We’re on a mission to spread the word that pumpkins are so much more than holiday decor! They’re incredibly nutritious, their seeds can be roasted for a healthy prebiotic-packed snack, and their pulp can be easily roasted and transformed into myriad mouth-watering dishes from pumpkin curry to pumpkin cheesecake and beyond. This pumpkin soup recipe is simple to make and it freezes beautifully. Pick up a pie pumpkin or two while they’re featured in our weekly sale from October 19th – 25th and reintroduce yourself to this versatile seasonal squash!
Looking for a deliciously simple one-pot vegetarian curry dish that also happens to be gluten-free? We think you’ll love this one and you’ll find most of the ingredients you’ll need in our weekly sale from October 12th – 18th, which honors our duel celebrations of Fair Trade Month and Non-GMO Month.
This versatile summer salad makes excellent use of the abundance of fresh cucumbers, cherry tomatoes, and herbs coming out of local farms and gardens this time of year. It can be prepared in advance, served warm or chilled, and results in a perfectly healthy lunch, light supper, or side dish. It’s also very flexible in that you can substitute just about any veggies and herbs that you happen to have on hand, so consider this a general template and feel free to get creative! You’ll find bulk organic pearled couscous featured in the Weekly Sale from August 3rd – 9th, so it’s a perfect time to give this dish a try!
The season of colorful salads is here and we love the portability of a salad in a jar, allowing lunch to accompany you on all of your summer adventures. This version offers a riff on the Buddha bowl and you’ll find many of the ingredients featured in our Weekly Sale from June 22nd – 28th. There’s a lot of room for creativity in this dish, so feel free to use this as a rough framework and include your favorite seasonal veggies!
Looking for a cool meal for a hot night? Or a tasty make-ahead dish to take to your next potluck? This pasta salad combines fresh, seasonal veggies & pasta with a tangy dressing, olives, and feta for a healthy, delicious meal. Many of the ingredients are featured in our weekly sale from June 8th – 14th, including local Maplebrook Farm Feta, so this one’s easy on the wallet, too! Feel free to be creative with veggie add-ins. This is the kind of salad that can be built around just about any veggies that are abundant in your garden (or your local farmstand or co-op!) this time of year!
This recipe is extremely versatile, so feel free to use any fresh, colorful summer veggies and herbs you happen to have on hand. If tofu isn’t your thing, feel free to sub in your favorite cooked protein. If you don’t plan to serve the rolls right away, try rolling them in plastic wrap until you’re ready to eat. This will prevent the rolls from becoming soggy or sticking together. Other key tips are to avoid over-moistening the wrappers and avoid over-filling. Your first few are bound to be a bit clunky, but you’ll get the hang of it quickly.
This week’s Member Deals Spotlight shines brightly on Violife! All of their plant-based products are 20% off for member-owners from April 20th – 26th, so it’s a great time to stock up on their award-winning dairy-free delights. Read on to learn more about Violife and the mission that drives them to succeed:
Back in the early ’90s, three friends in Greece were bemoaning how much they missed cheese during the dairy-free Greek Orthodox holidays (100 days/year). They couldn’t find any good substitutes, so they decided to create their own and thus, Violife was born. Violife comes from the Greek word Vios, which means Life. So it’s actually, life squared, encouraging us to live life to its fullest. They are a vegan-dedicated community based in the beautiful surroundings of Thessalonica in Greece. They’ve been committed to making delicious, 100% vegan, non-dairy, non-GMO foods since the ’90s, in their production plant in the small town of Drama in Northern Greece. They are proud and humbled to be a favorite brand for so many Vegans, Vegetarians, and Flexitarians in over 50 countries around the world.
At Violife, they understand the frustration of finding a product you love only to find that it will exacerbate your allergy, intolerance, or condition. Rest assured that all of their plant-based foods are free from common allergens lactose and gluten as well as being soy and nut free. Their foods are Kosher certified and safe for those with lactose intolerance, gluten intolerance, nut intolerance, soy intolerance, or celiac disease. Their products are also free of GMOs and preservatives, plus they’re enriched with Vitamin B12.
With more than 30 years of vegan products development and production experience, Violife is the world leader with a global footprint, backed by the world’s largest plant-based food transformation company, Upfield. They’re humbled and honored to be the number one award-winning vegan alternative to cheese.
So, why choose Violife?
Variety: styles, flavors, and formats for all preferences. Slices, blocks, shreds, and spreads – in a variety of flavors such as Cheddar, Gouda, Mozzarella, Smoked…
Functionality: their products melt, grill & grate, toast & roast, they are easy to cook with and to spread.
Whether you enjoy it sliced in your sandwiches, spread on your bagel, sprinkled on your pasta, or melted in your macaroni and cheese, Violife is the alternative that tastes and cooks just like cheese! Whether you are already living a vegan lifestyle, or are enjoying a more flexitarian way of living, Violife is here to help you get some great taste in your life.
Looking to whip up a delicious, nutritious one-bowl meal? We think you’ll love this one comprised of fluffy rice topped with crispy chickpeas, vegetables, and the most delicious spicy and sweet dressing! You’ll find many of the ingredients featured in our Weekly Sale from April 20th – 26th, making this dish easy on the budget, too! It’s also helpful to note the versatility of this recipe. It is the perfect vehicle for any veggies you happen to have on hand, so consider those listed as suggestions, and feel free to get creative!
Our Weekly Sale from April 13th – 19th celebrates the culinary traditions of Vaisakhi. This spring holiday, also known as Baisakhi, is traditionally celebrated on either April 13th or 14th and has been celebrated as a harvest festival in Punjab – an area of northern India – for a long time, even before it became so important to Sikhs. In 1699, Guru Gobind Singh chose the festival as the moment to establish the Khalsa – that’s the collective name given to Sikhs who’ve been baptized, and thus marks the time when Sikhism was born as a collective faith. Like many celebratory holidays, Vaisakhi is marked with singing, dancing, parades, colorful attire, and delicious foods that honor the harvest. With this in mind, we share this haak ka saag recipe hailing from the Punjab region of northern India. The recipe’s author describes it as “lip-smackingly good peasant food” which pairs well with the tandoori chicken recipe also featured this week on our Blog and Weekly Sale display
The fesitval of Purim, celebrated by Jewish cultures across the globe from the evening of Monday, March 6th through the evening of Tuesday, March 7th, is a joyful holiday with many food-related traditions, including giving gifts of food and drink to family and friends and eating triangular-shaped hamantaschen. But beyond these better-known customs lies one with a lower profile, the eating of beans. This warm, fragrant bean recipe, adapted from Jennifer Abadi’s A Fistful of Lentils, falls somewhere between a soup and a stew. It’s vegetarian, deeply satisfying, and draws on common pantry staples — many of which are featured in our Weekly Sale from March 2nd – 8th!
