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HUMMUS 
    Makes: 100 sandwiches 
    Equipment: 40-qt  pot, very large mixing bowl 
    Cooking time: 2 hours 
    Prep time: 2 hours 
Ingredients:
20 lbs cooked chick-peas 
6 gals water 
3 sea salt 
20 cups tahini 
50 lemons, juice of 
2 heads garlic, diced 
Optional: 
10 cups diced fresh parsley 
4 cups diced onions 
1 or 2 cups toasted sesame oil 
Soak chick-peas overnight. (They will double in volume, so fill the container full of water and only half full of dry chick-peas.) Drain the water and place chick-peas in a 40-qt  pot with 6 gallons of fresh water and salt, and bring to a rapid boil over high heat. Reduce heat and simmer for at least 1 hour (or until chick-peas are easily mashed between fingers). In a very large mixing bowl, combine all ingredients and, with a food masher, mash the chick-peas until smooth. (An alternative is to place all ingredients into a food processor or blender and blend until smooth.) Be sure to add water as necessary to create a creamy consistency. Let cool, and serve as a sandwich in pita bread with sprouts and/or lettuce and cucumbers, or as a dip for cut vegetables and wedges of pita bread. If used as a dip, sprinkle paprika over top and place a small amount of olive oil in center before serving.
 

MACARONI AND CHEESELESS 

    Makes: 90 servings 
Equipment: 40-qt pot, very large mixing bowl, 3 12" x 18" baking pans 
Preheat oven: 350º
Prep time: 1 hour, 30 minutes 
Cooking time: 30 minutes 

Elbow Macaroni: 

8 gals water 
20 lbs elbow macaroni (soy semolina) 
5 TBSP sea salt 
Bring the water and salt to a rapid boil in a 40-qt pot. Add macaroni and return to a boil. Cook for about 10 minutes. Macaroni ought to be al dente (still firm when bitten); do not over cook. Drain and rinse with cold water until all macaroni is rinsed and cold, then set aside. 

Cheeseless: 

36 cups nutritional yeast 
1/2 cup sea salt 
12 cups unbleached white flour 
4 1/2 gals boiling water 
6 lbs margarine 
1/2 cup garlic powder 
1 cup wet mustard 
In a very large mixing bowl, combine nutritional yeast, flour, salt, and garlic powder. Mix well. Add boiling water, one quart at a time, using a whip to stir. Add margarine and mustard, and mix well. 

Place the prepared macaroni in each of the baking pans, and cover with cheeseless sauce, making sure to coat each piece of macaroni. Sprinkle toasted sesame seeds or bread crumbs over top, and bake in a 350º oven for 30 minutes or until hot and bubbling. Serve hot. (This dish freezes well.) 

 
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