Vegetarian Journal's Foodservice Update



Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume XI, Number 1                Winter 2003

Vegetarian Quantity Recipes

- Vegetable-Udon Noodle Bowl
- Mushroom-Onion Sauce
- Kick Up the Heat Seitan
- Plum and Ginger Sauce
- Vegetable Pinwheels

Vegetable-Udon Noodle Bowl

Serves 20-25                    Copyright: Nancy Berkoff

Serve this dish warm or cold, as a versatile entrée.

Ingredients Measure
Uncooked Udon noodles* 3 pounds
Creamy peanut butter 1-1/2 cups
Red vinegar 2 cups
Soy sauce 1 cup
Sesame or peanut oil 1/2 cup
Fresh minced chilies* 1/4 cup
Dried basil 2 Tablespoons
Minced garlic cloves 5
Chopped green onions 2 cups
Firm tofu, cut into cubes 2 pounds
Fresh zucchini, diced 2 pounds
Grated fresh carrots 2 cups

Method

Cook Udon noodles or pasta according to package directions, until tender. Rinse and drain, then set aside.

In a large bowl, mix peanut butter, vinegar, soy sauce, oil, chilies, basil, garlic, and onion until well combined. Add tofu and zucchini to the sauce and toss. Mix Udon noodles and vegetables together. Garnish liberally with grated carrots.

Serve warm or chill until ready to serve. This dish can also be served cold.

Notes: If Udon is not available, you can use thin pasta, such as linguine or thin whole wheat pasta. You can also substitute bell pepper for the minced chilies if you want a milder flavor.


Kick Up the Heat Seitan

Serves 20-24                    Copyright: Nancy Berkoff

This dish makes a good entrée served over rice or with a side of beans. It can be used as a filling for wraps, burritos, and hot sandwiches.

Ingredients Measure
Vegetable oil spray to cover grill or skillet
Chopped fresh chilies* 1 ounce
White or yellow onions, chopped 3 pounds
Minced garlic cloves 5
Green bell peppers, chopped 1-1/2 pounds
Red or yellow bell peppers, chopped 1-1/2 pounds
Cumin 2 Tablespoons
Chopped fresh cilantro or parsley 1/4 cup
Seitan, diced 6-1/2 pounds
Diced canned tomatoes (undrained) 3 pounds
Fresh or frozen corn 2 pounds
Tabasco sauce 1 Tablespoon

Method

Spray grill or tilting skillet with oil. Sauté chilies, onions, garlic, and peppers until tender.

Add cumin, cilantro or parsley, seitan, and tomatoes. Lower heat and allow mixture to simmer for 10 minutes. Add corn and Tabasco, then stir and heat for 5 minutes. Serve hot.

Note: You choose the level of heat you prefer when selecting the chilies.



Excerpts from the Winter 2003 Issue:
Exciting News: Sysco Foods (USA’s Largest Food Service Distributor) is Premiering a New Vegetarian Line Called MoonRose™
by Nancy Berkoff, EdD, RD, CCE
Food Service Hotline
Vegan Food Products
Vegetarian Quantity Recipes

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.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.



The Vegetarian Resource Group Logo © 1996-2014 The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org
Last Updated
Aug. 30, 2004

The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Web site questions or comments? Please email vrg@vrg.org.