Would be happy to contribute my culinary skills to feed all
My suggestion for a simple lunch dish is the following:
SPINACH/Kale AND BUTTERNUT SQUASH DAAL
2.5kg red lentils
2.5kg Yellow (or other lentils)
4.5kg diced butternut squash
1litre olive oil
8 chopped red onions
4 large ginger, minced
3 garlic bulbs, minced
5 tblspoons ground turmeric
100g salt
20 fresh red chillis
100g cumin seeds
18kg raw spinach (or about 10kg Kale) or a mixture
OPTIONAL, yet I highly recommend
1 bunch of fresh curry leaves
100g mustard seeds
I like to serve this with a little salty mushroom topping to add some extra protein/flavour.
This would need:
1.5kg Mushrooms chopped
1 bottle soy sauce
I have scaled this up from a 4 person recipe so some ingredients may not all be needed. I notice that there is quite a lot of overlap with other dishes proposed here though so that would work out.
Its a great little flavourful dish thats great for vegetarians and vegans, and light enough for lunch one day.
heres my suggestion of one of my favorite vegan recipes as I think that a stew or a soup would be the best idea. In this recipe youll have the starches to satisfy the hunger, the protein wich keep you full for a while and the acid for a fruity note.
So this is for 6-8 people but Im gonna post the ingredients for 120 later on. Just so youll have a short impression of my idea.
Nice to meet you @resa! Between you, @Alex_Levene and the rest it seems we’re gonna be stuffed
Not sure how you will schedule the cooking, as @ireinga is manning this.
Just a thought: maybe there’s a way that we do a buffet too (at least once) to avoid overcrowding the kitchen. That way, everyone brings smaller quantities from home (up to 10 portions) that can be heated if needed. Friday and Saturday are when most people will be in.
I want to use your juice/water from the chickpeas to make vegan chocolate mouse. I was wondering if you would cook the chickpeas yourself or if you would go for tinned peas?
Thanks for the details about the recipe I’ve seen you postponed your dessert to Friday at lunch. I would have liked to serve it on Thursday night (a dinner calls a dessert :P) but if you have a specific reason for it of course no problem. Just wanted to check it wasn’t an error.
The reason to postpone it is because it has to settle in a fridge for a minimum of 3 hours. Depending how quick the chickpeas are prepared it could be made in early afternoon to be served at dinner…
@Noemi Yes, i thought about the same. it`ll also be way easier to cook for a smaller amount of people. But would you say that the recipe is good or should it be more like finger food to create a lager variation for the buffet?
I am currently based in Brussels but im also travelling between Germany and here, so ill be not sure to join next week.
Thursday night before the FuckUp Night we will have more time for more elaborated quality kitchen time
@Kaja is already up for a vegan sweetpotatoe-peanutbutter-dish, @Alex Levene is on SPINACH/Kale AND BUTTERNUT SQUASH DAAL, and @Merel a chocolate mousse. Add a salad and it sounds like a menu to me :) @Matteo_Uguzzoni and @resa 's soup could also be cooked on Thursday afternoon in order to have them already for Friday lunch?
@Iriedawta delicious Syrian finger food might come together with the soups maybe on Friday? Otherwise Saturday it’s also an option since on Friday Anna already has her session.
Let me know your thoughts but as a recap the Food Team is in action: Thur 25 dinner, Fri 26 lunch, Sat 27 lunch, Sun 28 lunch. Pick your favorite!
In some place on this forum (I always lose track on where which info mosaic stone can be found …) I wrote I’d prefer to cook on thursday.
But I don’t really mind, unless it’s sunday, which won’t work. I will most probably wander around with the storytelling group, so no cooking for me on sunday.
But to summarize it: Are we gonna prepare it at home or are we gonna cook it at the place itself and are we sticking with one dish per meal or more like a buffet?
I had to come up with a price/person per recipe so big time looking for the price details of all your ingredients (I did the exercise with the prices of a Belgian chain called Colruyt cause they have alla prices online, not a big supporter of doing all the groceries there though).
2- write down on the page Inhouse cooks of the same file when you would like to cook and where and which specific equipment you would need if you want to cook at the venue.
3- check the schedule of your “plate” (Inhouse cooks), soups and others can be done of course also some days before being served so just leave a comment if you’d prefer to serve your creation on another day.
4- In case you are up to join the crew for groceries (probably on Wedn 24th) you’ll be our hero! Just let us know if you are in town by replying in a comment.
Thanks and hope this is clear, just get in contact for any questions!
Maybe an idea is to switch the tabouleh and other Syrian plates (hummus and veggie tagines?) with the Croque Madame? Persil chopping personally takes me ages :S @Carolina@Evamus
Is hummus and veggie tagines still on the plan btw?
@ireinga Ok for Saturday if it’s ok for the girls?
Do let me know how many tagine pots(preferably used ones as the new ones need special treatment at least a day in advance and the first tagine cooked in the new pot is not the best) you can get and I will add the ingredients accordingly(one pot can serve approx. 4 pax).
As for the hummus, we need a food processor, is it feasible?
