VEGGIE RECIPE CARDS FOR YOUR KITCHEN!

Transcription

1 VEGGIE RECIPE CARDS FOR YOUR KITCHEN! Experience the flavour uprising

2 Nutritional Information SPICY BLACK BEAN BURGER Serving Size per 1 patty 93 g Amount per Serving Calories 160 % Daily value Fat / Lipides 6 g 9 % Saturated / satures 1 g 5 % + Trans / trans 0 Polyunsaturated / polyinsatures Omega-6 / oméga-6 Omega-3 / oméga-3 Monounsaturated / monoinsaturés Cholesterol / Cholésterol 0 Sodium / Sodium 460 mg 19 % Potassium / Potassium 360 mg 10 % Carbohydrate / Glucides 18 g 6 % Fibre / fibres 6 g 24 % Soluble Fibre / fibres solubles Insoluble Fibre / fibres insolubles Sugars / sucres 2 g Sugar Alcohol / Polyalcools Protein / Protéines 14 g ORIGINAL BURGER Serving Size per 1 patty 96 g Amount per Serving Calories 150 % Daily value Fat / Lipides 4.5 g 7 % Saturated / satures 2.5 g 13 % + Trans / trans 0.1 g Polyunsaturated / polyinsatures Omega-6 / oméga-6 Omega-3 / oméga-3 Monounsaturated / monoinsaturés Cholesterol / Cholésterol 10 mg 3 % Sodium / Sodium 520 mg 22 % Potassium / Potassium 160 mg 5 % Carbohydrate / Glucides 21 g 7 % Fibre / fibres 3 g 12 % Soluble Fibre / fibres solubles Insoluble Fibre / fibres insolubles Sugars / sucres 1 g Sugar Alcohol / Polyalcools Protein / Protéines 7 g MALIBU BURGER Serving Size per 1 patty 91 g Amount per Serving Calories 170 % Daily value Fat / Lipides 9 g 14 % Saturated / satures 1 g 6 % + Trans / trans 0 Polyunsaturated / polyinsatures Omega-6 / oméga-6 Omega-3 / oméga-3 Monounsaturated / monoinsaturés Cholesterol / Cholésterol 0 Sodium / Sodium 440 mg 18 % Potassium / Potassium 280 mg 8 % Carbohydrate / Glucides 21 g 7 % Fibre / fibres 3 g 12 % Soluble Fibre / fibres solubles Insoluble Fibre / fibres insolubles Sugars / sucres 2 g Sugar Alcohol / Polyalcools Protein / Protéines 4 g : WATER, COOKED BLACK BEANS (BLACK BEANS, WATER), COOKED BROWN RICE (WATER, BROWN RICE), ONION, WHOLE KERNEL CORN, CORN OIL, SOY PROTEIN CON- CENTRATE, WHEAT GLUTEN, DRIED EGG WHITE, DICED TOMATOES, BULGUR WHEAT, GREEN CHILES, MODIFIED MILK, CORN STARCH, ONION POWDER, SPICES, TOMATO JUICE, YEAST EXTRACT, TOMATO POWDER, DEXTROSE, SALT, GARLIC POWDER, HYDROLYZED VEGETABLE PROTEIN (CORN GLUTEN, WHEAT GLUTEN, SOY PROTEIN), SOY SAUCE (SOYBEANS, WHEAT, SALT), NATURAL AND ARTIFICIAL FLAVOUR, PAPRIKA, JALAPENO PEPPER, CITRIC ACID, XANTHAN GUM, DISODIUM INOSINATE, CALCIUM CHLORIDE, COLOUR, LACTIC ACID, CALCIUM PHOSPHATE. CONTAINS SOY, WHEAT, EGG AND MILK. : COOKED BROWN RICE, WATER, MUSHROOMS, ONIONS, ROLLED OATS, MOZZARELLA CHEESE, HYDRATED BULGUR WHEAT, CHEDDAR CHEESE, SOY PROTEIN CONCENTRATE, SALT, PARSLEY, METHYLCELLULOSE, WHEAT GLUTEN, YEAST EXTRACT, GARLIC POWDER, CITRIC ACID, MALTED BARLEY, NATURAL FLAVOUR, COLOUR, WHEY, MALTODEX- TRIN, MALTED BARLEY FLOUR, DEHYDRATED ONION, DEHYDRATED MUSHROOMS, GUAR GUM, SPICES. CONTAINS OAT, MILK, WHEAT, SOY AND BARLEY. : COOKED BROWN RICE (WATER, ORGANIC BROWN RICE), WATER, ORGANIC CORN, ORGANIC CARROTS, ORGANIC ONIONS, ORGANIC GREEN PEPPERS, ORGANIC WHOLE GRAIN OATS, ORGANIC CANOLA OIL, ORGANIC SUNFLOWER OIL, ORGANIC RED BELL PEPPERS, ORGANIC SOY PROTEIN FLOUR, ORGANIC SOY SAUCE (WATER, ORGANIC SOYBEANS, SALT, ORGANIC WHEAT, ORGANIC ALCOHOL [TO PRESERVE FRESHNESS]), ORGANIC ONION POWDER, BROCCOLI, SEA SALT, CARRAGEENAN, KONJAC FLOUR, ORGANIC GARLIC POWDER, ORGANIC BLACK PEPPER. CONTAINS OAT, SOY AND WHEAT.

3 Cancun-Style Green Chile Tacos with Lime-Avocado- Ranch Glaze Image for menu suggestion purpose only. LIME-AVOCADO-RANCH SAUCE: 5 fresh avocado, pureed 2 1/2 cups (625 ml) ranch dressing 1/3 cup (80 ml) fresh lime juice 1 1/2 tsp (7 ml) ground cumin Pinch cayenne pepper Salt to taste FOR TACOS: 1 tbsp (15 ml) vegetable oil 3 white onions, thinly sliced 12 large poblano chiles, roasted, peeled, seeded and thinly sliced 10 large cloves garlic, minced 1/2 cup (125 ml) fresh lime juice 24 Morningstar Farms Spicy Black Bean Burgers, cooked and cut into 3 4 inch strips Salt and pepper 72 5" (12.5 cm) round flour or corn tortillas, warmed 10 cups (2.5 L) shredded iceberg lettuce 12 plum tomatoes, seeded and diced 1 lb (454 g) pepper jack cheese, shredded 2 cups (500 ml) crumbled queso fresco 2 cups (500 ml) fresh cilantro leaves, coarsely chopped 1. In a blender or food processor, pulse together avocado, ranch dressing, lime juice, cumin and cayenne. Season to taste with salt. Transfer to a bowl; cover and refrigerate. 2. In a skillet, heat oil and sauté onions about 4 minutes or until golden and beginning to soften. Add poblano strips and season with salt. Add garlic; sauté 30 seconds and add lime juice. Bring to a simmer; add Morningstar Farms Spicy Black Bean Burger strips and toss to combine. Keep warm. 3. Combine pepper jack cheese and queso fresco; set aside. 4. Fill each tortilla with about 1/2 cup (125 ml) of the Morningstar Farms Spicy Black Bean Burger, poblano and onion mixture. Top each with lettuce, tomato, cheese mixture and cilantro. Drizzle each taco with some of the Lime-Avocado Sauce. (3 tacos per serving)

4 Fire-Roasted Malibu Burger with Spinach & Cranberry Salsa 24 Gardenburger* Malibu Burgers 1/4 cup (60 ml) vegetable oil 12 cups (3 L) fresh baby spinach 3/4 cup (180 ml) thinly sliced onions 1 1/2 cups (375 ml) dried cranberries 1/2 cup (125 ml) grainy mustard 24 whole-grain buns, split 6 tomatoes, sliced 1. Cook Gardenburger* Malibu Burger patties according to package directions. 2. In large skillet heat oil and sauté spinach and onions just until wilted. Remove from heat. 3. Add cranberries and toss to combine. 4. Spread mustard on bottom bun. 5. Place 2 slices of tomatoes on each bottom bun, top with patty. Top with spinach mixture and top bun.

5 Malibu Panini 24 Gardenburger* Malibu Burgers 3 cups (750 ml) caramelized onions 24 slices pepperjack cheese 48 slices tomato 48 slices sourdough bread 1. Bake Gardenburger* Malibu Burger patties in 350 oven for 8 minutes. 2. Place patties, onions, jack cheese and tomatoes on bottom of sourdough. 3. Top with second slice of sourdough bread. 4. Grill in Panini press.

6 Spicy Stacker 24 Gardenburger* Original Burgers, cut in half 24 slices pepperjack cheese 1/2 cup (125 ml) chipotle ranch dressing 96 toasted baguette slices 1 1/2 cups (375 ml) coleslaw 1. Cook Gardenburger* Original Burger halves in 350 oven for 8 minutes. 2. Remove from oven and place cheese on top of patties. 3. Spread spicy ranch on 48 of the baguette slices. 4. Place half of a Gardenburger* Original Burger patty on each ranch covered baguette slice. Top with slaw. 5. Place remaining baguette slices on top.

7 Mediterranean- Style Fennel- Seared Malibu Burger 24 Gardenburger* Malibu Burgers 3 cups (750 ml) thinly sliced fresh fennel 3 cups (750 ml) thinly sliced carrots 3 cups (750 ml) thinly sliced red onions 1/2 cup (125 ml) chopped fresh parsley Salt and pepper, to taste 1/2 cup (125 ml) Dijon mustard 6 cups (1.5 L) shredded fresh romaine 48 slices tomato 24 whole-grain buns, split 1. Cook Gardenburger* Malibu Burger patties according to package directions. Sear for 5 seconds on grill. 2. In a bowl, combine fennel, carrots, onions and parsley. Season with salt and pepper. 3. Spread mustard on bottom bun. 4. Place lettuce and tomatoes on bottom bun, then place patty on top. Top with fennel mixture and top bun.

8 Tuscan-Style Grinder 24 Gardenburger* Malibu Burgers 24 Italian rolls, split 4 1/2 cups (1.125 L) diced cherry tomatoes 3 cups (750 ml) thinly sliced roasted red peppers 3 cups (750 ml) pesto vinaigrette 1. Bake Gardenburger* Malibu Burger patties in 350 oven for 8 minutes. 2. Place each patty on bottom half of rolls. 3. Top each patty with tomatoes and peppers. 4. Drizzle with pesto vinaigrette. 5. Top with buns and serve.

9 Black Bean Hummus 24 Morningstar Farms Spicy Black Bean Burgers, diced 12 cups (3 L) chickpeas, drained and rinsed 1/2 cup (125 ml) tahini 1/2 cup (125 ml) crushed garlic 1/2 cup (125 ml) olive oil Pita chips or vegetables 1. Cook Morningstar Farms Spicy Black Bean Burger pieces in 350 F oven for 8 minutes. Let cool. 2. In a large food processor, process half each of the beans, tahini, garlic and olive oil until smooth. 3. Pulse in half of the cooked Morningstar Farms Spicy Black Bean Burger pieces until combined. Repeat with remaining ingredients 4. Serve with pita chips or vegetables. TIP: Use this as a new sandwich spread option.

10 Grilled Spicy Black Bean Burger Pizza 24 Morningstar Farms Spicy Black Bean Burgers 2 tbsp (30 ml) olive oil 24 small bread pizza crusts, (about 7 inches (17.5 cm) 4 tsp (20 ml) ground cumin 3 cups (750 ml) shredded light style sharp cheddar cheese 6 plum tomatoes, thinly sliced 2 3/4 cups (680 ml) crumbled queso fresco cheese, crumbled or shredded Monterey Jack cheese 1 cup (250 ml) sliced green onions 1/2 cup (125 ml) fresh cilantro or parsley leaves Salsa and fat-free sour cream (optional) 1. Cook Morningstar Farms Spicy Black Bean Burger patties according to package directions. Cut into bite-size pieces. 2. Brush olive oil over pizza crusts. Sprinkle with cumin. Top with cheddar cheese. Divide burger pieces, tomato slices, queso fresco cheese and green onions among crusts. 3. Place pizzas on greased grill over medium heat. Cover and grill for about 6 minutes or until cheese melts and pizza is heated through. Cut each into quarters. Sprinkle with cilantro. 4. Serve with salsa and sour cream, if desired.

11 Veggie Caprese Sandwich 24 Gardenburger* Original Burgers 24 focaccia buns, split 48 slices tomato 24 slices fresh mozzarella 3 cups (750 ml) balsamic vinaigrette 24 large fresh basil leaves, (optional) 1. Cook Gardenburger* Original Burger patties in 350 F oven for 8 minutes. 2. Place patties on bottom of buns. 3. Lay tomato and mozzarella cheese on top half of buns. 4. Heat under broiler for about 2 minutes, to melt cheese. 5. Drizzle each patty with 2 tbsp (30 ml) of the balsamic vinaigrette and top with basil leaf, if using. Place tomato and cheese bun on top. Image for menu suggestion purpose only.

12 Tex-Mex Enchiladas Image for menu suggestion purpose only. JALAPEÑO-CILANTRO SAUCE: 10 cups (2.5 L) salsa 10 cloves garlic, coarsely chopped 5 jalapeño peppers, seeded and chopped 2 cups (500 ml) fresh cilantro leaves 1/3 cup (80 ml) fresh lemon juice Salt and pepper, to taste ENCHILADAS: 10 cups (2.5 L) red enchilada sauce 1 1/2 cups (375 ml) fresh chopped cilantro 2 tbsp (30 ml) ground cumin 10 Morningstar Farms Spicy Black Bean Burgers, 1/4 inch dice 2 tbsp (30 ml) olive oil 2 red onions, finely diced 2 cans (19 oz./540 ml each) black beans, canned, drained and rinsed 48 6" (15 cm) corn tortillas 2 lb (1 kg) soy cheese, shredded 8 cups (2 L) shredded lettuce Jalapeno-Cilantro Sauce: In a food processor combine all ingredients and process until smooth. Season to taste; set aside. Enchiladas: 1. In a bowl, combine enchilada sauce, chopped cilantro and cumin. 2. Place a thin layer of enchilada sauce on the bottom of six (6) 7" x 11" (17.5 cm x 27.5 cm) baking pans. 3. In a large skillet, cook Morningstar Farms Spicy Black Bean Burger pieces according to package directions. In another skillet heat oil and sauté onion. Stir the onions and the black beans into burger pieces. 4. Dip tortillas in enchilada sauce to soften. 5. Evenly spoon diced Morningstar Farms Spicy Black Bean Burger mixture into the centre of each tortilla. Roll tortillas up and place seam-side down in baking dishes. Repeat with remaining tortillas. 6. Spoon remaining enchilada sauce evenly over top of rolled tortillas. 7. Spread soy cheese over tortillas. 8. Bake in preheated 350 F (180 C) oven about 15 minutes or until bubbling. Sprinkle with shredded lettuce and serve with Jalapeño-Cilantro Sauce. (2 enchiladas per serving)

13 Ginger Black Bean Dragon Burger 24 Morningstar Farms Spicy Black Bean Burgers 1 cup (250 ml) teriyaki glaze or basting sauce 24 sourdough buns, split 8 cups (2 L) shredded romaine lettuce 1 red onion, thinly sliced 4 tomatoes, sliced CUCUMBER CARROT SLAW: 1 large English cucumber, julienne cut 2 large carrot, julienne cut 6 tbsp (90 ml) chopped fresh cilantro 2/3 cup (160 ml) rice vinegar 6 tbsp (90 ml) minced fresh ginger 1 1/2 tsp (7 ml) salt 1 tsp (5 ml) Asian chili or hot sauce Cucumber Carrot Slaw: In a large bowl, stir together, cucumber, carrot, cilantro, vinegar, ginger, salt and chili sauce; set aside. 1. Cook Morningstar Farms Spicy Black Bean Burger patties according to package directions. While cooking brush with teriyaki sauce. 2. Place lettuce, red onion and a slice of tomato on bottom half of the buns and top each with a Morningstar Farms Spicy Black Bean Burger patty. 3. Top with Cucumber Carrot Slaw and top with other half of bun to serve. TIP: You can use a mandolin or vegetable slicer with a julienne blade to get thin even Julienne cuts for the cucumber and carrot.

14 Surf and Turf Black Bean Burger 24 Morningstar Farms Spicy Black Bean Burgers 48 large breaded shrimp 3 cups (750 ml) crumbled blue cheese 6 cups (1.5 L) fresh romaine, shredded 48 slices tomato 24 sourdough buns, split 1. Cook Morningstar Farms Spicy Black Bean Burger patties according to package directions. 2. Cook fried shrimp according to directions. 3. Place blue cheese on patty and heat under broiler for 2 minutes. 4. Add shrimp on top of patty. 5. Place lettuce and tomato on bottom bun. Top with patty and top bun.

15 Southwestern Risotto 1/2 cup (125 ml) butter 12 cups (3 L) Arborio rice 24 Morningstar Farms Spicy Black Bean Burgers, diced 24 cups (6 L) hot vegetable broth (approx.) 1/2 cup (125 ml) fresh grated parmesan cheese (or more to taste) 1. Heat butter in a large shallow saucepan. 2. Add Arborio rice and sauté 3 minutes on medium heat, then add diced Morningstar Farms Spicy Black Bean Burgers. 3. Slowly add broth 1/2 cup (125 ml) at a time until rice absorbs the broth, stirring slowly with a wooden spoon, for about 20 minutes or until tender but firm. 4. Stir in Parmesan cheese. Sprinkle with more cheese to serve. TIP: Heat up more vegetable broth to add as the risotto is cooking to keep moist and absorb into the rice.

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