The Best Tasting Vegan Bolognese You've Ever Had!!!

Submitted by Boise Co-op Member Mindy Block. Thanks, Mindy!!!

When I was a meat eater, pasta with a traditional bolognese was my favorite food. This vegan version is even better! The sauce is rich and flavorful. I serve it over quinoa rotelle which really holds the sauce and stands up better to the flavors than rice noodles. The quinoa packs a balanced amino acid profile and combines with the soy to create a light and energizing protein. I like to serve this dish with a side of sauteed greens like beet greens, spinach or chard with shallots and a little salt and pepper. Serves 4 people.


Difficulty level: Easy
Preparation Time: 15 minutes
Cook Time: 30 minutes

2 Tbsp. Extra Virgin Olive Oil

1/2 Medium Onion (whatever you have around) 1/4 inch dice

8 Brown Crimini Mushrooms, sliced

2 large Garlic Cloves, minced

Kosher Salt

Freshly Ground Pepper

Pinch of Red Pepper Flakes

1 tsp. Dried Oregano (organic really makes a difference here)

1 cup Low-Sodium Organic Vegetable Broth

1/2 cup Organic Almond Milk

1 (15 ounce) can Organic Tomato Sauce

2 cups Frozen Meatless Crumbles (I like ones made from mushrooms as they complement the mushrooms in the recipe)

8 ounces of Quinoa Rotelle


Directions:

1. Heat a large saucepan over medium heat and add olive oil.

2. Add onions and cook 5 minutes until they become translucent.

3 Add mushrooms, stir to coat in oil and leave them alone for 4 minutes. Add garlic and stir once to coat, leave another 2 minutes.

4. Add 1/2 teaspoon salt, few turns of peppermill, red pepper flakes, 1/2 tsp. oregano and the meatless crumbles. Stir to combine and cook 3 minutes.

5. Add vegetable broth, stir and cook until the liquid almost disappears.

6. Add almond milk, stir and cook until liquid almost disappears.

7. Add tomato sauce, reseason with dash of salt, pepper and rest of the oregano. Allow sauce to come to a simmer, reduce heat to low. Let the sauce cook at low heat while you cook the pasta.

8. Bring a large pot of cold water to a boil. Add a palm full of kosher salt before adding your noodles to the pot. Add noodles and cook 9-10 minutes.

9. Drain pasta and add to sauce. Toss gently to combine.

Multi-Color Bell Pepper Tatin

By Sylvie Ryan, Boise Co-op Culinary Educator

Editor's Note: Sylvie prepared this dish for her French Bistro class, and it's one of the best things I've ever eaten in my entire life! I've played with it at home and it takes well to all kinds of creative modifications. For instance, I think everything is better with caramelized onions, so I usually add some between the peppers and the olive tapenade. This is a GORGEOUS tart that will knock the socks right off your dinner guests, and is great for all us hungry vegetarians!  ~Linda


Serves 4-6

Preparation: 30 minutes

Cooking time: 1 hour 

• 1 Ball of Pizza Dough
• 6 Bell Peppers (2 Green, 2 Red, 2 Yellow or Orange)
• 4-5 oz Black Olive Tapenade
• 4 Tbsp Grated Parmesan
• 2 Tbsp Olive Oil
• 3 tsp Fresh Thyme, chopped
• Salt and Pepper 

Turn on the oven grill or broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet, open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them. When they are cooked, place them in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, which will help the peeling process. Carefully peel the peppers.

Preheat the oven to 375 degrees F. Line a pie dish with parchment paper, spray or brush with olive oil. Arrange the peppers in a star shape, alternating the colors. Cover with the tapenade and the Parmesan cheese and thyme. Drizzle most of the olive oil, reserve some for the garnish.

Spread the pizza dough, large enough so that it will cover the vegetable. Tuck the side in, then, with a fork, pick the dough so that the steam can escape.

Bake in the oven for 35-40 minutes. Let stand for 5 minutes before reversing onto a plate. Top with the remaining olive oil, add some thyme to garnish.

Grapefruit, Avocado and Kumquat Salad

Original recipe and photo from pickycook.com, via our friends at OrganicGrown.com. Thanks to Robin Latham and Robin Zimmerman for submitting this fabulous salad to our blog!

4 Tbsp Extra Virgin Olive Oil

1 to 2 Tbsp. Lemon and Lime Juice (mixed together)

1 tsp. Lemon and Lime Zest (mixed together)

Pinch of Salt

Freshly Ground Pepper

2 large Grapefruit, peeled and seeded, sectioned into wedges with the outer membranes removed

2 Avocados

Mixed Baby Greens

2 or 3 Kumquats, sliced very thin


Whisk olive oil, zest and juice together. Add salt and pepper to taste and set aside. Cut the avocados in half, remove the seeds and carefully peel off the skin. Cut each half into 4 - 6 thick slices.

Toss grapefruit sections and avocado (gently) in some of vinaigrette. Toss the greens with the rest of the vinaigrette. Place mixed greens on a plate, arrange the grapefruit and avocado on top of the greens and scatter kumquats on top.

Mindy's Smooth and Creamy Vegan Minestrone

By Boise Co-op Member Mindy Block.
Thank you, Mindy!!!

Organic and Vegan!
Difficulty Level: Easy Sneezy!
I love creamy soups, this one is simple, filling, inexpensive and super yummy.

Ingredients:

1 Organic Red Onion, chopped to a medium dice

2 Organic Leeks, white part only, sliced 1/4 inch moons

4 stalks Organic Celery chopped to a medium dice

2 Organic medium Yukon Gold or Red Potatoes, peeled and chopped to a medium dice

1 (12 ounce) can of Organic Diced Tomatoes

2 Organic Zucchini, chopped to a medium dice

2 cups Organic Navy Beans, soaked overnight and rinsed

4 Tbsp Olive Oil

3/4 cup Millet

Salt and Pepper


In a large soup pot, place the onion, leeks, zucchini, potatoes, celery, tomatoes, olive oil and navy beans and cover with water about 1 inch above veggies. Bring to a boil, cover and simmer for 2 hours. Add millet and continue simmering another 20 minutes. Turn off heat, add salt and pepper. I use 2 Tbsp of sea salt and and 1 tsp. pepper. Let the mixture cool for a half hour.

Get out your blender and blend the soup in batche,s placing blended soup in a large bowl as you scoop out from the pot. I leave about 1/4 of the soup unblended for a little texture; it's an individual preference thing. When ready to serve I reheat, check seasoning and serve with toasted sprouted grain bread slices topped with vegan margarine. Two people can eat this healthful, warming yet light meal for days.

Cooked Cabbage

By Co-op Member Julie Apperson
Thank you, Julie!

2 Tbsp. Butter

1 Tbsp. Canola Oil

8 Cups Green Cabbage

1 Tbsp. Brown Sugar

3-4 Garlic Cloves

1 Tbsp. Red Wine Vinegar

Salt and Pepper


In large skillet heat butter and oil over medium heat, add cabbage, garlic, and brown sugar to pan. Saute until cabbage is limp ( about 5 minutes) Reduce heat to medium/ low and stir in vinegar. Cook about 15 minutes.