Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume V, Number 2   Spring 1997  

VEGETARIAN QUANTITY RECIPES
Thanks to Edmondson Dining Services for the following copyrighted recipes.

Ground Nut Stew
Spaghetti and Lentils
Stuffed Green Peppers

GROUND NUT STEW

YIELD: 100 (10.5 ounce) servings.

INGREDIENTS                     AMOUNT				
Yellow onions, chopped          8 pounds and 4 ounces
Peanut oil                      1-1/3 cups
Red pepper                      1 Tablespoon and 3/4 teaspoon
Fresh garlic, pressed           11 cloves
Cabbage, chopped                5 pounds and 8 ounces
Fresh yams, diced               14 pounds
Tomato juice                    2 gallons
Apple juice                     2 quarts and 3 cups
Salt                            3 Tablespoons and 2 teaspoons
Ginger root, grated             3 Tablespoons and 2 teaspoons
Fresh tomatoes                  5 pounds and 8 ounces
Cilantro (optional)             11 Tablespoons
Okra, chopped                   7 pounds
Smooth peanut butter            1 quart and 1-1/2 cups

PROCEDURE
Sauté the onions in the oil for about 10 minutes. Stir in the red pepper and garlic. Sauté for a couple more minutes. Add the cabbage and yams and sauté, covered, for a few more minutes.

Mix in the juices, salt, ginger, tomatoes, and cilantro. Cover and simmer for about 15 minutes, until the yams are tender. Add the okra and simmer for 5 minutes longer.

Stir in the peanut butter and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

SPAGHETTI AND LENTILS

YIELD: 100 (7.4 ounces) servings.

INGREDIENTS                    AMOUNT
Salad oil                      2-1/2 cups
Onions, chopped                2 pounds and 14 ounces
Fresh garlic, finely chopped   17 cloves
Carrots, shredded              2 pounds	
Fresh green peppers            1 pound and 1-1/2 ounces
Diced tomatoes                 1-2/3 of a #10 can
Water                          1 gallon
Dry red lentils                2 quarts and 1 cup
Long spaghetti                 2 pounds and 13 ounces
Bay leaves                     10 each
Thyme                          4 Tablespoons
Oregano                        6 Tablespoons
Basil leaves                   6 Tablespoons

PROCEDURE
In steam jacketed kettle, sauté onions, garlic, carrots, and green peppers in oil until onion is light golden brown. Add tomatoes, salt, tomato juice, and water and bring to a boil.

Reduce heat to low and simmer. Add lentils gradually, stirring constantly. Add herbs and simmer for 1 hour or more until lentils are tender. Stir once in a while.

Break spaghetti into thirds and cook in salted boiling water until al dente (firm to the bite). Add carefully to lentil mixture. Remove bay leaves. Place 2-1/2 quarts in each shallow half pan. Serve hot, 12 servings per pan.

STUFFED GREEN PEPPERS

YIELD: 100 (9 ounce) servings.

INGREDIENTS			AMOUNT
Bulgur wheat                    2 pounds and 5 ounces
Salt                            1-1/2 Tablespoons
Boiling water                   3 quarts and 3-1/2 cups
Large green bell peppers,       100 each
   cut in half lengthwise
Salad oil                       3 cups
Onions, finely chopped          14 ounces
Granulated garlic               3/4 teaspoon
Ground ginger                   1-1/2 Tablespoons
Pimentos                        3 ounces
Celery, diced                   2 pounds
Frozen diced carrots            3-3/4 cups
Frozen whole corn kernels       3-3/4 cups
Fresh parsley                   1-1/2 bunches
Water                           1 quart and 1/2 cup
Tomato juice                    2-1/4 cups
Diced tomatoes, canned          1 quart and 1/2 cup
Black pepper                    1-1/2 teaspoons
Chili powder                    1 Tablespoon
Garbanzo beans, drained         5 pounds and 8 ounces

PROCEDURE
Add bulgur and salt to boiling water and allow to stand, covered overnight.

Wash peppers and remove seeds and tough white portions. Reserve pepper trimmings for filling.

Sauté chopped onions and green pepper trimmings (chopped fine). Add vegetables with water to sautéed onions. Cover and cook for 8 minutes.

Mix tomato juice, tomatoes, and spices together. Coarsely chop garbanzo beans. This helps hold the mixture together. Combine bulgur, garbanzo beans, and vegetables with juice mixture.

Using a #10 dipper fill each pepper-half with mixture. Bake 15 minutes at 350 degrees. Serve 2 halves per serving with 2 ounces sauce.

Readers are encouraged to send original quantity vegan recipes to be shared with others in future issues of Vegetarian Journal’s Foodservice Update.

Excerpts from the Spring 1997 Issue:

• A Glimpse at One Dining Hall on Indiana University's Campus
• Natural Food Products for Foodservice
• Sample Vegetarian Offerings at a Local Hospital

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.

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