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Waterman Meatless Monday

Theme Meal Report

Kylee Gumm

Dietetic Intern

October 21, 2013

Andrews University

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Menu Theme: Meatless Monday

The Waterman Florida Hospital is a branch of the Adventist Healthcare System.

It is common that the Florida Hospital’s cafeterias to not serve any type of unclean

meats, and there is always a vegetarian item on the menu each day. The chef and I

decided that serving a vegetarian menu would be a good idea, since there are a number

of people who work in the hospital who are vegetarian. Also, the CEO of the hospital is

vegetarian and had been asking for more vegetarian items on the menu. So thought it

would be a great opportunity to given plenty of vegetarian options, so we could see

which items went over well.

Once we decided on the theme as “Meatless Monday,” I began putting recipes

together. The recipes I chose were those that I had made before, tasted, or

demonstrated at vegan cooking classes I had taught in the past. The chef and I went

over them together and decided which ones to use, and then added a few more as well.

We had a total of twelve recipes that we used for the theme menu. Since I had made

the recipes in the past, there was no need to test the recipes, because the chef had

confidence in my decision about the recipes.

This theme menu helped me to realize how much time and effort is put into

making a menu, preparing it, and serving it for one day. It was a lot of work, and I am

grateful that there was so much help with it.

Meatless Monday Menu

Meatless Entrees: Serving Size Selling Price

“Chicken” Pot Pie #8 Scoop $2.99

Tamale Pie #8 Scoop $2.99

Bean Enchiladas 1 each $2.79

Sweet and Sour Soy Curls 4 oz $2.79

Fried Rice 4 oz $1.09

Asian Vegetable Stir Fry 4 oz $1.09

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Meatless Entrees: Serving Size Selling Price

Asparagus w/ Lemon 5 spears $1.09

Sweet Potato Patty 1 Patty $1.09

Stuffed Shells 2 Shells $2.79

Italian Sausage Subs 4 oz $2.99

Creamy Cauliflower Soup 10 oz 12 oz

$1.79 $2.09

Theme

Original Recipe?

Item

Healthy 100

Yes No

Entrée ✓

✓

✓

✓

1. “Chicken” Pot Pie

2. Tamale Pie

3. Bean Enchiladas

4. Stuffed Shells

Soup ✓ 1. Creamy Cauliflower Soup

Vegetable ✓

✓

1. Asian Vegetable Stir Fry

2. Asparagus w/ Lemon

Starch ✓ 1. Sweet Potato Patty

Side Items ✓ 1. Fried Rice

2. Sweet & Sour Soy Curls

Grill ✓ 1. Spicy Italian Sub Sandwich

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Final Standardized Recipes

Stuffed Shells

4 C tofu, extra firm, water packed

1 1/2 tsp salt

2 1/4 tsp onion powder

1/2 tsp garlic salt

3/4 C Better Than Sour Cream (or sour cream)

2 Tbs chives

1-2 Tbs lemon juice

Squeeze excess water out of tofu by pressing tofu block between hands. Crumble tofu

in a bowl and add seasoning. Add lemon juice to sour cream. Stir into tofu mixture. Yield

4 C.

1-2 jars spaghetti sauce

1 box jumbo shells

Cook jumbo shells. Spread a thin layer of spaghetti sauce in bottom of baking dish. Stuff

cooled and rinsed shells with tofu cottage cheese. Place shells in baking dish. Pour over

stuffed shells. Bake at 350 for 30 minutes. Makes 35 shells.

*Naturally Gourmet cookbook, pg. 141

Chicken a La King

1 C water

1 C cashews

3/4 tsp salt

2 tsp onion powder

1 T “chicken” seasoning

3 T Flour

1/2 tsp basil

1 C soy curls

3 C water

2 oz. red pepper

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2 C garbanzo beans

1 C peas

1. Blend first set of ingredients together until smooth.

2. Combine with following ingredients in pan and simmer on low heat 10-15 minutes.

3. Serve over rice or noodles.

*Newstart cookbook, pg. 16

Tamale Pie

Filling

1/2 C soy curls

1/2 C water

1 tsp chicken seasoning

1 tsp onion powder

1/2 tsp garlic powder

2 C beans, canned and 3/4 juice (Red or black beans)

1 C corn

1 green pepper, chopped

1/2 C onion, chopped

1/2 T garlic

2/3 C olives, sliced

1/3 C tomatoes, diced or sauce

3/4 tsp cumin

1 tsp salt

1 tsp oregano

1. Place first 5 ingredients in a small skillet or saucepan and simmer for about 15

minutes.

2. Mix soy curls with all other ingredients in a bowl. Place in baking dish.

3. Make crust as below and place on top of the filling in the baking dish.

4. Bake at 350 for 45 minutes to 1 hour or until top is set up and filling is bubbling.

Crust:

1 C cornmeal

1 1/3 tsp salt

2 C + 3 Tbs water

1 T + 1 tsp Egg replacer (or 1 egg)

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3/4 C soy milk, unsweetened

1/3 tsp honey, optional

1. Heat water, milk, honey and salt until boiling.

2. Mix together the cornmeal and egg replacer.

3. Add to the boiling mixture, stirring constantly with wire whip to avoid clumping.

4. Cook stirring frequently until thickened.

*Newstart cookbook, pg. 31

Creamy Cauliflower Soup

3/4 C cashews

1 C water

1 C onions

6 C cauliflower

3 1/2 C water

2 T + 2 tsp “chicken’ seasoning

3/4 tsp salt

1. Blend cashews and water until silky smoother.

2. Set aside. Meanwhile, saute onions in a small amount of water until almost clear.

3. Add cauliflower, water and seasonings and boil 5-10 minutes.

4. Stir in blended cashews, reheat just to boiling, and serve.

*Newstart cookbook, pg. 50

Spicy Italian Sausages

2 ¼ c. vital wheat gluten

½ c. nutritional yeast flakes

¼ c. garbanzo bean flour

2 T. chicken seasoning

2 T. onion powder

2 tsp. paprika

2 T. fennel seeds

1/2-1 tsp. crushed red pepper flakes

1 ½ tsp. Italian seasoning

2 tsp. black pepper

½ tsp. dried oregano

1 tsp. salt

1 T. dried basil

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½ tsp. sage

2 ¼ c. water**

2 T. olive oil

2 T. soy sauce or Braggs liquid aminos

8-10 cloves crushed garlic

Mix the dry ingredients in a bowl with a fork.

In a separate bowl, mix together the water, oil, soy sauce, and garlic. **Make sure the

water is NOT HOT, as this will prematurely activate the gluten. Room temperature or

cold water only.

Add wet ingredients to dry. Stir with fork until well combined. Do not over mix.

Put about ½ c. of dough in a piece of aluminum foil lined with parchment. Roll up and

twist the ends.

Steam the wrapped sausages for about 30-40 minutes.

*vegantableforfive.blog

Sweet & Sour Soy Curls

3/4 C water

1/2 C packed brown sugar or maple syrup

1/4 C white or apple cider vinegar

1/4 C soy sauce

3 Tbsp ketchup

2 Tbsp cornstarch

In a medium saucepan, whisk together water, brown sugar, vinegar, soy sauce,

ketchup, and cornstarch. Heat the sauce over medium-high heat until it comes to a boil.

Reduce the heat to medium-low and cook, whisking frequently, until the mixture has

thickened and big syrupy bubbles appear on the surface.

Soak soy curls in water, just enough to cover them. After about 30 minutes drain the

water and add the sweet and sour sauce and heat it all up on the stove.

*Newstart cookbook, pg. 29

Fried Rice

1 14-oz package extra firm tofu, drained

2 Tbsp soy sauce

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1 pineapple, or 1 1/2 C diced pineapple

1 Tbsp canola oil

1 onion, thinly sliced

Sea salt to taste

3 cloves garlic, minced

2 tsp curry powder

1 tsp ground coriander

1 tsp chili-garlic sauce

3/4 Cashews

1 carrot, peeled and shredded

1/2 C frozen peas

3 C cooked rice, preferably jasmine

1/4 C vegetable broth

Preheat oven to 325. Grease a small baking sheet.

Press the tofu to drain and cut into 1/2 inch cubes. In a bowl, toss tofu with soy sauce

until each cube is coated. Place in one layer on the prepared baking sheet. Bake for 45

minutes, turning the tofu a couple of times with a spatula. Remove from oven and set

aside.

In a large skillet or wok, heat oil over medium high heat and saute onions until soft and

lightly browned. Season with salt. Add garlic, curry coriander, and chili-garlic sauce, and

let cook a few more minutes. Add cashews, carrots, peas, raisins, rice, broth, pineapple

and tofu. Cook until heated through and adjust salt to taste.

*Chloe’s Kitchen, pg.184, 185.

Grilled-Lemon Aparagus

1 Bunch asparagus, ends trimmed

2 Tbsp olive oil

1 tsp lemon zest

sea salt, to taste

1 lemon, halved

Preheat a grill. Toss asparagus with 2 Tbsp oil and lemon zest. Season with salt to

taste. Place asparagus on the hot grill perpendicular to the grates so that they do not fall

through. Grill asparagus for about 5 minutes, rolling each spear every minute to ensure

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even browning on all sides. Remove from grill and place on a platter. Squeeze lemon

over the asparagus. Adjust taste with salt.

*Naturally Gourmet, pg. 157.

Enchiladas

8-10 large whole wheat flour tortillas

1 Can enchilada sauce

2 C cooked, mashed pinto or black beans

2 C Cheese Sauce***

1. Cover bottom of pan with some enchilada sauce.

2. Thinly spread entire surface of each tortilla with mashed beans and roll up.

3. Nestle each rolled tortilla into the tomato sauce in the casserole dish, one layer deep.

4. Spread enchilada sauce over the burritos. Spread the Cheese Sauce over the top

using a spoon or rubber spatula to let some of the Cheese sauce show through the

tomatoes. Garnish with sliced black olives and cilantro sprinkled on top.

5. Bake at 350 about 30 minutes and serve.

*** Cashew Cheese Sauce

Blend the following on high for 3 minutes.

1 ¾ C. water

1 ½ C. cashews

¾ C. pimentos or 1 large red bell pepper

3 T. lemon juice

6 T. yeast flakes

2 ½ t. onion powder

¼ t. garlic powder

2 ¼ t. salt

Use in recipe or warm over med-low heat while stirring to thicken.

Can be used for lasagna, nacho cheese (just heat up on stove), over vegetables,

spread, and many more recipes.

*Seven Secrets cookbook, pg. 26.

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Sweet Potato Patties

2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes

2 bulbs of roasted garlic

1 cup cannellini beans (rinsed and drained if canned)

2 garlic cloves, minced

1/3 cup panko bread crumbs

1/3 cup oat flour (or all-purpose, wheat, etc)

1 large egg, lightly beaten

1 1/2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon cumin

2-3 tablespoons olive oil

1 avocado, sliced

2/3 cup plain greek yogurt or sour cream

1 teaspoon maple syrup

extra salt and pepper for seasoning yogurt/cream

directions:

To roast garlic, see this tutorial. I like to roast a few bulbs at once (like 4-5) to have for

the week.

Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting

in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more.

Remove, slice in half and let cool until you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash

together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix

together until combined, then place bowl in the fridge for 15-20 minutes. This helps form

them into patties, but as a warning they are still somewhat messy.

While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of

roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food

processor. Process until smooth then set aside until ready to use.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture

from fridge and form into 4 equal patties, then place in the skillet once hot. Since the

mixture can be wet and messy, do not move until they are fully cooked and golden on

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one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps

cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if

desired.

*Chloe’s Kitchen cookbook, pg. 107.

Black Beans

Ingredients:

• 2 tsp olive oil

• 1/2 onion

• 2 cloves garlic

• 2 scallions

• 2 tbsp red bell pepper

• 3 tbsp cilantro

• 15 oz can black beans, do not drain

• 1/2 cup water (or more if needed)

• 1 bay leaf

• few pinches cumin (to taste)

• pinch oregano

• 1 tsp red wine vinegar

• salt and black pepper to taste

Directions:

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food

processor.

Add oil to a medium-sized pot on medium heat. Add vegetables to the pot and saute

until soft, about 3 minutes. Add beans, water, bay leaf, cumin, oregano, red wine

vinegar, salt and black pepper and bring to a boil. Lower heat and cover, simmer about

15 minutes stirring occasionally (adjust water as needed). Taste for salt and serve

Stir Fry

• 1 head Broccoli florets

• 1 C cauliflower florets

• 1 C sugar peas

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• 1 C carrots sliced diagonal

• 1 med onion

• 1 ea. red and green bell pepper, med.

• 1 C bean sprouts

• 1 lb. tofu, cubed

• 1/2 T Nutritional yeast flakes

• 1/2 T Braggs liquid aminos

• pinch salt

• 1 T toasted sesame seeds

1. Cube tofu and place on sprayed baking sheet. Season with chicken seasoning and

aminos. Bake until a little chewy.

2. Steam carrots, broccoli and cauliflower.

3. Put onions and peppers in wok with aminos and salt. Saute 3-5 minutes.

4. Add yeast and peas and saute another 3 minutes.

5. Put in sprouts and stir in for 2 minutes and add steamed veggies, seeds, and tofu.

6. Stir in wok until all is hot.

7. Pour into pan and pour sauce over all.

*Newstart cookbook, pg. 30

Recipe Costing Forms

Meatless Entrees: Portion Portion Cost

“Chicken” Pot Pie #8 Scoop

Tamale Pie #8 Scoop

Bean Enchiladas 1 each

Sweet and Sour Soy Curls 4 oz

Fried Rice 4 oz

Asian Vegetable Stir Fry 4 oz

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Meatless Entrees: Portion Portion Cost

Asparagus w/ Lemon 5 spears

Sweet Potato Patty 1 Patty

Stuffed Shells 2 Shells

Italian Sausage Subs 4 oz

Creamy Cauliflower Soup 10 oz 12 oz

Once the recipes were finished and the costing form was completed, we were

then able to come up with how much to sell the items for in the cafeteria. Below is a

table of how much each item was sold for.

Meatless Entrees: Serving Size Selling Price

“Chicken” Pot Pie #8 Scoop $2.99

Tamale Pie #8 Scoop $2.99

Bean Enchiladas 1 each $2.79

Sweet and Sour Soy Curls 4 oz $2.79

Fried Rice 4 oz $1.09

Asian Vegetable Stir Fry 4 oz $1.09

Asparagus w/ Lemon 5 spears $1.09

Sweet Potato Patty 1 Patty $1.09

Stuffed Shells 2 Shells $2.79

Italian Sausage Subs 4 oz $2.99

Creamy Cauliflower Soup 10 oz 12 oz

$1.79 $2.09

Purchase Order

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This is the order form that was used to purchase the items needed for “Meatless

Monday.” Wanda helped me order the food items, and also helped with knowing how

much to order of them as well.

Since the purchase order phone was not very clear I decided to put them into a table, so

it would be easier to understand. All other items were found in house, so they were not

needing to be ordered.

Food Item Amount Order Location

soy curls 12 lbs Hoover’s Market

McKay’s “Chicken”

seasoning

10 oz Hoover’s Market

Gluten flour 20 lbs Hoover’s Market

Garbanzo bean flour 5 lbs Hoover’s Market

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Nutritional Yeast

Flakes

5 Cups Hoover’s Market

Asparagus 12 lbs US Food, Inc.

Tofu, firm 12/14 oz US Food, Inc.

Sour Cream 2/5lbs US Food, Inc.

Fennel seed 14oz US Food, Inc.

Enchilada sauce 138 oz US Food, Inc.

Cannellini beans #10 can US Food, Inc.

Jasmine Rice 2/5lbs US Food, Inc.

Cashews 5 lbs US Food, Inc.

Black beans #10 can US Food, Inc.

Budget Report For the budget report I have the daily consolidated revenue for the menu item

sales. It is a summary of the foods that were purchased by the consumers, and how

much was sold for each item.

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Item Quantity Sold Net Sales (Profit) % 0f Total (Separated by Category)

Entree 102 290.98 7.42% of total sales for the day

Side Order 157 255.57 6.51% of total sales for the day

Cauliflower Soup 52 106.58 2.72% of total sales for the day

Though the chart above seems to be vague and not detailed at all, it is because

when the items were added to the cash register, they were not itemized. I was given

one entree, one side, and the soup. They were not individualized, which is why I was

not able to see how much of each of the food items were sold. It would have been very

helpful to see how many of each recipe were sold, and how much profit was made from

each one as well. However, since it was not entered properly into the computer, that

information is not available to me. However, from this chart, it shows that there was a

profit made for each of the items.

Production Schedule

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Order of Operation Time/Who Item to Prep Prep Directions Amount

1 Friday/Kylee Italian Sausage Steam 35-40 min 8 recipes

Cheeze Sauce Blend 5 min 4 recipes

Sweet & Sour Sauce Cook 25 min 6 recipes

Stuffing for Stuffed Shells Mix together 8 recipes

Friday/Chef Stuffed Shells Put recipe together 16 recipes

Monday

1 7am/Jojo Cauliflower Soup 40 min cooking 10 recipes

2 9am/Jeff Chicken a la King Cook 25 min 16 recipes

3 9am/Kylee Italian Sausage Add marinara sauce, heat up

4 10am/Jeff Tamale Pie Cook and bake for 35 min 16 recipes

5 10am/Josh Fried Rice Fry rice 5 recipes

6 10am/Kylee Sweet & Sour Soy Curls Soak, drain, cook 4 recipes

7 10:30/Jeff Asparagus Bake 6 recipes

8 10:30/Chef Sweet Potato Patties Mix, fry 10 recipes

On the Friday before “Meatless Monday,” I began to prep for the recipes we were going

to make on Monday. I spent about four hours preparing some of the recipes that could

be made beforehand, and then also some of the sauces we would use as well.

On Monday, I came in early in the morning to start working on the recipes, since

they were all made from scratch. Two of the cooks were also helping me make the

recipes as well. It was very much a team effort to finish all of the recipes in time for

serving in the cafeteria. Luckily we finished everything right on time. Once it was time to

open for lunch, I was serving the food items as well. There was a lady serving also, but

since she was not as familiar with the menu items, I decided it would be a good idea for

me to serve them since I knew what they were and what was in them. There were

people who were not too thrilled with the idea of having an all vegetarian day, but then

there were also people who were excited to try the different recipes.

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Waste Report Lunch was served in the cafeteria from 11am-2pm, and the rest of the food was

served from 4pm-7pm. At the end of the night there were leftovers, but they were used

the next day for lunch. The items were properly covered and stored in a refrigerator

until the next morning when they were preparing food for lunch.There was about a 5%

waste from the “Meatless Monday” menu.

Theme Meal Evaluation

This is the theme meal evaluation that I used. Since there were many items on

the menu, I did not want to list each item, because I was not sure which items people

would chose, and I did not want it to seem overwhelming to the people filling them out.

Out of all of the surveys that were handed out, I only received 8 back. In the table

below, it includes only the foods that were written on the forms. The other food items

that are not on the table, were not evaluated by the customers. Since I did not receive

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many surveys back, it is hard to tell what the other all opinion about the recipes are. In

the table below, it shows the average score for the different recipes.

Average Rating for food item

Soy Curls Fried Rice Sweet Potato Patty

Tamale Pie Chicken A La King

Presentation 4.5 2.7 5 2 2

Temperature 4.5 3.3 5 4 2.3

Taste/Balance

4.5 2.7 5 2 1.3

Sauce 4 2 5 1 1.5

Texture 4.5 2.7 5 2 2.3

Recipe/Menu Accuracy

5 4 5 4 3

Overall Recipe Execution

5 2 5 3 2