A Closer Look at… Veggie Burger Recipes There are many ways to prepare veggie burgers, a great alternative for student customers who are vegetarian or vegan—or just want a change! To keep them coming to the cafeteria, flavorful and creative options on the menu are a must. The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed With Fresh Flavors and Exciting New Tastes by Joni Marie Newman can help school nutrition professionals devise different ideas to satisfy their unique customer needs. The book features veggie burger ideas for lunch, dinner, breakfast, holidays and other occasions. Recipes incorporate ingredients such as lentils, tahini and tofu and include Fire- Roasted Red Pepper Burger, Jalapeño Cornbread Burger, Garlicky Ranch Potato Patties and more. The book also contains recipes for buns, sides and desserts. Joni Marie Newman has authored and co-authored numerous books on vegan recipes and is the founder of www.justthefood.com. To find more information about the author, this resource and how to purchase, visit Newman’s website. Chili Out Serve up a Southwest fiesta with Basic American Foods’ Santiago(R) Quick- Start(R) Vegetarian Chili With Red Beans. The product is completely seasoned and ready for quick prep—just add hot water and simmer. The chili is vegetarian, gluten-free and easily customizable and is said to qualify as a meat alternate or a legume in K-12 school meal programs. Also available from the company are Potato Pearls(R) Mashed Potatoes in assorted varieties; these products can be used to create unique and filling entree and side items. For more information, visit www.baf.com or call (800) 722-2084. Hum-MUS’ Haves Wild Garden® Hummus Dip is available as a singleserve dip to pair with your own veggie or grain sides and as a Snack Combo To Go, packaged with pita chips. Both offer a filling on-the-go option. The product, which is available in three flavor varieties—Roasted Garlic, Sun Dried Tomato and Traditional—provides 6 grams of protein and 63 calories per serving. Wild Garden offers operators two different styles of counter displays for merchandising its products. For more information, visit www.wildgar denhummus.com or call (708) 222-8330. Pack On “Flavr” Norpac offers a variety of product lines to help school nutrition professionals meet the needs of both vegetarian and non-vegetarian students. The FLAV-R-PAC (R) Grande Classic(R) line features 19 different vegetable blends, including Caribbean, Riviera and Sicilian blends. The company’s Sustainably Grown line boasts a Garden Blend, Cut Corn, Whole Green Beans and more, while the Domestically Grown line includes Oregon Bean Medley, Broccoli Normandy and more. Also available are soup and chili options, such as Lowfat Vegetarian Chili and Old Fashioned Tomato Soup. To learn more, visit www.norpac.com or call (800) 733-9311. Vegetarian Comfort Featuring layers of flavor, V8(R) Garden Vegetable and Three Cheese Lasagna from Campbell’s Foodservice piles up egg noodle pasta with carrots, broccoli, spinach, onions and mushrooms, along with ricotta, mozzarella, Romano and Parmesan cheeses. Learn more about this product and K-12 recipe programs at www.campbellsfoodservice.com or by calling (800) 879-7687. Eyes on the Prize Does your menu need some healthy inspiration? The Birds Eye® premium line of vegetables and blends makes fresh menu ideas a snap. Start by considering the line’s Oriental, Teriyaki and Thai Stir-Fry blends as opportunities to create easy and interesting entreÅLes. Capitalize on the familiarity of the Birds Eye brand name to offer veggies that provide consistency, vibrant appearance, fresh-picked taste and nutrition. For more information and a money-saving rebate offer, visit foodservice.pinnaclefoods.com, call (866) 816-7313 or contact your Pinnacle Food Service sales representative. Get Stuffed Not just delicious, but nutritious as well—Potato and American Cheese Mini Stuffed Pasta with Whole-Grain Dough from Mrs. T’s offers 13 grams of whole grains per serving and just 180 calories. This vegetarian entree comes frozen and can be prepped in numerous ways: boiled, sauteed, baked or steamed. It’s categorized as a 1 oz.-equivalent grain/bread or 1 oz. meat alternative. Learn more at www.mrsts.com, call (800) 233-3170 or e-mail firstname.lastname@example.org. Cravin’ Asian From Windsor Foods is Golden Tiger Vegetable Potstickers, a fully frozen cooked dumpling stuffed with vegetable filling. This vegan entreÅLe or side can be steamed or microwaved for easy prep. Golden Tiger also offers Hot and Spicy and Gourmet versions of its vegetable pot stickers, as well as Vegetable Egg Rolls. Visit www.k12wow.com or call (713) 843-5200 for product line details. Take a Taco Kids love easy-to-hold tacos, and vegetarian students can enjoy them, too, with J.T.M. Food Group’s Vegetarian Taco-Style Filling, which is made with soy protein. J.T.M. also makes a Vegetarian Tortilla Soup with pinto beans, green chilies and other southof- the-border flavors. Visit www.jtmfoodgroup.com/schools or call (800) 626-2308. Souper Options Kettle Cuisine offers 22 chunky soup and flavorful stew products for vegetarians. Each soup is marked with “VG” to symbolize that it is a vegetarian option. Vegan soups (marked with “VN”) also are available. School nutrition operators can choose from traditional varieties, such as Minestrone or Broccoli Cheddar Soup or unique flavor offerings, such as Chipotle Sweet Potato Soup or Aztec Chili With Beans (made with amaranth and millet). For more information, visit www.kettlecuisine.com/support/foodservice or call (617) 409-1100. Making It Meatless Always expanding its product line to meet changing K-12 guidelines and operator requests, E S Foods offers several vegetarian options, including reduced-fat and reduced-sodium Mac and Cheese, along with Toasted Cheese Sandwich on Whole-Grain Pepperidge Farm(R) Goldfish™ Bread. Stuffed Sandwich vegetarian options include Cheese Pizza and Cheesy Beans & Rice Empanada. Visit www.esfoods.com or call (516) 682-5494 for additional details. Got Beans? MCI Foods, home of Cabo Primo™, Cabo Classics™ and Los Cabos™ Mexican Foods, offers heat-andserve vegetarian entreÅLes designed to meet federal requirements for K-12 school meal programs. Products include the Bean Cheddar Cheese Burrito, Xtreme Bean Cheddar Cheese Burrito and Ultra Spicy Bean & Cheese Burrito. Additionally, the Los Cabos line also includes a Vegan Burrito specifically for school foodservice. Many products are CN-labeled, and commodity processing is available. To find out more, visit www.mcifoods.com or call (800) 704-4661. World of Taste Take a trip around the globe with World Food Café: Quick and Easy Recipes From a Vegetarian Journey by Chris and Carolyn Caldicott. The book includes recipes collected from sources in Vietnam, Cuba, Burma and more. Try your hand at dishes like Barleycrust Baked Mushrooms from Helsinki, Yogurt Borhani from Bangladesh or Jeweled Aubergine and Chickpeas in Garlicky Yoghurt Sauce from Damascus. To learn more or to purchase, visit the website for your favorite online bookstore. All About Eggplant Who says burgers are only for carnivores? Dominex offers a low-calorie, lowfat Eggplant Burger that’s not just appropriate for vegetarians, but vegans, as well. The 2.75-oz. patties have just 130 calories and 1.5 grams of fat in each serving. Dominex also sells Eggplant Cutlets, Eggplant Meatballs and Eggplant Parmesan Bites, Patties and Sliders. Get more information at www.dominexeggplant.com or call (904) 810-2132.
Published by School Nutrition Association. View All Articles.
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