VEGETABLE KINGDOM'S SOUPS REBRAND as "HALFWAY 2 HOMEMADE" - Just add protein!
1 package (8 oz) cream cheese
2.5 T butter
3 T ap flour or GF cup for cup substitute
1/4 t paprika, 1/4 t pepper
3 T coffee cream
4 eggs separated
Position oven rack in lower third of oven and preheat to 400. Butter a 3-cup souflee or straight sided dish.
In small pot melt butter over medium heat. Add flour, paprika and pepper. Stir 1-2 minutes until foamy. Remove from heat. Stir in cream and mix until smooth. Set aside.
Pour mushroom soup in medium soup pot. Over medium heat add cream cheese and stir until melted. Add flour mixture to the soup whisking until fully incorporated.
Cool slightly. Place in blender container or immersion blend until smooth.
Pour mixture into medium-large mixing bowl. Beat yolks and slowly add to mushroom mixture, stirring well.
Using hand mixer, beat whites until stiff.
Add them gradually with spatula mixing everything gently. Pour contents into prepared dish.
Place in oven. Reduce temperature to 375 degrees. Bake, without opening oven for 30 minutes.
Check for doneness: Souflee will be puffed and browned on top. Center moves only slighltly when dish is shaken gently.
1 - 32 oz jar of Creole EtouffeeSauce
1 cup onion
1 cup celery
1 cup green pepper
1/4 cup garlic
1lb sausage cut up
2 cans of red beans
2 T parsley
2 bay leaves
In a large soup pot, saute 1 cup each onions, celery, and green pepper, plus 1/4 cup garlic in 2-3 T olive oil.
Add 1 lb sausage cut up.
Add jar of VK Creole Etouffee sauce, 2 cans of red beans, 2 T parsley, and 2 bay leaves.
Cook until flavors blend, stirring. Serve over rice and garnish with parsley.
1 - 32 oz jar Massaman Curry
1 package firm Tofu.
1 peeled sweet potato
1/4 cup peanut oil
Cut sweet potato into thin strips. Place on an oiled baking pan and place into a 350 degree oven. Bake until soft.
While the potato is baking, dry the tofu and cut it into thin rectangular strips.
Place peanut oil in frying pan and heat to frying temperature.
Place tofu strips into the hot oil and cook until golden brown. Remove tofu onto a bed of paper towels to soak off excess oil. Heat Massaman Curry in a sauce pan until hot. Place cooked rice into bowls. Pour Massaman Curry over rice. Add crispy tofu and roasted sweet potato. Serve with a parsley garnish.
Easy one pot meal:
Saute sausage and chicken, pour in Gumbo, add seafood before serving over rice.
Any kind of meat, fowl, or seafood may be added, alone or in combination.
Also delicious with tofu and vegetable protein meat substitutes
Serve with bread and salad for a hearty meal your family will love.
Our Creole Etouffee Sauce is cooked with onion, garlic, peppers, herbs and spices so it's the perfect sauce to underpin your favorite toppings.
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Greens of your choice
Chop equal amounts of roasted beets and apple into similar size pieces.
Mince or shred cheese.
Combine beets with Vegetable Kingdom's Mustard Vinaigrette
Add in apples and cheese.
Arrange on greens and sprinkle walnuts on top.
Grab a large salad bowl. Tear one head of washed romaine into bite-sized pieces. Add Feta Dressing and gently toss. Add croutons and shredded parmesan. Dig in!
Make your meal salad happily: use your favorite greens and toppings, add Tofu Dressing, maybe a glass of wine and enjoy!
You'll find that the protein from tofu combined with the richness of the extra virgin olive oil will make you will feel as satisfied as if you'd eaten a main dish- only lighter.
Leeks, the royalty of the onion family are delicious in a salad or as a side dish. To enjoy a leek's perfection it must be well-cleaned before cooking as soil can get deep into it's folds during growth.
Cut the leek an inch or two above the white part after discarding tough outer leaves and root end. Slice longways and separate the layers. Wash each gently to get rid of dirt which would taste gritty if eaten.
Cut leeks in two inch pieces and place in steamer basket until just tender. Drain, rinse quickly and add dressing. Mix gently and serv
Cook barley according to package directions. Once cooked, spread on sheet pan and toast in 350 oven, stirring once until lightly browned and dry, while preparing beets.
Separate beets and tops. Place root ends in a pot of water to cover. Bring to a boil, then set on medium, covered. While the beet roots are cooking, wash beet greens well and place in strainer. When roots are knife tender, remove from heat and allow them to cool before peeling. To assemble salad, layer beet greens, roots, and toasted barley. Drizzle with Feta Dressing and toss gently.
Preheat oven to 250 degrees.
Wash and spin or towel dry kale, thinly sliced radishes, or greens of your choosing.
Place in large mixing bowl.
For each large handful you will need 2-3 t Dee's, depending on absorbency of the leaf. Pour dressing over greens and toss gently. (A glove is good for this.)
Make sure each piece is thinly coated but not soaked. Place on parchment lined cookie sheet in single layer.
Bake 30 minutes, checking after 20. If you mix types of greens, they will bake at varying times so remove any that become crisp to a rack.
Turn the remaining chips and bake another 15 min, or until crisp.
Serve from parchment lined basket with Mustard Vinaigrette in small bowl for dipping.