Vegetarian Grab-and-Go

Whatever a customer's vegetarian preference, it's usually available "to go."

Aham-and-cheese panini obviously shouldn't make the list for those customers who consider themselves vegetarian.

But what, then, do these 12 million Americans want when it comes to grab and go?

In fact, a number of so-called "vegetarians" seem to change their tune a bit when dashing across a college campus or rushing back to their desks -- which means that on-site foodservice directors need to provide vegetarian customers with every imaginable option.

The need for such variety comes from the fact that a number of people who claim to be vegetarians actually are what might be better categorized as "situational" vegetarians: they're vegetarian some of the time, not all of the time. "Maybe it's a fad for some of our younger students," says Jude Martin, executive chef, Bridgewater College, Bridgewater, Va. "They say they're vegetarian but believe chicken sandwiches and McDonald's hamburgers are okay to eat."

To satisfy those vegetarians who don't think chicken and beef -- or even dairy for that matter -- belong in their diets, Martin offers a Black Bean Burger. And for those who find the vegan burger a tad difficult to eat on the go, Martin offers lots of plain vegetables and beans at the salad bar and the "interactive" wrap sandwich station.

The 3,300 board-plan customers at Kansas State University, Manhattan, Kan., also can choose from a variety of vegetarian options at every meal, reports John Pence, associate director of housing and dining services. The Vegetable Quesadillas, along with vegetable burgers and meatless wrap sandwiches, are offered as quick-to-eat and grab-and-go meals. Pence estimates that no more than 3 percent of his customers follow a veggie diet and that it is "a small minority of students who eat meatless foods."

But even occasional vegetarian meals, about two per week, can provide the health benefits that vegetarian diets offer, reports the American Dietetic Association. Studies of meatless diets have suggested that "heart disease, high blood pressure, adult-onset (Type II) diabetes, obesity and some forms of cancer tend to develop less often among vegetarians," according to the ADA.

These health claims, among others, have prompted the U.S. Department of Agriculture to allow more protein in school meals to come from vegetable sources, like soybean-based burgers. In March the USDA announced the change would extend to the school breakfast program and summer foodservice and would "provide menu planners with more flexibility."

Noting that his operation is in the middle of dairy country, as well as "the mnshroom capital of the world," John Utzman, director and executive chef for employee dining, Hershey Foods Corp., Hershey Pa., offers such portable items as his Sherried Mushroom Almondine Wrap, stuffed pitas, soups and vegetable pizzas. He also offers something vegan every day but hasn't had specific requests for entirely meatless options. He simply provides as many options as possible at the stir-fry, omelet, "hot pot," wrap and salad bars, and "customers usually adapt," Utzman says. Not all the options are easy to eat on the go, but not all vegetarians want meatless meals, either. It's just one more on-site customer conundrum.

"Vegan in Volume: Vegan Quantity Recipes for Every Occasion" is perhaps the only book with such recipes for foodservice. Written by award-winning chef Nancy Berkoff, R.D., the book is published by and marketed through the Vegetarian Resource Group. It contains lots of nutrition and food information as well as dozens of recipes. The breakfast section is particularly good.

Sherried Mushroom Almondine wrap

John Utzman

director and executive chef

Hershey Foods Corp.

Hershey, Pa.

(The Wood Co.)

Serves 12

Method:

1. Arrange mushrooms in a single layer in a saut[acute{e}] pan; pour 1/2 cup oil over them, then sprinkle with salt. Cover with parchment paper and heat slowly, turning mushrooms occasionally, until they release their juice (about 20 minutes). Remove mushrooms and reserve. Add 3 tablespoons vinegar and whole peppercorns to liquid in pan; reduce by half. Pour over reserved mushrooms; refrigerate and reserve.

2. Toss together spinach, carrots, almonds, sugar, salt, pepper, rice and remaining oil and vinegar; reserve.

3. To assemble: Sprinkle cheese on tortilla; top with reserved rice and mushrooms. Roll up tightly; serve immediately.

Nutritional analysis: calories: 530; protein: 12.5 grams; fat: 27.7 grams; sodium: 1,189.7 milligrams; cholesterol: 8.2 milligrams

Bean and Vegetable Quesadilla

John Pence

associate director of housing and dining services

Kansas State University

Manhattan, Kan.

Serves 12 (24 quesadillas)

Method:

1. Combine beans, green onions, carrots, radishes, olives, lemon juice, cumin, garlic and coriander; reserve. Stir together cheeses.

2. To assemble: Brush one side of each tortilla with oil; arrange oil-side down in a sheet pan. Portion bean mixture with a #24 scoop (1 1/2 ounces) onto each tortilla. Spread the mixture, leaving a 1/2-inch edge around the sides. Spread the cheese mixture over beans with a #30 scoop (1 ounce). Fold each tortilla in half. Cover and refrigerate at this point, if desired.

3. To grill, place quesadillas on an oiled, 350-degree grill; brown on both sides until filling is 65 degrees.

4. Serve immediately.

Nutritional analysis: calories: 478; protein: 16.6 grams; fat: 31.3 grams; sodium: 741.1 milligrams; cholesterol: 71.4 milligrams

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