Pickled Beets

Makes 2 QT. Ingredients 2 Qt. Canned Beets in Juice 1 Qt. Apple Cider Vinegar 8 Cloves 4 Black Peppercorns 2 Cinnamon Sticks 2 C. Sugar Directions Wash and dry 2 – 1 QT. canning jars, lids, and bands. Carefully Drain Beets, reserving the liquid, and fill jars. Fill jars halfway full with Apple Cider…

Salatet Malfoof (Cabbage Salad)

Makes 10# Salad Ingredients 2 – 5# Bags Shredded Cabbage 1.5 C. Red Wine Vinegar 3/4 C. Minced Garlic 2.25 C. Canola Oil 3 tsp Ground Cumin 6 tsp Salt Directions Combine all ingredients except the cabbage in a large bowl or bar pitcher. Mix well with a hand or immersion blender. In large serving…

Quick Pickled Mushrooms

Makes 1 qt. Ingredients 1.5# Mushrooms 2-3 springs fresh thyme 1 Small Onion or 1 Large Shallot, thinly sliced 1.5 tsp Whole Allspice 1 TBSP Black Peppercorns 3 Bay Leaves 1 TBSP Sea Salt 1/3 C. White Wine Vinegar 3/4 C. Water Directions Wash and dry a 1 qt. canning jar and lid. Wash and…

Mjaddaret Burghol (Lentils with Bulgar and Caramelized Onions)

Makes Large bowl of Mixture Ingredients 6 C. Diced Onions 1 C. Canola Oil 6 # Lentils Kosher Salt 2 # Bulgar Directions In large saute pan, cook Onions in 1/3 C. Canola Oil until caramelized. In a large stockpot, combine Lentils with 3 times as much water, plus a generous pinch of Kosher Salt….

Salatet Jazar (Carrot Salad)

Makes approx. 1 gallon of salad Ingredients 15# Carrots 3 1/2 C. Lemon Juice 2 C. Canola Oil 1 C. Minced Garlic 2 tsp. Black Pepper 1/3 C. Sugar 1/3 C. Salt Directions Preheat Oven to 400*F. Wash, peel, and cut Carrots to roughly equal lengths, between 1 -2″. Bake carrots in large roasting pans…

Sharab al-Burtuqal (Orange Drink)

Makes 10 gallons of beverage. Ingredients 2 – 48 fl. oz Bottles of Orange Tangerine Juicy Juice 3 C. White Sugar 5 C. No Pulp Orange Juice Directions In a large stock pot, combine Juicy Juice and sugar. Cook over a low simmer until all sugar has dissolved and liquid is reduced to 1 qt….

Dani’s Apple Butter

Makes 4 C. Apple Butter Ingredients 4 Qt. Apples 2 Qt. Water 1 1/2 Qt. Apple Cider 1 1/2 # Sugar 1 tsp Cinnamon 1 tsp Allspice 1 tsp Ground Cloves Directions Wash & Slice Apples, removing stems. Add apples to large pot. Cover with cold water and boil until soft. Press cooked apples through…

Mexican Veggie Dip

Makes Medium Bowl of Dip Ingredients 2 Avocados 2 Medium tomatoes 3 Scallions 1 Small Red Onion 1 can Black Beans, drained 1 can Mexicorn, or 1 can Sweet Corn 1 pkg. McCormick’s Italian Dressing 1/4 c Olive Oil 1/4 c Red Wine Vinegar 2 Tbsp Lime Juice Directions Cut off ends and peel onion. …

Vegan Baked Mac & Cheese

Makes 9 x 13 pan Ingredients 1# Pasta 3 TBSP Vegan Butter 3 TBSP Flour 1 tsp Nutritional Yeast 1 tsp Dry Mustard 1/2 tsp White Pepper 1 1/2 tsp Garlic Powder 1 1/2 tsp Onion Powder 1 tsp Kosher Salt 3 C Unsweetened Rice Milk 8 – oz pkg Daiya Mozzarella Shreds 8 –…

Vegan Stuffed Shells

Makes 1 – 9×13 or 2 – 8×8 pans of stuffed shells Ingredients 1/4 C chopped walnuts 2 garlic cloves 7 oz extra firm tofu, roughly chopped 1/2 C chopped zucchini 1 Tbsp lemon juice 1/2 Tsp dried oregano 1/2 C chopped fresh basil or 1 Tbsp dried Salt Black Pepper 1# Box Vegan Jumbo…