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.

Jenny's Blue Salad

This is my favorite quick, easy and inexpensive go- to salad recipe. Everyone in the family likes it, even my 1 ½ year old. It is simple to make, just a few ingredients, all available at the Co-op, and it's pretty delicious too! This salad pairs well with pasta dishes, artisan breads, and grilled meat or vegetables.
-- Jen Barnett, Accounts Payable Manager

1 heart of Romaine Lettuce
1 organic Roma Tomato
2 oz. Blue Cheese crumbled
1-1/2 to 2 oz Newman's Own Oil and Vinegar Salad Dressing
Coarse Salt
Black Pepper

To prepare: Rinse and dry lettuce, thinly shred and add to bowl. Thinly slice 1 Roma tomato and then halve, add to bowl. Top salad with 2 oz. crumbled Blue cheese. Drizzle 1/12 to 2 oz. Newman's Own Oil & Vinegar dressing, over top of salad. Add a pinch of coarse salt and a pinch of ground black pepper. Toss salad, serve and enjoy.

 

Drew's Freestyle Ham

Drew Case from our Tech Department is famous for his Freestyle Ham recipe-- and for good reason. Deceptive in its simplicity, Drew's Freestyle Ham requires just one ingredient. Drew refuses to disclose the temperature and timing required to bake his ham, as he feels that imposing such restrictions would remove the "freestyle" element for which this recipe is renowned. However, please feel free to email him with any and all questions you might have about his Freestyle Ham, or any other topic in the entire world that you'd like to discuss. He can be reached at drew_c@boisecoop.com.

Drew's Freestyle Ham

Ingredients:

Ham

Instructions:

1. Buy Ham (at the Boise Co-op)

2. Bake Ham

3. Eat Ham


Thank you, Drew, for the effort you put forth in compiling this information, and the willingness to share it with the world.

Liz's Spicy Mustard Green and Miso Salad Dressing

This delicious dressing is vinegar free!

2 cups packed Mustard Greens, coarsely chopped
1 small Avocado
1/4 cup Chickpea Miso
1 small fresh Garlic Clove
1-12 to 2 cups Water
1/4 to 1/2 teaspoon Lemon Juice (to taste)

Optional: 1 Tbsp Olive or Flax Oil

Place all ingredients with 1-1/2 cups of the water in a high-powered blender, and blend until totally smooth, adding the additional 1/2 cup water as needed to reach the desired consistency. Take care to scrape the sides of the blender.

Store in a tightly sealed jar in the refrigerator.

Makes about 2-1/2 cups