Skip to main content
Select a Section
The recipes were developed by experts from The Culinary Institute of America, Spork Foods, Inc., DC Vegan Catering, and Chef Dustin Harder of The Vegan Roadie, following guidelines devised by a team of experts in nutrition, health, and culinary arts.
The program includes small-batch (4-6 servings) and large-batch (50 servings) recipes to serve for all meals, including breakfast, appetizers, handhelds, entrees, condiments, desserts, soups, salads, and stews. The large-batch recipes have been created for organizations that order from food supply companies and for which cost is an important consideration.
Thrifty Recipes are indicated with a yellow sticker. Thrifty recipes are cost effective with ingredients priced at one dollar or less per serving.
