2014 is starting off cold… brrrr! Which is why we’ve developed this smoky, spicy, hearty vegan recipe to warm your belly as well as your heart. It’s slow-cooker friendly, but we’ve made it in a pot the old-fashioned way. This is the perfect weeknight supper!
You will need:
2 large cans red kidney beans (white will also work)
1 quart veggie broth
1/2 large onion
4 cloves garlic
1 fresh jalapeno pepper, de-seeded
3 Sol Cuisine Veggie Breakfast Patties (US retail)
3 cups spinach
1 tbsp cumin
1 tbsp oregano
1 tbsp smoked paprika
1/2 tbsp red pepper flakes
1/2 tbsp salt
Twist of black pepper
Vegetable oil for frying (we used canola, but peanut would also work)
Here’s how you make it:
1. Put the veggie broth and beans in a pot; bring to a boil. Add cumin, oregano, paprika, red pepper flakes, salt and black pepper. Reduce heat to medium.
2: Chop the Sol Cuisine Veggie Breakfast Crumbles into 1/2-inch cubes. Fry until golden and add to chili.
3. Chop onion, jalapeno and garlic finely. Wipe the pan, add more oil and sautee together until onion is translucent and beginning to brown. (We also used a few jarred red peppers in oil from our local Italian market, as pictured, to give it a bit of a spicier punch, but you don’t have to.) Add to the chili and continue to simmer.
4. Chop spinach and wilt in the pan. Add to chili.
5. Simmer for about 30-45 minutes, until it reaches the desired consistency; some like their chili more soup-like and some like it stodgier. Only you know which you prefer. Serve and enjoy!
Posted by jessical on January 6, 2014
Our Indian Masala Burger (CDN) or Aloo Tikki Burger (US) creates a unique and tasty twist on regular old French fries, thanks to our delicious masala seasoning!
Earlier in the season, we made cinnamon apple sauce with cardamom, which we used to dip, along with lemon mustard aioli and not-so-homemade mango chutney. You can create a delightful gourmet snack in less than 10 minutes, or keep it classic with ketchup and mustard!
To serve 2, you’ll need:
- Heat coconut oil in a medium pan then place frozen burgers to cook for about 3 minutes per side, following package directions.
- While burgers are cooking, mince your fresh cilantro to garnish overtop your fries and prepare your dips.
- Once burgers are cooked, slice them into long strips and cook for an additional 2 minutes, rotating the fries, so all sides get crispy.
- Plate, top with cilantro, serve and enjoy!
To make our Cinnamon Apple Sauce with Cardamom, you’ll need:
- 4 organic apples
- Cinnamon (approx. ½ teaspoon to every 2 cups of sauce)
- Cardamom (approx. 1/8th teaspoon of Cardamom to every 2 cups of sauce)
Note: These 2 spices can vary in intensity depending on freshness
- Wash, peel and core the apples. Leave a little apple skin on as it will add nutrition and give the applesauce a nice pinkish colour.
- Cut the apples up into a pot large enough to hold the amount of apples you have chosen to use.
- Start the apples on low heat so they do not scorch. Once they begin to cook and emit juice you can turn to medium heat. Let apples cook until very soft and the apple skin is tender.
- Transfer cooked apples to a food processor and blend to the consistency you prefer or use a hand-held blender and blend in the pot. (If using a hand-held blender the consistency will be very smooth and you will not achieve a chunky texture).
- Once apples are blended, cook again adding the cinnamon and cardamom to taste, boiling down to achieve the consistency you like, ensuring to stir often so it does not burn.
- Jar and refrigerate or serve and enjoy!
Posted by SoL Cuisine on December 23, 2013
This is the perfect hearty vegan soup for chilly winter nights that need a Japanese flair. To make this dish gluten-free, make sure to use a gluten-free vegetable broth, gluten-free miso paste, gluten-free tamari soy sauce, and 100% buckwheat soba noodles. Wheat flour is a common filler in dried soba noodles and miso pastes, so make sure to read the packages carefully before buying.
You will need:
- 1 bunch dried soba (buckwheat) noodles
- 1 teaspoon sesame oil
- 1 package Sol Cuisine Organic Tofu, cubed
- 2 green tea bags
- 1 inch ginger, peeled and grated
- 1 square inch dashi kombu (dried seaweed for broth, available at Asian grocery stores)
- 1 stick lemongrass, bruised and chopped
- 1 hot red chili pepper, seeded
- 1/2 cup broccoli florets
- 1/2 cup carrot, grated
- 1/2 cup snap peas
- 1 cup dark leafy greens, such as spinach or bok choy, chopped
- 1 Tetrapak low-sodium vegetable broth
- 1/4 cup white miso paste
- 2 tablespoons tamari
- 1 teaspoon lemon or lime juice (optional)
- Japanese seven-spice powder, shichimi togarashi (optional; available in Asian grocery stores)
- Assemble your mise en place. Organize your ingredients so you’re not caught by surprise later.
- Boil and rinse soba noodles according to package directions, and toss with sesame oil. Portion the slick noodles into serving bowls and set aside for later.
- Boil vegetable broth with ginger, chili pepper, lemongrass, and dashi kombu for five minutes or until broth becomes fragrant. Taste for spice. When the broth is to your liking, strain aromatics from it and discard.
- Add vegetables, tamari, and tofu to aromatic broth. Reduce to a simmer.
- While vegetables and tofu are cooking in the broth, mix some broth with white miso paste in a small cup. This will temper the miso paste.
- When the vegetables are bright green (this should take about five minutes), remove soup from heat and add miso mixture.
- Pour soup over noodles in serving bowls.
- Garnish with a squeeze of lemon or lime juice, or shichimi togarashi.
Posted by madeline on December 4, 2013
We’d like to introduce our store of the week…well, nine of them, to be exact. This week we’re focusing on Central Market, a group of nine beautiful grocery stores deep in the heart of Texas. From San Antonio to Austin, Houston to Plano, Central Market has you covered for hard-to-find ingredients, sophisticated tastes, and stellar catering and gift ideas.
Central Market first opened its doors in Austin in 1994. Because Austin is the Live Music Capital of the World (no, really, it is!), that first store featured patio space for musicians to perform. To this day, you can dash into the Cafe at Central Market, pick up a custom sandwich or a hot dish with certified organic ingredients, then take a seat on the patio and listen to whoever happens to be playing that night.
Central Market also keeps a commitment to local farmers and food artisans by buying exclusive lines like Araya Marshmallows (from the Zullian family of Katy, TX), and Willie’s Cacao (from cacao farmer and chocolatier Willie Harcourt-Cooze). They also help develop local talent by offering classes in their Cooking School locations, where shoppers can learn more about everything from buttermilk biscuits to Bordeaux.
If you’d like to learn more about Central Market, you can subscribe to their newsletter. You can also shop online for their gift boxes, which are available all over the United States.
Posted by jessical on November 14, 2013
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Happy Canadian Thanksgiving to all of our Canadian friends! There’s a lot to be thankful for here at Sol Cuisine… starting with our fabulous associate Erica, who whipped up this incredible dish for our office feast.
What are you thankful for this year?
To serve two, you’ll need:
- 2 Sol Cuisine Mushroom Rice Burgers, American retail here
- 1 acorn squash
- 200 grams of button mushrooms, chopped
- 2-3 cloves of garlic, minced
- 1 Thai chili pepper, seeds removed and minced
- 1 sprig of fresh sage, minced
- 2 sprinkles of brown sugar
- Handful of dried cranberries
- Drizzle of olive oil
- Caramelized pecans, store bought or homemade:
- 1 cup of raw unsalted pecans
- 1 tbsp. of coconut oil
- 1/4 cup of maple syrup
- Pre-heat oven to 400°F.
- Cut acorn squash in two then remove pulp and seeds.
- Drizzle with olive oil generously, then top with brown sugar, minced garlic, sage and Thai chili pepper. (Save some sage and garlic for the mushrooms).
- Place squash on aluminum foil and bake for approx. 35-40 minutes.
- If you’re making caramelized pecans, add 1 tbsp. of coconut oil to a small saucepan. Wait until sizzling, then stir in raw pecans on low heat for about 2 mins. Add in maple syrup and continue stirring for another minute. Remove from heat and set aside to cool.
- While squash is baking and pecans cooling, drizzle stovetop pan with olive oil, wait until heated, then stir in a sprinkle of minced garlic and fresh sage. Add mushrooms and cook over medium heat for approx. 10 minutes, stirring frequently.
- Cook your Mushroom Rice Burgers by lightly drizzling stovetop pan with oil, then cook for approx. 3 mins per side, following package directions. Once cooked, chop burgers and pecans in small pieces then mix with dried cranberries.
- Once squash is soft, stuff with mixture, drizzle lightly with olive oil, then place once again in oven for an additional 5 minutes.
- Remove from heat and serve with mushrooms.
- Happy Thanksgiving!
Posted by SoL Cuisine on October 13, 2013