Plumeria Beach House 2016 Autumn Menu

Total Page:16

File Type:pdf, Size:1020Kb

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 seasonal vegetables, whipped potato, caper farmer’s seasonal vegetables, baked potato, beurre blanc chicken jus Sautéed Garlic Jumbo Shrimp Fettuccini 35 ali’i mushrooms, applewood smoked bacon, onion, chardonnay cream sauce Additions Steamed or Brown Rice 4 gf nf df ef Baked Potato 4 gf nf df ef French Fries 5 gf nf df ef Seasonal Market Vegetable 6 gf nf df ef Potato Puree 4 gf nf ef Sautéed or Steamed Broccoli 5 gf nf df ef gf= gluten free | nf= nut free | df= dairy free | ef= egg free *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness Please dial 47 to place your order sweet ending Brownie Sundae 13 Island Coupe 13 gf ef fudge brownie, vanilla ice cream, chocolate ice yogurt sherbert, banana sorbet, granola, fresh pineapples cream, salted coconut shortbread, mac nuts Coconut Cake 13 nf Vanilla Cotton Cheesecake 13 nf coconut cremeux, shredded coconut, pineapple coconut glazed strawberries, citrus cake, basil meringue ice cream Chocolate Mousse 13 Hawaiian Sorbet 12 gf nf df chocolate sponge, cocoa tuile, caramel mango, guava, lilikoi (passion fruit), coconut popcorn toasted mac nuts, mac nut ice cream Ice Cream 12 Chocolate Macadamia Nut Tart 13 vanilla, chocolate, coffee, macadamia nut caramelized macadamia nuts, chocolate, vanilla ice cream coffee Signature Kahala Kona Blend 4.5 Breve 6.5 espresso with half and half Espresso 5 Café Macchiato 5 Café Mocha 6 espresso, milk, chocolate shot of espresso marked with a dollop of froth Cappuccino 6 Café Kahala 6.5 espresso, milk, chocolate, caramel, whipped cream espresso, milk, froth Café Latte 6 Iced Thai Coffee 7 espresso, milk and sweetened condensed milk espresso with milk Skim or Homogenized Milk 5 Hot chocolate 6 fine harney & sons teas Japanese Sencha 7 Earl Grey 7 a blend of black teas with oil of bergamot a japanese green tea hand-picked in spring Darjeeling 7 Mint Verbena 7 a blend of first flush and autumnal teas from a caffeine free herbal with mint leaves from oregon the himalayan highlands of Darjeeling Decaffeinated Cylon 7 Chamomile 7 a decaffeinated black tea from ceylon a strong, fresh body with the scent of green English Breakfast 7 apples full-bodied loose leaf blend, strong color and aroma cocktails Blue Hawaii 17 Lava Flow 14 banks 5 island run, coconut cream, blue bacardi rum, coconut cream, pineapple juice, curacao, pineapple juice, fresh squeezed strawberry puree lemon juice and simple syrup Pineapple Vanilla Mojito 16 PIna Colada 14 old lahaina silver rum, line juice, vanilla-infused bacardi rum, coconut cream, pineapple juice ogave nectar, fresh pineapple muddled with mint, coconut water Mai Tai 17 bacardi gold run, coruba dark rum, orange Lilikoi Swizzle 17 curacao, trader vic’s orgeat, and fresh lime el dorado 3 yr rum infused with lilikoi tea, our juice homemade simple syrup, passion fruit puree and fresh squeezed lime juice wine by the glass Ppatzatz & Hhall,all, SonomaSonoma coastCoast,, chardoChardonnaynnay 20 20 Stag’s Leap, ‘Hands of Time’ Napa Valley 26 chablis domaine william fevre 20 Chablis Domaine William Fevre 20 Château Recougne, Bordeaux 19 Cvenetaraggy ,R gondolino,ange, Sauvignon Prosecco Blanc, 16 N ew Zealand 17 Kahala Pinot Noir, Willamette Valley 18 Veneta, Gondolino, Prosecco 16 Rutherford Hill, Merlot, Napa Valley 18 gf= gluten free | nf= nut free | df= dairy free | ef= egg free *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness03/19/2020 Please dial 47 to place your order .
Recommended publications
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Soups Page 1 of 31
    Soups Trevor: Hello everyone this is Trevor Justice with the Vegetarian Health Institute. Tonight’s topic is Savory Soups. And our guest expert is Lenore Baum who is the author of Sublime Soups and Lenore’s Natural Cuisine. How you doing, Lenore? Lenore: I’m great, how are you Trevor? Trevor: Pretty good. In fact I’m starting to get hungry reading these soup recipes again. Lenore: Good. Trevor: I’m wondering if you want to kind of summarize the key points from the written lesson for people that haven’t read it yet before we go into the new student questions. Lenore: Okay. I’ll just kind of skim over it to allow time for questions and if there aren’t questions enough, I will go back and do more details. Basically, soups are my passion because it’s really my favorite food. It’s warming and nourishing and wholesome and in these economic times, very expensive. And we eat it for breakfast here in Asheville, North Carolina. And I eat it for breakfast in Phoenix, Arizona and Michigan, it’s just anywhere you live you can eat it for breakfast and have a small bowl for lunch, or a big bowl, or have it for dinner. And it’s a great travel food. You can easily put it in a thermos. And it’s extremely forgiving. Basically any ingredient in the soup recipe that you don’t like, you leave out and it should come out as long as there’s some kind of a little bit of fat in, a little bit of salt, and then the basic ingredient like beans.
    [Show full text]
  • Umami and Kokomi? Umami Flavor (Translated to Pleasant Taste) Is the Flavor That Glutamic Acid Imparts, and Is Recognized As Its Own Taste
    What Yeast Products are we talking about? • Nutritional Yeast- Much of this comes from recycled brewers yeast. After the yeast is inoculated, it can be fortified with additional vitamins, and then dried into either flake or powder form. • Inactive Yeast- After the inoculation of the yeast, the yeast is dried in its direct whole cell state. • Autolyzed Yeast- The yeast proteins are simplified, but the insoluble material is still present. • Yeast Extract- The insoluble cell well is separated from the extract, the soluble portion is then used. This ingredient can be labeled as: Autolyzed Yeast Extract Bakers Yeast Extract (That is right, bakers yeast) Isn't this MSG? All foods that contain protein contain a variety of amino • Organic Yeast Extract- Yes, these ingredients are acids, one of these being glutamic. High levels of Glutamic available in organic certified forms as well. Acid are found naturally in many foods such as mushrooms, tomatoes, parmesan cheese, human breast milk, and seaweed. Yeast extract in part utilizes the amino acid of glutamic acid to enhance flavor, along with many other essential and non-essential amino acids that carry nutritional benefits. What is MSG? Monosodium Glutamate (MSG) is the isolated sodium salt of glutamic acid. The misconception has been in relating MSG to other ingredients which contain protein, and believing that yeast extract will impart similar concentration levels and isolated forms of this compound which is does not. Yeast Extract can be thought of as another food that contains naturally occurring glutamic acid. It does not contain the isolated form of MSG. According to the FDA code of federal regulations How is this really made? Title 21 MSG and Yeast Extract must be labeled separately because they are two different ingredients.
    [Show full text]
  • Gluten-Free Food Labels
    GLUTEN-FREE DIET: FOOD LABELS Identifying Gluten in Packaged Foods The Food Allergen Labeling and Consumer Protection Act states ‘wheat’ must be listed on the food label when wheat is an ingredient in the item. This is not true for oats, barley and rye; food manufacturers do not have to declare oats, barley or rye in the allergen statement. If you are unsure about a product’s ingredients avoid it. Use these tips to help you make gluten-free food choices: 1. Read the allergen statement. If the product contains wheat, look for another option. 2. Read the ingredient list. Please refer the lists below for ‘gluten-free’ and ‘gluten-containing’ ingredients to decide if the food is gluten free or not. 3. Look for a statement regarding the facility in which the food was processed. If the food was processed in a factory that also processes wheat, then look for another option. Please note that it is not required to include a statement regarding the facility in which the food was produced on the label. GLUTEN FREE ingredients * An asterisk denotes controversial and confusing ingredients. Details on these follow in “Controversial and Confusing Ingredients”. Acacia gum Carbooxymethlcellulose Malic acid Smoke flavoring* Acesulfame-potassium Carob bean Maltitol Sodium benzoate, Acetic acid Carrageenan Maltitol syrup metabisulphite, nitrate, Adipic acid Cellulose gum Maltol nitrite, sulphite Agar Citric acid Maltose Sorbate Agave Corn syrup Mannitol Sorbic acid Align Corn, corn bran, corn Methylycellulose Sorbitol Amaranth meal
    [Show full text]
  • The Tempeh, Potato, and Kale Bowl Recipe!
    Tempeh, Potato, and Kale Bowl Recipe by The Ultimate Vegan Cookbook For Your Instant Pot Makes 4 servings INGREDIENTS: Potato Layer: ● 1 28-oz bag of organic new or baby potatoes cut into quarters Tempeh Layer: ● 1/2 cup water ● 2 Tbsp organic maple syrup ● 2 tsp low-sodium soy sauce ● 1 tsp Sriracha (or your favorite hot sauce to taste) ● 1 8-oz package organic tempeh, cut into small cubes Kale Layer: ● 4 cups chopped organic kale (I use a pre-chopped bag, stems are okay to keep in) ● 2 Tbsp nutritional yeast ● 1 Tbsp water ● 1 tsp minced garlic Potato seasoning: ● 1 tsp smoked paprika ● Salt and pepper to taste METHOD: ● For the potato layer, add 1 ½ cups water to your Instant Pot, then add a vegetable steamer and spread the potatoes out on that ● For the tempeh layer, add all the tempeh ingredients to a short Pyrex glass pan and toss to coat. Cover with foil and place on the potatoes ● For the kale layer, mix the kale, nutritional yeast, water and garlic together in a mixing bowl, transfer to a short Pyrex pan, cover with foil and place on top of the dish containing the tempeh. I’ve also placed foil in the Instant pot to cover the tempeh and potatoes completely then added the kale on top of that to cook if multiple Pyrex dishes won’t fit. ● Cook on high pressure for 10 minutes. Let the pressure release naturally. Once the pressure indicator goes down, remove the lid and carefully lift out the pans.
    [Show full text]
  • Bioavailability of Lallemand Vitamin Rich Nutritional Yeast Inactive Nutritional Yeast Is a Suitable Vehicle for B Vitamins Food Fortification*
    Bioavailability of Lallemand Vitamin Rich Nutritional Yeast Inactive nutritional yeast is a suitable vehicle for B vitamins food fortification* B vitamins, thiamine (B1), pyridoxine (B6) and folate (B9), in particular, are attracting consider- able interest. Soluble in water, these B vitamins are structurally dissimilar yet equally essential for normal cellular functions, growth and development - a Thiamine contributes to normal energy-yielding metabolism, functioning of the nervous system, psychological function and function of the heart. a Pyridoxine contributes to normal cysteine synthesis, energy- yielding metabolism, functioning of the nervous system and ho- mocysteine metabolism. a Folate has a well established role in the prevention of neurotu- bular birth defect (spina bifida) through its contribution to mater- nal tissue growth during pregnancy. It also contributes to normal amino acid synthesis, blood formation, homocysteine metabo- lism, function of the immune system and psychological function. Vitamin Rich Nutritional Yeast: The Optimal Source of B Vitamins Yeast Saccharomyces cerevisiae is a renowned natural and rich source of B vitamins. Lallemand vitamin rich nutritional yeast products, including the Engevita® branded products, are inactive yeast used for their high concentrations of riboflavin, thiamine, niacin, biotin, folate, cobalamine, pyridoxine and pantothenic acid. They can also be used for their additional nutritional and functional benefits. They contain high quality proteins with all essential amino acids and significant quantities of dietary fiber. They con- tribute a light umami flavor to the foods they are added to, while increasing the perceived salt flavor. Bioavailability Bioavailability can be defined as the proportion of the ingested nutrient that is utilized for physi- ological functions and storage including metabolic processes such as digestion, absorption, or- gan uptake and release, enzymatic transformation, secretion and excretion.
    [Show full text]
  • Nutritional Yeast January 19, 2010
    Nutritional Yeast January 19, 2010 Nutritional Yeast is grown on a mixture of cane and beet molasses. B-vitamins are added during the process to provide the yeast with the nutrients it needs to grow. When harvested, the yeast is washed, pasteurized, and dried before it is ready for market. Vegans and vegetarians have used it for years as a source of vitamin B-12. Health seekers who strive to eat primarily a whole foods diet use nutritional yeast because it tastes good with certain foods and adds extra nutrients to their diet. Nutritional yeast contains 18 amino acids (forming the complete protein) and 15 minerals. Unlike baking yeast, nutritional yeast is grown solely for its nutritional value. It should not be confused with brewer’s yeast, a by-product of breweries and distilleries. Nutritional yeast is a low-fat, low-sodium, kosher, non-GMO food that contains no added sugars or preservatives. Many manufacturers of Nutritional Yeast enrich it with B-vitamins and iron. It is extremely rich in a number of nutrients. Here is the nutritional value per heaping tablespoon of Nutritional Yeast from a popular manufacturer – Red Star: • Calories – 60 • Total Fat – 1 gram • Carbohydrates – 7 grams • Fiber – 4 grams • Protein – 8 grams • Vitamin B1 (thiamin) – 640% Daily Value (DV) • Vitamin B2 (riboflavin) – 560% DV • Vitamin B3 (niacin) – 280% DV • Vitamin B6 – 480% DV • Vitamin B9 (folic acid) – 60% DV • Vitamin B12 – 130% DV So how do you use Nutritional Yeast? • Use it as a condiment sprinkled on the evening meal of rice and vegetables, or on popcorn for snack time.
    [Show full text]
  • Plant-Based High-Calorie Cookbook
    Clinical Nutrition Services Plant Based High Calorie, High Protein Recipes Contents Sauces and Gravies ....................................................................................................................................... 3 Creamy Jalapeno Sauce ............................................................................................................................ 3 Classic Pesto .............................................................................................................................................. 3 Mushroom Gravy ...................................................................................................................................... 4 Cheezy Sauce ............................................................................................................................................ 4 Peanut Sauce ............................................................................................................................................. 5 Roasted Red Pepper Sauce ....................................................................................................................... 5 Tahini Dill Sauce ........................................................................................................................................ 6 Kalamata Olive Tapenade ......................................................................................................................... 6 Muhammara: Roasted red pepper and walnut spread ...........................................................................
    [Show full text]