Delicious Plant Butcher product ideas.
Grilled Ruben Sandwich
You will need:
Plant Butcher sliced pastrami
Rye bread
Nondairy cheese (Violife Smoked Provolone is so good!)
Sauerkraut
Vegan Thousand Island dressing
Nondairy butter
Butter the outside slices of bread. Spread on the Thousand Island dressing, add a slice of cheese, drained sauerkraut, and a good sized pile of thin sliced Plant Butcher pastrami. Grill until golden crispy and warm in the center.
Shredded Beaf Tacos
Put a package of Basic Beaf Shreds into a lidded container, or Zip-lock bag.
Add (to personal taste): 2 tsp chili powder, 1/2 tsp ground cumin, 1 tsp coriander seed, 1 tsp oregano, 1/4 tsp garlic powder, a pinch or two of cayenne pepper or chipotle powder, 2 tsp olive, and a squeeze of lime juice.
Seal container, or close bag, and shake vigorously until all shreds are coated.
Let marinate while preparing shreded lettuce, sweet onion, cabbage, tomato and vegan cheese.
Lightly oil a skillet and heat the seasoned beaf shreds to desired temperature.
Serve in warm corn tortillas with all the toppings, and some hot sauce or salsa and vegan sour cream : )
Classic BBQ Ribz Dinner
Our rack of HEARTy Ribz is made with Hearts of Palm to create that shredded pork texture with nutrient dense plants. They are precooked so you only need to heat and serve. You can baste them with your own BBQ sauce, but we have lightly coated them in our own smoky delicious sauce.
Serve them with a baked potato and corn on the cob for a traditional dinner, or on top of a big green salad for a low-carb, high protein meal.
Chik'n Salad
One Package of Plant Butcher Chik'n
1 cup chopped celery
1/4 cup minced sweet onion or green scallions
3T or 4T vegan mayonnaise
1T lemon juice
Fresh cracked black pepper & salt to taste
This is just a basic recipe. Here are some creative ideas:
Curried Chik'n Salad:
Add 1T curry powder and raisins.
Buffalo Chik'n Salad:
Substitute 2T of Frank's Red Hot for the lemon juice, and cayenne pepper for the black pepper. Add minced carrots in with the celery.
Thanksgiving Chik'n Salad:
Add 1 to 2 tsp sage and 1/2 tsp rosemary along with dried cranberries.
Gyro Sandwich with Tzatziki
Package of Plant Butcher Gyro "Meat"
Some soft flatbread (Trader Joe's has a good vegan one called "Traditional Indian Style Flatbread")
Tomato
Cucumber
Sweet Onion (red or white)
One container of vegan plain yogurt unsweetened, unflavored. OR 6oz of vegan sour cream
Dry or Fresh Dill (leaf)
Dry or Fresh Mint
Garlic Powder
Possibly a splash of lemon juice (if the yogurt or sour crm is not tart enough)
Olive Oil
(optional Vegan Feta)
Chop tomato. Thin slice some onion and half of a cucumber. Grate the other half cucumber (about 1/4 cup), then squeeze out some of the juice. Add the cucumber pulp to a cup of vegan yogurt Or sour cream, add 1/8 tsp garlic powder, 1 tsp dry dill (or 2 to 3 tsp fresh) 1 tsp mint and salt to taste.
Add olive oil to a skillet, heat gyro meat, set aside and give the flatbread a quick heat in the same pan.
Layer lettuce, Gyro "meat", cucumber slices, onion and tomato. Drizzle generously with Tzatziki sauce and optional feta.
Enjoy
Chik'n Noodle Soup
Package of Plant Butcher Chik'n
One Large Yellow Onion
3 Celery Stalks
4 or so, Large Carrots
5 good sized Cloves of Garlic
Vegan Chicken Bouillon (broth concentrate)
1/4 cup (4 T. ) Nutritional Yeast
Egg-Free Flat Noodles
One bunch of Flat Leafed Parsley
1 tsp each: thyme, sage, rosemary, ground coriander seed.
2 dry bay leaves (whole)
Olive Oil
Cracked black pepper & salt to taste
A couple of quarts of water
Dice celery, onions and carrots. Mince garlic, add all to large soup pot with oilve oil. Saute for a few min. Add all dry herbs except bay leaves. Saute a bit longer. Stir in bouillon and nutritional yeast, slowly add water. Add dry bay leaves and let simmer for about 20 min. Add chopped parsley, noodles and Chik'n. Let simmer lightly for another 10 min. Salt and pepper to taste. You could also stir in another tablespoon of oilve oil at this time to create those golden oil droplets on the soup surface and a rich taste.
Also delicious the next day reheated : )