Vegan Cauliflower Sauce with Turmeric and Nutritional Yeast
Known by its street name, nooch, nutritional yeast, is having a moment. Vegans who love its rich, cheese-like flavor, sprinkle it on pasta, popcorn, and even pizza. Sun Basket’s R&D sous chef Kate Langheim likes how it kicks up the umami in this do-it-all sauce. Made with a base of pureed cauliflower, her savory condiment does triple-duty as a dip, a sauce, and a sandwich spread. You can even thin it with stock to make soup.
Vegan Cauliflower Sauce with Turmeric and Nutritional Yeast Recipe
Makes 6 to 8 servings
Shopping List
1 head organic cauliflower (about 3 or 4 cups cauliflower florets)
1 organic lemon
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon turmeric
½ cup nutritional yeast
¼ cup extra virgin olive oil
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon marash chile flakes or sweet smoked paprika, optional
Tools
Blender or food processor, colander, medium sauce pot
1. Cook the cauliflower
Bring a medium sauce pot of salted water to a boil.
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
- Juice the lemon.
Add the cauliflower florets to the pot, and cook until very tender, 15 to 20 minutes. Drain, reserving 1 cup of the cooking water. Transfer the cauliflower to a blender or food processor and add ¾ cup cooking water. Blend until very smooth, adding additional cooking water 1 tablespoon at a time until the desired consistency is reached. Add the onion powder, dry mustard, turmeric, nutritional yeast, 2 to 3 tablespoons lemon juice, and olive oil, season with salt and pepper, and blend until very smooth.
Return the cauliflower mixture to the sauce pot; over medium-low heat, warm the sauce, stirring occasionally, 1 to 2 minutes. Season to taste with salt and pepper, if desired.
2. Serve
Transfer to a bowl and sprinkle with chile flakes or paprika, if using. Serve over pasta, vegetables, baked potato, or nachos, or as a dip with roasted vegetables, crusty bread, soft pretzels, or tortilla chips.
Can be stored, covered, in the refrigerator for 3 to 5 days. When ready to serve, rewarm over medium heat for a few minutes, stirring in a little water, to loosen, if needed.
Chef’s Tip: Think of this sauce as a blank canvas just waiting for you to express yourself. It’s an incredibly versatile base that can take a variety of seasonings. Add a teaspoon of porcini powder to make a sauce for a mushroom pasta; stir in chopped jalapeno and use it to garnish a bowl of chile, or sprinkle in some toasted curry powder and serve it on rice.
Bonus recipe—ingredients not included in box.
Nutrition per serving: Calories: 100, Protein: 4g (8% DV), Fiber: 3g (12% DV), Total Fat: 7g (11% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 510mg (21% DV), Carbohydrates: 6g (2% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Make A Better Meatball
We’ve said it once and we’ll say it again: Your hands are your best kitchen tool. When it comes to mixing salad, making pie dough, and salting your food, your hands do the job better than any gadget in your kitchen.
Making meatballs is no exception to our use-your-hands-for-almost-everything rule. When you’re setting up your meatball-making station—the bowl of meat mixture and a sheet tray pan for holding those ready to be cooked—keep a bowl of water nearby and wet your hands before you form each meatball. Rolling meatballs with dry hands means the mixture will stick to your skin, preventing you from getting a perfectly round shape. Wetting your hands allows the meat to stick to itself between the gentle rolling motion of your palms. You’ll be less likely to overwork the meat, which can make the meatballs tough.
Bonus: Combine the ingredients for the meatballs with your hands, too. By using your built-in meat-mixers, you can gently incorporate all the ingredients without overworking the protein the way a spoon can.
Start Your Day with Our Gluten-Free Breakfast Bars
The problem with breakfast bars is that most fall apart when you pick them up. We set out to develop one that held together so that it could be easily eaten on the go. Sun Basket Executive Pastry and R&D Chef Paul Conte nailed it with these satisfying, nutrition-packed bars for those mornings when sitting down to eat just isn’t going to happen. Rich in fiber (thanks oats) and protein (looking at you nuts and seeds), and sweetened only with brown rice syrup and dried fruit, these are both nourishing and portable. Customize your bars by switching up the dried fruits, nuts, and seeds. Pack them in your kids’ lunches, or bring them along on a hike or camping trip for a delicious boost of energy.
Gluten-Free Breakfast Bars Recipe
Makes about 16 to 20 two-inch bars
Shopping List
½ cup dried apricots
1 organic orange
1¾ cups rolled oats
½ cup raw pecans or almond pieces
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup puffed rice
½ cup dried blueberries
½ cup unsweetened coconut flakes
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
2 tablespoons organic salted butter
⅔ cup brown rice syrup
¼ teaspoon ground cinnamon
1 tablespoon vanilla extract
¼ teaspoon salt
Tools
Food processor, large bowl, small sauce pot, sheet pan, large baking dish (9 by 13 inches), parchment paper
1. Prep the dry ingredients
Heat the oven to 325°F.
- In a food processor, pulse the apricots until finely chopped.
- Zest enough of the orange rind to measure 1 teaspoon.
- Lightly grease a large (9 by 13 inch) baking dish and line with parchment paper.
On a sheet pan, spread out the oats, pecans or almonds, pumpkin seeds, and sunflower seeds and toast until lightly browned, 10 to 12 minutes. Transfer to a large bowl and add the puffed rice, apricots, blueberries, coconut flakes, white and black sesame seeds, and orange zest and mix to combine.
2. Make the syrup
In a small sauce pot, stir or whisk together the butter, brown rice syrup, and cinnamon until incorporated. Bring to a boil, remove from the heat, and stir in the vanilla and salt.
Pour the syrup into the bowl with the dry ingredients and toss to evenly coat.
3. Bake the bars
Spread the breakfast bar mixture in the baking dish, using lightly buttered or greased hands to press down firmly. Bake, rotating the pan halfway through, until golden brown, 25 to 30 minutes. Remove from the oven; let cool for at least 2 hours.
4. Serve
Cut the bars into 2-inch squares and serve, or store in an airtight container for up to 1 week.
Chef’s Tip: Wrap each breakfast bar individually in parchment paper before storing in a container for an easy grab-and-go snack.
Nutrition per serving: Calories: 200, Protein: 3g (6% DV), Fiber: 3g (12% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 5mg (2% DV), Sodium: 70mg (3% DV), Carbohydrates: 29g (10% DV), Total Sugars: 12g, Added Sugars: 7g (14% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Why You Should Mix Salads with Your Hands
We’re just going to go right ahead and say it: you’re ruining your salad by mixing it with tongs. The best tool for mixing salad isn’t the pretty set of serving utensils you splurged on at the fancy home goods store. It’s your hands (and they’re free).
Yes, it’s messier to use your hands, but when you use utensils to toss greens, you risk bruising the leaves. Plus, by using your built-in salad tossers, you incorporate air into the salad mix, which helps to evenly distribute the ingredients and the dressing.
Use your hands to plate the salad too, rather than letting it sit in the bowl you mixed it in, where it’s more likely to get soggy. It’s a simple step that will take your dinner presentation game to another level.
Bonus: Use a large bowl to toss salad ingredients, starting with the dressing at the bottom of the bowl. The large surface area of a bowl allows you to coat the leaves and ingredients evenly with dressing.
Now Even Faster: Super Speedy Meals
We just released our fastest meals ever and, in super speedy fashion, we want to tell you about them right away. Ready in just 10 to 15 minutes, these recipes can help you get dinner on the table with lightning speed. While there hasn’t been time yet to hear from any real customers, here’s what we imagine you might say once you cook them at home:
Fast Honey-Harissa Pork Chops with Spiced Chickpeas and Chard
“It happened so fast, I forgot I had made it. I was like ‘Woah, how did this incredible meal get here?’ Then I remembered.”
Speedy Burmese Salmon Salad with Lemongrass and Apple
“Can’t get enough of these speedy meals—I had dinner done in about the time it takes me to parallel park.”
Easy Lamb Gyros with Tomatoes and Cucumber Tzatziki
“I am livid. I started this meal kit thing so I could spend more quality time in the kitchen, inhaling the aromatics and flipping steaks with my $120 spatula. Done in 15 minutes? Way too easy. Are you kidding me?!”
Superfast Barbecue Tofu Burgers with Kale Slaw
“I asked Siri to set the timer for 10 minutes. Instead of her usual diligent response, she responded: “Haha-yeah right.” The nerve. I’ve contacted Apple.”
Quick and Easy Barbacoa Pulled Pork Sliders with Peach Slaw
“With all my extra time, courtesy of these quick and easy meals, I’ve taken up welding, but now I have more homemade spoon flowers than I know what to do with. Check my Etsy store if you want one.”
How to Make Your Own Natural Lip Balm
DIY Beeswax Coconut Lip Balm Recipe
The best thing about making your own beauty products is that you control what goes in them. No unpronounceable ingredients, nothing of unspecified origin, just pure, simple ingredients from your own kitchen. This one, made by Kate Langheim from our Test Kitchen team, comes together in just minutes and makes a great gift.
Ingredients
1 tablespoon organic beeswax, grated
1 tablespoon organic coconut oil
One 400-IU capsule vitamin E, cut open and emptied (capsule discarded)
1 teaspoon honey
½ teaspoon beet powder for color, optional
½ teaspoon almond oil or peppermint oil, optional
Tools
Small sauce pot, measuring spoons, whisk, small pots, jars, or Sun Basket containers for storing
1. In a small sauce pot over low heat, add beeswax, coconut oil, vitamin E, and honey and whisk together until melted. Remove from heat and whisk in beet powder and essential oil, if using.
2. Pour the mixture into pots or jars and let cool completely. The coconut oil will solidify at room temperature, making it a balm rather than a liquid. Store at room temperature, out of direct sunlight, for up to 1 month.
Ingredient IQ:
- Coconut oil: A natural humectant, meaning it retains moisture.
- Honey: Antibacterial, antifungal, and moisturizing
- Vitamin E: An antioxidant that helps protect the lips from damage caused by free radicals.
- Beeswax: Helps heals cracks, lesions caused by psoriasis, and eczema.
These Roasted Chickpeas are our Favorite Party Snack
“Healthy” and “bar snack” may not seem like words that belong in the same sentence, but these deliciously crunchy chickpeas go down as easy as potato chips, with far more nutritional bona fides (hello protein and fiber). Roasting the beans makes them help-I-can’t-stop-eating-these crisp, but when you’re filling up on a snack as easy, inexpensive, and irresistible as these are, you’ve got no reason to stop.
Roasted Chickpeas with Cumin and Chipotle Recipe
Serves 4
Shopping List
2 cans chickpeas, rinsed (about 30 ounces)
1 tablespoon chili powder
1 teaspoon cumin
2 tablespoons extra virgin olive oil
½ teaspoon chipotle powder, optional
1 teaspoon kosher salt
1 organic lime, optional
Tools
Colander, large bowl, sheet pan, 1 sheet parchment paper
1. Prep and roast the chickpeas
Heat oven to 425°F.
- Rinse the chickpeas. Pat dry with a paper towel or clean kitchen towel, let dry for about an hour.
In a large bowl, combine the chickpeas, chili powder, cumin, olive oil, and as much chipotle powder as you like. Season to taste with salt and toss to coat. Using a slotted spoon, transfer the chickpea mixture to a parchment paper–lined sheet pan, spreading evenly, and roast, stirring every 10 to 15 minutes, until golden brown and crisp, 45 to 50 minutes.
2. Finish the chickpeas
- Juice the lime, if using.
Transfer the roasted chickpeas to a plate; drizzle as much lime juice as you like over the chickpeas, and season to taste with salt.
3. Serve
Transfer the chickpeas to a bowl and serve while still warm. Store in an airtight container for up to 1 week.
Chef Tip: Roasted chickpeas are at their most crisp right out of the oven, as they sit, they’ll soften slightly. If you prefer a crunchy snack, eat them while they’re hot.
Nutrition per serving: Calories: 290, Protein: 12g (24% DV), Fiber: 10g (40% DV), Total Fat: 9g (14% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 590mg (25% DV), Carbohydrates: 37g (12% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Why Sourcing High-Quality Ingredients Matters
Here at Sun Basket, we work with the country’s best farmers, ranchers, and fishermen so that we can provide our customers with the best quality, most sustainably sourced ingredients available. It’s important to us that our producers share our values by farming responsibly, respecting the environment, and supporting the humane treatment of animals.
Here, Chef Justine talks about why partnerships with producers like Belcampo, are essential to Sun Basket:
Hassle-Free Refrigerator Pickles
You may think that making pickles is a big project, but you’d be wrong. It’s remarkably easy, especially when you make just one jar at a time like our Test Kitchen Sous Chef Kate Langheim does. Choose your own adventure when it comes to what you want to pickle. Almost any vegetable will do. This recipe makes enough brine for a one-pint jar, but it can easily be scaled up to make more if you really want to get into it. The pickles keep for up to one year in the refrigerator.
Quick Refrigerator Pickles Recipe
Shopping list
Brine:
½ cup organic white vinegar
½ cup water
½ tablespoon kosher salt
½ tablespoon organic cane sugar
1 smashed clove organic peeled fresh garlic, optional
1 teaspoon whole spices (such as mustard seeds, coriander seeds, and/or peppercorns), optional
Vegetables:
2 sprigs organic fresh dill, optional
About ½ pound organic fresh vegetables such as: carrots, cauliflower, cucumbers, green beans, green tomatoes, okra, peppers, radishes, zucchini
Tools
Glass canning/mason jar (1 pint, 16-ounce) with lid, large nonreactive sauce pot
1. Heat the brine
In a large nonreactive sauce pot, combine the vinegar, water, salt, and sugar and bring to a boil, stirring until the sugar dissolves. Remove from the heat and refrigerate until cooled, 20 to 30 minutes. Put the garlic clove, whole spices, and/or dill sprigs into a 16-ounce jar, if desired.
While the brine cools, prepare the vegetables.
2. Prep the vegetables
Trim, peel, and seed enough vegetables to fit into the jar. Cut the vegetables into wedges, rounds, or other snackable pieces.
3. Make the pickles
Pack the vegetables into the jar until they nearly reach the top. Pour the brine over the vegetables so they are completely submerged. Seal the jar. Refrigerate the pickles for at least two days before eating and for up to one year.
4. Serve
Serve with sandwiches, tacos, or just eat them straight from the jar.
Nutrition per serving (1 oz per serving): Calories: 5, Protein: 0g (0% DV), Fiber: 0g (0% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 180mg (8% DV), Carbohydrates: 1g (0% DV), Total Sugars: 1g, Added Sugars (Cane Sugar): 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
The Summer Slump is Over; Opportunities Open Up This Month to Make Steady Progress
Now that Mercury and Mars are moving forward at last, the lazy days of summer are almost behind us. This month, there’s plenty of positive momentum (especially the first week of September) to push things out that have been on hold the last couple months. While it’s best not to over-commit or jump in too soon, it’s time to prepare for new beginnings this fall.
By Lisa Lisa and the Star Jam*
VIRGO (Aug 23-Sept 22) Mercury, your ruler’s back on track, there’s a new moon in your sign this month, and you, more than any other sign, are poised for a fresh start. That creative project you’ve been pouring yourself into could suddenly take shape, and you can capitalize on it as long as you can keep your well-honed critic from questioning its viability. You’re also ripe for a raise or infusion of money; so go ahead, splurge on a practical tool that appeals to you, like a new laptop or cell phone. Come on, come out—it’s your birthday, time to celebrate.
LIBRA (Sept 23-Oct 22) There’s a potential for more cash flow this month, Libra. Here’s the deal: the more you allow for your emotions, the sharper the dream comes into focus. This is no fantasy. There’s terra firma beneath that new venture. The more you realize the value of your inborn talents, the more the outside world will recognize and reward you for them. It’s time to shift into a higher gear with your creative project(s) after a summer of idling. By month’s end, your focus is on tying up loose ends around an important relationship. You’re clear on your worth, and they see it.
SCORPIO (Oct 23-Nov 21) A sudden shift in your intimate relationship opens up a new network of friends and collaborators. Your words have connectivity, and as you choose all the right key phrases, you’re optimizing your reach. A home improvement project that’s been stalled moves ahead, and you have the energy to see it through. Your charisma crackles, and you have everyone eating out of your hand. Amidst it all, just don’t let your popularity go to your head; remember to keep a collaborative frame of mind, and you’ll lengthen your winning streak.
SAGITTARIUS (Nov 22-Dec 21) Earth to Sag: You’ve been thinking so big lately that it looks like your head is in the clouds, but you’re not just daydreaming, you’re scaling up your plans. On a deep level, you’ve been unearthing hidden treasure from lifetimes of faith. As you articulate your aims and sharpen your career focus, you build a more sound financial structure on which to base your professional goals. A shakeup around your work routine is part of the scheme. You’re legitimizing your operation, setting the stage for an expansion that’s about to surface later this year. At the end of the month, the full moon shines its light in your house of kids and creativity. It’s all part of the plan.
CAPRICORN (Dec 22-Jan 19) Fresh air is stirring the curtains around the windows of your 9th house (house of higher mind), drawing attention to the horizon line beyond the fence. Your mind fixes on exploration, literal and figurative. Go ahead and follow those creative urges. They can inform your years-long process of self-transformation. Friends will be a great benefit to you all month, so let yourself lean on them. Your mantra should be: No one is an island. By the end of the month, you may feel your faith in humanity restored.
AQUARIUS (Jan 20-Feb 18) All systems in your career engine are humming along quite well, with several opportunities to expand and shine. You may want to think about kickstarting a practical approach around investments and clarifying the “yours,” “mine,” and “ours” buckets. While your public life is steady-as-she-goes, surprises could be in store for your domestic situation. Freedom may be your middle name this month, Aquarius, as change is afoot in the area of your chart that rules hearth and home. Maybe you’ll pick up and move, or maybe you’ll install a zip line from your balcony to the back 40. Either way, the shake-up will bring some needed upgrades once the whirlwind passes through.
PISCES (Feb 19-Mar 20) A light bulb turns on in your relationship sphere, inspiring a new mindset around what coupledom means to you. With a little help from your friends, single fish could find a more solid or suitable partner with whom you can travel and/or expand your horizons. Those already partnered may find a fresh way of being in a relationship that both frees your mind and introduces you to a wider, more sustainable network that supports your future goals. Toward the end of the month, you have the opportunity to give the heave-ho to a belief that may be a roadblock to greater abundance.
ARIES (Mar 21-April 19) With Mars, your ruling planet, green-lighted, Rams are back in action. You’re raring to get out there and meet friends and influence people. And with your energy returned, you’re itching to reset your routine, which must include a recommitment to your exercise and diet program. All the while, you’re uncovering hidden emotional reserves and tapping potential shared financial veins. If you’re in the process of reinventing how you make a living, don’t underestimate these discoveries, they can sustain you. A full moon in your sign later in the month shines the spotlight on you. The ball is in your court, now’s your chance to beam all your best traits out into the world.
TAURUS (April 20-May 20) The Earth is moving in your house of identity leading to restructuring on the hallowed grounds of your life philosophy. A new perspective helps clear the way for your creativity to flourish and maybe even for romance to bloom. Astrological omens clearly state: Love is in the air. Bulls already coupled may stumble on an especially sweet patch in their committed relationship, while single bulls may prepare for a stampede of suitors.
GEMINI (May 21-June 20) A revolution brewing under the roof beams turns over some fresh ground around the homestead. Twins, are you making plans to build your off-the-grid cabin? As your ruler, Mercury, shifts into forward motion, you wrestle with new ideas about what home and family mean to you. Whether you’re thinking about moving or repurposing an empty nest, a change on the homefront frees up space for you to take care of yourself and nurture your body. Scheduling a regular massage or hiring a personal trainer may help ease any transitions around your home life. Even better, book tickets for a getaway.
CANCER (June 21-July 22) An unusual set of friends introduces you to new haunts and a different way of communicating, maybe even a new language. This fresh take on connecting spills into your most private relationship, which may have felt like an uphill grind for most of the year. This infusion lightens the load in the intimacy terrain, bringing a more detached approach, making it all seem more palatable. Those who say marriage is a lot of work are wise, of course. But this month, your work pays off and you enjoy a connection that’s not only deeper but hotter.
LEO (July 23-Aug 22) Earthly concerns take center stage as a new moon in your money house signals a reset around finances. This is really about valuing yourself. Ruled by the sun, you are a natural role model. So as you lift up your self-esteem, others take note and follow suit. Leos who work from home get a boost to spruce up their castle, creating a beautiful space that attracts abundance. Meanwhile, Lions’ summer hiatus around relationships is over. It’s time to take action in the one-on-one house. Toward the end of the month, pack your bags and set your sights on the blue horizon. Far from home, you may make important connections. While you’re away, keep your eyes and ears open for workshops or schools you might like to return to.
If you know your rising sign, read that, too; it’s often relevant.
*Lisa Awrey and Lisa Carroll
illustration by @boccaccinimeadows
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