Frozen Nutritional Information 2020
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SHORT-CUT VEGAN! SHORT-CUT VEGAN PANTRY Sauce, Hoisin Sauce, Curry Paste, People Frequently Request Tips on How ITEMS Chutney, Etc
SHORT-CUT VEGAN! SHORT-CUT VEGAN PANTRY sauce, hoisin sauce, curry paste, People frequently request tips on how ITEMS chutney, etc. to incorporate vegan meals into a busy All of these items can figure as •Nutritional yeast (available in bulk, or in schedule. A number of cookbooks tackle ingredients in quick, delicious vegan meals. bag or jar ) this question, including Maribeth Abrams In your vegetable larder •Plant milks in aseptic packages and Anne Dinshah, The 4 Ingredient Vegan; •Cabbage and carrots last a long time in the •Canned coconut milk Nava Atlas, Vegan Express; Kathy Hester, refrigerator and can form a centerpiece •Dried fruits The Easy Vegan Cookbook; Lorna Sass, or addition to many meals. Potatoes, •Dried herbs and spices Short-Cut Vegetarian, re-released as Short- sweet potatoes, onions and garlic last a QUICK VEGAN MEALS Cut Vegan; and Robin Robertson’s Quick- long time at at room temperature. Come up with a list of 6 to 10 quick meals Fix Vegetarian, Quick-Fix Vegan, and More Store potatoes away from the light. that lend themselves to many variations, that you Quick-Fix Vegan (all different). Most are In the freezer: can rotate through. Think ethnic: available in the Monroe County Library •Frozen vegetables, especially peas, corn •Chinese/Asian--stir-fry with brown rice System, as well as from book sellers. Here’s and spinach which compare well with •Indian--curry with brown rice a distillation of the advice found in those fresh. •Italian--pasta with tomato sauce or pesto books. •Frozen pie crusts or doughs; frozen pizza and veggies In the refrigerator: •Middle Eastern--hummus with tabouleh TIPS FOR EFFICIENT COOKING •Soy products and other meat analogues: •Mexican/Latin--beans and rice/tacos/ Keep an organized kitchen and pantry. -
Partial Listing of Gluten-Free “Mainstream” Products Available in the Chicago Area Or Through the Internet
PARTIAL LISTING OF GLUTEN-FREE “MAINSTREAM” PRODUCTS AVAILABLE IN THE CHICAGO AREA OR THROUGH THE INTERNET Updated March 5, 2005 Wheaton Gluten-Free Support Group This list was compiled from lists and postings on celiac and autism organizations’ websites and from information provided by manufacturers and retailers. In addition to products in this list, a wide variety of gluten-free specialty products are available, clearly labeled “gluten free.” This list is based on available information and does not claim to be complete. Its accuracy depends on the accuracy of the information provided by the product manufacturers. Information verification dates are given in parentheses. INGREDIENTS OF SOME PRODUCTS CHANGE OFTEN. FOR CURRENT INFORMATION, CHECK THE INGREDIENT LIST ON THE PRODUCT LABEL. 2 TABLE OF CONTENTS Shelf-Stable Entrees/Travel Foods .................................................................39 MIXES ........................................................................................................40 PICKLES AND OLIVES ................................................................................41 BAKERY/BREAD/TACOS/TORTILLAS.......................................................... 3 SALAD DRESSINGS ....................................................................................42 Waffles....................................................................................................... 3 SAUCES/CONDIMENTS ..............................................................................43 BAKING PRODUCTS ................................................................................... -
Yum Week! Your Plant Based Week at a Glance
YUM WEEK! YOUR PLANT BASED WEEK AT A GLANCE Breakfast Lunch Dinner DAY Yogurt Parfait Daiya Santa Fe Creamy Macaroni and Cheeze 1 Burrito Cheezy Vegan Leftover Creamy Bualo Cauliflower Pizza DAY Breakfast Sandwich Mac n Cheeze 2 Daiya Fiesta Vegetable Wrap Balsamic Berry Vegan DAY Breakfast Burrito Grilled Cheeze 3 Cheezy Vegan Daiya Santiago Baked Bualo DAY Breakfast Sandwich Burrito Cheezy Mac 4 Daiya Homestyle Leftover Bualo Bacon Avocado DAY Breakfast Burrito Cheezy Mac Casserole 5 Cheezy Vegan Vegetable Wrap or Black Bean Enchiladas DAY Breakfast Sandwich Leftover Casserole 6 Breakfast Layered Garden Salad Daiya Frozen Pizza DAY Style Hash w/ Cheeze Stick 7 ADD TO CART FOR QUICK AND EASY PLANTBASED MEALS BREAKFAST BREAKFAST Yogurt Parfait PREP 5 TOTAL 5 SERVES 1 INGREDIENTS 1 container of Daiya Yogurt Alternative Fruit of choice Nut Butter (optional) Granola of choice BREAKFAST Cheezy Vegan Breakfast Sandwich PREP 30 COOK 20 TOTAL 50 SERVES 4 INGREDIENTS LET’S MAKE IT 1 Package Daiya Cheddar Style Slices Press tofu between paper towels or cloth for 1 Block Tofu, (Cut into 4 slices) 30 minutes to remove excess moisture. 1/2 tsp turmeric 1 avocado, (Sliced) Preheat oven to 400 degrees. 1 Handful fresh spinach 4 Gluten-free bagels, (or English Mun) Combine salt, turmeric, nutritional yeast, black pepper 3-4 tsp extra virgin olive oil, (split between the tofu and a bit of water. and tempeh skillets) salt, (to taste) Coat tofu slices to mixture and let sit for about black pepper, (to taste) 2-3 minutes before baking. nutritional yeast, (to taste) Bake tofu for about 20 minutes. -
PLANT-BASED Burgers Au Naturel
PLANT-BASED burgers au naturel 34 THE NATIONAL CULINARY REVIEW • MAY/JUNE 2018 BURGERS AU NATUREL BY OFFERING A PLANT-BASED BURGER ON THE MENU, YOU TELL A GROWING NUMBER OF CUSTOMERS THAT YOU KNOW WHERE THEY’RE COMING FROM. BY JODY SHEE ith all the eating styles of the day, your customers don’t have Wto be vegetarians to appreciate a good non-beef, plant-based burger. Thus, it may be time to add one to your menu. But where do you start, especially considering that not all customers think the same way about what you might come up with? Chicago’s The Growling Rabbit has a large vegetarian and vegan customer base, so it was only natural for owner Laura Soncrant to develop a plant-based patty and offer it as a non-beef burger option. She came up with a pink bean and quinoa patty for her brunch-pub/supper-club operation. She began asking guests why they ordered what they did, and discovered that older consumers who choose to switch out the beef patty for a plant-based one do so for health reasons— Photo by Chris Casella/Courtesy of Melt Bar and Grilled limiting their meat for the day or for the week. Younger consumers who select the plant-based patty often do so with a mindfulness of excessive water use in beef production—a less environmentally sustainable practice than raising plants. Travis Johnson, CEC, executive culinary director of Sodexo- managed Seminole Dining, with 36 dining outlets at Florida State University, Tallahassee, believes that chefs’ sustainability ethos should extend beyond buying fresh and local ingredients to include exploring and incorporating non-animal proteins. -
Mixes Recipe List.Pdf
Frigex Basmati Rice Italian Dressing Mix 1 5 /3 cup water, 2½ cup sugar, 1 cup Frigex, 1/3 cup Karo, add Kool-Aid or gelatin for flavor. 1 cup rice, 1¾ cup water. Bring water to boil. Add rice and cook for 10 minutes. ¾ cup water, ¾ cup mix, ½ cup vinegar, ¾ cup vegetable oil. Cook 3-5 minutes. Seasoned Brown Rice Bacon Ranch Dressing Mix Fruit Pectin - Sure Jel (1/3 cup = 1 box) 1 cup rice, 1¾ cup water. Bring water to boil. Add rice. Simmer undisturbed for 20 minutes. 2¼ c. mayonnaise, ¾ c. water, ½ c. bacon ranch dressing mix. Whisk water and mayonnaise 3¾ cup fruit, 5¼ cup white sugar. Mix and let set for 10 minutes. Bring to boil 3 Tbsp. of fruit Brown & Wild Rice Pilaf together. Add dressing mix and whisk until smooth. pectin mix and ¾ cup cold water. Boil 1 minute. Mix with fruit, stir 3 minutes. Keep at room 2¾ cups water, 1 cup rice pilaf blend. Bring water to a boil, add rice and bring back to a boil. temperature 24 hours before freezing. Yields approximately 6 cups. Recipe may vary due to Reduce temperature to low and simmer for 45 minutes. Stir once, after that do not stir. Remove Dip Mixes Mix Sour Cream moisture in fruit. from heat. Cover and let steam for 20 minutes. Fluff with a fork and serve. Bacon & Onion 3 tbsp. 8 oz. Paramount Crystals Rice Pilaf & Saffron Jasmine Rice Chive & Onion ¼ cup 16 oz. Add 1 teaspoon to 2 cups chocolate you are melting. If more is needed add small amounts until 2¼ cups water, 1 cup Rice Pilaf Blend. -
Plumeria Beach House 2016 Autumn Menu
In Room Dining Menu 11am to 10:00pm Starters Poke, Chip and Dip 15 gf df Kahala Salad Caesar 15 nf ahi poke, chicharrones, sriracha mayo romaine lettuce, focaccia bread croutons, parmesan cheese, caesar dressing Ahi Sashimi market price daikon, wasabi, picked ginger Kahala Green Salad 12 gf df nf kula green, tomates, house dressing Comfort Soups Hawaiian Style Noodle Soup 22 nf df Soup of the Day 14 “sun brand” noodles, smoked hoisin char siu, green onion, bok choi, sweet egg omelet, nori, oxtail dashi broth Sandwiches Roast Turkey Club Sandwich 18 nf df Bruddah Dave’s Taro Burger 24 vegan gf nd df ef roasted turkey, avocado, sprouts, BLT mayo, toasted grilled taro burger, nutritional yeast, roasted portobello, organic sprouted 12 grain bread tomatoes, upcountry greens, balsamic dressing Bacon Cheese Burger 22 nf Grilled Island Catch Sandwich MP custom beef blend, white cheddar, sweet soy glaze, asian remoulade , grilled sweet onion, local greens, horseradish cream, lettuce , tomato, toasted brioche tomato, brioche Pan Pizza Design Your Own Pizza 23 bell peppers, mushrooms, onions, olives, pineapple, ham, pepperoni, tomatoes (add $1 per topping) Marghreta Pizza 23 mozzarella cheese, fresh tomatoes and basil Entrées CAB Signature New York “Steak Frites” 44 gf nf ef Macadamia Nut Butter Glazed Pacific Lobster Tail 38 ef farmer’s seasonal vegetables, french fries, red wine asparagus whipped potatoes, macadamia nut butter jus sauce Kalua Salt, Rosemary and Garlic Roasted Half Grilled Catch of the Day 32 nf ef Chicken 29 gf nf ef farmer’s -
Vegetarian Teens
RD Resources for Consumers: Vegetarian Teens Vegetarian Meal Ideas Breakfast Teenagers represent the fastest growing segment of • Cereal with soymilk, or cow’s milk vegetarians in the United States. • Whole-wheat toast with margarine or jelly and a piece of fruit Many teens choose a vegetarian diet because of • Instant oatmeal with nuts, raisins, and soymilk or environmental and ethical concerns regarding meat cow’s milk production and consumption. With some planning, a vegetarian diet can provide you with all the nutrients you Lunch need and foods you enjoy. • Vegetable sandwich (tomatoes, peppers, onions, avocado) with or without cheese on whole-grain bread • Vegetable soup with a piece of toast Types of Vegetarians • Veggie burger or falafel with soy cheese, mushrooms, and tomato on a whole-grain bun Lacto-ovo: Includes dairy products such as milk, cheese, • Pita bread filled with veggies or peanut butter yogurt, and eggs but excludes meat, poultry, and fish. • Chili with beans and textured vegetable protein Lacto: Includes dairy products but excludes eggs and foods containing eggs as well as meat, poultry and fish. Dinner Vegan: Includes only foods of plant origin and excludes meat • Tofu stir-fry with brown rice or animal products such as milk or eggs. A vegan diet consists • Pasta with tomato sauce plus vegetables (mushrooms, of fruits, vegetables, beans, grains, seeds, and nuts. tomatoes, eggplant, peppers, and onions) • Tacos or burritos filled with beans, textured vegetable protein, tofu, or tempeh Eating a Healthy Diet • Pizza with or without cheese and topped with vegetables, tofu, or meat substitute Choose a variety of foods, including whole-grains, fruits, vegetables, legumes, nuts, and seeds using the Vegetarian Snacks Food Pyramid found at: • Dried fruits http://www.mypyramid.gov/pyramid/vegetarian.html • Trail mix • Popcorn If you consume milk or dairy products, choose low-fat or fat- • Rice cakes free products. -
Southwest Chili Mix Chili Queso Dip Easy Chili Cornbread Casserole
Southwest Chili Mix Chili Queso Dip 1 cups Augason Farms™ Southwest Chili Mix 2 cups water 1 – 15 ounce jar processed cheese Mix chili mix and water in saucepan. Bring to a low boil, simmer 12 to 15 minutes. Stir in processed cheese and heat through. Serve with tortilla chips. Easy Chili Cornbread Casserole 2 cups Augason Farms™ Southwest Chili Mix 5 cups water 1 can corn, drained 1 can diced tomatoes 1/4 cup Augason Farms™ Dehydrated Chopped Onions 3 cups Augason Farms™ Honey Cornbread Muffin Mix 11/2 cups water 1/2 cup grated sharp cheddar cheese Mix chili and water in large pot. Bring to a low boil, add corn, tomatoes, and onions, simmer 12 to 15 minutes. Place in a 9x13” baking dish. Combine cornbread mix with water and cheese. Gently spread cornbread mix on top of chili. Bake at 400˚F about 15 minutes, or until cornbread is done. Alphabet Soup Mix Grandma’s ABC Soup 1 cup Augason Farms™ Alphabet Soup Mix 2 - 15 oz. cans tomato juice 1 – 24 oz. can Vegetable Juice (V-8, etc.) 1 lb. ground beef - browned 1 onion – diced 2 carrots – sliced 2 celery – diced 1 1/2 cups cabbage – shredded 1 1/2 tablespoons salt Brown meat with onion. Mix all ingredients and simmer 30 to 60 minutes until vegetables are tender. Serves 6-8. ABC Taco Soup 1 cup Augason Farms™ Alphabet Soup Mix 1 lb. ground beef - browned 1 onion – chopped 2 quarts tomatoes or 2 - 28 oz. cans 1 can chili beans or 2 cups cooked beans 1 package taco seasoning mix 2 quarts water 4 carrots – sliced 1 can whole kernel corn Brown meat with onion. -
Eat What We Grow
Eating What We Grow: Choosing and Preparing Vermont--Grown Fruits & Vegetables Acknowledgements Introduction Recipes and more Apples Asparagus Beets Blackberries & Raspberries Blueberries Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Corn Cucumbers Eggplant Green Beans Greens for cooking Herbs Jerusalem Artichoke Kohlrabi Leeks Melons Peas Peppers Potatoes Pumpkins Rhubarb Root Vegetables Salad Greens Spinach Strawberries Tomatoes Winter Squash Zucchini/Summer Squash References Acknowledgments Authors: Linda Berlin, Nutrition Specialist, UVM Extension Sara Burczy, Nutrition and Food Specialist, UVM Extension Kelley Chaloux, Vermont Anti-Hunger Corps Member Heather Danis, EFNEP (Expanded Food and Nutrition Education Program) Coordinator, UVM Extension Dianne Lamb, Family Development and Nutrition Specialist, UVM Extension Diane Mincher, Nutrition and Food Safety Specialist, UVM Extension Karen Schneider, Food Safety Specialist, UVM Extension Dale Steen, Nutrition and Food Safety Specialist, UVM Extension Michele Wheeler*, Vermont Farm Share Program Coordinator, Northeast Organic Farming Organization - Vermont (NOFA-VT) Editor: Meg Ashman, Publications Editor, UVM Extension Graphic Designer: Robert Fardelmann, Graphics Director, UVM Extension Photographer: Laury Shea Recipe Support/Organization: Rose Goodman, Secretary, UVM Extension Proofreader: Cathy Yandow, Information Systems Assistant, UVM Extension * Special thanks to Michele Wheeler for her substantial contributions to this book. Michele coordinates the Vermont Farm Share Program, which provides low-income families with half-price memberships in Com- munity Supported Agriculture programs all across the state. Vermont Farm Share is sponsored by the Northeast Organic Farming Association of Vermont (NOFA-VT), a nonprofit membership organization of farmers, gardeners, and consumers. NOFA-VT works to promote a healthy, safe food system in Vermont. For more information about Farm Share or any other NOFA-VT programs, call 434-4122, or find them on the Web at www.nofavt.org. -
Of My Kitchen
Flavors OF MY KITCHEN Table of Contents Recommended Cups Sides & Snacks of Fruits and Vegetables ...........................2 Pico de Gallo ..........................................37 Authentic Regional Specialties ..................3 Pear Mango Salsa ..................................37 Utensils/Measurements ............................4 Tomatillo Salsa........................................37 Chiles & Spices ........................................6 Spicy Mashed Avotatoes ........................38 Breakfast Mexican Vegetable Rice .........................41 Eggs with Nopales ...................................9 Corn and Squash Sauté .........................42 Chilaquiles ..............................................10 Jalapeño Black Bean Dip .......................45 Potato and Egg Scramble ......................13 Mexican Pickled Vegetables ..................46 Roasted Corn, Pepper, and Soup Nopales Salsa ........................................49 Tortilla Soup............................................14 Potato Corn Chowder ............................17 Dessert Strawberry Pineapple Lemonade ............50 Salad Mango Pineapple Slush ..........................50 Vegetable Salad with Tangy Pineapple with Sweet Mole ....................53 Avocado Dressing ..................................18 Cinnamon-Orange Glazed Pico de Gallo Fruit Salad ........................21 Sweet Potatoes ......................................54 Mango and Black Bean Salad ................21 Main Dish Pozole ....................................................22 -
Analysis of Gluten in Dried Yeast and Yeast-Containing Products
foods Article Analysis of Gluten in Dried Yeast and Yeast-Containing Products Laura K. Allred 1,* , Mitchell G. Nye-Wood 2 and Michelle L. Colgrave 2 1 Gluten Intolerance Group of North America, Auburn, WA 98092, USA 2 School of Science, Edith Cowan University, Joondalup, WA 6027, Australia; [email protected] (M.G.N.-W.); [email protected] (M.L.C.) * Correspondence: [email protected] Received: 22 October 2020; Accepted: 27 November 2020; Published: 2 December 2020 Abstract: Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring. Because of the historical connection of yeast to products made from wheat and barley, consumers maintaining a gluten-free diet can have concerns about the safety of yeast ingredients. Analyzing the safety of yeast and yeast-containing products presents some difficulties, as the yeast organisms actively degrade any gluten in the product, raising questions on the appropriateness of detection by traditional antibody-based methods. This study examines a variety of yeast and yeast-containing products by competitive ELISA and liquid chromatography-mass spectrometry for the estimated level of gluten proteins. While samples such as yeast extracts and nutritional yeast contained gluten levels below the 20 mg/kg (or parts per million, ppm) threshold defined by Codex Alimentarius, one baking yeast and a nutritional yeast supplement sample contained higher levels of gluten. This study demonstrates that both competitive ELISA and liquid chromatography-mass spectrometry provide similar results in the detection of wheat and barley gluten in yeast-containing products. -
Appetizers & Beverages Bacon Water Chestnuts Buffalo Chicken Dip
Appetizers & Beverages Soups & Salads Vegetables & Side Dishes Bacon Water Chestnuts Black Cherry Salad Asparagus Casserole Buffalo Chicken Dip Bow Tie Pasta Salad Asparagus with Prosciutto Bunco Lemonade Broccoli Cheese Soup Ham Stir Fry Bushwacker Broccoli Delight Salad Baked Okra Buttermilk Hushpuppies Calioka Bean Pot Best Baked Beans Cheese Ball Cheesy Broccoli Soup Broccoli Casserole Cherry Limeade Cheesy Chicken Chowder Broccoli Casserole Ii Chuy’s Jalapeño Dip Chicken Gumbo Brown Rice Cliff’s Fruit Punch Chicken Salad Buttermilk Fried Okra Corned Beef Ball Cole Slaw Butterscotch Baby Carrots Crab Appetizers Congealed Vegetable Salad Cheese Apples Crab Meat Dip Cornbread Salad Cheesy Fried Potatoes Crab Paté Crawfish Etouffee Chive Potato Casserole Cream Cheese Sausage Balls Cream Cheese Chicken Chili Copper Pennies Deviled Eggs Cream of Broccoli Soup Corn Casserole Easy Bruschetta Snacks Crock Pot Taco Soup Corn Casserole II Easy Corn Dip Cucumber Salad Cornbread Dressing for A Easy Guacamole Dip Cucumbers in Sour Cream Crowd Favorite Deviled Eggs Dressing Crock Pot Beans Golden Wedding Punch Deluxe Potato Soup Crockpot Dressing Great Grandma Compher’s Doris’s Chinese Salad Harvard Beets Crabcakes Easy Broccoli Soup Hashbrown Casserole Hot Corn Dip Easy Chili Hashbrown Casserole II Hot Onion Soufflé Fruit Salad Hawaiian Yams Hummus Bi Tahini “Hummus Fruit Salad in A Jar Holiday Rice Dip” Grape Blueberry Salad Leftover Potato Patty Fry Jalapeño Popper Dip Grape Salad Loaded Mashed Potatoes Jalapeño Poppers Greek Salad Mama’s Dressing