Food Forward Training

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:

Breakfast - Quinoa, Oatmeal & Fruit Parfait, Tofu Scramble, Zucchini Bread, Blueberry Muffins, and Pancakes
Pasta, Grains, and Rice - Coconut, Brown Rice with Baked Tofu, Creamy Polenta with Carrot Osso Bucco, Five Spice with Barley, Kale & Tofu, Pesto Pasta, Pasta Vermicelli with Fresh Roma Tomato Sauce, and Vegetable Lasagna
Taking it to the Streets - Garbanzo Bean Sliders with Caramelized Onions, Mushroom Street Tacos with Cilantro Cream, Open Faced Tamale, and Quesadillas
Soup, Sandwiches, and Salads - Chickpea Salad Sandwich, Roasted Eggplant, Caramelized Red Onions and Fresh Greens with Roasted Red Pepper Aioli on Baguette, Black Bean Salad, Butternut Squash Soup, and Minestrone Soup
International Fare & Familiar Favorites - Bean & Leek Cassoulet, Cauliflower Fried Rice, Mushroom and Asparagus Risotto, Quinoa with Butternut Squash, Spinach Enchilada with Green Chili Sauce, Spicy Potato Curry, and Tamale Pie
Just Dessert - Bananas Foster, Chocolate Cake, Palmier, Tofu Chocolate Tart, and Red Velvet Cake.

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.

food forward group photo