AUSTIN, Texas - The Austin Empty Bowl Project has been fighting hunger in the Austin area for more than two decades and despite all the challenges from the pandemic this year that mission continues.
The event is from November 8 through November 22 and will still feature music and cooking as well as an online auction. Full details and information on how you can donate can be found by heading to the Austin Empty Bowl Project website.
FOX 7 Austin is a proud sponsor of the event and is highlighting recipes from the Empty Bowl Project cookbook as well as speaking to participants.
On Tuesday, November 10, Tierra Neubam made a recipe for vegan potato soup from the Austin Empty Bowl cookbook.
The recipe from Sharon Mitchell, which serves six, for the soup is as follows:
3 tablespoons vegan butter
1/2 small onion chopped
2 stalks celery chopped
3 cups soy milk
4-6 medium potatoes
1 can chickpeas drained
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon caraway seeds
2 bay leaves
2 cups water as needed
Add protein if desired
Heat butter in a large pot. Add onion and celery. Cook until tender. Cut potatoes into 1/2" cubes. Add potatoes and all of the remaining ingredients. Bring to a boil. Reduce heat and simmer on medium until potatoes are soft (about 30 to 45 minutes).
Add water 1/2 cup at a time until you have reached your desired consistency. Heat through and serve.
Tierra also spoke to musician Terri Hendrix about how Hendrix is participating in this year's virtual event.
On Wednesday, November 11, Tierra Neubam made a recipe for Thai chicken noodle soup from the Austin Empty Bowl cookbook.
The recipe from Terri Hendrix, which serves four to six, is as follows:
1 box pad than rice noodles
2 boneless chicken breasts
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoon minced lemongrass
2 teaspoons red curry paste
6 cups chicken broth
3 tablespoons soy sauce
1 tablespoon white sugar
2 teaspoons yellow curry powder
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 cup sliced mushrooms
1 cup chopped cabbage
1/2 cup chopped fresh spinach
1-2 tablespoons fresh lime juice
1/4 cup thinly sliced shallots
1/2 cup chopped fresh cilantro
2 tablespoons fish sauce
1/2 cup chopped green onions
2 cans coconut milk
Cilantro leaves, chopped lime wedge (for garnish)
Bring pot of lightly salted water to a boil. Add pad than noodles and cook until done. Set aside.
Season chicken breasts with salt and pepper. Heat 1 tablespoon of oil in a saute pan. Cook chicken through. Once cooled, shred chicken. Set aside.
Heat remaining oil in a large soup pot. Add garlic, ginger and lemongrass. Cook until fragrant (about 1 minute). Stir in red curry paste. Add 1/2 cup of chicken broth and stir until the paste is dissolved. Add the rest of the broth and shredded chicken. Bring to a boil then reduce heat to medium low.
Add soy sauce, sugar, curry powder, turmeric and coriander. Partially cover and simmer for another 15 minutes, stirring occasionally. Add mushrooms, cabbage spinach, lime juice, shallots and cilantro. Simmer for 10 minutes.
Stir in fish sauce, green onions and coconut milk. Add cooked noodles and heat through (1 minute).
Garnish each bowl with a few cilantro leaves and a wedge of lime.
Thai Fresh and Gati owner Jam Sanitchat also chatted with Tierra about Sanitchat's virtual cooking class which will be one of the things going on for Austin Empty Bowl this year.
RELATED: 2019 Austin Empty Bowl Project
On Thursday, November 12, Tierra spoke to Austin Empty Bowl Project co-director Hester Weigand about this year's event and all the ways people can get involved.