Rice U. kitchens introduce plant-based meats and cheeses for student meals

Rice University
Office of Public Affairs / News & Media Relations

MEDIA ADVISORY

David Ruth
david@rice.edu
713-348-6327

Katharine Shilcutt
713-348-6760
kshilcutt@rice.edu

Rice U. kitchens introduce plant-based meats and cheeses for student meals

HOUSTON — (Sept. 13, 2018) — Rice University has taken a huge step forward in its plant-based journey with the introduction of a meat-and-dairy-free charcuterie program in its student serveries. The menu of from-scratch vegan meats and cheeses is the first of its kind in the nation when it comes to on-campus dining.

The plant-based cheese selection is made using coconut milk as a base. (Photo by Jeff Fitlow)

Senior executive chef Roger Elkhouri this month debuted a full lineup of plant-based lunch meats that include turkey, corned beef and roast beef and cheeses such as provolone, smoked cheddar and dill havarti. On special days, Elkhouri serves plant-based barbecue brisket or Italian sausage with peppers and onions.

All of it is made on-site using unique, individual recipes created by Elkhouri over the course of a year’s work in the kitchen. Each of the charcuterie items is entirely vegan, although Elkhouri prefers the inclusive term “plant-based” to the “vegan” label, which implies his creations are only meant for a subset of students.

“A plant-based diet is good for everybody,” Elkhouri said, “and it’s good for the environment too.” In fact, a recent study from the University of Oxford published in Science found that consumers who switch to a plant-based diet drastically reduce their individual carbon footprint.

Instead of purchasing pre-made mixes, which are costly and don’t allow for as much experimentation, Elkhouri spent months crafting each recipe. Following a year of trial and error using various ingredients to nail everything from texture to appearance — “You can’t have rubbery turkey, and it can’t be purple,” Elkhouri said — the project was complete just in time for the fall semester.

The plant-based cheese ball has the same texture and flavor of the original. (Photo by Jeff Fitlow)

In addition to the turkey and brisket, Elkhouri has also created plant-based versions of pastrami, pepper jack and even a paprika-spiked “cheese ball” with the same spreadable texture and sharp bite of the original. Just like real meats and cheeses, each can be cut thin on a deli slicer; each also has a weeklong shelf life.

The “meats” are made using a proprietary blend of vital wheat gluten, powdered mushrooms, liquid smoke and other ingredients designed to mimic the taste, texture and appearance of deli meats. The cheeses primarily incorporate coconut milk instead of nut milks, more conventional vegan alternatives.

“You will alienate a number of people if you use cashews or other nuts,” Elkhouri said. “So if there’s a chance I can take the nuts out, that was my first intention.”

The meals served to Rice students out of the campus’s six kitchens and serveries consistently rank among the best in the nation each year. But Elkhouri wanted to set a new bar by making lunch meat, cheese, sausage and barbecue available to all.

Roger Elkhouri and Johnny Curet in the West Servery at a recent taste-test. (Photo by Jeff Fitlow)

Students have responded enthusiastically to the new offerings, especially those with dietary restrictions. “When I was talking to the students, they were very happy,” Elkhouri said. “I saw a spark in their eyes that somebody was listening to them and hearing their needs.”

After 18 years working in the busiest serveries on campus, Elkhouri said it’s feedback like this and the challenges he sets for himself that keep him in love with his job. Moreover, it keeps Rice University in the top tier of campus dining across the nation.

“You’re dealing with extremely talented and sophisticated students here,” Elkhouri said. “They’re always asking questions and you have to be on your toes, so what we try to do is get out ahead of them.

“Four or five years down the road you’ll be seeing ‘plant-based’ everywhere. We’re pioneers.”

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This news release can be found online at http://news.rice.edu.

Follow Rice News and Media Relations on Twitter @RiceUNews.

Related materials:

Photo gallery: https://www.flickr.com/photos/ricepublicaffairs/albums/72157698019570642

Photo credit: Jeff Fitlow, Rice University

For more about Rice’s plant-based foods, follow hashtag #ourplantbasedjourney on Twitter and Instagram.

For more about Rice Housing & Dining, visit http://dining.rice.edu.

Located on a 300-acre forested campus in Houston, Rice University is consistently ranked among the nation’s top 20 universities by U.S. News & World Report. Rice has highly respected schools of Architecture, Business, Continuing Studies, Engineering, Humanities, Music, Natural Sciences and Social Sciences and is home to the Baker Institute for Public Policy. With 3,970 undergraduates and 2,934 graduate students, Rice’s undergraduate student-to-faculty ratio is just under 6-to-1. Its residential college system builds close-knit communities and lifelong friendships, just one reason why Rice is ranked No. 1 for quality of life and for lots of race/class interaction and No. 2 for happiest students by the Princeton Review. Rice is also rated as a best value among private universities by Kiplinger’s Personal Finance. To read “What they’re saying about Rice,” go to http://tinyurl.com/RiceUniversityoverview.