[Sca-cooks] Vegetarian Indian Protein

Fri Jun 2 08:48:31 PDT 2006

I don’t know if you have the budget / cooking time for it, but how about
veggie samosas?  There are lots of recipes out there for them, here’s one I
found but have never used: 

http://www.virgin.net/foodanddrink/recipes/indian/samosa.html

Guenièvre 

  _____  

From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of King's Taste
Productions
Sent: Friday, June 02, 2006 11:39 AM
To: SCA Cooks
Subject: [Sca-cooks] Vegetarian Indian Protein

Ok, folks, I’m up against crunch time.  

Starting Monday, I’m cooking 100 meals a day for 5 days, plus snacks for an
additional 96; all vegetarian, and following an international theme.  The
diners are mostly ages 4-11, but also include some younger for snacks and
parents for lunches.  I have a notebook of over 30 recipes, a budget of
$1250.,  and hopefully I have developed a menu that will take into account
various allergies, provide enough variety that even the pickiest eater will
be able to love, and even plan on having pb&j + sunflower butter (for peanut
allergies) in the kitchen as a last-resort.  

Gods bless Senora Serena for coming over and plugging my entire shopping
list into an Excell format that has made my life so much easier, and THLady
MolliRose who is planning on coming over to help me with the afternoon
classes where the kids will be helping me each day to make one food for the
next day.  

Last night a comment from one of the teachers came through saying she
certainly hoped there would be no hydrogenated vegetable oils in any
crackers that might be used, and would that be appropriate for the culture?
Also, the kids were hungry by snack time last year, they need protein and
fats rather than carbohydrates and sugars.  (Grrr, this comment would have
been much more helpful 2 weeks ago
) The menu they gave me from last year
was all sugary snacks, as well as being more food because they didn’t do
lunch then (this is the first year they’ve tried this).  I adapted it a lot,
but left it in the same basic food groups.  My main issue is that I need a
protein-ish addition for India.  

Here are my snacks (question marks are possible additions –pending the
approval of more funds): 

Monday

Friendship Fruit Salad  (goes along with a story about all the elements
being like the good behaviors in class)

String Cheese?

India

Garam Masala Spice Blend (kids will use mortar & pestle to grind and mix
this to take home)

Coconut Chutney (Uses a pinch of the spice blend they make)

Nan?

Japan

Asian Pears

Rice Crackers, 

Japanese Lollipops (goes along with a story about the candyman coming to
town – not actually part of the snack)

Tofu Cutlets?  (marinated and baked – they dry out a bit and have a texture
similar to lunch meat)

Iraq

Hummous  

Pita Bread – cut into triangles and toast

Guatemala

Corn Chips                            

Mango Salsa  

Bean dip?                  

Hot Chocolate (blocks of Irrara chocolate, hot water, cinnamon)

I have me, one parent and one teenager to help me in the kitchen, which is
in the middle of the social hall in this church.  Two standard home-style
electric stoves with ovens, two standard refrigerators, not much storage
space.  Molli will be there in the afternoons to help me with the class.  

What can I use for some sort of protein for India?  I would think dal or
some other bean thing, but they are getting bean dip two other days. 

Thanks all,

Christianna

aka Chef Christy!

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