Have you ever stepped totally out of your comfort zone and done something that you were asked to do, but did not feel qualified to do? Well, that is what happened to me this summer. When preparing for the Steps to Life Camp Meeting, the excellent cooks, Mindy Breckenridge and Jessica Gettle, of previous years could not come this year. I was asked to be the cook. Although I had helped in the kitchen the previous three years, I had never cooked for more than 25 people. So it was with much prayer and the promise of help from Mary Ann Roberts and Sammie Partridge that the adventure of cooking for upwards of 200 people was started. The Lord blessed in so many ways, and I saw once again that in our weakness, He is strong. The following recipes, adapted from Cooking Vegetarian for Normal People, by Mindy Breckenridge, were used at camp meeting.
Camp Meeting Recipes
Black Bean Chimichangas
2 cups black turtle beans
6 cups water
1 teaspoon salt
2 cups diced tomato puree
2–3 Tablespoons olive oil
1 cup chopped onion
1 cup chopped bell pepper
3 garlic cloves, minced
1/3 cup chopped cilantro
2 teaspoons chili powder substitute
1 teaspoon cumin
1 teaspoon fructose
3 cups enchilada sauce
1 cup sliced olives
1 cup chopped green onions
1–1/2 cups sour cream substitute
10–12 flour tortillas
Place beans and water in a pot and cook until beans are tender. Add salt and tomato puree and simmer until thick. Slightly mash with potato masher. Meanwhile, heat oil in a large skillet and sauté onion, peppers, and garlic until onions are tender. Stir in beans, cilantro, chili powder, cumin, and fructose. Form burritos using warmed flour tortillas. Top with enchilada sauce, sour cream substitute, olives, onions, and your favorite cheese sauce.
Enchilada Sauce
2 cups water
1 cup tomato sauce
1 Tablespoon chicken-like seasoning
1–2 Tablespoons chili powder substitute
1 teaspoon cumin
2 Tablespoons dried onion bits
2 Tablespoons cornstarch
Combine all ingredients except cornstarch. Bring to a boil. Mix cornstarch with a little water and whisk into boiling sauce. Continue cooking for about a minute.
Beef-Style Gluten Steaks
3 cups gluten flour (at least 85%)
1 cup whole-wheat flour
1 teaspoon salt
2-1/2 cups water
2/3 cup soy sauce
1/4 cup Kitchen Bouquet
Mix dry ingredients together. Stir liquid ingredients into dry ingredients. Kneed into a ball. Divide and shape into 2 logs and let rest while you prepare the broth.
Broth:
13 cups water
1/2 cup soy sauce
1-1/2 cups sliced mushrooms
1 cup sliced carrot
1 cup chopped onion
1 cup sliced celery
3 Tablespoons Kitchen Bouquet
1 Tablespoon salt
Combine in an 8-quart pot. Bring to a boil; simmer for 20 minutes. Place gluten in boiling broth and simmer 1 hour and 15 minutes. Allow to cool. Remove from broth and slice as desired. Place in a gallon jar and cover with broth. Store in refrigerator up to a week or freeze without broth in usable portions.
Recipe Note:
- Gluten can be ground in a food processor using the “S” blade to make burger.
- To make Swiss steaks, layer steaks with onion and bell pepper and top with tomato puree. Bake until vegetables are tender.