7 easy-to-digest bites of plant-based menu change

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Miso mushroom bowl

At Grace Inspired Ministries, a CCRC in Pennsylvania, the Elior North America/Cura team serves this beneficial bowl of brown rice topped with baby spinach, portobello ‘shrooms, crunchy cabbage, edamame, carrots, scallions, watermelon radish, chia seeds and miso dressing.

Summer tart

This savory tart was devoured by attendees last month at The Culinary Institute of America’s Menus of Change conference in Hyde Park, NY.

Plant-based side up

Also found at the Menus of Change conference at The Culinary Institute of America, this “egg” is entirely plant-based. Modern technology means the yolk is even runny!

Plant-based resource

To take a deep dive into changing your idea of meals and menus, check out The Culinary Institute of America’s protein flip strategy.

Sweet chili tofu rice bowl

Created by HHS Chef Eric Pierce, this plant-based bowl rocks all the components: flavor, crunch, color and fresh, feel-good vibes.

Cauliflower tacos

Using authentic flavors, Sodexo Chef Dave McHugh creates irresistible cauli tacos at Point Loma Nazarene University.

Recommended reading

And lastly, we highly recommend this book on reducing the amount of meat we consume with an attitude of “it doesn’t have to be all or nothing,” by Brian Kateman, which is also a documentary.

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San Jose State’s AI-enabled Ginger Market specializes in Pan-Asian offerings

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