After learning about their free plant-based culinary training, Eco-Advisor Astrid DuBois ’20 reached out to the Humane Society to see if they might be able to offer the training for Dining Services. Director Bob Volpi and Executive Chef Mark Thompson were on board and the planning commenced.
Wednesday May 2nd will be the training day and on Thursday May 3rd, the following plant-based meals will be served at Whitman’s Dining in the Paresky Center.
Breakfast Menu
Homestyle Hash Bowl GF V
Pico De Gallo GF V
Fiesta Totcho Breakfast Bowl GF V
Local Maple Syrup GF V
Oat and Cinnamon Waffles V
Apple Cinnamon Muffins V
Baby Fresh Arugula GF V
Fresh Assorted Fruits GF V
Creamy Quinoa Porridge GF V with Topping Bar
Blueberry and Strawberry Soy Yogurt GF V
Lunch Menu
Cream of Asparagus Soup GF V
Miso Soup with Mushrooms and Tofu GF V
Quinoa Lentil Salad with Maple Balsamic Dressing GF V
Pickled Beet Salad GF V
Quinoa Fruit Salad GF V
Roasted Corn and Peppers GF V
Fiesta Rice GF V
Pulled Jackfruit Taco GF
Cauliflower Fried Rice GF V
Italian Sausage Bolognese GF V
Brown Rice Pasta GF
Roasted California Vegetables GF V
Carrot Cake Cupcakes V
Raspberry Buttercream GF
Spiced Cream Cheese Icing GF
Mocha Chocolate Buttercream GF
Chocolate Avocado Mousse GF
Beet Lemonade GF V
Sun Dried Caesar Salad GF V
Crimson Kraut GF V
Vegan Salad Bar GF V
Daikon Kraut GF
Gochu Curry Kraut GF V
Forward Food Experience Thursday, May 3, 2018 Continued
Dinner Menu
Cream of Asparagus Soup GF V
Miso Soup with Mushrooms and Tofu GF V
Greek Salad GF V
Edamame Beet Couscous Salad V
Avocado Black Bean Salad GF V
Ciabatta Bread V
Cheddar Mac and Cheese
Original Terra Chips GF V
Local Kimchee GF
Southwest Wrap V
Basmati Rice GF V
Garbanzo Bean Sliders VGT
Sauteed Fresh Greens GF V
Five Spice Barley, Kale and Tofu V
Aquafaba Meringue GF V
Fresh Strawberries & Blueberries GF V
Vegan Quinoa Pudding GF V
Seaweed Salad GF V
Vegan Salad Bar GF V