Monday, 14 October 2013

Vegetarian fastest growing cuising, food label lessons

Fresh Start Monday
 
 
 

Dear Usman,

Audrey Lee has requested more plant-based articles and handouts and we are working on them. In the mean time, check out the article below on how vegetarian cuisine is one of the fastest growing cuisines. There is also a great recipe for vegetable broth.

There is another great article below that you can use for label reading lessons.

Let us know if you need any new handouts!

 
This week:
  • Vegetarian cuisine growing fast
  • Natural on food labels - what does it mean?
  • Vegetarian Lasagna recipe
  • Nugget of the Week: Home Run Cooking Book and Demo Program
   
Vegetarian Cuising Growing

According to a poll done by the National Restaurant Association, vegetarian cuisine is one of the fastest growing cuisines in the United States and Canada. Vegetarian food’s popularity has been attributed to Baby Boomers’ quest for something new and healthful, as well as to Generation X’s and Y’s concern about the environment, along with the incorporation of ethnic cuisines, such as Indian and Thai, that feature many vegetarian dishes.

 

"Natural" on food labels - what does it mean?

Natural on labels  - what does it mean?

Well, “natural” as a phrase is an excellent marketing tool. People often assume that “natural” foods are better tasting and better for them. Manufacturers can slap on the “natural” adjective, but it doesn’t mean that that food is the best choice.

Check out the examples and more info...

Vegetarian Lasagna

Serves: 10 | Serving Size:
Total Time: 80 min | Prep: 20 min | Cook: 60 min

Ingredients:

32 ounces fat-free ricotta cheese
12 ounces silken tofu
1 Tbsp Italian seasoning
16 ounces lasagna noodles
1 cup sliced mushrooms
1 teaspoon olive oil
2 26-ounce jars low-sodium pasta sauce
3 tablespoons grated parmesan cheese
1/2 cup shredded light mozzarella cheese

Directions:

Preheat oven to 350 °F. Place ricotta, tofu and Italian seasoning in a food processor and blend on high speed.

Heat oil in saucepan and saute onions and mushrooms. Add the sauce and bring to a boil.

Layer lasagna in this order in a 9" by 12" pan: sauce, noodles, ricotta filling (repeat). End with sauce on top; then sprinkle with mozzarella and parmesan cheese.

Cover the lasagna with foil and bake for one hour in the oven or until heated through and noodles are tender.

Allow lasagna to stand for 5 minutes; then cut into 10 cubes and serve hot.

Chef's Tips:

There is no need to pre-cook these noodles.

Serves 10. Each serving: 328 calories, 11g fat, 5g saturated fat, 0g trans fat, 63mg cholesterol, 226mg sodium, 37g carbohydrate, 2g fiber, 6g sugars, 20g protein.© Food and Health Communications

 

 


Here are some exciting CFFH links to perk up your October:
 
 

 

 
 
NUGGET OF THE WEEK                    
 
MyPlate Exam Room Poster

Home Run Cooking Book and Demo Program

 
Deal Price Discount + FREE SHIPPING
 
$59  25%
 
Price valid until Monday, October 21st
 
Cheers and have a great week...
 
Judy Doherty, PC II
Publisher

800-462-2352

Just call or hit reply to this email if you need anything. We love feedback and requests!

 

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