Vegan Journal's
Foodservice Update
Excerpts
Volume XI, Number 3 and Number 4
Summer and Fall 2003
Editors: Nancy Berkoff, Ed.D., R.D.
and Debra Wasserman
Assistant Editor: Susan Petrie
A sampling from the Summer and Fall 2003 issue of Vegan Journal's Foodservice Update, published quarterly by the Vegetarian Resource Group.
Original Table of Contents
- How to Feed Just a Few Vegetarians at Weddings, Parties, Restaurants...
- By Nancy Berkoff, EdD, RD, CCE
- Vegan Tidbits
- Vegetarian Quantity Recipes
- - Basic Tofu Salad Dressing
- - Use-It-Everywhere Salad Dressing
- - Sweet and Sour Vegetable Salad
- - Avocado Loaf
- - Banana Split Salad
- - Mushroom-Asparagus Risotto
- - Torta Rustica
- - Asparagus Mushroom Ragout
- - Sofrito
- - Veggie Sloppy Joes
- - Savory Rice with Raisins
- - Eggplant Amandine
- - Walnut and wild Rice Salad
- - Amazingly Rich Fruit and Carrot Cake
- - Orange-Scented Black Bean and Sweet Potato Stew
- - Basic Pilaf
- - Tomato and Pepper Tofu with Rice
Click here to go to the main foodservice page (Vegan Journal's FoodService Update and Quantity Cooking Information with links to each issue).
For the complete issue, please subscribe to the magazine. To subscribe to Vegan Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more" on whatever subscription form you choose.
Thanks to volunteer Stephanie Schueler for converting this article to HTML.
