Vegetarian Journal's Foodservice Update



Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume XI, Number 2                Spring 2003

Vegetarian Quantity Recipes


Recipe Index

- Chocolate Mayonnaise Cake
- Orange and White Potato Cilantro Pancakes

Chocolate Mayonnaise Cake

Copyright: Nancy Berkoff
Makes two 13x9-inch single layer cakes (8 slices per cake)

Use prepared vegan mayonnaise to make this moist chocolate cake. Prepare a double batch and freeze for later use.

Ingredients Measure
Vegetable oil spray to cover pan
All purpose flour 5 cups
Dry vegan sweetener 3 cups
Baking soda 4 teaspoons
Unsweetened cocoa powder 1 cup
Vegan mayonnaise 2 cups
Water 2-2/3 cups
Vanilla extract 2 teaspoons

Method

Preheat oven to 350 degrees. Spray two 13x9-inch pans with oil and set aside. Sift flour, sweetener, baking soda, and cocoa powder together. Place in a large bowl. One at a time, add mayonnaise, water, and vanilla, mixing well between ingredients. When all the ingredients are well combined, pour batter into baking pans. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Total calories per serving: Fat: < gram
Carbohydrates: grams Protein: < gram
Sodium: milligrams Fiber: < gram

Orange And White Potato Cilantro Pancakes

Makes about 24 pancakes                  Copyright: Nancy Berkoff

This is a new twist on traditional potato pancakes. Prepare a double recipe and freeze some for later use.

Ingredients Measure
Silken tofu 4 Tablespoons
Deseeded, chopped fresh chilies 4 Tablespoons
Peeled, grated fresh ginger 1 Tablespoon
Fresh lemon or lime juice 1/8 cup
Fresh lemon or lime zest 1 Tablespoon
Cooled mashed sweet potatoes 2 cups
Cooled mashed white potatoes 6 cups
Chopped fresh cilantro leaves 1 cup

Method

In a small bowl, whisk together tofu, chilies, ginger, juice, and zest. Set aside. In a large bowl, mix together sweet and white potatoes and cilantro until well combined. Add tofu mixture and mix well. Refrigerate for at least 30 minutes. Form into patties. Spray a large sauté pan with oil and allow to heat. Cook pancakes, Vegetable oil spray to cover pan turning once or twice, until both sides are golden and heated throughout.

Total calories per serving: Fat: < gram
Carbohydrates: grams Protein: < gram
Sodium: milligrams Fiber: < gram


Excerpts from the Spring 2003 Issue:
Hale and Hearty Vegan Entrées
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).


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



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Last Updated
Nov. 3, 2004

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