Home Heart Health Recipes Switch Up Your Summer Menu with Plant Forward Recipes from Aramark and the American Heart Association

Switch Up Your Summer Menu with Plant Forward Recipes from Aramark and the American Heart Association

18 min read

PHILADELPHIA--(BUSINESS WIRE)--Summer is when fresh fruits and vegetables shine. With the right
ingredients, healthy, plant forward meals (those with
vegetables-as-center-of-the-plate, with smaller portions of meat) can be
colorful, creative, delicious, and packed with nutrients.

(NYSE:ARMK), the largest U.S.-based food services provider, and the American
Heart Association
(AHA), the nation's largest voluntary organization
dedicated to fighting heart disease and stroke, are working
together to improve the health of Americans
20% by 2020, through
healthy menu and recipe innovation and health awareness and education

Currently, as part of its Healthy
for Life 20 By 20
commitment with the AHA, 30 percent of the
main dishes Aramark serves across its dining operations in Healthcare,
Higher Education and Business Dining are vegan or vegetarian. Aramark
has also partnered with The Humane Society of the United States (HSUS)
to conduct plant-based
culinary trainings
for its chefs, to enable them to create
innovative recipes that center on foods including vegetables, whole
grains, legumes and nuts.

Because more and more people are enriching their diet with
fruits, veggies, whole grains, nuts, beans, lentils and seeds, Aramark
collected some plant forward recipes from its network of more than
1,000+ chefs, who are responsible for serving nearly two billion meals
each year, and the AHA leveraged its national network of experts, to
create a plant forward summer menu everyone can enjoy.

Photos of the recipes can be downloaded here
and a list of proven summer tips that pack a plant forward punch can be
found here.


Hearty and tasty, you won’t miss the meat on this burger! These
savory Portobello mushrooms absorb the smoky flavors from the

(Serves 6)


1 tsp. olive or vegetable oil

1 1/4 cup yellow onion, peeled and chopped

1/2 cup bottled BBQ sauce

4 large (about 14 oz.) portobello mushroom caps (no stems), cleaned

Cooking spray

1/4 tsp. garlic powder

6 hamburger buns

6 green leaf lettuce leaves, washed

12 tomato slices



In sauté pan over medium-high heat, heat oil and add onion. Sauté
until translucent, 3 to 5 minutes.


Add BBQ sauce to onions and mix well. Bring to a boil. Reduce
heat. Simmer 1 to 3 minutes. Turn off heat. Cover and keep hot for

3. Preheat char-grill to medium-high.

Coat mushrooms with cooking spray; sprinkle with garlic powder.


Grill mushrooms until fork-tender, 3 to 4 minutes on each side.
Remove from grill and slice 1/4 inch.


Top hamburger bun with sliced mushrooms, 2-3 tablespoons BBQ
onions, lettuce, and tomato. Serve.


A cold, tomato-based and veggie-filled soup — perfect for
warmer weather. Blended cucumbers and green peppers provide
filling fiber and olive oil serves up healthy fats.

(Serves 4)


1 small cucumber, peeled, seeded and chopped (about 1 cup)

1 small green pepper, chopped (about 1/2 cup)

1 small onion, chopped (about 1/4 cup)

3 cups V8 100% Vegetable Juice, Regular

1 Tablespoon olive oil

1 Tablespoon red wine vinegar

1 small garlic clove, chopped

1/8 teaspoon hot pepper sauce


1. Stir in a medium bowl: juice, cucumber, pepper, onion, oil, vinegar,
garlic and hot pepper sauce.

Place half of the juice mixture in a blender or food processor.
Cover and blend until the mixture is smooth. Repeat with the
remaining vegetable juice mixture. Cover and refrigerate for at
least 2 hours. Garnish with additional chopped vegetables, if

Recipe Tip: For a faster, chunkier gazpacho, you can just stir the
ingredients together, without blending, and then refrigerate.


Shredded kale, red cabbage, carrot and green onion tossed with
a tangy honey-lime vinaigrette.

(Serves 6 as a side dish)


2 Tbsp. red wine vinegar

1 Tbsp. mayonnaise

1 Tbsp. honey

1 1/2 tsp. fresh cilantro leaves, chopped

3/4 tsp. granulated sugar

3/4 tsp. fresh lime juice

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

2 cups fresh kale leaves, washed, tough stems removed, sliced 1/8”

1/2 cup fresh red cabbage, cored and shredded

1/2 cup fresh carrot, peeled and shredded

1/4 cup green onions (scallions), trimmed and sliced 1/8” (white
and green)


1. Combine vinegar, mayonnaise, honey, cilantro, sugar, lime juice,
salt and pepper. Whisk until well blended.

Add remaining ingredients. Toss to coat.

3. Cover. Keep chilled for service or use as directed in recipe.


This Hearts of Palm Salad, with Roasted Corn & Avocado, is one
of the recipes developed by Aramark chefs during the plant-based
culinary workshops with HSUS, and is plant-based take on crab

(Makes 6 servings)


5 ounces thawed frozen whole kernel corn (about 3/4 cup)

¾ teaspoon plus ½ cup extra-virgin olive oil

½ cup lemon juice

1/8 teaspoon kosher salt

5 cups romaine lettuce cut into 1-inch pieces

5 cups baby arugula

12 grape tomatoes

1 1/2 cups diced English cucumber

18 slices avocado

Hearts of Palm Salad (recipe instructions below)

6 lemon wedges

18 seasoned baguette crisps (sometimes also called bruschette
or bruschetta toasts)



Toss the corn with ¾ teaspoon oil and spread on a rimmed baking
sheet. Roast at 350F for 15 to 20 minutes or until the corn is
lightly browned. Let cool. Season to taste.

2. Whisk the lemon juice, ½ cup oil and salt in a small bowl. Whisk
again just before using.

Mix romaine and arugula. Divide among 6 serving bowls. Arrange the
following clockwise on top of each:

• 2 tablespoons roasted corn

• 2 tomatoes

• ¼ cup cucumber

• 3 slices avocado


Drizzle each with about 3 tablespoons lemon mixture.


Top each with the following:

• about 1/3 cup Hearts of Palm Salad

• 1 lemon wedge

• 3 baguette crisps

6. Serve immediately.

Hearts of Palm Salad

2 cans (about 14 ounces each) whole hearts of palm, drained (about
12 pieces)

2/3 cup diced celery

2/3 cup diced red bell pepper

¾ cup sliced green onion

5 tablespoons vegan mayonnaise

1 ¼ teaspoons lemon juice

½ teaspoon Old Bay seasoning

½ teaspoon salt

¼ teaspoon ground black pepper


1. Pulse the hearts of palm in a food processor until mixture resembles
flaked crabmeat. Drain.

Combine the flaked hearts of palm, celery, red pepper, green
onion, mayonnaise, lemon juice, Old Bay, salt and pepper. Mix
well. Cover and refrigerate for up to 48 hours.


Cauliflower will become your new favorite vegetable as it is
used to create a pizza crust brimming with more fiber and
nutrients than dough. With this creation or any of the other ideas
in the tips, pizza is turned from an indulgence into a healthy

(4 Servings)


Cauliflower Crust

1 large head cauliflower (roughly chopped)

4 egg whites

1/4 cup shredded, fat-free mozzarella cheese

1/4 cup reduced-fat Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Sauce and Toppings

1/2 cup canned, no-salt-added tomato puree

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

2 cups chopped mushrooms

1 cup chopped zucchini

1 cup chopped red or green bell pepper

1/2 cup finely chopped red onion

2 teaspoons canola oil

1/4 cup basil leaves

1/4 cup shredded, fat-free mozzarella cheese


For the cauliflower crust:
1. Preheat the oven to 450°F. Line 2 baking sheets with parchment paper
and coat them with cooking spray.

Trim and discard the leaves from the cauliflower. Roughly chop the
cauliflower florets. Add to the bowl of a food processor in
batches, pulsing until the mixture resembles couscous. (The key to
getting the correct consistency is to not overload the food
processor.) Measure out 4 cups of the cauliflower and transfer to
a medium bowl. (See tip for ways to use the extra cauliflower.)
Into the bowl, add egg whites, mozzarella cheese, Parmesan, garlic
powder, and black pepper. Stir to combine.


Divide the cauliflower mixture over the 2 prepared baking
sheets—aim for each “pizza” to be a 7- to 8-inch oval or circle,
using a knife or a spatula to spread the mixture into this size.


Bake cauliflower crusts in the oven until edges are totally
golden, around 30 minutes. Remove from oven.

For the sauce and toppings:

Reduce the oven to 425°F.


Make the tomato sauce: In a small bowl, combine tomato purée and
spices. Reserve.

3. Prepare all the vegetables. Warm oil in a small nonstick pan over
medium-high heat. Add vegetables and, stirring constantly, cook
until softened, about 5 to 7 minutes.

When the cauliflower crusts are finished, divide tomato sauce
between each pizza, swirling into the middle of each pizza. Top
with basil leaves, the cooked vegetables, and cheese. Bake in oven
until cheese melts, about 5 to 7 minutes.


Remove pizzas from the oven. Use a large spatula to carefully
remove pizza from parchment and transfer to each plate. Cut each
one into quarters and serve.

Note: Since everyone’s health history and nutritional needs are so
different, please make sure that you talk with your doctor and a
registered dietitian to get advice about the diet and exercise plan
that‘s right for you.

For more plant forward tips and recipes, visit www.fyp365.com or
join the conversation on Instagram.

About the American Heart Association

The American Heart Association is devoted to saving people from heart
disease and stroke – the two leading causes of death in the world. We
team with millions of volunteers to fund innovative research, fight for
stronger public health policies and provide lifesaving tools and
information to prevent and treat these diseases. The Dallas-based
association is the nation’s oldest and largest voluntary organization
dedicated to fighting heart disease and stroke. To learn more or to get
involved, call 1-800-AHA-USA1, visit heart.org or
call any of our offices around the country. Follow us on Facebook and Twitter.

About Aramark

Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world
champion sports teams, state-of-the-art healthcare providers, the
world’s leading educational institutions, iconic destinations and
cultural attractions, and numerous municipalities in 19 countries around
the world. Our 270,000 team members deliver experiences that enrich and
nourish millions of lives every day through innovative services in food,
facilities management and uniforms. We operate our business with social
responsibility, focusing on initiatives that support our diverse
workforce, advance consumer health and wellness, protect our
environment, and strengthen our communities. Aramark is recognized as
one of the World’s Most Admired Companies by FORTUNE, as well as an
employer of choice by the Human Rights Campaign and DiversityInc. Learn
more at www.aramark.com
or connect with us on Facebook
and Twitter.

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