What is Parents Cooking Circle? Parents Cooking Circle was started by parent coordinator Monica Gutierrez Kirwan as a community builder. What could be better than “breaking bread together” to learn from each other and continue nurturing our community? Along the way we are also creating the PS 29 Parents Cooking Circle recipe blog here. We try to meet every month in the cafeteria where a volunteer PS 29 parent leads a cooking presentation and teaches us how to make a simple dish that can be made in under an hour. At the end, we all share what was cooked and everyone leaves happy. The goal is to spotlight as many cultures of the world as we have at PS 29! By “breaking bread together”, we continue to build this wonderful PS 29 community.
I hope you enjoy the recipes below!
Our March Parent’s Cooking Circle featured parent Brenna Smith with the perfect recipe for Spring! Brenna taught us all about raw cooking with a delicious recipe of Walnut Tacos with Cashew Cream and a fresh salsa. Nobody in the group had ever tasted any raw food recipe, and we were all wanting seconds! We learned all about the benefits of raw cooking, of soaking nuts and most interestingly, how to use a cabbage leaf instead of a tortilla. Eating this taco feels like you are taking an energy vitamin, we hope you try out Brenna’s recipe!
Source: My New Roots (mynewroots.org)
Inspired by Matt Amsden’s recipe in Rawvolution
Walnut Taco Mix
1 cup raw walnuts
1 Tbsp. nama shoyu (raw, unpasteurized soy sauce)
1/8 tsp. ground chipotle pepper (or more if you like it spicy!)
1 tsp. ground cumin
1 tsp. extra virgin olive oil
1. Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, or you will end up with walnut butter!
Cashew “Sour Cream”
½ cup raw cashews
juice of ½ lemon
1 tsp. apple cider vinegar
5 Tbsp. water (approx.)
1. Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)
1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ red onion or 4 green onions, minced
¼ cup chopped cilantro
½ clove garlic, minced
juice of ½ lime
1 tsp. raw honey
1 Tbsp. extra virgin olive oil
pinch of sea salt
1. Whisk the garlic, lime juice, honey, olive oil and sea salt in the bottom of a bowl and set aside.
2. Cut up the veggies into rather small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.
The Mojito Smoothie
Serves 2 as a snack, 1 as a meal
1 ½ cups nut milk or coconut water
3 Tbsp. hulled hemp seeds
½-1 tsp. spirulina (whatever you can handle)
4 Tbsp. freshly squeezed lime juice
1 frozen banana
2 dates, pitted
handful fresh mint leaves (20-25 leaves)
1. Place all ingredients in a blender. Blend on high until smooth. Taste and adjust flavours to your liking.
November Parent’s Cooking Circle
This month, we begin with parent Antonia Morgan from Oaxaca, México. She has been teaching our Kindergarten students how to make tortillas for the last three years. Antonia will be teaching us how to make tortillas from scratch. We will also learn how to make a fresh salsa de molcajete and Monica will be teaching how to make an hongo con epazote (mushrooms with garlic and epazote) filling for quesadillas made with mushrooms and garlic.
Tortillas are an art, it is hard to only write one recipe as it is always better to see a demonstration. This site is a great resource and comes as close to Antonia’s tortilla making as possible. Click here to check it out! These Kindergarteners learned how to make tortillas during Harvest Week and they took their knowledge home to their parents!
December Parent’s Cooking Circle was Japchae from Korea
Parent Min O-Schneider delighted us with a demonstration of how to cook Japchae, a Korean noodle dish that is a BIG hit with both children and adults. It was easy, healthy, fits right in to the Wellness-Eat-The-Rainbow challenge and is also affordable. Give it a go, please find the recipe here and send us photos if you cooked it! Everyone loved it, including Dr. Fagin!
January Parent’s Cooking Circle: Ribollita from Italy
This month, parent Victoria Baluk (and WITS lab instructor!) taught us how to make Ribollita! Ribollita (means “reboiled”) is a hearty Tuscan soup of vegetables, leftover bread, beans and tomatoes. Great for New Year’s resolutions of eating healthier! Truly a great winter soup to warm you up on those frigid nights! Here is our group of PS 29 parents savoring the delicious Ribollita soup that parent Victoria Baluk taught us how to make.
Here is the RibollitaRecipe