Check out our NEW products this week!
Tag: vegan
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RECAP: NEW PRODUCT FRIDAY 5/31/19
Nuco: Vegan Coconut Avocado Oil Mayo & Coconut Crunch Cereal Lemon Perfect: Just Lemon & Blueberry Acai Shameless Pets Soft Baked Dog Treats: Break An Egg Recipe & Lobster Roll Over Recipe Third Child Wellness: Skin Repairs, Room and Body Sprays, and Roll On Oil Blends SQUEAK: All Purpose and Surface Sanitizer, Gentle Scrub, & Everywhere Mist Taylor & Colledge: Organic Vanilla Bean Paste Fatworks: Goat Milk Ghee Buckley Pet Jerky: Beef Lung & Chicken Lunchskins 2-Pack Bag Sets -
RECAP: NEW PRODUCT THURSDAY 5/23/19
Check out our NEW products this week!
Chocolove: Filled Chocolate Candy Bar 
Charlotte’s Web: Pet Hemp Extracts and Balm 
Heart + Soil Herbal Skincare: The Multitasker, Green Queen Clay Mask, Rose + Vetiver Facial Cream, Vitamin C Facial Cream, Gentle Gentle Cleanser, Antioxidant Cleanser, Sage’ing Facial Serum, & Mighty Myco Eye Serum 
HempFusion Twist: Key Lime, Mango Peach, & Citrus Ginger 
Hu Kitchen: Simple Dark Chocolate 
Hyvida Hydrogen Sparkling Water: Pure & Raspberry 
Julian Bakery: ProGranola 
Koia: Cinnamon Horchata 
Peeled Snacks: Aged Parmesan Puffs 
Vegan Rob’s: Probiotic Dragon Puffs 
Zambeezi Lip Balm: Tangerine, Lemongrass, Honeybalm, & Suncare -
RECAP: NEW PRODUCT WEDNESDAY 5/15/19
Check out our NEW products this week!
Against the Grain Gourmet: Chocolate Fudge Cake Mix & Chocolate Fudge Brownie Mix 
Bob’s Red Mill Peanut Butter Better Bars: Chocolate, Apple Spice, & Jelly 
Outer Aisle Gourmet: Cauliflower Pizza Crust 
Fat Badger Cookies: Vanilla Bean, Toasted Coconut, & Chocolate Sea Salt 
Four Sigmatic: Ground Mushroom Coffee 
Repurpose: Assorted Utensils & Cold Cups 
Safe Catch: Pure Wild Tuna & Wild Albacore Tuna 
Simply Gum Mints & Chewing Gum: Cinnamon (mints), Ginger (mints), Cleanse (gum), Natural (gum), & Revive (gum) -
RECAP: NEW PRODUCT THURSDAY 5/9/19
Check out our NEW products this week!
Beanfields Bean Chips: Cheddar, Spicy Queso, & Jalapeno Lime 
Evolution Juice: Celery Grow 
HealthDirect Aminosculpt Collagen Shots: Watermelon Punch & Smooth Mango 
Pop & Bottle Almond Lattes: Classic Cold Brew, Matcha Green Tea, & Vanilla Cold Brew 
Simple Mills Soft Baked Cookies: Snickerdoodle & Dark Chocolate Toasted Coconut 
Suja Juice: Lemon Love & Fuel 
Lundberg Thin Stackers: Cherry Bliss & Decadent Dark -
Salted Caramel Rice Cereal Squares
Organic, Vegan, Gluten-Free, Dairy-Free, & Soy-Free
Cocomels are the perfect sweet treat that you can eat straight out of the bag or add into any dessert- just in time for the summer picnics and barbecues! They are the perfect vegan, gluten-free, dairy-free, and soy-free candy. BONUS- they are on sale for the entire month of May!
Ingredients
1 10-Ounce Bag Dandies Marshmallows
5 Cups Erewhon Crispy Brown Rice Cereal
4 Tablespoons Basil Bandwagon Coconut Oil
1 3.5-Ounce Bag Cocomels Sea Salt Coconut Milk Caramels
Method
1. Unwrap Cocomels and chop up into smaller pieces.
2. In a large pot, combine coconut oil and marshmallows. Place on very low heat.
3. Stir until fully broken down (about 7-8 minutes).
4. Once fully melted, remove from heat and mix in cereal and chopped Cocomels. Stir until evenly coated with marshmallow mixture.
5. Press mixture into a parchment lined 9×9 inch pan.
6. Once cooled, cut into squares and enjoy!
Before you enjoy your amazing salted caramel rice cereal squares, 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 information about Cocomels, visit this link: https://jjssweets.com/
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PRODUCE RECIPE OF THE WEEK: ROASTED VIDALIA ONIONS
On sale this week (5/6-5/12): Organic Vidalia Onions $1.29 lb!
Grown near Vidalia, Georgia, Vidalia onions are considered the “worlds sweetest onion.” The sweetness comes from the soil in the area which is naturally low in sulfur. Roasting with olive oil (Napa Valley Organic Olive Oil is on sale this month for $9.99!) intensifies the sweetness and creates a versatile ingredient that stays fresh for several days in the refrigerator. Use them for pizza toppings, salads, sandwiches, sauces, salad dressings and more! It’s the perfect addition to your table this summer!
Ingredients
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter (for vegan option, double olive oil amount instead of butter)
3 Pounds Vidalia Onions (about 5 or 6), slice in half from stem to root
1 Teaspoon Sherry Vinegar or White Balsamic Vinegar
1 Teaspoon Sea Salt
1 Teaspoon Thyme, chopped
1/2 Teaspoon Granulated Sugar (Optional)
Method
1. Heat oven to 400 degrees F.
2. Place large skillet over medium-high heat for 30 seconds. Add in olive oil and unsalted butter.
3. When butter foams or browns slightly, add onions with cut side up. Cook until onions are browned slightly (about 3 minutes).
4. Flip them so cut sides are face down and place skillet in oven.
5. Roast until onions are very tender and dark golden brown (about 50-60 minutes).
6. Remove from oven and sprinkle with vinegar, salt, and thyme.
7. Let cool to room temperature and then slice into thin strips.
8. Pour any juices from pan over them and mix together.
9. Add to any dish or use them as a side and enjoy!
Before you enjoy your delicious roasted vidalia onions, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
For more ideas and photos of this recipe, check out: https://www.finecooking.com/recipe/roasted-vidalia-onions
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RECAP: NEW PRODUCT WEDNESDAY 5/1/19
Check out our NEW products this week!
Brew Dr. Kombucha: Strawberry Basil, Mint Lemonade, & Mint Lemonade 4-pack 
Cocomels: On sale all month long! 
DEEBEE’S Organics: Superfruit Freezer Bars 
The Essential Baking Company: Original Crust 
Follow Your Heart Dairy-Free Yogurt: Peach, Plain, & Vanilla Bean 
Mina: Preserved Lemons & Moroccan Nana Mint Tea 
Para Kito Mosquito Repellent Bands: Party, Adult, & Kids -
Spring Fever Cooking with Christine Waltermyer
Spring Fever Cooking
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.”
MENU:
Arugula Beet Salad with Fennel
Spring Quinoa with Chickpeas
Spring Roasted Vegetables
Gluten Free Vegan Carrot Cake Cupcakes
Arugula Beet Salad with Fennel
If you love salads this one is a winner! The combination of sweet beets with crunchy fennel and refreshing radicchio, combined with a lovely olive oil vinaigrette make it the perfect spring salad.
Ingredients
Salad:
3 Red Beets, boiled and peeled
1 Pink Lady Apple, cored and diced
1 Endive, core removed and sliced
1 Fennel Bulb, core removed and sliced
1 Head Radicchio, cored and sliced
1 Pack Baby Arugula (I love Olivia Organic pre-washed)
Dressing:
Juice of 1 Orange
1/4 Cup Olive Oil
1/4 Teaspoon Sea Salt
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Maple Syrup
Optional: 1 teaspoon prepared mustard
Method
1. Peel beets and dice. Place all salad ingredients in a large salad bowl.
2. Separately, combine all salad dressing ingredients and whisk together.
3. When ready to serve, pour the dressing over the salad and toss.
Spring Quinoa with Chickpeas
This is a light and lovely side dish to serve at your favorite gatherings!
Ingredients
5 Cups Cooked Quinoa (I love Ancient Harvest Traditional Quinoa)
4 Tablespoons Olive Oil
1 Leek, sliced thinly (just the white bottom part)
8 Ounces Shiitake Mushrooms, destemmed and sliced
1 Bunch Dandelion Greens, chopped (just the leafy part)
Water
13 Ounces Cooked Chickpeas (Jovial brand is great)
1 Generous Handful of Fresh Parsley, destemmed and chopped
2-3 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Sea Salt
Optional: Black pepper and crushed red pepper flakes
Method
1. Place the quinoa in a large bowl and set aside.
2. In a large skillet, warm 1 tablespoon of the olive oil over medium heat. Add the leeks and cook for 5 minutes with a pinch of sea salt. If it starts to stick to the pan, add a small splash of water.
3. Add the shiitake mushrooms and cook for another 5 minutes. Add the dandelion greens and another pinch of sea salt and small amount of water if needed.
4. Cover and cook until the greens are tender but still bright green, or about 4 minutes. Remove the cover and take the pan off the heat.
5. To the cooked quinoa, add the chickpeas and parsley. Add the sautéed vegetables. Add remaining olive oil, lemon juice and sea salt. Serve warm.
Spring Roasted Vegetables
What a nice combination of vegetables, just in time for Spring celebrations!
Ingredients
1/2 Medium Size Celery Root
8 Carrots
8 Ounces Baby Bella Mushrooms
1 Cup Brussels Spouts, sliced in half
10 Ounces Trimmed Green Beans
1-2 Tablespoons Avocado Oil
1 Teaspoon Sea Salt
1 Teaspoon Onion Powder
1 Teaspoon Minced Fresh Rosemary
Juice of 1 Lemon (1 teaspoon added before roasting, reserve the other teaspoon to add later)
Balsamic Glaze
Method
1. Preheat oven to 350 degrees F.
2. Thinly slice the carrots diagonally. Arrange on parchment paper-lined baking sheet. Remove the stems from the mushrooms. Cut into quarters and add to the baking sheet, along with the trimmed green beans and brussels sprouts. Peel and cut the celery root into cubes
3. Roast prepared vegetables in preheated oven for 25 to 30 minutes.
4. Add the remaining lemon juice to the roasted vegetables and drizzle with the balsamic glaze. Serve hot or leftovers go great on a salad.
Gluten Free Vegan Carrot Cake Cupcakes
Ingredients
Dry:
2 Cups Gluten Free Flour (such as Bob’s Red Mill 1 to 1 Baking Mix)
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/4 Cup Brown Sugar
1/2 Teaspoon Sea Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
Wet:
1/3 Cup Plant-Based Milk (i.e. coconut milk)
1/2 Cup Maple Syrup
1/2 Cup Avocado Oil
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Applesauce
2 Teaspoons Vanilla Extract
2 Flax Eggs (Mix 2 tablespoons flax meal + 6 tablespoons water; let sit for 10 minutes)
Add:
1 Cup Coarsely Shredded Carrots
1/4 Cup Currants
Vegan Cream Cheese Frosting:
1 8-oz. Container Vegan Cream Cheese
1 Container Simple Mills Organic Vanilla Frosting
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
Method
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, whisk together flours, spices, brown sugar, sea salt, baking powder, and baking soda. Separately, combine the plant-based milk, maple syrup, avocado oil, apple cider vinegar, applesauce, vanilla extract and flax eggs. Whisk to blend.
3. Pour wet into dry ingredients and stir or whisk together to form a smooth batter. Add the carrots and currants. Mix well but do not overmix.
4. Line a muffin pan with unbleached muffin liners. Using and ice cream scoop, evenly distribute the cupcake batter among the 12 cups.
5. Bake at 350 degrees F. for 25 minutes. While the cupcakes are baking, prepare the frosting.
6. Place all frosting ingredients together in a food processor and process until smooth. Refrigerate for 30 minutes before frosting the cupcakes. Decorate top with optional nuts (walnuts or pecans).
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!
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RECAP: NEW PRODUCT WEDNESDAY 4/10/19
Check out our NEW products this week!
Acure: Seriously Soothing Solid Serum 3in1 
Basil Bandwagon: Algae Based Calcium (180 tablets) 
Basil Bandwagon Bone Broth Protein Powder: Vanilla & Chocolate (1lb & 2lb) 
Earth Mama Sunscreen: Mineral Lotion, Baby Face Mineral Stick, Baby Mineral Lotion, & Kids Uber-Sensitive Mineral Lotion 
Flackers Toasted Seed Crisps: Quinoa and Black Sesame Seed & Black Pepper 
Good Paper Cards 
Helps Teas: Digest, Breathe, & MORE! 
Hydro Flask: Spring Colors! 
Madecasse: Sea Salt & Nibs Dark Chocolate 
MIXT Studios: So many new bags! 
No Cow Protein & Energy Bars: In so many flavors! 
UPrise Foods: Nooch It! 
Purely Elizabeth Grain-Free Bars: Banana Nut Butter & Chocolate Sea Salt 
Rise Relief: Dark & Salty 
SmartyPants: Kids Probiotic Complete Gummies 
Solar Recover: Every Day Moisturizer 
Spero Foods: Chevre & Scramblit 
Worthington: Plant Powered Sausage & Deli Slices -
Produce Recipe of the Week: Vegan Kale Pesto
On sale this week (4/8-4/14): Organic Green Kale $0.99 each!
Who doesn’t love pesto?! Especially since it’s nice to have all year-round! Not only does it go well with pretty much EVERYTHING, but it’s very quick and easy to make. You can also freeze it in an ice cube tray and use them in future recipes to come!
Ingredients
2 Cups Kale, stemmed
1 Cup Parsley, picked
1 Cup Basil, picked
1/4 Cup Raw Sunflower Seeds (we also have this in our bulk section!)
3 Cloves Garlic
3 Tablespoons Olive Oil
1/4 Cup Nutritional Yeast (we also have this in our bulk section!)
Salt, to taste
Method
1. If desired, toast sunflower seeds for 8 minutes at 325 degrees F. They will brown quickly so make sure you keep an eye on them.
2. Add dry ingredients together into a food processor and puree. If herbs and kale do not fit together all at once, add these in batches.
3. While pureeing greens after all have been added, drizzle in oil and lemon juice.
4. Taste and season as desired.
5. After 5 days, freeze in ice trays for convenience.
6. Serve with pasta, bread, or any other ingredient to create a wonderful masterpiece, and enjoy!
Before you enjoy your vegan kale pesto, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
For more ideas and photos of this recipe, check out:https://paleoglutenfree.com/recipes/instant-kale-pesto-to-die-for/