Northwell Health - LIJ Valley Stream

Stuffed Cabbage INGREDIENTS 16 ounces tempeh 1 cup blackberries 1 teaspoon olive oil 1 cabbage, boil and use 4 leaves 1 teaspoon olive oil ¼ teaspoon dill ½ carrot, sliced DIRECTIONS » Quarter cabbage, core and remove outer leaves. Put in boiling water until soft but crunchy, about 20 to 25 minutes. Remove and place under bowl until ready to use. » Boil tempeh in enough water to cover. After 20 minutes, add 1 cup of blackberries and continue to boil until tempeh is soft and tender. Drain and mash together. Cover and let sit. » Boil carrot slices until soft, drain and let cool. » In a small pan, heat olive oil and dill. Add carrot slices and sauté 5 minutes. Cherry Tomato and Basil Sauce INGREDIENTS 5 cups cherry tomatoes 2 tablespoons olive oil 2 teaspoons basil DIRECTIONS » Add olive oil to pan and heat on medium fl ame. » Add cherry tomatoes and basil. Sauté for 5 to 7 minutes. » Purée until smooth. Pureed Cauliflower INGREDIENTS 2 cups caulifl ower fl orets ½ cup water 1 teaspoon powdered vegetable base DIRECTIONS » Boil the water, add vegetable base and stir. » Add caulifl ower fl orets and cook for 20 to 25 minutes. » Blenderize caulifl ower with boiling water until smooth. GARNISH ½ cup whole blackberries ASSEMBLY » On one side of the plate, place 2 / 3 cup puréed caulifl ower. » Peel off 4 cabbage leaves. In each leaf, place ½ cup of tempeh and blackberry mixture. Roll up, cut diagonally in half and place over caulifl ower puree. » Place ½ cup cherry tomato basil sauce on the other side of the plate. » Garnish with 3 blackberries and 2 tablespoons of carrot slices. VEGETABLES TH I S YEAR LY COOKI NG competition was held at Glen Cove Hospital in March. Thirteen chefs from various health system facilities competed to make a meatless meal for three judges to marvel over. Each team had 45 minutes, and the chefs were given a surprise plant-based protein to incorporate in their dishes; these proteins were seitan (wheat gluten), tempeh (fermented soybeans), tofu (bean curd) and chickpeas. Teams consisted of two chefs and a registered dietitian who helped the chefs ensure that their meal was equal to or less than 500 calories and 600 milligrams of sodium. Franklin Hospital chefs Domingo Martinez and Daniel Davis created a stuffed cabbage tempeh with blackberry sauce, tomato puree and caulifl ower. Inspired by the chefs' healthy, tasty dish, Franklin Hospital dietitians anticipate more tempeh will be incorporated into the meals they will serve. Franklin Hospital dietitian Susan Shoenfeld, who was working with the Forest Hill chefs during the competition, helped her team take home third place. "The Ultimate Chef Challenge is a great way for our health system chefs to show that hospital food can be delicious and healthy," said Edward Cox, assistant executive director at Franklin Hospital and chairperson of the North Shore-LIJ Value Analysis Team, Food and Nutrition. "We are so proud of the Franklin chefs' hard work and Susan Shoenfeld's performance." The Ultimate Chef Competition dishes were judged by Jennifer Mieres, MD, a cardiologist and North Shore-LIJ's senior vice president for community and public health; Robert Graham, MD, a Lenox Hill Hospital physician certifi ed in complementary and integrated medical therapies; and Todd Daigneanult, executive chef at Overlook Medical Center of Atlantic Healthcare Systems in New Jersey. Eat for Your Health Many of us remember the vegetables that as children we would try to hide or feed to our pets to make them disappear from our plates. Vegetables sometimes get a bad rap, but at the third annual Ultimate Chef Challenge, the North Shore-LIJ Health System worked to show that a vegetarian meal can be appealing, tasty and nutritious. Stuffed Cabbage with Cherry Tomato Basil Sauce and Pureed Cauliflower This Ultimate Chef recipe was created by Franklin Hospital Chefs Domingo Martinez and Daniel Davis. Dietitians were Janice Raymond and Michelle Milgrim. NUTRITIONAL INFORMATION (per •erving) Servings: 4 Calories: 263 Fat: 3g Sodium: 34mg CAN BE TASTY, TOO

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