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 |
Method
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
Copyright: 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 |
Method
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
Copyright: 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 |
Method
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) |
Method
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 |
Method
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
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