Tag: entrees

  • Plant-Based Summer BBQ Sides

    Plant-Based Summer BBQ Sides

    Plant-Based Summer BBQ Sides

    With 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!

    Summer is the time for graduation parties, Father’s Day cookouts, backyard BBQs and so much more! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can WOW your guests with plant-based spins on traditional BBQ favorites.

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    Homemade Baked Beans

    Course Side Dish
    Keyword bbq, side

    Ingredients

    • 2 tablespoons olive oil
    • ½ cup diced onion
    • Sea salt
    • ⅓ cup unsweetened apple butter
    • 2 tablespoons maple syrup
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons Worcestershire sauce
    • ¼ cup molasses
    • 2 tablespoons brown sugar
    • 1 tablespoon grainy mustard
    • 2 cups cooked white beans (Great Northern or Navy beans)
    • 4 strips Lightlife tempeh smoky bacon

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a medium saucepan, warm 1 tablespoon of the olive oil over medium heat. Add the onion and a pinch of the sea salt. Cook and stir for five minutes.
    • To the saucepan, add the apple butter, maple syrup, apple cider vinegar, Worcestershire sauce, molasses, brown sugar, mustard and cooked beans. Stir until all of the ingredients are well combined.
    • In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the Lightlife tempeh smoky bacon strips and fry for a few minutes on one side, until golden. Turn the strips to fry the other side for a few minutes.
    • Pour the baked bean mixture into a lightly greased medium size casserole dish. I used an 8 x 8-inch dish. Top with the strips of tempeh bacon. I baked my beans uncovered, but feel free to cover them with a lid or aluminum foil if you like your beans more moist and less dry. Bake for 1 hour. Serve warm.
    • Enjoy!

    Notes

    If you prefer to use less variety of sweeteners, you can substitute an equal amount of one for another. For example, instead of using the 2 Tbsp. of brown sugar, you could increase the maple syrup by 2 Tbsp.
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    Dairy-Free Mac ‘N Cheese

    Course entree, Side Dish
    Keyword bbq, entree, side

    Ingredients

    • 2 cups cauliflower florets
    • 2 cups water or vegetable broth
    • 1 teaspoon onion powder
    • A couple of pinches of turmeric
    • ½ teaspoon dry mustard
    • 2 cups dry pasta (elbows, spirals, lumache, etc.)
    • 1 ½ tablespoons sweet white miso
    • Pinch or two of sea salt
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons arrowroot flour, mixed with 1 tablespoon cold water
    • Smoked paprika

    Instructions

    • In a medium size pot place the cauliflower florets, the water, onion powder, turmeric and dry mustard. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 10 minutes, or until fork-tender.
    • Meanwhile, heat a large pot of water to boil the pasta. Once it comes to a boil, add the pasta and cook according to package directions. Drain the pasta.
    • Carefully pour the cooked cauliflower mixture into a high speed blender. Puree until smooth. Pour the sauce back into the pot. Add the miso, sea salt, lemon juice, arrowroot flour and a shake of the smoked paprika. Cook for another few minutes on medium low heat. Whisk continuously until nicely thickened.
    • Pour the cauliflower sauce over the pasta and enjoy warm, sprinkled with a little extra smoked paprika.
    • 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!

  • Broccoli Stem Stir Fry

    Broccoli Stem Stir Fry

    Broccoli Stem Stir Fry

    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.

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    Broccoli Stem Stir Fry

    Course dinner, entree, Lunch
    Keyword dinner, entree, lunch, stir fry
    Servings 4

    Ingredients

    • 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!

    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!

  • Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo

    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!

    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!

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    Fruit Salsa with Cinnamon Pita Chips

    Course Appetizer, Dessert, Snack
    Keyword appetizer, chips and dip, cinco de mayo, dessert, fruit salsa, pita chips, salsa, snack, summer
    Servings 4

    Ingredients

    • 16 oz ripe strawberries diced
    • ½ golden delicious apple diced
    • ½ granny smith apple diced
    • ½ any red variety red-skinned apple diced
    • 1 kiwi fruit peeled and diced
    • 8 oz red raspberries
    • 2 tablespoons pure maple syrup
    • pinch sea salt
    • ½ teaspoon pure vanilla extract
    • 2 tablespoons all-fruit strawberry jam
    • juice of ½ a lime
    • juice of a mandarin orange (or a few tablespoons fresh orange juice)

    Pita Chips

    • 4 whole grain pita pockets
    • avocado oil (spray or oil)
    • 4 teaspoons cinnamon
    • 4 tablespoons raw 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.
    • Enjoy!
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    Vegan Enchilada Casserole

    Course Main Course
    Keyword casserole, cinco de mayo, enchilada, entree, vegan
    Servings 6

    Ingredients

    Carrot Sauce

    • 3 large carrots cut into big chunks
    • ¼ large red onion chopped (½ cup)
    • 1 teaspoon chopped red beet
    • water
    • sea salt
    • lime (½ lime, juiced) optional

    Casserole

    • 2 cloves garlic minced
    • 1 yellow onion diced
    • 1 medium zucchini cut into half moons
    • 1 cup black kalamata olives chopped
    • 16 oz crimini or button mushrooms de-stemmed and sliced
    • 2 teaspoons olive oil
    • 1 teaspoon ground cumin
    • ½ cup frozen corn kernels
    • chili powder or crushed red pepper optional
    • 26 oz cooked kidney beans
    • ½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
    • 1 8-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!

  • Winter Holiday Heroes with Christine Waltermyer

    Winter Holiday Heroes with Christine Waltermyer

    WINTER HOLIDAY HEROES

    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.”

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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

    4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

    2 bay leaves

    4 cups vegetable broth* (recipe below: astragalus, kombu, veg scraps)

    A pinch ground turmeric

    2 cups chopped kale

    1 13-oz. jar Jovial brand chickpeas, drained

    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

    1/2 teaspoon Sweetleaf Sweet Drops liquid stevia – Vanilla Creme Flavor

    1/2 cup virgin coconut oil, softened

    1/2 cup sprouted almond butter

    1/8 teaspoon sea salt

    Topping:

    2 tablespoons coconut oil, softened

    2 tablespoons almond butter

    Flaked sea salt (optional)

    Method

    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!

    Pomegranate Sweet Potato Bruschetta

    Serves 8

    Ingredients

    1 16oz bag Caulipower Frozen Sweet PotaTOASTS (frozen Sweet Potato slices)

    Sunflower seed “cheese” spread:

    1/2 cup sunflower seeds

    1/4 cup water

    1/4 cup chopped scallions

    1/2 teaspoon garlic powder

    1/2 teaspoon onion powder

    1/4 – 1/2 teaspoon sea salt

    1 tablespoon lemon juice

    1 tablespoon miso

    Garnish:

    D’Vash sweet potato nectar

    The seeds of 1 pomegranate

    1/2 cup chopped walnuts

    Fresh sprigs of thyme or rosemary

    Method

    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!

  • PRODUCE RECIPE OF THE WEEK: Vegan Southern Green Beans & Potatoes

    PRODUCE RECIPE OF THE WEEK: Vegan Southern Green Beans & Potatoes

    On sale this week (9/23-9/29): Organic Green Beans $1.49 lb!

    Are you missing some southern comfort food? You need to try this recipe today! It’s an easy dish that you can serve as a side or even an entree.

    Bonus- Pacific Vegetable Broths are on sale for $2.99 each until the end of this month!

    Ingredients

    1 Tablespoon Olive Oil

    1 Small Onion, chopped

    3 Cloves Garlic, minced

    1 Pound Fingerling Potatoes, cut into quarters or halves

    1 Teaspoon Liquid Aminos

    1 Teaspoon Smoked Paprika

    2 Cups Vegetable Broth, or 2 cups water plus 1 veggie bouillon cube

    1/4 Teaspoon Cayenne Pepper

    1 Teaspoon Salt, or to taste

    1 Tablespoon non-dairy butter, optional

    Method

    1. Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring.

    2. Stir in potatoes, paprika, cayenne, liquid aminos, and vegetable broth.

    3. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.

    4. Add green beans and cook for 15 more minutes or until tender. Stir in butter if preferred.

    5. Season with salt and pepper and enjoy!

    Before you enjoy your delicious vegan southern green beans and potatoes, 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

    For more ideas and pictures of this recipe, click here: https://healthiersteps.com/recipe/vegan-southern-green-beans-and-potatoes/

  • PRODUCE RECIPE OF THE WEEK: ROASTED BROCCOLI WITH PARMESAN CHEESE

    PRODUCE RECIPE OF THE WEEK: ROASTED BROCCOLI WITH PARMESAN CHEESE

    On sale this week (9/2-9/8): Organic Broccoli $2.49 each!

    Tis’ the season for roasting vegetables! The best part about roasting vegetables is that it’s quick and simple, you can use them as a side, or even as an entree. You can add all of your favorite autumn vegetables like butternut squash, pumpkin, sweet potatoes, and more!

    Bonus- Napa Valley Extra Virgin Olive Oil is on sale this month for $9.49 each!

    Ingredients

    1 1/2 Pounds Broccoli, cut into florets of even size

    3-4 Tablespoons Extra Virgin Olive Oil

    1 Tablespoon Fresh Lemon Juice (about half a lemon)

    Kosher Salt

    2-3 Garlic Cloves, minced

    Freshly Ground Black Pepper

    1/4 Cup Grated Parmesan Cheese, or to taste (try our Italian imported cheese!)

    Method

    1. Preheat oven to 425 degrees F.

    2. In a large bowl, toss broccoli and garlic with olive oil and lemon juice until lightly coated. Sprinkle salt and toss to coat.

    3. On a lined baking sheet (use olive oil, parchment paper, or aluminum foil), arrange the broccoli in a single layer.

    4. Roast for 16-20 minutes until cooked through (check by poking with a fork) and lightly browned. If you see some charring, don’t worry- those are the best parts!

    5. Put roasted broccoli back in large bowl and toss with freshly ground black pepper and grated parmesan.

    6. Serve immediately and enjoy!

    Before you enjoy your delicious roasted broccoli with imported parmesan, 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

    For more ideas and pictures of this recipe, click here: https://www.simplyrecipes.com/recipes/roasted_broccoli/