Vegan in Volume: Vegan Quantity recipes for every occasion


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by Chef Nancy Berkoff, R.D.

ISBN 0-931411-21-1
272 pages
Cooking / Food Service / Entertaining

For everybody who wants to make vegetarian food in quantity.
125 great tasting and unique vegan recipes.

Need New Cooking Ideas?

  • Try these great tasting recipes: Mushroom-Asparagus Risotto, Vegetable Tagine, Tofu Tetrazzini.
  • Start your day with a terrific breakfast: Peachy Keen Breakfast Crumble, Sweet Potato Pancakes, Breakfast Burritos.
  • Planning a party? Serve: Veggie Spring Rolls, Tamale Corn Pie, Noodles with Peanut Sauce, And French Onion-Olive Tart. And don't forget Pineapple Peach Salsa, Roasted Pepper-Eggplant Dip, Curried Greens, and Melon Melange with Spicy Wine Sauce.
  • We all love desserts. Dig into: Homestyle Molasses Cookies, Amazingly Rich Fruit and Carrot Cake, Tofu Pumpkin Pie, and Sophisticated Poached Pears.


Most recipes in servings for 25.

Chef Nancy Berkoff, RD Helps You With:

Catered Events * Weddings * Birthday Celebrations * College Food Service
Quality Hospital Food (including special diets) * Restaurant Meals
Menu Ideas for Dinner Parties, Party Beverages, Holiday Recipes.

Vegan in Volume offers:

  • A Fast Course in Vegan Nutrition
  • Sample Vegan Meal Plans
  • Soy 101
  • Useful Equipment
  • Food Safety
  • The Pantry
  • Descriptions and Uses of Vegan Ingredients
  • Converting Total Yields of Quantity Recipes
  • Breakfast Buffets
  • One Dish Wonders
  • Beyond Eggs
  • Senior Menu Ideas
  • Cooking for Kids
  • And More....

Chef Nancy Berkoff is not only a registered dietitian, but has over 20 years of experience working in the food industry. She has received awards from the American Culinary Federation, California Restaurant Association, and the US Department of the Navy for Culinary Training. In 1994 Ms. Berkoff was named Chef of the Year by the Los Angeles Chapter of the American Culinary Federation.

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