Special (and Last) Community Eats Lunch Tomorrow!

Hi everyone,

Tomorrow will be our last Community Eats of the school year! This lunch is a special collaboration with the class of Geography 495, CIPO-Van and our special guest cook Doña Vicky.

Some of you may remember the Community Eats/Geography 495/BC CASA collaboration last year with the film about Canadian mining companies in Guatemala. This year's theme for this unique class is "Trans-local Approaches to Food Sovereignty & Social Justice: connecting communities in Mexico & B.C. through Community Service Learning." Doña Vicky is the coordinator of a woman's co-operative in Oaxaca who is visiting Vancouver to share and trade knowledge with us in our collaboration. We are very thankful to Doña Vicky for her collaboration and expertise on this special meal.

The special Mexican menu will be Caldo de papa con Arroz Rojo y Frijoles / Potato Soup with Mexican Rice and Beans.
Friday March 27, 11:30am - 1:30pm (or until the food runs out) in Sprouts, SUB basement.
This lunch will be a fundraiser for our collaboration with CIPO-Van and we will be asking for a donation (minimum $2) to cover our costs and raise some funds for this project.

Members of the Geography 495 class will be at the lunch tomorrow, as well as Doña Vicky, and we hope that you will come and enjoy the food that we have prepared for you.
Bring a container, a fork and a friend.

Thanks so much for your continued support this year, until next semester!

Heather

P.s. If you are interested in getting involved in CE next year, please send me an email at communityeats@gmail.com.

Shepherd's Pie Recipe and Discussion Group

Hi friends,

Here is Adrick's recipe for the Shepherd's Pie that we all enjoyed at Community Eats today. Also, below is an announcement about a discussion group that some friends of Community Eats are holding at Sprouts on Monday.

Have a good weekend,

Heather and CE

1. Vegan Shepherd's Pie Recipe

Mashed Potatoes:

four large potatoes
three medium sized yams
knob of butter (or) tbsp olive oil
splash of soy milk
salt and pepper

Cut yams/potato into chunks, boil until soft, adding the yams a little bit later than the potatoes, as they cook faster. Drain. Mash with oil/butter and soy milk, add salt and pepper to taste. Spread half of mash on a pie plate or deep dish baking pan. Reserve second half for the crust.

Filling:

2 cups dry lentils, cooked
tomato, uncooked

Garlic
Onion
Pepper (any colour, maybe not green)
Eggplant
Zucchini
Mushroom
Oil

Spread cooked lentils on the mashed potato base, toss in diced fresh tomato.

Spread the diced vegetables on a baking sheet. Toss with oil, salt, pepper, oregano, rosemary, and thyme. Bake 20 minutes at 350F, until crispy and soft on the inside.

Spread the roasted veg on top of the lentil/tomato layer. Press down with a spatula. Add the remaining mash, spread on top as a sandwich layer. Bake at 350F for 40 - 50 minutes, until the filling is heated through and the crust is golden!

Enjoy with wine, beer, cider and good company on a winter's eve!

2. The Pleasure in Eating Discussion Group

Come share your thoughts and ideas about what it means to "eat with pleasure" in a discussion group facilitated by two fellow UBC students.

In a safe and comfortable environment, we will be exploring how to rediscover food's purpose in our lives amidst the confusing messages we often encounter in our society.

When: Monday, March 16th, 5:30-7:00pm
Where: Sprouts (SUB basement, room 66)

Light snack and tea to follow.

Spots are limited. Please RSVP by Friday, March 13th to:
thepleasureineating@gmail.com

We hope to see you there!