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Vegan Quantity Recipes for School Lunch Programs

Vegan Quantity Recipes for School Lunch Programs

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Published by giovannagarritano
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Published by: giovannagarritano on Oct 11, 2013
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Vegan QuantityRecipes
 
fo
 
SCHOOL LUNCH PROGRAMS
Baja Bean Tacos .................2 Veg-Out Chili Bowl ...............3Buddhas Veggie Stir-Fry ...........4California Pasta Salad .............5Citrus Confetti Couscous ..........6Green Pepper Pocket ..............7Hot Wok Fried Rice ...............8Black Bean Fiesta Wrap ............8Primo Pasta ....................9Mediterranean Pocket ...........10Pueblo Pie .....................11Sloppy 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:
 
 50 Servings100 ServingsIngredientsWeightMeasureWeightMeasureDirections
Onions, chopped1 lb4 C2 lb1½ qt
1.
Sauté onion in vegetable oil insauté pan until tender, about5 minutes.
2.
Line steamtable pan withparchment paper. Combine onion,beans, spices; pour into steamtablepan. Bake, covered, at 350 F untilheated through, 30-45 minutes.
3.
Use No. 16 Scoop (¼ cup) tospoon mixture onto each tortilla;top each with ¼ cup lettuce and1 tablespoon each salsa. Vegetable oil2 T4 TKidney beans, canned, rinsed,drained3 qt(1 #10 can)1½ gal(2 #10 cans)Pinto beans, canned, rinsed,drained3 qt(1 #10 can)1½ gal(2 #10 cans)Chili powder¼ C½ CCumin, ground2 tsp4 tspGarlic powder1 tsp2 tspOnion powder1 tsp2 tspBlack pepper1 tsp2 tspCorn or our tortillas (6-inch)100 each200 eachLettuce, shredded1½ gal3 galSalsa1½ qt3 qt
ServingYieldVolume
2 tacosEach serving provides 2 ounces equivalent meat/ meat alternate, ½ cup vegetable serving, and1 serving grains/breads.50 Servings: 100 Tacos100 Servings: 200 Tacos
Nutrients Per ServingCalories
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 Unied School District, Placentia, Calif.
B
AJA
B
EAN
T
ACOS
Meat/Meat Alternate-Vegetable-Grains-Main Dishes
 
2
Vegan Quantity Recipes for School Lunch Programs
 
50 Servings100 ServingsIngredientsWeightMeasureWeightMeasureDirections
 Vegetable oil¼ C½ C1. Heat oil in a steam-jacketedkettle.2. Add the onions and sauté3 minutes, until translucent.3. Add the green peppers and sauté2 minutes, until tender.4. Add the chili powder, cumin,granulated garlic, onion powder,hot sauce (optional), brown sugar,and tomatoes. Simmer 15 minutes,uncovered.5. Add the kidney beans, bulgur,and water. Simmer 15 minutes,uncovered.6. Pour into medium half-steam-table pans (10X12X4”). For 50servings, use 2 pans. For 100 serv-ings, use 4 pans.7. CCP: Hold for hot service at135 F or higher.CCP: Heat to 140 F or higher for atleast 15 seconds.Portion with 6-ounce ladle (¾ cup).Fresh onions, choppedOR dehydrated onions1 lb, 4 oz OR3¾ oz3
1
 / 
3
C OR1½ C, 2 T2 lb 8 oz OR7½ oz1 qt, 2
2
 / 
3
COR 3¾ CFresh OR frozen greenpeppers, chopped10 oz OR1 lb, 1 oz1¾ C, 2 TOR 3 C1 lb, 4 ozOR 2 lb, 2 oz3¾ COR 1 qt, 2 CChili powder3 oz¾ C6 oz1½ CGround cumin1 oz¼ C2 oz½ CGranulated garlic1 T, 1 tsp2 T, 2 tspOnion powder2 tsp1 T, 1 tspBrown sugar, packed4 oz½ C8 oz1 CCanned crushed tomatoes,with juice6 lb, 6 oz3 qt(1 #10 can)12 lb, 12 oz1 gal, 2 qt(2 #10cans)Canned diced tomatoes,with juice1 lb, 2½ oz2 C, 2 T(1 #2½ can)2 lb, 5 oz1 qt, ¼ C(2 #2 ½cans)Canned kidney beans,drained5 lb, 9 oz3 qt, 1½ C(1¼ #10cans)11 lb, 2 oz1 gal, 2¾ qt(2½ #10cans)No. 3 bulgur1 lb3 C2 lb1 qt, 2 CWater½ C1 C
 V 
EG
-O
UT
C
HILI
B
OWL
Meat/Meat Alternate-Vegetable-Main Dishes
ServingYieldVolume
One 6-ounce ladleEach serving provides 2 ounces meatequivalent,
3
 / 
8
cup vegetable, and¼ serving grains/breads.50 Servings: about 2 gal 1½ qt100 Servings: about 4 gal, 2¾ qt
Nutrients Per ServingCalories
133 kcal
Saturated Fat
0.3 g
Iron
3 mg
Protein
6 g
Cholesterol
0 mg
Calcium
56 mg
Carbohydrate
25 g
 Vitamin A 
645 IU
Sodium
233 mg
Total Fat
2 g
 Vitamin C
13 mg
Dietary Fiber
6 g
Notes
Equipment list: stockpot. Serve with garlic bread or over a bed of brown rice.
Physicians Committee for Responsible Medicine
3
 

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