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List of Ingredients (not complete)

  • Dried Garbanzo Beans 20 Cups

  • 10 Yellow Onions

  • 10 Cups shopped fresh parsley

  • 10 Garlic Bulbs

    • IDK by more of the Pesto basil, and we will use the extras

  • 1 1/4 Cup All purpose flour

  • 2 Cups Salt

  • 10 tsp ground coriander

  • Olive Oil 10 Cups

    • Olive oil from pesto

  • Mint 3 cups

    • A few cups not a whole lot

    • maybe like 5-7 cups

  • Pita Bread 50 Full Size Pita Breads (split in half making two servings—for 100 people)

    • A pita pocket cut in half so like 60 full sized pita breads

      • Each one cut in half and then opened up

  • 10 Cucumbers

  • 10 Tomatoes

Taziki Sauce

  • 7 Cucumber

  • 16 Cups of Cocconut Yogurt

  • 4 Garlic Bulbs

  • 3 Cups fresh Dill

  • 5 tbs Salt

  • 17 tbs lemon juice

  • 3 cups olive oil



  • 4 cups flour

  • 1 cup + 2.5 tbsp water

  • 3 tablespoons butter

  • 1 teaspoon salt


  • potatoes

  • something else, need to talk to Mrs. Jagitsch


  • Mix the dry ingredients together

  • Warm up the water and butter and then mix into the dry ingredients

  • Knead by hand

  • Wrap in plastic wrap and let rest for 30 minutes

  • Roll out and cut into circles

  • Fill

  • Boil until they float

  • Fry in a pan until golden brown

makes 75


3 pints recipe

2 cups of coconut cream (canned)

2 1/4 cups coconut milk (frozen from CS is fine)

1 cup of sugar

6 TBS of instant chocolate pudding

6 TBS of dark cocoa powder

6 TBS of mini dark vegan chocolate chips (optional)

MANGO Sorbet

Ninja Creami Mango Sorbet

15 oz canned mango in light syrup = 1 pint

Strawberry Gelato

3 pints recipe

3 TBS vegan cream cheese

3/4 cup sugar

3 tsp vanilla bean paste

1 1/2 cups coconut cream

3 cups of coconut milk

18 strawberries (can be frozen)


2 TB Earth Balance or other vegan magarine

1 chopped yellow onion

2 garlic cloves minced

2 Field Roast Italian sausages chopped into 1/2" cubes (or 1 Beyond Meat sausage) (or any veggie sausage)

4  Follow Your Heart Vegan Eggs (8 tablespoons powder / 2 cups cold water) OR Just Egg eggs

1/4 cup unsweetened almond milk

1/2 tsp sea salt

1/2 tsp cumin

2 TB nutritional yeast

1 tsp Herbes de Provence (or dried basil)

1 cup chopped broccoli florets (or any vegetable of your choice. I put carrots, mushrooms, & spinach most often)

1/2 cup Follow Your Heart mozzarella cheese shreds

1 Gluten-free vegan pastry shell


▢2 cups all purpose flour

▢1 tablespoon baking powder

▢1 tablespoon ground flaxseeds

▢1/2 teaspoon salt

▢1/2 cup granulated sugar

▢8 tablespoons cold vegan butter (or solid coconut oil)

▢3/4 cup almond milk (soy or coconut milk fine)

▢1 teaspoon pure vanilla extract

▢3/4-1 cup fresh blueberries (may use frozen as well)

▢OPTIONAL: lemon zest from 1 lemon

Simple Glaze, optional

▢1 cup powdered sugar

▢2 tablespoons almond milk

▢1/2 teaspoon pure vanilla extract


Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.

Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.

Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.

On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.

Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.

Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

Make the optional glaze:

Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.

Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.

Crepes (Sucre)

One recipe makes about 5 crepes.

1.5 cups of plant-based milk, (I suggest coconut that we have in the CS freezer.)

0.5 cup of flour (GF for GF crepes)

0.5 cup of oats

0,5 tsp. of salt

Multiplying this recipe by 30 should yield 150 crepes.

6 64-oz cartons of milk

15 cups of flour

15 cups of oats

15 tsp. of salt

Then we need the ingredients for the tofu filling and fruit toppings.

Tofu filling

Fruit toppings

2 cups frozen or fresh blueberries

3 TBS water

1/4 cup sugar

2 tsp lemon juice

for 80 crepes, recipe multiplied by 10

20 cups of blueberries

30 TBS of water

2.5 cups of sugar

20 tsp lemon juice

strawberry sauce

1 lb strawberries, washed, hulled, & sliced (could use frozen from farm if available)

1/4 cup sugar

1/4 cup water (or less if using frozen)

1 1/2 TBS lemon juice

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