Trend Spotlight: It’s All About the Plants! Versatile Veganism at Marietta College

The rise in plant-based eating is no doubt in part to a generation who is rethinking the food that they consume and where it comes from, and this notion is at the forefront of the dining program at Marietta College. As younger generations transition into the higher education realm, Chef Jon Svarda continues to revolutionize the plant-centric fare on campus, making it easy to eat nourishing – and satisfying – meat-free meals each day!

The dining team at Marietta thoughtfully curates a delicious variety of plant-based items for every meal (even the in-betweens) so that students of all eating styles can take comfort that all bases are covered. Vegan and vegetarian alternatives to traditional soups, pizzas, salads, sandwiches and pastas are available at the dining hall for every meal. In fact, Chef Jon and his team made the decision to switch to Barilla, an egg-free pasta offering, as their brand of choice. Daiya vegan cheese and vegan sausage crumbles are a staple at pasta and pizza stations, in addition to daily vegan and vegetarian specials.

If students want to switch it up and experiment with new flavors and cuisines, Marietta’s cooked-to-order Bravissimo station focuses specifically on supporting unique plant-based entrées. Here’s a rundown of some of the fan-favorite items featured there:

Buddha Bowls: a bed of arugula/spinach mix, watermelon radishes, fire-roasted red peppers, pickled onions, queen olives, chickpeas, black beans, cucumbers, grape tomato, quinoa, Green Goddess dressing or raspberry balsamic vinaigrette.

Indonesian Rice Table: three flavors of rice (pilaf, curry, or coconut rice), mixed roasted vegetables, curried chick peas, water chestnuts, baby corn, sugar snap peas, steamed broccoli, cilantro, and toasted sesame seeds.

Tapas Bar: various vegetable toppings, tomato bruschetta, hummus and red pepper spread, olive tapenade, curry marinade mushrooms, vegan gorgonzoa, and roasted veggie canapés.

What else do Marietta students go wild for? Jackfruit. Rising in popularity throughout the U.S., jackfruit is a versatile meat alternative; unique in texture and malleable in flavor – it takes on the taste of whatever sauces or flavorings it’s prepared with. After receiving a resounding response upon its first debut, Chef Jon decided to incorporate it as a standard protein option at one their newest retail concepts, Red Brick BBQ – it’s been a hit ever since!

 

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