Tag: plant based

  • Bird of Paradise Cocktail with Coconut Ice

    Bird of Paradise Cocktail with Coconut Ice

    Bird of Paradise Cocktail with Coconut Ice

    Print Recipe Pin Recipe
    Total Time 4 hours 5 minutes
    Servings: 5
    Ingredients Method Notes

    Ingredients
      

    • 1 33.8 oz can C2O Original Coconut Water
    • 2 oz dark rum
    • 2 oz passionflower liquor
    • ½ oz freshly squeezed orange juice
    • ¼ oz pineapple juice
    • ¼ oz freshly squeezed lime juice
    • Few dashes of orange bitters
    • Fresh pineapple including leaves, for garnish
    • Cherries for garnish

    Method
     

    1. Fill one or more ice trays with C20 Original Coconut Water and place in the freezer until frozen solid, at least 4 hours.
    2. Combine rum, passionfruit liquor, orange juice, pineapple juice, lime juice, and a few dashes of orange bitters in a shaker with three to four coconut-water ice cubes. Shake vigorously for 15-20 seconds and pour into a tumbler using the sieve feature on the shaker.
    3. Top off glass with extra coconut-water ice and garnish with a pineapple wedge, cherry, and three pineapple leaves.

    Notes

    *Coconut water makes enough ice cubes for 5-6 cocktails
  • Go glam for Mother’s Day

    Go glam for Mother’s Day

    Go glam for Mother’s Day

    A fresh, fab day of feel-good food for Mom

    These recipes are beautiful, delicious, and flexible, which means plant-based or vegetable-forward moms can be treated to a special occasion meal that will leave them feeling their best. Glam, doable, and oh-so-good recipes that will bring a smile to Mom’s face—this truly special lineup will be one to remember, share, and gush over, year after year.

    One-Bowl Cashew Milk Pancakes with the Fixins

    “Special” doesn’t mean challenging or a sink full of dishes—even kids can mix up this simple pancake batter and prep a toppings bar for mom to glow up her plate as she pleases.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    Pancakes
    • 2 cups light spelt flour or 1:1 gluten-free all-purpose flour blend
    • ¼ cup coconut sugar
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 ½ cups unsweetened cashew milk plus more to thin
    • ¼ cup coconut oil or butter melted, plus more for pan
    • 2 large eggs or 2 flax eggs (see method)
    • 1 tsp vanilla extract
    Glam toppings (optional, but recommended)
    • Maple syrup
    • Plain yogurt (nondairy or dairy)
    • Fresh fruit such as berries or sliced bananas
    • Natural nut butter
    • Coconut oil or butter
    • Grated dark chocolate bar

    Method
     

    1. Preheat oven to 200°F. Line large baking sheet with parchment paper and set aside. Acquire and assemble toppings so they’re ready to go when pancakes are cooked.
    2. For pancakes, in large bowl, stir to combine flour, sugar, baking soda, and salt. Mix in milk, melted coconut oil or butter, eggs (or for plant-based, 2 Tbsp flaxseed mixed with 1/2 cup water), and vanilla, stirring until fully combined. If batter is too thick to stir, thin with additional milk, as needed. The batter should be similar in texture to a bowl of oatmeal (on the thick side but still spoonable).
    3. To cook, preheat nonstick griddle or large pan over medium heat. Brush with additional melted coconut oil. Add dollops of pancake batter into pan, nudging corners with your ladle to spread out a bit. Cook for 2 to 3 minutes and flip once bubbles appear all over the surface. Lower heat, as necessary, to avoid burning. Flip and cook on the other side for another 2 minutes, until puffed and cooked through. Transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
    4. Serve pancakes warm with toppings of choice.

    Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi

    A fresh lunch inspired by the warmer weather, all components of this dish can be made ahead, even packed for Mom and her family to take on a Mother’s Day picnic. The bowl gets glam with the addition of microgreens (or sprouts), heirloom veggies, and meaty halloumi cheese.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    Dressing
    • ½ cup olive oil plus more for brushing
    • 2 tbsp apple cider vinegar
    • 1 ½ tbsp maple syrup
    • 1 tbsp dijon mustard
    • 1 garlic clove peeled and grated
    • ¼ tsp ground black pepper
    Bowls
    • 9 oz packaged herb and garlic or plain halloumi (halloom)
    • 1 head red leaf lettuce washed, dried well and torn
    • 3 cups cooked sprouted quinoa, brown rice, or millet
    • 2 colorful heirloom tomatoes sliced
    • ½ English cucumber peeled and diced
    • 1 large purple or orange carrot peeled and sliced
    • ½ cup raw or cooked corn kernels or green peas
    • 2 cups cooked chicken cold and shredded
    • 1 cup microgreens or colorful sprouts

    Method
     

    1. For dressing, to sealable jar or bowl, add all ingredients and shake or whisk to combine. Mix again before using.
    2. For bowls, slice halloumi into 1/4 in slabs and brush with a bit of olive oil. Heat large nonstick or cast iron skillet over medium heat and sear halloumi in batches until golden brown on both sides, 1 to 2 minutes a side. Set aside.
    3. In large bowl, toss lettuce with enough dressing to coat, and then add to 6 shallow bowls (such as pasta bowls) or plates followed by a scoop of cooked quinoa. Arrange tomatoes, cucumbers, carrot, and corn or peas on top in any pattern, then top with chicken, seared halloumi, and dressing, to taste. Garnish with microgreens or sprouts and serve.

    Rainbow Fruit and Veggie Platters with Two Plant-Based Dips

    More fun than a side salad, it’s a spread of the good stuff in a burst of glam color, with two dipping sauces: one sweet for the fruit and one savory for the veggies. Don’t forget to use Mom’s favorite fruits and veggies! Below are some suggestions to get you started.
    Print Recipe Pin Recipe
    Servings: 10
    Ingredients Method

    Ingredients
      

    Sweet Vanilla, Cardamom, and Coffee Dip
    • 1 cup raw cashews soaked for 2 hours, drained
    • ¾ cup recently boiled water plus more to thin
    • 1 tbsp coconut oil
    • 6 soft Medjool dates pitted, soaked for 2 hours, drained
    • 2 tsp lemon juice
    • 1 tsp vanilla bean paste or extract
    • ½ tsp instant coffee (optional)
    • ¼ tsp ground cardamom
    • ⅛ tsp salt
    Savory Vegan Artichoke Dip
    • 2 tbsp olive oil
    • 2 garlic cloves peeled and minced
    • 14 oz can artichoke hearts drained well
    • ¾ cup raw cashews soaked for 2 hours, drained
    • ½ cup unsweetened nondairy milk (cashew, oat, or coconut milk)
    • 2 tbsp lemon juice
    • 1 tbsp miso paste
    • ½ cup chopped fresh parsley
    • Pinch of Aleppo-style pepper or red pepper flakes to serve
    Fruit Platter
    • 1 bunch of red or green seedless grapes halved if desired
    • 2 cups fresh blueberries
    • 2 cups fresh raspberries
    • 1 cup fresh blackberries
    • 1 melon such as cantaloupe peeled, seeded and cubed
    • 1 pineapple peeled, cored, and cubed
    Vegetable Platter
    • 5 stalks sliced
    • 2 large watermelon radishes sliced
    • 2 lbs rainbow carrots peeled and sliced
    • 1 English cucumber sliced
    • 1 head of broccoli or cauliflower cut into florets

    Method
     

    1. For sweet dip, to high-speed blender, add all Sweet Vanilla, Cardamom, and Coffee Dip ingredients and blend until smooth and creamy. Add additional water to thin until desired fruit dip consistency. Transfer to serving bowl, cover, and chill completely, about 4 hours or up to 4 days.
    2. For the savory dip, in saucepan, heat olive oil over medium, add garlic, and saute until fragrant, about 30 seconds. Immediately add drained artichoke hearts and saute for 3 minutes, until warmed through.
    3. To high-speed blender, add soaked and drained cashews, milk, lemon juice, and miso paste and blend until smooth. Add cooked artichoke mixture and parsley, and briefly pulse to chop but not blend completely. Transfer to serving bowl and chill for at least 2 hours or up to 4 days.
    4. For platters, arrange fruit and vegetables on separate platters or one extra-large platter in a pattern of your choice. Keep each fruit or vegetable in its own section (as opposed to mixing them all together) to create the rainbow appearance. Serve fruit with sweet dip and veggies with savory dip.

    By Allison Day

    Article Courtesy of Alive Magazine

  • Emerald Pineapple Smoothie

    Emerald Pineapple Smoothie

    Emerald Pineapple Smoothie

    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 coconut
    • 1 banana peeled
    • 10 ounces frozen pineapple
    • 1 handful baby spinach
    • 1 ½ teaspoons Emerald Energy or other spirulina greens powder

    Method
     

    1. To extract the coconut water, poke a hole with an awl into one of the three eyes, invert and allow water to drain. When all coconut water is extracted, wrap coconut in a cloth and using a hammer, carefully crack open the coconut. Alternately, use 1 cup bottled coconut water.
    2. In a blender pitcher, combine the coconut water, banana, pineapple, spinach, and greens powder.
    3. Blend contents until smooth and serve promptly.

    Notes

    If serving this as a smoothie bowl, pour smoothie into the split coconut (or bowl) and garnish with dragon fruit, blueberries, kiwi, flaked coconut, and chia seeds.

    Recipe Courtesy of INFRA

  • Clean and convenient

    Clean and convenient

    Clean and convenient

    Refreshed dinners for a new year

    Ring in the New Year with healthier swaps for convenient, healthy main courses that are big on flavor and nutrition. You may just find a few new recipes that will end up in your weeknight rotation this year and beyond.

    Print Pin

    One-Pot Cauliflower Mac and Cheese

    Cauliflower stands in for milk in this nostalgic comfort food recipe that’s ready in as little as 20 minutes. The easiest method for this is using a multi-cooker, but stovetop instructions are included if you don’t have one.
    Servings 4

    Ingredients

    Toppings

    • 1 tbsp unsalted butter or olive oil
    • ¾ cup whole grain or gluten-free panko bread crumbs
    • ¼ tsp dried thyme
    • 1 cup frozen peas warmed
    • ¼ tsp ground black pepper

    Cauliflower Mac and Cheese

    • 3 cups water
    • 2 ½ cups pasta (like macaroni)
    • ¾ lb frozen cauliflower florets
    • 1 tbsp unsalted butter or vegan butter
    • 1 tsp dried onion flakes
    • ¼ tsp grated nutmeg
    • 2 cups grated old cheddar cheese or meltable vegan cheddar cheese
    • Salt as needed

    Instructions

    Cauliflower Mac and Cheese

    • For bread crumbs, in your multi-cooker, press saute on the normal setting. Add butter or olive oil, waiting until butter is melted or olive oil is shimmering before adding bread crumbs and thyme. Stir until bread crumbs have toasted, 2 to 4 minutes. Transfer to bowl until ready to serve. Wipe out or wash pot to remove any crumbs.
    • For mac and cheese, in your multi-cooker, add water, pasta, cauliflower, butter, onion flakes, and nutmeg. Close lid and ensure it is sealed (not venting). Select pressure cooker function on high and cook for 9 minutes. Quick release using the venting lever (best to do this under a running kitchen exhaust fan). Once pressure has released, open lid and vigorously stir and mash with wooden spoon to break up cauliflower, creating a creamy sauce. Stir in cheddar cheese until melted, close lid, and rest for 5 minutes. Stir again before serving topped with bread crumbs, warmed peas, and black pepper.

    Stovetop Mac and Cheese

    • Make the bread crumbs using the same directions but in a large pot over medium heat, then wipe out or wash pot. Add water, pasta, cauliflower, butter, onion flakes, nutmeg, and salt to large pot. Bring everything to a boil, reduce to medium, and cook for 10 to 15 minutes, stirring often, until noodles are cooked. Add additional water if it looks dry before noodles are tender. Mash cauliflower to form sauce, and stir in cheese until melted. Taste and season with salt, if needed. Cover and rest for 5 minutes before serving. Stir pasta and serve topped with bread crumbs, peas, and black pepper.
    Print Pin

    Curried Coconut Lentil and Rice Porridge

    Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. It’s true sunshine in a bowl for those cold winter nights.
    Servings 6

    Ingredients

    • 2 tbsp coconut oil or vegan butter
    • 1 onion finely chopped
    • 1 tbsp grated fresh ginger
    • 1 tsp ground turmeric
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • ½ tsp salt
    • 1 cup brown basmati rice
    • ½ cup red lentils
    • ½ cup split yellow lentils or split yellow peas
    • 2 14 oz cans light coconut milk
    • 3 ½ cups water
    • 1 tbsp lemon juice more to serve
    • 4 cups packed baby spinach
    • ½ cup frozen peas
    • ½ cup coconut yogurt or plain yogurt
    • 1 tbsp crunchy chili condiment
    • 6 wraps of your choice

    Instructions

    • In large pot, heat oil or vegan butter over medium. Add onion and ginger and saute for 5 minutes, lowering heat, if necessary, until onions are softened. Stir in turmeric, cumin, coriander, and salt, and toast until spices are fragrant, about 1 minute. Stir in rice, red lentils, yellow lentils, coconut milk, water, and lemon juice. Bring to a boil, reduce to a simmer, and cook partially covered, stirring often, until lentils and rice are broken down, about 45 minutes. Add more water, if needed, to thin until desired consistency. (The porridge thickens dramatically as it cools; enjoy it thick or more souplike.) Stir in spinach and peas, cooking until wilted and warmed through. To serve, spoon porridge into bowls and top with yogurt and chili, with wraps on the side for dunking.
    Print Pin

    Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies

    A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavor.
    Servings 1

    Ingredients

    • 1 large or 2 small sweet potatoes peeled and cut into 1 inch pieces
    • 1 tbsp olive oil
    • 2 tsp chili powder or cumin
    • ½ tsp salt
    • 1 cup uncooked sprouted quinoa or sprouted grain mixture
    • 2 cups water
    • 1 19 oz can black beans, chickpeas, or white beans drained and rinsed
    • 4 cups salad greens such as arugula
    • 1 English cucumber or 5 baby cucumbers peeled if desired, diced or sliced

    Dressing

    • ½ cup olive oil
    • 2 tbsp raw apple cider vinegar
    • 1 tbsp maple syrup
    • 1 tsp Dijon mustard
    • 1 tsp low-sodium, gluten free tamari
    • ¼ tsp dried garlic powder

    Instructions

    • Preheat oven to 400 F (200 C). Add sweet potato to large rimmed baking sheet and toss with olive oil, chili powder or cumin, and salt. Spread in an even layer and roast for 20 to 30 minutes, until tender and beginning to brown. Add to large mixing bowl.
    • For dressing, whisk all dressing ingredients until fully combined.
    • To cook sprouted quinoa, bring quinoa and water to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let stand for 5 minutes. If using sprouted grain mixture, cook according to package directions. Fluff with fork and transfer to same bowl as sweet potatoes. Mix in beans or chickpeas and half of dressing.
    • If serving immediately, add greens and cucumbers, tossing to combine, adding remaining dressing or to taste. If making ahead for lunch, keep quinoa mixture separate from greens and cucumber, and combine right before serving.

    By Allison Day

    Article Courtesy of Alive Magazine

  • Apple and Endive Salad

    Apple and Endive Salad

    Apple and Endive Salad

    Still searching for a dish for Thanksgiving? While most item on the table are non-negotiable, the stuffing, the pie, mashed potatoes and gravy! The salad course is where you can really flex your creativity without upsetting anyone. The combination of apple and endive is crunchy and bright – a welcome contrast to the richness of so many traditional dishes.

    Print Pin

    Apple and Endive Salad

    Servings 2

    Ingredients

    Dressing

    • 3 tbsp avocado oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp maple syrup
    • 4 large basil leaves minced
    • ¼ tsp sea salt
    • ¼ tsp ground black pepper

    Salad

    • 2 Belgium endive
    • 1 small head radicchio
    • 1 medium Granny Smith apple
    • ⅓ cup pomegranate seeds

    Garnish

    • ⅓ cup walnuts
    • ¼ cup pistachio shelled

    Instructions

    • Whisk together avocado oil, apple cider vinegar, maple syrup, basil, salt, and pepper until emulsified.
    • Chop endive and radicchio into bite size pieces. Core and chop apple. Combine in a mixing bowl.
    • Toss salad with half of the dressing and place on serving plates. Garnish with walnuts and pistachios. Serve with remaining dressing.

    Recipe Provided by INFRA

  • Get Ready for the Big Game with Wholly Veggie!

    Get Ready for the Big Game with Wholly Veggie!

    Get Ready for the Big Game with Wholly Veggie!

    If you’re on the hunt for delicious, plant-based snacks that even a non-plant-based eater would enjoy, we got you! Wholly Veggie’s snacks are the perfect addition to your foodie collection – especially for your full spread for Sunday’s big game 🏈 Check out their gluten-free, vegan goodies below – including a Cheeze Stick Caprese Salad recipe, too!

    Mozzarella Style Sticks

    Perfectly good veggies were rescued to create our crispy crust. It’s called upcycling. Your mouth tastes cheesy, gooey goodness, your body gets veggies. Your brain explodes.

    Buffalo Cauliflower Wings

    Full cauliflower florets, lightly coated in a crunchy panko crust. Our gluten free, panko coating gives our cauliflower a unique, crunchy bite. Paired with our outrageously popular Buffalo Sauce, our Buffalo Cauliflower is perfect as an after work or after school snack. Just bake n’ snack.

    Ranch Cauliflower Wings

    Full cauliflower florets, lightly coated in a crunchy panko crust. Our gluten free, panko coating gives our cauliflower a unique, crunchy bite. Paired with a plant based ranch sauce. Perfect for taco night or Sunday game day. Just bake n’ snack.

    Cheeze Stick Caprese

    This Caprese Salad made from Wholly Veggie's plant-based cheeze sticks is festive, fresh, and perfect for any party or holiday meal! Not only does this showstopper look great, it's super simple to make. 
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 1 box Wholly Veggie Mozzarella Style Sticks
    • 2 medium ripe tomatoes
    • 6 cherry tomatoes
    • 1 box fresh arugula
    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • pinch salt, pepper
    • 2 tablespoons fresh basil

    Method
     

    1. Prepare wholly veggie's mozzarella style sticks according to package instructions (oven or air fry).
    2. Set marinara sauce pack aside.
    3. Slice 2 medium ripe tomatoes into thick pieces and cut a handful of cherry tomatoes in half.
    4. Toss fresh arugula with olive oil, balsamic vinegar, salt, pepper and place on bottom of serving platter.
    5. Layer tomatoes and warm mozzarella sticks on top of arugula.
    6. Garnish with generous amounts of torn fresh basil.
    7. Serve marinara sauce along side for dipping.
    8. Enjoy!

    Stock up on your favorite plant-based Wholly Veggie snacks – on sale all February long!

    References:

    https://whollyveggie.com/products/mozzarella-style-sticks

    https://whollyveggie.com/products/ranch-cauliflower

    https://whollyveggie.com/products/buffalo-cauliflower

    https://whollyveggie.com/blogs/recipes/cheeze-stick-caprese

  • The power of plants

    The power of plants

    The power of plants

    Ring in the New Year with a plant-forward diet

    If you’re looking to take your health and the well-being of your family to the next level this year, there are few better places to start than to wiggle more plant foods into your daily menu. Your health future will look brighter.

    Tabbouleh with Kale and Navy Beans

    This tabbouleh salad ages well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches!
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup sorghum grain
    • 19 ounce can navy beans drained and rinsed
    • 3 plum tomatoes seeded and diced
    • 3 cups finely chopped kale
    • 1 cup finely chopped fresh parsley
    • ⅓ cup golden raisins
    • ⅓ cup unsalted shelled pistachios
    • Juice of 1 lemon
    • 3 tablespoon olive oil
    • ½ teaspoon salt

    Method
     

    1. In saucepan, place sorghum and enough water to cover it by 2 inches. Bring to a boil, reduce heat to maintain a simmer, and cook, covered, until grains are tender, about 40 minutes. Drain well and spread out on a baking sheet to cool to room temperature.
    2. In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
    3. In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.
    4. Enjoy!

    Sheet Pan Golden Tofu Medley

    This easy, yet impressive, vegan dinner is packed with oven-roasted flavor and proves that creating satisfying weeknight plant-based meals is entirely possible.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ⅓ cup raw cashews
    • 2 350 gram packages extra-firm tofu
    • 2 ½ teaspoons grapeseed oil or avocado oil
    • ¾ teaspoon salt
    • 1 head broccoli cut into 1 inch florets
    • 2 red bell peppers sliced into 4 pieces and seeds removed
    • 2 shallots chopped
    • 2 garlic cloves
    • 1 tablespoon chopped ginger
    • 1 teaspoon turmeric
    • ¼ teaspoon cayenne
    • ¼ teaspoon black pepper
    • Juice of ½ lime

    Method
     

    1. In bowl, place cashews, cover with water, and let soak at least 2 hours.
    2. Preheat oven to 425 F. Line two rimmed baking sheets with parchment paper or silicone baking mats.
    3. Line a cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently for about 30 seconds to extract excess liquid. Slice each tofu block lengthwise into 2 slabs and then slice each slab into 2 triangles. Place tofu on 1 baking sheet and brush tops with 1/2 tsp oil and sprinkle on 1/4 tsp salt.
    4. In large bowl, place broccoli florets and red pepper and toss with 1 tsp oil and 1/4 tsp salt. Spread vegetables out on second baking sheet. Place sheets in oven and bake for 25 minutes, until tofu is golden brown and vegetables are darkened in a few spots, stirring vegetables once halfway through the cooking time.
    5. Meanwhile, in small skillet, heat 1 tsp oil over medium heat. Add shallots and garlic; heat 1 minute. Add ginger and heat 30 seconds. Stir in turmeric, cayenne, 1/4 tsp salt, and black pepper; heat 30 seconds.
    6. Drain cashews and place in a blender with 1/2 cup) water, lime juice, and contents of skillet. Blend until very smooth.
    7. Divide tofu and vegetables among serving plates and drizzle with cashew sauce.
    8. Enjoy!

    Chickpea Salad with Nigella Roasted Sweet Potato

    Nigella seeds, also known as kalonji, lend a sweet, nutty flavor with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 medium peeled sweet potatoes quartered and chopped into 1 inch pieces
    • 2 tablespoons olive oil divided
    • 1 teaspoon nigella (kalonji) seeds
    • ¼ teaspoon salt
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • 1 teaspoon garlic minced
    • ¼ teaspoon tahini
    • ½ teaspoon black pepper
    • 1 ½ cups cooked chickpeas rinsed and drained
    • 1 cup grated peeled carrot
    • 2 tablespoons finely chopped fresh cilantro
    • 2 tablespoons finely chopped fresh parsley
    • 2 cups loosely packed baby spinach rinsed and spun dry

    Method
     

    1. Place baking tray in oven and set temperature to 425 F.
    2. Into large bowl, place sweet potato pieces. When oven reaches desired temperature, dress with 1 Tbsp olive oil, nigella seeds, and salt. Toss to coat evenly and pour immediately onto hot baking tray. Roast at 425 F for 20 minutes, stirring once at the 10 minute mark, until tender and slightly browned, but firm.
    3. Meanwhile, in large bowl, whisk together remaining 1 Tbsp olive oil, lemon juice, lemon zest, garlic, tahini, and black pepper. Add chickpeas and carrot and stir to coat evenly. Add cilantro and parsley, stir once more to incorporate, and allow mixture to marinate while sweet potato roasts.
    4. When finished roasting, remove sweet potatoes from oven and allow to cool slightly. Add spinach to chickpea carrot mixture along with 1/2 the sweet potato cubes, and toss gently to avoid breaking them. To serve, arrange salad on large platter and place remaining sweet potato cubes on top. Be sure to scrape all toasted nigella seeds from baking pan.
    5. Enjoy!

    Article Provided by Alive Magazine

  • Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    These vegan breakfast tacos are so easy to make, you won’t know what to do with all your new free time, except eat more tacos. Even better? They’re 100% plant-based!

    Print Pin

    Vegan Breakfast Tacos

    Course Breakfast
    Keyword breakfast, tacos, vegan
    Servings 2

    Ingredients

    • 6 tortillas corn or wheat
    • 1 16 ounce bottle of Simply Eggless
    • 3 radishes sliced thin
    • 1 large avocado sliced or cubed
    • ¼ cup cilantro chopped roughly
    • ¾ cup chunky salsa or pico de gallo
    • 1 lime sliced into wedges

    Instructions

    • In a large, nonstick, skillet, scramble the Simply Eggless over medium-low heat until all the liquid is cooked through.
    • Warm the tortillas and divide the scrambled vegan egg between the six tortillas.
    • Top with fillings as desired and serve immediately with wedges of lime.
    • Enjoy!

    Recipe Provided by INFRA

  • 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.

    Print Pin

    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.
    Print Pin

    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!

  • Vegan Charcuterie Board

    Vegan Charcuterie Board

    Vegan Charcuterie Board

    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!

    Friday, February 18th is National Drink Wine Day and what better way to celebrate than pairing your favorite wine with a Vegan Charcuterie Board! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to put together the perfect selection of fresh fruits, vegetables, vegan cheeses, crackers, and savory & sweet accompaniments. Looking for an extra special item to wow your guests? Check out our vegan meat selection – including vegan fig salami! All ingredients – including almost the entire portfolio of local Unionville Vineyard wines – are available at your favorite local Basil Bandwagon Natural Market location.

    Print Pin

    Vegan Charcuterie Board

    Ingredients

    Hummus

    Raw Vegetables

    • Red radishes
    • Snap peas
    • Celery
    • Carrots
    • Endive
    • Fennel bulb

    Fresh Fruit

    • Strawberries
    • Orange Segments
    • Apple slices

    Dried Fruit

    • Dates
    • Apple chips

    Nuts & Seeds

    • Macadamia nuts
    • Almonds
    • Toasted pumpkin seeds

    Nut Cheeses & Spreads or Other Spreadable Cheese of Your Choice

    Jams

    • All-fruit raspberry jam
    • All-fruit apricot jam

    Black Olives

    Crackers

    Gluten-Free Pita Bread

    Parsley Sprigs

    Instructions

    • Prep ahead: Use a cutting board that you will not be using as your presentation board. Cut up all of the fruit and vegetables. Place the hummus, olives and jams in serving bowls. Pre-slice any block cheeses.
    • Assemble the board: Wipe down a large wooden cutting board. Place the bowls onto the board. Next, add the sliced fruits and vegetables, building around the bowls. Arrange the crackers as well.
    • Fill in the gaps: Add little piles of nuts, seeds and dried fruits in any open areas. Place garnishes of fresh parsley sprigs as the final touch. Serve right away or cover the board with plastic wrap and refrigerate.
    • 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!