Preheat oven to 400°F. Place sweet potatoes on a baking sheet and roast until tender, about 1 hour.
In a small saucepan, combine bulgur, broth or water, and ½ teaspoon salt. Bring to a boil, cover, and reduce heat. Cook bulgur until most of the water is absorbed and grain is tender, about 30 minutes.
Drain any excess liquid from bulgur and place in large bowl. Add parsley, 3 tablespoons lemon juice, olive oil, dill, mint, remaining ½ teaspoon salt, and pepper.
In a small bowl, combine tahini, garlic, and remaining 1 tablespoon lemon juice. Whisk in enough water to make a smooth consistency, about ⅓ cup. Season with salt and pepper to taste.
To serve, cut sweet potatoes in half lengthwise. Top with bulgur, tahini sauce, and pomegranate seeds.
1refrigerated pie crustsoftened as directed on package
Instructions
Preheat oven to 400°F. Coat four 10-ounce oven-safe custard dishes with 1 tablespoon canola or olive oil; place on baking sheet and set aside.
Heat 2 tablespoons oil in 5-quart saucepan over medium-high heat. Add parsnip, carrot and onions; cook 5 minutes until just tender, stirring occasionally. Add mushrooms; cook 2 minutes more. Stir in broth, flour, thyme, salt and pepper. Bring to a boil. Stir in asparagus; cover, reduce heat and simmer 10 minutes or until sauce is thickened. Add cooked chicken.
Meanwhile, roll pie crust into a 12-inch circle on floured work surface. Invert a custard dish onto crust and use a paring knife to cut around the dish leaving 1/8-inch overhand, cutting 4 rounds total. Discard remaining crust.
Ladle filling into custard cups. Top each with a round of crust and press the edges to seal. Cut a slit in the center of each pot pie.
Bake 16 to 18 minutes or until crust is browned. Let stand 5 minutes before serving; sauce will thicken as it stands.
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.
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!
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.
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.
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.
1bunchfresh asparaguswoody stems removed and cut in half
4slicedsourdough breadtoasted
4ouncesmild or spicy salami sliced
1tablespoonolive oil
Salt and pepperto 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.
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.
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.
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!
Happy Earth Month! Let’s talk about food waste. Did you know every year, each American throws out about 1,200 pounds of organic garbage that could be composted? There are other ways to decrease this amount (other than simply composting). One way is to use your food scraps to make another recipe! Check out this Earth friendly Broccoli Stem Stir Fry recipe thanks to Christine Waltermyer and The Natural Kitchen Cooking School. All ingredients can be found at your local Basil Bandwagon Natural Market.
2cupscarrotssliced into rounds or "lozenges" (I refer to this as the ribbon cut in my video)
2cupspeeled broccoli stemssliced
½cupscallionssliced
¼cupbroth
2tablespoonscoconut aminos
2teaspoonslemon juice
1tablespoonmaple 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!
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!
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!
Do you have a hard time cooking rice? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn the best tips and tricks for making the perfect, fluffy rice – just like your favorite restaurants do!
What could make this even better? Learning how to make Chipotle-Inspired Vegan Bowls!
All ingredients – including Lotus Foods Rice (on sale!) – can be found at your favorite Basil Bandwagon Natural Market today.
1cupLotus Foods pink riceor other uncooked rice of your choice
1tablespoonlime juice
1tablespoonsliced scallion
3tablespoonschopped cilantro
Carrot Pico De Gallo
2large carrotsdiced (about 2 cups)
¼cupdiced red onion
Sea salt to taste
1tablespoonlime juice
Guacamole
2avocados
2teaspoonslime juice
1tablespoondiced red onion
2teaspoonschopped cilantro
Sea salt
Pumfu & Mushrooms
1tablespoonolive oil
8ouncesbutton mushroomssliced
8ouncesPumfudiced
For The Bowls
Shredded lettuce
8ouncesdairy-free sour cream (I used Kite Hill)
4ouncesshredded vegan cheese or cheese of your choice (I used Nuts for Cheese Black Garlic)
Fresh cilantrochopped
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!
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!
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 😊
3medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoespeeled (or an equivalent amount of white potatoes)
1tablespoonolive oil
1cuponiondiced (about 1 medium onion)
Sea salt
2stalks celerydiced
2carrotspeeled and diced
4cupsvegetable broth
16 oz package Lightlife Tempeh Smoky Bacon
Avocado oil
1cupthinly sliced leeks
½cupcoconut 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!
