Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume VI, Number 2 Spring 1998
LOW-SODIUM QUANTITY RECIPES
YIELD: Serves 25
SERVING SUGGESTIONS: Use as a side dish or serve over a mixture of cooked
beans as an entree.
INGREDIENTS AMOUNT
Fresh cranberry beans (or fresh 1-1/2 pounds
or frozen baby lima beans)
Vegetable stock (low sodium) 1 pint
Onions, minced 3 ounces
Garlic, minced 4 cloves
Long-grained rice 1 pound
Tomato paste (low sodium) 1 ounce
Vinegar 2 Tablespoons
Chili-- roasted, deseeded, minced 1 whole
Cumin, ground 2 teaspoons
Black pepper, ground 2 teaspoons
Paprika 2 teaspoons
Soy cheese 4 ounces
Corn kernels, cooked and 4 ounces
drained
PROCEDURE
Cook beans in boiling water until they are tender. Drain and mash. In a small
pot, sweat onions and garlic in once ounce of stock (until onions are
translucent).
Add rice and toss until rice is coated. Add remaining stock, paste, vinegar,
chili, cumin, pepper, and paprika. Stir until combined and allow to simmer
covered until rice is soft.
Remove from heat, fold in soy cheese and corn, and serve scooped onto plates
or pack into small molds to shape. Unmold on plates, garnish with chiles
or chopped tomatoes.
VERY-VEGGIE VEGETABLE CURRY
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted
recipe.
YIELD: Serves 25
SERVING SUGGESTIONS: Serve over couscous, basmati rice, or a barley pilaf.
Garnish with fresh peas, pepper rings, and chopped tomatoes and onion.
VARIATIONS: Try bias-cut zucchini or yellow squash, fresh fennel, greens,
or cubed turnips.
INGREDIENTS AMOUNT
Vegetable oil 2 ounces
Onions, sliced thinly 2 pounds
Garlic, minced 4 cloves
Celery or fennel, sliced 8 ounces
New potatoes—raw, peeled, cubed 2 pounds
Green or wax beans, blanched 2 pounds
Green onions, sliced 1 bunch
Curry powder 2 ounces
Ground cumin 1 teaspoon
Ground coriander 2 teaspoons
Vegetable stock 1-1/2 pints
Tomato paste (low sodium) 1/2 pound
Tomato sauce (low sodium) 8 ounces
PROCEDURE
In a small steam-jacketed kettle, heat oil. Add onions and garlic and sauté
until brown.
Add celery, potatoes, and beans and sauté until veggies are tender.
Add green onions, curry, cumin, and coriander. Sauté briefly.
Add stock and tomato products and allow to simmer until veggies are tender.
If not thick enough, use a paste of arrow root and cold water.
SWEET POTATO SOUP
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted
recipe.
YIELD: Makes 2 gallons
INGREDIENTS AMOUNT
Vegetable oil 2 ounces
Garlic, minced 4 cloves
Celery, minced 12 ounces
Onions, chopped 12 ounces
Carrots, chopped 6 ounces
Vegetable stock (low sodium) 4 ounces
Bell pepper, chopped 6 quarts
Sweet potatoes, peeled and 5 pounds
chopped into 1-inch cubes
Cinnamon sticks 2
Nutmeg 2 teaspoons
Ground ginger 1 teaspoon
Orange juice concentrate 4 ounces
PROCEDURE
In a small steam-jacketed kettle, heat oil. Add garlic, celery, onions, and
carrots and sweat.
Add stock and potatoes. Bring to a boil, reduce to simmer, and cook until
potatoes are very tender.
Puree soup in blender or food processor. Return to kettle and add cinnamon,
nutmeg, ginger, and concentrate and bring to a boil.
Serve hot or store, refrigerated and covered for up to two days.
CRANBERRY SALSA
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted
recipe.
YIELD: Makes 48 one-ounce servings (3 pounds)
INGREDIENTS AMOUNT
Whole, raw cranberries 3 pounds
Fresh lemon juice 3 ounces
Orange juice 3 ounces
Fresh lime juice 2 ounces
Apple juice concentrate 1 ounce
Scallions, chopped 4 ounces
Bell pepper, chopped 1 ounce
Fresh cilantro, chopped 1 ounce
Fresh parsley, chopped 1 ounce
Black peppercorns, cracked 1 Tablespoon
PROCEDURE
In a food processor, combine all ingredients and process until just combined.
A chunky texture is desired. (Note: This salsa can be stored for three days.)
Excerpts from the Spring 1998
Issue:
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