cook quinoa. Toss everything together in a bowl and enjoy.
Vegan Spice Cake with chocolate ganache and coconut and blueberries

1 1/2 cups flour
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
1 tsp ginger
1/2 tsp salt
1 tsp vanilla
1 Tbsp vinegar
5 Tbsp oil
1 cup warm water

Ganache: 1/2 cup vegan semi-sweet chocolate chips, 1 teaspoon vegan margarine, 5 tablespoons soy milk or almond milk

Fresh blueberries and shredded coconut

Directions:

Preheat oven to 350 degrees F. Spray an 8 inch square pan with cooking spray.

Mix all dry ingredients in a large mixing bowl. Make 3 wells, add vanilla to one, vinegar to one and oil to one…pour the warm water over all, stir only until combined…don’t overmix.

Pour into pan and bake for 30 minutes or until done. Let cool completely, then prepare ganache.

Ganache:

Melt margarine in soy milk in pan under low-medium heat. Once margarine has been fully melted, toss in chocolate chips and stir around until chocolate has fully melted. Once cake has cooled, spread ganache over the cake and top with shredded coconut and fresh blueberries.

Stay tuned!

Susan and Katie

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