INGREDIENTS

• Oil for frying
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 – 6 medium mushrooms, sliced
• 1 tbsp. all-purpose flour
• 1¼ cups (10 fl oz, 300 ml) vegetable stock (or water)
• 1½ cups (6 oz, 175 g) finely chopped nuts
• 3 cups (6 oz, 175 g) breadcrumbs
• 1 tbsp. soy sauce
• ½ tsp. dried herbs
• Salt and pepper to taste
• Flour for coating
• Oil for roasting

Let’s face it, some of the best recipes are stumbled upon and that is exactly what happened in the creation of this cranberry sauce recipe one Thanksgiving.  As I prepared my traditional recipe while cooking at my cousinn’s home I saw an opened bottle of White Zinfandel by the stove and I imagined the possibilities.  The feedback from everyone at dinner proved to be tremendously favorable. - by Crystal Johnson

Let’s face it, some of the best recipes are stumbled upon and that is exactly what happened in the creation of this cranberry sauce recipe one Thanksgiving.  As I prepared my traditional recipe while cooking at my cousinn’s home I saw an opened bottle of White Zinfandel by the stove and I imagined the possibilities.  The feedback from everyone at dinner proved to be tremendously favorable. - by Crystal Johnson

Here at the MCCN we champion events that combine both food and charity. On May 8, 2010 the inaugural Brothers Who Can Cook pre-Mother’s Day Love Affair will take place in Baltimore, MD. Touted as an expression of love, the event promises to pamper attendees with food, live music, poetry, and comedy. The event will benefit the Ujimma Rising Mentoring Project and Baltimore’s homeless. Recently, MCCN’S food history editor Catrina Sally interviewed the program’s Chief Visionary Officer Bri Ward (Ujimma Masani). Here’s what he shared:

Let’s face it, some of the best recipes are stumbled upon and that is exactly what happened in the creation of this cranberry sauce recipe one Thanksgiving.  As I prepared my traditional recipe while cooking at my cousinn’s home I saw an opened bottle of White Zinfandel by the stove and I imagined the possibilities.  The feedback from everyone at dinner proved to be tremendously favorable. - by Crystal Johnson

It’s a very simple mix of potatoes, peas, onion, ginger, chilies, spices and a touch of fresh lemon juice. To bind it all together you add a bit of besan (chickpea flour). Then you form it into patties and then fry.

INGREDIENTS

• Oil for frying
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 – 6 medium mushrooms, sliced
• 1 tbsp. all-purpose flour
• 1¼ cups (10 fl oz, 300 ml) vegetable stock (or water)
• 1½ cups (6 oz, 175 g) finely chopped nuts
• 3 cups (6 oz, 175 g) breadcrumbs
• 1 tbsp. soy sauce
• ½ tsp. dried herbs
• Salt and pepper to taste
• Flour for coating
• Oil for roasting

• Several sheets of yuba
• A small clump of cooked noodles (rice, soba, something thin)
• 1 julienned carrot
• Spring onion, cut lengthways into 2 inch strips
• Miso paste (light and dark)
• Pickled ginger, slivered
• Peanut oil to deep fry

Ingredients

• 2/3cupSliced Shiitake Mushrooms, by Dynasty
• 1pkgFirm Tofu, by Silken
• 2tbspPotato Starch, by Hinokuni
• 3tbspSoy Sauce – all purpose, by Marukin
• 1tbspManjo Aji Mirin, by Kikkoman
• 1/8tspWhite Pepper Powder
• 4tspVegetable Oil – divided
• 2cupsRice, by Calrose
• 2 Carrots – julienne cut
• 1 Yellow Onion – cut into thin wedges