Whole foods are forging the way for plant-forward meals
Operators share their experiences with walnuts, pulses and mushrooms to serve meals with a greater proportion of plant- to animal-based ingredients.
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The Soyfoods Council
8 ways to prevent a blah plant-based menu
Images courtesy of SUNY New Paltz
SUNY New Paltz pressed the reset button for the new semester’s meatless menus and stations with a plant-based chef training session from the Humane Society of the U.S.
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Poppy seed dressing
Williamsburg-James (Virginia) City County Schools
This recipe is courtesy of Williamsburg-James (Virginia) City County Schools.
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Cauliflower fried “rice”
Forward Food/Humane Society of the U.S.