Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume X, Number 1     Winter 2001/2002

VEGETARIAN QUANTITY RECIPES


RAITA

Yield: 1 pint         Copyright: Nancy Berkoff

Serve raita as a dip for vegetables, a salad dressing, or a condiment for hot, spicy dishes.

INGREDIENTS                     MEASURE

Unflavored soy yogurt                2 cups
Diced peeled cucumbers               1/2 cup
Chopped green onions                 2 Tablespoons
Orange zest                          2 Tablespoons
Olive oil                            2 Tablespoons
Minced garlic                        1 teaspoon
Ground black pepper                  1 teaspoon

In a plastic or glass container, combine all the ingredients. Mix well. Cover and refrigerate for at least 30 minutes before serving.

Note: If soy yogurt is not available, purée 1-1/2 cups silken tofu with 2 Tablespoons lemon juice.


SAVORY VEGETARIAN HARIRA

Yield: ten 6-ounce servings         Copyright: Nancy Berkoff

Serve harira as a thin soup, as a hot condiment, or as a sauce for cooked grains.

INGREDIENTS                     MEASURE

Vegetable oil spray                  to cover pot 
Sliced onions                        1 cup
Canned whole tomatoes (not drained)  1 quart
Ground turmeric                      3 teaspoons
Ground ginger                        1 teaspoon	
Cinnamon                             1/2 teaspoon
Chopped fresh cilantro               1/4 cup
Chopped fresh parsley                1/4 cup
Whole wheat berries                  4 ounces	
Vegetable broth                      1-1/2 quarts
Uncooked dry lentils                 8 ounces		
Cooked garbanzo beans                2 cups
Ground black pepper                  2 teaspoons
Fresh lemon juice                    1/4 cup 

Spray a medium-sized pot with oil. Heat and add onions. Sauté until golden, about 3 minutes. Place tomatoes, turmeric, ginger, cinnamon, cilantro, and parsley in a blender and blend until smooth. Add to onions and bring to a fast boil. Reduce heat, add wheat berries and broth, cover tightly and allow to simmer for 1 hour or until wheat berries are soft.

Add lentils and garbanzos, cover, and allow to simmer for 20 minutes or until lentils are tender. Add pepper and lemon juice, stir, and serve hot.

Note: If wheat berries are not available, brown rice may be substituted.


Excerpts from the Winter 2001/2002 Issue:

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).


For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more" on whatever subscription form you choose.

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