Tag: Whole Foods
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Whole Foods Superfood Salad
Ingredients: Kale, chopped Napa cabbage, shredded Carrots, shredded Grape tomatoes, sliced in half Sunflower seeds Blueberries Cashews, chopped Red onion, sliced (& optional: not if I’m making it for lunch at work!) Dressing 1/4 C Apple cider vinegar 1/2 C Olive oil 1 cup Acai berry juice Cayenne Salt Pepper Garlic, optional I picked up…
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My first meal with seitan.
I’ve been putting off cooking any recipes that include seitan. (Honestly, I may have been worried about the pronunciation. Satan? I mean really, no one wants to eat satan. No wonder people think vegetarians are weird. But come on, it’s pronounced /ˈseɪtæn/. Ok. That didn’t help me either.) But the point is, I FINALLY tried…
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Wild Mushroom Polenta with Truffle Oil
This satisfying vegetarian dish, served over creamy polenta, pairs delicious aromatics like garlic and leeks with fresh rosemary, tender mushrooms and grated Manchego. I adapted a couple of Whole Foods recipes and add a little truffle oil when cooking the mushrooms for extra depth. I absolutely loved the recipe and the leftovers were even better!…
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Gingery Garlicky Tempeh…our new favorite protein.
Ingredients 2 (8-ounce) packages tempeh each cut crosswise into 4 pieces 1/4 cup reduced-sodium tamari 1/4 cup maple syrup 2 cloves garlic, finely chopped 2 teaspoons grated fresh ginger 1/4 teaspoon red pepper flakes Method Arrange a steamer basket in a large pot and fill with 1 inch of water; bring to a boil. Arrange…
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French Lentil Puff Pastry…easier than it looks!
Whole Foods Market Recipe Savory French green lentils pair with shallots, carrots and parsnips in a rich red wine-flavored broth. Topped with festive puff pastry in individual ramekins or one large pie, this is the perfect vegetarian entrée for your holiday table. All-natural pie crust is equally delicious. I’m not double fisting. That second glass…
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Meat free Italian sausage goat cheese and roasted red pepper pizza
Tonight we tried Gimme Lean sausage for the first time, and it was delicious. I modified the Italian Sausage and Roasted Red Pepper Pizza from Whole Foods. I used a pizza crust instead of naan and swapped out the mozzarella for goat cheese. It was fantastic, and we are excited to introduce “sausage” back into…
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Vegetarian Kale, Mushroom and Tomato Saute with Polenta
A new favorite dinner recipe packed with nutrition, courtesy of Whole Foods!