V egan Quantity Recipes for SCHOOL LUNCH PROGRAMS Baja Bean Tacos 2 Veg-Out Chili Bowl 3 Buddha’s Veggie Stir-Fry 4 California Pasta Salad 5 Citrus Confetti Couscous 6 Green Pepper Pocket 7 Hot Wok Fried Rice 8 Black Bean Fiesta Wrap 8 Primo Pasta 9 Mediterranean Pocket 10 Pueblo Pie 11 Sloppy Joes 12 5100 Wisconsin Ave. NW, Suite 400 • Washington, DC 20016 • Phone: 202-686-2210 • www.PCRM.org PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE Table of Contents:
A Physicians’ Committee for Responsible Medicine guide to preparing vegan meals as part of school lunch programs. The featured recipes come with ingredient quantities for 50 and 100 servings. Please download and forward to the kitchen/catering staff in your local schools, colleges and universities. The recipes in this booklet are for: Baja Bean Tacos Veg-out chili Bowl Buddha’s Veggie Stir-Fry California Pasta Salad Citrus confetti couscous Green Pepper Pocket Hot Wok Fried Rice Black Bean Fiesta Wrap Primo Pasta Mediterranean Pocket Pueblo Pie Sloppy Joes Enjoy your meal! Please consider making a donation to PCRM http://support.pcrm.org/site/PageServer?pagename=pcrm_home
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Onions, chopped 1 lb 4 C 2 lb 1½ qt 1. Sauté onion in vegetable oil in sauté pan until tender, about 5 minutes.
2. Line steamtable pan with parchment paper. Combine onion, beans, spices; pour into steamtable pan. Bake, covered, at 350 F until heated through, 30-45 minutes.
3. Use No. 16 Scoop (¼ cup) to spoon mixture onto each tortilla; top each with ¼ cup lettuce and 1 tablespoon salsa.
Vegetable oil 2 T 4 T
Kidney beans, canned, rinsed, drained
3 qt (1 #10 can)
1½ gal (2 #10 cans)
Pinto beans, canned, rinsed, drained
3 qt (1 #10 can)
1½ gal(2 #10 cans)
Chili powder ¼ C ½ C
Cumin, ground 2 tsp 4 tsp
Garlic powder 1 tsp 2 tsp
Onion powder 1 tsp 2 tsp
Black pepper 1 tsp 2 tsp
Corn or flour tortillas (6-inch) 100 each 200 each
Lettuce, shredded 1½ gal 3 gal
Salsa 1½ qt 3 qt
Serving Yield Volume
2 tacos
Each serving provides 2 ounces equivalent meat/meat alternate, ½ cup vegetable serving, and 1 serving grains/breads.
50 Servings: 100 Tacos
100 Servings: 200 Tacos
Nutrients Per Serving
Calories 206 kcal Saturated Fat 0.6 g Iron 2 mg
Protein 9 g Cholesterol 0 mg Calcium 80 mg
Carbohydrate 40 g Vitamin A 404 IU Sodium 273 mg
Total Fat 2.5 g Vitamin C 3 mg Dietary Fiber 8 g
Notes
Equipment list: skillet pan, parchment paper, steamtable pan. Recipe adapted from David Watzke, Riverside Unified School District, Placentia, Calif.
6 lb, 4 oz 12 lb, 8 oz 1. Select a colorful assortment of 4 or more vegetables from the 3 vegetable lists. (Frozen vegetables may be mixed with fresh vegetables.) Keep Group A separate from Group B and Optional, because they require different cooking times in step 4. Clean, cut, and slice vegetables into bite-size pieces.
2. Combine water, soy sauce, and granulated garlic. Set aside for step 6.
3. Heat oil in a large, heavy skillet or pan.
4. Add pepper to oil and stir.
5. Add vegetables in order of cook-ing time, as follows: Add Group A vegetables. Cook for 4 minutes. Add Group B vegetables and any optional vegetables. Stir mixture constantly over high heat for 1 minute.
6. Add soy sauce mixture to vegetables. Stir quickly for a few seconds.
7. Cover, reduce heat, and steam for 2-3 minutes. Do not overcook vegetables. They will continue to cook on the steamtable.
8. Pour 1 quart, 2¼ cups into serving pans (9 X13X2 in). For 50 servings use 2 pans, for 100 servings use 4 pans.
9. Heat cooked beans for at least 15 minutes, adding enough water to keep the beans from sticking and combine with steamed brown rice.
10. One serving equals 1 cup. Serve with steamed vegetables.
Group A: broccoli, carrots, cauliflower, celery, onions
Group B: cabbage, green beans, green peas, summer squash, zucchini
Optional Vegetables: snow peas, red or green peppers, pimientos, water chestnuts
Water ½ C 1 C
Soy sauce ¼ C ½ C
Granulated garlic 2 tsp 4 tsp
Vegetable oil ½ C 1 C
Ground black or white pepper
½ tsp 1 tsp
Black beans, cooked or canned, rinsed, drained
6¼ qt 3 gal, 2 C
Brown rice, cooked 6¼ qt 3 gal, 2 C
Buddha’s Veggie sTir-Fry
Serving Yield Volume
One No. 16 scoop
Each serving provides 2 ounces meat/meat alternate, ¼ cup vegetables, and 1 serving grains/breads.
Water 3 qts 1½ gal 1. In a large saucepan heat water to a boil. Add couscous, turmeric, and black pepper and cover. Turn off heat and let sit covered for 5 minutes. Fluff with fork and let sit.
2. In a large bowl combine chickpeas, oranges, onion, and raisins.
3. In a separate bowl whisk together orange zest, lemon juice, olive oil, and chives. Pour dressing over chickpeas mixture in bowl. Once mixed, fold in the cooled couscous.
4. Cover and refrigerate at least 1 hour before serving.
Couscous, whole wheat 2½ qts 5 qts
Turmeric, ground 2 T ¼ C
Black pepper, ground 2 tsp 1 T plus 1 tsp
Chickpeas, canned, drained 6½ lb 13 lb
Mandarin oranges, canned, drained
48 oz 96 oz
Onion, red, small, diced 3½ C 7 C
Raisins, seedless 1 qt 2 qts
Orange zest, minced 1/3 C 2/3 C
Lemon juice 1½ C 3 C
Olive oil 2/3 C 1½ C
Chives, dry 2 T 4 T
ciTrus conFeTTi couscous
Serving Yield Volume
1 cup salad mixture
Each serving provides ½ cup fruit/ vegetable and 1 serving grains/ breads.
50 Servings: 50 C
100 Servings: 100 C
Nutrients Per Serving
Calories 311 kcal Saturated Fat 0.6 g Iron 3 mg
Protein 10 g Cholesterol 0 g Calcium 52 mg
Carbohydrate 60 g Vitamin A 255 IU Sodium 95 mg
Total Fat 4.8 g Vitamin C 10 mg Dietary Fiber 8 g
Notes
Recipe source: Produce for Better Health Foundation.
Brown rice, uncooked ½ gal 1 gal 1. Cook brown rice.
2. Sauté onion and garlic in oil until softened.
3. Add protein crumbles, tomatoes, water, chilis, cumin, salt and pepper; mix well.
4. Bring mixture to a boil; reduce heat and simmer 15 minutes. Gently mix in cooked rice.
5. Cut ½-inch off the stem end of peppers; remove seeds and membrane. Bring water and 1 teaspoon salt to a boil. Cook peppers in boiling water 3 to 5 minutes. Invert on paper towels to drain.
6. Fill peppers with ¾ cup crumbles/rice mixture; place in baking dish. Bake at 375 F for 20 minutes until thoroughly heated.
7. Cover with 2 tablespoon salsa each.
Onions, chopped 1 qt 2 qt
Garlic cloves, minced 16 cloves 32 cloves
Vegetable oil 3 T 1/3 C
All-vegetable protein crumbles 4 lb 8 lb
Tomatoes, diced ½ gal 1 gal
Water ½ gal 1 gal
Hot chili peppers 2½ C 1 qt, 1¼ C
Cumin, ground 1½ T 3 T
Salt ¾ tsp 1½ tsp
Ground pepper ½ T 1 T
Green peppers 48 each 96 each
Salsa 1½ qt 3 qt
green PePPer PockeT
Serving Yield Volume
1 stuffed green pepper
Each serving provides ¼ cup fruit/vegetable. For meat/meat alternate, refer to product specs.
50 Servings: 50 stuffed peppers
100 Servings: 100 stuffed peppers
Nutrients Per Serving
Calories 302 kcal Saturated Fat 0.4 g Iron 5 mg
Protein 24 g Cholesterol 0 mg Calcium 139 mg
Carbohydrate 49 g Vitamin A 854 IU Sodium 542 mg
Total Fat 2.5 g Vitamin C 111 mg Dietary Fiber 11 g
5 lbs 10 lb1. Cook the pasta in boiling water until it is just tender, then drain and rinse.
2. Heat 1 cup of water in a large pot or steam-jacketed kettle. Cook the onions, garlic, peppers, and celery for 10 minutes, stirring occasionally. Add the tomatoes, kidney beans with their liquid, and soy sauce.
3. Add the Italian herbs, basil, and pepper. Cover and simmer, 15 to 20 minutes, stirring occasionally. Stir in the cooked pasta. Add salt.
Water 1 C 2 C
Onions, chopped 1 gal 2 gal
Garlic, minced 1/3 C 2/3 C
Celery, sliced 8 stalks 16 stalks
Bell peppers, diced 1 qt 2 qt
Crushed tomatoes, canned 2 #10 cans 4 #10 cans
Kidney beans, canned, including liquid
2 #10 cans 4 #10 cans
Soy sauce ½ C 1 C
Mixed Italian herbs 2 T 4 T
Basil, dried 2 T 4 T
Black pepper 1 tsp 2 tsp
Salt 1 tsp 2 tsp
Primo PasTa
Serving Yield Volume
One cup each
Each serving provides ¼ cup fruit/ vegetable and 1 serving grains/breads.
50 Servings: 50 C
100 Servings: 100 C
Nutrients Per Serving
Calories 349 kcal Saturated Fat 0.3 g Iron 5 mg
Protein 16 g Cholesterol 0 mg Calcium 93 mg
Carbohydrate 68 g Vitamin A 236 IU Sodium 738 mg
Total Fat 1.9 g Vitamin C 23 mg Dietary Fiber 10 g
Black Bean FiesTa wraP Black Bean FiesTa wraP (conTinued)
10 Vegan Quantity Recipes for School Lunch Programs Physicians Committee for Responsible Medicine 11
48 ServingsMeasure
96 ServingsMeasureIngredients Directions
Water 1 C 2 C 1. Heat ½ cup of water in a large pot or skillet and cook the onions and garlic about 5 minutes, until soft.
2. Add the tomatoes, TVP, balance of water, chili powder, cumin, and salt. Simmer over medium heat 10 to 15 minutes.
3. Process the chickpeas, roasted peppers, tahini, and lemon juice in a food processor or blender until very smooth. Preheat oven to 350 F.
4. Spread a thin layer of the tomato sauce in the bottom of a #200 half pan. Cover with a layer of tortillas. Then spread with a thin layer of the garbanzo bean mixture. Sprinkle with some of the chili beans, green onions, corn, and olives. Spread a layer of tomato sauce over the top. Repeat the layers twice, ending with the tomato sauce. Make sure all of the tortillas are covered. Cover with foil and bake for 30 minutes.
Onions, chopped 1½ qt 3 qt
Garlic, minced 2 T 4 T
Tomatoes, canned, crushed 1 #10 can 2 #10 cans
TVP (textured vegetable protein)
11/3 C 22/3 C
Water 3 C 6 C
Chili powder ½ C 1 C
Cumin, ground 2 T 4 T
Salt 1½ tsp 3 tsp
Chickpeas, canned, drained 1 qt, 2 C 3 qt
Roasted red peppers, chopped
1½ C (3 peppers)
3 C (6 peppers)
Tahini (sesame seed butter) ½ C 1 C
Lemon juice ½ C 1 C
Corn tortillas, torn in half 48 96
Vegetarian chili beans 1 #10 can 2 #10 cans
Green onion, chopped 1 qt 2 qt
Corn, fresh or frozen 1 qt, 2 C 3 qt
Olives, chopped 2 C 1 qt
PueBlo Pie
Serving Yield Volume
2½ x 3-inches 48 Servings: 3 half pans
96 Servings: 6 half pans
Nutrients Per Serving
Calories 202 kcal Saturated Fat 0.6 g Iron 4 mg
Protein 9 g Cholesterol 0 mg Calcium 102 mg
Carbohydrate 35 g Vitamin A 804 IU Sodium 585 mg
Total Fat 4.2 g Vitamin C 25 mg Dietary Fiber 7 g
Notes
Equipment list: large skillet or pot, food processor, 3–6 half pans.
Ingredients
50 Servings Measure
100 Servings Measure
Directions
Chickpeas, cooked or canned 81/3 qt 162/3 qt 1. Mash the chickpeas. Mix well with garlic, bread crumbs, celery, onions, cumin, turmeric, and cayenne pepper. Roll into golf-ball size falafel balls and fry in 350 F oil until golden.
2. Blend tahini, lemon juice, water, black pepper, and basil until creamy paste is formed.
3. Fill each half pita with two falafel balls, 2 ounce ladle (¼ cup) sauce, ½ cup lettuce, and 2 tomato slices.
Fresh onions, chopped 3 C 1½ qt 1. Heat vegetable oil in a stockpot on medium-high heat. Sauté onion, green pepper, and garlic in oil until tender, about 5 minutes.
2. Stir in tomato sauce, Italian sea-soning, soy sauce, salt, and pepper; heat to boiling. Reduce heat and simmer covered, 10 minutes.
3. Measure half of the beans into mixer bowl; mix with paddle until lightly mashed. Add whole and mashed beans to stockpot.
4. Rinse TVP in cold water; add to stockpot with tomatoes, corn, and barbecue sauce. Simmer, covered, 10 minutes; uncover and cook until desired consistency, 10 to 20 minutes.
5. Use No. 8 scoop (½ cup) to spoon mixture into each bun.
Green pepper, chopped 1 C 2 C
Garlic, minced 2 T 4 T
Vegetable oil 2 T 4 T
Tomato sauce1½ qt (½ #10 can)
3 qt (1 #10 can)
Italian seasoning 1 T 2 T
Soy sauce 2 T 4 T
Salt 2 tsp ½ T
Pepper 2 tsp 1 T
Pinto or kidney beans, canned, rinsed, drained
3 qt (1 #10 can)
1½ gal (2 #10 cans)
TVP (textured vegetable protein)
1 lb 2 lb
Tomatoes, canned, diced, undrained
1½ qt 3 qt
Whole kernel corn, canned, drained
2 C 1 qt
Barbecue sauce 1 qt 2 qt
Hamburger buns 50 each 100 each
sloPPy joes
Serving Yield Volume
1 bun with ½ cup bean mixture
Each serving provides 2 ounces equivalent meat/meat alternate and 2 servings grains/breads.
50 Servings: 50 each
100 Servings: 100 each
Nutrients Per Serving
Calories 250 kcal Saturated Fat 0.6 g Iron 4 mg
Protein 12 g Cholesterol 0mg Calcium 124 mg
Carbohydrate 45 g Vitamin A 204 IU Sodium 786 mg
Total Fat 2.9 g Vitamin C 8 mg Dietary Fiber 6 g
Notes
Equipment list: stockpot, mixer. Recipe adapted from John Cadman, Haiku Elementary, Makawao, Hawaii.