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More in Vegan & Vegetarian

  • Jun. 1, 2010
    article
    Food Management

    Flatbread Pizza with Romesco Sauce, Portobellos, Mozzarella and Smoked Gouda

    YIELD: 4 SERVINGS Romesco Sauce: cup canned, drained fire-roasted tomatoes, drained cup roughly chopped roasted red peppers 1 tsp. chopped roasted garlic...More
  • Jun. 1, 2010
    article
    Food Management

    Mild Provolone & Tomato Pizza

    YIELD: 6 SERVINGS 3 Tbsps. extra-virgin olive oil 1 fresh 14-oz. pizza dough cup grated Parmesan cheese 12 oz. sliced mild provolone cheese 5 Roma tomatoes,...More
  • Jun. 1, 2010
    article
    Food Management

    Heirloom-Tomato Pizza

    YIELD: 4 1-SLICE SERVINGS 1 frozen 12" oven-rising sheeted pizza dough 3 oz. arugula pesto sauce 4 oz. mozzarella cheese, shredded 8 slices heirloom tomato...More
  • Jun. 1, 2010
    article
    Food Management

    Sweet Vidalia Primavera Pizza

    YIELD: 6 SERVINGS Olive oil, as needed 1 lb. pizza dough 1 cups grated smoked mozzarella 1 cup drained diced canned tomatoes with Italian seasoning 10...More
  • Jun. 1, 2010
    article
    Food Management

    Mediterranean Mashed-Potato & Fresh Herb Pizza

    YIELD: 48 2-SLICE SERVINGS 3.55-lb. carton unseasoned, extra-rich dry mashed potatoes cup garlic powder 1 Tbsp. salt 1 tsp. freshly ground black pepper...More
  • Jun. 1, 2010
    article
    Food Management

    Veggie Wheat Pizza

    YIELD: 9 7" PIZZAS Pizza Dough: 2 cups whole-wheat flour, divided 2 cups all-purpose flour, divided cup dry oats 1 Tbsp. + 1 tsps. active dry yeast tsp....More
  • Jun. 1, 2010
    article
    Food Management

    Wild Mushroom & Onion Pizza

    YIELD: 24 6" PIZZAS Pizza Dough: 3 cups lukewarm water 6 packages dry yeast 2 Tbsps. honey cup safflower oil 1 Tbsp. sea salt 7 cups whole-wheat flour...More
  • May 1, 2010
    article
    Food Management

    Mediterranean Red Quinoa and Vegetable Salad

    YIELD: 4 SERVINGS 1 cup uncooked red quinoa 2 cups water Vegetable oil cooking spray, as needed 1 lbs. zucchini, peel on, cut into 1" pieces 2 cups diced...More
  • May 1, 2010
    article
    Food Management

    Vegetable Frittata Omelet with Fruit

    YIELD: 24 For frittata: vegetable oil spray, as needed 1 gallon 2 cups eggs, cholesterol free, pasteurized 12 oz. onions, diced " 12 oz. red peppers,...More
  • May 1, 2010
    article
    Food Management

    Supreme Salad

    YIELD: 4 SERVINGS 8 cups mixed salad greens or torn Bibb lettuce 2 cups julienne strips ham 16 asparagus spears, trimmed, cooked and chilled 1 pint red...More
  • Apr. 1, 2010
    article
    Food Management

    Wild-Rice Salad with Spiced Pepitas, Sun-Dried Cranberries and Apple-Cider Vinaigrette

    YIELD: 12 SERVINGS 1 lb. Grade A wild rice 2 qts. chicken stock 3 oz. apple-cider vinegar 3 oz. vegetable oil 4 oz. pepitas (pumpkin seeds) toasted in...More
  • Apr. 1, 2010
    article
    Food Management

    Mediterranean Sliders

    YIELD: 8 SERVINGS 2 Tbsps. olive oil 2 shallots, finely minced 2 garlic cloves, finely minced 1 cup small-dice portobello mushroom 2 lbs. ground beef...More
  • Apr. 1, 2010
    article
    Food Management

    Grape and Brie Fritters

    YIELD: APPROX. 40 2" FRITTERS 1 cup water cup " pieces butter 1 cup all-purpose flour 8 oz. brie, diced 3 eggs, beaten tsp. salt 2 cups halved red seedless...More
  • Apr. 1, 2010
    article
    Food Management

    Roasted New Potato and French Green Bean Salad

    YIELD: 6 TO 8 SERVINGS 1 lb. French green beans, clipped Salted water, as needed Ice water, as needed 1 lb. new potatoes, medium dice 1 tsps. salt 1 tsps....More
  • Apr. 1, 2010
    article
    Food Management

    Egg Salad with Zucchini, Capers and White-Truffle Oil

    YIELD: 24 SERVINGS 36 hard-boiled eggs, diced fine 1 cups mayonnaise cup grainy deli mustard with turmeric cup diced raw zucchini cup capers cup finely...More
  • Mar. 1, 2010
    article
    Food Management

    Tabule Andino

    YIELD: 12 Quinoa Avocado Salad: 4 cups red quinoa, cooked and chilled 4 cups white quinoa, cooked and chilled 2 large fresh avocados, peeled, seeded,diced...More
  • Mar. 1, 2010
    article
    Food Management

    Iowa-Style Edamame Cucumber Dill Salad

    YIELD: 6 to 8 servings 4 oz. prepared Cucumber Dill Mayonnaise 1 Tbsp. white or rice vinegar 1 tsp. sugar 1 small red onion, finely chopped 1 large cucumber,...More
  • Mar. 1, 2010
    article
    Food Management

    Banana-Pineapple Oatmeal Breakfast Cake

    YIELD: 30 3 cups quick cooking oats 2 cups all-purpose flour 1 cup whole wheat flour 2 Tbsp. baking powder 1 tsp. salt 1 Tbsp. cinnamon 6 eggs 1 cup brown...More
  • Feb. 1, 2010
    article
    Food Management

    Chilled Layered Potato Salad (Causa Limena)

    YIELD: 4 servings 4 cups Yukon gold potatoes, cooked and passed through potato press cup Aji Amarillo paste 2 each limes, juiced by hand cup canola oil...More
  • Feb. 1, 2010
    article
    Food Management

    Red Quinoa & Farro Vegetarian Sliders

    YIELD: 22 3 oz. burgers 4 cups vegetable stock, divided 8 oz. red quinoa 8 oz. farro 14 oz. firm tofu 3 cloves garlic, minced cup fresh chopped cilantro...More
  • Jan. 1, 2010
    article
    Food Management

    Blueberry Almond Crepes

    YIELD: 18 CREPES 16 oz. cottage cheese 2 egg yolks 3 Tbsps. plus 1/2 cup sugar 1 Tbsp. grated orange peel cup chopped blanched almonds 2 Tbsps. cornstarch...More
  • Jan. 1, 2010
    article
    Food Management

    Penne Pasta with Grilled Vegetables

    YIELD: 24 servings 4 lbs. whole-grain penne pasta 6 oz., divided olive oil 3 oz. minced shallots 1 oz. minced garlic 6 oz. white cooking wine 3 lbs. grilled...More
  • Dec. 1, 2009
    article
    Food Management

    Three-Cheese Whole-Wheat Pasta-Pearls Casserole

    YIELD: 8 SERVINGS 1 cups water 8 oz. whole wheat Israeli couscous Sauce: 2 cups 2% milk 1 oz. sweet onion studded with cloves, cut into chunks Pinch nutmeg...More
  • Dec. 1, 2009
    article
    Food Management

    Butternut Squash with Caramelized Onion Lasagna

    YIELD: 8 SERVINGS 2 lbs. butternut squash 2 cloves garlic, minced 1 cups Romano cheese, grated, divided cup dry bread crumbs tsp. ground nutmeg Salt and...More
  • Dec. 1, 2009
    article
    Food Management

    Lasagna with Mozzarella & Creamed Zucchini

    YIELD: 12 SERVINGS (2 LOAF PANS) 2 Tbsps. salt 2 lbs. zucchini, coarsely shredded 1 lb. onions, thinly sliced 4 oz. unsalted butter, divided 2 garlic...More
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