Meatless Monday Eggplant e

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Meatless Monday Eggplant e
1
Meatless
Monday
Cookbook
Featuring
Eggplant
Veggie
Fries
LES
S
65%
SO
*
S SODI
ES
*
UM
L
Italia n Herb
Veggie Fries
DIU
M
SERVING SUGGESTION
ALL NATURAL
VE GE TARIAN
NO CHOLESTEROL
* THAN THE LEADING BRAND OF FRIES. SEE BACK FOR DETAILS.
KEEP FROZEN
HEAT THOROUGHLY
No Additives or Preservatives
NET WT 14 OZ (396g
)
2
Eggplant Parmesan Panini
pg. 3
Category: Sandwich
Product: Dominex® Eggplant Cutlets
Created by: cravingsomethinghealthy.com
Vegetable Bruschetta Cuplets
pg. 5
Category: Appetizer
Product: Dominex® AngelBowl
Created by: spicesntreats.blogspot.com
pg. 4
Category: Sandwich
Product: Dominex® Eggplant Cutlets
Created by: thefitfoodiemama.com
Eggplant + Vegan Roast
Sandwich
pg. 6
Category: Sandwich
Product: Dominex® Eggplant Cutlets
Created by: mommyandlove.com
Eggplant Salad with Roasted
Onion & Artichoke
Eggplant Pizzas with Pesto,
Ricotta, Carmelized Onion
Very Veggie Eggplant
Parmesan
Eggplant With Whipped Feta &
tomatoes
pg. 7
Category: Salad
Product: Dominex® Eggplant Cutlets
Created by: thesaucysoutherner.com
pg. 9
Category: Main Dish
Product: Dominex® Eggplant Cutlets
Created by: lydiasflexitariankitchen.com
More great recipes
from the Dominex
Test Kitchen!
Grilled Portobello +
Eggplant Burger
Crockpot Mexi Meatball Soup pg.
11
Category: Soup
Product: Dominex® Veggie Meatballs
Created by: dominexenaturalfoods.com
Mango, Cucumber & Spinach Burger
pg. 12
Category: Sandwich
Product: Dominex® AngelBurgers
Created by: dominexenaturalfoods.com
pg. 8
Category: Main Dish
Product: Dominex® Eggplant Cutlets
Created by: homemadenutrition.com
pg. 10
Category: Main Dish
Product: Dominex® Eggplant Cutlets
Created by: greenwithrenvy.com
Bruschetta & Basil Fries
pg. 13
Category: Side Dish
Product: Dominex® AngelFries
Created by: dominexenaturalfoods.com
3
Recipe courtesy of:
Eggplant Parmesan
Panini
Ingredients:
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2 tablespoons olive oil
2 cloves garlic
1-28 ounce can Muir Glen Organic Crushed
Tomatoes with Basil
1 teaspoon kosher salt
6 Dominex® Eggplant Cutlets
2 slices naan bread
3 tablespoons pesto sauce (jarred or homemade)
2 ounces buffalo mozzarella, sliced thin (optional)
Instructions:
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings
Serving Size: 1/2 sandwich
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Heat olive oil in a medium saucepan over high heat.
Add garlic, and stir for about 10 seconds.
Reduce heat to low and add tomatoes. Stir to
combine, and bring to a simmer.
Add salt, and let simmer on low.
Heat a panini press to medium-high heat.
Heat Dominex® Eggplant Cutlets according to
package instructions.
Remove about 1/2 cup of the sauce to a bowl. Dip
each slice of eggplant in tomato sauce, and reserve
the remaining sauce for another use.
Lay Dominex® Eggplant Cutlets over one slice of
naan bread.
Top eggplant with cheese if desired.
Spread pesto over one side of the second slice of
naan bread.
Top Dominex® Eggplant Cutlets and cheese with
second slice of bread.
Place on a panini press, close lid and heat for about
3 minutes, or until cheese is melted and bread is
golden with grill marks.
Serve immediately.
4
Grilled Portobello +
Eggplant Burger
Recipe courtesy of:
Ingredients:
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2 large portobello mushroom caps
3-4 tablespoons basil-garlic olive oil
Sea salt and ground pepper, to taste
1 Dominex® Eggplant Cutlet, thawed
1 leaf of Bibb lettuce
2-3 tablespoons marinara sauce (jar or
homemade)
Instructions:
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 1 servings
Serving Size: 1 sandwich
Heat olive oil in a medium saucepan over high heat.
Rinse mushrooms and remove stems.
Brush gill side of each cap generously with the
basil-garlic olive oil. Let sit for approximately 20
minutes.
Heat grill and place mushroom cap gill-side up and
grill for about 10 minutes.
While mushroom caps are grilling, broil Dominex®
Eggplant Cutlet in oven or toaster oven for 10-12
minutes.
Remove mushrooms from grill, top one with
lettuce, Dominex® Eggplant Cutlet, and marinara
then place second one on top.
Serve and enjoy!
5
Vegetable
Bruschetta cuplets
Recipe courtesy of:
Ingredients:
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10 slices whole wheat bread
1 Dominex® AngelBowls Mediterrean
Eggplant Parmesan
1 cucumber, diced.
2 Roma tomatoes, seeded and diced
2 tablespoons Italian herbs
Red chili flakes to taste
Salt and pepper to taste
Few shaves Parmigiano Regiano
Instructions:
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5 servings
Serving Size: 2 cuplets
Preheat the oven to 350° F.
Trim of the crust of bread and gently press each
into a muffin tin.
Bake for 15 to 20 minutes or until golden brown.
Meanwhile thaw the AngelBowl.
Gently reheat.
Add in the diced cucumbers and tomatoes.
Take the cuplets and fill them with AngelBowl
Mediterrean Eggplant Parmesan.
Sprinkle some red chilli flakes, dry herbs, and
grated Parmigiano Regiano.
Enjoy the fresh and crunchy cuplets.
6
Vegan Eggplant +
Roast Sandwich
Recipe courtesy of:
Ingredients:
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2 slices vegan “roast” (Field Roast)
2 Dominex® Eggplant Cutlets
4 slices whole grain bread
vegan feta cheese
salad greens
Instructions:
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings
Serving Size: 1 sandwich
Lightly fry eggplant and roast on the stovetop.
Place between two slices of whole grain toast.
Add salad greens and vegan feta.
7
Eggplant Salad with
Roasted Onion & Artichoke
Recipe courtesy of:
The Saucy Southerner
Ingredients:
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1 -16 ounce package Dominex® Eggplant Cutlets
1 large red onion, stem end intact, cut into ⅛
wedges
• 1 -12 ounce jar artichoke hearts, drained, and dried
• 10 ounces organic spring salad greens
• ¼ cup Gorgonzola cheese crumbles
• 1 tablespoon fresh oregano leaves
FOR THE BALSAMIC VINAIGRETTE:
• ⅓ cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• salt, pepper, and crushed red pepper flakes, to taste
Instructions:
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Serving Size: 1 large salad
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Preheat the oven to 425°F, line large baking sheet
with parchment paper, set aside.
In a small bowl, whisk to combine all of the
ingredients for the balsamic vinaigrette.
Place Dominex® Eggplant Cutlets, onion wedges,
and artichoke hearts on the prepared baking sheet.
Using pastry brush drizzle half of the balsamic
vinegar on the onions and artichokes. Place the into
the preheated oven and bake for 15 minutes.
Remove the baking sheet from the oven.
In a large bowl, or on individual serving plates,
assemble the salad using the spring greens as a
base, adding the Dominex® Eggplant Cutlets,
onions, and artichokes.
Sprinkle the salad with Gorgonzola crumbles
and fresh oregano leaves and add a drizzle of
the reserved balsamic vinaigrette and serve
immediately.
8
Recipe courtesy of:
Eggplant Pizzas with Pesto,
Ricotta, Caramelized Onion
Ingredients:
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1 box Dominex® Eggplant Cutlets, baked according
to package directions
1 teaspoon canola oil
1 large red onion, thinly sliced
1 teaspoon brown sugar
salt and pepper to taste
1/2 cup water, plus more if needed
1 jar sun-dried tomato pesto
1 cup full fat ricotta cheese
fresh basil for garnish (optional)
Instructions:
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Serving Size: 2 pizzas
To make the caramelized onions, heat a medium
cast iron or nonstick skillet over medium high heat.
Pour the oil in the pan, then the onion, salt, pepper,
and brown sugar. Stir for 3-5 minutes until the
onion begins to soften and brown slightly.
Reduce the heat to low, add the water, and cover.
Cook for about 25 minutes, stirring occasionally,
adding more water 2 tablespoons at a time if needed
(if all the liquid has evaporated). The onions will
become sweet, tender, and dark brown in color
when done.
To assemble the eggplant pizzas, top each cooked
(according to package directions) Dominex®
Eggplant Cutlet with about 1 tablespoon sundried tomato pesto. Next, add 1-2 tablespoons
ricotta cheese, then top with 1 tablespoon of the
caramelized onions. Garnish with fresh basil if
desired. Serve immediately, or bake the pizzas at
400 degrees for about 10 minutes to heat through if
desired.
9
Very Veggie
Eggplant Parmesan
Recipe courtesy of:
Lydia’s
Flexitarian Kitchen
Ingredients:
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4 Dominex® Eggplant Cutlets
3 cups cooked spaghetti squash
2 cups basic tomato sauce
½ onion, chopped
½ cup chopped peppers, any color
½ teaspoon Italian seasoning
salt and pepper to taste
¼ cup parmesan cheese
½ cup shredded mozzarella cheese
olive oil
Instructions:
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2-3 servings
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Cook the spaghetti squash, or reheat it if already
prepared.
Toss the cooked spaghetti squash with a small
amount of olive oil and parmesan cheese. Set aside
and keep warm.
In a medium saucepan, saute the onion and peppers
in a tablespoon of olive oil until they are cooked
through.
Add the tomato sauce and Italian seasoning. Turn
the heat down to low while the Dominex® Eggplant
Cutlets are cooking.
Fry the Dominex® Eggplant Cutlets in a small
skillet until heated through and golden brown.
Drain on paper towels.
Top the Dominex® Eggplant Cutlets with some
shredded mozzarella cheese and cover to help the
cheese to melt.
To assemble, make a nest of the spaghetti squash
and top with the sauce, then the Dominex® Eggplant
Cutlets.
Ladle more sauce over top as desired and garnish
with chopped basil and parmesan cheese.
10
Recipe courtesy of:
Eggplant With Whipped
Feta & Tomatoes
Ingredients:
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cherry tomatoes
4 ounces feta cheese
1/2 cup greek yogurt (I use Stonyfield)
3 tablespoons olive oil
2 tablespoons lemon juice
16 ounce package Dominex® Eggplant Cutlets
2 tablespoons chopped mint
Instructions:
Roasted Tomatoes
• Preheat oven to 250º. Cut cherry tomatoes in half.
Toss lightly in a bowl with 1 tablespoons olive
oil, salt and pepper. Bake on a piece of parchment
paper for approximately 1 1/2 hours. I always make
extra when doing this, as they keep quite well in the
fridge covered with olive oil. They are like sundried tomatoes and can be tossed into salads and
dips.
Whipped Feta
• While tomatoes are roasting, put feta, yogurt, 2
tablespoons olive oil, 2 tablespoons lemon juice
in food processor fitted with metal blade. Mix
ingredients until smooth. Taste, and flavor with salt
and pepper (but remember feta is very salty).
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Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 1.75 hours
Yield: 4 servings
Bake Dominex® Eggplant Cutlets according to
instructions. Flip halfway through. Top with
dollop of whipped feta and 4 or 5 cherry tomatoes.
Sprinkle with mint.
11
Crockpot Mexi-Meatball
Soup
Ingredients:
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2 (14 1/2 ounce) cans diced Rotel tomatoes &
chilies
4 (14 ounce) cans vegetable broth
1 package Dominex® Veggie Meatballs
1 medium onion
salt and pepper, to taste
1/2 cup fresh cilantro
1/2 cup long grain rice, uncooked
2 teaspoons dried oregano
shredded cheese
sour cream
Instructions:
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Prep Time: 15 minutes
Cook Time: 4-8 hours
Yield: 4 servings
Chop onions and cilantro.
Combine all ingredients in a crock pot.
Cook for 4 hours on High, or cook for 8-9 hours on
Low.
Serve with sour cream and a sprinkle of shredded
cheese.
12
Eggplant Burger
Ideas
Spicy Jack Burger:
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Dominex AngelBurgers
salsa
Monterey Jack cheese
jalapenos
Goat Cheese & Red Pepper Burger:
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Dominex AngelBurgers,
herbed goat cheese
roasted red peppers
Honey Mustard, Brie & apple Burgers:
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Dominex AngelBurgers
honey mustard
brie cheese
apple slices
Mozarella Muschroom & Marinara Burger:
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Dominex AngelBurgers
mozarella cheese
sliced sautéed mushrooms
marinara sauce
BBQ & Blue Burger:
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Dominex AngelBurgers
BBQ sauce
blue cheese crumbles
Avocado, Swiss & Red Pepper Burger:
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Dominex AngelBurgers
avocado slices
sliced sautéed red bell pepper
Swiss cheese slices
BBQ, Swiss, Onion & Bacon Burger:
Mango Cucumber & Spinach Burger:
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Dominex AngelBurgers
mango salsa
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sliced cucumbers
fresh spinach leaves
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Dominex AngelBurgers
Swiss cheese slices
sautéed onions
imitation bacon bits
BBQ sauce
13
Eggplant Fry
Ideas
Pepperoni Fries:
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Dominex Eggplant Fries
Italian seasonings
shredded mozzarella cheese
meatless pepperoni
marinara sauce for dipping
Crabby Old Bay Fries:
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Dominex Eggplant Fries
Old Bay seasoning
vegan crab meat
Pepper Jack cheese
mayo
fresh dill
Memphis BBQ Fries:
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Dominex Eggplant Fries
Memphis BBQ seasoning
veggie bacon strips
shredded cheddar cheese
BBQ sauce
fresh chives
Buffalo Jack & Blue Fries:
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Dominex Eggplant Fries
shredded Monterey Jack cheese
blue cheese crumbles
Buffalo sauce
fresh chives
Tex-Mex Fries:
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Dominex Eggplant Fries
fresh tomato salsa
chipotle seasoning
pepper jack cheese
Mediterranean Fries:
Bruschetta Fries:
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Dominex Eggplant Fries
Italian Seasonings
tomato bruschetta
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fresh mozzarella
balsamic glaze
fresh basil
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Dominex Eggplant Fries
pitted Kalamata olives
feta cheese
tomato bruschetta
feta dressing
capers
14
Eggplant Cutlets
Mediterranean Eggplant Parmesan
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Sourced fresh from the field in less than three days - always.
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A fresh twist on an old-world classic.
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100% natural ingredients, fresh eggplant, and Italian-seasoned breading.
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Vegan, versatile, and perfect for a variety of meals.
Our signature Eggplant Cutlets, diced
into tasty bites, no messy layers.
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Convenient and nearly fresh solution compared to making from scratch.
Veggie AngelBurgers
•
Alternative to both conventional and meatless burgers.
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Attractive fiber, protein, fat, and calorie profiles thanks to the eggplant!
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Vegan and transparent: it’s all eggplant!
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Bite and taste are best in class relative to soy-based burgers.
Veggie AngelMeatballs
Fries
Corkscrew pasta, diced battered
eggplant, and a light creamy sun-dried
tomato sauce with a hint of vodka.
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Like the traditional recipe, the vodka
cooks off leaving a rich and zesty
flavored sauce.
Healthiest “meatball” available - 90 calroies and 2.5 grams of fat per serving.
Roasted Vegetable &
Goat Cheese Gratin
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Zesty Italian flavor with the best “bite” profile among meat-alternatives.
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All natural proprietory flavoring provides a realistic meatball experience.
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Awesome meat-free ingredients.
Instead of layers, we’ve diced and cubed
the ingredients to create a fun eating
experience.
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Roasted potatoes and red bell peppers,
eggplant, and tomato cream sauce are
all here - plus a bit of goat cheese for
added elegance.
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These “fries” combine fresh eggplant with zesty Italian breading to create
a delicious appetizer or side dish.
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Contain 65% less sodium than the leading brand of French fries.
®
LES
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65%
*
S SODI
ES
*
UM
L
Italia n Herb
Veggie Fries
•
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Veggie AngelFries
Veggie
Corkscrew Pasta & Creamy Tomato
Vodka Sauce
DIU
M
SERVING SUGGESTION
ALL NATURAL
VE GE TARIAN
NO CHOLESTEROL
* THAN THE LEADING BRAND OF FRIES. SEE BACK FOR DETAILS.
KEEP FROZEN
HEAT THOROUGHLY
No Additives or Preservatives
NET WT 14 OZ (396g
)
AngelParm Bites
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Combines the classic combination of eggplant Parmesan into a convenient
anytime snack.
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Vegetarian and tasty!
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100% natural ingredients and no trans fat!
11808 W Center Rd • Omaha, NE 68144
402.691.8800
[email protected]
www.dominexnaturalfoods.com

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