Saving Orphaned Chimpanzees. One Recipe at a Time.

Roots & Shoots Supper Club, Part 5

This week, Talia's family hosted the meeting. We prepared the Lacinato Kale Salad that Jenn Louis (Ray, Portland, OR) provided (kids aren't supposed to love kale, but this was SOOO good. . .we finished the entire bowl) and the [rockin'] Moroccan Chickpea Soup (also AMAZING. . .Maya, who is really picky about what she eats LOVED this soup) from Annie Somerville (Greens, San Francisco, CA). Many thanks to these incredibly generous chefs and our hosts!!!

The Lacinato Kale Salad notes: the mixture of the kale and tangerines made for the perfect salad. We have some incredibly picky eaters who tried this and really enjoyed it, while others had second servings!!!!!!  Maeve loves kale so much, she probably could have finished it on her own.

The Moroccan Chickpea Soup notes:  YUM, YUM, YUM!  Another total hit.  Cooking the chickpeas instead of buying them in a can made a big difference in the texture of this dish.  We gobbled it up.    

We made a ton of progress on our paper collage portraits of chefs: Mollie Katzen, Kevin Archer and Linda Soper-Kolten.  Our workspace was in front of the cozy fire.  Perfect!  Looking at the pictures of these chefs who have contributed to our book, someone made the point that you can tell they are super nice people.  

At one point we snuck into Jason and Amy's office to take a break from all the hard work:  Maeve, with a horse mask on, played Adele songs while the rest of us were cracking up.  Last week, we sang My Little Pony songs. . .now we've on to horses and Adele.  Weird! 

Can't wait for next week's meeting - a special guest member will be visiting from London, England, where we have already sold a copy of Pan!  Get your copy here!!

Happy cooking makes happy chimps!

-The Roots & Shoots Girls

From Paris, France and French Laundry!

Almond Hummus, Panisse and Hot / Cold Eggs!  Willa's family hosted the Roots & Shoots meeting this week. . .and took on some of the harder recipes we've received so far:  Hot / Cold Eggs from Alain Passard (l'Arpege, Paris, France), Almond Hummus from Terces and Matthew Engelhart (Cafe Gratitude, Berkeley and Santa Monica, CA) and Panisse from Thomas Keller (French Laundry, Yountville, CA).   Thank you to Willa's family and thank you to these awesome chefs!  They we so kind and so generous to donate these delicious recipes.

The hot and cold eggs were complicated but worth the effort.  The part about cutting the tops of the eggs off with razor blades was a little too much for 6th graders - probably not something you want to try at home without adult supervision.  We improved by cracking the tops off instead. The eggs were hot, and the cream on top was cold. Together, they made a unique but delicious taste.

The hummus was an easier dish but equally delicious. It's great for dipping just about anything (or eating plain)!! We used the panisse to dip in the hummus.  Yummmm!

The final recipe was the Panisse. It came out nice and crunchy on the outside and soft and amazing inside. Before this, most of us had never heard of a panisse and boy, were we missing out!!

In the art room, we completed three portraits: Karen Pride, Kim Boyce, and Michael Pollan. They came out amazing for our book!!!!  Pan will be ready 2015!  Get your copy here!!!!!!!

Happy cooking makes happy chimps!

-The Roots & Shoots Girls


The recipes we tried tonight included a delicious Veggie Frittata, sent to us by Michael Pollan (author of The Omnivore's Dilemma) and scrumptious Pumpkin Pancakes with Spiced Sugar,  provided by Kim Boyce (author of Good to the Grain).   Thank you both SO much!    :(])                                                                       

After a few interruptions of renditions of My Little Pony songs, we got to work.  Bad music, AMAZING FOOOOOOOOD!  

We started the night by watching a video of Jane Goodall releasing Wounda, a chimp that was rehabilitated at Tchimpounga and released at an island sanctuary nearby.  Watch it here - it's sooooooooo sweet. 

Afterward, we broke into three groups. Two were in the kitchen, making either the pancakes or frittata. The third group was creating paper collages of each chef who has donated a recipe. Although we didn't have the right paper for hair, they look GREAT so far! (Don't worry, we'll add hair next time we meet).

Then, we ate.  It was the best dinner, uh breakfast, we've had in a loooooong time.  All I can say is if you want your kids to eat their vegetables, this Frittata is for you!  And the pancakes were a perfect mix of pumpkiny goodness and sweet sugar spice topping. If you're looking for something you can serve every morning for the entire holiday season, look no further.  Kim Boyce's pumpkin spice pancakes are not something you'll ever get tired of.

All of these and many more will be included in our vegetarian cookbook, PAN, due out in 2015.  Pre-order a copy now!  All profits will be donated to the Tchimpounga Sanctuary to care for chimps that have been orphaned by the bushmeat trade.  

Happy cooking makes happy chimps!!!!

-The Roots & Shoots Girls

Preorder your copy of Pan here!!

Peanut butter cookies, Harlow

YUM!!!! Gluten-free and chewy goodness! Thank you to Karen Pride, chef at Harlow (Portland, Oregon) for the peanut butter cookie recipe! The cookies were sooooo delicious! The hint of maple syrup in the cookies is a seriously guilty pleasure. Also the cinnamon adds a spice to get you into a festive mood. What a perfect recipe to start this project. One down 50 (+++ ? ) to go! Can't wait to get to work on the rest of the book.  Happy cooking makes happy chimps!

-The Roots & Shoots girls

Preorder your copy of Pan here!!


Coming soon to a kitchen near you. . .

On November 14, 2014, a group of sixth-grade girls - cooks, artists, writers, food activists, and budding primatologists - from Portland, OR will embark on a massively messy effort to raise money for victims of the bushmeat trade in Africa.  The goal:  to publish a vegetarian cookbook and give 100% of the profits to Jane Goodall's Tchimpounga Animal Sanctuary in the Republic of Congo.  You can follow our progress here. . . .