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Consumers
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Using AuraPro In Recipes
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Beef
Flavor | Chicken
Flavor | Crab Flavor | Lamb
Flavor | Pork Flavor
BEEF TACOS:
Yield: 6-8 tacos
FILLING:
1/2 cup Extra Virgin Olive Oil
2 cups Yellow Onion, diced
2 Tbs. Fresh Garlic, chopped
1 lb. AuraPro Premium Meat-Free Chopped Beef
4 Tbs. Taco Seasoning
1 Tbs. Ground Cumin
2 cups Black Beans canned, drained and rinsed
1 Jalapeno, diced – with seeds
6-8 Hard or Soft Taco Shells
Shredded lettuce, chopped tomatoes, sour cream guacamole, cheese,
taco sauce or your favorite toppings.
Add olive oil to saucepan over medium heat. Add onion and sauté
for 2-3 minutes until onions are clear but not brown. Add garlic.
Sauté for one minute. Add AuraPro Beef. Break apart with
fork and sauté for 1-2 minutes. Add taco seasoning and
cumin. Increase heat to medium/high and continue browning beef
until outside is crispy. Add black beans and reduce heat to
medium. Add jalapeno. Serve with your favorite taco shells and
your favorite toppings.
CHILI CON CARNE
Yield: 6 Portions
1/2 cup Extra Virgin Olive Oil
2 cups Yellow Onion, diced
2 Tbs. Fresh Garlic, chopped
1 lb. AuraPro Premium Meat-Free Chopped Beef
4 Tbs. Mexican Chili Powder
4 Tbs. Taco Seasoning
2 Tbs. Ground Cumin
2 Tbs. Tomato Paste
2 cups Black Beans canned, drained and rinsed
1 cup Corn - either canned or thawed from frozen
2 cups Canned Tomato, chopped
1 Jalapeno, diced – with seeds
2 cups Vegetable Broth
Topping Suggestions:
Shredded cheese, sour cream, raw chopped onion, cilantro
Add olive oil to saucepan over medium heat. Add onion and sauté
for 2-3 minutes until onions are clear but not brown. Add garlic.
Sauté for one minute. Add AuraPro Beef. Break apart with
fork and sauté for 1-2 minutes. Add taco seasoning, cumin,
chili powder and tomato paste. While stirring, increase heat
to medium/high and brown beef until outside is crispy. Add black
beans, corn and canned tomato. Reduce heat to medium. Add jalapeno
and vegetable broth. Simmer 1-2 minutes while stirring to thoroughly
blend. Serve with your favorite toppings.
FOR ENCHILADAS:
Follow steps above. Simmer chili mixture for additional 4 minutes
over medium/low heat to reduce liquid by half. Spoon mixture
into large corn or flour tortillas and roll into enchiladas.
Place side by side in a large baking dish coated with non-stick
spray and top with canned enchilada sauce. Top with your favorite
shredded cheese and bake at 350 degrees for 20 minutes.
CHICKEN PICCATA
Yield: 5–4oz. Portions
1 lb. AuraPro Premium Meat-Free Chicken Flavor
1 tsp. Fresh Thyme, Finely Chopped
2 Tbs. Dijon Mustard
2 Tbs. Fresh Parsley, Finely Chopped
2 tsp. Fresh Garlic, Minced
2 Tbs. Capers, Finely Chopped
Juice of 1 Lemon
1 Tbs. Dry White Wine
1 Tbs. Extra Virgin Olive Oil
1 tsp. Cracked Black Pepper
1/2 tsp. Salt
2 Cups Panko Bread Crumbs (for breading)
3Tbs. Extra Virgin Olive Oil (for Sautéing)
Mix all ingredients excluding breadcrumbs and 3T. olive oil
in medium sized bowl. Divide mixture into five equal portions.
Form into oval shaped patties. Dredge patties in breadcrumbs,
heat oil for sautéing in a non-stick skillet. Sauté
over medium heat until both sides are golden. Keep in warm oven
(150 degrees).
PICCATA SAUCE
1/2 Cup Shallots, Finely Chopped
1/2 Cup Dijon Mustard
1/4 Cup Whole Capers
2 Tbs. Extra Virgin Olive Oil
1 Cup Dry White Wine
2 Cups Vegetable Stock
1/4 Cup Soy Milk
1/2 Cup Parsley, Finely Chopped
Salt & Pepper To Taste
Heat oil in non-stick skillet. Add shallots, mustard and capers,
cook for 1 minute on medium heat. Add white wine and reduce
by half (1-2 minutes). Add vegetable stock cook for 1 minute.
Add soymilk and fresh parsley, cook for 1 minute. Salt and pepper
to taste.
Place warmed patties on plate, spoon sauce over patties. Suggest
serving with Angel Hair Pasta or rice.
AURAPRO CHICKEN WITH CORN BREAD STUFFING
Yield: 6 Servings
1lb. AuraPro Premium Meat Free Chicken Flavor
6 cups Crumbled Corn Bread (homemade or store bought)
4 Tbs. Olive Oil
2 tsp. Thyme, dry
1/2 lb. AuraPro Premium Meat Free Breakfast Sausage
1/2 cup Yellow Onion, diced
1/2 cup Celery, diced
1/2 cup Cranberries, dried
3 Tbs. Sundried Tomatoes, chopped
3 Tbs. Calamata Olives, chopped
1/4 cup Granny Smith Apple, diced
1/4 cup Vegetable Stock
Salt & Pepper to taste
Preheat oven to 400 degrees.
Crumble corn bread in bowl, toss with 1 Tbs. olive oil add dry
thyme. Spread on baking sheet, bake at 400 degrees for 15-20
minutes until lightly toasted, shaking pan occasionally. Cool
and return to bowl.
Cook AuraPro Breakfast Sausage in non-stick skillet with 1 Tbs.
olive oil over medium high heat until browned. Add Sausage to
corn bread mixture.
Heat 1 Tbs. olive oil in skillet, sauté onion and celery
on medium low heat for 10 minutes, stirring occasionally. Stir
in cranberries, sundried tomatoes, olives and apple. Cook for
5-10 more minutes. Fold into corn bread mixture. Slowly drizzle
in vegetable stock while stirring till stuffing is moist to
your liking. Season with salt and pepper, set aside.
Lay 18" piece of Saran Wrap on counter. Place AuraPro chicken
in middle of saran. Place same size piece of saran over top
of chicken. Roll chicken with rolling pin till 6 x 12"
rectangle approximately 1/2 inch thick. Remove top layer of
saran. Spoon a total of 2 cups of stuffing mixture down the
length of one side of chicken, fold remaining half of chicken
over stuffing. Seal ends and the open side well, forming into
a 3 x 12 log shape. Sear chicken in roasting pan with remaining
1 Tbs. olive oil till golden on all sides.
Place in 400 degree oven for 12-15 minutes.
Bake remaining stuffing in sprayed casserole dish for 15-20
minutes.
Slice chicken; serve with side stuffing and your favorite vegetable.
ASIAN CRAB CAKE WITH CHIPOTLE MAYONNAISE
Yield: 8-2oz. Cakes
Crab Cakes:
1 lb. AuraPro Premium Meat-Free Crab Flavor
1/2 Cup Red Bell Pepper, Medium Diced
1/4 Cup Green Onion, Finely Chopped
1 tsp. Fresh Garlic, Minced
1 Tbs. Fresh Ginger, Finely Chopped
2 Tbs. Fresh Cilantro, Roughly Chopped
2 Tbs. Fresh Lemon Juice
2 Tbs. Hoisin Sauce
1 Tbs. Oyster Sauce
1 Tbs. Sesame Oil
1 Pinch Cayenne Pepper
Coating:
2 Cups Panko Bread Crumbs
2 Tbs. Sesame Oil, for sautéing
2 Tbs. Vegetable Oil, for sautéing
Combine above crab cake ingredients, excluding breadcrumbs and
oils for sautéing. Form into 8 cakes. Dredge in breadcrumbs.
Heat 1Tbs. sesame oil and 1Tbs. vegetable oil in medium non-stick
skillet. Sauté 4 cakes at a time on medium heat until
golden.
CHIPOTLE MAYONNAISE
1/2 Cup Mayonnaise or (Nayonnaise-Vegan Mayonnaise)
1tsp. Canned Chipotle, Minced
Mix above ingredients. Place two crab cakes on plate and top
with chipolte mayonnaise. Suggest serving with tri-colored bell
pepper slaw.
CRAB NUGGETS – great to make with the kids!
Yield: Makes 12 Nuggets
1 lb. AuraPro Premium Meat-Free Crab Flavor
2 Tbs. Italian Parsley, chopped
2 Tbs. Chives, chopped
2 Tbs. Tarragon, chopped
1 Tbs. Taco Seasoning
2 Tbs. Fresh Lemon Juice
2 tsp. Garlic, chopped
1/4 tsp. Ground Cayenne Pepper
1/2 tsp. Salt
1/2 tsp. Worcestershire Sauce
1/2 tsp. Dijon Mustard
Coating:
1/2 cup Corn Meal
3 Tbs. of your favorite seasoning blend – Old Bay, Cajun
or Taco Seasoning
1/2 - 3/4 cup Vegetable Oil, for pan frying
1 cup Tartar Sauce
In a mixing bowl combine the AuraPro crab, Italian parsley,
chives, tarragon, taco seasoning, lemon juice, garlic, cayenne
pepper, salt, worchestershire sauce and mustard.
Form the mixture into nuggets, using your hands. Roll each nugget
into the seasoned corn meal mixture. Heat vegetable oil over
medium/high heat in a large frying pan. Pan fry nuggets until
golden brown on each side. Rest nuggets on paper towels and
season generously with salt. Serve with tartar sauce.
LAMB PASTILLA
Yield: 6-4oz. Portions
1 lb. AuraPro Premium Meat-Free Lamb Flavor
1 lb. Russet Potatoes, Peeled and Diced
1 Tbs. Curry Powder
2 tsp. Salt
1 Tbs. Extra Virgin Olive Oil
3 Tbs. Yellow Onion, Finely Chopped
3 Tbs. Garlic, Finely Chopped
2 tsp. Garam Masalla Spice (found in International Markets)
1 tsp. Cumin
2 tsp. Black Pepper
1 Tbs. Fresh Squeezed Lemon Juice
3 Tbs. Green Onion, Finely Chopped
1 Tbs. Parsley, Finely Chopped
3 Tbs. Fresh Oregano, Finely Chopped
Coating:
Place thawed AuraPro Lamb Flavor in medium size bowl, set aside.
Place peeled and diced russet potatoes in microwavable container,
toss with curry powder and 1 tsp. salt, cover potatoes with
water. Place lid on container microwave on high till tender,
approximately 7-10 minutes.
Heat olive oil in medium size non-stick skillet, add onion and
garlic, sauté for 1 minute over medium heat. Add Garam
Masalla Spice and cumin, cook for 2 minutes.
Add sautéed onion and garlic mixture, potatoes and remaining
ingredients to AuraPro Lamb. Mix well.
9 Sheets Phyllo Dough
Canola Cooking Spray
6 Tbs. Slivered Almonds
2 Tbs. Chinese Five Spice
3 Tbs. Sugar
Mix Chinese five spice and
sugar, reserve.
Lay 1 sheet phyllo dough on appropriate sized cutting board,
spray with canola oil, and sprinkle with 1/3 of Chinese five
spice and sugar mixture, sprinkle with 1/3 slivered almonds,
top with 1 sheet of phyllo. Repeat above step. Top with 1 sheet
of phyllo, spray top layer with canola oil. Cut in Half. Place
1/6th of the above reserved lamb filling off center on prepared
phyllo sheet. Fold phyllo over lamb mixture, crimp edges to
seal. Place on oiled sheet pan, Spray lamb pocket with canola
oil. Bake at 400 degrees for 8-12 minutes or until golden. Suggest
serving with Cous Cous or Rice Pilaf topped with chopped fresh
mint.
SWEET AND SOUR STIR FRY
Yield: 4-6 Servings
Sauce:
2 Tbs. Toasted Sesame Oil
1 cup Yellow Onion, diced
1/2 cup White Sugar
2 tsp. Fresh Ginger, minced
2 tsp. Garlic, chopped
1 cup Rice Wine Vinegar
1/2 cup Mango Puree or Pineapple Juice
Over medium heat in a medium sauté pan heat the toasted
sesame oil for one minute. Add onion. Sauté for 1-2 minutes
until the onion is clear but not brown. Add sugar. Sauté
for 1-2 minutes just until sugar dissolves. Add ginger and garlic.
Sauté for 1 minute, be careful not to brown the mixture.
Add the rice wine vinegar to deglaze the pan. Add the mango
puree or pineapple juice. Gently stir for 1 minute and remove
from heat and set aside.
Stir Fry:
1 lb. AuraPro Premium Meat-Free Pork Flavor
6 Tbs. Toasted Sesame Oil
2 cups Shittake Mushrooms, sliced
1/2 cup Red Onion, diced
2 tsp. Garlic, chopped
2 tsp. Ginger, diced
1-1/2 Jalapeno Pepper, sliced
1 Red Pepper, medium
1 Yellow Pepper, medium
1 Green Pepper, medium
1/2 cup Dry White Wine
1/3 cup Cilantro for garnish
1/3 cup Green Onions.
Form AuraPro pork into medallions approximately 2 inches long
and 1/2 inch thick. Add sesame oil to sauté pan over
medium/high heat. After oil is heated add the pork medallions.
Sear over medium/high heat until golden brown on both sides.
Remove and set aside. In the same pan add the onion, garlic,
ginger and jalapeno. Sauté one minute. Add the peppers
and mushrooms. Sauté one minute. Add wine to deglaze
pan. Add sauce and reserved pork medallions. Garnish with cilantro
leaves and green onions. Serve with steamed white rice.
BBQ PULLED PORK SANDWICHES
Yield: 6-8 Portions
1 cup Yellow Onion, diced
2/3 cup of your favorite Barbecue Sauce
2 Tbs. Cilantro, chopped
1 lb. AuraPro Premium Meat-Free Pork Flavor
1/2 cup Breadcrumbs
1 tsp. Cayenne Pepper
Vegetable Oil for pan frying.
In a skillet, add one tablespoon vegetable oil and sauté
onion over low heat until lightly browned. Set aside. In mixing
bowl, using your fingers combine barbecue sauce, cilantro, AuraPro
pork, breadcrumbs and cayenne pepper. Add to onion. Break apart
with fork while sautéing over medium heat, approximately
4 minutes.
Serve plain on buns or topped with your favorite heated barbecue
sauce.
For a southern twist, top with cole slaw and a vinegar-based
barbecue sauce and serve on buns.
PORK SCHNITZEL WITH BRAISED CABBAGE
Yield: 8 Portions
Cabbage:
6 Tbs. Extra Virgin Olive Oil
2 cups Yellow Onion, diced
4 cups White Cabbage, sliced
2 Cloves
4 Garlic Cloves, smashed
1 tsp. Whole Black Peppercorns
2 tsp. Mustard Seed
4 cups Beer
Pinch Nutmeg
Pinch Dill Seed
2 Tbs. Butter or Margarine
2 Baking Potatoes, peeled and diced
Salt and Pepper to taste
Schnitzel:
1 lb. AuraPro Premium Meat-Free Pork Flavor
2 Tbs. Dijon Mustard
4 Tbs. Sweet Dill Pickle, chopped
2 Tbs. Fresh Italian Parsley, chopped
2 tsp. Dry Dill
3/4 cup Panko Breadcrumbs
1/3 cup Vegetable Oil for pan frying
Salt and Pepper to taste
Sauce:
1/2 cup Dijon Mustard
1/2 cup Dry White Wine
2 cups Soymilk
Salt and Pepper to taste
Cabbage preparation:
Heat olive oil over low heat in large saucepan. Add onion, sauté
for 2 minutes. Add cabbage and sauté for 5 minutes, stirring
frequently. Add cloves, garlic, peppercorns, mustard seed and
salt and pepper to taste. Gently simmer for 5 minutes stirring
frequently. Do not brown. Add beer, nutmeg, dill seed and butter/
margarine and potatoes, salt and pepper to taste. Cover and
simmer. Set aside after 5 minutes.
Schnitzel preparation:
In a mixing bowl, use your hands to combine AuraPro pork, mustard,
pickle, Italian parsley and dill. Form into 8 patties. Spread
a thin layer of Dijon mustard over both sides of the pork patties.
Dredge in breadcrumbs. Heat vegetable oil on medium heat in
skillet and pan fry patties 2 minutes on each side until golden
brown. Set aside. Just before serving add salt and pepper to
taste.
Sauce preparation:
In small skillet over low heat, toast the mustard for one minute.
Do not burn. Add wine. Stir to blend. Add soymilk, salt and
pepper. Simmer for one minute, stirring gently. Serve on the
side as a dipping sauce for the pork.
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Beef Tacos |
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Chili Con Carne |
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Chicken Piccata |
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Asian Crab Cakes |
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Crab Nuggets |
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Sweet and Sour Stir Fry |
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