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 Sweet Potato Shepherd’s Pie

A great vegetarian take on a classic dish. Yves Veggie Original Ground Round and traditional Shepherds pie ingredients are easy to bring together and fabulous to enjoy. Yield: Makes 4 servings

Ingredients 1 1/2 lbs Sweet (or white) potatoes, peeled and chopped 750 g 2 tbsp Soft, non-hydrogenated margarine 25 mL 1/4 tsp Fresh ground pepper 1 mL 2 tsp Spectrum Canola oil 10 mL 1 pkg Yves Veggie Original Ground Round 340 g 1 Green pepper, chopped 2 cloves Garlic, minced 1 tbsp All purpose flour 15 mL 1 cup Imagine Low Sodium Vegetable Broth 250 mL 1 cup Combined, sweet peas, corn and carrots

Directions In pot of boiling water, cook potatoes for about 15 minutes or until tender. Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside. In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes. Stir in flour and cook, stirring, for 1 minute. Add stock to skillet; bring to a boil. Add peas, corn, carrots, and remaining ground pepper. Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top. Bake in 400F (200C) oven for about 15 minutes or until bubbly around edges.

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 Rancheros Scrambled Eggs

Spice up the standard scrambled eggs dish with this fabulous recipe. Yves Veggie Breakfast Link, or Yves Canadian Veggie Bacon make this dish the perfect quick breakfast choice. Yield: Makes 1 serving

Ingredients 1 Yves Veggie Breakfast Link, or Yves Canadian Veggie Bacon slice, diced 2 Egg whites or eggs 1 tbsp Yogurt Pinch Salt Pinch Pepper 1-2 tsp Spectrum Olive oil 2 tbsp Diced fresh tomato 1 tbsp Chopped green onion 2 tsp Cilantro 1/4 tsp Ground cumin Pinch Oregano leaves

Directions Beat egg whites or eggs, yogurt, salt and pepper with fork in medium bowl for 1 minute. In skillet, sauté Yves Breakfast Links or Yves Veggie Bacon in oil over medium heat for 1 minute. Add tomato, green onion and sauté for 30 seconds. Stir in cilantro, cumin and oregano. Add egg mixture and stir quickly until scrambled. Serve with whole wheat toast.

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 Tasty Taco Salad

Yves Veggie Ground Chicken combined with lettuce, tomatoes and other great veggies create a new salad experience. Simple to prepare and very visually appealing. Yield: Makes 4 servings

Ingredients 1 tbsp Spectrum Canola oil 1 Onion, chopped 1 Green pepper, chopped 1 pkg. Yves Veggie Ground Chicken 1 cup Tomato, chopped 4 Tortilla (6” or 8”) 4 cups Shredded lettuce 1 cup Grape tomatoes 1 Shredded carrot 1/2 cup Black olives, chopped

Directions Pre-heat oven to 350 F Heat oil in large skillet. sauté onion and half of green pepper just until soft. Add crumbled Yves Veggie Ground Chicken and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm. Wrap tortillas in foil and heat in 350 F oven for about 10 minutes. Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes. Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell. Top with remaining chopped green pepper, grape tomatoes, carrots and olives.

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 Veggie Ham & Cheese Omelet

Brunch will never be the same after trying this fabulous omelet and Yves Canadian Bacon combination. You can also mix it up by actually cooking the Yves Canadian Bacon right into the omelette. Yield: Makes 1 serving

Ingredients 2 Slices Yves Veggie Canadian Bacon 2 Eggs Pinch Salt Pinch Pepper 1 tsp Spectrum Olive oil 2 tbsp Grated cheddar cheese 1 tbsp Finely chopped green onion 2 Slices whole wheat toast

Directions Crack eggs in large bowl, add salt and pepper and whisk with fork until frothy. Set aside. Heat oil in skillet over medium high heat. Add eggs and stir constantly for approximately 15 seconds or until the omelet is set. Cook Yves Veggie Bacon, cheese and green onion in strip along center of omelet. Cook for 30 seconds. Be careful not to overcook bottom of omelet. With spatula, fold omelet in half and slide onto serving plate. Cut toast in half diagonally and serve with omelette.

Reviews Write your own review! 03/20/09

 Garden Veggie Burger

The Yves Garden Vegetable Pattie is the hero of this fabulous dish. Red onion, tomato, lettuce and pickles help make this a great burger for any occasion. Yield: Makes 1 serving

Ingredients 1 Yves Garden Vegetable Patty 1 Hamburger bun 1-2 tbsp Spectrum Light Canola mayonnaise (1/3 fat and calories or regular mayonnaise) 1 tbsp Chili sauce 5 Slices thinly sliced red onion 1 Slice tomato 1/4 cup Shredded lettuce leaf 2 Slices of pickles

Directions In skillet, heat Yves Garden Vegetable Patty over medium heat for 2 minutes. Flip over and heat other side for 2 minutes. Meanwhile mix mayonnaise and chili sauce together and spread on both sides of hamburger bun. Place lettuce, tomato and onion on top of bun. Place burger on top of the onion slices. Top with a bit slices of pickles and other preferred toppings such as mustard or a side garden salad.

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 Submarine Sandwich

The perfect sandwich for football weekends or the house party. Bringing together the trio of Yves Veggie Turkey, Pepperoni and Deli Slices, this sandwich is guaranteed to please. Yield: Makes 1 serving

Ingredients 1 Submarine bun 1 tbsp Low-fat Spectrum Mayonnaise 1 tsp Prepared mustard 2 slices Cheddar cheese 6 slices Yves Veggie Deli Salami slices 3 slices Grilled red peppers Pinch Salt Pinch Pepper 1/4 cup Shredded lettuce

Directions Cut all Yves Veggie Cuisine slices in half or leave whole, depending on width of the bun. Set aside. Cut bun in half lengthwise. Spread mayonnaise on bottom half, mustard on top. Arrange cheese on bottom half, followed by Yves Veggie Turkey, Pepperoni, Deli Slices and grilled red pepper slices. Sprinkle salt and pepper; add lettuce and top half of bun.

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 Veggie Tacos

A great vegetarian twist on the taco. Bring the taste of Mexico home for dinner tonight with this simple to prepare recipe. Yield: Makes 12 tacos

Ingredients 1 pkg Yves Veggie Ground Round Mexican 1 tsp Spectrum Canola oil 1/2 cup Chopped onion 1/2 cup Chopped green bell pepper 3 Garlic cloves, chopped 12 Taco shells, slightly heated 1 cup Shredded lettuce 1 cup Grated cheddar cheese 1 cup Fresh tomatoes, chopped 1/2 cup Salsa, mild or hot

Directions Heat oil in heavy large skillet over medium-high heat. Add onion, bell pepper and garlic and sauté until soft, about 5 minutes. Mash Veggie Ground Round Mexican with fork and add to the skillet. Heat through. Do not overcook, since Veggie Ground Round is pre-cooked. Spoon 1/4 cup filling into each taco shell. Serve, passing lettuce, cheese, tomatoes and salsa separately as garnishes

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 Mixed Salad with warm Five Grain Tempeh

A fresh and tasty change from regular salads. This mixed salad showcases Yves Five Grain Tempeh with a selection of fresh veggie and cheese. A great dish for any season. Yield: Serves 2 to 4

Ingredients 1 package Five-Grain Tempeh 1 Tbsp Spectrum Canola oil 1 Juice of freshly squeezed orange juice 2 Limes, juiced 2 Tbsp Honey 1 1/2 Tbsp Dijon mustard 8 ounces Mixed mesclun salad greens (mizuna, arugula, baby lettuce, endive, pea sprouts) 1/2 cup Finely sliced red onion 1/3 cup Mixed chopped chives and flat leaf parsley 1/4 cup Crumbled gorgonzola cheese (optional) Salt and freshly ground pepper, to taste

Directions Break Tempeh into small bite sized 1-inch pieces. Heat a non-stick skillet over medium heat and add the canola oil. When hot, add the Tempeh and sauté until golden brown. In a mixing bowl, whisk together the orange and lime juices, honey and Dijon mustard. Drizzle and whisk in the olive oil and season with salt and pepper. Toss together the salad greens, red onions, chopped herbs, warm Tempeh with some of the vinaigrette. Divide onto serving plates and garnish with gorgonzola. Serve with extra vinaigrette on the side.

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 Hungry Country-Boys Breakfast

Potatoes have never had such good company! This quick and hearty breakfast is perfect for the hungry vegetarians in your house. Yield: Makes 1 serving

Ingredients 2 Yves Veggie Breakfast Patties, diced 1/3” 1 tbsp Spectrum Canola oil 1/2 tbsp Butter (optional) 2/3 cup Cold boiled medium potato, diced 1/3” 1 Small onion, sliced 1/3 cup Green or red pepper, diced

Directions In a frying pan, slightly brown seasoned potatoes and Veggie Breakfast Patties in 1/2 tbsp oil over medium-high heat. Add butter (if used) and 1/2 tbsp oil to pan along with onions and mushrooms, and cook for 3-4 minutes or until onions are cooked and all liquid is evaporated. Add peppers, season vegetables in pan with salt and pepper and cook for 1 minute. Add potatoes, diced patties, stir in egg whites or eggs, turn heat to medium-low, cover pan and cook until eggs are cooked through. Do not stir.

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 The Works Veggie Hot Dog

This is the perfect recipe for the discerning hot dog lover. The perfect combination of toppings for Yves Veggie Dogs. Variations on this are easy by substituting the prepared mustard for Dijon or another mustard. Yield: Makes 1 Veggie Hot Dog

Ingredients 1 Yves Veggie Dog 1 Hot dog bun 2 tbsp Sauerkraut 1 tbsp Sweet relish 1 tbsp Ketchup 2 tbsp Diced onion 1 tbsp Prepared mustard

Directions Grill Yves Veggie Dog 3 – 4 minutes until heated through. Meanwhile, heat sauerkraut in small pan or microwave. Slice bun and spread sauerkraut on bottom half, followed by Yves Veggie Dog. Spread relish on one side of Yves Veggie Dog, ketchup on the other and mustard on top. Sprinkle onion over top of mustard.

Reviews Write your own review! 04/24/09

 Baked Tofu Vegetable Stir-Fry

Adding a little Asian flare to your culinary repertoire! This is a high flavour dish that looks as great on the plate as it tastes. It is also easily “spiced up” by adding hotter peppers (banana, scotch bonnet). Yield: Serves 2 to 4

Ingredients 1/3 cup Imagine chicken or vegetable broth 1 Tbsp Soy sauce 1 Tbsp Oyster sauce 1 tsp Chili garlic sauce 1 Tbsp Chinese rice wine or dry sherry 2 tsp Cornstarch 2 Tbsp Spectrum Canola oil 1 tsp Minced garlic 1 tsp Minced ginger 1 Medium red onion, cut into 1-inch chunks 1 Red pepper, cut into 1-inch pieces 4 to 6 oz Sugar snap peas 6 Baby bok choy, rinsed and halved lengthwise 2 Stalks celery, thinly sliced on the bias 1 to 2 packages Yves Veggie Cuisine Baked Tofu, cut into 1-inch pieces pinch Chopped green onions, for garnish

Directions Mix together the broth, soy and oyster sauces, garlic sauce, rice wine and cornstarch. Set aside. Heat the canola oil in a non-stick flat bottom wok or skillet over medium high heat. When hot, add the garlic and ginger and sauté for 10 seconds. Add the red onion, red pepper, snap peas, bok choy and celery and stir-fry for 1 minute. Add the tofu and sauce mixture and stir-fry until hot and vegetables have softened slightly. Garnish with green onions and serve with steamed rice.

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