Food Not Bombs Recipes

Lunch and Dinner

Tofu Sandwich Spread

Makes: 100 sandwiches
Need: medium mixing bowl, very large mixing bowl
Prep time: 2 hours

3 cups miso
3 cups water
8 cups tahini
25 lb crumbled tofu
25 lemons, juice of

Optional:

1/2 cup garlic powder
8 cups diced onion
8 cups diced celery

In a bowl, mix the miso and water into a smooth paste. Add tahini and mix (add additional water to make a smooth, creamy paste). Drain tofu of excess water and crumble by hand into a very large bowl. Squeeze the juice of the lemons over the tofu. Add miso/tahini mixture and mix well. Add optional ingredients. Spread on your favorite bread with lettuce, sprouts, and tomato slices.

Rice and Beans

Makes: 100 servings
Need: 40 qt pot with tight fitting lid
Prep time: 30 minutes
Cooking time: 50 minutes

8 gals water
1/4 cup sea salt
4 cups cumin
1/4 cup black pepper
10 lbs pinto beans
15 lbs long grain brown rice
10 onions, chopped

Bring water and salt to a boil in a 40 qt pot with tight fitting lid. Add beans and boil for 45 minutes. Add rice and spices. Bring to a rapid boil again, stir once, being sure to stir the beans up from the bottom, cover, reduce to very low heat, and let simmer for another 45 minutes. Do not stir or open cover until it is done!! Remove form heat and serve hot, plain, or with cooked vegetables or tomato sauce.

Tomato Sauce with Vegetables

Makes: 100 servings
Need: 24 qt. pot with lid
Prep time: 1 hours
Cooking time: 1 hour +.

1 cup olive oil
1 head garlic, diced
10 onions, chopped
10 (15 oz) tomatoes, canned
10 lbs assorted vegetables, chopped finely
3 TBSP oregano
2 TBSP basil
2 TBSP thyme
3 bay leaves
2 TBSP sea salt
2 TBSP black pepper

Heat oil in bottom of heavy, 24 qt. pot. Add garlic and saute for 30 seconds. Add onions and spices and saute until onions are clear. Add tomatoes, bay leaf, salt, and pepper. Chop any vegetables you have on hand, especially broccoli, green peppers, beets, carrots, mushrooms, eggplant, etc. and add to the sauce. Cover and simmer on medium low heat for at least 1 hour, stirring occasionally. Add salt, if needed. Serve over rice, pasta, bread, or use as a base for vegetarian chili.

Trident Sub

Makes: 100 sandwiches
Need: 20 qt. or larger pot
Prep time: 30 minutes
Cooking time: 1 hour or longer

2 heads garlic, diced
8-12 onions, chopped (zucchini, summer, winter, etc.)
1/2 cup safflower oil
1 TBSP thyme
2 tsp cayenne
2 TBSP sea salt
2 TBSP black pepper
3-4 cans tomatoes, canned
4-6 any squash type vegetable
20-30 fresh, chopped
12-15 any root type vegetable (carrots, potatoes, daikon, etc.)
2 bunches any dark green leafy type vegetable (collards, kale, spinach, etc.)
2 cabbages or 6 eggplants
100 sandwich rolls

Saute the chopped garlic and onions in the oil over medium high heat in a 20 qt. or larger pot until the onions become clear. Add spices. Add all the chopped vegetables and either fresh or canned tomatoes. (If you do not have any tomatoes, add a little water to start the vegetables cooking.) Stir often to prevent sticking. Once the liquid in the bottom starts to boil, turn down heat to medium low. Cook until the vegetables are soft and the sauce is thick like stew, usually about an hour, but simmering longer enhances the taste. Adjust seasonings; especially salt, pepper, and cayenne. Serve on a sandwich roll or over bread or brown rice on a plate. We call this a trident sub because it is spicy "hot"!

Hummus

Makes: 100 sandwiches
Need: 40 qt pot, very large mixing bowl
Cooking time: 2 hours
Prep time: 2 hours

20 lbs cooked chick peas
3 TBSP sea salt
20 cups tahini
50 lemons, juice of
2 heads garlic, diced
6 gals water

Optional:

10 cups diced fresh parsley
4 cups diced onions
1 or 2 cups toasted sesame oil

Soak chick peas overnight. (Note: They will double in volume so fill the container full of water and only half full of dry chick peas.) Drain off water and place chick peas in 40 qt pot with 6 gallons of fresh water and salt. 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 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. Cool. 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 served 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
Need: 40 qt. pot, large mixing bowl, 3 - 12" X 18" baking pans
Preheat oven: 350 degrees
Prep time: 1 hour, 30 minutes
Baking time: 30 minutes

Elbow Macaroni

8 gals water
5 TBSP sea salt
20 lbs elbow macaroni (soy semolina)

Bring the water and salt to a rapid boil in a 40 qt. pot and add macaroni. Return to a boil and cook for about 10 minutes. Macaroni ought to be al dente; do not over cook. Drain and rinse with cold water until all the macaroni is rinsed and cold and set aside.

Cheeseless

36 cups nutritional yeast
12 cups unbleached white flour
1/2 cup garlic powder
1/2 cup sea salt
4 1/2 gals boiling water
6 lbs margarine
1 cup wet mustard

In a very large mixing bowl, combine nutritional yeast, flour, salt and garlic powder and mix well. Add boiling water, a quart at a time, using a whip to stir. Add margarine and mustard and mix well. Place macaroni in each of the baking pans. Cover with cheeseless sauce, being sure to coat each piece of macaroni. Sprinkle toasted sesame seeds or bread crumbs over top and bake in 350 degrees oven for 30 minutes or until it is hot and bubbling. Serve hot. (This dish freezes well.)

Cauliflower Curry

Makes: 100 servings
Equipment: large skillet, large metal serving bowl
Pre-heat oven: 150 degrees
Prep time: 1 hour, 15 minutes
Cooking time: 1 hour, 20 minutes

4 cups safflower oil
2 heads garlic, diced
20 onions, chopped
24 heads cauliflower (1 case), chopped
4 cups curry powder
1 cup cumin
1 cup tamari
4 TBSP white pepper

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 cauliflower 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 curry, cumin, pepper, 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 cauliflower is cooked. Serve hot over brown rice.

Brown Rice

Makes: 100 servings
Need: 20 qt pot with tight fitting lid
Prep time: 30 minutes
Cooking time: 50 minutes

3 gals water
3 TBSP sea salt
15 lbs long grain brown rice

Bring water and salt to a boil in a 20 qt pot with tight fitting lid. Add rice. Bring to a rapid second boil, stir once, cover, reduce heat to very low, and let simmer for exactly 40 minutes. Do not open cover or stir until done!!

Potato Pea Curry

Makes: 100 servings
Need: 40 qt. pot, large skillet, large metal serving bowl
Pre-heat oven: 150 degrees
Prep time: 2 hours
Parboiling potatoes: 1 hour, 15 minutes
Cooking time: 1 hour, 15 minutes

Parboiled Potatoes

6 gals water, boiling

1/4 cup sea salt

100 potatoes, washed & cubed

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 turn soft, about 15-25 minutes. Drain.

Curry

2 cups safflower oil
4 heads garlic, diced 25
15 onions, diced
6 cups nutritional yeast
6 cups curry powder
4 TBSP sea salt
25 10 oz. boxes frozen peas
6 lbs margarine

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. Add 1/2 cup each of yeast and curry and 1 tsp salt. Stir often. Add enough potatoes to fill the skillet. Mix well. (You can add a little water, if desired.) When spices are throughly mix with the potatoes, add 2 packages of frozen peas and 1 stick of margarine. After the margarine has melted and mix in, empty skillet into large metal serving bowl. Place in oven to keep warm. Repeat the 15 minute process until all the spices, potatoes, and peas are mixed together. Serve hot.

Tofu Spinach Lasagna

Makes: 100 servings
Need: 24 qt. saucepan, 20 qt. pot, 2 - large skillets, 4 - 12" X 18" baking pans
Preheat oven: 350 degrees
Prep time: 3 hours
Baking time: 1 hour +

Sauce:

1 cup olive oil
1 head garlic, diced
10 onions, chopped
10 (15 oz) tomatoes, canned
2 TBSP sea salt
3 TBSP oregano
2 TBSP basil
2 TBSP thyme
3 bay leaves
2 TBSP black pepper

Heat oil in bottom of heavy 24 qt. saucepan. Add garlic and saute for 30 seconds. Add onions and spices and saute until onions are clear. Add tomatoes, bay leaf, salt, and pepper. Cover and simmer on medium low heat for 30 minutes, stirring occasionally. Add salt or water, if needed.

Filling:

1 cup safflower oil
1 head garlic, diced
10 onions, chopped
20 lbs tofu, drained
20 10 oz. boxes frozen spinach
3 TBSP thyme
2 TBSP basil
2 TBSP oregano
2 cups tamari

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 tofu to fill the skillet and fry until it starts to brown. Keep stirring and scrape the bottom of the skillet occasionally. While stirring, sprinkle in some of the thyme, oregano, basil, and tamari. Add thawed, drained spinach. Mix well. Cook until excess water evaporates. Empty skillet into large metal mixing bowl. Repeat the 15 minute process until all the tofu is cooked. Mix all the tofu/spinach thoroughly and set aside.

Noodles

4 gals water
2 TBSP sea salt
8 10 oz. boxes lasagna noodles

In a 20 qt. pot, bring the water and salt to a boil and cook the noodles about 10 minutes, following directions on the box. Noodles ought to be al dente, do not over cook. Drain and rinse with cold water and set aside.

Soy cheese:

20 lbs soy cheese (mozzarella style), grated

Place a thin layer of tomato sauce in each of the bottoms of the baking pans. Place one layer of noodles over sauce, completely covering the bottom. Place a layer of tofu spinach mixture over the noodles. Sprinkle about 2 cups of soy cheese evenly over mixture. Cover completely with noodles. Place a generous layer of sauce over noodles. Repeat starting with mixture and ending with sauce. Sprinkle remaining soy cheese over top and bake at 350 degrees for 1 hour or until soy cheese starts to brown. Remove from oven and let stand for about 15 minutes before serving. Variation: use the cheeseless sauce from the Macaroni and Cheeseless recipe as a substitute for the soy cheese. Many soy cheeses contain casein or sodium caseinate which are milk proteins and therefore contain animal products.