Vegetarian Recipe Modification Demo - Food and Health Communications

Have fun at your next cooking demo by showing participants how to modify their existing recipes into vegetarian ones:

- The meat in spaghetti sauce can be substituted with boiled black beans, tempe or TVP in place of ground beef. This substitution goes well in skillet dishes, spaghetti and chili.

- Baked tofu can be used in place of deli meats for sandwiches. It can also be used in place of cooked chicken to make stir fries and many other dishes.

- Silken tofu can be used in place of ricotta cheese for lasagna filling. Blend it smooth in a food processor first.

-Use vegetarian burger crumbles or vegetarian chili in place of ground meat for tacos and burros.

-Minced red beets can be used in place of bacon bits on salads for color and flavor.

Judy Doherty

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.