Not So Typical But Yummy Stuff
Here are a few recipes that can be used when we have foods that we don't usually get, or when there is an abundance of a particular food (like bread or apples). These reflect what we get an awful lot of in the East Bay, California, such as avocados and bread. Your special recipes will reflect what you get a lot of. Send us your recipes to make this section more reflective of all regions. Also check out Food Not Bombs by C.T. Butler and Keith McHenry for recipes. A Food Not Bombs cookbook is around somewhere, put together by a chapter or two (Minneapolis?); Keep up to date with FNB mailing lists and websites. If you find one, send info our way!
* TABOULI: After soaking the bulghar as instructed above, squeeze out the excess water by hand. Per five gallon bucket, add 2-3 cups lemon juice, 3 bunches of parsley (minced), and some green onions, along with a little oil (olive oil, if you have it). Add some diced cucumbers and tomatoes, if available, and lots of minced mint, if you can get it, and a pinch of allspice.
* GUACAMOLE: Pit some avocados and scoop out the insides, then mash 'em up. Add some chopped up tomatoes and finely chopped onions as well as some minced garlic. Throw in a little cumin, a little cayenne, and some salt, plus a bit of Iime (or lemon) juice. Too much cumin or cayenne will fuck it up, so be gentle.
* APPLESAUCE: Core a whole bunch of apples and cut off the really bad parts (just brown is not necessarily bad). Hack 'em up a little to make them cook faster and throw them in a big pot with a little water. Cook until soft and mash them.
* GARLIC BREAD: Cut long loaves of bread lengthwise. Saut‚ garlic in oil or (vegan) margarine. Spread garlicized oil on the bread and bake at about 350 degrees for 10 to 15 minutes. (Be sure to preheat the oven.)
* TRAVIS' BODACIOUS STUFFING (for stuffing your mouth): Get a big pan that will fit into your oven. Crumple up a bunch of bread, including the kinda hard bread and bagels, into the pan. Pour some hot (but not quite boiling) water in to the bread, and mush it together so that all the bread is wet but not completely sopping. In a frying pan heat up some oil and toss in a bunch of ' onions and some garlic. Add to this about 1/4 to 1/3 cup sage and oregano, a tablespoon of rosemary (crumple this with your hands to bring out the flavor), and salt and pepper to taste. Mix the herbs and oil into the bread. Bake in a preheated oven of about 350 to 375 degrees (covered) for about 1 to 1 1/2 hours. Take off the cover and continue to bake for about another half an hour to make the top crispy. Travis says: ``I am a homegirl from Tennessee, and back home stuffin' is the shit!"
