Health Care Culinary Contest recipe database

Health Care Culinary Contest recipe database

 

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.

Herb vinaigrette

Hospital
St. Jude's Children's Hospital
Cook time
10 minutes
Recipe type
Plant-based
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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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Arepa corn cakes

Chef
Deborah Alexander
Hospital
Stanford Hospital
Cook time
1 hour
Recipe type
Plant-based
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Barley and curried vegetable stuffed acorn squash

Chef
Fri Reyes
Hospital
Scripps Health
Cook time
1 hour 15 minutes
Recipe type
Plant-based
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Vietnamese style pho with meatless balls

Hospital
Kaiser Permanente
Cook time
3 hours
Recipe type
Plant-based
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Curry sweet potato power bowl

Chef
Artina Lindsey
Hospital
Spartanburg Regional Healthycare System
Cook time
45 minutes
Recipe type
Plant-based

Vinaigrette coleslaw

Chef
Deborah Alexander
Hospital
Stanford Hospital
Cook time
20 minutes
Recipe type
Plant-based
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Mujaddara (mazidras)

Chef
Norman Shaw
Hospital
St. Mary's Medical Center
Cook time
1 hour
Recipe type
Plant-based
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Banzo burgers

Chef
Rebecca Sullivan and Stephanie Fisk
Hospital
St. Charle's Healthcare
Prep time
20 minutes
Cook time
5 minutes
Recipe type
Plant Forward

Kale and arugula salad

Hospital
St. Jude's Children's Hospital
Cook time
15 minutes
Recipe type
Plant-based

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