For: Immediate Release March 15, 2000
Contacts: Davida Breier (410) 366-8343
Drew Nelson (410) 366-VEGE
VEGAN IN VOLUME
VEGETARIAN QUANTITY RECIPES
What do you do when you have to cook for a group? The Vegetarian Resource Group answers this question with their new book Vegan in Volume - Vegan Quantity Recipes for Every Occasion.
Chef Nancy Berkoff, R.D. helps you with:
Vegan in Volume is great for your personal use in planning parties, or as a teaching tool for restaurants, schools, hospitals, camps, or other places where quantity food is served. Servings are for 25, and can be multiplied easily.
To order Vegan in Volume (272 pages, ISBN 0-931411-21-1), send $20 (including postage) to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Or call (410) 366-8343 Monday to Friday, 9AM to 5 PM Eastern Time.
Start off your day with a terrific breakfast: Peachy Keen Breakfast Crumble, Sweet Potato Pancakes, Breakfast Burritos…
Planning a party? Serve: Veggie Spring Rolls, Tamale Corn Pie, Noodles with Peanut Sauce, and French Onion-Olive Tart. And don’t forget Pineapple Peach Salsa, Roasted Pepper-Eggplant Dip, Curried Greens, and Melon Melange with Spicy Wine Sauce…
We all love desserts. Dig into: Homestyle Molasses Cookies, Amazingly Rich Fruit and Carrot Cake, Tofu Pumpkin Pie, and Sophisticated Poached Pears...
Chef Nancy Berkoff is not only a registered dietitian, but has over 20 years of experience working in the food industry. She has received awards from the American Culinary Federation, California Restaurant Association, and the U.S. Department of the Navy for Culinary Training. In 1994 Ms. Berkoff was named Chef of the Year by the Los Angeles Chapter of the American Culinary Federation.
The Vegetarian Resource Group is a non-profit organization which educates the public about vegetarianism. It publishes Vegetarian Journal, Vegetarian Journal’s Foodservice Update, and other materials. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who also do not use other animal products such as dairy or eggs. For information about vegetarianism or veganism, send a self addressed stamped envelope to VRG, P.O. Box 1463, Baltimore, MD 21203. Visit their web site at www.vrg.org.
If the following recipe is reproduced, please give credit to Nancy Berkoff, R.D., author of Vegan in Volume, The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.
Ingredients Measure Ripe Mangoes, peels and chopped 3 pounds Sweet onions, chopped 1 pound Fresh chilies, chopped 3 ounces Red pepper flakes 1/2 ounce Fresh cilantro, chopped 2 ounces Fresh lime juice 2 ounces Vinegar 1 ounce
Method
Combine all ingredients in a large bowl. Chill for at least one hour before serving.
Total calories per serving: 45
Total fat as % of daily value: <1%
Protein: 1 gm
Fat: <1 gm
Carbohydrates: 12 gm
Calcium: 12 mg
Iron: <1 mg
Sodium: 2 mg
Dietary fiber: 2 gm
The Vegetarian Resource Group is a non-profit organization which educates the community about vegetarianism. It publishes Vegetarian Journal, Vegetarian Journal’s Foodservice Update, and other materials. A one year subscription to both Vegetarian Journal and Foodservice Update is $30. Call (410) 366-VEGE (8343) for more information or to join over the phone with a Visa or MasterCard, or visit the website to become a member online at www.vrg.org.
Vegetarians do not eat meat, fish, or fowl. Vegans do not eat meat, fish, or fowl, and do not use other animal products such as dairy or eggs. For information about vegetarianism or veganism, send a self addressed stamped envelope with two first class stamps to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Visit their web site at www.vrg.org.
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| Last Updated March 14, 2000 |
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| The contents of this web site, as with all The Vegetarian Resource Group publications, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group. Web site questions or comments? Please email [email protected]. |
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