Oh, I had the BLUEBERRY TARRAGON SAUCE done and chilled (I could just as easily have substituted any cranberry sauce). So all I had to do was reheat the trimmings and then bake the Gardein Turkey, according to package instructions! Yes, I know how to follow instructions.
How easy can it be. No slicing, dicing, peeling. Just empty the cans, bottles, packages and let the stove do the rest. GET OFF YOUR CAN AND COOK . It’s an idea I had decades ago for a cookbook.
To serve this hearty and inspiring antipasto bean sauce we ladle it over pasta, but not before we simmered some plant meatballs by Gardein in the sauce for a few minutes. And yes, we topped it all off with a plant parmesan by Follow Your Heart!
We ate some now and packed the rest for Steve’s lunches for the week! The can factor never came to mind while we enjoyed savoring our feast in a pot!
Beyond Meat and Impossible Foods have a new foe in the plant-based burger wars: the Ultimate Burger
It’s ultimately not meat. But the Conagra Brands-owned Gardein brand hopes its new plant-based Ultimate Burger wins over Beyond Meat and Impossible Foods loyalists in 2020.
Gardein, acquired in Conagra’s 2018 acquisition of Pinnacle Foods, will release the next iteration of the Ultimate Burger in January. The burger is a mixture of soy and pea protein, assorted spices and canola oil. It will join several other plant-based Gardein products currently on the market, such as fishless fish and meatless meatballs (using the same proteins). The “Ultimate” label will also be used on a line of spicy sausage and hot dogs.
Wrapped in sleek brown packaging, the Ultimate Burger scores big on overall value: a six-pack of burgers will go for $11.99. A two-pack of Beyond Meat burgers could set you back about $5.99.
The notorious five pound Impossible Foods “brick” can go for upwards of $250.
A Conagra spokesperson says the Ultimate Burger will quickly reach supermarkets and restaurants given its extensive network of ingredient suppliers.
Ultimate burgerIt’s not surprising to see Conagra go all-in on plant-based foods. Beyond Meat and Impossible Foods have created a surging market, fueled by great-tasting plant-based products and new deals at restaurant chains such as Burger King and McDonald’s.
The meat alternative category has hauled in $957 million in sales for the 52-weeks ended November 2, up 10% year-over-year, according to Nielsen. Within this category, the meatless burger business has seen $272 million in sales, up 11.4% from a year ago.
Brian Sozzi is an editor-at-large and co-anchor of The First Trade at Yahoo Finance. Follow him on Twitter @BrianSozzi
Who says canned foods can’t taste good? Not me, not when we’re talking quality. Not all canned foods are alike. Campbell’s and Pennsylvannia Dutch did it right! Oh yeah, and about that gardein animal-free chick’n? A true delight. Nobody suffered and that is always a welcome relief. These unbreaded cutlets are my favorite of all their chick’n products.
So what’s for dinner? We’re making something simple for the holidays that won’t take two days to prepare, yet you’ll feel the spirit of the holiday season coming through to you from your food. Remember to smile!
WHITE WINE MUSHROOM GARDEIN CHICK’N
Rosemary rice topped with an easy gravy using Campbell’s Mushroom Gravy in a can as base along with white wine, mushrooms and fresh rosemary,. Served over pan-fried gardein chick’n cutlets! Quick, easy, delicious! Cranberry sauce anybody?
This is such a no-brainer. Steve sautéed some mushroom, onion and green pepper, then added a homemade marinara sauce we had frozen. Then added fresh garlic and basil.
Open the package of frozen meatballs, add to simmering sauce, cover and cook about 15 minutes or till heated all the way through.
Serve over pasta or on a sandwich. We chose burger buns. Excellent.
People have claimed for years that a meatless meatball could not be made without egg whites. Gardein proved them wrong. Take note MorningStar!
The fennel flavor was great. The meatballs actually textured more like an Italian sausage meatball, which was fine with us. They actually textured like they had bits of grizzle in them. Some will like that feature, some may not.
Update: The second time I tried these meatballs, I didn’t like them. Then I realized that I had cooked them too long in the sauce. They were tough and dry.
So I bought them again and this time thawed them before adding to the heated sauce. Then I cooked them, covered, just till heated through.
Not all animal-free meats cook up the same. Some, when cooked too long fall apart. Others when cooked too long toughen up. These toughen up and dry out when cooked too long.
‘Snowy’ sweet onion and garlic simmered with mushroom in a smoky tomato sauce flavored with red wine and Marsala wine! We served it over linguini topped with a veg chick’n cutlet steeped in Marsala, then topped with skillet-fried marsala mushrooms. Top it off with fresh basil if it makes you happy! Don’t let the name fool you. This is an exquisite dish!
Although the package instructions suggest micro-waving the frozen filets for 1 minute, before cooking in non-stick skillet with no oil, I do not have a microwave nor a non-stick skillet. I also don’t have a deep fryer or a toaster oven, and I didn’t want to oven-bake them for 24 – 28 minutes, after preheating the oven for 15 minutes. Continue reading “GARDEIN GOLDEN FISHLESS FILETS”→