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Golden State BurritoMeat/Meat Alternate-Vegetable-Main Dishes50 ServingsWeightIngredientsMeasureOnions, chopped100 ServingsWeightMeasure6 1/2 cups3 qt, plus 1 cupCumin seed, ground2 Tbsp1/4 cupPaprika1/4 cup1/2 cupSalt1 Tbsp2 TbspCilantro, raw, chopped4 cups8 cupsBeans, black, canned, lowsodium, drained1 #10 can, plus1 qt2 #10 cans, plus2 qtLime juiceJuice of 3 limesJuice of 6 limesSquash, Summer, Crookneckor Straightneck, cooked3 qt, plus 1 1/4cups6 qt, plus 2 1/2cupsOil, olive, salad or cooking3 Tbsp1/4 cup, plus2 TbspBrown rice, long-grain orquick cooking, uncooked5 cups2 qt, plus 2 cups(10 cups)Water10 cups20 cupsTomato sauce5.28 oz2 tsp1 Tbsp, plus 1 tsp11 cups5 qt, plus 2 cups25 tortillas50 tortillasSpinach, rawTortilla, flour 12”1. Sauté the onions in a deep pot or sautépan with 2 teaspoons cumin, 1 teaspoonpaprika, and 1 teaspoon salt. Cook untilthe onions are tender.2. Add 1 cup cilantro, black beans, andlime juice to the onions and toss tocombine. Remove from heat.3. Place the squash on a parchment-linedbaking sheet and drizzle with 2 tablespoonsolive oil, 1 teaspoon salt, and 2 teaspoonscumin. Roast for 15 minutes at 400degrees. Add to black bean mixture.4. In a large cooking pot, place the rice,water, tomato sauce, 2 teaspoons cuminand turmeric each, 1 teaspoon paprika,1 tablespoon olive oil, 1 teaspoon salt, and1 cup cilantro. Bring to boil over mediumhigh heat, uncovered. Cover and reduceheat to low. Simmer for 15 minutes, oruntil rice is tender and fluffy.5. Combine cooked rice with thebean mixture.6. Use a 1-cup scooper to measure out1 scoop per tortilla/burrito wrapper.10 ½ ozTurmericDirections7. Spread out like a long brick in thecenter of the tortilla.8. Sprinkle with spinach.9. Roll and wrap in paper, not foil.10. Cut in half through paper, on adiagonal.Recipe from Novato Unified School District:Winner of PCRM’s 2012 Golden Carrot AwardYieldVolume1 cup scooper, 1/2 tortilla50 Servings50 1/2 tortillasMeal component contribution: Each serving provides1/2 ounce meat/meat alternate and 1/2 cup vegetables.100 Servings100 1/2 tortillasServingNutrients Per ServingCalories344 kcalSaturated Fat0.407 gIron4.47 mg% of caloriesfrom fat6.11%Protein11.90 gCholesterol0gCalcium133 mg% of calories fromsaturated fat21.00%Carbohydrate68.85 gVitamin A84 mcgSodium691 mg% of calories fromsugar3.62%Total Fat2.47 gVitamin C8.16 mgDietary Fiber10.31 gNotes: HACCP: 3) PHF-Complex. Serve with fresh fruit, a 2 oz. container of salsa, and chips.Recipe adapted from Novato Unified School District, Calif., and chef Hollie Greene. Under the guidance of food service director, Miguel Villareal, NovatoPublic School District eliminated red meat, soda, and most processed foods from their school lunch several years ago. They use the cost savings fromthese eliminated foods to purchase fresh fruits and vegetables from local farmers. Popular menu items include veggie burgers with cucumber coins,fresh salads with pita chips, and sun butter sandwiches.Physicians Committee for Responsible Medicine7

Garbanzo Bean SaladMeat/Meat Alternate-Main Dishes100 Servings50 ServingsIngredientsWeightWeightMeasureBeans, garbanzo, drained, rinsedMeasure2 #10 cans4 #10 cansTomatoes, red, ripe, raw, chopped,or sliced5 cups2 qt, plus 2 cupsCilantro, chopped3 cups1 qt, plus 2 cupsRed onion, chopped andmacerated with salt1 1/2 cups3 cupsSalt (to macerate onion)1 tsp2 tspDirections1. Combine the ingredients forthe salad.2. Mix dressing ingredientstogether in separate bowl.Combine the dressing and saladingredients, tossing to coatevenly with the vinaigrette.Dressing for Garbanzo Bean Salad:Oil, oliveLime juice, freshCumin, ground1 cup2 cups1 1/4 cups2 1/2 cups3/4 Tbsp1 1/2 TbspBlack pepper, ground2 tsp1 Tbsp, plus 1 tspSalt2 tsp4 tspServingYieldVolume1/2 cup50 Servings25 cupsMeal component contribution:Each serving provides 1 ounce meat/meat alternate.100 Servings50 cupsRecipe from Saint PaulPublic Schools:Winner of PCRM’s2012 Golden Carrot AwardRecipe adapted from Saint Paul PublicSchools (SPPS).Nutrients Per Serving% of caloriesfrom fatCalories155 kcalSaturated Fat0.77 gIron1.02 mgProtein5.82 gCholesterol0gCalcium44 mg% of calories fromsaturated fat4.37%Carbohydrate19.42 gVitamin A24 mcgSodium290 mg% of calories fromsugar3.09%Total Fat6.58 gVitamin C4.98 mgDietary Fiber5.24 gBaja Bean TacosWeightOnions, choppedNotes: HACCP: 1)PHF-No CookMeat/Meat Alternate-Vegetable-Main Dishes50 ServingsIngredients36.90%1 lbVegetable oil100 ServingsMeasureWeightMeasureDirections4 cups2 lb1 1/2 qt1. Sauté onion in vegetable oil inskillet until tender, about5 minutes.2 Tbsp4 TbspBeans, kidney, canned, rinsed,drained3 qt (1 #10 can)1 1/2 gal(2 #10 cans)Beans, pinto, canned, rinsed,drained3 qt (1 #10 can)1 1/2 gal(2 #10 cans)Chili powder1/4 cup1/2 cupCumin, ground2 tsp4 tspGarlic powder1 tsp2 tspOnion powder1 tsp2 tspBlack pepper1 tsp2 tsp1/2 cup1 cupCorn or flour tortillas (6-inch)100 each200 eachLettuce, shredded1 1/2 gal3 galSalsa1 1/2 qt3 qtWaterServing2 tacosMeal component contribution: Each serving provides 2ounces meat/meat alternate and 1/2 cup vegetable serving.2. Line steam table pan withparchment paper. Combine onion,beans, spices, and water. Pourinto steam table pan. Bake, covered, at 350 degrees until heatedthrough, 30-45 minutes. Partiallymash the cooked bean mixture.3. Use No. 16 scoop (1/4 cup) tospoon mixture onto each tortilla;top each with 1/4 cup lettuce and1 tablespoon salsa.YieldVolume50 Servings100 tacos100 Servings200 tacosNotes: Equipment list: skillet pan,parchment paper, steam table pan.HACCP: 2)PHF-Same Day Service.Nutrients Per Serving8Calories227 kcalSaturated Fat0.48 gIron2.22 mg% of calories from fat10.95%Protein9.94 gCholesterol0gCalcium108 mg% of calories from saturated fat1.81%Carbohydrate42.92 gVitamin A42 mcgSodium418 mg% of calories from sugar7.37%Total Fat2.93 gVitamin C2.18 mgDietary Fiber8.44 gVegan Quantity Recipes for School Lunch Programs

Greek QuinoaVegetable-Grains-Main Dishes50 ServingsIngredientsWeight100 ServingsMeasureWeightMeasureDirections1. Cook quinoa: measure and put quinoaand water in a pot, add a pinch of salt,bring to a boil, then drop to a simmer,cover, and set timer for 15 minutes.Quinoa2.5 qt dry5 qt dryWater5 qt10 qtCarrots, peeled and chopped5 qt10 qtYellow bell pepper, chopped5 qt10 qtCherry tomatoes, halved5 qt10 qt2 1/2 qt5 qt3 1/2 Tbsp7 Tbsp4. Check quinoa; at 15 minutes see ifall the water has been absorbed. Scoopquinoa out of pot and spread out on aparchment-lined cookie sheet to dry.White wine vinegar3 1/4 cups1 qt plus 2 1/2 cups5. Combine cooked quinoa, vinaigrette,and chopped vegetables in a big bowl.Dijon mustard2 1/2 Tbsp3/4 cup plus 1 TbspOlive oil1 1/2 cups3 cups2 1/2 tsp1 Tbsp plus 2 tsp1 tsp3 1/3 ozRed onion, diced andmacerated with saltSalt (to macerate onion)2. Cut all the vegetables in a mediumsized dice and put them in a big bowl.3. Make vinaigrette by placing all theingredients into a bowl and mixing.Vinaigrette:SaltOregano, driedServing1 cupMeal component contribution: Each serving provides1 1/4 cups vegetables and 1 1/2 serving grains.6. To serve: in a bowl or plate, put a scoopof Greek quinoa salad next to a scoop ofhummus and serve with 2-3 pita trianglesfor dipping.YieldVolume50 Servings3 gal, 1/2 qt100 Servings6 gal, 1 qtRecipe from Novato UnifiedSchool District:Winner of PCRM’s2012 Golden Carrot AwardNutrients Per ServingCalories248 kcalSaturated Fat1.20 gIron2.37 mg% of caloriesfrom fat32.15%Protein6.88 gCholesterol0gCalcium58 mg% of calories fromsaturated fat4.31%Carbohydrate36.14 gVitamin A895 mcgSodium560 mg% of calories fromsugar17.37%Total Fat9.00 gVitamin C124.60 mgDietary Fiber5.65 gLemony HummusWeightMeasureBeans, garbanzo, cooked orcanned, low sodiumGarlic cloves, smashed andmacerated with salt100 ServingsWeightMeasure4 1/2 qt plus3/4 cup2 1/2 oz9 qt plus1 1/2 cups5 oz3 Tbspplus 1 tsp3. To serve: in a bowl or plate, put ascoop of Greek quinoa salad next to a20 lemons or 5 scoop of hummus and serve with 2-3cups fresh lemon pita triangles for dipping.juice10 lemons or 21/2 cups freshlemon juiceLemons, juicedOlive oil2 1/2 cups5 cupsWater2 1/2 cups5 cups5 ozWhole-wheat pita bread; cut inhalf and then into 6 trianglesDirections1. Make the hummus in the smallfood processor by combining all theingredients and pulsing until smooth.2. Add more water if needed.1 Tbsp plus1/2 tspSalt (to macerate garlic cloves)Tahini (optional)Recipe adapted from Novato UnifiedSchool District and chef Hollie Greene.Meat/Meat Alternate-Main Dishes50 ServingsIngredientsNotes: Equipment list: 3 big bowls,1 medium bowl, measuring cup, largefood processor, paring knives, 8 inchknives, pestle and pastry brush, spatula,measuring spoons. HACCP: 2)PHF-SameDay Service.10 oz25 pita breadsServing6 oz. scoopMeal component contribution:Each serving provides 1 ounce meat/meat alternate.50 pita breadsYieldVolume50 Servings2 gal, 1 1/3 qt100 Servings4 gal, 2 3/4 qtNutrients Per ServingCalories222 kcalSaturated Fat1.15 gIron1.42 mg% of caloriesfrom fat34.14%Protein7.78 gCholesterol0gCalcium35 mg% of calories fromsaturated fat4.55%% of calories fromsugar4.23%Carbohydrate30.31 gVitamin A2 mcgSodium337 mgTotal Fat8.69 gVitamin C4.21 mgDietary Fiber5.53 gNotes: Equipment list: 1 mediumbowl, measuring cup, large foodprocessor, paring knives; 8 inchknives, spatula, measuring spoons.HACCP: 2)PHF-Same Day Service.Recipe adapted from Novato UnifiedSchool District and chef Hollie Greene.Physicians Committee for Responsible Medicine9

Pasta FazoolMeat/Meat Alternate-Vegetable-Main Dishes50 ServingsIngredientsWeightMeasure100 ServingsWeightMeasureDirectionsPasta, whole grain (shells,penne, or fusilli), cooked2 lb4 lb1. Cook pasta until al dente and drain.Kale, chopped to bite-size,with stems removed1 lb2 lb2. Steam kale in combi-oven or onstove top for 10 minutes or until softbut still bright green.Oil, olive1/4 cup1/2 cupGarlic, minced1/8 cup1/4 cupOnion, chopped3 cups1 1/2 qtCelery, chopped2 cups1 qtCarrots, chopped2 cups1 qtBell pepper, chopped2 cups1 qtTomatoes, crushed, canned,low sodium1 #10 can2 #10 cansTomato sauce, canned, lowsodium1 #10 can2 #10 cansCrushed red pepper flakes1 Tbsp2 TbspBlack pepper, ground1/2 tsp1 tspOregano, dried2 Tbsp1/4 cupBasil, dried2 Tbsp1/4 cup1 Tbsp, plus 1 tsp2 Tbsp, plus 2 tsp1/4 cup1/2 cup1 #10 can, plus 2cups or 3 1/2 qtcooked2 #10 cans plus 1qt or 7 qt cookedSaltMaple syrup or natural sugarNavy, White Kidney (Cannellini),or Great Northern Beans,un-drained, or dry beans3. Warm the olive oil in a large sautépan on the stove over mediumheat. Add the onion, garlic, celery,and carrots. Cook and stir for 10 to15 minutes, adding a little water ifneeded to prevent sticking. Cookvegetables until they are tender.4. Add the tomatoes, seasonings, andbeans to tilt kettle and bring to a lowboil. Reduce to simmer and add thesautéed vegetables and cooked kale.Simmer for about 15 minutes.5. Combine warm pasta and sauce.YieldVolume8 oz. scoop50 ServingsAbout 3 gal, 1/2 qtMeal component contribution: Each serving provides 1 ouncemeat/meat alternate and 3/4 cup vegetables.100 ServingsAbout 6 gal, 1 qtServingNutrients Per ServingCalories184 kcalSaturated Fat0.3 gIron3.26 mg% of caloriesfrom fat9.21%Protein8.54 gCholesterol0gCalcium94 mg% of calories fromsaturated fat1.40%Carbohydrate36.18 gVitamin A262 mcgSodium119 mgTotal Fat1.97 gVitamin C26.92 mgDietary Fiber8.92 gNotes: Pasta should not be too soft as it will need to be re-warmed. HACCP: 2)PHF-Same Day Service.Recipes used with permission. Recipe created by Chef Wynnie Stein, co-owner of Moosewood Restaurant, for the Cool School Food Program of the NewYork Coalition for Healthy School Food in Ithaca, NY (www.healthyschoolfood.org).10Vegan Quantity Recipes for School Lunch Programs

Veg-Out Chili BowlMeat/Meat Alternate-Vegetable-Grains-Main Dishes50 ServingsIngredientsWeight100 ServingsMeasureVegetable oilWeightMeasure1/4 cup1/2 cup1. Heat oil in a steam-jacketed kettle.2 lb, 8 ozor 7 1/2 oz1 qt, 2/3 cupsor 3/4 cups2. Add the onions and sauté 3minutes, until translucent.1 3/4 cups, 2 Tbsp 1 lb, 4 ozor 3 cupsor 2 lb, 2 oz3 3/4 cups or1 qt, 2 cups3. Add the green peppers and sauté2 minutes, until tender.Onions, fresh, choppedor dehydrated onions1 lb, 4 oz or3 3/4 ozGreen peppers,chopped, fresh or frozen10 oz or1 lb, 1 ozChili powder1 1/2 oz3 oz1 oz2 ozCumin, groundDirections3 1/3 cups or1 1/2 cups, 2 TbspHot sauce (optional)Granulated garlic1/4 cup1/2 cup1 Tbsp, 1 tsp2 Tbsp, 2 tsp2 tsp1 Tbsp, 1 tspOnion powder4. Add the chili powder, cumin, granulated garlic, onion powder, hot sauce(optional), brown sugar, and tomatoes.Simmer 15 minutes, uncovered.5. Add the kidney beans, bulgur,and water. Simmer 25 minutes,uncovered.4 oz1/2 cup8 oz1 cupCrushed tomatoes,canned, with juice6 lb, 6 oz3 qt (1 #10 can)12 lb, 12 oz1 gal, 2 qt(2 #10 cans)6. Pour into medium half-steam-tablepans (10 x12x4 in). For 50 servings,use 2 pans. For 100 servings, use4 pans.Tomatoes, diced,canned, with juice1 lb, 2 1/2 oz2 cups, 2 Tbsp(1 #2 1/2 can)2 lb, 5 oz1 qt, 1/4 cup(2 #2 1/2 cans)7. CCP: Hold for hot service at 135 For higher.5 lb, 9 oz3 qt, 1/2 cup(1 1/4 #10 cans)11 lb, 2 oz1 gal, 2 3/4 qt(2 1/2 #10 cans)CCP: Heat to 140 F or higher for atleast 15 seconds.1 lb3 cups2 lb1 qt, 2 cupsBrown sugar, packedBeans, kidney, canned,drainedNo. 3 bulgurWater2 cups4 cupsPortion with 6 oz. ladle (3/4 cup).Serve with garlic bread or over a bedof brown rice.YieldVolume6 oz. ladle50 ServingsAbout 2 gal, 1 1/2 qtMeal component contribution: Each serving provides 1 ouncemeat/meat alternate equivalent, 3/8 cup vegetable, and1/4 serving grains/breads.100 ServingsAbout 4 gal, 2 3/4 qtServingNutrients Per ServingCalories103 kcalSaturated Fat0.31 gIron2.03 mg% of caloriesfrom fat16.50%Protein4.75 gCholesterol0gCalcium62 mg% of calories fromsaturated fat2.58%Carbohydrate18.11 gVitamin A36 mcgSodium264 mg% of calories fromsugar23.73%Total Fat1.96 gVitamin C11.75 mgDietary Fiber4.12 gNotes: Equipment list: stockpot. 2)PHF-Same Day Service.Physicians Committee for Responsible Medicine11

Sloppy JoesMeat/Meat Alternate-Grains/Breads-Main Dishes50 ServingsIngredientsWeightMeasure100 ServingsWeightMeasureOnions, chopped3 cups1 1/2 qtGreen pepper, chopped1 cup2 cupsGarlic, minced2 Tbsp4 TbspVegetable oil2 Tbsp4 Tbsp1/2 #10 can1 #10 canItalian seasoning1 Tbsp2 TbspSoy sauce2 Tbsp4 TbspSalt2 tsp1/2 TbspBlack pepper2 tsp1 Tbp1 #10 can2 #10 canTomato sauce, low sodiumPinto or kidney beans,canned, rinsed, drainedTVP (reconstituted texturedvegetable protein)1 lbDirections2 lbTomatoes, canned, diced,undrained1 1/2 qt3 qtWhole-kernel corn, canned,drained2 cups1 qtBarbecue sauce1 qt2 qtHamburger buns50 each100 eachServing1. Heat vegetable oil in a stockpot onmedium-high heat. Sauté onion, greenpepper, and garlic in oil until tender,about 5 minutes.2. Stir in tomato sauce, Italianseasoning, soy sauce, salt, and pepper;heat to boiling. Reduce heat andsimmer, covered, 10 minutes.3. Measure half of beans intomixer bowl; mix with paddle untillightly mashed. Add whole andmashed beans to stockpot.4. Rinse TVP in cold water; add tostockpot with tomatoes, corn, andbarbecue sauce. Simmer, covered,10 minutes; uncover and cook untildesired consistency, 10 to 20 minutes.5. Use No. 8 scoop (1/2 cup) to spoonmixture into each bun.YieldVolumeNo. 8 scoop50 Servings50 eachMeal component contribution: Each serving provides 2 servingsgrains/breads. For meat/meat alternate, refer to product specs.100 Servings100 eachNutrients Per ServingCalories244 kcalSaturated Fat0.55 gIron3.67 mg% of caloriesfrom fat16.50%Protein11.95 gCholesterol0gCalcium117 mg% of calories fromsaturated fat2.58%Carbohydrate44.52 gVitamin A22 mcgSodium595 mg% of calories fromsugar23.73%Total Fat2.7 gVitamin C8.97 mgDietary Fiber5.46 gNotes: Equipment list: stockpot, mixer. HACCP: 2)PHF-Same Day Service.Equipment list: stockpot, mixer. Recipe adapted from John Cadman, Haiku Elementary, Makawao, Hawaii.physicians committee for responsible medicine HealthySchoolLunches.org5100 Wisconsin Ave. NW, Suite 400 Washington, DC 20016 Phone: 202-686-221012Vegan Quantity Recipes for School Lunch Programs

2 Vegan Quantity Recipes for School Lunch Programs 1. Cook beans until soft, so they are easily mashed. 2. To cook sweet potatoes, wash, poke a hole with a knife, wrap in aluminum foil, and bake until very soft. Alternately, peel, cube, and steam until soft. 3. Mash cooked beans and c