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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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 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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 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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 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