Completed in February 2002, the Rochester Food Not Bombs Cookbook is available for a donation of $10. Much more than a collection of recipes, this is a little handbook for fighting hunger. There are articles and manifestoes, gorgeous art and poetry, and there is humor that isn't afraid of reality (Surplus Cheese Souffle anyone?).
Sample these recipes from the cookbook:
Pak Tom Kati
Mixed Vegetables in Coconut Sauce
1 cup coconut milk (unsweetened)
1 Tbs Thai fish sauce (optional)
1 tsp sugar
1/2 tsp grated lime zest
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste
1/4 cup finely chopped onion
1 cup thinly sliced Asian or Japanese eggplant
1/2 cup green peas
1/2 cup sliced green beans
1/2 cup sliced mushrooms
2 cups fresh spinach leaves
1 cup shredded Chinese or Napa cabbage
cooked rice or noodles(optional)
Bring the coconut milk, fish sauce, sugar, lime zest, salt, papper and hot pepper flakes to a boil over moderate heat. Add the onion and simmer covered for 2 minutes. Add the eggplant, peas, green beans, and mushrooms and simmer covered for 5 minutes, or until tender. Add the spinach and cabbage and simmer covered 2 minutes. Serve over rice or noodles in desired. Serves 4 to 6.
Baked Bean Soup
by Jeanette Har Corridi
3 cups water
3 cups baked beans
2 cups canned stewed tomatoes with their liquid
1 medium onion, finely chopped
2 ribs celery with leaves, finely chopped
2 Tbs Dijon-style mustard or prepared horseradish
Salt and freshly ground pepper to taste
combine all ingredients in a pot and bring to a boil over moderate heat. Reduce the heat and simmer covered for 30 minutes. Process in food processor or blender until smooth, or press through a food sieve. Serves 6 to 8.
Chocolate Mousse
by Jessica Saner
Food Not Bombs
8 ounces bittersweet chocolate
2 12oz. packages extra firm silken Tofu
3-4 Tbl. Vanilla
1/4 cup Maple Syrup
Fresh Strawberries, sliced in half
Whipped Cream (optional)
In a small pan, melt chocolate, watch carefully and use low heat, chocolate burns easily. Set aside while mixing Tofu. In food processor, blend Tofu, vanilla, and maple syrup depending on how rich you like it. Slowly add melted chocolate until blended. Spoon into serving bowls and chill at least 1 hour. Serve with strawberries and whipped cream!
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Rochester Food Not Bombs PO Box 39618 Rochester, NY 14604 [email protected] 585-254-5490 |