Whole Foods Plant Based Recipes

Note : This makes a large batch of broth.  I store mine in a mason jar so it's ready when I need it. Ingredients:  1 1/2 cups nutritional yeast 2 tablespoons granulated onion 1 tablespoon granulated garlic 1 teaspoon dried thyme 1 teaspoon sage 1 teaspoon paprika 1/2 teaspoon turmeric 1/4 teaspoon celery seed 1/4 teaspoon dried parsley Directions: Combine all ingredients in a food processor.  Process for about 30 seconds. Store in an airtight container. Use 2 tablespoons of the powder mixture per 1 cup of water for broth.

Ingredients:  1 cup of raw cashews 1/2 cup water 2 tablespoons lemon juice Directions: Combine all ingredients in a high speed blender and process until smooth and creamy.  Scrape down the sides of the blender a couple of times to get all of the cashew pieces. Store in an airtight container in the fridge.  Will keep about 1 week.

Note: I learned how to make chicken paprikash before I was vegan from a Hungarian woman.  This is my adaptation of that.  This dish is delicious!  I was amazed with how good it tasted. Serves 6 Ingredients:  3 cups cooked chickpeas, rinsed and drained 1 can of diced tomatoes 5 cups of chopped kale (I use curly) 1 large onions diced 2 cloves garlic minced 3 large Hungarian light green pepper diced (see note below) 2 tablespoons paprika 1 teaspoon oregano 1/2 teaspoon spicy Hungarian paprika (optional)     2 tablespoons flour 1 teaspoon lime juice 3 cups no-chicken broth or vegetable broth Sour Kream (optional) Note - Hungarian peppers are hard to find.  They look similar to a banana pepper, but the taste is very different.  I like to only use organic peppers, so I usually just go with regular green peppers.  They don't give the same Hungarian taste, but they aren't full of pesticides either. Optional Ingredients...

Note: This recipe is adapted from Vegan Cookies Invade Your Cookie Jar.  My favorite part of making these is eating the dough.  It is delicious! Makes 2 dozen cookies. Ingredients: 2/3 cup maple syrup 1/3 cup apple sauce 2/3 cup raw almond butter 2 tablespoons almond milk 1 tablespoon flax seeds 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 1/4 cups whole wheat flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking soda 1/4 teaspoon salt almonds (optional) Directions: Preheat oven to 325 F.  Use a large non-stick baking sheet or line two regular baking sheets with parchment or silicone. In a large bowl, combine all of the wet ingredients. Sift in the the flours, baking soda and salt.  Mix until combined.  Do not over mix. Use a tablespoon to scoop out the dough.  Put each spoonful about 2 inches apart.  Add the optional almonds to the tops of the cookies. Bake for 8-10 minutes. Transfer to a cooling rack....

Photo taken by Sere Vannoy from https://www.flickr.com/photos/serenejournal/2077797296. Serves 8 Chili Ingredients: 1 small onion, diced 1 28-oz can diced tomatoes with juices 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon granulated garlic powder 1 1/2 cups of kidney beans, cooked 1 1/2 cups pinto beans, cooked 1 large sweet potato, cooked and mashed 1 cup frozen yellow corn 1 tablespoon date ketchup or tomato paste 1 tablespoon prepared yellow mustard 1 teaspoon mild curry powder 1 tablespoon Vegan Worcestershire Sauce (or you can just use apple cider vinegar) 2 cups of No-Beef Broth salt, to taste pepper, to taste cayenne powder, to taste hot sauce, to taste Directions: Line a medium pot with a thin layer of water. Add onion and cook over medium heat until translucent and most of water has evaporated, about 3 minutes. Add tomatoes with their juices, chili powder,cumin, oregano, and garlic and bring to a...

Note: The store-bought version of this has sugar, so use this recipe for a sugar-free version.  I took the recipe The Happy Herbivore by Lindsay Nixon and modified it. Makes 1 cup. Ingredients: 6 tablespoons apple cider vinegar 2 tablespoons tamari or Bragg's liquid aminos 1 tablespoon date sugar or date syrup 2 teaspoon prepared mustard 1/4 teaspoon granulated onion powder 1/4 teaspoon granulated garlic powder 1/4 teaspoon ground ginger 1/8 teaspoon ground cinnamon light dash of cayenne pepper light dash of allspice or ground cloves salt, to taste Directions: Whisk all ingredients together with 1/4 cup of water until well combined. Add salt if desired. Store in an airtight container in the fridge.

Note: This simple recipe is good to have on hand. You can make a quadruple batch and store in the fridge or freezer.  I got it from The Happy Herbivore by Lindsay Nixon. Photo from https://en.wikipedia.org/wiki/Consomm%C3%A9 Makes 1 cup. Ingredients: 1 tablespoon Bragg's liquid aminos 1 tablespoon nutritional yeast 1/2 teaspoon Vegan Worcestershire Sauce 1/4 teaspoon granulated onion powder 1/4 teaspoon granulated garlic powder 1/4 teaspoon ground ginger 1/8 teaspoon pepper salt, to taste Directions: In a medium saucepan, whisk all ingredients together with 1 cup of water until well combined. Bring to a boil and simmer for 1 minute. Add salt if desired.