COOL SCHOOL FOOD

NYCHSF seeking tofu & bean-based recipes to pilot in the fall

2012/2013 School Year

Great News!!! The new federal regulations allow tofu and soy yogurt as a protein component of the meal! Schools, parents, and organizations have been asking for this for years, and finally, due to all the comments the USDA received about it while developing the new school meal regulations, and the fact that plant proteins are acknowledged as a healthy protein choice in the US Dietary Guidelines, tofu and soy yogurt can count as a protein. So, we are developing tofu recipes. We are still seeking legume-based recipes as well. Read on for more information.

Summary:

The New York Coalition for Healthy School Food (NYCHSF) is a statewide nonprofit that works to improve the health and well-being of New York's students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, the elimination of unhealthy competitive foods in all areas of the school (not just the cafeteria), comprehensive nutrition policy, and education to create food and health literate students.

NYCHSF is working to develop PLANT-BASED ENTREES in accordance with the United States Department of Agriculture (USDA) School Meals Program policy.

Our current recipes have been released to nearly 25,000 schools nationwide through the Alliance for a Healthier Generation and the California Department of Education.

Goal:

To introduce and offer plant-based entrées on a regular basis in as many schools as we can, and to share our recipes with others so that they can be used in other schools. Our Cool School Food program is currently in 5 New York City schools and in 9 elementary schools in Ithaca, NY. Eventually, we hope to see a plant-based entrée on the menu of every school, every day, as a healthy option.

What’s in it for You:

Your recipes have a chance of being served in schools across the country. You can make a difference in the life of a child.

Deadline:

Recipes are accepted on a rolling basis. Recipes should be submitted in this format to info@healthyschoolfood.org with “Recipe Submission, <name of recipe>, <your name>” in the subject line. Click here to see a sample recipe format. Be sure to include your name, email address, and phone number, and affiliation if relevant, in the recipe document. For more information, contact Amie Hamlin at 607-272-1154 (office) or 631-525-3650 (cell). We look forward to hearing from you!♥

Guidelines:

1. All recipes must be main dish entrées and should yield 50 servings.
2. Each recipe must contain tofu or legumes (black beans, black-eyed peas, chickpeas, kidney beans, brown lentils, red lentils, green split peas, yellow split peas, or other readily available legumes) as the protein component.
3. The recipes must contain 4.4 ounces of tofu (1/2 cup), OR ½ cup of beans per serving. This requirement is mandatory to meet USDA guidelines for the protein component of the meal in order to obtain reimbursement.
4. The entrée must have < 35% calories from total fat, < 10% calories from saturated fat, 0 grams of trans fat, and < 480 mg. sodium.
5. The recipes must be quick and easy to prepare - not labor intensive.
6. The recipes MAY NOT use specialized equipment. Most schools do not have food processors or blenders.
7. Only ingredients of plant origin may be used in the recipes.
8. Chili recipes are frequently submitted. If you submit a chili recipe, please be sure that it is unique, and not a standard chili.
9. Please try to give the recipes creative names that will help to market them.
10. The recipes must contain ONLY ingredients that are low cost, readily available, and contain no tree nuts. In other words, no avocados, no walnuts, no miso, no Seitan (wheat gluten), no Daiya or other non-dairy cheese, no mirin, or other unusual or expensive ingredients.
11. Be sure to submit the recipe using the format illustrated here.
12. Include your name, email address, and phone number in the recipe document itself. Include your business, organization, or affiliation if relevant.
13. Make sure to include the following in the Subject Line of your email:
    “Recipe Submission, <name of recipe>, <your name>”

New York City Schools Standard Ingredients List