Makes 12 servings

2 cups dry soy curls
1 package frozen veggies (peas & carrots)
2 cans coconut milk
2 cans diced tomatoes
1 can (15oz) garbanzo beans
1 large yellow onion
3 cloves Garlic
2 tbsp tomato paste
2 tbsp curry powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt

Mix the bouillon with boiling water. Hydrate the soy curls in the bouillon mix. Let soak for 10 min. Using a strainer, remove the soy curls from the water and press to remove excess water. Add 2 tablespoons of oil to a skillet over medium heat. Sauté the soy curls for 2-3 minutes until they’re browned. Remove from heat.

In a 4 quart pot set to medium heat pour 2 tablespoons of olive oil. Saute the onions and garlic for 2-3 min. Add in the tomato paste and spices and cook for 1 min. Add in the coconut milk & canned diced tomatoes, stir to combine thoroughly. Bring the mixture to a simmer then add in the canned garbanzo beans, frozen veggies and the soy curls. Stir to combine and let simmer for 5-6 minutes. Serve over rice or with naan.

Makes 16oz

1 bunch cilantro
2 limes (juiced)
3 garlic cloves
3 green onions (heads and half the greens)
6 tablespoons water
1/2 tsp salt
1/2 avocado

Blend all the ingredients in a high speed blender on high for 45-60 seconds. Store in an airtight container. Keeps for 1 week in the refrigerator.

Makes 12 servings

1/4 cup Better Than Bouillon brand veggie paste
2 quarts water
1 quart dry soy curls
4 tablespoons olive oil
3 bell peppers (thinly sliced)
1 large yellow onion (thinly sliced)

Fajita Seasoning:
4 tbsp chili powder
2 tbsp ground cumin
1 tbsp salt
2 tsp garlic powder
2 tsp Smoked paprika
2 tsp onion powder
2 tsp dried Mexican oregano
2 tsp black pepper
2 tsp granulated sugar

Mix the bouillon with boiling water. Hydrate the soy curls in the bouillon mix. Let soak for 10 min. Using a strainer, remove the soy curls from the water and press to remove excess water. Add 2 tablespoons of oil to a skillet over medium heat. Sauté the soy curls for 2-3 minutes until they’re browned. Remove from heat.

Pour 1 tablespoon of oil over the veggies and mix thoroughly. Mix all the spices, then pour them over the veggies and toss to coat thoroughly. Place 1 tablespoon of olive oil in a pan on high. Sauté veggies 5-6 min on medium/high heat. Once veggies are done, toss in the soy curls and stir to combine. Pair with your favorite flour tortillas and enjoy.

Makes 2 quarts

2 quarts water
1/4 cup dried hibiscus flowers
1/4 cups sugar
Ice (for serving)

Boil 2 quarts of water. Once water is boiling, add the hibiscus flowers and turn off the heat. Steep the flowers for 15 minutes. Strain the mixture to remove the flowers. Place the strained mixture into a 3+ quart container. Add the sugar and mix until fully dissolved. Chill the agua fresca for 60 min. Serve over ice.

Roundtable Tuesday’s attitude of gratitude panel discussed food insecurity and community resources with:

• Gina Cornia, Utahns Against Hunger
• Johanna and Izzy, Salt Lake Community Fridges 
• Jeanette Padilla, Food Justice Coalition

Listen to the full radio show at KRCL.org

When Jeanette Padilla began raising money for a Christmas dinner to feed the unsheltered back in December 2020, she raised a lot more than anticipated. After feeding over 200 people, “We thought, ‘Let’s keep feeding people,’” she says. “We saw that there was a real need beyond what we were able to do for Christmas.” The surplus donations ran out three months later, and the Food Justice Coalition (FJC) took its place with Padilla at the helm, providing nutrient-dense, vegan meals on a nearly weekly basis.

The FJC is community-powered at every step: A volunteer team prepares the meals before distributing the same day to several unsheltered encampments around Salt Lake. Monetary donations help purchase ingredients, and local restaurants such as Publik Ed’s donated kitchen space when it had closed due to the pandemic. Other restaurants and small farms donate surplus food, helping to avoid food waste.

Read the full article at Slugmag