HOW RCK IS TAKING ON COVID-19

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After a few months of intense winter wind and rain, we are facing yet another storm, COVID-19.

Keeping our volunteers and the people we support, who have no shelter or sanitation, safe during this health crisis is our highest priority.

We are currently serving about 13,000 meals to hundreds of people a week. Volunteer numbers in the kitchen have drastically dropped and we foresee a huge struggle ahead to keep the food coming out. We really need your help as we come face-to-face with yet another crisis forcing us to dig deep for the vulnerable people we serve.

In the kitchen we are making changes to our operations on the ground to avoid spreading the virus to the vulnerable people we serve.

We recommend checking the Foreign Office Website guidelines on travelling to and from France over the coming weeks as this may also affect your travel insurance and our operations.

We are currently accepting international volunteers but please remember if you present any symptoms, have had contact with people who've been diagnosed, or plan to travel from an affected area, it is best to stay at home and consider making a donation instead of volunteering.

Please donate & volunteer with us if it is safe for you to do so.

Remember if you present any symptoms, have had contact with people who've been diagnosed, or plan to travel from an affected area, it is best to stay at home.

PS. Please email us if you'd like more details about how we are handling COVID-19.

VEGAN MAYONNAISE for ETHIOPIAN OTHODOX LENT

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At Refugee Community Kitchen we believe it's important to serve culturally familiar food & condiments. It's currently Ethiopian Orthodox Lent, which means that some of the people we serve will eat vegan until April 18th. Our vegan mayonnaise has been going down really well - it's made of AQUAFABA a.k.a. chick pea juice!

Here's a recipe for you to try at home:

*2 cups Aquafaba

*2.5 cups veg oil (any flavourless veg oil will do)

*1.5 tablespoons lemon juice

*1.5 tablespoons white wine vinegar

*2.5 tablespoons dijon mustard

*pinch of salt

Put all the ingredients (expect for the oil) in a bowl and combine with stick blender. When combined, slowly but steadily add the oil, making sure the blender is sucking in some air, so that it gets foamy, and eventually goes white. Keep adding oil until it will stick to a spoon without dripping. Now add more salt, mustard, vinegar to taste, or get creative and add chili or garlic!