Gordon School 2014-2015
Vegetarian Menu Ingredients
November 17, 2014
Page 1
Veggie burger
Morning star vegetable burger: VEGETABLES (MUSHROOMS, WATER CHESTNUTS, ONIONS,
CARROTS, GREEN BELL PEPPERS, RED BELL PEPPERS, BLACK OLIVES), TEXTURED
VEGETABLE PROTEIN (SOY PROTEIN CONCENTRATE, WHEAT GLUTEN, WATER FOR
HYDRATION), EGG WHITES, COOKED BROWN RICE (WATER, BROWN RICE), ROLLED OATS,
CORN OIL, CALCIUM CASEINATE, SOY SAUCE (WATER, SOYBEANS, SALT, WHEAT), CONTAINS
TWO PERCENT OR LESS OF ONION POWDER, CORNSTARCH, SALT, HYDROLYZED VEGETABLE
PROTEIN (CORN, SOY AND WHEAT), AUTOLYZED YEAST EXTRACT, NATURAL FLAVORS FROM
NON-MEAT SOURCES, SUGAR, SOY PROTEIN ISOLATE, SPICES, GARLIC POWDER, DEXTROSE,
JALAPEÑO PEPPER POWDER, CELERY EXTRACT.
Allergen Information: CONTAINS SOY, WHEAT, EGG AND MILK INGREDIENTS.
Whole wheat bun: Whole wheat flour, water ,wheat gluten, yeast, contains 2% or less of the following: brown
sugar, sugar, soybean oil, salt, distilled monoglycerides (all vegetable origin), calcium sulfate, datem, ascorbic
acid, enzymes, azodicarbonamide, partially hydrogenated vegetable oil (cottonseed & soybean oil), calcium
propionate
Low sodium Swiss cheese
Lettuce, sliced tomatoes
Low fat vanilla yogurt: Nonfat yogurt (cultured pasteurized nonfat milk, live active cultures: S. Thermophilus,
L. Bulgaricus, L. Acidophilus, B Fidus & L. Case), Evaporated cane juice, Vanilla extract, Locust bean gum,
Pectin
Gordon School 2014-2015
Vegetarian Menu Ingredients
November 17, 2014
Page 2
Macaroni & Cheese
Whole Wheat Pasta (Whole wheat flour, semolina, durum wheat flour, oat fiber) - Manufactured in a facility
that processes products containing eggs, sour cream (Cultured pasteurized light cream, nonfat milk, enzymes),
butter (pasteurized cream), low fat cheddar cheese (pasteurized milk, salt, cheese cultures, enzymes), parmesan
cheese (milk, skim milk, rennet, salt)
Raw carrots
Low fat ranch dressing: water, vegetable oil (soybean/canola), buttermilk, distilled vinegar, sugar, malodextrin,
egg yolk, contains less than 2% of the following: salt modified food starch, phosphoric acid, garlic, vegetable
base (carrot, onion, celery), salt, sugar, corn oil, potato flour, onion powder, natural flavor, carrot powder, garlic
powder, monosodium glutamate, natural flavor (milk), disodium phosphate, titanium dioxide, xanthan gum,
onion, scorbic acid, calcium disodium EDTA as a preservative, spice, carrageenan, disodium inosinate,
disodium guanylate
Apple sauce: apples, concentrated apple juice, water, acorbic acid
Gordon School 2014-2015
Vegetarian Menu Ingredients
November 17, 2014
Page 3
Roasted vegetables
Local Chard with Root Vegetables: Swiss chard, carrots, corn, parsips, fresh parsley, garlic cloves, fresh sage,
lemon juice, 90/10 oil
Mashed potatoes: red potatoes, garlic, sour cream (Cultured pasteurized light cream, nonfat milk, enzymes),
butter (pasteurized cream), reduced-fat milk, black pepper
Blueberry cake: whole wheat flour, baking powder, unsalted butter, sugar, brown sugar, eggs, blueberries,
cinnamon, lemon zest, low fat yogurt (cultured pasteurized nonfat milk, live active cultures: S. Thermophilus,
L. Bulgaricus, L. Acidophilus, B Fidus & L. Case, Evaporated cane juice, Vanilla extract, Locust bean gum,
Pectin) , nonstick spray (or oil for coating loaf pan)
Melon Slices
Gordon School 2014-2015
Vegetarian Menu Ingredients
November 17, 2014
Page 4
Veggie Pasta
Whole Wheat Pasta (Whole wheat flour, semolina, durum wheat flour, oat fiber) - Manufactured in a facility
that processes products containing eggs, sour cream (Cultured pasteurized light cream, nonfat milk, enzymes),
butter (pasteurized cream), low fat cheddar cheese (pasteurized milk, salt, cheese cultures, enzymes), parmesan
cheese (milk, skim milk, rennet, salt), 90/10 oil, Cannellini beans, Zucchini, Onions, Peppers, fresh parsley,
fresh basil, garlic, grated cheese
Garden Salad: lettuce, cherry tomatoes, cucumbers
Low sodium/fat Italian dressing: red wine vinegar, 90/10 oil, lemon juice, granulated garlic, dried parsley, dried
oregano, white pepper
Apple carrot cake: whole wheat flour, sugar, brown sugar, ground cinnamon, baking soda, apples, grated carrot,
zucchini, 90/10 oil, buttermilk, large eggs, nonstick spray
Orange slices
Gordon School 2014-2015
Vegetarian Menu Ingredients
November 17, 2014
Page 5
Veggie Wrap
Lettuce, Cucumber, Peppers, Hummus (chic peas, lemon juice, 90/10 canola/ olive oil blend, cloves fresh
garlic, sesame tahini)
Whole Wheat Wrap: whole wheat flour, water enriched flour (wheat flour, niacin (Vitamin B), reduced iron,
thiamine mononitrate (vitamin B1)riboflavin (vitamin B2), folic acid (vitamin B9, malted barley flour, canola
oil, soybean oil, and/or partially hydrogenated soybean oil, and cottonseed oil with polyglycol esters of fatty
acids and monoglycerides, contains 2% or less of each of the following salt, mono and diglycerides, xanthan
gum, calcium propionate, baking powder (sodium acid pyrophosphate, corn starch,monocalcium phosphate,
sodium bicarbonate, potassium scorbate (for preservative), dough conditioner (sodium
metabiasol,microcrystalline,cellulose, dicalcium phosphate)
Pretzels: enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), salt,
corn syrup, ammonium bicarbonate, malt extract, and yeast
Fruit
Or
Banana Bread: whole wheat flour, baking powder, unsalted butter, sugar, brown sugar, eggs, bananas, lemon
zest, low fat yogurt (cultured pasteurized nonfat milk, live active cultures: S. Thermophilus, L. Bulgaricus, L.
Acidophilus, B Fidus & L. Case, Evaporated cane juice, Vanilla extract, Locust bean gum, Pectin) , nonstick
spray (or oil for coating loaf pan)