Thank you to our friends at Sacramento Food Co-op in Sacramento, California for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
1 butternut squash, peeled and chopped
1 onion, chopped
1 green apple, cored, chopped
1 14oz can unsweetened coconut milk
4 cups vegetable broth
1 thumb-size piece of ginger, peeled & chopped
5 cloves of garlic, peeled and smashed
1 small bunch of sage leaves, chopped
1 Tbsp Italian seasoning and turmeric powder
Salt and pepper
Olive oil
¼ cup (or more) sea moss gel
Toasted pumpkin seeds
Directions
Toss butternut squash, garlic, onion, apple, sage, and ginger in olive oil with salt, pepper and Italian seasoning.
Roast at 425º for 45 minutes, until squash is fork-tender.
Place the vegetables in a highspeed blender with the coconut milk, vegetable stock, and turmeric powder.
Place soup into a large pot and add ¼ cup of seamoss gel. Heat on low for 5 minutes and serve topped with toasted pumpkin seeds.
Thank you to our friends at Equal Exchange for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Brew tea at double strength for 3-5 minutes. Make sure to remove tea bags promptly! Add sugar or sweetener if desired. Allow tea to cool in the refrigerator.
Using a whisk or a hand-mixer, beat the cream until it just begins to froth and thicken–before peaks begin to form. Stop!
Pour cooled tea over ice in a tall glass, leaving room at the top. Spoon in the cream.
Watch in amazement, post on Instagram, etc. Sip away!
Thank you to our friends at Pachamama Coffee in Davis, California for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
8 cups of water
6 oz Piloncillo/Panela or dark brown sugar
1 stick Mexican cinnamon
1 star anise
1 tsp cloves
8 Tbsp Pachamama’s Single Origin Mexico coffee, ground
Directions
In a medium saucepan, add water, cinnamon and Piloncillo (or brown sugar). Lower heat and simmer until piloncillo is dissolved, about 7 minutes.
When the water starts boiling, add coffee, turn heat off and stir. Cover pot and steep 5 minutes. Pour through strainer and serve.
Thank you to our friends at Rainbow Grocery in San Francisco, California for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
Udon noodles
Vegetables (As many as you like!)
Mushrooms (Whichever ones you want!)
Carrots
Green Onion
Tofu
Bachan’s barbeque sauce
Soy sauce
Sesame seeds
Seaweed
Directions
We used @jbasketusa udon noodles (follow package instructions). Set aside.
Chop veggies. This really depends on how much you want, you can do more or less of each based on your liking. Mushrooms — we used cremini, hon shimeji, maitake, and king trumpet. Cut the trumpets in long pieces and set aside. Grate carrots. Chop green onion.
Marinate slices of extra firm tofu and the trumpet mushrooms in a bowl of Bachan’s. This took about half of the bottle. We used the yuzu, but this dish would be delish with any flavor. (OG, spicy, or gluten free).
Pan fry mushrooms til golden brown, add carrots at the last minute and set aside.
In the pot you cooked the udon in — combine the noodles, 1/4 cup of soy sauce and the leftover marinade from the tofu bowl. Throw in sesame seeds and some seaweed. Stir to combine.
Pan fry the trumpets and tofu on high heat until they are golden brown, but going for longer is great too, if you like that charred taste.
After setting the tofu and trumpets on top of the noodle mixture, sprinkle the green onions on top.
Thank you to our friends at Mandela Grocery Co-op in Oakland, California for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
1 ¼ cups green lentils
1 red onion, diced
1 white onion, diced
1 sweet potato, diced
2 red bell peppers, diced
2 Tbsp garlic, minced
2 Tbsp olive oil
6 cups vegetable stock
2 tsp onion powder
2 tsp cumin
Salt to taste
Black pepper to taste
Directions
Pour oil into pot over low heat.
Add diced vegetables, minced garlic. Cook until onions are translucent.
Add lentils and seasoning, cook until mixture is fairly dry, stirring frequently.
Add vegetable stock, bring to boil and simmer for about 1 hour.
Thank you to our friends at Placerville Food Co-op West in Placerville, California for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
4-5 quarts veggie stock
10 diced russet potatoes
2 lbs spicy Italian sausage
1 package bacon
4 onions, diced
1 bunch kale, thinly sliced
2 pints heavy cream
3 Tbsp red pepper flakes
1 Tbsp thyme
1 Tbsp oregano
1-2 Tbsp salt
1-2 Tbsp pepper
Directions
Cook and chop bacon; set aside (saving grease).
In a large pot, cook spicy sausage. Add onion and sauté with meat until transparent. Add thyme, oregano, salt, pepper and red pepper flakes. Add veggie stock to pot, along with potatoes and bring to a boil.
Pour in a few Tbsp of reserved bacon grease and continue to cook until potatoes are tender.
