VEGETARIAN JOURNAL'S FOODSERVICE UPDATE

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

Volume V, Number 3   Summer 1997  

VEGETARIAN QUANTITY RECIPES

Thanks to Management in Food and Nutrition Systems, a practice group of The American Dietetic Association for the following copyrighted recipes. This group offers a quantity vegetarian cookbook that can be ordered by contacting Arline I. Smith, R.D. at Hubbell Dining Hall, Drake University, 2507 University Ave., Des Moines, IA 50311-4516.

Vegetarian Chili
Vegetable Chow Mein
Banana Biscuits

VEGETARIAN CHILI

YIELD: 75 (8 OZ) SERVINGS

INGREDIENTS:                            AMOUNT:
Jicama, diced                           2 pounds plus 4 ounces
Onions, diced 1/2-inch                  6 cups
Celery, chopped                         12 ounces
Carrots, frozen, sliced                 3 cups
Peppers, green, diced                   12 ounces
Garlic powder                           2 teaspoons
Soybean oil                             1/4 cup
Water                                   3 cups
Vegetarian soup base                    2 Tablespoons
Cumin, ground                           1/4 cup
Chili powder                            3 Tablespoons
Tomatoes, whole, canned                 12 pounds
Tomato puree                            6 cups
Kidney beans, dark red                  1 #10 can
Pinto beans                             1 #10 can  

PROCEDURE:
1. Sauté all vegetables and garlic powder in oil until tender crisp
2. Mix water with soup base.
3. Add to vegetable mixture.
4. Add spices and tomato products to above mixture. Simmer 20 minutes. Stir.
5. Uncover and simmer 10-20 minutes until desired consistency is reached
6. Stir in beans, do not drain. Heat to 160 degrees F.



VEGETABLE CHOW MEIN

YIELD: 120 (8 OZ) SERVINGS

INGREDIENTS:                            AMOUNT:
Mushrooms, fresh                        3 pounds
Cabbage, green, fresh                   4 pounds
Onions, fresh                           4 pounds
Celery, fresh                           6 pounds
Salad oil                               2 cups
Vegetable consommé base                 1/3 pound
Water                                   1-3/4 gallon
Soy sauce                               24 ounces
Cornstarch                              1-3/4 pound
Tofu, fresh                             12 pounds
White pepper                            1 teaspoon
Mung sprouts, fresh                     2 pounds
Water chestnuts, canned                 3 pounds
Bamboo shoots, canned                   3 pounds
Brown rice                              3 pounds

PROCEDURE:
1. Slice vegetable on the bias.
2. Sauté vegetables in oil over high heat until tender.
3. Add base and 3/4 of the water.
4. Mix remaining water, soy sauce, and cornstarch.
5. Heat to thicken.
6. Add cubed tofu, white pepper and remaining vegetables.
7. Cook 15-20 minutes until hot.
8. Cook the rice and serve on the side.



BANANA BISCUITS

Thanks to Debra Wasserman for the following copyrighted recipe.

YIELD: 36 biscuits; serve 2 per person.

INGREDIENTS			AMOUNT		
Bananas, ripe, mashed           1 pound (3 small)	
Soy milk                        1 cup			
Oil                             2 Tablespoons	
Unbleached white flour          4-1/4 cups		
Baking powder                   1 Tablespoon	

PROCEDURE:
Preheat oven to 425 degrees. Mix the mashed bananas, soy milk, and oil together in a large bowl. Add the flour and baking powder and stir well.

Place dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 3/4-inch thickness. Cut into 2-inch wide circles using a cutter.

Place biscuits on a lightly oiled cookie sheet. Bake 20 minutes at 425 degrees until browned. Serve immediately.


Excerpts from the Spring 1997 Issue:


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Converted to HTML by Stephanie Schueler



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