Archive for March 2021

Sweet and savory Pimentón-Spiced Incogmeato™ Breakfast Sausage Pattie with Butternut Squash Polenta Cake and Maple Cranberry Apples is a plant-based breakfast of champions!  Watch Chef Toni Sakaguchi, from The Culinary Institute of America make this hearty, plant-based breakfast. She uses Incogmeato™ Breakfast Sausages, which are a tasty, just-like-meat ingredient that have an authentic pork sausage taste, texture and bite, plus they are an excellent plant-based source of protein! This dish is a great way to start your day!

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Frankies are a delicious Indian street food, also called Indian burritos. Watch Chef Toni Sakaguchi, from The Culinary Institute of America show you how to make these delicious plant-based frankies filled with cauliflower, spiced MorningStar Farms Sausage Style Crumbles, chickpeas, an egg, and chutney. You can also substitute whole-wheat flour tortillas instead of making the rotis from scratch! Delicious as a breakfast, snack or entrée, or packaged as a to-go item, this flavor and protein-packed frankie is sure to be a hit on your menu! MorningStar Sausage Style Crumbles can be used in place of ground sausage to make any of your favorite recipes plant-based, from pizza, chili, pasta sauce, burritos, stuffed vegetables, and more!

Download the Indian Frankies recipe here!

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Inspired by the street food hawkers of Singapore, Chef Scott Samuel from The Culinary Institute of America shows us how to make a Southeast Asian-flavored slaw with smoked ham, cilantro, shredded cabbage, black sesame seeds, and tangy mango.

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The big, bold flavors in this ramen bowl are hearty enough for any Shogun warrior. We’re upgrading the pork cutlet in this traditional Japanese soup with sweet and smoky sliced ham. Chef Scott Samuel from The Culinary Institute of America fills the ramen bowl with noodles, shiitake mushrooms, a soft-boiled egg, and baby spinach, topping it off with spicy pork broth and savory sliced ham.  

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What’s better than chicken fried steak? Chicken fried ham, of course! Chef Scott Samuel from The Culinary Institute of America shows us how to make a delicious Chicken Fried Ham with Mashed Potatoes and Ham Gravy. He plates the chicken fried ham with a side of mashed potatoes, broccoli raab, and ham gravy on top.

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