Gado-Gado (Indonesian Salad with Peanut Sauce) (Recipe 1 of 4)
Ingredients
- Potatoes
- Fresh herbs (amount not specified)
- Thai peanut sauce
Instructions
- Prepare the salad:
- Combine potatoes, fresh herbs, and Thai peanut sauce.
- Load on the herbs.
Carrot Lox with Almond Cream Cheese (Recipe 2 of 4)
Ingredients
- Carrots
- Salt (for curing)
- Almond cream cheese
- Capers
- Dill
Instructions
- Cure the Carrots:
- Salt cure the carrots.
- Assemble the Lox:
- Spread almond cream cheese on a base (not specified).
- Top with the cured carrot.
- Garnish with capers and dill.
Artichoke Heart and Palm Dip (Recipe 3 of 4)
Ingredients
- Baguette
- Artichoke hearts
- Hearts of palm
- Roasted tomatoes
- Basil
Instructions
- Make the Dip:
- Combine artichoke hearts and hearts of palm to make a dip reminiscent of seafood dip.
- Add roasted tomatoes and basil.
- Serve:
- Serve the dip with a baguette.
Cashew-Cauliflower Cream Sauce (Recipe 4 of 4)
Ingredients
- Cashews
- Cauliflower
- Onions
- Cooked whole wheat pasta
- Smoked tofu (optional)
- Peas (optional)
Instructions
- Prepare the Base:
- Blend cashews until smooth to create a creamy base.
- Cook the Vegetables:
- Deglaze onions and cauliflower.
- Combine and Blend:
- Add the cooked vegetables to the cashew base and blend.
- Add Pasta:
- Add cooked whole wheat pasta to the sauce and mix.
- Optional additions:
- Add smoked tofu and peas.
Video Description
On Good Day LA, Whole Foods Market co-founder and CEO John Mackey with Chef Chad Sarno discuss the benefits of a plant-based lifestyle and trends around plant-based eating, while preparing some of the recipes from The Whole Foods Cookbook.