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POB 737, Mamaroneck, NY 10543

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Submit recipes for school lunches
New regulations allow tofu & soy yogurt as a protein

NYCHSF seeking tofu & bean-based recipes to pilot in the fall

2012/2013 School Year



Great News!!! The new federal regulations allow tofu and soy yogurt as a protein component of the meal! Schools, parents, and organizations have been asking for this for years, and finally, due to all the comments the USDA received about it while developing the new school meal regulations, and the fact that plant proteins are acknowledged as a healthy protein choice in the US Dietary Guidelines, tofu and soy yogurt can count as a protein. So, we are developing tofu recipes. We are still seeking legume-based recipes as well. Read on for more information.


The New York Coalition for Healthy School Food (NYCHSF) is a statewide nonprofit that works to improve the health and well-being of New York's students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, the elimination of unhealthy competitive foods in all areas of the school (not just the cafeteria), comprehensive nutrition policy, and education to create food and health literate students.

NYCHSF is working to develop PLANT-BASED ENTREES in accordance with the United States Department of Agriculture (USDA) School Meals Program policy.

Our current recipes have been released to nearly 25,000 schools nationwide through the Alliance for a Healthier Generation and the California Department of Education.


To introduce and offer plant-based entrées on a regular basis in as many schools as we can, and to share our recipes with others so that they can be used in other schools. Our Cool School Food program is currently in 5 New York City schools and in 9 elementary schools in Ithaca, NY. Eventually, we hope to see a plant-based entrée on the menu of every school, every day, as a healthy option.

What’s in it for You:

Your recipes have a chance of being served in schools across the country. You can make a difference in the life of a child.


Recipes are accepted on a rolling basis. Recipes should be submitted in this format to with “Recipe Submission, <name of recipe>, <your name>” in the subject line. Click here to see a sample recipe format. Be sure to include your name, email address, and phone number, and affiliation if relevant, in the recipe document. For more information, contact Amie Hamlin at 607-272-1154 (office) or 631-525-3650 (cell). We look forward to hearing from you!♥


  1. All recipes must be main dish entrées and should yield 50 servings.
  2. Each recipe must contain tofu or legumes (black beans, black-eyed peas, chickpeas, kidney beans, brown lentils, red lentils, green split peas, yellow split peas, or other readily available legumes) as the protein component.
  3. The recipes must contain 4.4 ounces of tofu (1/2 cup), OR ½ cup of beans per serving. This requirement is mandatory to meet USDA guidelines for the protein component of the meal in order to obtain reimbursement.
  4. The entrée must have < 35% calories from total fat, < 10% calories from saturated fat, 0 grams of trans fat, and < 480 mg. sodium.
  5. The recipes must be quick and easy to prepare - not labor intensive.
  6. The recipes MAY NOT use specialized equipment. Most schools do not have food processors or blenders.
  7. Only ingredients of plant origin may be used in the recipes.
  8. Chili recipes are frequently submitted. If you submit a chili recipe, please be sure that it is unique, and not a standard chili.
  9. Please try to give the recipes creative names that will help to market them.
  10. The recipes must contain ONLY ingredients that are low cost, readily available, and contain no tree nuts. In other words, no avocados, no walnuts, no miso, no Seitan (wheat gluten), no Daiya or other non-dairy cheese, no mirin, or other unusual or expensive ingredients.
  11. Be sure to submit the recipe using the format illustrated here.
  12. Include your name, email address, and phone number in the recipe document itself. Include your business, organization, or affiliation if relevant.
  13. Make sure to include the following in the Subject Line of your email:
    “Recipe Submission, <name of recipe>, <your name>”


New York City Schools Standard Ingredients List


Food item
Flat Bread- Whole Wheat
Bagel - Whole Wheat, Reduced Sodium 2 oz
Bagel - Plain, Reduced Sodium, 2 oz
Bagel - Sesame, Reduced Sodium, 2 oz
Bagel - Cinnamon Raisin, Reduced Sodium 2 oz
Bagel - Whole Wheat, Reduced Sodium 3 oz
Bagel - Plain, Reduced Sodium, 3 oz
Bagel - Sesame, Reduced Sodium, 3 oz
Bagel - Cinnamon Raisin, Reduced Sodium 3 oz
Plantain Slices, Sweet
Egg roll, Vegetable
Vegetable Patty
Mexican Vegetarian Beans
Juice - Apple, 46 oz. Can
Juice - Grape 46 oz. Can
Juice - Orange 46 oz. Can
Juice - Pineapple 46 oz. Can
Juice - Orange, 4.2 oz
Juice - Apple, 4.2 oz
Apple Sauce, #10 Can
Cranberry Sauce
Peaches, Sliced, #10
Pears, Diced, #10
Pineapple Tidbits
Apple Sauce, Individual
Carrots, Sliced, #10
Mushrooms, Low Sodium #10
Black Eye Peas
Sweet Peas, #10
Potatoes - White, #10
Potato - Sweet, #10
Salsa, #10
Tomatoes - Diced #10
Spaghetti Sauce, Low Sodium, #10
Beans - Garbanzo - Low Sodium
Red Kidney Beans, Low Sodium
Black Beans - Low Sodium
Beans - Pinto - Low Sodium
Green Beans - Low Sodium
Carrots, Sliced - Low Sodium
Corn - Low Sodium
Mixed Vegetables - Low Sodium
Peanut Butter, #10
Pasta - Penne, Whole Grain
Pasta - Spaghetti, Whole Grain
Pasta - Rotini, Whole Grain
Cereal - Bran Flake w/ Raisins
Cereal, Corn/Rice
Cereal - Toasted Oats
Corn Starch
Cereal - Rolled Oats
Rice, Brown, Long Grain
Rice, White
Rice, Harvest Blend
Rice - Jasmine, Whole Grain
Crackers, Plain, Unsalted
Baking Soda
Ketchup, Non HFCS
Hot Sauce, Ind.
Mustard, Gallon
Mustard, Ind
Ketchup, #10
Ketchup, HFCS Free, Ind
Soy Sauce
Garlic, Dry, Ground
Chili Powder
Curry Powder
Cumin, Ground
Spices - Garam Masala
Spices - Granulated Onion
Ginger, Ground
Spices - Cajun Seasonin
Onion Powder
Oregano Leaves
Parsley Flakes
Pepper, Black
Thyme, Ground
Tumeric, Ground
Caribbean Seasoning
Poultry Seasoning
Red Pepper Flakes, Crushed
Pickle Chips
Olives, Ripe, Pitted, 16 oz Can
Relish, Sweet
Vinegar, Cider
Vinegar, Balsamic
Vinegar, White
Dressing - Asian Sesame Vinaigrette, Gallon
Dressing - French
Sugar, Granulated
Sugar, Brown
Oil, Multi - Purpose Non GMO
Oil - Multi Purpose
Water - Bottled 2.5 Gallon
Tortilla Chip, Baked
Fr. Veg. - Corn
Water, Bottled
Fr. Veg. - Fiesta Blend
Juice - Apple, 4 oz
Juice - Orange, 4oz
Juice - Grape, 4 oz
Juice - Orange Pineapple, 4 oz
Juice - Apple, 6 oz
Juice - Orange, 6 oz.
Apple - Large NY State
Grapes, Green, Seedless
Grapes, Red, Seedless
Oranges, Florida
Pears, Fresh
Pineapple, Fresh
Plums, Fresh
Watermelon, Seedless
Apple Slices, Ind. Bag
Apples and Grapes, Ind. Bag
Grape Tomatoes, Ind. Bag
Cabbage, Green
Cabbage, Red, Shredded
Carrots, Topped
Carrot, Ind Bag
Celery, Pascal
Celery, Sticks
Broccoli, Florettes
Garlic - Chopped in Oil
Lettuce - Romaine, Chopped
Onions, Red Creole
Onions, Yellow
Parsley, Fresh, Curly
Peppers, Green
Peppers, Red
Potatoes Red - Bag 50
Lettuce, Romaine
Spinach, Bag
Squash, Zucchini
Tofu Extra Firm
Tomatoes - Fresh
Tomatoes - Cherry
Mushrooms, Fresh
Jalapeno Peppers, Fresh
Fr. Veg. - Peas & Carrots
Fr. Veg. - Veg. Blend w/ Wax Beans
Fr. Veg - Green Beans, French Cut
Broccoli, Spears, Frozen
Fr. Veg.- Carrots, Sliced
Collard Greens, Frozen
Potatoes - French Fried Oven Processed
Fr. Veg - Spinach, IQF
Fr. Veg. - Stir Fry Blend
Fr. Veg. - Special Combo
Flame Roasted Peppers & Onions
Fr. Veg. - Italian Blend
Potatoes - Wedge Cut (ZTF)
Potatoes - Straight Cut French Fry (ZTF)
Potatoes - Red Roasted
Sweet Potatoes, Wedge Cut
Cereal - Farina, White
Cereal - Hominy Grits



POB 6858, Ithaca, NY 14851  |  607.272.1154  |  POB 737, Mamaroneck, NY 10543 |  914.630.0199  |