A Plant-Based Dining Hall in the Heart of Texas

One common concern we hear from culinary professionals is whether plant-based options can appeal to a broad range of diners, outside of health-conscious coastal populations. Matthew Ward, Executive Chef at the University of North Texas (UNT) in Denton, Texas, has shown firsthand that with a talented culinary team and a commitment to sustainability, innovation, and inclusivity, plant-based foods can succeed–even in meat-loving Texas.

Mean Greens Café, now in its 13th year of operation, is a fully plant-based dining hall that serves approximately 1,400 patrons daily. Though Chef Matthew estimates the vegetarian/vegan population at UNT is only 5-6%, Mean Greens Cafe has gained attention and popularity among all diners. The cafeteria is designed for inclusivity, offering an all-you-can-eat buffet, pizza and pasta stations, stir fry stations, freshly baked goods, and featuring unique daily specials highlighting different global cuisines. The commitment to in-house production, from baked goods to ice cream, adds an extra layer of authenticity and flavor to every bite. This dynamic approach not only keeps students returning daily but also draws patrons from the wider Denton community.

One of Mean Greens' unique strengths lies in its celebration of cultural diversity through food. Special events, such as Hispanic Heritage Month and Diwali, showcase the team's commitment to serving a diverse array of traditional plant-based foods that resonate with diners from all over the world. Drawing inspiration from their student population, the cafe has become a cultural hub where traditional practices, music, and food converge. This approach not only enriches the dining experience but also creates a sense of community and pride.

Along with curating a taste of home for students from around the world, Mean Greens promotes educational opportunities about plant-based living. The cafe is a canvas of information. Colorful murals, posters, and signage provide a visual journey into the ethical, nutritional, and cultural aspects of plant-based living, fostering an inclusive environment where every diner becomes part of a larger narrative. 

The popularity of a plant-based cafe in the meat-heavy Texas culinary culture is not lost on Chef Matthew or university administration. He attributes Mean Greens' success to the culinary team’s commitment to student engagement, education, and a willingness to listen. Connecting with students on a culinary and personal level, and understanding their needs and desires to experience a comforting taste of home while at college is a top priority. Chef Matthew credits his culinary team and their dedication to listening to the needs of the community and putting feedback into action. He states, “We try to be ahead of the trends and really listen to what the students and parents have to say.” It’s a recipe for success that goes beyond the plate, creating a sustainable and flavorful experience for all. This approach fosters a sense of trust and excitement among students and community members. 

Chef Matthew’s passionate commitment to education extends beyond the dining hall to instilling a sense of understanding and enthusiasm among chefs. Breaking free from the misconception that plant-based food is exclusive to certain dietary preferences, he advocates for a broader understanding. It's about embracing plant-based ingredients, applying culinary fundamentals, and ultimately creating dishes that appeal to everyone, regardless of their culinary identities. “We tend to over-complicate what we don’t understand. Explaining the ‘why’ is so important for culinary teams because it creates understanding, enthusiasm, and overall trust with each other. It’s all about education and enthusiasm,” he says.

Chef Matthew and UNT collaborate with other institutions around the country to promote plant-forward sustainable dining as part of the Culinary Institute of America’s Menus of Change initiative. “UNT is committed to advancing culinary excellence, health, and sustainability in our dining services. Being part of the Menus of Change Research Collaborative allows us to stay at the forefront of culinary innovation and sustainability practices. It's not just about meeting the demands of today but also proactively addressing the needs of the future.”

When it comes to incorporating plant-based options, Chef Matthew’s advice is to embrace the challenge. “Don't be afraid to take bold steps. A commitment to sustainability isn't just a trend; it's a responsibility. By embracing the benefits of plant-based choices, you're not only meeting the demand for healthier options but also contributing to a more sustainable future.” 

Is your culinary team interested in bringing more plant-based recipes to your kitchen? Try the delicious Mean Greens Curry! This recipe received the gold medal in the NACUFS 2020 Nutrition Awards.

Mean Greens Tomato Mushroom Curry 

Ingredients:

8 cups Red Onion, Diced

1 cup Pickled Ginger

1/3 cup Canola Oil

12 cups Mushrooms, Sliced

2 cups Tomato Paste

1 cup Fresh Thyme, chopped

1 bunch Fresh Cilantro, chopped

1 ½ tbsp. Turmeric, Dried

1 tsp. Cayenne Pepper

2 ½ tbsp. Kosher Salt

2.5 tbsp. Chili Powder

10 cups Coconut Milk

4 cups Fresh Tomato, Diced

2 bunches Thai Basil, chiffonade

Directions:

1. Place red onion & pickled ginger in a food processor and chopped until ingredients are finely minced. Set aside.

2. Heat canola oil in a medium sized rondeau on medium high heat. When rondeau is smoking, add the fresh thyme and cilantro and quickly toast for 1 to 2 minutes. Add mushrooms and sauté till golden brown, 6 to 7 minutes.

3. Add tomato paste and brown for 4 to 5 minutes, add the thyme, cilantro, turmeric, cayenne pepper, kosher salt, chili powder and quickly sauté for 1 to 2 minutes.

4. Add coconut milk and fresh tomato and turn heat down to a slow simmer, reduce curry down to your desired thickness.

5. Stir curry ever so often to avoid it sticking to the bottom of the rondeau and burning.

6. Portion finished curry over basmati rice or any other side dish of your choice and garnish with the Thai basil.

Yield: 25 ea. 8 oz. portions

Mean Greens Mustard Seed Basmati Rice

Ingredients:

4 ¼ cups Basmati Rice

As needed Water to Soak Rice

1 ½ tbsp. Salt

½ tbsp. White Pepper

¼ cup Mustard Seeds

1 ea. Cinnamon Stick, 1 inch

3 ea. Bay Leaves

2 ea. Onions, medium, finely chopped

5 ½ cups Vegetable Broth

Directions:

1. Cover the Basmati rice with water in a small bowl and set aside. Allow the rice to soak for 20 minutes, rinse rice under cold water when ready to use. Rice should rinse fairly clear.

2. Over medium heat, warm the canola oil in a large pot or small rondeau. Add the cinnamon stick (break it in half), bay leaves & mustard seeds. Warm these spices for just 10 to 15 seconds, then add the chopped onion and sauté until the onion is well cooked, about 6 to 8 minutes.

3. Add the soaked but uncooked Basmati rice, and toast, stirring, for 20 to 30 seconds, just until lightly browned, then add the vegetable broth, salt & pepper and bring to a boil.

4. Once the water is boiling, reduce the heat to a low simmer, cover, and allow the rice to cook for 15 minutes. Turn off heat and let steam for 5 minutes. Fluff the rice with a fork and serve.

Yield: 25 ea. 4 oz. portions

Take Mean Greens home with you! Below is the Mean Greens Curry, adjusted for at-home kitchens:

Ingredients:

2 cups red onion, diced

1/4 cup pickled ginger

2 tsp. canola oil

3 cups mushrooms, sliced

1 tsp. turmeric

1/2 cup tomato paste

1/4 cup fresh thyme, chopped

1/2 bunch fresh cilantro, chopped

1/4 tsp. cayenne pepper

2 tsp. kosher salt

2 tsp. chili powder

2 1⁄2 cups coconut milk

1 cup fresh tomatoes, diced

1/2 bunch Thai basil, chiffonade

Directions:

1. Place red onion & pickled ginger in a food processor and chop until ingredients are finely minced. Set aside.

2. Heat canola oil in a medium pot or deep sauté pan on medium high heat. When rondeau is smoking, add the fresh thyme & cilantro and quickly toast for 1–2 minutes. Add mushrooms and sauté until golden brown, about 6–7 minutes.

3. Add tomato paste and brown for 4–5 minutes. Add the thyme, cilantro, turmeric, cayenne pepper, kosher salt, chili powder, and quickly sauté for 1–2 minutes.

4. Add coconut milk and fresh tomato, and turn heat down to a low simmer. Reduce curry down to your desired thickness, stirring often.

5. Serve over basmati rice and garnish with Thai basil.

Serves 6–8 people.