Tag: dinner

  • Vegan Potato Soup

    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 😊

    Print Pin

    Vegan Potato Soup

    Course Lunch, Main Course, Soup
    Keyword dinner, lunch, main course, soup
    Servings 4

    Ingredients

    • 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!

  • Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

    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…

    Print Pin

    Quinoa Power Bowl with Orange Tahini Dressing

    Course Main Course
    Keyword dressing, power bowl, quinoa, vegan

    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!

  • Plant-Based Meal Prep with Christine Waltermyer

    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!

  • Simple School-Night Fried Rice

    Simple School-Night Fried Rice

    Simple School-Night Fried Rice

    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.”

    Simple School-Night Fried Rice

    Serves 4

    Ingredients

    2 teaspoons sesame oil

    ½ onion, chopped

    1 large carrot, diced

    8 oz mushrooms, sliced

    2 ½ cups cooked rice (I used red rice)

    1 tablespoon Coconut Aminos

    ½ cup peas

    1 baby bok choy, chopped

    Method

    1. Warm a large skillet over medium heat. Add the sesame oil and onion. Cook and stir for 1 minute. Add the carrots and mushrooms. Cook for 3 to 4 minutes, stirring occasionally.  Add the rice and the coconut aminos.  Stir and cook for 5 more minutes. You can cover the pot if you want, to help the vegetables to soften. Last, add the bok choy, and cook for one more minute.

    2. Season with extra Coconut Aminos, if desired.

    3. Enjoy!

    Note: Chopped garlic and ginger can also be added to this dish when cooking the onions.

    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!

  • Comfort Food Classics

    Comfort Food Classics

    Comfort Food Classics

    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.”

    Vegan Cinnamon Rolls

    Makes 6 to 8

    Ingredients

    1 cup almond milk + 1 tablespoon almond milk reserved for glaze (I used the Three Trees brand)

    1/4 cup vegan butter + 1/3 cup vegan butter reserved for filling (I used Miyoko’s brand) 

    2 Tablespoons organic raw sugar

    1/2 packet Red Star active dry yeast

    1/2 teaspoon sea salt

    2 ¼ cups unbleached flour

    1 Tablespoon ground cinnamon

    1/2 cup powdered sugar

    1/3 cup brown sugar

    1/2 teaspoon vanilla extract

    You will need: An 8-inch round cake pan, lightly oiled with rice bran oil (I used a stainless steel one)

    Method

    1. In a small saucepan, warm the almond milk, 1/4 cup butter and 2 tablespoons of sugar until the butter has melted. The mixture should be warm like bath water, not too hot, around 100 degrees F. Stir with a wooden spoon and add the active dry yeast. Let sit for 10 minutes until foamy.

    2. In a mixing bowl, place the powdered sugar, vanilla, and one tablespoon of almond milk. Stir together until you reach a glazed consistency.

    3. In a large mixing bowl, place the flour and sea salt. Add the yeast mixture. Mix thoroughly until combined. Cover the bowl with a damp towel or plastic wrap. Set aside in a warm place or at room temperature for 1 hour.

    4. Add the remaining 1/4 cup of flour to your dough and mix until well combined. On a floured board, form the dough into a big rectangle.

    5. Melt the remaining 1/3 cup vegan butter. Evenly brush the rectangle of dough with the melted butter. Sprinkle the brown sugar in an even layer over the dough. Sprinkle evenly with cinnamon.

    6. Roll the coated dough into a log and cut into 7 or 8 slices. Place one cinnamon roll in the center of the cake pan. Add the other slices around it. Cover with a damp towel or plastic wrap and let rise for another 30 minutes.

    7. Bake at 350 degrees F for 30 minutes. Remove the rolls from the oven and drizzle with the glaze. Serve warm and enjoy!

    Homemade Pizza

    Makes 2 pizzas

    Ingredients

    1 1/4 cup warm water 

    2 Tablespoons raw sugar

    1 ½ teaspoons active dry yeast

    1 teaspoon sea salt

    2 Tablespoons rice bran oil

    3 cups unbleached all purpose flour (plus extra for rolling out the pizza dough)

    1 jar pitted black olives

    1 can of pizza sauce (or homemade carrot sauce)

    Fresh basil leaves

    Shredded vegan Mozzarella

    Method

    1. In a small glass measuring cup, combine the warm water and sugar. Sprinkle the active dry yeast over the surface of the water. Let sit for a few minutes (up to 10  minutes) until foamy and activated. If you want to gently stir it, use a wooden spoon.

    2. In a large mixing bowl, combine the flour and sea salt. 

    3. In a food processor, add the yeast-sugar water mixture, rice bran oil and flour. Process until all ingredients are combined. The dough will be sticky. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature (in a warm place) for 1 hour.

    4. Once the dough has doubled in size, place it on a lightly floured surface. Sprinkle with some flour and work the flour into the dough with your hands. Add just enough extra flour to achieve a smooth dough.  

    5. Cut the dough in half. Set one dough ball aside and place the other on a piece of parchment paper. Roll the dough flat, stretching gently as needed. Flatten into a circle. Keep the edges a little thicker.

    6. Preheat the oven to 465 degrees F. Place a stainless baking sheet or pizza pan on the bottom shelf of the oven to warm it for a few minutes. Remove from the oven and quickly place the parchment paper with pizza dough on top of the warmed baking sheet.

    7. Top the dough with an even thin layer of pizza sauce, shredded mozzarella cheese and black olives. You can add whatever toppings you like. Bake for about 12 minutes, or until desired doneness.

    8. Serve topped with some chopped fresh basil leaves. 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!

  • Plant-Based Taco Tuesday with Christine Waltermyer!

    Plant-Based Taco Tuesday with Christine Waltermyer!

    Plant-Based Taco Tuesday

    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.”

    https://www.youtube.com/watch?v=v1Itki8wDu8

    Jackfruit Tacos

    Serves 4

    Ingredients

    1/2 red onion

    1 avocado

    1 package Siete brand Almond Flour Grain-free Tortillas

    Olive oil

    1 package Jackfruit Company Pulled Pork (vegan & gluten free)

    Juice of 1/2 lime 

    2 Tablespoons maple syrup

    1 teaspoon Dijon mustard 

    2 teaspoons of your favorite mayonnaise

    1/4 cup cilantro or parsley, chopped

    3 cups green cabbage, shredded

    Method

    1. In a small bowl place a couple tablespoons of the onion. Add 1 tablespoon of the lime juice and a pinch of salt. Rub with your fingers and set aside.

    2. Make the cabbage slaw: In a medium size bowl, place the shredded green cabbage, mustard, maple syrup, remaining lime juice and mayo. Mix together and set aside.

    3. In a heated skillet, over medium heat, add a teaspoon or two of the olive oil and the remaining onion. Cook and stir for 5 minutes. 

    4. Add the Jackfruit pulled pork. Cook and stir until fully heated and a little browned.

    5. Heat the tortillas: Warm a cast iron skillet over low heat. Once the skillet is hot you can add a tortilla, flipping frequently to prevent burning. Note: Almond flour tortillas burn more easily than traditional tortillas.  Once the tortilla has been warmed evenly on both sides, place it on a plate and cover with a towel. Continue until you have warmed all of the tortillas.

    6. Assemble the tacos: Place a tortilla on a plate. Add some of the Jackfruit pulled pork, a little cabbage slaw, a few slices of avocado, a pinch of marinated red onions and cilantro or parsley. Repeat with remaining ingredients. Serve topped with lime wedges. 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!

  • Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day

    with

    Homemade Veggie Burgers

    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.”

    Veggie Burgers

    Makes 4 burgers

    Ingredients

    2 teaspoons olive oil

    1 red onion, chopped

    1 cup mushrooms, sliced

    1/2 teaspoon sea salt

    1 cup cooked kidney beans

    1/2 cup carrots, diced and boiled

    2 Tablespoons oat bran

    1/3 cup gluten free oat flour

    1/3 cup ground flax seed meal

    2 Tablespoons fresh parsley, chopped

    1 teaspoon water

    1/2 teaspoon garlic powder

    1 teaspoon dried basil

    Black pepper

    Optional: Smoked paprika to taste

    Method

    1. Heat a medium skillet over medium heat. Add the oil, onion and a pinch of the sea salt to soften the onion. Cook for a few minutes, then add the mushroom. Cook 5 to 10 minutes, until nice and tender.

    2. In a large bowl, combine the kidney beans, carrots, oat bran, oat flour, flax seed meal, parsley, water, and seasonings. Partly mash the ingredients together.

    3. Prepare a baking sheet and line it with parchment paper. Form the mixture into four burger patties. Place them on your baking sheet. 

    4. Bake at 350 degrees F for 15 minutes, then turn the burgers and bake for another 15 minutes.

    5. Serve on hamburger buns or lettuce leaves, topped with your favorite condiments. 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!

  • RECAP: New Product Thursday 2/27/2020

    RECAP: New Product Thursday 2/27/2020

    Check out our NEW products this week!

    Bluebonnet: Intimate Essentials Line (Maca, For Him, For Her, LJ100) & Apple Cider Vinegar Capsules
    Gabriella’s Kitchen Hemp Bowls: Fabulous Farro & Tuscan Style Veg, Chunky Chickpea & Squash, and Loaded Lentil & Mushroom
    Basil Bandwagon Natural Market: Elderberry Syrup (larger size), Melatonin 10mg, & Berberine
    Everyone Products: Hand Soap, Foaming Hand Soap, Kids Foaming Wash, and Essential Oil Roll-Ons (Uplift, Revive, Focus, Relax, Calm, & Sleep)
    Mestemacher Protein Bread: Almond, Carrot, & Walnut
    Rhythm Cauliflower Bites: Buffalo Ranch, Sea Salt, & White Cheddar
    Valley Shepherd Creamery: Black Truffle Goat Cheese, Sheep Yogurt (Strawberry, Vanilla, & Plain), & Vat Cultured Butter
    Whole Life Pet: Pure Chicken Breast Cat Treats
    Wholesun Wellness: Lions Mane, Real Energy, Deep Immune Health, Deep Digestive Health, Reishi, Turkey Tail, Cordyceps, Chaga, Shiitake, & Maitake
  • Heart-Healthy Curried Pumfu Stir-Fry with Christine Waltermyer

    Heart-Healthy Curried Pumfu Stir-Fry with Christine Waltermyer

    Heart-Healthy Curried Pumfu Stir-Fry

    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.”

    Serves 4

    Ingredients

    1 tablespoon olive oil

    1 medium onion, chopped

    3 cloves garlic minced

    ½ teaspoon sea salt, or to taste

    2 cups sliced mushrooms

    1 teaspoon curry powder, or to taste

    ½ teaspoon turmeric

    3 heirloom carrots, peeled and sliced

    1 container CocoJune Organic cultured coconut yogurt

    1 8-oz. pack Pumfu pumpkin seed tofu, cubed

    ¼ small head green cabbage, chopped

    2-3 cups broccoli spears

    Method

    1. Heat the olive oil over medium heat. Add the onions and garlic. A pinch of the salt helps the onions to soften.

    2. Cook and stir for 3 to 5 minutes, or until the onions have softened. Add the sliced mushrooms, curry powder, remaining sea salt and turmeric.

    3. Cook and stir for a few minutes, then cover for a few more minutes.

    4. Uncover and add carrots and the coconut yogurt. Stir and cover, cooking for another minute.

    5. Add the cabbage, Pumfu and broccoli. Cover and cook for another 5 minutes, or until the broccoli is tender but still bright green. Serve hot, over cooked quinoa or rice. 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!

  • Winter Crunch Salad with Christine Waltermyer

    Winter Crunch Salad with Christine Waltermyer

    Winter Crunch Salad

    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.”

    Serves 4-6

    A colorful, heart-healthy salad that highlights seasonal vegetables.

    Ingredients

    Salad:

    ½ head radicchio, chopped

    ½ cup chopped fennel bulb

    1 mandarin orange, sliced

    2 tablespoons sliced almonds

    2 heads Belgian endive, cored and sliced

    3 heirloom rainbow carrots, peeled and diced

    5 cups chopped romaine lettuce

    Dressing:

    ½ cup olive oil

    ⅓ champagne vinegar

    1 tablespoon maple sugar

    ½ teaspoon sea salt

    1 teaspoon prepared yellow mustard

    Juice of one small orange 

    Method

    1. Combine all salad ingredients in a large bowl.

    2. In a small bowl, combine all dressing ingredients. Whisk well to blend.

    3. Just before serving the salad, pour desired amount of dressing over the salad and toss to combine. 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!