VEGETARIAN RECIPES from Willy's Foods vegan all-natural

(800)

824-9010

Veggies

BBQ VEGGIES	GRILLED CANDY	SMASHED POTATOES
CAROLINA CORN	CAROLINA POTATOES	CHILI
FAJITA


BBQ Grilled, Roasted or Broiled Vegetables Try brushing on any one of our three BBQ sauces: Waikiki, Jerk, or Carolina, on vegetables while grilling, roasting or broiling.

Carolina or Mexican Candy Fire up the grill and wash 12 large jalapena peppers, trim off stems and slice in half lengthwise. Use a teaspoon to scoop out seeds and membranes from the pepper halves (unless you like it very hot). In a small bowl mix 4 ounces (1/2 package) cream cheese with 1 tablespoon Willy’s Carolina BBQ^tm or Mexican Fajita^tm and stir together with a small fork or spatula. Spoon the cream cheese mixture into the pepper halves and, using tongs, carefully place each pepper half across the grill. Open the grill vents and cover the grill for 5 to 10 minutes until the pepper skins are browned and the cream cheese is melted.


	Smashed Carolina Potatoes Bring 7 medium sized potatoes to a boil in a pot of cold water with some salt. Simmer for 45 minutes or until fork-tender. Drain the pot and, in a small bowl, mix together 4 tablespoons of butter, 4 ounces (1/2 package) of cream cheese and 1/4 cup of Willy’s Carolina BBQ^tm. Smash the potatoes, skins and all, in the pot, mixing in the butter/cream cheese/sauce mixture. Mix in extra Carolina BBQ to taste and consistency desired.

	Grilled or Steamed Carolina Corn-on-the-Cob To Grill: Remove the outside husks, leaving 2-3 layers. Pull back the remaining layers carefully and only back enough to remove the silk then place the remaining husks back covering the cob. On a medium hot grill, place the corn with the stalk end facing the back of the grill. Rotate the corn so all sides get grilled. To Steam: Fill a 4 quart pot with 1/2 inch of water, cover it and while bringing the water to a boil, husk the corn. When the water boils, put the corn in the pot and cover it. Cook for only 5 minutes or less. Either Way: Brush on melted butter mixed with a dash of Carolina sauce.

	Carolina Baked, Boiled or Roasted Potatoes Cook potatoes until tender by baking, boiling or wrapping in foil and roasting beside an open fire. Serve with melted butter mixed with a dash of Willy’s Carolina BBQ^tm!

		wadda Chili 2 large onions roughly chopped 6 red and green peppers roughly chopped 2 cups of stock or water 2 lbs sliced or cubed vegetables 6 - 15.5 ounce cans cooked beans with liquid 1 Jar Willy’s Mexican Fajita^tm sauce Sauté vegetables and onion together and, if there’s a lot of liquid, drain. Add stock or water, Fajita sauce and beans and simmer for one hour or more. Serve with shredded cheese and cornbread.

	Vegetable Fajita Over high heat in a frying pan sauté about a pound of prepared vegetables in two tablespoons of oil until lightly browned. Remove to a paper towel, using a spatula or slotted spoon. Sauté two sliced, medium-sized onions in the oiled pan for two minutes and add one sliced red sweet pepper. Sauté for two more minutes, add the veggies back to the pan and stir in 1/3 cup of Willy’s Mexican Fajita^tm. Continue stirring slowly until the sauce comes to a simmer and coats the ingredients. Serve in warm tortillas, tacos, buns, rolls, or over rice or beans.





			FLAMING GOOD One of the best features of Willy’s Jamaican Jerk and Waikiki BBQ is the tasty bits of fruit and vegetable that cook on the outside of the food. When they brown, during cooking their natural sugars caramelize.



		RAINING SALT It’s disappointing when you serve food and your guest reaches for the salt before tasting the food. You may want to try and not put salt on the table, but wait for it to be requested.


	(800) 824-9010