TITLE

HOW TO HOLD THE MEAT: SOUPS AND BURGERS

AUTHOR(S)
Berkoff, Nancy
PUB. DATE
November 2001
SOURCE
FoodService Director;11/15/2001, Vol. 14 Issue 11, p82
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Offers tips on creating a vegetarian soup and burger menu. Points to consider in using ready-to-use vegetarian burgers; Variety of flavors that can be used on soups; Products that can serve as thickeners in soups; Spices that can be added on soups.
ACCESSION #
5783488

 

Related Articles

  • Foodservice Update. Berkoff, Nancy // Vegetarian Journal;2004, Vol. 23 Issue 3, p28 

    Offers food-service professionals tips on adding the vegetarian dish Potage Crécy to their menus. Military history of Potage Crécy or purée of carrot soup; Recipe for Basic Potage Crécy; Variations.

  • Meatless in the Mainstream. Roberts Jr., William A. // Prepared Foods;Mar2002, Vol. 171 Issue 3, p23 

    Reports on the growth of the vegetarian food market in the United States. Factors attributed to the growth of the vegetarian food market in the country; Information on the most popular meat alternatives in the country; Outlook on the market for soy milks.

  • 30-minute recipes.  // Vegetarian Times;Jun2004, Issue 322, p23 

    Presents vegetarian recipes, including Cheese Ravioli with Grape Tomatoes, Open-Faced Portobello Sandwiches and Cheese and Bean Quesadillas.

  • Diner Sandwiches Revisited. Daniels-Zeller, Debra // Vegetarian Journal;2003, Vol. 22 Issue 4, p14 

    Presents recipes for vegetarian sandwiches. Roasted Smoky Eggplant Sandwich; Portabello Burgers with Sliced Tomatoes and Spicy Tofu Sour 'Cream'; Tempeh Joes; Veggie Reuben Subs; Warm Canellini Beans, Squash, and Roasted Pepper on Black Bread; Barbecue Lentil Loaf Sandwiches; Open-Faced Seitan...

  • HOT, FAST SANDWICHES. Berkoff, Nancy // Vegetarian Journal;2003, Vol. 22 Issue 4, p20 

    Presents suggestions for easy-to-make vegetarian sandwiches. Smothered kraut and dog; Mediterranean mushroom; Southwestern mushroom; Vegan peanut butter; Hot club sandwich.

  • Where's the Meat?  // Natural Life;Jul/Aug2003, Issue 92, p18 

    Presents information on recipes for vegetarian barbecue cookery.

  • Veggingout. Rosenstrach, Jenny // Real Simple;Apr2002, Vol. 3 Issue 3, p132 

    Although there are nearly 5 million vegetarians in the U.S. and the food-service industry is rushing to meet their growing demands they are still strangers in a meat-and-potatoes land. A 1998 survey by the Vegetarian Resource Group in Baltimore, Maryland found that 75 percent of members polled...

  • Veggie Delight.  // Foodservice & Hospitality;Jan2005, Vol. 37 Issue 11, p54 

    Presents meatless and vegetarian products of Schneider Foods.

  • MEATLESS MONDAYS. Recipes; Weir, Joanne; Wise, Deb // Cooking Light;Nov2013, Vol. 27 Issue 10, p242 

    The article presents recipes for vegetarian, or meatless, meals, including Fall Vegetable Stew with Mint Pesto and Goat Cheese Polenta with Sautéed Kale.

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