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
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.
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.
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:
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.
Converted to HTML by Stephanie Schueler
 |
� 1996-
The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343 Email: [email protected]
|
|
Last Updated
May 18, 1998
|
Graphic
design by |
|
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
[email protected].
|