Working with food banks.

JUNE 6TH OF EACH YEAR HAS BEEN DESIGNATED World Food Day (previously known as World Hunger Day). Over the past few years, the Los Angeles Regional Food Bank has sponsored events as part of a citywide day of hunger awareness, and I have had the opportunity to coordinate an activity at a local inner city elementary school or child care center.

This past year, as part of a healthy eating program, I assisted a second grade class of 20 students in assembling snack boxes that included healthy granola (made with popcorn, whole wheat pretzels, sunflower seeds, raisins, and bran flakes), juice boxes, fresh apples, and fruit preserve sandwiches. Each child assembled four boxes, one for themselves and three to go to school programs unable to offer the participants any meals or snacks. The children and I created a 'lesson' of healthy meal planning and how to eat from the plant kingdom. I was also on the loading docks of the Food Bank as they gave away more than 15,000 pounds of fresh fruit and vegetables to community food programs.

As part of their continuing nutrition education program, the Food Bank has had some local nutritionists designing recipes that program participants can use. The recipes must:

* Contain no more than four ingredients,

* Preferably be vegetarian,

* Be simple to prepare with a minimum of equipment,

* Preferably be low in fat and salt, and

* Utilize ingredients available in the Food Bank.

It was quite a challenge!

Here are a few examples of the recipes that I have been creating. Try these dishes out the next time you're trying to put together a meal from what you already have on hand in your home.

FAST AND FLAVORFUL DINNER STEW

(Serves 4)

One 16-ounce can lentils or white beans, drained, or 2 cups
(approximately 1 pound) cooked, drained lentils or white boons
1 1/2 cops prepared salsa (fresh or conned)
One 16-ounce con pinto beans, drained and rinsed, or 2 cops
(approximately 1 pound) cooked pinto beans

Place lentils or white beans and salsa in a medium-sized
pot, mix, cover, and simmer until hot for approximately
8 minutes. Stir in pinto beans, cover, and cook for an
additional 5 minutes. Serve hot over cooked pasta, rice,
mashed or baked potatoes, or oven-toasted bread.

Note: This recipe can also be prepared in a microwave.
Mix the lentils and salsa in a 2-quart microwave-safe
bowl. Cover and microwave on HIGH for 3 minutes
or until very hot. Stir in pintos, re-cover, and heat on
HIGH for another minute or until ingredients are hot.

Total calories per serving: 256
Carbohydrates: 46 grams
Sodium: 757 milligrams
Fat: 2 grams
Protein: 17 grams
Fiber: 16 grams

HASH BROWNED POTATOES AND CARROTS

(Serves 4)

Vegetable oil spray or 2 teaspoons cooking oil
4 peeled and finely chopped baking potatoes
2 cops thawed frozen carrots
Black pepper to taste

Spray a large frying pan with oil and heat. Add potatoes
and cook, stirring frequently to ensure even cooking,
for approximately 8 minutes. While the potatoes
are cooking, chop the thawed carrots. When potatoes
are soft, mix in the carrots. Cook until browned and
hot. Add pepper to taste and serve hot.

Total calories per serving: 190
Carbohydrates: 39 grams
Sodium: 46 milligrams
Fat: 3 grams
Protein: 4 grams
Fiber: 4 grams

BAKED PEACHES

(Serves 4)

This recipe can be served as part of a hot breakfast, as a
side dish for a spicy entree, or as a dessert. For a change
of flavor, try this recipe with canned pears, pineapple
rings, plums, or apricots.

8 canned peach halves, drained
3 Tablespoons (approximately 1/4 cup) nonhydrogenated vegan
  margarine
1 cup crushed corn flakes, vegan granola, or other cold vegan cereal

Preheat oven to 350 degrees. Place peach halves, with
pit side facing up, in a casserole dish. Bake for 5 minutes
or until peaches are warm.

While peaches are baking, place margarine in a
small pot and melt. Stir in cereal or granola. Cook
for 2 to 3 minutes, stirring, until cereal is well coated
with margarine. Remove peaches from oven, place
in a serving dish, and sprinkle with cereal mixture.
Serve hot or warm.

Note: If desired, cereal and margarine can be melted
and mixed in a microwave instead of on the stove.

Total calories per serving: 194
Carbohydrates: 30 grams
Sodium: 24 milligrams
Fat: 9 grams
Protein: 2 grams
Fiber: 3 grams

LOOKING FOR PASSOVER RECIPES?

The Vegetarian Resource Group offers a 48-page booklet called Vegan Passover Recipes by Nancy Berkoff, RD. It gives instructions for more than 35 creative dairy- and egg-free recipes, including soups, salads, side dishes, sauces, entrees, desserts, and even several microwave recipes, including Pizza Casserole and Spinach/Mushroom Kugel. All recipes follow Ashkenazi Jewish traditions and are pareve. To order a copy of Vegan Passover Recipes, send $10 (includes postage and handling) to VRG, P.O. Box 1463, Baltimore, MD 21203, or call [phone]. Here's just one example of the delicious recipes within the book's pages:

CARROT PANCAKES

(Serves 4)

This entree is colorful, tasty, and
good for you.

1 1/2 pounds coarsely grated carrots
1 1/4 cup coarsely grated onion
2 Tablespoons carrot juice or finely
  grated corrals
1/2 teaspoon white pepper
1/2 teaspoon chopped flesh parsley
4 Tablespoons matzah meal
Vegetable oil spray

In a large bowl, mix together the
carrots, onions, carrot juice, pepper,
and parsley. Add matzah meal
slowly, mixing well. If mixture is
not stiff (think lumpy cookie
dough), add a bit more of the
matzah meal.

Spray a large frying pan liberally
with oil. Drop about 2 Tablespoons
of the carrot mixture at
a time into the pan. Flatten and
allow the pancakes to cook over
medium heat until golden, about
3 minutes. Turn and allow other
side to become golden.

Remove pancakes from the
pan and place on a plate or tray
that is lined with paper towels
(to absorb oil). Serve immediately
or place on an oil-sprayed baking
sheet and hold in a 275-degree
oven for 15 to 20 minutes.

By Chef Nancy Berkoff, RD, EdD, CCE