VRG CATALOG

Vegan in Volume

Vegan Quantity recipes for every occasion

by Chef Nancy Berkoff, R.D.
ISBN 0-931411-21-1
272 pages
Cooking / Food Service / Entertaining

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For everybody who wants to make vegetarian food in quantity.: 125 great tasting and unique vegan recipes.

Need New Cooking Ideas?

Try these great tasting recipes: Mushroom-Asparagus Risotto, Vegetable Tagine, Tofu Tetrazzini.
Start your day with a terrific breakfast: Peachy Keen Breakfast Crumble, Sweet Potato Pancakes, Breakfast Burritos.
Planning a party? Serve: Veggie Spring Rolls, Tamale Corn Pie, Noodles with Peanut Sauce, And French Onion-Olive Tart. And don't forget Pineapple Peach Salsa, Roasted Pepper-Eggplant Dip, Curried Greens, and Melon Melange with Spicy Wine Sauce.
We all love desserts. Dig into: Homestyle Molasses Cookies, Amazingly Rich Fruit and Carrot Cake, Tofu Pumpkin Pie, and Sophisticated Poached Pears.

Most recipes in servings for 25.

Chef Nancy Berkoff, RD Helps You With:

Catered Events * Weddings * Birthday Celebrations * College Food Service
Quality Hospital Food (including special diets) * Restaurant Meals
Menu Ideas for Dinner Parties, Party Beverages, Holiday Recipes.

Vegan in Volume offers:

A Fast Course in Vegan Nutrition
Sample Vegan Meal Plans
Soy 101
Useful Equipment
Food Safety
The Pantry
Descriptions and Uses of Vegan Ingredients
Converting Total Yields of Quantity Recipes
Breakfast Buffets
One Dish Wonders
Beyond Eggs
Senior Menu Ideas
Cooking for Kids
And More....

Chef Nancy Berkoff is not only a registered dietitian, but has over 20 years of experience working in the food industry. She has received awards from the American Culinary Federation, California Restaurant Association, and the US Department of the Navy for Culinary Training. In 1994 Ms. Berkoff was named Chef of the Year by the Los Angeles Chapter of the American Culinary Federation.

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The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

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