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    Makes: 100 servings 
    Equipment: 40-qt pot, 1 large skillet 
    Preheat oven: 150º
    Prep time: 2 hours 
Parboiled potatoes:
Cooking time: 1 hour, 15 minutes
6 gals water
100 potatoes, washed and cubed 
1/4 cup sea salt 
In a very large pot (40-qt or larger), bring water and salt to a boil (approximately i hour). Carefully add potatoes so there is no splashing and bring to a second boil. Continue boiling until potatoes just start to turn soft, about 10 to 15 minutes. Drain and cool, or immediately sautd. Cool potatoes by running cold water over them in a colander or just filling the pot with cold water after draining it.
2 cups safflower oil 
4 to 6 cups nutritional yeast 
4 heads garlic, diced 
2 to 3 cups tamari 
15 onions. chopped 
1 cup cumin 
Over high heat, saute about 3 tbsp of diced garlic for 30 seconds in enough oil to thickly coat the bottom of a large skillet. Add about 2 cups of onions and saute until clear, about 3 to 5 minutes, stirring often. Then add enough potatoes to fill the skillet and fry until they start to brown. Keep stirring, and scrape the bottom of the skillet occasionally. Sprinkle in some of the yeast, cumin, and tamari while stirring. (Hint: mix tamari with equal parts water for a more even distribution when sprinkling.) Mix well and empty skillet into a large metal serving bowl. Place in a 150º oven to keep warm. Repeat the process until all the potatoes are cooked or everyone is fed. Serve homefries hot with dry-roasted sunflower and sesame seeds and/or catsup. 
      Lunch and Dinner 
    Makes: 100 sandwiches 
    Equipment: medium mixing bowl, very large mixing bowl 
    Prep time: 2 hours 
3 cups miso 
3 cups water 
8 cups tahini 
25 lb crumbled tofu 
25 lemons, juice of 
1/2 cup garlic powder 
8 cups diced onion 
8 cups diced celery 
In the medium bowl, mix the miso and water into a smooth paste, then add tahini to the mix (add additional water to make a smooth, creamy paste). Drain tofu of excess water, and crumble by hand into the very large bowl. Squeeze the lemon juice over the tofu, add miso / tahini mixture, and mix well. Add optional ingredients if desired, and spread on your favorite bread with lettuce, sprouts, and tomato slices. 


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


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

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

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