Better-For-You Thanksgiving Recipes
with Christine Waltermyer
MENU:
Lentil Loaf
Vegan Scalloped Potatoes
Vegan Green Bean Casserole
Vegan Squash Pie
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!
Manitoba Harvest’s mission to transform consumer health starts simply and sustainably: with hemp. Since 1998, they’ve grown their portfolio of hemp products with a dedication to quality, sustainability, and consumer wellness that has positioned the company as the global leader in hemp foods.
They’re Hemp’s Biggest Fan
Their passion for hemp foods is rooted in their founder Mike Fata’s personal transformation. He used to weigh over 300 pounds and was sick and tired of being sick and tired. When he decided it was time for a change, he overhauled his diet, focusing on protein, healthy fats, and fiber – all nutrients found in hemp foods!
Since hemp foods played such an essential role in Mike’s health transformation, he wanted everyone to be able to try them.
Shop Hemp
We’ve have them in all shapes, sizes, and flavors: Hemp Yeah! granola, Hemp Yeah! milk*, Hemp Yeah! snack bars, hemp hearts, Hemp Yeah! protein, hemp seed oil and capsules!
*not pictured
There are so many ways to add their products in your everyday meals! We’ve added their Organic Hemp Hearts in our October Smoothie of the Month – Caramel Craze! It’s everything we would imagine fall to be with bananas, dry oats, local apple butter, almonds, seasonal spices, apple juice, almondmilk, & a vegan caramel drizzle!
Check out a few of these creative recipes that you can use Manitoba Harvest’s Hemp Hearts at home!
Hemp Crusted Tofu
from Dixya at Food, Pleasure, and Health
Ingredients
-1-16 oz. firm, tofu block
-1 tablespoon sesame oil (or use olive, canola oil)
-1 tablespoon soy sauce (or tamari for a gluten free option)
-2 tablespoons almond flour
-3 tablespoons hemp hearts
Method
1. Drain water from tofu and gently squeeze as much water as possible using your palms.
2. Place tofu on a plate and place another plate over it. Then place a heavy object (i.e. a book, canned goods, or a skillet) to help squeeze additional water for 30 minutes or so. Drain water in between that accumulates on plate.
3. Cut tofu into cubes and use a paper towel to absorb additional moisture and pat dry. You may have to repeat process a couple of times.
4. Preheat oven to 400° F.
5. Line a baking sheet with parchment paper or silicon mat.
6. In a medium bowl, combine tofu with sesame oil, soy sauce, and combine well.
7. Mix in almond flour and hemp seeds until tofu is evenly coated.
8. Arrange tofu in an even layer on a baking sheet.
9. Bake for 30-35 minutes. Toss it half way and continue baking until it looks golden brown.
10. Enjoy by itself or mix with your favorite salad!
Creamy Chai Hemp Latte
from Half Baked Harvest
Ingredients
-1 cup water
-1-2 chai tea bags
-1/4 teaspoon ground cinnamon
-1/8 teaspoon ground ginger
-1/2 teaspoon vanilla
-1-2 tablespoons honey or maple syrup
-2 tablespoons raw hemp seeds
-1 rounded tablespoon roasted cashews
Method
1. Bring water to a boil over high heat. Add the tea bags, cover and steep for 10 minutes.
2. In a high power blender, combine the cinnamon, ginger, vanilla, honey, hemp seeds, cashews, and steeped tea. Blen on medium for 2 minutes, then blend on high for about 1 minute – or until the drink is smooth and frothy. Pour into a mug. If desired, top with a sprinkle of cinnamon and hemp seeds. Enjoy!
Chocolate Superfood Energy Balls
from Deryn Macey at Running on Real Food
Ingredients
-1 cup packed, pitted dates
-1 1/2 cups raw walnuts
-2 tablespoons chia seeds
-2 tablespoons hemp seeds
-1 tablespoon ground flax seeds
-2 tablespoons hemp protein powder
-2 tablespoons cacao powder
-2 tablespoons cinnamon
-1/2 teaspoon unrefinded sea salt
-2 tablespoons water
Method
1. Blend walnuts for a minute or so until they’re broken down.
2. Add the rest of the ingredients and blend until a dough forms.
3. Roll into approximately 16 balls and let them set in the freezer for a couple hours. These can be stored in the fridge for at least a week or in the freezer for up to 3 months.
4. Enjoy!
NOTE: You can roll them in a mixture of coconut sugar and cinnamon for an extra treat, or you can roll them in hemp seeds, chia seeds, coconut or cacao powder for an extra treat!
References:
https://www.foodpleasureandhealth.com/blog/2016/07/hemp-crusted-tofu.html
https://runningonrealfood.com/chocolate-superfood-energy-balls/
https://www.halfbakedharvest.com/chai-cashew-and-hemp-latte/
We can #TrustInSomethingGood with all of MadeGood’s products! MadeGood snacks are baked with good intentions with organic ingredients, whole grains, and veggies.
Their snacks check all of the boxes:
– Have 6 hidden veggies in every snack
– Free from the most common allergens
– Certified organic, vegan, and gluten free
– Non-GMO Project certified
– Safe for schools
– Super delicious
No wonder why their snacks are loved by kids and grown-ups!
Stock up on MadeGood Crispy Squares and Granola Minis before their 2 for $7 sale ends on September 30th, 2020!
Check out these simple recipes you can make at home with MadeGood snacks!
All ingredients can be found in all Basil Bandwagon Natural Market locations.
Morning Breakfast Parfait
Whether you or your kids are going to school virtually or in person, this recipe is the perfect start to your day! The best part – it can be customized to fit everyone’s needs and likings.
Watching your serving sizes? Pro tip – stock up on your favorite yogurt or yogurt alternative cups and use one per parfait. Now you can mix and match all of your favorite flavors!
Ingredients for 1 Serving
-1 MadeGood Granola Minis packet
-Your favorite fresh fruit
-1 cup of your favorite yogurt
Method
1. Alternate layers of fruit and granola with yogurt until your glass is full. Serve parfaits immediately.
2. Enjoy!
Granola Stuffed Baked Apples
Looking for a warm and cozy fall dessert? We found the perfect one – Granola Stuffed Baked Apples!
For a quick step-by-step video, visit:
https://www.instagram.com/tv/CEWnpcmFVmv/
Ingredients for 4 Servings
-2 MadeGood Apple Cinnamon Granola Minis packets
-2/3 cup gluten free rolled oats
-1 tablespoon maple syrup
-1/4 teaspoon ground cinnamon
-1/4 cup dairy-free milk (I used oat milk)
-4 Honeycrisp Apples
Method
1. Preheat oven to 375° F.
2. Remove the MadeGood granola minis and crumble them into a medium bowl.
3. In the same medium bowl, combine crumble granola minis, oats, maple syrup, ground cinnamon, and milk. Stir until fully mixed and set aside.
4. Remove stem and core from the apples. Using a small spoon, remove a little more of the core in order to have enough room to fill apples.
5. Generously fill the cored apples with the granola mixture.
6. Place granola filled apples in an 8×8 baking pan and add 1 cup water into pan.
7. Bake apples for 30 minutes or until apples are tender.
8. Let cool for 5 minutes before serving. Serve with caramel drizzle, a scoop of your favorite ice cream, or just with a utensil.
9. Enjoy!
References: Baked Apple Recipe found on MadeGood’s Instagram
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!
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 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!
Check out our NEW products this week!
Check out our NEW products this week!
Check out our NEW products this week!
Heart-Healthy Curried Pumfu Stir-Fry
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.”
Serves 4
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic minced
½ teaspoon sea salt, or to taste
2 cups sliced mushrooms
1 teaspoon curry powder, or to taste
½ teaspoon turmeric
3 heirloom carrots, peeled and sliced
1 container CocoJune Organic cultured coconut yogurt
1 8-oz. pack Pumfu pumpkin seed tofu, cubed
¼ small head green cabbage, chopped
2-3 cups broccoli spears
Method
1. Heat the olive oil over medium heat. Add the onions and garlic. A pinch of the salt helps the onions to soften.
2. Cook and stir for 3 to 5 minutes, or until the onions have softened. Add the sliced mushrooms, curry powder, remaining sea salt and turmeric.
3. Cook and stir for a few minutes, then cover for a few more minutes.
4. Uncover and add carrots and the coconut yogurt. Stir and cover, cooking for another minute.
5. Add the cabbage, Pumfu and broccoli. Cover and cook for another 5 minutes, or until the broccoli is tender but still bright green. Serve hot, over cooked quinoa or rice. 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!