Day: September 7, 2021

Recipe by: Sonja at Sonja’s Plant Based Pantry
Featured on Tuesdays With Thomas 9/7/21

Ingredients:

• 50/50 Spinach & Baby Greens
• red onion – sliced thinly
• peaches – sliced thinly
• sliced almonds
• fresh basil – torn or chiffonade
• Drizzle of Fresh Basil balsamic and Simply Lemon Balsamic

Notes:

I LOVE this salad! The combo of peaches, lemon balsamic. basil, and crunchy almonds is SOO good. Its summer salad perfection right here! It’s easy-peasy and a great option when you don’t want to cook. Slightly sweet, slightly savory, and totally delicious. Combine ingredients and toss in a drizzle of balsamic, then serve.

www.sonjasplant-basedpantry.com

Featured on Tuesdays with Thomas 9/7/21

Ingredients:

• 1 ear of fresh corn (about 1 cup of corn)
• 1/2 med red pepper
• 1/4 cup red or sweet onion
• 1/2 tsp Persian Lime Pepper from Nick at localspicery.com
• 1 tsp Nutritional Yeast
• 1-22 Tbl Fresh Basil Balsamic
• 1 Baked potato

Directions:

1. Bake medium size potato at 350 degrees for 1 hour.
2. Dice red peppers and onion, cut raw corn off cob.
3. Put onion and peppers in hot fry pan and cook for two minutes. Add a little water to keep from sticking.
4. Add corn to pan, cook one minute. Transfer ingredients from pan into mixing bowl.
5. Add Lime pepper and nutritional yeast to mixing bowl.
6. Add Basil Balsamic to mixing bowl and combine all ingredients.
7. Cut open baked potato and top with…..Potato Topper!

Recipe by : Maureen Kilgore
Featured on Tuesdays with Thomas on 9/7/21

Ingredients:

• 1 large or 2 small onions, diced
• 5 cloves garlic, minced
• 1/4 cup fresh basil leaves, packed
• 1 15 oz. can of cannellini beans, drained and rinsed (any white bean will do, but cannellini has the most neutral flavor and creamy texture)
• 1/4 cup Fresh Basil Balsamic
• 2 teaspoons lemon juice
• 1 teaspoon Simply Lemon Balsamic
• 1/4 cup nutritional yeast
• 2/3 cup vegetable broth, salt-free
• 1 tablespoon Benson’s Table Tasty
• 1/4 teaspoon black pepper

Directions:

1. Sauté onions in a little vegetable broth until translucent. Add minced garlic and sauté for about 2 more minutes.
2. Add the remaining ingredients to a blender, then add sautéed onion and garlic. Blend until creamy, adding a bit more broth, if needed, to give it to your desired consistency.
3. Serve over zoodles or whole-grain pasta with steamed broccoli and/or asparagus.
4. Note: Can also be used as a dip with raw vegetables, homemade corn or potato chips, or as a sandwich spread. It’s very versatile!