To serve 3, you’ll need:
- 3 Sol Cuisine Veggie Breakfast Patties
- 3 slider buns of choice (optional)
- 2 large onions, sliced in half rings
- 3 small Yukon Gold potatoes, wahsed thoroughly and cubed
- 1 large red pepper, sliced
- 5 button mushrooms, sliced
- Fruit side of choice (optional)
- A handful of parsley, chopped
- 8-9 tbsp. of grapseed oil
- A pinch of pepper and sea salt
- 1.5 tbsp. of Spanish paprika
- Begin by slicing your onions and heating 3 tbsp. of grapeseed oil in a nonstick pan. Once oil is hot, add onions, a pinch of sea salt and pepper, then stir.
- Reduce heat to low, cover, and allow onions to slowly caramelize. Stir occasionally for about 30-45 minutes. You’ll notice the onions turning a medium brown colour and softening.
- When onions have about 25 minutes to go, begin cooking your homefries: In a separate (large) pan, heat 3 tbsp. of grapeseed oil then add potatoes.
- Cook potatoes for about 25 minutes, until they begin to brown and soften.
- With about 10 minutes until both the onions and homefries are ready, begin sautéing your red pepper and mushrooms in 1-2 tbsp. of grapeseed oil. (You can use the same pan as the one with the homefries).
- Lastly, cook Sol Cuisine Veggie Breakfast Patties in 1 tbsp. of grapeseed oil for about 3 minutes per side, following package directions.
- Once homefries are cooked throughout, add paprika and chopped parsley.
- Top each breakfast slider with 1 Sol Cuisine Veggie Breakfast Patty, a generous amount of caramlized onions and sautéed veggies, a side of homefries and fruit of choice.
- Dig in!
Posted by SoL Cuisine on May 24, 2013
May is a special time for those of us in the gluten-free community: Celiac Awareness Month, a whole month dedicated to Celiac Disease awareness and advocacy.
What is Celiac Disease?
From the Celiac Foundation website:
Celiac Disease is a lifelong inherited autoimmune condition affecting children and adults. When people with Celiac Disease eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with Celiac Disease and cause health problems. Damage can occur to the small bowel even when there are no symptoms present.
Gluten is the common name for the proteins in specific grains that are harmful to persons with celiac disease. These proteins are found in ALL forms of wheat (including durum, semolina, spelt, Kamut®, einkorn and faro) and related grains rye, barley and triticale and MUST be eliminated.
Celiac Disease is increasingly common: 1 in 41 Americans, or over 2%, are thought to be living with Celiac, and many more have other types of gluten sensitivity. Chances are, someone you know has Celiac.
Sol Cuisine and Celiac Disease
With the single exception of our Almond Grain Burger, which is made with organic spelt, everything on the Sol Cuisine menu is 100% certified gluten-free by the Celiac Sprue Association. Unlike many other veggie burgers that use gluten as a binding agent, Sol Cuisine’s are safe and healthy for those with Celiac Disease or gluten sensitivities. We’re passionate about making food that’s not just nutritious and delicious, but also accessible to those living with Celiac Disease.
To find out more about Celiac Disease, you can visit the Celiac Foundation website. To find out more about Sol Cuisine’s products in your area, head to our Canadian products or American products pages and then use our store finder to find your nearest store and what they carry!
Posted by jessical on May 21, 2013
To serve 3, you’ll need:
- 3 Sol Cuisine Sprouted Quinoa Chia Sliders
- 1 large sweet potato, washed and cut on a slight angle into 1/2 inch slices
- 3 small Portobello mushrooms, stems removed
- 2 Roma tomatoes, sliced
- 1 Italian eggplant, washed and cut into 1/2 inch slices
- 1 large red pepper, cut into three equal pieces
- 1 large onion, cut into half rings
- 3 tbsp. of pesto
- 3 fresh basic leaves
- Oregano to season
- 2 tbsp. of grapeseed oil
- Olive oil
- Pre-heat oven to 350°F. Place sweet potato and eggplant on a lightly oiled baking tray. Prick eggplant with a fork a few times in the center, then drizzle olive oil all over the sweet potato and eggplant.
- Sprinkle oregano overtop and place in oven for about 20-25 minutes. Midway through, turn veggies over.
- When sweet potato and eggplant are 10 minutes from ready, place Portobello mushrooms, red pepper and tomatoes on a lightly oiled baking tray, drizzle with olive oil and dash with oregano. Place in oven.
- In a stovetop pan, sauté onion for about 1 minute in 2 tbsp. of grapeseed oil then cook Sol Cuisine Sprouted Quinoa Chia Sliders for about 3 minutes per side, following package directions.
- When all veggies are cooked throughout, stack your plate! Red pepper, eggplant, sweet potato, Portobello mushroom, tbsp. of pesto sauce, 1 Sol Cuisine Sprouted Quinoa Chia Slider, onion, basil and tomatoes.
- Bon appétit!
Posted by SoL Cuisine on May 16, 2013
Until July 1 in the US, our new Sprouted Quinoa Chia Burger (US/Canada) is available exclusively at Whole Foods Markets. In Canada you will start to see this burger pop up at natural chains and independent stores first – Goodness Me, The Big Carrot, Organic Garage and more.
Here at Sol HQ we call the Sprouted Quinoa Chia Burger our “superfood burger” because it’s chock-full of:
- Organic Sprouted Quinoa
- Black Chia
- Sweet Potato
- Whole Grain Brown Rice
These super foods do double-duty on behalf of your health. Quinoa is considered a “complete protein” because it carries all eight essential amino acids for developing muscle, and chia seeds contain 20% Omega 3 ALA. We’re proud to offer you a burger that’s as good for your tastebuds as it is for your body. Plus, 2013 is the United Nations Year of Quinoa – the UN recognizes how good quinoa is for you!
In addition to being vegan, gluten-free and Non-GMO Project Verified, the Sprouted Quinoa Chia Burger is made without soy. We thought long and hard before launching a burger that’s not based on soy and we’ve fallen in love with the result – this superfood burger has a great bite – not mealy or mushy and with a pleasant crunch that comes from the sprouted quinoa and black chia. The coolest part about it: you can see the tails from the sprouted quinoa when you bite into it! A great option for the gluten- or soy-intolerant, this burger is delicious in a bun or atop a salad. The clean taste of quinoa and the sweetness of sweet potato are a great counterbalance to the subtle spices in this patty. We’re as new to eating it as you are so we’d love if you’d share your recipes using this burger.
Can’t find the Sprouted Quinoa Chia Burger at your local natural food store? Print a Canadian info sheet here or a US one here and march it over to the frozen buyer. Let us know who you talked to and where, and if the item gets listed, we’ll reward your efforts with coupons!
(The best part of all this? The Sprouted Quinoa Chia Burger also comes in a mini-version: our Sprouted Quinoa Chia Sliders!)
Posted by jessical on May 9, 2013
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Since our BRAND NEW Sprouted Quinoa Chia Sliders with Sweet Potato (Canadian product here) are quite extraordinary, we had to take the typical toppings for a spin. We’re fans of raw tomatoes, but fried… such a treat! The fried yellow tomatoes in this recipe add flavour and texture – they just melt in your mouth! Then we added yet another twist: sundried tomatoes and basil in lieu of lettuce! Fried pickles might have been a bit much, so tangy dill pickles did the trick by offering a cold crunch – and with a spread of grainy mustard… bam… our sliders were ready to savour!
Ingredients (makes 3 sliders):
- 3 Sol Cuisine Sprouted Quinoa Chia Sliders with Sweet Potato
- 3 slider buns of choice
- 1 medium sized green tomato (we used a yellow one)
- 1 egg/Substitute for one egg
- 1/2 cup of cornmeal
- 1 /2 cup of breadcrumbs
- 5 tbsp. of grapeseed oil
- A handful of sundried tomatoes
- Sprinkle of Spanish paprika
- Fresh basil
- Slice tomato into three even slices (snack on the ends as they won’t be used).
- Beat the egg/substitute into a bowl and dunk in tomato slices one at a time, coating evenly.
- Mix cornmeal and paprika in one bowl and leave breadcrumbs in a separate bowl.
- Once coated, cover first with cornmeal/paprika and then with breadcrumbs until tomatoes are fully encrusted.
- Heat 2 tbsp. of grapeseed oil in pan and once hot, fry tomatoes on medium until they become nicely golden.
- As the tomatoes are frying, cook your sliders, making sure to follow package directions (about 3 minutes per side).
- Top slider buns with mustard, pickles, fried tomato, Quinoa Slider, sundried tomatoes, and basil.
Posted by SoL Cuisine on April 30, 2013