Nutritional yeast is a popular ingredient in vegan and vegetarian dishes because it lends a complex, umami-like flavor that makes it a perfect substitute for cheese. A little yeast sprinkled on pastas, potatoes and popcorn adds a burst of flavor and a healthy helping of vitamin B.
Chefs from 13 New York City-area health systems competed in the Ultimate Chef Challenge, creating meatless entrees using a plant-based protein. A registered dietitian worked with each team to ensure the dishes met caloric and nutrition requirements. "The cooking competition shows that hospital chefs can serve up gourmet restaurant-quality vegetarian meals, but without the high fat, calories or sodium," said organizer Michael Kiley.
Spinach, kale and arugula will take center stage on spring menus, showing up as entrees instead of sides and salads, according to menu research firm Technomic. Chefs are satisfying consumer demand for healthy, vegetarian dishes with offerings such as Mitch Prensky's Swiss chard pie or chef Nicole Pederson's black kale with smoked tofu, sweet potato, turmeric and coconut milk.
Smart strategies for preparing Thanksgiving dinner for guests who may have food allergies or intolerances begin with vegetarian side dishes, which means not having to have a vegetarian main dish, registered dietitian Tamara Duker Freuman writes. She advises using lactose-free dairy products, as little wheat as possible in recipes and offering a gluten-free and nut-free pie for dessert.
Southern cooking is in fashion all over America now, and it has gotten healthier than in the past, with a greater focus on fresh fruits and vegetables. A recipe for grits with roasted tomatoes, corn and goat cheese highlights Southern techniques and ingredients for a vegetarian dish that can be varied by adding a fried egg or cooked greens.