HEAT & SERVE PRODUCTS
L o o k i n g f o r c o n v e n i e n t , s c h o o l - a p p r o v e d
Heat & Serve Products
A selection of recommended plant-based products, listed by school approved vendors.
Vendors Products
The Amazing Chickpea Chickpea Butter & Jelly Sandwiches, Chickpea Spread, Chickpea Granola Bar
Better Balance Foods
Deeply Rooted Farms
Dr. Praeger ’s
Hungry Planet
Impossible Foods
Los Cabos Mexican Foods
Morningstar Farms
Rebellyous Foods
Hot Dog, Grounds, Shreds, Cheese Sauce
Unflavored Crumbles, Fiesta Mexican Crumbles, Zesty Italian Crumbles, Korean BBQ Crumbles
Vegan Burger CN, Chickenless Nuggets CN, Gluten Free Chickenless Nuggets CN, Chickenless Tenders CN
Hungry Planet Italian Sausage™ Crumble, Hungry Planet Beef ™ Ground, Hungry Planet Beef ™ Burgers
Ground Beef, Burger Patties, Chicken Nuggets, WG Chicken Nuggets, Chicken Tenders, Chicken Patties, Unbreaded Chicken Fillet, Hot Dog, Sausage Patties, Meatballs, Steak Bites
Taco Seasoned Impossible™ Plant-Based Beef Crumble Burritos, Bean & Green
Chile Burritos, Three Bean Chili in a Tray
Homestyle Chik’N Tenders, Chipotle Black Bean Burger, Plant-Based Chorizo Cumbles
Kickin’ Nuggets, Kickin’ Tenders, Kickin’ Patties, Spicy Kickin’ Nuggets, Spicy Kickin’ Tenders, Spicy Kickin’ Patties, Kickin’ Popcorn Bites
Kickin’ Buffalo Wrap
Servings: 50
Ingredients
6 lbs 4 oz Plant-Based Rebellyous Kickin’ Tenders
50 tortillas, whole grain rich 1-1/2 c hot wing sauce
1 lb 2 oz romaine lettuce, chopped
1 lb. 8 oz. shredded carrots
Description: Hot wing sauce packs a flavorful punch in this plant-based twist on a buffalo wrap featuring Rebellyous Kickin’ Tenders
Directions
1 Preheat oven to 400°F
2. Combine tenders and wing sauce and bake for 8-10 minutes until tenders reach an internal temperature of 165°F Hold in warmer until meal service
3 Combine chopped romaine and shredded carrots in a bowl
4. Portion ½ cup of salad mixture in each tortilla.
5 Fold tortilla in half Store in cooler until meal service
Serving Information: On serving line, portion 3 buffalo tenders into tortilla and fold.
Nutrition & Crediting
Crediting:
2 oz Meat/Meat Alternate, 2 oz Equivalent Grains, ⅛ c. Red/Orange Vegetable.
Add red bell peppers or red cabbage for extra crunch and color Either will credit as Other Vegetable if the quantity added is at least ⅛ c. per serving.
Source: Rebellyous Foods
Kickin’ Orange Chicken
Servings: 50
Ingredients
9 lbs 6 oz Plant-Based Rebellyous Kickin’ Nuggets or Tenders
¾ gallon + ½ cup, or 1-1/4 #10 cans chickpeas, drained and rinsed
1 lb broccoli florets
2 lbs. 12 oz. sugar snap peas or snow peas
2 lbs 8 oz shredded cabbage
1 c. water or low sodium vegetable broth
1-1/2 quarts of prepared zesty orange sauce, such as Schwan’s or similar
6 lbs. 4 oz. brown rice, dried
Nutrition & Crediting
Nutrition: Calories: 579 | Total Fat: 15 4g | Saturated Fat: 1 4g | Carbohydrate: 92 1g | Fiber: 7 2g | Total Sugar: 19 9g | Protein: 20 6g | Sodium: 746.7mg
Crediting:
Description: Zesty orange sauce brings bright, bold flavor to this protein-packed bowl with Rebellyous Kickin’ Nuggets or Tenders, chickpeas, snap peas, broccoli, and brown rice
Directions
1 Preheat oven to 400°F
2. Prepare rice by combining it with water and cooking. Fluff. Place in warmer until service
3 Bake nuggets or tenders for 8-10 minutes until they reach an inside temperature of 165°F Cut in half and toss with 1 cup of sauce. Put back in the oven for another 5 minutes until nuggets or tenders are crispy and caramelized Hold in warmer until meal service
4. Combine vegetables, chickpeas, and vegetable broth/water in a tilt skillet or wok. Sauté for 5-10 minutes, until vegetables are tender
5 In a large hotel pan, add cooked rice, vegetables, and the rest of the sauce and mix thoroughly. Cover and hold in warmer until meal service
Serving Information: On serving line, portion 2 cups of stir fry mixture with rice and 5 nuggets or 3 tenders
2 oz Meat/Meat Alternate, 1 oz Equivalent Grains, ½ c. Red/Orange Vegetable Source: Rebellyous Foods
Kickin’ Parm
Servings: 50
Ingredients
50 Rebellyous Kickin’ Patties
1 gallon 2 quarts 1 c. spaghetti sauce (no meat, low sodium, USDA)
Description: Featuring Rebellyous Kickin’ Patties, this plantbased parm brings crispy, saucy, cheesy goodness to every bite
Directions
1 Prepare noodles according to package directions until al dente; drain and keep warm. If desired, add a small amount of oil to prevent noodles from sticking
1 lb 9 oz dairy-free mozzarella cheese
6 lbs 4 oz dry spaghetti noodles (whole-grain rich)
2 Preheat oven to 400°F
3 Bake patties for 11-13 minutes until they reach an internal temperature of 165°F.
4 Remove chicken patties from the oven and transfer to a pan, cover and hold in warmer until meal service
5. Heat spaghetti sauce in a pan over medium heat until warmed through.
6 Mix half of the spaghetti sauce with the noodles and keep warm until meal service
Serving Information: Portion 1 patty on top of one cup of noodles mixed with sauce Top with ¼ cup spaghetti sauce and sprinkle 2 tablespoons of dairy-free mozzarella cheese on top
Nutrition & Crediting
Crediting:
Source: Rebellyous Foods
Kickin’ Teriyaki
Servings: 50
Ingredients
9 lbs. 6 oz. Plant-Based Rebellyous Kickin’ Nuggets or Tenders
¾ gallon + ½ c , or 1-1/4 #10 cans chickpeas, drained and rinsed
1 lb broccoli florets
1 lb 8 oz shredded carrots
2 lbs 12 oz sugar snap peas or snow peas
2 lbs 8 oz shredded cabbage
1 c water or low sodium vegetable broth
1-1/2 quarts of prepared teriyaki sauce, such as La Choy, Foothill Farms, or Schwan’s
6 lbs. 4 oz. soba noodles or spaghetti, dried
Nutrition & Crediting
7 9g | Protein: 26 4g | Sodium: 543 8mg
Crediting:
2 oz Meat/Meat Alternate, 1 oz Equivalent Grains, ¼ c Red/Orange Vegetable, ¼ c Other Vegetable
Description: Rebellyous Kickin’ Nuggets or Tenders, chickpeas, broccoli, carrots, and snap peas add protein and plant power to this Asian-inspired noodle dish.
Directions
1. Preheat oven to 400°F.
2 Prepare noodles by combining with water and cooking Fluff Place in warmer until service
3. Bake nuggets or tenders for 8-10 minutes until they reach an inside temperature of 165°F Cut in half and toss with 1 cup of sauce Put back in the oven for another 5 minutes until nuggets or tenders are crispy and caramelized Hold in warmer until meal service.
4 Combine vegetables, chickpeas, and vegetable broth/water in a tilt skillet or wok Sauté for 5-10 minutes, until vegetables are tender.
5. In a large hotel pan, add cooked noodles, vegetables, and the rest of the sauce and mix thoroughly Cover and hold in warmer until meal service
Serving Information: On serving line, portion 2 cups of stir fry mixture with noodles and 5 nuggets or 3 tenders
Source: Rebellyous Foods
Korean BBQ Street Tacos
Servings: 40
Ingredients
2 bags Deeply Rooted Farms’ Korean
BBQ Crumbles
40 6" whole grain tortillas
Coleslaw Filling:
¼ c olive oil
4 lbs fresh coleslaw mix, shredded
2-4 tbsp soy sauce (pending taste)
¼ c. white rice vinegar
Nutrition & Crediting
Description: Rebellyous Kickin’ Nuggets or Tenders, chickpeas, broccoli, carrots, and snap peas add protein and plant power to this Asian-inspired noodle dish.
Directions
1. Prepare Deeply Rooted crumbles according to package using a stove or oven In either application, drain excess liquid after cooking Set aside in warmer
2. Prepare coleslaw filling by mixing coleslaw and filling ingredients in a large mixing bowl Set aside
Serving Information: Warm tortillas for 10 minutes prior to assembling Place ½ c of Crumbles in each taco Top with ¼ c of coleslaw mixture.
For older students, a taco bar would alleviate the requirement to assemble! Allow students to add their own flare by offering green onions, cilantro, lime wedges, peanuts, etc .
Source: Deeply Rooted Farms
Southwest Shaker Salad
Servings: 40
Ingredients
2 bags Deeply Rooted Farms’
Fiesta Mexican Crumbles
5 lbs InHarvest Ruby Wild Blend
5 c lime juice
5 tbsp cumin
3 tbsp. kosher salt
2 5 tbsp black pepper
5 c olive oil
20 c. red bell pepper, chopped
5 c. cilantro, chopped
20 c corn kernels (thaw if using frozen)
Description: Shake it up! This refreshing Southwest salad features Deeply Rooted Farms’ Fiesta Mexican Crumbles, a blend of rices, red bell pepper, corn and cilantro
Directions
1 Prepare Deeply Rooted Crumbles according to the package using a stove or oven. In either application, drain excess liquid after cooking
2 Cook InHarvest Ruby Wild Blend according to package directions Drain well and cool completely on a sheet pan
3. For dressing: whisk together the lime juice, cumin, salt, pepper, and oil Fill 2-oz dressing cups with ¼ c of dressing and cover each with a lid
4. Layer ingredients into 16-oz. cups as follows: 1 c. Ruby Wild Blend, ½ c. bell pepper, 2 tbsp. cilantro, ½ c. Crumbles, ½ c. corn
5 Cover the cup with a flat lid Place the dressing cup on top of the flat lid. Place the domed lid on top of the salad cup and press to seal
Nutrition & Crediting
Nutrition: Calories: 633 | Total Fat: 36g | Saturated Fat: 4 9g | Carbohydrate: 69 1g | Fiber: 11 7g | Total Sugar: 8 3g | Protein: 18 1g | Sodium: 1003mg
Crediting:
2 oz Meat/Meat Alternate, 2 oz Equivalent Grains, ½ c. Starchy Vegetable, ½ c. Red/Orange Vegetable
Serving Information: To make the salad, remove lids from the cup Pour contents of the dressing container into the cup Replace the domed lid only and shake the salad until ingredients are mixed
Source: Deeply Rooted Farms
Sweet Sloppy Jo
Servings: 100
Ingredients
9½ lbs GroundPro lentil crumbles
6 quarts + 2½ c. water
3 lbs white mushrooms, fresh
½ c canola/olive oil blend
2 quarts barbecue sauce , smoky
100 hamburger buns, whole grain
Description: This sweet, smoky sandwich features GroundPro lentil crumbles, mushrooms, and bell peppers atop a whole grain bun A hearty, satisfying meal for all age groups
Directions
1 Preheat oven to 325°F
2. In a stainless steel 2" fullpan, place dried lentil crumbles (2.85 pounds or 1 bag) and hot water (2 quarts) Mix well and level the mixture Place lid on pan and place in over
3 Bake at 325°F for 12 minutes until all water absorbed and internal temperature is 140°F or greater. Fluff with a fork.
4 Chop mushrooms in a food processor until a fine crumble Toss with ¼ c olive oil and spread on sheet pans Bake at 375°F for 15 minutes.
5. Sauté bell pepper in ¼ c. heated oil for 3 minutes.
6 Add cooked lentil crumbles and mushrooms and sauté
7 Add barbecue sauce to mixture and simmer for 20 minutes Serve immediately.
Serving Information: Place #8 scoop filling on bottom of hamburger bun Top with crown of bun
Nutrition & Crediting
Nutrition: Calories: 453 | Total Fat: 6g | Saturated Fat: 2g | Carbohydrate: 87g | Fiber: 8 5g | Total Sugar: 13 5g | Protein: 13g | Sodium: 1063mg
Crediting:
2 oz Meat/Meat Alternate, 2 oz Equivalent Grains
Source: Healthy School Recipes
Thai Sweet Chili Quinoa Bowl
Servings: 105
Ingredients
420 plant-based nuggets such as Dr Praeger’s, Impossible Foods, or Rebellyous Foods
52½ c quinoa, parboiled
3 bags Thai sweet chili sauce
Description: A delicious, quick, and customizable speedscratch option! Pair your students’ favorite plant-based nugget with quinoa and Thai sweet chili sauce
Directions
1 Set the warmer for an air temperature of 135-145°F
2. Preheat oven to 375°F.
3 Prepare quinoa and hold
4 Heat sealed bag of chili sauce in a steamer or in boiling water approximately 45 minutes until sauce reachers 135-145°F
5. Place one #20 scoop of sauce in a 2 oz. soufflé cup.
6 Place the same number of frozen nuggets on each parchment lined sheet pan, lined up, packed side-by-side
7. Heat in oven for 12-15 minutes, until temperature reaches 135145°F.
Serving Information: Place one #8 scoop of quinoa in a boat, cup, box, or bowl and top with four nuggets Place one 2 oz cup of sauce in container, on top of quinoa. Hold in warmer no longer than 30 minutes before serving
Nutrition & Crediting
Nutrition:
Calories: 453 | Total Fat: 6g | Saturated
Fat: 2g | Carbohydrate: 87g | Fiber: 8 5g |
Total Sugar: 13.5g | Protein: 13g | Sodium: 1063mg
Crediting:
2 oz Meat/Meat Alternate, 2 oz
Equivalent Grains
Recommendation: It is recommended to add vegetable to meet vegetable component.
Source: Friends of the Earth
Veggie Chili
Servings: 41
Description: This hearty, protein-packed chili comes together quickly in the oven. An easy, delicious addition to your menu.
Ingredients
2½ lbs sweet corn and pepper mix
4½ lbs. black beans, low sodium (1 #10 can)
4½ lbs chili beans, canned (1 #10 can)
2¼ lbs. tomatoes, crushed (½ #10 can)
1 qt water
1 tbsp. chili poder
1 tsp. garlic powder
1 tsp salt
½ tsp black pepper, ground
1 tbsp. oregano, dried
Nutrition & Crediting
Nutrition:
Calories: 199 | Total Fat: 6g | Saturated Fat: 0g | Carbohydrate: 199g | Fiber: 7.4g | Total Sugar: 5.3g | Protein: 9.8g | Sodium: 423mg
Crediting:
2 oz Meat/Meat Alternate, ¼ c Other Vegetable
Directions
1 Line a steam table pan and add all ingredients No thawing is necessary for veggies.
2 Cover with lid and heat in conventional oven at 350°F for 20-40 minutes or until internal temperature reaches 135°F
Serving Information: Serve 1 cup in bowl
Add quinoa to this recipe to increase f iber + protein content. ½ c . cooked quinoa (¼ c dr y) per ser ving will credit as 1 oz of Equivalent Grains
Directions: Cook 10¼ c . dr y quinoa separately and add to the chili at the end of the cooking process. It may be necessar y to add 1-2 c more water to the chili at this point as the quinoa will cause it to thicken. Increase the ser ving size to 1½ c . to accommodate all of the components.
Source: Healthy School Recipes
Walkin’ Talkin’ Tacos
Servings: 100
Ingredients
5 bags Deeply Rooted Farms’ Fiesta Mexican Crumbles
1 qt onions, frozen, diced
4 lbs iceberg lettuce, carrot, red cabbage
1 lb. 4 oz. red tomatoes, ripe, raw
3 qts 1 c salsa
100 bags of chips, whole grain
Description: Build your own fiesta in a bag! Top whole grain chips with Deeply Rooted Farms’ Fiesta Mexican Crumbles, fresh veggies, and salsa
Directions
1 Prepare Deeply Rooted Crumbles according to the package using a stove or oven. In either application, drain excess liquid after cooking
2 Add the onions to the prepared Deeply Rooted Crumbles and sauté for about two minutes, or until the onions are tender
3. Transfer the Deeply Rooted Crumble mixture to steamable pans Cover the pans and hold in warmer until ready for assembly
4. Rinse the tomatoes under cool, running water, then drain them thoroughly. Core and dice tomatoes in ½ inch pieces. Combine the tomatoes with lettuce and toss the mixture lightly Portion ¼ cup with #16 scoop or 2 oz spoodle in individual portion containers.
Nutrition & Crediting
Nutrition:
Calories: 362 | Total Fat: 19 5g | Saturated Fat: 5 5g | Carbohydrate: 30 5g | Fiber: 7 5g |
Total Sugar: 5 2g | Protein: 19 4g | Sodium: 1139mg
Crediting:
2 oz Meat/Meat Alternate, 2 oz Equivalent Grains, ⅛ c Other Vegetable, ⅛ c Red/Orange Vegetable
5 Weigh 1 oz of salsa to determine the portion size Portion 1 oz of salsa in individual portion containers Cover and refrigerate for service
6. Open the bags of chips on the side. Place in serving pans. Serving Information: On serving line, fill each bag with #10 scoop of Deeply Rooted Crumble mixture Serve the pre-portioned lettuce and tomato mixture and salsa on the side with 1 Crumblefilled bag. Instruct students to “build” their own tacos.
Source: Deeply Rooted Farms
Black Bean Burger
Servings: 48
Ingredients
6 lb s black beans, low sodium
3 lb. frozen corn (USDA)
12 oz bread crumbs
1-1/2 tsp salt
1-1/2 tsp pepper
48 hamburger buns
Nutrition & Crediting
Nutrition:
Calories: 350 | Total Fat: 4g | Saturated Fat: 0 9g | Carbohydrate: 66g | Fiber: 12g | Total Sugar: 7g | Protein: 15g | Sodium: 695mg
Crediting:
2 oz Meat/Meat Alternate, 2 oz Equivalent Grains, ¼ c Starchy Vegetable
Description: This adaptable black bean burger recipe can be made with a variety of fresh vegetables, and pairs perfectly with traditional burger toppings and sides
Directions
1 Roast corn in the oven for approximately 15 minutes at 400 degrees. Place in refrigerator to cool.
If there are other fresh vegetables on hand, reduce the corn and roast the vegetables (e g potatoes, spinach, bell peppers)
2 Drain black beans, reserve some liquid
3 Combine corn, black beans, bread crumbs, salt and pepper in a food processor and gently pulse. DO NOT PULVERIZE.
If the mixture appears to be dry when blending, add a little water with some liquid from the black beans
If the mixture is dry, add some cooked brown rice Not in the food processor, but folded into the processed mixture
4. Form 48 balls on sheet pans, cover with parchment paper and press down evenly with an additional sheet pan to create patties These patties can be frozen for use on a later date or cooked immediately.
5. When ready to prepare, sear the patties on both sides in a smoking hot pan with a little olive oil or vegetable oil
6 Finish in the oven at 375°F until the internal temperature is 165°F, approximately 10-15 minutes.
Source: Friends of the Earth
Cauliflower
Pasta Alfredo
Servings: 50
Ingredients
3 gal raw cauliflower, chopped
½ c. olive oil
½ c raw garlic cloves
1 qt 2 c soy milk
3 c Braggs nutritional yeast
6 oz. fresh lemons, whole
2 tbsp onion powder
1 tbsp garlic powder
3 tbsp. kosher salt, coarse
7 lb. WG penne pasta
Nutrition & Crediting
Nutrition:
382 |
Fat: 8.9g | Saturated Fat:
4g | Carbohydrate: 59g | Fiber: 13 7g | Total
3 7g | Protein: 19 8g | Sodium: 1135mg
Crediting:
2 oz. Equivalent Grains, ½ c. Other Vegetable Plant-based MA must be served with this recipe.
Description: This creamy, “cheesy” alfredo pasta is perfect to pair with your choice of plant-based protein.
Directions
1 Steam cauliflower florets until fork tender Meanwhile, cook pasta according to package directions.
2 Add olive oil and minced garlic to pan over low heat and sauté until soft and fragrant
3 Add cooked cauliflower, sauteed garlic, soy milk, nutritional yeast, lemon juice, onion, salt and pepper to a blender (or use an immersion blender) and puree until very smooth
4 Add cauliflower sauce and pasta to a pat, mix and heat throughout. If necessary, season to taste.
Serving Information: Scoop 1.5 c. into serving bowl.
Add a plant-based patty such as the Rebellyous Kickin’ Patty, or plant-based protein crumbles such as Deeply Rooted Farms’ Zesty Italian Crumbles to meet the M/MA component.
Source: Friends of the Earth
Chana Masala
Servings: 100
Ingredients
10 lbs red onion
10 tbsp. peeled garlic, whole
14 tbsp sliced jalapeño
1 c ginger root
11 oz cilantro
22 lbs. diced tomatoes
30 lbs chickpeas
¾ c canola/olive oil blend
6 tbsp. chili powder
12 tbsp. curry powder
2 tbsp kosher salt
3 lbs baby spinach
Nutrition & Crediting
Nutrition: Calories: 248 | Total Fat: 9 7g | Saturated Fat: 1 3g | Carbohydrate: 32 6g | Fiber: 9 5g | Total Sugar: 8 1g | Protein: 10/1g | Sodium: 631mg
Crediting:
1 oz Meat/Meat Alternate, ½ c Other Vegetable, ½ c Dark Green Vegetable, ½ c Red/Orange Vegetable
Description: Tender, flavorful chickpeas add protein to this perfectly spiced curry.
Directions
1 Prep: Chop onions, garlic, jalapeños, ginger and cilantro Drain tomatoes, reserving liquid. Drain and rinse chickpeas.
2 Slightly puree tomatoes using an immersion blender, leaving slightly chunky
3 Heat oil in a large skillet over medium/low heat Add chili powder and curry powder. Warm for 1-2 minutes until fragrant.
4 Add chopped onions, garlic, jalapeños, and ginger Sauté for 35 minutes until fragrant
5. Once vegetables are soft, add cilantro, salt, and pureed tomatoes. Puree all ingredients in the skillet with immersion blender until smooth, adding reserved diced tomato liquid Cook for an additional 2-3 minutes until sauce thickens
6. Bring to a boil and add in drained chickpeas. Reduce heat to medium until chickpeas are heated through, about 5-7 minutes
7 Remove from heat and add baby spinach Mix to combine and wilt spinach.
Serving Information: Portion 1½ c Recommend to serve with whole grain rice for grain component
Source: The Lunch Box
Crispy Teriyaki
Tofu with Rice
Ingredients
13¾ lb extra-firm tofu
1 c. 2 tbsp. oil
1 c 2 tsp soy sauce
1 c 2 tsp cornstarch
Servings: 50 Nutrition & Crediting
6¼ lb teriyaki sauce, low sodium
4¾ lb. broccoli florets
5 lb 4 oz brown rice, parboiled
Description: This crispy teriyaki tofu bowl is simple, flavorful, and delicious. Customize the vegetables to add variety!
Directions
1 Prepare rice
2. Prepare broccoli or another vegetable of your choice.
3 Preheat the oven to 400°F
4 Spray a baking sheet to prevent the tofu from sticking DO NOT USE PARCHMENT PAPER AS TOFU WILL STICK TO IT!
5. Drain tofu. Using paper towels, pat off any excess moisture from the block of tofu Cut into five even pieces
6 Gently toss the tofu with the oil and soy sauce Sprinkle the cornstarch over the tofu mixture to evenly coat. Do not leave any cornstarch clumped.
7 Place the tofu on the baking sheet in a single layer and cook for 20 minutes Check If not crispy, cook for another 5-10 minutes. Cook tofu to 135°F.
8 Cut each piece of tofu into 3 strips, then 5 pieces each strip Place in bowl and toss with teriyaki sauce and broccoli
Nutrition: Calories: 248 | Total Fat: 9.7g | Saturated Fat:
1 3g | Carbohydrate: 32 6g | Fiber: 9 5g | Total Sugar: 8 1g | Protein: 10/1g | Sodium: 631mg
Crediting:
1 oz. Meat/Meat Alternate, ½ c. Other Vegetable, ½ c Dark Green Vegetable, ½ c Red/Orange Vegetable
Serving Information: In serving container add #4 scoop of rice, then tofu mixed with vegetables and sauce. Hold at 135°F until service
Source: Friends of the Earth
Dan Dan Noodles
Servings: 50
Ingredients
6 lbs 4 oz Woodles
14 lbs. 8 oz. whole edamame, frozen
2 oz lemon juice, bottled, real lemon
7 lb broccoli florets, frozen
1 qt almond butter w/ salt added
1 pt. light brown sugar, unpacked
2 qt ½ c soy sauce, low sodium
1 c sesame oil
½ c. garlic powder
¼ c. crushed red chili flakes
1 pt 1 c spring onions or scallions, chopped
Nutrition & Crediting
Nutrition: Calories: 546 | Total Fat: 26g | Saturated Fat: 3g | Carbohydrate: 58 2g | Fiber: 11 6g |
Total Sugar: 17 2g | Protein: 23 2g | Sodium: 560mg
Crediting:
2 oz Meat/Meat Alternate, 2 oz Equivalent Grains, ½ c Other Vegetable
Description: Sweet meets spicy in this tasty Chinese noodle dish topped with edamame and broccoli .
Directions
1 Defrost Woodles 2 full days prior to production Defrost broccoli and trim where needed.
2 Prepare sauce: In a large bowl, whisk together almond butter brown sugar, soy sauce, sesame oil, garlic, and crushed red chili flakes until sugar is dissolved and sauce is well emulsified
3. Edamame, broccoli, and noodles can all be cooked by blanching in boiling water Bring a large pot of water to a boil Cook edamame for about 6-8 minutes and remove with a spider spoon or strainer, leaving behind the boiling water in the pot. Add to a steam pan, sprinkle lemon juice over, and toss Hold in warmer Add broccoli to the same pot of boiling water and blanch for 5 minutes Remove, add to sesame pan, and hold in the warmer. Lastly, add noodles to boiling water and cook approximately 5 minutes Drain completely, add to steam pan, and hold in the warmer
Serving Information: Using large 10 oz anchor bowls, layer the following:
1 c. (2 oz.) ramen noodles
½ c. (#8 scoop) broccoli to one side of bowl
4.64 oz. (1/2 c. cooked and drained) edamame to other side ⅓ c. prepared sauce (#12 scoop) over top 1 tbsp. spring onions or scallions
Source: Friends of the Earth
Deeply Rooted Bolognese
Ingredients
Servings: 40 Nutrition & Crediting
2.5 lbs. yellow onion, large chunks
1 lb. carrots, peeled, large chunks
1 lb celery, large chunks
½ c canola oil
½ c garlic, finely minced
1 tbsp red pepper flakes
2 tbsp Italian seasoning
1 tbsp kosher salt
2 c. tomato paste
1 #10 can tomato sauce
1 #10 can diced tomatoes
1 c balsamic vinegar
2 bags Deeply Rooted Farms’ Zesty Italian Crumbles
1 gal + 5 c vegetable stock
4 bay leaves
Nutrition: Calories: 362| Total Fat: 16 3g | Saturated Fat: 1 7g | Carbohydrate: 38 2g | Fiber: 11 2g | Total Sugar: 17 5g | Protein: 19 1g | Sodium: 1496mg
Crediting:
2 oz Meat/Meat Alternate, ⅜ c Red/Orange Vegetable, ⅛ c Other Vegetable
Description: This plant-powered bolognese serves up serious flavor that pairs perfectly with your favorite pasta.
Directions
1 Prepare Deeeply Rooted Crumbles per package instructions Set aside.
2 Wash produce, let dry, peel, and cut into large chunks
3 Place in food processor and pulse until finely minced/pureed
4 In a large pot or tilt skillet, heat oil over medium to low heat
5. Add the pureed vegetables and cook until soft, approximately 5 minutes Stir to prevent browning
6 Add tomato paste, Italian seasoning, red pepper flakes, and salt. Cook for approximately 2 minutes. Stir continuously to prevent burning.
7 Add tomato sauce, diced tomatoes, balsamic vinegar, bay leaf, and cooked Italian Crumbles Mix well
8. Add vegetable stock. Mix well. Bring to simmer for approximately 1 hour, stirring occasionally
9 Remove bay leaves
Serving Information: Serve 6 oz spoodle of sauce over pasta
Source: Deeply Rooted Farms
