Lunch Club #4, 2016

Our pre-Halloween Lunch Club featured an orange vegetable, as well as Fish Fingers and mashed potatoes.  We mixed up our own tartar sauce to go with the fish. Dessert was Peanut Butter Balls.  Everybody also got to take home two as an early Halloween treat. Cooking together Eating together

Peanut Butter Balls

Makes about 24 Kitchen equipment Baking sheet Medium saucepan Medium metal mixing bowl Parchment paper or waxed paper Wooden spoon Measuring cups, measuring spoons Fork, spoon Kitchen scales, if measuring chocolate Cutting knife and cutting board, if chopping chocolate Oven mitts Ingredients 1¼ cups peanut butter ²/3 cup honey ²/3 cup instant skim milk powder…

Halifax Supper Club October 2016

Our menu this month used recipes from celebrity cooks: Nigella’s Sweet Potato Mac ‘n’ Cheese which we served with Martha Stewart’s Kale & Red Cabbage Slaw, a terrific fall or winter salad. Dessert was Jamie Oliver’s Vegan Chocolate Pots and we also made a caramel pudding, for those who don’t like chocolate.  Both are based…

Vegan chocolate pots

serves 8 Kitchen Equipment Kitchen scale Medium pot Medium mixing bowl that fits snugly over the pot Blender or food processor Measuring spoons microplane zester stirring spoon rubber spatula Ingredients 200 g dairy-free dark chocolate (at least 75% cocoa solids) 700 g extra-firm silken tofu (2 boxes) 160 g maple syrup 1 lime, grated zest…

Sweet Potato Mac ’n’ Cheese

Nigella says this is the best macaroni cheese she’s ever eaten.  It disappeared pretty quickly at Supper Club. serves 6 Kitchen Equipment Large pot, with lid Kitchen scale Slotted spoon Fork or potato masher Sieve or colander Medium mixing bowl 9 X 11 baking dish Measuring spoons Rubber spatula Vegetable peeler Ingredients 500 grams sweet potatoes…

Lunch Club #3, 2016

We like to make stuffed baked potatoes at Lunch Club, because everybody gets to make their own, with the stuffing ingredients they choose.   Dessert was Akwadu, an African baked banana dish.  We served it with whipped coconut cream.   Cooking together Eating together  

Lunch Club #2, 2016

At Lunch Club on Thursday, we went with some old favourites: Personalized Grilled Cheese Sandwiches, with a side of Coleslaw with Lemon-Dill dressing and for dessert we made two puddings in the blender: Chocolate-Orange Pudding, and Caramel Pudding.  Both are made with tofu, so that makes them pretty high-protein, for a dessert.  They’re super-quick to…