BRAGGS GINGER SESAME SALAD DRESSING RECIPES

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VEGETABLE STEW | THE WHOLE FOOD PLANT BASED COOKING SHOW



Vegetable Stew | The Whole Food Plant Based Cooking Show image

Vegetable Stew is the perfect dish to enjoy on a cool winter evening. This filling Plant Based Vegan stew is loaded with veggies cooked in a rich comforting broth that will fill your home with its herby aroma. This show…

Provided by Jill Dalton

Total Time 1 hours

Prep Time 20 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 2

1 large red onion, chopped8 ounces (227g) mushrooms, chopped3 cloves garlic, minced4 medium sized Yukon Gold potatoes (700g)4 carrots, chopped3 stalks celery, chopped1/2 cup (118 ml) red wine1 liter low sodium vegetable broth2 teaspoons Braggs liquid aminos2 tablespoons (28g) tomato paste1 teaspoon parsley1/2 teaspoon thyme1/2 teaspoon sage1 bay leaf1 rosemary sprigcracked pepper

Steps:

  • Preheat oven to 400°F (204°C)
  • Sauté onions, celery and mushrooms for 5 minutes.
  • Add red wine to deglaze pan and cook for a couple minutes.
  • Stir in the tomato paste and a little bit of vegetable broth.
  • Add the onion and mushroom mixture along with all of the remaining ingredients to a dutch oven or casserole dish with a lid, pressing the rosemary sprig lightly into the broth.
  • Bake covered for 45 minutes to 1 hour or until potatoes and carrots are slightly soft.
  • Remove lid and bake another 15 minutes.
  • *optional: If you would like a thicker broth, stir 2 tablespoons of cornstarch or arrowroot powder into 1/4 cup of water and stir it into the broth before baking.

Nutrition Facts : Calories 200, FatContent 20 grams

KALE & POTATO BAKE | THE WHOLE FOOD PLANT BASED COOKING SHOW



Kale & Potato Bake | The Whole Food Plant Based Cooking Show image

Winter is the best time of year to enjoy comforting casseroles so here is a delicious Plant Based Vegan Kale and Potato casserole to start out the new year. Being chocked full of tender potatoes and earthy kale, you will…

Provided by Jill Dalton

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4-6

Number Of Ingredients 2

1 1/2 pounds (700g) Yukon Gold potatoes, diced 4 cups (268g) finely chopped kale 1 large onion, diced 2 cloves garlic, minced1 cup (236 ml) vegetable broth1/2 teaspoon (2.5ml) cracked pepper
Sauce1 cup (198g) firm tofu1/2 cup (30g) nutritional yeast1 tablespoon (15ml) stone ground mustard2 tablespoons (30ml) white wine vinegar2 teaspoons (10ml) Braggs liquid aminos or low sodium soy sauce2 cups (473 ml) vegetable broth

Steps:

  • Preheat oven to 400°F (204°C).
  • Sauté onions and garlic until translucent.
  • Add the diced potatoes and vegetable broth, cover with a lid and cook for about 10 minutes, checking frequently to make sure it doesn't burn.
  • Add the kale to a large mixing bowl.
  • Pour the cooked potatoes, onion and garlic over the kale and set aside.
  • To make the sauce, add all of the ingredients to a blender and blend until smooth.
  • Pour the sauce over the kale and potatoes and stir.
  • Pour mixture into a 9inch by 9 inch casserole dish.
  • Bake for 45 minutes, checking at 30 minutes, pressing kale down into the sauce if needed. 
  • Store covered in the fridge for up to 5 days.

Nutrition Facts : Calories 200, FatContent 20 grams

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