Europe
Gyros
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
Pierogies
Dough:
4 cups flour
1 cup + 2.5 tbsp water
3 tablespoons butter
1 teaspoon salt
Filling:
potatoes
something else, need to talk to Mrs. Jagitsch
Instructions:
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
CHOCOLATE GELATO
https://thetastytravelers.com/ninja-creami-chocolate-lovers-ice-cream/
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
15 oz canned mango in light syrup = 1 pint
Strawberry Gelato
3 pints recipe https://thetastytravelers.com/ninja-creami-strawberry-ice-cream/
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)
Quiche
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
Ingredients
▢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
Instructions
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
https://www.foodnetwork.com/recipes/ellie-krieger/blueberry-compote-recipe-1946907
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 https://www.laylita.com/recipes/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