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From The Culinary Institute of America | January 30, 2013

Flexitarian menu solutions, Part 2
As more consumers seek out meat-free fare, chefs are turning out plenty of delicious options for diners to choose from. From vegan options for those on a strict diet to exciting fish and seafood creations for those simply looking to omit meat and poultry, the list of flexitarian menu options is constantly growing. In Part 1 of this ProChef SmartBrief Special Report, we took a look at how chefs and restaurants are focusing on flexitarian menus, and asked our readers some questions about how they address flexible fare in their restaurants. Read on for more stories and the answers to our poll.

What additions have you made to your menu lately? Encourage your peers, colleagues and friends to share their updates on Twitter, and be sure to invite them to sign up for this free e-newsletter.

BOCA Burgers Serve Up the Flavor All Lent Season Long
BOCA offers a deliciously easy meatless alternative to beef burgers. Simply swap a BOCA patty into any existing burger build and create a flavorful, meatless burger consumers can really sink their teeth into throughout the Lenten season and beyond. Learn more.
  Flexitarian Focus 
  • Power-packed plant-based dishes fit for an athlete
    Athletes can benefit from switching to a plant-based diet packed with low-fat dishes high in protein and complex carbohydrates, writes registered dietitian Kait Fortunato. Her list of favorite recipes includes quinoa salad, chickpea tacos and homemade veggie burgers. Stack/Stack (1/3) LinkedInFacebookTwitterEmail this Story
  • Swordfish swims back onto the menu
    Swordfish is rich in heart-healthy omega-3 fats, and the world's stocks have rebounded enough to make some types of the fish a relatively environmentally friendly choice, writes David Hagedorn. He shares tips on tasty ways to prepare the meaty fish, gleaned through trial and error and plenty of lessons on what not to do. The Washington Post (1/18) LinkedInFacebookTwitterEmail this Story
  • N.C. hospital cafe touts Meatless Monday dishes
    North Carolina's WakeMed Cary Hospital has beefed up the vegetarian offerings in its cafeteria, as part of a Meatless Monday campaign aimed at encouraging employees and patients to cut down on saturated fat. "We are not asking people to turn vegetarian or anything like that. This is just adding more variety to the diet -- adding more plant-based foods to the diet," said dietitian Parul Kharod. WRAL-TV (Raleigh, N.C.) (1/21) LinkedInFacebookTwitterEmail this Story
  • Tips for sticking to a vegan diet
    New York Times health writer Tara Parker-Pope's inspiration for switching to a vegan diet was former President and fried-food fan Bill Clinton. Her first tries proved too tough to live with; since then, Parker-Pope has compiled a list of food tips designed to help would-be vegans stick to the diet by finding the alternatives to eggs and dairy products that work for them. The New York Times (tiered subscription model) (1/14) LinkedInFacebookTwitterEmail this Story
Meatless Fridays Have Met Their Match During Lent
Attract a greater number of the nearly 78.2 million self-identified Catholics in America who honor meatless Fridays during Lent with BOCA — the deliciously easy meatless alternative to beef burgers.* Earn a FREE Case of Boca Burgers Now. Offer ends March 31, 2013.
*Center for Applied Research in the Apostolate, January 2012
  Recipe Roundup 
Lent Special: Complimentary Case of BOCA Burgers
With over 50% of Americans enjoying a burger at least once a week,* you can't afford to miss out on burger business during the long, six-week Lenten season. BOCA veggie burgers provide similar bite and flavor to beef — keeping burger lovers happy when they're fasting from meat. Claim FREE CASE of Boca Burgers. Hurry — Offer ends 3/31/13.
(*Technomic, 2011)
  Temperature Check 
  • What is your most popular item that does not include meat or poultry?
    Fish or seafood  44.44%
    Pasta  26.98%
    Salad or other vegetable-based dish  14.29%
    Tofu, seitan or other vegetable protein  11.11%
    Other  3.17%
  • Does your restaurant add limited-time-only items to the menu during the lenten season?
    Yes, we add at least one meatless LTO to the menu  50.00%
    No, we make no changes during the lenten season  37.50%
    No, but we prominently feature more of our regular meatless offerings during the lenten season  12.50%

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