Better-For-You Thanksgiving Recipes
with Christine Waltermyer
MENU:
Lentil Loaf
Vegan Scalloped Potatoes
Vegan Green Bean Casserole
Vegan Squash Pie
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!
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!
Corn on the Cob 3 Ways
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.”
Ingredients
Serves 4
4 ears of fresh corn on the cob
Optional: Vegan butter, olive oil or butter of your choice, Sea salt
Boiled Corn on the Cob Method:
1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.
2. Bring a large pot of water to a boil, covered, over high heat. Salt the water if you want. Add the corn. Cook for 6 to 8 minutes. Use tongs to carefully remove from the water. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.
3. Enjoy!
Steamed Corn Method:
1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.
2. Add about ½ inch of water on the bottom of a medium size pot. Place a steamer basket inside. Bring the water to a boil over medium high heat. Add the corn to the pot, on top of the steamer basket. Cover the pot and cook for 4-6 minutes. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.
3. Enjoy!
Pressure Cooked or Instant Pot Corn Method:
1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.
2. Place ½-inch of water on the bottom of a pressure cooker or an Instant Pot. You can place a trivet on top if you want.
3. Place the corn in the pressure cooker or Instant Pot. Cover with lid and seal it. Bring up to pressure over medium high heat. Once the pressure is high you can reduce the heat but keep it high enough to maintain pressure for 2 minutes. Turn off the heat. Transfer the pressure cooker from the heat to a trivet to cool and let the pressure reduce naturally.
4. Once the pressure has fully released, carefully remove the lid and serve. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.
5. 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 Peach Coffee Cake
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 Peach Coffee Cake
Makes 9 squares
Ingredients
Cake:
1 ¼ cup einkorn flour (or unbleached white flour or gluten free all purpose flour)
½ cup maple sugar
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon sea salt
Pinch of nutmeg
1 cup almond milk
1 teaspoon apple cider vinegar
⅓ cup refined coconut oil
1 teaspoon vanilla
1 cup diced peaches
Topping:
¾ cup einkorn flour (or unbleached white flour or gluten free all purpose flour)
⅓ cup chopped walnuts or pecans
⅓ cup packed brown sugar
¼ teaspoon sea salt
1 teaspoon cinnamon
Pinch nutmeg
¼ cup refined coconut oil
Powdered sugar
Method
1. Preheat the oven to 350 degrees F. Lightly brush or spray an 8 x 8-inch baking dish with refined coconut oil.
2. To make the cake: In a large bowl, mix together the 1 ¼ cup of the einkorn flour, maple sugar, cinnamon, baking powder, sea salt, and nutmeg. In a small pot, place the almond milk and apple cider vinegar. Stir and let sit for a few minutes. Add the coconut oil and warm the mixture on low heat until the oil melts. Whisk to blend. Pour the almond milk mixture into the einkorn flour mixture. Whisk to combine. Stir in the vanilla. Fold in the peaches.
3. To make the crumb topping: In a medium mixing bowl, stir together the ¾ cup of the einkorn flour, walnuts, brown sugar, sea salt, cinnamon, and nutmeg. Add the melted coconut oil and mix until well combined and a nice crumbly texture. Use your hands if needed. Set aside.
4. Pour the cake batter into the prepared pan and spread evenly.
5. Gently sprinkle the crumb topping evenly over the cake batter. Bake for 45 to 50 minutes, or until the center of the cake springs back to the touch. Let the cake cool, then dust with the powdered sugar by sifting it through a sieve over the cake. Cut into squares.
6. 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!
Easy Homemade Face Mask for Glowing Skin
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.”
Mango Avocado Face Mask
Makes enough for 4 applications
Ingredients
2 teaspoons fresh aloe vera pulp or store-bought aloe vera gel intended for topical use
2 teaspoons unrefined coconut oil
1 tablespoon fresh avocado
1 tablespoon fresh mango
Optional: 2 drops Roman Chamomile Essential Oil (I used Wyndmere brand)
Method
1. Place all ingredients in a small bowl and mash everything together into as smooth consistency as possible. Apply 1 tablespoon all over your face and leave for 15 minutes. Rinse off with cool water.
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!
Pantry Banana Bread
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.”
Pantry Banana Bread
vegan recipe
Ingredients
3 very ripe bananas, mashed
1¾ cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon, plus extra for the top
⅓ cup sugar (combination of maple sugar and coconut sugar)
Avocado oil
½ cup walnuts, chopped
⅓ cup oil (combination of avocado oil and refined coconut oil)
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
Additional options: ½ cup chocolate chips or raisins
Method
1. Preheat the oven to 350 F.
2. Grease the bottom and the sides of an 8 x 4-inch loaf pan.
3. Place the mashed bananas in a big bowl. Add the sugar, vanilla and oil. Stir well.
4. In a separate bowl, combine the flour, salt, cinnamon, baking powder and baking soda. Whisk to blend together.
5. Add the banana mixture to the dry ingredients and stir until well combined. Then add the walnuts and any other additional options.
6. Pour the banana bread batter into the loaf pan and add a little extra cinnamon on top of the mixture.
7. Bake for 50 to 60 minutes, or until the top springs back to the touch.
8. Let it cool before slicing and 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!