VRG Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update (Vol. I, No. 1)

This is the text form of the premiere issue of "Vegetarian
Journal's Foodservice Update," a newsletter for institutional
foodservice providers.

If your foodservice provider would like a paper copy, please
send a stamped ($.52), addressed envelope and a note requesting
VJ's Foodservice Update to:

The Vegetarian Resource Group
Vegetarian Journal's Foodservice Update
P.O. Box 1463, Dept. IN
Baltimore, MD  21203

For questions or comments on this posting, please contact Brad
Scott at brad@vrg.org.  This posting may be reproduced
intact or with credit given to The Vegetarian Resource Group.

Healthy Tips and Recipes for Institutions

Volume I, Number 1
Fall 1993

From the editor...

Welcome to the premiere issue of Vegetarian Journal's
Foodservice Update.  When I first became a vegetarian over a
decade ago, eating out meant ordering salad. A stay in the
hospital meant peanut butter and jelly sandwiches. Today,
vegetarianism is as mainstream as baseball and apple pie, and
vegetarian options are commonplace in schools, camps, hospitals,
restaurants, and even correctional facilities. It only makes
sense to have a publication devoted to providing up-to-date
information on serving meatless meals in institutions. That
means that whether you're strictly a meat-and-potatoes operation
that's just looking to add a few healthy items, or a facility
that caters largely to vegetarians, this newsletter is for you.
We'll give information, offer advice, share quantity recipes,
and spotlight leaders in the industry who are providing the
healthy options millions of consumers desire. I'm looking
forward to hearing from you. Call, write, or fax me:

Mary Clifford, RD           OR     The Vegetarian Resource Group
6451 Cotton Hill Road              P.O. Box 1463
Roanoke, VA  24018                 Baltimore, MD  21203
Phone: (703) 772-3316              Phone/fax: (410) 366-VEGE

Thanks to Worthington Foods, Inc. for being a Corporate Contributor.

Editor:  Mary Clifford, RD


Take this quick quiz to test your nutrition IQ. 

1.  True False  Vegetarians don't get enough protein.

2.  True False  Avocados, coconut, and palm oil are high in

3.  True False  If you want to lose weight, skip potatoes,
                rice, and pasta.

4.  True False  Tofu is high in fat.

5.  True False  Honey has more vitamins and minerals than sugar.


1. False. Vegetarians easily meet their protein needs by eating
a varied diet, as long as they eat enough calories to maintain
their weight. It's not necessary to plan combinations of foods.
A mixture of proteins throughout the day will provide enough
essential amino acids. (For more information, see Position of
the American Dietetic Association:  Vegetarian Diets, J Amer
Diet Assn, March 1988, and A Vegetarian Sourcebook by Keith
Akers, GP Putnam's Sons, 1983.

2. False. These foods are high in fat, but they don't have any
cholesterol. Cholesterol is only found in animal products, but
fat is found in many foods. Use these and other high-fat foods
sparingly, since research shows that a high-fat diet can lead to
heart disease, cancer, obesity, and high blood cholesterol,
among other diseases.

3. False. Most starchy foods, like rice, potatoes, pasta, beans,
and bread, are low in fat or fat-free. They're also a good
source of energy.  (That's why many athletes eat plenty of
starchy foods before an important competition.) In order to keep
these healthy foods low in fat, avoid adding extra oil,
margarine, or other fatty foods when cooking or serving.

4. False. Tofu has only about 4 grams of fat for a 3-ounce
serving.  Compare that to about 20 grams of fat in 3 ounces of
beef. Also, Mori-Nu has just come out with Mori-Nu Lite, the
first low-fat tofu, with only 1 gram of fat per 3-ounce serving.
For more information, contact Mori-Nu at Morinaga Nutritional
Foods, Inc., 2050 W 190th Street, Suite 110, Torrance, CA 90504,
or call (800) NOW-TOFU.

5. False. Honey, like sugar, maple syrup, and other sweeteners,
has very few nutrients other than calories. Honey does contain
trace amounts of some minerals, but you would have to eat so
much of it to get any significant amounts that you would offset
any nutritional benefits.



Luray Caverns in southwest Virginia was the site of The
Vegetarian Resource Group's 1993 Retreat. The Ramada Inn's
restaurant, The President's Gallery, and it's chef, Bob Smith,
provided vegan breakfasts, lunches, and dinners over a long
weekend for 100 people. It proved an interesting challenge for
the chef and his staff. We spoke with Chef Smith after the
conference to talk about the dishes he created.

Foodservice Update: How familiar were you with vegetarian food
before this conference?

Bob Smith: I'd done a lot of vegetarian, but not as strict as
this group.  That is, no meat, but I'd used dairy products and

FU:   So was this a real challenge for you?
BS: Yeah it threw a monkey wrench into what had been
typical--vegetable lasagna, macaroni and cheese, that kind of
thing. And it's usually a one-night-shot. You don't have to
worry about different selections. This was a whole weekend.
That, and I'm new here and still settling in. When I started
talking to you folks about the menu, I had only been here a

FU:  Was it difficult?
BS: No. Just right here I don't have the experienced help.
There's a whole lot more labor involved in this than, say, a
prime rib dinner.  Those, I just season them, stick them in the
oven, and in a couple hours I'm ready to serve dinner. But
everyone was back there chopping vegetables.

FU:  What ways could it have been easier?
BS: Frozen vegetables, I guess. But I like to use fresh, and
they've got to be cut. You could use frozen, but I prefer to
serve fresh when I can.  If I had more experienced cooks, it
wouldn't have been a problem. VRG sent me some good recipes, and
that helped. I learned a lot. I have watched some vegetarian
cooking shows on television.

FU:  Did anything stand out about cooking vegetarian food
for a crowd? 
BS: I don't like a stir-fry for a large crowd. The vegetables
don't hold.  Stir-fry needs to be done in a flash. There's no
wok back there, and there's no wok large enough anyway. I've got
a braiser, but you throw 20 pounds of cold vegetables in and
that kills the heat, and it's steaming instead of stir-frying.
Stir-frys also don't hold real well. Something like pasta with a
marinara sauce, that holds very well. In fact, it's better if
you hold it. And it's ready whenever you want to eat. The
quality of it doesn't go down.

FU: What do you recommend to other chefs trying vegetarian
dishes for the first time?
BS: I think communication, and practice. Like the lentil soup
recipe. I made that twice before I served it to your group. I
thought `what the heck, I have the lentils in, I'll try it.' I
put it on our buffet salad bar and people loved it.

Bob Smith is a self-trained chef. He previously worked at Bryce
Resort Silver Lake Country Club in Florida.


Send in your tips, hints, product news, story ideas, and
quantity vegetarian recipes. We'll share as many as we can in
upcoming issues!

Call or write me:

Mary Clifford, RD
6451 Cotton Hill Road
Roanoke, VA  24018
(703) 772-3316



Because this loaf doesn't contain any eggs, milk, or butter,
it's perfect for people with allergies or who are on restricted
diets. Thanks to Jeff Shupe, CWC, of Community Hospital of
Roanoke Valley, who created this moist, spicy loaf especially
for us. Jeff is a graduate of the Culinary Institute of America,
where he honed his famous baking and pastry skills.

YIELD:  About 50 1-inch slices/4 14-inch loaves
PER SERVING: 245 calories, 2 grams fat

INGREDIENTS                 AMOUNT
Zucchini                    5 lbs, seeded and grated
Maple syrup                 4 lbs 8 oz
Baking powder               1 1/4 oz
Ground cinnamon             1 oz
Baking soda                 3/4 oz
Salt                        3/4 oz
Ground cloves               1/8 oz
Ground nutmeg               1/8 oz
Unsweetened applesauce      2 lbs
All-purpose flour           3 lbs 8 oz
Pecans, finely chopped      4 oz

Combine all ingredients with whip or other mixer for 5 minutes.
Bake in greased, floured loaf pans at 350 degrees F about one
hour or until knife inserted in center of loaf comes out clean.
Let cool overnight before slicing.



Use any one of the following to substitute for one egg in baked goods:
1 mashed, ripe banana
2 tablespoons cornstarch or arrowroot
Ener-G Egg Replacer or similar product (available in health food stores
       or by mail from Ener-G Foods, Inc., P.O. Box 84487, Seattle, WA 
       98124  (800) 331-9788.
1/4 cup tofu (blend tofu with liquid ingredients before adding to dry

Soy, nut, or rice milks
Fruit juice (for baked goods)
Soy margarine
Soy yogurt

Tempeh (cultured soybeans with a chewy texture)
Tofu (freezing and then thawing gives tofu a `meaty' texture. The tofu
       will turn slightly yellow or off-white in color when frozen, but 
       will return to its natural color when thawed.
Wheat gluten or seitan (made from wheat and has the texture of meat).

Reprinted from Vegetarianism in a Nutshell. For sources of the above
foods, see Vegetarian Quantity Recipes, by The Vegetarian Resource Group.



Several years ago I had the privilege of visiting Michigan and
learning about asparagus cultivation and harvesting. I even
tasted an asparagus dessert (as delicious as it sounds). But I
do recommend this eye-appealing main dish, courtesy of the
Michigan Asparagus Advisory Board.

YIELD:  16 servings/1 cup per serving
PER SERVING: 210 calories, 4 grams fat

INGREDIENTS                               AMOUNT
Vegetable oil                             3 Tbsp 
Asparagus, cut, fresh or frozen           2 lb 8 oz (2 quarts)
   thawed, drained
Onions, diced                             11 oz (1 pint)
Celery, 1/4 diagonally cut                8 oz (1 pint)
Mushrooms, fresh, sliced                  7 1/2 oz (3/4 quart)
Brown rice, cooked                        3 lb 10 oz (2 quarts)
Lite soy sauce                            5 ounces (1/2 cup)

Place oil in steam-jacketed kettle or large non-stick frypan and
heat on medium-high heat until oil ripples. Add asparagus,
onion, celery, and mushrooms. Stir-fry 2 minutes. Add remaining
ingredients and stir-fry 3 minutes longer or until mixture is
hot. Serve immediately.

Reproduced from The Vegetarian Resource Group's Vegetarian
Quantity Recipes. The texture is similar to a tuna- or
chicken-salad sandwich. Try adding garlic for a flavor change of
pace, and serve with plenty of lettuce, tomatoes, and chopped
vegetables for color and crunch.

YIELD:  25 sandwiches/4 oz filling per sandwich
PER SERVING:  250 calories, 5 grams fat

INGREDIENT                         AMOUNT
Chickpeas or garbanzo beans,       4 lbs 12 oz (8 cups or 1-1/2
  cooked or canned, drained,              52 ounce cans)
  and mashed
Celery, finely chopped             10 oz (8 stalks or 2-1/2 cups)
Onions, minced                     14 oz (4 medium or 2 cups)
Soy or regular mayonnaise          1 cup
Salt and pepper                    To taste
Whole wheat bread                  50 slices

Combine all filling ingredients. Use a rounded #8 dipper or
approx. 1/2 cup filling per sandwich.



Send your quantity vegetarian recipes to us for possible reprint
in future issues of Vegetarian Journal's Foodservice Update. We
prefer to share healthy, low-fat recipes that include a minimum
of sweeteners. Use molasses or fruit wherever sweeteners are
called for. Maple syrup could also be used instead of honey.



January 7, 1789 first US presidential election. Serve anything red,
       white, & blue!
February 14 Valentine's Day.  Go heart-healthy!
March 17 St. Patrick's Day. Offer veggie stews and other meatless dishes
       instead of corned beef, because traditionally this was a meatless 
March 20 Great American Meat-Out.
April 21  Earth Day:  veggie burgers are planet-friendly.
May 30 Memorial Day: Try barbecuing marinated tofu and vegetable chunks.
June 19, 1885 The Statue of Liberty arrived from France. Serve veggie
       heros on french bread.
July 4 Independence Day calls for tofu weiners.
August 5 National Mustard Day. Also, spotlight corn, peaches, and
       watermelon, the signature foods of summer.
September All-American Breakfast month. Serve pancakes, scrambled tofu,
       french toast, and muffins for a dinnertime change of pace.
October 1  World Vegetarian Day..
November Thansksgiving is perfect for hearty fall dishes.
December Christmas, Kwanzaa, and Chanukah are perfect times to serve
       ethnic vegetarian dishes.



BACK SHELF -- Noteworthy events and product news you may have missed.

September 10-12, Baltimore

Casbah, Sahara Natural Foods, Inc. 14855 Wicks Boulevard, San
Leandro, CA 94577 (510) 352-5111 [fax: (510) 352-3227] Dry, bulk
mixes of falafel, hummus, tahini sauce, gyros, and other
vegetarian delicacies. An easy way to add variety, because these
mixes are simple to prepare and taste great!

Van's International Foods:, 20318 Gramercy Place, Torrance, CA
90501 (310) 320-8611 [fax: (310) 320-8805] Eggless, dairyless,
gluten-free, wheat-free, yeast-free, sugar-free waffles. Sounds
like they should be flavor-free, too, but they are absolutely
delicious; you can't tell them from the real thing.. Clients
with allergies will love you for serving these.

Idle Wild Farm, 40 Washington Street, Wellesley, MA 02181 (617)
237-8600 [Fax (617) 431-2011). Their Grande Cuisine line is
available in 1/2 steam pans. Choose from Tabouli, Lentil Pilaf,
Tofu Ravioli Provencal, Millet and Vegetables, Brown Rice and
Fruit, and 9 other vegetarian delights.

USA Rice Council, P.O. Box 740121, Houston, TX 77274. Write for
their illustrated pamphlet of exciting vegetarian recipes. These
are not quantity recipes, but your chef can easily alter them.
The 4-color photos can also inspire your staff with some
creative plating ideas. Includes Santa Fe Salad, Rice Nut Loaf,
Vegetarian Sloppy Joes, Spicy Thai Pizza, and 6 more recipes.
Send a SASE.

Tounatur Foods, Inc. P.O. Box 194, St. Isidore, Quebec, Canada,
JOL 2A0, (514) 454-5123, [fax (514) 454-5221). El Perro is what
they call their tofu hot dogs. The color, flavor, and texture
are terrific, and there's only 4 grams of fat per dog!

Today's Tamales, 2560 Dominic Drive, #1, Chico, CA 95928 (916)
893-2011 [fax (916) 893-9344]. Wonderful vegetarian tamales,
including Spicy Tofu and Del Sol (artichoke, black olive, and
sun-dried tomato). Free of preservatives and colorings.


Send bulk product news, quantity recipes, and story ideas to
Mary Clifford, 6451 Cotton Hill Rd, Roanoke, VA 24108, or call
(703) 772-3316.




SIMPLY VEGAN($12) by D. Wasserman and R. Mangels, Ph.D., R.D.
224 pages containing an excellent nutrition section covering
iron, protein, Vitamin B12, calcium, and other nutrients your
customers may have questions about. Also contains over 160 quick
and easy vegan recipes, menus, and meal plans.

THE NEW LAUREL'S KITCHEN ($24) by Robertson, Flinders, &
Ruppenthal. The bible of vegetarian cooking. Keep this cookbook
on your shelf next to your other reference books. Over 500
recipes and an in-depth vegetarian nutrition section. 512 pp

VEGETARIAN QUANTITY RECIPES($15; $5 for students) Packet
includes 28 vegan recipes (entrees, side dishes, soups, etc.)
with serving sizes of 25 and 50. Nutritional analyses for every
recipe. Also includes a list of suppliers of vegetarian foods
available in bulk sizes, as well as information on how these
foods meet the requirements of school lunch programs.

purchased separately, free with purchase of Vegetarian Quantity
Recipes (see description, above). How to modify existing menus
and recipes, how to reduce fat content, time and labor saving
tips. Also breakfast, lunch, dinner, salad bar ideas.

restaurants.  Talk to others in your area who are already
serving vegetarian customers.  Covers the US and Canada.

TOFU COOKERY($17) Revised edition by Louise Hagler. 160 pages,
full-color photographs. Over 200 recipes. The perfect book to
introduce yourself and your staff to tofu. Learn how to alter
the texture, and turn it into everything from main dishes, to

for staff, students, teachers, theme days

THE VEGETARIAN GAME ($20) IBM-compatible computer game offers
750 questions on health, nutrition, vegetarian foods, and other
categories.  Specify 3.5 or 5.25 disk.

ATHLETES AND VEGETARIANISM. ($3). Handout covers sound nutrition
for athletes.

Handout by Reed Mangels, Ph.D, RD.

activities on vegetarianism. For middle grades or younger
children with adult help (48 pp).

VEGETARIAN VIDEOS for loan. Food Without Fear and Diet for a New
America cover health, ethics, and environmental issues (both 30
minutes long). $5 per video you would like to borrow.


VEGETARIAN NUTRITION FOR TEENS Brochure by Reed Mangels, Ph.D, RD. Ten
cents each for quantity orders.

ESSAY CONTEST for students 19 and under/vegetarian lesson plan.

FOOD EXPERIENCE PROJECTS for young children. Great for camps, daycare.

first-class stamps; quantity orders, 15c each) This 8 1/2-by-11 8-page
booklet for 3 to 7 year olds encourages healthy eating.


VEGETARIANISM IN A NUTSHELL handout. Basic information about
vegetarianism plus quick recipes. To receive a quantity, send a donation
for postage.

Make checks payable to Vegetarians, and mail to The Vegetarian Resource
Group, Box 1463, Dept. IN, Baltimore, MD 21203.

Non-USA orders should be paid with a US $ postal order or by
MasterCard/Visa. Add 20% to book orders.

Printed on recycled paper.



Our health professionals, activists, and educators work with
businesses and individuals to bring about healthy changes in
your school, workplace, and community. Registered dietitians and
physicians aid in the development of nutrition-related
publications and answer member and media questions about
vegetarian diets. The Vegetarian Resource Group is a non-profit
organization. Financial support comes primarily from
memberships, contributions, and book sales.

VEGETARIAN JOURNAL: Vegetarian Journal is one of the benefits
members enjoy. Readers receive practical tips for vegetarian
meal planning, articles relevant to vegetarian nutrition,
recipes, natural food product reviews, and an opportunity to
share ideas with others. The Journal discusses the various
aspects of a vegetarian diet, including health, environmental,
ethical, and economic considerations. All nutrition articles are
reviewed by a registered dietitian or medical doctor. The
36-page bimonthly Journal does not accept advertising.

Foodservice Update Order Form

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Address              ______________________
City, State, Zip______________________
Telephone     ______________________

Enclosed  (check)
 ___1-year subscription to Foodservice Update
       and the bimonthly Vegetarian Journal:  $25

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Corporate Benefactor        $1000

Return to:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD  21203

(410) 366-VEGE



Vegetarians do not eat meat, fish, and poultry. Vegans are
vegetarians who abstain from eating or using all animal
products, including milk, cheese, other dairy items, eggs, wool,
silk, or leather. Among the many reasons for being a vegetarian
are health, ecological, and religious concerns, dislike of meat,
compassion for animals, belief in non-violence, and economics.
The American Dietetic Association has affirmed that a vegetarian
diet can meet all known nutrient needs. The key to a healthy
vegetarian diet, as with any other diet, is to eat a wide
variety of foods, including fruits, vegetables, plenty of leafy
greens, whole grain products, nuts, seeds, and legumes. Limit
your intake of sweets and fatty foods.

Brad Scott
The Vegetarian Resource Group / Vegetarian Journal P.O. Box
1463, Baltimore, MD  21203   (410) 366-VEGE brad@vrg.org

VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
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The Vegetarian Resource Group Logo 1996- The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
September 20, 1997

Graphic design by DreamBox

The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional.

Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group.

Web site questions or comments? Please email brad@vrg.org.