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Our Blog: November 5, 2020

Introducing the Fall/Winter Menu for Montessori Unlimited

GettyImages-1165465588By Nicole Spain, Registered Dietitian

Over the month of November, you’ll see a transition to our new Fall/Winter Menu. In the newest edition of the menu, you’ll find more hot cooked meals served at breakfast and lunch.  We will be featuring a few recipes from our cook’s contests including Fiesta Beef Potato Skins, Vegan Stuffed Pepper Soup, Cauliflower Gratin and Cheddar Chicken & Broccoli

We’re excited to share that we will be offering a new cracker:  The Champ Cracker!  It’s a whole grain flat buttery cracker that will pair nicely with soups, chili and stews.  

You’ll also find clementines coming back to the menu as citrus season draws near.  Not only do they taste like a burst of sunshine on a cold winter day, but they will also give the kids a boost of vitamin C to help with cold and flu season – especially important this year. 

As we continue to offer more vegetarian entrees, you’ll see some new options including Organic Tofu & Potato Casserole, Vegan Spanish Rice, and Surprise Organic Tofu Pasta. In addition, the kids’ all-time favorites will be back on the menu such as West India Channa, Golden Apple Oatmeal and Chickpea Biryani!  You can even try this one at home! 

Chickpea Biryani
Serves 4-6

Vegetable Oil - 1 tbsp

Onions, chopped - 1 C

Garlic, minced - 1 tbsp

Ginger, ground - ½ tbsp

Chili Powder - ½ tsp

Cumin - 1 tsp 

Yogurt, plain - 1/8 C

Cinnamon - ½ tsp

Turmeric - ½ tsp.

Chickpeas, drained & rinsed - 15 oz can

Tomatoes, diced & drained -10 oz

Vegetable Stock - 4 C

Brown Rice - ¾ lb

Season to taste (Salt & Pepper)

Cooking instructions:

  1. Heat oil over medium heat. Sauté garlic and onions until translucent. Add the ginger, chili powder, cumin and tomatoes, stirring constantly for 5 minutes.

  2. Turn down to low and add yogurt, turmeric and cinnamon. Cover and cook for 5 minutes.It may be necessary to add a little water if the mixture becomes too dry and starts to stick to the pan.

  3. Add chickpeas and stir to coat. Cook until there is very little thick gravy left.

  4. In a medium sized pot, heat the vegetable stock and then add rice and stir well. Add the chickpea mixture and gently stir. Bring to a boil. Cover tightly, turn heat to low and simmer for 20 minutes. Do not lift the lid or stir while cooking.

Recipe adapted from