Livin’ the Veggie Life

Moo Moo’s is dedicated to the purity of its ingredients, the innovation and balance of each recipe, and our signature flavor of the final product. Each dish offered by Moo Moo’s is made up of a careful balance of nutrients intended to work together for the optimal well-being of the body. It is a process of nutritional research and development to ensure Moo Moo’s honest flavor is present in every bite. Moo Moo’s is passionate and devoted to creating progressive, honest, and sustainable vegetarian cuisine from the farm, to our kitchen, to your table.

Vegetarians come in many forms

Besides the obvious, countless studies of the health benefits of following a vegetarian diet why else would one indulge in such a cultured lifestyle? To lower one’s blood pressure? To reduce one’s risk of heart disease? To lower one’s risk of cancer? Or for the simple reason that vegetables, legumes, and whole grains are not only better for you but they taste better too.

Moo Moo’s is here to introduce you to the endless creation of flavor combinations one can experience in vegetarian cuisine. Well-balanced, optimal nourishment taking care of your body mind and soul, one bite at a time. Experience and indulge in Moo Moo’s moovement and start Livin’ the Veggie Life!!

There are several ways to participate in Livin the Veggie Life:

  • A vegetarian is a person who abstains from eating meat, fish or poultry. There are several varietals of vegetarians.
  • Lacto-Ova vegetarians follow a plant based diet that does not include any type of meat, fish or poultry. but do include eggs and dairy in their diet.
  • Lacto vegetarians do not eat meat, fish, poultry or eggs, but do eat dairy.
  • Vegans do not eat any animal products, including dairy and honey.
  • Pescetarians do not eat meat or poultry, follow a very plant based diet, but also include fish.
  • Flexitarians (Several of Moo Moo’s friends & colleagues are Flexitarians) include meat, poultry, and fish in their diets but do eat a vegetarian meal 2-5 times a week.

Recipes

The creation of a dish is an intricate, thoughtful process. Most ideas stem from Michele strolling through farmers markets which allows for an array of in season produce and delectable flavors. When creating a dish, the aesthetic is a combination of colors, textures and flavors that are brought out naturally through the vegetables, fruits and legumes without relying on saturated oils and sodium.

Noodle-less Vegetable Lasagna

Description
Nutrition Information
Ingredients

Moo’s favorite! A scrumptious layering of eggplant, portabellas, zucchini, organic tofu, Moo’s Marinara, Italian herbs, Parmesan, and of course garlic. Sometimes noodles just get in the way!

vegetable-lasagna

Serving size 9oz. (255g) | Servings/container 1 | Calories 170 | Fat Calories 70
Amount/Serving %DV Amount/Serving %DV
Total Fat 8g 12% Cholesterol 5mg 2%
Saturated Fat 3.5g 18% Sodium 500mg 21%
Trans Fat 0g Total Carbohydrate 12g 4%
Dietary Fiber 3g 12%
Protein 15g Sugars 7g
Vitamin A 15% Vitamin C 15%
Calcium 35% Iron 10%

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

INGREDIENTS: TOFU (WATER, ORGANIC SOYBEANS, MAGNESIUM CHLORIDE (NIGARI)), TOMATOES (WITH SALT, ONION POWDER, GARLIC POWDER, CALCIUM CHLORIDE, NATURAL FLAVORINGS, CITRIC ACID), ZUCCHINI SQUASH, EGGPLANT, PARMESAN & ROMANO CHEESES (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, CORN FLOUR), MUSHROOMS, WATER, ONIONS, GARLIC, BALSAMIC VINEGAR, SPICES, DEHYDRATED GARLIC.
CONTAINS MILK, SOY

Portobello Burgers

Combing whole grains and hearty portobellos create these flavorful burger alternatives to enjoy any night of the week. No barbeque required!! Serve with a baked sweet potato as a nice compliment to this meal.

Recipes-Portobello-Burgers

Ingredients

  • ½ T. Olive Oil
  • 3 to 4 portobello caps, cleaned and chopped
  • ¼ c. chopped roasted red bell peppers
  • ½ c. chopped red onion
  • ½ T. chopped garlic
  • 1 t. dry oregano or 1 T. fresh, chopped oregano
  • 1 t. dry basil or 1 T. fresh, chopped basil
  • ¼ c. Shoyu soy sauce or other good quality soy sauce

LENTILS

  • ¾ c. dry French(green) lentils
  • 1¾ c. water
  • dash of salt
  • 2 bay leaves
  • 1 t. chopped garlic

QUINOA

  • ¾ c. quinoa
  • 1¾ c. water
  • dash of salt
  • 1 bay leaf

FOR SERVING

  • Favorite bread
  • Spicy or sweet mustard
  • Baby Spinach
  • Roasted red peppers

Instructions

1. Preheat oven to 375 degrees and lightly grease a large baking sheet.

2. In a large skillet, heat the olive oil over medium heat.  Add the chopped portobellos, roasted red peppers, onion, garlic, oregano and basil. Saute the mixture until tender, about 8 to 10 minutes.

3. Stir in the soy sauce. Remove the pan from the heat and set aside.

4. Meanwhile, cook the lentils and quinoa.

5. To cook the lentils, place the lentils, water, salt, bay leaves and garlic in a saucepan. Bring the liquid to a boil. Reduce the heat and simmer until the lentils are tender, about 13 to 18 minutes.

6. To cook the quinoa, combine the quinoa, water, salt and bay leaf. Bring the liquid to a boil, stir, cover and reduce the heat and simmer about 5 to 8 minutes. The quinoa should be a bit sticky so the patties stick together.

7. Remove and discard the bay leaves from the lentils and quinoa.

8. In a large bowl, combine all the cooked ingredients. Form the mixture into balls using about ½ to ¾ cup of the mixture, then flatten them into patties.

9. Bake the patties for about 12 to 15 minutes. Remove them from the oven and serve on bread with mustard, spinach and roasted peppers.

Pomegranate Chipotle Chutney over Southwest Polenta Cakes

Pomegranate Chutney can be used on several grains and proteins. In this recipe, we serve it over our southwest polenta cakes which compliment the fresh cucumber and leek salad perfectly!

Southwest Polenta Cakes

Ingredients

Southwest Polenta Cakes

  • 1 c. polenta
  • 3 c. water
  • ½ c. sea salt
  • 1 T. ground cumin
  • 1 T. chili powder
  • 2 c. black beans
  • 1 c. corn
  • 1 T. chopped fresh mint
  • 1½ T. chopped fresh cilantro

Pomegranate Chipotle Chutney

  • 1 papaya, seeded, peeled & chopped
  • 1 mango, chopped
  • 5 strawberries, chopped
  • 1 banana, sliced
  • ½ to 1 T. ground chipotle, to taste
  • ½ t. sea salt
  • ½ c. pomegranate juice
  • 1 T. olive oil

Cucumber Leek Crunch

  • ½ English cucumber, peeled & sliced into quarters
  • 1 leek, chopped
  • 1 avocado, pitted, peeled & chopped
  • 1 T. chopped cilantro
  • 1 T. chopped mint
  • 2 dashes of sea salt
  • Zest & juice of lime

Instructions

Southwest Polenta Cakes

Bring polenta, water, sea salt, cumin & chili powder to boil. Simmer for 15 minutes, stirring occasionally.  Add black beans and corn, simmer for 5 minutes. Stir in fresh mint & cilantro. Remove from heat. Set for 10 minutes. Make patties with ½ cup of mixture & sauté in olive oil for 3 minutes on each side over medium heat.

Pomegranate Chipotle Chutney

Combine above ingredients in mixing bowl, toss & sauté in heated pan with olive oil over medium heat, uncovered for 3 to 5 minutes, stirring occasionally.  Cover pan, over low heat for 10 minutes stirring twice. Remove from heat & keep covered.

Cucumber Leek Crunch

Toss ingredients & chill until use.

Lay two polenta cakes over mixed greens, with scoop of warm chutney, and scoop of cucumber crunch.

Chick(pea) Patties

A perfectly textured, well balanced taco filling of mashed chick peas with Southwest spiced bulgur served with crunchy purple cabbage, avocado, shredded cheese over a soft corn tortilla create a flavorful vegetarian, healthy “Street Taco”.

Chick(pea) Street Taco's

Servings: about 8 tacos
Prep Time: 15 min.
Cook Time: 15 min.
Ready In: 35 min.

Ingredients

For the Bulgur and Chick Pea Mixture:

  • ¾ C Bulgur
  • 1 C Water
  • ½ tsp Sea Salt
  • ½ tsp Granulated Garlic
  • ½ tsp Dark Chili Powder
  • 1 Bunch Green Onions, cleaned and chopped
  • 2 Garlic Cloves, finely chopped
  • 1 Red Belle Pepper, cleaned and diced
  • 2 tsp Olive Oil
  • 1 TBL Dark Chili Powder
  • 1TBL Ground Cumin
  • Dash of Sea Salt
  • 1 can Chick Peas (or Garbanzo Beans), drained and rinsed

For the tacos:

  • 6″ Soft Corn Tortillas (About 8-10)
  • Bulgur and Chick Pea Mixture
  • Shredded Lowfat cheddar cheese
  • Salsa
  • Purple Cabbage, shredded
  • Avocado Slices
  • Fat Free Greek Plain Yogurt (Optional)

Instructions

Making the mixture:

1. Combine Bulgur, water, sea salt, granulated garlic, & dark chili powder in small sauce pan, over med-high heat. Bring to a boil, cover, and remove from heat; set aside.

2. Heat sauté pan to medium heat. Add green onions & garlic, sauté until light brown, about 2-3 minutes. Add red belle peppers and olive oil; sauté until soft, about 4 minutes.

3. Add dark chili powder, ground cumin and dash of salt; toss a couple of times to coat and remove from heat.

4. Add Chick Peas to pepper & onion mixture in pan. Mash and mix the beans with a fork into the pepper and onion mixture.

5.Combine the Bulgur and Chick(pea) Mixture together, mix well

Building the tacos:

1. Heat a soft corn tortilla on a plate with a moistened paper towel lay over the tortilla, for 20 seconds.

2. Scoop a heaping ¼ C of Chick(pea) Mixture onto tortilla, top with cheese, salsa, purple cabbage, and avocado slices. Add a dollop of yogurt on top if you’d like.

3. Lightly fold and enjoy!

Moo’s Butternut Thyme Hummus

A unique, harvest twist on traditional hummus, combining the rustic, sweet flavor of roasted butternut squash to purred chick peas and seasonings. Perfect as a dish to pass or an afternoon snack!

Butternut-Thyme-Hummus

Servings: 4 cups
Prep Time: 15 min.
Cook Time: 25-35 min.
Ready In: 1 hr.

Ingredients

  • 1½ t. toasted sesame oil
  • 1 small butternut squash
  • 2 garlic cloves, peeled & chopped
  • 1½ t. dried thyme
  • 1 to 2 t. sea salt(if beans have no added salt) or to taste
  • Freshly ground black pepper to taste
  • ½ c. lemon juice
  • 2 cans(16 oz each) garbanzo beans/chick peas, drained and rinsed
  • 1/3 cup tahini(ground sesame seeds)

Instructions

1. Preheat oven to 450 degrees.

2. Slice butternut squash lengthwise in half. Scoop out and discard the pulp and seeds. Place on a baking sheet cut side up.

3. Brush ½ t. sesame oil over the two halves, sprinkle with garlic, 1 t. thyme and ½ t. salt and black pepper.

4. Bake the squash 25 to 35 minutes or until tender and the flesh separates easily from the skin.

5. Meanwhile, process the beans in a food processor fitted with the metal blade along with the lemon juice, remaining ½ t. thyme, salt to taste and remaining 1 t. sesame oil. Process until smooth or a bit chunky if preferred.

6. Empty bean contents into mixing bowl as mixture is pureed.

7. Add the tahini to the bean mix and stir well.

8. Remove squash, let cool for 10-15 minutes, then scoop out of skin and puree in food processor until almost smooth.

9. Add squash puree to hummus and stir well again until ingredients are incorporated.

10. Place in a festive serving bowl on a platter, and surround with fresh sliced bread, such as fruit-nut breads along with crisp apple and pear slices.

Polenta Florentine

img-food-Large-polentaBaby Spinach sautéed with Roasted Red Belle Peppers, Chick Peas, Vidalia onions, Olive Oil, Garlic, Italian Herbs & Spices, served over fresh Mint infused Polenta; topped with Parmesan & Romano Cheeses. Bon Appétit!

This entree is Gluten Free!

Serving size 9oz. (255g) | Servings/container 1 | Calories 260 | Fat Calories 90
Amount/Serving %DV Amount/Serving %DV
Total Fat 10g 15% Cholesterol 20mg 7%
Saturated Fat 4.5g 23% Sodium 700mg 29%
Trans Fat 0g Total Carbohydrate 29g 10%
Dietary Fiber 3g 12%
Protein 12g Sugars 3g
Vitamin A 35% Vitamin C 45%
Calcium 8% Iron 8%

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

INGREDIENTS: WATER, SPINACH, CORNMEAL, PARMESAN AND ROMANO CHEESES (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), ONIONS, PREPARED CHICKPEAS, CHILI PEPPERS, CONTAINS LESS THAN 2% OF DEHYDRATE GARLIC, EXTRA VIRGIN OLIVE OIL, GARLIC, MINT, NATURAL FLAVORS, SEA SALT, SPICES.
CONTAINS MILK.

Need to freshen up dinner time? We’ve got you covered. Check out our healthy, delicious recipes straight from Moo’s kithcen.

Mediterranean Eggplant

img-food-Large-eggplantHearty whole wheat potato dumplings tossed with roasted portobellos and garlic, spinach, fresh basil pesto and Moo’s Marinara topped with nutmeg infused Parmesan. Made just like Grandma’s!

This entree is Heart Healthy!

Serving size 9oz. (255g) | Servings/container 1 | Calories 310 | Fat Calories 60
Amount/Serving %DV Amount/Serving %DV
Total Fat 6g 9% Cholesterol 15mg 5%
Saturated Fat 3.5g 18% Sodium 610mg 25%
Trans Fat 0g Total Carbohydrate52 g 17%
Dietary Fiber 7g 28%
Protein 14g Sugars 8g
Vitamin A 25% Vitamin C 45%
Calcium 20% Iron 10%

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

INGREDIENTS: COOKED GNOCCHI (WHOLE WHEAT FLOUR, DEHYDRATED POTATO FLAKES, WATER, RICOTTA CHEESE (WHEY, MILK, VINEGAR, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), ROMANO CHEESE (SHEEP’S MILK, CHEESE CULTURE, SALT, ENZYMES), EGGS, BUTTER, SALT), TOMATOES (WITH SALT, ONION POWDER, GARLIC POWDER, NATURAL FLAVORINGS, CITRIC ACID), MUSHROOMS, SPINACH, WATER, PARMESAN CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), ONIONS, GARLIC, SPICES, BALSAMIC VINEGAR, EXTRA VIRGIN OLIVE OIL, LEMON JUICE CONCENTRATE, SEA SALT. CONTAINS EGG, MILK, WHEAT.

Maddalena’s Gnocchi

1933834_157371892240_843070_nDescription
Nutrition Information
Ingredients

Hearty whole wheat potato dumplings tossed with roasted portobellos and garlic, spinach, fresh basil pesto and Moo’s Marinara topped with nutmeg infused Parmesan. Made just like Grandma’s!

This entree is Heart Healthy!

Serving size 9oz. (255g) | Servings/container 1 | Calories 310 | Fat Calories 60
Amount/Serving %DV Amount/Serving %DV
Total Fat 6g 9% Cholesterol 15mg 5%
Saturated Fat 3.5g 18% Sodium 610mg 25%
Trans Fat 0g Total Carbohydrate52 g 17%
Dietary Fiber 7g 28%
Protein 14g Sugars 8g
Vitamin A 25% Vitamin C 45%
Calcium 20% Iron 10%

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

INGREDIENTS: COOKED GNOCCHI (WHOLE WHEAT FLOUR, DEHYDRATED POTATO FLAKES, WATER, RICOTTA CHEESE (WHEY, MILK, VINEGAR, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), ROMANO CHEESE (SHEEP’S MILK, CHEESE CULTURE, SALT, ENZYMES), EGGS, BUTTER, SALT), TOMATOES (WITH SALT, ONION POWDER, GARLIC POWDER, NATURAL FLAVORINGS, CITRIC ACID), MUSHROOMS, SPINACH, WATER, PARMESAN CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), ONIONS, GARLIC, SPICES, BALSAMIC VINEGAR, EXTRA VIRGIN OLIVE OIL, LEMON JUICE CONCENTRATE, SEA SALT. CONTAINS EGG, MILK, WHEAT.

Decadent White Mac’N Chz

img-food-Large-macNchzDescription
Nutrition Information
Ingredients

White Cheddar, Parmesan, & Feta Cheeses blended with Whole Grain Penne & Rotini Pasta, baked to simmering perfection and topped with Roasted Tomatoes…a slow cooked favorite your taste buds will crave!

Serving size 9oz. (255g) | Servings/container 1 | Calories 410 | Fat Calories 170
Amount/Serving %DV Amount/Serving %DV
Total Fat 19g 29% Cholesterol 40mg 13%
Saturated Fat 9g 45% Sodium 700mg 29%
Trans Fat 0g Total Carbohydrate 42g 14%
Dietary Fiber 6g 24%
Protein 22g Sugars 6g
Vitamin A 8% Vitamin C 2%
Calcium 25% Iron 10%

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

INGREDIENTS: COOKED WHOLE WHEAT PASTA (WATER, DURUM WHOLE WHEAT FLOUR), SOY MILK (SOY MILK (WATER, SOYBEANS), EVAPORATED CANE JUICE, CALCIUM CARBONATE, SEA SALT, NATURAL FLAVORS, CARRAGEENAN, VITAMIN A PALMITATE, VITAMIN D2, RIBOFLAVIN, VITAMIN B12), PARMESAN AND ROMANO CHEESES (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), WHITE CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENYZMES), TOMATOES (WITH SUNFLOWER OIL, GARLIC, SALT, SPICE), TOMATOES, FETA CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, GUAR GUM, LOCUST BEAN GUM), CONTAINS LESS THAN 2% OF CORN STARCH, EXTRA VIRGIN OLIVE OIL, GUAR GUM, MONO & DIGLYCERIDES, SPICES, SUNFLOWER OIL, XANTHAN GUM.
CONTAINS MILK, SOY, WHEAT.

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