For a quick and delicious addition to your summer table try this minty-sweet-tart drink! Try different variations for a fun twist, such as basil instead of mint, or limes instead of lemons! Give it a try this summer to help beat the heat!
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.
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!
Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!
Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium high heat. Reduce to simmer on medium low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
In a small bowl, mix together the agar powder and warm water.
In a blender or food processor, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
Enjoy!
Notes
Leftover pumpkin custard will keep in the refrigerator for up to 4 days.
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!
Have you been looking for an easy and ready-to-eat breakfast that ACTUALLY tastes good?! Then try MUSH and their ready-to-eat oats for a flavorful breakfast experience like no other!
One of the cool things that makes these oats so unique is that instead of cooking the oats to make a traditional oatmeal, MUSH cold-soaks their oats in dairy-free milk to get them to a fluffy, pudding-like texture we love.
In addition to the creamy, light texture, this soaking process not only helps the ingredients retain their valuable nutrients, but also makes them easier to digest! These flavor-rich and ready-to-eat oats will make you wonder why you ever chose another breakfast!
Vanilla is rich in Antioxidants
Blueberries are packed with Vitamin C
Apples are loaded with Vitamin C
Strawberries are potent in Manganese, Potassium, and Antioxidants
Coffee increases energy levels and improves brain function
Every MUSH starts the same but is finished off with nutrient packed ingredients that provide a delicious flavor profile. Oats are one of the healthiest, most nutrient dense superfoods available.
They are heart and metabolism healthy because they contain large amounts of beta-glucan fiber, which is known for lowering blood sugar levels, improving insulin resistance, and reducing cholesterol levels.
MUSH then adds clean, healthy ingredients that give each one a rich and delicious flavor!
With MUSH, anyone can elevate their nutrition to the next level! To learn more, go to their website https://eatmush.com/ !
Hardy Nutritionals Daily Essential Nutrients is a unique micronutrient formula that consists of 16 minerals, 13 vitamins, 4 amino acids, and 4 antioxidants/botanicals. One unique factor of the Daily Essential Nutrients is that organic molecules and micronized minerals are combined to maximize mineral absorption and delivery to cells. It is also clinically proven to help improve mood, focus, mental clarity, emotional stability, and sleep quality.
Their products are readily available at all Basil Bandwagon Natural Market locations, in both clinical strength and regular strength –
Clinical Strength: (Daily Essential Nutrients with Added Vitamers) A broad-spectrum micronutrient formulation. It is specifically formulated for individuals with certain genetic variations of Vitamin B6 and Folate metabolism.
Regular Strength: (Optimal Balance for Women or Men) An excellent daily micronutrient formulation for adults and children who don’t need the clinical levels found in the Daily Essential Nutrients.
If you wish to learn more about Hardy Nutritionals and their supplements, we recommend visiting their website https://www.hardynutritionals.com/ .
evanhealy is a holistic skin care line created and formulated to work with the rhythms and physiology of the body, and to support long-term skin health and radiance.
Holistic skin + body + cosmetics that go beyond organic
Whole plant oils, waters and butters, as well as earthen clays, are our tools and allies. They source them directly from small family farms, women’s co-operatives and co-operative villages around the world.
Inspired by ancient beauty practices, nature and its cycles, ayurveda, homeopathy and traditional western herbalism, their approach is a fusion of modalities centered around the goal of realigning skin with its highest potential and awakening its innate resilient, adaptable nature.
The act of engaging in truly holistic beauty is an intimate one and through it we are working to transform, evolve, and reshape the modern perception of beauty, as well as our individual relationships with our skin and ourselves.
Daily Spring Skin Ritual
Cleanse
Begin by moistening your skin with three to four splashes of warm water.
Mix one pump of cleanser with a couple dribbles of warm water to dilute. Blend in your palms and then massage all over the skin, working in upward circular motions.
Rinse with cool water and pat dry.
Hydrate & Nourish
After cleansing, saturate your face with Rose Geranium HydroSoul.
In the palm of your hand, combine one to three pumps of Neem Immortelle Purifying Infusion with a couple of sprays of the HydroSoul. Blend the two together, then gently and slowly press the warmed emulsion into your skin.
Christine Waltermyer is a local 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 get your FREE copy of her cookbook, “7 Days of Deliciousness.”
During this quarantine, everyone’s starting to feel a little anxious to get outside and get back to our normal everyday routine. Meals are starting to get dull, home-schooling might be overwhelming at times, and you might feel like the house can’t get any cleaner after scrubbing it down since Quarantine Day 1. So why not switch up your meals with Christine Waltermyer?! Her recipes are absolutely delicious and simple to make at home. Her videos are helpful to follow along with too! Check out some of them below!
Immunity Broth
Makes about 12 cups
Ingredients
2 6-inch pieces of kombu seaweed
8 ounces fresh shiitake mushrooms
1 – 2 teaspoons dried astragalus root
3 cloves garlic
A few sprigs fresh thyme
1 onion (red or yellow), chopped into 4 pieces
1 burdock root, cut into a few pieces
4 small carrots, chopped in half
3 stalks celery, chopped in half
1 bunch parsley
Fresh ginger (about 3 inches) (optional)
Sea salt (optional)
Water to cover everything
Method
1. In a large soup pot, place all ingredients. Add enough water to cover everything. Bring to a boil over medium high heat. Lower heat to simmer for one hour, covered. Strain the broth through a strainer. Use in soups, cooking rice or as a warm drink on its own!
Creamy Carrot Soup
Serves 6
Ingredients
2 parsnips, peeled and chopped
5 carrots, scrubbed really well and/or peeled
1 bunch scallions
20 ounces chopped butternut squash (or 1 medium butternut squash, peeled, deseeded and cut up)
13.66 ounce can coconut milk
Vegetable broth to cover the vegetables, or about 5 cups
1 teaspoon sea salt
Equipment: Immersion blender or regular blender
Method
1. Place the squash in a soup pot. Chop the parsnips, then the carrots and add both of them to the pot. (Remove any bad spots.) Remove the white bottoms from the scallions. Chop them up and add to the pot. Reserve the green part for garnish. Add the coconut milk to the pot. Then add the vegetable broth, making sure it covers the vegetables. Use more or less to just cover them.
2. Place the pot over medium high heat. Bring to a boil, then lower the heat to simmer on low, covered, for 25 minutes or until all vegetables are fork-tender.
3. Chop the green part of the scallions to use for a soup garnish.
4. Add about 1 teaspoon of sea salt to the soup. Blend the cooked soup by using the immersion blender to blend right in the pot. OR, carefully transfer the cooked soup to a blender and carefully blend until smooth.
Mixed Leafy Greens Stir-Fry
Serves 6-8
Ingredients
1 small head napa cabbage, cut in half length-wise
1 bunch scallions
1 leek
1 baby bok choy
5 leaves green kale
1 tablespoon olive oil
Splash of water
Sea salt
Optional Ingredients: Chopped ginger, minced garlic, coconut aminos, crushed red pepper flakes, etc. for added flavor
Method
1. Wash all of the vegetables. Pull the kale leaves from the stems and rip up the leaves. If you want to use the stems be sure to chop them up finely. In this recipe I saved them for later use in making soup stock.
2. Chop off the end of the baby bok choy, and wash the leaves again under running water. Chop up into bite-sized pieces. For the napa cabbage, remove any outer leaves with bad spots. Remove the core from the bottom. Slice across the width into ½-inch slices, removing any bad spots you see. For the scallions, remove the little roots on the bottoms, then slice on a diagonal, about ½-inch pieces.
3. To cut the leek, slice in half length-wise. Rinse again under running water. Lay the flat cut side down on the cutting board. Slice into ½-inch size pieces.
4. Heat a large skillet or deep pan over medium heat. Add the olive oil, then the leeks. Add a little pinch of salt to help them soften. Cook for a few minutes, then add the kale. Cover and cook for another 30 seconds to 1 minute. Add another pinch of salt and a splash of water. Add all remaining ingredients, plus another splash of water if needed. Cover and steam for another few minutes, or just until all of the vegetables are tender but still bright green and not overcooked. Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.
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!
Christine Waltermyer is a local 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 get your FREE copy of her cookbook, “7 Days of Deliciousness.”
MENU
Immunity Soup
Keto Refrigerator Fudge
Pomegranate Sweet Potato Bruschetta
Loaded Sweet Potatoes
Immunity Soup
Serves 2-3
Ingredients
2 tablespoons olive oil
1 onion, diced (1 1/2 cups)
Sea salt
1 teaspoon fresh ginger root, peeled and minced
2-3 cloves garlic, minced
3/4 cup fresh maitake mushrooms, chopped
2 stalks celery, chopped
2 small carrots, chopped
1-inch piece kombu, soaked in cold water to cover for 10 minutes
2-3 tablespoons light colored miso (such as South River Chickpea miso)
Lotus Foods brown rice ramen noodles (2 cakes), cooked
Method
*If making vegetable broth from scratch, use the recipe below.
1. Heat a soup pot over medium heat. Add the olive oil. Add the onion and a pinch of sea salt. Cook and stir for 5 minutes.
2. Add the ginger and garlic. Cook and stir for another minute or two. Add the maitake mushrooms. Cook a few more minutes. Add the celery and carrot, and cook and stir for a few minutes.
3. Add the kombu (whole or chopped), thyme, bay leaves, and the vegetable broth. Bring to a boil then lower heat to simmer on low, covered, for about 20 minutes. Add the turmeric, chopped kale, and chickpeas. Cook a few more minutes.
4. Remove the bay leaves, thyme sprigs and kombu (if a whole piece). Place the miso in a small bowl and add a few tablespoons of water. Stir until diluted. Add this to the soup and stir. Add the cooked ramen noodles just before serving. Enjoy!
*Immune-Boosting Vegetable Broth Recipe*
1. In a large soup pot, place 4 cups leftover vegetable scraps (ends of carrots, ends of celery, cabbage hearts, kale stems, parsley stems, etc.) OR 2 whole carrots, 2 celery stalks, 1 handful parsley and 1 onion.
2. Add 1-2 teaspoons dried astragalus root, 2 bay leaves and a 2-inch piece of kombu sea vegetable.
3. Add 4 cups of water.
4. Bring to a boil, then lower heat to cook on low for 1 hour. Strain and use.
Keto Refrigerator Fudge
Serves 8
Ingredients
1/2 cup carob powder OR cocoa powder OR cacao powder
1. Using a whisk, fork or electric hand mixer, combine the carob powder, liquid stevia, 1/2 cup coconut oil, 1/2 cup almond butter, and 1/8 teaspoon sea salt. Mix until smooth.
2. Spread the mixture evenly into a parchment paper-lined 8×4-inch loaf pan. In a small bowl, mix together the 2 tablespoons coconut oil with 2 tablespoons almond butter. You can add a drop or two of stevia sweetener if you life. Mix well, then drizzle onto the top of your fudge. Use a toothpick to swirl it around and make a marbled surface.
3. Chill for 1 to 2 hours. Top with some flaked sea salt. Slice, serve and enjoy!
1. Preheat oven to 350 degrees F. Spread the sweet potaTOASTS in an even layer on a parchment paper-lined baking sheet. Bake for 15 minutes. For more well done slices, brush with a little olive oil and bake 5 minutes longer.
2. Meanwhile, make the sunflower seed “cheese” spread. Place the sunflower seeds, water, scallions, garlic powder, onion powder, sea salt, lemon juice and miso in a food processor. Process until a spreadable consistency, stopping to scrape down the sides a few times. The consistency does not need to be perfectly smooth.
3. Remove the baked sweet potaTOASTS from the oven and let them cool to room temperature. Spread each one with a rounded tablespoon of the sunflower seed “cheese” spread. Top with some walnuts, pomegranate seeds, thyme sprigs and a drizzle of sweet potato nectar. Enjoy!
Loaded Sweet Potatoes
Serves 4
Ingredients
2 sweet potatoes or yams
Olive oil
One onion, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
Sea salt and pepper
White wine
1/2 teaspoon dried thyme
4 cups chopped kale
2 teaspoons maple syrup
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Squeeze of lemon juice or balsamic vinegar
Sauce:
1/4 cup sesame tahini
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
A few pinches sea salt
3-5 tablespoons water
Garnish:
Fresh chives, chopped
Method
1. Preheat oven to 400 degrees F. Poke the sweet potatoes with a fork a few times. Place whole sweet potatoes or yams in a covered casserole or you can wrap the sweet potatoes individually with foil and place them on a baking sheet instead of a covered casserole. Place them in the oven and bake for 60 minutes, or until easily pierced with a fork. When finished remove from oven, keep covered and set aside.
2. Meanwhile, prepare sautéed vegetable topping. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the diced onion and a pinch of salt, cook and stir for five minutes.
3. Add the mushrooms, garlic and thyme. If the onions are sticking to the pan, add a small splash of white wine. Cover and cook for five more minutes or until the mushrooms have softened. Add the kale and another splash of white wine. Cover and cook for five more minutes. Add remaining seasonings: maple syrup, mustard, lemon juice or balsamic vinegar, Worcestershire sauce and cook and stir for a few more minutes. Cook until the liquid has mostly evaporated.
4. To make the sauce, combine all ingredients in a small bowl and whisk well together. The consistency should be something like ketchup.
5. Slice the cooked sweet potatoes or yams in half lengthwise and evenly distribute the sautéed vegetables on top of each one. Drizzle with a couple tablespoons of the sauce and serve topped with chives. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local 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 get your FREE copy of her cookbook, “7 Days of Deliciousness.”
MENU
Creamy Squash Apple Soup
Healthy Organic Pumpkin Pie with Einkorn Crust
Butternut Squash Ravioli
Paleo Pumpkin Pie
Creamy Squash Apple Soup
Serves 4
Ingredients
2 cups vegetable broth
1 onion, diced
1/2 teaspoon sea salt, or to taste
1 large butternut squash, peeled and cut into 1/2 inch chunks
13.5 oz can full fat coconut milk
2 apples, cored, peeled and chopped
1/4 teaspoon nutmeg
A few grinds of cracked black pepper
Apple cider
Toasted pumpkin seeds, to garnish
Method
1. Heat a soup pot over medium heat. Add a splash of vegetable broth.
2. Add the onion and add a pinch of sea salt. Cook and stir for 5 minutes.
3. Add the squash and apple and stir. Pour in the coconut milk.
4. Pour in the remaining vegetable broth, the black pepper, remaining sea salt, and nutmeg. Add enough apple cider to almost cover the squash and apples.
5. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the squash is fork-tender. Stir occasionally while cooking.
6. Shut off the heat. Using an immersion blender, carefully puree the soup.
7. Serve hot, garnished with toasted pumpkin seeds. Enjoy!
Healthy Organic Pumpkin Pie with Einkorn Crust
Serves 8
Ingredients
FILLING:
2 teaspoons pumpkin pie spice
2 tablespoons Einkorn flour or unbleached white flour
1/2 cup organic sugar
1/2 cup organic brown sugar
15 oz organic pumpkin puree
1 1/4 cup almond milk
1 whole egg, at room temperature
3 egg yolks, at room temperature
PIE CRUST:
1 1/2 cups Einkorn flour
8 tablespoons cold butter
1/2 teaspoon sea salt
1 tablespoon sugar
4 tablespoons ice cold water
Method
1. To make the filling, in a large bowl, whisk together the sugar and the pumpkin puree. Add the eggs and egg yolks, beating them into the pumpkin mixture. Then add almond milk, pumpkin pie spice and add the 2 tablespoons of flour. Mix well until smooth, blending in a blender or with an immersion blender if needed, to remove the little flour lumps.
2. Prepare the pie crust by putting the 1 1/2 cups flour in the food processor. Add the butter and sugar and blend it all together. Gradually add the ice water one teaspoon at a time as you blend. Once it forms a ball, prepare a cutting board by dusting it with flour. Transfer the dough to the board and form it into a flattened disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Chilled dough will give you a nice flaky pie crust.)
3. After 30 minutes of refrigeration, you can roll out your pie dough. You can either roll out the dough on a floured surface or between two sheets of parchment paper. If using the floured board method-first dust your board with flour and then unwrap the chilled dough and place it on the board. Using a rolling pin, roll out the dough large enough to cover your pie plate. Grease/oil a 9-inch pie plate. Place the rolled out circle of dough into the pie plate and add some crimping on the edges of the pie.
4. Pre-bake your pie crust for 10 minutes at 350 degrees F. After pre-baking, add the filling. Use a crust protector and bake for 60 minutes. Cool completely, then refrigerate for at least an hour (up to a couple of days) before serving. Enjoy!
Butternut Squash Ravioli
Serves 4
Ingredients
2 packs Rising Moon Butternut Squash Ravioli
Olive oil
1 pack of your favorite sausage (lots of great plant-based options out there!)
1 onion, diced
2 small bunches baby broccoli (or broccolini or broccoli rabe), steamed until tender
1/4 cup your favorite pesto
1 teaspoon minced garlic
Mirin rice wine or white wine
1 tablespoon currants
1/2 teaspoon sea salt
Black pepper to taste
1/4 cup toasted pine nuts
Method
1. Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.
2. Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.
3. Serve topped with lightly toasted pine nuts. Enjoy!
Paleo Vegan Pumpkin Pie with a Keto Option
Makes one 8 or 9-inch pie
Ingredients
CRUST:
1 cup almond flour
2 tablespoons coconut flour
2/3 cup tapioca flour/starch (or arrowroot flour)
1 tablespoon coconut sugar or maple sugar
1/2 teaspoon baking powder
1/2 cup palm oil shortening
1/4 cup ice water
FILLING:
15 oz can pumpkin puree
2/3 cup full fat coconut milk (I love Native Forest Simple/No Guar)
1/2 cup maple syrup (KETO option: Instead of maple syrup, substitute 1/2 cup coconut milk + 1/2 teaspoon pure monk fruit sweetener or 1/2 teaspoon stevia leaf powder)
4 teaspoons olive oil (or a neutral oil such as avocado oil)
1 teaspoon vanilla extract
1-2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1 1/2 teaspoons agar powder
3 tablespoons cornstarch
OPTIONAL WHIPPED TOPPING:
1 can Let’s Do Organic Heavy Coconut Cream, chilled overnight
1 tablespoon powdered sugar (KETO option: Substitute a pinch pure monk fruit powder or stevia leaf powder for the powdered sugar
TO SERVE:
ground nutmeg
Method
1. To make the pie crust, in a large bowl, whisk together the dry ingredients: almond flour, coconut flour, tapioca flour/starch, maple sugar, and baking powder. Cut in the shortening until incorporated. Gradually add the ice water, mix well without overmixing, then form into a flat disk. Wrap in parchment paper and chill in the refrigerator for 20 minutes.
2. To make the filling, in a large bowl or saucepan, combine all filling ingredients. Pre-cook the filling on the stovetop: warm over medium heat for 5-10 minutes, whisking often, until thick, smooth and creamy. (*SEE KETO OPTION ABOVE)
3. Preheat oven to 375 degrees F. Once the pie dough has chilled for 20 minutes, wipe your work surface with a damp sponge. Place a sheet of parchment paper on top. Unwrap your chilled pie dough and flip it onto the other piece of parchment paper. Roll it out to a thin circle of dough. Flip the dough onto an oiled pie plate. Chill again if necessary to easily remove the sheet of parchment from the pie dough, being careful as you work with it.
4. Moisten your fingers and crimp the edge of your pie crust. Bake the crust by itself for 10 minutes. Add the filling. Add a silicone pie crust protector and bake at 350 degrees f. for an additional 10-20 minutes. Cool separately and chill before serving with optional whipped topping below and a sprinkle of ground nutmeg.
5. To make the optional coconut whipped topping, scoop out the solidified solid fat from the top of the chilled coconut cream. Reserve the liquid part and place the coconut fat in a food processor. Add the powdered sugar. Blend until creamy and smooth, adding a small amount of the liquid from the can if needed to achieve the right consistency.
6. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
On sale this week (9/23-9/29): Organic Green Beans $1.49 lb!
Are you missing some southern comfort food? You need to try this recipe today! It’s an easy dish that you can serve as a side or even an entree.
Bonus- Pacific Vegetable Broths are on sale for $2.99 each until the end of this month!
Ingredients
1 Tablespoon Olive Oil
1 Small Onion, chopped
3 Cloves Garlic, minced
1 Pound Fingerling Potatoes, cut into quarters or halves
1 Teaspoon Liquid Aminos
1 Teaspoon Smoked Paprika
2 Cups Vegetable Broth, or 2 cups water plus 1 veggie bouillon cube
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Salt, or to taste
1 Tablespoon non-dairy butter, optional
Method
1. Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring.
2. Stir in potatoes, paprika, cayenne, liquid aminos, and vegetable broth.
3. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.
4. Add green beans and cook for 15 more minutes or until tender. Stir in butter if preferred.
5. Season with salt and pepper and enjoy!
Before you enjoy your delicious vegan southern green beans and potatoes, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
