First, I’d like to send my heart out to Japan. I hope that my friends who are in Japan and/or have family there are safe. Stay strong!
I guess on a lighter note…This week we decided to serve up some old favorites (minus the dessert). Refer to these past posts for the recipes. Feb. 18th for the Ethiopian lentil stew and quinoa and black bean salad; Feb 11th for the Russian beet and potato salad. Also, we catered for the McGill Environment Students Society’s semi-formal spring fling on Thursday night. Check out the pictures at the end of this post.
Ingredients: Rice, non-dairy milk, sugar, cinnamon, nutmeg
We don’t have a recipe for the rice pudding, but it’s very simple – and we cooked it all in the rice cooker. Just cook the desired amount of rice in a non-dairy milk of your choice, but be sure to add a LOT of milk. You can open the rice cooker every now to stir the rice around and see if it needs any more milk. After the rice is nice and soft, transfer it to a bowl and stir in sugar, cinnamon, nutmeg – anything you want, really. I recommend coconut and/or raisins.
Spice-cake: from http://www.cookiemadness.net/2005/12/vegan-spice-cake/
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
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.
First, THANK YOU to our volunteers: Jane, Anthony, Sima, Catherine, Sanhita, and Kyrie for helping us out. We REALLY would not have been able to accomplish this task without you guys! Thank you so much!!!
Thanks for reading.