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The recipes were developed by experts from The Culinary Institute of America, Spork Foods, Inc., DC Vegan Catering, and Chef Dustin Harder of The Vegan Roadie, following guidelines devised by a team of experts in nutrition, health, and culinary arts.
The program includes small-batch (4-6 servings) and large-batch (50 servings) recipes to serve for all meals, including breakfast, appetizers, handhelds, entrees, condiments, desserts, soups, salads, and stews. The large-batch recipes have been created for organizations that order from food supply companies and for which cost is an important consideration.
Thrifty Recipes are indicated with a yellow sticker. Thrifty recipes are cost effective with ingredients priced at one dollar or less per serving.