http://food-management.com/entrees/vegetarian/ en-us http://food-management.com/entrees/vegetarian/recipes/mediterranean-salad-with-toasted-pita-triangles0512 recipes Tue, 01 May 2012 00:00:00 EDT http://food-management.com/entrees/vegetarian/articles/wild-mushroom-enchiladas0212 The Item WILD MUSHROOM ENCHILADAS have been on and off of the room service menu at Texas Health for nearly a decade, and every time I take them off, returning patients ask for them, says Gary Vorstenbosch, chef/manager. Although Texas is beef country, this vegetarian item wows patients again and again. The 360-bed hospital in the Dallas suburbs has excelled in Press Ganey scores, proof of real healthcare articles Wed, 01 Feb 2012 12:00:00 EDT http://food-management.com/entrees/vegetarian/recipes/baked-polenta-provolone0112 YIELD: 24 appetizer, 8-10 entre For the Polenta: 8 cups water 2 tsps. salt 2 tsps. black pepper 1 tsp. dried rosemary 1 tsp. dried thyme 2 cups polenta cup roasted red peppers, well dried and diced cup Parmesan cheese, grated 2 Tbsps. butter 1 tsp. red pepper flakes For the Mushrooms: 1 Tbsp. butter 4 cups (8-10 oz.) sliced fresh mushrooms (e.g. mixture of Portobello, cremini, shiitake) 1 tsp. garlic, recipes Sun, 01 Jan 2012 12:00:00 EDT http://food-management.com/entrees/vegetarian/articles/currying-flavors1211 Embarking on a journey to find authentic curry often finds intrepid foodservice professionals discouraged from the moment they hear an expert say, There's no such thing as curry spice. When most people think of curry, they're thinking of that jar of yellow curry powder. But curry itself isn't a spice. It's a blend of spices customized to the kind of regional or family recipe you are making, says Neela articles Thu, 01 Dec 2011 12:00:00 EDT http://food-management.com/entrees/vegetarian/recipes/bombay-potato-curry1211 YIELD: 4 SERVINGS 1 lb. small red potatoes, cut in half 1 Tbsp. vegetable oil 1 cup sliced onion 2 Tbsps. curry powder 1 (14.5 oz.) can diced tomatoes with green chilies 2 Tbsps. prepared mango chutney Place potatoes in a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer 15-20 minutes or until potatoes are tender. Drain. In a skillet, heat oil over medium heat. Add onion recipes Thu, 01 Dec 2011 12:00:00 EDT