Joined: Wed Jan 24, 2007 1:28 pm
Location: Windy City
For those that are interested & or need to know to help with their Fest experience. Thanks to those who have figured out the reduction's that will work in daily life.
Three Bean Salad
1/2 Red Pepper, large chop
1/2 Green Pepper, large chop
1/2 C red onion, chopped
4 C green beans, cut in 1-2" pieces (maybe blanched??)
1 15 oz can garbanzo beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
combine above in large bowl.
1.5 Tb tamari
2.5 Tb vinegar
.5 Tb honey
2 tsp oil
1 clove garlic, smashed to a paste
dill to taste
add to vegi mix. Let marinate overnight, stirring occasionally.
I'm guessing on some of this. I haven't made this and the converted dressing amts look low. You'll have to try it out and post any adjustments you find neccessary. I'd probably double the amt of dressing to start with.
Chickpea & feta salad
1 16 oz can chickpeas, drained and rinsed
1/4 red onion sliced thin
1/2 tomato in chunks
2 stalks broccoli, cut up
3 oz feta, crumbled
1.5 Tbsp vinegar
1.5 Tbsp canola oil
1/4 C lemon juice
3 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
3 Tbsp fresh rosemary, finely chopped
1 med Granny Smith, cubed
3 med fuji, cubed
1/2 head romain, washed and torn
1/2 C walnuts, chopped
1 oz blue cheese, crumbled
1.5 Tbsp Olive oil
3 Tbsp lemon juice
1.5 Tbsp balsamic vinegar
4 cloves garlic, minced or crushed
1/4 tsp salt
<1/8 tsp pepper
Tuscan Bean Salad
1.5 16oz cans white navy beans (drained I'm assuming...maybe rinsed too)
1.5 c celery, chopped
3/4 c onion, chopped
1 clove garlic, mashed
1/2 tbsp rubbed sage
3/4 tbsp olive oil
2 tbsp lemon juice
I would maybe double or triple the marinade amt depending on how it works...
Oil and Vinegar Salad Dressing
1/2 C canola oil
1/2 C vinegar
1 t basil
1/8 t garlic powder
1 t oregano
pinch cayenne (it calculate out to .02 tsp!)
2 t tamari
4 t water
mix all and enjoy.
Yogurt Dill dressing
1 C plain yogurt
1 ts nutritional yeast
2 ts tamari
1.5 ts dill weed, dried
Mix all. Add water to consistency desired.
Tahini Garlic dressing
1 C tahini
.5 C lemon juice
3 Tb tamari
1/4 ts raw garlic, mashed to a paste
mix all. Add water to consistency desired.
Good luck with this one. THere's no amts for all the spices. You'll just have to experiment and taste!
1/2 # lentils, cooked I think
1/2 # onions, chopped
1/2 # carrots, sliced
1/2 # potatoes, cubed
1/4 # tomatoes, cubed
4 cloves galic, crushed
Simmer it all covered till it's tender I think.
1.5 15oz cans chickpeas
1 # eggplant, cubed
1 # spinach, fresh/frozen
10 oz mushrooms, quartered
1 # onions, chopped
1/4 C lemon juice
8 clv garlic, crushed
cilantro, to taste
equal parts mild and hot patak curry paste (I’d start with 1 tbsp each)
Put paste in pot and heat. Add vegis and saute for a few minutes. Add lemon juice and cover. Simmer until vegis are tender. Stir in cilantro.
Serve with basmati rice.
Banana Yogury Raita
12 oz plain unsweetend yogurt
1.5 medium bananas
1/2 tsp cinnamon
1/2 tsp cumin
1 oz coconut (I'm assuming shredded unsweetened)
3/4 tsp mustard seed
2 tsp honey
I'm not sure of the method. If I were making this I would toast the spices in a small dry pan with a cover (the mustard seeds will pop). I don't remember the seeds so maybe they grind them, not sure. Then mix everything together. Hope it works!
I only have amounts, not the method.
1.25 C raw brown rice, cooked
1.5 C mushrooms, quartered
1 spanish onion, medium chop
1 # zucchini, in 1/2 moons
3/4 # tofu, 1" cubes
2 t garlic powder
1/2 # sharp cheese, grated
1.5 t thyme, dried
1 t marjoram, dried
.5 t sage, dried
1 t savory, dried
1 t oregano, dried
Simmer covered vegetables, tofu, tamari and spices until vegi's are al-dente. Add rice and cheese. Mix well and heat through.
Penne Pasta Putenesca
1 # Penne pasta, cooked al-dente
1 C canned tomatoes
.75 # fresh tomatoes, chopped
2 T kalamata olives, pitted and chopped
3 T capers
8 cl garlic, minced
4 T fresh parsley, chopped
1 T oil
2 onions, medium, chopped
1.5 T balsamic vinegar
1 T italian herbs/seasoning
1/2 ts red pepper flakes
1/4 C Sundried Tomatoes, chopped
1 C Parmesan, grated
Saute onions in oil till translucent, add garlic, saute 1 minute more. Add tomatoes, olives, capers, herbs. Simmer for a while. Stir in balsamic vinegar, pasta, sundried tomatoes. Heat through. Stir in cheese. Serve.
1 pound pintos
1/8 C bulgur
2 tsp cumin
1.25 tbsp tamari
6 cloves garlic, crushed
Don't kow how much water. I suspect they soak overnight and then drain, add rest of ingredients and cover with water. Boil until soft and mash a little. Add water as needed to keep them from getting dry.
1 small can tomato paste (6 oz)
1/2 C canned jalepeno slices
1 tbsp vinegar
7 cloves garlic, mashed or minced
1/4 c chopped onions
1/2 c chopped cilantro
1 C chopped fresh tomatoes
1/4 16 oz can tomatoes, chopped
1.5 cups water
1.75 C short brown rice
1 c spanish onions, med chop
3 cloves galic, minced
1/2 c green pepper, med chop
3/4 C fresh tomatoes, med chop
1/4 C tomato paste
2 tsp dry parsley
1/4 tsp oregano
1/8 tsp black pepper
1/4 tsp cayene
1/4 tsp white pepper
Not sure about the water. I'd guess about 3 cups, give or take. Bring water to boil, add rest of ingredients and cover. Simmer on very low 45 minutes or so.
chopped spanish onions
shredded mild cheddar cheese
sour cream diluted 4:1 with water
Don't remember who posted this version of the recipe.
TUESDAY NIGHT IS NUT LOAF!
This is the one published by fest.
1 lb. (2¾ C.) Brown Rice, uncooked
2/3 C. Walnuts, raw unsalted
2/3 C. Peanuts, dry roasted unsalted
1½ C. Sunflower Seeds, raw unsalted
2-3 T. Canola Oil
1 lb. (2-3 medium) Spanish Onions
5 Cloves Garlic
1 lb. Yams
¾ lb. Mushrooms
1 lb. Carrots
1 lb. Tofu, firm
1½ T. Parsley, dry
1½-2 t. Thyme, dry
2 t. Marjoram, dry
1½-2 t. Sage, dry
1 lb. Sharp Cheddar Cheese
2 T. Tamari or Soy Sauce
Salt and Pepper to taste
1. Cook the rice: Bring 5½ cups water to a boil, add a pinch of salt, add
rice, reduce heat and cover. Simmer until water is gone, about 30
minutes. Let sit covered.
2. Dry roast the raw nuts and seeds: Place in a skillet over medium heat,
stirring often, until they just turn brown. After they have cooled a bit,
roughly chop the nuts and set aside. (Note: if you can’t find raw nuts,
you can use dry roasted and skip the skillet roasting.)
3. Prep: Chop the onions. Cut the mushrooms into quarters. Grate the
carrots. Cut the yams into ¾” pieces. Mince the garlic. Cut the tofu
into 1” cubes. Grate the cheese.
4. In a large Dutch oven or heavy bottomed pot, sauté the onions in the
canola oil. Add the garlic to the onions and sauté for a minute more.
Don’t brown the garlic!
5. Add the yams, mushrooms and a ½ cup of water. Cook for 10 minutes
on medium low heat, stirring often to prevent sticking.
6. Add carrots and cook for 15 more minutes or until yams and carrots
7. Add tofu, parsley, marjoram, thyme and sage, and simmer for a few
minutes on low heat until the tofu is hot.
8. Add the nuts, cheese and rice and mix thoroughly.
9. Add the tamari and salt and pepper to taste.
You can now serve the Nut Loaf from the stovetop as we do right from the
open fire at Festival! We serve it with fresh steamed green beans and tossed
You can also make it a day ahead, put it in a casserole dish and bake at 350° for 30 minutes or until hot.
I (not me...AL) copied this from the Recipes thread from the 2004 Forum. Needed to make sure the one who reduced it gets the credit. in sisterhood suji
A while back, I scaled down the "official nutloaf recipe" using a handy-dandy tool called "dimensional analysis" that I learned in chemistry class and NEVER thought I'd be able to use it in real life...AND, I'm a packrat, so I STILL have it!
Here's the official recipe that feeds 7000.
Modify as needed:
Cook: 400 lbs. of Brown Rice
Chop: 425 lbs. Onions
310 lbs. Mushrooms
400 lbs. Carrots
400 lbs. Yams
105 bunches Parsley
Mince: 13 lbs. of Garlic
Cube: 400 lbs. of Tofu
Blend: 1.75 lbs. Thyme
1.75 lbs. Margoram
1.33 lbs. Sage
Measure: 55 lbs. Walnuts
55 lbs. Peanuts
90 lbs. Sunflower Seeds
3.5 gal. Vegetable Oil
Grate: 150 lbs. Sharp Cheddar Cheese
Roast nuts in light oil, stirring constantly. Saute Onions, then Carrots, then Yams, then mushrooms.
Add Garlic and Herbs, stir through. Add Touf, and bring everything to a slow boil and simmer.
Combine Veggie/Nut mixture with rice and grated cheese.
Note: Make a pot without Nuts.
Can go with 7680 pita bread halves and 168 lbs. of Tortilla Chips.
**credit to MWMF kitchen, copied from the 16th edition(year1991)
Here's the scaled down version that serves 8.
Methodology: First, converted all the quantities to ounces. Second, divided by 7000 and multiplied by 8.
Since the amounts were given in weights vs measures (i.e., pounds vs cups), a food scale would be helpful to make it the first time. Good luck figuring out what .12 bunches of parsley comes out to be (or .02 ounces of sage) – maybe just sprinkle some till it looks and tastes good.
Here are the ingredients:
Brown rice: 7 ounces 1 C
Onions: 8 ounces 1.5 large onion
Mushrooms: 6 ounces 1.75 cups
Carrots: 7 ounces 3 medium
Yams: 7 ounces 1.5 5” long
Parsley: .12 bunches
Garlic: .24 ounces 2 cloves
Tofu: 7 ounces
Thyme: .03 ounces 1 tsp
Marjoram: .03 ounces 1.25 tsp
Sage: .02 ounces 1 tsp
Walnuts: 1 ounce
Peanuts: 1 ounce
Sunflower seeds: 2 ounces
Vegetable Oil: 1 ounce
Cheddar: 3 ounces
Someone else posted a reply and offered the following:
I made the nutloaf this weekend, and it was the most wonderful thing I have ever done. Seriously. It was so good, I'm going to do it again right away.
The way the measurements worked out for me was approximately:
1 small/medium onion
3 medium carrots
...I included about 2/3 of a head of garlic
the parsley, after chopped, measured about 1/2 cup
I substituted extra peanuts for the walnuts, because I was sharing some with a walnut-allergic friend, so that was probably about 2/3 cup?
With the sunflower seeds and spices, I just kind of eyeballed and tasted.
Kind of imprecise, I know, but the proportions all seemed to be just about correct.
¾ # tofu, kinda mashed
1 clove garlic, mashed or crushed
1 c broccoli, chopped
5 baby carrots, diced
2/3 c celery, sliced
¼ c onions, chopped
1 c green pepper, chopped
½ c zucchini, half moon(?)
¼ tsp garlic powder
¼ tsp turmeric
1/8 tsp coriander
1/8 tsp ginger powder
Saute onions in a little water or oil over medium heat till translucent. Add garlic and then remaining ingredients and simmer covered until vegis are tender.
1 16 oz can garbanzo beans, reserve juice and mash
¼ c tahini
1.5 TBSP fresh lemon juice
1 TBSP tamari
2 tbsp fresh parsley, chopped
3 cloves garlic, mashed with a little salt
Mix all together (I like to use a food processor but add the parsley after). Add enough of the reserved juice or water to get to the consistency you wish.
1.5 C carrots, shredded
1 C green cabbage, shredded
1/3 c rasins
¼ c raw sunflower seeds
1.5 tsp fresh parsley, chopped
1.5 tsp ginger powder
1/8 tsp cumin
¼ tsp cinnamon
1 tbsp orange juice (as needed to thin to consistency you wish)
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