Good taste deserves good ideas.
When you start with the flavor-forward, high-quality, vegetarian products from Franklin Farms, you're already winning. Bonus points for taking them to the next level with an amazing meal idea. The possibilities are endless, as are the compliments you'll get from your dining companions. Be prepared for serious smiling.
Franklin Farms Edamame Lemon-Dill Hummus
Makes 2 Cups
1 ½ Cups Franklin Farms Shelled Edamame
1/3 Cup tahini (sesame seed paste)
1/3 Cup fresh squeezed lemon juice
1 Tablespoon fresh lemon zest
3 Tablespoons extra virgin olive oil
1 Large clove of fresh garlic, peeled and chopped
½ Teaspoon salt
1/3 Cup fresh dill, finely chopped * see note
4 Tablespoons of warm water if necessary
Place tahini paste, lemon juice, olive oil and fresh garlic into a food processor. Pulse a few times to combine and then process for 1 minute, pausing to scrape the sides. Add fresh dill, 2 tablespoons of water and half of the edamame. Process for 1 minute, pausing to scrape the sides. Add the remaining edamame, salt and 2 tablespoons of water. Process until hummus is smooth, about 2 minutes. Fold in lemon zest and serve with a drizzle of extra virgin olive oil and fresh dill.
*Note: If using dry dill, decrease to 1 teaspoon
Franklin Farms Buffalo Veggie Burger
1 Package Franklin Farms Portabella Veggie Burger; prepared as directed
1 1/3 Cup hot sauce
1 Cup unsalted butter
3 Tablespoons vinegar
½ Teaspoon Worcestershire sauce
½ Teaspoon Cayenne pepper
¼ Teaspoon roasted garlic powder
¼ Teaspoon smoked paprika
In saucepan over medium heat, combine all ingredients. Whisk often to combine butter as it melts. Remove from heat. Cool slightly and serve immediately! Optional: Top with blue cheese!
Franklin Farms Frittata
3 Franklin Farms VeggiMornin’ Breakfast Patties (½” diced)
8 Large eggs
1 Cup Milk (whole preferred)
1 Cup Franklin Farms Frozen Shelled Edamame
½ Cup Shredded Swiss cheese
1 Tablespoon finely diced fresh chives
Salt & Pepper
Preheat oven to 350 degrees. Whisk eggs, milk and chives in a large bowl. Add Franklin Farms Breakfast Patties and shelled edamame. Fold in Swiss cheese and 2-3 healthy grinds of salt & pepper. Pour egg mixture into a greased 8” square baking dish or a 9” deep-dish pie pan. Bake for 45 minutes – 1 hour or until eggs are set and top is golden brown. Remove from oven and let rest for 5 minutes before cutting. Enjoy with fresh tomatoes and arugula or a small dollop of fresh sour cream.
Franklin Farms Tikka Masala Poppers with Coconut Curry Sauce
2 Packages of Franklin Farms Masala Poppers, prepared as directed
3 Tablespoons coconut oil
2 Tablespoons unsalted butter
1 3/4 Cup Tomato Puree
1 Cup Coconut Cream
1 medium yellow onion; finely minced
4 large cloves of fresh garlic; finely minced
2 Tablespoons fresh ginger; grated
1 Teaspoon salt
2 Teaspoons ground turmeric
1 Tablespoon garam masala
2 Teaspoons ground coriander
1 Teaspoon ground cumin
1/8 Teaspoon ground cardamom seed
1/8 Teaspoon ground cayenne pepper
2 Teaspoons paprika
1 Teaspoon sugar
Cook Masala Poppers as directed using stovetop or oven directions. Set aside. Heat large skillet on medium-high. Add coconut oil and butter. When butter melts, add onions and ginger cooking for 5 minutes; constantly stirring. Turn heat down to medium, adding garlic and salt. Add seasoning blend and continue to stir and cook for 2 minutes to help spices “bloom”. Whisk in tomato puree and bring to a slow simmer. Cover and cook for 10-15 minutes. Slowly whisk in coconut cream. Add Franklin Farms Masala Poppers, tossing to coat. Cover and cook 5 additional minutes. Serve over cooked rice sprinkled with fresh cilantro, or enjoy with Naan bread and a dollop of Greek yogurt.
Franklin Farms Chili-Bean Veggie Burger Tacos
2 Franklin Farms Chili-Bean Veggie Burgers
2 Tablespoons light olive oil
2 Tablespoons of finely diced fresh onion
1 Teaspoon of finely diced fresh garlic
2 Teaspoons of ground chili powder
¼ Teaspoon of ground cumin
Salt & Pepper to taste
2 Tablespoons of water or vegetable stock
6-8 Corn tortillas
½ Cup of crumbled Queso Fresco cheese
2 Roma tomatoes, seeded and finely diced
1 Small jalapeno, seeded, deveined and finely diced
1 Tablespoon of torn fresh cilantro
1 Tablespoon of light olive oil
Juice from ½ fresh large lime
Salt to taste
Mix all ingredient together in a small bowl and let rest. Flavors are best at room temperature. Heat oil in a large skillet on medium heat. Add onions and cook for 3 minutes, then add garlic and continue to cook for 1 minute. Crumble the veggie burgers into the skillet, adding the spices, salt and pepper. Gradually add the water or stock to add moisture and bring the flavors together. Spray the sides of each tortilla with all natural cooking spray. Place on a grill or griddle to heat for 1 minute on each side. Fill the tortillas with taco stuffing, top with salsa and cheese. Continue to add more toppings such as avocado or sour cream.
Franklin Farms Portabella Veggie Burger Turnovers
2 Franklin Farms Portabella Veggie Burgers
½ Cup of finely shredded Asiago, Mozzarella or Swiss cheese
1 Large egg
Crumble Portabella Veggie Burgers into a medium bowl, adding cheese and egg. Mix well and set aside.
1 1/3 Cup all-purpose unbleached flour
½ Teaspoon of salt
½ Cup of unsalted butter
4 Tablespoons very cold water
Combine all pastry ingredients in a medium bowl except butter and water. Cut in butter until fine and crumbly. Stir in water; kneading dough with hands as you shape into ball. On lightly floured surface roll out dough to 1/16” thickness. Cut with 2 ½” round cookie cutter. Pull remaining dough together and repeat. Place 1 teaspoon stuffing on one half of circle; fold other half over. Press edges together with a fork to seal. Place on cookie sheet and bake for 15 to 20 minutes or until golden brown.
*To save time, use your favorite ready-to-use pie crust.