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 |
| Pepper |
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
Copyright: 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
Copyright: 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
cups) |
| 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 <www.solae.com>
| 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
combined.
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 <www.naturespath.com>
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
Return to the main Food Service 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.
© 1996- The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343 Email:
[email protected]
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 [email protected].