Toasted Buckwheat Pilaf with Mushrooms, Broccoli & Scallions

Toasted Buckwheat Pilaf with Mushrooms, Broccoli & Scallions

Thanks to Mary Scott, Member-Owner, for sharing this recipe. Mary taught cooking classes through their practice of naturopathy and acupuncture. This is one of Mary’s recipes from their class!

Because we published Mary’s recipe, Mary will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! Submit recipes to marketing@peoples.coop anytime!

Give buckwheat a try, then try it again and again. For some, it’s an acquired taste. I like its earthy, nutty and slightly bitter self. It’s amazing with mushrooms, surprisingly delicious with any herbal pesto, and just fine plain with some good quality salt and olive oil or truffle oil if you have that handy. Toast the raw buckwheat in a pan for a few minutes before cooking to deepen the flavor.  

A quick growing crop tolerant of a cool and short growing season, here we respect its Eastern European roots by making pilaf with alliums, brassicas and mushrooms. Other combinations from these families would be equally delicious as a winter meal - leeks, romanesco broccoli and cremini mushrooms or shallots, savoy cabbage and dried morel mushrooms come to mind.

Recipe serves 4

Ingredients

• 1 cup untoasted (raw) buckwheat 

• 2 Tablespoons extra virgin olive oil 

• 2 cups water or vegetable broth 

• 1 onion, diced 

• 4 large cloves garlic, minced 

• ½ pound mushrooms , sliced, to make about 2 cups 

• 2 cups broccoli florets and stems, stems peeled, cut into 1 inch long matchsticks ½ teaspoons sea salt 

• generous grind of black pepper 

• 2 scallions , thinly sliced or 1/4 cup minced dill leaves 

• ½ cup walnuts, lightly toasted 

• ¼ cup cashew spread (optional)

Method

Place buckwheat into a heavy skillet and toast over medium heat, tossing or swirling every few minutes, until you smell a nutty aroma and see golden brown buckwheat.  

Bring water or broth to a boil and hold off heat on the stove. 

While buckwheat is toasting, gently warm olive oil in another skillet. Add onion to warm oil and sauté until translucent. Add garlic and sauté for a few minutes. Check the buckwheat and, when ready, add to the pan and coat well with sauté.  

Add water or broth and stir to mix. Place lid on skillet and let cook for about 15 minutes, not stirring just checking occasionally to see that simmer is maintained.  

Place mushrooms in the skillet used to toast the buckwheat. Over medium or medium low heat, dry sauté mushrooms until they are browned and a bit dry.  

At the 10-12 minute cooking point, add first the mushrooms then the broccoli to the top of the simmering buckwheat, cover and let it cook another 5-10 minutes, just until the broccoli is tender to the tip of a sharp knife. Add salt and pepper. Serve quickly while quite hot. Buckwheat can overcook easily and become too soft, not what we are looking for in this recipe.  

Garnish with scallions, toasted walnuts and another grind of black pepper.  

I am playing around with a spoonful of a cashew creamy and garlicky “goat cheese” on the side. Stay tuned or buy a spread at your favorite cooler case. 

Mary’s Notes on Buckwheat:

New to buckwheat?  

First off, it’s not a type of wheat, botanically not even a grain although considered a grain in cooking. Buckwheat, aka kasha (roasted and hulled whole or cracked kernels) or buckwheat groats (unhulled or hulled, unroasted or roasted), is the fruit of a green related to rhubarb and sorrel. Its name comes from a Dutch word that translates as “beechwheat”, probably a reference to the triangular fruits which resemble beechnuts. 

A rising superfood… Gluten-free, rich in soluble fiber, trace minerals and “bound antioxidants”, it surpasses rice, wheat and corn on almost every measure of healthfulness. Rice, wheat, and corn are high on the glycemic

scale, thus provoking a quick spike in blood sugar levels, a proven promoter of systemic inflammation. Buckwheat, on the other hand, ranks low on the glycemic scale, lowers blood sugar after eating and reduces food cravings.  

Food facts… 

Buckwheat is rich in minerals, notably Manganese and Magnesium (34% and 21% respectively of daily recommended intake in about 3 ounces or about 1/2 cup uncooked). The same amount of uncooked buckwheat has 10g fiber, 12g protein.  

Rutin, quercitin and other bioflavonoids are found in buckwheat and strengthen small blood vessels against bruising, hemorrhoids and varicose veins.  

Cancer research has dug up a new type of antioxidant found in buckwheat and some grains. These “bound antioxidants” such as glutathione and superoxide dismutase are activated by the bowel flora and survive the cooking process.  

A considerable portion of buckwheat dietary fiber is the soluble type that also makes oats so heart-healthful and yields digestion byproducts that reduce blood cholesterol levels and the risk of colon cancer.

Image by Harvard Health: https://www.health.harvard.edu/heart-health/grain-of-the-month-buckwheat

Vegan Mac & Cheese

Vegan Mac & Cheese

Check out this creamy, cheesy Mac recipe. This recipe can be nut free if you decide to use a vegan cheese without nuts. Many vegan Mac & cheese recipes call for nutritional yeast, potatoes (for cream) and carrots (for color). This is simple and utilizes locally made vegan cheese!

This recipe has been adapted from the Crowded Kitchen recipe.

Ingredients

• Macaroni pasta: gluten free or regular macaroni both work fine.

• Vegan Butter

• Gluten free all purpose flour: or regular all purpose flour if you're not gluten free.

• Vegan milk: Opt for plain, unsweetened plant-based milk. (Be sure to check the ingredient label as some unsweetened nut milks still contain vanilla flavoring!) We prefer oat milk in this recipe for its neutral flavor.

• Salt

• Pepper (optional)

• Vegan cheese: we use shredded vegan cheddar cheese in this recipe. You can use a mix of cheddar and mozzarella, or one or the other. We've tried this recipe with a few different store-bought options and they've all worked well!

  • A few of our favorite brands for shredded vegan cheese that actually melts: VioLife, Daiya, and Follow Your Heart. *Note: some vegan cheeses contain nuts so be sure to read the label if you have an allergy.

  • You can use local brands such as cashew-based Cultured Kindness, which offers otions like Gouda or Havarti. These come in soft rounds, so its best to cut them into smaller pieces and mix in slowly.

Instructions

1. Get your macaroni cooking in salted water. We use 1 teaspoon of salt for every 4 cups of water. Cook until al dente.

2. Meanwhile, start the cheese sauce by melting the butter in a large pot over medium heat. Once it's melted, add in the gluten free flour and whisk well until it forms a smooth paste.

3. Slowly pour in the milk, whisking while you add it, until no lumps remain. Let simmer for a few minutes to thicken, stirring occasionally so the bottom doesn't burn.

4. Whisk in the salt, pepper and vegan cheese. Vegan cheese takes a bit longer to melt and fully incorporate, so be patient and keep stirring! After a few minutes of whisking over medium-low heat, you'll have a super smooth, creamy, velvety cheese sauce.

5. Add in the cooked macaroni and stir well until fully coated.

Lentil Celebration Loaf

Lentil Celebration Loaf

Thanks to Suzanne Jabaley, Member-Owner, for sharing this recipe.

Because we published Suzanne’s recipe, Suzanne will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! Submit recipes to marketing@peoples.coop

Ingredients

2 cups sliced carrot
1 tablspoon olive oil
2 cups sliced onion
1 tablespoon grated ginger
2 cups cooked lentils
2 tablspoons fresh parsley
2 tablespoons tomato paste
3 eggs
1 tablspoon tamari
1/2 teaspoon salt
1 cup rolled oats
1/3 cup walnuts, chopped

Instructions

1. Steam carrots until tender.
2. Heat oil in skillet. Add onion and ginger. Saute until onions are translucent
3. Combine carrots, onion mixture, lentils, parsley, and eggs in a food processor until smooth.
4. Stir in oats and walnuts.
5. Pour into loaf pan. Bake at 350ºF for 45 minutes.
6. Cool about 20 minutes before serving.

Vegan Apple Pie

Thanks to Teresa J Tamiyasu, Member-Owner, for sharing this recipe.

Because we published Teresa’s recipe, Teresa will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! Submit recipes to marketing@peoples.coop

This cozy ‘farmstyle' dessert recipe is a modification of one that has been handed down through our family for decades, and has been a go-to for gatherings both humble and significant.  This pie crust is great for summer berries and stone fruits when in season too.  The ingredients for apple filling can be modified with additional spices, vanilla, almond extract etc according to the baker’s wishes or tastes!

Pie Crust for 8” Pie Plate (Double Crust):

2 cups all purpose flour

1/4 cup plant based milk

1 teaspoon vinegar (apple cider or white)

1/2 cup vegetable oil

1/2 teaspoon sugar (optional)

Pinch salt

In large bowl, add flour and make a well in center with fork.  In a small bowl, whisk together remaining ingredients and pour into well; stir/toss quickly and gingerly with fork until sturdy dough forms.  Do not over mix.  The dough should be claylike, not dry or oily. Pat into ball and cut in half.   Cut 2 pieces of waxed paper (not parchment) as large as the pie plate and place on surface for rolling.  Place one half of dough ball, cut side down, in center between papers.  Flatten slightly and roll with rolling pin into circle slightly larger than plate diameter.  Remove top paper and gently flip crust onto pie plate, positioning it evenly, then peel away remaining paper.  Press into plate.  Fill with desired filling.  Repeat steps rolling out second half of crust and flip carefully onto filling.  Slash holes in crust for steam to escape; crimp edges; sprinkle with cinnamon sugar if desired.  Bake at 425 for 15 minutes, then reduce heat to 375 for 35-40 minutes, til filling bubbles.  Foil may be crimped over crust edges to prevent over browning. 

Apple Filling:

5 medium sized organic apples, mixed types (Granny Smith, gravenstein, Karmijn, or any favorites)

1/2 cup sugar (cane, brown or coconut sugar, or sub maple syrup)

2 teaspoons cinnamon

1/4 teaspoon nutmeg

3 tablespoons flour

1 tablespoon water (possible to omit if using syrup)

*Squeeze of lemon juice if using all sweet apples

Wash, core and slice apples into 1/4” slabs. Apples may be peeled in advance if desired.  Place in large pot on stovetop with all ingredients and simmer, stirring occasionally to combine, on medium low heat until apples give up some juices, and soften slightly.  (Do not boil!) Filling should have some thickened liquid plus apples.  This is enough for one pie.  The filling at this stage can also be cooled and frozen for later use. 

Garlic Mashed Sweet Potatoes and Parsnips

The Lemon Bowl Garlic Mashed Sweet Potatoes and Parsnips

Ingredients

• 1 head of garlic

• 1 tablespoon extra virgin olive oil

• 3 parsnips (peeled and cut into 3 inch pieces)

• 2 sweet potatoes (peeled and cut into 3 in pieces)

• ⅔ cup plain Greek yogurt

• ½ cup milk

• 2 tablespoons butter (unsalted)

• salt and pepper to taste

Instructions

1. Pre-heat oven to 400 degrees.

2. To roast garlic, use a sharp knife to slice off the top of the bulb to expose the top of each clove. (Hold it at the base/stem which keeps everything together.) Place garlic head on a piece of tin foil and drizzle with olive oil and a pinch of kosher salt. Wrap foil on top of garlic and pinch to close. Roast in oven for 30 minutes. Set aside to cool.

3. Meanwhile, place peeled parsnips and sweet potatoes in a large pot and cover with cold water. Bring to a boil then simmer for 15-20 minutes or until fork tender. Strain and add back to warm pot.

4. Use a potato smasher to start mashing the parsnips and potatoes. Add yogurt, milk, butter and continue mashing.

5. Push out the roasted garlic from the cloves and add to pot; mash to combine. Add salt and pepper to taste. Serve warm.

19, S. T. N., 20, L. D. N., 27, C. M., & 28, L. D. M. (2022, April 27). Garlic mashed sweet potatoes. The Lemon Bowl®. https://thelemonbowl.com/garlic-mashed-sweet-potatoes/

Fall Harvest Salad

Fall Squash & Arugula Salad

By Mars Rubietta, Produce Keeper

This recipe was created to honour the wonderful produce we have in season in the fall, as well as be easy and adjustable to your needs. The following makes enough for two people to have a pretty hardy side salad. If you're making this as the main for one, I would make the entire recipe and consider adding lentils for extra protein.

If you find yourself thinking, "I don't have delicata, but I have butternut squash.." or, "the only nuts I have are everything seasoned from Trader Joe's...) go for it! Let your intuition guide you in this journey. These are guidelines that work well, and will make a delicious salad whether you follow them to a T or not.

Ingredients

• Arrugula

• 1/2 cup raw pecans or walnuts

• 3/4 pound delicata squash

• 2 tsp olive oil

• 1/4 tsp salt

• 1/4 tsp ground pepper

• 1/2 tsp dried thyme

• 1/2 pear (I used starkrimson)

• 1/4 cup crumbly cheese (I used violife feta)

  
  

  Dressing

  • 3 Tbs olive oil

  • 1 Tbs lemon juice

  • 1 clove garlic, minced

  • 1/2 tsp honey

  • 1/2 tsp dijon mustard

  • 1/4 tsp salt

  • 1/8 tsp ground pepper

Method

1.  Preheat oven to 350℉. Spread pecans on a sheet pan, and toast for 5-7 minutes, checking and stirring every two minutes. They will take on a slightly golden color and smell fragrant. Take them out, then raise oven temperature to 425℉. If your nuts are already roasted, skip that step.

2.  Prepare the squash: cut in half lengthwise & scoop out the seeds with a spoon. Cut the halves into half-moon 1/2 inch slices. Add to a medium bowl, and toss with olive oil, salt, pepper, and thyme. 

3. Arrange onto sheet pan lined with parchment paper so that the pieces are not touching. Roast in the oven for 20-25 minutes, flipping halfway through with the fork. 

4.  While the squash is roasting, prepare the dressing by combining all ingredients in a jar and shaking vigorously, or in a small bowl whisking until well combined. Taste and adjust with salt or lemon juice to your liking. Slice the pear and crumble your cheese.

5.  Plate all your ingredients to your heart's desire. Optionally, enjoy while contemplating our gratitude for the warm weather over the summer; this transitional period; all the people that worked very hard to get this food to your plate; and/or how you felt while making this, and how you feel eating it.

Vegan Tempeh & Avocado Ruebens

Vegan Tempeh & Avocado Ruebens

Thanks to Dani Adelman, Member-Owner, for sharing this recipe.

Because we published Dani’s recipe, Dani will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! Submit recipes to marketing@peoples.coop

This recipe is mostly my husband's creation, with inspiration from others. It's evolved quite a bit over the years. We love to pair this with a fresh butter lettuce salad with oil, balsamic and vegan brazil nut parmesan. It's also great with a side of roasted potatoes. I used quite a few People's Co-op ingredients, including most of the bulk spices and others.

Ingredients

Serves: 4

Sandwiches and fixin’s

8 slices of Ezekiel bread (or your favorite)

Sauerkraut (preferably homemade!)

Pickled onions (preferably homemade!)

Vegan butter 

Tempeh 

8 oz tempeh (preferably in bulk from People’s Co-op!)

1/2 cup veggie broth  

1/2 tsp garlic powder or 1 garlic clove, grated  

1 tsp liquid smoke

1 tsp smoked paprika 

1 tsp onion powder 

1 tsp caraway seeds (optional)

2 tsp tamari, shoyu or soy sauce 

1 Tbsp balsamic vinegar 

1 Tbsp vegan worcestershire 

Sauce

3/4 tsp coriander 

1 1/4 tsp hot sauce and/or 1/2-1 tsp apple cider vinegar or lemon

3 Tbsp Ketchup

3 Tbsp Vegenaise 

Avocado Spread 

1 large avocado 

1/2 tsp garlic salt (use less to start and adjust to your taste)

1-2 Tbsp Nutritional yeast (use less to start and adjust to your taste)

Squeeze of lemon 

Directions

Mix all tempeh ingredients except the tempeh in a liquid measuring cup or bowl. 

Cut the tempeh in half vertically so you have 2 rectangular pieces. Then cut the rectangular pieces in half through the middle so you end up with 4 thinner pieces. Cut remaining pieces into whatever shapes you’d like (triangles or squares) — you should have about 8 total pieces. 

Put the tempeh pieces into a shallow container and add the marinade. Make sure all the tempeh gets coated. Let it sit for 30 min. 

In the meantime, mix all sauce ingredients together in a small bowl. Set aside in the fridge. 

Then, make your avocado spread. Mash avocado in a bowl. Add garlic salt, nutritional yeast and lemon and mix it up. Set aside in the fridge. 

When the tempeh is ready, heat a large pan on medium heat. Add 1 Tbsp oil. Once hot, add the tempeh (reserve the marinade for later!) and cook until browning — about 3-5 min. Flip and cook the same on the other side. Add more oil if necessary. Toward the end of the cooking, add the reserved marinade and cook until it’s all been absorbed. 

Remove tempeh from pan and set on a paper towel lined plate. Wipe out your pan as best you can.

Now it’s time to assemble the Reubens! 

Lightly butter both sides of all 8 slices of bread. Place 4 slices on the skillet and cook for 3-4 minutes, until browned. Flip and add 1/2 of your sauce to the cooked side of all 4 slices. Add sauerkraut and pickled onions to two of the slices and top with two pieces of tempeh each. Add 1/2 of the avocado spread to the other two slices of bread and let it finish browning. 

Flip the avocado slices onto the tempeh/sauerkraut slices to form your sandwiches and cook another couple minutes on each side until everything is nice and brown. Really press it down to get it cooking and held together.

Repeat this process if making 4 sandwiches.

Cut sandwiches in half and enjoy!

No-Bake Chocolate Avocado Fudge

No-Bake Chocolate Avocado Fudge

Thanks to Alice Ma, Member-Owner, for sharing this recipe.

Because we published Alice’s recipe, Alice will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! Submit recipes to marketing@peoples.coop

I created this recipe when I first started moving towards a vegan lifestyle in 2015. I wasn't familiar with how vegan desserts were made, and this was a super easy first try! This recipe holds an extra place in my heart because it helped me make a lot of friends when I first moved to Moscow, Idaho. I started a plant-based, budget-friendly cooking class series with the Moscow Food Co-op and this was part of the dessert class.It was by far, the most impressive recipe of the whole class series and having people love my food and give me such great feedback on a class I totally made up made me feel like such a part of the community that was new and foreign to me. I taught that same class for three years until the pandemic put a stop to it, but I also slowly became more involved with the Moscow Food Co-op through this class and ended up being President of the Board of Directors. In a way, this recipe launched my friendships and love for my Co-op. Now, eight years later, I have uprooted my life again to move to Portland. I am glad to see we have more than one Co-op here and love the atmosphere of People's.

Recipe

Serves 20-25

This recipe is no-bake, so it's great for hot weather when you want sweets but don't want to turn on the oven!

Ingredients:

• 1 cup nut or seed butter, melted slightly to make blending easier
• 1/2 cup mashed avocado (1/2 of a large avocado or one whole small one)
• 1 cup cocoa or carob powder
• 1/2 cup maple syrup, agave, or brown rice syrup
• 2 tsp vanilla or peppermint extract
• Optional: 3/4 cup chopped nuts

Directions:

Combine all ingredients except nuts in a mixing bowl or food processor and mix
until smooth. Fold in chopped nuts. Spread mixture evenly in a baking dish or pan lined with
parchment paper. Freeze for approximately one hour, or until firm. Slice into 20-25 squares.

Watermelon Feta Salad

Watermelon Feta Salad

by Christina Cherrier, Eatwell 101

Ingredients:

• 1 small seedless watermelon, diced

• 1/2 small red onion, thinly sliced

• 1/3 cup extra-virgin olive oil

• 1/2 cup fresh lime juice

• Salt and fresh cracked black pepper

• Feta cheese, crumbled

• 1/4 cup fresh cilantro, chopped

• (optional) pinch of cayenne or half a finely chopped jalapeno, to taste*

Recipe:

1. Soak sliced red onion in cold water for about 5 minutes, then drain and pat dry. This will help get rid of the onion’s pungent flavor.

2. Mix oil, lime juice, salt, and pepper, and optional spice* in a jar with a tight-fitting lid. Shake to emulsify, taste and adjust seasoning.

3. Add watermelon to a salad bowl or a shallow serving plate. Top with crumbled feta and garnish with red onion and cilantro. Add a good drizzle of the lime dressing. Enjoy!

Corn Summer Salad

Corn Summer Salad

Thanks to Selene Jones, Member-Owner, for sharing this recipe.

Because we published Selene’s recipe, selene will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! submit recipes to marketing@peoples.coop

Growing up, summer was always my favorite time of year. Summer meant no school, days spent in the public pool, sleepaway camp, and all my favorite fruits and veggies. I still love summer, except work doesn’t stop, I haven’t found an adult sleepaway camp, and I can’t spend every second at the pool. One thing that hasn’t changed is my excitement for all my favorite seasonal fruits and veggies finally being available at the farmers’ markets. 

Fresh corn is one of my absolute favorite summer foods. Whether grilled, steamed, or raw, I can’t get enough corn in the summer. When I was in high school, my mom’s best friend brought over this corn summer salad for one of our summer BBQs, and my mind was blown. It had fresh corn, tomatoes, another one of my favorite fruits, basil, and a drizzle of olive oil. It was the perfect side dish for any summer meal. My mom’s friend gave us the recipe, and together, my mom and I made it almost every week all summer. 

When I think about corn salad, I think about community and how a simple dish can unite us. Last year I moved to a small house in South Tabor, to a quiet neighborhood where I didn’t know any of my neighbors. Slowly over the last couple of months, as the days got longer and hotter, I started to meet and connect with the little community on my block. Last weekend we had a block party, and I knew exactly what I wanted to bring. The corn salad was a hit and reminded me how food can play an essential part in bringing us together. 

There have been some tweaks to the recipe over the years, but the heart of it has stayed the same; corn and tomatoes with some olive oil and basil! I hope you share and enjoy this dish with your family and friends. It is perfect as a side for those summer potlucks and BBQs. Mix it with fresh spring mix to make it a more traditional salad. Or grill the corn before taking it off the cob to give it a smoky flavor. You can do so much with this recipe, so make it your own. 

Ingredients:

• 4 Large ears of fresh corn (shucked and sliced off the cob) 

• 1 basket of cherry tomatoes (halved)  

• 1 shallot (diced) (can substitute ½  red onion)

• 8-10 leaves of basil (roughly chopped) 

• 2 tablespoons olive oil 

• ½ teaspoon of salt 

• 1 lime or ½ lemon juice 

• Fresh pepper to taste 

• (Optional) Fresh mozzarella balls cut into bite-sized pieces 

• (Optional) One whole avocado (cut into small cubes) 

Recipe:

Shuck the corn and cut the corn off the cob into a bowl. Add the halved cherry tomatoes, diced shallot, roughly chopped basil leaves, olive oil, lime juice, salt, and pepper. Give everything a good mix. If you are adding mozzarella or avocado, throw those in the bowl and mix again. Serve and enjoy!

Romano Bean Salad

Romano Bean Salad

adapted from Cooking Light

Ingredients

2 quarts water

2/3 lb Romano beans, trimmed & cut into 1/2-inch pieces

2 tsp kosher salt

1 garlic clove

2.5 Tbsp chopped, fresh flat-leaf parsley

4 tsp capers

2 tsp olive oil

3/4 tsp lemon zest

1/8 tsp freshly ground black pepper

Cayenne (optional)

Instructions

Bring 2 quarts of water to a boil in a large saucepan. Add beans, 2 teaspoons of salt, and garlic: cook for 8 minutes or until tender.

Drain and plunge beans into ice water. Drain again.

Place beans in a medium bowl. Finely chop garlic. Add garlic, parsley, and all remaining ingredients to the beans and combine. Season with salt to taste, and a light dust of cayenne if you want to add a little kick.

Blueberry Shrub & Drinking Vinegar

Blueberry Shrub

by Eleanor Escafi, Board President

Ingredients:

12 ounces organic blueberries

1-1.5 cups organic white sugar

1 cup vinegar (I like apple cider vinegar but you can use red wine vinegar, whine wine vinegar, white balsamic vinegar, or unseasoned rice vinegar)

Instructions:

1. Gently mash berries into a medium bowl with a fork.

2. Transfer to a 1-quart glass jar with a lid, add sugar, and stir to combine. 

3. Seal jar and let fruit mixture sit at room temperature for one day. Shake every so often. 

4. Stain through a sieve or colander and eat or discard fruit pulp (I love it over vanilla ice cream)

5. Add vinegar to the blueberry syrup and stir to combine. Taste, and add more vinegar or sugar to preference. 

6. Add to a clean jar, and cover with a lid. Allow flavors to meld over one week. 

7. Serve 2 tablespoons over ice and top with club soda! 

Grandma Lois’s Very Best Vegan Blueberry Muffins

Thanks to Paul Cole, Member-Owner, for sharing this recipe.

Because we published Paul’s recipe, Paul will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! submit recipes to marketing@peoples.coop

Grandma Lois’s Very Best Vegan Blueberry Muffins

Note from Paul:

This recipe never fails to impress. It tastes like yummy angel food cake!

Ingredients:

2 cups flour

1.5 teaspoons baking soda

0.5 teaspoons salt

1 teaspoon lemon zest.75 cups white sugar

1 cup non-dairy milk

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

1.5 cups fresh blueberries

Instructions:

1. Preheat the oven to 400F.

2. Grease a muffin tin.

3. Combine flour, baking soda, salt, and zest in a bowl

4. In another bowl, mix the sugar, milk, oil, extract, and vinegar.

5. Combine the wet and dry ingredients and stir until barely mixed — don’t over stir!

6. Fold in the blueberries with a rubber spatula (be gentle so they don’t pop!).

7. Fill the muffin tins a bit more than halfway full with the batter. Sprinkle a few extra blueberries on top if you like.

8. Bake for 15 minutes at 400F, then rotate the tin 180 degrees and lower the temperature to 375F and bake for another 8 minutes — or until a cake tester comes out clean.

9. Let cool on a wire rack, then EAT!

Ginger Tea by Bie

Ginger Tea by Bie

Love ginger, especially this time of year? We do too. Bea, one of our storekeepers, has an excellent and simple ginger tea recipe. “I like to make a big pot of ginger tea. It’s very refreshing. Have it hot or, for a nice cool drink, add a little ice.” Check out more of Bea’s recipes on her blog Thai Veggie with B. Enjoy!

Ingredients

• 4-5 slices of ginger root - fresh if possible (smashed with cooking knife), add more ginger if you like it to be stronger

• 2 cups of water

• 1-2 tbsp sweetening (optional) – I use maple syrup; you can use other sweetening such as honey or nothing at all

Directions

• In a medium size pot, add water. Turn heat to high.

• When the water comes to a boil, add ginger and turn heat down to low. Let it simmer for 10-15 minutes. Remove from heat.

• Serve hot or as a cool drink. Enjoy!

For the last month we have been selling local ginger grown by Olde Moon Farm outside of Silverton, OR. We purchased the last of their supply for this year and hope to stock much more next year!

Radish, Pea and Asparagus Salad with Mint & Feta

I love this simple and quick recipe and think of this as my late spring/summer-time Greek salad. chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.

Serves 4

Variations:

Mix and match your vegetables

Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo.

Substitute 1/3 cup toasted seeds or nuts for the feta.

Ingredients

1 bunch radishes, washed, trimmed and cut into chunks

2-3 Japanese salad turnips (Hakurei turnips), washed, trimmed and cut into chunks

1 spring onion or about 1/4 cup any onion you have, chopped

4-5 asparagus spears, washed and thinly sliced on the diagonal

1 cup snap peas, strings removed and cut into thirds

Handful of mint leaves, chopped (see variations)

A little fresh or dried thyme

Salt and freshly ground black pepper, to taste

1 tablespoon red wine vinegar

2 tablespoons olive oil

2-3 ounces feta, crumbled (see variations)

 

Directions

Put all the ingredients, except the feta, in a bowl. Toss well, taste and adjust seasoning

with vinegar and/or salt or oil. Gently toss in feta and serve.

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Tagged: snacks, simple, Parties, vegetarian

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Spring Quinoa Salad w/ Herbs, Scallions & Lemony Vinaigrette

This is a very adaptable salad (template). Substitute vegetables and herbs as you wish just be sure to chop everything quite small. This is a good dinner salad on a warm night especially if you add cooked beans, cheese and/or toasted seeds or nuts or other proteins.

This makes a lot of salad so feel free halve the recipe. I load mine up with herbs, especially mint, parsley, cilantro, chives and thyme. The more the better!

Serves 6

Ingredients

2 cups quinoa

One bunch radishes, trimmed and chopped

3-4 carrots, scrubbed and thinly sliced or diced

2 cups bok choi stems, cut into small dice

2 cups mizuna or arugula or young mustard greens, fairly finely chopped

4 green onions (scallions) or 1 shallot or 1/2 a small onion, finely diced

1 1/2 cups chopped fresh herbs (parsley, mint, basil, dill, sorrel, cilantro in any combination)

Salt

Dressing

1 tablespoon Dijon-style mustard

1 garlic scape or stalk of green garlic or 2 cloves garlic, minced

Grated zest of a lemon

1/3 cup red wine vinegar

1/2 cup olive oil

Salt and pepper to taste

Rinse the quinoa in a fine meshed sieve under cold, running water for a minute. Quinoa has a natural coating (saponin) which is a bit bitter and the rinsing removes it. Put the rinsed quinoa in a pan and add 2 ¼ cups water and ½ teaspoon salt. Bring it to a boil then cover and turn down to a simmer. Cook, for about 15 minutes until the quinoa is tender and all the water has been absorbed. Put in a large serving bowl and let cool while you prepare the vegetables.

In a small bowl whisk mustard, garlic, zest and vinegar until smooth. Slowly add oil while whisking until the mixture is smooth. Add salt and pepper to taste. This dressing needs to be salty and tart. The quinoa will absorb a lot. You’ll be surprised how much vinegar and salt you need especially if you don’t serve it right away.

Add the vegetables and herbs to the cooked and cooled quinoa and drizzle on most of the dressing and mix well and taste and adjust with more dressing and/or salt and pepper as needed.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Scallion/Spring Onion Pancakes

Scallions and spring onions tend to come with their tops and please use them all. Spring onions vary in size. I like to use quite small ones (about 1-inch thick and 2-3 inches long) but just be sure you have a good mix of onion bulb/white parts and green stalk.

 

Yields about 20 pancakes (4-5 inches each)

 Ingredients

1 large bunch scallions or spring onions, washed and trimmed of roots

2 eggs

1 cup all purpose flour

1 1 /2 cups water

1/4 cup chopped kimchi (optional)

3/4 teaspoon sea salt

Oil for pan-frying

Dipping Sauce:

1/3 cup soy sauce or tamari

1/3 cup rice vinegar

1 teaspoon red pepper flakes

1 clove garlic or 1 stalk green garlic, minced

Cut the scallions or onion stalks into 1-2-inch lengths and cut the white part or the spring onions bulbs into thin rounds. In a large bowl whisk the eggs with the flour, water and salt. Add the scallions/onions and kimchi, if using, and mix well. Taste for salt. If you’re using kimchi you likely won’t need any more. The batter should be fairly runny, a bit thinner than regular pancake batter.

Stir together all the dipping sauce ingredients in a small bowl.

Lightly cover the bottom of a large, heavy skillet with oil and heat over medium-high heat. When the oil is hot fry the pancakes, either in typical pancake size or large, to fit the pan. If doing the latter you’ll cut them into wedges to serve. Fry for about 3 minutes per side or until golden. Serve with the dipping sauce.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Quick Spinach and Tofu Green Curry

Quick Spinach and Tofu Green Curry

Spinach is quick-cooking and tender and makes for a wonderful, quick weeknight curry. 

Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35-40 if brown. The leftovers are excellent, too!

Variations

• Substitute pea shoots, turnip or beet greens or even young mustard greens or any combination thereof for the spinach.

• Add a handful of bite-sized asparagus pieces.

Serves 4

Ingredients

1 can full-fat coconut milk

2-5 teaspoons green curry paste (depending on desired heat level)

1/2 teaspoon salt

12 ounces firm tofu, diced 

2 teaspoons soy sauce

1 large bunch spinach, well washed, roots trimmed and fairly finely chopped

2/3 cup cilantro, stems finely chopped and leaves roughly chopped

2-3 Tablespoons finely chopped green onion tops (optional)

Juice of 1/2 lime

Rice for serving

Scoop out most of the solid part at the top of the can of coconut milk and put in a large saucepan or Dutch oven over medium-high heat. Add the curry paste and mix well and simmer/fry the paste until the oil begins to separate and the paste is fragrant, about 2-5 minutes. If your coconut milk is liquid and homogenized, use 2 tablespoons of coconut oil or other oil to fry the paste for a few minutes.

Add the tofu and stir well to combine with curry paste. Cook for a minute or two. Add remainder of coconut milk, salt and fish or soy sauce and bring to a simmer. Cook, uncovered for about 5 minutes to thicken a little.  Add the spinach and combine well to help deflate the spinach and make room for all of it. Cook for about 3-5 minutes until just tender.  Stir in the cilantro and green onion tops, if using.  Taste and adjust seasoning with salt and add lime juice. Serve hot, over rice.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Lentil Bowl with Turmeric Tofu/Cauliflower and Raita

This employs some of my favorite spices and elements of Indian cooking. It’s a beautiful, light and delicious combination of green lentils, tangy raita, crunchy peanuts and spicy, fragrant tofu or cauliflower.

Make it with either tofu or cauliflower or any vegetable you’d like.

Serves 4

For the lentils:

1 1/2 cups small green lentils (they hold their shape much better than the larger, brown ones)

3 cups water

1 teaspoon salt

For the tofu or cauliflower:

Coating the tofu or cauliflower with this spice mixture is a little tricky. I suggest adding a bit of water to the spices in order to be able to evenly coat it. This does make crisping it up in the pan take a bit longer since the water has to evaporate but it works. If you wanted to keep it really dry use powdered garlic and ginger.

1 14-oz block firm tofu or about 6-7 cups cauliflower florets and stems, chopped fairly small

2 teaspoons minced or grated fresh ginger (micro-plane works great)

1 large clove garlic, minced or grated

1 teaspoon ground cumin

1 teaspoon ground hot red pepper or smoked paprika

1 teaspoon salt

2 tablespoons water

2 tablespoons oil

Raita:

2 smallish cucumbers (you want about 2 cups grated cucumber)

2/3 cup plain whole-milk yogurt or Greek yogurt

1 1/2 – 2 tablespoons lemon juice, to taste

1 1/2 tablespoons minced onion or scallion

1 garlic clove, minced

Pinch of red pepper flakes, to taste

Pinch of ground cumin and ground coriander

Salt, to taste

Toppings:

2/3 cup roasted peanuts

1/3 cup fresh mint or cilantro, chopped

4 hard-cooked eggs - optional (bring eggs to a boil and cook for 7 minutes, drain and rinse with cold water), peeled and halved

Put the lentils, water and salt in a pot, cover and bring to a boil. Turn down to a simmer, crack the lid and simmer for 23 minutes (for me this leads to perfectly cook lentils that keep their shape). Drain and drizzle with a bit of oil and set aside.

For the raita, cut the cucumbers in half lengthwise (no need to peel). Scoop the seeds out with a spoon and then grate the cucumbers on the large holes of a box grater. You want small pieces so if they come out long, chop them a bit with a knife when you’re done. Squeeze some of the liquid out with your hands and place in a bowl. Sprinkle a little coarse salt on the garlic and mash with the side of a chef’s knife until you have a paste. Add this and all the remaining ingredients to the cucumbers. Gently mix and let stand for a few minutes so the flavors can come together.

If using tofu, drain and press the tofu dry in dishtowel and then slice into planks and crumble or cut into small dice.

Mix the ginger, garlic, spices and salt in a small bowl. Add water to thin and then gently but thoroughly toss it with the tofu or cauliflower.  Heat 1-2 tablespoons oil in a large skillet over medium-high heat. Add the tofu or cauliflower and fry until crisp and just tender in the case of the cauliflower.

Portion the lentils (you may have a bit leftover) into 4 bowls, top with tofu/cauliflower, raita, peanuts and mint and an egg.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Pumpkin Seed Butter Cookies

This recipe was chosen by our Bulk Co-Buyer, Zahra Salim. Zahra has been working on introducing new bulk products and revitalizing pre-pandemic offerings, including our alternative nut butter section! All of these ingredients can be found in our bulk section. Enjoy!

“These chocolate dipped pumpkin seed butter cookies are a delicious, allergy-friendly treat. They’re soft, chewy, and decadent yet nutritious. These cookies are nut-free, gluten-free, vegan, and grain-free. They’re kid-approved and perfect for school snacks.” - Jennifer Bell

Author: Jennifer Bell

Prep Time: 45 minutes

Cook Time: 12 minutes

Total Time: 57 minutes

Servings: 12

Check out the full recipe article with step by step photos here.

Equipment

• Sheet pan

• Parchment paper

Ingredients

• 1/2 cup pumpkin seed butter (with no added sugar or salt)

• 1/2 cup maple syrup

• 1/2 cup coconut flour

• 1/2 cup dairy-free dark chocolate chips or chopped dark chocolate

• 2 teaspoons pure vanilla extract

• 1 teaspoon vinegar or lemon juice

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• Optional topping: pumpkin seeds for sprinkling on top of the cookies

Instructions

• Preheat the oven to 375 degrees Fahrenheit.

• Add the pumpkin seed butter, maple syrup, coconut flour, vanilla extract, vinegar or lemon juice, baking soda, and salt to a large mixing bowl and use your hands to mix well until a dough is formed.

• Use your hands to roll the dough into 12 evenly sized balls and place them on a parchment paper lined sheet pan.

• Use your fingers to press the cookie dough balls into flatter circles.

• Bake at 375 degrees Fahrenheit for 12 minutes or until they look solid and slightly golden around the edges.

• When then cookies are finished baking, allow them to cool to room temperature.

• While the cookies are cooling, melt the dairy-free dark chocolate chips (or chopped dark chocolate), either in the microwave or on the stove. To melt it in the microwave, add the chocolate to a microwave safe bowl, then cook on high power for 20 seconds, stir, and repeat until it’s melted. To melt it on the stove, add the chocolate to a pot on the stove set to low heat and stir constantly until melted.

• Once the chocolate is melted and the cookies have cooled to room temperature, dip the cookies in chocolate so that half of each cookie is submerged in chocolate and the other half is not, then place them on a platter (or two dinner sized plates) lined with parchment paper (you can reuse the parchment paper that you baked the cookies on).

• Sprinkle a few pumpkin seeds on the chocolate dipped sides of the cookies, then place the cookies in the fridge for a minimum of 30 minutes to allow the chocolate to harden before serving.

Notes

• To make this recipe even quicker and easier, skip the step of dipping the baked cookies in melted chocolate. You can mix the chocolate into the raw cookie dough instead.

• Store these pumpkin seed butter cookies in an airtight container for up to three days or freeze them for up to six months.