Vegetarian Journal's Foodservice Update

Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume XII, Number 1                Spring 2006

Vegetarian Quantity Recipes

Most raw foodists would recommend using organic ingredients and filtered or purified water when preparing menu items. Note that most of the following recipes are written with smaller yields than are usually prepared in food service settings. This is done in consideration of:

1. raw foods preparation should be done as close to service as possible to ensure menu items retain the maximum nutrient content.

2. much of raw food preparation involves using food processors, blenders, or juicers. Very often, large amounts of product will not process evenly. For this reason, batch-style processing will yield a more consistent product.

3. thickening and smooth consistencies are more easily obtained by preparing several batches of the same recipe. For example, preparing several gallons of a raw foods sauce does not allow the natural thickeners to develop adequately; the sauce will taste good, but have a thin, inconsistent texture.

4. remember to follow all safe food service guidelines when preparing raw foods menus; this includes sanitizing all work surfaces, utensils, and containers and maintaining raw ingredients and prepared foods at safe temperatures.

Cashew Smoothie

Makes two 3/4 cup portions
Copyright: Nancy Berkoff

Serves as an energy-packed breakfast or iced snack.

Ingredients Measure
Cashew milk (recipe page 9) 1 Cup
Chopped banana 1 ripe
Peanut butter 2 teaspoons
Ground ginger 1/4 teaspoon


Combine all ingredients in a blender(for a thicker smoothie, add several ice cubes) and blend until smooth. Serve cold.

Cashew Milk

Makes about 1-1/2 pints
Nancy Berkoff

Use cashew milk to prepare salad dressings, smoothies, and sauces.

Ingredients Measure
Ground raw cashews 1/2 Cup

Sesame seeds

2 teaspoons

Filtered water 4 Cups
Maple syrup 2 Tablespoons
Agar (found in natural foods stores) 2 teaspoons


In a blender, combine cashews and sesame seeds. Add water and blend until smooth.

Add syrup and agar and mix until well combined.

Strain into a glass container.

Refrigerate until ready to use. Should last in refrigerator for up to 3 days.

Raw Walnut Paté

Makes approximately 3-1/2 Cups
Nancy Berkoff

Serve this creamy paté on slices of summer squash or on fresh endive leaves.

Ingredients Measure
Shelled walnuts 3 Cups
Minced garlic 3 cloves
Chopped sweet onion 1/2 Cup
Stalks celery, minced 3 chopped
Chopped fresh parsley 1/2 Cup
Fresh lemon juice 1 Tablespoon


Soak walnuts for at least 40 minutes. Drain.

Place garlic, onion, celery, and parsley into food processor and process until finely chopped.

Add walnuts and lemon juice.

Blend until smooth. For a thinner paté, you can mix in 1/4 cup water or vegetable juice.

Zucchini "Pasta" With Herbed Tomato Sauce

Serves 18-20
Copyright: Nancy Berkoff

Use different types of summer squash for variety in this dish.

Ingredients Measure
Fresh zucchini 8 large (about 11 Cups or 5 pounds)
Chopped fresh tomatoes 1 quart (about 8 Cups)
Minced garlic 4 cloves
Chopped fresh chili 3 Tablespoons
Fresh basil leaves 1 Cup
Fresh oregano leaves 1/4 Cup
Cold-pressed vegetable oil 1-1/2 Cups
Pitted, chopped dried olives 1/2 Cup
Pine nuts 6 Tablespoons (2 ounces)
Chopped sun-dried tomatoes 4 Tablespoons (2 ounces)
Chopped yellow bell peppers 1/2 Cup (optional)


Finely slice zucchini lengthwise, to resemble spaghetti strands. If available, use a spiral slicer to finely shred zucchini for angel hair "pasta."

To make the sauce, blend in a food processor or blender the tomatoes, garlic, chili, basil leaves, oregano leaves, oil, olives, pine nuts, and sun-dried tomatoes until finely puréed.

To serve, place zucchini on serving platter, top with sauce, then garnish with yellow bell peppers.

Butternut Squash Soup

Serves 10
Copyright: Nancy Berkoff

Make a dramatic presentation by serving this soup in edible squash shells, obtained from chopping the interior pulp and saving the outer shell.

Ingredients Measure
Fresh butternut or other winter squash, peeled 6 Cups
Cubed ripe mango 1-1/2 Cups
Curry powder 1 Tablespoon
Orange juice 4 Cups
Minced dates 1 Cup
Chopped mint leaves 1/2 Cup
Peeled minced ginger 1 Tablespoon


Place butternut squash, mango, curry, orange juice, and dates in a food processor or blender and blend until creamy.

Garnish with fresh mint and ginger and serve immediately.

Excerpts from the Spring 2006 Issue:
Raw Foods
Raw Foods in a Nutshell
Vegan Tidbits
Food Service Hotline
Vegetarian Quantity Recipes
- Cashew Smoothie
- Cashew Milk
- Raw Walnut Pate
- Zucchini "Pasta" With Herbed Tomato Sauce
- Butternut Squash Soup

Return to the main Food Service page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).

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Last Updated April 27, 2006

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