Living in Syn
(or how I learned to stop worrying and love the hobart)
Your Co-op owners manual
End User License Agreement (you can never be too safe these days):
This copy of �Living in Syn (or how I learned to stop worrying and love the Hobart)��� is licensed for the personal use of the duly appointed �recipient of the guide.� It is not licensed for commercial or public use, and misappropriation is punishable by a up to 5 years in jail and/or a fine not to exceed $100,000. The opinions and ideas expressed in this booklet are not those of the author(s). They were implanted in his/her/their brain by space aliens. These are not steadfast rules to live by, only historical perspectives and precedents. Nothing in this guide is true. Nothing at all. Must be over 5 feet tall to ride. In the event of an emergency landing, this guide can be used as a flotation device. Not suitable for children under the age of 12 or those suffering from chronic back pain. Offer not valid in Wyoming and Guam.
I understand and agree to the terms of this EULA:
Sign here__________
CHAPTER 1 � Synergy past
There is no single �synergy history,� only different experience that people have had as they lived, worked, and played, in this community. Some of the things in this booklet are true, some are half-true, and some are false; but �the facts� (if indeed there are any) should never get in the way of a good story. Much of this history was plagiarized from the 1988 edition of �living in syn� (thanks to Lee Altenberg) which can be found with the old journals in the Synergy library. I also stole parts of this guide from �Smooth Sailing thorough Chateau,� a Berkeley co-op handbook.
The Sigma Nu days
It all started with a fraternity called Sigma Nu. Sigma Nu had long been a traditional fraternity with all that entails, but in 1959 one of the brothers was tragically run over by a car and killed after passing out in the driveway. The university didn�t take too kindly to this incident and put the fraternity on probation.
This incident combined with the restrictive probation scared a lot of people away from the frat, and a large number of vacancies opened up. The next year a group of 17 Wilbur hall freshmen, the �Future Leader of America� types, decided to pledge the frat en masse, demanding that Sigma Nu take all of them. The frat had little choice but to accept.
By the time 1962 came around, the Stanford chapter of Sigma Nu had become one of the most progressive chapters in the country and, together with the Brown University chapter, tried to pass an amendment eliminating the racial exclusionary policies of the national fraternity. This amendment was crushed at the national level. When they returned to Stanford the fraternity voted unanimously to cut all ties with the Sigma Nu national fraternity, and became the Beta Chi independent fraternity.
In 1966 the Beta Chi brothers decided to open membership to �any member of the Stanford community� including women, faculty, grad students, administrators, and others. In response to this �open door policy,� another frat stole Beta Chi�s door.
The first women joined as eating associates in 1967 and moved into the frat in 1969. That year Beta Chi had the distinction of being the first campus residence to have a drug bust. The frat also decided to become the �performing arts theme house.� They became well known for their plays, film series, artsy newspaper, and their yearly Halloween Party which had bowls full of LSD punch.
By 1972 the �frat� had gotten a bit too dirty and crazy for the alumni, who decided to sell the house to Stanford university for $11,000.
Synergy Begins
In 1972 Synergy grew out of a student initiated course titled �New Vocations and New Life Styles.� Project Synergy was the action portion of that course, their goal was to create a counseling and resource center on new ways to live and work.
The university allowed Synergy to move into the old Beta Chi house, and the students quickly begin shaping their new community. They started right out with many of the practices that Columbae had adopted including vegetarian cooking, consensus decision making, co-ed bathrooms, and gardening. In addition Synergy had a �guest in residence� program where students allowed people from outside the community to stay and teach community members about alternative lifestyles. One of the first major debates of the house was whether to continue the Beta Chi Halloween party. The students decided to keep the party, but to move the acid punch to the attic in order to encourage more responsible behavior.
The synergy garden flourished, with a grey water system and a large greenhouse. The community members kept chickens, and were involved in political actions. Other co-ops opened up on campus in the 70s including Hammarskjold, Terra, and Theta Chi, as well as a number of houses that are now defunct: Jordan House, Whitman (a co-op dedicated to �intellectual culture�), and Androgyny House (a co-op dedicated to �transcending sex roles�).
But in the late 70s Synergy started running into trouble. First the university took away the �theme house� designation of the co-ops and replaced androgyny house with Haus Mitt. In 1978 Synergy had three vacancies. The University put Synergy on probation and a review was made of the program. If synergy did not fill the 1979 draw they were told that they would face termination. The house mounted a huge public relations campaign to interest students in the house and they filled it up the next year.
In 1982 the spring draw came in. It was a disaster. Synergy had 19 vacancies, Terra and Columbae both had 12. The co-ops didn�t know what had hit them. The draw meant that 19 people would be moving into synergy who hadn�t wanted to live there. What would this mean? The 19 �006�s� (the draw code for �assign anywhere�) who moved in showed a mixture of fear, discomfort, and aggression. They demanded that meat be served at least 3 times a week. The pro-vegetarian members of the house realized that they had to give up or there would be a mutiny. This perhaps gained the respect of the 006 people, because they took on the duities of the co-ops very dependably. Most moved out after Fall quarter, but the house filled up due to an outreach campaign.
Synergy, Columbae, and Terra pulled together and put on �Co-op week� in the Spring as a joint outreach effort, and it worked. All of the houses were filled. Res Ed helped out a bit, by acting on Synergy�s 1981 proposal to have grad students in the house.
Synergy had other difficult draws. At one point the university actually terminated Synergy because of the vacancies, but another student lead campaign managed to keep the community open.
In 1989 the Loma Prieta Earthquake damaged synergy hose beyond repair. The students at Synergy were dispersed across campus, and the university considered shutting down the co-op, but the students at Synergy organized and formed a student initiated class which they used to lobby the university to restore Synergy house. The university decided to tear down the old house but moved the synergy community into the Cooksey residence, where it stands today.
The Cooksey House
The Cooksey family were friends with the Stanfords. They built their house on land given to them by Jane Stanford. Shortly after the house was built, one of the important members of the Cooksey family passed away and the house was given to the University in hope that it would become a mental hospital. Jane Stanford decided that she didn�t want that kind of thing at Stanford, and the house was given to the Phi Kappa Psi fraternity in 1897.
The Phi Psi fraternity went co-ed in 1972. The national chapter reluctantly accepted this decision, but when a representative was sent in 1976 he saw that Phi Psi was not �behaving like a fraternity� and repremended the fraternity. Following this, the University ceased to recognize the house as a fraternity.
The newly formed Phi Psi co-op lived in the Cooksy house until the earthquake, and was famous for its mellow friendliness, its drugs, and its wild parties. The residents of the house painted large murals including a version of the Sistine chapel in the large stairway.
After the earthquake Stanford decided to re-house the Synergy community in the Cooksey house. The Phi Psi community was moved around campus and eventually changed their name to �The Enchanted Broccoli Forest.�
Synergy has spent the last few years in the Cooksey house, and has thrived as a community. Residents have made a number of significant changes to the house; for example, when Phi Psi lived in our house the garden was a parking lot (as you can tell if you dig very deeply in some areas).
Synners of times past have had amazing adventures here over the last 30 years. Go out, have fun, and make some history of your own.
CHAPTER 2 �SYNERGY PRESENT
Synergy and other co-ops
As you all probably know from the draw, there are currently 7 co-op houses here at Stanford. (Synergy, Columbae, EBF, Hammarskjold, Terra, XOX, and Kairos). Generally, the distinction between a co-op and other Stanford undergrad residences is that co-ops pretty much run their own house by working together, although housing officials can exert power over many co-op decisions (less so at XOX, which is self-owned). While some co-ops at other universities are highly unified and have complete independence from the university (Like the Berkeley or Santa Cruz co-ops), Stanford co-ops have always been less centralized and less unified. People have tried several times to form co-op councils made up of representatives from all of the co-ops. The idea is to get together and plan events for all of the co-ops. A co-op council may also have greater political leverage in dealing with university policies that are not always friendly to the co-op communities (Stanford has tried to shut down the co-ops in the past, and may try to do so again). These things usually get started in reaction to distinct threats from the university.
Synergy and Exploring Alternatives
Synergy means something different to everybody who lives here. For some this house is a 2nd family, for some it�s a nice place to get good vegetarian food, for others it�s an escape from the banal conformity of much of the rest of campus, and for other�s it is a place to experience a different way of life. No one reason is more authentic then another. Living here is a perfect opportunity to explore alternatives: start playing a musical instrument, learn how to cook, play in our garden, organize a hiking trip, dance naked under the full moon��the possibilities are only constrained by your imagination.
In the next section of this guide I go over some of the dominant themes that have influenced Synergy house in the past. None of these themes are immutable and all of them can be changed if you so desire.
The Synergy Journal.:
The synergy journal is a house diary of sorts. This is where we write down interesting things that have happened in the house. If you are feeling creative, artistic, literary, or just plain silly you should write in the journal. The journal is a great place to argue, to debate, and to discuss issues. Here are two brief entries from the �79 journals:
I HATE THE FREE-LOADERS IN THIS HOUSE��WE FEED THOSE FUCKIN� CHICKENS AND WHAT DO WE GET�� NOT A FUCKIN� EGG IN MONTHS. I SAY EAT �EM! BROIL THE LITTLE SHITS!!! CHICKEN FOR DINNER!!! ��79
Dear Synergites,
Please, if I receive calls from Jim Thomas I am not in. He is a Moonie, and he wants to convert me. ��79
Consensus in Theory:
Consensus is more than just the way that house meetings are run; it is a way of dealing with differences of both opinion and lifestyle without silencing anyone. While at first glance one may assume that synergy is full of �granola crunching red diaper baby vegan death warriors� there are actually people of all political and social character who choose to live here. Consensus is the best process we�ve found for addressing everybody�s concerns and opinions without alienating anybody.
First things first. Consensus is a difficult political system to deal with. It is wonderful in theory, but in practice it can quickly devolve into a tyranny of the obnoxious and the uncompromising. It is also one of the most conservative systems of governance known to humankind. But in many regards it�s better than the alternatives (majority rule, or a dictatorship of the Kitchen Manger for example) and it�s what we�ve got. To change to another system of governance would require a consensus decision, and there will probably always be somebody ready to block that change.
There are a number of different genealogies of consensus. Some like to imagine romanticized hunter-gatherers living their lives through consensus rule, others like to point to religious movements or political struggles. I�ll explain the theory as it is imagined by Jurgen Habermas, a German philosopher, public intellectual, and social critic. He tried to set up a formal moral theory based around the �need to be able to communicatively share��perspectives in order to reach a shared understanding about anything in the objective, social, or subjective world� (38). His moral theory, opposing Kantian philosophy, stressed that �the validity of a norm rest on its endorsement by all those affected by it.� (32). Habermas then wrote that: �It is not sufficient, therefore, for one person to test whether he can will the adoption of a contested norm after considering the consequences and the side effects that would occur if all persons followed that norm or whether every other person in an identical position could will the adoption of such a norm. In both cases the process of judging is relative to the vantage point and perspective of some and not all concerned. True impartiality pertains only to that standpoint from which one can generalize precisely those norms that can count on universal assent because they perceptibly embody an interest common to all affected. It is these norms that deserve intersubjective recognition. Thus the impartiality of judgment is expressed in a principle that constrains all affected to adopt the perspectives of all others in the balancing of interests��thus every valid norm hast to fulfill the following condition: All affected can accept the consequences and the side effects its general observance can be anticipated to have for the satisfaction of everyone�s interests (and these consequences are preferred to those of known alternative possibilities for regulation.� (33). In a nutshell, consensus is the practice of listening to other people, and trying to see the issue from their perspective. The point of consensus is not to arrive at the perfect solution that most people can accept, but to arrive at a workable solution that everybody can accept.
Consensus in Practice � how we get to workable solutions:
A consensus meeting typically proceeds as follows:
First the facilitator will ask the person who brought up the item to state the issue or proposal. The facilitator will then ask if anyone does not understand the issue or has any questions that will clarify it.
After all questions have been answered, the facilitator will call on people with hands raised to comment on the issue/proposal. People may state their approval, concerns, or objections to any proposal, and suggest alterations or additions to a proposal or offer new proposals. All suggested proposals, changes, and also the various concerns that have been raised should be written down in the journal. The facilitator may choose to structure this discussion in a variety or ways, such as brainstorming, going around in a circle, taking straw polls, fists of five, or breaking the meeting up into smaller groups to discuss different parts of an issue. House members should not get bogged down hashing out every little detail of a proposal; detail work is best done before council by an individual or a small committee. House members may need to table a discussion until the next week so that a small group can do the detail work.
Some issues will resolve themselves easily. With harder issues, the facilitator may have members address concerns that have been raised one by one, so that each concern either gets dropped or is used to modify the proposal.
To gauge the general support of a proposal, house members may call for a �fist of five.� When this is done, house members hold up a number of fingers proportional to their support of the proposal. 5 fingers indicates total support, and zero fingers indicates a block. If anyone �blocks� the proposal, the proposal will not be implemented. One should only do this if any concerns have not been addressed or if one feels the proposal is a total disaster for the house. Before any decision is approved, the minute-taker should read the proposal aloud so everybody is crystal clear about what they�re consensing upon.
Another option for those who do not wish to support a decision, but do not wish to block it is to stand aside. To stand aside from an issue is to declare that one will not participate in the process, but does not want to inhibit others from participating in the decided process.
If there are any blocks, a significant number of stand asides, or a number of people who hold up few fingers in a fist of 5, we will continue discussing the issue to make it more acceptable to all. If a proposal is unacceptable to many people we may agree to drop it. If somebody continues to block a proposal and we are at an impasse meetings may table the issue for a week to give people time to come up with a new solution.
Some of the benefits of consensus
Decisions that take into account multiple views are usually smarter decisions.
Consensus decisions are easier to implement than decisions passed over the objection of a significant number of people
Consensus encourages a win-win attitude, listening to opposing views, and a cooperative spirit at council
Consensus leaves more people happy, fewer people bitter
Avoiding some of the Pitfalls of consensus
Don�t let consensus turn into rule of the articulate and/or old members. All members need to speak and make their views known. If you have a concern but can�t find the words to express it, say so!
Don�t be afraid of rocking the boat or being the only one to say no if you feel uneasy about a decision.
On the flip side, don�t let consensus turn into tyranny of the minority by consistently blocking action. When you find yourself in a small minority, you�ve made your views known, everyone else remains unconvinced, and you think the decision unwise but not a total disaster, it�s usually best to let the decision pass. But if you really think the decision a total Hindenburg style disaster, stand firm and block it.
Housing
Our housing situation is one of the most flexible on campus. We switch rooms (and roommates) every quarter, and are able to live in mixed sex rooms. At the time I�m writing this I think that synergy has 4 singles, 10 doubles, 5 triples, and a quad although knowing university policy this number could change drastically by the time you move in. Despite all the hype, our rooming meetings are usually fairly low stress. You don�t need to worry about knowing exactly which room you want to live in and who you want to live with before the meeting. We always have a few people who are undecided about their situation until the last minute, and we always manage to fit everybody into a room.
At our rooming meetings several members of Synergy often decide to form �communes.� This is where a large groups of people decide to share two or more rooms. This allows for a more efficient use of space, allows people with different sleeping habits to room together comfortably, and provides a wonderful opportunity to get to know other house members. If this idea appeals to you, start discussing the possibility soon after you arrive at Synergy.
Dead Meat:
Although Synergy has not always been a wholly vegetarian house, vegetarianism has been a strong commitment of many members of the house since its inception; and in recent years the house has had strong policies against serving meat products. At the end of this owners manual the kitchen managers have added a food survey. Please fill it out, as it will help our food policy meeting move much more smoothly.
During our food policy meeting we decide if meat will be allowed in the house and where it can be stored and consumed. We form a policy based upon a consensus decision. Like all consensus meetings, the meat policy meeting can run quite smoothly if everybody respects the beliefs and values of other residents; and works together to find a solution amenable to everybody�s interests.
During this meeting we may also discuss other food purchases including organics, locally grown food, and bulk food/packaging. This is the meeting where you should discuss food items that make you uncomfortable, or ones that you like but may be controversial.
House Meetings
We have weekly house meetings. These meetings are when we discuss issues that are of concern to the residents of the house. At first, the RA will probably facilitate these house meetings, but other residents are encouraged to facilitate meetings as the quarter progresses.
Managers:
Who are the managers? What do they do? How did they get to be managers?
At synergy the managers are not dictators with complete oligarchic control over everything in the house. They are simply residents who guarantee that certain necessary functions in the house get done, and have special training in those areas.
RA � Laura. As the RA, Laura is the official tool of the university. Not really, she�s actually the official tool of Synergy. It�s her job to support the residents, help out in emergency situations, be around for people, and generally make sure that everything is running smoothly.
House Manager � Justin. It�s Justin�s job to make sure that things aren�t broken, and if they are to fix them. He�s responsible for keys, and for keeping in contact and maintaining good relationships with Stanford housing.
Kitchen Managers �Monica and Bryn. Bryn and Monica buy your food. They also make sure that our kitchen doesn�t get shut down.
Financial Manager � Katie. Katie makes sure that we have enough money to pay for all of the material things that make Synergy so lovely. She also organizes the collection of board bills, and authorizes refunds for purchases made in the name of the house.
Garden Manager � Vince is our garden manager. He makes sure we have an amazing, beautiful, and living garden.
Social Manager � Casey. Casey organizes our parties. She makes sure that we are in line with all university regulations, and that our neighbors are duly informed.
RCC � Adar. It�s Adar�s job to manage the computer lists, and to help out with computer problems and issues that come up. If something on your computer is broken, just talk to Adar.
Synergy has a unique manager selection process (only Columbae chooses their managers in a similar way). All of the individuals who want to be managers meet at then end of winter quarter, and go decide amongst themselves through consensus who will be next year�s mangers. The new managers, with the assistance of the old RA, then decide who the next year�s RA will be.
Working for the House:
One of the key aspects of Synergy life is the work we put in this house to make it beautiful. While everybody is expected to clean up after themselves, the house will get dirty, and without a mechanism to compel people to clean it the dirt and grime would build up until it mutated into a super-slime that would devour us all. And that would be bad. So to stop this scenario from happening we have Synergy jobs.
House Jobs
Everybody who lives or eats full time at Synergy is expected to do four quarterly house jobs. With the exception of Bathroom clean (which can be done whenever), these jobs are done between 9AM and noon These jobs are;
Bathroom clean � A Wednesday wash and scrub of all of the house bathrooms
House clean � A Sunday dust and clean of the entire house (including bathrooms)
Kitchen clean � A Saturday wash and scrub of the kitchen
Garden Love � A Saturday dig and plant in the garden.
The house manager will put up a sign up sheet for the jobs early in the quarter. You just sign your name under a day that you can work. If you can�t make a job that you signed up for you need to find a replacement or you will face the wraith of both the house in the form of social stigmatization and the financial manager in the form a nasty fine. We really take these jobs seriously.
Hint: Do your house jobs early in the quarter! If you wait �till the end, there may be not be as many people in your crew � that means more work for you!
Weekly Jobs
Everybody who lives or eats full time at Synergy is expected to do a weekly job. At the beginning of the quarter, you will make a tile with your name on it. To sign up for a job, just hang your tile on the job board in the breakfast room. The job tiles are taken down every Thursday at 10:00pm. It�s all pretty self explanatory. There are jobs that can only be done at specific times, and jobs that can be done at any time during the week. If you can sign up for job during the scheduled time, please do so. It�s no fun to do a scheduled job with fewer people then required. Often people will have exceptionally busy schedules and can only do a weekly job for one or two weeks. It�s nice to let those jobs fill up last.
These are the current jobs. We may decide to add jobs or take jobs away depending on the supply/demand:
Pre-dinner clean � Clean up the kitchen from 1-3pm so that dinner cook can focus on making tasty food. Instructions are posed in the kitchen next to the spice bin. This is a single person job, and it quite meditative. Bring down your favorite CD and scrub your stress away.
Cook � Make yummy food from 3-6pm. If you want recipie ideas look through our huge collection of cookbooks (the ones with worn pages tend to be the best). You get extra-special cool person points if you tell the kitchen managers what you want to make ahead of time, allowing them to order food just for you and to make sure you don�t use up all of one kind of item.
Clean � Clean up right after dinner. Like pre-dinner clean, except with more people and a dirtier kitchen. Instructions posted in kitchen.
Bread � Every night, starting sometime after clean has finished, somebody in Synergy makes bread. There are few things better in life then coming home to fresh bread. Don�t be intimidated if you�ve never made bread before. A lot of the recipes are easy to follow (Cuban Easy Bread is a good introduction to bread making).
Beans � This is a weekly job. It can be done at any time during the week, although it tends to be better for the house if its done earlier (allowing us to eat all of the beans from one week before we get a new batch for the next). This person cooks up a huge batch of beans for the house to use in breakfasts and lunches. Beans are fun to make, and quite versatile to use.
Hummus � Another weekly job. Same as beans, except for hummus. Hummus makes people happy!
Compost � mmmmm��compost�� the person who does this job gets to turn the compost! You basically make sure that the compost is composting, and that the circle of life is continuing. . . or something along those lines. (I don�t really know what this person does - perhaps you could fill it in)
Re-Stock � restock is done on Thursday morning, soemtime after our dry goods shipment comes in. The restocker puts away all the dry goods, and makes sure that everything in the kitchen is in order. Makes sure that the spice jars are full, that the flower/sugar/salt bins are full, etc��a full job description will be posted in the kitchen.
Special Bake � bake something special. Whatever you want. It doesn�t even have to be baked per se, just tasty. This job is especially for those who are having
The Kitchen:
You will all get a kitchen tour at the beginning of the year. The kitchen managers will answer any questions you have about appliances, where we store food, and how to cook food without killing yourself. The kitchen is always open, and is a great place to socialize and get to know people.
Your Housebill and You:
On your bill you are charged for a number of different things, including:
Food � the food bill for the first quarter is an estimation based upon the average cost of food last year. This always turns out to be a bit off, and we end up spending either more or less. The bill will change in the winter quarter and the spring quarter to reflect these changes.
Party � this is a fund pays for decorations, bands, and booze. The university requires that we offer a refund on the booze part of this bill for those of you who have moral problems with paying for booze. This shouldn�t used if you simply don�t drink, only if you have deep seeded issues with alcohol.
Philanthropy � this is a fund that the house can use to give money to worthwhile causes. In the past we have given donations to on-campus groups, national groups, and individuals. All philanthropy decisions must be brought to house meeting, and must pass through the consensus process.
BSJ � All of your marks you made over the quarter on the BSJ fridge come back to haunt you on this section of the bill.
CHAPTER 3 �SYNERGY FUTURE
Frequently asked fears:
I heard you people all ran around naked. What if I don�t want to be naked?
Just as nobody in synergy is required to be clothed, nobody in synergy is required to be naked. Heck, you can even wear your clothes in the showers if that�s your thing. Living in synergy is about accepting the rights and opinions of others, including the decision to remain clothed. Dance naked under the full moon, or dance in a 3 piece suit, it�s all the same to us.
I heard that all you do is smoke pot all day. I think drugs are evil and Nancy Regan told me to just say no! Are you all going to tie me down and make me take LSD?
I won�t lie and say that nobody ever uses drugs at synergy, but the same could be said about any dorm or house on campus. The rate of users at synergy is probably about the same as other places on campus and it goes with out saying that anybody�s decision to not drink, smoke, use drugs, or do other stupid things will always be respected. Synergites are usually mature, responsible, and respectful people; drugs are actually not much of an issue in the house.
I heard that you�re all pinko-commie bastards, but I think Margaret Thatcher and Ronald Reagan were the greatest politicians ever. Will you throw me off the roof?
Although members of the house tend to lean towards the left, you�ll find a very wide range of political opinions expressed; ranging from socialists and anarchists to conservatives and libertarians. Healthy debate is always important for any community. Wear your political allegiance with pride, but remember that being obnoxious about your politics rarely does anything but annoy your allies and amuse the opposition.
I think Phish and The Dead really suck. I don�t want to be subjected to zonked out jamband music all year long.
Last year CDs heard in our kitchen included almost every genre of music including classical, rap, punk, electronic, country, rock, metal and yes, jambands. If you have a CD you particularly like, bring it downstairs and listen to it while you�re in the kitchen. You may hear it being played while you�re not there.
Synergy Parties and Traditions
Synergy has a number of parties and traditions that we, as a house, participate in.
House gifts.Members of the house are encouraged (but by no means required) to make/buy/steal a house gift. This can be anything, house gifts last year included rewiring our AV system, a stage, a gazebo, and an espresso machine.
Other stuff to do:
Cook
Naked cook
Halloween
Valentines Party
Beltane
Super-fun Surveys:
Food Survey (include bsj stuff)Periodical Survey
[version 9-26-2000, by MSG (="i" below), with contributions from managers + RA: Luisa M., Alisha T., John M., Brittany J., Pete J., Laura M., Kevin B. ("=we" below). ]
Why write this? These are extra notes partly in response to those written by Bob L. and distributed last year, and partly in addition to those.
We offer these notes in the hope that they will help new Synners of this year start off the year well, and introduce them to a bit of the history of Syn, and get them going in good directions so that they may be able to start off with a `boost', not have to reinvent everything from previous years, but go even farther with the Syn spirit than before (as background, MSG has EA'd at Col (Columbae) and Syn for several years, and everyone else has lived at least one year in Syn, and everything we have to say about co-op living thus derives from these experiences, we have no furtherclaim to anything authoritative). No one has to copy these, or even follow them at all, and in fact, in the spirit of Syn, before any action on any of the following is taken, there should certainly be lots of discussion, and then a consensus decision taken at (usually) House Meeting (MausHeeting). Every year is unique and different in its own way...
Also, some of this has Syn notation/abbreviations that we don't explain, but you will certainly pick up soon.
(Last: none of the email links will work yet (9-26-2000) because i haven't put the email into those separate files and properly linked them, yet..)
Comments on what Bob wrote
(Using the same numbering scheme as in Bob's document)
Organic issues are not minor, last year we had someone from a local organic gardening store come and explain why eating organic is important, this might be useful again.
Being vegetarian is also a significant issue, and though it is a minority that would actually call themselves vegetarian in any sense of the word, some of them do feel very strongly about it. Normally there is a discussion at one of the early house meetings about if and how people should be allowed to eat or store any meat in the house, and this is usually all resolved amicably in the end (and if you hear rumors from last year's residents about the one guy we had to store away in the Meat Fridge down below in order to actually come to the consensus decision on this, don't you believe it!!).
A very good movie that we showed last year "The Animals Film" which explains why anyone might want to become veggie, from various perspectives: environmental, health-related, and ethical. We will show this again early in the year, and hope especially that the non-veggies of the house will attend and get some feeling for why some of their housemates choose this diet.
Washing dishes: though we do have the three-sink method normally set up in the rightmost sink (a soap and a rinse basin), i personally prefer to rinse mine thoroughly with warm water right after eating while they're still wet and the food washes off easily, and put them in the Hobart rack. but when i say thoroughly, i mean thoroughly: so that not one speck of food is left on them. because it's disgusting to find the baked-on food afterwards when people haven't done this fully. don't worry, depending on the cleanliness of your housemates this year, you will have more or less opportunity to find out of what i speak. :>
(but do remember that Syn didn't get it's reputation for being the cleanest co-op through a preponderance of slacker-residents the last few years..)
and continuing in that vein of variability: some of you will be very clean, very responsible, very good about doing your dishes. some of you.. won't. you will leave your dishes all over the house, in your room (especially as finals approach), and strewn yea even about the kitchen is various states of food-finishedness. this will attract bugs and disgust your housemates and the virtual presences of your parents. but it's not something to stress over excessively, that's why they're parents, and you're college students. again, depending on yours and your housies' fastidiousness, brace for emails on this.
We think names should definitely be put on the plates.
You will come to be concerned with this also, as turning compost is now a qrtrly job, so begin preparing yourself already psychologically for the task. Thankfully, during the winter we won't have many flies anyway because they go to the Winter Fly Olympics down in Tonga. (i think.)
DO show up for your job (weekly, or house), however you have to remind yourself -- it sucks when the other person on your crew hasn't shown up, or is half an hour late. it leads to bad feelings, and worse, Bad Karma. don't become Karmically Challenged!! don't do it!!
and ANOTHER thing: if you toss your cookies in the bathroom at any time, day or night, for god's sake clean it up. the same holds if your friend does so during one of the big parties (which is one of the reasons i, along with many others, am not a big fan of the huge parties, but they seem to be part of immutable Syn tradition, now..but not necessarily so immutable if there is a consensus this year to change it..small parties, very cool, monster bashes, hm.).
this is really a minimally decent thing to do. but, alas.. it'll probably happen again.
special notes for guys: after you shave, wipe down the sink. there were some pretty virulent emails about this issue last year, understandably so. and: if you use a toilet for number 1, put the seat down afterwards. this will hold you in good stead with all future relationships, too, and learning this one habit may ultimately save your marriage. thus, heed well.
special note for women: did you know there used to be female urinals, the last of which were seen some 30-40 years ago? this blew me away when i first learned it. Syn, alas, is not thusly endowed. sorry.
A few extra random notes..
- We have many years of past history in journals. Read them, cherish them.
- We have a house battery charger, it charges both rechargeable and alkaline -- even the alkalines that say non-rechargeable! see emails for more info
- PLEASE turn lights off in all common areas if you see them on after it's dark, and you don't see them being used, most especially the individual freestanding lamps. see this email of last year for a person who was sad watching this not happen.. but then people started to do so, and the whole spirit of the house lifted!
- Syn 80's film: Let's see it early on, gives a taste of the magical history of the house, and we can all chuckle at the shaggy hair too.
- Prog' secretary: www.progressivesecretary.org -- amazing socially conscious person's very useful and productive tool..
Finally: Enjoy, cherish, and Love your new home for this year..
:>
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C MAYFIELD S
----------------| A |--------------------------------| A |---
casa bob | M | grove kairos DKE | N |french
italiana | P | | T |house
| U | | A |
| S | phi-sig | |roth
| |--------------------------------| Y |
| D COSTANZA N |
| R |-- ----------------------------| E |
| I | \ \ | Z |
| V | \ \foot | |
| E | \ \path ____ -----------| |
| | \ \___ /___ /\ SAN JUAN |
| E | L____ I_#__II -----------| |
| A | SYNERGY! | |
| S |
| T |
Okay, okay, so you want a "real" map? How about this:
Satisfied now? 
What is it?
A Linux computer in the library, named 'tramigan' (after our esteemed Syn alum who donated our first music server machine) has two file shares on it that anybody in Synergy can access. These shares are named 'syn-uploads' and 'syn-music'. Anybody can write stuff into the syn-uploads share, while you can only read stuff out of the syn-music share. The idea is that if you want your music to go on this server, you copy it from your computer into syn-uploads, and every day (starting at 6 a.m.), tramigan will move everything from syn-uploads into syn-music. This will ensure that nobody accidentally deletes music.
How can I listen to the music?
Use iTunes! If have iTunes music sharing turned on, you can also connect to tramigan from a machine running iTunes (look for "tramigan" under Shared Music/Music) and listen to music anywhere in the house.
How do I play music in the kitchen?
You can play music in the kitchen using Synkitchen Jr., our excellent kitchen laptop, which has been upgraded to an iBook with iTunes! Once again, connect to "tramigan" under Shared Music. (If you want to update Synkitchen Jr.'s local music library with pointers to music on tramigan, drag the "syn-music" icon on the desktop onto the "Library" icon in iTunes on Synkitchen Jr..)
How can I connect to the file shares?
To access the shared folders directly, look for tramigan in your Network Neighborhood or My Network Places (if you use a Windows computer). If you can't find it there, it's probably because your computer isn't in the Synergy workgroup. To fix this, go to start'control panel'system, select the "Computer Name" tab, and click on 'Change…' Then, at the bottom of the window, make sure that 'Workgroup' is selected, and in the edit box type 'SYNERGY'. Click OK and it'll ask you to reboot your computer. Do so. After you do this, you'll probably see tramigan in Network Neighborhood/My Network Places. If you still don't see tramigan, select start menu/run, type '\\tramigan', and hit OK. This should pop up a window containing two directories, syn-uploads and syn-music.
If you have a Mac, open up the Finder and go to 'Network'. Then, select 'SYNERGY', followed by 'tramigan', followed by one of the two shares. When you're asked for a user name and/or password, just hit OK. Any password/username should work, since it's publicly accessible from anywhere on the Synergy local network.
Mac users can also hit command-K and connect to smb://tramigan
How can I add new music?
First, connect to the shares by following the above instructions. Once you have connected, you can drag and drop your music into syn-uploads. Or you can copy and paste files. Whatever works best for you. Before you add music to the server, check to make sure you're not duplicating songs that are already in syn-music (and visible on iTunes). Then check your new songs to make sure that the tags - song name, artist, album, track number, etc. - are correct (we don't want all of our songs called "track 01", "track 02", etc..) Also, try to keep your music files in some sort of order. For example, if you want to copy over your favorite (?) Britney Spears album, make a folder in syn-uploads called "Britney Spears" (if there isn't already one). Then, inside that folder, make a subfolder with the name of the album (e.g. "My Prerogative"). Then copy all of the music into that last folder. This will keep the server clean and organized (much like the rest of our house!). Within 10 minutes (probably less), the new music should show up on iTunes. Likewise, if you want to copy music out of the directories, you can drag & drop or copy and paste, whichever works for you.
Why were OurTunes users complaining about Tramigan?
Some disgruntled OurTunes users complained that tramigan "broke" their program, going so far as to create a facebook group to voice their (somewhat ignorant) displeasure! In fact, there are bugs in OurTunes which can cause it to fail under a variety of circumstances. One of the problems is an uninitialized array in Request.java; a version which fixes this problem may be found here.
Our Fabulous Music iBook, Synkitchen-jr
Thanks to Diana for purchasing a brand new (to us) iBook G3. In addition to running Mac OS X 10.2, which is a bit more user-friendly than Linux, Synkitchen-jr runs iTunes, which allows you to listen to streamed music from your own server, or from our excellent music server, Tramigan! It also runs Safari for browsing the web (and looking up recipes, etc.), as well as standard Mac programs, as well as Terminal and your standard Unix commands.
Old Synkitchen
The information below refers to the old synkitchen laptop, which ran Linux! Unfortunately, many people found Linux and Juk cryptic and hard to use, so it didn't get as much use as we would have liked. Nonetheless, we are grateful to the fine service which synkitchen gave to Synergy.
Synkitchen is a lovely little laptop graciously lent to us by Diana for the purpose of servicing the kitchen. It has wireless Internet access and a sound card to play music with, but otherwise not much else. The laptop is quite old, so those of you who have grown fat and lazy with trackpads will have to put up with Synkitchen's maddening method of navigation: the magic button!
Magic button?
Yes sir, the magic button. This is a small round thing located near the 'g' key on the keyboard. You push it in the direction that you want the cursor on the screen to move. It works like a joystick in that respect. But, you might ask, where are the buttons? As you can see, there are four "mouse" buttons located under the keyboard. The ones in the upper left/right corners are useless; don't worry about them. The large central button is the "left mouse" button and the smaller button underneath it is the "right mouse" button. Beyond that, the interface is the same.
It's not windows, and it sure as hell isn't a Mac...
All too true. Synkitchen is running GNU/Linux as its operating system of choice. Linux is feature-filled, fast, and most importantly, free (both free as in speech and free as in beer). On top of that, Synkitchen uses KDE as the desktop environment. Why am I telling you all of this? I have no idea. Most of you can figure out how KDE works quite easily, as it resembles Windows. And those who can't figure it out won't care for my explanation anyway. So moving on...
What can Synkitchen do for me?
Synkitchen was created to play music in the kitchen. Now, we already have a boombox in there, so what's the point? Well, for those of you who want to play mp3's from your computers, Synkitchen is there. To do this, you'll need to copy your mp3's onto the music server (detailed in a different section of this FAQ). Then, open up JuK (pronounced "jook"). This program is a lot like iTunes in how it manages music and stuff. If it's already open, you'll see a "tag-like" icon in the taskbar, next to the turquoise "speaker-like" icon. Left-click on this icon and it should bring up JuK. If it's not open, look for the JuK shortcut in the lower left "dock-like" portion of the taskbar. A single left-click will open it up from there.
When JuK is open, choose your music and click on Play. Make sure that a) the boombox is playing from the Tape deck, and b) the tape adapter is inside the tape deck, and its wire is plugged into the right side of Synkitchen. Control the volume through the boombox. Synkitchen can also handle CD's (although the boombox probably does a better job of that). I'll add that section here when I see how it's done.
To add more music, upload it to our music server, tramigan.
What else does Synkitchen do?
Since it's a full featured computer, Synkitchen can browse the 'net (look for Konqueror, the web browser, in the "dock" section of the taskbar). It can open and read .doc files (Click on the k-menu, the leftmost button in the dock, and open the "OpenOffice Writer"). And it can do just about anything else a computer can. It has games too!
Some caveats. As the title may imply, Synkitchen is quite a pathetic beast. Give it time when loading things, do not be impatient. We are working to get it a much needed memory upgrade, but until that happens, it may be somewhat slow and irresponsive. If you're a "power-user", you'll find that Synkitchen can do a LOT of things. You can run the bash shell through "Konsole", also found in the "dock" section of the taskbar. And there are many many more applications in the k-menu, so look around.
Synkitchen's potential has only begun to be exploited, so as it grows capable of doing new things, those things and how to do them will be found here.
[ image:28 ]
- removing the spaces, and replacing 28 with the node number of your image in the gallery. For example, if the page for your image has a URL of http://synergy.stanford.edu/node/view/28, then the node number is 28.
You may also use the <img> tag if you wish, for example:

<pre> and <code> tags.
For example,
___ _ _ _ __ ___ _ __ __ _ _ _
/ __| | | | '_ \ / _ \ '__/ _` | | | |
\__ \ |_| | | | | __/ | | (_| | |_| |
|___/\__, |_| |_|\___|_| \__, |\__, |
|___/ |___/ |___/
Of course, this text was made with figlet. 
We didn't, really!
Some people have complained that tramigan breaks OurTunes. Actually, OurTunes has many bugs which can cause it to fail under a variety of circumstances. One of the problems is an uninitialized array in Request.java; a version with this fix may be found here.
Works best with real confectioner's sugar rather than the ground in the blender Synergy kind.Charlie’s Menu – Indian Food That Won’t Look Like Prison Gruel:
Thick Spicy Vegetable Soup
20 onions
20 carrots
40 mushrooms
20 potatoes
15 cups peas
1/2 cup tomato paste
25 cups water
1 1/4 cups canola oil
10 tsp garam masala
10 tsp chili powder
20 tsp fresh cilantro
1 1/4 cups arrowroot or cornstarch
1 cup lemon juice
salt to taste (about 20 tsp)
Heat oil. Add vegetables, tomato paste, and a bit of water. Add spices and cook for a while. Mix the rest of the water with cornstarch or arrowroot (in a separate bowl) and stir until there are few to no lumps. Add arrowroot/cornstarch mix to soup. Stir lemon juice through close to the time you serve.
Basmati Rice
3 parts water
1 part rice
Cook until done in rice cooker.
Salad
Use available ingredients.
Bombay Potatoes (best with new potatoes, but can also use yams)
120-150 baby potatoes or 40-50 big potatoes
1 1/4 cups tomato paste
10 tsp ground coriander
10 tsp chili powder
10 tsp turmeric
5 tsp cumin
5 tsp cardamom
5 tsp mustard seeds
10 tsp salt
10 tsp sugar
1 1/4 cups lemon juice
3/4 cups oil
Boil potatoes, skins on. Mix together tomato paste, spices, and lemon juice. Heat oil and fry up tomato paste mixture. Cook for a minute then pour over the potatoes. Garnish with cilantro if you are obsessed with presentation.
Spicy Black Eyed Peas
20 cups black eyed peas (soaked overnight)
6 and 1/4 cups canola oil
8-10 onions
1/2 cup ginger (fresh)
1/2 cup ground coriander
1/2-3/4 cup chili powder
1/8 cup turmeric
40 tomatoes, chopped
salt to taste
Wash, cook, and drain peas. Sauté onions. Reduce heat and add spices and tomatoes. Cook for 2 minutes. Add peas. Add lemon juice.
Shortbread Fingers (few people know that shortbread originated on the Subcontinent)
3 cups whole wheat flour
3 cups all purpose flour
6 Tbsp baking powder
1 cup sugar
35-40 Tbsp oil
Sift flours and baking powder together. Add sugar and oil. Roll out to a 1/4 inch thickness and cut into fingers. Bake about 20 minutes at 350 degrees (Yeah, that sounds good. I’ve never baked in my life, but 350 degrees seems like a good temperature to really heat some shit up.)
Yummy and Healthy Pasta:
Lots and lots of linguini or other thin pasta
Sesame oil and soy sauce (or Braggs/ Liquid aminos)
Olive oil
A handful of garlic (diced for stir-frying)
Tofu
Spinach
Mushrooms
Sesame seeds
Boil the pasta. It will take a while for the water to boil, so as you are waiting, chop the veggies.
Add olive oil and garlic to a wok. Stir-fry veggies by first adding mushrooms, then the tofu, and finally the spinach. Add sesame oil and soy sauce to taste.
When pasta is cooked, add to wok. Stir and mix well. Keep adding sesame oil and soy sauce. There should be just a hint of sesame oil flavor (so you should add a lot more soy sauce than sesame oil). At the very end, sprinkle sesame seeds on top.
Sesame-Peanut Green Beans:
3 cups tahini
Warm water
2 1/2 cups of peanut butter (approximately, adjust to taste)
Soy sauce/liquid aminos
Ginger powder
A handful of garlic, diced for stir-frying
Olive oil
A wok full of green beans
Prepare green beans by removing ends. Wash. Boil in a pot of water until bright green, and barely cooked.
In a big bowl, start with about 3 cups of warm water. Add tahini and peanut butter. Stir or whisk together. Add more water if the sauce is too thick. You want a creamy consistency, but not too heavy or thick. Add ginger powder and soy sauce to taste.
Add oil and garlic to a wok on medium heat. Add green beans and sauce. Stir and let the flavor simmer into the beans (10-15 minutes).
Mu Shu Veggies:
60 flour tortillas (or however many you want to make)
Teriyaki sauce
Bean sprouts
Green onions
Grated carrots
Mushrooms
Cabbage (cut into ribbons)
Tofu (cut into long, thin pieces)
Olive oil
Stir-fry veggies together and flavor with teriyaki sauce.
Make sure tortillas are warm when served. (Veggies go inside tortillas)
Fruit Salad
Apples
Bananas
Melons
Pineapple
Oranges
Or whatever fruit is available.
Dressing:
Mashed bananas
Honey
Cinnamon
Brown sugar
Vanilla soy milk
Cut up fruit. Stir together dressing ingredients and add mashed bananas to thicken.
CHOP SUEY!
Mu Shu Vegetables
6 cups shitake mushrooms, chopped
canola oil as needed
5 1/2 quarts shredded cabbage
4 quarts green peppers, thinly sliced
4 quarts grated carrots
4 quarts thinly sliced onions
1/2 cup grated ginger root
24 cloves minced garlic
6 quarts mung bean sprouts
cubed baked seasoned tofu (or raw if you don’t have time for all that)
1 cup soy sauce or liquid aminos
1 cup hoisin (or teryaki sauce or be creative) 2 tsp chili paste
Steamed Bok Choy
Veggie Fried Rice
1/2 cup canola oil (or less)
65 green onions sliced
10 crushed garlic cloves
6 chopped bell peppers
30 cups cooked long grain rice (it is best to use rice cooked a day before and chilled)
10 Tbsp dry sherry (you can also use vinegar and a little sugar)
18 Tbsp dark soy sauce or liquid aminos
9 Tbsp chopped fresh cilantro
salt
Dessert!
DINNER!!
Mushroom-Chili Stew
15 Tbsp olive oil
15 onions, chopped
60 cloves garlic, minced
15 portobello mushrooms, stems removed
1 box shitake mushrooms
1 box white/oyster mushrooms
15 Tbsp chili powder
15 tsp ground cumin
8 tsp oregano
1 cup tomato paste
8 cups navy beans (soaked overnight, rinsed, and drained)
8 cups pinto beans (soaked overnight, rinsed, and drained)
1 cup balsalmic vinegar
15 green onions, white and green parts cut into 1/2 inch pieces
14 cups diced tomatoes
15 Tbsp chopped green chilies
cilantro for garnish
Broccoli Sautéed With Olive Oil and Garlic
10-15 pounds broccoli, chopped
20 cloves garlic, minced
10 Tbsp olive oil
Brown Rice
Salad
Dessert
Miso Soup
10 cups chopped mushrooms
7 cups chopped onions
15 cloves garlic
canola oil
10-20 carrots, sliced
10-20 celery sticks, sliced
15 cups chopped broccoli
Lots (about 80 cups) water
5 tsp black pepper
2 cups soy sauce
yellow squash
2 cups miso (dissolve in some hot water)
Lots of tofu
Mung bean sprouts
Procedure: Heat the water, take some hot when hot to dissolve the miso. Sauté mushrooms, onions, garlic, in oil. Then add carrots, celery, broccoli, tofu and sauté for a little while. Now add all the ingredients to the hot water, including the miso, and simmer on LOW HEAT, until done. Do not bring to a boil as miso will loose its nutrients.
Spicy Sesame Tofu
15 pounds firm tofu
15 bell peppers or carrots or anything you like
3 cups oil
2.5 cups soy sauce
15 cups water
2.5 cups rice vinegar
2 cups honey
3 cups garlic, chopped
2 1/4 cups cornstarch
12 chopped onions
3 Tbsp salt
red pepper, crushed—very spicy!!
Ground black pepper
Sesame seeds
Procedure: Cut tofu into rectangles or cubes. Heat oil in wok. Sauté garlic, onions, bell peppers, and tofu. Mix sauce in a bowl. Pour marinade over tofu and stir/ cook over high heat for 10 minutes, or until done. Garnish with sesame seeds.
Rice Salad
Veggies: Panzanella
Serves about 45-60.
Ingredients:
45 cup-fulls (not packed) of sturdy bread (for example artisan bread or sturdy French bread, not normal sliced sandwich bread). The bread should be cut into approximately ½” x ¾” x ¾” pieces.
15 red peppers cubed into 1" pieces
15 green peppers cubed in to 1" pieces
30 tomatoes cut up
7.5 cans pitted black olives drained. (One can has a drained weight of 6 oz. So, about 45 oz. of olives.)
1 cup capers drained
Vinaigrette:
3 cups olive oil
3 cups Balsamic Vinegar
4.5 cups Water
4 teaspoon each salt, garlic powder and basil.
Directions:
Sauté peppers in a little oil. Or microwave them in a little oil.
Add them to the cut up bread.
Add all the other ingredients, including the juice from the tomatoes.
Mix well. Add more vinaigrette if necessary.
Moroccan Tofu
Serves 40-60.
Ingredients:
1.5 large packages firm Tofu
10 lb. large pitted prunes
5 lb. whole, peeled almonds
1.5 cups sesame seeds
2 T saffron (if unavailable, use 2 level T of turmeric or of curry powder)
2 T cinnamon
16 onions
10 T honey
3-4 T salt
2 T pepper to taste
Directions:
Soak the prunes in some warm water. Slice onions and sauté slowly in a little margarine and olive oil. Add salt, pepper, saffron, cinnamon, and honey. Cook onions slowly until soft and tender. While onions are cooking, brown the almonds in a little margarine (on a baking sheet if necessary). (If whole almonds: 340º F for 11 min. If cut almonds, 325º F for 9-10 min.) Also brown the sesame seeds lightly in a little margarine. (If there’s not enough time, don’t brown the sesame seeds or almonds.) Set aside. In another pan, brown the tofu pieces in a small amount of olive oil. Add onions and almonds to the tofu and stir them in. Cover the pot and let simmer for 20-30 minutes or until tofu is done and tender to the touch of a fork. Drain prunes and add them to the tofu, being careful not to stir too vigorously and disturb the shape of the prunes. Sprinkle the sesame seeds just on the prunes. Serve with couscous.
Carbohydrates: Couscous
Serves about 60.
Ingredients:
16 cups Couscous
2.5 sticks (5/8 lb.) margarine
3 T salt
Directions:
Boil 16 cups water with salt and margarine. Once it has come to a boil, take off burner and add the couscous, stirring. Put the lid on, and wait 5-10 minutes. Fluff with fork, and it’s ready.
Veggies: Pear Carrot Salad
Serves about 54. (9 x original recipe.)
Ingredients:
18 lb. carrots, cut into ¼” slices (Use the Robo-Coup to slice the carrots.)
18 fairly hard pears, cored and cubed
3 cups lemon juice (Remember, the stuff in the bottle is concentrated!)
9 cloves garlic, crushed
9 T olive oil
3 cups sugar
1.5 T ground cumin
4.5 T ground cinnamon
1.5 T ground ginger
3.25 tsp. cayenne pepper
27 green onions, cut finely
2 bunches cilantro, chopped
Directions:
In a saucepan bring water to a boil. Add carrots and boil for 2 minutes. Remove carrots and allow to cool. In a bowl, mix the lemon juice, olive oil, sugar, cumin, cinnamon, ginger, salt, and cayenne pepper. Add the carrots, pears, green onions, and cilantro. Refrigerate. Stir occasionally while cooling.
Protein: Red Lentil Dal
Serves about 60. (15 x original recipe.)
Ingredients:
15 cups red lentils (normal lentils are OK, too)
45 cups water
2.25 T salt
1 cup oil
4.5 T mustard seeds
4 tsp turmeric
4 tsp cumin
4 tsp coriander
4 tsp ginger
4 tsp cayenne pepper
Directions:
Sort through the lentils and pick out any debris, then rinse them and put them in a medium sauce pot. Add the water and salt and bring to a simmer. Cook until completely tender, 15-20 minutes (20-25 minutes if using normal lentils instead of red lentils).
In a skillet, heat the oil and add the mustard seeds, turmeric, cumin, coriander, ginger, and cayenne. Cook over medium heat until the mustard seeds begin to pop. (Be careful not to inhale the fumes as they can be irritating.) Remove the skillet from the heat and slowly add the spices to the cooked dal. Serve over basmati rice, with corn and parsley (recipe below).
Carbohydrates: Basmati Rice with Corn and Parsley
Serves about 60? (15 x original recipe.)
Ingredients:
38 cups water (or 19 cups if using the rice maker)
19 cups basmati brown rice or long grain brown rice
1.5 T salt
15 cups frozen corn kernels (not cobs of corn, please)
7.5 cups chopped parsley
Directions:
In a saucepan bring water to a boil. Add rice with salt. Reduce mixture to a simmer, cover and cook until tender and water is absorbed, about 35 minutes. (Or, instead of the preceding, just use the rice maker as per its own directions, but do add the salt to the water.) Sprinkle corn over cooked rice and blend gently. Cover for a few minutes until the corn is defrosted. Sprinkle parsley over rice and corn and blend gently.
Veggies: South African Rice Salad
Serves 48-60. (6 x original recipe.)
Ingredients:
18 cups cooked long grain brown rice
18 cups chopped fresh peaches (Can use defrosted frozen peaches.)
12 cups chopped celery
3 cups chopped green pepper
3 cups chopped red or green onions
9 cups raisins
3 cups sunflower seeds or other nuts
2.25 cups olive oil (or other salad oil)
12 T lemon juice
6 T curry powder
6 T soy sauce
6 T honey (or maple syrup)
12 T chopped parsley or cilantro
Salt or herbal salt to taste
60 oz. frozen baby peas, parboiled, optional (Since baby peas cook very quickly, just dump the frozen baby peas into boiling water. As soon as they are no longer in clumps, they should be removed from the water. Remember, though, that the baby peas are optional, so do not include them if there is not enough time.)
Directions:
Combine all ingredients and mix well.
Protein: Lentil-Rice Roast with Cashew Gravy
Serves 48-64. (4 x original recipe.)
Ingredients:
6 cups lentils
6 cups millet (bulgar wheat works if millet is not procurable)
6 cups brown rice
36 cups water
4 cups bread crumbs
2 cups rolled oats
2 cups cashews, finely ground
1 cup vegetable oil
12 T onion powder
6 T crumbled sage
2 tsp. (or less) celery seed
Salt to taste
Garlic powder (optional)
Directions:
Pick over the lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour.
Preheat oven to 350ºF. Lightly oil 8 8½”x 4½” loaf pans.
Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pans (and unmold onto a baking pan) and bake for 1 hour, or until lightly brown and the top is dry to the touch.
Other: Cashew Gravy (Lentil-Rice Roast)
Serves 60-80. (5 x original recipe.)
Ingredients:
10 cups water
2½ cups cashews
10 T cornstarch
10 T onion powder
2½ tsp salt
Directions:
Place ingredients in a blender and liquify. In a sauté pan over medium heat, heat the gravy, stirring constantly, until thick. Add more water if the gravy becomes too thick. Keep warm.
Carbohydrates: Pasta alla Puttanesca
Serves up to 54. (9 x original recipe.)
Ingredients:
9 lb. pasta (One may use spaghetti, penne, or linguine.)
2.25 cups olive oil
23 cloves garlic pressed or finely chopped
2 cups rinsed capers
6.75 cups sliced black olives
16 lb. canned tomatoes, drained and chopped (Save some of the juice in case you want to add it to the sauce later. It is usually not needed.)
About 6 T salt
Pepper to taste
Directions:
Warm pasta bowl. Put oil in a saucepan, add the garlic, capers, and chopped olives, and let them sauté for a few minutes in moderate heat.
Pour in the tomatoes, add salt, and let everything cook uncovered for about 10-15 minutes. Cook the pasta in boiling salted water until al dente – check instructions on the package. Drain the pasta, pour into a pre-heated bowl, add the sauce, and mix. Ready to serve immediately.
No Parmesan cheese needed for this dish.
GRRRR! YEAH COOK CREW!
Salad
Mixed green salad with apples and walnuts. Toss lettuce with 6-8 chopped green apples, 2 cups chopped walnuts, 18 Tbsp seasoned rice vinegar.
Tofu Cacciatore
10 lbs tofu (cut into 1/2 inch thick slices)
6 medium onions, thinly sliced
12 red and green peppers, chopped
18 cloves garlic, minced
12 tsp dried basil
12 tsp dried oregano
3 big cans tomatoes, drained
12 Tbsp tomato paste
3 cups flour
Arrange tofu slices in a single layer on baking sheet. Cover with plastic wrap. Put a second baking sheet on top. Place pans or other heavy weights on top of the second baking sheet. Let stand 15 minutes to drain.
Preheat oven to 350.
Sauté onions and bell pepper, add garlic, basil, oregano, stir. Add tomatoes and paste. Mix well and bring to a boil. Cover and simmer for 15 minutes.
Mix flour with some salt and pepper. Put a pan with oil on medium heat. Coat tofu slices with flour, cook until lightly browned. Place slices in big dish/pan and cover with sauce. Cover pan with foil. Cook 45 minutes to 1 1/2 hour. The longer you cook, the better the flavor.
Steamed Broccoli with Sun-Dried Tomatoes
Steam 8 bunches of broccoli. Meanwhile, let some sun-dried tomatoes soak in olive oil. Once the broccoli is tender and tomatoes are soft, chop tomatoes into small pieces and toss with broccoli.
Couscous or Quinoa
Flavored with salt and olive oil.
Banana Cake or Coffee Cake
10 cups flour
7.5 tsp baking soda
2.5 tsp salt
5 cups sugar
1 2/3 cups oil
20 mashed ripe bananas (about 12.5 cups—or some bananas and some coffee or just coffee?)
1 1/4 cup water
5 tsp vanilla
5 cups chopped walnuts (optional)
chocolate chips
Preheat oven to 350 degrees. Mix flour, baking soda, salt. In separate bowl, beat sugar and oil together, add mashed bananas/coffee, stir in water and vanilla. Mix well. Add flour mixture, walnuts, choc chips. Spread into oiled pan, bake at 350 for 45 minutes to 1 hour.
INDONESIAN MENU
Sayur Kari (soup)
Chop:
20 onions
about 40 cloves garlic
7 Tbsp fresh ginger
20 potatoes
20 cups green beans
5 heads of cabbage, shredded
5 cups thin rice noodles
4 Tbsp lemon peel (or juice or both)
a whole lot of tofu cut into cubes
2 cups peanut or sesame oil
1/2 cup coriander
1/3 cup cumin
1/3 cup turmeric
1/4 cup black pepper
1/4 cup chili pepper
20 cups coconut milk
40 cups water
1/2 cup salt (or to taste)
Bring water to a boil.
Meanwhile, sauté onions and chili in sesame oil. Add spices and lemon.
Once the water boils add the coconut milk and potatoes (do not cover!) and simmer for about 10 minutes. Add the green beans and let cook for 5 more minutes. Add the cabbage and the sautéed stuff and return to a boil. Add noodles and cook until it’s all done.
Salad
Rice
Chili
2 big cans diced tomatoes
8 onions
8 jalapeños, if we have them
15 cups kidney beans (soaked over night)
10 carrots
15 cups corn removed from cob
1/2 cup cumin
1/2 cup salt
3/4 cup oil
15 cloves garlic
spicy spices
Boil water and cook kidney beans.
Sauté onion in oil. Add garlic. Add tomatoes and everything else, including beans. Serve with rice.
Blondies
Wet:
4 cups sugar
4 cups brown sugar
2 1/2 cup margarine or 2 cups oil
4 tsp vanilla
equivalent substitute for 8 eggs
Dry:
8 cups flour
10 cups oatmeal
4 cups choc chips
4 tsp baking soda
4 tsp baking powder
Preheat oven to 375 degrees.
Mix wet ingredients in Hobart. Mix dry ingredients in other bowl. Combine the two. Spread in big pan. Bake 8-10 minutes.
Minestrone Soup
12 Tbsp olive oil
6 cups finely chopped onion
3 tsp finely chopped garlic
6 cups diced carrots
3 cups diced celery
14 cups diced zucchini
6 tsp basil
6 Tbsp fresh parsley
20 cups diced tomatoes
20 cups water
5 cups cooked chick peas (optional)
5 cups green beans/peas
5 cups pasta
salt and pepper to taste
Chop everything. Heat oil in large saucepan. Add onion, garlic, carrots, celery, zucchini, basil, parsley, and simmer 10-15 minutes. Add tomatoes, water, salt, peppers, chick peas, green beans, pasta, and bring to a boil. Reduce heat and simmer 30-35 minutes or until everything is cooked.
Vegan Lasagna
Tomato sauce:
A lot of sliced mushrooms
Onions
Garlic
Olive oil
Tomato paste
Water
Sugar
Oregano
Basil
Pepper
Sauté onions, garlic, and mushrooms in olive oil and add rest of ingredients.
Tofu ricotta:
12 cups chopped, boiled spinach
16 cups tofu (8 lbs)
8 tsp salt
10 cloves garlic (or more or less)
Wash spinach and put in pan. Cook until just wilted (you won’t need any more water because the water from washing will be enough). Put garlic in food processor and mince. Add tofu, spinach, and salt, and blend.
Pasta:
72 lasagna noodles
Procedure:
Preheat oven to 375. Spread sauce thickly on the bottom of a pan. Put one layer of uncooked noodles, then a layer of tofu mixture. Alternate between layers and finish with sauce. Cover dish with foil and bake for about 40 minutes- 1 hour. Remove foil and bake for 20 more minutes.
Salad
Dessert:
Apple crisp or fruit salad.
Tabouli (Zesty Lebanese Salad):
40 cups boiling water
12.5 cups bulgar
7.5 cups cooked white beans, black eyed peas, or garbanzo beans or combination (need to be soaked the night before)
15 cups minced fresh parsley
7.5 cups fresh mint leaves or additional parsley
7.5 cups chopped scallions
30 medium tomatoes, chopped
5 cups or more lemon juice
2.5 cups olive oil
salt and pepper to taste
Pour boiling water over bulgur, cover, and let stand until light and fluffy, about 2 hours. Shake in a strainer and squeeze out excess water. Combine it with remaining ingredients and chill for at least one hour. Serve on raw grape, lettuce, or cabbage leaves.
Middle Eastern Tacos:
18 cups well-cooked garbanzo beans (6 cups uncooked)
1.5 cups tahini
12 cloves garlic
12 tablespoons lemon juice
4.5 tablespoons ground coriander
salt to taste
3 teaspoons ground cumin
1.5-3 teaspoons cayenne pepper
60 pieces Middle Eastern flatbread (pita) or wheat tortillas
Garnishes:
Shredded lettuce
Chopped tomatoes
Chopped cucumber
Chopped onion
9 cups yoghurt or grated cheese
Puree together beans, tahini, garlic, lemon juice, coriander, salt, cumin, and cayenne, pepper, adding bean cooking liquid or water to make blending easy. Let stand at room temperature at least 30 minutes. Cut flatbread in half (to give 2 semicircles from each) and fill pockets with bean mixture. (If you like, heat filled pockets in oven before garnishing. If serving on wheat tortillas, fry until soft but not crisp.) Set out garnishes and let everyone assemble their own.
Sweet and Sour Couscous for Arabian Nights
Oil for sautéing
10 large onions, chopped
30 stalks celery, chopped
5 pounds fresh mushrooms, sliced
40 medium carrots, sliced
10-20 teaspoons dillweed
10 bay leaves
10-20 teaspoons parsley
10-20 teaspoons horseradish
salt and pepper to taste
10 teaspoons dry mustard
10 cloves garlic, mashed
20 cups water
5-10 cups dry white wine
20-30 cups cooked garbanzos (7.5 cups uncooked)
substitute for 10 eggs, bananas, egg substitute from box, or flax
10 cups soy milk
2.5 cups soy milk powder.
2.5 cups brown sugar
10 8-ounce cans tomato sauce/paste
2.5 cups vinegar
50 cups cooked couscous (20 cups uncooked, prepared according to directions on package) or bulgur or rice
Heat oil in a deep skillet or wok and sauté onion, celery, mushrooms, and carrots until onion is translucent. Add herbs, horseradish, salt and pepper, 5 teaspoons mustard, and garlic and cook for 10 minutes. Add water and wine and cook, covered, for 10 minutes. Add garbanzos, taste for salt and pepper, and adjust seasoning. Consistency should be like that of a thick soup; if necessary, you can thicken with cornstarch.
Over simmering water in a double boiler (or constantly stirring over medium heat), beat the egg and liquid milk together. Add the dry soy milk, sugar and tomato sauce, then vinegar and remaining 5 teaspoons mustard, stirring with a whisk all the while. To serve, put a portion of couscous on each plate and top with the garbanzo-vegetable mixture and then the sauce.
Dessert
2.25 cups roasted peanuts 3 cups roasted sunflower seeds
3 cups roasted cashews 3 cups raisins
3 cups toasted shredded coconut salt (optional)
Combine and serve.
Possible substitutions: dates for raisins, walnuts for cashews.
Be creative!
MAGIC MENU
Veggie Curry
10 eggplants
1.5 Tablespoons salt
1/2 cup olive oil
ground fresh black pepper
3/4 cup curry powder
3 teaspoons cumin
14 cloves garlic
3.5 cups water
14 carrots
18 potatoes, diced
7 green peppers
14 onions
14 cups cauliflower (about 5 heads)
14 cups peeled diced tomatoes (from can)
14 cups garbanzo beans
Slice eggplant and soak for 15 minutes in salt water. (Soaking is very important because the eggplant will come out rich and good, not extra greasy when you cook it.) Cook in oil for about 5 minutes. In separate wok, with oil, mix spices, stir in water and cook for 2 minutes. Add carrots, green peppers, onions, cauliflower. Simmer until tender but still crisp. Add remaining veggies cook for a minute then serve with a bowl of raisins on the side.
Salad
Use what’s available, especially oranges, avocados, spinach. Nuts, cheese, dressing on the side.
Lentil Soup
16 Tablespoons olive oil
16 large or 24 medium onions, chopped (16 cups)
24 carrots, coarsely grated
6 tsp marjoram, crumbled
6 tsp thyme leaves, crumbled
2 24-ounce canned tomatoes with juice, coarsely chopped
56 cups vegetable broth/water
12 cups dried lentils, rinsed, and sorted (sometimes there are rocks mixed in)
4 tsp salt
2-4 tsp fresh ground pepper
48 ounces white wine, if available
3 cups chopped fresh parsley or 2 tbsp dried parsley flakes
Large bowl of grated cheddar on the side
Sauté onions, carrots, marjoram, thyme, stirring for 5 minutes. Put tomatoes, broth, and lentils in a big pot and add the onion/carrot mixture. Boil, reduce heat, cover, simmer about 1 hour, until the lentils are tender. Add the remaining ingredients and simmer for a few minutes.
Magic Vegan Cake
15 cups flour
10 cups sugar
10 Tbsp baking soda
5 tsp salt
10 cups water
10 tsp vanilla
10 Tbsp vinegar (especially cider)
3 cups canola oil
3 cups cocoa
chocolate chips—drop in just before baking
Preheat oven to 350 degrees. Mix all but vinegar, dry and wet separately (sugar with the wet). Then mix them together only enough for no clumps. Oil and lightly flour a big pan. Quickly stir in vinegar and chocolate chips, pour in pan and bake. Lick bowl thoroughly.
Glaze:
chocolate chips
cocoa
liquid coffee (old and recycled is fine)
soy milk
sugar
rum
nutmeg
cloves
cinnamon
whatever
Melt ingredients together in a double boiler.
Cauliflower Potato Bake
10 heads of cauliflower
30 medium potatoes
1/2 cup of oil
flour
tarragon
ginger
white pepper
salt
4 lemons
Preheat the oven to 350 degrees.
Cut potatoes and remove most of the green leaves from the bottom of the cauliflower.
Boil potatoes and whole or half heads of cauliflower in separate pots of salty water for 15 minutes, or until sort of soft.
Drain the potatoes normally, but SAVE THE WATER FROM THE CAULIFLOWER.
In a large pan/wok heat the oil and gradually add flour, whisking constantly. When the mix is pasty, keep stirring and start adding the cauliflower water. Keep adding water until you have a soupy consistency (it will probably need more water than you think).
Turn down the flame and add tarragon, lemon, salt, white pepper, and ginger (lots of tarragon, less ginger); cover and allow it to simmer slowly.
Meanwhile, find some baking pans and arrange the cauliflower and potatoes in them.
Pour the sauce over the veggies so they are sitting in it. Lots of sauce is good!
Add cheese to some of the tops if you want.
Bake for an additional 15 minutes or so, but the tops should not get brown. If you bake it too long it will be dry, but the more you bake it, the more the veggies taste like the yummy sauce!
Sautéed Tofu and Carrots
Add spices like garlic, ginger, salt and pepper.
Rice
Dill Cucumber Salad
Lots of cucumbers (peeled and sliced very thinly)
Vinegar
Olive oil
Lots of fresh dill
Garlic (a little)
Onions (optional)
Salt
Black pepper
Mix together.
Carrot Cake
Monastery Stew
15 potatoes, diced
10 tomatoes (or equivalent diced or paste from can), chopped
20 carrots, sliced
3-4 celery stalks, sliced
10 onions, diced
7 cups mushrooms, sliced
2 cups olives, sliced
3 cups rice (uncooked)
1.5-2 cups white wine
2.5 cups oil
fresh parsley
pepper
salt
love
In a wok or a medium sized pot, simmer finely chopped onions, carrots and celery in oil and some water. Add olives mushrooms, and pepper, and simmer until slightly tender. In a big pot, put diced potatoes, rice, and tomato, then just cover with water wine and salt. Boil until the rice and potatoes are tender. Add the veggies to the potatoes and mix. Simmer for a few minutes. Garnish with parsley and pepper.
Quinoa
Add olive oil, salt and raisins to quinoa, if desired
Green beans
Trim beans and sauté with olive oil and garlic until just tender. Season with salt and pepper and a bit of lemon juice.
Salad with Mustard- Dill Dressing
14 Tbsp Dijon mustard
1/2 cup olive oil
14 Tbsp minced fresh dill
14 Tbsp minced fresh chives
salt, pepper
Spicy Gingerbread
3.5 cups canola oil
2 cups fresh grated ginger
4.5 cups honey
4.5 cups molasses
6 cups tofu blended with lemon juice and a little sugar to make yoghurt substitute
Equivalent substitute for 9 eggs
18 cups unbleached white flour
13.5 tsp baking soda
2 1/4 tsp salt
9 tsp dry mustard
4.5 tsp ground cloves or allspice
4.5 tsp cinnamon
2 1/4 tsp nutmeg
10-12 cups white beans (soaked overnight)
15 carrots
3-4 celery stalks
2-3 onions
5 peppers (red or green)
1-2 chilis
3-4 tomatoes
parsley, mint
oil, salt
Boil beans, chopped carrots, onion, celery, and some oil. When the beans have turned tender, add sliced peppers, tomatoes, and mint. Salt and boil for another 15 minutes. Serve sprinkled with parsley.
Salad
Vinaigrette Chard
20 pounds swiss chard or other greens
2.5 cups balsalmic vinegar
13 T honey
20 tsp Dijon mustard
15 cloves garlic, minced
10 tsp tarragon
2.5 tsp pepper
Do both steps concurrently:
Serve chard alone or over rice. Spoon vinaigrette on top.
Brown Rice
Dessert
Sweet and Spicy Lentils
12 cups lentils
12 onions, chopped
3 Tablespoons cumin
3 Tablespoons cinnamon
2 Tablespoons cloves
16 cups blended oranges (remove peels)
water (enough to cover lentils)
Wash lentils, drain, and put in pot with onions, spices, orange blend, and water. Bring to a boil, then uncover and simmer until all liquid is absorbed and lentils are soft (maybe 1 hour).
Herb Tabouli
16 cups bulgur
16 cups water
5 bunches parsley
5 bunches chives/green onions
12 chopped onions
10 chopped tomatoes
5 cups lemon juice
3 cups olive oil
Soak bulgur in water for 15 minutes or until water is absorbed. Chop herbs, onions, tomatoes. Combine herbs, bulgur, oil, and lemon juice and toss well.
Apple Crisp (make sure to start this right away so you have enough time to bake this)
4-4.5 cups canola oil
2 1/2 cups maple syrup
3 Tbsp cinnamon
5 tsp nutmeg
10 cups rolled oats
2 cups honey mixed with 5 cups boiling water
40 cups chopped apples
Preheat the oven to 375 degrees. Stir together the oil, maple syrup, cinnamon, and nutmeg until the spices are evenly distributed. Then stir in the oats. In a large, separate bowl, mix together the honey and boiling water until blended. Then add the chopped apples to it. Then spread everything in the bowl (apple + sweetened water mixture) out in a big pan, and top with the oat mixture. Bake for 1 1/2 hours, until the apples are tender and the topping is crisp.
Pasta
5 bunches broccoli
5 pounds rigatoni noodles (or other noodles, who cares really, but not spaghetti, please because everybody uses them for everything.)
3 Tbsp chopped garlic
2 cups fresh basil
1 cup Italian parsley (is this cilantro or regular parsley? Who knows.)
5 cups fresh tomatoes
15 cups sliced tomatoes
5 bunches green onions
Fassoulia
1/2 cup canola oil
12 cups onions, thinly sliced (about 12 onions)
6 Tbsp garlic, minced
6 cups tomatoes, chopped
3 gallons green beans, trimmed halved
2 tsp allspice, ground
2 tsp black pepper
2 Tbsp salt
2 quarts water
1/4 cup almonds, chopped
Salad
If you want to make a normal salad, include things such as lettuce. Otherwise make a fruit salad and put a dressing on it with honey, cinnamon, and lemon juice.
Cranberry apple crisp
Lots of apples
Lots of cranberries
Tasty things that are sometimes bad for you
Oats
Flour
Sugar
Margarine/oil
Cinnamon
Mix together and cook. Should be easy enough.
PHEW! COOKING IS WHAT I LIKE TO DO!
Sesame Soba Bowls
8 lbs soba noodles
2.5 cups soy sauce
2.5 cups mirin (sweet cooking rice wine)
10 Tbsp rice vinegar
10 Tbsp tahini
10 tsp sesame oil
1.5 cups sugar
2.5 cups ginger, finely chopped
40 green onions, thinly sliced
5 cups finely chopped cilantro
5 cucumbers, peeled and diced
5 carrots peeled and grated.
Sesame seeds
Cook soba noodles. Drain well. Place in a large bowl and let cool.
Combine soy sauce, mirin, rice vinegar, tahini, 10 Tbsp water, sesame oil, sugar, and chopped ginger. Stir in green onions.
Add sauce and cilantro to noodles and toss to coat.
Garnish with diced cucumber, carrots, tofu, and sesame seeds. Serve hot.
Gingered Greens and Tofu
Tofu marinade:
5 cups soy sauce/liquid aminos
5 cups dry sherry
2.5 cups rice vinegar
1 3/4 cup brown sugar
15 lbs tofu
Stir-fry:
Canola oil
1.5 cups grated fresh ginger
60 cups coarsely chopped kale, bok choy, Chinese cabbage, or Swiss chard
2 cups fresh lime juice
1.5 cups chopped fresh cilantro
cayenne pepper or chili oil
In a small saucepan, bring the marinade ingredients to a boil. Simmer for one minute and remove from heat. Cut the blocks of tofu into 1/2-inch slices, then cut the slices into 1-inch squares. Place the squares in a single layer in a pan. Pour the marinade over the tofu squares, sprinkle on some oil and set aside for about 5 minutes.
Preheat the broiler. Prepare the remaining ingredients and have them ready before beginning to stir fry. Broil the tofu for 7-8 minutes, until lightly browned, then turn over with a spatula and brown the other side.
While the tofu is cooking, heat some oil in a wok. Stir in the ginger, add the greens and stir constantly on high heat until the greens wilt. When the greens are just tender, add the lime juice, cilantro, and cayenne or chili oil, and remove from heat. When the tofu is browned, gently toss it with the extra marinade and the cooked greens.
Salad
Fruit salad
Pizza
Sauce:
Lots of tomatoes fresh and from can—paste and diced
Garlic
Oregano
Basil
Red and black pepper
Bay leaf
Paprika
Salt
Cook the sauce over medium heat and keep stirring so it doesn’t burn. Then turn it way down and cover and let it simmer for a while, but keep stirring often.
Dough:
32 1/2 cup flour
10 T yeast
12 1/2 cup warm water
30 T oil.
In a large bowl stir together 15 cups of flour and yeast. Add warm water and oil and blend in Hobart until moistened. Stir in remaining flour to make firm dough. Knead for 3-5 minutes. Cover. Let rise 20 minutes while you prepare sauce and toppings and cheese. Roll out dough and place on oiled sheets dusted with cornmeal. Cover and let rise again for 30 more minutes while you finish toppings.
Toppings:
One person can slice tofu into thin pieces, marinade and bake
Others can work on:
Mushrooms, onions, bell peppers, any other veggies
Grate a pile of cheese
Spread the sauce thick on the dough, then top with veggies and tofu.
Add cheese to SOME pizzas and make sure to leave a few cheese-free.
Bake in oven at 425 degrees for 20-25 minutes.
Salad
Chocolate Cake
18 cups flour
12 cups sugar
4 cups cocoa
12 tsp baking soda
6 tsp salt
12 cups water
4 cups oil
12 tsp vanilla
12 Tbsp vinegar
Preheat oven to 350 degrees. Combine the dry ingredients (except sugar) in a large mixing bowl. In another bowl, mix the water, oil, sugar and vanilla. Gently stir the wet ingredients into the dry ingredients. Before the mixture is completely smooth, add the vinegar and mix until there are no lumps, but not too much. Pour into a greased and floured pan. Bake at 350 degrees for about 45 minutes or until toothpick comes out clean.
POTATOES GALORE!
Curried Sweet Potatoes, Spinach and Chick Peas
20 large sweet potatoes, peeled and diced
20-25 cups chick peas rinsed and drained (soaked the night before)
18 cups diced tomatoes (145 oz)
12-15 cups spinach, washed, stemmed, and coarsely chopped
2.5 cups coarsely chopped fresh cilantro
20 green onions (white and green parts) thinly sliced
5 Tablespoons curry powder
5 tsp ground cumin
1 Tablespoon ground cinnamon
Leek and Potato Soup
10 pounds potatoes, scrubbed and sliced
80 leeks, white + 1 inch green part, split open lengthwise, very well washed and sliced
40 cups vegetable stock
40 cups water
10-30 Tablespoons olive oil
salt and pepper to taste
Tempeh Caesar Salad
40 ounces (5 cups) of tempeh
3 Tablespoons soy sauce or liquid aminos
20 cloves of garlic, pressed
13 Tablespoons lemon juice
2.5 cups pitted Greek/ Kalamata olives, minced
10 Tablespoons mustard (preferably Dijon)
80 cups lettuce (pref. Romaine)
5 cups croutons, if possible (from old bread)
Carrot Cake
10 cups lightly packed shredded carrots
5 cups raisins
7.5 cups sugar
7.5 cups water
1 1/2 cups canola oil
5 cups white flour
7.5 tsp baking soda
1 T salt
1 T ground cloves
1 T ground allspice
2 T ground nutmeg
2 T ground cinnamon
5 cups whole wheat flour
2 T vanilla
RUSTIC!
Rustic Tomato Lentil Soup
Rinse 10 cups red (or green) lentils. Boil with 15-20 cups water for about 20 minutes or until soft.
Chop: 2 heads of garlic, 10 onions, 30 carrots.
Then sauté veggies in 2/3 cup olive oil until the onions are translucent. Put all previous ingredients together and add 3 cans diced tomatoes and about 1/3 can tomato paste. Add more water and simmer until carrots are soft.
Add 1 cup nutritional yeast, 3 T cayenne pepper, 5 T cumin, and 1 T salt.
Vegan Cornbread
Mix dry ingredients together: 10 cups white flour, 10 cups cornmeal, 2.5 cups sugar, 2/3 cup baking powder, 1T salt, 1 cup soymilk powder.
Then add 10 egg replacer eggs (= 5 T powder, 10 T water, stir), 3 cups canola oil, 10 cups water.
Oil a big pan. Bake at 400 degrees for about 1-1.5 hours. It should get brown around the edges. Poke a knife in the center. If it comes out gooey, it’s not done.
Spinach Salad
With honey mustard dressing.
Dressing: In a jar with a lid, shake up 1/3 cup honey, 1/3 cup mustard, 1/3 cup vinegar.
Almond Cookies
20 cups flour
3 T baking powder
5 t baking soda
4 t salt
12 cups oats
5 cups sugar
10 cups chopped almonds
5 cups canola oil
2.5 cups soy milk
1/2 cup vanilla
Heat oven to 350. Mix together flour, baking powder and soda, and salt. In another bowl, mix the rest together. Combine them. Add a little water if it’s too dry, but you don’t want it to get sticky! Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake 12-15 minutes. Then you can dust them with sugar if you have time.
Tomato Soup with Fresh Herbs
15 Tablespoons olive oil
11 1/4 cups chopped onion
30 cloves garlic, chopped
15 Tablespoons chopped fresh oregano or basil
15 tsp chopped fresh thyme or 4 tsp dried
75 cups diced fresh tomatoes (2 pounds)
22 1/2 cups vegetable broth or water
37 1/2 Tablespoons tomato paste
30 tsp sugar
fresh herb sprigs for garnish
Heat oil over medium heat. Add onion, garlic, oregano, basil and thyme and cook, stirring often until onion begins to soften. Add tomatoes and cook, stirring occasionally. Stir in broth/water, tomato paste and sugar. Season to taste with salt and freshly ground pepper.
Bring soup to a boil. Reduce heat, simmer, uncovered. Whisk or stir until smooth. Garnish with fresh herbs.
Bell Pepper Sauté Over Polenta
15 Tablespoons olive oil
30 bell peppers, cut into 2 x 1-inch strips
30 yellow bell peppers, cut into 2 x 1-inch strips
15 tomatoes, cored seeded, and finely diced, or 8 cups canned diced tomatoes
60 cloves garlic, minced
30 Tbsp chopped fresh basil or 15 tsp dried
30 Tbsp chopped fresh parsley
Polenta:
60 cups water/ vegetable broth
23 cups cornmeal
15 Tbsp olive oil
In a large skillet or wok, heat oil over medium heat. Add bell peppers and cook, stirring often. Cover and cook until peppers are soft and browned all over, but not mushy! Add tomatoes garlic, and salt and freshly ground pepper to taste. Increase heat to medium-high and cook, uncovered, stirring often. Stir in basil and parsley. Keep warm over low heat.
Make polenta: Bring water and 4 tsp salt to a boil. Slowly drizzle in cornmeal, whisking continuously. Reduce heat and cook, whisking continuously, until polenta reaches the consistency of soft mashed potatoes. Whisk in oil.
Spoon mound of polenta on each plate and top with vegetables.
Pasta with Parsley Pesto
15 pounds dried pasta
salt
Pesto:
30 garlic cloves
27 cups almonds
3 cups fresh parsley
3 cups olive oil
2 1/2 cups lemon juice
15 cups water
lots of salt
Cook pasta in salted water.
Put garlic in food processor and chop finely. Add almonds and chop finely. Add parsley, oil, lemon juice, sugar, and water (slowly—you may not need all 15 cups). You might want to do a few batches with similar proportions and combine them.
Drain pasta and combine with the sauce.
Chewy Oatmeal Bars
2 1/4 cups raisins or dried cranberries
3/4 cups all-purpose flour
3/4 cups whole wheat flour
1 1/4 teaspoon baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
3 cups old-fashioned rolled oats
1 1/2 cups toasted wheat germ
1 1/2 cups low-fat silken tofu
Equivalent substitute for 3 large eggs—substitute in box, bananas, apple sauce, or tofu
1 cup vegetable oil
1 cup packed light brown sugar
1 cup sugar
3 tsp vanilla extract
Preheat oven to 350 degrees. Lightly coat baking pan. Put raisins in boiling water and set aside to plump for 10-15 minutes.
Combine both flours, baking soda, salt, and cinnamon. Stir in oats and wheat germ. Drain raisins.
In food processor, process tofu until smooth. Add egg substitute, oil, both sugars and vanilla. Process until mixture is smooth, stopping once or twice to scrape down sides of bowl. Combine wet and dry ingredients, stirring until JUST MIXED and there are only a few lumps. Scrape batter into pan and spread into an even layer. Bake until light golden and firm, about 20-25 minutes. Let cool. Cut into bars.
Tart and Tangy Baked Beans
24 cups pinto beans (soaked overnight)
32 cups chopped onions
3/4 cup olive oil
3 Tbsp salt
5 Tbsp cumin
2 Tbsp dry mustard
3 heads (not 3 cloves!) garlic, minced
3 cups cider vinegar (to taste)
1 3/4 cups molasses (to taste)
lots of black pepper
24 apples cut into medium sized chunks
32 ripe chopped tomatoes
Corn Bread
10 cups flour
10 cups cornmeal
2.5 cups sugar
3 T baking soda
1 T salt
2.5 cups canola oil
10 cups soy milk
Equivalent substitute for 10 eggs (try flax—1/3 cup flax seed to 1 cup water = 2 eggs)
Mix dry ingredients together. Mix wet in with dry. Grease super big baking pan. Bake at 400 degrees for 40 minutes to 1 hour or until firm and edges are beginning to brown.
Steamed Yellow Squash and Asparagus
Wash, slice, and steam until barely cooked. Be careful not to overcook.
Mandelbrot Cookies
Equivalent substitute for 18 eggs
3 cups honey
2 cups canola oil
grated rind of 2 washed oranges
2 T vanilla
16 cups flour
4 T baking powder
1 T salt
6 cups finely minced almonds
4 cups raisins
Preheat oven to 400 degrees. Beat eggs, honey, and oil together. Then add orange peel and vanilla. Then add flour, baking powder, and salt. Finally, stir in almonds and raisins. Shape the dough into 8-12 logs about 2 inches wide on oiled cookie sheets. Bake for 30 minutes. Then cool for 15 minutes and slice into 1/2-inch pieces. Return to cookie sheet and bake another 15 minutes.
TUNE IN!
BBQ Tempeh and Peppers (you can also make this recipe with tofu or TVP)
1 and 1/4 cups canola oil
24 cups onions, chopped
25 cloves garlic, minced
20 cups peppers, green and red, chopped
30 cups tempeh, cubed into 1/2-inch pieces. (that sounds like a lot, 7.5 lbs)
Sauce:
5 Tbsp Dijon mustard
1 and 1/4 cups soy sauce or liquid aminos
2.5 cups tomato paste
1 cup molasses or brown sugar
2.5 quarts water
7.5 Tbsp ground coriander seed
4 and 1/4 Tbsp fennel seed (ground)
2 and 1/2 Tbsp Tabasco or other hot sauce
salt to taste
Super Curried Rice
18 cups brown basmati or long grain rice
20 cups boiling water
6 3/4 tsp salt
18 large onions
12 Tbsp olive oil
9 Tbsp curry powder
6 cups raisins
6 cups golden raisins
6 cups peas
Cook rice in water with salt. Meanwhile, chop and sauté the onion in the oil, adding the curry powder when the onion is soft. Cook them together for a minute to remove the raw taste of the spices. Combine rice, onion, raisins, and peas. Heat, stirring, or bake, covered, until hot through. You can add some almonds if you feel like it.
Fresh Corn and Tomato Soup
6 onions, chopped
12 stalks celery, chopped
12 cloves of garlic
3/4 cups oil
cayenne pepper to taste (1/8 cup?)
60 ears corn (48 cups off the cob)
2 Big cans tomatoes
6 cups water
6 tsp salt
basil and coriander to taste
Sauté onion, celery, cayenne, and garlic in oil in a heavy pan until tender. (Keep heat low and stir frequently.) Strip corn from cobs with a small sharp knife. Add corn and tomatoes, water, and salt to sautéed veggies. Bring to a boil, then reduce heat to low and simmer, covered, until corn is tender, about 1/2 hour. Yum.
Sunshine Bars (if you have time)
4 cups orange juice
4 cups died apricots, loosely packed
2 cups honey
2 cups oil
6 cups rolled oats
4 cups whole wheat flour
2 cups wheat germ
4 tsp cinnamon
2 tsp salt
4 cups raisins
2 1/3 cups toasted almonds, diced
Preheat oven to 350. Heat orange juice to a boil. Put dried apricots in the pan, bring to a boil again, and turn off heat. Cover pan and let apricots absorb juice until tender enough to cut with a sharp knife, but not too soft!! Meanwhile, mix honey and oil. Stir oats, flour, wheat germ, cinnamon, and salt together. Drain apricots and add the juice to the honey-oil mixture. Chop apricots coarsely and stir into dry ingredients along with raisins and almonds. Combine wet and dry ingredients and press mixture into big baking dishes. Bake about 30 minutes. Keep an eye on them! Cookies made with honey brown very quickly! Now cool before cutting. Haha yeah right.
Slice lots of eggplant
Soak in salt water for about 15-20 minutes.
Fry in olive oil.
Add salt and pepper.
MMMMM!
Brown Rice
Tomato sauce
Onions, garlic, tomato paste, diced tomatoes (save juice for Tangy Red Bulgur), green peppers, mushrooms, salt, pepper. Sauté veggies, add tomato paste and diced tomatoes, simmer. Serve the sauce with the eggplant and over the rice.
Tangy Red Bulgur
10 Tbsp olive oil
10 cups red or green pepper or both, chopped
10 cups chopped zucchini or squash or both
20 cups tomato juice (you can put in a few diced tomatoes if you like)
10 cups bulgur
10 Tbsp lemon juice
10 tsp dried basil, crushed, or 10 Tbsp fresh, minced
3 1/3 cups chopped green onions
Heat oil in a large saucepan over medium heat. Cook peppers and squash until tender yet still crisp. 3-4 minutes stirring occasionally.
Stir in tomato juice, bulgur, lemon juice, basil. Heat to boiling. Reduce to low heat. Cover and simmer 5-8 minutes or until liquid is absorbed. Stirring occasionally.
Garnish with green onions. May be served warm or as a salad at room temperature.
Salad
Dessert
Seasoned Tempeh (Moosewood Restaurant pg. 218)
13 pounds 8 ounces tempeh or tofu or TVP!
Marinade:
4.5 cups vinegar
4.5 cups soy sauce
2 1/4 cups water
6 Tbsp ground fennel
9 Tbsp garlic
2 1/4 cups oil
salt and pepper to taste
Procedure: Combine marinade ingredients. Add tempeh to marinade and let sit until liquid is absorbed. Heat oil and sauté tempeh until it is crispy and golden. Or bake it.
Cornbread (Moosewood Restaurant pg. 323)
9 cups cornmeal
12 cups flour (half white, half wheat)
7.5 Tbsp baking powder
6 tsp baking soda
6 tsp salt
3 quarts soy/rice milk + 3 cups soy milk (use powdered)
Equivalent 12 eggs
1 cup brown sugar
1.5 cups olive oil
Bake at 400 degrees for 30 minutes.
Potato-Leek Soup (Enchanted Broccoli Forest p. 17)
24 medium potatoes
24 cups chopped leeks
8 stalks celery, chopped
8 large carrots, chopped
32 cups water
12 tsp salt
8 cups soymilk
pepper, herbs (thyme, marjoram, basil)
Cut potatoes and leeks into one-inch chunks. Place potatoes, leeks, celery, carrots, water, and salt into a big pot. Bring to boil, cook until potatoes are tender. Puree soup in food processor (or smash with potato masher or leave chunky or a combination). Add milk and spices.
Green salad
Combine all available yummy veggies and improvise a dressing (honey, vinegar, oil, spices).
Cook lots of pasta—the tube kind if we have it.
Combine and stir with whisk until blended:
2 cups white vinegar
1.5 cups water
1/2 cup olive oil
basil, oregano, other Italian spices
garlic
Slice some mushrooms, tomatoes, and bell peppers. Mix pasta veggies and sauce.
Tofu
Cut a bunch of tofu into 1/4-inch thick slices.
Marinate in:
5 cups soy sauce or liquid aminos
4 cups sugar
1/2 cup dry mustard
5 tsp garlic powder
1/2 cup onion powder
Cook in a pot or bake, stirring every few minutes.
Lemon and Garlic Roasted Potatoes
Cut a bunch of potatoes into medium sized chunks.
Chop 20 large cloves or garlic
Juice a few lemons
Toss potatoes with garlic, lemon juice, some olive oil, thyme, salt n’ pepa. Spread on pan. Bake for 45 minutes at 400 degrees. Remove from oven and stir every 15 minutes.
Salad
Dessert
8 potatoes, diced
16 cups chopped onion
4 lbs mushrooms, sliced
2 bunches celery, chopped
8 carrots, thinly sliced
cabbage
36 cups water
4 Tbsp salt
bay leaves
10 pounds diced tomatoes with juice
20 cloves garlic, minced
fresh ground black pepper
whatever else you can find
cilantro, mint, parsley
Broccoli and Tofu
Sauce:
7 cups peanut butter
7 cups hot tap water
3.5 cups rice vinegar
2 cups soy sauce/liquid aminos
2 cups molasses
cayenne pepper
Mix together.
10 pounds tofu
20 green onions
10 pound broccoli
2/3 cup canola oil
20 cups onion
1.5 cups fresh ginger, grated
20 cloves garlic, minced
2 T salt
Salad
Brown Rice or Quinoa
Filling:
10 onions, chopped
30 carrots, chopped
5 cups spinach, chopped
10 celery stalks, chopped
10 large tomatoes, chopped
1 1/4 cups olive oil
5 cups cooked green lentils (boil for 20 minutes), mashed
5 tsp dried basil
5 tsp salt
10 Tbsp liquid aminos
Topping:
30 medium potatoes, roughly chopped
2 cups soymilk
5 Tbsp olive oil
salt
Spicy Tomato Soup
16 cups minced onion
33-35 cloves crushed garlic
12 Tbsp olive oil
12 tsp dill weed
2-3 tsp black pepper
20 pounds diced tomatoes in a can plus their juice
20 fresh tomatoes, chopped
10 Tbsp honey
parsley and green onions for topping
Sauté onions and garlic with salt in olive oil. When onions are translucent add dill, pepper, tomatoes, and honey. Cover and simmer (at least 45 minutes).
Salad
Apple Crisp
38-40 apples
juice of 5 lemons
12 cups raw oats
4 1/4 cups flour
2 3/4 cup margarine or canola oil
1 3/4 cups honey
1 1/3 cups walnuts
1 1/3 cups sunflower seeds
5 1/2 tsp cinnamon
2 3/4 tsp allspice
2 3/4 tsp salt
Preheat oven to 375. Peel and slice apples. Cover with lemon juice and spread half into large pan. Heat oil/margarine with honey and combine. Remove from heat and add oats, flour, nuts, seeds, salt, and spices. Spread half of this mixture onto apples in pan. Cover with remaining apples and the rest of the topping. Bake 40-45 minutes at 375 degrees. Throw raisins on the top if you want.
By: Mali
Stuffy Puffy Green Peppers Shmeppers:
Stuffing: Fry lots of onions and garlic. Add tomato paste. Mash up lots of avocados and mix the tomato in. Add lots of oregano, a little basil, and a medium amount of lemon juice, and a little bit of salsa. Mix, mix, mix.
Puffing: Cut and de-seed 25 green peppers. Scoop the stuffing into the puffy pepper halves.
Souper Duper Red Pepper Shmeppers:
Fry onions, add a little cumin powder (not seeds). Roast 20 red peppers.
Blend red peppers and soft tofu. Add soy milk (or soy milk powder and water, but not too much cuz it tastes funny if it’s powder) to get to whatever consistency you want. Heat up on the stove (serve warm).
Dice 5 cucumbers and mix them into the soup just before serving.
Fried Pot (atoes):
Fry 10 onions, 10 cloves garlic, 10 tsp mustard seeds, and cumin. Add 20 potatoes (chopped small) and fry. Season with salt and pepper.
“Quesa” dillas:
Make 2 fillings in the blender.
Spread the fillings on a tortilla, fold over, grill, and cut in half, like quesadillas.
Chocolate chip cocainookies:
3 1/4 cups sugar
2 1/2 cups margarine
2 1/2 cups oil
15 tbsp water
10 tbsp vanilla extract
11 1/4 cups flour
4 tsp baking soda
2 tsp salt
8 cups chocolate chips
5 cups cocaine (just kidding)
Preheat oven to 375. Mix it all up nice and good. You can mix the wet ingredients and the sugar together first if you want to. Also, if you don’t want margarine, try it with 4 cups oil. Scoop out cookies onto sheet. They stay the same size, so you can flatten them out. Bake until edges are nicely browned.
Macaroni and ‘Cheese’:
24 Tablespoons oil
6 small onions, chopped
9 cloves garlic chopped
12 Tablespoons unbleached white flour
12 cups rice milk or soy milk
2 teaspoons dry mustard (mustard powder)
12 teaspoons vegetarian Worcestershire sauce (if we don’t have this, be creative)
12 Tablespoons nutritional yeast
12 Tablespoons plus 12 teaspoons tahini
cayenne pepper (optional)
Seasoned salt and pepper to taste
6 pounds macaroni, cooked according to package directions
11 pounds canned chopped tomatoes, packed in juice
6 medium zucchini, grated
12 cups fresh bread crumbs
12 Tablespoons oil
24 Tablespoons minced parsley
Preheat oven to 350 degrees.
Sauté onion in oil until soft. Whisk in flour and cook one minute, stirring constantly. Add rice milk/soy milk and cook until thickened.
Remove from heat and whisk in mustard, Worcestershire sauce, nutritional yeast, tahini, salt and pepper. Stir in macaroni, tomatoes (with their juice), and zucchini.
Spread mixture in a casserole dish. In a small bowl combine bread crumbs 12 Tablespoons oil, and parsley. Sprinkle over macaroni. Sprinkle paprika on top of everything.
Bake in a 350 degree oven for 20 minutes, or until heated through.
Ginger Carrots and Asparagus
Carrots
Asparagus
Ginger (fresh)
Honey
Oil
Soy Sauce
Chop veggies and sauté with everything else until tender but still crisp. Do this one to taste—the approximate ratio is about 1.5 Tablespoons honey to every 1/4 cup soy sauce and 1.5 teaspoon ginger.
Tofu ‘Chicken’ Nuggets:
Cut block of tofu into nugget sized pieces
3 cups soymilk (or enough to cover all of tofu)
1 cup flour (or enough to cover all of tofu)
Crumbs (bread crumbs, cornflake crumbs, or other crumbs)
Seasoning for the crumbs (oregano, basil, whatever you like)
Oil for frying
Mix flour and milk until it makes a paste.
Mix crumbs and seasoning in a separate bowl.
Dry tofu with paper towels to get out extra water.
Coat pieces with flour paste.
Roll pieces in crumbs.
Heat oil for frying (Experiment with deep-frying and just frying in a little oil. I think a big wok might work better than the grill, but it is up to the cooks.)
Fry nuggets until golden brown. Serve with a dipping sauce. Or just ketchup.
Maple-Mustard Sauce:
1 cup prepared mustard, sweetened to taste with maple syrup.
Brownies:
Mix, cook until thick, and cool completely: 1 1/3 cups flour
4 cups water
In separate pot, heat, stir until smooth, then cool:
2 cups oil
2 2/3 cups cocoa
Beat into cooled flour mixture:
8 cups sugar
2 tsp salt
4 tsp vanilla
cooled cocoa mixture
Mix together then add to above:
8 cups flour
10 tsp baking powder
Optionally add:
3 cups chocolate chips
2 cups nuts
Bake in oiled pan at 350 degrees for 20-25 minutes or until a toothpick inserted in center comes out clean.
WOWIE ZOWIE!
Black Bean/ Sweet Potato Burritos
10.5 cups black beans
6 Tablespoons ginger, fresh and grated
6 Tablespoons garlic, minced
2 tsp cayenne pepper
3 quarts onions, chopped (12 cups)
4 Tablespoons cumin
4 cups green peppers, chopped
4 teaspoons thyme
6 quarts sweet potatoes, peeled and diced
2 cups orange juice
4 tsp orange peel
tortillas
Boil the sweet potatoes. Cook the shit out of the beans (this will take a long time). Sauté onions with cayenne and cumin, ginger and garlic. Add in pepper and thyme. Add everything to the bean pot, including the orange juice and salt. Serve on tortillas.
Rice
Fruit salad
Use whatever fruit we have
Spice cake or banana bread
Peanut and Sesame Noodles
10 cups peanut butter
15 cups boiling water
40 Tbsp vinegar (rice or cider)
12 1/2 tsp salt (to taste) 20 medium cloves garlic, minced
1 1/4 cup honey or sugar
10 Tbsp soy sauce or liquid aminos
5 tsp crushed red pepper (to taste)
2 1/2 cups sesame oil
1/2 – whole block of tofu
10 pounds vermicelli noodles (or spaghetti)
10 medium cucumbers, peeled, sliced into thin strips
40 green onions, finely minced (whites and greens)
7.5 cups minced peanuts or cashews, lightly toasted (toast in a skillet until lightly brown. Stir frequently to prevent burning.)
Gingered Broccoli
3 Tbsp pureed fresh ginger
9 Tbsp soy sauce
3 Tbsp sesame oil
9 Tbsp fresh lemon or orange juice
18 lbs broccoli florets and stalks (just use a lot of broccoli)
9 Tbsp sesame seeds
freshly ground pepper, to taste
Whisk together the ginger, soy sauce, oil, and lemon (or orange) juice in a shallow serving bowl. Set aside. Trim, peel, and cut the broccoli stalks diagonally into 1/2-inch slices. Steam the broccoli florets until tender-crisp. Transfer the broccoli to the serving bowl and toss it with the ginger sauce. Sprinkle the sesame seeds and pepper on top.
Carrot Salad
40 medium carrots peeled and grated
10 handfuls of raisins
sunflower seeds
sesame seeds
10-15 cloves of garlic (optional)
5-10 Tablespoons of lemon juice
Mix together, give at least one hour for flavors to mix.
Fruit salad
Use whatever is available.
http://IPTQ.org Chris Duffield's IPT website...
Grant's Web Site Lots of neat pictures
Feel free to add your own home page/blog/etc. here!