egrees F.
If using Recipe #252423 for the crust, wait
gain later on in the recipe. Set this bowl aside.
Prepare your veggie burger however you like it (
egrees F.
If using Recipe #252423 for the crust, wait
re transparent.
Prepare the Veggie Breakfast Bacon Strips as directed
Heat the oil in medium pot.
Add diced onion and saute until golden.
Fill two thirds of the pot with water. (6-8 cups of water).
Add condiments: salt, pepper, dry parsley, veggie mix.
Add sliced carrots, diced celery root, red bell pepper and peas.
Let it boil until all veggies are tender. (about half an hour).
Add chopped tomatoes, sliced garlic and celery leaves.
Let it boil for another 5 minutes.
Serve with fresh parsley on top. (Unfortunately I didn't have any -- ).
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
Cook the pasta in water with a dash of salt.
Combine all other ingredients in a large bowl with a lid.
When pasta is cooked through, drain and rinse in cold water.
Add pasta to other ingredients & mix thoroughly.
Let sit in fridge for several hours before serving.
May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.
ungry kid! With the above recipe you'll have plenty of
Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.
I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.
easoning mix for the chili recipe. The remainder is meant to
Pan-sear Veggie Chick'n Tenders in a lightly oiled pan until golden tinged. Set aside.
Mash roasted garlic in a large bowl. Whisk in oil, vinegar, lemon juice, grated Parmesan, capers and Dijon.
Toss with Romaine.
Sprinkle with croutons, shaved Parmesan, and Veggie Chick'n Tenders and serve.
Heat oil in a large Dutch oven until hot and add onion, diced pepper and carrot.
Saute for 6-8 minutes, stirring occasionally until partially cooked.
Add remaining ingredients except Yves Veggie Cuisine Original Veggie Ground Round.
Mix well.
Bring to a boil and reduce heat to low.
Cook 1 hour.
Add crumbled Yves Veggie Cuisine Original Veggie Ground Round.
Mix well.
Turn off heat and let stand 5 minutes before serving.
(If you find that the veggie mix is too thin, uncover
Heat olive oil in a large, non-stick pot over medium-high heat.
Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute.
Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes.
Remove from heat and stir in cilantro (if using). Serve hot.
br>Stir in the Beef Veggie Tenders; cook for 1 minute
heese and Green Giant(R) Veggie TotsTM.
Bake 25 minutes
Heat oil in large skillet.
Add garlic. Toss for one minute.
Add onions. Toss for one minute.
Add Yves Veggie Ground Round. Stir in with onions and garlic.
Add red pepper and carrots. Toss / stir until mixed. Cook for one minute to meld flavours.
Once all flavours have blended, add Imagine Broth, then noodles.
Stir and cover. Cook for 8 minutes or until pasta is desired texture.
Rinse quinoa with water; drain. Set aside.
In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.
Combine salsa and dressing in a mixing bowl.
Cook Green Giant(R) Broccoli & Cheese Veggie TotsTM according to package directions.
Serve dip with hot Green Giant(R) Broccoli & Cheese Veggie TotsTM.