Fresno Central Seventh-day Adventist Church

We have this hope that burns within our hearts

Potluck Menus and recipes

Potluck is now weekly.

Please help our church create fellowship by bringing food to share and lend a hand in serving or cleaning up afterwards.

Potluck suggested menu:

Please contact the team leader to let her know what you will bring .

 

 

       PLEASE NOTE:

Bring enough for your family AND 12 people at least.

Bring everything READY TO SERVE.

Please do not bring it un-assembled. The kitchen staff won't be able to put it together.

Be ready to take your containers to wash at home after the meal. The kitchen crew will not be able to wash them. Please put your name on your serving dish so you'll be able to retrieve it after the meal. Take your leftovers or share them if you want to.

Please label the dish if it's vegan and/or gluten free or has allergens like peanuts or nuts etc.

  Please note: all left over food and dishes need to be taken home after potluck.  No food should be left in the refrigerator or freezer.  All food in refrigerator and freezer will be removed and thrown away before the church is closed.

 

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Some menu and recipes ideas from past potlucks

 

Vegan Pasta e Fagioli

 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
 

Serves 12.

Ingredients

  • 6 tsp olive oil
  • 1.5 cup chopped red onion
  • 6 garlic cloves minced
  • 1.5 cup carrots thinly sliced, or chopped small
  • 1.5 cup chopped celery
  • 6 tbsp tomato paste
  • 3 - 15 oz  cans of diced tomatoes
  • 9 cups of water or vegetable broth
  • 3 -15 oz cans of white beans such as northern beans, cannellini or navy or other white beans of choice
  • 1.5 tsp salt
  • 3 cup small pasta: shells elbows, or little tubes
  • 1.5 tsp rosemary
  • fresh basil for garnish

Instructions

  • In a large saucepan, add oil over medium heat. Add in the onion, garlic, carrots, and celery, and cook until the onion is translucent. Then add in the tomato paste and mix in.
  • Add in the tomatoes, and the herbs, and mix in, and cook until the tomatoes are tender.
  • Then add in your water or broth, beans, salt and mix in, and simmer for 10 minutes.
  • Add the uncooked pasta to the boiling soup, mix in, and let it cook another 10 to 15 minutes or until the pasta is cooked.
  • At the end taste and adjust flavor, and garnish with basil.
(Recipe from https://www.veganricha.com/vegan-pasta-e-fagioli/#recipe )

VEGAN MINESTRONE SOUP

top down view of a pot full of freshly made easy vegan minestrone with wooden spoon.
 

Loaded with veggies, beans and pasta, this Vegan Minestrone Soup is healthy, comforting and so easy to make in one pot and ready in about 30 minutes!

  • 3 tablespoon olive oil or ¼ cup water for water saute
  • 3 medium onion, diced
  • 6 medium carrots, diced
  • 6 celery ribs, diced
  • 9 – 12 cloves garlic, minced
  • 3 zucchini, cut into half moons
  • 1 pound green beans (about 4 ½ cup), cut into 1 inch pieces
  • 3 can (14oz each) kidney beans, drained and rinsed
  • 3 can (14oz each) chickpeas (garbanzo beans), drained and rinsed
  • 3 can (28oz each) diced tomatoes, with juices
  • 6 teaspoon Italian seasoning blend (or use Garlic, Onion, rosemary, oregano)
  • 3 cup small pasta (elbow, shells, mini penne, rotini)
  • 24 cups water
  • 6 handfuls fresh spinach
  • salt to taste

To serve, optional

  • fresh parsley, chopped

Instructions

Saute: In a large dutch oven or pot, add the oil and saute the onion, carrot and celery for 5 minutes.

Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.

Add spinach: Five minutes before soup is done, add the spinach and stir to mix.

Adjust flavorings as needed.
(From :  https://simple-veganista.com/vegan-minestrone-soup/#tasty-recipes-25748-jump-target )

 

Salad:

Romaine Lettuce, Tomatoes, carrots, celery, olives. Bring ready to serve.

 

Spanish Rice And Beans

This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins.
 
Servings 12
Author Michaela Vais

https://elavegan.com/spanish-rice-and-beans/

Ingredients

  • 3 tbsp oil use veggie broth if you avoid oil
  • 3 medium onion diced
  • 3 medium red bell pepper chopped
  • 9-12 garlic cloves minced
  • 3 tsp ground cumin
  • 3 tsp sweet paprika
  • 3 tsp dried oregano
  • 1.5 tsp smoked mild paprika
  • Salt to taste
  • 4.5 cups (900 g) brown rice uncooked (*see notes)
  • 3.75 cups (900 ml) vegetable broth (or water) or more, depending on rice variety
  • 3.75 cups (900 g) salsa (OR strained tomatoes and salsa seasoning)
  • 3 - 15 oz can (810 g) kidney beans drained and rinsed (*see notes)
  • 1.5 cup (195 g) green olives halved (optional)
  • Fresh herbs to garnish, e.g. cilantro or parsley

Instructions

  • Check the video in the blog post for visual instructions.Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes, then discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prep the other ingredients.
  • Heat the oil in a large skillet or pot, add onion and the bell pepper. Sauté for about 3 minutes. Stir in the garlic, and all spices and sauté for a further one minute.
  • Add the rice, salsa (or strained tomatoes) & veggie broth and bring the mixture to a boil. Please note that you'll need more vegetable broth and salsa if using brown rice that requires a longer cooking time.
  • Cover the skillet or pot and let simmer on the lowest heat setting for about 35-50 minutes. Do not uncover the lid, and do not stir while cooking! The cooking time depends on the rice variety (check the package instructions). Jasmine rice or Basmati rice cook much faster than e.g. brown rice.
  • Turn off the heat, remove the lid and taste it. Adjust seasonings if needed, adding more salt, cumin etc. to taste. Stir in beans & olives (optional) and garnish with fresh herbs (cilantro or parsley) to taste. Store leftovers covered in the refrigerator for up to 3 days.

Notes

  • Rice: My favorite rice is Basmati rice or Jasmine rice, even though it's not typical for Spanish rice but I love that it cooks so fast. You can use any other white rice or brown rice, simply adjust the cooking time and add more vegetable broth and salsa.
  • Beans: You can also use cooked pinto beans or black beans.
     

 Mixed Salad

Lettuce,

Tomatoes,

Peppers,

olives,

onion,

carrots and

celery.

All chopped and ready to serve.

Cabbage Salad

Servings 12
Author Michaela Vais
Inspired by this recipe:

https://elavegan.com/vegan-keto-coleslaw/#recipe

Ingredients

Dressing (adjust the ingredients to taste and as needed):

  • 1/4 C olive oil
  • 1-2 tbsp sweetener of choice
  • 4 tbsp lemon juice
  • 1-2 tsp celery seeds (optional but recommended)
  • Sea salt to taste

For The Slaw:

  • 6 cups packed (600 g) green cabbage shredded
  • 4 cups packed (400 g) red cabbage shredded
  • 2 cup packed (220 g) carrot grated
  • 2 cans of olives, drained, rinsed and sliced
  • 0.5 cup (100 g) red onion diced small

Instructions

  • For the dressing, add all ingredients to a bowl and stir with a spoon or whisk. Taste and adjust seasonings, to taste.
  • To make the slaw, simply grate the carrot, finely slice the cabbage (for better results use a food processor), and dice the onion. Add everything to a large bowl.  Put gloves on and "Massage" the veggies for a bit as the cabbage will soften then.
  • Pour the dressing over the salad and stir to combine. I recommend covering the bowl and refrigerate it for at least 2 hours before serving, as it will taste much better then. Store salad leftovers covered in the refrigerator for up to 4 days.

Notes

  • You can use a store-bought coleslaw mix, make sure it's about 12 cups. Add the dressing as above.
        

Lentil Soup

Serves 10

2 cups lentils
12 cups water
1 cup brown rice, raw
1 cup diced onion
2 tablespoons lemon juice
3 tablespoon onion powder
1.5 tablespoon salt 
3 teaspoon garlic powder
1 teaspoon dill weed
2 teaspoons cumin
2 cup frozen chopped spinach
30 ounces (2 cans) diced tomatoes

DIRECTIONS

  • Place all ingredients in kettle except spinach. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
  • Add spinach and simmer 1 minute. 
  • Adjust seasoning as needed.

     

VEGAN POTATO CORN CHOWDER 

  • Author: avocadocentric
  •  Prep Time: 5 minutes
  •  Cook Time: 35 minutes
  •  Yield: 12 servings

INGREDIENTS

  • 3 tablespoon avocado oil or coconut oil
  • 3 yellow onion (chopped)
  • 12 cloves garlic (minced)
  • 9 medium yellow potatoes (peeled and diced small)
  • 6 stalks celery (chopped)
  • 9 and ½ cups frozen or fresh sweet corn
  • 3 teaspoon salt ( adjust to taste)
  • 6 and ½ cups water 
  • 1 ½ cup raw cashews and 1 and ½ cup water
  • ¾ cup nutritional yeast
  • 3 teaspoon fresh thyme (chopped)
  • Chopped green onions for garnish

INSTRUCTIONS

  1. Start by soaking the raw cashews by adding them in a bowl and cover with hot boiling water for 15 to 20 minutes, rinse and drain. 
  2. While the cashews are soaking, place a large pot over medium heat, add the oil and when oil is hot, add the onions and cook until soft for 5 minutes. And then add the potatoes and celery, cook for 3 to 4 minutes.
  3. Add the corn into the pot, cook for 2 minutes. And then add the garlic and cook for another minute until fragrant
  4. In the meantime, add the rinsed and drained soaked cashews into a high-speed blender with 1 and ½ cups of water and nutritional yeast. Blend until smooth and creamy. 
  5. Now, add the water, cashew mix that you blended, salt, thyme into the pot, turn the heat up to boil, and then simmer for 20 to 25 minutes until potatoes are soft. 
  6. Use an immersion blender, and blend for a few seconds (do not blend the soup completely, leave a lot of texture). You can also very carefully blend 1 and ½ cups of the vegan potato corn chowder in a blender and then add it back to the pot.
  7. Garnish with chopped green onions. 

NOTES

Make sure to dice the potatoes small because they will cook faster.

If the chowder is too thick, add more water or broth.

If it's too watery, cook it a little bit longer.  

Always adjust to taste! Add more salt if needed.

Salad

  • 3 heads of romaine lettuce
  • 10 large tomatoes, chopped
  • 2 large red peppers, chopped small
  • 3 cans of black  olives, drained

Preparation

Chop everything, put in a large serving bowl.

Bread

1 loaf of sourdough or italian bread, preferably whole wheat and vegan. Sliced.

 

Please, make enough to serve 12 people, and bring it ready to serve.

Meaning the soup should be in a pot or slow cooker where it can be reheated.

The bread should already be sliced.

The salad should already be assembled in a serving bowl.

 

Soup , bread and salad.

Tuscan bean and kale soup
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
serves
Ingredients:
8 Cups (Or) 4 cans -  of cannellini white beans, cooked, rinsed and drained, divided in 2 bowls
12 Cups vegetable broth, divided
4 Large bunches of kale, chopped small Or: 2 1/2 lb Chopped kale package
4 whole Large tomato, chopped  Or: 2 lb Chopped canned tomatoes
4 whole Onion, chopped
16 cloves garlic chopped
8 Tbsp Extra - virgin olive oil
8 Tbsp Nutritional yeast
4 Tbsp sea salt
Directions:
  • In a food processor combine 1/2 the beans and 1/3 of the broth and blend till smooth. Set aside.
  • In a large pot sautee chopped onion and garlic in oil till soft.
  • Add salt and nutritional yeast, stir.
  • Add kale and stir till it is soft and wilted. Don't let it brown.
  • Add remaining ingredients: the broth, the tomatoes, the beans, the bean puree. Mix and adjust the salt if needed.
  • Cover and bring to a boil. Reduce heat and simmer for 10 to 15 min.
  • Serve hot, with crusty garlic bread.
Source: chloe's kitchen 

Red Lentil Nepalese soup

Serve 6

3 cup red lentils (recommended, they cook faster)

3 tablespoon vegetable oil

1 large red onion, chopped small

6 cloves garlic, minced

3 tablespoon fresh ginger, minced

2 teaspoon salt

2 teaspoon turmeric

1 teaspoon cumin powder

2 teaspoon coriander powder

3 large tomatoes or 1 large can of chopped tomatoes

8 to 10 C Water, enough to make soup

3 C cooked basmati rice or 6 large, cubed potatoes, boiled.

 

Preparation

  • Wash the lentils and rinse a couple of times. Be careful to remove any stones
  • Begin preparing the rice so it will be ready when you’re done cooking the soup.
  • Chop your onion, and mince the garlic and ginger. Set aside.
  • Chop the tomato or open the can of tomatoes and set aside.
  • Add ginger, garlic and onion to a large pot with the oil, and stir fry on high until the onion is a little brown on the edges, 1-2 minutes.
  • Stir in all the seasonings. Turn the heat down and cook for 2 minutes, stirring often.
  • Add tomatoes and lentils, stir, cover with lid and cook for 5 minutes.
  • Add 8 to 10 Cups of water, stir and cook for 30 more minutes or until the lentils are done.
  • If you are going to use raw potatoes, add them at the same time as the lentils.
  • If you are using pre cooked potatoes, add them to the soup in the last 5 minutes.
  • Alternative Option: put everything in the pressure cooker and cook for 15 min.

 

 

Salad

  • 2 heads of romaine lettuce
  • 8 large tomatoes, chopped
  • 2 large red peppers, chopped small
  • 2 cans of black  olives, drained

Preparation

Chop everything, put in a large serving bowl.

Bread : 2 or 3 loaves of sourdough, french or baguette  bread, sliced. No wonder bread please.