Thinking Plant-Forward - Exploring the Plant-Based Proteins Trend - Jan 2020

Thinking

PLANT

FORWARD Exploring the Plant-Based Protein Trend in Fo odservice

Our Plant-Forward

Culinary Leaders David McGurn, CEC., Corporate Executive Chef David was introduced to the foodservice industry at a very young age when his father, a US Navy trained Chef himself, purchased the family restaurant. After 35 years in the industry, he has held positions in quick service, fine dining, education, and healthcare facilities. David has worked in contract feeding and Culinary Education where he trained the future chefs in our industry. Chef has received numerous awards and certifications, and has been featured in newspapers, magazines, and on the DVD of Cooking Fundamentals for a textbook utilized by Culinary schools throughout the country. David delivers outstanding skill and knowledge to Performance Foodservice - Springfield and our customers.

Susan Dion M.S, R.D., L.D.N., Dietitian Nutritional Business Manager Sue brings over 30 years of foodservice Industry experience to the position, 20 years of Sales, with 25 years presenting and training, including over 8 years of marketing experience. Susan received her Bachelors of Science, in Nutrition degree from Simmons College, and her Masters of Science in Nutrition Education Degree from Boston University. Susan also is a Registered Dietitian, and a Licensed Dietitian Nutritionist. She is a member of the Academy of Nutrition and Dietetics, and Healthy Food in Healthcare. Sue regularly provides support for our private schools, colleges, and universities on information regarding nutritionals, special dietary needs and allergens.

Richard J. Camerota, Sr. CEC., Brands Manager A graduate of The Culinary Institute of America, Richard brings with him over 35 years of foodservice experience. As the Brands Manager at Performance Foodservice, he continues to rely on his culinary experiences in both food preparation and management to analyze whether clients require a simple or more complex approach for consultative culinary services. He then uses these analytical skills to produce viable culinary solutions.

“I actually started writing this book eight years ago-but now the time is right and veg-based cooking is becoming mainstream.” says Jamie Oliver, international best-selling cookbook author about the January 2020 release of his 100% plant-based cookbook Ultimate Veg. Jamie’s on to something: according to Technomic Ignite menu data, plant-based menu mentions have skyrocketed 300% in the past year with 58% of consumers saying they are likely to purchase plant based foods. According

to Global Data, 70% of the world population reportedly is either reducing meat consumption or leaving meat off the table altogether.

Who is behind this movement and why? Millennials and Gen Z are the biggest drivers, whose members are twice as likely as baby boomers to self-identify as vegan or vegetarian according to Bloomberg News. Health, cost, sustainability, the environment and animal welfare are cited as reasons for a more plant-based diet. But they aren’t the only ones: “Celebrities, athletes and even entire companies including Google and countries such as China are backing the movement to eat more plants.” According to Forbes.

And while some (2-3%) of the US population is vegan, eating only plants, the majority of those choosing plant-forward products and meals are “flexitarian”: choosing a plant-based meal one day and chicken tenders the next. Meeting this demand is the rise of the plant-based patties such as Beyond and Impossible Burgers in major US chains. But whether you are flexitarian, vegetarian or a meat eater looking to take on a Meatless Monday challenge, one cannot live on veggie burgers alone, and if a plant-forward dish doesn’t deliver on taste, it doesn’t matter how good it is for you or the planet.

On the following pages are some of the most exciting, inspiring, healthy and downright tasty plant-forward dishes you’ll find, developed by our Corporate Executive Chef David McGurn.

With inspiration from around the world, you and your guests are sure to find they too can become plant-forward flexitarians-nutritiously and deliciously.

Enjoy!

Susan Dion, MS, RD, LDN Nutrition Business Manager PERFORMANCE FOODSERVICE - Springfield

Based on the popularity of the Plant Forward movement that is ocurring the Performance Foodservice - Springfield Culinary services department has experienced many more inquiries regarding operators desire to add some of these trending items to their everyday menus. We historically have seen the “Fad” type trends come and go but the research has proven that Plant Forward and Plant Based diets are not soon to fade away.

The new generations of diners are focused on, not only healthy eating, but a healthy lifestyle and a healthier planet for generations to come. This type of diet not only makes us feel better but it supports the health of our planet, expanding on local and sustainable by taking a more global approach.

We have seen two diverse directions in the marketplace with the inception of plant based meat substitutes appealing to those who consider themselves “Flexitarians”. On the other end is the tried and true “Vegan-Vegetarian” who desires whole plant foods as the main dietary source.

Whichever best describes your customer, there

is something that appeals to every type of

diner. This publication acts as merely an introduction to the operator considering some “Plat Forward” additions to the menu and our team would be happy to work with you to develop items that fit your operation.

Here’s to healthy eating and a healthy planet!

David P. McGurn, CEC, CCA Corporate Executive Chef PERFORMANCE FOODSERVICE - Springfield

Chick Pea Stew with Spinach & Polenta

Savory chick peas braised in spicy tomato sauce with wilted spinach Servings: 6 servings Ingredients: 1 tsp tsp cumin (ground) 1/4 tsp smoked paprika (ground) 1/8 tsp ground turmeric 1/8 tsp cayenne pepper or hot chili powder 1/2 tsp salt 1 tbsp Piancone olive oil 1/2 tsp Roma chopped garlic 1/4 medium Peak red onion, finely chopped Black pepper, to taste 2 cups of Contigo fire roasted diced tomato 1 1/2 cups of cooked chickpeas 2 cups cleaned spinach, tightly packed 2 T Magellan Slivered Almond TT Peak parsley, chopped 2 cups Cooked Magellan Polenta

Instructions: 1. Heat up a large frying pan. Add the spices and toss until aromatic and slightly toasted.

2. Add oil, chopped onion, garlic and fry on a low heat until almost translucent.

3. Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely.

4. Add tomatoes to the pan, salt and half of the sugar. Let the sauce thicken by simmering it on a low heat.

5. Once the sauce thickens, taste it and season with some black pepper and salt as needed.

6. Stir in cooked chickpeas and let them warm through. Now add in the spinach and let spinach wilt and cook in the steam.

7. Spoon polenta on plate forming an indentation in center, spoon chick pea mixture in center.

8. Sprinkle with slivered almonds, parsley and olive oil if desired.

Additional Notes:

Add parmesan, cream and butter to cooked polenta before serving if desired.

Meatless Meatballs

Vegetable based meatless option for use with pasta and sauce Servings: 6 servings Ingredients: 4 each Ridgecrest Original Round Veggie Patty, thawed and crumbled 1 cup seasoned roasted vegetables, chopped small (mixtures of peppers, onion, squash, spinach work best) 1 tsp Peak parsley, chopped 1/2 tsp Roma Italian seasoning

Instructions: 1. Combine veggie patty crumbles, chopped roasted vegetables, parsley, and Italian seasoning 2. Mix to combine and adjust seasoning with salt & pepper 3. Scoop into 2 oz balls and roll gently 4. Deep fry at 350 degrees until golden brown and crisp, can be finished in oven if necessary 5. Serve as you would a meat based meatball

Grilled Cauliflower Steak with Blistered Grapes, Harissa, and Pepitas Middle Eastern spiced Cauliflower Steak with Blistered Red Grapes sprinkled with spice-toasted Pepitas Servings: 2 servings

Instructions: 1. Slice cauliflower head across to get 2 each 1 1/2 inch cross sections Ingredients: 2. In a small bowl, mix ras al hanout, smoked paprika, garlic, 1 ea Peak cauliflower head, exlemon, honey, olive oil, and S&P until combined. cess leaves trimmed from bottom 3. Using brush spread seasoning paste on all sides of cauliflower only steaks and set aside 1/4 tsp Ras al Hanout 4. Toss washed, halved grapes in a little olive oil and salt, roast 1/4 tsp McCormick smoke papriin 400 degree oven until they blister slightly and set aside (this ka can also be done under salamander) 1/2 tsp Roma chopped garlic 5. Place seasoned cauliflower steaks on hot grill and grill 3 minutes 1 tsp Ascend lemon juice per side 1 tsp West Creek clover honey 6. In small sautĂŠ pan, add pepitas, a little olive oil, and a pinch of 1 T Piancone olive oil salt, toss until seeds are toasted lightly and aromatic.

S&P to taste 7. Warm harissa spread in separate pan.

3/4 cup Peak red seedless grape, 8. To plate; place a spoonful of harissa spread on bottom of plate washed and swipe with pastry brush in one motion across plate, place and cut in half cauliflower steak on top but off to side slightly.

1/4 cup Arcade raw pepitas 9. Top with a few blistered grapes, sprinkle with toasted pepitas 1/4 cup Roland Harissa spread and drizzle with a little olive oil

Jackfruit Barbacoa

Crispy jackfruit meat substitute in spices and tangy BBQ sauce Servings: 4 servings Ingredients: 1 lb naked jackfruit 1 1/2 tsp Lawry’s Chipotle Cinnamon seasoning 1/2 cup West Creek Moonshine BBQ sauce

Instructions: 1. Crisp jackfruit by either deep frying it for 4 minutes of roasting until crispy and starts to dry 2. Season with chipotle seasoning, add BBQ sauce and mix to combine 3. Roast in oven uncovered for an additional 8-10 minutes stirring occasionally Additional Notes:

For additional Umami flavor add well caramelized onions Use as a meat substitute on tacos, pulled BBQ sandwiches, bao bun filling, or in bowls

Jackfruit Tacos with Pickled Vegetables

Savory plant-based taco with the typical Street Taco garnishes Servings: 4 servings Ingredients: 15 oz Naked Jackfruit 1 T Lawry’s Chipotle Cinnamon seasoning 3/4 cup West Creek Moonshine BBQ sauce 8 each Mission 4.5” flour tortillas, warmed 1 cup green cabbage, shredded 1 cup white vinegar 1 cup water 1 teaspoon granulated sugar 3/4 teaspoon kosher salt, divided 1/2 cup Peak carrot, cut into julienne 1/2 cup Peak cauliflower florets, cut into small pieces 1/3 cup thinly sliced radishes 3 sprigs Peak thyme, whole 1/4 cup West Creek whole egg mayo 1 tsp Roma Chipotle red pepper pesto 1/3 cup Peak fresh cilantro, chopped

Instructions: 1. Fry naked jackfruit in deep fryer until dry and starts to crisp 2. In a bowl combine jackfruit, chipotle cinnamon, and bbq sauce, mix to combine and break up jackfruit 3. Meanwhile in a pan, bring vinegar, water, sugar, and salt in a pot and bring to a boil, remove from heat 4. Place carrot, cauliflower, and radish into separate containers, add a sprig of thyme to each and pour hot pickling liquid over each to cover. Set aside 5. In mixing bowl combine mayo and chipotle pesto, mix thoroughly and move to a squirt bottle.

6. To build tacos, place warm shell on plate, add jackfruit, shredded cabbage and drizzle with Chipotle mayo 7. Top with a little pickled vegetable and a sprig of cilantro

Harvest Quinoa Stuffed Honey Nut Squash Roasted winter squash filled with vegetable blend, quinoa & dried fruit Servings: 2 servings Ingredients: 1 each Honey Nut squash 1 1/2 cups vegetable blend harvest 1/2 cup Del Destino cooked red quinoa 1 tsp brown sugar 1/4 cup Ken’s Apple Cider Vinaigrette Salt & pepper to taste 2 T Peak chives, chopped 1/4 cup Arcade Berry Mixed Nut & Seed Crunch 2 T West Creek Pancake syrup

Instructions: 1. Cut squash in half lengthwise and deseed 2. Drizzle with oil, S&P and roast in covered pan with a little water on bottom until tender 3. In a bowl, combine vegetable blend, sugar, salt & pepper, and half of the cider vinaigrette 4. Place that mixture on a sheet tray and roast until tender 5. Combine with cooked quinoa, chives, the remaining cider vinaigrette, and half of the nut mix, chopped 6. Place mixture in the cup of the squash distributing evenly between the two 7. Garnish plate with the remaining berry nut blend, and drizzle plate with warm maple syrup

Zucchini, Red Quinoa Gratin

Zucchini with hearty red quinoa, cream and parmesan Servings: 6 servings Ingredients: 2 lb Peak zucchini (grated) 2 tsp salt 2 cups Del Destino cooked red quinoa 1 cup minced Peak white onion 1/2 cup Piancone olive oil 2 large cloves garlic (minced) 2 tbsp all-purpose flour 2 1/2 cups zucchini juices (add milk if not 2 1/2 cups juice) 2/3 cup Roma grated parmesan (save 2 tbsp for topping) TT Salt & pepper

Instructions: 1. Toss grated zucchini with 2 tsp salt, set aside in colander for 15 minutes. (Make sure you reserve any liquid from the zucchini) 2. After 15 minutes rinse gently and squeeze dry again, reserving the liquid. If zucchini remains salty, repeat procedure and discard additional liquid.

3. In a sautĂŠ pan, add 2 T olive oil, add onions and garlic, and cook until lightly caramelized.

4. Add flour and mix until incorporated, continue cooking for 2-3 minutes to form pan roux.

5. To onion mixture, stir in zucchini juice and milk, stir until mixture is smooth.

6. Stir in cooked red quinoa, and grated, drained zucchini.

Cook 5-6 minutes until zucchini is nearly tender.

7. Add 2 tablespoons of cheese, mixing until combined.

Adjust with salt & pepper as needed.

8. Pour mixture into a 4-6 cup baking dish or individual ramekins.

9. Sprinkle with remaining parmesan cheese, and drizzle with olive oil.

10. Preheat oven to 425F, cooking gratin until rice has absorbed all the liquid, and top is browned, about 20-25 minutes.

Aquafaba Vegan Mayo

Mayo substitute made with the juice of chick peas Servings: 1 Pint Ingredients: 1/2 cup aquafaba (strained juice from chick peas or other canned bean) 1 tsp Ascend lemon juice 3/4 tsp salt 1 1/2 cup vegetable oil

Instructions: 1. Add aquafaba to a food processor bowl, blender, or in a mixing bowl for an emersion blender 2. Add in lemon juice and salt 3. Process on medium high for a few seconds 4. With the mixer running stream in the oil until fully incorporated 5. Only mix until all oil has been incorporated as to not overheat the mixture 6. Put into container and cool Additional Notes:

Use for mayo, aioli, remoulade, or other sauces, etc

Jackfruit Faux Crab Cake

Pulled Jackfruit with Maryland spices, crisp vegetables, and vegan mayo Servings: 4 servings Ingredients: 2 each 4 oz Ridgecrest Southwest Veggie Patty 8 oz Naked Jackfruit 1/4 cup mixed Peak red and green peppers, small diced 1 T minced Peak red onion 1 tsp Roma chopped garlic in oil 2 tsp JUST vegan mayonnaise 1 1/2 tsp Old Bay seasoning 1 tsp Ascend lemon juice 1/2 cup Asian Pride panko bread crumbs

Instructions: 1. Crumble veggie patty into mixing bowl 2. Deep fry or bake jackfruit until it starts to crisp and dry, allow to cool 3. Pull cooled jackfruit apart in strands and place in bowl with crumbled veggie patty 4. Add peppers, onions, garlic, vegan mayo, Old Bay, lemon juice and mix gently 5. Portion to desired size and roll gently in panko bread crumbs 6. Pan fry in oil over medium heat until golden brown and crisp on both sides Additional Notes:

Serve with vegan remoulade and lemon

Carnitas Style Jackfruit

with Chipotle Pepper Honey& Corn-Black Bean Salad

Pulled Jackfruit with Chipotle Cinnamon-BBQ, Del Destino Red Quinoa Salad, with Roasted Corn, Pepper, and Black Bean Salad, Cilantro-Lime Crema Servings: Instructions: 1 serving 1. Toss cooked jackfruit in chipotle cinnamon and Moonshine bbq Ingredients: 2. Mix cooked quinoa (red and white), Roastworks corn, 1 oz cooked Jackfruit black bean, peppers, Roma chipotle pesto, and TT Chipotle Cinnamon seasoning West Creek honey 1 tsp Moonshine BBQ sauce 3. In a blender, process Piancone red pepper-garlic 1.5 oz cooked red and white quinoa dressing, Peak Cilantro, and Ascend lime juice 1 oz Roastworks Corn black bean, pepper 4. To assemble; scoop quinoa salad into bowl, top .2 oz West Creek honey with jackfruit mix, drizzle cilantro lime crema from .25 tsp Roma chipotle red pepper pesto squeeze bottle, top with micro cilantro and serve .2 oz fresh Peak cilantro .1 oz Ascend lime juice .2 oz Piancone red pepper-garlic dressing Carnitas Style Jackfruit featured .05 oz micro cilantro on cover served over a Grits Cake

Vegan Remoulade Sauce

Savory vegan mayonnaise-based sauce perfect for sandwiches, apps, or entrees Servings: 1 Pint Ingredients: 1 cup Vegan mayo 2 T minced Peak green pepper 2 T minced Peak red pepper 1 tsp minced Peak shallot 1/2 tsp minced Roma caper, strained 2 T West Creek pickle, chopped 1 tsp Ascend lemon juice 1 tsp Old Bay seasoning

Instructions: 1. Combine all ingredients and mix well until incorporated 2. Adjust seasoning Additional Notes:

Serve as sandwich spread, vegan crab cake sauce, etc

Creamed Lentils with Wild Mushroom & Kale Creamy lentils with Herbs, Wild Mushroom and Kale Servings: 4 servings

Instructions: 1. Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the Ingredients: lentils until they’re just-tender, about 20 minutes. Drain and 3/4 cup dry green lentils, rinsed set aside.

1 tablespoon Piancone olive oil 2. In medium pot, heat the olive oil over medium heat, add 1 medium shallot, fine dice (roughly the shallots to the pot and stir. Cook the shallots until 1/3 cup diced shallot) slightly softened and translucent.

1 lb wild mushrooms sliced 3. Add the sliced mushrooms to the pot and allow to cook Salt & Pepper to taste for a minute, season with S&P and continue cooking 1 tsp Roma chopped garlic for another minute.

2 teaspoons Peak fresh thyme leaves, 4. Add the garlic and thyme to the pot and stir, add the stripped and chopped (reserve small white wine and tamari to the pan. Stir the mushrooms. amount for garnish) Add the drained lentils, vegetable stock and almond milk 2 tablespoons white wine to the pot. Stir and bring the mixture to a boil.

2 teaspoons Kikkoman tamari 5. Add the chopped kale and stir. Adjust the seasoning 1 1/2 cups vegetable stock with Salt & Pepper.

1/3 cup unsweetened Almond Breeze 6. When thickened serve the stew over grilled baguette toasts. milk 1/2 bunch kale, washed, stemmed, Additional Notes: and chopped Garnish with additional thyme if desired 8 each Heritage Oven French Baguette, grilled lightly for service

Skillet Seared Portobello Mushroom

with Avocado Chimichurri Sauce

Marinated and seared portobello with herbed-avocado laced chimichurri Servings: 4 servings Ingredients: 4 each Peak 4.5� Portobello mushrooms, stems removed and wiped clean 1/3 cup Piancone balsamic vinegar 1/4 cup Piancone olive oil 1/2 tsp Roma ground cumin 1/2 tsp Roma table grind black pepper 1/4 tsp McCormick smoked paprika 1 tsp Roma chopped garlic for Chimichurri sauce: 1 cup Peak Italian parsley, chopped 1 cup Peak cilantro, washed and chopped 3 each Peak whole peeled garlic cloves 1 each peeled shallot, chopped 1/4 tsp Roma red pepper flake 4 T Piancone olive oil 3 Tbsp Ascend lemon juice Salt & Pepper to taste 1 small ripe avocado, pitted and stripped from skin

Instructions: 1. Place portobello mushrooms in a resealable bag and set aside.

2. In a small mixing bowl, whisk together balsamic vinegar, 1/4 cup olive oil, cumin, salt, black pepper, paprika, and garlic.

3. Add marinade to the mushroom bag and toss until all surfaces are coated. Marinate on one side for 5 minutes, then the other side for 5 minutes.

4. In the meantime, prepare chimichurri by adding parsley, cilantro, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper to a blender and puree until medium puree.

5. Add avocado and puree until incorporated.

Adjust seasoning with salt & pepper.

6. Heat a large skillet over medium-high heat. Cook mushroom on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.

7. To serve, slice avocado on severe bias and fan on plate, drizzle portobello steaks with avocado chimichurri.

Additional Notes:

Can be served with cooked quinoa, rice, brown rice if desired.