Almond Chai Granola

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Warm and comforting flavors are wonderful to shake off the chill of winter. This chai-spiced granola will have your kitchen smelling amazing and is perfect to enjoy for breakfast on cold mornings. Not only is it delicious, but you can make it using mostly ingredients from our bulk section! We’ve given it a make-over and have expanded the number of products we carry, in addition to returning the spice section to self-serve bins rather than single-use containers. We hope you enjoy the changes we’ve made and that you enjoy this recipe.

Ingredients:

4 cups old-fashioned oats
2 cups sliced almonds
½ cup warm honey
2 T safflower oil
1 tsp ground cinnamon
1 tsp ground cardamom seed
1 tsp ground ginger
½ tsp ground allspice
½ tsp ground clove
½ tsp vanilla extract
¼ tsp ground black pepper
¼ tsp salt

 

Instructions:

Preheat your oven to 300°F.

Line a large baking sheet with parchment paper and set it aside.

In a small bowl, warm your honey. You can do this by microwaving it for 15-30 seconds or heating it over the stove on low heat.

In a small mixing bowl, add your honey, safflower oil and vanilla extract. Stir to combine.

In a large mixing bowl, add your oats, almonds and spices. Stir to combine.

Add your wet ingredients into your dry ingredients and mix until all the oats have been fully coated.

Spread the granola evenly on your baking sheet and bake for 20 minutes.

After 20 minutes, take your granola out and stir it. Rotate the pan and bake it for another 5 to 10 minutes until the granola is golden brown.

When your granola is finished baking, allow it to cool for 30 minutes to an hour before serving. It can be kept in a sealed container for up to 3 weeks. Enjoy!

 

Carne Asada Seitan (Vegan)

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This dish is a plant-based twist on the classic taco filling, carne asada. Did you decide to eat less meat in the new year? Whether you’re trying to stay true to your resolution or you’re a plant-based eater looking for a change of pace, this recipe might be exactly what you’re looking for. It’s deliciously reminiscent of your favorite taco stand and fills you up with plenty of protein. Inspired by a dish my partner makes quite often, this recipe is tried-and-true, and I hope you’ll enjoy it too!

 

Ingredients for seitan:
¾ cup vital wheat gluten flour
¼ cup flour
¾ cup water

 

Ingredients for marinade:
1 lime
2 cloves garlic
1 orange
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
¼ cup olive oil
1 T cumin
½ T paprika
½ T chili powder
½ T italian herbs

 

Instructions:

In a medium mixing bowl, add your vital wheat gluten, flour, and water. Mix until a dough forms and knead with your hands for at least 3 minutes. Allow it to rest for 5 minutes before kneading it again for another 3 minutes. Set aside while you prepare to steam the dough.

Bring a large pot of water, about ¼ of the way full, to a boil. Find a metal colander or steamer basket that will fit on top of the pot without falling inside. If you have a pot with a steamer attachment, that appliance will also work. Spray your colander or steamer basket with non-stick cooking spray and place it on top of your pot.

Put your seitan dough into the steamer basket or colander. Cover it and allow it to steam on medium-high heat for 35 minutes. Check on it occasionally to make sure the water in the pot has not boiled off.

While your seitan is steaming, you can make the marinade.

In a small mixing bowl, add your chili powder, paprika, cumin, italian herbs, salt, black pepper, and olive oil.

Mince your garlic cloves and chop your cilantro. Add them to your mixing bowl.

Add the juice from your orange and lime into the mixing bowl. If you don’t own a citrus juicer, I recommend cutting them into 4 segments and squeezing them with your hands.

Stir your marinade until it is well combined. Set aside until your seitan has finished steaming.

Once your seitan is done steaming, allow it to cool down before you prepare it.

When your seitan has cooled, cut it into strips of your desired thickness. I recommended cutting it into ½ inch strips and cutting those strips in half.

Add your seitan to your marinade and stir until every piece is covered in the marinade. Allow it to rest in the refrigerator for at least 30 minutes.

Remove your seitan from the marinade and cook it in a skillet on medium heat until all the liquid cooks off and it becomes crispy, about 10 minutes.

Serve over rice or soft taco shells and enjoy!

 

Flourless Chocolate Torte

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This torte is a true showstopper, making it a perfect treat to serve during holiday festivities. Inspired by one of my favorite bakeries, this torte is deliciously decadent and is easily the best chocolate dessert I’ve ever made. Inspired by the French dessert, la bête noire, it’s an instant favorite for chocolate lovers and those who enjoy rich flavors. I hope you enjoy this festive treat.

This recipe is naturally gluten-free, but it cannot be made vegan. I have not attempted to make this recipe dairy-free, but it could be done using vegan butter and coconut cream.

Ingredients:

For the torte:

1 Cup water
¾ Cup sugar
10 T butter (a stick and two tablespoons extra)
18 ounces 60% dark chocolate
6 large eggs

 

For the chocolate ganache:

1 cup heavy whipping cream
8 ounces milk chocolate (or dark if you prefer)

 

Instructions:

Preheat your oven to 350°.

Prepare a 10-inch springform pan or an 8×8 square pan by greasing it on all sides and on the bottom. Wrap the outside of the pan in 2 layers of aluminum foil. Locate a large baking pan with tall sides that you can fill with water during the baking process. Set these items aside.

In a small pot, bring your water to a boil. Add your sugar and simmer it over medium heat, stirring to dissolve the sugar. Allow it to simmer for 5 minutes. Remove it from heat and set aside.

In a large saucepan, melt your butter over medium heat. Add your 18 ounces of dark chocolate and whisk the mixture until it is smooth. Whisk in your sugar syrup and remove it from heat.

Allow the chocolate mixture to cool, until you could touch the chocolate without hurting your finger. It may take 10 to 20 minutes. This step is important, as it will ensure that you don’t scramble your eggs in the next step.

After your chocolate mixture has cooled, whisk in your eggs. I recommend adding 2 eggs at a time. Whisk the batter until it is smooth.

Pour the batter into your prepared pan. Place the torte pan into the large baking pan and fill it with water. Fill it until the water reaches halfway up the sides of the torte pan.

Bake the torte for 45 to 50 minutes. The torte is ready when it does not wiggle when gently shaken.

Allow the torte to cool in the fridge for 30 minutes to an hour before adding your ganache topping.

While your torte is cooling, you can make the ganache.

Add your heavy whipping cream to a small saucepan. Heat it over medium-high heat until it is very hot, but not boiling. Add your 8 ounces of chocolate and whisk to combine.

Pour the ganache on top of the torte and tap it gently on the table to make the coating even.

Allow the torte to cool in the refrigerator for another 2 hours before serving. Enjoy!

 

Simple Dinner Rolls

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These dinner rolls are based on a tried-and-true bread recipe giving to us by our friend in the Produce Department. While it might seem too good to be true, it’s delicious and we make it nearly every week. It’s so darn easy to make because doesn’t require kneading, and you’ll have fresh bread in no time. From our kitchen to yours, we hope you enjoy this easy recipe.

 

Ingredients:

1 T active dry yeast
1 T sugar
1 T salt
1/4 th cup olive oil
2 ¾ cup lukewarm water
6 ½ cup flour
Extra olive oil to grease the baking sheet
Extra flour for shaping the dough

 

Instructions:

Preheat your oven to 450°.

Prepare 2 baking sheets by smearing them with a light coating of olive oil. Set aside.

In a large bowl, add your water, yeast, and olive oil.

Let the mixture sit for 1-2 minutes, then add your salt.

Add your flour to the bowl and mix carefully, until the dough is just combined.

Take note that this dough doesn’t require kneading and it will have a better texture when it isn’t handled very much.

This dough will be very wet, even when combined. Only use your hands to mix the dough when it is mostly combined to eliminate dry spots in the dough.

Cover the dough with a cloth and allow it to sit for 2 hours to rise. You can place it in the refrigerator after it’s risen for up to 1 week.

Once your dough has risen, you can begin shaping it.

Add a pinch of flour to your hands. Take a portion of dough out of your dough ball that’s about the size of a tennis ball. Gently roll it around in your hands to shape it into a ball.

Flour a clean surface and place your dough ball on it. Cup your hands around the dough ball. Tuck the bottom of the dough ball in by pinching it between your hands and sliding around all sides. Do this action two or three times, until the dough ball is round and smooth.

Once you’ve finished, place your dough ball on your prepared pan and repeat. This recipe will make 16 tennis ball sized rolls, but amounts may vary depending on how big you make your dough balls.

Bake for 27 minutes or until they are dark golden brown on top. This dough is very wet, so I recommend cooking it for the full time given to make sure it’s fully cooked. It’s also hard to burn this recipe for the same reason, so you may bake it a little longer and it will still come out well.

Allow them to cool for 10-30 minutes before serving and enjoy!

 

Lemon Cream Pie

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We’re mixing things up this Thanksgiving with a new take on a classic pie. Lemon cream pie isn’t the typical fall dessert, but this recipe is a showstopper and is perfect for festive occasions. Its tartness is perfectly balanced by the sweet creamy filling, while the crust provides a satisfying crunch. We hope you enjoy this delicious recipe!

This recipe can be made vegan using vegan graham crackers, vegan butter, maple syrup, sweetened condensed coconut milk and non-dairy whipped topping. We have all these ingredients available for purchase at the Co-op.

 

Ingredients:

Crust:
2 packages of graham crackers
12 T butter
½ cup honey

 

Filling:

1 can sweetened condensed milk
½ cup fresh lemon juice
2 Tsp lemon zest
2 cups heavy cream

 

Topping:

Lemon Slices
1/2 cup heavy cream
½ Tsp cornstarch

 

Instructions:

Find the pan you’d like to use for this recipe and set it aside. This recipe makes a lot of filling, which requires you to use a dish with tall sides to hold it in. I recommend using an 8-inch pie pan with tall sides, about 2 to 3 inches tall. You can also use an 8-inch springform pan, which is what I used for this pie. Alternatively, you can also split this recipe into 2 pies in a standard-height pie pan. Just be mindful of the size of your pan.

Crush your graham crackers until they are the texture of coarse sand, with no large chunks of graham cracker left.

Melt your butter in a small saucepan or in a small bowl in the microwave.

Add your butter and honey to the ground graham crackers. Stir until fully combined.

Pat your crust into your pan in an even layer, creating a wall of crust along the side. Set your crust aside to make your filling.

Zest your lemons and put your lemon zest into a medium bowl.

Juice your lemons. Measure the juice and add it to your bowl.

Add your sweetened condensed milk to the lemon juice and zest and stir until combined.

In a large bowl, add your heavy cream and whip it on high with a hand mixer until you reach stiff peaks. Your whipped cream has reached stiff peaks when it stands on its own and makes defined ribbons and peaks as you’re whipping it.

Add your whipped cream to the lemon mixture. Gently fold the ingredients together until fully combined, careful to avoid deflating the whipped cream.

Spoon your filling into your crust. Make the surface level and smooth using a spatula or spoon.

Allow the filling to set in the refrigerator for at least 4 hours or overnight before decorating.

To decorate your pie, add your heavy cream and cornstarch to a bowl and whip it into stiff peaks. The cornstarch will help the whipped cream keep its shape for a longer period of time. Pipe the whipped cream onto the pie using a piping bag or a sandwich bag with the corner cut off. I recommend going in short puffs around the edge of the pie, as shown in the photo.
Slice your lemons and place them on your pie in the pattern of your choosing.

Your pie is ready to serve. Enjoy!

 

Southwestern Sweet Potato Salad (Vegan and Gluten Free)

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Sweet potatoes are a well-loved staple in fall, particularly at Thanksgiving dinners. We’ve reimagined the classic side dish into a sweet-and-savory salad that is the perfect side dish for any autumn occasion. This dish is also vegan and gluten free, so everyone at the dinner table can enjoy it together.

 

Ingredients:

2 medium sweet potatoes
1 lime
1 (14 ounce) can of black beans
3 T cilantro
3 T sunflower oil (or neutral oil of your choice)
1 T salt
½ tsp cumin
½ tsp paprika

 

Instructions:

Bring a large pot of water to a boil.

Wash and peel your sweet potatoes.

Put your sweet potatoes in the boiling water and allow them to cook until tender, about 30 to 40 minutes depending on the size of your potatoes.

While your sweet potatoes are boiling, you can prepare the other ingredients.

Separate your cilantro leaves from the stems. Roughly chop the cilantro leaves and set them in a large mixing bowl.

Drain the liquid from your canned black beans and rinse them in water. Allow the water to drain before you add the black beans into your mixing bowl.

Cut your lime in half and squeeze the juice into the bowl.

Add your oil, cumin, salt and paprika into the bowl and mix.

When your sweet potatoes are cooked, allow them to cool slightly before chopping them into about 1 to 2 inch squares. Add them into your bowl and mix to combine.

Allow the dish to chill in the fridge overnight, or for at least 8 hours before serving. Enjoy!

Glorious Goat Cheese

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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)

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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)
1 cup brown sugar
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, oil, 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)

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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)

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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!