Open crescent dinner rolls and lay in pan. Cook as directed. When done, set aside. In a bowl to the side, mix Hidden Valley, mayonnaise, yogurt and cream cheese together. When mixed, spread over crescent rolls and top with your vegetable medley. Chill for 2 hours in the refrigerator and cut into squares.
Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
Repeat first step with the corn, and add to the beans.
Add remaining ingredients and mix together.
This recipe works best if allowed to sit for 24 hours for the flavours to blend.
egrees F.
If using Recipe #252423 for the crust, wait
SING THE BASIC \"Golden Oats Medley\" recipe above.
*FOR GOLDEN OATS
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.
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.
Melt butter.
Add 1 can chicken broth and vegetable medley. Simmer 20 minutes.
Add second can of chicken broth and rice. Cover; let simmer until rice is cooked to taste.
Uncover and let simmer until broth is absorbed into vegetables and rice.
In a small sauce pan combine soy milk and Multi-Grain Medley. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until all liquid is absorbed. Stir in brown sugar and fruit. Serve warm.
Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.
Add mushrooms and garlic and cook 3 minutes.
Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
Stir in Green Giant(R) Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.
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.
In medium saucepan, melt butter over medium-high heat.
Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
Add rice mix, water, wine and thyme; bring to a boil.
Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
Place in serving bowl and garnish with parsley.
(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.