Recipes @ Whole Foods Market | WholeFoodsMarket.com

Tag: Vegetarian

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Maple-Oat Cookies

Toasting the oats adds great flavor to these simple oat cookies, sweetened with maple syrup and flavored with warm spices.
Broccoli Salad with Almond and Chile Dressing

A highly flavorful dressing featuring almond butter, ginger, garlic, dates and chile pepper makes a delicious accompaniment to broccoli and bean sprouts.
No-Bake Thumbprint Cookies

These cookies are inspired by a recipe from one of our health partners, Dr. Joel Fuhrman, author of Eat for Health. Easy to make and great for the holidays, try using a different variety of preserves each time you make them.
Vegan Pesto

The nutritional yeast in this rich, vibrant green pesto lends a flavor similar to that of parmesan cheese in traditional pesto. Serve over pasta, whole grains, or steamed or grilled veggies.
Mock Tuna Salad

Serve this tasty nut- and seed-based salad on its own, or spread onto wraps or nori with assorted veggies.
Gingery Garlicky Tempeh

Steaming the tempeh first helps it stay moist and absorb this flavorful marinade. Any leftovers can be added to salads, sandwiches and vegetable dishes.
"Creamed" Kale

Nondairy milk and cashews combine to create a creamy sauce for kale or your favorite leafy greens.
Tofu Ricotta

Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
Berry Shortcakes

Use whatever summer fruits are at their peak of sweetness to make these luscious shortcakes.
Fruity Flapjacks

Here's a great way to surreptitiously get everyone's day kicked off right with filling whole grains and fruit antioxidants. Breakfast foods provide a lot of opportunity for confusion over "wheat" vs. "whole wheat" so always remember you want the "whole" thing! Add nuts and/or substitute chopped nectarines for the grapes, if you like. And if you prefer your syrup warm, gently heat the thinned fruit spread in a small pot on the stove before serving.