Our First Community Kitchen Event!

Written by Tiana, a peer educator, and host for this event! 

This past Thursday, Embark's first Community Kitchen of the Fall semester took place in Madge's Kitchen. We started with a quick ice breaker so that we could all learn each others’ names. After carefully selecting recipes and gathering ingredients from the Learning Garden and Nesters Market donations, a fun evening was about to begin! 

Some of the vegetables we harvested from the garden included broccoli, kale, and bok choy. Having the homegrown vegetables to cook with made me realize that growing vegetables is a viable alternative to store bought, and tastes just as good (if not better!).

The recipes we selected for the evening were: a kale salad, mashed cauliflower, a vegetable soup, and beetroot brownies. The brownies were an all-around hit with the group and it was easy to feel pretty healthy after eating them. I mean, they were mostly beetroot, how much healthier can you get?  The kale salad tasted especially fresh, since the kale had been harvested from the Learning Garden just earlier that day. 

My favourite part of the Community Kitchen was when we all sat down together to enjoy the fruits of our labor. Not only because of the delicious recipes, but also because it was nice to sit down and have dinner with new friends. I was so pleased to meet all the students who joined us; we were all having a great time working together to prepare a delicious meal. There was certainly a sense of community, with one individual noting that it felt like sitting down with family for a dinner.  Afterward, we divided up the leftovers to take home.  

Here is the recipe for the beetroot brownies that were a hit with the group: 

Beetroot brownies

Ingredients

  • 250g beetroot, cooked and pureed
  • 200g dark chocolate
  • 1 cup plain flour
  • 1/2 cup brown sugar

Directions

Preparation (20-25 minutes), Bake (20 minutes), Ready in (45 minutes) 

  • Preheat the oven to 180ºC. Line a slice tin with baking paper.
  • Place the chocolate in a large microwave safe bowl and melt in the microwave.
  • Add the pureed beetroot to the melted chocolate and mix. Add the flour and brown sugar and stir until well combined
  • Pour the mixture into the prepared slice tin and bake for 20 minutes. 5.Allow to cool in tin before slicing.

The brownies were very decadent, and you couldn't even tell the beet was there. I would certainly make these again, and they were an easy and healthier alternative to regular brownies.

Our next community kitchen is on Oct. 21, 5:30-8:30PM. Hope to see you there! http://www.embarksustainability.org/kitchen_20151021

 

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