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CAULIFLOWER CURRY
    Makes: 100 servings 
    Equipment: large skillet, large metal serving bowl 
    Preheat oven: 150º
    Prep time: i hour, 15 minutes 
    Cooking time: 1 hour, 20 minutes 
Ingredients:
4 cups safflower oil 
4 cups curry powder 
2 heads garlic, diced 
1 cup cumin 
20 onions, chopped 
1 cup tamari 
24 heads cauliflower (1 case), chopped 
4 TBSP white pepper 


In enough oil to thickly coat the bottom of a large skillet, over high heat, saute about 3 TBSP of diced garlic for 30 seconds. Add about 2 cups of onions and saute until dear, or about 3 to 5 minutes. Stir often. Add enough cauliflower to fill the skillet and fly until itstarts to brown. Keep stirring, and scrape the bottom of the skillet occasionally. While stirring, sprinkle in some of the curry, cumin, pepper, and tamari. (Hint - mix tamari with equal parts water for a more even distribution when sprinkling.) Mix well, and empty the skillet into a large metal serving bowl. Place in a 1500 oven to keep warm, and repeat the process until all the cauliflower is cooked. Serve hot over brown rice.

BROWN RICE 

    Makes: 100 servings 
    Equipment: 20-qt pot with tight-fitting lid 
    Prep time: 30 minutes 
    Cooking time: 50 minutes 
Ingredients:
3 gals water 
15 lbs long-grain brown rice 
3 TBSP sea salt
Bring water and salt to a boil in a 20-qt pot with tight-fitting lid. Add rice and bring to a rapid second boil. Stir once, cover, and reduce heat to very low. Let simmer for exactly 40 minutes. Do not uncover or stir until done!

POTATO - PEA CURRY 

    Makes: 100 servings 
    Equipment: 40-qt pot, large skillet, large metal serving bowl Preheat oven: 150º
    Prep time: 2 hours 
    Parboiling potatoes: 1 hour, 15 minutes 
    Cooking time: 1 hour, 15 minutes 
Parboiled Potatoes:
6 gals water, boiling 
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 1 hour). Carefullly add potatoes so there is no splashing and bring to a second boil. Continue boiling until potatoes turn soft, or about 15 to 20 minutes. Drain. 

Curry: 

2 cups safflower oil 
4 TBSP sea salt 
4 heads garlic, diced 
25 10-oz boxes frozen peas 
15 onions, diced 
6 lbs margarine 
6 cups nutritional yeast 
6 cups curry powder 
In enough oil to thickly coat the bottom of a large skillet, over high heat, saute about 3 TBSP of diced garlic for 30 seconds. Add about 2 cups of onions and saute until clear, or about 3 to 5 minutes. Add 1/2 cup each of yeast and curry and 1 tsp salt. Stir often. Add enough potatoes (already prepared) to fill the skillet and mix well. (You can add a little water, if desired.) When the spices are thoroughly mixed with the potatoes, add 2 packages of frozen peas and 1 stick of margarine. After the margarine has melted and mixed in, empty the skillet into a large metal serving bowl. Place in a 150º oven to keep warm, and repeat the process until all the spices, potatoes, and peas are mixed together. Serve hot. 
 
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