Fresno Central Seventh-day Adventist Church

We have this hope that burns within our hearts

Potluck Menus and recipes


Bring everything READY TO SERVE.

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

Please adjust the seasonings if needed, but do not change the ingredients. We have people with food allergies attending and we need to be able to tell them what is in the food we serve.


Potlucks menu and recipes


Sabbath November 20th#

Spanish Rice And Beans

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


  • 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.


  • 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






carrots and


All chopped and ready to serve.

Cabbage Salad

Servings 12
Author Michaela Vais
Inspired by this recipe:


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


  • 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.


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

Previous Weeks Potlucks recipes.        


Potluck November 13: Soup and salad

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


  • 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.



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


  • 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


  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. 


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.


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


Chop everything, put in a large serving bowl.


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


PLEASE: Bring everything READY TO SERVE. Please do not bring it unassembled. We won't be able to put it together.



Potluck for the Weimar Musicians and Guests, November 6th

This is not a general potluck. If you plan on eating at church, please bring your lunch.

Please bring one of the following items ready to serve.

Thank you.

2 heads of lettuce, chopped and in a zip lock

2 lbs tomatoes, chopped and in a zip lock

1 red onion chopped small in a zip lock bag

4 cans of olives, strained and rinsed and in a zip lock bag

1 - 12 oz bag of shredded carrots

1 bag of vegan shredded cheese

1 jar of mild salsa

1 large bag of vegan unflavored corn chips

1 large pot of beans, cooked


Menu and recipe for the next potluck, October 30th, 2021

Please pick an item from the menu that you would like to bring, 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.

Please fill the form on the right to let us know what you will bring. Thank you!

Please, do not bring something else, only one of these items.

If you have suggestions on other dishes, let us know and we will try to implement it on other potlucks

Soup , bread and salad.

Tuscan bean and kale soup
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
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
  • 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.



  • 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.




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


Chop everything, put in a large serving bowl.

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