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Breakfast 
OATMEAL 
    Makes: 100 servings

    Equipment: 24-qt pot 
    Prep time: 1 minute 
    Cooking time: 10-12 minutes

Ingredients
3 gals water
50 cups rolled oats
Optional 
1 cup vanilla 
10 cups raisins 
1 cup maple syrup 
8 cups shredded coconut 
2 sea salt 
4 TBSP nutmeg 
Bring water and salt to a boil in a 24-qt pot. Add remaining ingredients, return to a boil, then turn to low heat. Stir often. Cook for 2 to 5 minutes, then remove from heat. Serve with margarine and sweetener. 
 

GRANOLA

    Makes: about 20 lbs of granola 
    Equipment:  large mixing bowl, medium saucepan, several flat baking trays 
    Preheat oven: 300º
    Prep time: 30 minutes 
    Cooking time: 1 hour 
Ingredients:
40 cups rolled oats 
5 cups maple syrup 
40 cups barley flakes 
1/2 cup vanilla 
10 cups almonds 
10 cups raisins 
10 cups shredded coconut 
Alternatives: 
5 cups sunflower seeds 
Wheat flakes 
2 cups sesame seeds 
Rye flakes 
6 cups safflower oil 


Mix dry ingredients together in a large bowl. In a saucepan, heat oil, maple syrup, and vanilla only until warm enough to soak into the dry ingredients. Pour this mixture over the dry ingredients and mix thoroughly, then spread onto several flat baking trays. The layer of granola should be no more than 1-inch thick. Toast in a 300º oven for 1 hour, stirring every 15 minutes. Granola is done when golden brown. Mix in raisins at this point. When cool, serve granola with soy milk or fruit juice and sliced fresh fruit. 
 

SCRAMBLED TOFU 

Makes: 24 servings 
Equipment: very large skillet 
Prep time: 15 minutes 
Cooking time: 30-40 minutes 
Ingredients:
1 cup safflower oil 
3 TBSP turmeric 
2 heads garlic, pressed 
1/4 cup garlic powder 
5 onions, chopped 
1/4 cup tamari 
10 lbs tofu 
2 cups nutritional yeast 
Heat oil in a very large skillet. Sauté garlic for 30 seconds, then add onions and sauté until clear. Squeeze tofu like a sponge until all excess water is removed, then crumble into skillet and sauté until tofu starts to brown. Add turmeric, garlic powder, tamari, and nutritional yeast. Mix well and remove from heat. Serve hot with dry-roasted sunflower and sesame seeds and/or catsup. (To dry-roast sunflower and sesame seeds, heat a dry, clean skillet and add enough sunflower seeds to cover the bottom. Stir constantly once they start to brown. The seeds will smoke some, but keep stirring until both sides of most are brown, then add 1/2 cup of sesame seeds. Keep stirring. The sesame seeds will begin to pop, and some will pop right out of the skillet. Roast the sesame seeds for one or two minutes more, until the popping starts to decrease. Remove seeds from skillet immediately and let cool in a metal or ceramic bowl. Tamari can be added to theseeds at the very end, if desired.) 

 
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