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In alphabetical order

Unless otherwise indicated, these recipes where contributed
by the Alachua Learning Center, in Alachua, Florida.

Additional recipes may be found at:

Spirit in Action

PCRM's Gold Plan Institutional Recipes

Vegetarian Resource Group

Team Nutrition Healthy Recipes




 

Burrito

Refried Beans

18 cups pinto beans (soaked and cooked)
1 bunch celery (ground)
2 bell peppers (ground)
2 bunches cilantro (finely chopped)
¾ cup corn oil
¼ cup lemon juice
1 tsp. Chili powder
5 Tbsp Cumin powder
3 Tbsp Hing or onions
4 Tbsp Salt
1Tbsp Black Pepper
5 Tbsp Oregano

Tortilla

180 8"flour tortillas

Salsa
16 lbs tomatoes
32 oz. cilantro
1 lb. Parsley
½ lemon juice

Cook beans until soft, then mash.
Roast chili powder, cumin powder, hing or onions, and oregano in heated corn oil. Add ground celery, peppers, and sauté. Mix in beans, salt and pepper and stir-fry for 10 minutes or until good consistency.

Place in tortilla wrapper, or serve separately. Top with favorites that may include: lettuce, tomatoes, carrots, cucumbers, guacamole, olives, soy cheese, etc. Complete with salsa on side.

Yields approximately 125 -150 servings.

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Black Beans

14 cups black beans, soaked and cooked
3 lbs. Corn (steamed)
1 bunch celery (ground)
2 bell peppers (ground)
1 bunch cilantro (finely chopped)
½ cup corn oil
1" piece of grated ginger
4 Tbsp ground cumin
4 Tbsp hing or onion
4 Tbsp paprika
1 Tbsp black Pepper
1 Tbsp chili Pepper
4 Tbsp oregano
1 cup crushed tomato or tomato paste

Heat oil. Lightly roast ginger root and spices in oil. Add celery, peppers and tomato then heat until warm. Mix with cooked black beans. Add corn, salt and pepper. Mix well.

Yields approximately 125 -150 servings.

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Chickpea Stew

15 cups chick peas (soaked and cooked)
1 bunch celery
2 bell peppers
8 carrots
4 cups tomato paste
1 Tbsp mustard seeds
2 Tbsp cumin seeds
3 Tbsp hing
2 Tbsp ground coriander
5 Tbsp salt
2 Tbsp pepper
½ tsp cayenne
¼ cup sugar
2" piece of ginger root - peeled and grated
4 Tbsp olive oil
4 large bay leaves

Heat oil. Add mustard seeds and roast until they begin to pop, and then add cumin seeds, hing, ground coriander, cayenne, ginger root and bay leaves. When these are slightly roasted, add celery, bell peppers and carrots and cook, stirring occasionally, until veggies are soft.
Mix in tomato paste and sugar. Then add enough water to bring to a medium consistency. Bring to a boil and simmer for 15 minutes (stirring occasionally). Combine with chickpeas. Add salt and pepper to taste.
Serve hot, over rice.

Yields approximately 125 -150 servings.

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Chili

15 cups kidney beans (soaked and cooked)
½ cup corn oil
8 carrots
1 bunch celery
2 bell peppers
4 Tbsp ground cumin
2 Tbsp black pepper
1 Tbsp chili pepper
3 Tbsp hing
1/3-cup salt
5 Tbsp oregano
4 cups crushed tomato

Grind celery, peppers and carrots in food processor.
Slightly roast cumin, chili powder, hing and oregano in oil. Then add celery, peppers, carrots and sauté. Combine with crushed tomato and heat. Add cooked beans. Salt and pepper to taste. (approximately 1/3-cup salt and 2 TBSP black pepper)

Serve with corn tortilla chips and rice.

Yields approximately 125 -150 servings.

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Chili Recipe #2
(Adopted from a recipe contributed by Vegetarian Education Network)

 

 
100 servings
250 servings
Pinto beans, cooked
40 cups
100 cups
Kidney beans, cooked
40 cups
100 cups
Tomatoes, crushed
50 cups
125 cups
Tomato paste
20 cups
50 cups
Bulgur
20 cups
50 cups
Water
10 cups
25 cups
Onions, diced
10 whole
30 whole
Green peppers, diced
20 whole
50 whole
Carrots, diced
20 whole
50 whole
Chili powder
2 cups
5 cups
Cumin
1 1/3 cups
3 1/3 cups
Paprika
1 1/3 cups
2 cups
Cayenne
2/3 cups
1 2/3 cups
Hing
1 1/2 TBSP
3TBSP

Combine all ingredients and simmer for 30 minutes. Serve with rice and whole grain bread.

Comments: This recipe provides more than 6 ounces of dried beans per serving.

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Corn Chowder
(Contributed by the Vegetarian Resource Group)

11 cups onions, finely chopped
1 cup, 4 Tbsp oil, vegetable
10 quarts water
10-quart celery, chopped
24 cups carrots, peeled and chopped
42 16-oz. cans of creamed corn
5 quarts soymilk
15 cups potatoes, peeled and chopped
½ cup garlic powder
5 tsp. Nutmeg
Salt and pepper to taste

Sauté onions in oil over medium-high heat until soft, about 5 minutes. Add water, celery, and carrots. Cook 10 minutes longer. Add creamed corn, soymilk, potatoes, and spices. Continue cooking for another 20 minutes. Stir occasionally.

Yields 100 / 2 cup servings

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Corn Tortilla Chips

Cut 180 corn tortillas into eighths. Lightly fry in corn oil. Sprinkle with salt.

Yields approximately 180 servings.

 


Date Bars

Filling
Four 16 oz. Packages of dates (pieces or chopped)
2 cups sugar
4 cups water
1 cup lemon juice
2 cups chopped walnuts

Cook first 4 ingredients until slightly thickened. Add walnuts. Set aside.

Oatmeal Crust
6 cups sifted flour
2 tsp. baking soda
2 tsp. Salt
3 cups margarine
4 cups packed light brown sugar
6 cups quick oats

Mix above ingredients well. Spread 2/3 mixture on large baking tray. Spread with date filling. Top with remaining 1/3 oatmeal crust. Bake at 375 until golden brown (approximately 30 minutes).

Yields approximately 125 -150 servings.

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Enchiladas

Sauce
1 #10 can crushed tomato
½ #10 can tomato paste
½ cup olive oil
3 Tbsp cumin powder
½ Tbsp chili powder
2 Tbsp black pepper
3 Tbsp oregano
2 Tbsp hing
3 Tbsp coriander powder
4 Tbsp salt
¼ cup sugar
4 bay leaves

Lightly roast spices in oil. Add tomato paste & crushed tomato. Stir in water to medium fluid consistency. Add salt, pepper, bay leaves and sugar. Simmer.

Tortillas
Lightly steam 250 tortillas

Filing
6 lbs. Soy cream cheese or 12 lbs. Ricotta cheese
4 3lb. Boxes of spinach (steamed)
2 ½ gallons steamed corn
5 Tbsp salt
2 Tbsp black pepper
½ Tbsp cayenne
2 Tbsp cumin powder
3 Tbsp hing
3 Tbsp oregano
4 lbs. Soy cheese
Mix all ingredients (except 4lbs. Soy cheese, which is grated over the top).

Yields approximately 125 -150 servings.

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Falafel Sandwiches
(Adopted from a recipe contributed by Vegetarian Education Network)

Falafels
100 servings
250 servings
Whole wheat pita bread, halved
5o pita bread
125 pita bread
Chickpeas, cooked
66 2/3 cups
166 2/3 cups
Garlic cloves, pressed
10 cloves
30 cloves
Whole wheat flour or bread crumbs
5 Tbsp
12.5 Tbsp
Celery, minced
8 1/3 cups
12 ½ cups
Onions
6 cups
14 cups
Cumin
10 tsp
8 Tbsp
Turmeric
10 tsp
8 Tbsp
Cayenne
10 tsp
8 Tbsp
Hing
2 Tbsp
3 1/2 Tbsp

 

Sauce
100 servings
250 servings
Tahini (sesame seed butter)
8 1/3 cups
20 2/3 cups
Lemon juice
2lbs. 11/3 oz.
5 lbs. 3 ½ oz.
Water
2lbs. 11/3 oz.
5 lbs. 3 ½ oz.
Black pepper
1 ½ Tbsp.
3 ¾ Tbsp.
Basil
1 ½ Tbsp.
3 ¾ Tbsp.

Mash the garbanzo beans. Mix well with the rest of falafel ilngredients. Roll into little balls and fry in 365 degrees oil until golden. Blend sauce ingredients well. Warm bread in oven and fill each with falafel, sauce and toppings (diced cucumbers, diced tomatoes, shredded lettuce, grated carrots, sliced olives, mushrooms, etc.)

Note: This recipe provides 5 ounces of a USDA recognized meat alternate source per serving (garbanzo beans).

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Hummus w/ Pita bread

50 cups chickpeas, cooked
2 1/4 cups lemon juice
3 cups parsley, (pureed or minced finely)
4 cups tahini
3 cups scallions
¼ cup salt
2 Tbsp black pepper
3 Tbsp hing
1 Tbsp tamari
2 cups water (approximately)

Mash chickpeas. Add enough water to bring to a smooth consistency. Then add in remaining ingredients. Season to taste.

Serve with ½ piece of pita bread (as pocket or cut into wedges). Top with tomatoes, cucumber and lettuce.

Yields approximately 100 servings

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Kitri (beans, rice and vegetables)

12 cups basmati rice
10 cups yellow mung beans
8 carrots, ground
½ carrots, ground
12 cups mixed frozen vegetables
1 bunch cilantro
½ cup olive oil
3 Tbsp cumin seeds
2" piece of ginger root (grated)
2 Tbsp ground coriander
2 Tbsp. Turmeric
3 Tbsp. Hing
½ cup salt
2 Tbsp. Black pepper
4 bay leaves
3 Tbsp. Lemon juice
Margarine

Prepare 12 cups basmati rice and set aside.

Cook 10 cups yellow mung in 3 gallons water. When near to consistency of creamy soup add carrots, celery and frozen vegetables.

In separate pan, heat oil, roast spices and ginger root. Pour into cooked soup. (If preferred, you may add spices directly to soup without roasting in oil). Add cooked rice and cilantro. Add salt, pepper, and margarine to taste. Mix well.

Note: Preparation will thicken as it stands.

Yields approximately 125 -150 servings.

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Lentil Soup

13 cups lentils
6 carrots
1 bunch celery
2 bell peppers
1 bunch parsley
1 cup crushed tomato
4 Tbsp. Mustard seeds
3" piece of ginger root (grated)
5 Tbsp. Hing
½ cup ground coriander
1-cup oil
2 Tbsp. turmeric
5 bay leaves
Salt
2 Tbsp. Black pepper
½ cup lemon juice

Cook lentils until done. Grind carrots, celery and peppers in food processor. Heat oil. Add mustard seeds (allow to pop), ginger root, hing, ground coriander, turmeric and bay leaves. Add tomato and fry. Add to cooked lentils. Then add salt, pepper, parsley and lemon juice.

Yields approximately 125 -150 servings.

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Macaroni Salad

5 lbs. Macaroni, cooked and rinsed
5 carrots grated
5 stalks celery, finely c hopped
1 red bell pepper, finely chopped
4 cups black olives
6 Tbsp. salt
2 Tbsp. hing
2 Tbsp. black pepper
1 Tbsp. paprika
½ cup olive oil

Pour olive oil over macaroni and cool. Mix in all other ingredients.

Yields approximately 125 -150 servings.

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Minestrone soup

10 cups chick peas, soaked and cooked
2 lbs. ditalini pasta, cooked, drained and rinsed
8 zucchini
1 bunch celery
2 bell peppers
8-10 carrots
2 bunches parsley
4 Tbsp. hing
1 Tbsp. black pepper
5 Tbsp. Italian spice
3 Tbsp. paprika
1 tsp. Rosemary
4 cups crushed tomato
½ cup olive oil
½ cup salt

Grind veggies in food processor.
Heat olive oil. Lightly roast spices in oil. Add veggies and sauté. Add tomato sauce and 3 gallons of water, and bring to a boil. Add chickpeas and pasta, salt and pepper. Top with finely chopped parsley.

Yields approximately 125 -150 servings.

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Mung bean soup

8 cups mung beans, cleaned and washed (yellow or green)
2-½ gallon water
5 bay leaves
4-½ Tbsp. salt
½ cup olive oil
3 Tbsp. cumin seeds
¼ cup grated ginger root
3 Tbsp. ground coriander
2 Tbsp. hing
2 Tbsp. black pepper
¼ cup lemon juice
1-cup fresh coriander leaf

Cook beans in water with turmeric and bay leaves until smooth (use large whip to help consistency). Add salt and pepper. Heat olive oil in small pan. Roast cumin seeds, ground coriander, hing and ginger root. Mix with soup. Dash with lemon juice and coriander leaf.

Yields approximately 125 -150 servings.

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Oven Fried Potatoes

40 lbs. red potatoes, washed and cut in halves - long direction
1 1/2 cup olive oil
salt
black pepper
hing
paprika
turmeric

Place bakery pan liner on large baking tray. Spread evenly with 1/3-cup olive oil. Sprinkle with salt, pepper, hing, paprika and turmeric. Arrange potato halves to fill tray. With pastry brush cover potatoes with thin layer of olive oil. Sprinkle lightly with spices.
This should make 4 1/2 trays. Bake at 425 for 45minutes to 1 hour depending on size of potatoes.

Yields approximately 125 -150 servings.

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Pakoras

10 cups chickpea flour (besan)
5 cups unbleached all-purpose flour
5 tsp baking soda
7 ½ tsp cream of tartar
2 ½ tsp sea salt
10 tsp cumin powder
10 tsp coriander powder
10 tsp turmeric
5 tsp hing
4 tsp cayenne pepper
12 ½ cup cold water
20 Tbsp lemon juice
Oil, for frying
10 cups sliced potatoes (1/4" thick)
10 cups cauliflower florets
10 cups chopped bell pepper

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside.

Heat about 6" oil in a large skillet or deep fryer.

Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

Yields approximately 250 servings

Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol, 21 mg calcium

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Potato And Peas

10 lbs potatoes
3 lbs green peas
5 cups of crush tomatoes
3 Tbsp ginger root
3 Tbsp cumin
2 Tbsp hing
1 Tbsp black pepper
1 tsp cayenne
5 Tbsp ground coriander
½ cup oil
5 Tbsp salt
1 bunch of fresh coriander

Cut potatoes in small pieces and boil until done. Heat oil and roast ginger root, cumin seeds, hing, black pepper and cayenne. Add crushed tomato and peas and 1/2 gal. water and cook for 20 minutes. Add potatoes, ground coriander, coriander leaf and salt.

Yields approximately 125 -150 servings.

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Rice (Basmati)

Bring water to a boil and add rice. Lower heat and simmer until water is cooked from pot. Rice should be light and fluffy (not sticky).

Proportions
12 cups rice / 18 cups water
14 cups rice / 21 cups water
16 cups rice / 24 cups water


Special Note Regarding Rice:

Rice, in general, has been considered a fundamental source of nutrition in parts of Asia for many generations, and remains the staple food of more than 70% of the world's population. All rice is considered a complex carbohydrate and nutritious. You will find that enriched rice now comes with folic acid added for reproductive and prevention of Spina Bifida.

Basmati rice, although white, is a whole grain, unrefined, rice. Basmati ranks top for being the richest of all rice in amino acids and other essential nutrients, including iron, niacin, phosphorus, potassium, riboflavin and thiamine.

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Shepherd's Pie

Gravy topping
2.5 cups whole-wheat flour
1.5 cups olive oil
1/4-cup nutritional yeast
1 Tbsp hing or 2 cups onions
10 cups water (approximately)

For base of pie
16 cups lentils
1 bunch celery
8 carrots
1 bell pepper
3 Tbl. hing
1 Tbl. black pepper
1 1/2 cup soy sauce
1 1/2 cup olive oil
5 Tbl. salt

For potato topping
35 lbs. potatoes, russet, washed, large chunks
4 lbs. soy margarine


Make gravy night before: Warm olive oil, add in hing or onions. Add flour and salt. Cook on low heat, stirring frequently to avoid burning. Add hot water and whisk steadily until mixture is simmering. Season with tamari, salt and pepper to taste.

Cook lentils until done. Drain. Heat olive oil. Add hing, ground carrots, celery and bell pepper. Sauté. Add lentils, soy sauce and salt. Cook for 15 minutes. Divide and spread evenly in 6 shallow baking pans. Bake for 5 minutes.


Boil potatoes until done. Whip margarine until emulsified and smooth. Add potatoes. (Mix potatoes briefly at low speed , they can still be chunky).

Spread gravy on top of lentils. Layer potatoes on top. Bake at 350 for 1/2 hour. Serve hot.

Yields approximately 125 -150 servings.

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Sloppy Joes

15 onions, diced
36 green peppers, diced
54 Tbsp. oil, vegetable
27 cups boiling water
45 cups tomato sauce
36 Tbsp molasses or sugar
27 cups TVP (texturized vegetable protein), dry

Sauté onion and green peppers in oil. Add remaining ingredients. Simmer everything together for 20 minutes. Serve hot on bread or buns.

Yields approximately 108 servings.

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Spaghetti And Tomato Sauce
With Veggie Balls

Spaghetti
15 lbs. thin spaghetti
1/2-cup olive oil
6 Tbl. salt

Cook spaghetti in 8 gallons of boiling water. Drain and rinse with cold water. Divide spaghetti into two 5-gallon pans. Stir in 1/4-cup olive oil and
3 Tablespoons salt into each pan.

Prepare Italian Tomato Sauce (recipe listed seperately)

Veggie Balls
4 cups fine TVP (soaked, rinsed well, and well drained)
2 medium cabbages (grated)
15 medium potatoes (grated)
5 cups chickpea flour
1 cup white flour
1-cup whole-wheat flour
2 Tbl. hing
2 Tbl. turmeric
3 Tbl. ground coriander
2 Tbl. ground cumin
1/2 tsp. cayenne
1 Tbl. black pepper
2 Tbl. paprika
5 Tbl. salt
2 Tbl. baking powder

Mix drained TVP, grated cabbage and potatoes. Mix in 1 Tablespoon salt and allow to sit for 1/2 hour. Carefully squeeze water from veggie mixture. Add chickpea flour, white flour, whole-wheat flour, spices, and baking powder. Mix well. Add more flour if necessary. Form into one-inch balls, place on parchment paper and bake until golden brown at 400 degrees. Arrange in single layers in pans and top with tomato sauce just before serving.

Yields 250 veggie balls.

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Split Pea Soup

40 cups split peas
5 gallons water
15 medium carrots, chopped
2/3 cup vegetable oil
2/3 cup soy sauce
6 Tbsp Thyme
5 Tbsp. Basil
½ tsp. Cayenne
4 Tbsp. paprika
12 bay leaves

Rinse split peas. Place split peas in water and bring to boil. Whisk peas when soft.
Lightly saute vegetables. Add to soup when done. Simmer together for 10 - 15 minutes.

Yields: 8 Gallons

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Tofu

15 lbs. extra firm tofu
3 cups soy sauce
5 Tbsp paprika
4 Tbsp hing
1 Tbsp black pepper
1 Tbsp turmeric
1 Tbsp salt

Cut each lb. of tofu into 10 pieces. Dip in soy sauce mixture and fry on grill.

Yields: 150 Pieces

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Italian Tomato Sauce

1 #10 can tomato paste
1 #10 can crushed tomato
¼ cup olive oil
¼ cup basil
3 Tbsp. Italian seasoning
2 Tbsp. Hing
5 large bay leaves
¼ cup sugar
1/3-cup salt
2 Tbsp. Black pepper

In 5-gallon pot, heat olive oil, then add spices and lightly roast. Add tomato paste and stir for about 1 minute. Mix in crushed tomato and water to make 3 gallons sauce. Stir. Add bay leaves, sugar, salt and black pepper. Bring to a boil, and then simmer until ready to serve.

Yields approximately 125 -150 servings.

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'Untuna' sandwiches
Contributed by Vegetarian Resource Group

32 cups chickpeas, cooked or canned and mashed
10 cups celery, finely chopped
7 cups onions, minced
4 cups eggless mayonnaise
salt and pepper to taste
200 slices whole wheat bread

Combine all filing ingredients. Use a rounded #8 dipper or approximately ½ cup filling per sandwich.

Yield: 100 sandwiches / 4 oz. filling per sandwich.

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Vegetarian Tacos
Contributed by Vegetarian Education Network

 
100 servings
250 servings
Kidney beans, canned
6 #10 cans
15 #10 cans
Vegetarian Bar-B-Q sauce
4 gallons
10 gallons
Tabasco sauce
48 oz.
120 oz.
Chili powder
16 oz.
40 oz.
Taco shells
200 shells
500 shells
Lettuce, shredded
20 heads
50 heads
Tomatoes
25 lbs.
62 lbs.
Taco sauce, mild
3 #10 cans
15 #10 cans

 

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