FreshDirect Launches Gourmet Vegetarian Cuisine

Online, May 17, 2011 (Newswire.com) - FreshDirect, New York City's premier online grocer, is giving vegetables a mouth-watering makeover as it launches its first line of gourmet vegetarian cuisine.

Developed by FreshDirect's Chef Tina Bourbeau after months of development and research, FreshDirect Vegetarian Cuisine uses the highest-quality ingredients to deliver 11 distinct entrees. Blending international cooking traditions, vibrant veggies, nutty grains and exotic spices, these soul-satisfying meals are ready to heat and serve in just four minutes. From macrobiotic greens to good ol' comfort food, FreshDirect Vegetarian Cuisine has a dish for every palate - including vegan tastebuds and meat lovers looking for something different. Consciously wrapped in BPA-free, microwave-friendly, containers and priced between $6.99 and $8.99, eating your veggies has never tasted this good.

FreshDirect's new Vegetarian Cuisine includes:

Cheese Manicotti: A pair of rich cheesy manicotti is served over a tender ragout of tomatoes, zucchini, onions, carrots and peppers. These colorful vegetables, creamy chickpeas and white beans are kissed with a drizzle of fruity extra-virgin olive oil.

Falafel & Mediterranean Mezze: Nutty falafel, stuffed grape leaves, grilled artichokes, feta cheese and a lovely rainbow of vegetables are served with a rich, flavorful tahini-laced farro and rice pilaf.

Veggie Italian Sausage & Creamy Polenta: Savory veggie Italian sausages, silky roasted vegetables, tender broccolini, fabulous Taggiasca olives and creamy mozzarella cheese meet insanely delicious polenta.

Spaghetti & Vegetarian Meatballs: A bright sauce full of rich slow-cooked tomatoes, roasted garlic, basil, nutty whole-wheat pasta and tender "meatballs" made with soy protein, parmesan, breadcrumbs, marjoram and parsley.

Spinach & Mushroom Lasagna: Tender spinach pasta layered with a creamy mushroom sauce, spinach, roasted and chopped Italian tomatoes and parmesan are surrounded by our chef's slow-cooked tomato sauce and topped with a mixture of smooth mozzarella and sumptuous parmesan.

Steamed Whole Wheat Edamame Buns: A fragrant filling of edamame beans, bok choy, scallions, sesame oil and ginger is wrapped in nutty, tender whole wheat dough and served on a bed of shiitake mushrooms and broccolini dressed in a zesty sesame-soy sauce.

Sweet Potato Ranchero: Thick slices of sweet potatoes roasted in an earthy chipotle pepper marinade are layered over corn tortillas with a zesty roasted garlic salsa, mild Monterey jack cheese and tender rice and black beans. Scallions, cilantro and roasted pumpkin seeds finish the dish, adding bright flavor and crunch.

Sweet Potato Shepherd's Pie: Earthy lentils, carrots, peas, leeks and ground vegetarian protein create a rich stew that's lightly seasoned with thyme, rosemary and sage; mashed sweet potatoes blend with maple syrup, butter and milk and are topped with parsley.

VEGAN
Macro Veggies & Grains: A veritable vegan feast of lightly steamed vegetables (including kale, acorn squash, pattypan squash, snap peas, broccoli, cauliflower and carrots) is nestled next to pieces of firm tofu and a mix of black quinoa, farro, adzuki beans and brown rice. Dulse (dried seaweed flakes), nutritional yeast and lightly salted sunflower seeds amp up the flavor.

Thai Cashew & Tempeh Curry: Fragrant cashew curry made with lemongrass, coconut milk, jaggery, tamarind and coriander. This vegan meal is served alongside steamed fingerling potatoes, tender haricots verts, earthy tempeh (soy-rice protein) and marinated roasted eggplant.

Soyrizo & Six-Bean Burrito: A substantial vegan burrito with a robust blend of tomatoes, corn and a medley of peas and adzuki beans that's piled into a nutty multigrain wrap along with quinoa, spicy soyrizo (vegetarian chorizo), jalapeño peppers and vegan cheddar cheese.

Shop for these vegetarian entrees in the FreshDirect 4-Minute Meals department at www.freshdirect.com/vegmeals

About Chef Tina Bourbeau
Chef Tina Bourbeau was the first female chef at Nobu Next Door and has spent more than a decade cooking in New York's finest kitchens. Alongside top chefs, Bourbeau learned time-tested techniques from the world's most sophisticated cuisines.

Chef Bourbeau's substantial experience began in the various kitchen stations at Oceana. Later, she worked her way up at C.T. until she became Chef Claude Troisgros' Sous Chef. From there, Bourbeau moved to Nobu and was appointed Head Chef at Nobu Next Door. She assisted Chef Laurent Tourondel in opening Cello and, recently, ran operations at Nicole's as Executive Chef.

Now she brings her culinary expertise to the FreshDirect Kitchen.