Preheat oven to 375°F. Whisk together olive oil, tamari, and sesame seeds and toss with tofu. Place tofu on a parchment lined baking sheet and bake for 15-18 minutes or until tofu is golden brown. Set aside to cool.
Meanwhile, bring 8 cups of lightly salted water to a boil and add noodles. Gently simmer for 4-6 minutes, then drain and rinse.
In a medium mixing bowl, whisk together dressing ingredients until emulsified. Add noodles, tofu, scallions, and cilantro. Toss to combine and adjust seasoning to taste.
Notes
Buckwheat is gluten free; some soba noodles are made with wheat flour and buckwheat flour. To make sure this recipe is gluten free, go for 100% buckwheat. If customers don’t need to avoid gluten, then regular soba noodles will work just the same.
More of us than ever are coming to understand the links between the food we eat and its impact on the planet. Eating a diet rich in legumes and organic vegetables, with a reduced emphasis on meat, is recognized as being better for us and the planet. Read on to discover delicious recipes that will help you include more sustainable ingredients in your meal plans.
Leek and Mushroom Tartines with Wilted Watercress
Watercress is relatively disease and pest resistant, so it doesn’t require pesticides. It’s easy to grow, and it’s packed with nutrition.
10Mushrooms, mixture of white and browncleaned and diced, about 2 cups
2sprigsthyme
¼teaspoonsaltdivided
1tablespoonlemon juice
1Leektrimmed, quartered, and diced, about 1½ cups
1teaspoonHoney
1cupwatercress
2sliceswhole grain or sourdough bread
Black pepper, to taste
Method
In large skillet on high, heat 1 Tbsp (15 mL) olive oil. When oil is hot, add mushrooms and thyme sprigs and cook for about 5 minutes, shaking pan from time to time to toss, but otherwise keeping movement to a minimum. Once mushrooms are browned, add a pinch of salt and lemon juice, stir through, and tip out onto plate to rest.
Reduce heat to medium and, in the same pan, add remaining 1 tsp (5 mL) olive oil, leeks, and remaining salt. Cook leeks, being careful not to brown, for about 5 minutes, or until just soft. Tip mushrooms and thyme sprigs back into the pan, add honey, and combine with leeks. Remove pan from heat.
Toast 2 pieces of bread. When ready, add watercress to still-warm leek and mushroom mixture and mix through, just wilting watercress. Spoon onto toasted and plated bread and season with black pepper.
Enjoy!
Herby Lentil Salad with Spinach and Peas
Symbiotic bacteria called Rhizobium invade the roots of lentils and legumes such as peas and beans, allowing them to “fix,” or use, nitrogen. This also improves the quality of the soil they grow in.
Pick over lentils, removing pebbles or debris, and rinse. Bring a large pot of water to boil and add lentils and bay leaf. Reduce to medium-low and cook lentils at a slow simmer for 20 minutes, or until tender but not mushy. Drain and rinse with cool water to stop the cooking process.
In separate pot, blanch green peas for 2 to 3 minutes; drain and rinse with cool water.
In small bowl, combine herbs, vinegar, olive oil, and salt.
In large bowl, place cooked and cooled lentils. Pour dressing overtop lentils; add green onions, peas, and baby spinach; and toss together. Tip out onto large shallow platter to serve.
Enjoy!
Poached Rhubarb with Cinnamon, Mint, and Ginger
Selecting seasonal fruit reduces the need for heating, refrigeration, artificial lighting, pesticides, and increased transport. While rhubarb’s season may be short, the plant is a perennial that can produce for years.
1piecegingerroot, about thumb-sizecut into 3 or 4 chunks
1stickcinnamon
1large sprigmint
½cuporange juice
½cupwater
1tablespoonhoney
Method
Preheat oven to 375 F (190 C).
In shallow 10 x 10 x 3 in (26 x 26 x 8 cm) baking pan, arrange rhubarb in one layer. Cut ginger in 3 or 4 chunks and add to pan along with cinnamon stick and mint sprig.
In small bowl or jug, mix together orange juice, water, and honey. Pour over rhubarb mixture.
Place baking tray in preheated oven and poach for approximately 20 to 30 minutes. Rhubarb is done when it is fork tender but still retains its shape. Serve over porridge or granola, or use as a dessert topping or cake filling.
Bountiful, beautiful, and bursting with flavor, these fruit-filled recipes deliver your body what it wants without sacrificing great taste. Incorporating fruit into meals with a variety of colors, textures, and flavors keeps you feeling satisfied so you can focus on enjoying every bite. How sweet is that?
Berry and Rhubarb Granola Crisp
A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake.
7tablespoonscoconut oil or unsalted butter, melted
Fruit filling
3cupsfresh or frozen sliced strawberries
2cupsfresh rhubarb, sliced into 1/2 in pieces
⅓cupmaple syrup
3tablespoonsorange juice
3tablespoonsarrowroot starch
Method
Preheat oven to 350°F.
For Topping: To blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
For Filling: In large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in baking dish or 9 to 10 in round baking dish, spreading fruit evenly. Distribute topping loosely over fruit.
Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
Enjoy!
Grapefruit and Fennel Salad with Chicken and Avocado
A riot of textures and flavors, this salad offers something new in every bite.
1Small bulb fennel, cored and shaved or thinly sliced
½Head radicchio, cored and torn into medium pieces
2cupscooked chicken breasts or thighs, shredded
1Ripe avocado, flesh cut into cubes and scooped out
1Large grapefruit or navel orange, peeled and segmented or sliced
¼Red onion, thinly sliced
2tablespoonstoasted sunflower seeds
2tablespoonschopped fresh dill
Method
In medium glass jar, shake to emulsify all dressing ingredients.
In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
Enjoy!
Whipped Yogurt with Lime and Fruit
Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert.
1cupplain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
¾cupheavy whipping cream (at last 35% milk fat) or chilled coconut cream, cold
3tablespoonshoney or maple syrup, plus more for serving
½teaspoonlime zest, plus more for serving
2teaspoonslime juice
½teaspoonvanilla bean paste or vanilla extract
Pinch of salt
2cupsfresh fruit such as diced kiwi and mango, blueberries, and cherries, cold
Method
To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).
To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.
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!
This classic French salad combines tuna, baby potatoes, crisp green beans, boiled eggs, cherry tomatoes, and a delicious lemon vinaigrette dressing to make a hearty salad that can be served as a meal.
Niçoise Salad
This classic French salad combines tuna, baby potatoes, crisp green beans, boiled eggs, cherry tomatoes, and a delicious lemon vinaigrette dressing to make a hearty salad that can be served as a meal.
Cook the potatoes. Place the potatoes in a medium saucepan. Add enough cold water to cover the potatoes. Add a teaspoon of the sea salt. Bring to a boil, then reduce the heat to simmer, uncovered, on medium heat for about 10 minutes, or until fork-tender. Drain and cool the potatoes. Slice them in half.
Cook the green beans. Fill another saucepan with water. Add sea salt to taste. Bring to a boil. Also, fill a bowl with some salted ice water. Add the green beans to the boiling water and cook for a few minutes, or until they are crisp-tender, but still bright green. Drain the green beans, then place them in the ice water for a few minutes. Drain and pat dry.
Cook the eggs. Place them in a saucepan. Cover with cold water by one inch. Bring to a boil over medium high heat. Cover and remove from the heat. Set a timer for 11 minutes. Drain the eggs and place them in an ice bath or run them under cold water to make them easier to peel. I like to peel them under cold running water as well. Slice the eggs in halves or quarters.
Make the lemon vinaigrette dressing. Whisk together in a bowl the lemon juice, anchovies, olive oil, brown or Dijon mustard and the white pepper. Taste and adjust the seasoning if needed. Add 3 to 4 tablespoons of this dressing to the cooked potatoes and toss.
Prep the tomatoes. Slice the tomatoes in half. Place them in a small bowl. Add a little sea salt and pepper to taste. Toss to combine.
Prep the lettuce. Wash and salad spin the lettuce. Separate the leaves. If using romaine lettuce like I did, you may wish to use only the more leafy tops.
Assemble the salad. Prepare either 4 to 6 individual plates, or 1 large serving platter. Arrange the lettuce, tuna, potatoes, green beans, eggs, artichoke hearts, capers, cherry tomatoes, and Kalamata olives. Serve drizzled with the vinaigrette dressing.
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!
Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients! Don’t sleep on the salad bar for washed, prepped, and chopped veggies. You could make a simple yogurt sauce with shredded cucumber. We won’t tell anyone if you buy it though. Colorful, fresh, and simple, this is a tasty compromise between ease and quality.
Falafel Lunch Bowl
Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients!
Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.
Tempeh Edamame Crunch Salad
Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.
This Chicken with Spiced Rice is a simple, flavorful one pan dinner! You can practically set it and forget it. Check your pantry and freezer; you might have everything you need to make this for dinner tonight. If not, we’ve got everything you’ll need to be the dinner hero tonight. While it bakes, you can catch up on your favorite show, do a quick load of dishes, or whip up a quick lemon yogurt sauce that pairs perfectly. Serve with a simple green salad, and for a complete meal, bake a nice snacking cake alongside the chicken. You’ve already got the oven on, right?
Chicken with Spiced Rice
This Chicken with Spiced Rice is a simple, flavorful one pan dinner! You can practically set it and forget it. Check your pantry and freezer, you might have everything you need to make this for dinner tonight.
Place chicken, olive oil, garam masala, ¼ teaspoon turmeric, and salt in a bowl and toss to coat. Cover and marinate for four hours to overnight in the fridge.
Preheat oven to 350ºF. Heat ghee in a 1.5-quart saucepan over medium heat. Add onion, cinnamon stick, cardamon pods, and cumin seeds. Sauté until onions are translucent. Stir in garlic and ginger and cook for one minute.
Add rice, water, ¾ teaspoon turmeric, and salt to pan and bring to a simmer. Submerge chicken and cover.
Bake for 35-40 minutes or until water has been absorbed. Remove from oven, add peas and rest covered for 10 minutes before serving. Garnish with cilantro if desired.
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!
Looking for a quick and easy weeknight dinner? How about Korean Ground Beef Bowls! Customize it any way you like – add crushed red pepper flakes to make it spicy or chopped unsalted peanuts for a little extra crunch 😋
Use a fine mesh strainer to rinse the rice for 1 to 2 minutes, until the water runs clear. Place the rinsed rice in a medium saucepan. Add the 3 cups fresh water. Let the rice soak for 30 minutes. This helps to soften it and make the rice more digestible.
After 30 minutes, bring the soaked rice and water to a boil. Reduce the heat to low and cover the saucepan. Cook for 20 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.
Meanwhile, prepare the sauce. In a small bowl, whisk together the brown sugar and coconut aminos.
Heat a large skillet over medium high heat. Add the ground beef, ginger and garlic. Break up the beef as it cooks and stir the ginger and garlic. Cook for 3 to 5 minutes.
Add the brown sugar-coconut aminos mixture to the beef. Stir well to combine. Cook for 1 minute. Add the scallions. Cook for 1 more minute.
Place a washed lettuce leaf on a plate or in a shallow serving bowl. Carefully add a scoop of the cooked rice. Serve the beef over the rice. Garnish with the 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!
Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!
Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!
Course dinner, entree, Lunch
Keyword dinner, entree, lunch, noodles, vegan
Servings 4
Ingredients
2packagesLotus Foods Organic Traditional Pad Thai Rice Noodles
114 ounce can unsweetened coconut milk
¼cupvegetable broth
3tablespoonssmooth peanut butter
3tablespoonsThai red curry paste
1tablespoonmaple syrup
1tablespoonfresh lime juice
1tablespoongingerminced
2clovesgarlicminced
Saltto taste
Peanutschopped, to taste
Scallionschopped, to taste
Instructions
Prepare Lotus Foods Organic Traditional Pad Thai Rice Noodles per directions on package. Drain and set aside.
While noodles are cooking, whisk together coconut milk, broth, peanut butter, curry paste, maple syrup, lime juice, ginger, and garlic in a medium pan.
Cook over medium-high heat, stirring frequently. Bring to a gentle boil before reducing heat. Simmer uncovered for ~10 mins or until sauce starts to thicken. Add salt to taste.
Mix in noodles and warm through.
Garnish with chopped peanuts and scallions. Serve immediately.
Did you know that Oktoberfest starts in September!? This year in Munich, Oktoberfest is celebrated September 17 – October 3. We’re just happy to have a reason to enjoy some delicious sausages this month. Beer brats celebrates the best of beer and sausages. No grill? You can always cook the brats in a deep pan on the stove and then crisp them up in a dry skillet. Experiment with different mustards and different beers to find the perfect combination.
Did you know that Oktoberfest starts in September!? We’re just happy to have a reason to enjoy some delicious sausages this month. This beer brat recipe celebrates the best of beer and sausages.
Course dinner, Lunch
Keyword bratwursts, dinner, lunch
Servings 1
Ingredients
8uncooked bratwursts
1medium yellow onionthinly sliced
16ounceslight lager beer
¼teaspoonsea salt
¼teaspoonground black pepper
8hotdog buns
Instructions
Preheat grill to high.
In a foil pan, place brats, sliced onion, salt, pepper, and beer. Cover tightly with foil lid or aluminum foil and cook for 30 minutes.
Transfer brats to grill to give them a good char, approximately three minutes per side.
Place brats back in the cooking liquid and serve. To serve, place brats in buns and top with your favorite condiments.
