Recipes

Greek Salad in a Jar

This salad in a jar may be your next go-to for a light lunch! It's easy to make the night before and bring it on the go. The fresh oregano in the dressing really makes the flavors pop!

 

Mushroom Sesame Ramen

Treat your tastebuds with umami flavor, which translates in Japanese to “pleasant savory taste.” This ramen is full of ingredients like miso and mushrooms to achieve major flavor, and the broth contains soy milk for richness. Customize with your favorite seasonal veggies – we recommend carrot, spinach, and bean sprouts!

Ingredients:

Ramen

• 2 cups ramen noodles, cooked
• 1 corn on the cob
• 2 tbsp olive oil
• 1 tbsp toasted sesame oil
• 1/2 cup yellow onion, chopped
• 1/2 tbsp ginger, minced
• 3 garlic cloves. minced
• 2 tbsp sesame paste / tahini
• 1-2 tsp red chili flakes (to taste)
• 4 cups low sodium vegetable broth
• 1/2 tbsp soy sauce
• 1 tbsp red miso paste
• 1/2 tbsp rice wine vinegar
• 3-4 dried shiitake mushrooms
• 1/4 cup soy milk
• 1-2 tsp Sriracha sauce (to taste)

 

Toppings

• 1 bok choy
• 1/2 cup oyster mushrooms
• 1 soft boiled egg (optional)
• nori sheets (optional)
• black sesame seeds (optional)  

Directions:

Broth:

1. Cook noodles according to package and set aside.

2. Use a sharp knife to shave off the corn kernels off the cob. Save the cob for the stalk and set aside the corn kernels.

3. Heat olive oil and sesame oil in a medium saucepan over medium heat. Add onions and sweat for 5 minutes. Add ginger and garlic and cook for an additional 2 minutes. Add sesame paste/tahini and chili flakes and stir well. Cook for an additional minute.

4. Add corn cob, vegetable broth, soy sauce, miso paste, vinegar, dried shiitake mushrooms, soy milk and Sriracha to the pot. Stir and bring to a boil. Cover with a lid and simmer for 30-40 minutes.

5. Taste broth and add additional soy sauce or Sriracha if needed. Remove corn cob from the soup.

Toppings 1. In a small frying pan add 3 tsp vegetable oil. Add corn and saute for 30 seconds. Add 3-4 tbsp of the broth to the pan and cook for an additional 3-4 minutes or until the corn is lightly cooked. Set aside. Repeat with bok choy. 2. Add mushrooms to the same frying pan and saute on medium-low heat. Add 3 tbsp broth and cook until the liquid evaporates off. Set aside.

Assemble

1. Add noodles to serving bowl. Pour broth on top. Top with veggies, shiitake mushrooms (from the broth), oyster mushrooms, soft boiled egg, nori sheets, black sesame seeds, additional chili flakes, or whatever else you like! Enjoy!  

 

Make it spicier! Add Sriracha or more chili flakes!

Make it nuttier! Top with more sesame oil!    

       

 

 

Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!

Mushroom Dumplings

These vegetarian mushroom dumplings look impressive, but are easy to make at home! Have fun shaping and cooking the dumplings any way you like – you can steam them for 10 minutes, fry them, saute them, or boil them. Serve as a great appetizer or add them to soup.

Makes 16 dumplings

Ingredients:

Dumplings:

• 1 tbsp vegetable oil
• 1/2 tbsp sesame oil
• 1/2 cup onion, finely chopped
• 1 cup oyster mushrooms, chopped
• 1 tsp ginger, minced
• 2 garlic cloves, minced
• 1/3 cup cabbage, shredded
• 1/3 cup carrots, shredded
• 2 scallions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp rice wine vinegar
• salt and pepper
• wonton wrappers

Dipping Sauce:

• 1 tbsp soy sauce
• 1/2 tbsp rice wine vinegar
• 1/4 tsp sesame oil
• 1 tsp scallions, thinly sliced
• pinch of black sesame seeds
• pinch of Togarashi chili powder (optional)

Directions:

1. Heat vegetable and sesame oil in a small skillet over medium heat. Once the oil is hot add chopped onion. Cook for 3 minutes.

2. Add oyster mushrooms and cook for 5 minutes or until most of the liquid has evaporated. Add minced ginger and garlic and cook 2 more minutes. Add cabbage, carrots, scallions, soy sauce, rice wine vinegar and mix well. Cook for 8 minutes.

3. Add salt and pepper to taste and spoon filling into a bowl. Cool filling for 15 minutes.

 

4. Fill each wonton wrapper with 1 teaspoon of the filling. Use water to wet the edges of the wonton wrapper. Bring all 4 corners of the wrapper together and press the edges together to seal tightly. You can also fold the wonton wrapper in half diagonally for a easy way to wrap the filling.

5. Bring a small pot of water to a gentle boil. Drop dumplings into the water a few at a time and cook for 1-2 minutes. Drop dumplings into cold water and drain.

6. For the dipping sauce, mix all ingredients together in a small bowl.

Enjoy dumplings with dipping sauce or in a bowl of wonton soup!

Broccoli Cheddar Grilled Cheese

Basil, garlic and broccoli put a unique twist on grilled cheese and are a great way to sneak some veggies into a meal. Multigrain grain bread with whole seeds adds crunchy texture to contrast with the ooey-gooey, cheesy broccoli – kids are sure to love it!

Ingredients:

• 1 tbsp olive oil
• 1 tbsp fresh basil, chopped
• 2 garlic cloves, minced
• 1 cup broccoli florets, bite size
• 4 slices of multigrain whole wheat bread
• 2 slices cheddar cheese
• additional olive oil

Directions:

1. In a small frying pan on medium heat, add olive oil and basil. Heat for 30 seconds and add minced garlic. Cook for an additional minute.

2. Add bite size broccoli florets and salt to taste. Cook for 4-5 minutes or until slightly tender. Set aside.

3. Top a slice of bread with a slice of cheddar cheese and half of the cooked broccoli florets. Top with a slice of bread. Brush the outside of the sandwich with olive oil. 

4. Grill the sandwich on the same frying pan used to cook the broccoli on medium heat until the bottom is slightly browned. Flip the sandwich and press down with a spatula until the other side is browned as well.

     

 

 

Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!

Kale and Basil Pesto

Toss a few ingredients into a blender, and voila! You have Kale and Basil Pesto – a delicious way to add some leafy greens into your diet. Add it to whole wheat pasta for a healthy dinner option, and freeze leftover pesto for nights you want dinner on the table fast!

Ingredients:

2 packed cups kale, chopped
2 packed cups fresh basil
1/2 cup toasted walnuts
4 garlic cloves
1/2 tbsp lemon juice
1/2 cup olive oil

• Note: You can substitute olive oil with 1 whole avocado for a low fat version.

 

 Directions:

1. Add all the ingredients to a blender or food processor and blend until nice and smooth. Season with salt and pepper to your taste.

2. Toss a few tablespoons of pesto with some whole wheat pasta and enjoy!

 

Tropical Wheatgrass Smoothie

Spring is in full swing! Kick it off with this superfood smoothie made with homegrown wheatgrass and tropical fruit. Quick, easy, and delicious—this recipe offers the perfect on-the-go energy boost!

Ingredients:

3 tbsp wheatgrass, chopped
1 kiwi, peeled
1 banana
1 cup pineapple, fresh or frozen
½ cup coconut water
2 tsp lime juice

Directions:

1. Add all the ingredients to a blender and blend until nice and smooth—that's it! Pour into a large glass and enjoy.

Blood Orange Tart with Coconut Whipped Cream

 

Whip up this vegan Blood Orange Pie for a healthy but decadent dessert! The pie has a crust made from organic cereal and is served with delicious coconut whipped cream. Put your own twist on this recipe by using seasonal fruit of your choice in place of blood oranges and adding a teaspoon of cinnamon or other spice to the crust for extra flavor.

 

Ingredients:

Crust

• 2 cups CA Whole Wheat Stoneground Flakes
• 1/3 cup coconut palm sugar
• 6 tbsp vegan butter, melted

Coconut Whipped Cream

• 2 cans full fat coconut milk, refrigerated overnight
• 3 tbsp maple syrup
• 2 tsp vanilla extract

Topping
sliced blood oranges OR fruit/berries of your choice

 

 

Directions:

 

Crust
1. Pre-heat oven to 350 F.
2. Blend Stoneground Original Flakes until the crumbs are fine.
3. Mix cereal crumbs, coconut palm sugar and melted butter into a bowl until it resembles wet sand.
4. Press the crumb mixture into a 8 inch parchment-lined springform pan making sure to pack it down and press crumbs onto the sides to create an even edge.
5. Bake crust for 10 minutes and let cool completely.

Coconut Whipped Cream
1. Refrigerate cans of coconut milk overnight. Turn the can upside down and open. Tip out the clear coconut milk into a bowl, you won't be using this so you can save it for a pina colada smoothie or another recipe. Spoon the thick cream into a large bowl. Repeat with the second can.
2. Add maple syrup and vanilla extract to the thick coconut cream and whisk until nice and fluffy. Keep refigerated until you're ready to assemble the tart.
3. Pour coconut whipped cream into the cooled crust and spread evenly. Top with blood orange slices or your fruit of choice. Refrigerate until ready to serve.

 

 

Save money? Swap in seasonal fruits.
Switch it up: Swap in a different flavor of Organic Stoneground Flakes Cereal or Organic Breakfast Toppers for a variety of tarts! 

 

When you love it, share it!

#bloodorangetart #stonegroundflakes #backtotheroots #undofood

 

 

Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!

 

 

 

Organic Purple Corn Flakes

 

Ingredients:

• 1 cup purple corn meal
• 1 tbsp brown sugar
• 1/8 tsp sea salt
• 1/2 cup water

 

Directions:

1. Mix all ingredients together to form a ball of dough with Playdough-like consistency.
2. Spray a 10-inch skillet with coconut oil and place half the dough in it.
3. Use your hands to press and flatten the dough in the skillet (1/8 inch thick).
4. Place skillet with dough on stovetop at low heat for 5 minutes. The dough will turn lighter in color and begin to form small peaks and begin to crack.
5. In a separate bowl, dissolve 1 tbsp of sugar in about 2 tbsp of hot water.
6. Brush the sugar-water mixture across the baked cereal.
7. Using a spatula, scrape the pan to break the cereal into flakes (you may need to break large pieces by hand).
8. Lightly spray the flakes with coconut oil.
9. Put the flakes in the oven at 350 degrees for 15 minutes.
10. Let cool for a few minutes and serve with milk.

 

 

 

When you love it, share it!

#purpleparfait #purplecorn #backtotheroots #undofood

 

 

Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!

 

 

 

Thai Soup

The recipe this week is dedicated to the chilly weather. Made with Mushroom Farm oyster mushrooms, Garden-in-a-Can Basil leaves, and other spices and vegetables, this soup is packed with nutrients and provides the palette a bundle of flavors. Not to mention, it is easy to swap in seasonal vegetables. Inexpensive and delicious—definitely a must-try!

 

Prep time: 30 minutes
Serves: 5-6 people

Ingredients:

• 2-3 Carrots
• 1 Bell Pepper
• 1 Head of Broccoli
• 1 Onion
• Mushroom Farm Oyster Mushrooms
• 1 Jalapeño
• 1 Garlic clove
• 2 cups Vegetable broth (or chicken broth)
• Thai Coconut Milk
• Olive Oil
• Ginger
• Lemongrass
• Thai paste
• Garden-in-a-can Basil Leaves
• Lime
• Chili Oil

Directions:

1. Chop up all vegetables.
   
2. In a large pot, begin by cooking olive oil.
3. Toss in chopped onions, garlic and ginger.
4. After about 3 minutes, toss in mushrooms and cook for about 5 minutes as water is released.
5. Add half a jalapeño (seeded and minced).
6. Pour in coconut milk.
7. Sprinkle salt.
8. Add 2 cups of vegetable broth and let simmer for about 5 minutes
9. Add 2 tablespoons of paste.
10. Toss in carrots and broccoli.
11. Chop 6 large basil leaves into tiny pieces and toss in pot.
12. Cut up lemongrass stems and toss them in pot.
13. Boil mixture for about 15 minutes.
14. Pick out lemongrass and serve with chili oil on top and a wedge of lime!

 

Switch it up: Swap in other Garden-in-a-Can plants for different flavors!

 

 

 

When you love it, share it!

#thaisoup #mushroomfarm #gardeninacan #backtotheroots #undofood

 

 

Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!

 

 

 

Apple Sandwiches

This week, we're bringing you a quick (5 minute!) and healthy snack recipe aimed for all ages!

 

Apple Sandwiches bring a fun, fruity, and healthy way to mix up yours and your kids' breakfast and snack routines. Organic Breakfast Toppers offer delicious blends of fruits, seeds, and nuts that make it easy to customize your breakfast or snack on the go. Made with nut butter and apples, these apple sandwiches create the perfect balance of fiber, texture, and delicious flavors. Enjoy! 

 

Prep time: 5 minutes
Serving size: 1

Ingredients:

• 1/2 apple for kids (1 whole for adults)
• 1/2 tbsp. of almond/peanut or any other nut butter
• 2 tbsp. of Organic Breakfast Toppers (Blueberries, Almonds & Buckwheat) 

Directions:

1. Thinly slice apples (~1/4 inch wide)
2. Spread peanut butter of your choice on apple slices and make a sanwich.
3. Spread toppers on plate and dip edges of apples in toppers and press to stick.

 

 

 

When you love it, share it!

#applesandwiches #breakfasttoppers #backtotheroots #undofood

 

 

Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!