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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Lentil chickpea veggie burger

Chef
Aquil Settles
Hospital
Chilton Medical Center
Recipe type
Plant Forward
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Harvest grain bowl

Chef
Jason Anderson
Hospital
St. Mary's Hospital
Cook time
1 hour
Recipe type
Plant-based
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Sweet potato soup topped with cappuccino foam and ginger snaps

Chef
Allen Elsesy
Hospital
St. Vincent Hospital Indianapolis
Recipe type
Plant Forward
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Crispy corn fritters with chipotle mayo and lime

Chef
Drew Morgan
Hospital
Maryview Medical Center
Cook time
40 minutes
Recipe type
Plant Forward
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Coconut zucchini noodles with BBQ tofu

Chef
Steve Pexton
Hospital
UNC Rex Healthcare
Cook time
1 hour
Recipe type
Plant-based
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Charred butternut squash enchiladas with black beans and kale

Hospital
Virginia Mason Mermorial Hospital
Prep time
45 minutes
Cook time
20 minutes
Recipe type
Plant-based
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Vegan salmon with vegetables

Chef
Artina Lindsey
Hospital
Spartanburg Regional Healthycare System
Cook time
1 hour 15 minutes
Recipe type
Plant-based
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Vegetarian kale rolls

Hospital
VA Medical Center, Martinsburg
Cook time
40 minutes
Recipe type
Plant Forward
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Black bean and sweet potato enchilada

Chef
Daniel Messmer
Hospital
Monroe County Hospital
Cook time
30 minutes
Recipe type
Plant-based
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Miso noodle and veggie bowl

Hospital
Norton Healthcare
Prep time
40 minutes
Cook time
10 minutes
Recipe type
Plant-based

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