The Rabbit Hole Cafe and Food For Thought

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

Mar. 12th 2011 (Ethiopian stew, beet salad, rice pudding and spice cake) + our MESS spring fling catering! March 12, 2011

Filed under: Uncategorized — rabbitholecafe @ 6:25 pm

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.

Rice pudding:

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.

MESS spring-fling:

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!!!

Cucumber avocado sushi rolls

Fried tortilla triangle topped with refried beans, purple cabbage, fresh guacamole, and shredded cheddar cheese

Tofu kabobs: marinated tofu, grape tomato, olive skewered on a toothpick

Vegan spanakopita

Ricotta zucchini boats: baked zucchini stuffed with ricotta-herb mousse

Lemon gem cupcakes and almond chocolate truffles. Soooooo good!!!

Thyme lentil cashew-stuffed mushrooms

Tostadas in prep

Anthony and Katie plating the cupcakes and truffles 🙂

Thanks for reading.

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