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!
‘Tis the season for delicious food and family gatherings! These flavorful stuffed mushrooms will add a nice touch to your holiday entertaining buffet. Featuring ingredients found at your local Basil Bandwagon Natural Market.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Finely chop the mushroom stems. Place the cleaned and de-stemmed mushroom caps on the prepared baking sheet. Lightly brush with the avocado oil. Bake, stem side facing up, for 8 to 10 minutes.
Make the filling mixture: In a large skillet over medium high heat, add the olive oil and the shallot. Cook and stir for a few minutes. Add the carrot and a pinch of the sea salt. Cook and stir for a few more minutes. Add the mushroom jerky. Cook a few more minutes, then add the parsley. If the vegetables stick to the skillet you can a splash of white wine or vegetable broth. Add the mushroom stems and another pinch of sea salt. Cook and stir for another minute or two. Add the walnuts and cook for another minute. Add the cooked black rice, Worcestershire sauce, black pepper and scallions. Cook and stir a few minutes more.
Remove the mushrooms from the oven. Drain out any liquid from the centers of the mushrooms. Fill each mushroom cap with a rounded tablespoon of the filling mixture. Press the filling firmly, squeezing it over the mushroom cap.
Bake the stuffed mushrooms for 10 more minutes at 375 degrees F. Serve warm or cooled to room temperature. Serve garnished with fresh parsley. Optional: Drizzle with a little balsamic glaze 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!
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!
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!
Happy Cinco de Mayo! Looking for some healthy plant-based alternatives for your favorite traditional holiday recipes? Check out two of our Cinco de Mayo favorites from Christine Waltermyer and The Natural Kitchen Cooking School below!
Keyword appetizer, chips and dip, cinco de mayo, dessert, fruit salsa, pita chips, salsa, snack, summer
Servings 4
Ingredients
16ozripe strawberriesdiced
½golden delicious applediced
½granny smith applediced
½any red variety red-skinned applediced
1kiwi fruitpeeled and diced
8ozred raspberries
2tablespoonspure maple syrup
pinchsea salt
½teaspoonpure vanilla extract
2tablespoonsall-fruit strawberry jam
juice of ½ a lime
juice of a mandarin orange (or a few tablespoons fresh orange juice)
Pita Chips
4whole grain pita pockets
avocado oil (spray or oil)
4teaspoonscinnamon
4tablespoonsraw cane sugar
Instructions
Preheat the oven to 350 degrees F.
In a large bowl, place all of the fruit. Add the maple syrup, sea salt, vanilla, jam, lime juice and orange juice. Stir gently.
Place the whole pita pockets on a baking sheet. Lightly spray or brush each one with a little avocado oil. Sprinkle each one with a tablespoon of raw cane sugar and a teaspoon of cinnamon. Cut each pita pocket into 4 pieces. Bake the pita chips in the preheated 350 degrees F. oven for 8 to 10 minutes. Cool for at least 15 minutes before serving them with the salsa.
Keyword casserole, cinco de mayo, enchilada, entree, vegan
Servings 6
Ingredients
Carrot Sauce
3large carrotscut into big chunks
¼large red onionchopped (½ cup)
1teaspoonchopped red beet
water
sea salt
lime (½ lime, juiced)optional
Casserole
2cloves garlicminced
1 yellow oniondiced
1medium zucchinicut into half moons
1 cupblack kalamata oliveschopped
16ozcrimini or button mushroomsde-stemmed and sliced
2teaspoonsolive oil
1teaspoonground cumin
½cupfrozen corn kernels
chili powder or crushed red pepperoptional
26ozcooked kidney beans
½cupvegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
18-count pack cassava flour tortillas or other tortillas
Instructions
Lightly oil a 9 x 13 glass casserole dish.
Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.
Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.
Preheat the oven to 400 degrees F.
In a large frypan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.
In the prepared casserole, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.
Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares. Serve with a side salad and guacamole.
Enjoy!
Notes
Note: If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.
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.”
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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!
On sale this week (7/29-8/4): Organic Apricots $3.99 lb!
This is a great light, sweet treat that’s simple to whip up! Use as an appetizer, dessert, or even breakfast!
Ingredients
6 Apricots
1/2 Cup Ricotta (or more)
Local Honey
4-8 Basil Leaves
Method
1. Heat grill on high.
2. Half and pit apricots.
3. Once grill is hot, char and grill mark apricots, flip and grill another 30 seconds to warm through.
4. Place three halves on plate and top with ricotta and drizzle with local honey.
5. Garnish with basil leaves end enjoy!
Additional Suggestions: along with honey, drizzle balsamic syrup on fruit; top with prosciutto; or serve with fresh baby greens (i.e. arugula).
Before you enjoy your light and sweet grilled apricots with honey and ricotta, 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
