RECIPES & TIPS GUIDE
A collection of tried-and-true school meal recipes with a focus on plant proteins, plus a guide to plant-based pantry staples, easy menu swaps, and procurement resources.
BOSTON PUBLIC SCHOOLS X BALANCED
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: Calories: 382 | Total Fat: 8.9g | Saturated Fat: 14g | Carbohydrate: 59g | Fiber: 137g | Total Sugar: 37g | Protein: 198g | 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.
This recipe needs a M/MA to make it a complete reimbursable meal. A plantbased chicken would be a great addition.
Source: Friends of the Earth
Protein-Packed Veggie Chili
Servings: 41
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
Description: This hearty, protein-packed chili comes together quickly in the oven. An easy, delicious addition to your menu.
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
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
Add quinoa to this recipe to increase fiber + protein content. ½ c. cooked quinoa (¼ c dry) per serving will credit as 1 oz of Equivalent Grains
Directions: Cook 10¼ c. dry quinoa separately and add to the chili at the end of the cooking process. It may be necessary to add 1-2 c more water to the chili at this point as the quinoa will cause it to thicken. Increase the serving 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: 195g | Saturated Fat: 55g | Carbohydrate: 305g | Fiber: 75g |
Total Sugar: 52g | Protein: 194g | 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
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: 163g | Saturated Fat: 17g | Carbohydrate: 382g | Fiber: 112g | Total Sugar: 175g | Protein: 191g | 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
Substitute lentils for the crumbles to add more fiber and increase savings
Source: Deeply Rooted Farms
Cowboy Caviar
Servings: 150
Ingredients
4 #10 cans black beans
2 #10 cans sweet yellow corn
40 medium roma tomatoes
8 medium red onions
4 c raw cilantro
3 c lime juice
Description: Packed with fresh, colorful ingredients including corn, beans and tomatoes, it’s a hit with students of all ages.
Directions
1 Dice tomato, red onion, and chop cilantro
2.Juice the lime.
3 Combine all ingredients and stir
4 Alternatively, serve ingredients individually as pictured
Serving Information: Serve ½ cup Cowboy Caviar per serving
Serve this with chili, tacos, or nachos, or add to the salad bar as a M/MA
Crediting
Triple-B Breakfast Brownie
Servings: 12
Ingredients
3 cups black beans, canned, drained, rinsed
1 cup white granulated sugar
1 cup applesauce
2/3 cup cocoa powder, unsweetened
4 bananas, peeled
1 tablespoon white distilled vinegar
1 tablespoon vanilla extract
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/2 cups oats, quick, dry
1 cup vegan chocolate chips, 4M count
Description: Oats and black beans add fiber and protein to this nutritious breakfast disguised as a brownie.
Directions
1 In high power blender, combine black beans, sugar applesauce and cocoa powder. Mix on medium/high until smooth
2 In a mixing bowl, mash bananas along with vinegar, vanilla, baking powder, salt and baking soda
3.Combine cocoa mixture, banana mixture and oats with a spatula Mix well
4 Heat oven to 375°F Spread mixture in greased half hotel pan, evenly sprinkle chocolate chips on top. Bake for 30 minutes.
Serving Information: Cut cooled brownies into 12 even portions. Can be wrapped and refrigerated for grab and go for up to 5 days
Nutrition & Crediting
Cherry Creek Pumpkin Bread
Servings: 232
Ingredients
17.5 lbs. ultragrain flour
4 lbs. 6 oz. granulated sugar
3 oz baking powder
3 oz baking soda
10 oz cinnamon
4 oz imitation vanilla extract
175 g nutmeg
4 oz salt
5 lbs. 10 oz. canola oil
11 lbs. 4 oz. water
2 #10 cans pumpkin puree
9 c applesauce
Description: All the pumpkin bread flavor you know and love, without the dairy and eggs.
Directions
1 Add all dry ingredients to mixer Mix on speed 1 for 1 minute
2.Add all wet ingredients EXCEPT water. You will add water in intervals while mixing
3 Mix on speed 1 for 5 minutes while adding half the water
4 Mix on speed 1 for 5 minutes and add the other half of the water.
5 Mix on speed 2 for 10 minutes, until batter is smooth
6 Portion 8 lbs 10 oz of batter onto a standard sheet pan
7.Bake at 350 for 43 minutes.
8.Cool bread to room temperature.
Serving information: Cut each sheet pan of bread into 32 pieces (4x8) 1 piece per serving
Cherry Creek Cowboy Bread
Servings: 232
Ingredients
25 lbs. Ultragrain flour
5 lbs. 13 oz. granulated sugar
5 lbs 13 oz brown sugar
7 oz baking powder
3 oz baking soda
11 oz cinnamon
1 oz nutmeg
4 oz salt
7 lbs. 10 oz. canola oil
22 lbs. 10 oz. water
1 #10 can applesauce
Description: A crumbly, crunchy whole wheat breakfast treat
Directions
1 Add flour, cinnamon, sugar, and salt to mixer and mix on speed 1 for 30 seconds.
2 Add oil and mix on speed 1 for 1 minute, or until there is no dry flour remaining
3 Mix on speed 2 for 2-3 minutes, or until the oil is well combined into a crumbly mixture.
4 Scoop out 4 lbs 10 oz of mixtures and set aside to use for topping
5.Add baking soda and baking powder and mix on speed 1 for 30 seconds.
6 Add applesauce and mix on speed 1 for 30 seconds
7 Add half of the water and mix on speed 1 for 5 minutes
8.Add the remaining water and mix on speed 1 for 5 minutes.
9 Mix on speed 2 for 10 minutes
10 Portion 7 lbs 12 oz of batter onto a standard size sheet pan
11 Sprinkle 85 oz of topping across each pan
12.Bake at 250 for 36 minutes or until internal temperature reaches 200 degrees
13 Let cool to room temperature
Serving Information: Portion each pan into 32 pieces (4x8). One piece per serving.
Plant-Based Pantry Staples
Category
Plant-Based Milk
Plant-Based Butter
A list of pantry essentials for plant-based food service.
Examples
Soy
Such as Earth Balance or Smart Balance
Silken or Firm
Such as Olive Oil or Avocado Oil
Vegetable Broth
Legumes and Beans
Whole Grains
Such as Minors
Lentils, Black Beans, Garbanzo, Great Northern, Cannellini, or Pinto
Quinoa, Brown Rice, and Pasta
If the recipe calls for.... Instead try...
Chicken Stir-Fry or Fried Rice
Beef Burgers
Hot Dogs
Beef Tacos, Pasta with Meat Sauce, Chili
Meat-topped Pizza
Salads, Wraps, or Pastas with Breaded Chicken
Firm Tofu, Cubed
Veggie or Mushroom Burgers such as Dr. Praeger’s, Hungry Planet, Impossible Foods, or Morningstar Farms
Veggie Dogs such as Better Balance
Plant-based Protein Crumbles
such as Deeply Rooted Farms, GroundPro Crumbles, Hungry Planet, or Morningstar Farms
Veggie-topped Pizza
Plant-based Nuggets or Patties such as Rebellyous Foods
