VEGETARIAN JOURNAL'S FOODSERVICE UPDATE

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

Volume V, Number 4  Autumn 1997  

4-WEEK VEGETARIAN MENU SET
FOR MEALS ON WHEELS SITES

The Vegetarian Resource Group is very pleased to have had the opportunity to collaborate with the National Meals on Wheels Foundation in the Vegetarian Initiative. Below you will find a four-week vegetarian menu set that is being mailed to over 1,000 Meals on Wheels sites. These menus were designed to meet the needs of the clientele utilizing this program. Many of these individuals are senior citizens that are unable to leave their homes.
The menus are vegetarian; however, on top of each week’s menu a note appears offering vegan alternatives such as using fortified soy milk instead of skim milk or using vegan soy cheese instead of lowfat or fat-free cheese. We also suggest that egg substitutes be used when baking.
Foodservices providing meals for the elderly and others will find these menus extremely helpful. Please note that many of the dishes referred to are from recipes found in The Vegetarian Resource Group’s Quantity Recipe Packet (see ordering information). As the previous article states, you may need to make adjustments to these menus to meet the needs of your customers.

4-Week Vegetarian Menu

Week 1

SPECIFICATIONS:
All menus are "no added salt." Canned vegetables and tomato sauce have no salt added.
Breads and cereal products are enriched and/or whole grain.
Fortified soy milk can be substituted for skim milk; puddings can be made with soy milk instead of skim milk.
Soy cheese can also be substituted for regular low-fat or fat-free cheese.
Baked goods are reduced-fat and are made with egg whites or vegetarian egg substitute.

MONDAY
1 cup vegetarian chili over 1/2 cup steamed rice
1/2 cup cooked kale with 1 tsp sesame seeds
1/2 cup cooked corn
2 peach halves
1 tsp margarine
8 oz skim milk
1 slice rye bread

TUESDAY
2 tofu-stuffed manicotti with
     marinara sauce (1/2 cup pasta; 3/4 cup tofu; 1/2 cup sauce)
1/2 cup steamed green beans with slivered almonds (1 tablespoon)
1/2 cup parslied new potatoes
1 slice Italian bread
1/2 cup fresh seasonal fruit salad
1 tsp margarine
8 oz skim milk

WEDNESDAY
Vegetarian burger with mushroom gravy (1/2 cup)
     on whole grain bun with lettuce and tomato
1/2 cup orange-glazed cooked carrots
1/2 cup whipped potatoes
Baked apple with maple syrup and cinnamon
8 oz skim milk

THURSDAY
2 cheese enchiladas with 1/2 cup steamed rice
1/2 cup seasoned black beans
1/2 cup steamed broccoli
Sliced, fresh seasonal fruit
1 tsp margarine
8 oz skim milk

FRIDAY
1 cup macaroni and cheese (sprinkled with 1 T wheat germ)
1/2 cup stewed tomatoes and okra
1/2 cup steamed broccoli
Whole grain roll
1 tsp margarine
2 oatmeal cookies
8 oz skim milk

Week 2

SPECIFICATIONS:
All menus are "no added salt." Canned vegetables and tomato sauce have no salt added.
Breads and cereal products are enriched and/or whole grain.
Fortified soy milk can be substituted for skim milk; puddings can be made with soy milk instead of skim milk.
Soy cheese can also be substituted for regular low-fat or fat-free cheese.
Baked goods are reduced-fat and are made with egg whites or vegetarian egg substitute.

MONDAY
4 oz vegetarian meat loaf with mushroom gravy (1/2 cup)
1/2 cup mashed potatoes
1/2 cup peas and carrots
1 slice multigrain bread
1 tsp margarine
1/2 cup peach crisp
8 oz skim milk

TUESDAY
1/2 cup pineapple
2 cups vegetable/tofu stir-fry (1 cup vegetables/1 cup tofu)
     over 1/2 cup steamed rice
1/2 cup sautéed Chinese greens
1 slice raisin bread
1 tsp margarine
8 oz skim milk

WEDNESDAY
2 vegetarian frankfurters on whole wheat buns
1/2 cup vegetarian baked beans
1/2 cup hot German potato salad (no bacon)
1/2 cup bread pudding
8 oz skim milk

THURSDAY
6 oz eggplant Parmesan
1 slice French bread
1 tsp margarine
1/2 cup cooked cauliflower
1/2 cup steamed green beans
1 piece of fresh seasonal fruit
8 oz skim milk

FRIDAY
1 bean burrito with chopped tomato, onions and lettuce
1/2 cup refried beans with grated cheese
1/2 cup steamed rice
1/2 cup tropical fruit salad
8 oz skim milk

Week 3

SPECIFICATIONS:
All menus are "no added salt." Canned vegetables and tomato sauce have no salt added.
Breads and cereal products are enriched and/or whole grain.
Fortified soy milk can be substituted for skim milk; puddings can be made with soy milk instead of skim milk.
Soy cheese can also be substituted for regular low-fat or fat-free cheese.
Baked goods are reduced-fat and are made with egg whites or vegetarian egg substitute.

MONDAY
6 oz cheddar cheese and mushroom omelet (egg substitute)
1/2 cup steamed broccoli
1/2 cup hash brown potatoes
1 slice whole wheat bread
1/2 cup orange and grapefruit sections
1 tsp margarine
8 oz skim milk

TUESDAY
1/2 cup mixed green salad with balsamic vinaigrette dressing
1/2 cup carrot raisin salad
1 cup chickpea salad on a bed of lettuce
     with 2 slices whole wheat bread
2 ranger cookies
8 oz skim milk

WEDNESDAY
1 cup lentil stew
1/2 cup rice pilaf
1/2 cup mixed vegetables
Cornbread muffin
1 tsp margarine
½ cup tapioca pudding
8 oz skim milk

THURSDAY
6 oz vegetable lasagna
1/2 cup Italian flat beans
1/2 cup gingered carrots
1 whole grain roll
1 tsp margarine
1/2 cup chilled fruit
8 oz skim milk

FRIDAY
Spinach leaves with tomato slices and vinaigrette dressing
8 inch deep-dish vegetarian pizza
1/2 cup potato-green bean salad
1 piece of fresh seasonal fruit
8 oz skim milk

Week 4

SPECIFICATIONS:
All menus are "no added salt." Canned vegetables and tomato sauce have no salt.
Breads and cereal products are enriched and/or whole grain.
Fortified soy milk can be substituted for skim milk; puddings can be made with soy milk instead of skim milk.
Soy cheese can also be substituted for regular low-fat or fat-free cheese.
Baked goods are reduced-fat and are made with egg whites or vegetarian egg substitute.

MONDAY
3 vegetarian meatballs with 1/2 cup marinara sauce
     over 1 cup cooked spaghetti
1/2 cup steamed broccoli, cauliflower and carrots
1 whole grain dinner roll
Fresh orange quarters
1 tsp margarine
8 oz skim milk

TUESDAY
6 oz stroganoff with wheat gluten over 1/2 cup noodles
1/2 cup peas and carrots
1 slice pumpernickel bread
1 tsp margarine
Seasonal, sliced fresh fruit
8 oz skim milk

WEDNESDAY
1/2 cup fresh fruit salad
1 cup tofu salad on a bed of lettuce with a whole wheat pita pocket
1/2 cup pasta salad with marinated vegetables
Tomato slices
Slice of banana bread
8 oz skim milk

THURSDAY
6 oz Hoppin' John (blackeyed peas and rice)
1/2 cup baked sweet potato with lemon and crushed pineapple
1/2 cup cooked mixed greens
1 corn muffin
1 tsp margarine
1 piece of fresh seasonal fruit
8 oz skim milk

FRIDAY
Slice of spinach pie
1/2 cup boiled potatoes with Greek seasonings
Broiled tomato half with 1 TB wheat germ
1/2 cup fruited rice pudding
1 slice multigrain bread
1 tsp margarine
8 oz skim milk


Excerpts from the Autumn 1997 Issue:


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Converted to HTML by Stephanie Schueler



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May 18, 1998

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