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Recipe Category: Vegan


Pickled Radishes

There’s nothing quite like homemade quick pickles of any sort. Pickled radishes are easy to make and oh-so-delicious on burgers, salads, sandwiches or tacos…and sure to please guests as part of a holiday relish tray. 

Ingredients

  • 2 bunches radishes 
  • 1 cup white wine vinegar 
  • 1 cup apple-cider vinegar 
  • 1 cups water 
  • 3 Tbsp sugar/maple syrup 
  • 2 tsp peppercorns 
  • 2 clove garlic, peeled/smashed 
  • 2-3 tsp kosher salt 
  • Generous pinch red pepper flakes (optional) 
  • 1 tsp whole mustard seeds (optional) 

Directions

Remove radish tops/tails and thinly slice radishes. Pack slices into a quart-sized canning jar along with peppercorns, garlic and red pepper flakes/mustard seeds (if using). Place jar in the sink as it’s a safe place for potential splatters, in preparation for adding brine. 

In a small saucepan, combine vinegar, water, sugar or maple syrup and salt. Bring mixture to a boil, stirring occasionally. Pour mixture into the jar, over radishes.  

Let mixture cool to room temperature, then secure lid/refrigerate at least 1 hour. Serve immediately, or they’ll keep up to 2 weeks, refrigerated. 

Sticky Tofu

Special thank you to our friends at Friendly City Food Co-op in Harrisonburg, Virginia for this delicious treat!

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 lb firm or extra firm tofu
Dry Mixture:
  • 3 cups corn starch
  • 1 tsp sage
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp red pepper flakes
  • ¼ cup parsley, chopped fine
Sauce:
  • 1 ½ cups sweet Thai chili sauce
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • 1 T lime juice

Directions

  1. Mix all dry mixture ingredients together.
  2. Cut tofu into 1 inch cubes.
  3. Toss tofu in dry mixture. Allow to sit for one hour.
  4. Fry tofu pieces in 330° oil – fry in small batches to prevent spattering, carefully turning the pieces in oil for even cooking.
  5. Remove and drain.
  6. Toss crisp pieces in sauce. Coat evenly.
  7. Serve topped with peanuts and scallions.

Stuffed Acorn Squash

Thank you to our friends at Belfast Community Co-op in Belfast, Maine 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

  • 2 acorn squash
  • ¾ cup wild rice blend  
  • 2 oz maple syrup 
  • 2 oz Earth Balance Buttery Stick 
  • ¾ oz olive oil
  • ¼ oz apple cider vinegar
  • ¾ tsp maple syrup
  • 1 cup dried cranberries 
  • ½ cup pecan halves
  • 1 stalk celery
  • 2 scallions

Directions

  1. Cut the squash in half and remove the seeds. Melt the Earth Balance with maple syrup in a small saucepan. Place squash halves on a parchment lined sheet pan and brush with Earth Balance and maple mixture.
  2. Bake in convection oven at 350° until squash is very soft and edges are browning. A knife will easily pierce the flesh. Remove from oven, brush again with Earth Balance and maple mixture and cool.
  3. Toast pecans on an unlined half sheet pan 4-5 minutes.
  4. Steam the rice with 3 cups of water until all the water is absorbed and rice grains are cooked through with some tooth left. Put cranberries on top and cool rice.
  5. Whisk together EVOO and cider vinegar and pour over rice and cranberries. Drizzle over maple syrup. Cut celery to a fine dice. Slice scallions into very thin rings. Add pecans and mix it all together.
  6. Using an appropriately sized scoop to the size of the squash, usually the 3 ¼ oz scoop, fill the squash cavities with rice mixture. Arrange on a platter.

Mama’s Veggie Chili    

Thanks to our friends from Outpost Natural Foods in Wisconsin for this tasty recipe!

Outpost has been serving up this chili every day for more than a decade. It’s party-ready and freezes great for an easy, ready-made meal. It’s simple, satisfying and a bean lovers’ delight relying on textured vegetable protein (TVP) for its meatiness. The TVP will plump up as it cooks. 

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 ½ tsp canola oil   
  • 1 large onion, chopped 
  • ½ cup green bell peppers, chopped 
  • 2 ½ cups kidney beans, cooked 
  • 1 ½ pounds tomatoes, diced 
  • 7 cups chili beans 
  • 1 ½ cups water 
  • ½ Tbsp chili powder 
  • ¼ Tbsp garlic powder 
  • 3 tsp salt 
  • 1 ½ tsp black pepper 
  • ½ tsp thyme 
  • ¾ tsp cumin 
  • ½ cup textured vegetable protein (TVP) 

Directions

  1. Heat canola oil in a large stock pot over medium-high heat. Add onion and green pepper and sauté until soft, about 5 minutes.  
  2. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve.  

Kale Quinoa Salad  

Thanks to our friends from Sugar Beet Food Co-op in Oak Park, Illinois for this tasty 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 cup quinoa, rinsed thoroughly before cooking 
  •  1 cup corn, pan-roasted (canned or frozen)  
  • 1 cup black beans, precooked/canned   
  • 2 cups tomatoes, chopped  
  • 1 green onion, thinly sliced  
  • 2 bunches kale, de-stem / chopped into bite sized pieces   
  • 1/3 cup lime juice  
  • ½ Tbsp ground cumin 
  • ½ tsp salt  
  • ½ tsp black pepper 
  •  

Directions

  1. Rinse quinoa thoroughly, then put in a saucepan with 1 ¾ cup water. Bring to a boil, cover, reduce the heat and simmer for 15 minutes.  Remove pot from heat and let it sit, covered, for 10 minutes more. Remove the lid, fluff with a fork, and set aside.  
  2. Meanwhile, roast corn in a sauté pan until roasted/slightly caramelized on the outside. In a large bowl, massage kale with lime juice, cumin, salt and pepper until kale is tender. Add in quinoa, corn, black beans, tomato, green onion. Toss with vinaigrette until salad is evenly dressed. 

Cilantro Vinaigrette

  • ⅓ cup yellow onion, chopped   
  • 3 garlic cloves, finely chopped  
  • ⅓ cup lemon juice   
  • ¼ cup orange juice   
  • 1 tsp Dijon mustard  
  • ½ Tbsp agave syrup  
  • ½ cup apple cider vinegar  
  • 5-6 sprigs cilantro, chopped  
  • ½ tsp salt  
  • ¼ tsp white pepper  
  • ¼ tsp black pepper  
  • ½ cup oil of choice  
  •  

Directions

  1. Whisk all ingredients EXCEPT oil for 1 minute until cilantro is incorporated.  
  2. Add oil, taste and adjust if necessary. Should be tart and bright with hints of sweetness. 

Lentil-Walnut-Mushroom Taco Filling

Taco Tuesday meets Meatless Monday in this tasty veggie filling. Keep extra on-hand to stuff in your favorite veggies, or toss with pasta or salad.

Ingredients

  • ½ cup unsalted walnuts
  • 1 cup uncooked green lentils
  • 1 Tbsp cooking oil
  • 1 cup diced yellow onion
  • 4 garlic cloves, finely minced
  • ½ cup crimini mushrooms, finely diced
  • 2 ½ Tbsp Taco Seasoning (found in BriarPatch bulk section)
  • ½ tsp liquid smoke
  • 3 roma tomatoes, diced
  • 2 cups veggie broth
  • ¼ cup cilantro, finely chopped
  • Salt and pepper to taste
  • Cooking oil
  • Optional: ½ cup cooked quinoa

Directions

  1. In two separate bowls, submerge walnuts and lentils in warm water and soak for 30 minutes. Drain walnuts and roughly chop on cutting board or in food processor until they’re a meat-crumble-like texture.
  2. In medium-sized pan, warm 1 Tbsp cooking oil. Add onions and garlic and cook for 3-4 minutes until garlic is fragrant. Add mushrooms, stir and cook 2 minutes more. Add crumbled walnuts and taco seasoning; cook 1 minute more.
  3. Drain lentils and add into mixture along with liquid smoke, tomatoes and broth. Mix until combined and bring everything to a boil. Lower to a simmer and cover pot; simmer covered for 20-25 minutes.
  4. Remove lid from pan and sauté until liquid has cooked off and lentils are soft. Fold in cooked quinoa (if using). Remove from heat and mix in cilantro until well-combined. Serve warm.