In a bowl, whisk together the eggs, milk, onion, salt, cumin, chili powder, red pepper flakes, turmeric, and cilantro or parsley until well mixed.
Pour the egg mixture into a wide, shallow container. Place the challah slices in the mixture, turning to coat both sides and allowing the bread to absorb the mixture fully.
Heat a large skillet over medium-low heat and add about 1 tablespoon of butter to the skillet. Allow butter to melt.
Place soaked bread slices in the skillet, leaving enough room between slices to flip. You will need to cook the French toast in batches. Cook over medium-low heat for 2–3 minutes per side, adding additional butter as needed, until golden brown and cooked through. Repeat with remaining slices.
Serve warm with butter. Serve with cilantro chutney or mango chutney for an additional savory twist.
Preheat oven to 350°F. Combine flour, cheese, sugar, baking powder and sea salt in a large mixing bowl.
In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg and chives.
Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.
Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.
Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk, and bake for 25 minutes or until edges are starting to turn golden. Enjoy!
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!
