Meals that make the grade: enterprising high-school students develop meatless dishes for their cafeteria - includes recipes

Vegetarian Times, Sept, 1995 by Carol Wiley Lorente

SCHOOL CAFETERIA FOOD may never reach great culinary heights, but at one Bethesda, Md., high school, students will get at least one or two dishes they've asked for--and the meals will be vegetarian.

Last year, the Montgomery County, Md., school food service asked the nutrition science class at Walt Whitman High School in Bethesda to developvegetarian recipes for the cafeteria in response to increasing requests from students for meatless and lower-fat foods. The class--a pilot project under the direction of home-economics teacher Signe Garms and chemistry teacher Dr. Julianna Pax--took on the challenge.

The class polled students to find out how many were vegetarian (11 of 93 polled) and whether they would purchase a vegetarian option (75 of 93 said they would). Then the class asked what dishes the students would prefer (Italian, Chinese, Mexican, American or Middle Eastern).

Using this information, the students developed recipes according to guidelines set for all school cafeterias by the U.S. Department of Agriculture: Each meal must provide one-third of the Recommended Dietary Allowances and contain at least two ounces of a high-protein food. In addition, the meal must provide three-quarters cup of a fruit or a vegetable from two different sources, one to two slices of bread or other starch, and one cup of milk--all at a reasonable cost.

When the recipes were ready, the class prepared them for judges--two county school officials, two registered dietitians and a representative of the National Institutes of Health. The judges were supposed to select just one recipe that would be served in schools throughout the county.

"But the judges were impressed with several of the entrees and were unable to pick just one for the school cafeteria," says Garms. With a new term ending, the judges were expected to continue testing the recipes, determining which ones could be adapted for mass production and retain the required nutrients and taste. That means that one or more of the following recipes may be on the menu at Montgomery County schools some time this school year.

"The students were surprised that so many tasty recipes could be made without meat," Garms says. "I don't know if we made any converts, but I do know that most of them would never hesitate to try a dish labeled vegetarian, which they may have avoided before they began this project.

"It also opened their eyes to see that many of these dishes were very simple to prepare and contained ingredients that are usually on hand."

Following are the eight recipes submitted to the judges by the nutrition science class. At least one of them is sure to be a winner at your house.

Vegetable Frittata

With a salad and some fruit, this colorful and filling open-faced omelet makes a meal.

1 Tbs. canola oil

1/2 cup sliced zucchini (about 1/2

medium zucchini)

1 small red or green bell pepper, cut

into 1/4-inch wide strips

1 small onion, thinly sliced

1 clove garlic, minced

1/2 cup chopped tomato (about 1/2

medium tomato)

1/2 tsp. oregano

1/2 tsp. basil

8 eggs

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup mozzarella cheese

2 Tbs. Parmesan cheese (optional)

PREHEAT BROILER. Heat oil in ovenproof, nonstick, 10-inch skillet over medium heat. Add zucchini, bell pepper, onion and garlic; saute 3 minutes. Stir in tomato, oregano and basil. Reduce heat to medium-low.

In a medium bowl, beat eggs, salt and pepper; stir in mozzarella. Pour egg mixture over onion mixture in skillet. Do not stir. Cover and cook until eggs are set and light brown on bottom and around edges, 9 to 11 minutes. Remove from heat and sprinkle with Parmesan cheese if desired.

Place skillet under broiler until golden brown, 2 to 3 minutes. Slice into wedges and serve. Makes 8 servings.

PER SERVING: 119 CAL.; 8G PROT.; 8G FAT; 3G CARB.; 217MG CHOL.; 231MG SOD.; 0.7G FIBER. OVO-LACTO

Spinach Lasagna with Bechamel Sauce

This northern Italian version uses white bechamel sauce in addition to tomato sauce.

Lasagna:

1 cup ricotta cheese or cottage cheese

2 Tbs. Parmesan cheese

2 10-oz. packages frozen chopped

spinach, thawed and squeezed

dry

12 oz. lasagna noodles

Nonstick cooking spray

2 cups bottled spaghetti sauce

12 oz. shredded mozzarella cheese

(about 3 cups)

Bechamel sauce:

2 cups milk

3 Tbs. butter

4 Tbs. white flour

Salt and pepper to taste

Pinch nutmeg

PREHEAT OVEN to 375 degrees. In a medium bowl, mix together ricotta or cottage cheese, Parmesan cheese and spinach; set aside.

Cook lasagna noodles in boiling water until slightly chewy, about 10 minutes. Drain, rinse with cold water and set aside. While lasagna noodles cook, prepare bechamel sauce.

BECHAMEL SAUCE: In a saucepan, bring milk to a boil. While milk is heating, melt butter in another saucepan over medium heat. Gradually sprinkle flour into melted butter, whisking after each addition. Reduce heat to medium-low; cook flour until foaming but not brown, about 3 minutes.

Remove saucepan from heat; add boiling milk all at once, stirring constantly (mixture will bubble). When bubbling stops, set saucepan back on medium heat and bring to a boil. Cook 5 minutes, stirring constantly. Sauce should be think and smooth. Season with salt, pepper and nutmeg. Cover and set aside.