Quick-and-easy, lower budget vegan items to serve in institutional settings.ACCORDING TO according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. LT. SHEILA LEJEUNE, MS, RD, food service director of Lafayette Parish Correctional Center in Louisiana, her department serves at least 1,000 inmates per meal for approximately $2 a day. Lt. LeJeune has been with the facility for more than 24 years, having been hired after a federal inmate In America, a federal inmate is a person convicted for violating a federal law, who is then interred at a prison that exclusively houses similar criminals. The term is most often apply to those convicted of a felony. who did not receive requested diabetic meals won a 1982 lawsuit against the Lafayette Sheriff's Department. In addition to the diabetic meals, Lt. LeJeune attempts to offer nutritionally complete meals for inmates who follow special dietary patterns. Since time and budget are limited, many menu items are prepared so they fulfill the requirements of several different dietary patterns. LeJeune's focus is to try to keep food costs low while running a safe and sanitary food facility and offering high-quality meals. With 10 food service personnel and 20 inmates assisting, the department serves approximately a million meals each year. Of these meals about 160,000 are special diets, including diabetic, low-salt, bland, modified consistency, pregnancy, renal, and vegetarian. Menus are planned so inmates receive approximately 3,000 calories per day. Inmate employees can have double portions if desired, plus additional food items and coffee. There is also a canteen where inmates can purchase additional foods. VEGETARIAN IN A MINUTE We know that institutional meal preparation and serving time is short and budgets limited. Vegetarian menu items can still be easy to prepare and to serve, and they may be acceptable to the general population as well as the vegetarian population. Here are some suggestions for fast, lower-budget vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. menu items. ENTREES Three-Bean Tamale Pie Noun 1. tamale pie - a meat mixture covered with cornbread topping that resembles a Mexican dish dish - a particular item of prepared food; "she prepared a special dish for dinner" : Alternate three types of cooked beans with salsa, top with prepared vegan cornbread mix, and bake. If cornbread is usually prepared with dairy and/or eggs, substitute seasoned mashed potatoes n. pl. 1. Potatoes which have been boiled and mashed to a pulpy consistency, usu. with sparing addition of milk, salt, butter, or other flavoring. It is a popular accompaniment to a meat course [U.S., 1900's], providing bulk and calories to a meal. . (The seasoning could include dried parsley, ground black or white pepper, and garlic powder.) Chili Saute: Add chopped bell peppers, onions, and garlic to three- or four-bean chili, and saute or bake. Serve over steamed rice, vegetarian cornbread, or mashed potatoes. Veggie Shepherd's Pie shep·herd's pie n. A meat pie baked in a crust of mashed potatoes. shepherd's pie Noun a baked dish of minced meat covered with mashed potato Noun 1. : Top vegetable stew--a mixture of carrots, celery, onions, and mushrooms or mixed vegetables combined with cooked beans--with prepared mashed potatoes and bake. Pasta Bake: Combine cooked pasta with tomato sauce, chopped tomatoes, and diced mushrooms. Season with ground basil and oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, and bake. Lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. Stew: Combine cooked lentils with cooked, quartered steamed potatoes; cooked carrot slices; diced celery; and chopped tomatoes. Season with pepper and dill dill, Old World annual or biennial plant (Anethum graveolens) of the family Umbelliferae (parsley family), cultivated since at least since 400 B.C. The pungent, aromatic leaves and seeds are used for pickling and for flavoring sauces, salads, and soups. , and simmer until ready to serve. Veggie-Size: Serve veggie burgers topped with vegetarian chili and chopped veggies Veggies of Nottingham, also known as Veggies Catering Campaign, is a campaigning group based in Nottingham, England, promoting ethicalbum alternatives to mainstream fast food. . Serve on a hamburger bun or toasted bread. Burrito Wrap: Fill a large tortilla with mashed beans, sliced chilies, chopped tomatoes or salsa, and sliced onions. Heat in the oven or microwave and serve hot. SIDE DISHES Garlic Mashed Potatoes: Prepare mashed potato mix with hot water and vegan margarine, which contains no dairy ingredients. Add granulated gran·u·late v. gran·u·lat·ed, gran·u·lat·ing, gran·u·lates v.tr. 1. To form into grains or granules. 2. To make rough and grainy. v.intr. garlic. Herbed herbed adj. Flavored with herbs: herbed vinaigrette. Potatoes: Coat small, cooked potatoes with vegetable oil spray. Toss with dried herbs, and bake until crisp. Refried Beans re·fried beans pl.n. Beans that have been cooked and then mashed and fried with seasonings. [Translation of Spanish frijoles refritos : frijoles, pl. : Mash cooked pinto pinto Spotted horse, also called paint, piebald, skewbald, and other terms to describe variations in colour and markings. The American Indian ponies of the western U.S. were often pintos. Most pure-breed associations refuse to register horses with pinto colouring. or black beans with sauteed onions and bell peppers. Steam or bake to heat. O'Brien Potatoes: Add diced peppers, chopped onions, and cut corn to hash browns hash browns pl.n. Chopped cooked potatoes, fried until brown. Also called hash brown potatoes. . Bake to heat. Rice Pilaf: Saute cooked rice in a small amount of vegetable oil or steam in vegetable broth or water. (You can use water that has been drained from cooked vegetables.) Garnish with cooked peas, carrots, mushrooms, and chopped nuts. DESSERTS Peach or Cherry Cobbler: Top frozen or canned pie filling with strips of vegan pie crust, chopped nuts, and raisins, and bake. Baked Apple: Stuff cored apples with raisins and ground cinnamon. Sweeten sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. with orange juice concentrate, and bake. Apple Bread Pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. : Combine shredded rolls and bread with apple pie apple pie typical, wholesome American dessert. [Am. Culture: Flexner, 68] See : America filling, and bake. (Use applesauce for additional moisture.) Fruit Compote: Stew dried fruit (such as raisins, apricots, prunes, and apples) with peeled, sliced apples and pears This article or section may contain original research or unverified claims. Please help Wikipedia by adding references. See the for details. This article has been tagged since September 2007. . Season with cinnamon, mace Mace, chemical spray Mace, chemical spray device used by police in riot control. Mace is ordinary tear gas (chloroacetophenone, or CN) in a volatile solvent contained in a spray can. It causes severe lacrimation and temporary blindness. , and lemon zest Noun 1. lemon zest - tiny bits of lemon peel lemon peel, lemon rind - the rind of a lemon . Serve hot or chilled. THINK VERSATILITY Vegetarian ingredients are versatile and adapt easily to different dishes. Canned or cooked lentils can be mashed with stewed stewed adj. 1. Cooked by stewing: stewed prunes. 2. Informal Intoxicated; drunk. stewed Adjective 1. eggplant eggplant, name for Solanum melongena, a large-leaved woody perennial shrub (often grown as an annual herb) of the family Solanaceae (nightshade family), and also cultivated for its ovoid fruit. or zucchini zucchini Subspecies of Cucurbita pepo, dark green elongate summer squash in the gourd family, of great abundance in U.S. home gardens and supermarkets. The creeping vine has five-lobed leaves, tendrils, and large yellow flowers. , fresh tomatoes, onions, and garlic and then used as a sandwich filling. Tomato salsa can be a salad dressing, the flavoring for soup, and an ingredient in casseroles. Orange or apple juice concentrate can flavor a salad dressing or marinade, replace sugar in baking recipes, or add 'zip' to a sweet-and-sour sauce. Cooked black beans can be tossed in salads, simmered in soups, baked into breads, or smashed into spreads, or they can stand on their own, garnished with sliced onions. THINK EFFICIENCY Develop time-saving production techniques for preparing vegetarian and non-vegetarian menu items. For example, preparing steamed vegetables with nonhydrogenated vegan margarine rather than butter or using vegetable stock or base rather than meat stock means making only one batch for everyone. Purchase canned vegetarian refried beans (for the same price as the nonvegetarian variety), canned fruit packed in juice or water, and frozen fruit processed without sugar. Sysco food service, a national purveyor (World-Wide Web) Purveyor - A World-Wide Web server for Windows NT and Windows 95 (when available). http://process.com/. E-mail: <info@process.com>. , carries the Moonrose line of vegetarian products. Many of these items are helpful for vegetarian quantity feeding, including soy pasta and several veggie meats that can be used for vegan meatballs, 'steaks,' and chops. DRESS UP THAT GREEN SALAD Green salads are cool, crisp, and receptive to change. Build a basic salad with head and leaf lettuce and red and green cabbage. Then, add ingredients to create fast vegetarian entrees or side dishes. As an entree, add: * Cold black, white, kidney, or red beans * Cold lentils tossed with mushrooms and tomatoes * Smoked, barbecued, baked, or grilled tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. * Sliced veggie deli meats * Bean and salsa combinations * Hummus hum·mus also hum·us or hom·mos n. A smooth thick mixture of mashed chickpeas, tahini, oil, lemon juice, and garlic, used especially as a dip for pita. and olive combinations * Grilled eggplant * Grilled or marinated mushrooms * Cold vegetarian ravioli or tortellini * Chopped walnuts or peanuts As a side dish, add: * Green and wax beans * Cut corn * Shredded carrots, beets, zucchini, and/or crookneck squash * Chopped onions, radishes, tomatoes, garlic, and/or olives * Chopped pickled pick·led adj. 1. Preserved in or treated with pickle. 2. Slang Intoxicated; drunk. pickled Adjective 1. (of food) preserved in a pickling liquid 2. vegetables * Sliced marinated or fresh mushrooms * Chopped nuts, such as walnuts, peanuts, or cashews, or pumpkin and sesame seeds WHITE BEAN AND TOMATO STEW (Makes twenty-five 3-ounce portions) Pair this with a pasta salad and fresh baked bread for lunch. 3 pounds cooked white beans, drained 3 cups vegetable stock 3 cloves garlic, minced 3 ounces chopped onions 1 teaspoon dried thyme 1 teaspoon paprika 2 Tablespoons chopped fresh parsley 1 ounce olive oil 3/4 cap minced fresh carrots 14 ounces chopped canned tomatoes, drained Combine beans, stock, garlic, onions, and thyme in a medium-sized stockpot and simmer for 40 minutes. Add paprika and parsley and continue to simmer. Pour the oil into a small saute pan. Add the carrots and sweat until translucent; add tomatoes and sweat until glistening. Add carrots and tomatoes to stock. Stir to combine and allow stew to simmer until most of the liquid is absorbed. Total calories per serving: 98 Carbohydrates: 16 grams Sodium: 110 milligrams Fat: 1 gram Protein: 6 grams Fiber: 4 grams TOMATO, VEGETABLE, AND BEAN SOUP (serves 10) 1/4 cup olive oil 1/2 cap chopped canned mushrooms 1 cup chopped onions 1/2 cup chopped celery 4 cloves garlic, minced 1 Tablespoon red pepper flakes 1 Tablespoon dried sage 3 cups vegetable broth or vegetable juice 2 pounds chopped canned tomatoes (not drained) 1 pound cooked white beans 10 ounces uncooked pasta In a medium-sized stockpot, heat oil and saute mushrooms, onions, and celery until vegetables are soft. Add garlic, red pepper flakes, and sage and cook for 1 minute. Add broth, tomatoes, and beans. Bring to a boil over high heat. Add pasta and reduce heat to medium. Cook uncovered for 10 minutes or until pasta is al dente (just tender). If desired, continue to cook, but don't let the pasta absorb all the liquid. Total calories per serving: 239 Carbohydrates: 37 grams Sodium: 489 milligrams Fat: 7 grams Protein: 9 grams Fiber: 5 grams TEXTURED VEGETABLE PROTEIN (TVP) TACOS (Serves 10) 2 cups water 2 caps Textured Vegetable Protein (TVP) 2 Tablespoons vegetable oil 1/2 cup taco seasoning (commercial blend of chili powder, cumin, and black pepper) 1 cup salsa 10 corn tortillas In a large skillet, heat the water over medium heat and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes. Add oil and then taco seasoning, stirring well. Allow to cook for another 3-5 minutes, stirring frequently. Mix in salsa and remove from heat. Serve wrapped in tortillas. Total calories per serving: 187 Carbohydrates: 28 grams Sodium: 1,541 milligrams Fat: 3 grams Protein: 11 grams Fiber: 5 grams VEGGIE SLOPPY JOES (Serves 12) Use this recipe as a base for many vegetarian entrees, soups, and stews. Add chopped or julienned seasonal vegetables, a variety of tomatoes, peppers and chilies, or mushroom blends for variety. This recipe can be made several days ahead and kept refrigerated until needed. Do not freeze, as the texture does not hold up well when frozen. 13 cups Textured Vegetable Protein (TVP) 3 cups boiling water 1 cup minced onions 1 cup minced green bell peppers 3 cups canned diced tomatoes (with liquid) 1 cup tomato paste 2 cups prepared tomato sauce 2 Tablespoons granulated garlic 3 Tablespoons soy sauce 2 Tablespoons ground black pepper 2 teaspoons maple syrup Place TVP in medium-sized bowl. Add boiling water and stir. Allow to soak for 5 minutes. Place TVP in a small stockpot. Add remaining ingredients and stir to combine. Simmer until vegetables are soft and mixture is hot, approximately 15 minutes. Note: Serve over steamed rice, cornbread, or toasted buns or herbed rolls. Use this recipe as a hot sandwich filling in pita bread or wraps or to 'stuff' a potato. Also, it can be used as an ingredient in hot appetizers, wrapped in phyllo or puff pastry dough, or used as a stuffing ingredient for mushroom caps. Or modify the seasonings, and use it as a vegetarian Bolognese sauce for pasta. Total calories per serving: 62 Carbohydrates: 44 grams Sodium: 533 milligrams Fat: < 1 gram Protein: 55 grams Fiber: 20 grams BAKED ONIONS (Makes 50 portions) Filly 4-ounce yellow or white onions 1 cup oil or melted nonhydrogenated vegan margarine 10 ounces dry seasoned breadcrumbs 1 quart vegetable stock Peel onions and steam for 3 minutes or until tender. Place steamed onions on ungreased baking pans. Brush with oil and sprinkle with breadcrumbs. Pour stock around onions. Cover tightly and bake at 400 degrees for 20 minutes. Total calories per portion: 107 Carbohydrates: 14 grams Sodium: 201 milligrams Fat: 5 grams Protein: 2 grams Fiber: 2 grams FRUIT SALAD WITH CITRUS DRESSING (Serves 12) This recipe can serve as a refreshing end to almost any meal. 3 cups canned, drained pineapple chunks packed in water or juice 3 cups peeled and chopped red grapefruit or orange pieces 2 cups canned, drained diced peaches 1/2 cup unsweetened orange juice 1/3 cup lemon juice 1 cup chopped nuts (optional) 2 Tablespoons orange juice concentrate Combine fruit and set aside. In a small pot, combine orange juice, lemon juice, and nuts (if using). Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in orange juice concentrate. Allow dressing to cool. Pour over fruit mixture and toss until evenly coated. Total calories per serving: 65 Carbohydrates: 17 grams Sodium: 3 milligrams Fat: <1 gram Protein: 1 gram Fiber: 4 grams By Chef Nancy Berkoff, RD, EdD Nancy Berkoff is The Vegetarian Resource Group's Food Service Advisor. She is the author of Vegan in Volume, Vegan Meals for One or Two, Vegan Menu for People with Diabetes, Vegan Seafood: Beyond the Fish Shtick shtick also schtick or shtik n. Slang 1. A characteristic attribute, talent, or trait that is helpful in securing recognition or attention: for Vegetarians, and numerous other cookbooks. |
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