Vegetarian Journal's Foodservice Update

Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume XII, Numbers 2 and 3 Summer 2006

Vegetarian Quantity Recipes

Veggie Pita Delight

Makes: 100 servings
Copyright: Beverly L. Girard, MBA, MS, RD, SFNS Director of Food and Nutrition Services The School Board of Sarasota County, FL

Ingredients Measure Method
Onion powder 2 Tablespoons Add onion and garlic powder to drained garbanzo beans and purée in food processor, using shredder attachment. Add dried parsley, lemon juice, salt, pepper, hot sauce, and oil and blend together.

Chill hummus mixture prior to serving.

Cut whole pita into 6 triangle shapes.
Line platter with lettuce.
Scoop No. 8 scoop or 1/2 cup portion and of hummus in 5-ounce cup.
Garnish platter with 1/4 cup shredded carrots, 3-4 thin tomato slices, and 3-4 thin cucumber slices.
Wrap platter if not serving right away.
Garlic powder 5 Tablespoons
Garbanzo beans, drained Five #10 cans
Dried parsley 1 cup
Lemon juice 3-1/2 cups
Salt 1/4 cup

1/4 cup

Hot sauce 1 Tablespoon
Salad oil 6-2/3 cups
Pita bread 100
Carrots, shredded 7 pounds
Lettuce 5 pounds
Tomatoes 10 pounds and 4 ounces
Cucumbers 5-6 each


Chili "con soya" with Beans

Serves: 50
Illinois Center for Soy Foods (ICSF)

This recipe was tested in several schools in Illinois as part of the ISoy study. It was as well received as the original recipe made using ground beef instead of soy.

Ingredients Measure Method:
Soy crumbles (frozen) 7 pounds Thaw crumbles and gently reheat with oil.

Purée tomatoes with their liquid until a smooth consistency and add to crumbles. Add chili seasonings. Add water. Bring to a boil. Reduce heat. Cover and simmer slowly, stirring occasionally until thickened, about 40 minutes. Drain beans and stir into pot. Cover and simmer. Stir occasionally. Pour into serving pans. Portion with 4-ounce ladle (3/4 cup). Garnish with optional cheddar cheese (vegan soy cheese can be used).
Vegetable oil 6 Tablespoons
Whole tomatoes One #10 can
Chili seasonings packet mix 11 ounces
Water 2 cups
Canned pinto or kidney beans 8 pounds


Vegetable Chili

Serves: 100
Soy Council

Ingredients Measure Method
Vegetable oil 1/4 cup Heat the oil in a steam jacketed kettle.
Add the chopped onions and sauté 3 minutes,
until translucent.
Add the green peppers and sauté 2 minutes
until tender.
Add the chili powder, cumin, garlic, onion
and salt, red hot sauce, maple syrup, and
tomatoes. Simmer 15 minutes, uncovered.

Pour hot water over the TVP. Let stand for
20 minutes.

Add the kidney beans to the soy mixture.
Simmer 15 minutes, uncovered.

Add tofu and stir to blend.
Sprinkle 1/4 cup shredded cheese on top of each serving if desired.
Onions, chopped 1 pound and 4 ounces
Green peppers, chopped 9 ounces (2 cups)
Chili powder 3/4 cup
Cumin 1/4 cup
Granulated garlic 1 Tablespoon 1 teaspoon
Onion salt 2 teaspoons
Red hot sauce (optional) 1/4 cup
Maple syrup 4 ounces (1/2 cup)
Canned crushed tomatoes 6 pounds and 11 ounces (one #10 can)
Canned diced tomatoes, drained 1 pound (2-1/2
Hot water 3 quarts
Textured vegetable protein (TVP) 15 ounces (2 quarts and
2 cups)
Canned kidney beans 8 pounds and 1 ounce (3 quarts and 1/2 cup)
Silken tofu 2 pounds
Shredded cheddar cheese (optional) 3 pounds and 2 ounces

Editors' note:
If you use the optional shredded cheese, choose vegan cheddar cheese so the chili will be suitable for both vegetarians and vegans.

Substitutions: You can substitute 1 ounce or 1 cup of dehydrated onions for the chopped onions. You can also use 1/3 cup dried green peppers for the chopped fresh green peppers.


Vegan Pumpkin Pie

Serves: 25
Copyright: Adapted from Solae <>

Ingredients Measure Method
Silken firm tofu 2 pounds Preheat a conventional oven to 350 degrees.

Place all ingredients, except pie shells, in the bowl of an electric mixer. With a paddle attachment, blend ingredients until well

Distribute pie shells on baking sheets. Pour tofu/pumpkin mixture evenly into shells, leaving at least 1 inch of space at the top of the shell so filling does not bake over the shell. Bake for 20 minues or until filling is just set. Allow to cool at least for 1 hour before cutting.
Unsweetened canned pumpkin 6 pounds (one #10 can)
Maple syrup 1 cup
Orange juice concentrate 1 cup
Ground cinnamon 2 ounces
Ground nutmeg 1 ounce
Ground cloves 1 ounce
Unbaked 9-inch vegan pie shells 5 each


Apple Crisp with a Crunchy Granola Topping

Serves: 25
Copyright: Adapted from <>

A delicious fruit combination with a crunchy topping.

Ingredients Measure Method
Nature's Path Millet Rice cold cereal (see note) 1-1/2 pounds

Preheat conventional oven to 350 degrees. Toss both cereals with flour and margarine. Set aside.

Arrange apples in 2 full steam table pans. Sprinkle evenly with maple syrup and cinnamon. Evenly cover apples with topping.
Bake, uncovered, for 20 minutes or until topping is lightly browned. Serve hot or cold.

Notes: You can substitute any crisp rice cereal and any traditional granola may also be used. Finally, drained, unsweetened canned sliced apples can be used instead of fresh apples.

Nature's Path SoyPlus Granola (see note) 1-1/2 pounds
Whole wheat flour 3 cups
Vegan margarine, melted

2 cups

Green apples, peeled, cored, and chopped (see note) 7 pounds
Maple syrup 1 pint
Ground cinnamon 3 ounces

Excerpts from the Summer 2006 Issue:
Adding Vegetarian Options into School Lunch Programs by Nancy Berkoff, EdD, RD, CCE
Food Service Hotline
Vegetarian and Vegan Foods in Schools by Amie Hamlin
School Foods 101 by Amie Hamlin
Vegetarian Quantity Recipes

Veggie Pita Delight
Chili "con soya" with Beans
Vegetable Chili
Vegan Pumpkin Pie
Apple Crisp with a Crunchy Granola Topping

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