1/4-1/2 cup Apple Cider or Vegetable Stock (very hot)
Happy Holidays! From all of us at AB Foods, LLC
Combine seasoning ingredients, reserve 1 teaspoon for stuffing In medium size non-stick skillet
Heat 1 T. of the oil over medium heat. Crumble Match® Breakfast Sausage into the oil and brown until edges get crispy; set aside.
In same skillet heat remaining oil over medium heat saute onions and celery for 2 minutes, add garlic and cook 1 minute longer; remove from heat.
Place dry stuffing mix in medium bowl, add sauteed vegetables, pimentos and hot stock or cider and stir to moisten. When well combined gently fold in reserved sausage until just mixed. Cover well and set aside for at least 5 minutes.
Lay about an 18 sq in. piece of plastic on counter; moisten hands with water or oil, divide 1 pound Match® Chicken into two equal portions. Place both portions side by side on plastic wrap with 4 inches between. Place same size piece of plastic wrap over top of Match® Chicken.
Press each portion down with hand until each is approximately 1/2 inch thick.
Form portions into oval shapes; remove top layer of wrap.
Now you may top one of the flattened portions with the stuffing mixture; making sure to leave at least a 1/2 inch edge for sealing. Place second piece of Match® Chicken on top of stuffing, press down edges and seal. Form into oval loaf shape.
Heat oven to 400 degrees; season the outside of the roast with generous amount of rub and rub into roast. In non-stick skillet heat about 2 tablespoons canola oil over medium heat until oil is hot. Sear roast on all sides cover and bake in oven for 20-30 minutes.
Slice stuffed Match® Chicken; serve with vegan mushroom gravy, mashed potatoes your favorite vegetable.
In a bowl combine all the top ingredients (except for flour). Make sure to mix and coat all of the meat. While you are doing this oil a pan to simmer so that when you are done it will be hot enough to pan fry.
After its all seasoned, form into patties with top of glass, lightly dust it with the flour and then add to the pan, simmer on both sides for about 2-3 mins or until light golden brown.
When done cut onions into ringlets and fry in the pan with the excess flavors and oil, add on top of Pork and serve with your favorite side.
I cooked spinach linguine with vegan alfredo sauce. This Match Pork was very good!
2 teaspoons Dried Mint Leaves (crumbled with your fingers)
1 teaspoon Freshly Ground Black Pepper
Combine Match Meat and onion in a large bowl; set aside.
Heat oil in a 10″ skillet over medium-high heat. Add paprika, salt, cumin, oregano, mint, and pepper and cook, stirring constantly, until fragrant, about 45 seconds.
Pour the spice mixture over the reserved Match Meat mixture and mix thoroughly with your hands. Divide mixture into 4 portions and roll each into a thin cylinder about 10" long and 1" thick. Slide a flat metal skewer into each cylinder and press the Match meat around the skewer.
Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high (alternatively, heat broiler and position rack 7" from heating element or just form into patties and pan fry). Grill or broil the kebabs, turning once, until browned, about 4 minutes per side.
Heat oven to 400 degrees. Oil baking sheet with canola oil or spray. Spread Chicken MATCH onto oiled baking sheet till 1" thick.
Bake for 15-20 minutes or until edges start to get crisp. Remove from oven and let cool enough to handle.
Pull apart by hand and place in large bowl. Mix in the Red Enchilada Sauce.
Arrange Tortilla Chips in 9x13 oven safe cookware. Spoon the Chicken mixture over tortilla chips. Top w/Cheddar Cheese.
Cover with Aluminum Foil and Bake for 13-15 minutes. (Note: Fat Free Cheese will melt but it won't brown. If you want the crispy brown you may want to blend in regular Cheddar Cheese or some other blend of cheese.)
Remove from heat and serve with your favorite toppings. (We like shredded lettuce, salsa and jalapenos.)
2 tablespoons Sundried Tomatoes Pack in Oil (finely chopped)
4 Kalamata Olives (finely chopped)
1 clove Garlic (minced)
1 teaspoon Lemon Zest
1 teaspoon Lemon Juice
1/2 tablespoon Parsley (chopped)
3/4 cups Fresh Spinach (chopped)
1 tablespoon Fresh Basil (chopped)
1 pinch Cayenne
1/8 teaspoon Cracked Pepper
2 tablespoons Seasoned Italian Bread Crumbs
Thoroughly mix together ingredients for filling, set aside.
Divide filling into four equal portions and roll into balls. Place portions on a sheet of plastic wrap side by side with 4 inches between. Place second sheet of plastic wrap on top of portions and flatten with palm of hand until about a half inch thick.
Divide filling into four 1 ounce portions and place on four of the flattened portions and spread filling almost to edge. Place remaining flattened portions on top of filling and cover with previous piece of plastic wrap. Apply pressure around the edge to secure filling and shape portions into ovals. Place stuffed patties one by one into bread crumbs and press lightly on each side.
In a large nonstick skillet, heat oil on medium and brown patties for 3- 4 minutes on each side or until golden brown. Serve with lemon basil orzo and steamed asparagus
In large nonstick skillet, heat olive oil over medium heat. Add block of MATCH vegan chicken; cook until well browned, about 4 minutes per side. Transfer to cutting board and cut into quarters. Slice each fourth into 1/4 inch stripes; set aside.
In medium bowl, mix together tomato, onion and jalapeno. In small bowl, combine chili powder, cumin, salt and pepper, set aside.
Wipe skillet clean and place over medium heat.
Lightly coat one side of each tortilla with cooking oil spray. Place 1 tortilla, sprayed side down, in hot skillet. Quickly sprinkle 1/4 cup cheese over tortilla leaving 1-inch border around edge. Top with 1/4 of the tomato mixture and 1/4 of the sliced Match vegan chicken. Season with about 2 teaspoons seasoning mix and cilantro if desired. Top with second tortilla, sprayed side up.
Cook for 1-1/2 minutes per side or until browned. Repeat procedure with remaining tortillas and fillings.