Recipe report: Plant-forward dishes

plant-based food

Vegetables, grains and nuts are increasingly moving to the center of the plate as plant-based cooking continues to trend. In these six recipes, plant foods are complemented with flavorful ingredients and, in some cases, small amounts of protein.

1. Marinated Eggplant Sandwich with Tomato Relish

marinated eggplant

Here’s a bold take on a plant-based sandwich from chef Tom Colicchio, founder of the ‘Wichcraft chain of sandwich shops. He marinates eggplant in herbs and jalapenos before grilling the slices, then sandwiches them with mozzarella on thin multigrain rolls. A housemade tomato relish adds another layer of bold flavor.

Click here for the recipe.

2. Dhansak

dhansak

At Mango Pickle, an Indian bistro in Chicago, chef-owner Marisa Paolillo puts a modern spin on traditional dishes, focusing on menu items that highlight vegetables and legumes. Here, she pairs autumn vegetables such as acorn squash and eggplant with several varieties of dal or lentils and a small amount of lamb. The ingredients are combined in a clay pot or braiser, seasoned with savory spices and cooked low and slow until everything is tender and infused with flavor.

Click here for the recipe.

3. Quinoa Salad with Vegan Green Goddess Dressing

quinoa

As summer turns to fall, bushels of apples in many varieties come onto the market. This vegan salad takes full advantage of the bounty. It has a base of quinoa—a complete protein and superfood grain rich in B vitamins, vitamin E, magnesium and potassium—and is topped with chopped apples and candied walnuts. An avocado green goddess dressing adds contrasting color and creamy texture.

Click here for the recipe.

4. Thai Rice Bowl with Sweet Pickles and Chili-Lime Dressing

thai tuna bowl

September is Whole Grains Month, the appropriate time to celebrate grain bowls. Natural foods chef Robin Asbell chooses brown rice for this bowl, but other grains can be substituted, including farro, bulgur wheat or barley. Small amounts of tuna round out the dish, and a bright chili-lime dressing, shredded cabbage and sweet pickles add a punch of heat, crunch and tang.

Click here for the recipe.

5. Peanut Kale Salad

peanut kale salad

Looking for something new to do with kale? At Cypress Street Pint & Plate in Atlanta, the kitchen menus a kale salad with peanut dressing. Not only do the ingredients change up the usual kale salad with an Asian accent, but the peanuts also add nutritious plant proteins to the mix.

Click here for the recipe.

6. Pear-Sweet Potato Bake

pear sweet potato bake

In this recipe, vegetables pair with fruit—specifically, sweet potatoes with pears—for a colorful vegetarian small plate or side dish. Crystallized ginger and garlic reinforce the sweet-savory flavors of the dish, while goat cheese adds a creamy counterpoint.

Click here for the recipe.

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources