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Sassy's 2010 Vegan Burning Man Menu

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Sassy's 2010 Vegan Burning Man Menu SASSY’S 2010 VEGAN BURNING MAN MENU BREAKFAST Monday – (If camp is set up – Bagels w/sausage) Tues – Eggs-Free Benny (recipe below) Wed – Sassy Macs Thurs – Hash w/Toast Fri – Eggs Benny Sat – Sassy Macs Sun – Hash w/toast Mon – Bagels w/sausage Tues – Bagels w/Sausage DINNER Mon – Veg kabobs (recipe below) over quinoa w/baked beans Tues – Chicken Divan w/flatbread Wed – Spinach Lasagna (recipe below) w/bread Thurs – Tempeh loaf (recipe below) w/mashed potatoes and gravy served w/vegetable Fri – Veg kabobs over quinoa w/baked beans Sat – Chicken Divan w/flatbread Sun – Spinach Lasagna w/bread Mon – Tempeh loaf w/mashed pots and gravy served w/veg Tues – Leftovers DESSERT – Chocolate Chip Cookies EXTRAS Pepperoni Rollups Macaroni Salad Potato Salad Tempeh Spread Lunchmeat and Cheese Grapes Apples Hummus Guacamole Potato Chips, Pretzels, and Mary’s Gone Crackers McDougall Soups Assortment of vegan bars Shopping List (non-recipe) Lunchmeat Cheese Potato Chips (salty foods on playa are GOOOOOD because they help your body retain water) Apples Peanut Butter (this is not the time for expensive refrigerated stuff – get Skippy or Jif!) Instant coffee (we used to make our coffee in a coffee press – WAY too much work and messy. While instant coffee kind of sucks, it is perfect on the playa! Or you can go to Center Camp Cafe to buy a cup, but that’s sort of a pain when you are ready to eat.) McDougall Soups Cranberry juice (mixer for vodka) Gatorade-type stuff (replenishes electrolytes) Emergen C (perfect daytime beverage in a big cup with ice) Sausage Grapes Hummus Guacamole Baileys Beer Vodka Jameson Butterscotch schnapps Bread (the playa is VERY drying to baked goods – believe it or not, the healthier your breads, the worse off they will be out there. You actually want to get bread products with preservatives that keep them soft and moist. My fave bread on the playa is Oroweat. But be sure to check ingredients because they are not all vegan. Always keep your bread products COOL -- meaning, not in your hot car or in the sun -- or they can get moldy. Another reason to buy bread with preservatives!) English muffins Bagels OJ (cold and refreshing with breakfast) Cereal Mary’s Gone Crackers Oat milk – 4 (we put one in our cooler to get cold, and keep the rest in a bag until the first starts running low, etc.) Chocolate milk -2 (same as above) Chai tea Paper plates Bring From Home Salt and pepper Earth Balance (non-dairy butter) Ketchup Mustard Jelly Bag clips Sandwich bags for leftovers Spray oil (If heating sausage or bacon – do NOT spray the pan while it is on top of the flame, hold the pan away from the stove when spraying. Why? Because the spray can feed the flame and jump up at you. YES it happened to me and YES it scared the bejeezus out of me and singed my hair!!!!) Jeff and I have a couple plastic tubs that we keep our kitchen stuff in, such as a small, medium, and large pot, a medium-sized pan, forks/knives/spoons, spatula, tin camping plates, unbreakable coffee cups and glasses, etc. – AND SCISSORS (to cut the meal bags open). I recommend you get a box together with essentials like this as well. ADDITIONAL RECIPES Eggs-Free Benny Serves 4 How It All Vegan 1 pound tofu-medium 1/4 cup apple cider vinegar 1/4 cup oil 1/4 teaspoon salt 4 whole whole-wheat English muffins, sliced 8 slices veggie Canadian bacon 1 tomato, cut into 8 slices Sauce: 1/2 cup nutritional yeast 2 Tablespoons flour 1/2 teaspoon salt 1 cup water 1 Tablespoon oil 1 teaspoon Tamari 2 teaspoons Dijon mustard 1. Preheat the oven to 450 degrees F. 2. Drain tofu and cut into 8 slices. In a small bowl, whisk together the vinegar, oil, and salt. Arrange the tofu in a 6x9" baking dish and pour the oil and vinegar mixture over the top. Marinate for 15-30 minutes. Make sure to turn the tofu over occasionally so each side gets marinated. 3. Bake tofu for 20 minutes or until crispy brown. 4. While tofu is baking, prepare the sauce. In a small saucepan, whisk the nutritional yeast, flour, and salt together. Add the water, oil and Braggs, and stir over medium heat until sauce starts to thicken. Stir in mustard and simmer on low heat until you are ready to serve. 5. Toast the muffins. On each half, place 1 piece of veggie bacon, 1 tofu piece, and 1 tomato slice, then cover with Benny sauce. Vegetable Kabobs Serves 4 MARINADE: 1/4 cup olive oil 1 Tablespoon pesto sauce 2 Tablespoons balsamic vinegar 1/2 teaspoon powdered garlic, or to taste 2 teaspoons minced fresh savory, or 1 tsp. dried Salt and freshly ground black pepper, to taste KABOBS: 8 large scallions 8 ounces Italian-seasoned baked tofu 1 small zucchini 1/2 red pepper (or yellow pepper), seeded 16 white mushrooms, stems removed 8 cherry tomatoes 8 vegetarian "meatballs" 2 cups COOKED couscous (quinoa or buckwheat makes a healthier choice) 1. To make the Marinade: Combine all ingredients in a mixing bowl, and stir well to combine. Set aside. 2. To make the Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut zucchini and pepper into 8 1-inch pieces. Thread vegetables and "meatballs" onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight. 3. Preheat oven to 450 degrees. Uncover kabobs, if covered and chilled, and bring to room temperature. 4. Bake kabobs about 25 minutes, or until vegetables are tender, turning once. Serve with cooked couscous. 5. To make the couscous: Bring 2 cups water to a boil. Add couscous, cover, and remove from heat. Let sit 5-10 minutes. Fluff with a fork. Spinach Lasagna Serves 12 (or less, depending on how big you cut the pieces) Have ready: 1 ½ cups Mornay Sauce (recipe below) recipe will make more than you need but can be used with any vegan meal to “up” the comforting creamy factor 12 curly lasagna noodles (made without eggs) 2 teaspoons olive oil 1 1/4 pounds spinach, well washed, stems removed and leaves coarsely chopped 1 medium onion, finely chopped 2 broccoli stalks, cut into small florets, stalks finely chopped 1 pound mushrooms, thinly sliced 2 garlic cloves, minced 2 cups marinara sauce, divided Optional: Vegan mozzarella cheese, to taste 1. Make mornay sauce and set aside. 2. In a large pot of lightly salted boiling water, cook the lasagna noodles until just tender, about 10 minutes. Drain well. Toss with 1 teaspoon of the oil to keep the noodles from sticking. 3. In a large skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes. Add the spinach, cover and cook until the spinach wilts, about 3 minutes. Uncover and continue cooking until all the moisture has evaporated from the spinach, about 2 minutes. Stir in half of the Mornay Sauce and remove from the heat. 4. Preheat the oven to 350 degrees. Lightly oil a 9x13-inch baking dish. 5. Spread 1/2 cup of the tomato sauce over the bottom of the baking dish. Place 4 lasagna noodles in the baking dish, overlapping them slightly. Spread with half of the spinach filling and 1/3 of the mornay sauce. Top with 4 more noodles, and spread with the remaining filling and 1/3 of the mornay sauce. Top with the remaining noodles, and spread the remaining marinara on top, cover with remaining 1/3 mornay sauce. Sprinkle with vegan mozzarella, if desired. 6. Bake until bubbling, 25-30 minutes. Let stand 10 minutes before serving. Mornay Sauce Yield 3 ½ cups The Uncheese Cookbook 3 cups water 1/2 cup raw cashew pieces 1/3 cup nutritional yeast flakes 1/4 cup lemon juice 4 Tablespoons arrowroot or cornstarch 2 teaspoons onion granules 2 teaspoons garlic granules 1 teaspoon salt 2 teaspoons Vegetarian Worcestershire Sauce 1 teaspoon Dijon mustard Dash of freshly grated nutmeg, or ground nutmeg 1. Process the first eight ingredients in a blender until smooth and creamy. Pour into a medium saucepan, and bring to a boil, stirring constantly. Reduce the heat to low and cook until thick and smooth, stirring constantly. 2. Remove from the heat and stir in the remaining ingredients. Serve immediately. Tempeh Loaf Serves 6 This loaf reminds me of stuffing, and it's absolutely without a doubt one of the most popular dishes I ever made for my clients (all of whom were non-veg) when I was a Personal Chef. It's VERY homey and comforting. The following 4 recipes can be made ahead of time and heated up at mealtime. Enjoy! 8 ounces tempeh 1 cup vegetable broth 1 bay leaf 4 slices whole wheat bread (will equal 2 cups...cube and pack tightly) -- don't use wimpy white bread 2 Tablespoons extra-virgin olive oil 1 large onion, chopped small 1/4 cup parsley, minced 1 Tablespoon Bragg's Liquid Aminos or Tamari 1/2 teaspoon marjoram 1/2 teaspoon oregano 1/2 teaspoon thyme 2 Tablespoons Dijon mustard 4 ounces mushrooms, sliced 2 Tablespoons Earth Balance (or other non-dairy butter) 1.
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