AFS News & Events: 

AFS Vegetarian & Vegan Food Day

FLY Fitness staff has responded to the over whelming request from the AFS FLY students plea-“We don’t eat meat!” This reoccurring mantra leads us to dedicate one of our food day menus to Vegetarian and Vegan style cooking tips and techniques. Chef Ann Mundrick added in her knowledge about this style of food service by providing us with 2 handouts- one on soy and the other on tofu products. These hand-outs explained tofu and soy related products are everywhere in American cuisine today and that they “aren’t just for Vegetarians anymore”. With an interest in providing a healthy alternative to cholesterol laden proteins such as red meat and pork, the FLY team is very interested in the preparation and consumption of healthy alternative protein sources.

Our recipes this time were a combination of raw and cooked products. We started with a White bean Dip with Rosemary and Sage served with pita chips. The salad course was a delicious Cucumber cups with a pepper and carrot slaw. The main course was a Tofu and Mushroom veggie burger which held together with brown rice and tahini paste. These burgers were rolled in panko breadcrumbs, fried in vegetable oil and were tender and crunchy. The desert recipes were provided by our AFS student Emme who brought in 2 of her favorite vegan cookbooks. From these books we picked an Oreo-vegan chocolate cupcake and an apple crumb muffin. Both cupcakes were vegan and quite tasty!

In closing, we believe we have just scratched the surface of the Vegetarian and Vegan cuisine choices and look forward to more exciting cooking adventures in the future as we pursue healthy eating alternatives in America!