[Sca-cooks] Vegetarian Indian Protein

[Jenn Strobel]

In Northern India, with its Muslim influence had meat (mostly lamb).
I can dig up some of my Northern Indian information for you if you'd
like and post it here tonight before I skip town for the weekend.

If you are sticking to Southern Indian vegetarian cuisine, i'd stick
with dal.  My suggestion is pigeon peas, but that's only because i'm
personally partial to them.

Odriana

On 6/2/06, King's Taste Productions <kingstaste at comcast.net> wrote:
>
>
>
>
> 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!
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>
>


-- 
"Without music to decorate it, time is just a bunch of boring
production deadlines or dates by which bills must be paid."
-Frank Zappa