Spirit Gathering 2007
Menu planning notes
These are the notes for the menu planned for the gathering. Several last minute changes were made. Recipes for days were switched, for instance, to make better use of produce the fruit salad was served earlier in the week.
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Menu Calendar
Spirit Gath 2007 recipes
Notes
Menu Calendar
Friday, June 8
Dinner Menu: Vegetarian Tofu Almodine
Saturday, June 9
Lunch : VEGETARIAN POZOLE
MIXED GREEN SALAD
Dinner: Gnocchi & Salad ,
Apple Slaw
Sunday, June 10
Lunch : Meditaranian Pasta Salad:
Dinner: Vegetarian Chili and
Corn Bread:
Monday, June 11
Lunch : French Onion Soup and
Cesar Salad
Dinner: Lasagna With Eggplant and Chard
Tuesday, June 12 (10 faes)
Lunch : Tacos with black beans
Dinner: Ratatouille on Whole Wheat egg noodles
Wednesday, June 13 (10 faes)
Lunch : Macedonia du White Ash Scones
Dinner: Curry,
MANGO CHUTNEY , Squash, and Lemon Bars
Thursday, June 14 (10 faes)
Lunch: Scrambled Eggs & Roasted Potatoes
Spirit Gath 2007 recipes
Dinner Menu
Vegetarian Tofu Almodine
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 6 pounds tofu
- 1 ½ cups dark sesame oil
- 1 ½ cups soy sauce
- ½ pound almonds (raw)
- 2 pounds green beans
- 2½ lbs carrots
- 1½ lbs broccoli
- 2 lbs mushrooms
- 2 bunches green onions
- 3/4 cups vegetable oil
- 1 cups of vinegar
- one half root ginger
- anise
- coriander
- ¼ cup honey
- 2½ lbs spinach
- Rice:
2 pounds rice
Saturday, June 9
Lunch:
VEGETARIAN POZOLE
(serves 40)
- 4 Quarts Onions Chopped
- 16 Garlic Cloves Diced
- Salt
- 7 Quarts Diced Tomatoes with Juice
- 6 Quarts Peeled, Seeded, Cubed Butternut or Delicata Squash
8 Quarts Chopped Red or Green Peppers
- 8 Quarts Drained Hominy
- 16 Teaspoons Lime Juice
- 8 Tablespoons Oregano
- 4 Tablespoons Sage
- RICE
- 5 # brown rice
MIXED GREEN SALAD
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 5 # mixed salad greens
-
10 pears, sliced thin
-
2 lbs roasted walnuts
Dressing
- 10 lemons (juice of)
- 8 limes (some for the garnish)
- 2 cups olive oil
- ½ cup honey
FRIED POTATOES
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 20 # of Red potatoes medium sized
- 7 T olive oil
- 22 cloves of garlic, minced
- 7 medium yellow onions, diced
- 7 Red bell peppers, chopped
- 7 green peppers, chopped
- 5 cans (4 oz ) whole green chilies, chopped and drained
- 7 T sweet red paprika
- 2½ T sea salt
- 8 grinds black peppercorns
- 3½ T dill weed
Dinner:
Gnocchi
Eikon's recipe
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
These are the ingreadients
- 8 lbs of potatoes that are peel-able.
- 8 lbs of flour (white ; it must be white)
- 18 eggs
- ½ gallon of milk or 2 pints of cream
- 4 cans of tomato paste
- 4 cans of Tomato sauce
- 5 cans of tomatoes that are crushed.
I leave the origins and brands of these tomatoes to the people buying.
- 2 cloves of garlic
- 16 ounces of sour cream
Apple Slaw:
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 3 lbs apples (golden delisious )
- 2 head red cabbage
- 5 vadalia onions
- 2 lemon
- ½ jar? mayo
- lil sugar
- 1c rice milk (veagan option)
- Mustard, any Cub or Rainbow decent mustard, like poupon or Gouldons
Reminder: Soak Beans for Sunday Dinner
Bring a 3 qts of water to a boil,
Rinse and dump in
3½ Cups Raw Kidney Beans (Soak overnight and leave adequate time to cook)
3½ Cups Raw Black Beans
Sunday, June 10
Lunch:
Mediterranean Pasta Salad
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
Ingredients:
- 3 packages whole wheat pasta (12-16 oz ea) either spirals (rotini) or pene (rigate)
- 1 cup rice + 2 cups water (per serving)
- 2 large ONIONS chopped (prefer red onions)
- 1 1/2 stalks CELERY chopped.
- 6 cans diced TOMATOES (I like "Roasted Garlic", Flavor or herbs)
- 3 cans whole, Large, pitted BLACK OLIVES. (the bigger the better)
- 6 cans GARBANZO beans (chick peas) 15.5 oz ea. or 93 oz total
- 2 16oz Packages of frozen peas, thawed*
- 1/2 cup minced FLAT LEAF PARSLEY (optional)
- 2 bottles of VINAIGRETTE. ( I like Cub Fat Free Raspberry, but prefer Good Seasons Sun dried Tomato)
- 2 cups MOZZARELLA Cheese Shredded.
- 1 cup PARMESAN Cheese Shredded.
- 1/4 cup CASHEWS (for 2 vegan servings)
- 2 GREEN PEPPERS and a CUCUMBER (optional)
-
Method:
Boil water for pasta.
Note: this meal requires alot of potable water for the pasta and for rinsing the beans. Make sure there is enough water before you start cooking. I would fill at least one of huge Soup pans for just for rinsing the beans.
Cook the pasta according to directions, usually 7-12 minutes.
In a smaller pan boil 2+ cups of water, add the rice, put on low flame and cook for 30-40 min.
drain and rinse The pasta.
This may be the hardest thing you need to do. Trying not to over cook the pasta.
It's for a salad and should not be over-cooked.
Place the next ingredients in a very large mixing bowl. You may need 2 bowls to mix.
- The onions (chopped medium, smaller or the same size as the pasta)
- The celery (Clean and chop medium, like the onion. less than 1/2 inch.
- Cans of diced tomatoes
- Cans of Black Olives, Drained and Rinsed
- Cans of Garbanzo beans (chick peas) Drained and Rinsed very well.
This may be the second hardest thing. (I usually rinse under running water)
Pour the drained beans into a large pot of water, stir and strain.
- thawed peas *
- FLAT LEAF PARSLEY, chopped fine (optional)
- 1 bottle of the VINAIGRETTE, (save the other for later)
Mix together and remove 1 cup (per serving) for Gluten free.
Add that cup to the cooled RICE and toss as for salad.
Now add the remainder of the mixture to the PASTA and toss lightly to mix
It should require a half a bottle more of the VINAIGRETTE, however add more VINAIGRETTE to suit your taste and toss it into the Salad.
Mix the MOZZARELLA and PARMESAN Cheese in a separate bowl for self-service.
Set the CASHEWS in a bowl for self-service, set aside.
Clean and slice the GREEN PEPPERS into rings (1/4") and cut the rings in half. (optional)
Peal and Slice the CUCUMBER at an angle (1/4") (optional)
Arrange the GREEN PEPPERS and CUCUMBER on top of the salad as for a garnish,
or Place in bowls for self serve.
NOTE: The "vegan option" provides a protein source, like the cheese, as an option for people who do not eat dairy. But as People are serving themselves, a non-vegan might want to take both the cheese and the nuts and there might not be an option by the time the vegan advances in line. When you Announce dinner, inform the vegans that there is a vegan option by way of cashews.
Note from 2007 Spirit Gathering.
-
This made plenty of salad for 30(?) with perhaps too much left over.
- We had quite a lot of onions at that gathering and they could be omitted or substituted for a bunch of green onions tops and bottoms.
- I have since made the recipe with spinach for the peas and quite liked that.
Sunday, June 10
Dinner:
Vegetarian Chili and Corn Bread and Blueberry Pies
VEGETARIAN CHILI
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 3½ Cups Raw Kidney Beans (Soak overnight and leave adequate time to cook)
- 3½ Cups Raw Black Beans
- 2 Heads of Garlic
- 4 Large Onions Chopped
- 3 Cups Carrots Chopped
- 3 Cups Green Peppers Chopped
- 1½ Quarts Chopped Tomatoes (Fresh or Canned)
- Juice of 1 Lemon
- 3 Teaspoons Ground Cumin
- 3 Teaspoons Chili Powder (More or Less to taste)
- ½ Teaspoon Cinnamon
- 3 Teaspoons Basil
- Olive Oil for Saute
- ¼ Cup Brown Sugar
- Salt and Pepper to taste
- Depending on desired thickness water or tomato juice
CORN BREAD
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 3 Cups Cornmeal
- 2 Cups All Purpose Flour
- 2 Cups Whole Wheat Flour
- 2½ Tablespoons Baking Powder
- 2 Teaspoons Baking Soda
- 2 Teaspoons Salt
- 1 Quart Buttermilk
- 1 Cups Milk
- 4 Eggs Beaten
- ⅓ Cup Brown Sugar
Mix together dry ingredients in bowl. Combine wet ingredients in additional bowl.
Add wet ingredients to dry ingredients, mixing only until the dry ingredients are moistened.
Pour into greased sheet pans.
Bake for 20-25 min until center is dry and edges pull away from pan.
Blueberry Pies
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 10 rounds of Pappy's Brand pie crust (for 5 two crust pies)
- 3½ cups sugar
- 1.25 cups all-purpose flour
- 10 pints fresh blueberries
- 3½ tablespoons lemon juice
- 1½ teaspoons ground cinnamon
Makes sugar, flour, cinnamon. Stir in the blueberries.
Pour into 5 pastry lined pie plates.
Sprinkle on lemon juice.
Cover with top crust that has been
slit, sealed, and fluted.
Bake 34 to 40 minutes.
Monday, June 11
Lunch :
French Onion Soup and Cesar Salad
French Onion Soup
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 10 Tbsp. vegetable oil or water
- 15 yellow onions, sliced
- 1.25 cups unbleached all-purpose flour
- 20 cups water
- 1.25 cups soy sauce or tamari
- Croutons
Heat the oil or water in a large saucepan over medium heat.
Add the onions and cook for 2 minutes.
Add the flour and stir until the onions are well coated.
Add the water and soy sauce or tamari and stir well.
Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.
Serve in individual bowls topped with the French bread or croutons.
Ceaser Salad
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 2.5# romain lettuce
- 2 bottles cearser salad dressing
- ½ lb regeianno parmegioni (you try and spell it)
- ½ lb black olives
- Ceaser Salad dressing
Monday, June 11
Dinner:
Lasagna With Eggplant and Chard
(the menu for Spirit Gathering 2007 was planned for 10-20 faes, So I believe this recipe was cut in half and still made alot.)
- Assorted kalamata olives (1 pound)
- Fresh French Bread from Tofte's Coho Bakery dipped in olive oil
Fennel and mint salad
- 18 medium sized fennel bulbs, trimmed *
- 13 lemons
- sea salt
- whole black pepper
- 54 fresh mint leafs
- 1.25 pounds Parmesano-reggioano cheese
Lasagna
- 6 pounds lasagna pasta
- 8 pounds eggplants sliced crosswise ¼" thick
- 9 tablespoons olive oil plus extra for the eggplant
- ½ pound butter
- 4 onions
- 18 cloves garlic, finely chopped
- 7 pounds (4 or 5 bunches) Karina Swiss chard, stems removed and use for vegetable stock
- 4.5 cups vegetable stock
- 4 pounds ricotta cheese
- 6 extra large eggs
- 2 pounds fresh or whole pecorino Romano cheese
- 2½ pounds mozzarella cheese, sliced thinly
- 25 for basil leaves
- Two - 28 oz cans diced in tomatoes
*Note: this recipe was changed, fennel was replaced with fresh greens.
Important: put beans to soak on for tomorrow
bring to boil, 1 gal water. turn off heat, add
1½ pounds black beans, cover and let sit overnight.
Tuesday, June 12
(10 faes)
Lunch
Tacos with black beans
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 1½ pounds black beans (pre soaked last night)
- ½ cup of veggie Stock powder
- 5 onions minced
- 1 cups olive oil
- 2½ heads garlic
- 2 bay leaves
- ⅛ cup thyme
- 7 tablespoons chilli powder
- 1 T salt
-
Soft corn taco shells 1 pck
Serve with
- 2 pounds jack cheese, shredded
- Shredded lettuce
- 2½ pounds diced tomatoes
- 1 lb sliced onion?
- 1 jar mild salsa
- 1 large jar med salsa
- 4 hot pepers, diced
Tuesday, June 12
(10 faes)
Dinner
Ratatouille on Whole Wheat egg noodles
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
Ratatouille
-
5 pounds tomatoes, chopped
- 5 pounds red onions, chopped
- 5 pounds zucchini, sliced
- 2 ½ pounds green pepper, chopped
- 2 ½ pounds red peppers, chopped
Make it ratatouille as only you know how to do it.
we served this on whole wheet noodles.
Wednesday, June 13
(10 faes)
Lunch
Macedonia du White Ash
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 5 count cantaloupe, seeded, pealed, and cut into chunks
- 5 count Fuji or pink Lady apples, seeded and cut into chunks are
- 2½ pounds seedless grapes, sliced in half
- 2½ pints strawberries, sliced
- 1½ pints blueberries picked through and destemmed
- 5 count peaches, peeled, pitted, and cut into chunks
- 5 count bananas, peeled and cut into quarter inch rounds
- ½ cup maple syrup
Toss all but bananas and maple syrup.
Add in bananas and maple syrup and toss again.
Scones
(Makes 48 Scones) (this needs to be cut in half)
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 1 ½ Cup plus 6 Tablespoons Sugar
- 3 Teaspoon Cinnamon
- 12 Cups Whole Wheat Pastry Flour
- 6 Tablespoons Baking Powder
- 1 ½ Teaspoon Salt
- 1 ½ Cup Dried Cranberrys
- 12 Eggs
- 2 Cup Vegetable Oil
- 2 Cup Milk
Combine 12 Tablespoons of sugar and Cinnamon in a cup and set aside.
Sift remaining sugar, flour, baking powder and salt in a large bowl.
Add dried cranberries and stir well.
In medium bowl, beat the eggs. Reserve 6 tablespoons of beaten eggs for later.
Beat the oil and milk into the remaining eggs.
Make a well in the dry ingredients, pour in the egg mixture and stir until just combined.
The dough will be soft.
Turn it onto a floured surface and pat it into 3 circles about 8 inches in diameter.
Cut each circle of dough into 8 wedge shaped pieces.
Arrange each wedge on a greased baking sheet.
Brush the top of the scones with the reserved egg and sprinkle generously with the cinnamon sugar mixture.
Bake for about 15 minutes in a 400 degree oven.
Wednesday, June 13
(10 faes)
Dinner
Curry, Squash, and Lemon Bars
Curry
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- Curry Powder to taste
- 2 lbs brown rice (uncooked)
- 16 oz plain yogert
- 2 green peppers
- ½ lb carrots
- 1½ lb green beans
- ½ lb (3 bunches) green onions
- 2 heads garlic
- 7 pounds tofu
- Tumeric
- Paprika
- Peanuts
Condements
- 7 apples
- 7 oranges
- 1 lb salted roasted peanuts
- 1 fresh coconut
- 1 lb tomatoes
- 1 lb salted roasted chashew pieces
- 1 pineapple
- Soy sauce
MANGO CHUTNEY
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
In a nonreactive pan or bowl add:
- 3 ¼ cups mango, Sliced. (½ lb dried mango?)
- 1 lb golden raisons
- 3 ½ c. white sugar
- 1 c. brown sugar
Let stand overnight.
Strain liquid into saucepan. Add:
- 1 c. cider vinegar
- ½ c. raisins
- ¼ c. (or more) fresh ginger, chopped
- 2 tbsp. chopped fresh garlic
- 2 tbsp. salt
- 1 tsp. cloves, ground
- 2 tbsp. (or more) chili powder or cyanne pepper, make as hot as you like
Simmer 30 minutes, stirring constantly.
Add strained mangoes and cook 30 minutes more, stirring; more if not thickened. Pour into sterile jars and keep refrigerated. I double this recipe.
Cook the curry, keep it separate from the rice at serving time. Use the curry powder with care, so it doesn't get too hot. They fogert is for topping the curry, not for going in. Serve with the papadams.
asparagus?
7? bunches fresh asparagus
Preacher's Kid Lemon Bars
Since this recipe turned out too sweet and underdone I have not added it here.
Thursday, June 14
(10 faes)
Lunch:
Scrambled Eggs & Roasted Potatoes
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 10 lbs potatoes, red
- Olive or Canola Oil to coat
- 3 Large Onions chopped
- Rosemary, Salt and Pepper to taste
Cut potatoes into cubes w/skins.
Toss in oil with onions and roast for approx 40 minutes until tender.
Turn potatoes frequently for even browning.
SCRAMBLED EGGS
(the menu for Spirit Gathering 2007 was planned for 10-20 faes)
- 3½ Dozen Eggs
- 3½ lbs Grated Cheese (Chedder)
- Numerous left-overs can be added to the eggs (onions, peppers)
Any left over we feel called to use or challenged by.
- 2 to 3 loaves bread
- 4 # jack cheese
Note: I believe for this recipe we ended up making an egg strada. But I don't recall that we had a lunch planned on the last day, and relied on left overs, etc.
Notes
After an inventory was taken before spirit gathering these things were requested for purchase:
- Tea for the herbal tea collection ~ perhaps by four or five choices?
- cumin
- sea salt
- baking soda
- Bragg's
- raw apple cider vinegar
- olive oil
- plus I'm a bigtime * lemon * queen
- Lemons: People brought lemons from home and we ended up having alot of lemons which were mostly all used.
- Onions: There were onions in just about every meal. Which is how the menu planner cooks (putting onions in everything), but was not how some faes were used to eating. We ordered alot of onions and had many left over. Vadalia are in season in the spring, they are a sweet onion and I would recomend ordering them again. But I would go with green onions or red as a secondary and skip buying any white or yellow onions, leaveing only 2 choices for onions for any recipe (Vadalia or Red.)
- Cheese: I would suggest the same thing for cheese. Limiting the kinds of cheese down to a couple of choices. One yellow, one white, one hard, one soft. Medium Cheddar, Mozzarella, and a piece of parmesan would work for most recipes, Ricotta cheese may be called for in Lasagna.
- Restocking: new baking soda and baking powder should be purchased for the year. The humid climate at Kawashaway ruins these leavenings. I believe that Bragg's and Olive oil may also need to be purchased.
- Restocking: The faes planning the Spirit Gathering recognized that they would be stocking certain nonperishable items that may be used throughout the season. Since there were several work weekends planned though out the summer, canned items like tomatoes and beans (for chili) were gratefully used after the gathering. Other things to consider stocking are snack and breakfast items like nuts, teas, crackers, granola, also pasta, rice, rice milk and cooking oil.
If you are reading this and have anything to add, please call or email me with any notes that could supplement this page.