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DTSTART;TZID=America/New_York:20260906T170000
DTEND;TZID=America/New_York:20260906T180000
DTSTAMP:20260730T013849Z
CREATED:20260730T013734Z
LAST-MODIFIED:20260730T013849Z
UID:10005342-1788714000-1788717600@dokindworks.org
SUMMARY:KindSoup for Students - Make Corn Chowder to Share With Others
DESCRIPTION:Join us online for KindSoup for Students as we make a Corn Chowder (based on this recipe from Vegan Heaven). After completing your soup\, and sharing some with your family\, freeze and label the rest for donation\, then drop off at one of our participating food assistance providers. \nStudents can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others.  There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup\, 3 SSL hours.  \nIn order to receive SSL Hours \n\nTake a picture during preparation\, of the finished product\, and at delivery\nreport on where you shared your KindSoup \nComplete this SSL Form  \n\nConnect to Zoom event \n\n\nCorn Chowder\n\n\n\n\n12 medium-sized russet potatoes\, cut into cubes\n4 red bell pepper\, cut into medium-sized chunks\n20 cups corn kernels either fresh or frozen\n8 stalks of celery\, chopped\n4 onion\, finely chopped\n8 carrots\, sliced\n8 bay leaves\n2 teaspoon smoked paprika powder\n2 teaspoon Cajun seasoning (optional) Omit if you don’t want the corn chowder to be a bit spicy!\n16 cups vegetable broth\n4 cup coconut milk\n2 cup unsweetened almond milk\nsalt\, to taste\nblack pepper\, to taste\n4 green onion\, cut into rings\n2 cup fresh parsley\, chopped\n\nSoup Instructions\n\n\n\nCut all the vegetables in bite-sized chunks or slices. Put 2 cups of the corn in a blender together with the coconut milk and the almond milk. Blend until smooth. Set aside.\nIn a large pot\, sauté the onion in some oil until it becomes translucent. Then\, add the vegetables\, the spices\, the bay leaves\, the vegetable broth\, and the pureed corn. Bring to boil and cook for about 15 minutes or until the vegetables are tender.\nDiscard bay leaves. Season with salt and pepper and sprinkle with the green onion and the fresh parsley. I like this corn chowder best with warm whole wheat baguette.\n\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nSTUDENTS:  \nPrior to our Sunday\, September 6th cooking session:  \n\nConfirm your participation by signing up at the bottom of this page\nGather your ingredients\nMake sure that you have either a Soup Pot large enough to hold all of this soup\, or two smaller ones that will together hold it all\nHave 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)\n\nHave all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back\, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin. \nEveryone’s first name should identify them on our zoom screen please. \nSee you soon!!\nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “XXXXX” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. Within one week\, drop containers of frozen soup off at one of the following participating food assistance providers\, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time.  You will report all KindSoups that you shared – with to the food assistance organization\, or to those people whom you know. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n\nOnline KindSoup for Students
URL:https://dokindworks.org/project/kindsoup-for-students-make-corn-chowder-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2024/07/Vegan-Corn-Chowder3-e1723474782962.jpg
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260907T170000
DTEND;TZID=America/New_York:20260907T180000
DTSTAMP:20260730T015538Z
CREATED:20260730T015250Z
LAST-MODIFIED:20260730T015538Z
UID:10005343-1788800400-1788804000@dokindworks.org
SUMMARY:Make Ottolenghi Green Gazpacho to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Ottolenghi Green Gazpacho (based on this recipe from by Yotam Ottolenghi).) After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nOttolenghi Green Gazpacho\n\n\n\nIngredients\n\n6 stalks celery\, with leaves\n3 large green peppers\, seeded\n18 mini cucumbers\, peeled\n9 slices stale white bread\, crusts removed\n3 small or 1-2 larger green chiles\, or to taste\n1 head cloves garlic\n2 teaspoons sugar\n15 ounces lightly toasted walnuts\n21 ounces baby spinach\n3 ounces fresh basil leaves\n1 ounce fresh parsley\n2/3 cup sherry vinegar\n1 cup or more to taste olive oil\n4 ounces (about 120 grams) Greek yogurt\n6 cups water\n 25 ounces (about 250 grams) ice cubes\n5 teaspoons salt\n3 dashes freshly ground white pepper\n\nFor the Croutons: \n\nGather the ingredients\nPreheat the oven to 375 F / 190 C / Gas 5 and grab a baking sheet.\nCut the bread into 1-inch cubes and toss with the oil and a bit of salt. Spread on pan and bake for about 10 minutes\, or until the croutons turn golden and crisp. Remove from the oven and allow to cool down.\nGive the celery\, peppers\, cucumbers\, bread\, chili\, and garlic a rough chop.\nPlace in a blender and add the sugar\, walnuts\, spinach\, basil\, parsley\, vinegar\, oil\, yogurt\, most of the water\, half the ice cubes\, the salt\, and some white pepper.\nBlitz the soup until smooth. Add more water\, if needed\, to get preferred consistency. Taste the soup and adjust the seasoning.\nAdd the remaining ice and pulse once or twice\, just to crush it a little.\nServe at once\, with the croutons.\n\nInstructions\n\n\nPut the barley in a large saucepan with enough water to cover by 3 inches and ½ teaspoon of salt. Bring to a slow\, steady simmer\, then cover\, and cook until the barley is fully tender\, 30 to 45 minutes. Drain\, saving the water in a large bowl for the soup.\nWhile the barley is cooking\, detach the florets and any small leaves from the broccoli. Peel the main stems and the florets’ stems. Rinse the broccoli well.\nFill a large soup pot with water and bring to a boil. Add 5 tablespoons salt and the thick\, main broccoli stems. (The salt is to keep the broccoli green and it will not make it too salty.) Cook for 7 or 8 minutes\, then add the florets. When the water returns to a boil\, cook for another 10 minutes or so\, then drain. Chop the broccoli rather fine and set aside.\nPut the olive oil and garlic in the soup pot\, turn on the heat to medium\, and cook\, stirring frequently\, just until the garlic turns a deep ivory\, about 1 ½ minutes.\nAdd the broccoli and cook for 2 or 3 minutes\, turning it over from time to time to coat it well. Add the cannellini beans and cooked barley and stir once or twice.\nAdd enough of the barley cooking water to cover by at least 2 inches\, using fresh water if you need more. Put in the bouillon cube and several grindings of pepper\, and stir for 15 or 20 seconds. Bring to a simmer and cook for about 5 minutes. Taste and correct for seasoning. Serve with a trickle of olive oil in each bowl.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Ottolenghi Green Gazpacho” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-ottolenghi-green-gazpacho-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/webp:https://dokindworks.org/wp-content/uploads/2025/07/green-gazpacho-recipe-ottolenghi-435291-hero-05-e2a135623a6b40ac9978ae5def49e29c.webp
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260921T170000
DTEND;TZID=America/New_York:20260921T180000
DTSTAMP:20260716T151954Z
CREATED:20260615T184844Z
LAST-MODIFIED:20260716T151954Z
UID:10005313-1790010000-1790013600@dokindworks.org
SUMMARY:Make Basil Zucchini Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Basil Zucchini Soup (based on this recipe from Love & Lemons). After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nBasil Zucchini Soup\n\n\n\nIngredients\n\n\n2 2/3 cups sliced leeks (the tender white and light green parts only)\n1 to 2 Tablespoons Extra-virgin olive oil\, for drizzling\n4 garlic cloves\, chopped\n8 small zucchini\, chopped + a few strands of spiralized or julienned zucchini for garnish\n1 cup hemp seeds (can replace with Flax or Chia seeds)\njuice of 2 lemons\, more to taste\n2 Tablespoons miso paste\n4 cups water\, more as needed for consistency\n2 cups packed fresh basil\nsea salt and freshly ground black pepper\n\ngarlic croutons:\n\n8 cups cubed sourdough bread\n2 garlic cloves\, minced\nExtra-virgin olive oil\, for drizzling\n\nInstructions\n\n\n\nSlice the white and light green parts of the leek into rings. Rinse well\, drain\, and let dry.\nHeat olive oil in a small skillet over medium-low heat. Add the leeks and 1/4 teaspoon salt and cook until very soft\, 5 to 8 minutes. Taste one\, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.\nIn a blender\, combine the leek mixture with the zucchini\, hemp seeds\, lemon juice\, miso\, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings\, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.\n\nMake the garlic croutons: \n\nPreheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet\, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp\, about 8 minutes.\nServe the soup at room temperature\, or lightly chilled\, with the garlic croutons and a drizzle of olive oil.\n\n\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Basil Zucchini Soup” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-basil-zucchini-soup-to-share-with-others-3/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2024/05/IMG_2016_12_07_09063-e1748450360234.jpg
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