ECO-CUISINE® Brand
Vegetarian and Flexitarian® Products

Eco-Cuisine vegetarian products reflect the highest quality vegetarian and vegan natural foods for today's discriminating and health conscious consumer. Guests that are dining away from home are guaranteed the finest ingredients available without preservatives, chemicals or artificial coloring agents. All vegetarian products are vegan if free of animal protein, dairy and egg. Flexitarian® indicates products that may be enhanced by the addition of animal protein, dairy or eggs if desired. These flexible Eco-Cuisine products make it easy to offer vegetarian and vegan menu options, or by adding animal products to the same mix, natural and healthy standard fare.

Vegan Dry Mix Product Listing

ECO-CUISINE ® FLEXITARIAN® PRODUCT FEATURES

TARGETS GROWING MARKET OF HEALTH CONSCIOUS CONSUMERS
Basic mixes taste great and are lower in fat with no cholesterol or hydrogenated oils.
Can customize fat, textural and nutritional profile to customer preference by adding egg or dairy or both. The sodium profile is low for low fat bakery mixes.
All basic bakery dry mixes are certified “Scroll K” kosher which is a recognized Kosher symbol by the Jewish Kosher community.
As low fat products they have good shelf life, holding moistness for several days.

          BASIC MIXES ARE VERSATILE & EASY TO USE

• Basic mixes were formulated to achieve excellent results by adding only water and ingredients relative to specific variations.

• Eggs and dairy may be added to the basic mixes to vary texture, taste, or nutritional profile. The addition of eggs to the muffin mix will turn it into a quick bread or jellyroll and the cookie dough into traditional biscotti.

• Each mix has many applications and recipe variations are provided for each product.

• Mixes are designed for the inexperienced baker to achieve quality control.

• Minimum labor is required (approximately 20-30% less labor) compared to mixing from scratch. The mixes are “speed scratch mixes” in that they combine the creativity of scratch baking with the speed of working with bakery mixes.

• Minimum bakery space and equipment are needed.

• Basic mixes allow for the chef to be creative.

• Require minimum skill level.

• Require minimum labor (time) to produce.

• Can build nutrition into mixes with whole food ingredients (i.e. fresh or dried fruits)
  
  ECO-CUISINE® BASIC MIXES ARE COST EFFECTIVE

• Mixes were value engineered with the highest quality ingredients with competitive pricing.

• Basic mixes with multiple applications and ease of use help assure quality control while reducing labor cost.

• Basic mixes reduce inventory and associated management costs.
  
  PRODUCT MARKETING SUGGESTIONS

• Healthy, natural, Flexitarian® (Flexitarian® products have dairy, egg and meat options for all baked goods as signature items on any bakery menu)

• No cholesterol, egg, and diary free options
  
  THE ECO-CUISINE® TARGET MARKET
  Is the health conscious part time consumer. In studying the mainstream consumer market for the past 15 years, I have identified three U.S. markets.
  1. Mainstream (eat anything) consumer who appreciates decadent pastries.
  2. Mainstream health-conscious consumer whom I refer to as part time vegetarians consuming
  healthy products but will not sacrifice taste for nutrition.
  3. Extremely health conscious (vegans included) who want healthy foods and also want great
  taste but is willing to sacrifice taste for health.
  
  MENU RECOMMENDATIONS
  CULINARY APPLICATIONS
  
  These products could be called chameleon products in that they have applications in every type of ethnic cuisine and fit into every category of vegetarianism. They fuse health with great taste and ease of prep with a simple or sophisticated cuisine. Eco-Cuisine products offer extensive menu solutions for the specialty and vegetarian diets. The following are the major areas in addressing vegetarian menu development.
  
  Protein mixes with different textures (i.e. Sausage, Seitan, and Chicken Quick Mix) which can be used to make cold cuts, cutlets, stuffed breast and burgers, etc. Vegetable broth powders, which are used to make stocks, sauces, and soups and to infuse flavor into stews and casseroles, etc. Bakery category entails basic scone, brownie, basic muffin, basic cookie, basic cornbread, Vanilla pudding, and Chocolate pudding (this section is covered in the bakery program).
  
  ENTREES
  Menu Items Featuring Vegetarian “Beef Style” Seitan Quick Mix
  Italian Pistachio Pilaf with Seitan
  Barbecued Seitan on Corn Bread with braised Collard Greens
  Seitan Swiss Steak
  Broccoli Seitan Delmonico on Pasta
  Seitan à la Normandy
  New England Boiled Dinner
  Seitan Stroganoff
  Meat Loaf
  Hungarian Seitan Goulash (Szekely Goulash)
  Swiss Style Shredded Seitan (in cream sauce)
  Seitan Pepper Steak
  
  Menu Items Featuring Vegetarian “Chicken Style” Quick Mix
  Vegetarian Chicken Piccata
  Vegetarian Chicken Cacciatore
  Vegetarian Chicken Tetrazzini
  Vegetarian Chicken Fricassee
  Vegetarian Moo Goo Gai Pan
  
  Menu Items Featuring Vegetarian Ground “Beef Style” Quick Mix
  Vegetarian Meat Loaf
  Vegetarian Burger Wrap (labor efficient version)
  Vegetarian Salisbury Steak
  Vegetarian Meat Balls (Italian, Swiss and German, etc.)
  Vegetarian “Beef Style” Crumbles for pizzas, etc.
  Italian Tomato Sauce
  
  Menu Items Featuring Vegetarian “Breakfast Style” Sausage Quick Mix
  Breakfast Sausage Wraps
  Sautéed with peppers and onions
  Mushroom Loaf
  Shepherds Pie
  
  Menu Items Featuring Vegetarian Broth Powders
  Vegetarian Chicken Broth Powder
  Veloute Sauce
  Supreme Sauce
  Southern Pan Fried Tofu with Gravy
  San Francisco Vegetarian Soup
  Marinades
  Breaded Tofu
  
  Vegetarian Vegetable Broth Powder
  Soups (i.e. Corn Chowder)
  Sauces (Cream, Tomato, Roasted Vegetable Sauce, and Espagnole Sauce)
  Zucchini (Tofu or Egg) Pancakes
  Quiche (Tofu Spinach/Mushroom)
  Bulgur Rice Pilaf
  Pasta Primavera
  Navy Beans Les Tarragon
  Scrambled Tofu
  Tofu –“E” Salad
  
  Vegetarian “Beef Style” Broth Powder
  Espagnole (Basic Brown Sauce)
  Breaded Tofu
  Salisbury Steak Sauce
  French Onion Soup
  
  Vegetarian “Ham Style” Broth Powder
  Hot “Ham Style” Dressing for Wilted Lettuce Salad
  Breaded Tofu
  German Braised Cabbage
  Split Pea Soup
  “Ham Style” Sauce Green Beans or German Green Bean Salad

Eco-Cuisine Basic Bakery® Mix Product Applications

As base mixes, Eco-Cuisine Basic Bakery Mixes give the bakery/pastry shop an infinite number of options with each product. A complete natural and healthy signature line of pastries is an easy task with Eco-Cuisine Bakery Mixes.

          Basic Brownie Mix Applications
          Chocolate Brownie Cheese Cake
          Mocha Brownie with Mocha Ganache
          Black Forest Cherry Brownie
          Chocolate Hazelnut Torte
          Blondie Torte
          Decadent Brownie with dairy and egg added

          Basic Cookie Mix Applications
          Cheese Cake Crust
          Cookie variations:
          Chocolate chip
          Peanut Butter
          Oatmeal Raisin
          Biscotti variations:
          Cranberry Pistachio Nut
          Cookie Bar variations:
          Chocolate Chip Peanut Butter , Butterscotch Coconut , Decadent Fruit, Oatmeal Raisin
          Cookie Bar, and Date Nut Bar

Muffin & Quick bread Applications (By adding one egg per pound of dry mix, the muffin can be converted to a quick bread)

          Muffin & Quick bread Variations:
          Blueberry
          Banana Walnut
          Chocolate Chip Pecan
          Orange Cranberry
          Bran
          Lemon Poppy Seed
          Pineapple Chocolate Chip

          Basic Scone Mix Applications
          Blueberry, Raspberry, Ginger Lemon Scones

          Basic Cornbread Mix Applications
          Strawberry Shortcake
          Cornbread Variations:
          Chipotle Sage Cornbread
          Roasted Tomato Cornbread
          Caribbean Black Bean Cornbread

ECO-CUISINE® INSTANT PUDDING QUICK MIX is a great tasting nutrient dense traditional pudding with immense culinary applications such as pastry cream for pie fillings, icings, mousses, cream cake/torte fillings, parfaits and various rice puddings. The pudding is great tasting with a healthy dose of soy and is great for a quick snack, gourmet dessert or camping food because it is a dry mix and it is shelf stable. Many desserts are high in fat and low in fiber. These Instant Soy Puddings are low in fat (with the option to add more if desired) and high in natural fiber.

          Chocolate Pudding Applications
          Chocolate Cream Pie
          Suppe Inglese (Italian Parfait)
          Hazelnut Chocolate Cream Pie
          Hazelnut Chocolate Napoleon with Raspberries
          Chocolate Butter cream icing (with or without dairy)

          Vanilla Pudding Applications
          Coconut Cream Pie, Banana Cream and Boston Cream Pie
          Modern Strawberry Napoleon with Lemon Crème Glace
          Rice Pudding
          Vanilla Butter Cream Icing (or Hazelnut, etc.)

Eco-Cuisine's Bakery Dry Mixes are an efficient step up from scratch bakery procedures and products while maintaining or improving the product quality and nutrition, creating quality control, and reducing food and labor costs for commercial bakeries. All of the dry mixes are vegan (no eggs or dairy), certified kosher and include recipe variations for adding eggs, dairy, additional sugar, fruits and nuts, etc. Eco-Cuisine gives culinary and technical support for the bakery dry mix products to both commissary and instore bakeries. Any of the bakery dry mixes could be sold in retail bulk product bins or packaged for private label retail products. Bakery Dry Mix products currently available include Basic Muffin, Basic Cookie, Chocolate Brownie, and Corn Bread (or Corn Muffin) Mixes. See below for wholesale or retail ordering information.

Product Quality and Nutrition are assured by using leading edge natural foods technology and formulations including nutraceuticals. All of the mixes contain certified organic flours and unbleached cane sugar, with no cholesterol or hydrogenated fats, and they are lower in fat than traditional bakery products. There are no artificial or synthetic ingredients used in any of our products. Each product, and each recommended recipe variation, comes with NLEA panels (current FDA regulation nutrition labels) for use in marketing materials or to display with the product for consumer information. If a retail bakery creates a new variation with one of the dry mixes, Eco-Cuisine will nutritionally analyze the variation free of charge and send a nutritional label for the new product to the bakery.

Quality Control and Reduced Cost are achieved by using basic mixes with simple mixing instructions, which requires the addition of only one or two ingredient, such as oil and/or water. The dry mixes are designed for bakery personnel with a low bakery skill level; labor costs are further reduced (up to 20%) by eliminating time spent on multiple scaling of ingredients and by reducing the amount and number of ingredients that need to be managed in inventory. Concerning food cost, all of the dry mixes were value engineered to use the highest quality ingredients with competitive pricing. It is more efficient and less expensive to use basic dry mixes with multiple applications instead of a different dry mix for each recipe. The dry mixes are ideal for instore bakeries where space and equipment limitations exist, since the only equipment needed includes a baker's scale, a mixer, baking pans, and an oven. Overall, using Eco-Cuisine's bakery dry mixes creates a quality standard for the company with both commissary and instore bakeries.

The Eco-Cuisine^® Bakery Dry Mixes currently available include Basic Muffin Mix, Corn Bread Mix, Basic Cookie Mix, and Chocolate Brownie Mix. For foodservice orders (25-pound bag) please contact ron@eco-cuisine.com. For retail customers, the cookie mix is only available as Chocolate Chip Cookie Mix. All Eco-Cuisine^® Bakery Dry Mixes sold retail are available in 1-pound bags except the Basic Muffin Mix, which is sold in 1-1/2 pound bags. 

Seitan (say-tawn), also know as wheat meat, is the Japanese name for wheat gluten that has been cooked in a seasoned broth. Traditionally seitan was made by mixing wheat flour and water, kneading to develop the gluten, then rinsing to remove the starch and bran. The wheat berry is composed of bran, germ and the endosperm (gluten and starch). High in protein, it is a great meat substitute in a transitional diet. It has a delicious flavor, a meaty texture, and is very filling. Several years ago Chef Pickarski developed a Seitan Quick Mix, which greatly reduces the preparation time compared to the traditional method since it requires less kneading and no rinsing. It may be simmered in the traditional manner, pressure cooked, or microwaved. See Seitan Quick Mix Basic Recipe and Cookbook recipes.

For foodservice orders of Seitan Quick Mix (25-pound bag or 12/6-ounce box/case) please contact ron@eco-cuisine.com.