In the interest of increasing the variety of our plant based options, 20 University of Arizona Culinary Supervisors & Chefs participated in a 2-day hands on training preparing delicious recipes that were all plant based. Chefs and Supervisors also learned about the health benefits and how eating plant based foods can be beneficial to sustainability. Throughout this training, participants created and presented their dishes. Recipes ranged from breakfast to dessert and everything in between including:
Many of these recipes gave participants ideas for how to incorporate plant based foods at the University of Arizona. We will feature new recipes here as they become available.
A group photo of participants and instructors in the University of Arizona Production Kitchen.
Mushroom Street Taco ingredients are prepared.
Roasted Eggplant, Caramelized Red Onions and Fresh Greens with Roasted Red Pepper Aioli on Baguette and Flatbread.
Participants describe their dishes to attendees and guests.
Chef Wanda provides instruction to participants as the begin to work on their recipes.