Tasty Lentil Lettuce Wrap
Unexpected guests? Entertaining is easy with these Tasty Lentil Lettuce Wraps. Just a few fresh veggies and ready-to-eat madras lentils come together for a perfect bite.
Recipe Provided by INFRA
Tag: dinner
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Creamy Basil Kefir Sauce
Creamy Basil Kefir Sauce
This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!
Recipe Provided by INFRA
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Grilled Vegetable Orzo Salad
Grilled Vegetable Orzo Salad
While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes.
Grilled Vegetable Orzo Salad
Servings 4Ingredients
- 6 tablespoons olive oil divided
- 1 broccoli crown cut into bite size pieces
- 1 large red bell pepper julienned
- 1 large orange bell pepper julienned
- 8 ounces shiitake mushrooms halved
- 1 cup orzo pasta
- 2 scallions thinly sliced
- ½ cup crumbled feta
- 2 tablespoons tamari
- 1 tablesppon toasted sesame oil
- 1 tablespoon rice vinegar
- ¾ teaspoon cane sugar
- ½ teaspoon crushed chilies
Instructions
- Preheat grill to 375-400° F. Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
- Grill for 25-30 minutes or until desired doneness is achieved.
- Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
- Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese.
- Enjoy!
Recipe Provided by INFRA
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Raclette with Potatoes and Asparagus
Raclette with Potatoes and Asparagus
With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Think of raclette as a more versatile fondue! Instead of melting cheese with wine and other additions, raclette is pure, melted cheese. Is draping it over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. Think of everything on your favorite charcuterie board and it will probably pair perfectly with raclette.
Raclette with Potatoes and Asparagus
Servings 4Ingredients
- 8 ounces sliced raclette cheese
- 4 large red potatoes halved and quartered
- 1 bunch fresh asparagus woody stems removed and cut in half
- 4 sliced sourdough bread toasted
- 4 ounces mild or spicy salami sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
- Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.
- Enjoy!
Recipe Provided by INFRA
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Hot Honey Crispy Chicken Sandwiches
Hot Honey Crispy Chicken Sandwiches
You can find a crispy chicken sandwich on every corner these days, but they are not all equal. Making one yourself means you get to have it just how you like it, and you know what’s in it! With some kale slaw and thinly sliced red onion, you’re getting good vegetables and added crunch. The sweet heat of hot honey will keep you wanting more! It may be sticky, but that just makes it finger licking good.
Hot Honey Crispy Chicken Sandwiches
Servings 4Ingredients
- 4 breaded chicken breasts
- 4 hamburger buns
- 4 tablespoons mayonnaise
- 1 ½ cups kale slaw
- 1 red onion thinly sliced
- 4 tablespoons unsalted butter softened
Hot Honey
- ½ cup honey
- 1 teaspoon crushed red chilies
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
Instructions
- In a small saucepan, combine hot honey ingredients and warm over low heat for a few minutes to infuse honey with spices. Turn off heat and set aside.
- Prepare chicken breast based on package instructions.*
- Spread butter on buns and toast in a large skillet on low until golden.
- Spread mayonnaise on the top bun and assemble sandwich with slaw, chicken, onions, and hot honey. Serve promptly.
- Enjoy!
Notes
*To make your own breaded chicken, combine 2/3 cup all-purpose flour, ½ teaspoon of each salt, pepper, paprika, garlic powder, and baking soda. Beat two large eggs together. Take each piece of chicken and dredge in flour then in eggs and back into the flour mixture. Shallow fry or air fry at 350F until internal temperature reaches 165F and continue with recipe. Cooking time varies based on size of chicken breasts. Substitute breaded chicken with a plant-based version to be meat-free.Recipe Provided by INFRA
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Broccoli Stem Stir Fry
Broccoli Stem Stir Fry
Servings 4Ingredients
- 2 cups carrots sliced into rounds or "lozenges" (I refer to this as the ribbon cut in my video)
- 2 cups peeled broccoli stems sliced
- ½ cup scallions sliced
- ¼ cup broth
- 2 tablespoons coconut aminos
- 2 teaspoons lemon juice
- 1 tablespoon maple syrup
- Sea salt to taste
Instructions
- Heat a large skillet over medium high heat. Add the broth and heat it briefly.
- Add the carrots and a few drops of the coconut aminos. Cook and stir for a minute or two. Add the broccoli stems. Cook and stir for another minute or two.
- Add the remaining coconut aminos, scallions, maple syrup, and lemon juice. Cook and stir for a minute. Cover and cook for a few more minutes. Continue cooking to your desired tenderness. Depending how long you cook this, you may need to add a splash of water or more coconut aminos to prevent the vegetables from sticking to the pan. If needed, adjust seasoning to taste by adding a little more seasoning.
- Plate and serve warm. Enjoy!
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Chipotle-Inspired Vegan Bowl
All ingredients – including Lotus Foods Rice (on sale!) – can be found at your favorite Basil Bandwagon Natural Market today.
Chipotle-Inspired Vegan Bowl
Servings 4Ingredients
- 1 cup dried black beans
Cilantro Lime Rice
- 1 cup Lotus Foods pink rice or other uncooked rice of your choice
- 1 tablespoon lime juice
- 1 tablespoon sliced scallion
- 3 tablespoons chopped cilantro
Carrot Pico De Gallo
- 2 large carrots diced (about 2 cups)
- ¼ cup diced red onion
- Sea salt to taste
- 1 tablespoon lime juice
Guacamole
- 2 avocados
- 2 teaspoons lime juice
- 1 tablespoon diced red onion
- 2 teaspoons chopped cilantro
- Sea salt
Pumfu & Mushrooms
- 1 tablespoon olive oil
- 8 ounces button mushrooms sliced
- 8 ounces Pumfu diced
For The Bowls
- Shredded lettuce
- 8 ounces dairy-free sour cream (I used Kite Hill)
- 4 ounces shredded vegan cheese or cheese of your choice (I used Nuts for Cheese Black Garlic)
- Fresh cilantro chopped
- Primal Kitchen Cilantro Lime
Instructions
- Cook the black beans according to package directions.
- Rinse the rice. Bring a medium size pot of water to a boil. Add the rinsed rice. Boil it for a few minutes. Drain through a strainer and rinse. Place the rice back in the pot and add 1 ¾ cup fresh water. Bring to a boil over medium high heat. Reduce the heat to low and cover. Cook for 40 minutes or until tender. Place in a bowl to cool. Add the lime juice, scallion and cilantro. Stir well.
- Place the diced carrots in a medium pot. Add 1 cup water. Bring to a boil over medium high heat. Reduce the heat to low and cook, covered, for 20 minutes. Drain any remaining water and place the carrots in a bowl. Add the remaining Pico De Gallo ingredients. Stir well. Set aside.
- Make the guacamole. Remove the pits from the avocados. Scoop out the avocado and place it in a large bowl. Partially mash the avocado. Add the remaining guacamole ingredients and stir to combine.
- Prepare the Pumfu and mushrooms: Heat a large skillet over medium heat. Add the sliced mushrooms and a pinch or two of sea salt. Cook and stir for a few minutes. Add a tablespoon of the dairy-free sour cream. Cook and stir for a few minutes. Add the Pumfu. If you want to add seasonings like fajita seasoning, add it at this point. Cook for 5 more minutes.
- Assemble your bowls: Add a scoop of cilantro lime rice to each bowl. You can arrange the ingredients in rows or scoops around the bowl. Add a portion of beans, lettuce, guacamole, carrot pico de gallo, and Pumfu-mushroom mixture. Top each bowl with a dollop of sour cream, shredded cheese and a drizzle of dressing. Sprinkle with some cilantro.
- Enjoy!
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Vegan Potato Soup
Vegan Potato Soup
with Christine Waltermyer
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!
Soups’ on! How do you keep yourself warm during the colder months? There are plenty of different ways – like warm sweaters, cozy blankets, and sitting by the fireplace. But our favorite way is enjoying a delicious hot soup with family and friends. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, we may have found our next favorite soup recipe – and it’s vegan! Featuring all products that can be found at Basil Bandwagon Natural Market 😊
Vegan Potato Soup
Servings 4Ingredients
- 3 medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoes peeled (or an equivalent amount of white potatoes)
- 1 tablespoon olive oil
- 1 cup onion diced (about 1 medium onion)
- Sea salt
- 2 stalks celery diced
- 2 carrots peeled and diced
- 4 cups vegetable broth
- 1 6 oz package Lightlife Tempeh Smoky Bacon
- Avocado oil
- 1 cup thinly sliced leeks
- ½ cup coconut cream
Instructions
- Peel the sweet potatoes. Cut into small dice pieces and place them in a pot of cold, salted water.
- Heat a large skillet or large soup pot over medium high heat. Add the olive oil, onion and a pinch of the sea salt. Cook and stir for a few minutes. Add the carrots, celery and another pinch of sea salt. Cook and stir for five minutes. If the vegetables begin to stick to the pan add a small splash of vegetable broth or water.
- Meanwhile, in a medium size saucepan, warm the vegetable broth over medium heat. If you used a skillet, transfer the cooked vegetables to a large soup pot. Drain the potatoes and add them to the pot. Add the warmed vegetable broth. Bring to a boil over medium high heat, then reduce the heat to simmer on medium low, lightly covered, for 20 minutes.
- Cut the tempeh bacon strips in half. Heat a large skillet over medium heat. Add about a tablespoon of the avocado oil, then add the tempeh bacon in a single layer. Fry for a few minutes on one side, then turn to fry on the other side for a few more minutes, until lightly browned on both sides. Remove and transfer to a plate to cool. Chop the cooked tempeh into smaller pieces.
- To the soup pot, add the coconut cream, 1 teaspoon of sea salt and a few grinds of freshly ground black pepper. Puree one third of the soup by using an immersion blender. Or, place a few cups of the soup into a blender and blend until smooth. Return the pureed soup to the pot and stir to combine.
- In the large skillet, heat another 2 teaspoons of the avocado oil. Add the leeks, a pinch of sea salt and a few grinds of black pepper. Cook and stir for 5 to 10 minutes, or until the leeks are very tender and lightly browned. Serve the soup hot, topping each bowl with a tablespoon of the tempeh bacon bits and a couple of teaspoons of sautéed leeks.
- 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!
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Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing
Quinoa Power Bowl with Orange Tahini Dressing
thanks to Christine Waltermyer!
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!
What comes to mind when you think about the first day of spring? For us, it’s bright, fresh, fruits and vegetables to help energize us through the day. Thanks to Christine Waltermyer, we can combine all of that into a delicious & nutritious power bowl that’s perfect for lunch or dinner! Check out the recipe below…
Quinoa Power Bowl with Orange Tahini Dressing
Equipment
- Baking pan
- Small saucepan
- Large skillet
- Medium bowl
Ingredients
- 1 large sweet potato or yam peeled and diced (½-inch dices)
- 2 tablespoons avocado oil (or vinegar or vegetable broth)
- Sea salt and black pepper to taste
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup quinoa (I used the pre-rinsed kind)
- 2 cloves garlic minced
- ½ red onion thinly sliced
- 16 ounces sliced button mushrooms
- 1 medium zucchini cut into half moons
- ½ cup corn kernels
- 2-4 tablespoons sesame tahini
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- The juice of one orange
- 1 avocado pitted and diced
- 13 ounces cooked kidney beans (I used the Jovial brand)
- Fresh parsley chopped, as a garnish (optional)
Instructions
- Preheat the oven to 425 degrees F.
- Place the peeled and chopped sweet potato in a baking pan. Lightly drizzle it with 1 tablespoon of the avocado oil. Add sea salt and black pepper to taste. Sprinkle with onion powder and garlic powder. Mix the seasoning into the sweet potato with your hands. Bake for 30 to 40 minutes, or until fork-tender.
- Meanwhile prepare the quinoa. In a small saucepan, place the quinoa. Add 2 cups water or vegetable broth. Bring to a boil over high heat. Add an optional pinch of sea salt. Reduce the heat to simmer on low, covered, for 15 to 20 minutes.
- Heat a large skillet over medium heat. Add a tablespoon of the avocado oil. Add the onion and cook and stir for a minute or two. Add the mushrooms and a pinch of sea salt. Cook and stir for a minute, then cover with a tight-fitting lid to help release the moisture from the mushrooms. Cook for several minutes over medium heat. If it seems to be dry on the bottom you can add a teaspoon or so of water.
- Add the garlic, corn and zucchini to the mushrooms. Cook and stir briefly, then season with salt and pepper. Cover and cook for a few more minutes. Uncover and stir.
- Make the dressing: In a medium bowl, combine the tahini, maple syrup, apple cider vinegar and fresh orange juice. Whisk together and add more tahini if a thicker consistency is desired.
- Place the avocado in a small bowl. If not serving the bowls right away you can toss it with a little lemon juice, lime juice or vinegar to prevent browning.
- Now arrange the bowls. In two serving bowls, place a scoop of the cooked quinoa (there will be leftovers or enough for a third or fourth bowl), a portion of kidney beans, some sweet potato and the sautéed mushrooms, zucchini and corn. Add some avocado as well.Bonus! If you want to add a teaspoon of raw sauerkraut or another raw pickle that adds a nice touch.
- Wipe the edges of the bowls if needed. Top with a drizzle of the tahini dressing over all of the ingredients. Sprinkle with optional chopped parsley.
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!
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Plant-Based Meal Prep with Christine Waltermyer
Plant-Based Meal Prep – What to Eat in A Day
with Christine Waltermyer
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.”
BREAKFAST
Creamy Brown Rice Cereal with Apple Pear Compote
Serves 1
Ingredients
1 cup cooked brown rice
1 cup water
1 pear, cored and chopped
1 apple, cored and chopped
Small handful of walnuts
Cinnamon
1-2 tablespoons maple syrup, plus extra for drizzling
Method
1. Chop up the fruit and place in a small pot with a pinch of sea salt. Add 1 to 2 tablespoons of the maple syrup, and ½ teaspoon of cinnamon. Bring to a gentle boil, then lower to simmer for 20 to 25 minutes.
2. Place the brown rice and water in a small pot. Bring to a boil over medium high heat. Reduce the heat to simmer on low for 20 minutes or so, tilting the lid to avoid cookovers.
3. Chop the walnuts. Using a potato masher, you can partly mash the rice at this point.
4. Place the cooked brown rice cereal in a bowl. Top with desired amount of apple pear compote and walnuts, adding extra maple syrup if you wish.
LUNCH
Vegetarian Sushi
Serves 1-2
Ingredients
1 cup cooked brown rice
1 sheet sushi nori
1 package Pumfu or firm tofu, cut into long strips
1-2 tablespoons almond butter (or peanut butter) – I used the sprouted kind
2 tablespoons raw sauerkraut, drained and pressed to remove liquid
3-4 long thin carrot strips
2 cups kale leaves, chopped up
Coconut aminos or soy sauce
Equipment: bamboo sushi mat
Method
1. Steam the carrot strips and kale in a steamer basket over boiling water, covered, for 5 minutes or until the carrots and kale are tender but still brightly colored.
2. Place the pumfu or tofu strips in a frypan with a ¼ cup water and 1 tablespoon of coconut aminos or soy sauce. Bring to a boil over medium high heat, then reduce heat to simmer on medium low for about 15 minutes, or until the water has cooked off. Transfer the pumpfu or tofu to a plate to cool.
3. Place the nori on a sushi mat. Cover most of the lower portion of the nori sheet with rice, leaving about an inch on top that is uncovered. Add a horizontal line of the almond butter, then add the carrots, pumfu and kale. Using your thumbs, lift the sushi mat up and over the fillings. Tuck the nori and rice over them and roll forward, pulling out the mat. Tightly tuck the roll, then roll all the way forward and tuck again. Using a sawing motion, carefully slice the sushi roll in half, and then into about 8 pieces. Serve with coconut aminos or soy sauce.
DINNER
Mexican Buddha Bowl
Serves 1-2
Ingredients
2 – 4 tortillas of your choice (I love the Siete brand almond flour tortillas)
1 13-oz. jar or can kidney beans, black beans or pinto beans (Jovial brand is great)
1 medium red onion, diced
3 cloves garlic, minced
cumin
Cilantro
½ teaspoon apple cider vinegar
2 carrots, peeled and diced
Olive oil
Japanese yams
Avocados
1 to 2 limes
Shredded lettuce
1 cup cooked quinoa
Dressing:
3 tablespoons olive oil
1 – 2 tablespoons lime juice
¼ teaspoon sea salt
1-2 teaspoons chopped cilantro
Optional: 1 – 2 teaspoons maple syrup
Method
1. In a small pot, cover the carrots with water. Bring to a boil over medium high heat, then reduce heat to simmer on medium until soft. Drain and set aside.
2. Place the sweet potatoes in a small pot and cover with water. Boil for about 20 minutes, or until soft. When finished
3. Place about ⅓ cup of the diced onion in a bowl to save for later to cook with the beans. Place the remaining diced onion in a bowl and add ¼ teaspoon of the sea salt and ½ teaspoon of apple cider vinegar. Let it sit for 15 minutes.
4. To cook the beans: Heat a small pan over medium heat. Add 1 or 2 teaspoons of the olive oil. Add the ⅓ cup diced onion, 2 cloves minced garlic and a pinch of salt. Cook and stir for 8 to 10 minutes, or until the onion has softened.
5. Meanwhile, make the carrot salsa: Add 1 tablespoon of apple cider vinegar or lime juice to the cooked carrots. Add 2-3 tablespoons chopped cilantro and 1-2 teaspoons of the marinated red onion. Stir to combine.
6. To the cooking onion and garlic add the beans, cumin and sea salt to taste. Feel free to add cayenne, chopped jalapeno etc. if you like it hot. Cook for 5 to 10 minutes.
7. Make the guacamole: Chop up a few more tablespoons of cilantro and place in a bowl. Remove the pits from 2 avocados. Score the avocado flesh into little squares and scoop out the contents into the bowl. Add 1 clove minced garlic, juice of one lime and ½ teaspoon of sea salt, or to taste. Stir together, partly mashing the avocado to make it a little creamy.
8. Check on the sweet potatoes and beans. Cook longer if needed.
9. Briefly warm the tortillas on a warm cast iron skillet, a few minutes on each side over medium heat. Keep the tortillas warm under a towel.
10. When the sweet potatoes have finished cooking, peel them and slice them.
11. In a large shallow bowl, arrange equal portions of the beans, quinoa, sweet potatoes, guacamole, lettuce, and carrot salsa. Drizzle evenly with the dressing and serve.
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!
