Cookin’ Up a Storm at Ronald McDonald House

As you know, we voted to serve a plant-based meal the 4th Wednesday of every month in 2016 for the families of ill children who are staying at the Ronald McDonald House.  In January, all the lead cooks came together to prepare the meal which was developed by Elizabeth Pitzer.  Thank you, Elizabeth!IMG_6712

Nancy and Kim got to work on the cobbler–using Elizabeth’s frozen berries.  Another generous donation!

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Laura and Jeremy were charged with getting the chili ready–more donations of garlic and peppers from Elizabeth’s garden.

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It was my job to re-envision the cornbread (I’m including the recipe below.)

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We all taste corrected it until it was perfect!

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Even Ronald stopped in to give us the Thumb’s Up!

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In the end, we agreed it was a delicious, fun and meaningful afternoon.  We prepared veggie chili, cornbread, greens and salad dressings & berry cobbler.  Some of the residents told us it was the best food they’d had since they had arrived.  Of course, we patted ourselves on the back.  Then, we ate!

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The Chili recipe came from PlantPure Nation

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And we did not skip dessert, a berry cobbler Elizabeth makes often from the Forks Over Knives cookbook.

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And here’s my cornbread recipe–for a few or a crowd.

Kickin’ Cowgirl Cornbread

From stirthepotgr.com

 

For 1 9 X 9 pan~Ingredients:

1/3 cup flax eggs* or equivalent of 2 EnerG egg replacer eggs or other egg substitute

½ cup coconut milk (from the can)

½ cup unsweetened soymilk

¼ cup canola oil (or applesauce)

¾ cup frozen corn, defrosted

1 tsp. apple cider vinegar

1 cup finely ground cornmeal

1 cup white whole wheat or whole wheat pastry flour

1 T baking powder

½ tsp. salt (or to taste)

 

Put a 9 X 9 pan in oven and preheat to 375.

Whisk together liquid ingredients and fold in corn

Whisk together dry ingredients

Pull preheated pan out of the oven and, using tongs and a bit of wax paper smeared with oil, run along the surface of the pan.

Combine dry ingredients with wet and pour into pan.

Bake for 25 minutes until sides begin to pull away from edges of pan and the top is firm.  If you like, broil the top for just a minute to get it a bit browner.  But be careful you don’t let it burn.  Remove from oven and let cool for a few minutes until slicing into 9 squares.

 

For a 9 X 13 pan~Ingredients:

2/3 cup flax eggs* or equivalent of 4 EnerG egg replacer eggs or other egg substitute

1 cup coconut milk (from the can)

1 cup unsweetened soymilk

½ cup canola oil (or applesauce)

1 ½ cup frozen corn, defrosted

2 tsp. apple cider vinegar

2 cups finely ground cornmeal

2 cups white whole wheat or whole wheat pastry flour

2 T baking powder

1 tsp. salt (or to taste)

 

Put a 9 X 13 pan in oven and preheat to 375.

Whisk together liquid ingredients and fold in corn

Whisk together dry ingredients

Pull preheated pan out of the oven and, using tongs and a bit of wax paper smeared with oil, run along the surface of the pan.

Combine dry ingredients with wet and pour into pan.

Bake for 25-35 minutes until sides begin to pull away from edges of pan and the top is firm.  If you like, broil the top for just a minute to get it a bit browner.  But be careful you don’t let it burn.  Remove from oven and let cool for a few minutes until slicing into 18 squares.

 

And for our lead teachers,  here are the other recipes scaled up for a crowd!

White Bean Chile for 30

Cook time 1 hour or more

 

10 Fifteen-ounce cans of cannellini beans (or 150 ounces total if using larger cans) rinsed    and drained, divided

10 cups (2 ½ quarts)  vegetable stock, divided

5 celery stalks, diced

5 onions, diced

20 garlic cloves (about 3 heads) garlic cloves, minced

5 jalapeno peppers, seeded and minced (optional)

5 red bell peppers, seeded and diced

½ cup plus 2 tablespoons chopped fresh cilantro

5 cups frozen corn

7 ½ cups (3 28-ounce cans) hominy, rinsed and drained

2 ½ teaspoons ground cumin

2 ½ teaspoons ground coriander

1 Tablespoon plus 2 teaspoons chili powder

½ cup plus 2 Tablespoons nutritional yeast

3 Tablespoons plus 2 teaspoons lime juice

5 eight-ounce cans green chillis (40 ounce total)  (optional)

1 Tablespoon plus 1/2 teaspoons sea salt

1 ¼ teaspoons black pepper

Directions: 

  1. Process half of the beans in a blender in batches with one cup of the stock per 15 ounce can of beans.  Blend until smooth and creamy.

 2. In several large soup pots over medium-high heat, saute the celery, onion, garlic and peppers (sweet and jalapeno if using) in some of the vegetable stock (about a cup per pot, added a few tablespoons at a time).

  1. To the pots of vegetables, add the remaining vegetable stock, the remaining half of   he beans, the creamy bean mixture, and the remaining ingredients.

Cook over Medium heat for about an hour, or until vegetables are tender and

broth is creamy.

Shopping list for White bean Chili for 40:

150 total ounces canned cannellini beans (10 fifteen-ounce cans)

2 ½ quarts vegetable stock

1 bunch celery

5 onions

3 heads of garlic

5 jalapeno peppers (optional, not recommended for Ronald house)

5 red bell peppers

1 bunche fresh cilantro

40 ounces frozen corn (5 cups)

84 ounces canned hominy (3 28-ounce cans)

2 med sized limes (or ½ cup juice if not available)

40ounces canned green chillis (optional, not recommended for Ronald house)

Staple items / spices

            1 Tablespoon cumin

1 Tablespoon coriander

2 Tablespoons chilli powder

2 Tablespoons sea salt

1 Tablespoon black pepper

¾  Cup nutritional yeast

 

 

Berry Cobbler for 30

Total bake time 45 minutes

for the filling:

5 quarts (20 cups)  mixed berries (blueberries, raspberries, strawberries, cherries etc.)

½ cup lemon juice

1 1/3 cups agave nectar or honey

¾ cup cornstarch

½  teaspoon salt

for the biscuit topping:

2  cups unsweetened plant based milk

1 Tablespoon plus 1 teaspoons apple cider vinegar

1 Tablespoon plus 1 teaspoons pure vanilla extract

6 cups oat flour

¼ cup baking powder

1  cup dry sweetner (such as cane sugar, brown sugar or sucanat)

1 teaspoon salt

¾ cup unsweetened applesauce

½  cup sunflower seed butter

for sprinkling:

¼ cup dry sweetner

1  teaspoon ground cinnamon

Directions: 

  1. Preheat the oven to 425 degrees F. Have ready four 8 x 8 inch nonstick baking pans.

To make the filling:

  1. In a very large bowl, mix together the berries, lemon juice, sweetner, cornstarch, and salt until well combined.  Place the mixture in the baking pans, dividing evenly.  Cover the pans with aluminum foil and bake for 25 minutes.

            To make the biscuit topping:

 3.In a large measuring cup, whisk together the plant-based milk and apple cider vinegar; set aside to let curdle for a few minutes and then add the vanilla. In a very large bowl, combine the oat flour, baking powder, dry sweetner and salt.

  1. In a second bowl mix the applesauce and sunflower seed butter.
  2. Cut the applesauce mixture into the flour mixture with a pastry blender until crumbly. Add the milk mixture and stir until just moistened.  Do not overmix.

             To assemble the cobbler:

 6..Reduce the oven temperature to 350 degrees F. Remove the foil from the pans and plob spoonfuls of the batter over the berry filling.

7.Arrange 9 biscuit dollops over each pan, three by three.  Combine sweetener and cinnamon and sprinkle evenly over the top of the biscuit dough. Return all pans to the oven, uncovered, and bake for 20 more minutes.

  1. Remove the pans from the oven and transfer to a cooling rack. Serve the cobbler warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shopping list for Berry Cobbler for 40:

 

5 quarts mixed berries

 

1 large lemon or 1/2 cup bottled lemon juice

 

2 cups agave necter or honey

 

1 cup cornstarch

 

1 quarts plant based milk

 

small bottle apple cider vinegar

 

3 pounds oat flour

 

8 ounces unsweetened applesauce

 

4 ounces sunflower seed butter

 

 

Staple items / spices

 

            1 Tablespoon salt

 

1 ounce pure vanilla extract

 

4 ounces baking powder

 

1 pound dry sweetner (cans sugar, brown sugar or sucanat)

 

1 teaspoon ground cinnamon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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