Whole Foods Plant Based Recipes

Photo from https://www.flickr.com/photos/gloryfoods/6237601673 Ingredients 1/2 cup cornmeal 1/2 cup whole wheat pastry flour 1/2 t Baking Soda  1/2 t salt 1/4 c maple syrup 1/2 cup Apple Sauce 1/2 cup soy milk Directions Preheat oven to 325 degrees F (165 degrees C). Use a silicone muffin pan or muffin liners to avoid using oil.  Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and maple syrup. Pour the mixture into the muffin pan. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Note : This makes a great side dish or will work nicely in a bbq tofu wrap for example. I recommend investing in a mandolin to get the matchstick carrots.  It's also an inexpensive and great too for making french fries and thinly sliced vegetables. Prep time: 20 minutes Serves: 4 Ingredients:  1/4 of a cabbage or about 6 cups, chopped 2 medium or one large carrot, cut into matchsticks 1/4 cup almond butter 1/4 cup tamari 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 small clove garlic, minced 1 teaspoon minced fresh ginger 1 teaspoon sriracha hot sauce (optional) 1/4 cup raw cashews 2 tablespoons sesame seeds Directions: In a large bowl, add the cabbage and carrots. In a medium sized bowl, mixed all of the wet ingredients together or blend in a high speed blender for about 15 seconds. Mix the sauce and vegetables together until the sauce is well distributed. Sprinkle the cashews and sesame seeds on top. Serve cold.

Note : This recipe is a combination of my love for Indian food and the need to use up the produce we got from our local farmer's market.  Use any vegetables you have on hand or that are in season. Prep time: 20 minutes Cook time: 35 minutes Serves: 10 Ingredients:  1/2 to 1 whole cabbage, chopped 5 cups fresh spinach 1 russet baking potato, chopped 1 carrot, coined 1 turnip, coined 1 rutabaga, chopped 2 large onion, diced 1 tablespoon fresh ginger, diced 1 tablespoon fresh garlic, diced 1 cup red lentils (or any lentil) 8 cups vegetable broth 4 teaspoons garam masala 2 teaspoons cumin 1 teaspoon mustard seed 1/2 t turmeric 1/2 teaspoon amchoor powder (optional) 1/8 teaspoon cayenne pepper or to taste salt and pepper to taste Directions: Preheat a large stock pot to medium heat.  Add the spiced and stir them around in the pot for about 1 minute. Add the garlic, onion and ginger, plus 1/4 cup of water.  Cook for about 5 minutes or ...