Rice University introduces Plant-based Meals & Cheese for Students

Rice University wants students to know that dorm food doesn’t have to be a culinary and dietary challenge for those trying to avoid the “Freshman 15”.

Rice University has taken a huge step forward in its plant-based journey with the introduction of a meat-and-dairy-free charcuterie program in its student serveries. The menu of from-scratch vegan meats and cheeses is the first of its kind in the nation when it comes to on-campus dining.

Senior executive chef Roger Elkhouri recently debuted a full lineup of plant-based lunch meats that include turkey, corned beef and roast beef and cheeses such as provolone, smoked cheddar and dill havarti. On special days, Elkhouri serves plant-based barbecue brisket or Italian sausage with peppers and onions.

All of it is made on-site using unique, individual recipes created by Elkhouri over the course of a year’s work in the kitchen. Each of the charcuterie items is entirely vegan, although Elkhouri prefers the inclusive term “plant-based” to the “vegan” label, which implies his creations are only meant for a subset of students.

Many industry advocates of a plant-based diet are saying that the term “vegan” carries too much baggage, especially in regions away from the Coasts, and a complete rebranding of the concept is needed.

“A plant-based diet is good for everybody,” Elkhouri said, “and it’s good for the environment too.” In fact, a recent study from the University of Oxford published in Science found that consumers who switch to a plant-based diet drastically reduce their individual carbon footprint.

In addition to turkey and brisket, Elkhouri has also created plant-based versions of pastrami, pepper jack and even a paprika-spiked “cheese ball” with the same spreadable texture and sharp bite of the original. Just like real meats and cheeses, each can be cut thin on a deli slicer; each also has a weeklong shelf life.

The “meats” are made using a proprietary blend of vital wheat gluten, powdered mushrooms, liquid smoke and other ingredients designed to mimic the taste, texture and appearance of deli meats. The cheeses primarily incorporate coconut milk instead of nut milks, more conventional vegan alternatives.

Students have responded enthusiastically to the new offerings, especially those with dietary restrictions. “When I was talking to the students, they were very happy,” Elkhouri said. “I saw a spark in their eyes that somebody was listening to them and hearing their needs.”

“You’re dealing with extremely talented and sophisticated students here,” Elkhouri said. “They’re always asking questions and you have to be on your toes, so what we try to do is get out ahead of them.

“Four or five years down the road you’ll be seeing ‘plant-based’ everywhere. We’re pioneers.”

MORE INFORMATION

For more about Rice’s plant-based foods, follow hashtag #ourplantbasedjourney on Twitter and Instagram.

For more about Rice Housing & Dining, visit http://dining.rice.edu

Healthy Transformations of 2 Classic Jewish Holiday Recipes

Rosh Hashanah, the Jewish New Year, is a time for family, friends, and food. Modern food lovers want to keep all of these cherished aspects, while at the same time updating the health-quality of their meals.

Chef Adrianne’s Recipe for Honey-Jerk Roasted Cauliflower

 

Cauliflower used to be shunned by many, but these days it’s a hot and stylish food to cook and eat, especially when roasted with olive oil to bring out its essence.

Miami celebrity chef Adrianne Calvo has created an innovative cauliflower recipe that highlights her concept of Maximum Flavor that makes every single delicious bite count. She pairs it with a quick pickle dish.

Honey-Jerk Roasted Cauliflower + Flash Fresh Pickles

Serves: 2

Ingredients:

1/2 cauliflower, cut into stems

1 tablespoon extra virgin olive oil

2 tablespoons jerk seasoning, store-bought

1 tablespoon honey

1/4 teaspoon curry powder

1/8 teaspoon kosher salt

1/2 cucumber, thinly sliced

1 cup white distilled vinegar

1 teaspoon kosher salt

1/4 cup sugar

Directions:

Preheat the oven to 400 degrees. Have a bowl of ice on hand. In small stockpot, bring vinegar to a boil with salt and sugar. Once it is boiling, add the cucumber slices. Cook for 30 seconds. Remove cucumbers from cooking liquid and place in ice bowl, set aside.

In a large bowl, whisk together olive oil, jerk, honey, curry, and salt. Add cauliflower and toss to coat evenly. Place seasoned cauliflower on a baking sheet and into the oven for 20-25 minutes. Place roasted cauliflower on a dish and serve with pickles.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing Maximum Flavor.

Social Media

www.instagram.com/chefadrianne

www.facebook.com/chefadriannecalvo

www.twitter.com/chefadrianne

3 Cravingly Cool Must-Have Vegan & Vegetarian Cookbooks

Not only is vegan and vegetarian food growing in popularity, their cookbooks are as well. We’ve picked three exciting new cookbooks that include great recipes that make you crave a meal, and a coolness factor that makes you feel good.

Celebrity Chef Zipora Einav’s Hibiscus Blueberry Popsicles Recipe

If you are looking for a refreshing treat for the hot summer, then try Chef Zipora Einav’s recipe for Hibiscus Blueberry Popsicles . This recipe is a favorite with many of her celebrity clients

Chef Zipora Einav (www.chefzipora.com) is an accomplished private chef who has cooked for some of Hollywood’s most notable celebrities – Bob Hope, Jack Nicholson, Mariah Carey, Pierce Brosnan, Scarlett Johansson – and for professional athletes, including former National Football League star Donovan McNabb.

Hibiscus Blueberry Popsicle

(Makes 8-10)

Ingredients for Step 1

½ cup maple syrup

2/3 Cup Water

3 TB Dry Hibiscus Petals

Ingredients for Step 2

Juice from 4 fresh lemons

1TB Lemon Peel

1 ½ cup water

¼ cup Fresh Blueberries

Note: You will need 8-10 Popsicle Molds and Sticks

 

Instructions:

1. In a small pot, mix the maple syrup, 2/3 cup water and hibiscus petals and heat up on low heat for 5-7 minutes.

2. Remove from heat and let cool for 15-20 minutes; then strain the mixture and throw away the Hibiscus petals.

3. Combine the fresh lemon juice, lemon peel and 1 ½ cup water; then mix with the Hibiscus water and pour into a measuring cup

4. Fill 8-10 popsicle molds with the liquid and add the popsicle sticks to each mold. Then add 4-6 whole fresh blueberries into each mold; set the cover on top of the mold.

5. Place in the freezer for 12 hours or overnight.

6. To remove the frozen popsicles, rinse the mold under hot water for 30-40 seconds and remove gently. Then serve and enjoy!

Tasty Awards Picks for Top Artisan Jerky of 2018

The world is full of fantastic, delicious, and innovative jerky. That’s why our panel of experts tastes each year some of the best, and ranks and celebrates what they find. These are their top picks for 2018.