Glorious Goat Cheese

Last month, we added several new goat cheeses to our cheese island that are downright delicious. You might remember goat cheese as soft and spreadable, also known as chèvre. We have quite a few types of chèvre, but it’s not a perfect substitute for the cheese on your pizza or in your macaroni and cheese.

Our new Mozzarella, Cheddar and Pepper Jack goat cheeses from LaClare Family Creamery® are perfect for any recipe and are incredibly similar to their cow’s milk counterparts. We highly recommend them to anyone who finds goat’s milk to be gentler on their digestive system, or if you’d like to try them out.

If you’re looking to take these goat cheeses for a spin, why not test them out on a pizza? We’ve tried it ourselves and it was simply delicious, not to mention perfectly cheesy. You can use store-bought pizza dough and pizza sauce to make your scrumptious slices, but we also have a from-scratch recipe you can refer to if you’re feeling more adventurous. We hope you enjoy these great new goat cheeses.

 

Goat Mozzarella Pizza

 

INGREDIENTS

 

For the pizza dough:

2 cups flour

1 tsp salt

¾ tsp active dry yeast

1 tsp olive oil

¾ cup lukewarm water

¼ tsp sugar

 

For the pizza sauce:

6-8 Roma tomatoes

¼ an onion

2 cloves garlic

2 T olive oil

1 T salt (or to taste)

2 T Italian seasoning

¼ cup water

 

For the topping:

LaClare Family Creamery® Goat Mozzarella cheese

Basil

 

Instructions:

Pour the yeast into your cup of lukewarm water and add your sugar. Allow it to rest for 5 to 8 minutes, until the yeast has begun to bubble, and it smells strongly of yeast.

While your yeast is blooming, put your flour and salt into a large bowl.

When your yeast has bloomed, add your olive oil, and stir gently to combine.

Pour your yeast mixture into the flour and stir to combine. When your dough begins to come together, you will need to use your hands to mix it.

Once your dough has come together, it’s time to knead it. Place your dough ball on a floured surface and knead it for about 15 to 20 minutes, adding flour as you go to prevent your hands from sticking. Your dough ball will be ready when it bounces back from your touch but no longer sticks to your hands when you touch it or knead it.

When your dough is done, cut it into 2 segments and shape them into tight balls before allowing them to rest.

Your dough now needs to rise. Cover your dough balls with a damp towel in a warm place, but out of direct sunlight. Allow them to sit for at least 1 hour, or until they have roughly doubled in size.

While your dough is rising, you can make your tomato sauce.

Dice your onions. Put them in a large saucepan with your olive oil on medium heat.

Peel and dice your garlic. Add them to the saucepan.

Remove the seeds from your tomatoes and cut them into rough slices. If your onions are translucent and your garlic is fragrant, add your tomatoes to the pan. Add your water to the pan as well.

Add your salt and Italian seasoning to the pan and stir to combine.

Cover your pan and allow it to simmer on medium heat for 10 minutes.

Once it has simmered, use the back of your spoon to crush the tomatoes further. Allow the sauce to simmer for 5 minutes longer uncovered.

While you wait for your dough to rise, you can also prepare your cheese. LaClare Family Creamery® Goat Mozzarella cheese comes as a block, so you will need to grate using a box grater to make it into shreds for your pizza. You can also slice it very thinly with a vegetable peeler and cut it with a sharp knife to create shreds if you don’t have a grater.

When your dough has risen, heat your oven to 500℉ and place a large sheet pan in the oven to act as your pizza stone.

On a large sheet of parchment paper, stretch out your pizza dough to your desired shape. I recommend making it about ½ inch thick all around to prevent it from cooking unevenly.

Spread your sauce on your pizza using a large spoon. It’s ok if you see some spots of dough from beneath the sauce, as this will prevent a soggy pizza.

Using about half of your shredded cheese, sprinkle your cheese on top of the pizza. Make sure to spread it evenly to avoid the cheese pooling in one spot.

Add your fresh basil on the pizza, or any other desired toppings.

Using oven mitts, remove your sheet pan from the oven and place it on a heat-resistant surface.

Transfer your pizza to the sheet pan, keeping it on the parchment paper.

Cook the pizza for 10-12 minutes, or until the cheese has melted and the crust becomes sandy brown in color.

Remove your pizza from the oven onto a heat-resistant surface. Allow it to cool 5 minutes before cutting it using a pizza cutter or knife.

Slide your pizza onto a plate using the parchment paper and enjoy!

 

Ginger Cookies (Vegan)

We’re ready to welcome the flavors of fall with these ginger cookies. These treats are great to make with family and friends, or as an activity with your kids. They’re also vegan and can easily be made gluten-free, so everyone can enjoy them.

 

Ingredients:

2 ¼ cups flour
¾ cup neutral oil (canola, sunflower)
¼ cup molasses
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract
¼ tsp salt
3 T water
1 T flax seed
Demerara sugar for topping

 

Instructions:

Blend your flax seeds in a blender or food processor. Add your water and allow the mixture to sit in the refrigerator for 15 minutes. This will make a “flax egg” for your recipe.

Preheat your oven to 375°.

Prepare 2 large baking sheets by lining them with parchment paper. Set them aside.

Add your flour, spices, baking soda, and salt into a medium sized bowl. Stir it to combine the ingredients and set aside.

In a large bowl, add your sugar, molasses, flax egg, and vanilla extract. Stir until they are combined.

Add your dry ingredients to your wet ingredients and stir until combined.

Pour some of your demerara sugar in a small bowl.

Form your cookie dough into balls about 1 inch wide and press the top of the cookie into the demerara sugar.

Set your cookies on your prepared baking sheets as you go, about 2 inches apart from each other.

Bake your cookies for 9 minutes and allow them to cool completely before serving. Enjoy!

 

Greek Chickpea Salad (Vegan)

This chickpea salad is perfect for packing into lunchboxes or to make when it’s just too hot outside to cook. It’s flavorful and packed with nutrients to make you feel full and satisfied. This salad is also vegan, which makes it perfect as a refreshing side dish for dinners and get-togethers.

 

Ingredients:

1 15 ounce can of chickpeas
1 can or jar of kalamata olives
1 cucumber
½ of a red onion
3 T parsley
2 cloves garlic
3 T olive oil
3 T balsamic vinegar
2 T salt (or to taste)
½ tsp black pepper

 

Instructions

Drain and rinse your canned chickpeas. Put them in a large mixing bowl and set aside. You will continue to add ingredients to the bowl as you go.

Drain your kalamata olives. Cut them in half lengthwise and add them to your mixing bowl.

Peel your cucumber and remove the seeds. Dice it into small pieces and add it to your bowl.

Dice your red onion. Add it to your bowl.

Mince your parsley and add it to your bowl.

Finely mince your garlic cloves and add them to your bowl.

Add your olive oil, balsamic vinegar, salt, and black pepper to your bowl and mix until well combined.

Chill for 1-2 hours in the refrigerator and serve cold. Enjoy!

PB&J Cookie Bars (Vegan)

The classic peanut butter and jelly gets reimagined for dessert. These cookie bars are chock-full of rich peanut and sweet fruity flavor, just like your favorite childhood sandwich. These dessert bars can be made vegan for everyone to enjoy and they’re sure to fly right off the plate.

 

Ingredients:

9 T unsalted butter (vegan or regular)
⅔ cup peanut butter
1 cup brown sugar
1 ¼ cup granulated sugar
1 tsp vanilla extract
1 ½ cups flour
½ tsp salt
½ tsp baking powder

 

For the topping:

4 sheets of graham crackers
1 T butter
1 T peanut butter
1 jar of jelly or jam

 

Instructions:

Preheat your oven to 350°

Grease an 8×8 or 9×9 pan with butter or line it with parchment paper

Melt your butter in a small pot over medium heat.

When your butter has melted, add the peanut butter, and mix until combined.

Transfer your mixture into a large bowl.

Add your brown sugar, granulated sugar and vanilla extract to the bowl and stir until combined.

In a separate smaller bowl, add your flour, salt, and baking powder. Mix until combined.

Pour your dry ingredients into your wet ingredients and stir until they’ve just come together. Be careful not to overmix.

Pour the batter into your prepared pan and create an even layer of batter with a spatula.

Bake for 25 to 30 minutes, or until the sides become golden brown and a toothpick inserted in the center comes out clean. Allow it to cool for 10-15 minutes before adding any toppings.

While your cookie is baking, you can make the topping.

Heat a tablespoon of butter in a small bowl or saucepan. You can use a microwave or a stovetop.

Crush your graham crackers into crumbs and add them to the bowl.

Add a tablespoon of peanut butter to the bowl.

Stir the ingredients to combine them. This can be done with a fork or spoon, but it’s much easier when done with your hands.

Once your cookie has cooled, you can begin topping it.

Spread an even layer of jelly or jam over the top of the cookie, about ½ an inch thick.

Sprinkle a layer of your graham cracker topping on top of the jam, making sure to cover all the visible jam.

Cut it into squares and enjoy!

 

Peach Icebox Cake (Vegan)

Refreshing cold desserts are a great relief from the summer heat. This peach icebox cake can help you beat the heat and satisfy your sweet tooth. Using locally grown peaches and just a few ingredients from your pantry, this treat is simple to make and easy for everyone to enjoy.

Ingredients:

8 peaches
1 box vegan graham crackers
1 (15 oz) can of full-fat coconut milk

For the pudding:

Coconut milk + 2 T coconut cream
¼ cup sugar
½ T cornstarch
1 tsp vanilla extract

For the whipped cream:

Coconut cream
¼ cup sugar
1 T vanilla extract
1 tsp cornstarch

 

Put your can of coconut milk in the refrigerator for 3 to 4 hours before making your icebox cake. This will separate the coconut milk and coconut cream.

Peel, pit and slice your peaches. Set them aside.

Open your can of coconut milk. There will be a distinct layer of coconut cream at the top of the can. Scoop the coconut cream into a separate bowl and pour the coconut milk into a small pot. Take 2 tablespoons of the coconut cream and put it in the coconut milk, stirring to combine.

Set your coconut cream aside in the refrigerator.

Cook your pot of coconut milk over medium heat. Add the sugar, vanilla, and cornstarch to the pot. Whisk it constantly to dissolve the cornstarch and it thickens to pudding consistency. This will take 10-15 minutes.

Remove your coconut cream from the refrigerator to make your coconut whipped cream.

In a medium mixing bowl, add the coconut cream, sugar, vanilla extract, and cornstarch.

Whip the coconut cream using a hand mixer until soft peaks form.

Gather your coconut whipped cream, peaches, pudding, and graham crackers to assemble your cake.

In an 8×8 pan, add a layer of graham crackers to the bottom.

Pour your coconut pudding on top of the graham crackers.

Add a layer of peaches, saving some for the decoration on top.

Place another layer of graham crackers on top of the peaches.

Smooth the coconut cream on top of the graham crackers.

Top the cake with peaches and crumbled graham cracker pieces.

Refrigerate your icebox cake for 2 to 3 hours before serving. Enjoy!

 

Vegan Sloppy Joes

Sloppy joes remind us of summer cookouts or lazy dinners on the back porch when the heat of the day has faded away. We’ve recreated this classic dish using textured vegetable protein, a vegan protein that’s tasty and affordable, so everyone can have a bite. It comes together in just 20 minutes and goes great on your favorite sandwich bread. I hope you enjoy!

Ingredients:

6 ounces of dry TVP (textured vegetable protein – find it in the grocery aisle)
6 ounces of water
15 ounce can of tomato sauce
1 bell pepper (any color)
½ of a white onion
2 cloves of garlic
1 T olive oil
1 T salt
1 T ground pepper
3 T brown sugar
4 T chili powder
1 ½ T dijon mustard
2 T worcestershire sauce

 

Instructions:

Measure out 6 ounces of dry TVP and put it in a medium sized bowl.

Measure 6 ounces of boiling water and add it to your TVP. Cover it and set it aside. Your TVP should almost triple in size as it absorbs the water.

Mince your garlic cloves and dice your onions. Dice your bell pepper.

Cook your onions, bell peppers and olive oil in a medium sized pot until the onions are translucent. Add your garlic and cook until fragrant.

Add your tomato sauce, dijon mustard, worcestershire sauce and brown sugar into the pot. Stir over medium heat until combined and allow it to cook for 2-3 minutes while stirring occasionally.

Scoop your TVP into the pot and stir to combine it with your sauce.

Add your salt, pepper and chili powder to the sauce and stir to combine.

Allow the mixture to simmer on medium heat before serving.

When you’re ready to serve, spoon your TVP sloppy joes onto your favorite bun and enjoy!

 

Watermelon Granita (Vegan)

Beat the summer heat with a refreshing frozen treat you can make yourself. This watermelon ice is easy to whip up and only takes a few ingredients. It’s perfect for a hot day or a July 4th celebration, and wonderful when enjoyed with a sprig of fresh mint.

 

Ingredients:

4 Cups seedless watermelon

½ Cup sugar

½ Cup water

1 T lemon juice

 

Optional Toppings: 

Fresh mint leaves

 

Instructions:

Cut your seedless watermelon into small cubes, removing the rind.

Measure roughly 4 cups of your watermelon cubes.

Put your watermelon cubes in a blender and blend until smooth.

In a small saucepan, bring your water to a boil.

When your water is boiling, lower it to medium-high heat and add your sugar. Stir until your sugar is dissolved. Allow the sugar mixture to cool for 3-5 minutes.

Add the sugar mixture and lemon juice to your blended watermelon and stir to combine.

Pour your watermelon mixture into a large loaf pan. Put it in the freezer to set and cover the top of the pan.

Allow your watermelon granita to set in the freezer for 12 hours or overnight.

When you’re ready to serve your watermelon granita, thaw it at room temperature for 3 minutes. Scrape the top with a large spoon or fork and place the shavings in your desired bowl. Enjoy!

 

For an alternative preparation, you may pour the watermelon mixture into ice cube molds and freeze them. When you’re ready to serve your watermelon ice, pulse it in the blender 3-4 times until it becomes fluffy shaved ice.

 

Bean and Cheese Dip (Vegan)

Summer is in the air and outdoor get-togethers are a wonderful way to enjoy the company of friends and family. This bean and cheese dip is easy to make and it’s a tasty crowd-pleaser everyone can enjoy. Serve it alongside tortilla chips and dig in!

This recipe is easy to make vegan by using dairy-free cheese on top of the beans. We used Field Roast™ Chao vegan cheese in this dish and it came out wonderfully. When melting the vegan cheese, it may not melt at the same rate as regular cheese so use your own judgement to determine when yours dip is ready. You can also make this recipe ahead of time if needed. Instead of melting the cheese on top of the beans, simply store it in the fridge and bake the dip for 30 to 35 minutes before serving. I hope you enjoy this recipe!

Ingredients:

15 oz can of black beans
½ cup vegetable stock
¼ white onion
1 garlic clove
2 T fresh cilantro
½ T lime juice
½ T olive oil
¼ Tsp chili powder
¼ Tsp cumin
¼ Tsp salt (or to taste)
5 oz shredded cheese (vegan or regular)


Instructions:

Drain and rinse your black beans. Set them aside using the empty can or a separate bowl.

Finely mince your onion and garlic.

Pick the leaves off your cilantro, avoiding the stems. Mince the cilantro leaves and set them aside.

Add your olive oil, onion, and garlic to a medium sized saucepan. Cook on low to medium heat until your onions are translucent, and the garlic is fragrant.

Add your cumin and chili powder to the saucepan and stir to combine for one minute. This will allow the spices to release more flavor.

Add your black beans and vegetable stock and stir.

Cover the saucepan and allow the beans to cook on medium heat for 6 minutes.

Uncover the beans and smash them until they become soft and spreadable. You can do this using a fork, a large spoon, or a potato masher.

Add your minced cilantro, lime juice and salt.

Cook the beans uncovered for 2 minutes on medium heat, stirring occasionally.

Transfer the beans to your desired serving dish and spread it evenly on the bottom.

Sprinkle your shredded cheese on top in an even layer.

Melt the cheese in the oven by baking it for 15 to 20 minutes at 250°.

Serve with tortilla chips and enjoy!

 

Strawberry Shortbread Sandwich Cookies (Vegan)

Local strawberries have arrived at the Co-op and the possibilities for scrumptious strawberry desserts are endless. We decided to make these adorably delicious sandwich cookies using freshly sliced strawberries and vegan ingredients so everyone can have a bite. Serve them for dessert or as a sweet treat on a sunny afternoon

 

Ingredients:

For the cookies:

2 ½ cups all-purpose flour
¾ cups powdered sugar
1 ¼ cups softened vegan butter (unsalted)
½ tsp vanilla extract
1 T water

 

For the filling:

½ cup vegetable shortening or soft vegan butter (unsalted)
2 cups powdered sugar
1.2 tsp vanilla extract
½ T water
10-12 thinly sliced strawberries

 

Instructions:

Preheat your oven to 325°. Prepare two baking sheets with parchment paper and set aside.

In a large mixing bowl, add your flour and powdered sugar. Mix them to combine.
Add your softened vegan butter and vanilla.

Mix the dough with a hand mixer on medium speed until the dough is blended together. It will be
crumbly but just barely stick together.

Add your tablespoon of water. This will help prevent the dough from crumbling too much when you roll it and cut out your cookies.

Roll out your dough into a ¼ inch thick sheet. Make sure your rolling pin and surface are floured well to keep the dough from sticking. You can also roll the dough between two sheets of parchment paper if desired.

Use the cookie cutter of your choice to cut out your cookie shapes. Place your cookies on the prepared baking sheet.

You may continue rolling and cutting out cookies using the leftover dough. Depending on the size of your cookie cutter, you should have about 24 cookies. Make sure you have an even number of cookies to sandwich them in the final step.

Bake the cookies for 14-16 minutes, or until the bottom of the cookies are slightly golden brown. Allow the cookies to cool for 30 minutes.

While your cookies are cooling, you can make your filling.

In a medium sized bowl, add your powdered sugar, vanilla extract and water.

With a hand mixer, mix them on low speed until combined. Set aside.

Slice your strawberries and set them aside.

To assemble your sandwich cookies, spread about a tablespoon of frosting on the inside of each cookie. You can do this using a butterknife or a pastry bag.

For half of the cookies, place 2-3 slices of strawberry on top of the filling to create a layer.

Gently press another cookie on top of the cookies with strawberries inside. The filling will create a glue to hold the cookies together and keep the strawberry in place.

After you’ve assembled your cookies, place them in the refrigerator to help the filling set.

These cookies will hold up for 24 hours in the refrigerator if made ahead. Enjoy!

Lime Bars (Vegan)

A sweet and tangy treat is a great way to celebrate the warmer weather. These bars are a summertime twist on a springtime favorite, the lemon bar. They’re tart with just the right balance of sweetness, and they’re perfect for enjoying while sitting in the sunshine. I hope you enjoy these delicious lime bars!

These lime bars are vegan, substituting eggs and butter for coconut milk and vegan butter. You can also use melted coconut oil or vegetable shortening in your crust recipe. If you’re gluten-free, substituting your flour for gluten-free all-purpose flour will work wonderfully in this recipe. I wouldn’t recommend using a different non-dairy milk in this recipe. Canned coconut milk has a high fat content compared to other non-dairy milks, which helps the filling set and gives it a silky texture.

 

Ingredients:

For the crust:
1 cup melted vegan butter
½ cup sugar
2 cups all-purpose flour
¼ tsp salt

 

For the filling:
½ cup lime juice (about 4 limes)
2 T lime zest (roughly the zest from 2 limes)
1 ¼ cup full-fat coconut milk (one 13-14 oz can)
1 ½ cup sugar
6 T cornstarch
¼ tsp vanilla extract

 

Instructions:

Preheat your oven to 350°.

Grease the bottom and sides of your chosen pan. You can use an 8×8 square pan, a 10-inch springform pan, or a 10-inch cake pan for this recipe.

Melt your vegan butter. You can do this in a small microwave safe bowl or over the stovetop.

Add your flour, sugar, salt, and melted vegan butter. Mix them to combine. Your dough will be thick and moldable.

Press the dough into the bottom of your pan. Spread it out and pat it down to create an even layer in your pan.

Let your crust bake in the oven for 18-20 minutes. When it’s done baking, set it aside until your filling is ready. Don’t turn off your oven, as you’ll need it in the final steps of this recipe.

While your crust is baking, you can begin making your lime filling.

In a large saucepan on medium heat, add your coconut milk, lime juice, lime zest, sugar, and vanilla extract. Stir it to combine.

Add your cornstarch and mix it well until it’s dissolved into your filling mixture.

Stir the filling constantly over medium heat with a whisk. This will keep the cornstarch from settling at the bottom of your pot and help it cook evenly. Continue this for 5 to 8 minutes, until the filling begins to thicken.

Your filling is ready when it becomes thick and gelatinous. It will be difficult to stir, and it will no longer simmer over the stove.

When your filling is done, pour it on top of your crust. Spread it out evenly and smooth out the top. You can also tap the pan on top of your counter to release any air bubbles trapped inside of the filling.

Bake your lime bars for 15 minutes at 350°.

When your lime bars have finished baking, allow them to cool at room temperature for 30 minutes.
Once cooled, transfer your lime bars to the refrigerator to help them set. They will need to chill for at least 3 hours before serving or chilled overnight.

Cut them into squares or slices and enjoy!