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Recipes

New England Cod Chowder

New England Cod Chowder

August 10, 2018

New England Cod Chowder

New England Cod Chowder - Yellow pea flakes

with Yukon Potatoes, sweet corn,

yellow peas, white wine, and rich cream.

 

Prep. Time: 15 minutes
Cook Time: 20 minutes

Total Time: 35 minutes
Servings: 4 servings

 

Ingredients:

  • 1 t. salt, divided
  • 1 t. pepper, divided
  • 12 oz. (2 fillets) cod
  • 5 oz. (2-3) Yukon potato, diced
  • ¼ c. (1 stalk) celery, diced
  • ¼ c. (1 med. size) shallot, diced 
  • 1 t. (1 clove) garlic, minced
  • 2 oz. white cooking wine
  • 3 c. water
  • 4 oz. heavy whipping cream
  • 3 oz. corn kernels
  • 1 c. Yellow Pea Flakes
  • 2 -3 parsley sprigs, minced
  • ¼ c. croutons

     

    Directions:

    1. In a large pan, heat olive oil. 
    2. Pat cod dry, season both sides with salt & pepper.
    3. Add cod to the hot pan, sear each side until browned. (2-4 minutes per side) 
    4. Transfer cod to a plate and reserve pan. Remove cod gently, it may stick to the pan.
    5. In the pan used to cook cod, add 1 t. olive oil. Then add diced potatoes, celery, shallots & minced garlic to hot pan. Cook until tender. (1-2 minutes)
    6. Add white wine & water to the pan. Bring to a slow boil, then cover and simmer. (5 minutes)
    7. Add heavy whipping cream, corn, Yellow Pea Flakes, ¼ t. salt & ¼ t. pepper to pan. Return to boil and cook until slightly thickened. (2-3 minutes)
    8. Divide cod into large pieces.
    9. Remove from heat, stir in cod.
    10. Garnish with parsley & croutons. 
    11. Serve.

       New England Cod Chowder - Yellow Pea flakes

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      Sue's Burrito Bowl

      Sue's Burrito Bowl

      August 09, 2018

      Sue's Burrito Bowl


      

      Prep. Time: 5 minutes
      Cook Time: 5 - 10 minutes


      Total Time: 10 - 15 minutes 
      Servings: 2 - 4 servings

       

      Ingredients:

      • 2 cups rice (brown or white)
      • 2 cups water
      • 1 bunch Cilantro
      • 1 cup Black Bean Flakes (or other desired bean flake)
      • 1 ear corn (cooked)

       

      Garnishment options:

        • Sour cream
        • Salsa
        • Lettuce
        • Avocado (or guacamole)
        • Shredded Cheese
        • Cilantro Lime Avocado Dressing

       

      Directions:

      1. In a food processor pulse together water and cilantro.
      2. Use this water to cook rice according to box instructions.
      3. Boil water, add Black Bean Flakes and let sit 5 minutes (if too thick add more water).
      4. Put ¼ of cooked rice in the bottom of the bowl, add ¼ of the Black Beans Flakes use garnishments as desired.

       

      Burrito Bowl, Protein Bowl, Mexican Food

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      Crispy Bean Tacos

      Crispy Bean Tacos

      August 07, 2018

      Crispy Bean Tacos

      Crispy Bean Tacos

      Your new favorite snack!

       

      Prep. Time: 5 minutes
      Cook Time: 7 minutes

      Total Time: 12 minutes
      Servings: 2 servings

       

      Ingredients:

      • ¼ c. bean flakes
        • Pinto Bean Flakes, Seasoned
        • Chipotle Black Bean Flakes
        • Black Bean or Pinto Bean Flakes seasoned to taste.
      • ¼ c. water
      • 4 corn tortillas
      • 2 - 4 T. olive oil
      • ½ c. grated cheese (your choice)
      • cherry tomatoes (optional side)
      • sour cream (optional side)
      • avocado or guacamole (optional side)

       

      Directions:

      1. Add olive oil to a pan, heat to medium.
      2. In a microwave-safe dish, add water to bean flakes and microwave on high for 1 minute. 
      3. Spread rehydrated bean flakes on half the corn tortilla and top with cheese.
      4. When the olive oil has heated, gently place the tortillas with beans and cheese in the pan. After a few seconds, when the tortilla has softened, fold the unfilled half of the tortilla over. Fry until golden and crispy. (1-2 minutes) Turn taco over and fry until that side is golden and crispy. (1-2 minutes)
      5. Cover a plate with paper towels, remove the tacos and place them on the paper towels to absorb the excess oil.
      6. Place the tacos and selected sides on a plate. Serve.

       

      Crispy Bean Tacos

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      Eggless Oatmeal Cookies

      Eggless Oatmeal Cookies

      August 07, 2018

      Eggless Oatmeal Cookies

      Eggless Garbanzo (Chickpea) Oatmeal Cookies

      A new twist, on an old favorite.

       

      Prep. Time: 10 minutes
      Cook Time: 8 minutes

      Total Time: 18 minutes
      Servings: 12 cookies

       

      Ingredients:

      • ½ c. (1 stick) butter
      • ½ c. brown sugar
      • ½ c. granulated sugar
      • ½ c. milk
      • ½ t. vanilla
      • 1 t. baking powder
      • 1 c. oatmeal
      • 1 c. flour
      • ⅓ c. Garbanzo Bean Flakes

       

      Directions:

      1. Pre-heat oven to 350°.
      2. Cream together butter, brown sugar, granulated sugar, and vanilla. 
      3. Add milk, mix until smooth. 
      4. Mix in baking powder, then slowly add flour and Garbanzo Bean Flakes. 
      5. Scoop spoonfuls of batter onto baking sheet and bake at 350° until cookie bottoms are golden brown and tops look firm. (8 minutes)
      6. Let sit 5 minutes and serve.

       

      Garbanzo (Chickpea) Eggless Oatmeal Cookies

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      Stuffed Bell Peppers

      Stuffed Bell Peppers

      August 02, 2018

      Stuffed Bell Peppers 

       Recipe submitted by Jared, OR. 

      Stuffed Bell Pepper

      Stuffed with zucchini, beans, rice, corn, spices, and topped with cheese, tomatoes & sour cream!

       

      Prep. Time: 15 minutes
      Cook Time: 20 minutes

      Total Time: 35 minutes
      Servings: 12 servings

       

      Ingredients:

      • 1 t. cayenne pepper
      • 4 t. chili powder
      • 1 t. garlic powder
      • 1 t. salt
      • 2 sm. zucchini, halved and sliced
      • 15 oz. (1 can) corn, drained
      • 1 T. olive oil
      • 6 lg. bell peppers, halved
      • 1 c. rice, cooked
      • 1 c. Black Bean Flakes
      • 1 c. water
      • 15 oz. (1 can) enchilada sauce
      • 16 oz. (1 can) chile sauce or enchilada sauce
      • 2 c. grated cheese, divided (your choice)
      • 1 - 3 tomatoes, diced (topping)
      • sour cream (topping)

       

      Directions:

      1. Pre-heat oven, 400°, and prepare ingredients.
      2. Cook rice according to box directions. 
      3. Add water to Black Bean Flakes, mix. Set aside.
      4. Combine cayenne pepper, chili powder, garlic powder, and salt in a dish, divide. Use half of the seasoning on the beans.
      5. Toss zucchini and corn in olive oil with half the seasoning. Spread out on a baking sheet. Roast at 400° until vegetables are soft but not mushy. Set aside, reduce oven temperature to 350°.
      6. In a lightly oiled casserole dish lay out the halved bell peppers. Scoop in a layer of beans, sprinkle cheese, add a layer of rice, fill with roasted vegetables. Pour enchilada/chile sauce over the top of all of the bell peppers. Top with another layer of cheese.
      7. Cover baking dish with foil and bake at 350° for 30 minutes, or until bell peppers are tender when pricked with a fork and cheese is melted. Serve.

       

      Stuffed Bell Pepper

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      How to Make Hummus - Using Garbanzo (Chickpea) Bean Flakes 

      How to Make Hummus - Using Garbanzo (Chickpea) Bean Flakes 

      June 01, 2018 1 Comment

      Hummus, Chickpea, Chick Pea, Garbanzo Bean

      I LOVE hummus! It's so cheap, easy to make, versatile, and comes in a variety of flavors. If you think you don't like hummus you might want to give it another shot.

      I tried hummus years ago, it was terrible. For years I'd decline anytime someone offered me hummus. A couple of years ago my sister got me to try some, and it was delicious! I was shocked. I've discovered that hummus, like potato salad, has so many variations that there'll be some you love and some you hate. I found a brand I liked for lunch or snacks but, when I looked at the ingredients, it wasn't as healthy as I'd thought. When I mentioned it to my sister, Sue, she's like "just make your own" and I'm thinking "I don't have time." It turns out that I had everything I needed and it only takes 5 minutes to make!

       

      Ingredients:

      • 1 c. Garbanzo Bean Flakes (501550)
      • 1 c. water 
      • 1 t. lemon juice
      • 2 T. olive oil
      • 1 clove garlic
      • ½ t. salt
      • 2 T. tahini or (2 drops sesame oil)

       

      Directions:

      1. In a food processor combine 1 c. Garbanzo Bean Flakes (501550), 1 ¼ c. water, 1 t. lemon juice, 2 T. olive oil, 1 garlic clove, ½ t. salt and 2 drops sesame oil (or 2 T. tahini). Blend. If it is too dry, continue to add water by the tablespoon until you reach the desired consistency. 
      2. Refrigerate.
      The total time for all this - 5 minutes!

       

      This recipe is a basic and simple hummus recipe, but there are endless variations. So try some of these options or make your own -

       

      Add:

      • ½ t. cumin
      • 2 more garlic cloves
      • roasted red peppers
      • Sriracha
      • 2 T. mustard
      more recipes.

       

      Garbanzo Bean (Chickpea) Hummus

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      Ways to Use Hummus -

      • as a dip for vegetables or flatbread
      • as a spread on wraps or sandwiches
      • add to mashed potatoes for flavor and protein
      • add to deviled eggs and make devilish eggs
      • thin for salad dressing or pasta sauce

       

      Recipe for a Monster B.E.L.T. sandwich -

      • sourdough bread
      • favorite hummus
      • bacon
      • fried egg
      • lettuce
      • tomato
      • gouda or other mild cheese

      This sandwich will fill you up!  I can't eat a whole one, but it's a protein-packed sandwich that works great to fill up my teenage son.

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      Slightly Spicy Black Bean Burgers

      Slightly Spicy Black Bean Burgers

      December 20, 2017

      Slightly Spicy Black Bean Burgers

      Slightly Spicy Black Bean Veggie Burger

      When you're tired of salads on #meatlessmonday,

      give these slightly spicy black bean burgers a try.

      Black beans, chili, and Sriracha combine to make a burger as good as any double patty cheeseburger!

       

      Prep time: 15 minutes
      Cook Time: 35 minutes

      Total Time: 50 minutes
      Servings: 4-8

       

      Ingredients:

      • 3 c. or ½ lb Black Bean Flakes
      • 3 c. water
      Kid Black Bean Burger
      • 1 c. Panko or breadcrumbs, seasoned
      • ¼  white onion, grated
      • 1 egg
      • ½ t. chili powder
      • salt & pepper (½ t.) 
      • Sriracha (1 t.)
      • Colby Jack cheese
      • olive oil (for frying)
      • butter (for grilling)
      • hamburger buns, rolls or other bread (I used Onion Hamburger Buns.)
      • mayonnaise
      • lettuce 
      • tomato, sliced
      • red onion, sliced
      • avocado, sliced or mashed
      • other favorite toppings

       

      Directions:

      1. In a large bowl, add to Black Bean Flakes. Mix.
      2. Add the Panko (breadcrumbs), grated onion, egg, and chili powder. Add salt, pepper, and Sriracha to taste or as suggested. Mix, set in the fridge for 5 minutes.
      3. Form patties, according to bun size. (Wrap extra patties and freeze to use later.) Return to fridge for 5 minutes.
      4. Heat pan over medium-high heat, add oil. Preheat oven to 350° F.  Fry the burgers 5 minutes on one side.
      5. While burgers cook, butter buns, set face down on a cookie sheet, and bake for 5 minutes.
      6. Flip burgers. Wait 2 minutes, top burgers with cheese. Cover pan, cook for 3 more minutes.
      7. Take buns from the oven, place patty on bottom bun, add toppings, and spread Sriracha and mayonnaise (mixed to desired heat) on the top bun.
      8. Serve.

       

      Slightly Spicy Black Bean Veggie Burger

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      How to Roast Peppers

      How to Roast Peppers

      July 17, 2017

      How to Roast Red Peppers

      Roasting peppers brings out their sweetness and adds a smokey flavor. Roasted peppers add flavor and texture to many dishes. Canned peppers are stored in a preservative that changes the flavor, try roasting them at home.

       

      Prep. Time: 10 minutes
      Cook Time: 25 minutes

      Total Time: 35 minutes
      Yield: 6 per sheet

       

      Ingredients:

      • 6 Peppers
      • 3 - 4 t. neutral flavored oil (grapeseed or extra virgin olive oil)

       

      Directions:

      1. Preheat oven to 400° F.  Wash and dry peppers. Line a baking sheet with foil and spray lightly with olive oil (or grapeseed) or drizzle and smear across foil.
      2. Place whole peppers on baking sheet and roast for 20-25 minutes, turning a quarter turn every 5 minutes.  The peppers will be ready when the skin is charred and blistered. 
      3. Pull peppers from oven and cover with foil for 15 minutes.
      4. Peel skin from peppers, discard.  Slice open peppers and remove seeds. Use peppers.

       

      Substitute: 

      • Canned or jarred roasted peppers.

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      How to Make Tahini

      How to Make Tahini

      July 17, 2017

      How to Make Tahini 

      Sesame seeds - tahini

      Tahini is a staple in Middle Eastern fare.  It is a creamy paste or sauce, made from ground toasted or raw sesame seeds.  Tahini is similar to peanut butter in texture and is used to enhance the flavor of may Middle Eastern dishes.  Other uses for Tahini are as a sandwich spread, pasta sauce, salad dressing, topping for falafel or as an ingredient.  Many hummus, dip, and dessert recipes call for hummus.

      Prep. Time: 10 minutes
      Cook Time: 5 minutes

      Total Time: 15 minutes
      Yield: ½ cup

       

      Ingredients:

      • 1 c. sesame seeds
      • 1 t. olive oil (or other neutral flavored oil)

       

      Directions:

      • Toast Sesame Seeds: Add sesame seeds to a medium/large pan.  Heat pan over medium-low heat & toast, continually stirring until seeds become lightly toasted (not brown), 3 - 5 minutes. Set seed aside to cool.

      • Make Tahini: Add the cooled sesame seeds to the bowl of the food processor, pulse until seeds form a crumbly paste, 1 - 2 minutes.  Add 1 tbsp oil, pulse.  Stop processing and scrape the seeds stuck to the side of the bowl.  Add 1 tbsp oil, pulse 30 seconds or until well blended.  Add salt (optional), more oil if necessary and continue to process until it forms smooth and it will drip off a spoon. 

      • Store Tahini: Refrigerate Tahini in a sealed container.  The Tahini will store for about one month.  (It's fine if the Tahini separated, just stir until blended.)

       

      Substitutes for Tahini:

      • 2 drops sesame oil

      • 2 tbsp nut butter (peanut, almond, cashew, or other)

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      Walking Bean Tacos

      Walking Bean Tacos

      June 26, 2017

      Walking Bean Tacos

       

       

      Frito Pie - Walking Taco

      Party for 20, tomorrow!?!  No problem.

      Walking Bean Tacos are the perfect party food.              Really easy to make, easy to clean up and terrific for leftovers!

      

      Ingredients:

      • 20 individual chip bags (Classic FritoLay)
      • 2 cups Chipotle Bean Flake
      • 2 cups Pinto Bean Flake (or other desired bean flake)
      • 5 cups boiling water
      • 2 lbs. taco meat (see recipe)

       

      Garnishment options: 

      walking taco, frito pie, cheetos, beans, toppings
      • Sour Cream
      • Salsa
      • Tomatoes
      • Lettuce
      • Avocado
      • Guacamole
      • Shredded Cheese
      • Cilantro Avocado Lime Sauce
      • Jalapeno Slices
      • Onions
      • Olive Slices
      • Bell Pepper

       

      Directions:

      1. Grab a Chip Bag
      2. Crush Chips (before you open the bag)
      3. Open the Bag
      4. Pile on the Toppings.

       

      Walking Taco Toppings

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      Black Bean Burgers with Sriracha Mayonnaise

      Black Bean Burgers with Sriracha Mayonnaise

      March 16, 2017

      Black Bean Burgers

      with Sriracha Mayonnaise

      Black-Bean-Burger-Sriracha-Mayo

      Veggie burgers often get a bad rap. Not ours. Made with black beans, soy sauce and sesame seeds, they’ve won over even our toughest meat-loving critics. Could be thanks to the sriracha that seasons both the patties as well as the special sauce that we spread on the toasted brioche buns. Topped off with cilantro sprigs and marinated cucumbers, these burgers are a hearty, oh-so-satisfying vegetarian meal in themselves. Cook, relax, and enjoy! - Marley Spoon & Martha 

       

      Prep. Time: 30 minutes
      Cook Time: 10 minutes

      Total Time: 40 minutes
      Servings: 4 servings

       

       Ingredients:

    1. 3 ½ t. rice wine vinegar
    2. 1 Persian cucumber
    3. 1 lg clove garlic
    4. 4 sprigs cilantro
    5. 2 c. Black Bean Flakes
    6. 1 ½ c. water
    7. 1 t. soy sauce
    8. ½ t. toasted sesame oil, plus 2 T. for frying
    9. 2 t. Sriracha
    10. ¾ c. panko breadcrumbs
    11. ¼ c. sesame seeds
    12. 2 T. mayonnaise
    13. 2 brioche hamburger buns
    14. 1 bunch breakfast radishes (optional)
    15. coarse salt
    16. freshly ground black pepper
    17. 1 ½ t. sugar
    18. 1 lg. egg


    19. Directions:

      1. Marinate cucumbers
      Mix ½ t. sugar and 2 t. wine vinegar. Wash, then slice cucumbers as thinly on a diagonal. Toss cucumbers in vinegar mixture.

      2. Combine ingredients
      Peel and finely chop garlic. Remove cilantro leaves from ½ the stems, then finely chop the leaves. Combine the beans with hot water and mix in the garlic, the chopped cilantro, ¾ t. salt, ¼ t. pepper, soy sauce, 1 t. sugar, 1½ t. vinegar, ½ t. sesame oil, and 1 t. Sriracha.

      3. Mash and mix together
      When beans are rehydrated, stir in egg and bread crumbs until combined. Refrigerate for 5-10 minutes.

      4. Form patties
      Form bean mixture into two patties, approx. 3-4 in. wide and 1 in. thick. Coat patties completely in sesame seeds.

      5. Cook burgers
      Heat remaining 2 T. sesame oil in a skillet over medium-low heat. Place the patties in the skillet and cook them 5 minutes on the first side. Flip them to the other side, cook 3 minutes. Cover the skillet and cook for another 3 minutes, or until the burgers are heated through. Stir together mayonnaise and remaining 1 t. Sriracha.

      6. Assemble
      Cut buns in half and toast. Mix Sriracha and mayonnaise and spread on each of the buns. Place the burgers on top. Remove cucumbers from marinade and divide among burgers then top with cilantro sprigs and top bun. Serve with radishes. Enjoy!

       

       Psst.  I like sweet potato fries or homemade potato chips instead of radishes.

       

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      Key West Crab Bisque

      Key West Crab Bisque

      January 05, 2017

      Key West Crab Bisque

      by Michele 

       Crab Bisque - Green Pea Soup

      Forget the chicken soup,

      try some Key West flavor!

      Prep. Time: 10 min.
      Total Time: 25 min.
      Servings: 2

       

      Ingredients: 



      • ½ c. onion, diced
      • 1 c. carrot, diced
      • 1 c. celery, diced
      • 1 t. butter
      • 14 oz. (1 can) diced tomatoes
      • 1 t. Old Bay Seasoning
      • 1 ½ c. Green Pea Soup Flakes
      • 2 c. water
      • ½ c. crab meat
      • ¼ c. heavy whipping cream

       

      Key West Crab Bisque IngredientsCrab Bisque - Green Pea Soup

       

      Directions:

        1. In a medium saucepan, add butter, onion, carrots, and celery. Heat on medium stirring occasionally until onions are soft and translucent.
        2. Add tomatoes, seasoning, Green Pea Soup Flakes, and water. 
        3. Cook on medium heat until carrots are soft.
        4. Pour into two bowls.
        5. Add 2 tbsp. of heavy cream and crab meat to each bowl.
        6. Serve immediately.

       

      Key West Crab Bisque

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