LUNCH MENU OVERVIEW

FIRST EVENING
Basil lemon lentil soup
Brown rice
Green salad, condiments and dressing

DAY 1:
Penne with Marinara Sauce
Brown rice
Garlic herb bread
Cheese: mozzarella, cottage and parmesan
Green salad, condiments and dressing
Garbanzo Beans

DAY 2:
Coconut curry
Marinated cabbage salad
White and Brown rice
Green salad, condiments and dressing

DAY 3:
Dal
Potato curry
Raita
White and Brown rice
Chutney (optional)
Green salad, condiments and dressing

DAY 4
Miso soup
Tofu slices
Steamed kale
Brown rice with sesame seeds
Green salad, condiments and dressing

TEA TIME: Hot Apple Cider

DAY 5:
Refried beans
Brown Rice
Mexican rice
Tortillas (corn & wheat)
Condiments: grated cheese, shredded lettuce, salsa, diced tomatoes, sour cream, yogurt, cilantro
Green salad, condiments and dressing

1
DAY 6:
Rice Noodles with Tofu Vegetable Stir fry
Peanut Sauce
Brown Rice
Green salad, condiments and dressing

DAY 7:
Rice Noodle Lasagna
Non-dairy Rice Noodle Lasagna
Steamed Kale
Brown Rice
Green salad, condiments and dressing

DAY 8:
Baked Tempeh
Mashed Potatoes
Brown Rice
Gravy
Marinated Zucchini & Mushrooms
Green salad, condiments and dressing

DAY 9:
Black Bean Soup
Cornbread
Brown Rice
Sweet Potatoes or Beets
Condiments: cheese and sour cream
Green salad, condiments and dressing

DAY 10:
Burgers/Buns
Condiments: caramelized onions, fresh tomatoes, ketchup, mustard
Potato Fries
Cheese Sauce
Brown Rice
Green salad, condiments and dressing

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 Registration Day ~ Day 0

Basil Lemon Lentil Soup

Green Salad & Dressing
Brown Rice

BASIL & LEMON LENTIL SOUP

Number of People 40 50 60 70 80 90 100
Canola oil (Cups) ¾ ¾ 1 1 1¼ 1¼ 1½
Onions (Cups) 4¼ 5½ 6¾ 8 9¼ 10 ½ 11 ¼
Celery (diced, ¼ inch) (Cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
Mushrooms (thinly sliced) (Cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
Yams* (diced, ¼ inch) (Cups) 4¼ 5½ 6¾ 8 9¼ 10 ½ 11 ¼
Carrots (diced, ¼ inch) (Cups) 5½ 7 8½ 10 11 ½ 13 14 ½
Tomatoes (canned) (Cups) 9 11 ¼ 13 ½ 15 ¾ 18 20 ½ 22 ½
Water (Qts) 8 10 12 14 16 18 20
Bay Leaves (whole) 5 6 7 8 9 10 11
Red Lentils (dry) (Cups) 6 7 9 10 13 14 16
Dill Weed (T) 4 5 6 7 8 9 10
Basil (dry) (T) 4 5 6 7 8 9 10
Salt (T) 2 1/3 3 3 2/3 4 1/3 5 5 2/3 6 1/3
Black Pepper (ground) (T) 2 2½ 3 3½ 4 4½ 5
Lemon Juice (Cups) 1 1 1/3 1 2/3 2 2 1/3 2 2/3 3

Directions:
1. For 60 or more students, divide lentils into largest two pots in kitchen, add water and
bring to boil. Skim off foam as it accumulates.
2. In separate skillet (or wok), sauté the onions in oil until they are slightly soft and
translucent.
3. Add the remaining vegetables and sauté for 5-10 minutes until they are brightly colored.
4. If you are cooking for 90 or more students, move a small portion of lentils from each
large pot to a smaller pot and use for the servers.
5. After foam has been removed, divide veggies and spices between the pots and simmer for
one hour.
6. Stir frequently to prevent burning.
7. Just before serving, stir in the lemon juice
8. Add fresh chopped cilantro or parsley to taste

BROWN RICE
Number of People 50 60 70 80 90 100
Rice (Cups) 11 ¼ 13 ½ 15 ¾ 18 20 ¼ 22 ½

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Water (Cups) 25 30 35 40 45 50

GREEN SALAD, VEGETABLE CONDIMENTS

AND DRESSING

Day 1

Penne Pasta with Marinara Sauce

Broccoli
Cottage, Mozzarella and Parmesan Cheese
Brown Rice (a side dish for non-wheat eaters)
Boiled Chickpeas (serve with salad)
Herbed Garlic Bread
Green Salad, Condiments and Italian Dressing

Penne Pasta
Number of People 40 50 60 70 80 90 100
Pasta (1.1 lb bags) 4 5 6 7 8 9 10

Directions:
1. Start boiling the water by 9:45am. You will need lots of water in two pots. Turn it off
until you are ready to begin. Boil it again before putting in the noodles. Do this by
10:30am.
2. Put some oil in each pot.
3. Add noodles; stir noodles often to avoid sticking.
4. Cook noodles until they are just a little chewy - usually about 10 minutes.
5. Once the noodles are cooked, drain them into large colanders in the vegetable sink, and
rinse them quickly in cool water. Then pour hot water over them to reheat them – if
needed.
6. If noodles are sticking, coat lightly with olive oil so they don't stick together.

BROCCOLI
* Please peel, chop and steam most of the stalk.

Lbs, after Servings

prepping, 40 50 60 70 80 90 100
large florets 4 5 6 7 8 9 10
4
Directions:
1. Put 4 inches water in the bottom of large aluminum steamer, use low burner.
2. Place prepped broccoli in large aluminum steamer baskets
3. Turn on high heat at 10:30am
4. Steam for 10 min. (Broccoli should be bright green, fully cooked but not mushy) It will
continue to cook a little when you get it off.
5. Serve in hotel pans.

5
MARINARA SAUCE
Number of People 40 50 60 70 80 90 100
Tomato Sauce (# 10 Lb. Cans) 1 1¼ 1½ 1¾ 2 2¼ 2½
Crushed Tomato (# 10 Lb. Cans) 1 1¼ 1½ 1¾ 2 2¼ 2½
Mushrooms (sliced thinly) (Lbs) 1½ 2 2½ 3 3½ 3¾ 4
Onions (small dice) (Whole) 2 2½ 3 3½ 4 4½ 5
Garlic (chopped) (Tbls) 2 2½ 3 3½ 4 4½ 5
Olives (Cups) 4 5 6 7 8 9 10
Oregano, Fennel Seed, Thyme, 2 2½ 3 3½ 4 4½ 5
Basil (each) (Tbls)
Carrots (grated) (Lbs) 2 2½ 3 3½ 4 4½ 5
Zucchini (chopped) (Lbs) 4 5 6 7 8 9 10
One Can of Olives = 12-13 cups.

Directions:
1. Chop onions and garlic. Sauté in oil for 5 minutes and split between three or four pots.
The double batch is a lot of sauce so be careful not to overfill the pots.
2. Divide mushrooms, veggies, sauce, tomatoes and olives between the pots.
3. Add spices and simmer without lids until veggies are very soft and sauce is not watery.

BOILED CHICKPEAS
These must be started boiling early. They take nearly two hours to cook.
Number of People 40 50 60 70 80 90 100
Chickpeas (dry) (Cups) 4¾ 6 7¼ 8½ 9¾ 11 12 1/4
Water (Cups) 16 20 24 28 32 36 40
Salt (T) 1 1¼ 1½ 1¾ 2 2¼ 2½
Parsley (dried) (T) 2 2½ 3 3½ 4 4½ 5

Note: After cooking, rinse the chickpeas once a day. Cooked chickpeas go rancid after
about 3 days.

Directions:
1. Soak Chickpeas overnight. Rinse and re-soak if there is time on Day 0. (Dried beans
expand quite a bit when soaked. Use 2 to 3 times more water than beans.)
2. Begin cooking at Breakfast (5:30 AM). Use the stock pot burner for this. Rinse and add
fresh water. Make sure there is always water covering the beans so they do not dry out.
3. Turn off heat before 8AM group-sit, or earlier, if they have finished cooking
4. Drain, rinse beans lightly in cold water, and drain again. Set them in the refrigerator in a
hotel pan with the lid off to allow for cooling.
5. Before lunch, add salt and parsley to taste. Put the beans in serving bowls, and place them
on the serving table next to the salad.

6
HERBED GARLIC BREAD
Garlic Herb Spread
Number of People 40 50 60 70 80 90 100
Olive Oil (Cups) 2¾ 3¼ 3¾ 4¼ 4¾ 5½ 6
Garlic – (cloves) 8 10 12 14 16 18 20
Oregano (Tbl) 1¼ 1½ 2 2¼ 2½ 2¾ 3
Mustard (powder) (Tbl) 1¼ 1½ 2 2¼ 2½ 2¾ 3
Basil (Tbl) 1¼ 1½ 2 2¼ 2½ 2¾ 3
Parsley (Tbl) 1¼ 1½ 2 2¼ 2½ 2¾ 3
Salt (tsp) 2 2½ 3 3½ 4 4½ 5

Directions:
1. Blend together in Vita-Mix.

Bread Loaves
Number of People 40 50 60 70 80 90 100
Sprouted Whole Grain Bread 2 1/3 3 3 2/3 4 1/3 5 5 2/3 6
(Loaves)

Directions:
1. Preheat oven to 350 by 9:15am.
2. Generously spread ‘herb spread’ onto one side of each slice.
3. Wrap loaves in foil.
4. Bake in oven for about 40 minutes. Have the bread in the oven by 9:30am (9:45am
latest).
5. For crispier garlic bread: open foil for the last 10-15 minutes of baking.

Crouton Recipe (for leftover bread):

Cut bread into small cubes. If very dry, add a little more oil. Cook on sheet trays at 350 for
about 10 minutes, until starting to crisp and beginning to brown.
CHEESE
Serve each in bowls with the meal.

Mozzarella cheese
Parmesan
Cottage Cheese

GREEN SALAD, CONDIMENTS, DRESSINGS

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 Day 2

Coconut Curry with Tofu

Marinated Salad
Brown Rice and White Rice
Green Salad, Condiments and Dressing
Dessert (optional)

COCONUT CURRY WITH TOFU

Number of People 40 50 60 70 80 90 100
Tofu (Lbs) 8 10 12 14 16 18 20
Canola Oil (Cups) ½ ¾ 1 1¼ 1½ 1¾ 2
Cauliflower (florets) (Lbs) 4¾ 6 7½ 8½ 9¾ 11 12
Zucchini (bite sized) (Lbs) 5½ 7 8½ 10 11 ½ 13 14
Carrots (bite sized) (Lbs) 2 2½ 3 3½ 4 4½ 5
Red Bell Peppers (bite sized) 3 4 5 6 7 8 9
(Whole)
Green Beans (Lbs) 2¾ 3¼ 3¾ 4¼ 4¾ 5½ 6
Fresh Cilantro (chopped) (Tbl) 2¾ 3¼ 3¾ 4¼ 4¾ 5½ 6
Fresh Ginger (grated) (Tbl) 2¾ 3¼ 3¾ 4¼ 4¾ 5½ 6
“Red Curry Paste” (Cans) 2 3 3 4 4 5 5
Coconut Milk (Cans) 6 7 8 9 10 11 12
Water (Cups) 3 4 5 6 7 8 9
Tamari (Cups) 1½ 2 2½ 3 3½ 3¾ 4
Sugar (Tbl) 1 1¼ 1½ 1¾ 2 2¼ 2½
Salt To taste

Prep (Do this Day 1)

1. How to drain TOFU
i) Drain Tofu for at least 6-8 hours.
ii) Place two deep hotel pans (rectangular baking pans) on the counter. These are the
bottom pans and will collect water from the draining tofu.
iii) Place rectangular steamer baskets (the pans with holes) on top of the deep hotel pans.
iv) Place the tofu in the pans with the holes.
v) Then place another hotel pan (deep or shallow) on the tofu. Fill this top pan with full
yogurt containers.
vi) Place the hotel pans in the refrigerator. The water will gather in the bottom of the
pan. Discard the excess water, then cube and cook tofu.

2. Cut veggies: cauliflower, red peppers, and zucchini into bite-sized pieces (one-inch cubes
or smaller); carrots into thin slices.
Prep (Do this the day before or at breakfast.)
1. Cut tofu into 1 inch cubes.
2. Toss in canola oil.
3. Spread evenly on sheet pans and bake 20 minutes at 375.

8
 4. Remove from oven and turn tofu to expose uncooked side.
5. Cook for remaining 15 minutes or until golden brown.
Directions:
1. At 9:00AM, preheat the oven to 325.
2. In a separate pan, simmer “Red Curry Paste” and coconut milk. Use wire whisk to
thoroughly dissolve curry paste into coconut milk. Add tamari, water, sugar and ginger.
Bring this mixture to a slow boil and simmer for a few minutes. .
3. Add cauliflower, carrots, zucchini, red peppers and green beans into hotel pans (You may
need as many as 4)
4. Add the tofu to the vegetable mix, and pour coconut sauce over everything. Stir to make
sure everything is coated.
5. Place covered into a 325F oven by 9:45 AM. Gently stir the contents every 20 minutes,
trying not to break the tofu.
6. Garnish with chopped, fresh cilantro prior to serving.

MARINATED SALAD
It’s best to make this one day ahead, so that it has plenty of time to marinate.

Number of People 40 50 60 70 80 90 100

Cabbage (shredded) (Lbs) 2¾ 3¼ 3¾ 4¼ 4¾ 5½ 6
Carrots (shredded) (Lbs) 1 1¼ 1½ 1¾ 2 2¼ 2½
Cucumbers (shredded) ½ ¾ 1 1¼ 1½ 1¾ 2
(Lbs)
Fresh Ginger (grated) (Tbl) 3¼ 4 4¾ 5½ 6¼ 7 8
Apple Cider Vinegar 1 1¼ 1½ 1¾ 2 2¼ 2½
(Cups)
Water (Cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
Sugar (T) 2 2½ 3 3½ 4 4½ 5
Salt – to taste (Tbl) 2 2½ 3 3½ 4 4½ 5

Directions:
1. Thinly shred cabbage. Shred carrots in the food processor (grater, or small attachment),
chop cucumber small, peel and chop ginger very finely. Put in a large bowl.
2. In a separate bowl, combine vinegar, water, sugar, salt.
3. Add liquid mixture to veggies. The veggies should be submerged. Stir well.
Store in fridge
BROWN RICE / WHITE RICE
Prepare 2/3 brown and 1/3 white. If there are many Asian students on a course, prepare equal
quantities of each. Make extra rice as it is the only grain on the menu for Day 2.

GREEN SALAD, VEGETABLE CONDIMENTS

AND DRESSING
If Marinated Salad remains, serve it as a salad condiment on day 3 or 4.

9
 Day 3

Potato Curry Tomato Chutney (optional)

Mung Dal Brown/White Rice
Raita
Green Salad Salad Dressing

MUNG BEAN DAL

This Dal should have a soupy consistency. Once it has thickened, be sure to use a flame tamer
as the bottom can scorch.

Number of People 40 50 60 70 80 90 100 110

Mung Beans (cups) 6½ 8 9½ 11 12 ½ 14 15 ½ 17
Water (qts) 8 10 12 14 16 18 20 22
Onions (lbs) 4 5 6 7 8 9 10 11
Canola oil (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½ 2¾
Cumin Seeds (Tbls) 2½ 3 3½ 4 4½ 5 5½ 6
Black mustard seeds (Tbls) 2½ 3 3½ 4 4½ 5 5½ 6
Coriander, ground (Tbls) 2 2½ 3 3½ 4 4½ 5 5½
Chili Powder (T) 1 1¼ 1½ 1¾ 2 2¼ 2½ 2¾
Turmeric (T) 1 1¼ 1½ 1¾ 2 2¼ 2½ 2¾
Ginger, fresh (Tbls) 2 2½ 3 3½ 4 4½ 5 5½
Asafoetida (hing) 1½t 1¾t 2 1/3 2½t 2½ t 1T 1T ½ 1T 2t
(tsp/Tbls) t t
Ginger (ground) (T) 1 1¼ 1½ 1¾ 2 2¼ 2½ 2¾
Chopped Fresh Tomatoes 4 5 6 7 8 9 10 11
(cups)
Lemon Juice (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½ 2¾
Cilantro (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½ 2¾
Salt (T) 4 5 6 7 8 9 10 11

Directions:
Start cooking the beans at 5:30 AM
1. Put mung beans into a pot water and bring to a boil. Use the stock pot burner for this, as
it’s more powerful. Cook them until they are soft, skimming off the foam to ease
digestion.
2. Heat oil in a heavy pan. Add mustard & cumin seeds to hot oil. When they start to pop
add onions, cook for 10 minutes then add tomatoes and remaining spices.
3. After simmering 5 minutes add onion and tomato mixture to dal. Add salt to taste. Cook
at least 15 minutes longer to meld flavors.
4. Turn off heat. Add lemon juice, and cilantro just before serving. Check consistency. If
too thick add more water. The dal should have a soupy consistency.
10
VEGETABLE CURRY
Number of People 40 50 60 70 80 90 100 110
Cauliflower (lbs) 8 10 12 14 16 18 20 22
Potatoes, peeled, cut into 1 6 7½ 9 10 ½ 12 13 ½ 15 16 ½
inch cubes (lbs)
Onions, chopped (lbs) 4 5 6 7 8 9 10 11
Tomatoes (cups) 4 5 6 7 8 9 10 11
Frozen Green Peas (cups) 3 3½ 4 4½ 5 5½ 6 6½
Canola oil (cups) 2 2½ 3 3½ 4 4½ 5 5½
Mustard seeds (Tbsp) 2 2½ 3 3½ 4 4½ 5 5½
Cumin Seeds (tsp/T) 2 2½ 3 3½ 4 4½ 5 5½
Asafetida (Hing) (tsp/T) 2t 2t 2t 1T 1T 1T 1T 1T 1t
1t
Salt (T) 4 5 6 7 8 9 10 11
Cumin Powder (T) 2 2½ 3 3½ 4 4½ 5 5½
Coriander (T) 2 2½ 3 3½ 4 4½ 5 5½
Chili Power (T) 2 2½ 3 3½ 4 4½ 5 5½
Turmeric (T) 2 2½ 3 3½ 4 4½ 5 5½
Garam Masala (T) 1 1¼ 1½ 1¾ 2 2¼ 2½ 2¾
Cilantro (cups) 2 2½ 3 3½ 4 4½ 5 5½
Lemon Juice (cups) ½ 2/3 ¾ 1 1 1c, 1 T 1 ¼ 1½

Prep Work (day before)

1. Cut the potatoes into 1 inch cubes, and cover them with water.

Directions:
1. At 9:00 AM, Preheat oven to 325. Bring potatoes to a boil on stove top. When the
water comes to a boil, the potatoes should be almost cooked. Lower heat to a simmer,
and continue to cook until al dente (slightly firm). Potatoes should retain their shape in
the curry, mashed potatoes are not what we’re going for in this dish. Strain when
finished.
2. Heat the canola oil in a small pot. Add mustard seeds and fry until they pop. Add cumin
seeds, asafetida and onions. Simmer in hot oil for 2 minutes.
3. Put the potatoes in 2-3 deep rectangular pans. Put half of oil / spice mixture into each
rectangular pan and toss with potatoes.
4. At 9:30 AM, add salt, tomatoes, and cauliflower. Cover and put into 325F oven.
5. Stir every 20 minutes. If drying out add a small amount of vegetable stock or water.
6. After 40 minutes of cooking (the second time you stir), add the remaining spices and
peas.
8. After one hour of cooking (or until done), add peas and spices. Remove the pans from
the oven and add in lemon juice and cilantro. Stir.

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 RAITA
Number of People 40 50 60 70 80 90 100
Yogurt (Cups) 6 7½ 9 10 ½ 12 13 ½ 15
Cucumber*, peeled, seeded (Cups) 2 2½ 3 3½ 4 4½ 5
*or finely-diced tomatoes, or
thinly-sliced bananas
Cumin seeds (Tbl) 2 2½ 3 3½ 4 4½ 5
Mustard seeds (t/ T) ¾t 1½t 1¾t 2t 2¼t 2¾t 1T
Coriander powder (Tbl) 2 2½ 3 3½ 4 4½ 5
Salt and pepper to taste
Note: 1 large tub of Nancy’s Yogurt = 64 oz (8 cups)

Directions:
1. Heat oil and add mustard seeds when hot, fry until they pop, then add cumin seeds and
coriander to oil. It’s finished when you can smell the spices and they are beginning to
brown. Do not burn.
2. Peel cucumbers, cut in half lengthwise and remove seeds with a spoon. Chop finely and
add to yogurt.
3. Combine all ingredients together in a bowl.

TOMATO CHUTNEY (Optional)

Ingredients 40 50 60 70 80 90 100
Tomatoes, (diced) (Lbs) 3 3¾ 4½ 5¼ 6 6¾ 7½
Cider vinegar (Cups) ¾ 1 1¼ 1½ 1¾ 2 2¼
Vegetable Oil (Tbl) 3 3½ 4 4½ 5 5½ 6
Raisins (cups) 1½ 1¾ 2 2¼ 2½ 3 3¼
Sugar (cups) 1½ 1¾ 2 2¼ 2½ 3 3¼
Ginger, minced (Tbl) 3 3¾ 4½ 5¼ 6 6¾ 7½
Garlic, minced (Tbl) 1 1¼ 1½ 1¾ 2 2¼ 2½
Sea Salt (T) 2 2½ 3 3½ 4 4½ 5
Fennel Seeds (T) 3 3¾ 4½ 5¼ 6 6¾ 7½
Cayenne (dash) 3 3¾ 4½ 5¼ 6 6¾ 7½

Directions:
1. Heat the oil in a medium-sized heavy stainless steel saucepan over high heat. Cook the
garlic, stirring until golden (about 30 seconds).
2. Add the ginger, fennel seeds, and raisins, and stir until the raisins puff up (1-2 minutes).
3. Add the tomatoes, sugar, salt, and cayenne, and bring to a boil over high heat.
4. Cover the pan, reduce the heat to medium low, and simmer for 5-7 minutes.
5. Uncover the pan, stir in the vinegar, and let the chutney simmer uncovered, until it
thickens (about 10 minutes). It will continue to thicken as it cools.
6. Remove from heat and let the chutney cool completely. Let sit overnight.

12
BROWN RICE/WHITE RICE
Prepare in the ratio that seems most appropriate, given what students ate on day two.

GREEN SALAD, VEGETABLE CONDIMENTS

AND DRESSING

13
 Day 4 - Vipassana Day

Miso Soup
Tofu Slices
Steamed Kale
Brown Rice with Sesame Seeds
Green Salad and Dressings

Tea Time: Hot Apple Cider

MISO SOUP
Napa Cabbage is a nice addition to this soup. If we have it, it is light green and slightly
elongated, not circular like a head of green cabbage.

Ingredients 40 50 60 70 80 90 100
Stock or water (quarts) 7 9 11 13 15 17 19
Kombu* (dried kelp) (strips) 3 3¾ 4½ 5¼ 6 6¾ 7½
Mushrooms (thinly sliced) (cups) 8 10 12 14 16 18 20
Miso* (cups) 3 3¾ 4½ 5¼ 6 6¾ 7½
Green onions (minced) (bunches) 2 2½ 3 3½ 4 4½ 5
when available
Chinese cabbage or green ¼ ¼ ½ ½ ¾ ¾ 1
cabbage,
(freshly shredded HEADS)
Salt - TO TASTE

Prep (Day Before):

1) Look for open packages of Kombu in the cupboard or pantry, before opening a new pack.
2) Soak the kombu in total water and/or stock amount overnight. This will be the soup
water.

Directions:
1. Boil Kombu water/stock.
2. Remove kombu from water. Cut into small slivers and add back to soup.
3. AT 10:15 AM Add mushrooms (sliced in food processor), and shredded cabbage.
Simmer for 10 minutes.
4. At 10:30 AM take a metal mixing bowl, dissolve miso in a little hot soup with a wire
whisk and return it to the pot. Taste and add salt as necessary. Turn off the burner and
keep covered until serving.
5. Serve with green onions for garnish.

14
BROWN RICE WITH SESAME SEEDS
Ingredients 40 50 60 70 80 90 100
sesame seeds (cup) 1 1¼ 1½ 1¾ 2 2¼ 2½

Directions:
1. Toast sesame seeds in frying pan.
2. Mix with rice after it is cooked.

MARINATED TOFU SLICES

Marinate and refrigerate the day before.
*8 slices per block of tofu.

Ingredients/ Number of People 40 50 60 70 80 90 100

tofu, (sliced blocks) * 14 17 20 23 26 29 32
Tamari (cups) 2 2½ 3 3½ 4 4½ 5
honey (cups) ½ ¾ 7/8 1 1 1/8 1¼ 1½
Canola oil (cups) ½ ¾ 7/8 1 1 1/8 1¼ 1½
fresh ginger (Tbl) 6 7½ 9 10 ½ 12 13 ½ 15
Garlic (cloves) 8 10 12 14 16 18 20
Apple cider vinegar (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
Orange juice (cups) 3 3¾ 4½ 5¼ 6 6¾ 7½
1 head garlic = 12 cloves

Prep Work (Day before):

1. Add the tamari, honey, olive oil, chopped ginger, garlic, and apple cider vinegar to the
Vita Mix blender. Add orange juice and blend until smooth.
2. Cut each block of tofu into 8 slices and lay the slices so that they overlap each other by
half in the large rectangular metal pans. Pour the marinade over them and add extra
orange juice (if needed) to just about cover the tofu. Cover and refrigerate overnight.

Directions:
1. Bake uncovered at 350 degrees for 1½ hours, until just a little marinade remains in the
bottom of the pan. If it cooks down too low it will BURN!

STEAMED VEGETABLES
Have water boiling by 10:30AM. 1 case of Kale feeds ~100 people.

Ingredients 40 50 60 70 80 90 100
Kale (de-stemmed) (Lbs) 5 6¼ 7½ 8¾ 10 11 ¼ 12 ½
Note: Kale weight without stem

Directions:
1. KALE - Cut the stems out of the kale and weigh. Slice the leaves into bite sized pieces.

15
 2. Steam kale until dark green and tender. The small veins in the leaves should be soft to
the touch. When you bite into a leaf, it should have a little texture, and not be completely
mushy. 7-10 minutes.

How to steam large amounts of vegetables

1. Put a few inches of water into the large aluminum steamer pot (above rice cookers).
2. Place the steamer basket (the large one with holes that nestles into the bottom pot) on top
of the pot. For large amounts, use multiple steamers.
3. Put the lid on top.
4. Steam.

GREEN SALAD, VEGETABLE CONDIMENTS

AND DRESSING

16
 Tea Time (5:00 pm)

HOT APPLE JUICE

Ingredients 40 50 60 70 80 90 100
Water (gallons, cups) 1g, 2c 1g, 7c 1g, 12c 2g 2g, 5c 2g 10c 3
Ginger, grated (cups) ¾ ¾ 1 1 1 1½ 1½
Whole cloves (Tbsp) ¼ ¼ ¼ ½ ½ ½ 1
Cinnamon sticks (whole) 6 7½ 9 10 ½ 12 13 ½ 15
Star Anise (whole) 4 5 6 7 8 9 10
Apple juice concentrate (cans) 4 5 6 7 8 9 10
Note: Soak spices in 1 gallon of water the night before, add remaining water during prep. You
can measure quarts (4 qts [16 cups] to a gallon) in square plastic cambro storage containers.

DIRECTIONS:
1. Have the cider concentrates already thawed. If not thawed, leave above stove until you
can remove from the can, then place on very low heat over flame tamer to finish melting.
2. Boil water and spices for 30-45 minutes, covered.
3. Turn off the heat. Pour mixture through a strainer and add apple concentrate. Please
do not boil after apple juice has been added.
4. For serving, split cider into 2 full pots, which are hot but not boiling.

17
 Day 5

Refried Beans
Tortillas (Corn & Wheat)
Mexican white rice
Condiments: Cheese, Lettuce, Salsa, Tomatoes, Sour
Cream, Yogurt, Cilantro, Olives

REFRIED BEANS
Servings
Ingredients 30 40 50 60 70 80 90 100
pinto beans, dry (cups) 7½ 10 12 ½ 15 17 ½ 20 22 ½ 25
Onions (chopped) (whole) 3 4 5 6 7 8 9 10
garlic, (minced) (cloves) 6 8 10 12 14 16 18 20
tomatoes, (chopped) (lbs.) 2 3 4 5 6 7 8 9
Black pepper (ground) (T) 1¼ 1½ 1¾ 2 2¼ 2½ 2¾ 3
chili powder (T) 1½ 2 2½ 3 3½ 4 4½ 5

cumin powder (T) 2½ 3 3½ 4 4½ 5 5½ 6

Coriander powder (T) ¾ 1 1¼ 1½ 1¾ 2 2¼ 2 1/2

Salt (T) 2¼ 3 3¾ 4½ 5¼ 6 6¾ 7½

Prep Work (done the day before):

1. Soak the beans overnight.

Directions: (Start step 3 by 5:30 AM)

1. Pour off and discard the soaking water. Rinse beans thoroughly, and drain a second time.
Cover beans with at least 2 inches of fresh water and add two tablespoons of apple cider
vinegar to the cooking water to prevent gas.
2. Bring to a boil, then lower heat and simmer until the beans are VERY soft. Use the stock
pot burner for this. Please note that things cook faster on the stock pot burner. Add more
water as needed to keep the beans covered. Turn off before 8AM group sit.
3. Pour off most of the water but save some to add a little back later if necessary. Mash the
beans.
4. Chop the onions and sauté them with the garlic in oil until they are translucent. Add
tomatoes, spices, and salt and sauté for a few more minutes.
5. Combine vegetable/spice mixture with mashed beans and mix thoroughly. Add more
bean liquid as needed to produce a soupy consistency.
6. Taste and adjust seasonings and salt.
7. Bake in lightly oiled long metal pans and in 350-degree oven until bubbly.

18
CONDIMENTS
If you have time, you can serve a green salad along with the condiments.

Servings
Condiments 40 50 60 70 80 90 100
tomatoes, chopped (lbs.) 5 6¼ 7½ 8¾ 10 11 ¼ 12 ½
Medium salsa (cups) 7¼ 8¾ 10 ¼ 11 ¾ 13 ¼ 14 ¾ 17 ½
Yogurt (cups) 4 5 6 8 8 9 10
Sour Cream (cups) 4 5 6 8 8 9 10
cheese, grated (lbs.) 2 2½ 3 3½ 4 4½ 5
Olives (cups) 4 5 6 7 8 9 10
[1 tub yogurt (64 oz) = 8 cups]

Directions:
1. Serve each item in a separate bowl, buffet style, with tortillas and beans. Check the
condiments throughout the meal and replenish as needed.
MEXICAN RICE
Servings
Ingredients 40 50 60 70 80 90 100
Canola oil (cup) 1 1¼ 1½ 1¾ 2 2¼ 2½
Onion, (diced) (cup) 2 2½ 3 3½ 4 4½ 5
Cilantro/ parsley (chopped) (cup) 1 1¼ 1½ 1¾ 2 2¼ 2½
Salt (T) 1 1¼ 1½ 1¾ 2 2¼ 2½
Black Pepper (ground) 2 2½ 3 3½ 4 4½ 5
White rice, (dry) (cups) 10 12 ½ 15 17 ½ 20 22 ½ 25
Water (cups) 12 ½ 15 18 ¾ 21 ¾ 24 28 31 ¼

Notes:
1) Mexican rice can also be made from leftover rice. Sautee onion in a pan, add rice
and spices. Steam/fry till hot.

Directions:
1) Mix oil, onion, cilantro or parsley, salt and pepper in rice cooker.
2) Add dry white rice and water. Cook.
3) Unplug when cooked and fluff up with plastic spoon.

TORTILLAS: CORN & FLOUR

You can use leftover tortillas for Mexican Lasagna (see below), or roast them with oil for fresh
tortilla chips.

Servings
Ingredients 40 50 60 70 80 90 100
corn tortillas 40 50 60 70 80 90 100
flour tortillas 40 50 60 70 80 90 100

Directions:
1. At 10:15, preheat oven to 350.
19
 2. For wheat tortillas, separate out of package, place in stacks of 20 and wrap in foil. Heat
in oven for 20 minutes. Serve in foil with small tongs.
3. For corn tortillas, put one inch of water in two large hotel pans. Place steamer trays in
pans and loosely layer tortillas. Cover with metal lids and put in oven for 7 minutes, or
until warm. If they are in for too long, they will get soggy.
4. Transfer corn tortillas into half size hotel pans and serve with small tongs.

Mexican Lasagna:
Layer your ingredients (chips, salsa, cheese, veggies, etc.) in a pan and bake for 45 minutes at
350.

20
 Day 6

Tofu and veggie Rice noodles Brown Rice (very small side)
Peanut Sauce Salad and Salad Dressing
Dessert (optional)

TOFU AND VEGETABLE RICE NOODLES

Servings
Ingredients 40 50 60 70 80 90 100
Rice noodles (1 lb packages) 3 4 5 6 6 7 7
Tofu (Lbs) 7 9 10 12 13 15 17
Onion (chopped) (cups) 2¾ 3¾ 4½ 5¼ 6 6¾ 7½
Garlic, minced (cloves) 6 8 9 11 12 14 15
Ginger (minced) (T) 6 7½ 9 10 ½ 12 13 ½ 15
Canola Oil (as needed) (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
*You may need more.
Carrots, cut diagonally (Lbs) 2 2½ 3 3½ 4 4½ 5

Broccoli (florets) (Lbs) 2¾ 3¾ 4½ 5¼ 6 6¾ 7½

Zucchini (bite sized) (Lbs) 6 7½ 9 10 ½ 12 13 ½ 15
Celery (bite sized) (cups) 6 7½ 9 10 ½ 12 13 ½ 15
Fresh Cilantro (T) 4 5 6 7 8 9 10
Tamari or Braggs (cups, Tbl) ½ 2/3 ¾ ¾ 1 1c, 1T 1¼
(to taste)

Prep Work (night before):

1. Drain Tofu for at least 6-8 hours.
2. Place two deep hotel pans (rectangular baking pans) on the counter. These are the bottom
pans and will collect water from the draining tofu.
3. Place rectangular steamer baskets (the pans with holes) on top of the deep hotel pans.
4. Place the tofu in the pans with the holes.
5. Then place another hotel pan (deep or shallow) on the tofu. Fill this top pan with full
yogurt containers.
6. Place the entire stack of hotel pans in the refrigerator. The water will gather in the
bottom pan. The strained water can be discarded.

21
Directions:
1. In the morning, cut the tofu into bite sized cubes.
2. At 9:15, toss tofu in canola oil and bake at 400 degrees for 30 mins. When brown, turn
tofu and place back in oven for 30 more minutes or until lightly brown.
3. Boil rice noodles in water with a small amount of oil and stir frequently to prevent
sticking, leaving them slightly undercooked. Rinse with cold water, toss with a little oil,
and put aside.
4. At 10:15 AM, heat the oil on stovetop in four hotel pans (for 100 people). The oil should
be quite hot, but not yet smoking. Add onion, ginger, tamari and sauté until onions are
soft, about 5 minutes.
5. At 10:30, turn all burners below pans to high and add carrots, broccoli, celery, and garlic.
Stir frequently and add zucchini after five minutes. DO NOT OVERCOOK, vegetables
should be crunchy.
6. Mix in rice noodles and tofu.
7. Garnish with cilantro and serve in hotel pans. If there are two larges pans per side, you
may stack them on the serving table.

PEANUT SAUCE
Servings
Ingredients 40 50 60 70 80 90 100
Peanut butter (cups) 5 6 7 8 9 10 11
Hot Water (cups) 5 6 7 8 9 10 11
Apple cider vinegar (T) 2¾ 3¾ 4½ 5¼ 6 6¾ 7½
Tamari (cups) 2/3 1 1 1/3 1 2/3 2 2 1/3 2 2/3
Sugar (cups) 1 1 1/3 1 2/3 2 2 1/3 2 2/3 3
Canola Oil (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
Garlic (minced) (T) 8 10 12 14 16 18 20
Ginger (minced) (T) 8 10 12 14 16 18 20
Cilantro (T) 7¼ 8¾ 10 ¼ 11 ¾ 13 ¼ 14 ¾ 17 ½
Cayenne (tsp) 2¾ 3¾ 4½ 5¼ 6 6¾ 7½
Notes:
1) Do not cook this sauce, because the oils and solids can separate and spoil the batch.
Prepare just before needed. If using any heat, use only very low with a flame tamer.
2) If a student is allergic to peanut butter, you may make a small amount of this sauce
using tahini instead.

Directions:
1. Sauté minced Garlic and grated ginger in canola oil until lightly browned – stirring
constantly so it won’t burn.
2. Remove from heat. There is no need to cook the other ingredients, since you will be
adding hot water. (Further cooking will cause the sauce to separate).
3. Mix all ingredients together. This recipe may need to be tweaked to taste. Don’t be
afraid to add more vinegar and/or tamari.

22
 Brown Rice
Make ½ the normal quantity

GREEN SALAD, VEGETABLE CONDIMENTS

AND DRESSING

Day 7

Lasagna
Non-Dairy Lasagna
Steamed Kale
Brown Rice
Green Salad and Dressing

LASAGNA
*Assemble all lasagnas on day 6 during prep. This method uses uncooked noodles.
Ingredients 40 60 80 100 120
Number of large deep hotel pans 1.5 2 3 3½ 4
Lasagna noodles (boxes) 3½ 5½ 7¼ 9 11
Spaghetti Sauce (pre-made) 5 1/3 qt 8qt 10 ¾ qt 13 ½ qt 16qt
(quarts)
Fresh Spinach (quarts) 12 qt 18 qt 24 qt 30 qt 36 qt
Grated Mozzarella (cups) 10c 15c 20c 24c 30c
Cottage Cheese (cups) 20c 24c 30c 36c 42c

Directions: For 100 students please use 2 full hotel pans and 3 half hotel pans. The
students each get 1 full and 1 half hotel pan (each side) of dairy lasagna, the servers get 1
half hotel pan of dairy lasagna. The quantities are close approximations. Use what you
need to make complete layers.
1. Assemble Lasagna in the following order:
• Sauce to cover the bottom of the pans – Use 4 ladle scoops per layer of sauce
• Noodles (uncooked) – do not overlap them!
• Sauce
• Fresh uncooked spinach
• Cheeses
• Noodles
• Sauce
• Spinach
• Cheeses
• Noodles
• Sauce
• (Save enough Mozzarella to put on top after lids are removed)
23
 2. Cover and place in walk in overnight.
3. Pre heat the oven to 350 for 10 min. at 7:40am
4. Put all lasagnas in the oven before 8am Group Sit.
5. Bake for 1.5 hrs. covered with lid until the edges of the pans are bubbling.
6. Remove from oven, take off lids and add final layer of Mozzarella, then cook uncovered
for 15 min. or until cheese is slightly brown on top.
7. If possible, let sit for 30 minutes before cutting and serving. Serve with largest serving
spoons.

NON-DAIRY LASAGNA
*Always make a “half hotel pan” of this dish for each side to go along with the dairy Lasagna.
Scoop some out of the men’s pan for servers. Also, this should be prepared on Day 7 and cooked
after 8 am sitting. As it is not refrigerated overnight, the longer cooking time is not necessary.

Ingredients 20 40 60
Number of “half” hotel pans 2 4 6
Lasagna noodles (boxes) 3 6 9
Tomato Sauce (pre-made) (quarts) 2 ¾ qt 5 ½ qt 8 qt
Fresh Spinach (quarts) 6 qt 12 qt 18 qt
Nutritional Yeast cheese (see below) 2 batch 4 batches 6 batches
Non dairy “Filling” (see below) 2 batch 4 batches 6 batches
Nutritional yeast Enough to sprinkle on top
Sunflower seeds Enough to sprinkle on top

Directions: The quantities are close approximations. Use what you need to make complete
layers.
1. Assemble Lasagna in the following order:
• Sauce to cover the bottom of the pans
• Noodles (uncooked) – do not overlap them!
• Sauce
• Fresh uncooked spinach
• 1/3 of the Nutritional yeast cheese, pour over to make a thin layer
• 1/2 of the non-dairy filling, spread
• Noodles
• Sauce
• Spinach
• 1/3 of the Nutritional Yeast Cheese
• Other half of the non-dairy filling
• Noodles
• Sauce
• Save the last 1/3 of the Nutritional yeast cheese for the top, pour evenly.
• Sprinkle a generous layer of dry Nutritional yeast
• A handful of sunflower seeds

2. Place in convection oven at 9:15

3. Bake for 1 hr covered with lid until the edges of the pans are bubbling.
4. Cook uncovered for 10-15 min. more (to slightly brown the “cheese” on top).
24
 5. Let sit 30 minutes before cutting and serving, if possible.

NUTRITIONAL YEAST “CHEESE”

* 1 batch should make enough for one “half hotel pan”. For 100 students make 2 batches in
order to make two “half pans” worth of non-dairy lasagna.

Ingredients 1 batch 2 batches 3 batches

Nutritional Yeast (cups) ¾c 1½c 2¼c
Cornstarch (cups, T) ¼ c, 2 T ¾c 1c 2T
Salt (tsp) 1t 2t 3t
Garlic Powder (tsp) 1t 2t 3t
Water (cups) 3c 6c 9c
Yellow Mustard Powder (tsp) 2t 4t 6t
Olive Oil (T) 3T 6T 9T
Directions:
1. Making this right before assembly works best.
2. Combine cornstarch with 2 cups of water in a pot, add rest of water and all other
ingredients.
3. Bring to a boil over medium high heat, stirring constantly with a whisk. Let it boil while
stirring until thick.

NON-DAIRY FILLING
* 1 batch should make enough for one “half hotel pan”. For 100 students make 2 batches in
order to make two “half pans” worth of non-dairy lasagna.

Ingredients 1 batch 2 batches 3 batches

Fresh Mushrooms (cups) 1c 2c 3c
Cooked chickpeas-from salad (cups) 1c 2c 3c
Sunseeds (cups) ¼c ½c ¾c
Canola Oil (Tbl) 1T 2T 3T
Water (cups) ½c 1c 1½c

Directions:
1. Making this right before assembly works best.
2. Combine all ingredients in the vita mix blender and blend.

25
STEAMED VEGETABLES
Ingredients 40 50 60 70 80 90 100
Kale (de-stemmed) (Lbs) 5 6¼ 7½ 8¾ 10 11 ¼ 12 ½
Note: Kale weight without stem

Directions:
3. KALE - Cut the stems out of the kale and weigh. Slice the leaves into bite sized pieces.
4. Steam kale until dark green and tender. The small veins in the leaves should be soft to
the touch. When you bite into a leaf, it should have a little texture, and not be completely
mushy. 7-10 minutes.

How to steam large amounts of vegetables

5. Put a few inches of water into the large aluminum steamer pot (above rice cookers). Be
sure not to boil the pot dry!
6. Place the steamer basket (the large one with holes that nestles into the bottom pot) on top
of the pot. For large amounts, use multiple steamers.
7. Put the lid on top.
8. Steam!

BROWN RICE
Cook only 1/2 the amount you would cook for a full meal.

GREEN SALAD, VEGETABLE CONDIMENTS

AND DRESSING

26
 Tempeh Day – Day 8_____________________

Baked Tempeh Zucchini, Mushrooms, and Onions

Gravy Mashed Potatoes
Green Salad, Condiments & Dressing
Brown Rice (cook only 1/2 amount)

BAKED TEMPEH
Servings
Ingredients 40 50 60 70 80 90 100
Tempeh (lbs) 7 9 11 13 15 17 18
Canola Oil (cup) 2 2½ 3 3½ 4 4½ 5
Tamari (cup) 2 2½ 3 3½ 4 4½ 5
Water (cup) 2 2½ 3 3½ 4 4½ 5
Lemon juice (cup) 5/8 ¾ 7/8 1 1 1/8 1¼ 1½
Grated ginger root (Tbls) 7¼ 8¾ 10 ¼ 11 ¾ 13 ¼ 14 ¾ 17 ½
Cloves of garlic 6 8 9 11 12 14 15

Prep Work (day before):

1. Cut tempeh into pieces that are 2”x 3” (about the size of a playing card). Then slice
“depth” (thickness) of the tempeh in half, so that it is thinner. Plan on 2~3 slices per
person.
2. Lay tempeh cutlets overlapping in a deep pan. Cover with marinade.
3. Cover with lid and marinate overnight.

Directions:
1. Remove tempeh slices from the deep pans and lay them on cookie sheets – so they
slightly over lap. Pour remaining marinade over tempeh and bake at 350 degrees for 40
minutes, until golden brown and slightly crispy.
2. Garnish with fresh parsley (optional) and serve in hotel pans.

27
GRAVY
This is very easy to burn or separate if you cook too hot. Cook over low heat,
constantly stirring. Read directions fully before beginning!

Servings
Ingredients 40 50 60 70 80 90 100
Butter or Olive Oil (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
*Do not use Canola Oil
Cornstarch (cups, T) ½c ½c, 2T ¾c ¾c, 2T 1c 1c 2T 1 ¼c
Powdered Garlic (Tbl) 1 1 1/3 1 2/3 2 2 1/3 2 2/3 3
Onion Powder (tsp) 3 3¾ 4½ 5¼ 6 6¾ 7½
Whole or Soy Milk (quarts) 4 5 6 7 8 9 10
*Rice milk will not work
Nutritional Yeast (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
Mushrooms thinly sliced (cups) 3 3¾ 4½ 5¼ 6 6¾ 7½
Tamari (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
Cayenne Pepper (tsp) 1 1¼ 1½ 1¾ 2 2¼ 2½
Black Pepper (Tbls) 1 1¼ 1½ 1¾ 2 2¼ 2½

Notes:
1) This is a delicate sauce, and can be easily burned. Stir frequently.
2) Do not use rice milk.

Directions:
1. Melt butter (or olive oil) in a two gallon soup pot. Use a flame tamer!
2. Add garlic and onion powder and stir constantly over a medium flame for five full
minutes.
3. Whisk cornstarch and 4 cups of milk together till thoroughly dissolved, add to pot. Add
rest of milk, tamari, nutritional yeast, cayenne pepper and black pepper to the pot. Stir
with extra large whisk. Add mushrooms. Bring to a slow boil over a low/ medium
flame. Slow boil for about 1 minute. Do not boil hard and stir constantly! If the
gravy does not boil at all, it will not fully thicken. If it comes to a full boil though, it will
separate.
4. Once it has come to a slow boil, reduce the heat to a bare simmer. Cook for another 10-
15 minutes to let the flavors combine, stirring frequently. Turn off the heat, divide into
serving pots or bowls and leave it sitting on the stove, covered, until ready to serve.

28
MASHED POTATOES
Servings
Ingredients 40 50 60 70 80 90 100
Water To cover
Potatoes (Lbs) 16 ¾ 21 25 ¼ 29 ½ 33 ¾ 38 42
Butter (or oil) To taste
Milk (or soymilk) To taste
Salt To taste

Directions:
1. Peel and quarter the potatoes.
2. Put the potatoes in two large pots, and cover with cold water. (Can use the low burner for
one of the pots). Bring water to a boil
3. When the water boils, the potatoes should only need a few more minutes of cooking.
When they are completely soft, strain the potatoes.
4. Mash.
5. Mix in butter, milk, and salt to desired consistency and taste.

ZUCCHINI AND MUSHROOMS

Servings
Ingredients 40 50 60 70 80 90 100
Zucchini (Lbs) 8 10 12 14 16 18 20
Mushrooms (Lbs) 6¼ 7½ 8¾ 10 11 ¼ 12 ¾ 15
Canola Oil (cup) 1 1¼ 1½ 1¾ 2 2¼ 2½
Tamari (cup) 1 1¼ 1½ 1¾ 2 2¼ 2½
Dried Parsley (Tbl) 3 3¾ 4½ 5¼ 6 6¾ 7½
Black Pepper (T) 3 3¾ 4½ 5¼ 6 6¾ 7½

Directions:
1. Divide zucchini in fourths lengthwise and then cut into two inch lengths.
2. Cut mushrooms in half.
3. Toss with oil, tamari, pepper, and parsley in a large bowl and put into covered deep
rectangular pan.
4. Bake for 30 – 45` minutes at 350 F.

BROWN RICE
Cook only 1/2 the amount you would cook for a full meal.

29
GREEN SALAD, VEGETABLE CONDIMENTS
AND DRESSING

Black Bean Soup – Day 9

Black Bean Soup

Cornbread
Brown Rice
Condiments: Cheese and Sour Cream
Winter and Spring: Baked Sweet Potatoes
Summer and Fall: Baked Beets
Green Salad, Condiments and Dressing
Dessert (optional)

BLACK BEAN SOUP

Servings
Ingredients 40 50 60 70 80 90 100
Black Beans (cups) 9 11 13 15 17 19 21
Onions (Lbs) 4 5 6 7 8 9 10
Garlic, minced (Tbl) 4 5 6 7 8 9 10
Chili Powder (Tbl) 2 2½ 3 3½ 4 4½ 5
Cumin (ground) (Tbl) 1½ 1¾ 2 2¼ 2½ 2¾ 3
Basil (dry) (Tbl) 1½ 1¾ 2 2¼ 2½ 2¾ 3
Paprika (Tbl) 1½ 1¾ 2 2¼ 2½ 2¾ 3
Celery (lbs) 2 2½ 3 3½ 4 4½ 5
Carrots (chopped small) 2 2½ 3 3½ 4 4½ 5
(lbs)
Canned Diced Tomatoes 10 12 ½ 15 17 ½ 20 22 ½ 25
(cups)
Tomato Paste (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
Canola Oil (cups) 1 1¼ 1½ 1¾ 2 2¼ 2½
Lemon juice (Tbl) 4 5 6 7 8 9 10
Salt (Tbl) 4 5 6 7 8 9 10
Black Pepper (T) 2 2½ 3 3½ 4 4½ 5
Kombu One strip
Cider Vinegar (Tbl) 1 Tbl
** 6 lbs can of Diced Tomatoes = 12 cups **

30
Prep Work (day before):
Soak the beans overnight.
Directions:
1. At 5:30 am Discard soaking water, and rinse the beans. Put beans in two large pots and
cover with water by about 4 inches. Add one strip of kombu and 1 Tbl. of cider vinegar
(helps remove gas).
2. Boil until very soft, and skim off the foam. Add water if the level boils down. When
beans are finished cooking, remove the kombu strip.
3. Sauté onions and garlic until translucent. Then add spices to the onions, cook for a few
minutes.
4. Divide veggies, tomato paste, oil, salt and onion/spice mixture between the two pots.
5. Simmer until time to serve, Use the flame tamers to avoid scorching the bottom. Stir
occasionally until you remove it from the heat.
6. Before serving, add lemon juice and additional salt to taste

CORN BREAD
*Please serve honey, butter, & earth balance next to the cornbread.

Servings
Ingredients 30 40 50 60 70 80 90 100
corn meal (cups) 4½ 6 7½ 9 10 ½ 12 13 ½ 15
whole wheat flour (cups) 4½ 6 7½ 9 10 ½ 12 13 ½ 15
sugar (cups) 1¾ 2½ 3¼ 4 4¾ 5½ 6¼ 7
Baking powder (T) 3 4 5 6 7 8 9 10
Salt (T) 3 4 5 6 7 8 9 10
Canola Oil (cups) 2¼ 4 5 2/3 7 1/3 7¾ 9 10 11 ¼
Milk (cups) 4½ 6 7½ 9 10 ½ 12 13 ½ 15
Frozen Corn (cups) 2¼ 3 3¾ 4½ 5¼ 6½ 7¼ 8
Ground flax seed (cups) ¾ 1 1¼ 1½ 1¾ 2 2¼ 2½
Warm Water (C) 1 1½ 2 2½ 3 3½ 4 4½
Note: 16C = 1 gallon

Directions: (Have in the oven by 9:30 AM.)

1. Preheat oven to 350-degrees by 9:00 am.
2. Combine dry ingredients in a large bowl (or two if cooking for 70 +)
3. Combine ground flax seed and warm water. Whisk.
4. Combine wet ingredients, and whisk together. Add flax mixture.
5. Pour wet ingredients into dry and mix. Mix gently with a spatula until it all comes
together.
6. Oil large shallow hotel pans or large cookie sheet tray.
7. Pour batter in to pans no more than 2 inches deep.
8. Bake for 35 - 45 minutes, check for doneness, and rotate in oven as needed. *Check for
doneness by sticking knife in center. If it comes out clean, it’s done. If it comes out
gooey, more baking time is needed*

31
BAKED SWEET POTATOES (or beets – see below)
Servings
Ingredients 40 50 60 70 80 90 100
Sweet Potatoes 12 15 18 21 24 27 30
Thyme (T) 1 2 3 4 5 6 8
Rosemary (T) 1 2 3 4 5 6 8
Salt (T) 2/3 1½ 1¾ 2 2¼ 2½ 3
Olive Oil (Cups) 1 1¼ 1½ 1¾ 2 2¼ 2½

Directions:
1. Preheat the oven to 400 by 9:15.
2. Scrub and clean the outer skins of the sweet potatoes.
3. Place on cookie sheets and bake in the oven whole.
4. Cook for 60-90 minutes. Give yourself plenty of time as large potatoes take a long time
to cook. Test by poking with fork, potato should be very soft throughout.
5. Using fork and knife, cut each potato into 3 or four pieces, transfer into hotel pans, and
serve.

BAKED BEETS
Servings
Ingredients 40 50 60 70 80 90 100
Beets (Lbs) 9 12 15 18 21 24 27
Thyme (T) 1 2 3 4 5 6 8
Rosemary (T) 1 2 3 4 5 6 8
Salt (T) 2/3 1½ 1¾ 2 2¼ 2½ 3
Olive Oil (Cups) 1 1¼ 1½ 1¾ 2 2¼ 2½

Directions:
1. Preheat the oven to 375 by 9:45 AM.
2. Peel and chop beets into 1 inch cubes
3. Toss beets in oil and herb mixture, place on cookie sheet(s) and bake for 60 mins or until
soft throughout.

BROWN RICE
Cook only 1/2 the amount you would cook for a full meal.

GREEN SALAD, VEGETABLE CONDIMENTS

AND DRESSING

32
 Day 10
Veggie Burgers with Buns and condiments
Potato Fries
Cheese Sauce
Caramelized Onions
Cookies
Green Salad, Condiments and Dressing

VEGGIE BURGERS
Ingredients 60 70 80 90 100
Burgers 72 84 96 108 120
Buns 36 42 48 54 60
Tomatoes, sliced lengthwise, (lbs) 6 7 8 9 10
Directions:
1. Preheat oven to 350.
2. Fill a small hotel pan with 1 inch of hot water and place in bottom of oven.
3. Place burgers on un-oiled baking sheet.
4. Bake burgers 13 minutes. Place in hotel pans (ok to stack) and serve)
5. Serve buns in large metal bowls or large hotel pans with tongs. Count on approx. half
the women eating a bun. You may put out rice bread by the toasters as well.

CARAMELIZED ONIONS
Servings
Ingredients 60 70 80 90 100
Onions, sliced (quarts) 15 16 ¼ 17 ½ 18 ¾ 20
Canola Oil (cups) 1 1¼ 1½ 1¾ 2
Directions:
1. Heat oil in deep hotel pans on medium/high heat.
2. Add onions and sauté until they reach a light brown color. Stir frequently but allow to
brown on bottom between each stirring. As they cook down, do not spread thin across the
pan but pile them together to retain the moisture of the onions.

FRIES
Servings
40 50 60 70 80 90 100
Potatoes (Lbs) 16 20 24 28 32 36 40
Salt/Pepper (T of each) 1T 1¼T 1½T 1¾T 2T 2¼T 2½T
Directions:
1. To prepare (on Day 9), wash and scrub thoroughly, slice into ½ inch strips, and
submerge in water until ready to bake.
2. Drain off water and spread on to large baking sheets without over lapping. Using your
hands, toss with canola until well coated.
3. Sprinkle salt and pepper on top.
4. Bake at 425 degrees (low fan speed) in the walk in until just golden brown. Watch
them so they don’t burn, about 30 min.
33
CHEESE SAUCE
Servings
Ingredients 40 50 60 70 80 90 100
Milk (quarts) 2 2½ 3 3½ 4 4½ 5
Shredded Cheddar Cheese (c) 8 10 12 14 16 18 20
Cornstarch (cup, Tbl) 6T ½c ½c, 2T ¾ c ¾ c, 2T 1 1c, 2T
Salt (T) 1 1½ 1¾ 2 2½ 2¾ 3
Pepper (tsp) 2 2½ 3 3½ 4 4½ 5

Note: If heated too quickly, this dish begins to curdle and/or scald (burn). Please heat
slowly on medium heat.

Directions:
1) Place four cups of milk in medium sauce pot and whisk in cornstarch until it is
dissolved. Add remaining milk and other ingredients.
2) Place pot over medium heat and bring to a low boil, stirring constantly with
largest whisk.
3) Soft boil for one minute only. Turn off heat, cover and leave sitting on stove top
until ready to divide and serve at about 10:50am.

GREEN SALAD, VEGETABLE CONDIMENTS

AND DRESSING
Tea Time (5:00 pm) – Serve Evening Meal (Please do not serve
leftovers)

Serve: Popcorn (serve w/ butter, salt, pepper, nutritional yeast, etc)

Salad
Fruit

DAY 11- COLD BREAKFAST

*Do not serve oatmeal or stewed fruit. Put out cold breakfast after the morning meditation
finishes at 6:30 AM. You can put out the non-perishables the night before to save time.

Serve:
• Raisin Bran and Cheerios

34
 • Usual breakfast (granola, milk, fruit, yogurt, bread, jam , butter, nut butters, condiments,
etc.)
• You may also serve left-overs such as cornbread, biscuits, or cookies and cake, if they are
not more than 3 days old.

A couple additional recipes:

CHAI
Serves 50 people:
Hard boil: 1 gal. of water in large stock pot on low burner
Add: 1 cup smashed fresh ginger (use mortar and pestle or just grate it)
5 whole cloves (not more)
2 Tbl. Cardamom powder, 1 Tbl. Whole cardamom seeds
*Do not add cinnamon, it is not used in India, and does not mix well with cardamom.
Boil: above 5 full minutes
Add: 2 cups “Red Label Chai Tea” or 60 PG tips bags
1 ¾ c sugar
Boil: 2 minutes (time it or chai will be bitter!)
Add: 1 gal. whole milk

Once the milk is added, it is very important not to leave the Chai. Watch the chai until it
boils – it can mess up the burner if it boils over. Remove from heat, strain into a sieve into a
pitcher and pour into stainless steel chai containers one pitcher full at a time.

KHIR
(can make on day 10 morning, must have enough milk so plan ahead with
center managers.)

*This is totally OPTIONAL, but fun if you feel so inclined. To be in hall by 5:30am, come in at
5am to make it. Better yet, on day 10 evening: combine all of the ingredients (except the
raisins-so they don’t get too plump) in two pots and store in walk in uncooked overnight. Then
just grab the pots in the early morning, add the raisins and cook – see directions below.

Serves 100
3 cup of white basmati rice
3 gal. whole milk
½ c almonds
2 c raisins
1.5 Tbl. Cardamom seeds (little black stones)
3 c sugar

Directions:

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Combine all ingredients and heat on medium high heat, stirring constantly (or very, very often)
until it boils. Lower to simmer, leave uncovered with the fan on, and go to 5:30am sitting and
final metta. Will be ready to serve immediately.

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