Instructions: VEGETARIAN June 2011 Menu
These are the step-by-step instructions you will need to quickly and efficiently approach your once a month (OAMC) BIG DAY by yourself! The ingredient quantities can now be found on the VEGETARIAN June 2011 Recipe Cards. If you need assistance understanding this document, please see this post.
Note: You will need slow cookers and rice cookers for this menu
* Optional (but HIGHLY recommended) – chop up all vegetables, cook rice (2 Cups/family serving) and steam Reuben meat in rice cooker/steamer for 45 minutes.
||What to Do
|1||Ingredients that need CHOPPED (**indicates usually okay for food processor)
|2||Prepare and start slow cooker(s) of 6 quarts for Falafel, Cook on HIGH for 3 hours and 6 quarts for Blueberry French Toast, Cook on LOW for 3-4 hours.|
|3||Prepare and place Eggplant in the oven for Eggplant & Mushroom Parm. Bake at 350 for 15 minutes.|
|4||While baking Eggplant, prepare Fire Roasted Vegetables for Roasted Vegetable Pasta and Roasted Vegetables for Roasted Vegetable Quinoa for oven.|
|5||When Eggplant is done baking, set aside to cool. Turn the oven up to 400 degrees.|
|6||Bake Fire Roasted Vegetables and Roasted Vegetables for 20 min.|
|7||While Fire Roasted Vegetables and Roasted Vegetables are baking, prepare Mini Quiche for oven.|
|8||When Fire Roasted Vegetables and Roasted Vegetables are done baking, set aside to cool. Turn the oven up to 450 degrees.|
|9||Bake Mini Quiche for 15-18 minutes. Set aside to cool.|
|10||Saute .25 cups of DICED red onion in butter (.125 cups sauteed). Set aside
|11||Turn off Falafel (slow cooker), remove lid and allow to cool.
Turn off Blueberry French Toast(slow cooker), remove lid and allow to cool.
|12||Prepare and cook on stovetop:
|13||Prepare and cook on stovetop:
|13||Mix & Assemble:
|14||Package & Freeze:
|16||Congratulations you are DONE!!!!!|