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It’s About the Food:
Tips, Tricks & Trends
Appetizer Dinner Dessert
Three - course presentation
Ken Botts
Food & Nutrition Manager
Humane Society of the United States
Dr. Nancy Berkoff
Chef / Registered Dietitian
Author of Vigan In Volume
Dr. Robert (Bob) Zeit MD
nationally-recognized radiologist
NACUFS ‘first-timer’
“More students align themselves
along the less-meat to meatless
spectrum, from flexitarian to
vegetarian to vegan…”
Vegetables are the hero this year.
#1: VEGETARIAN COMFORT FOOD
Vegetables will continue its rise on the dinner plate, as animal
proteins and heavy side dishes make way for more vegetarian
options. According to Pinterest, there’s a rise in the word
“veggies” in its comfort food searches by 336% last year, while
words such as “lasagna,” “macaroni” and “Stroganoff” were off
by 69%, 55% and 50%, respectively. What this means is that
many more people are likely to order mashed cauliflower instead
of rice and pasta, and (if possible) request for vegetable crust for
healthier pizza.
Vegetables will continue its rise on the dinner plate, as
animal proteins and heavy side dishes make way for more
vegetarian options.
UCSD opens nations first vegan fast casual retail concept - 2012
Roots
University of California San Diego
BGSU opens ‘Shoots’ vegan resident dining concept - Aug 2014
Shoots
Bowling Green State University
ASU launches Daily Root plant-based resident dining concept – Jan 2015
Daily Root
Arizona State University
bit.ly/FFChef
Chefs
Chef Amanda Cohen - NYC
Chef Tal Ronnen – L.A.
Chef Jose Andres - DC
Chef Alan Ducasse - Paris
“For the dish on a plate participants in the 2017
grand finale will be required to prepare a creation
that is 100 % vegetal, composed exclusively of
fruits, vegetables, cereals, seeds or legumes.”
SeaWorld Adopts Food Sourcing Policy
That Focuses On Animal Welfare
• By the end of 2016, SeaWorld will
purchase all pork cuts, such as ribs
and loins, from suppliers who have
announced a commitment to
humane farming practices .
• All eggs will be sourced from cage-
free chickens by the end of 2017
• The company is expanding park
menus to include more plant-based
options.
Foodservice professionals have
a new opportunity – and
perhaps even and obligation –
to inform the public on what is
good to eat and why.
Chef Rene Redzepi
Co-owner of Noma - Denmark
Thank you
______________________________
KBotts@HumaneSociety.org
Fargo in
February
Who put soy milk in the
cream sauce and tofu in the
cheesecake?!
The RD and the Edamame
Ensuring Adequacy.. protein
 if you select a variety of plant foods, you can
obtain complete protein, nine essential amino
acids.
 Sources of plant protein: dried beans/peas,
lentils, edamame, tofu, soy cheese, soy milk,
tempeh, nuts and nut butters, nutritional
yeast and vegetarian burgers, to name a few.
Ensuring Adequacy…iron
 Plant foods contain a different form of iron than animal
foods, called non-heme iron.
 Non-heme iron is not as well absorbed as heme iron.
Non-heme iron will be better absorbed if eaten along
with foods that contain vitamin C
 Sources of iron: bran flakes cereal, instant oatmeal,
fortified cereals, sea vegetables, pumpkin seeds, dried
beans/peas, tofu, textured vegetable protein. Sources
of vitamin C: cantaloupe, honeydew melon, citrus fruits,
kiwi, papaya, strawberries, broccoli, green peppers,
tomatoes, Brussels sprouts.
Ensuring adequacy.. B12
 Vitamin B-12 is found mainly in animal foods.
Some plant foods contain vitamin B-12, but not in
a highly usable form. A lacto-ovo or lacto-
vegetarian diet will provide adequate amounts of
vitamin B-12.
 Certain foods are fortified with vitamin B-12, such
as some breakfast cereals, soy milk and meat
substitutes
 Sources of vitamin B-12: fortified cereals and
vegan products, nutritional yeast, fortified meat
substitutes,.
Ensuring adequacy…calcium and
Vitamin D
 Calcium: A lacto-ovo vegetarian diet generally is
adequate in calcium. A vegan diet tends to provide
lower amounts of calcium, although, with planning, a
vegan diet can supply enough calcium.
 Sources of calcium: fortified soy, almond, rice,
coconut milk, tofu (made with calcium), fortified orange
juice, legumes, collard greens, turnip greens, kale.
 Vitamiin D: You can Vitamin D from fortified cereals
and fortified soy or plant milk.
 Exposure to sunlight for 5-15 minutes a day can also
supply enough vitamin D.
Vegans: an interesting group
 Benjamin Franklin (Scientist and diplomat; inventor of the lightning
conductor)
 Charlotte Bronte (Author)
 George Bernard Shaw (Dramatist, novelist)
 Mahatma Gandhi (Politician, pacifist)
 Albert Einstein (Scientist)
 H.G. Wells (Author)
 Gillian Anderson (Actress)
 Hans Christian Andersen (Author of fairy tales)
 John Wesley (Founder of the Methodist Church)
 Leonardo da Vinci (Italian painter, architect and engineer)
 Linda Blair (Actress)
 Martin Luther (German church reformer; founder of Protestantism)
 Pamela Anderson (Actress)
 Paul McCartney (Musician)
 Sir Isaac Newton (English physicist and mathematician)
Vegan is always healthy, right?
 It depends. A vegan diet usually includes only
plant-based foods (no meat, eggs, dairy, or
animal-based foods of any kind).
 However, there are no “ vegan enforcers,”
requiring the selection of only “ healthy” foods.
 Many types of doughnuts, French fries, chips,
sodas, margarines and fried foods may qualify as
vegan… but don’t contribute to healthy intake.
Eat Vegan, Live Forever?
Perhaps…
 Cutting out animal-products makes more room in the diet for
fruits and vegetables—a goal that most people fail to meet.
According to the CDC, nearly three out of four people eat
fruits and vegetables less than five times per day.
 A study in the European Heart Journal found that with each
serving of produce the risk for ischemic heart disease
declines by 4%. Those who had eight daily servings of fruits
and vegetables lowered their risk for the disease by 22%.
 Skipping animal products may also reduce saturated fat and
cholesterol intake,. This I can help boost HDL (good)
cholesterol and lower LDL (bad) cholesterol and
triglycerides—all of which may reduce the risk of heart
disease.
References
 http://www.joslin.org/info/Making_sure_your_v
egetarian_diet_is_nutritionally_adequate.html
 https://www.nal.usda.gov/fnic/vegetarian-
nutrition
 http://www.andjrnl.org/article/S0002-
8223(05)01154-5/fulltext
 http://ajcn.nutrition.org/content/59/5/1238S.sh
ort
You Vegan Book it, You Vegan
Cook it
Emphasize Simplicity
 Emphasize simplicity. Pretend you don’t have many pots or
much refrigerator space. Prepare as many things as if they
were going to be eaten by vegan, allergic-to-nuts, gluten-
intolerant, no MSG customers.
 This type of base preparation can be built upon for
customers who would like a little more. For example, take a
Greek salad. Shred the greens, slice the cucumbers and
olives, dice the bell peppers and onions, toss the olive oil with
a bit of vinegar and shredded fresh oregano. Toss all the
ingredients together add a grind or two of black pepper, and
you’ve got a basic Greek salad that you can serve to
everyone. You can always toss in the chopped eggs or
grilled chicken for those that want them, but you’ll do that
without having to make three or four different bowls of salad.
This technique makes any leftover portions of food more
versatile to use.
From the Pantry
 Vegetarian entrees are easily prepared from
the ingredients you already have in your walk-
ins and storeroom.
 Pasta, rice, barley, couscous, beans, tortillas
( without lard), pie crust ( made with
margarine or oil) dried herbs and spices,
canned veggies, corn, canned fruit ( packed in
juice or water), dried fruit and legumes and
potatoes can all form the base for vegetarian
entrees
Veggie Burgers
 Veggie burgers are available frozen in a variety of flavors and are
easy to prepare. Just substitute a veggie burger for a hamburger
patty in patty melts or hamburger platters. Pile high the raw
vegetables (sliced tomato, lettuce, onion, bell pepper, shredded
carrot, etc) and you have a quick entrée.
 A veggie burger can be substituted for a slice of meatloaf, salisbury
steak, Swiss steak or country-fried steak or grilled and crumbled into
tomato or mushroom sauces, used to top veggie pizzas or fill tacos
or burritos or used instead of ground beef.
 Frozen “poultry” products, such as Tofurky, can be quickly heated
and sauced for a fast entrée. The good news about having frozen
vegetarian products on hand is their convenience and quick
preparation. The bad news is they can be expensive and may have
short shelf lives.
Sauces
 If fast sauces are an issue, you can always quickly grill
onions and peppers, or onions and mushrooms with oil
and garlic. This type of topping can be piled on top of
grilled portobellos or fake meats instead of sauces.
 Purchase a container of vegetable base that can be
quickly diluted with hot water and thickened with
cornstarch to make a more upscale gravy.
 Silken tofu can be whirled in the blender with a small
amount of tomato paste, garlic and basil for a creamy
tomato sauce. The good news is the vegetable base and
tofu sauces take only minutes to make, so keep the
ingredients for them on hand.
Beans
 If your menu offers dishes prepared with beans or legumes, cook
the beans without animal products so you may use them for
everyone. If you don’t prepare beans, keep cans of several
varieties on hand.
 You can toss together a hearty a four bean soup (try kidney,
navy, garbanzo and black-eye peas), pair it with a baked potato
(topped with chopped veggies and margarine), steamed rice or
pasta salad and you have a fast vegetarian entrée. Or season
red or black beans with onion, cumin and pepper and serve on a
steaming bed of white or brown rice.
 Cooked beans can be pureed and seasoned and used as a
protein-rich sauce to top pasta, rice or other cooked grains. Toss
cooked beans into a rice pilaf for another fast entrée.
Baked Potatoes
 If you have baked potatoes on the menu, cook them without butter or
meat stock, so everyone can enjoy them and so you’re not cooking
two batches.
 Baked potatoes can be topped with chopped fresh and cooked
vegetables, cooked beans, salsa and margarine, paired with a veggie
bean stew (use some of the beans we just mentioned) or hot dinner
rolls. Or pair a stuffed baked potato with steamed red and green
cabbage with caraway and a grilled mushroom for a fast vegetarian
dinner.
 If you have the space, create a baked potato bar and let your
customers and employees create their own hot potato specialties.
The same can be done with a pasta bar. Have several types of
unsauced cooked pasta, several sauces (all without meat and at
least one without dairy) and chopped fresh and cooked vegetables
One Prep Serves Many
 Many side dishes are inherently vegan, as in roasted
potatoes (drizzle with herbed oil or margarine), baked
potatoes (offer salsa and margarine as toppings),
vegetables steamed with fresh or dried herbs, sautéed
mushrooms, green beans amandine, glazed carrots
(use maple syrup or orange juice concentrate to keep it
vegan), fresh fruit salad or fruit compote, pasta with
tomato sauce, steamed barley, couscous or rice served
with chopped nuts or sautéed veggies and grilled
vegetable brochettes (skewer cherry tomatoes,
mushrooms and bell peppers).
Nutritional Yeast
 No, not the type found in beer or bread
 Available from Red Star, Red Mills or Braggs, to
name a few
 Use instead of parmesan cheese.. It sprinkles, it
melts. Have a container on the serving line near
the cooked veggies and grains
 Use instead of egg yolks in thin batters, such as
for French toast or pancakes
 Stir into sauces or soups for a “creamy” factor
Happy Endings
 Fruit can be used for vegan desserts and savory or
sweet sauces which you’ll serve to everyone. Fruit pies
(use vegetable shortening or margarine for the crust),
turnovers and cobblers can be made ahead of time and
frozen for later use.
 Baked apples and pears flavored with ginger and
maple syrup can be a dessert or a side dish, and apple
or pear sauce can be used as an entrée or dessert
sauce. Stewed apples and raisins, seasoned with
cinnamon and maple syrup can be a side dish for a
savory entrée or served over fruit sorbet or soy or rice
ice cream for a “fire and ice” dessert.
Substituting Soy
SOY EASY: A GUIDE TO SUBSTITUTING SOY PRODUCTS WHEN
YOU'RE COOKING (AND REDUCING FAT WHILE YOU'RE AT IT)
INSTEAD OF: USE:
1 ounce baking chocolate 3 ounces cocoa powder and 1 Tablespoon soy oil
1 cup cow's milk 1 cup soy or rice milk
1 cup yogurt 1 cup soft tofu, blended
1 egg 2-inch square of tofu, blended or
1 Tablespoon soy flour and 1 Tablespoon water
1 cup ricotta cheese 1 cup firm tofu, mashed
Tofu for you.. and you… and you
 Tofu is the secret ingredient in “creamy” vegan desserts. Blended
tofu can be used to create “cream” pies, puddings and custard.
Tofu is already the consistency of custard, so the set-up time is
shorter. And tofu has a neutral flavor, so you can create
chocolate, butterscotch, lemon, pumpkin, orange or any other
flavor you’d like for a tofu pudding or pie filling. We have seen
recipes for tofu cheesecake, tofu pumpkin pie and tofu custard.
There are ready-to-use tofu dessert items, such as tofu ice
cream and pies, available on the market today. Depending on
your budget, you may want to create pumpkin custard or a lemon
chiffon pie that is tofu-based. Serve it to everyone and get ready
for the compliments.
Banana-rama
 INGREDIENTS MEASURE METHOD
 Bananas, very ripe 10 each Chunk the bananas into a food
pro-
 Soy or rice milk 30 ounces cessor. Add soy or rice milk and
 Orange juice concen- 3 ounces purée thoroughly. Add concentrate
 trate, thawed and blend again.
 Fresh berries 1 pound Place a few berries in the
bottom
 of
half a 200 steam table pan. Pour
 mixture over berries. Cover and freeze. Serve garnished with more berries.

 Variations: Apple juice concentrate or flavored syrups can be used instead of orange juice
concentrate. You can also use flavored soy or rice milk for variety.

 Total Calories per Serving: 90 Total Fat as % of Daily Value: 2% Protein: 2 gm Fat: 1 gm
 Carbohydrates: 19 gm Calcium: 20 mg Iron: <1 mg Sodium: 28 mg Dietary Fiber: 2 gm

Vegan Banquet
 Tofu and Vegetable Sushi Rolls with Mizuno Salad Mix laced with
soy-ginger emulsion accompanied by Lotus Chips, Enoki
Mushrooms, Pickled Ginger and Wasabi,
 Marinated Portobello and Roast Vegetable Napoleon topped with
fried Leeks laced with Port Wine Reduction accompanied by Six
Grain Rice, Herb, and Pecan Medley, Rapini and Petite Carrots
 Strudel Purse filled with Fresh Fruit and Hazelnuts bound with
Lavender Honey, Baked Golden Brown and Dusted with Powder
Sugar, and Chocolate Sauce
Vegan Banquet Menu
 Potage of Tomato and Basil Puree, garnished with
Roast Corn, Asparagus Tips, and Polenta Croutons
 Marinated Grilled Eggplant Roulades filled with White
Bean Ragout, Roasted Peppers, and Broccoli
Floweret’s, on a bed of Rice Noodles tossed with Fresh
Spinach, and Mushrooms, Drizzled with Balsamic
Reduction
 Vanilla and Pear Sorbet topped with Berries, Candied
Pecans, and Fresh Mint
Thank you!
Questions?
Download this presentation at:
slideshare.net/kenbotts/nacufs-fargo-2017

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Nacufs fargo 2017

  • 1. It’s About the Food: Tips, Tricks & Trends
  • 2. Appetizer Dinner Dessert Three - course presentation Ken Botts Food & Nutrition Manager Humane Society of the United States Dr. Nancy Berkoff Chef / Registered Dietitian Author of Vigan In Volume Dr. Robert (Bob) Zeit MD nationally-recognized radiologist NACUFS ‘first-timer’
  • 3.
  • 4.
  • 5. “More students align themselves along the less-meat to meatless spectrum, from flexitarian to vegetarian to vegan…”
  • 6.
  • 7. Vegetables are the hero this year.
  • 8. #1: VEGETARIAN COMFORT FOOD Vegetables will continue its rise on the dinner plate, as animal proteins and heavy side dishes make way for more vegetarian options. According to Pinterest, there’s a rise in the word “veggies” in its comfort food searches by 336% last year, while words such as “lasagna,” “macaroni” and “Stroganoff” were off by 69%, 55% and 50%, respectively. What this means is that many more people are likely to order mashed cauliflower instead of rice and pasta, and (if possible) request for vegetable crust for healthier pizza. Vegetables will continue its rise on the dinner plate, as animal proteins and heavy side dishes make way for more vegetarian options.
  • 9.
  • 10.
  • 11.
  • 12.
  • 13.
  • 14.
  • 15.
  • 16.
  • 17. UCSD opens nations first vegan fast casual retail concept - 2012
  • 18.
  • 20. BGSU opens ‘Shoots’ vegan resident dining concept - Aug 2014
  • 21.
  • 23. ASU launches Daily Root plant-based resident dining concept – Jan 2015
  • 24.
  • 26.
  • 27.
  • 28.
  • 29.
  • 30.
  • 31.
  • 33. Chefs
  • 35. Chef Tal Ronnen – L.A.
  • 37. Chef Alan Ducasse - Paris
  • 38.
  • 39. “For the dish on a plate participants in the 2017 grand finale will be required to prepare a creation that is 100 % vegetal, composed exclusively of fruits, vegetables, cereals, seeds or legumes.”
  • 40.
  • 41.
  • 42.
  • 43.
  • 44.
  • 45.
  • 46. SeaWorld Adopts Food Sourcing Policy That Focuses On Animal Welfare • By the end of 2016, SeaWorld will purchase all pork cuts, such as ribs and loins, from suppliers who have announced a commitment to humane farming practices . • All eggs will be sourced from cage- free chickens by the end of 2017 • The company is expanding park menus to include more plant-based options.
  • 47.
  • 48.
  • 49.
  • 50.
  • 51.
  • 52.
  • 53.
  • 54.
  • 55.
  • 56.
  • 57.
  • 58.
  • 59.
  • 60. Foodservice professionals have a new opportunity – and perhaps even and obligation – to inform the public on what is good to eat and why. Chef Rene Redzepi Co-owner of Noma - Denmark
  • 62. Fargo in February Who put soy milk in the cream sauce and tofu in the cheesecake?!
  • 63. The RD and the Edamame
  • 64. Ensuring Adequacy.. protein  if you select a variety of plant foods, you can obtain complete protein, nine essential amino acids.  Sources of plant protein: dried beans/peas, lentils, edamame, tofu, soy cheese, soy milk, tempeh, nuts and nut butters, nutritional yeast and vegetarian burgers, to name a few.
  • 65. Ensuring Adequacy…iron  Plant foods contain a different form of iron than animal foods, called non-heme iron.  Non-heme iron is not as well absorbed as heme iron. Non-heme iron will be better absorbed if eaten along with foods that contain vitamin C  Sources of iron: bran flakes cereal, instant oatmeal, fortified cereals, sea vegetables, pumpkin seeds, dried beans/peas, tofu, textured vegetable protein. Sources of vitamin C: cantaloupe, honeydew melon, citrus fruits, kiwi, papaya, strawberries, broccoli, green peppers, tomatoes, Brussels sprouts.
  • 66. Ensuring adequacy.. B12  Vitamin B-12 is found mainly in animal foods. Some plant foods contain vitamin B-12, but not in a highly usable form. A lacto-ovo or lacto- vegetarian diet will provide adequate amounts of vitamin B-12.  Certain foods are fortified with vitamin B-12, such as some breakfast cereals, soy milk and meat substitutes  Sources of vitamin B-12: fortified cereals and vegan products, nutritional yeast, fortified meat substitutes,.
  • 67. Ensuring adequacy…calcium and Vitamin D  Calcium: A lacto-ovo vegetarian diet generally is adequate in calcium. A vegan diet tends to provide lower amounts of calcium, although, with planning, a vegan diet can supply enough calcium.  Sources of calcium: fortified soy, almond, rice, coconut milk, tofu (made with calcium), fortified orange juice, legumes, collard greens, turnip greens, kale.  Vitamiin D: You can Vitamin D from fortified cereals and fortified soy or plant milk.  Exposure to sunlight for 5-15 minutes a day can also supply enough vitamin D.
  • 68. Vegans: an interesting group  Benjamin Franklin (Scientist and diplomat; inventor of the lightning conductor)  Charlotte Bronte (Author)  George Bernard Shaw (Dramatist, novelist)  Mahatma Gandhi (Politician, pacifist)  Albert Einstein (Scientist)  H.G. Wells (Author)  Gillian Anderson (Actress)  Hans Christian Andersen (Author of fairy tales)  John Wesley (Founder of the Methodist Church)  Leonardo da Vinci (Italian painter, architect and engineer)  Linda Blair (Actress)  Martin Luther (German church reformer; founder of Protestantism)  Pamela Anderson (Actress)  Paul McCartney (Musician)  Sir Isaac Newton (English physicist and mathematician)
  • 69. Vegan is always healthy, right?  It depends. A vegan diet usually includes only plant-based foods (no meat, eggs, dairy, or animal-based foods of any kind).  However, there are no “ vegan enforcers,” requiring the selection of only “ healthy” foods.  Many types of doughnuts, French fries, chips, sodas, margarines and fried foods may qualify as vegan… but don’t contribute to healthy intake.
  • 70. Eat Vegan, Live Forever? Perhaps…  Cutting out animal-products makes more room in the diet for fruits and vegetables—a goal that most people fail to meet. According to the CDC, nearly three out of four people eat fruits and vegetables less than five times per day.  A study in the European Heart Journal found that with each serving of produce the risk for ischemic heart disease declines by 4%. Those who had eight daily servings of fruits and vegetables lowered their risk for the disease by 22%.  Skipping animal products may also reduce saturated fat and cholesterol intake,. This I can help boost HDL (good) cholesterol and lower LDL (bad) cholesterol and triglycerides—all of which may reduce the risk of heart disease.
  • 71. References  http://www.joslin.org/info/Making_sure_your_v egetarian_diet_is_nutritionally_adequate.html  https://www.nal.usda.gov/fnic/vegetarian- nutrition  http://www.andjrnl.org/article/S0002- 8223(05)01154-5/fulltext  http://ajcn.nutrition.org/content/59/5/1238S.sh ort
  • 72. You Vegan Book it, You Vegan Cook it
  • 73. Emphasize Simplicity  Emphasize simplicity. Pretend you don’t have many pots or much refrigerator space. Prepare as many things as if they were going to be eaten by vegan, allergic-to-nuts, gluten- intolerant, no MSG customers.  This type of base preparation can be built upon for customers who would like a little more. For example, take a Greek salad. Shred the greens, slice the cucumbers and olives, dice the bell peppers and onions, toss the olive oil with a bit of vinegar and shredded fresh oregano. Toss all the ingredients together add a grind or two of black pepper, and you’ve got a basic Greek salad that you can serve to everyone. You can always toss in the chopped eggs or grilled chicken for those that want them, but you’ll do that without having to make three or four different bowls of salad. This technique makes any leftover portions of food more versatile to use.
  • 74. From the Pantry  Vegetarian entrees are easily prepared from the ingredients you already have in your walk- ins and storeroom.  Pasta, rice, barley, couscous, beans, tortillas ( without lard), pie crust ( made with margarine or oil) dried herbs and spices, canned veggies, corn, canned fruit ( packed in juice or water), dried fruit and legumes and potatoes can all form the base for vegetarian entrees
  • 75. Veggie Burgers  Veggie burgers are available frozen in a variety of flavors and are easy to prepare. Just substitute a veggie burger for a hamburger patty in patty melts or hamburger platters. Pile high the raw vegetables (sliced tomato, lettuce, onion, bell pepper, shredded carrot, etc) and you have a quick entrée.  A veggie burger can be substituted for a slice of meatloaf, salisbury steak, Swiss steak or country-fried steak or grilled and crumbled into tomato or mushroom sauces, used to top veggie pizzas or fill tacos or burritos or used instead of ground beef.  Frozen “poultry” products, such as Tofurky, can be quickly heated and sauced for a fast entrée. The good news about having frozen vegetarian products on hand is their convenience and quick preparation. The bad news is they can be expensive and may have short shelf lives.
  • 76. Sauces  If fast sauces are an issue, you can always quickly grill onions and peppers, or onions and mushrooms with oil and garlic. This type of topping can be piled on top of grilled portobellos or fake meats instead of sauces.  Purchase a container of vegetable base that can be quickly diluted with hot water and thickened with cornstarch to make a more upscale gravy.  Silken tofu can be whirled in the blender with a small amount of tomato paste, garlic and basil for a creamy tomato sauce. The good news is the vegetable base and tofu sauces take only minutes to make, so keep the ingredients for them on hand.
  • 77. Beans  If your menu offers dishes prepared with beans or legumes, cook the beans without animal products so you may use them for everyone. If you don’t prepare beans, keep cans of several varieties on hand.  You can toss together a hearty a four bean soup (try kidney, navy, garbanzo and black-eye peas), pair it with a baked potato (topped with chopped veggies and margarine), steamed rice or pasta salad and you have a fast vegetarian entrée. Or season red or black beans with onion, cumin and pepper and serve on a steaming bed of white or brown rice.  Cooked beans can be pureed and seasoned and used as a protein-rich sauce to top pasta, rice or other cooked grains. Toss cooked beans into a rice pilaf for another fast entrée.
  • 78. Baked Potatoes  If you have baked potatoes on the menu, cook them without butter or meat stock, so everyone can enjoy them and so you’re not cooking two batches.  Baked potatoes can be topped with chopped fresh and cooked vegetables, cooked beans, salsa and margarine, paired with a veggie bean stew (use some of the beans we just mentioned) or hot dinner rolls. Or pair a stuffed baked potato with steamed red and green cabbage with caraway and a grilled mushroom for a fast vegetarian dinner.  If you have the space, create a baked potato bar and let your customers and employees create their own hot potato specialties. The same can be done with a pasta bar. Have several types of unsauced cooked pasta, several sauces (all without meat and at least one without dairy) and chopped fresh and cooked vegetables
  • 79. One Prep Serves Many  Many side dishes are inherently vegan, as in roasted potatoes (drizzle with herbed oil or margarine), baked potatoes (offer salsa and margarine as toppings), vegetables steamed with fresh or dried herbs, sautéed mushrooms, green beans amandine, glazed carrots (use maple syrup or orange juice concentrate to keep it vegan), fresh fruit salad or fruit compote, pasta with tomato sauce, steamed barley, couscous or rice served with chopped nuts or sautéed veggies and grilled vegetable brochettes (skewer cherry tomatoes, mushrooms and bell peppers).
  • 80. Nutritional Yeast  No, not the type found in beer or bread  Available from Red Star, Red Mills or Braggs, to name a few  Use instead of parmesan cheese.. It sprinkles, it melts. Have a container on the serving line near the cooked veggies and grains  Use instead of egg yolks in thin batters, such as for French toast or pancakes  Stir into sauces or soups for a “creamy” factor
  • 81. Happy Endings  Fruit can be used for vegan desserts and savory or sweet sauces which you’ll serve to everyone. Fruit pies (use vegetable shortening or margarine for the crust), turnovers and cobblers can be made ahead of time and frozen for later use.  Baked apples and pears flavored with ginger and maple syrup can be a dessert or a side dish, and apple or pear sauce can be used as an entrée or dessert sauce. Stewed apples and raisins, seasoned with cinnamon and maple syrup can be a side dish for a savory entrée or served over fruit sorbet or soy or rice ice cream for a “fire and ice” dessert.
  • 82. Substituting Soy SOY EASY: A GUIDE TO SUBSTITUTING SOY PRODUCTS WHEN YOU'RE COOKING (AND REDUCING FAT WHILE YOU'RE AT IT) INSTEAD OF: USE: 1 ounce baking chocolate 3 ounces cocoa powder and 1 Tablespoon soy oil 1 cup cow's milk 1 cup soy or rice milk 1 cup yogurt 1 cup soft tofu, blended 1 egg 2-inch square of tofu, blended or 1 Tablespoon soy flour and 1 Tablespoon water 1 cup ricotta cheese 1 cup firm tofu, mashed
  • 83. Tofu for you.. and you… and you  Tofu is the secret ingredient in “creamy” vegan desserts. Blended tofu can be used to create “cream” pies, puddings and custard. Tofu is already the consistency of custard, so the set-up time is shorter. And tofu has a neutral flavor, so you can create chocolate, butterscotch, lemon, pumpkin, orange or any other flavor you’d like for a tofu pudding or pie filling. We have seen recipes for tofu cheesecake, tofu pumpkin pie and tofu custard. There are ready-to-use tofu dessert items, such as tofu ice cream and pies, available on the market today. Depending on your budget, you may want to create pumpkin custard or a lemon chiffon pie that is tofu-based. Serve it to everyone and get ready for the compliments.
  • 84. Banana-rama  INGREDIENTS MEASURE METHOD  Bananas, very ripe 10 each Chunk the bananas into a food pro-  Soy or rice milk 30 ounces cessor. Add soy or rice milk and  Orange juice concen- 3 ounces purée thoroughly. Add concentrate  trate, thawed and blend again.  Fresh berries 1 pound Place a few berries in the bottom  of half a 200 steam table pan. Pour  mixture over berries. Cover and freeze. Serve garnished with more berries.   Variations: Apple juice concentrate or flavored syrups can be used instead of orange juice concentrate. You can also use flavored soy or rice milk for variety.   Total Calories per Serving: 90 Total Fat as % of Daily Value: 2% Protein: 2 gm Fat: 1 gm  Carbohydrates: 19 gm Calcium: 20 mg Iron: <1 mg Sodium: 28 mg Dietary Fiber: 2 gm 
  • 85. Vegan Banquet  Tofu and Vegetable Sushi Rolls with Mizuno Salad Mix laced with soy-ginger emulsion accompanied by Lotus Chips, Enoki Mushrooms, Pickled Ginger and Wasabi,  Marinated Portobello and Roast Vegetable Napoleon topped with fried Leeks laced with Port Wine Reduction accompanied by Six Grain Rice, Herb, and Pecan Medley, Rapini and Petite Carrots  Strudel Purse filled with Fresh Fruit and Hazelnuts bound with Lavender Honey, Baked Golden Brown and Dusted with Powder Sugar, and Chocolate Sauce
  • 86. Vegan Banquet Menu  Potage of Tomato and Basil Puree, garnished with Roast Corn, Asparagus Tips, and Polenta Croutons  Marinated Grilled Eggplant Roulades filled with White Bean Ragout, Roasted Peppers, and Broccoli Floweret’s, on a bed of Rice Noodles tossed with Fresh Spinach, and Mushrooms, Drizzled with Balsamic Reduction  Vanilla and Pear Sorbet topped with Berries, Candied Pecans, and Fresh Mint
  • 87. Thank you! Questions? Download this presentation at: slideshare.net/kenbotts/nacufs-fargo-2017

Editor's Notes

  1. This is Blithe, a student I met at UNT 3 years ago at a Freshman orientation. I was working the dining booth and she approached the table with her parents. I asked her if she had signed up for a meal plan and if she had any questions. Her reply was music to my foodservice ears. She said, with the same smile you see in this image, I chose to come to the University of North Texas over other universities because I heard you had this vegan dining hall called Mean Greens! She went on to say, “If UNT cares enough to serve healthy options like this in the cafeteria, then the school must care about its students” As a food service director or an administrator, this is what we want to hear and this is the smile we want to see on our guests’ faces. For the record I hired her shortly after that to be a student ambassador for dining services.
  2. Blithe of course isn’t an anomaly. In fact, as you probably know and are seeing in your dining operations, more and more college students are looking to eat vegetarian and vegan. In 2012, Packaged Facts, a market research organization, published data that showed how Collegiate Millennials are shaping the culinary trends of tomorrow…
  3. The report said that “More students align themselves along the less-meat to meatless spectrum, from flexitarian to vegetarian to vegan…” that report was published in 2012 so tomorrow is today.
  4. This was so prevalent in fact, that the push for moving veggies to the center of the plate was FS Director’s top menu story of the year.
  5. And named “Vegetables as the hero this year”, Claiming veg-centric meals are the top trend of 2016.
  6. And named “Vegetables as the hero this year”, Claiming veg-centric meals are the top trend of 2016.
  7. The report said that “More students align themselves along the less-meat to meatless spectrum, from flexitarian to vegetarian to vegan…” that report was published in 2012 so tomorrow is today.
  8. There are roughly 16 million college and university students holding more than $300 billion in spending power. Students vote with their dollars…As Food Service professionals…we are constantly challenged with how we can encourage them to purchase voluntary meal plans and keep them dining on campus after the mandatory meal plans have expired. Here’s an idea…we give them want…and what they want are healthy plant-based options that look good and taste great. (Image source: http://www.foodchannel.com/media/uploads/college_students_cafe.jpg) Let’s take a look as a couple of universities that put plant powered foods on the menu…
  9. While I wish I could say that this idea was born from the genius of the dining executive team, it was not. The idea came from our students through feedback programs like the food advisory committee, the student secret shopper program, social listening and old school comment cards. By listening to our students, the executive team heard a consistent message that they wanted more healthy vegan options so we gave it to them and the results were amazing!
  10. In 2010 my team and I designed and opened the nation’s first all vegan cafeteria, Mean Greens, at the University of North Texas.
  11. Within the first 3 weeks we received $165,000 of free publicity. We were covered in outlets from local to international and by radio, television and print media. USA today recognized us as the nation’s ‘first’ vegan cafeteria. ABC News, with its clever headline, “Adios, A Meat Gos” said what everyone was thinking…a vegan cafeteria in the beef capital of the nation! Then there were articles in industry magazines like Today’s Dietitian “Vegan fare in Cattle country” and of course Foodservice Director Magazine’s article, ‘vegan vacation”
  12. We had lines out the door and saw double digit growth in participation. As a side note…before we opened Mean Greens as a vegan dining hall, we were considering closing this cafeteria. Of the 5 dining halls on campus this was the slowest one. It went from about 175 transactions a day to over 500 a day in its first few weeks of operation.
  13. In addition to the increase in participation, we experienced a jump in our voluntary meal plan sales by 35%. That is a whole lot of students voting with their dollars and saying we like what you are doing. While there were other factors that helped make this happen, Mean Greens was a significant contributor to that increase.
  14. Usually after a new concept opens the “newness” dies down….that has not been the case at Mean Greens. Foodservice Director magazine contacted us and wanted to find out how Mean Greens was doing four years after it opened. They learned that it continues to show double digit growth year-over-year and at the end of the 2014 fall semester was seeing about 750 transactions a day. Throughout the years Mean Greens has been a source of inspiration for other campus food service operators and students wanting to find out how to get vegan options added to the menu. When Food Service directors contact me for assistance I suggest they start by developing a menu, if a student or student group contacts me for help…I suggest they start by speaking with the food service director.
  15. The key to the successful implementation of adding plant-based menus isn’t making special food for one group of students, it is about making food special for all of your students. Have fun with this…get creative and you will see your participation grow, your food cost improve and you non-traditional meal plans sales increase.
  16. it is about making food special for all of your students. Have fun with this…get creative and you will see your participation grow, your food cost improve and you non-traditional meal plans sales increase.
  17. So, what does the food look like? When you mention the word vegan, the first thing people think of is Tofu. While tofu is a wonderful food packed with protein…this alone is not what vegan food is. As a matter of fact at Mean Greens we used very little tofu. We created a 3 week cycle menu of foods that were fun, familiar, were highly acceptable to the students and actually lowered the food cost.