Does the cool weather have you craving something warm? Might we suggest a selection of cozy dishes prepared by our student chefs in Weeks 9 and 10: Baked Pumpkin Doughnut Holes, Carrot Soup with Croutons and baked See-Through Samosas.

At Peck Slip, Allergic to Salad educator Sara found the Baked Pumpkin Doughnut Holes recipe useful for reviewing measurements, such as the difference between a tablespoon and teaspoon. “Before we split into two groups to measure and mix dry and wet ingredients I had the students read some of the measurements listed in the recipe and then had them find the corresponding measuring cups and spoons.”

She also brought in whole dried cloves for the class to look at and compare to the ground cloves used in the recipe. Sara said, “I had the group try to figure out what part of the plant the whole cloves might be.”

“While the doughnuts were in the oven we made the glaze and filled out our Culinary Passports.  These were a hit.”

Baked Pumpkin Doughnut Holes

Servings 12 doughnut holes


Doughnut Holes

  • 1/2 cup pumpkin puree
  • 1/4 cup buttermilk
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice mix (see below)

Buttermilk Glaze and Pumpkin Spice Sprinkle

  • 1 1/2 cup powdered sugar
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice mix (see below)
  • 1 tablespoon sugar

Pumpkin Pie Spice Mix (save extra for future use)

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 1 1/2 teaspoons ground cloves


  1. Heat oven to 400 degrees.

  2. In a large bowl, whisk together pumpkin puree, buttermilk, egg, butter, and vanilla extract until evenly combined. Measure and add the dry ingredients, stir to combine completely. Scoop 1 tablespoon size mounds of batter into mini silicone muffin tray. Bake 12-15 minutes.

  3. While baking, make the buttermilk glaze and pumpkin spice sprinkle.

  4. Whisk powdered sugar, buttermilk, and vanilla extract until smooth and combined, set aside. In a small bowl, mix spice mixture and sugar until combined.

  5. Allow doughnuts to cool slightly. Pop from silicone. Dip in glaze then sprinkle with spice-sugar mixture.

Both Malena’s class at 75 Morton St. and McKenzie’s class at P.S. 20K learned about the story of doughnut dollies in honor of Veterans Day. Melena said she had each table “create a flag, country & a constitution” as a part of the lesson.

One thing every doughnut lesson had in common; students loved them! As McKenzie put it, “The students were really excited to make doughnuts and they were delicious.”

Keeping to the theme of orange (and thus Vitamin A and beta-Carotene packed) produce, several of our classes learned how to embrace local and seasonal produce with Carrot Soup. Allergic to Salad educator Lauren said the recipe was a hit with her students at J.H.S. 167 Robert F Wagner Middle School, where they also made grilled cheese sandwiches to accompany the soup. 

“The kids were super enthusiastic and asked me so many questions about climate change and farming! It made me so happy! They loved the soup and sandwiches.”

Her students exemplified teamwork, with everyone taking turns adding ingredients. Lauren said that “When the soup was done, one table was in charge of blending it to a better consistency, while the other tables took turns cooking the grilled cheeses.”

Carrot Soup with Croutons

Servings 4 (generously)


Carrot Soup

  • 2 tablespoons unsalted butter or extra-virgin coconut oil
  • 1 onion, chopped
  • 1 scant tablespoon red curry paste, or to taste
  • 2 pounds carrots, peeled and chopped into ½-inch chunks
  • 1 14-ounce can full-fat coconut milk
  • 1 1/2 teaspoons sea salt, or to taste
  • 1 1/2 cups  water or vegetable broth, or to cover
  • 1 lemon or lime


  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 baguette, cut into 1-inch cubes


Carrot Soup

  1. In a large soup pan over medium-high heat add the butter and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes.

  2. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed. 

  3. Allow to simmer until the carrots are tender, 10-15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.

  4. This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. I also like to season this soup with a great big squeeze of lemon or lime juice.


  1. Heat oven to 400 degrees. Mix garlic, olive oil and salt in a small bowl. Toss with bread cubes. Bake 10 to 15 minutes until golden.

At West End Secondary School, McKenzie’s class started with a lesson on “how food transportation impacts the environment and how we can reduce our carbon footprint,” but she also noted, “The students already knew a lot!”

Like Lauren’s class, students created grilled cheese sandwiches to accompany their soup in addition to the croutons. “One group made the croutons while the other chopped the veggies. After we ate the soup we made grilled cheese.”

The other savory dish that starred this week was that of the See-Through Samosas. Allergic to Salad instructor Malena led multiple classes of culinary students in creating the recipe. At 75 Morton Street she said that the “recipe turned out well and the rice paper was a hit,” and at P.S. 17 she said “the rice paper was great. And they LOVED the taste.” At Salk, some jalapenos were not “effectively de-seeded” so the results were a bit spicier than expected, but the dish was still an overall success (and a memorable lesson in how to correctly prepare peppers).

At 75 Morton Street, Julia shared that the samosas “were very well-received, the sauce was outstanding.” She also was happy to share about her class of “master chefs” saying, “They tend to perfect every recipe.  I think they are patient and read the recipe thoroughly, and they work together.” Bravo master chefs!

Allergic to Salad educator McKenzie also taught several groups about samosas these past couple of weeks. At P.S. 20K she introduced India as “the country of the day,” and commented that the students, “loved filling the dough and wrapping them.” She used her own recipe for the dough, pictured below.

At The Center School, she also focused on the cultural origins of the dish. “We talked a bit about Indian foods and the traditional samosa ingredients. The students were really excited to make them! I divided the class into two groups: one for filling and the other for the dough.” McKenzie said she again split up groups at West End Secondary. “Each group worked well together and the samosas turned out great.”

See-Through Samosas with Quick Mint Sauce

Servings 16 samosas


See-Through Samosas

  • 1 tablespoon butter, ghee, or coconut oil, plus more for brushing and greasing
  • 1/2 tablespoon mustard seeds
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1/2 teaspoon ground tumeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 medium carrots, finely diced
  • 1 1/2 cups green peas (preferably frozen and thawed)
  • 1 15-ounce can chickpeas, drained, rinsed, and dried
  • 2 cups firmly packed baby spinach
  • 8 round rice paper wrappers, for spring rolls

Quick Mint Sauce

  • 2 cups  firmly-packed mint leaves, stems removed
  • 1 clove garlic, finely minced
  • 1 teaspoon minced ginger
  • 1 jalapeno or other mildly spicy pepper, seeded and finely minced (optional)
  • 1/4 cup freshly-squeezed lime juice (about 4 limes)
  • 1-2 teaspoons honey
  • 1-2 tablespoons olive oil


See-Through Samosas

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and grease well with butter, ghee, coconut oil, or your fat of choice. Set aside.

  2. In a large skillet over medium heat, melt the butter, ghee, or coconut oil. Add the mustard seeds. Listen closely: when they start to POP!, add the onion, garlic, ginger, turmeric, cumin, and salt. Saute until soft, about 3 minutes, then add the carrots. Cook for another 5 minutes, then add the peas and chickpeas, sauteeing for a minute more. Remove from the heat, and stir in the spinach.

  3. Dip the rice paper wrappers, one at a time, in a water bath. Cut each wrapper in half with a sharp knife. Take one half, and put a generous scoop of filling inside. Fold the bottom corner a third of the way up the round side of the wrapper, followed by the top corner to meet the base of the fold you just made. This will create a triangle. Fold up the round edge to seal the samosa, then flip it over. Repeat with remaining wrapper halves and filling. Place on baking sheet and brush the tops with a little extra melted butter, ghee, or coconut oil.

  4. Bake for 10 minutes, then flip and cook on the other side until golden brown and crisp, about another 10 minutes. Serve hot with Quick Mint Sauce.

Quick Mint Sauce

  1. In a hand blender or food processor, blitz all of the ingredients but the olive oil until mostly smooth. Add the oil a little at a time, stopping when your desired consistency is achieved. Serve atop warm samosas.

That wraps up another couple of weeks of students busy in the kitchen!

Until next time fresh food fanatics,

Team Allergic to Salad

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