Health Care Culinary Contest recipe database

Health Care Culinary Contest

 

Want to take your menus to new levels in creativity and flavor? Check out and recreate more than 100 plant-forward recipes submitted by hospital chefs nationwide.

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Spicy lentils with honey walnut cauliflower

Chef
Joseph Moreno
Hospital
Stanford Health
Cook time
35 minutes
Recipe type
Plant-based
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Pan-Seared tempeh and egglplant spring roll with harissa lime sauce

Chef
Richard Duclos
Hospital
Brigman and Women's Health
Cook time
45 minutes
Recipe type
Plant-based
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Whole grain spaghetti with curried butternut squash sauce and quinoa falafel balls

Chef
Dawn Cascio
Hospital
The Valley Hospital
Cook time
40 minutes
Recipe type
Plant-based
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Chickpea spinach tomato stew

Chef
Raymond Wesolowski
Hospital
University of Pittsburgh Medical Center, Presbyterian Hospital
Recipe type
Plant-based
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Fideos deliciosos!

Chef
Alyssa Medore
Hospital
McLaren Healthcare Corporation
Recipe type
Plant-based
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Plant-forward butternut squash shepherd’s pie

Chef
John Graziano
Hospital
The Valley Hospital
Recipe type
Plant-based
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BBQ black bean stuffed sweet potatoes

Chef
David A. Rivest
Hospital
Aurora Hospital
Recipe type
Plant-based
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Stuffed acorn squash with pumpkin chili

Chef
Ariel Cacciaglia
Hospital
University of Florida Health Jacksonville
Recipe type
Plant-based
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Maryland-style vegan crab cake

Chef
George Mandakas
Hospital
NYU Langone Health
Recipe type
Plant-based
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Braised butternut squash with white bean ragout and cranberry almond gremolata

Chef
Ryan Fredericks
Hospital
Stanford Hospital
Recipe type
Plant-based

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