Simple and bold all on their own, multi-colored carrots are paired with pomegranate seeds and pistachios for a Mediterranean vibe at UCLA, where Chef Joey Martin is making plant-based eating a continuing priority.
Roasted cauliflower and white bean soup
Also at UCLA, this soup plays up contrasting colors with bright purple cauliflower and velvety white bean soup.
Caprese salad-avocado toast
Developed by UCLA’s Chef Martin and California Avocados, this take on a popular trend incorporates salty bits of feta cheese and a lime vinaigrette.
UCLA’s dining crew teamed up with a Ph.D student for a study on how offering the Impossible burger could cut the carbon footprint. Chef Martin says he doesn’t think the nutritionals of fake meat vs. cow meat are all that different, but students are more interested in the carbon footprint aspect rather than health benefits or animal welfare.
One more from UCLA, this item could replace deep-fried mozzarella sticks for a new take on an indulgent app. Served with a mixed grains and broccoli bowl, this is a serious plant-based upgrade.
Another example of making the most of plants “rainbow” nature, the food team at Marin (Calif.) Country Day School uses roasted broccoli in lots of entrees, but begins with the roast: a nice, crisp sear rules out any soggy brocc issues.
Vegan Caesar to go
Also at Marin, this grab-and-go-able salad is made with all vegan components.
Goat cheese salad at OU
At Ohio University, Executive Chef Tim Bruce created a salad using panko-and-herb-crusted goat cheese as a centerpiece on a plate of watermelon radishes, mixed greens, cherry tomatoes, red onion, pine nut and roasted tomato vinaigrette.
‘Shroom and Sriracha bowl at the Roots concept
At Sodexo’s Roots concept at Nicholls State University, the menu is more build-it-yourself than ready-made, and students can choose from cool items like baby chickpeas, bamboo rice, black quinoa, red jasmine rice, okra and black beluga lentils. This one features the umami power of sliced mushrooms.
Another bowl from Roots at Nicholls State makes use of beans and quinoa, both go-tos for chefs who are looking to boost plant-based protein in any given dish.
Tex-Mex veg bowl
Bowls are also getting a workout at Akron Children’s Hospital, where director Mike Folino and team are putting together colorful plant-based menu items like this Tex Mex bowl.
Also at Akron Children’s Hospital, this digital menu board is a great reminder that smoothies can be a wonderful way to blend more plants into your customers’ diets.