Coconut date cookies

	Coconut date Cookies
			Makes 25
Margerine		cup	4/5
Brown Sugar		cup	3/4
pastry flour (sifted)		cup	2
Baking soda (sifted)		tsp	1
salt		tsp	1/2
water		cup	1/4
dates		cup	2
shredded coconuts		cup	1
Preheat oven to 350.
Hand chop dates into 1/4" pieces.
Beat Margerine and Sugar untill lightly fluffy.
Add flour and salt, mix well.
Boil the water; add baking soda to boiling water.
Add water/baking soda mix to butter/sugar mix.
Stir in date and shredded coconut.
Roll cookie dough into 1" diameter balls. Place on baking sheet on parchment paper.
Flatten the balls with fork.
Bake till slightly brown aprox 8-10 min

Sunflower Dressing

Sunflower Dressing
	advance prep		Makes 1 qrt
Sunflower seed		cup	3/4
salt		Tbsp	1
Apple cider vinegar		cup	1/4
canola oil		cup	1 1/2
water		cup	3
Blend sunflower seed and half the water till smooth.
Add all ingredients and blend to mix thoroughly.

Day 10 - Vegetarian Chili

Day 10	Vegetarian Chili
	advance prep		for 125 servings
Olive oil		Tbsp	20
onion	1/2" pieces	cup	10
celery	bite size pieces	cup	10
carrot	sliced	cup	10
garlic (minced)		cup	2 1/2
Bay leaves		pcs	30
cumin (ground)		Tbsp	5
Oregano		Tbsp	20
salt to taste		Tbsp	7
Pepper to taste		Tbsp	5
chili powder		Tbsp	5
Tomato diced (canned)		can	5
Kidney Beans	soak overnight	cup	5
Navy Beans	soak overnight	cup	5
Black Beans	soak overnight	cup	5
corn (frozen)		cup	10
Cook Beans seperately. Canned beans can be used as well.
Heat oil in a large pan. Add onions, carrot, celery. Coool till onions are transclucent.
Add garlic and bay leaves, cook for 5 min.
Add tomatoes, beans , corn and spices. Reduce heat and simmer.
Add water if needed to achieve chili consistancy.

Day 9 - Yeast Gravy

Day 9	Yeasy Gravy
	advance prep		for 125 servings
Canola Oil		Cup	4
Flour		Cup	3
Nutritional Yeast		Cup	4
Salt		Tbsp	1
Soy Sauce		Tbsp	3
Curry Powder		Tbsp	3
Water		Cup	18
Heat Oil over medium heat.
Add flour gradually , stirring with a whisk constantly until you get a paste.
Add remaining dry ingredients; Nutritional yeast, salt, curry powder.
Slowly add watere and whisk to draw it all together.
Let it simmer stirring to prevent burning at the bottom.
Turn heat off when it reaches a creamy consistancy.

Day 9 - Grain Pilaf

Day 9	Grain Pilaf
	advance prep		for 125 servings
cooked Grains (rice, lentils etc)	cook/leftovers	quarts	32
sunflower seeds		cup	13
celery	minced	cup	20
carrots	shredded	cup	20
soy sauce		cup	5
water		cup	3
sage		Tbsp	6
savoury		Tbsp	6
thyme		Tbsp	6
garlic	minced	Tbsp	11
onion large	chopped	number	13
canola oil		cup	2
salt to taste		Tbsp	5
pepper to taste		Tbsp	5
Quantity of grain is for cooked grains. Cook more if needed over and above the leftovers.
In a pan add oil and saute for 15 min. Add garlic and saute for another 5 min.
Add celery and carrots , saute for 10 min.
Add soy sauce, water and herbs; saute for 10 min.
Add grains to a baking pan and top with saute mix and sunflower seeds.
Bake at 375◦ for 25 min.

Day 8 - Baked Chickpeas

Day 8	Baked Chickpeas
	advance prep		for 125 servings
Chickpeas (dry)	soak, cook	cup	14
canola oil		cup	3
ground cumin		Tbsp	22
garlic powder		Tbsp	22
chili powder		Tbsp	7
black pepper		Tbsp	3
salt		Tbsp	8
nutritional yeast		cup	4
Soak chickpeas overnight. Cook, drain and rinse in cold water. Freeze for atleast 2 hours.
Spreak chickpeas on baking sheet and bake for 20-25 min, shaking twice (do not defrost).
Whisk oil , cumin, garlic powder , chilli powder , salt and papper in a bowl.
After 35 min remove chickpeas from the overn.
Toss chickpeas in bowl and coat then in spices and oil.
return chickpeas to baking sheet and sprinke with nutritional yeast.
Return baking sheet to oven and bake for 10-15 min till crispy

Day 8 - Curry Vegetables

Day 8	Curry Vegetables
	advance prep		for 125 servings
Eggplant	bite size pieces	cup	38
Potato	bite size pieces	cup	38
Cauliflower	bite size pieces	cup	38
Canola Oil		cup	1 1/2
Tomato (diced)		can	3
Onion	bite size pieces	cup	25
Garlic minced		Tbsp	12
Masala powder		Tbsp	12
Cumin		tsp	6
Lemon juice		Tbsp	6
cilantro (chopped)		cup	12
Coconut milk		lg can	2
salt		Tbsp	2 1/2
green peas (thawed)		cups	16
Boil potatoes for 5 min in a pot till cooked but not falling apart.
In a separate pan heat oil and cook garlic and onion till onion is transcluscent.
Add potatoes , cauliflower, eggplant and tomatoes and cook till eggplant is done.
Add cumin and masala powder and cook for 10 min stirring occassionally.
Check potatoes to make sure they are cooked.
add lemon juice and garnish with cilantro.