Not only are these vegetarian Portobello mushrooms burgers a beautiful dish but they are also delish! The Asian flavors blend well with the meaty flavor of the mushroom and provides a perfect alternative to the high fat/high calorie hamburger. Shave off the calories and boost the fiber and nutrition with this swap and feel good about sinking your teeth into this delicious veggie burger!
(Reserve 2 T of marinade to mix with vegenaise for topping the burger)
Wash your portobello mushroom caps and remove the stems. Place all of the teriyaki marinade ingredients into a mixing bowl. Whisk together until blended. Remove 2 T of marinade and mix in a small bowl with the mayo. Set aside.
Place mushrooms in a ziplock bag and pour marinade over mushrooms and allow to marinade from 30 min – 2 hrs. When ready to cook turn on your grill or grill pan on medium-high. Place your mushroom caps on the grill with the gill side down. Let them cook for about 4 minutes on the gill side down. Then flip them and let them cook for another 4 minutes on the other side. The mushroom caps are ready when the middle is tender enough for a fork to go through and the juices come out. When mushrooms are ready, take off the grill and set aside to cool. When ready to eat place mushroom on bun and garnish with mayo, sliced avocado and sprouts. Serve and enjoy!
There is nothing “stuffy” about this recipe. Reinvent the traditional chicken salad and give it a kick with your favorite Betsy’s Best Gourmet Nut or Seed Butter. Stuffed in a juicy tomato keeps it not only healthy but a beautiful presentation to a traditional dish.
6 oz. chicken, shredded (or chopped hard-boiled eggs, tuna, tofu or walnuts)
¾ cup boiled or canned pinto beans, rinsed and drained
3-5 small tomatoes (or head of lettuce/loaf whole-wheat bread)
Mix all ingredients except tomatoes in a large bowl. Spoon into airtight container and put in refrigerator. Cut a small circle in top of tomato and remove. Scoop out inside of tomato and discard. Stuff tomato with refrigerated filling. Repeat to stuff other tomatoes.
Can also be served over a bed of lettuce or as a sandwich on whole-wheat bread.
The chicken salad recipe is also great in a lettuce wrap or placed on top of sliced cucumbers!
Cool winter months call for warm white bean turkey chili to sooth the soul. This one is spiced up with unique healthy functional food ingredients like cinnamon and cardamom. Betsy’s Best Cashew Cardamom Butter gives it an extra kick with more protein. This creamy white bean turkey chili is so flavorful and delicious it warms the heart with health benefits!
2 clove garlic, minced 1 lb lean ground turkey 1 (4oz) can green chile peppers, chopped 1/2 T ground cumin 1/2 T dried oregano 1/2 tsp ground cinnamon ground cayenne pepper to taste 2 (15 oz cans) cannellini beans, drained and rinsed, separate 1/2 c 2 c chicken broth 2 T Betsy’s Best Cashew Cardamom Butter 1 c shredded Monterey Jack cheese
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
Add 1 1/2 cans of the beans and the chicken broth to the pot. Take 1/2 c beans with the 2 T Betsy’s Best and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
Betsy’s Best recipe for Cardamom Honey Glazed Chicken is super tasty and naturally healthy. Made with Gourmet Cashew Butter with Cardamom it is also satisfying. If you are looking to add real flavor to your diet while staying healthy give this recipe a try.
4 Tbsp. honey 2 Tbsp Betsy’s Best Gourmet Cashew Butter 2 Tbsp. sherry or orange juice 1/8 tsp. freshly ground cardamom seeds 1/8 tsp. ground peppercorns 6 chicken breasts 3 Tbsp. coconut oil 1 lemon, thinly sliced Salt and pepper
Preheat oven to 375 degrees Fahrenheit. Warm the honey to make it easier to combine with the sherry, Betsy’s Best Cashew Butter, ground cardamom, and peppercorns. Use this to marinade the chicken in a large bowl. Cover and allow to sit at room temperature for 30 minutes.
Meanwhile, heat the coconut oil in a large frying pan at medium high heat.
Sear the chicken, skin side down, until golden.
Place the lemon slices in a roasting pan and lay the chicken pieces on top. Brush with the marinade and season generously with salt and pepper.
Bake until done – about 20 minutes for breasts or longer for thighs, wings, and drumsticks. Remove from oven and allow to rest for about 10 minutes before serving.
Pour drippings from the pan to make gravy. Serve over rice, mashed potatoes, or couscous.
Toss the bread and use a gluten-free superfood stuffing instead! A higher fiber and protein loaded stuffing will not only stuff your pork tenderloin, but fill your belly. A flavorful combination of quinoa and Betsy’s Best Gourmet Sunflower Seed Butter makes this stuffing unique and an amazing compliment to the pork. You can serve the pork stuffed or keep the stuffing as a side dish.
Cook the 1/4 c quinoa and 1/2 c water according to package directions.
Heat the oil in a skillet and sauce the onion, garlic, apples, raisins, sunflower seeds, and mushrooms until the onion has softened and turned translucent. In a bowl combine the white wine and Betsy’s Best and stir to dissolve. Stir in the Betsy’s Best mixture, and cook another 1-2 min until some of the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
Preheat an oven to 425 degrees F (220 degrees C). Slice the tenderloin from the top to the bottom lengthwise maintaining one edge intact so you can open like a book. Open the two sides and place between two sheets of heavy plastic on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch. Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan. Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.
With the seed butter infused stuffing this pork loin recipe is a sure fire dinner party crowd pleaser!
A fun appetizer where you eat the wrapper, these Thai lettuce cups are always a hit at a party! The Betsy’s Best gives it a sweet kick to the savory flavor and all of the spices harmonize together nicely.
In a food processor, coarsely chop walnuts. Transfer to large bowl. Add carrots, cabbage, celery, garlic, ginger and onion to bowl and toss to combine. Pulse liquid ingredients and Betsy’s Best in a food processor or blender until smooth. Pour liquid over the nut mixture and stir thoroughly to incorporate. Top with cilantro. Spoon a scoop of the mix in the center of each lettuce leaf.
I love the filling to the recipe so much that I will often top it on a salad or just eat it with a fork!