UrbnSpice

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Blenditarian Recipes

How To Make The Best Chili – A Blend and Extend Recipe

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Everyones chili preferences are very personal; for example, hot and spicy, meaty, vegetarian – the sky is the limit.  Chili maestros will always tell you that they make The Best Chili.   Well, I am here to tell you that I make the ‘best chili’ and this is the recipe that will back up that claim!  If you have been following my blog, you will know that I have been experimenting with recipes that are ‘Blenditarian’, (also known as ‘Blend-and-Extend’ in Canada).  By definition, ground meat recipes are stretched with finely chopped mushrooms.   For my version, I add finely chopped vegetables with the mushrooms to create an even more aromatic flavour.  This represents a more sustainable and nutritious approach to healthy eating.  This all ties in very well with the new Canada Food Guide recommendations of eating less meat and more vegetables. I have created a base called Savoury Meat, Mushroom and Vegetable Blend.  This blend (or base) can be used in a wide variety of easy to make recipes.

How to Make the Best Chili | urbnspice.com

In this post, you will learn how to prepare this base blend to utilize it to make a fabulous chili – “The Best Chili”.  I make the blend base ahead of time and freeze it in family size portions. Once you have the blend base made, dinner can be on the table in less than ten minutes.  Enjoy!

This Meat, Mushroom and Vegetable base can be used to make many dishes such as:  Spaghetti Sauce; Sloppy Joes; Taco Salad; Hamburger Soup; Beef, Cheese and Macaroni Casserole; and much more. (Refer to “What Else Can I Do With This Recipe?” Section below to learn more).

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Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce

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The Inspiration of Urb’n’Spice Series

Sometimes inspiration can be derived from necessity. Have you ever gone to the grocery store to purchase a specific ingredient or item and it ends up to be something entirely different than what you expected? This recipe was developed due to a case of mislabelling. I actually needed to buy mild Italian sausage, however, the package was mislabelled and I bought a spicy version instead. Not wanting to waste food, my original meal plan was altered to accommodate this Spicy Sausage and I created the following Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce.

The ingredients for this dish have originated from all over the world: Hot Italian sausage; Chinese Napa cabbage; Canadian mushrooms; Greek yogurt sauce and Asian inspired seasonings. It all comes together into a balanced fusion dish. I encourage you to try it as it is a delicious, quick and nutritious meal.

Spicy Sausage and Cabbage Fry | urbnspice.com

Spicy Sausage and Cabbage Fry served in a flour tortilla

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Turkey Mushroom Jarlsberg Burger – A Blenditarian Recipe

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Burgers can be made with any ground meat and can be seasoned to provide a unique flavouring. Even though it is fun creating your own favourite burger using ground beef, it is always interesting building a burger using ground poultry, which has a lighter taste and is more easily digested than an all-beef burger. Ground turkey is a good choice as it easily absorbs additional ingredients, which in turn allow it to make a flavourful burger. With that in mind, I have developed a recipe for Turkey Mushroom Jarlsberg Burger.

Turkey Mushroom Jarlsberg Burger | urbnspice.com

Turkey Mushroom Jarlsberg Burger

Have you ever tried a cheese infused turkey burger? Cheese is an effective way to add moisture to a ground turkey meat mixture. Ground turkey can taste quite bland and actually become dry when cooked if care is not taken to enhance the flavour and texture of the turkey with ingredients such as aromatic mushrooms, onions, garlic and cheese. Jarlsberg cheese is known for its mild, nutty taste and also its excellent melting properties which compliment ground turkey extremely well. In this recipe, I use Jarlsberg cheese in the meat mixture as well as a topping for the cooked Turkey Mushroom Jarlsberg Burger. You will enjoy this delicious burger! Try it!…

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Egg Rolls – Exposed in a Bowl

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BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into interesting and fun dishes.  To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”  This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of September honours National Mushroom month is all about incorporating“The Blend”(mushrooms + meat) into dishes that can be served in a bowl. As Blenditarian.com states: Bowls are a convenient (and delicious!) way to enjoy your favourite grains, veggies and proteins in one simple dish. There are no boundaries regarding what you can add to your bowls – including The Blend. With this in mind, I developed a bowl recipe that is enhanced by using the Blend. You will enjoy trying this recipe for Egg Rolls – Exposed in a Bowl.Blenditarian Logo | urbnspice.comEgg Rolls Exposed in a Bowl | urbnspice.com

Egg rolls are an American Chinese appetizer that most everyone is acquainted with. They are typically filled with pork, cabbage and other vegetables, enclosed in a wheat wrapper and deep-fried. The filling on its own is a healthy low-carb option that is also gluten-free and dairy free. While the filling is typical of what you would find in any egg roll, mushrooms were added to the turkey meat, together with onions and garlic. The remaining vegetables (carrots and cabbage) were cooked until ‘al dente’ to add texture to the dish (See Method, step 4)….

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Back-to-School Blenditarian Sloppy Joes

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BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into creative and fun dishes.  To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”  This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of August is all about incorporating “The Blend”(mushrooms + meat) into a back-to-school weeknight dinner dish.  As Blenditarian.com suggests, “It’s that time of year: school is back in session and schedules are jam-packed. Make back-to-school dinners tastier and better-for-you by adding The Blend (mushrooms + meat) – a quick and easy technique that’s perfect for adding nutrients to dishes for those who are always on the go or simply looking for a way to incorporate more veggies into meals.”  Therefore, I am sharing a recipe below for Back-to-School Blenditarian Sloppy Joes that you will want to try!

Back-to-School Blenditarian Sloppy Joes | urbnspice.com

This recipe utilizes a package of savoury meat blend (the first Urb’n’Spice Blenditarian recipe).  I keep several pouches in my freezer for quick meals like this and for other quick meals like date night spaghetti sauce, chili, and hamburger macaroni casserole (recipes coming soon in future Blenditarian posts).  This recipe for Back-to-School Sloppy Joes can be made in under ten minutes with just a few additional ingredients.

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All-Canadian Poutine with a Blenditarian Twist

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BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into creative and fun dishes.  To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”  This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of July is all about incorporating “The Blend”(mushrooms + meat) into a “Fiesta” dish. A fiesta is defined as a festival, a carnival, or an excuse for a big party or gathering. When I think of a Canadian festival, poutine is always on the list of menu items. For this reason, I am sharing a recipe for All-Canadian Poutine with a Blenditarian Twist. 

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Skip to Poutine GravyBlenditarian Logo | urbnspice.com

All-Canadian Poutine with a Blenditarian Twist | urbnspice.com

All-Canadian Poutine with a Blenditarian Twist: Caramelized Pork, Mushroom and Maple Topping and All-Canadian Poutine Gravy

The Caramelized Pork, Mushroom and Maple Topping for the poutine incorporates the ‘blend’ in an All-Canadian way. It includes crispy bacon lardons and maple syrup that is used to deglaze the pan. Of course, the gravy that tops the plate is an important component of this dish, and you will find that recipe below, as well. Poutine gravy has a unique colour that is made from a combination of beef broth and chicken broth. This creates the iconic golden brown colour of poutine gravy.…

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Savoury Blenditarian Brunch Pork with Vegetables & Fine Herbs

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BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into interesting and fun dishes.  To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”  This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of June is all about incorporating“The Blend”(mushrooms + meat) into brunch dishes. For this reason, I have developed a recipe for Savoury Blenditarian Brunch Pork (or Turkey) with Vegetables & Fine Herbs.

A Thai dish called ‘larb’, which is one of the most popular street foods in Thailand, has inspired this Savoury Brunch Blenditarian Pork (or Turkey) with Vegetables & Fine Herbs dish. The addition of many types of vegetables just adds to the appeal. I enjoy having vegetables cooked in creative ways to produce different textures. I also like the idea that the dish can be served warm, cold or at room temperature.

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Savoury Blenditarian Brunch Pork with Vegetables & Fine Herbs | urbnspice.com…

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The Ultimate Blended Burger – A Blenditarian Recipe

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BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into interesting and fun dishes.  To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”  This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the May is “National Burger Month” Blenditarian Challenge.” The challenge is to create a blended burger by incorporating The Blend (mushrooms + ground meat).” For this reason, I have developed a recipe called The Ultimate Blended Burger.Blenditarian Logo | urbnspice.com

This burger is unique in that it not only incorporates minced mushrooms into a beef/pork mixture; it also contains rehydrated dried vegetable flakes, contributing even more flavour to the burger. Barbeque season is just around the corner – give these burgers a try. They are delicious!

The Ultimate Blended Burger | urbnspice.com

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Turkey, Mushroom and Power Greens Pasta

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BLENDITARIAN CHALLENGE SERIES

Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into interesting and fun dishes.  To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”  This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the April Blenditarian Challenge is “Go Green for Earth Month.” The challenge is to create an earth-‘friendlier’ dish by incorporating The Blend (mushrooms + ground meat) into “power greens.” For this reason, I have developed a recipe called Turkey, Mushroom and Power Greens Pasta. It is a recipe that can be adapted for many dietary needs, such as dairy-free, gluten-free, heart-healthy, and is also Weight Watchers friendly.

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Blenditarian Logo | urbnspice.com

Turkey, Mushroom and Power Greens Pasta | urbnspice.com

Turkey, Mushroom and Power Greens Pasta

When you use chicken or turkey in a ‘Blend’, it is called a ‘blond blend’. Lean ground turkey is an excellent choice, not only because it is a low-fat protein option, but also because it readily assimilates the flavours of the ingredients. In this recipe, spices such as cumin and chilli powder lend a subtle earthy spiciness, and using paprika helps to create an appealing golden colour to the meat mixture. The use of fresh herbs (parsley and basil) adds brightness to the dish.

Let’s talk about power greens. Power greens can be described as a nutrient-dense superfood of leafy greens contributing an energy boost with high amounts of Vitamins A and C, iron and calcium, dietary fibre and potassium. The greens can be used individually or can be found in a mix often comprised of baby spinach, Swiss chard (both red and green), and kale. For this recipe, I utilized Dinosaur Kale (also known as Tuscan kale, or black kale). I love the look of the curled dark glossy leaves. It is a sturdy green with a tough stalk.  I removed the stalk by slicing along each side. Once all of the stalks have been removed, I gathered the leafy ‘strips’ and sliced them thinly (a chiffonade cut). I added the prepared kale to the pasta water during the last few minutes of cooking.

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Blenditarian Hamburger Soup

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Blenditarian Challenge Series

Everyone has their own favourite soup recipe, whether brothy or thick and chunky. My favourite at this time of year is the thick, wholesome variety. This Blenditarian Hamburger Soup is all of that and more. My version is chock-a-block full of mushrooms, aromatic vegetables and also includes lentils and barley for a hearty bowlful of comfort food – a complete meal in a bowl.Blenditarian Logo | urbnspice.com

To backtrack a bit: Blenditarian.Com has initiated a monthly challenge for anyone to incorporate their Blenditarian approach into interesting and fun themed dishes.  Just to clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”  This approach stretches ground meat with finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the March Blenditarian Challenge is to cook up a “family favourite” dish and include ‘The Blend’. For this reason, I am sharing my recipe for Blenditarian Hamburger Soup, which is our family favourite.

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Blenditarian Hamburger Soup | urbnspice.com…

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