Here are two recipes we used for the January 30th and February 6th Soup Kitchen. The recipes were contributed by Catherine Clarke, our fearless chef extraordinaire.

The food for the project was sourced locally wherever possible and prepared with the help of community labour volunteers on a modest budget – we practised the art of “stretching.”

CORN BREAD (Yield: 4 Loaves)

Dry Ingredients:
4 cups corn meal
4 cups all-purpose flour
2 tbsp kosher salt
2 tbsp baking powder
1 tsp baking soda
2 tsp all-spice
8 finely diced jalapeños
4 cups diced/cooked sweet potatoes (peel them and then boil)

Wet Ingredients:
8 eggs
2 cups maple syrup
3 cups sour cream


    1. Spray 4 loaf pans with cooking spray, and pre-heat the oven to 350 degrees.
    2. Combine dry ingredients in bowl and mix well with a whisk. Fold in the jalapeños and the sweet potato into the dry ingredients carefully, to keep the sweet potatoes shape.
    3. In a separate bowl, beat the eggs until just broken (donʼt over beat). Add the sour cream, maple syrup and whisk until uniformly creamy and thick.
    4. Fold the wet ingredients into the dry with a spatula. Don’t over mix. Divide evenly into the 4 greased pans. Sprinkle the top with mexican chili powder.
    5. Bake for approximately an hour, or until a knife or skewer comes out clean.
    6. Remove loaves from pans and place on a baking rack to cool.

Serve with chili!!!


2 cans diced tomatoes (small or one large)
1 can chick peas (drained and rinsed)
1 can red kidney beans (drained and rinsed)
1 large cooking onion
2 zucchinis
1 red and 1 green bell pepper
1/4 head of cauliflower
2 tbsp mexican chili powder
2 tbsp kosher salt (depends on how salty you like it, you can use 1 tbs)
2 tsp fresh ground black pepper
2 tbsp fresh Thyme
2 bay leaves
3 guajillo peppers or 2 chilpotle peppers
2 tbsp canola oil


    1. Dice onions, mince garlic, and chop celery. Set garlic aside.
    2. Sautee onion and celery in a large stock pot until softened.
    3. Add garlic and herbs and spices and continue to cook.
    4. Add the beans and tomatoes.
    5. Turn heat to low and cook for 1–1 1/2 hours.
    6. Wash the zucchini, cut into 1 inch slices, toss in oil and roast in the oven at 350 degrees.
    7. Halve the red peppers, pull out the stem and seeds, rub skins with oil and place skin side up on the top oven rack until the skin is well-blackened or if you have gas burners place on medium flame and turn every few minutes until all sides are evenly blackened. Place in a bowl with plastic wrap on the top so the skins are easier to remove
    8. Break cauliflower up into bite-size pieces and wash well. Toss in oil and roast in the oven until browned. **You can incorporate the zucchini and cauliflower onto one pan**
    9. Mix roasted veg into the chili and let cook for 30 more minutes.

Chili tastes better the next day and you can divide into containers to freeze.

Soup Kitchen