Thanks to Christine Waltermyer, The Natural Kitchen Cooking School & MUSH Overnight Oats!
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’s one of your favorite Easter desserts? One of ours is carrot cake! However, we like to make it with a fun, healthy twist – including MUSH Overnight Oats!
Why add MUSH Overnight Oats? It gives a moist, flavorful texture to the cake while adding even more health benefits! All grains including oats contain phytic acid, which binds to nutrients and makes them harder to absorb. Soaking oats breaks down this acid and helps increase the absorption of nutrients, like zinc, iron, calcium and magnesium. Since carrots are loaded with vitamins and minerals, such as calcium, adding MUSH can even help absorb it!
We’re not saying that you have to add them to your carrot cake – you can just eat these overnight oats straight out of the container with a spoon. Or add them to your morning smoothie. The possibilities are endless – go try all of their flavors!
Keep scrolling to learn how to make this Dairy Free Carrot Cake with MUSH Overnight Oats thanks to Christine Waltermyer and the Natural Kitchen Cooking School. All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.
8oz.Kite Hill cream cheeseor other cream cheese of your choice
1teaspoonvanilla extract
2cupspowdered sugar
1cupmonkfruit sweetener(or 1 more cup of powdered sugar)
DECORATION
Shredded coconut
Edible flowers
Instructions
Preheat the oven to 350 degrees F. In a large bowl, combine all of the dry ingredients.
In a separate bowl, combine all of the wet ingredients. Combine the wet and dry ingredients together. Fold in the MUSH overnight oats, carrots and walnuts.
Divide the batter between two lightly oiled 8-inch cake pans lined with parchment paper on the bottoms. Bake at 350 degrees F. for 35 minutes, or when the cakes spring back to the touch in the center. Check them after 30 minutes to avoid overbaking.
While the cakes are baking, prepare the frosting. Place all of the frosting ingredients in a food processor or stand mixer. Blend until smooth.
Remove finished cakes from the oven. Use a wet knife to loosen the sides of the cakes. Carefully flip the cakes onto cake cardboards or directly on cooling racks to cool. Once completely cool, frost the top of one cake. Place the other cake on top. Frost the top and sides of the cake.
Decorate with shredded coconut pressed into the sides of the cake and around the top in a circle. Add edible flowers for a pretty touch.
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!
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!
Do you have a hard time cooking rice? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn the best tips and tricks for making the perfect, fluffy rice – just like your favorite restaurants do!
What could make this even better? Learning how to make Chipotle-Inspired Vegan Bowls!
All ingredients – including Lotus Foods Rice (on sale!) – can be found at your favorite Basil Bandwagon Natural Market today.
1cupLotus Foods pink riceor other uncooked rice of your choice
1tablespoonlime juice
1tablespoonsliced scallion
3tablespoonschopped cilantro
Carrot Pico De Gallo
2large carrotsdiced (about 2 cups)
¼cupdiced red onion
Sea salt to taste
1tablespoonlime juice
Guacamole
2avocados
2teaspoonslime juice
1tablespoondiced red onion
2teaspoonschopped cilantro
Sea salt
Pumfu & Mushrooms
1tablespoonolive oil
8ouncesbutton mushroomssliced
8ouncesPumfudiced
For The Bowls
Shredded lettuce
8ouncesdairy-free sour cream (I used Kite Hill)
4ouncesshredded vegan cheese or cheese of your choice (I used Nuts for Cheese Black Garlic)
Fresh cilantrochopped
Primal Kitchen Cilantro Lime
Instructions
Cook the black beans according to package directions.
Rinse the rice. Bring a medium size pot of water to a boil. Add the rinsed rice. Boil it for a few minutes. Drain through a strainer and rinse. Place the rice back in the pot and add 1 ¾ cup fresh water. Bring to a boil over medium high heat. Reduce the heat to low and cover. Cook for 40 minutes or until tender. Place in a bowl to cool. Add the lime juice, scallion and cilantro. Stir well.
Place the diced carrots in a medium pot. Add 1 cup water. Bring to a boil over medium high heat. Reduce the heat to low and cook, covered, for 20 minutes. Drain any remaining water and place the carrots in a bowl. Add the remaining Pico De Gallo ingredients. Stir well. Set aside.
Make the guacamole. Remove the pits from the avocados. Scoop out the avocado and place it in a large bowl. Partially mash the avocado. Add the remaining guacamole ingredients and stir to combine.
Prepare the Pumfu and mushrooms: Heat a large skillet over medium heat. Add the sliced mushrooms and a pinch or two of sea salt. Cook and stir for a few minutes. Add a tablespoon of the dairy-free sour cream. Cook and stir for a few minutes. Add the Pumfu. If you want to add seasonings like fajita seasoning, add it at this point. Cook for 5 more minutes.
Assemble your bowls: Add a scoop of cilantro lime rice to each bowl. You can arrange the ingredients in rows or scoops around the bowl. Add a portion of beans, lettuce, guacamole, carrot pico de gallo, and Pumfu-mushroom mixture. Top each bowl with a dollop of sour cream, shredded cheese and a drizzle of dressing. Sprinkle with some 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!
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!
Did you know: strawberries are packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols. They are a sodium-free, fat-free, cholesterol-free, low-calorie food AND they’re a good source of manganese and potassium. How cool is that!
Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we’re passing along a delicious and nutritious Strawberry Pie recipe to help celebrate these incredible fruits on National Strawberry Day! All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.
Want to know another fun fact about strawberries? The average strawberry contains 200 seeds!
¾cupLakanto sugar free powdered monkfruit sweetener with erythritol
2tablespoonsarrowroot flour
1cupwater
10.7 oz. package Simply Delish strawberry jel dessert
3cupssliced strawberries
1cupred raspberries
Dairy-free whipped topping
Instructions
Preheat the oven to 425° F. Line the unpricked crust with a piece of parchment paper. Fill with pie weights or dried beans to cover the bottom. Bake for 9 minutes. Remove the parchment paper. If you wish, you can bake for a few more minutes to make the bottom more crisp. Cool the baked pie shell on a wire rack.
In a small saucepan, combine the powdered monkfruit sweetener, arrowroot flour and water. Stir with a whisk until smooth. Bring to a boil over medium high heat, stirring frequently. Cook for about 2 minutes. Remove the mixture from the heat. Stir in the Simply Delish strawberry jel dessert powder until dissolved. Set aside to cool.
Add the strawberries and raspberries to the strawberry jel mixture. Carefully fold them in. Pour into the prepared crust. Arrange the berries in a pretty pattern, adding extra fresh berries on top if you wish. Refrigerate until set. Serve with optional whipped topping.
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!
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.
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!
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!
‘Tis the season for delicious food and family gatherings! These flavorful stuffed mushrooms will add a nice touch to your holiday entertaining buffet. Featuring ingredients found at your local Basil Bandwagon Natural Market.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Finely chop the mushroom stems. Place the cleaned and de-stemmed mushroom caps on the prepared baking sheet. Lightly brush with the avocado oil. Bake, stem side facing up, for 8 to 10 minutes.
Make the filling mixture: In a large skillet over medium high heat, add the olive oil and the shallot. Cook and stir for a few minutes. Add the carrot and a pinch of the sea salt. Cook and stir for a few more minutes. Add the mushroom jerky. Cook a few more minutes, then add the parsley. If the vegetables stick to the skillet you can a splash of white wine or vegetable broth. Add the mushroom stems and another pinch of sea salt. Cook and stir for another minute or two. Add the walnuts and cook for another minute. Add the cooked black rice, Worcestershire sauce, black pepper and scallions. Cook and stir a few minutes more.
Remove the mushrooms from the oven. Drain out any liquid from the centers of the mushrooms. Fill each mushroom cap with a rounded tablespoon of the filling mixture. Press the filling firmly, squeezing it over the mushroom cap.
Bake the stuffed mushrooms for 10 more minutes at 375 degrees F. Serve warm or cooled to room temperature. Serve garnished with fresh parsley. Optional: Drizzle with a little balsamic glaze just before serving.
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 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 😊
3medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoespeeled (or an equivalent amount of white potatoes)
1tablespoonolive oil
1cuponiondiced (about 1 medium onion)
Sea salt
2stalks celerydiced
2carrotspeeled and diced
4cupsvegetable broth
16 oz package Lightlife Tempeh Smoky Bacon
Avocado oil
1cupthinly sliced leeks
½cupcoconut 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 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!
Impress your friends at this year’s cookie exchange with Christine Waltermyer’s Holiday Frosted Sugar Cookies! This sweet recipe can be decorated any way you’d like – maybe plant-based food dyes? How about festive Supernatural sprinkles? The sky’s the limit!
Share your special creations by tagging us on social media:
sprinkles of your choice (I used Supernatural Sprinkles)
colored sugar
coconut sugar
cinnamon
Instructions
In a large bowl (or stand mixer or food processor), combine the ghee, maple syrup, egg and vanilla. Whisk well to blend.
Add the almond flour, arrowroot flour, cassava flour, sea salt and cream of tartar. Whisk again or use a fork to combine into a smooth dough.
Wrap the dough with plastic wrap and form into a flat disc. Refrigerate for two hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the chilled dough on a piece of parchment paper. Place another piece of parchment paper on top. Roll out the dough to desired thickness, about ¼-inch thick. Or you can make it slightly thinner if you prefer. Use cookie cutters or a glass jar to cut out shapes of your choice.
Transfer the cut out cookies onto the prepared baking sheet. If you want to make some cinnamon sugar variety, top them with a mixture of half coconut sugar mixed with half cinnamon. Leave the rest of the cookies plain for frosting later when cool. Bake for 10 minutes, or until lightly golden on the bottoms.
Cool the cookies. Prepare your toppings. If you want to add food coloring to white frosting, place ½ cup of the frosting in a small bowl and add a teaspoon of the desired dry food coloring powder. If using liquid food coloring drops you will need less. Mix until completely uniform in color. Carefully frost the cookies and add sprinkles of your choice. Store cookies in a single layer in a glass storage container, lightly covered.
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 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!
Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!
Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium high heat. Reduce to simmer on medium low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
In a small bowl, mix together the agar powder and warm water.
In a blender or food processor, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
Enjoy!
Notes
Leftover pumpkin custard will keep in the refrigerator for up to 4 days.
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 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!
Christine Waltermyer and the Natural Kitchen Cooking School are awesome to the CORE! 🍎Whether you pick-your-own or you pick some up the next time you’re shopping with us, we have the perfect recipe for you – and it’s GRAIN-FREE! Just in time for National Apple Day on Thursday, October 21, 2021. Trust us, you’ll live apple-ly ever after once you’ve made some at home! (Okay, we’ll stop with the apple puns now 😄)
Keyword apple, breakfast, dessert, dumplings, grain-free, side
Servings 3
Ingredients
3applespeeled and cored
1tablespoonbutter of your choice
½ cupbutter of your choice
2teaspoonsmonkfruit sweetener with erythritol + extra for sprinkling the apples before baking
1teaspooncinnamon
1 ½cupsalmond flourdivided
1tablespooncoconut flour
2tablespoonsarrowroot powder
½teaspoonsea salt
½teaspoonbaking powder
¼cupalmond milk
Sauce
1-2cupswater
1teaspoonarrowroot powder+ 1 tablespoon cold water
½cupmonkfruit erythritol sweetner
2tablespoonsbutter of your choice
1 teaspoonmolasses
½teaspooncinnamon
Fewpinchessea salt
Instructions
Lightly oil a medium size baking dish.
Slice a thin piece off the bottom of each apple so that they sit evenly. In a small bowl, combine together 1 tablespoon of the butter, 1 teaspoon of the monkfruit sweetener and cinnamon. Fill each apple with a spoonful of this mixture.
Make the dough: In a food processor, combine ¾ cup of the almond flour, coconut flour, arrowroot powder, sea salt, baking powder and 1 teaspoon of the monkfruit sweetener. Process to blend. Add ½ cup of cold, cubed butter. Add the almond milk. Add the remaining ¾ cup almond flour. Blend again. Turn the dough onto a piece of parchment paper dusted with arrowroot powder. Shape the dough into a flat disk. Cut into 3 equal size pieces and reform the pieces into a round flat disk. Wrap each disk of dough with parchment paper or plastic wrap. Chill in the refrigerator for 30 minutes.
Make the sauce: In a small saucepan, place the water. Use less water for a sweeter, more concentrated sauce. Or use 2 cups if you like more sauce with your dumplings. In a small bowl, stir together the arrowroot and the tablespoon of cold water. To the saucepan, add the monk fruit sweetener, butter, molasses, diluted arrowroot, cinnamon and sea salt. Simmer over medium low heat for 30 minutes. If you like your sauce sweeter, feel free to add more sweetener.
Preheat the oven to 350 degrees F. Remove chilled dough from the refrigerator. Place one disk of dough between two sheets of parchment paper. Roll into a 6-inch circle. Place one of the prepared apples in the center of the dough. Use the parchment paper to wrap the dough up around the sides of the apple, covering it with the circle of dough. Repeat with remaining dough and apples. Place the apples in the prepared baking dish. Bake for 30 minutes.
Spoon the sauce over the apples to fill the baking dish. Sprinkle with a little extra monkfruit sweetener. Bake for another 20 minutes. Serve warm, drizzled with the sauce.
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 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…
1large sweet potato or yampeeled and diced (½-inch dices)
2tablespoonsavocado oil (or vinegar or vegetable broth)
Sea salt and black pepper to taste
1teaspoononion powder
½teaspoongarlic powder
1cupquinoa (I used the pre-rinsed kind)
2clovesgarlicminced
½red onionthinly sliced
16ouncessliced button mushrooms
1medium zucchinicut into half moons
½cupcorn kernels
2-4tablespoonssesame tahini
2tablespoonsmaple syrup
2tablespoonsapple cider vinegar
The juice of one orange
1avocadopitted and diced
13ouncescooked kidney beans (I used the Jovial brand)
Fresh parsleychopped, 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!
