At Northwestern University in Evanston, Ill., District Executive Chef Chris Studtmann puts a vegan spin on a traditional pulled pork slider with jackfruit. Studtmann sautees shredded jackfruit and combines it with barbecue sauce to create slider filling that has a similar taste and mouthfeel to pulled pork.
At the Skillet, a Southern concept at Duke University in Durham, N.C., students can enjoy a new vegan breakfast menu with items such as vegan pancakes, a tofu scramble and quinoa oatmeal made with almond milk and topped with granola, brown sugar and honey.
Students at Central Michigan University in Mount Pleasant, Mich., were able to enjoy a rotating selection of black bean-based burgers in April. For one week, dining halls served a different type of black bean burger each day. Students got to try options such as Greek- and Mexican-themed burgers and a Cool Sriracha burger.
GLAM Vegan, a restaurant concept in Miami, turned to watermelon when creating a fish alternative for its ceviche. Along with watermelon, the dish also includes avocado, choclo, red onion, coconut milk, lime and cilantro.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.