Vegan Mac and Cheese
A longtime Willy Street Co-op Deli favorite! Adapted from the New Farm Vegetarian Cookbook by Louise Hagler and Dorothy Bates


3 1/2 cups elbow macaroni or spirals
1/2 cup Earth Balance margarine
1/2 cup flour
3 1/2 cups boiling water
1 1/2 tsp. salt
2 Tbs. tamari
1 1/2 tsp. minced garlic
Pinch of turmeric
1/4 cup canola oil
1 cup nutritional yeast flakes
1 tsp. paprika

Directions: Bring a large pot of water to a boil and cook pasta until al dente. Drain well and set aside. Melt the margarine in a large saucepan; add garlic and sauté 3 minutes. Whisk in flour to form a roux and cook, stirring constantly for about 5 minutes. Pour in the boiling water and stir to combine well. Reduce heat to low, add tamari, turmeric, salt and paprika. In a large mixing bowl, combine canola oil and nutritional yeast to make a smooth paste. Add the paste to the sauce, remove from heat and mix thoroughly. Add cooked pasta and mix.
Note: For a casserole, combine 2/3 of sauce with pasta and transfer to a shallow baking pan. Pour remaining sauce over the top, sprinkle with additional paprika and bake 15-20 minutes at 350ºF.

Star Recommends: Girasole Vineyards, Pinot Blanc, California
Organic and vegan. Another new offering from this vineyard and it’s also vegan! Pretty and soft flavors of apple, melon and citrus with a creamy finish. Great for this Vegan Mac dish.


Coconut Chicken with Mango Citrus Salsa
Recipe created by Kim Sandker, lead cook at the Viroqua Food Co-op, Viroqua, Wisconsin


Salsa:
2 mangoes, peeled, pitted and finely diced
2 oranges, sectioned and chopped
1 lime, juiced
1 red onion, diced
1/4 cup fresh cilantro, chopped
1 Tbs. fresh mint, finely chopped
1/4 tsp salt

Directions: Combine ingredients, chill.

Chicken Marinade:
1/2 cup unsweetened toasted coconut
1 cup coconut milk
2 Tbs. tamari or soy
2 Tbs. olive oil
2 Tbs. brown sugar
1 jalapeño, seeded and diced
1 lime, zest and juice
1 Tbs. fresh grated ginger
1 Tbs. fresh grated garlic
3 basil leaves chopped
1/2 tsp. salt
1/4 tsp. black pepper
2 lb. chicken breast

Directions: Combine marinade ingredients and marinate chicken breast for 2 hours in refrigerator. Heat a non-stick pan, adding 1Tbs. olive oil when hot. Cook chicken until golden brown and cooked through; set aside. In another pan, toast coconut until light golden. Place chicken on a platter, top with toasted coconut and mango salsa. Enjoy!

Star Recommends: Foris Vineyards, Gewurztraminer, Oregon
From the Rouge valley in Oregon comes this traditional grape of Alsace and Germany. Round and ripe with a hint of spice and just a touch of sweetness on the finish marries well with this chicken and mango dish.


Tofu Almondine
Recipe reprinted with permission of Outpost Natural Foods Co-op, Milwaukee, Wisconsin


1 lb. Simple Soyman Tofu, cubed
2 Tbs. tamari
1/4 cup tamari
1/4 cup smooth almond butter
1 1/3 cups water
1 1/3 Tbs. corn starch
1 tsp salt
2 Tbs. olive oil
2 cups yellow onion, thinly sliced (about 1/2 of a large onion)
1 medium green pepper, seeded, cored and thinly sliced
2 1/2 cups carrots cut on the bias
1/2 cup slivered almonds

Directions: Preheat oven to 375ºF. Cut tofu into cubes. Place in small bowl with 2 tbsp tamari. Gently toss to combine. Bake in oven on sprayed sheet tray for 20 minutes. Remove and cool. While tofu is baking, whisk together tamari, almond butter, water, cornstarch and salt. Set aside. Heat olive oil in large sauté pan and sauté onions, green pepper and carrots until al dente. In a large bowl, combine tofu, almond butter mixture and sautéed vegetables. Toss to combine and season with salt and pepper to taste. Served garnished with slivered almonds. Serves 4.

Star Recommends: Santa Julia, Chardonnay, Argentina
Organic. This well-fashioned Chardonnay from today’s hottest wine growing region is a great choice for this tofu creation.


Lemon and Ginger Roasted Chicken
Recipe reprinted with permission of Hunger Mountain Cooperative, Montpelier, VT


1 package (approx 1.25 lb.) boneless chicken breast
1 Meyer lemon, de-seeded and diced
1 Tbs. grated ginger
4 garlic cloves, minced
2 Tbs. honey
Dash of salt and pepper

Directions: Combine all ingredients. Allow chicken to marinate for at least 1 hour. Roast in 350ºF oven for approximately 45 minutes, or until chicken reaches 160º with a thermometer. Remove chicken from oven. Allow chicken to rest for 15-20 minutes. Slice.
Allowing chicken to rest before slicing keeps the juices inside. Cutting meat right when it comes out of the oven causes the juices (and therefore flavor and moisture) to be lost.
Great with mashed potatoes and wilted spinach. Leftovers make a mighty fine sandwich!

Star Recommends: Glazebrook, Sauvignon Blanc, New Zealand
What a great match for this zesty lemon and ginger chicken dish. The wine is crisp in acid with hints of grapefruit, citrus rind and is all married in a lively and clean framework. This wine will sing in harmony with this chicken creation.


Chicken, Mushroom, Pesto Quesadillas
Recipe submitted by Cathy Peterson, Willy Street Co-op Owner


Olive Oil
2 cups thinly sliced mushrooms
1 Tbs. minced garlic
1 tsp. Mexican chili powder
1 cup small diced yellow onion
1 tsp. freshly ground black pepper
1/2 cup finely chopped green onion
1/2 cup basil pesto
3/4 lb. grilled boneless chicken thighs, finely diced
1 cup shredded mozzarella cheese
1 1/2 cups finely shredded Mexican four-cheese mixture
Six 8-10 inch flour tortillas
Sour cream, salsa and sliced avocados for serving

Directions: Heat 2 tablespoons olive over high heat in a large saute pan. When oil becomes very hot, add mushrooms. Cook, stirring 2 minutes. Add diced onions, garlic, chili powder and black pepper. Cook for 5 minutes more until mushrooms are tender and moisture has cooked out. Remove from heat and place in mixing bowl.
Stir in the green onions, pesto and chicken, and allow to cool completely. Add the shredded cheeses.

Lay the tortillas on a flat surface and divide the filling evenly among them.
Spread the filling so that it covers half of the tortilla. Fold tortillas in half to form a semicircle.
Using a pastry brush, lightly coat each side of the tortilla with olive oil. Heat a non-stick skillet over medium heat, in a single layer, lay as many tortillas as will fit in pan. Brown tortillas on one side, flip and brown on the other side. Remove from pan and serve with sour cream, salsa and avocado.

Star Recommends: Huber, Gruner Veltlner, Austria
Fresh and enjoyable white wine from Austria that pairs well with any vegetarian dish. A perfect match for these flavorful chicken and mushroom quesadillas.


Savory Vegetable Pie
Recipe reprinted with permission of St. Peter Food Co-op, St. Peter, Minnesota


1 large eggplant, sliced 1/4 inch thick
2 large potatoes, sliced 1/4 inch thick (about 2 cups)
1 medium zucchini, sliced 1/4 inch thick (about 2 cups)
2 tomatoes, sliced 1/4 inch thick
2 cups grated mozzarella cheese
3/4 cup freshly grated Parmesan cheese
2 large garlic cloves, minced
1 cup breadcrumbs
1 1/2 Tbs. olive oil, plus more for baking eggplant
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 tsp. salt
1/2 tsp. freshly grated black pepper

Directions: Preheat oven to 375ºF. Brush eggplant with olive oil, place on baking sheet and bake for 25 minutes. Remove from oven and reduce heat to 350ºF. Meanwhile, parboil potato slices until just tender. Make sure the potatoes do not get over done. They should hold their shape. Mix together Parmesan, garlic, breadcrumbs, 1 1/2 Tbs. olive oil, parsley, basil, salt, and pepper. Make a layer of eggplant in bottom of a large casserole dish. Sprinkle evenly with some of the breadcrumbs and 1/2 cup of the mozzarella. Repeat the layering using the potatoes and zucchini, reserving 1/2-cup of mozzarella. Top with a layer of tomatoes. Cover tightly with parchment and foil and bake one hour; the zucchini should be tender, but not mushy. Remove foil; top with reserved mozzarella and bake another 10 minutes.

Star Recommends: Yard Dog White, Australia
Funny name, serious wine from down under. A complex blend of Chardonnay, Sauvignon Blanc, Riesling, Semillon and Viognier that boasts a citrus and slightly herbal note. Bake this veggie pie and enjoy!


Kasha and Chicken Paprikash
Recipe reprinted with permission from www.coopfoodstore.com, The Co-op Food Stores, Hanover, New Hampshire


Kasha (toasted buckwheat groats) has a wonderful nutty flavor and a distinctive aroma. Kasha contains all eight essential amino acids as well as B vitamins, vitamin E, iron, potassium, and phosphorous. Egg white is used to keep the grains separate, allowing kasha to be used in pilafs and other dishes as a substitute for rice.
This recipe combines kasha with a Hungarian style paprikash that uses low-fat versions of yogurt and sour cream as healthy alternatives to the traditional sour cream. Serve this with a green vegetable like broccoli or green beans.

1 cup kasha (buckwheat groats)
1 egg white
2 cups warm water
2 cups OR 1 14 oz. can diced tomatoes
1 Tbs. olive or canola oil
1 lb. boneless chicken breast, diced or in strips
2 medium onions, chopped
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
2 Tbs. Hungarian sweet paprika
1/2 cup low-fat sour cream
1/2 cup low-fat plain yogurt

Directions: Mix egg white with kasha in a saucepan and cook briefly. Add 2 cups water, cover, and bring to a boil. Reduce heat and simmer for 20 minutes, or until water is absorbed. Drain tomatoes, saving the liquid in a measuring cup. Add water to make one cup. While kasha is cooking, heat oil in a large nonstick skillet over medium heat and add chicken pieces. Sauté for 5 minutes until chicken is opaque. Add onions, bell pepper strips, canned tomatoes, reserved juice and water, and paprika. Cover and simmer for 20 minutes. Stir in sour cream and yogurt, and warm the mixture but do not boil. Serve with kasha on the side. Serves 4.

Star Recommends: Luzon, Verde Rouge, Spain

Organic. Just arrived at Star, this organic red works with this chicken dish because of the paprika and tomatoes. Luzon is medium to light bodied with no rough edges of tannin. Vibrant and lively with a soft finish.


Curried Squash and Cauliflower Over Cous Cous
Recipe created for the Wedge Co-op, Minneapolis, Minnesota, by Jennette Turner, Natural Foods Educator, and reprinted with permission.


This delicious curry can be served with brown rice instead of cous cous for a gluten-free meal.

1 cup cous cous
1 1/2 cups water
2 cups chicken OR “unchicken” stock- canned, boxed, powdered OR homemade
1 small butternut squash (about 1 1/2 lb.), peeled and cut into 1 inch cubes
1 small onion, diced
1 small head cauliflower, cut into florets
1 15 oz. can garbanzo beans, drained and rinsed
1/2 cup golden raisins
4 Tbs. butter, ghee OR coconut oil
1 Tbs. curry powder
1 to 2 Tbs. lemon juice
1 tsp. salt
1 small red chili pepper, seeded and minced (optional)

Directions: Heat the butter, ghee OR oil in a large saucepan. Add the onions and sauté over medium heat for 4-5 minutes. Add the stock, squash, curry powder, salt and chili pepper, if using, and cook over medium-high heat for 15 minutes, stirring occasionally. Mash some of the squash against the side of the saucepan to thicken the curry. Add the cauliflower, garbanzos, lemon juice and raisins. Stir well and continue cooking another 15-20 minutes.
While the curry is cooking, make cous cous: Bring water to boil with a pinch of salt. Place cous cous in a bowl and pour water over it. Let stand 10 minutes. Serve cous cous with curry spooned on top. Makes 4-6 servings.

Star Recommends: Girasole Vineyards, Pinot Noir, California
Organic and vegan. New to Star Liquor, this Pinot Noir is smooth and soft in body, with slight hints of red cherry and earthen notes. On the finish it’s smooth with lingering flavors of dried plum and cherry.