Tag: recipe

  • Simple School-Night Fried Rice

    Simple School-Night Fried Rice

    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!

  • How to Cook Corn on the Cob 3 Ways

    How to Cook Corn on the Cob 3 Ways

    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

    Vegan Peach Coffee Cake

    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

    Easy Homemade Face Mask for Glowing Skin

    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!

  • Comfort Food Classics

    Comfort Food Classics

    Comfort Food Classics

    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 Cinnamon Rolls

    Makes 6 to 8

    Ingredients

    1 cup almond milk + 1 tablespoon almond milk reserved for glaze (I used the Three Trees brand)

    1/4 cup vegan butter + 1/3 cup vegan butter reserved for filling (I used Miyoko’s brand) 

    2 Tablespoons organic raw sugar

    1/2 packet Red Star active dry yeast

    1/2 teaspoon sea salt

    2 ¼ cups unbleached flour

    1 Tablespoon ground cinnamon

    1/2 cup powdered sugar

    1/3 cup brown sugar

    1/2 teaspoon vanilla extract

    You will need: An 8-inch round cake pan, lightly oiled with rice bran oil (I used a stainless steel one)

    Method

    1. In a small saucepan, warm the almond milk, 1/4 cup butter and 2 tablespoons of sugar until the butter has melted. The mixture should be warm like bath water, not too hot, around 100 degrees F. Stir with a wooden spoon and add the active dry yeast. Let sit for 10 minutes until foamy.

    2. In a mixing bowl, place the powdered sugar, vanilla, and one tablespoon of almond milk. Stir together until you reach a glazed consistency.

    3. In a large mixing bowl, place the flour and sea salt. Add the yeast mixture. Mix thoroughly until combined. Cover the bowl with a damp towel or plastic wrap. Set aside in a warm place or at room temperature for 1 hour.

    4. Add the remaining 1/4 cup of flour to your dough and mix until well combined. On a floured board, form the dough into a big rectangle.

    5. Melt the remaining 1/3 cup vegan butter. Evenly brush the rectangle of dough with the melted butter. Sprinkle the brown sugar in an even layer over the dough. Sprinkle evenly with cinnamon.

    6. Roll the coated dough into a log and cut into 7 or 8 slices. Place one cinnamon roll in the center of the cake pan. Add the other slices around it. Cover with a damp towel or plastic wrap and let rise for another 30 minutes.

    7. Bake at 350 degrees F for 30 minutes. Remove the rolls from the oven and drizzle with the glaze. Serve warm and enjoy!

    Homemade Pizza

    Makes 2 pizzas

    Ingredients

    1 1/4 cup warm water 

    2 Tablespoons raw sugar

    1 ½ teaspoons active dry yeast

    1 teaspoon sea salt

    2 Tablespoons rice bran oil

    3 cups unbleached all purpose flour (plus extra for rolling out the pizza dough)

    1 jar pitted black olives

    1 can of pizza sauce (or homemade carrot sauce)

    Fresh basil leaves

    Shredded vegan Mozzarella

    Method

    1. In a small glass measuring cup, combine the warm water and sugar. Sprinkle the active dry yeast over the surface of the water. Let sit for a few minutes (up to 10  minutes) until foamy and activated. If you want to gently stir it, use a wooden spoon.

    2. In a large mixing bowl, combine the flour and sea salt. 

    3. In a food processor, add the yeast-sugar water mixture, rice bran oil and flour. Process until all ingredients are combined. The dough will be sticky. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature (in a warm place) for 1 hour.

    4. Once the dough has doubled in size, place it on a lightly floured surface. Sprinkle with some flour and work the flour into the dough with your hands. Add just enough extra flour to achieve a smooth dough.  

    5. Cut the dough in half. Set one dough ball aside and place the other on a piece of parchment paper. Roll the dough flat, stretching gently as needed. Flatten into a circle. Keep the edges a little thicker.

    6. Preheat the oven to 465 degrees F. Place a stainless baking sheet or pizza pan on the bottom shelf of the oven to warm it for a few minutes. Remove from the oven and quickly place the parchment paper with pizza dough on top of the warmed baking sheet.

    7. Top the dough with an even thin layer of pizza sauce, shredded mozzarella cheese and black olives. You can add whatever toppings you like. Bake for about 12 minutes, or until desired doneness.

    8. Serve topped with some chopped fresh basil leaves. 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!

  • Plant-Based Taco Tuesday with Christine Waltermyer!

    Plant-Based Taco Tuesday with Christine Waltermyer!

    Plant-Based Taco Tuesday

    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.”

    https://www.youtube.com/watch?v=v1Itki8wDu8

    Jackfruit Tacos

    Serves 4

    Ingredients

    1/2 red onion

    1 avocado

    1 package Siete brand Almond Flour Grain-free Tortillas

    Olive oil

    1 package Jackfruit Company Pulled Pork (vegan & gluten free)

    Juice of 1/2 lime 

    2 Tablespoons maple syrup

    1 teaspoon Dijon mustard 

    2 teaspoons of your favorite mayonnaise

    1/4 cup cilantro or parsley, chopped

    3 cups green cabbage, shredded

    Method

    1. In a small bowl place a couple tablespoons of the onion. Add 1 tablespoon of the lime juice and a pinch of salt. Rub with your fingers and set aside.

    2. Make the cabbage slaw: In a medium size bowl, place the shredded green cabbage, mustard, maple syrup, remaining lime juice and mayo. Mix together and set aside.

    3. In a heated skillet, over medium heat, add a teaspoon or two of the olive oil and the remaining onion. Cook and stir for 5 minutes. 

    4. Add the Jackfruit pulled pork. Cook and stir until fully heated and a little browned.

    5. Heat the tortillas: Warm a cast iron skillet over low heat. Once the skillet is hot you can add a tortilla, flipping frequently to prevent burning. Note: Almond flour tortillas burn more easily than traditional tortillas.  Once the tortilla has been warmed evenly on both sides, place it on a plate and cover with a towel. Continue until you have warmed all of the tortillas.

    6. Assemble the tacos: Place a tortilla on a plate. Add some of the Jackfruit pulled pork, a little cabbage slaw, a few slices of avocado, a pinch of marinated red onions and cilantro or parsley. Repeat with remaining ingredients. Serve topped with lime wedges. 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!

  • Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day

    with

    Homemade Veggie Burgers

    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.”

    Veggie Burgers

    Makes 4 burgers

    Ingredients

    2 teaspoons olive oil

    1 red onion, chopped

    1 cup mushrooms, sliced

    1/2 teaspoon sea salt

    1 cup cooked kidney beans

    1/2 cup carrots, diced and boiled

    2 Tablespoons oat bran

    1/3 cup gluten free oat flour

    1/3 cup ground flax seed meal

    2 Tablespoons fresh parsley, chopped

    1 teaspoon water

    1/2 teaspoon garlic powder

    1 teaspoon dried basil

    Black pepper

    Optional: Smoked paprika to taste

    Method

    1. Heat a medium skillet over medium heat. Add the oil, onion and a pinch of the sea salt to soften the onion. Cook for a few minutes, then add the mushroom. Cook 5 to 10 minutes, until nice and tender.

    2. In a large bowl, combine the kidney beans, carrots, oat bran, oat flour, flax seed meal, parsley, water, and seasonings. Partly mash the ingredients together.

    3. Prepare a baking sheet and line it with parchment paper. Form the mixture into four burger patties. Place them on your baking sheet. 

    4. Bake at 350 degrees F for 15 minutes, then turn the burgers and bake for another 15 minutes.

    5. Serve on hamburger buns or lettuce leaves, topped with your favorite condiments. 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!

  • Pantry Banana Bread with Christine & Anya Waltermyer!

    Pantry Banana Bread with Christine & Anya Waltermyer!

    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!

  • Celebrate Earth Day with Quinoa & Kale Stem Pesto with Christine Waltermyer

    Celebrate Earth Day with Quinoa & Kale Stem Pesto with Christine Waltermyer

    Quinoa & Kale Stem Pesto

    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.”

    Quinoa & Kale Stem Pesto

    Ingredients

    1 cup Ancient Harvest quinoa, cooked according to package directions

    2 cups water or vegetable broth

    Sea salt

    1/2 cup scallions (white part), chopped 

    3 kale stems

    1 sweet potato

    2/3 cup fresh basil leaves, chopped 

    3 tablespoons pine nuts (lightly toasted)

    1/4 cup olive oil

    Method

    1. Place the quinoa in a small pot with the water or broth and pinch of sea salt.  Bring to a boil over medium high heat. Once it boils cover it and let it simmer for 15 to 20 minutes on low heat. The quinoa should be nice and fluffy.

    2. Chop the kale stems and place them in a pot with about an inch of water. Cook on medium high heat for 5 minutes or until nice and tender. When done, drain and set aside.

    3. Peel the sweet potatoes. Dice them. Place the sweet potatoes in a small pot and almost cover them with water. Bring to a boil over high heat. Reduce the heat to simmer on medium for 10 to 15 minutes or until fork tender. When finished cooking, drain and set aside.

    4. Make the pesto: In a food processor add the scallions, basil, 1 tablespoon of the pine nuts, olive oil, cooked kale stems and pinch of sea salt. Blend until you reach your desired consistency, either slightly chunky or totally smooth.

    5. In a large bowl, place the cooked quinoa, remaining 2 tablespoons of the pine nuts, cooked sweet potato, and pesto. Mix together and serve. 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!

  • Easter Egg Cupcakes with Lake Champlain Chocolate!

    Easter Egg Cupcakes with Lake Champlain Chocolate!

    Quarantine is the perfect time to try those recipes that you’ve been meaning to get to! Since the kids are home, you can get them to help you too (but we can’t say they’ll help with the cleaning part). Check out this perfect cupcake recipe that is not only fun to make but will help you get Easter-ready for this Sunday.

    Lake Champlain makes it easy to make holidays festive and delicious with their holiday chocolate bunnies, eggs, and more!

    Ingredients

    1 box cupcake mix (you will need more ingredients to make this but they will vary per brand)

    1 container vanilla frosting

    1 packet of blue food coloring

    1 packet of yellow food coloring

    Lake Champlain Chocolate eggs (pick your favorite flavor or pick them all!)

    Method:

    1. Follow the instructions on the box to make cupcakes.

    2. Once cupcakes are finished baking, place in refrigerator to cool cupcakes completely before covering with icing to keep the tops from becoming sticky, about 30 minutes.

    3. While cupcakes are cooling, mix the yellow and blue coloring packets in the white icing. Use as little or as much coloring as you desire!

    4. Once the cupcakes are cooled, it’s time to ice them. Time to let your creativity flow! Use a piping bag, plastic bag, fork and knife, or whichever tools you have in order to make the icing grass. After cupcakes are completely covered in icing, add a Lake Champlain chocolate egg (you may have to add more icing around the eggs to create a “hidden egg” effect).

    5. Serve to your cupcake lovers and enjoy!

    Before you enjoy your Easter Egg Cupcakes, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite organic market, Basil Bandwagon Natural Market! #basilbandwagon

    For more amazing recipes featuring Lake Champlain chocolates, visit: https://www.lakechamplainchocolates.com/recipes?p=3&product_list_limit=all