TITLE

Meatless Makeovers

AUTHOR(S)
Berkoff, Nancy
PUB. DATE
May 2005
SOURCE
FoodService Director;5/15/2005, Vol. 18 Issue 5, p48
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Presents advice to foodservice operators on offering vegetarian cuisine. Types of dishes that can be provided for vegetarian and vegan customers; Examples of ingredients that can be substituted for meat, including tofu; Recommended recipes.
ACCESSION #
17136600

 

Related Articles

  • Vegetarian Recipe Corner.  // FoodService Director;02/15/2000, Vol. 13 Issue 2, p114 

    Presents several vegetarian cookery. Monterey Skillet; Vegetarian Stuffed Peppers; White Beans With Cilantro, Lemon & Oranges; Tofu Stir-Fry; Artichoke Hearts & Hearts of Palm Salad.

  • VEGETARIAN QUANTITY RECIPES.  // Vegetarian Journal's Foodservice Update;Autumn2002, Vol. 10 Issue 4, p10 

    Presents three vegetarian recipes that use tofu. Miso Tofu Brochettes with Pineapple; Three Berry Frozen Tofu Custard; Tofu Sour Cream.

  • Recipe Corner.  // FoodService Director;02/15/2000, Vol. 13 Issue 2, p110 

    Presents several vegetarian cookery. Tofu Tetrazzini; Five Bean Casserole; Four-Cheese Macaroni; Vegetarian Shepherd's Pie; Spicy Grilled Vegetable Orecchiette.

  • MAKING SUBSTITUTIONS: VEGAN FOR THE HOLIDAYS. Berkoff, Nancy // FoodService Director;11/15/2000, Vol. 13 Issue 11, p118 

    Offers suggestions in serving vegetarian food during the holidays. Sweetener tips; Use of tofu for desserts; Replacement for eggs and butter.

  • Eggles Salad. Farrel-Kingsley, Kathy // Vegetarian Times;May99, Issue 261, p58 

    Presents the recipe for Tofu Salad Sandwich. List of ingredients; Preparation instructions.

  • Understand customer needs. Lang, Joan // FoodService Director;01/15/99, Vol. 12 Issue 1, p108 

    Focuses on strategies for food service businesses in the United States for creating profitable vegetarian menus. Importance of understanding the food habits of vegetarian consumers; Value of the market segment. INSET: A Vegetarian glossary.

  • Vegetarian cross-over.  // FoodService Director;3/15/97, Vol. 10 Issue 3, p147 

    Reports on food service operators' inclusion of vegetarian dishes in their menu offerings. Increasing number of vegetarian meals in colleges; Operators' experimentation with more ethnic vegetarian-based recipes; Redesign of traditional plant-based recipes to lower fat; Vegetarian offerings from...

  • More recipes being tested.  // FoodService Director;3/15/97, Vol. 10 Issue 3, p148 

    Reports on food service operators' experimentation with vegetarian dishes. Creation of ethnic cuisine-inspired cookery; PERSPECTIVES/The Consulting Group chef Russell Scott's suggestions on vegetable cookery; `Vegetarian Day' event at the Ikea store in Baltimore, Maryland; Indian dish offerings...

  • Prime cuts. Robertson, Robin // Vegetarian Times;Apr98, Issue 248, p57 

    Demonstrates how soyfood products like tofu and tempeh can be used as meat alternatives for vegetarian menus. Nutritional content of tofu and tempeh; Uses of textured vegetable protein (TVP); Nutritional value of soybean-base foods; Example of recipe using soybean-base foods.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics