40 | 50 | 60 | 70 | 80 | 90 | Number of People |
5 | 7 | 9 | 11 | 13 | 15 | cups Yogurt |
1 | 2 | 3 | 4 | 5 | 6 | Cucumbers, peeled and grated |
1 | 1 | 2 | 2 | 3 | 3 | Tomatoes, diced small |
1 | 1 | 1 ½ | 1 ½ | 2 | 2 | Bunches Cilantro |
1 ½ | 2 | 2 ½ | 3 | 3 ½ | 4 | Tbsp. Cumin Powder |
1 ½ | 2 | 2 ½ | 3 | 3 ½ | 4 | Tbsp. Coriander Powder |
½ | 1 | 1 ½ | 2 | 2 ½ | 3 | Teaspoon Mustard Powder |
Salt & Pepper to taste | ||||||
Enough to sauté with | Safflower Oil | |||||
Put yogurt in a bowl. Beat lightly with a whisk until smooth.
Sauté cumin, coriander, and mustard powder in safflower oil. It's finished when you can smell the spices and they are beginning to brown. Add to yogurt.
Add the rest of the ingredients into the yogurt bowl and mix.
You can top with a little paprika for color.
40 | 50 | 60 | 70 | 80 | 90 | Number of People |
5 | 7 | 11 | 13 | 15 | 17 | cups Mung Beans |
2 ¾ | 4 | 5 ½ | 6 ½ | 8 | 9 | quarts Water |
4 | 5 | 6 | 7 | 8 | 9 | cups Tomato diced |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | lbs. Onion chopped |
½ | ½ | ¾ | ¾ | 1 | 1 | cups Garlic minced |
2 | 4 | 6 | 8 | 10 | 12 | Tbsp. Ginger pulped |
1 | 1 | 2 | 2 | 3 | 3 | bunch Cilantro, chopped |
Cooking Ingredients
4 | 5 | 6 | 7 | 8 | 9 | leaves Bay Leaves |
½ | ½ | ¾ | ¾ | 1 | 1 | cups Safflower Oil |
2 | 4 | 6 | 8 | 10 | 12 | Tbsp. Lemon Juice |
1 | 1 ½ | 2 | 2 ½ | 3 | 3 ½ | Tbsp. Cumin Seed |
1 | 1 ½ | 2 | 2 ½ | 3 | 3 ½ | teaspoon Turmeric |
3 ¼ | 3 ½ | 3 ¾ | 4 | 4 ¼ | 4 ½ | teaspoon Fenugreek |
Salt & Pepper to taste | ||||||
Note: The Mung beans should soak overnight, ideally 12 hours. Rinse them and then soak the night before. The water level should be at least twice the height of the mung beans.
Drain and Rinse the soaked Mung Beans. Change the water, adding the measured amount of water and bay leaves. Bring to a boil, then stir and turn down the heat to medium. Cover and let cook for at least an hour. Check often and add a little more water as needed, just to keep the beans covered. Stir often to prevent burning on the bottom of the pot.
Heat the safflower oil on a medium- low flame in a wok or large sauté pan and add the
cumin seeds. Let the seeds cook until they pop.
When seeds finish popping add the onions, turmeric, garlic, fenugreek, and ginger. Sauté for 15-20 minutes, until onions are light brown.
Add tomatoes and continue cooking for 5 minutes.
Add this spice mixture to the mung beans and cook over low heat for about an additional 1 hour. Use the heat diffusers underneath the pot while cooking and stir often.
Add Salt & Pepper, and Lemon Juice and garnish with Cilantro.
50 | 60 | 70 | 80 | 90 | Number of People |
2 | 3 | 3 ½ | 4 | 4 ½ | Cups olive oil |
1 ½ | 2 | 2 ½ | 3 | 3 ½ | Tbsp. oregano |
1 ½ | 2 | 2 ½ | 3 | 3 ½ | Tbsp. dry basil |
1 ½ | 2 | 2 ½ | 3 | 3 ½ | Tbsp. dry parsley |
1 ½ | 2 | 2 ½ | 3 | 3 ½ | Teaspoon mustard powder |
1 | 1 ½ | 2 | 2 ½ | 3 | Teaspoon salt |
½ | 1 | 1 ½ | 2 | 2 ½ | Teaspoon pepper |
1 ½ | 2 | 2 ½ | 3 | 3 ½ | Teaspoon lemon juice |
1 ½ | 2 | 2 ½ | 3 | 3 ½ | Teaspoon apple cider vinegar |
Mix all ingredients and store in the refrigerator.
40 | 50 | 60 | 70 | 80 | 90 | Number of People | |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Qts. Onions, chopped | |
3 ½ | 4 | 4 ½ | 5 | 5 ½ | 6 | Qts. Carrots, grated | |
3 | 4 | 5 | 6 | 7 | 8 | Green Peppers | |
2 | 3 | 4 | 5 | 6 | 7 | cans Diced Tomatoes (106oz. can) | |
7 | 8 | 9 | 10 | 11 | 12 | cans Tomato Paste (6oz. can) | |
¼ | ½ | ¾ | 1 | 1 ¼ | 1 ½ | cups Garlic, minced | |
⅓ | ¼ | ⅜ | ½ | ⅔ | ¾ | cups Molasses | |
4 | 5 | 6 | 7 | 8 | 9 | leaves Bay Leaves | |
2 | 3 | 4 | 5 | 6 | 7 | Tbsp. Basil | |
2 | 3 | 4 | 5 | 6 | 7 | Tbsp. Oregano | |
2 | 3 | 4 | 5 | 6 | 7 | Tbsp. Thyme | |
1 | 2 | 3 | 4 | 5 | 6 | Tbsp. Fennel Seed | |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Tbsp. Salt | |
½ | ¾ | 1 | 1 ¼ | 1 ½ | 1 ¾ | Tbsp. Black Pepper | |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | 2 ¼ | cups Fresh Parsley, finely chopped | |
Enough to sauté with | Olive Oil | ||||||
Directions
In a large pot, on low-medium heat, sauté the onions in olive oil for 5-10 minutes.
Add the carrots, garlic, green pepper, and all the dried herbs and spices except salt & pepper. Sauté on low-medium heat for 15-20 minutes.
Add diced tomatoes, tomato paste, molasses, salt & pepper. (Tomatoes should be strained, and the juice can be set aside and re-added as needed) Cook on medium heat, stirring often, until it comes to a simmer. Reduce to the minimum heat necessary to keep a simmer going.
Simmer 1-3 hours as time allows, stirring as needed. If the sauce starts to stick at the bottom, remove from the heat for a few minutes and it will unstick.
Condiments: Stir in fresh parsley just before serving.
20 | 40 | 50 | 60 | 70 | 80 | 90 | Number of People |
4 | 6 | 8 | 12 | 16 | 20 | 24 | cups WW Flour |
2 | 3 | 4 | 6 | 8 | 10 | 12 | cups Warm Water |
2 Tbsp. | ¼ | ⅓ | ½ | ⅔ | ¾ | 1 | cups Olive Oil |
1 | 2 | 3 | 4 | 5 | 6 | 7 | Tbsp. Salt |
1 | 2 | 3 ½ | 5 | 6 ½ | 8 | 9 ½ | teaspoon Baker's Yeast |
Using a large metal bowl mix the WW Flour, Baker's Yeast, and Salt thoroughly.
Add Warm Water a little at a time and knead the dough, using one of your hands like a shovel and turning the dough over onto itself and squeezing. Knead the dough for 5- 10 minutes.
Add Olive Oil to dough and continue to the knead the dough for several minutes.
Cover bowl and let rise for 4-6 hours. If you are making Homemade Bread for more 70+ people, split dough into two metal bowls.
After 4-6 hours divide the dough into equally portioned loaves that are long and narrow, similar to french bread, and place on large metal baking sheets that have been greased with Safflower oil.
Bake bread at 375° for 20-25 minutes. Check after 15 minutes- If you cut the center and it is still doughy, bake for a few more minutes. (it will be cut and re-baked tomorrow, so do not let it get browned).
Let Homemade Bread cool. Cover with a second large baking sheet on top.
Slice Homemade Bread on a cutting board.
Brush or spoon the Herbs & Olive oil Mix to each slice. Lay flat on large baking sheets. Re-bake at 350° for 10-12 minutes or until lightly toasted.
40 | 50 | 60 | 70 | 80 | 90 | Number of People |
12 | 15 | 18 | 21 | 24 | 27 | cups Black Beans, soak |
3 | 4 | 5 | 6 | 7 | 8 | Lbs. Onions, chopped |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | bulbs Garlic, diced |
Cooking Ingredients
½ | ½ | ¾ | ¾ | 1 | 1 | cups, Safflower Oil |
4 | 5 | 6 | 7 | 8 | 9 | Tbsp. Tamari |
3 | 4 | 5 | 6 | 7 | 8 | Tbsp. Chili powder |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Tbsp. Cumin powder |
½ | ¾ | 1 | 1 ¼ | 1 ½ | 1 ¾ | Tbsp. Oregano |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Teaspoon Salt |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | 2 ¼ | Teaspoon Pepper |
10 | 12 | 14 | 16 | 18 | 20 | leaves, Bay leaves |
Note: The Black Beans should soak overnight, ideally 12 hours. (Start soaking the AFTERNOON before). Put them in the largest pot. Fill liberally with water- at least 3 times the height of the beans. The bean will soak up water overtime- check at night time and add more water as needed. The next morning, Be sure to drain and rinse them before cooking with new water.
Cook the beans until very soft (at least two hours) adding a little water at a time if needed. Keep stirring to prevent burning.
Add the Safflower oil to another pot (Use the largest pot in the kitchen.)
Heat the oil on medium heat. Then add the onions and garlic and saute.
Add tamari, chili powder, cumin powder, bay leaves, oregano salt and pepper.
Add the Black Beans to the pot. (You can use a large metal strainer or mesh seethe if there is too much water in the beans. Reserve the cooking water to add as needed) Mix all ingredients well and continue simmering. Stir occasionally to keep from burning. Add water if needed but beans should not be too soupy.
Continue to cook until beans are so soft that they begin to disintegrate.
Remove the bay leaves before serving. Taste—if needed, add tamari, garlic powder, salt or chili powder.
50 | 60 | 70 | 80 | 90 | Number of People |
Dry Ingredients | |||||
6 | 7.5 | 9 | 10 | 12 | cups Wheat Flour |
1 ½ | 2 | 2 ½ | 2 ¾ | 3 | cups Cocoa Powder |
4 | 5 | 6 | 7 | 8 | cups Sugar |
4 | 5 | 6 | 7 | 8 | Teaspoon Baking Soda |
2 | 2 ½ | 3 | 3 ½ | 4 | Teaspoon Salt |
Wet Ingredients | |||||
4 | 5 | 6 | 7 | 8 | cups Water |
2 | 2 ½ | 3 | 3 ½ | 4 | cups Safflower oil |
3 | 3 ½ | 4 | 4 ½ | 5 | Tbsp. Vanilla extract |
Keep Separate | |||||
½ c | ½ c +2T | ¾ c | ¾ c + 2T | 1 c | Tbsp/cup Apple Cider Vinegar |
Enough to sprinkle on top before baking Chocolate Chips | |||||
Mix all dry ingredients together. Store in a large plastic tub on the counter.
Pans: (1) Shallow Hotel pans for less than 40, (1) Shallow hotel pan and (1)
medium glass pan for 50-60, (2) Shallow hotel pans for 60-70.
(2) Shallow hotel pans and (1-2) glass pans for 80-90
Preheat oven to 375º
Mix together all wet ingredients except Apple Cider vinegar and chocolate chips
Mix wet and dry ingredients together, do not over-mix.
Add Apple Cider vinegar. Whisk together just until evenly distributed.
Grease shallow hotel pan/s with Safflower oil. (Can use smaller glass pan for servers)
Pour mixture evenly into pans- do not fill the shallow hotel pan higher than halfway. Use additional small glass pans if needed. Sprinkle chocolate chips on top only (optional).
Put a lid on the hotel pans (Cover glass baking pans with a small flat baking sheet) and
Bake for 20-25 minutes. *Do not bake on the top rack.
Test for doneness with a knife in the center- it should come out clean. Bake longer if needed.
Labels: Vegan, Contains Sugar, Contains Gluten
extra
25 | 50 | 75 | 100 | Number of People |
2 | 3 ½ | 5 | 6 ½ | cups Cooked Oatmeal |
2 | 3 ½ | 5 | 6 ½ | cups Wheat Flour |
1 | 2 | 3 | 4 | cups Dry Rolled Oats |
1 | 2 ¼ | 3 ¾ | 4 ½ | cups Brown sugar |
1 | 2 | 3 | 4 | cups Raisins, or (leftover) cooked prunes, diced or chocolate chips |
½ | 1 | 1 ½ | 2 | cups Earth Balance |
½ | 1 | 1 ½ | 2 | cups Safflower oil |
1 | 2 | 3 | 4 | Teaspoon baking soda |
1 | 2 | 3 | 4 | Teaspoon baking powder |
½ | 1 | 1 ½ | 2 | Teaspoon salt |
Directions: (This recipe uses left over cooked outmeal on the courses)
In a large bowl, cream the Earth Balance, oil, and brown sugar.
In a separate bowl, stir together flour, baking soda, baking powder and salt. Add this mixture to the butter/oil mixture. Mix until smooth.
Stir in the Dry rolled oats, cooked oatmeal, and the raisins, cooked (leftover) prunes, or chocolate chips. **
Drop small balls (no larger than a tablespoon size) onto ungreased baking sheets.
Bake at 400º for 7-10 minutes. These cookies bake very fast. Check after 7 minutes. Take them out as soon as they start to brown. Let cool, then taste test to check for doneness.
Prep Ingredients
60 | 70 | 80 | 90 | 100 | Number of People |
6 | 8 | 10 | 12 | 14 | cups Kidney Beans |
4 | 4 ½ | 5 | 5 ½ | 6 | quarts Potatoes, diced |
4 | 4 ½ | 5 | 5 ½ | 6 | quarts Cabbage, chopped |
9 | 12 | 15 | 18 | 20 | whole Beets, shredded |
1 | 1 ½ | 2 | 2 ½ | 3 | quarts Carrots, shredded |
1 | 1 ½ | 2 | 2 ½ | 3 | quarts Tomatoes, diced |
1 | 1 ½ | 2 | 2 ½ | 3 | quarts Onions, chopped |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | cups Garlic, diced |
1 | 1 ½ | 1 ¾ | 2 | 2 ¼ | cups Fresh Cilantro, (OR) Fresh Parsley, chopped |
Cooking Ingredients
½ | ¾ | 1 | 1 ¼ | 1 ½ | 1 ¾ | cups Lemon Juice |
2 ½ | 3 | 3 ½ | 4 | 4 ½ | 5 | Tbsp. Mustard Powder, Dill (optional) |
1 ½ | 2 | 2 | 2 ½ | 2 ½ | 3 | Tbsp. Salt, Pepper, Oregano |
½ | ¾ | ¾ | 1 | 1 | 1 ¼ | cups Safflower Oil |
Note: The kidney beans must soak overnight at least 12 hours. (Start soaking the AFTERNOON before). In the morning, drain and rinse them before cooking with new water.
Boil the kidney beans in a large pot. Add 2 Teaspoons of salt. Stir after they boil, then turn the heat to medium-low for about 2 hours. Check to see that beans are very soft before turning off the burner.
In a separate pot heat safflower oil on medium-low heat until hot. Then add onion & garlic. Add
mustard, dill, salt, pepper and oregano. Stir fry until onion softens a bit, about 6-7 minutes.
Then add carrots & beets to this largest pot. (add a little more oil as needed to keep the vegetables coated. Stir frequently, just until the vegetables turn bright in color and soften a little. This is usually about 15-17 minutes.
Once the beans have softened fully, add the potatoes to the pot of beans. After 7-8 minutes, when the potatoes are softening, but not yet fully soft, add the cabbage to the pot of beans. Keep the heat at a simmer for about 7-8 minutes.
Combine all of the stir fry vegetable mixture to the pot of beans/potatoes/ cabbage, along with the potatoes Separate into the two big pots if needed. Keep cooking on low simmer. ( If applicable, add more water from the potato water just as needed to cover). Stir frequently to mix the flavors. Cook about 15 minutes
Add the tomatoes, fresh parley or cilantro, and lemon juice. Cook on low only another 10-15 minutes to keep warm.
Condiments: Serve with Sour Cream on the side in metal bowls.
50 | 60 | 70 | 80 | Number of People |
20 | 25 | 30 | 35 | Whole, very ripe bananas |
12 | 14 | 18 | 22 | Cups flour |
3 | 3 | 4 | 5 | Cups sugar |
2 | 2 ½ | 3 | 3 ½ | Teaspoon vanilla extract |
2 | 2 ½ | 3 | 3 ½ | Teaspoon Baking soda |
2 | 2 ½ | 3 | 3 ½ | Teaspoon Baking Powder |
Sprinkle on top after baking | Cinnamon | |||
Use very ripe bananas. Look for any frozen bananas that might be available.
Make the batter in a large pot or plastic tub and store in the fridge to bake the next day.
Mash all of the bananas until not quite smooth.
Mix in the sugar and vanilla extract.
In a separate bowl mix the baking soda, baking powder and flour.
Mix dry ingredients into the banana mixture and mix well.
Grease large silver baking sheets with oil and a brush.
Pour the batter into the trays and spread evenly. It will be thin.
Bake at 350ᵒ for approximately 25 minutes. Check after 15 minutes, to not overcook.
Sprinkle with Cinnamon. Allow to cool and then cut into squares.
extra
Make Prune bread when you have leftover prunes to use. (At least 4 cups)
This recipe is enough for one shallow hotel pan. You can cut and split this pan between the two sides.
Double the recipe to make one shallow hotel pan per each side.
Half the recipe for one 6x9 pan.
One shallow hotel pan | Ingredients to Mix |
4 cups | Cooked prunes with juice, (leftover) |
4 cups | Flour |
¾ cup | Brown Sugar |
½ cup | Molasses |
2 Tbsp. | Ground Flax seed |
2 Tbsp. | Safflower Oil |
2 Tbsp. | Vanilla extract |
2 Teaspoon | Baking powder |
2 Teaspoon | Baking soda |
2 Teaspoon | Ginger powder |
3 Teaspoon | Cinnamon powder |
1 Teaspoon | Salt |
40 | 50 | 60 | 70 | 80 | 90 | Number of People |
30 | 40 | 50 | 60 | 70 | 80 | cups Apple Juice |
½ | ¾ | 1 | 1 ¼ | 1 ½ | 1 ¾ | Tbsp. Whole Cloves |
2 | 3 | 4 | 5 | 6 | 7 | Whole Cinnamon Sticks |
½ | ¾ | 1 | 1 ¼ | 1 ½ | 1 ¾ | Tbsp. ground Nutmeg |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | 2 ¼ | Cups Ginger, grated * |
1 | 1 | 2 | 2 | 3 | 3 | Oranges, peeled and sliced |
Grate Ginger (*or use leftover ginger tea if available)
Slice Oranges
Reconstitute concentrated apple juice if needed.
Divide spices and cider into two pots.
Add orange just before serving.
40 | 50 | 60 | 70 | 80 | 90 | Number of People |
8 | 12 | 16 | 20 | 24 | 28 | Lbs. Tofu, sliced per instructions |
Over a sink, open and drain the tofu blocks.
Cut each block in half (see diagram), and then cut each half into thin slices about ¼ inch thick.
Stack the tofu in large plastic containers. Fill with water to cover, and store in the refrigerator.
Put 2 cups of tamari in one metal bowl and 4 cups of nutritional yeast in a second bowl. (Refill as necessary)
Dip each piece of tofu in tamari then in nutritional yeast, covering both and place on the oiled tray in a single layer.
Bake tofu for 20-30 minutes until the edges are brown and crisp.
If time permits, flip the tofu slices and bake for another 15 minutes. Check after 10 minutes so as not to over bake.
40 | 50 | 60 | 70 | 80 | 90 | Number of People |
1 | 2 | 2 | 3 | 3 | 4 | whole Onions, chopped |
1 | 2 | 2 | 3 | 3 | 4 | bunches Green Onion, sliced |
2 ½ | 3 | 3 ½ | 4 | 4 ½ | 5 | Qts. Carrots, chopped small |
1 ¼ | 1 ½ | 2 | 2 ½ | 3 | 3 ½ | bunches Celery, chopped small |
Cooking Ingredients
1 ¼ | 1 ½ | 2 | 2 ½ | 3 | 3 ½ | cups Seaweed |
3 | 3 ½ | 4 ¼ | 4 ½ | 5 | 5 ½ | cups Miso |
8 ½ | 9 ½ | 11 ½ | 13 ½ | 15 ½ | 17 | quarts Water (1) |
3 | 3 ½ | 4 ¼ | 4 ½ | 5 | 5 ½ | quarts Water (2) |
Add 1 cup water in the largest pot. Heat to a simmer.
Add Onions and stir at a simmer until they soften a bit. Then add Carrots, Celery and Seaweed. Keep stirring, at low heat for 7-10 minutes.
Add Water (1) and bring to a low simmer and cook on low for 45 minutes.
Add green onion and continue to keep warm.
Add Water (2) to a separate pot with the Miso. Use the immersion blender to remove chunks. Do not boil. Too much heat destroys its properties.
Add the Miso to the soup pot at the end of the cooking, if the flame is on low. Once the Miso is added, cook only at the lowest-simmer just to keep warm. Taste and add more Miso if necessary. Turn off the flame so as not to over cook.
30 | 40 | 50 | 60 | 70 | 80 | Number of People |
4 ½ | 5 | 6 | 7 | 8 | 9 | Cups Sunflower seeds, ground |
2 | 2 ½ | 2 ½ | 3 | 3 | 3 | Lbs Basil, (gently packed) |
6 | 7 | 8 | 9 | 10 | 11 | Whole Lemon, remove skin and seeds |
18 | 21 | 24 | 27 | 30 | 33 | Cloves Garlic |
2 | 2 ½ | 3 | 3 | 3 ½ | 4 | Cups Nutritional Yeast |
4 | 5 | 5 ½ | 6 | 6 ½ | 7 | Cups Olive Oil |
4 | 5 | 6 | 7 | 8 | 9 | Teaspoon Salt |
4 | 5 | 5 ½ | 6 | 6 ½ | 7 | Water |
Prep Directions *Wear gloves- this is a raw dish
Sunflower Seeds, grind the appropriate amount in coffee grinder until finely ground (do this in batches- filling the cofffee grinder cup no more than ¾ full)
Garlic, cut the cloves ends at the base and remove skins. Place whole cloves in the Robo-coupe in food processor mode. Process until smooth, use a spatula to transfer to storage container.
Lemons, cut the skins off and take out all seeds (preserving all juice). Transfer to storage containers. (Preserve the juice by putting the peeled lemons in a bowl and split open with your hands at the seems to remove seeds. Add any accumulated juice to the container.)
Basil, wash the basil thoroughly. Pull the leaves from the thick stems. (No need to remove the stem that the leaf attaches to). Discard only the larger thick stems.
Note: Brown basil is OK- do not discard unless leaves are rotting.
To measure, pack gently in the measuring flask but no need to pack tightly.
Once all the above prep is finished: Empty all of the prepped ingredients and the measured amounts of olive oil, nutritional yeast, salt and water into an extra large white plastic bucket. Make sure ALL of the ingredients from recipe are included.
Use the Immersion blender inside the bucket and blend to a creamy consistency.
If it is too thick to spoon out with a ladle, you can add a little more water, as needed (up to 2 cups).
*Do not heat the pesto (It will turn brown.)
40 | 50 | 60 | 70 | 80 | 90 | Number of People |
12 | 14 | 16 | 18 | 20 | 22 | cups Chickpeas, soak |
½ | 1 | 1 ½ | 2 | 2 ½ | 3 | Lbs. Onions, diced |
2 | 3 | 4 | 5 | 6 | 7 | Lbs. Tomatoes, diced |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | bunches Fresh Cilantro, chopped |
10 | 15 | 20 | 25 | 30 | 35 | cloves Garlic, minced |
3 | 4 | 5 | 6 | 7 | 8 | Tbsp. Ginger, minced |
Cooking Ingredients
⅓ | ½ | 1 | 1 ¼ | 1 ½ | 2 ½ | cups Safflower oil |
3 ½ | 4 | 5 | 6 | 7 | 8 | Tbsp. Black Mustard Seeds |
3 | 4 | 5 | 6 | 7 | 8 | Tbsp. Cumin Powder |
2 | 3 | 4 | 5 | 6 | 7 | Tbsp. Molasses |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Tbsp. Apple Cider Vinegar |
2 | 3 | 4 | 5 | 6 | 7 | Tbsp. Turmeric |
1 | 1 ½ | 2 | 2 ½ | 3 | 3 | Tbsp. Salt |
1 | 2 | 3 | 4 | 5 | 6 | Teaspoon Crushed Pepper |
Note: The Chickpeas should soak overnight at least 12 hours drain and rinse the peas before cooking with new water. Fill water to cover with at least 2” above the peas. After boiling, stir and then turn the heat down to medium-low. Simmer for at least 2 hours. Remove foam periodically.
Continue to boil the Chickpeas. Stir after they boil, then turn the heat to medium-low . Continue to simmer until VERY soft- *SO SOFT that they are beginning to disentegrate*. Add a little bit of water as necessary, but peas should not be too soupy.
While the Chickpeas cook, add Safflower oil to the largest pot and heat on medium heat.
When oil is hot, add the Black Mustard seeds and allow them to pop, (they brown fast- keep stirring to prevent burning)
Add the onions, crushed pepper, cooking until the onions lightly brown.
Lower the heat. Add the ginger, garlic and stir frequently to prevent the garlic from burning.
Add cumin powder, turmeric, molasses and apple cider vinegar.
Add the tomatoes. Stir and cook about 10 more minutes until tomatoes soften.
Combine with the cooked Chickpeas and stir frequently to prevent burning and sticking. Turn the heat down to very low. Use flame diffusers. Keep on very low to keep warm until serving.
Condiments: Sprinkle Fresh Cilantro on top before serving.
40 | 50 | 60 | 70 | 80 | 90 | Number of People |
8 | 10 | 12 | 14 | 16 | 18 | Lbs. Zucchini/ Squash, chopped |
4 | 6 | 8 | 10 | 12 | 14 | Lbs. Tomatoes, diced |
2 | 2 | 3 | 4 | 5 | 5 | Lbs. Onion, diced |
16 | 20 | 24 | 28 | 32 | 36 | cloves, Garlic minced |
Cooking Ingredients
½ | 1 | 1 ½ | 2 | 2 ½ | 3 | cups Safflower oil |
2 | 3 | 3 | 4 | 4 | 5 | Tbsp. Lemon Juice |
2 | 3 | 4 | 5 | 6 | 7 | Teaspoon Salt |
2 | 2 | 4 | 4 | 5 | 5 | Teaspoon Turmeric |
1 | 2 | 3 | 3 | 4 | 4 | Teaspoon Curry powder |
1 | 2 | 3 | 3 | 4 | 4 | Teaspoon Cumin seeds |
1 | 1 ½ | 2 | 2 ½ | 3 | 3 ½ | Teaspoon Coriander powder |
1 | 1 ½ | 2 | 2 ½ | 3 | 3 ½ | Teaspoon Mustard seed |
1 | 1 ½ | 2 | 2 ½ | 3 | 3 ½ | Teaspoon Sugar |
1 | 1 | 1 ½ | 2 | 2 ½ | 3 | Teaspoon Pepper flakes |
Directions:
Add the Safflower oil to a pot or wok. Heat the oil on medium heat.
When the oil is hot, add the mustard seeds and cumin seeds and stir. Wait until you hear the seeds pop. Keep stirring throughout to keep from burning.
Lower the heat and add the garlic, onion and Pepper flakes. Stir to keep garlic from browning.
Add turmeric, coriander powder, and curry powder. Cook for 5-7 mins.
Add the tomatoes and zucchini. Cook until just tender/soft. Stir frequently. Do not over cook- The vegetables should be just softened but should maintain color.
Add lemon juice, salt and sugar.
Turn the heat off but keep warm on the stove until serving. Garnish with Cilantro
on top at serving.
40 | 50 | 60 | 70 | 80 | 90 | Number of People |
8 | 10 | 12 | 14 | 16 | 18 | Lbs. Tempeh |
Marinade Ingredients: | ||||||
½ | ⅔ | ¾ | 1 | 1 ¼ | 1 ½ | Lbs. Fresh Ginger, peeled |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Garlic, peeled, whole bulb |
2 ½ | 3 | 3 ½ | 4 | 4 ½ | 5 | cups Safflower oil |
2 ½ | 3 ½ | 4 ½ | 5 ½ | 5½ | 6 ½ | cups Orange Juice |
2 | 2 ½ | 3 | 4 | 4 ½ | 5 | cups Tamari |
1 ¾ | 2 ¼ | 2 ½ | 3 | 3 ½ | 4 | cups Water |
8 | 10 | 12 | 14 | 16 | 18 | Tbsp. Lemon Juice |
Cut the block of tempeh according to the diagram shown. It makes a grid of 3x4. Cut the depth in half after all other cuts are made, creating 24 cutlets.
In as many hotel pans as necessary, layer the tempeh very compactly in a single layer. This allows the marinade to fully cover the tempeh.
Prepare the Marinade: Put all of the Marinade ingredients in the Vitamix. Mix well before turning it on. Note: You will need to do this in multiple batches, as it will not all fit in at once. Pour all together into a separate container.
Cover the tempeh in the pans with the marinade. There should be liquid completely covering the tempeh
Put the lids on refrigerate, overnight
Bake with lids on, at 350 for 20-25 minutes. Then remove the tempeh from the oven and use a spatula to flip them over. Remove the lids, return to the oven without lids and cook for another 15- 20 minutes, until slightly browned.
Condiments : Garnish with Green Onion
50 | 60 | 70 | 80 | 90 | Number of People |
12 | 15 | 17 | 19 | 21 | Cups Black Eyed Peas, soaked |
4 | 5 | 6 | 7 | 8 | Lbs. Carrots, chopped |
4 | 5 | 6 | 7 | 8 | Lbs. Zucchini/Squash, chopped |
4 | 5 | 6 | 7 | 8 | whole Onions, diced |
4 | 5 | 6 | 7 | 8 | whole Tomatoes, diced |
2 | 3 | 4 | 5 | 6 | cups Basil, chopped |
Cooking Ingredients:
½ | ¾ | 1 | 1 | 1 | cups Safflower Oil |
½ | ¾ | 1 | 1 ¼ | 1 ½ | cups Tamari |
½ | ½ | ¾ | ¾ | 1 | cups Molasses |
⅛ | ¼ | ¼ | ½ | ½ | cups Apple Cider Vinegar |
5 | 6 | 7 | 8 | 9 | Tbsp. Oregano |
3 | 4 | 5 | 6 | 7 | Tbsp. Thyme |
1 ½ | 2 | 2 ½ | 3 | 3 ½ | Tbsp. Pepper |
2 | 2 ½ | 3 | 3 ½ | 4 | Tbsp. Salt |
Note: The Black Eyed Peas must soak overnight at least 12 hours. Drain and rinse them before cooking with new water. Fill water to cover about 2” and boil Add little water as necessary just to cover the peas.
Cooking Directions:
Boil the Black Eyed Peas. Stir after they boil, then turn the heat to medium heat. Check to see that beans are soft before turning off the burner.
In a larget pot, heat the Safflower oil until hot. Add the onions and saute 5-7 minutes. Add
thyme, oregano, and the carrots. Cook for 10-15 minutes.
Trim the heat to medium low. Add zucchini/ Squash, tomatoes and basil. Cook just until Zucchini softens a bit. (Zucchini cook very fast. Do not overcook or it will become mushy)
Add tamari, molasses, apple cider vinegar, salt and pepper
Add the black eyed peas to the vegetables mixture largest pot. Keep warm on very low heat until serving.
50 | 60 | 70 | 80 | 90 | 100 | Number of People |
6 | 7 | 8 | 9 | 10 | 11 | cups Cornmeal |
7 | 7 ¾ | 8 ½ | 9 ¼ | 10 | 10 ¾ | cups Flour |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | 2 ¼ | Tbsp. Baking soda |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | 2 ¼ | Tbsp. Baking powder |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | 2 ¼ | Tbsp. Salt |
8 | 9 | 10 | 11 | 12 | 13 | cups Rice milk |
2 | 2 ¼ | 2 ½ | 2 ¾ | 3 | 3 ¼ | cups Brown Sugar |
1 ¼ | 1 ¾ | 2 | 2 ¼ | 2 ½ | 2 ¾ | cups Safflower Oil |
Mix the Dry Ingredients under “Prep Ingredients” only.
Preheat oven to 375º
Mix brown sugar, rice milk, safflower oil together in a bowl.
When the oven is preheated, just before baking -mix the dry ingredients with the wet ingredients.
Grease two shallow hotel pans with safflower oil. Add an additional small glass pan if needed. (Only one pan is needed for 50 people)
Pour batter into pans evenly. It should not be poured too thick (about 1 ½”).
Bake for 15-25 minutes. When ready, the top will be golden brown. Check by inserting a knife in the center. If it comes out clean it is ready.
Remove from oven and let cool. Then cut into squares to serve.
Serve with butter and earth balance on the side.
Prep Ingredients:
50 | 60 | 70 | 80 | 90 | Number of People |
Marinara (Day 1) | Tomato sauce, thaw | ||||
10 | 13 | 17 | 19 | 22 | Lbs. Frozen Spinach, thaw |
4 | 4 | 6 | 6 | 7 | Lbs. Tofu, crumbled |
2 | 2 ½ | 3 | 3 ½ | 4 | cups Fresh Basil, chopped |
3 | 4 | 5 | 6 | 7 | cups Fresh Parsley, chopped |
¾ | 1 | 1 | 1 ¼ | 1 ½ | cups Garlic, minced |
3 | 4 | 5 | 6 | 7 | cups Nutritional Yeast (1) |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | cups Olive oil |
½ | ¾ | 1 | 1 ¼ | 1 ½ | cups Tamari |
3 | 4 | 5 | 6 | 7 | Tbsp. Oregano |
1 | 2 | 3 | 3 | 4 | Tbsp. Thyme |
1 ½ | 2 | 2 ½ | 2 ½ | 3 | Teaspoon Salt |
½ | 1 | 1 | 1 ½ | 1 ½ | Teaspoon Pepper |
Cooking Ingredients: (Sunflower Filling)
7 | 10 | 13 | 14 | 16 | cups Soy Milk |
3 | 4 | 4 ½ | 5 | 5 ½ | cups Sunflower Seeds, ground |
½ | ¾ | ¾ | 1 | 1 | cups Nutritional Yeast (2) |
3 | 4 | 5 | 5 ½ | 6 | Tbsp. Lemon juice |
1 ½ | 2 | 2 ¼ | 2 ½ | 3 | Tbsp. Garlic powder |
3 ½ | 4 | 4 ½ | 5 | 5 ½ | Tbsp. Tapioca Starch |
½ | 1 | 1 ½ | 2 | 2 ½ | Tbsp. Salt |
2 | 2 | 2 ½ | 3 | 3 ¼ | Teaspoon Mustard powder |
Enough to create layers, as directed | GF Lasagna Noodles, raw | ||||
Cook Marinara Sauce (Day 1) and thaw frozen Spinach.
Chop the Fresh Basil, and Fresh Parley. Mince the Garlic.
Press thawed Spinach in a strainer over the sink, to squeeze out the moisture. Then place strained Spinach in a large plastic tub or storage container.
Marinated Tofu Crumble: Crumble the Tofu with your hands. Mix in the Garlic, Fresh Basil, Fresh Parsley, Nutritional Yeast (1), Olive Oil, Tamari, Oregano, Thyme, Salt and Pepper [Reserve some Fresh Parsley and Basil for Topping] Mix well to coat.
Press down the Tofu to submerge. Store to marinate in refrigerator, overnight.
Cooking Directions for the Sunflower Filling:
Add Soy Milk to a medium size pot. Turn the flame on medium. When the Soy milk just begins to bubble, add the Tapioca Starch, and whisk continuously until it bubbles again. Add the Nutritional Yeast (2), garlic powder, mustard powder and salt. Keep whisking, about 10 minutes. You will see the milk begin to thicken. When the milk has noticeably thickens (it will coat the whisk and the bottom of the pan), then add the ground Sunflower Seeds. Turn the heat down to medium-low. Keep stirring, another 5 minutes. Add the lemon juice and then turn off the heat. The sauce will thicken more as it cools. Stir it again before it cools. Use a spatula to scoop out.
Assembly Directions for Lasagna:
Layer the pans as follows:
One thin layer of Marinara Sauce, sread with spatula
One layer of Raw GR Lasagna noodles
One thin layer of Spinach, ditributed evenly
One thin layer of Tofu Crumble, spread with spatula
One layer of Sunflower Filling, spread with spatula
One chunky layer of Marinara Sauce, spread with spatula
One layer of Raw GF Lasagna noodles
One thin layer of Spinach, ditributed evenly
One thin layer of Tofu Crumble, spread with spatula
One layer of Sunflower Filling, spread with spatula
One chunky layer of Marinara Sauce
Pre-heat oven to 325º
Bake with lids at 325º for 45 minutes. Check after 40 minutes. Put a spoon in the middle and taste to see if the noodles are soft and fully cooked.
Condiments: Top with Fresh Parsley and Fresh Basil if there is extra. Labels: Gluten-Free, Vegan
20 | 30 | 40 | 50 | 60 | 70 | 80 | Number of People |
6 | 7 | 8 | 9 | 10 | 11 | 12 | cups, Dry Bulgar |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | 2 ¼ | 2 ½ | cups, Lemon Juice (for soaking) |
6 | 7 | 8 | 9 | 10 | 11 | 12 | cups, Water (for soaking) |
2 ½ | 3 | 3 ½ | 4 | 4 ½ | 5 | 5 ½ | cups, Olive Oil |
1 ¾ | 2 | 2 ¼ | 2 ½ | 2 ¾ | 3 | 3 ¼ | cups, Lemon juice (for dressing) |
5 | 6 | 7 | 8 | 9 | 10 | 11 | cups, Fresh Parsley, chop or robo-coupe |
½ | ½ | ¾ | ¾ | 1 | 1 | 1 | Lbs. Fresh Mint, chop or robo-coupe |
1 ¼ | 1 ½ | 1 ¾ | 2 | 2 ¼ | 2 ½ | 2 ¾ | Teaspoon, Cayenne pepper |
3 | 4 | 5 | 6 | 7 | 8 | 9 | Teaspoon, Salt |
20 | 30 | 40 | 50 | 60 | 70 | 80 | Number of People |
2 | 3 | 4 | 5 | 6 | 7 | 8 | quarts Tomatoes, diced |
Rinse Bulgar wheat under running water and drain in a fine hole strainer.
Soak Bulgar wheat in the directed amount of water + lemon juice (for soaking) for 30 minutes to 1 hour.
Mix the lemon juice (for dressing), olive oil, salt and cayenne pepper.
Mix the Bulgar wheat, parsley and mint thoroughly with the dressing.
Cover with lid and refrigerate to let marinate. At least 2 hours or, overnight.
50 | 65 | 80 | 100 | Number of People |
8 | 10 ½ | 12 | 14 ¼ | Cups, chickpeas, soaked |
4 | 5 | 6 | 8 | Cups, Onion, rough chopped |
4 | 5 | 7 | 9 | Bunches, Fresh Parsley, de-stem |
16 | 17 | 19 | 20 | Cloves Garlic |
¼ | ⅓ | ¾ | 1 ¼ | Cups, Coriander powder |
8 | 10 | 14 | 18 | Tbsp. Cumin powder |
4 | 5 | 7 | 9 | Teaspoon Pepper |
3 T | 4 T | 4 T, 2 t | 5 T, 2 t | Tbsp.+ Teaspoon, Salt |
1 T, 1t | 1 T, 1 t | 2 T, 1 t | 3 T | Tbsp.+ Teaspoon, Baking powder |
Soak the chickpeas for a full 24 hours in the biggest pot filled with water three times the height of the peas. Check at night time to add more water if needed.
AFTER SOAKING: Scoop out from the soaking chickpeas: HALF of the chickpeas. Put HALF of the soaked chickpeas in a new pot. Add water and boil for two hours or until very, very soft. Leave the other half of peas to keep soaking.
Onions and Garlic, Peel all- then put the appropriate amount in the Robo-coupe on food processor mode until smooth. Use a spatula to scoop out into an extra large white plastic bucket.
Parsley, wash and de-stem all parsley. Put into the Robo-coupe on food processor mode until chopped fine. Use a spatula to scoop out into the same extra large white plastic bucket.
When the soaked, uncooked chickpeas have soaked for a full 24 hours, then drain and rinse the soaked (uncooked) chickpeas. Put them in batches into the Robo-coupe on food processor mode and process until very well blended. Scoop these batches out into the same extra large white plastic bucket .
Now combine all the remaining Falafel ingredients into this extra large plastic bucket. Combine with the very soft, cooked chickpeas.
Use a potato masher to mash the cooked chickpeas and stir the batter. Use the immersion blender to blend well until consistent.
----->
Liberally oil 2 large flat baking sheets with Safflower oil. (There should be enough oil that it slides around)
Pre-heat oven to 375º
Using an ice-cream scoop, scoop small balls of the falafel batter onto the baking sheets. Pack them close together but not touching. (For 80 people will fill 4 baking sheets)
Bake for 40 minutes or until browned on top, dry and a bit firm to the touch. (Check after 25 minutes- at this time, use the spray bottle of oil to spray around the falafels)
Bake longer if needed. Remove the falafel when it is slightly firmed up, and is browned.
60 | 70 | 80 | 90 | Number of People |
6 | 7 ½ | 9 | 10 ½ | cups, Water |
5 | 6 ¼ | 7 ½ | 8 ¾ | cups, Tahini |
1⅓ | 1 ⅔ | 2 | 2 ⅓ | cups, Lemon Juice |
3 | 4 | 5 | 6 | Teaspoon, Paprika |
3 | 4 | 5 | 6 | Teaspoon, ground Cumin |
1 ½ | 2 | 2 ½ | 3 | Teaspoon, Celery seed |
1 | 2 | 3 | 4 | Teaspoon, Salt |
Combine ingredients in a large plastic tub or bucket.
Blend thoroughly with the immersion blender.
If sauce is too thick, slowly add a little bit more water at a time.
For smaller courses or if making this at the end of a course, make a smaller batch because it goes bad after a few days.
40 | 50 | 60 | 70 | 80 | 90 | Number of People |
6 | 7 | 8 | 9 | 10 | 11 | Cups,WW Flour |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Cups, Earth Balance |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Cups, Sugar |
1 ⅓ | 1 ⅔ | 2 | 2 ⅓ | 2 ⅔ | 3 | Cups, Brown Sugar |
3 | 3 ¾ | 4 ½ | 5 | 5 ¾ | 6 ½ | Cups, Peanut Butter |
⅔ | ⅔+2Tbs | ⅔+4Tbs | 1 | 1 + 2Tbs | 1+ 4Tbs | Cups, Water |
4 | 5 | 6 | 7 | 8 | 9 | Tbsp. Ground Flax Seed |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Tbsp., Vanilla extract |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Teaspoon, Baking Soda |
2 | 2 ½ | 3 | 3 ½ | 4 | 4 ½ | Teaspoon, Salt |
1 | 1 ¼ | 1 ½ | 1 ¾ | 2 | 2 ¼ | Teaspoon, Ground Nutmeg |
Wet
Combine ground flax seed and water in a small bowl and set aside for 5-10 minutes to thicken.
Add the earth balance, sugar, and brown sugar in a large metal bowl or pot. Whisk until smooth and fluffy.
Scrape down the sides of the bowl and then add the flax/water mixture and
vanilla extract. Whisk for several minutes until well mixed.
Add peanut butter and whisk until well mixed again. Cover and store.
Dry
Combine WW flour, baking soda, salt, and ground nutmeg. Cover and store.
.
Preheat oven to 350º. Combine wet and dry ingredients together and mix well.
Drop small balls (no larger than a tablespoon size) onto lightly greased baking sheets. Use the cookie scooper to make this quick.
Bake a 350º t for 11-12 minutes. Check after 8 minutes. Take them out as soon as they start to turn golden. Let cool, then taste test to check for oneness.
40 | 50 | 60 | 70 | Number of People |
2 | 2 ½ | 3 | 3 ½ | Number of batches (in largest pot) |
Enough to cover bottom of pot in one layer | Popcorn | |||
Enough to cover bottom of pot in a thin layer | Safflower Oil | |||
Use the largest pot in the kitchen. Add safflower oil to the bottom in a thin layer. Put a flame diffuser on the flame. Begin heating the oil on medium heat. It will take about 5-6 minutes to warm up.
Add in the popcorn in one layer to fill the bottom of the pot. The kernals should not be overcrowed or stacked on top of eachother.
Let the kernals heat up. Use pot holders and shake the pot to stir/distribute the kernals about every 5 minutes.
The kernals will begin popping. Continue to shake the entire pot by the handles, to ensure even heat distribution to pop all kernals.
When popping slows down (to about 3-4 seconds between pops), take the pot off the heat. Empty popcorn into a deep hotel pan.
Add salt to the popped corn (to taste)
Add additional spices if desired:
For Savory, choose any of these spices: Olive oil, thyme, parsley, basil, oregano, dill, nutritional yeast, molasses
For Sweet, choose any of these spices: Cinnamon, dash of nutmug or cloves, drizzle honey
For Spicy, choose any of these spices: ginger, garam masala, mustard powder, cumin, coriander, tumeric
For Hot, choose any of these spices: cayenne, paprika, chili powder, cumin, pepper. (label: hot/spicy)