VEGETARIAN JOURNAL'S FOODSERVICE UPDATE

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

Volume VI, Number 2 Spring 1998  

LOW-SODIUM QUANTITY RECIPES



MINI-CASSEROLES (TIMBALES) OF VEGETABLE RICE
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted recipe.

YIELD: Serves 25
SERVING SUGGESTIONS: Use as a side dish or serve over a mixture of cooked beans as an entree.

INGREDIENTS                                   AMOUNT 
Fresh cranberry beans (or fresh               1-1/2 pounds
     or frozen baby lima beans)                      
Vegetable stock (low sodium)                  1 pint
Onions, minced                                3 ounces 
Garlic, minced                                4 cloves 
Long-grained rice                             1 pound                                   
Tomato paste (low sodium)                     1 ounce
Vinegar                                       2 Tablespoons 
Chili-- roasted, deseeded, minced	      1 whole
Cumin, ground                                 2 teaspoons 
Black pepper, ground                          2 teaspoons 
Paprika                                       2 teaspoons  
Soy cheese                                    4 ounces    
Corn kernels, cooked and	              4 ounces   
     drained                                                                                                

PROCEDURE
Cook beans in boiling water until they are tender. Drain and mash. In a small pot, sweat onions and garlic in once ounce of stock (until onions are translucent).

Add rice and toss until rice is coated. Add remaining stock, paste, vinegar, chili, cumin, pepper, and paprika. Stir until combined and allow to simmer covered until rice is soft.

Remove from heat, fold in soy cheese and corn, and serve scooped onto plates or pack into small molds to shape. Unmold on plates, garnish with chiles or chopped tomatoes.



VERY-VEGGIE VEGETABLE CURRY
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted recipe.

YIELD: Serves 25
SERVING SUGGESTIONS: Serve over couscous, basmati rice, or a barley pilaf. Garnish with fresh peas, pepper rings, and chopped tomatoes and onion.
VARIATIONS: Try bias-cut zucchini or yellow squash, fresh fennel, greens, or cubed turnips.

INGREDIENTS                                AMOUNT
Vegetable oil                              2 ounces
Onions, sliced thinly                      2 pounds
Garlic, minced                             4 cloves
Celery or fennel, sliced                   8 ounces
New potatoes—raw, peeled, cubed            2 pounds
Green or wax beans, blanched               2 pounds 
Green onions, sliced                       1 bunch
Curry powder                               2 ounces
Ground cumin                               1 teaspoon
Ground coriander                           2 teaspoons
Vegetable stock                            1-1/2 pints
Tomato paste (low sodium)                  1/2 pound
Tomato sauce (low sodium)                  8 ounces							
            

PROCEDURE
In a small steam-jacketed kettle, heat oil. Add onions and garlic and sauté until brown.

Add celery, potatoes, and beans and sauté until veggies are tender.

Add green onions, curry, cumin, and coriander. Sauté briefly.

Add stock and tomato products and allow to simmer until veggies are tender. If not thick enough, use a paste of arrow root and cold water.



SWEET POTATO SOUP
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted recipe.

YIELD: Makes 2 gallons

INGREDIENTS                                 AMOUNT
Vegetable oil                               2 ounces
Garlic, minced                              4 cloves
Celery, minced                              12 ounces
Onions, chopped                             12 ounces
Carrots, chopped                            6 ounces
Vegetable stock (low sodium)                4 ounces
Bell pepper, chopped                        6 quarts
Sweet potatoes, peeled and                  5 pounds
     chopped into 1-inch cubes
Cinnamon sticks                             2
Nutmeg                                      2 teaspoons
Ground ginger                               1 teaspoon
Orange juice concentrate                    4 ounces

PROCEDURE
In a small steam-jacketed kettle, heat oil. Add garlic, celery, onions, and carrots and sweat.

Add stock and potatoes. Bring to a boil, reduce to simmer, and cook until potatoes are very tender.

Puree soup in blender or food processor. Return to kettle and add cinnamon, nutmeg, ginger, and concentrate and bring to a boil.

Serve hot or store, refrigerated and covered for up to two days.



CRANBERRY SALSA
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted recipe.

YIELD: Makes 48 one-ounce servings (3 pounds)

INGREDIENTS                     AMOUNT
Whole, raw cranberries          3 pounds
Fresh lemon juice               3 ounces
Orange juice                    3 ounces
Fresh lime juice                2 ounces
Apple juice concentrate         1 ounce
Scallions, chopped              4 ounces
Bell pepper, chopped            1 ounce
Fresh cilantro, chopped         1 ounce
Fresh parsley, chopped          1 ounce
Black peppercorns, cracked      1 Tablespoon

PROCEDURE
In a food processor, combine all ingredients and process until just combined. A chunky texture is desired. (Note: This salsa can be stored for three days.)


Excerpts from the Spring 1998 Issue:


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Converted to HTML by Stephanie Schueler



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