Just Me :): School Lunch

Our small church school has volunteers provide yummy lunches everyday; today is my day. The lunches are required to be vegetarian. I'm doing a fall/Thanksgiving theme.

Gluten
Stuffing
Green Beans
Garlic Potatoes
Pumpkin Chocolate Chip Cookies
Apple Cake

I made the Gluten yesterday afternoon, and then started work on the rest first thing this morning.

Gluten

2 C. Gluten Flour

3/4 C. Unbleached White Flour

2 C. hot Vegetable Broth

Poultry seasoning, sage, and thyme to your tastes

Mix to form a "dough". This will be an elastic-like dough, very different from bread dough.

Then boil the following ingredients, once boiling drop small chunks of the gluten dough into the water and cook for 20-30 minutes. The longer it boils the "chewier" the texture.

3 Qts. water

1 onion (quartered)

2 T minced Garlic

3 Ribs of Celery, cut in chunks

4 T soy sauce

1 large can of tomato sauce

Stuffing

1 14oz. Bag of unseasoned stuffing cubes or crumbs

1 Onion (chopped)

2 Ribs of Celery (chopped)

1 C. Dried Cranberries

3 T Earth Balance "butter"

Sage and Thyme to taste

2 C. Vegetable Broth

Saute onion and celery in the "butter", add broth and season to taste with sage and thyme. Heat to a boil, remove from heat add stuffing cubes/crumbs and cranberries. Spread in a 9" baking pan and top with a few pats of butter, bake for 20 minutes or unti golden brown.

Before going in the oven:

Hot out of the oven:

The Green Beans were just 2 bags of frozen, uncut, long green beans, sauteed in 1T earth balance "butter" with some toasted sliced almonds.

Green Beans and Toasted Almonds

Steaming up my camera lens...

Garlic Potatoes

6-8 large potatoes, sliced (unpeeled)

1/2 C. Earth Balance "butter"

Garlic Herb Seasoning and Salt to taste

In a large bowl toss sliced potatoes with butter and seasonings, spread in a 9" X 13" baking pan, Bake at 350 degrees until potatoes are golden brown.

Going into the oven: