Category: Food & Farms

  • Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
    Print Recipe Pin Recipe
    Servings: 4
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • ½ cup butter room temperature
    • ¾ cup sugar divided
    • ¼ cup brown sugar
    • 1 teaspoon vanilla extract
    • 1 egg yolk
    • ¼ cup Farmers Market Pumpkin Puree
    • 1 ½ cups all-purpose flour
    • 2 teaspoons ground cinnamon divided
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ¼ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder

    Method
     

    1. Preheat the oven to 350°F.
    2. In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
    3. Add in the egg yolk and pumpkin puree and stir until combined.
    4. Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
    5. In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
    6. Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
    7. Bake for 10-12 minutes.
    8. Remove from oven, let cool, and enjoy!

    Recipe Provided by INFRA

  • Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.
    Print Recipe Pin Recipe
    Servings: 2
    Course: entree, Lunch
    Ingredients Method

    Ingredients
      

    • Olive oil
    • 1 package Lightlife Original Tempeh cut into triangles or strips
    • Salt and pepper to taste
    • 4 cups kale leaves of choice washed and chopped
    • ½ cup edamame shelled and cooked
    • 1 avocado diced
    • 1 large beet steamed and peeled, sliced into ¼" pieces
    • ¼ cup slivered almonds
    • 4 tablespoons peanut vinaigrette

    Method
     

    1. Cook tempeh according to package directions until nicely browned. Sprinkle with salt and pepper while cooking.
    2. In a large bowl, add all ingredients and toss to combine. Serve immediately, enjoy!

    Recipe Provided by INFRA

  • Celebrate Oktoberfest!

    Celebrate Oktoberfest!

    Celebrate Oktoberfest!

    Delicious and healthy iconic German specialties

    Anchored in tradition but updated for health, these recipes for some of the greatest Oktoberfest foods will have you ready to celebrate!

    Plant-based Schnitzel with Noodles

    Schnitzel usually means tenderized meat coated in egg and bread crumbs and deep-fried. This version of schnitzel would have even Julie Andrews singing its praises, thanks to the tender tofu that skips the fryer.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 12 to 15 ounces block firm or extra-firm tofu
    • ½ cup gluten-free flour blend
    • ¾ cup water or beer
    • 1 ½ cups bread crumbs
    • 1 teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¾ teaspoon salt divided
    • 1 ½ tablespoon sunflower oil or canola oil divided
    • 8 ounces dried egg noodles or gluten-free pasta
    • ½ cup chopped parsley to garnish

    Method
     

    1. Slice tofu twice horizontally to create 3 pieces about 1/2 in thick, then cut each piece in half vertically to make 6 pieces. Different brands are different thicknesses, so slice it however is best to make pieces slightly smaller than a deck of cards.
    2. Line baking tray with clean kitchen towels and place tofu pieces on top in a single layer. Top with more towels, followed by another baking sheet. Weight the baking sheet (with books or cans of beans) and let moisture drain for 15 minutes.
    3. Preheat oven to 350 F.
    4. In shallow bowl, combine flour and water or beer. In second shallow bowl, combine bread crumbs, paprika, garlic powder, and 1/4 tsp salt.
    5. Sprinkle drained tofu with remaining 1/2 tsp salt, then dip each piece in flour mixture followed by spiced bread crumbs. Place on paper towel-lined plate and pat extra bread crumb mixture gently on top in any bare areas.
    6. In large skillet, heat 1 Tbsp oil over medium-high heat. When hot, add half the tofu and cook 2 minutes on each side, or until golden, pressing down with flat spatula on top to ensure crumbs brown evenly. Return tofu to paper towel-lined plate to drain excess oil.
    7. Remove any loose bread crumbs from skillet, then add remaining 1/2 Tbsp oil and cook remaining tofu.
    8. Meanwhile, cook pasta as per package instructions. Heat sauce, if using.
    9. Serve drained pasta topped with schnitzel and sauce of choice. Sprinkle with chopped parsley.
    10. Enjoy!

    Gluten-Free Pretzels

    Large pretzels are a staple of many Oktoberfest celebrations. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savory crunch with every bite.
    Print Recipe Pin Recipe
    Servings: 10
    Ingredients Method

    Ingredients
      

    • 2 cups sweetened or unsweetened nondairy milk divided
    • 1 tablespoon dry active yeast
    • ½ teaspoon cane sugar
    • ½ cup tapioca starch
    • ½ cup + 2 tablespoons cornstarch
    • 3 cups all-purpose gluten-free flour
    • 2 tablespoons psyllium husk powder
    • 1 ½ teaspoon salt
    • ⅓ cup vegan butter or coconut oil melted
    • 5 cups water
    • ¼ cup baking soda
    • Coarse salt

    Method
     

    1. In small pot, heat 1/2 cup nondairy milk (or microwave) until warm to the touch but not scalding. In heat-proof bowl, add yeast and sugar, then pour milk overtop. Set aside for 15 minutes.
    2. In stand mixer or large bowl, whisk tapioca starch, cornstarch, flour, psyllium, and salt. Add melted butter or oil, remaining 1 1/2 cups nondairy milk, and yeast mixture. Use dough hook or hand mixer on low speed to beat until just combined.
    3. Shape dough into a ball. Transfer to lightly oiled bowl, cover with dish towel and set in a warm, draft-free place for 90 minutes.
    4. Preheat oven to 400 F.
    5. In medium pot, bring 5 cups water to a simmer with baking soda. Line 2 baking sheets with parchment paper. On cutting board or clean countertop, divide dough into 10 pieces and roll into 15 in strands. Push edges away from you into a “U” shape and twist the ends over each other twice (there are plenty of videos online for this if you need help). Then bring the ends down to the bottom of the “U.”
    6. Remove pot of water from heat. Using large, flat spatula, carefully pick up and slide a pretzel into water for 30 seconds. If water doesn’t cover the pretzel, rotate pot to submerge. Remove pretzel to parchment-lined baking sheet and repeat with remaining pretzels. You can do this all at once, but the pretzels are delicate.
    7. Sprinkle pretzels with coarse salt and bake for 15 to 20 minutes, until golden brown.
    8. Enjoy!

    Dunkel Beer-Marinated Rotisserie-Style Chicken

    This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. (If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F.)
    Print Recipe Pin Recipe
    Servings: 5
    Ingredients Method

    Ingredients
      

    • 1 lemon
    • 5 pounds whole chicken
    • 2 fresh thyme sprigs
    • 1 cup dark beer
    • 1 tablespoon olive oil
    • 1 teaspoon German mustard or any grainy or stone-ground mustard
    • 4 garlic cloves minced
    • 1 ½ teaspoon salt
    • 1 teaspoon pepper
    • 2 teaspoons dried basil

    Method
     

    1. Zest and juice lemon. Stuff chicken cavity with leftover lemon pith and fresh thyme sprigs. In medium bowl, combine lemon zest and juice with remaining ingredients and pour over chicken in large bowl, pot, or leak-proof, sealable bag. Gently separate chicken skin from breast and legs without tearing, and scoop some of the marinade juices inside. Refrigerate for at least 1 hour, up to 12 hours.
    2. Heat oven to 400 F on convection roast setting.
    3. Place chicken in roasting pan and pour remaining marinade overtop. It should be elevated above juices to allow chicken to crisp. A metal rack that fits inside the roasting pan can be used. Roast for 30 minutes. Lower heat to 375 F and roast for 50 minutes longer, basting chicken every 20 minutes, until internal temperature reads 165 F and juices run clear. Loosely tuck a large piece of parchment paper over chicken during the last 30 to 60 minutes if overly brown.
    4. Remove chicken from oven and let it rest for 10 minutes. Carve chicken and serve with sieved juices, or thicken juices with beer and cornstarch to make gravy.
    5. Enjoy!

    Recipes Provided by Alive Magazine

  • Korean Ground Beef Bowl

    Korean Ground Beef Bowl

    Korean Ground Beef Bowl

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Looking for a quick and easy weeknight dinner? How about Korean Ground Beef Bowls! Customize it any way you like – add crushed red pepper flakes to make it spicy or chopped unsalted peanuts for a little extra crunch 😋

    Print Pin

    Korean Ground Beef Bowl

    Course dinner, entree, Lunch
    Keyword bowl, dinner, entree, lunch
    Servings 4

    Ingredients

    • 2 cups uncooked Lundberg white sushi rice
    • 3 cups water
    • ¼ cup brown sugar packed
    • ¼ cup coconut aminos
    • 1 pound ground beef
    • 1 teaspoon minced fresh ginger
    • 2 cloves garlic minced
    • 2 green onions thinly sliced
    • ¼ cup chopped fresh cilantro
    • 4 large butter lettuce cups to serve

    Instructions

    • Use a fine mesh strainer to rinse the rice for 1 to 2 minutes, until the water runs clear. Place the rinsed rice in a medium saucepan. Add the 3 cups fresh water. Let the rice soak for 30 minutes. This helps to soften it and make the rice more digestible.
    • After 30 minutes, bring the soaked rice and water to a boil. Reduce the heat to low and cover the saucepan. Cook for 20 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.
    • Meanwhile, prepare the sauce. In a small bowl, whisk together the brown sugar and coconut aminos.
    • Heat a large skillet over medium high heat. Add the ground beef, ginger and garlic. Break up the beef as it cooks and stir the ginger and garlic. Cook for 3 to 5 minutes.
    • Add the brown sugar-coconut aminos mixture to the beef. Stir well to combine. Cook for 1 minute. Add the scallions. Cook for 1 more minute.
    • Place a washed lettuce leaf on a plate or in a shallow serving bowl. Carefully add a scoop of the cooked rice. Serve the beef over the rice. Garnish with the cilantro.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.

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    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.
    Course Appetizer, Side Dish, Snack
    Keyword appetizer, salsa, side, snack
    Servings 4

    Ingredients

    • 1 cup organic sweet corn, fresh or frozen blanched 1 to 2 minutes
    • 15 ounces Eden Black Beans drained
    • 2 tablespoons red bell pepper diced
    • 1 clove garlic minced
    • 1 tablespoon lime juice freshly squeezed
    • ½ teaspoon ground cumin
    • ¼ cup onion diced
    • ½ teaspoon dried cilantro or dried parsley
    • ½ teaspoon sea salt
    • ½ cup green onions chopped
    • 1 tablespoon minced jalapeño or to taste

    Instructions

    • Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.

    Recipe Provided by INFRA

  • Red Thai Curry Noodles

    Red Thai Curry Noodles

    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!

    Print Pin

    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!
    Course dinner, entree, Lunch
    Keyword dinner, entree, lunch, noodles, vegan
    Servings 4

    Ingredients

    • 2 packages Lotus Foods Organic Traditional Pad Thai Rice Noodles
    • 1 14 ounce can unsweetened coconut milk
    • ¼ cup vegetable broth
    • 3 tablespoons smooth peanut butter
    • 3 tablespoons Thai red curry paste
    • 1 tablespoon maple syrup
    • 1 tablespoon fresh lime juice
    • 1 tablespoon ginger minced
    • 2 cloves garlic minced
    • Salt to taste
    • Peanuts chopped, to taste
    • Scallions chopped, to taste

    Instructions

    • Prepare Lotus Foods Organic Traditional Pad Thai Rice Noodles per directions on package. Drain and set aside.
    • While noodles are cooking, whisk together coconut milk, broth, peanut butter, curry paste, maple syrup, lime juice, ginger, and garlic in a medium pan.
    • Cook over medium-high heat, stirring frequently. Bring to a gentle boil before reducing heat. Simmer uncovered for ~10 mins or until sauce starts to thicken. Add salt to taste.
    • Mix in noodles and warm through. 
    • Garnish with chopped peanuts and scallions. Serve immediately.
    • Enjoy!

    Recipe by Cooking for Peanuts for Lotus Foods

    Photo Credit Anett Velsberg

    Recipe Provided by INFRA

  • Beer Brats

    Beer Brats

    Beer Brats

    Did you know that Oktoberfest starts in September!? This year in Munich, Oktoberfest is celebrated September 17 – October 3. We’re just happy to have a reason to enjoy some delicious sausages this month. Beer brats celebrates the best of beer and sausages. No grill? You can always cook the brats in a deep pan on the stove and then crisp them up in a dry skillet. Experiment with different mustards and different beers to find the perfect combination. 

    Print Pin

    Beer Brats

    Did you know that Oktoberfest starts in September!? We’re just happy to have a reason to enjoy some delicious sausages this month. This beer brat recipe celebrates the best of beer and sausages.
    Course dinner, Lunch
    Keyword bratwursts, dinner, lunch
    Servings 1

    Ingredients

    • 8 uncooked bratwursts
    • 1 medium yellow onion thinly sliced
    • 16 ounces light lager beer
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 8 hotdog buns

    Instructions

    • Preheat grill to high. 
    • In a foil pan, place brats, sliced onion, salt, pepper, and beer. Cover tightly with foil lid or aluminum foil and cook for 30 minutes.
    • Transfer brats to grill to give them a good char, approximately three minutes per side.
    • Place brats back in the cooking liquid and serve. To serve, place brats in buns and top with your favorite condiments.
    • Enjoy!

    Recipe Provided by INFRA

  • Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school. 

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    Brownie Baked Oatmeal

    This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat.
    Course Dessert
    Keyword baked oatmeal, brownie, dessert, vegan
    Servings 6

    Ingredients

    • 2 cups quick oats
    • ¼ cup cocoa powder
    • 1 teaspoon baking powder
    • 1 tablespoon chia seeds
    • Pinch of salt
    • 2 cups coconut milk from a carton
    • ¾ cup maple syrup
    • ½ cup peanut butter
    • 1 teaspoon vanilla
    • ⅓ cup chocolate chips or chopped chocolate

    Instructions

    • Preheat oven to 350∞ F. In a medium bowl combine oats, cocoa powder, baking powder, chia seeds, and salt. 
    • In a separate bowl whisk together coconut milk, maple syrup, peanut butter, and vanilla.
    • Pour wet mixture into the dry mixture and stir until fully incorporated. Pour mixture into an oven-safe baking dish and sprinkle with chocolate chips. 
    • Bake for 35-40 minutes.
    • Enjoy!

    Recipe Provided by INFRA

  • Mayan Lima Beans

    Mayan Lima Beans

    Mayan Lima Beans

    Lima beans are one of the most polarizing beans and more polarizing foods out there. We don’t get all the lima bean hate. Don’t turn up your nose at lima beans; they’re one of the mildest flavored beans. Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish full of texture and flavor. 

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    Mayan Lima Beans

    Don’t turn up your nose at lima beans! Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish. 
    Course dinner, entree, Lunch, Side Dish
    Keyword dinner, entree, gluten free, lunch, side, vegan
    Servings 2

    Ingredients

    • 20 ounces lima beans frozen
    • 1 tablespoon sesame oil
    • 1 tablespoon avocado oil
    • ½ cup pumpkin seeds
    • ¼ – ½ teaspoon sea salt
    • 2 green onions sliced
    • ½ cup chopped parsley
    • 1 lime quartered

    Instructions

    • Toast pumpkin seeds in a 350∞F oven for 10 minutes or until lightly browned. 
    • Place freshly toasted seeds in a food processor and process until finely ground. 
    • Heat sesame and avocado oil in a medium sauté pan until hot, add lima beans and allow to sit and develop a sear, tossing occasionally until desired sear is achieved.
    • Add green onions, ground pumpkin seeds, and salt.
    • Enjoy!

    Recipe Provided by INFRA

  • Melon Salad with Citrus Dressing

    Melon Salad with Citrus Dressing

    Melon Salad with Citrus Dressing

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Summer is time for fresh, colorful salads – and melons! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to cut a melon (whether it’s a honeydew, cantaloupe or watermelon!) and use it to make a bright, refreshing salad with citrus dressing. Scroll down for the recipe!

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    Melon Salad with Citrus Dressing

    Colorful balls of various melons take on a delicious flavor when combined with fresh lime juice.
    Course dinner, entree, Lunch, Salad
    Keyword citrus, dinner, entree, lunch, melon, salad
    Servings 4

    Ingredients

    • 1 honeydew melon
    • 1 cantaloupe
    • 1 small watermelon

    Citrus Dressing

    • Juice of 1 lemon
    • Juice of 1 lime
    • Pinch sea salt
    • ¼ cup raw honey or maple syrup
    • 1-2 tablespoons chopped mint

    Instructions

    • Use a melon ball scoop to create little balls from each of the melons. Place them in a large bowl.
    • Make the citrus dressing: In a small bowl, combine the lemon juice, lime juice, sea salt, honey and mint. Whisk together. Pour over the melon balls and gently toss until evenly coated. You can serve right away or chill before serving. If you refrigerate it, stir the salad again just before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!