If you live in Ontario and want to try our new Meatless Chicken, look no further! Here is a list of stores in the province that are carrying Smoky Chipotle Tinga, Ginger Lime Teriyaki, or Tangy Korean BBQ!
- Whole Foods, Unionville
- Whole Foods, Yorkville
- Whole Foods, Oakville
- Whole Foods, Square One
- The Big Carrot, Toronto
- Ambrosia, Thornhill
- Ambrosia, Woodbridge
- Nature’s Emporium, Newmarket
- Nature’s Emporium, Maple
- Garden Basket, Markham
- Concord Foods, Thornhill
- Oak Ridges Market, Oak Ridges
- Natural Life Health Market, Thornhill
- Fiesta Farms, Toronto
- Homeopathy London, London
- Fiddleheads Bruce St, Kitchener
- Healthy Foods & More, Waterloo
- Market Fresh, Guelph
- Stone Store, Guelph
- Quartermasters, London
If you don’t see your favourite store listed here, please print out this info sheet, bring it into the store, and ask them to order the product. Please send us an email at info(at)solcuisine(dot)com to let us know who you spoke with at the store and we will follow up. Customer demand is the best way to get new products on shelf!
Posted by madeline on April 21, 2014
Sol Cuisine’s Ginger Lime Teriyaki Meatless Chicken delivers an umami laden Teriyaki sauce dialed up with fresh lime and ginger. Created by a vegan chef, this protein packed dish goes perfectly with a veggie stir-fry over quick Jasmine rice.
Make ‘em hand held
Cut ½ red pepper, ½ yellow pepper and ½ of a medium red onion into 1/8” thick slices. Clean 2 green onions and cut white part and ½ of the green part into 1/8” slices. Heat 1 tablespoon of canola oil in a wok over medium heat. Add peppers and onion and stir-fry until softened – 3-4 minutes. Add thawed contents of package and continue to cook, stirring regularly, until heated through – 8-9 minutes. Add green onions.
Separate 4 large leaf or butter lettuce leaves. Top each leaf with 3-4 tablespoons or rice and ¼ of the stir-fry. Roll it up – and – enjoy!
Posted by madeline on April 7, 2014
Sol’s Smoky Chipotle Tinga Meatless Chicken brings an authentic recipe from Cuernavaca, Mexico to your kitchen table – vegan style. Created by a vegan chef, this spicy and smoky vegan chicken turns ordinary tacos and tostadas into… YUM!
Load it on
Shred ½ head of lettuce and 1 large carrot into a mixing bowl. Add 1 tablespoon of fresh lime juice and mix together well. Separate 4 tostadas (crisp corn tortillas) and top with 1/4 to 1/3 cup of slaw. Heat product according to package directions. Top each tostada with 1/4 of the package contents.
Grilled corn on the cob
Husk and clean 4 fresh corn on the cob. Brush each corn with olive oil and sprinkle with salt and pepper. Wrap each corn tightly in tin foil and grill on a pre-heated bbq for 10-12 minutes. Turn corn 1/4 turn every 3-4 minutes. Carefully unwrap corn and generously brush with vegan mayonnaise. Add a squeeze of fresh lime, sprinkle with chili powder – and – enjoy!
Posted by madeline on April 7, 2014
Sol Cuisine’s Tangy Korean BBQ Meatless Chicken brings the Nation’s hottest street food to your dinner table in as little as 6 minutes. Created by a vegan chef, this dish is also a perfect main or “Korean taco” filling.
Side of slaw
Toss together ½ head of shredded Napa cabbage and 1 large shredded carrot in a medium bowl. Add 4 oz of julienned snow peas and 2 teaspoons of grated fresh ginger. In a small bowl whisk together ¼ cup of rice vinegar, 1-1/2 tablespoons of maple syrup, and 1 tablespoon of tamari soy sauce. Add dressing to slaw and season with salt and pepper.
Now wrap ‘em up!
Cook contents of package according to package directions. Separate 4 large-leaf or butter lettuce leaves or use 4 tortilla wraps. Top each wrap with 2-3 tablespoons of the slaw and ¼ of the package contents. Roll it up – and – enjoy!
Posted by madeline on April 4, 2014
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Spring may have sprung, but it’s still a bit chilly outside. Fire up the oven, and roast some vegetables for this creamy, soothing risotto with our organic, local tofu.
¾ lb Sol Cuisine firm tofu, cut into cubes
1 lb Arborio Rice
1 Onion, chopped
3 Cloves of Garlic, minced
2 Tbsp. of Margarine
1 Small Eggplant
2 Bell Peppers
½ C White Wine
1 L Vegetable Stock
Salt and Pepper to taste
2 Tsp. Rosemary, finely chopped
2 Tsp. Thyme, finely chopped
1 Tbsp. Olive oil
Pre-Heat the oven to 450 degrees.
Slice the zucchinis and bell peppers in half, and the eggplant into 4 slices, toss them with olive oil, salt and pepper and roast in the oven for 12 to 15 minutes. Remove from the oven, let cool down and cut into big pieces. Set aside.
Heat a pan on medium heat. Add the margarine and onions. When the onions start to brown, add the garlic and cook for about a minute, then add the rice, thyme and rosemary. Fry the rice, stirring for about a minute, then add the wine. When almost all the wine has evaporated start adding the stock one ladle at a time, stirring slowly.
Stirring the risotto will make the rice release its starch, making it very creamy, as soon as there’s almost no more liquid at the pot add another ladle of stock, and keep adding one ladle of stock at the time until the rice is cooked. (The rice should be soft in the outside, but still firm in the inside.)You might use more or less stock, depending on which brand of rice you have used.
Add remaining ingredients (roasted veggies and tofu) and serve it right away. Enjoy!
Posted by madeline on April 1, 2014