Preheat oven to 375°F. Whisk together olive oil, tamari, and sesame seeds and toss with tofu. Place tofu on a parchment lined baking sheet and bake for 15-18 minutes or until tofu is golden brown. Set aside to cool.
Meanwhile, bring 8 cups of lightly salted water to a boil and add noodles. Gently simmer for 4-6 minutes, then drain and rinse.
In a medium mixing bowl, whisk together dressing ingredients until emulsified. Add noodles, tofu, scallions, and cilantro. Toss to combine and adjust seasoning to taste.
Notes
Buckwheat is gluten free; some soba noodles are made with wheat flour and buckwheat flour. To make sure this recipe is gluten free, go for 100% buckwheat. If customers don’t need to avoid gluten, then regular soba noodles will work just the same.
The delicate flavor of shrimp pairs nicely with fresh herbs and sweet mango. Rolling your own spring rolls may be tricky at first, but you’ll impress your friends and have complete control of the ingredients. Don’t like cilantro? Leave it out! Want to go big on veggies? Try adding shredded carrot or thinly sliced bell pepper. The trickiest bit is dialing in just how long-or should we say short-to leave the rice paper round in water. They should still feel firm and tacky when you first pull them from the water. As you construct your spring roll masterpiece, the water is absorbed to give you the perfect, pliable, rollable wrapper.
1poundcooked extra-large (16-20) peeled and deveined shrimpthawed if frozen
129 ½ inch rice paper rounds
1large head romaine lettuceleaves quartered
1large cucumberpeeled, seeded, and julienned
1large mangopeeled, pitted, and sliced
½bunch cilantro
1ouncefresh mintstemmed
1 ½ – 2cupshoisin or sweet chili sauce
Method
Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
Cut shrimp in half.
In a large shallow bowl, place a couple of inches of water.
To assemble spring rolls, submerge one rice paper round in the water for a few seconds and place on a flat surface. The rice paper will still be firm but will soften quickly.
Place the ingredients in the center of the rice paper starting with some romaine followed by cucumber and mango. Place three shrimp halves above the romaine and a small bundle of noodles below the romaine. Top with a sprinkle of herbs.
Close the spring roll by folding in the sides covering the filling then rolling upwards until sealed. Repeat with remaining ingredients and serve with your dipping sauce of choice.
Notes
Shrimp sizing: Shrimp is measured by the number of shrimps in one pound. For example, 16/20 would indicate that there are 16 to 20 shrimp per pound. The higher the number, the smaller the shrimp are and vice versa.
When Aura Bora founders Paul and Madeleine Voge started experimenting with real herbs, flowers and fruits with their soda maker at home, they knew they were onto a great idea. After their friends and family were raving about their flavors, they decided to try to launch their business on Season 12 of Shark Tank! There were already a lot of sparkling waters out there, but Aura Bora had something special right from the beginning.
The constantly refreshing varieties include Lemongrass Coconut, Peppermint Watermelon, Cactus Rose, Lavender Cucumber, and Strawberry Basil, Ginger Meyer Lemon, and Grapefruit Elderflower. Each can of Aura Bora is crafted with carefully selected herbs, fruits, and sparkling water purified using reverse osmosis, resulting in a clean and crisp beverage that’s guilt-free and hydrating
You also need to try “Dry Guys” Olive Oil Martini! Graza’s Extra Virgin Picual Olive Oil with Aura Bora’s yuzu and juniper-laced herbal sparkling water, the non-alcoholic Olive Oil Martini is unlike any flavor that the company has released in the past.
One sip and you will realize why their slogan is “earthly tastes and heavenly feelings”! They can all be enjoyed on their own straight from the can, or as a mixer in cocktails and mocktails..
We love Aura Bora as a company because they remain committed to using natural ingredients without any artificial additives or sweeteners. If you’re looking to cut down on sugar and artificial ingredients, Aura Bora offers a satisfying alternative that doesn’t compromise on taste. All their flavors are made from real herbs, fruits and flowers. There’s no added sugar, sweeteners, citric acid or artificial ingredients. 0 Sodium, 0 Calories, and delicious natural flavors you’ll love.
If that wasn’t enough, Aura Bora are part of 1% for the Planet, donating 1% of their revenue each year towards environmental causes like wildlife relief, conservation, and ocean cleanup.
Basil Bandwagon’s exclusive May offer, you can get all varieties of Aura Bora for just $1.49 per can! Stock up for the warm weather.
Don’t forget to enter to win a super cool retro cooler at each of our locations! No purchase necessary. The raffle will be drawn on May 31st. From picnics in the park to cozy nights at home, Aura Bora sparkling water is the perfect companion for life’s everyday moments.
In a cocktail tin add alcohol or non-alcohol option, watermelon juice, lime juice, simple syrup and ice. Shake and strain into your favorite glass. Add ice, top off with Peppermint Watermelon and add a fruit of your choice on top!
These recipes are beautiful, delicious, and flexible, which means plant-based or vegetable-forward moms can be treated to a special occasion meal that will leave them feeling their best. Glam, doable, and oh-so-good recipes that will bring a smile to Mom’s face—this truly special lineup will be one to remember, share, and gush over, year after year.
One-Bowl Cashew Milk Pancakes with the Fixins
“Special” doesn’t mean challenging or a sink full of dishes—even kids can mix up this simple pancake batter and prep a toppings bar for mom to glow up her plate as she pleases.
2cupslight spelt flour or 1:1 gluten-free all-purpose flour blend
¼cupcoconut sugar
1tspbaking soda
½tspsalt
1 ½cupsunsweetened cashew milkplus more to thin
¼cupcoconut oil or buttermelted, plus more for pan
2large eggs or 2 flax eggs(see method)
1tspvanilla extract
Glam toppings (optional, but recommended)
Maple syrup
Plain yogurt (nondairy or dairy)
Fresh fruitsuch as berries or sliced bananas
Natural nut butter
Coconut oil or butter
Grated dark chocolate bar
Method
Preheat oven to 200°F. Line large baking sheet with parchment paper and set aside. Acquire and assemble toppings so they’re ready to go when pancakes are cooked.
For pancakes, in large bowl, stir to combine flour, sugar, baking soda, and salt. Mix in milk, melted coconut oil or butter, eggs (or for plant-based, 2 Tbsp flaxseed mixed with 1/2 cup water), and vanilla, stirring until fully combined. If batter is too thick to stir, thin with additional milk, as needed. The batter should be similar in texture to a bowl of oatmeal (on the thick side but still spoonable).
To cook, preheat nonstick griddle or large pan over medium heat. Brush with additional melted coconut oil. Add dollops of pancake batter into pan, nudging corners with your ladle to spread out a bit. Cook for 2 to 3 minutes and flip once bubbles appear all over the surface. Lower heat, as necessary, to avoid burning. Flip and cook on the other side for another 2 minutes, until puffed and cooked through. Transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
Serve pancakes warm with toppings of choice.
Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi
A fresh lunch inspired by the warmer weather, all components of this dish can be made ahead, even packed for Mom and her family to take on a Mother’s Day picnic. The bowl gets glam with the addition of microgreens (or sprouts), heirloom veggies, and meaty halloumi cheese.
9ozpackaged herb and garlic or plain halloumi (halloom)
1head red leaf lettucewashed, dried well and torn
3cupscooked sprouted quinoa, brown rice, or millet
2colorful heirloom tomatoessliced
½English cucumberpeeled and diced
1large purple or orange carrotpeeled and sliced
½cupraw or cooked corn kernels or green peas
2cupscooked chickencold and shredded
1cupmicrogreens or colorful sprouts
Method
For dressing, to sealable jar or bowl, add all ingredients and shake or whisk to combine. Mix again before using.
For bowls, slice halloumi into 1/4 in slabs and brush with a bit of olive oil. Heat large nonstick or cast iron skillet over medium heat and sear halloumi in batches until golden brown on both sides, 1 to 2 minutes a side. Set aside.
In large bowl, toss lettuce with enough dressing to coat, and then add to 6 shallow bowls (such as pasta bowls) or plates followed by a scoop of cooked quinoa. Arrange tomatoes, cucumbers, carrot, and corn or peas on top in any pattern, then top with chicken, seared halloumi, and dressing, to taste. Garnish with microgreens or sprouts and serve.
Rainbow Fruit and Veggie Platters with Two Plant-Based Dips
More fun than a side salad, it’s a spread of the good stuff in a burst of glam color, with two dipping sauces: one sweet for the fruit and one savory for the veggies. Don’t forget to use Mom’s favorite fruits and veggies! Below are some suggestions to get you started.
6soft Medjool datespitted, soaked for 2 hours, drained
2tsplemon juice
1tspvanilla bean paste or extract
½tspinstant coffee (optional)
¼tspground cardamom
⅛tspsalt
Savory Vegan Artichoke Dip
2tbspolive oil
2garlic clovespeeled and minced
14ozcan artichoke heartsdrained well
¾cupraw cashewssoaked for 2 hours, drained
½cupunsweetened nondairy milk (cashew, oat, or coconut milk)
2tbsplemon juice
1tbspmiso paste
½cupchopped fresh parsley
Pinch of Aleppo-style pepper or red pepper flakesto serve
Fruit Platter
1bunch of red or green seedless grapeshalved if desired
2cupsfresh blueberries
2cupsfresh raspberries
1cupfresh blackberries
1melon such as cantaloupepeeled, seeded and cubed
1pineapplepeeled, cored, and cubed
Vegetable Platter
5stalkssliced
2large watermelon radishessliced
2lbsrainbow carrotspeeled and sliced
1English cucumbersliced
1head of broccoli or cauliflowercut into florets
Method
For sweet dip, to high-speed blender, add all Sweet Vanilla, Cardamom, and Coffee Dip ingredients and blend until smooth and creamy. Add additional water to thin until desired fruit dip consistency. Transfer to serving bowl, cover, and chill completely, about 4 hours or up to 4 days.
For the savory dip, in saucepan, heat olive oil over medium, add garlic, and saute until fragrant, about 30 seconds. Immediately add drained artichoke hearts and saute for 3 minutes, until warmed through.
To high-speed blender, add soaked and drained cashews, milk, lemon juice, and miso paste and blend until smooth. Add cooked artichoke mixture and parsley, and briefly pulse to chop but not blend completely. Transfer to serving bowl and chill for at least 2 hours or up to 4 days.
For platters, arrange fruit and vegetables on separate platters or one extra-large platter in a pattern of your choice. Keep each fruit or vegetable in its own section (as opposed to mixing them all together) to create the rainbow appearance. Serve fruit with sweet dip and veggies with savory dip.
Who doesn’t love a sauce? Whether it’s a salad or a grilled piece of chicken or fish, many of our meals can benefit from a tasty sauce to deliver a delicious burst of flavor. Having these versatile and easy-to-make-ahead sauces on hand will help you add interest to simple meals in a convenient way.
Tarragon Yogurt Dressing
Green and gorgeous on chicken, fish, salad, or vegetables. Yogurt gives this sauce a robust texture while tarragon imparts a licorice taste that suits salmon and poultry to a T.
In food processor or blender, combine all ingredients and blend until smooth. Store in covered jar in refrigerator. Sauce will thicken up in the refrigerator, so allow it to come to room temperature before using on salads.
Ginger Miso Cashew Sauce
This sauce has enough heft to dress up cabbage or broccoli salads, or to be used as a dipping sauce for vegetables or meats. Ginger and miso lend bright zing and luscious umami flavor.
For a quick alternative to soaking cashews overnight, bring a medium pot of water to the boil. Remove from heat, place cashews in water, cover, and soak for 30 to 40 minutes.
Drain cashews and place with fresh water in bowl of food processor or high-speed blender; blend until smooth. Add remaining ingredients and blend until combined.
Blueberry Balsamic Sauce
A sweet sauce with punchy balsamic vinegar. Perfect over ice cream, yogurt, or cakes, it’s also magnificent drizzled over meats such as duck or pork, or as a condiment for cheese. Convert it to a dressing with a few tablespoons of olive oil and pair it with peppery arugula.
In saucepan, combine blueberries, vinegar, water, and maple syrup and bring to boil over high heat. Reduce heat and simmer for 5 minutes on medium-high heat. Remove pan from heat, season with pepper and salt, and set pan aside to cool for 10 minutes.
In blender or food processor, blend mixture and then pass through a sieve. (Collect solids from the sieve and spread them on toast). Place sauce in jar and keep in the refrigerator for up to 1 week. It’s equally delicious served cold or gently warmed.
1 ½teaspoonsEmerald Energy or other spirulina greens powder
Method
To extract the coconut water, poke a hole with an awl into one of the three eyes, invert and allow water to drain. When all coconut water is extracted, wrap coconut in a cloth and using a hammer, carefully crack open the coconut. Alternately, use 1 cup bottled coconut water.
In a blender pitcher, combine the coconut water, banana, pineapple, spinach, and greens powder.
Blend contents until smooth and serve promptly.
Notes
If serving this as a smoothie bowl, pour smoothie into the split coconut (or bowl) and garnish with dragon fruit, blueberries, kiwi, flaked coconut, and chia seeds.
Like their cool counterparts, warm salads can be packed with the nutrient-dense ingredients you’re trying to eat more of. Pivot to these cozy early spring salads that are, without question, hot stuff. They’re most certainly not your standard bowl o’ greens!
Bistro Salad with Caramelized Vegetables
This virtuous salad is reminiscent of what you’d be served at a well-reviewed bistro. For a special finishing touch, garnish egg with a pinch of smoked salt.
1garlic clovepeeled and grated or very finely minced
¼tspsalt
8cupsfrisee and/or tender salad greenstorn into bite-sized pieces
⅓cupalmondspreferably toasted, coarsely chopped
Method
Preheat oven to 425°F and place rimmed baking sheet in oven as it heats.
In large bowl, toss carrots, parsnips, and celery root with grapeseed or avocado oil and season with salt and pepper, if desired. Spread out on hot baking sheet and roast until vegetables are golden and tender, about 30 minutes, stirring once halfway.
Meanwhile, in large saucepan, bring 3 inches of water to a simmer (the point when you see bubbles coming up to the surface, without full rolling bubbles). Into small bowl, crack an egg, then gently ease egg into simmering water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels as they are done.
In small bowl, whisk together olive oil, cider vinegar, mustard, garlic, and salt.
In large bowl, toss frisee or salad greens and roasted vegetables with dressing. Divide salad among 4 plates and top each with a poached egg. Sprinkle with chopped almonds.
Chicken Farro Salad with Chunky Blueberry Dressing
The blueberry dressing is a wonderful counterpoint to the earthy elements of this simple yet satisfying salad. If farro is not available, other grains, including spelt berries, sorghum, or quinoa, can be used.
In medium-sized saucepan, place farro and 3 cups water. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes, or until grains are tender. Drain well.
In small saucepan, heat oil over medium heat. Add shallot and garlic; heat for 30 seconds. Add blueberries, 2 Tbsp water, lemon zest, dried thyme, red pepper flakes, and salt; heat for 3 minutes, or until blueberries have softened and released some of their juices. Stir in balsamic vinegar.
Divide greens, farro, bell pepper, and chicken among 4 serving plates. Top with warm blueberry dressing and scatter parsley overtop.
Broccoli Confetti Lentil Salad
Black, pearly lentils serve as a springboard for a highly nutritious salad that seems more sophisticated than its ease of prep would suggest. French green lentils also hold their shape with cooking, so they would be an adequate substitution for black lentils.
In medium-sized saucepan, place lentils, 4 cups water, and a couple pinches of salt, if desired. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not mushy, about 20 minutes. Drain well.
In large skillet, heat oil over medium. Add onion and heat until softened and beginning to darken. Stir in garlic and heat for 30 seconds. Add broccoli and heat, stirring a couple of times, for 5 minutes. Pour in 2/3 cup water; cover and heat until broccoli is bright green and liquid has absorbed, about 3 minutes. Stir in lentils, lemon juice, salt, and red pepper flakes; heat for 1 minute. Stir in roasted red pepper, dill, and capers.
Preheat oven to 350°F. Place sausages, potatoes, brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165°F, turning over halfway through cooking.
Meanwhile, whisk together remaining ingredients, except almonds, until emulsified.
Remove sausages and vegetables from the oven and transfer to a serving dish if desired.
Drizzle on sauce and sprinkle with almonds. Enjoy!
Notes
*Potatoes should not be more than twice the size of the brussels sprouts for even cooking.
Often picnics are thought of as a cooler full of cold drinks and food spread out under the summer sun on a hot day. But picnics can also be mugs of hot chocolate or warm soup enjoyed wrapped in a warm blanket amid the still solitude of a snowy day. Whether it’s a quiet and cozy meal for two or a family fuel-up, food always tastes better outdoors in the brisk, clean air!
Chai-Spiced Hot Apple Cider
Sweet apple cider partners perfectly with fragrant chai-inspired flavors for a delicious and warming beverage sure to spice up any winter picnic!
Using mortar and pestle, lightly crush cardamom pods, cloves, and fennel seeds.
In medium saucepan on medium heat, add apple cider, cinnamon, gingerroot, black peppercorns, apple slices, apple cider vinegar, and crushed cardamom pods, cloves, and fennel seeds. Bring to a boil and reduce to a low simmer for 10 minutes. Remove from heat, discard apple slices, and pour apple cider through nut bag or cheesecloth to remove spice remnants. Divide and enjoy!
For a stronger and spicier cider, after discarding apple slices, refrigerate overnight and strain spice remnants before reheating to desired temperature.
Creamy Mushroom and Leek Soup
Full flavored yet easy to make, this simple but refined soup is cozy and rich in earthy mushroom flavors and cashew creaminess.
1medium-size leekchopped (white and light green part only)
1yellow oniondiced
2garlic clovespeeled and crushed
8cremini mushroomssliced
1tspsherry vinegar
3cupsmushroom broth
2fresh thyme sprigs
½tspsalt
Method
In small bowl, place raw cashews and add 2 cups boiling water. Let soak while preparing soup.
In large soup pot on medium, heat avocado oil. Add leeks and onions and saute for 5 minutes, until onions are translucent. Add garlic and sliced mushrooms and saute for a further 5 minutes, then add sherry vinegar, broth, and thyme sprigs. Bring soup to a boil, then reduce to a simmer for 10 minutes.
Remove pot from heat and discard thyme sprigs. With immersion blender, blend mushroom broth mixture well. Alternately, ladle all into blender and blend until smooth before returning to soup pot.
Drain water from cashews and add cashews to high-speed blender. Add 1 1/2 cups blended mushroom mixture to cashews and blend to create smooth cashew cream. Slowly whisk cashew cream back into remaining mushroom mixture in soup pot and bring to desired temperature. Enjoy!
Roasted Sweet Potato Salad Wraps
Roasted sweet potatoes and zesty Dijon mustard transform a classic picnic salad concept into a new and fresh menu item for your basket.
4sweet potatoespeeled and diced into uniform ½-inch squares
2tbspavocado oil
½tspsalt
1red bell pepperdiced
4whole wheat tortilla wraps
1cupspinach
2avocadossliced
Method
In medium bowl, whisk yogurt, apple cider vinegar, Dijon mustard, chives, garlic, and 1/4 tsp black pepper; set aside.
Preheat oven to 425 F.
In large bowl, toss sweet potato with avocado oil, sea salt, and 1/4 tsp black pepper and spread evenly on large parchment paper-lined baking sheet. Place in preheated oven on middle rack and roast until squash is fork tender, about 30 minutes, stirring halfway through. Remove from oven and let cool to room temperature.
When sweet potato has cooled, add diced red bell pepper and dressing, and mix well. This can be stored in the fridge overnight to assemble wraps the next day.
To assemble wraps, lay out tortillas on counter. Divide spinach among wraps, placing it on the bottom third of each tortilla. Top spinach with evenly divided avocado and then sweet potato salad mix. Fold in tortilla’s two sides and then roll up from the bottom, folding and tucking in the two sides as you tightly wrap the tortilla to the end. Wrap each individually in parchment paper or place in resealable container small enough to keep wraps rolled up.
It may be gray outside but things are looking very colorful in our produce section thanks to our new local supplier Noble Mushrooms, based in Hillsborough, NJ. We recently brought their eye-catching blue oyster, lion’s mane, and chestnut mushroom varieties into all three locations. If you’ve already picked up a grow your own kit, took a few bunches home with you, or just spied them in the produce sections and wondered how on earth to prepare them, we’ve compiled a couple recipes that really play to the strengths of these amazing mushrooms.
2ozscallion greensfinely minced (save a pinch for garnish!)
½lemonjuiced
¼cupextra virgin olive oil
½tspsalt
For the Mushrooms
½lbBlue Oyster mushrooms
1cupmilk
1egg
1cupflour
1 ½tspsalt
½tspground black pepper
1tspcayenne powder
½tsponion powder
½tspgarlic powder
¼tspcumin
¼tspsmoked paprika
Method
For the Aioli
Place mayonnaise, lemon juice, scallion greens, and salt in food processor and begin blending.
Slowly drizzle olive oil into mixture as it processes and whip until smooth. Taste and adjust salt if desired. Set aside in refrigerator.
For the Mushrooms
Prepare the mushroom by gently tearing fronds into bite-size pieces from edge of cap to stem, making sure to keep pieces connected to base.
Whisk milk and egg in large mixing bowl.
Whisk flour, salt, pepper, cayenne powder, onion powder, garlic powder and cumin in separate large mixing bowl.
Coat mushroom in liquid mixture then dredge in flour. Repeat this process one more time then place mushroom in refrigerator.
Pour enough oil to submerge mushroom in large vessel and heat to 350°F.
Once oil is up to temperature, remove mushroom from refrigerator and slowly lower into cooking vessel gill-sides down. Use metal utensil to ensure it is fully submerged and cook until golden brown (about 10 minutes). Remove and place on drying rack.
Place mushroom on serving plate and cut center in “X” pattern to make room for dipping sauce. If mushroom cluster doesn’t stand on its own, wrap the base of it in a rolled piece of aluminum foil to help it stand up.
Place sauce in center, garnish with some more scallion greens and serve.
Crush the garlic cloves and cut into ½ inch pieces.
Trim the mushroom stems to an even length. Toss the mushrooms in a bowl with the oil, salt, garlic, thyme sprigs and pepper.
Lay the mushrooms out on a cast iron pan or baking sheet lined with parchment and roast at 425°F for 20-25 minutes or until lightly brown. Rotate the pan 180° after 15 minutes.
Peel the shallot and slice ¼ inch thick. Heat the shallot slices in a dry cast iron skillet until lightly charred (or just saute them quickly). Remove to a bowl and add the vinegar.
Remove the mushrooms from the oven. Discard the thyme sprigs, transfer to a bowl, add the shallots and olive oil and cool.
Double check the seasoning for salt and pepper and adjust until it tastes good to you. Serve warm or room temperature.
