NEWS RELEASE, 1/4/96
UC Berkeley's vegetarian choices in the campus's dinning halls win a "VAMMY" for responsive innovation
Berkeley -- Dorm food at the University of California at Berkeley is a long way from your typical mystery meat. In fact, often it is not meat at all. A push by students for tasty vegetarian fare has brought about daily entree options as varied as fettucini with sun dried tomatoes (recipe follows) and curried garbanzo.
UC Berkeley's effort has won it a 1995 VAMMY award from the North American Vegetarian Society. "These no-cholesterol, completely vegetarian menu items allow students to remain true to their health, ethical and environmental ideals," said the society.
A year ago, students in the dining halls organized a push for total vegetarian, or vegan, meals. This meant offerings containing no meat, no fish, no poultry, no dairy and no eggs.
The Housing and Dining staff responded with such meals as curried garbanzo seasoned with garam masala, cilantro and fresh ginger root and black bean chili with fresh Anaheim and jalapeno peppers.
"Right now we are testing a recipe for African sweet potato stew. Testing a recipe is fairly complex, due to the large volume we prepare. There is still a bit of work to be done on calculating the quantities of spices," said Nancy Jurich, associate director of Dining and Conference Services at the university.
UC Berkeley's residence halls serve 9,000 meals a day and 8 to 20 percent of the students now select the vegetarian choices offered at each meal, said Jurich.
UC Berkeley won the 1995 VAMMY Award for consumer responsiveness from The North American Vegetarian Society, based in Dolgeville, New York. The society is a non-profit educational organization dedicated to promoting vegetarianism.
UC Berkeley's Vegan Fettucini with Sun Dried Tomatoes
Water 9 gals, 2 quarts
Fettucini noodles 8 lb, 11 oz
Red onion, 2 lb, 2 oz
Fresh whole garlic, 1/3 cup, 1 tbl, 3/4 tsp
Artichoke hearts, 1 lb, 1 oz
Capers, small 3 1/2 oz
Sun dried tomatoes 6 oz
Olive oil 3/4 cup, 1 tbl
Water 2 quarts, 2/3 cup
Salt 2 tsp
White black pepper 1 1/2 tsp
1. Bring water to boil.
2. Add fettucini and cook until al dente, about 10 minutes.
3. Drain and rinse with hot water.
4. Chop onions in 1/4" pieces.
5. Mince chilled garlic.
6. Drain artichokes and capers.
7. Finely chop sun dried tomatoes.
8. heat oil in kettle.
9. Add garlic and saute until soft.
10. Add red onions and saute until soft.
11. Add capers, artichoke hearts and tomatoes. Cook 2 to 3 minutes.
12. Add water (2 quarts, 2/3 cups) and simmer until liquid is reduced by 3/4.
13. Add salt and pepper.
14. Add pasta and heat to 155 F, tossing until ingredients are blended.
Note: Do not garnish with cheese (to remain vegan).
For more infomration, contact Nancy Jurich at (510) 643-8628; the North American Vegetarian Society can be reached at (518) 568-7970.
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