Makes: 100 servings
Need: 24 qt. pot
Prep time: 1 minute
Cooking time: 10-12 minutes


Bring water and salt to a boil in a 24 qt pot. Add remaining ingredients. Return to a boil and then turn to low heat. Stir often. Cook for 2-5 minutes. Remove from heat. Serve with margarine and sweetener.


Makes: about 20 lbs of granola
Need: large mixing bowl; medium saucepan; several flat baking trays
Preheat oven to 300 degrees
Prep time: 30 minutes
Bake time: 1 hour


Mix dry ingredients together in a large bowl. In a saucepan, heat oil, maple syrup and vanilla. (It only needs to be warm enough to soak into dry ingredients.) Pour this mixture over the dry ingredients and mix throughly. Spread into several flat baking trays. The layer of granola should be no more than 1 inch thick. Toast in a 300 degrees oven for 1 hour. Stir every 15 minutes. Granola is done when golden brown. Mix in raisins. Granola is ready to serve when cool. Serve with soymilk or fruit juice and sliced fresh fruit.

Scrambled Tofu

Makes: 24 servings
Need: very large skillet
Prep time: 15 minutes
Cooking time: 30-40 minutes

Heat oil in very large skillet. Saute garlic for 30 seconds. Add onions and saute until clear. Squeeze tofu like a sponge until all excess water is removed, then crumble into skillet. Saute 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 dry, clean skillet and add enough sunflower seeds to cover bottom. Stir constantly once they start to brown. They will smoke some but keep stirring until both sides of most seeds are brown. Then add 1/2 cup of sesame seeds. Keep stirring. The sesame seeds will start to pop and some will pop right out of the skillet. Roast sesame seeds for one or two minutes more, until popping starts to decrease. Remove seeds from skillet immediately and let cool in a metal or ceramic bowl. Tamari can be added to the seeds at the very end, if desired.)


Makes: 100 servings
Need: 40 qt. pot, large skillet
Pre-heat oven: 150 degrees
Prep time: 2 hours

Par-boiled potatoes
Cooking time: 1 hour, 15 minutes

In a very large pot (40 qt or more), bring water and salt to a boil (approximately 1 hour). Carefully added potatoes so there is no splashing and bring to a second boil. Boil until potatoes just start to turn soft, about 10-15 minutes. Drain and cool or immediately saute. Cool potatoes by running cold water over them in a colander or just filling the pot with cold water after draining it.

Over high heat, saute about 1 kitchen spoons (3 TBSP) of diced garlic for 30 seconds in enough oil to thickly coat the bottom of a large skillet. Add about 2 cups of onions and saute until clear, about 3-5 minutes. Stir often. Add enough potatoes to fill the skillet and fry until they start to brown. Keep stirring and scrape the bottom of the skillet occasionally. While stirring, sprinkle in some of the yeast, cumin, and tamari. (Hint: mix tamari with equal part water for more even distribution when sprinkling.) Mix well. Empty skillet into large metal serving bowl. Place in oven to keep warm. Repeat the 15 minute process until all the potatoes are cooked or everyone is fed. Serve homefries hot with dry roasted sunflower and sesame seeds (see above) and/or catsup.