1. Cook quinoa according to directions on package and cool in observance of USDA standards.
2.  Once cooled, or the next day before service, add vegetables, cheese and vinaigrette to the quinoa and mix. When all ingredients are mixed, place in refrigeration until service time or portion into boats for service.
3. Preheat oven to 325°F. Remove frozen Crave House Italian-style crumbles from package and place on oven-safe baking sheet. Heat 5-8 minutes or until heated through. Once they are heated, hold hot for service.
4. When service time comes, portion 1 cup quinoa mix into boat or tray. Place ¼ cup of plant-based crumble top of quinoa mix and serve immediately.

Chef Tips: You can use vegetable stock to give more flavor to the cooked quinoa.

Amount of crumble can be adjusted depending the amount of M/MA needed for nutritional purposes.

1. Prepare Sunny fresh PCSE, Southwest crumble and combine together. Heat Sweet potatoes and corn/black bean blend according to package instructions, keep separate. Hold hot until service.
2. For service portion the following items in each bowl; 1/2 cup roasted sweet potatoes using 4 oz. spoodle, 1/4 cup corn and beans using 2 oz. spoodle, and 1/2 cup egg mixture using 4 oz. spoodle. (Make sure your portion sizes when using your spoodle to make sure proper amounts are being reached)

Tip: Serve with salsa and a whole wheat tortilla to finish off the lunch meal. 

1. Prepare Southwest Crumble according to package instructions and place in hot well until ready for service, remembering to keep product frozen until ready to heat. Heat nacho cheese sauce according to instructions and place in hot well until ready for service.
2. For service, place 2 oz. of tortilla chips in a No. 200 boat.
3. Using a ½ cup spoodle, top with 2 oz. taco meat. (Be sure to check weight of portion.)
4. Top meat with 2 oz. nacho cheese sauce using a 2 oz. spoodle.
5. Offer a garnish of any of the optional items above.

1. Heat oil in a large, thick walled stock pot. Heat oil in the pan and add the onions. Sauté onions until golden brown; be careful they do not burn. Once the onions are soft and have turned a golden color, add black pepper and mix well. Add honey and bring to a simmer until the onions are mocha brown.  Remove from stock pot and cool on sheet pans in shallow layers down to 35°F within two hours.
2. Lightly coat perforated pizza pans with non-stick cooking spray. Place the frozen cheese pizzas on the pans.  Partially thaw in the cooler.  Top with cooked onions and frozen sausage. Bake at 400 degrees F for 6 minutes and rotate, cook for an additional 6 to 9 minutes or until crust is golden and heated through to a temperature of 165 degrees.
3. To serve: Cut each pizza into 8 pieces and serve.

1. On the day before service, combine puree, paste, water and spices into steam jacket kettle, bring to a boil and simmer 1 hour. Reduce heat. Stir often. When an hour has passed cover in plastic wrap and chill, assuring that the product is chilled to 40º F within 4 hours. (The resting time overnight is needed for the seasonings to come together for a flavorful sauce.)
2. On day of service heat sauce back to a boil and lower to a simmer. While sauce is simmering heat Italian Plant Based Crumble according to instructions, paying close attention to keeping them frozen until ready to cook them off. When heated through add crumbles to the simmering sauce.
3. Once crumbles are added turn heat off of the sauce, and portion the sauce into pans for service. Sauce holds well in a  hot well or holding cabinet until ready for service.
4. Break spaghetti and put 2 ¾  pounds in a 20x12x2” steam table pan. Place enough water to cover spaghetti. Steam in steamer for about 6 minutes. Repeat for rest of spaghetti. Drain. Hold spaghetti in hot well or holding cabinet until ready for service.
5. At service place spaghetti on serving tray and top with ¾ cup of prepared sauce.