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For Chefs & Food Service Providers | Recipes & Preparation Tips   Chef’s Guidelines for using AuraPro In the Development of Applications   AuraPro is soft when cold, firm when warm. Keep this in mind when cooking. The product needs oil on the outside of it when throwing it on the grill, or spray the grill, or when baking, oil the pan. AuraPro takes about half the cooking time as meat. Pay attention not to cook it too long as when it becomes over cooked, it will dry out. AuraPro #2 bulk packs take 48 hours to thaw in the refrigerator, overnight at room temperature. Do NOT use egg yolks, as they compromise the texture of the product. Some chefs have found that egg whites are acceptable, but not necessary. For fresh herbs, spices, peppers, use @ 15-30% less in comparison to meat recipes. Roasted Garlic, garlic, sugar, honey, salt, pepper use is about the same. For use in casseroles, where sauces, fresh vegetables, pastas, etc. are used in combinations: remember that the vegetable protein is dense and it will take up some moisture. For example, in lasagna, you do not have to squeeze out the spinach nearly as much. Or you may want to keep your tomato sauce with more liquid, or your casserole will be too dry. Currently the crab product needs honey or sugar and a little roasted garlic added to it to have the sweetness of crab that people are looking for. You may want to oil or wet your hands in cold water when making patties and other forms. Any stuffed fresh vegetable is great for AuraPro hot appetizers because the vegetable provides moisture and flavor when baked. When cooking off to use for sauces as in lasagna or marinara or a pizza topping and other sauces, season the bulk product and sauté off in oil, using a medium heat. Work quickly, breaking up into desired size as you cook. It has a short cooking time. AuraPro Premium Meat-Free Suggested Applications AuraPro Premium Meat-Free Chicken Flavor • Chicken Satay • Piccata • Chicken DiVan • B’Stila • Thai Curry Chicken • Stuffed Chicken Breast • Chicken Wrap • Chicken Burger • Chicken Pot Pie • Spring Rolls • Enchilada • Quesadilla • Chicken Parmesan • Chicken Provencal • Burrito • Stir Fry • Fried Rice • Tamale • Chicken Marsala • Southwest Grilled Chicken Salad • Oriental Grilled Chicken Salad • Fried Chicken Breast Sandwich AuraPro Premium Meat-Free Chopped Beef Flavor • Burger • Chili • Taco Meat • Wellington • Patty Melt • Burrito or Fajita • Sloppy Joe • Beef Stroganoff • Meatballs • Stir Fry • Salisbury Steak • Meat Loaf • Samosa • Fillings for    -Empanada    -Steamed Buns    -Ravioli AuraPro Premium Meat-Free Lamb Flavor • Gyro Meat • Moussaka • Pastichio • Stuffed Grape Leaves • Lamb Burger • Meatballs with Curry • Samosa AuraPro Premium Meat-Free Italian Sausage • Frittata • Lasagna • Pasta Sauce • Omelet • Meatballs • Stuffed Pasta • Salsiccia/Asiago/Tomato Pannini • Eggplant Napoleon • Italian Meat Loaf AuraPro Premium Meat-Free Crab Flavor • Crab Cakes • Filling for Ravioli • Crab Rangoon • Quiche • Beggar’s Purse • Fritter • Quesadilla • Crab Louie Roll AuraPro Premium Meat-Free Pork Flavor • Barbeque • Pot Sticker • Stuffed Tenderloin • Egg Roll • Stir Fry • Fried Rice • Pork Medallions in Creamy    Mustard Sauce AuraPro Premium Meat-Free Breakfast Sausage • Sausage Patty • Quiche or Eggs Benedict • Breakfast Wrap • Sausage Gravy • Omelet • Sausage Biscuit • Frittata Recipes Developed for use with AuraPro Alternative Proteins KRIPALU CHICKEN ENCHILADAS Made with AuraPro Chicken Alternative Served with a Toasted Pumpkin Seed Sauce Yield: 100 Enchiladas Toasted Pumpkin Seed Enchilada Sauce Ingredients 3 qts. medium diced red onion 6 oz./vol. chopped fresh garlic 3 cups diced organic green chilies 12 oz./vol. olive oil 2.25 gallon diced organic tomatoes 4 oz./vol. dried oregano 4 oz./vol. ground cumin 4 cups toasted pumpkin seeds (ground in a food processor) 4 oz./vol. sea salt Method Sauté onions, diced green chilies & garlic in olive oil Add all other ingredients and simmer for 20 minutes Puree until smooth and season to taste Faux Chicken Enchilada Stuffing Ingredients 11 lbs. AB Foods’ AuraPro chicken alternative 1 cup ground cumin 4 oz./vol. chili powder 2 oz./vol. dried oregano 2 oz./vol. dried thyme leaves 2 oz./vol. garlic powder 4 oz./vol. paprika 2 tsp. cayenne pepper 2 tsp. black pepper 3 qts. cooked & diced green chilies 100 ea 8 inch flour tortillas Corn tortillas will tend to dry up in this recipe Method Flatten & break up the AuraPro chicken Combine all spices and work them into the “chicken” Bake at 400º until a little color appears on the mix Remove from oven, cool and chop either by hand or by buffalo chopper Should have the texture of pulled & chopped chicken meat Add the cooked & diced green chilies and mix thoroughly Roll the stuffing into the tortillas Brush a little olive oil on the bottom of the pan Place in pan, top with sauce right down the middle Bake at 400º until a little color appears on the ends of the tortillas Note: we do not put cheese on ours. AuraPro Mini Wellingtons with Lemon Caper Sauce Makes 48 pieces 2 full sheets of puff pastry, cut into 24 equal squares each, total 48 small squares Spray mini muffin tins with baking spray and lightly press puff pastry into tins Take prepared filling and place about 1 tsp rounded in each puff pastry Top with lemon caper sauce and bake at 350º F or until golden brown Serve warm to hot. AuraPro Meatless Gourmet Beef Filling 1 lb. AuraPro Ground Beef Alternative 1/2 tsp. salt 1 tsp. freshly ground black pepper 2 Tbsp. roasted garlic 2 Tbsp. Cognac Lemon Caper Sauce (makes about 2 c.) 1 egg 1 egg yolk 2 tps. Dijon mustard Grated zest of three lemons Juice of 1 lemon 1 c. olive oil 1 Tbsp. capers 1 tsp. dried oregano Salt and freshly ground black pepper to taste AuraPro Chicken Alternative Pillows Bruschetta with Roasted Tomato Confit Prepare bruchetta toasts: Cut bagettes in equal, even slices @ 3/8” thick. Rub with raw garlic, toast in a 350º F oven. Remove and cool. Cut thinly sliced mozzarella to fit bruchetta. Place on bruchetta and return to oven to melt cheese slightly, just enough so that the cheese adheres to the bread. Prepare caramelized onions. Prepare roasted tomato confit: Cut Roma tomatoes in half lengthwise and place on a baking sheet lines with parchment. Salt, pepper, dried oregano, and roast at 350º F till almost dry. Cool and food process into a sauce. Add a little sugar, commercial BBQ sauce to taste. Prepare chives for garnish. Cut AuraPro chicken patties to fit bruchetta. Pan sear in oil on medium heat until golden on each side. Build Bruchetta: Caramelized onions on top of cheese, AuraPro chicken, top with roasted tomato confit. You may reheat by blasting in a 400º F oven for 2 minutes. Garnish with chives. Serve immediately. Meatballs To 2 pounds AuraPro Ground Beef alternative (32ounces, 895 grams) add: 3% spice (28 gr) 15% onion (150 grams) Spray with oil Bake @375º F 10-12 minutes Piccata-Style AuraPro Chicken Alternative 5 AuraPro chicken alternative patties 1/2 cup flour 6 Tbsp. olive oil, divided 1/4 cup diced onions 1/4 cup diced shallots 1 tsp. minced garlic 1/4 cup capers 1 cup dry white wine 1 cup vegetarian chicken-style stock (vegetable stock will also work) 1 Tbsp. arrowroot or cornstarch, mixed with 1/4 cup cold water 4 Tbsp. margarine 1/4 cup minced green onion 1/4 cup chopped parsley Juice of 1 lemon Salt and pepper to taste Dredge AuraPro faux chicken in flour and pan fry in 3 Tbsp. olive oil over medium heat until brown. Remove from the pan and set aside. Heat the remaining olive oil in the pan. Add the onions, shallots, garlic, and capers and sauté for 2-3 minutes. Add the white wine and continue cooking until the mixture reduces by 1/4. Add stock and bring to a boil, then simmer for another 2 minutes. Only if needed to thicken the sauce, stir in the arrowroot or corn starch and water mixture a little bit at a time. Stir in the margarine, green onions, parsley, and lemon juice. Season with salt and pepper and pour over cutlets. Serve with mashed or roasted potatoes and a sautéed green of your choice. Makes 5 servings Sesame Crusted AuraPro Alternative Chicken With Carrot-Ginger Sauce Carrot-Ginger Sauce 3 ginger fingers, peeled and rough chopped 5 cloves garlic, smashed 3 carrots, peeled and chopped 1 cup mirin 1 cup sake 2 cups veg stock 3 Tbsp. non-dairy margarine salt and pepper Juice of 1 lime Canola oil Sauté the ginger, garlic, and carrots in a small amount of canola oil. When tender, but not caramelized, add the mirin and sake. Reduce by 1/2. Add the vegetable stock and reduce by 1/2. Place the sauce in a blender, and puree until smooth. Pass through a chinois to strain. Place back in the blender, while running, add 3 tablespoons of butter. Season with salt and pepper and juice of 1 lime. 4 AuraPro Alternative Chicken cutlets 1 cup water 1 Tbsp. Soy Sauce Sea Salt Black Pepper Canola oil 1/2 cup unbleached flour 3 Tbsp. black sesame Seeds 3 Tbsp. white sesame seeds - mix well Mix soy sauce and water in a bowl and set aside. Toast sesame seeds in a dry pan for a minute or two to bring out flavor. Mix toasted sesame seeds with flour. Dip AuraPro Chicken in diluted soy sauce mixture, then sprinkle with salt and pepper. Dredge AuraPro Chicken in sesame flour, mix on both sides and pan fry until golden brown. Serve with rice and choice of sautéed greens. Cover with carrot-ginger sauce. Empanadas Empanada Dough Yield: 50 – 2 in. Ingredients: 2 cups Masa Harina 1 cup flour 1 cup yellow corn mill 1 tsp. baking powder 1 tsp. southwest seasoning 1 tsp. salt 1 tsp. ground pepper 2 Tbsp. vegetable shortening 2 cups warm water Directions: In a mixing bowl, combine the Masa Harina, flour, corn mill, baking powder, southwest seasoning, salt and pepper. Mix thoroughly. Cream in the shortening and add in the water a little at a time. Work the mixture until it is fully incorporated. Refrigerate 20 minutes. Empanada Filling Yield: 50 Ingredients: 1 cup black raisins 1 medium onion 2 Tbsp. minced garlic 1 pound Auro-Pro Beef 1 pound Auro-Pro Sausage Salt & Pepper 2 Tbsp. chopped fresh parsley 1 tsp. paprika 3 tsp. cumin 1 tsp. cayenne 4 Tbsp. white wine 4 tsp. tomato sauce 2 hard-boiled eggs, chopped 1 cup green olives, chopped 1 tsp. cayenne 1 tsp. hot sauce Directions: Dice onion small. Soak raisins in warm water for ten minutes. Drain and pat dry. In large skillet, sauté onions and garlic until soft. Add AuroPro Beef and AuroPro Sausage and cook until brown. Add raisins, spices, wine hot sauce, tomato sauce and chopped hard boil egg. Cover and cook for another five minutes. Roll out Empanada Dough onto flowered surface to desired thickness. Use cutter to cut into 2” rounds. Place one tablespoon of filling onto round. Fold round into half moon. Place onto greased sheet pan. Plan into 350º F oven and bake for 15-20 minutes, or until brown. Serve warm with favorite salsa. Sweet Potato Biscuits with AuraPro Breakfast Sausage Patties Yield: 1 dozen 1" biscuits Ingredients: 3 cups all-purpose flour 1 tsp. salt 6 tsp. baking powder 10 tsp. shortening 1 cup cooked sweet potatoes, mashed 1 cup buttermilk Directions: Preheat oven to 400 degrees. Sift dry ingredients together, cut in shortening. Add mashed potatoes. Add enough milk to make firm dough, but not too stiff. Roll out onto floured cutting board. Then cut with 1" cutter. Place on a greased biscuit pan and bake for 25-30 minutes, or until brown. Fill with mini breakfast sausage patties and dot with maple Dijon mustard glaze. Spicy Cinnamon Chicken Yield: 45 – 1 ounce chunks Ingredients: 2 pounds AuraPro Chicken Cinnamon Cayenne Salt & Pepper Olive Oil Directions: Form AuroPro Chicken into desired size chunk. Season chunks with cinnamon, cayenne, salt and pepper. Pan fry in olive oil. Skewer chunks and serve on tray with orange marmalade. Chicken B’Stila Yield: Filling Ingredients: 5 Tbsp. Vegetable Oil 1 onion, diced 1/2 tsp. ground turmeric 8 threads saffron 1 tsp. ginger, ground 1/2 tsp. cinnamon, ground 2 lbs AuraPro Chicken 6 eggs 1/2 cup parsley, chopped 2 Tbsp. fresh cilantro Salt and Pepper Bottom and Top Crust Ingredients: 1 cup almonds, slivered 1 cup powered sugar 1 tsp. cinnamon, ground 24 sheets Phyllo dough 1 cup butter, melted Directions: Sauté onions in 2 tablespoons oil until golden. Add spices. Cook until flavors are released. In Teflon skillet, brown AuraPro chicken using remaining oil. Add to onion mixture. Cook scrambled eggs separately. Add to chicken mixture. Stir in chopped parsley and cilantro. Season with salt and pepper. Melt butter in small pot. Reserve. Mix almonds, powered sugar and cinnamon in small bowl. Lightly butter half sheet pan. Layer first 12 sheets of Phyllo with butter and 1 tablespoon powdered sugar mixture between each layer. Spread out filling onto bottom crust and repeat Phyllo layers creating top crust. Bake at 400º until golden brown.   “I feed children. In all my years as a chef, I find their palates to be the most challenging. Each child between the ages of 3 years and 9 years must have a minimum of 4 ounces of protein mid-day in order for their bodies to move, learn and absorb and function. Balancing this with 2-3 ounces of complex carbohydrates (fruits and vegetables) and 1-2 ounces of a whole grain starch gives enough energy for 3 hours. Yes, soy works well, but not all soy products are complete. AuraPro is a complete soy product using all forms of digestible soy. AuraPro has made my professional life so much easier. For those professionals concerned with labor: AuraPro freezes up to four months. I make each product in bulk, pre-portion, label and freeze. Prep time day-of is less than the same item prepared from scratch.” — Chef D’Aun Carrell, CC Chef D’Aun Cooks for Kids St. Louis, MO     “I use AuraPro not only as an alternative, I create great dishes that will enhance your lifestyle.”” — Chef Marc Felix     “AuraPro is a locally made meat alternative that gives me a variety of healthy choices to offer.” — Chef Jim Voss, Duff’s         “This is a big hit for us! People refuse to believe they aren’t eating meat.” — Dennis Syberg Helen Fitzgerald’s Irish Pub & Grill         “We do extensive taste testing because it’s all about quality, not the cost, of our ingredients.” — Executive Chef Jeramie Mitchell, CCC Chef Mindy Jahn, CC Busch Stadium         “We try to source only the best ingredients and AuraPro is definitely one of them.” — Chef Dave Owens, Terrene         “After a blind tasting, my staff and I feel the AuraPro protein alternative comes closest to the original flavor and texture of real sausage we have ever tasted.” — Executive Chef Ivy MaGruder, Eleven Eleven   © 2005 AuraPro