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The world is changing, perceptions are changing—people are trying to be conscious about where they source their diet.
Plant-based eating really is the future.

Dan Snowden
Executive Chef of Bad Hunter and Pizza Lobo

Dan Snowden
Photograph of a delicious burger.
Photograph of chef Dan Snowden
MorningStar Farms® and Dan Snowden, Executive Chef of Bad Hunter and Pizza Lobo in Chicago, are combining forces to change the plant-based game, explore the hottest flavor trends, and cook up a collection of mind-blowing recipes featuring Dan’s favorite MorningStar Farms® products.
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AUTHENTIC AND ON-TREND
MORNINGSTAR FARMS® SPICY RED BEAN KOFTE KEBABS WITH POMEGRANATE-SUMAC GLAZE

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close recipe MorningStar Farms® Spicy Red Bean Kofte Kebabs with Pomegranate-Sumac Glaze

Chef Dan Snowden gets hands on with this plant-based kofte kebab recipe featuring MorningStar Farms® Signature Protein Blend™ Vegan Spicy Red Bean. The hand-formed skewers are glazed on the grill and plated up with a bright za’atar yogurt and grilled flatbread. A contemporary dish that’s loaded with authentic Mediterranean flavors.

Ingredients
Directions
2 4-oz. portions
Kofte Kebab Mix made from MorningStar Farms® Signature Protein Blend™ Vegan Spicy Red Bean
2 Tbsp.
Pomegranate-sumac glaze
¼ cup
Za’atar yogurt
¼ cup
Mustard greens, lightly dressed
2 Tbsp.
Pickled red onion
1 ea.
Grilled flatbread or naan
 
Spicy Red Bean Kofte Kebab Mix
2 lbs
(1 box)
MorningStar Farms® Signature Protein Blend™ Vegan Spicy Red Bean (SKU: 28989-10260)
1 Tbsp.
Red chili flakes
2 tsp.
Ground cumin
1 tsp.
Ground coriander
¼ tsp.
Ground cinnamon
2 Tbsp.
Fresh ginger, grated
1 ea.
Small onion, small diced
 
Pomegranate-Sumac Glaze
½ cup
Pomegranate molasses
¼ cup
Rice wine vinegar
1 tsp.
Ground sumac
 
Za’atar Yogurt
1 cup
Yogurt
1 Tbsp.
Za’atar
1 clove
Garlic, microplaned
2 Tbsp.
Lemon juice
to taste
Kosher salt
1. Skewer each portion of kofte kebab mix on a metal skewer. Using hands, mold kofte kebab mix evenly around skewers and deep fry at 350°F until golden brown.
2. Transfer skewers to a grill and continue cooking. Baste with pomegranate-sumac glaze periodically.
3. To plate, spoon a bit of za’atar yogurt onto plate. Place both skewers on top of yogurt. Top with dressed mustard greens and pickled red onion.
4. Serve alongside freshly grilled flatbread.

Spicy Red Bean Kofte Kebab Mix

1. Mix all ingredients in a bowl until incorporated.
2. Cook a small batch to test for seasoning.
3. Portion to 4-oz. pieces.

Pomegranate-Sumac Glaze

1. Mix all ingredients and taste for seasoning.

Za’atar Yogurt

1. Mix all ingredients and taste for seasoning.
Download a PDF Print the recipe
recipe credit: chef dan snowden – Bad Hunter, Chicago, IL
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The Red Bean Blend is a great base for building in authentic flavors.
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The Red Bean Blend is a great base for building in authentic flavors.
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AMPED UP FLAVOR
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PUEBLAN-STYLE CEMITA WITH A MORNINGSTAR FARMS® CHIPOTLE
BLACK BEAN BURGER AND MORITA CHILE AIOLI

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close recipe PUEBLAN-STYLE CEMITA WITH A MORNINGSTAR FARMS® CHIPOTLE BLACK BEAN BURGER AND MORITA CHILE AIOLI

A burger this flavor-stacked demands a patty that won’t crumble under the pressure. The MorningStar Farms® Chipotle Black Bean patty is up to the challenge. Caramelized on the outside and juicy in the middle, it holds its own against the spicy Morita Chile Aioli and creamy Oaxaca cheese for a new guest favorite.

Ingredients
Directions
1 ea.
MorningStar Farms® Chipotle Black Bean Burger patty
(SKU: 28989-31651)
2 Tbsp.
Butter, divided
1 ea.
Sesame seed torta roll, split
2 Tbsp.
Avocado and Cilantro Spread
¼ cup
Oaxaca cheese, shredded
3 ea.
Yellow onion, thinly sliced
2 Tbsp.
Morita Chile Aioli
 
Avocado and Cilantro Spread
1 ea.
Avocado
to taste
Kosher salt
1 ea.
Lime, juiced
¼ cup
Cilantro, chopped
¼ cup
Extra virgin olive oil
½ tsp.
Smoked salt, fine
 
Morita Chile Aioli
12 ea.
Dried Morita chiles, seeded and stemmed
as needed
Boiling water
1 cup
Mayonnaise
1 ea.
Garlic, microplaned
1 ea.
Lime, juiced
to taste
Kosher salt
1. Heat a cast iron skillet over medium heat. Add 1 Tbsp. of butter and melt. Once melted, add burger patty and torta roll, cut-side down.
2. Toast torta roll until golden brown.
3. Flip burger patty and add remaining butter to the pan. Spoon butter over burger while it’s cooking, until caramelized.
4. On the bottom torta, spread avocado and cilantro mixture and top with cooked burger patty.
5. Top burger patty with shredded cheese and raw onions. Spread Morita Chile Aioli on top torta roll and place on top to finish the burger.

Avocado and Cilantro Spread

1. Mash avocado with a pinch of salt. Add remaining ingredients and adjust seasoning as needed.

Morita Chile Aioli

1. Place Morita chiles in a mixing bowl. Pour boiling water over the chiles, to cover. Let steep for about 30 minutes or until chiles rehydrate.
2. Place rehydrated chiles in a blender with about ¼ cup of the soaking liquid. Blend on high until completely blended to a paste.
3. Pass the paste through a fine mesh sieve.
4. Fold the paste into the mayo and season with garlic, lime juice and salt.
Download a PDFPrint the recipe
recipe credit: chef dan snowden – Bad Hunter, Chicago, IL
Chef Snowden building a burger.
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I baste it in the skillet to drive home that savoriness—and the texture really stands up to all the ingredients.
Chef Snowden building a burger.
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REAL PERFORMANCE
PIZZA LOBO’S FENNEL GRATIN PIZZA WITH MORNINGSTAR FARMS® ITALIAN SAUSAGE STYLE CRUMBLES

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close recipe PIZZA LOBO’S FENNEL GRATIN PIZZA WITH MORNINGSTAR FARMS® ITALIAN SAUSAGE STYLE CRUMBLES

It’s late. They’re hungry. When the after-bar crowd hits, keep things simple for your kitchen staff with this plant-based sausage slice. Just sprinkle the MorningStar Farms® Italian Sausage Style Crumbles on top, hit the oven, and fire it up like the real thing. No extra protein prep needed.

Ingredients
Directions
1 cup
MorningStar Farms® Italian Sausage Style Crumbles
(SKU: 28989-10230)
800 g.
Pizza dough
4 oz.
Fennel béchamel
12 ea.
Fennel gratin pieces
1 cup
Fresh mozzarella, ½-in. cubed
¼ cup
Pecorino, grated
to finish
Fennel fronds
 
Fennel Béchamel (yields 2 qts.)
1000 g.
Milk
1000 g.
Cream
2 Tbsp.
Fennel seeds
2 cups
Fennel scraps and stems
60 g.
Butter
60 g.
Flour
2 Tbsp.
Fennel pollen
to taste
Kosher salt
 
Fennel gratin (yields 24 pieces)
2 heads
Fennel, cut into ¼-in. fingers so that the core holds everything intact (save fennel fronds for garnish)
to taste
Extra virgin olive oil
to taste
Kosher salt
to taste
Ground black pepper
2 cups
Pecorino, grated
1. Stretch the dough into 20-in. circle on a pizza peel.
2. In an even layer, spread fennel béchamel to where crust should start, about an inch from the edge.
3. Evenly spread crumbles, fennel gratin pieces and mozzarella over the whole pizza. Careful not to overdo it on toppings.
4. Sprinkle with pecorino and slide pizza into 600°F oven.
5. Cook until nicely browned on the bottom and bubbly on top, about 6 minutes, rotating once during cooking.
6. Cut into 8 slices and top each piece with fennel frond to garnish.

Fennel Béchamel

1. In a large rondeau, combine milk, cream, fennel seeds, and fennel scraps and stems. Bring mixture to a simmer and let steep for at least 15 minutes.
2. Meanwhile, in a separate pot, heat butter and flour to make a roux. Continue cooking on medium heat, stirring constantly, until flour cooks out and it smells like a shortbread cookie.
3. Strain milk mixture into pot of roux and whisk to combine. Simmer for at least 15 minutes until it’s nicely thickened. Add fennel pollen and salt, whisk to combine and cool.

Fennel gratin

1. Toss fennel fingers in oil, salt and pepper.
2. Lay fennel on sheet tray so nothing overlaps.
3. Sprinkle a good tablespoon of pecorino on each piece of fennel.
4. Put into 450°F oven and cook until fennel starts to caramelize, and cheese slightly browns, about 15-20 minutes.
Download a PDF Print the recipe
recipe credit: chef dan snowden – pizza lobo, chicago il
The MorningStar Farms Italian sausage has bold flavor and works like the real thing.
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PLANT-BASED ALL DAY
AREPA DE HUEVO WITH MORNINGSTAR FARMS®
VEGGIE BREAKFAST SAUSAGE PATTIES AND COTIJA

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VEGGIE BREAKFAST SAUSAGE PATTIES AND COTIJA

This protein-packed recipe is a breakfast/brunch star that can live up to lunch and dinner menus, too. Just split a Venezuelan-style arepa down the middle and stuff it with savory MorningStar Farms® Veggie Breakfast Sausage patties, a fried egg, and all the toppings for a versatile dish that your guests will be craving all day long.

Ingredients
Directions
3 ea.*
MorningStar Farms® Breakfast Sausage patties (SKU: 28989-97152)
as needed
Extra virgin olive oil
1 ea.
Egg
as needed
Butter, divided
to taste
Kosher salt
to taste
Ground black pepper
1 ea.
Arepa
2 Tbsp.
Pico de gallo de calabasa
3 sprigs
Cilantro, picked
1 Tbsp.
Cotija, microplaned
 
Arepa
1 cup
Masarepa
1 tsp.
Kosher salt
1 cup
Warm water
as needed
Butter
 
Pico de Gallo de Calabasa
1 Tbsp.
Extra virgin olive oil
½ cup
Zucchini, small diced
to taste
Kosher salt
¼ cup
Yellow onion, small diced
½ ea.
Serrano, minced
1 ea.
Lime, juiced
¼ cup
Cilantro, chopped
1. Heat breakfast patties in a skillet with a bit of oil, turning every so often until cooked through and caramelized. Remove from pan and drain on paper towels.
2. Meanwhile, fry an egg in butter in a non-stick skillet. Season with salt and pepper.
3. Using same pan that the breakfast patties were in, melt a tablespoon of butter, add arepa and cook until both sides are well caramelized. Let cool a bit, then run a knife along one side of arepa to split it open like a pita pocket. Insert three breakfast patties.
4. Top patties with egg, then pico de gallo, then cilantro and finally, cheese.

Arepa

1. Mix masarepa, salt, and warm water together in a bowl, then knead into a ball. Let rest for 5 minutes.
2. Measure 2.5 oz. portions of arepa dough and form into 6-in. discs about ¼-in. thick.

Pico de Gallo de Calabasa

1. Heat a skillet with oil and add zucchini. Season with salt and sweat zucchini until cooked, but al dente. Remove from the pan and cool.
2. Place cooled zucchini in a bowl and add remaining ingredients.
3. Season to taste.

*Serving size is 1 patty

Download a PDF Print the recipe
recipe credit: chef dan snowden – Bad Hunter, Chicago, IL
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All-day breakfast is a major trend. Doing it plant-based just makes sense.
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GOING GLOBAL
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I wanted to create a chorizo dish that wasn’t Mexican, and right now I’m really loving korean flavors.
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Korean Scallion and Kimchi Pancakes with MorningStar Farms®
Chorizo Crumbles and Honey-Soy Dipping Sauce

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close recipe Korean Scallion and Kimchi Pancakes with MorningStar Farms®
Chorizo Crumbles and Honey-Soy Dipping Sauce

The MorningStar Farms® Chorizo Crumbles and chopped kimchi work together to give these crispy pancakes a kick of spicy-sour flavor. The Honey-Soy Dipping Sauce counterbalances that bite, rounding out the dish. Appetizer, side, or main course, this globally-inspired recipe can fit just about anywhere on a menu.

Ingredients
Directions
¼ cup
MorningStar Farms® Chorizo Crumbles (SKU: 28989-10330)
3 ea.
Scallions
2 Tbsp.
Extra virgin olive oil, divided
1 cup
Kimchi pancake batter
5 leaves
Shiso leaf
1 Tbsp.
Pickled radish
2 oz.
Honey-Soy Dipping Sauce
 
Kimchi Pancake Batter
1 cup
AP flour
½ cup
Rice flour
1 cup
Kimchi, chopped
1.5 cups
Sparkling water
1 Tbsp.
Kosher salt
 
Honey-Soy Dipping Sauce
3 Tbsp.
Soy sauce
3 Tbsp.
Rice wine vinegar
1 tsp.
Sesame oil
1 tsp.
Honey
1 tsp.
Sesame seeds
1. Prep scallions, cut to separate the white and green parts. Cut white part into ½-in. pieces. Slice green parts thinly for garnish.
2. Heat a non-stick skillet with 1 Tbsp. of oil, add chorizo and scallion whites and cook on low/ medium heat until they start to caramelize. Add pancake batter, covering chorizo and scallions.
3. Cook for 4-5 minutes, or until pancake looks cooked more than halfway up the sides.
4. Flip pancake and add remaining olive oil to the pan to brown the other side. Cook for another 3-4 minutes, remove from pan and cut into 6 wedges.
5. Stack wedges on a plate, then garnish with scallion greens, shiso, and pickled radish. Serve with dipping sauce.

Kimchi Pancake Batter

1. Mix all ingredients in a bowl until smooth. Should be very similar consistency to regular pancake batter.

Honey-Soy Dipping Sauce

1. Mix all ingredients and season to taste.
Download a PDF Print the recipe
recipe credit: chef dan snowden – Bad Hunter, Chicago, IL
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CRAVING NOSTALGIA?
MORNINGSTAR FARMS® MEAT LOVERS BURGER WITH CRISPY SHOESTRING
PARSNIPS AND TRUFFLE YUZU DRESSING

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close recipe MORNINGSTAR FARMS® MEAT LOVERS BURGER WITH CRISPY SHOESTRING
PARSNIPS AND TRUFFLE YUZU DRESSING

Who doesn’t love a good burger? Serve up nostalgia with this throwback-made-modern recipe that takes classic flavors to a new level. Crispy shoestring parsnips, mixed greens tossed in a truffle yuzu dressing and a juicy MorningStar Farms® Meat Lovers Vegan patty, all on a sesame seed bun.

Ingredients
Directions
1 ea.
MorningStar Farms® Meat Lovers Vegan Burger patty (SKU: 28989-10275)
2 Tbsp.
Butter, divided
1 ea.
Sesame seed bun, split
as needed
Kosher salt
as needed
Ground black pepper
2 slices
Smoked provolone
2 Tbsp.
Parsnip ketchup
½ cup
Crispy shoestring parsnips
½ cup
Mixed greens
2 Tbsp.
Truffle yuzu dressing
 
Parsnip Ketchup
1 pint
Grapefruit juice
1 pint
Lemon juice
1 pint
Orange juice
10 lbs.
Parsnips, peeled and shredded
2 cups
Sugar
2 cups
Port wine
2 cups
Red wine
2 cups
Onion, diced
2 cups
Bacon, diced
to taste
Honey
to taste
Red wine vinegar
to taste
Kosher salt
to taste
Ground black pepper
 
Crispy Shoestring Parsnips
3 ea.
Parsnips, large
to taste
Kosher salt
 
Truffle Yuzu Dressing
10 Tbsp.
Yuzu juice
10 tsp.
Tamari soy
1 tsp.
Ground black pepper
1 tsp.
Garlic, microplaned
12 Tbsp.
Grapeseed oil
100 g.
Black truffle paste
to taste
Kosher salt
1. Heat a cast iron skillet over medium heat. Place 1 Tbsp. of butter in skillet and melt. Once melted, add burger patty and buns, cut-side down.
2. Toast buns until golden brown.
3. Flip burger patty and add remaining butter to the pan. Spoon butter over burger while it’s cooking.
Season with salt and pepper. While still in the pan, place the provolone on burger patty, turn off heat, and cover with a lid to melt cheese.
4. Spread parsnip ketchup on both sides of bun.
5. Toss mixed greens with truffle yuzu dressing and place on bottom bun.
6. Place burger patty on top of greens, and top with the crispy shoestring parsnips. Finish with top bun.

Parsnip Ketchup

1. In a food-safe container, combine all fruit juices and add parsnips. Marinate overnight.
2. Drain and discard liquid.
3. In a large rondeau, caramelize sugar over medium flame. Add port and red wine. Reduce by half and set aside.
4. In a separate rondeau, sweat onions and bacon until onions caramelize.
5. Add parsnips and wine reduction and braise until tender. Finish with honey and red wine vinegar to taste.
6. Transfer 3 cups of braised parsnips into a blender and purée on high. Add a small amount of water if it is too dry.
7. Strain through a chinois and cool.
8. Season with salt and pepper to taste.

Crispy Shoestring Parsnips

1. Peel parsnips.
2. Slice thinly on a mandoline then cut the strips into very fine julienne.
3. Fry at 325°F until crispy and golden brown.
4. Drain on paper towels and season with salt.

Truffle Yuzu Dressing

1. Place all ingredients into a blender and purée until well emulsified.
2. Season to taste with salt and yuzu.
Download a PDF Print the recipe
recipe credit: chef dan snowden – Bad Hunter, Chicago, IL
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if a dish can bring back nostalgic memories and create new cravings at the same time, that’s a win in my book.
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