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  • Sister Clare Josef-Maier

Hearth & Table - November 10, 2020


Oh, the weather outside is (getting) frightful... But vegan congri is so delightful...


If you missed it this week, don't miss next week's deliciousness!


AND we have an important announcement for this coming week.


"How do you even meal plan?! Can't we just stick some pizza and donuts in Tupperware and call it a day? Lucky for you, we're here to help guide you on your meal planning journey!


Join us for an evening of learning the ins and outs of meal prep and skills on how to stretch your food dollar through group activities and meal planning. We're also going to be practicing some cooking skills and enjoying the food together, so join the Zoom call hungry! Participants must be available to pick up a bag food in the Duck Nest between 2-5:30pm the day of the class if they want to cook with us.


Sign up* here! https://oregon.qualtrics.com/jfe/form/SV_7PuRiz7TEjZ1Zxr

*Preference will be given to students who have not had a chance to attend a cooking class yet. Limited to 10 participants


The Duck Nest is partnering with Food for Lane County and the Hearth & Table's Chef Ryan to bring free cooking classes to campus!"


We hope you can make it! Without further ado, here is this week's recipe:


Vegan Congri w/ roasted vegetables

Serves 6-8


Ingredients:

3-4 lbs seasonal vegetables (like broccoli, cauliflower, winter squash, Brussels sprouts, green beans, mushrooms, really whatever you want or find on sale; see "Roasting Guide" below)

Vegetable/canola/grapeseed oil

Cumin, ground

Salt & pepper

1⁄4 cup vegetable/canola/grapeseed oil

2 large yellow onions, julienned

2 large bell peppers, diced

6 cloves garlic, minced

1 tablespoon tomato paste

3 cups white or brown long grain rice

1 tablespoon cumin, ground

1 tablespoon adobo all-purpose seasoning

4 cups vegetable stock for white rice, or 4 1⁄2 if using brown rice (see note below)

Salt to taste (start with 2 teaspoons)

3 14/15oz cans black beans, drained & rinsed

1 lime, juice & zest

1⁄2 teaspoon black pepper

1 teaspoon adobo all-purpose seasoning

1 bunch cilantro, chopped


Method:

1. Preheat oven to 400.

2. Toss the 3-4 lbs of vegetables separately with oil, and sprinkle cumin, salt & pepper lightly (taste if unsure about amount). Roast them separately until done, according to the guide below. When done, toss them together in a large bowl and cover to keep warm.

3. As the vegetables are roasting, heat the 1⁄4 cup of oil in a pot over medium high heat. Add the onion and cook for 10 minutes, stirring. Add the bell pepper, garlic and tomato paste and cook 5 minutes more.

4. Add the rice, cumin and adobo seasoning and stir well. Then add the stock and use a wooden spoon to scrape up the tomato paste, browned onion & seasoning from the bottom of the pan; get it all mixed into the stock. Season the water to taste with salt, then cover and reduce heat to low. Keep the lid on and simmer until the rice is just done, about 20 minutes for white rice, closer to 30 for brown.

5. As the rice is cooking, combine the black beans and all remaining ingredients in a large bowl. When the rice is done, add it and the roasted vegetables to the large bowl, fold gently to combine and serve.


*Keep a clean produce bag in the freezer – Save and freeze your veggie scraps! When your bag is full, just empty it into a pot of simmering water, maybe add an chopped onion and/or a bay leaf, simmer for a couple hours and strain. BOOM, homemade veggie stock! Basically FREE.


Roasted Vegetable Guide – Oven usually at 400. Cut vegetables bite-sized or a little smaller. Try to get them as uniform in size as possible. Most vegetables can be prepped in advance, though onions and garlic should be fresh. Toss each separately with oil, salt and pepper in a large bowl and put in a single layer on a sheet pan. Cook veggies separately and combine at the end. Season with an interesting spice or spice blend and/or fresh herbs. Be sure to get some acidity in there as well... some lemon juice or a splash of vinegar. You can vary the seasoning with the same produce to get different

dishes. Cook for how long? Simple answer is to taste and check for doneness, but it helps to have a guide:


Potatoes: 35 min

Onions: 25 min

Zucchini: 15 min

Broccoli: 15 min

Cauliflower: 20 min

Turnips: 25 min

Asparagus: 7 min

Fennel bulb: 20 min


Mushrooms: 40 min

Tomatoes: 15 min

Kale/collard greens: 15 min

Cabbage: 25 min

Brussels sprouts: 25 min

Bell peppers: 12 min

Winter squash: 30 min


(Assume items are cut bite-sized or a little smaller, and oven is at 400 degrees. And oven door stays mostly closed.)

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Eugene, OR 97403

541-345-0395 x306

sisterclare@welcometocentral.org

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