Adapted Asian Style - Part 3

Posted by: JC Food on Wednesday, March 23rd, 2011
In Category Uncategorized |

The final installment in our Adapted Asian Dishes series brings us to . . .

Quinoa Fried Rice! For years we have been preparing our vegetable fried rice with brown rice, an adaptation that was introduced with widespread acceptance by our students. We believe most did not even take notice of the change. A few weeks ago one of our most creative thinking chefs thought to put a spin on this super popular dish and up the protein content to create a complete meal. The end result was so delicious no one, even those most skeptical of “healthy foods”, could not stop eating and raving about the dish. Did we mention it is Gluten-Free too?!?

Quinoa "Fried" Rice with Ginger Roasted Tofu

Quinoa "Fried" Rice with Ginger Roasted Tofu

Shown below is our “Mock” Sesame Noodle Salad. This is one of the long-standing adapted dishes in our operations. Many years ago when peanut and sesame allergies began to spike in prevalence, our president, Joe Civita began experimenting with alternate seed butters to replace the usual peanut butter in one his favorite offerings, Cold Sesame Noodles. His daughter (and now business partner) Lisa remembers being in high school, sitting in their family kitchen and taste testing Dad’s culinary experiments. Sunbutter or sunflower butter, a nearly unknown ingredient back then, was the winner in flavor match and texture. Today, we use Barilla PLUS Spaghetti to create a whole grain, high protein and allergen-free recipe.

"Mock" Cold Sesame Noodle Salad

"Mock" Cold Sesame Noodle Salad

Made with Sunbutter and Barilla PLUS

Made with Sunbutter and Barilla PLUS

Stay tuned for other tasty uses for Sunbutter!

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