NY Hospital Chefs Take Meatless Menus Further

Chefs hard at work at North Shore-Long Island Jewish Medical Center

In a vegetarian cooking class last week, 14 chefs from nine locations of the North Shore Long Island Jewish Medical Center (NS-LIJ) created some amazing vegetarian menus that could have dazzled even the most sophisticated New York vegetarian.

The Meatless Monday Vegetarian Cooking Class was introduced to the hospital by Dr. Robert Graham of Lenox Hill Hospital, calling the class “good medicine.” Twice a year, he holds vegetarian cooking classes with his medical students to encourage the consumption of more plant-based foods, in the hope they will spread the word to their future patients.

NS-LIJ is one of the largest hospital systems in the US, with 16 hospitals in locations throughout Long Island, Manhattan, Queens and Staten Island.

The class was led by Richard LaMarita, chef at the Natural Gourmet Institute for Food & Health, a New York City-based center for culinary education that offers classes and events to chefs and the public. LaMarita’s recipes are a good example of just how far you can take vegetarian cuisine.

“Hospital chefs have the opportunity to offer more quality, local ingredients and descriptive menus to better connect patients with their food,” says Laura Rosenberg, RD, of the Natural Gourmet Institute.

The group executed such veggie-forward recipes as Pan-Seared Smoky Tempeh with Sweet-Sour Mango BBQ Sauce; Cauliflower & Gruyere Macaroni Gratin and Eggplant Rollatini with Tofu Ricotta.

Panko-Crusted Marinated Tofu

LaMaritas’ recipe for Panko-Crusted Marinated Tofu (see next page), is a great way to approach tofu: the tofu is marinated in powerfully flavorful porcini mushrooms that have been rehydrated and flavored with mustard and basil. The side dish that goes with the tofu entrée is Braised Carrots and Long Radish, a beautifully simple and healthful recipe (see below) that makes for sweet, tender veggies.

Michael Kiley, a chef at North Shore University Hospital, says he hopes to apply what he learned in the class to his own hospital menus to "create delicious plant-based menus to offer our patients and customers.”

The chefs created four menus, with a plant-based entrée in the starring role for each one:

-Menu 1: Panko-Crusted Marinated Tofu (with farro risotto with sweet potato, oyster mushrooms & Brussels sprouts; braised carrots and long radish; sautéed Tuscan kale with garlic oil; chive microgreens and chive oil.

-Menu 2: Eggplant Rollatini with Tofu Ricotta with Roasted Cherry Tomato Sauce (with creamy vegan polenta and mushroom ragu; broccoli rabe with plump raisins and toasted pine nuts; basil microgreens)

-Menu 3: Seitan-Black Bean-Mushroom Burger with house-made onion ketchup (with cauliflower and gruyere macaroni gratin; kale and apple coleslaw)

-Menu 4: Pan-Seared Smoky Tempeh with Sweet-Sour Mango BBQ Sauce (spiced lentils with parsnips and Swiss chard; poha (flattened rice) with leeks; roasted turmeric cashews)

Featured Recipes

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Braised Carrots and Long Radish
YIELD: 8 servings
 
1 lb. carrots, roll cut
1 lb. long radishes, whole, tops trimmed
1 cup white wine
½ cup extra virgin olive oil
¼ cup lemon juice
4 cloves garlic, crushed
1 parsley sprig
1 tarragon sprig
salt and pepper

1. Add carrots and radishes to a pan with the white wine, olive oil, lemon juice, garlic, parsley and tarragon. Season the vegetables with salt and pepper. Make sure the liquid comes up halfway on the vegetables. Cover with a parchment cartouche. Braise until the vegetables are tender. Chill.
2. Take vegetables out of the pan and set aside, leaving braising liquid in the pan. Reduce to a sauce and pour back on the vegetables.

Recipe: Chef Richard LaMarita, the Natural Gourmet Institute for Food & Health, NYC

Sauteed Tuscan Kale with Garlic Oil

Serves: 6-8

1 head of garlic
oil, as needed
2 lbs. Tuscan kale, chiffonade
3 Tbsps. garlic oil
salt and pepper

1. or the roasted garlic oil: Heat oven to 375°F. Cut a head of garlic in half horizontally. Place cut side up in a small pan or ramekin and cover in extra virgin olive oil/canola oil mix. Cover pan and cook for 40 minutes or until golden and soft. (Save roasted garlic for another recipe; use garlic oil for this recipe.)
2. Bring a pot of water to a boil and season generously with salt. Blanch kale for 1 minute and then shock in ice water. Squeeze out excess water.
3. Heat garlic oil in a sauté pan and add kale. Season the kale with salt and pepper. Cook for 2-3 minutes, until wilted and tender. Serve.

Recipe: Chef Richard LaMarita, the Natural Gourmet Institute for Food & Health, NYC