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Vegan recipes

  • Raw Nut Pâté

    A staple on the shelves of the Co-op, this incredible, raw spread is so much more than the sum of its parts! Use this umami-rich pâté as an unexpected ingredient in nori rolls, or slather onto a tortilla with some vegetables for a quick lunch. Take care to start the almonds and sunflower seeds in water the night before you make this.

  • Gumbo Z'herbes

    Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.

  • Kumquat and Red Cabbage Slaw

    Did you know kumquats are one of the only citrus fruits you can eat whole? Experiment with the dressing in this tasty and simple slaw until it suits your fancy. The sweet/tart combination of the kumquat fruit and rind contrast beautifully with the crunch of the red cabbage!

  • Split Pea Sunshine and Saffron Soup

    Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.

  • Roasted Red Onion and Butternut Squash Salad

    This hearty, main-dish salad is made of chunks of roasted butternut squash, ribbons of sweet, roasted red onion, and warm and nutty toasted pumpkin seeds.

  • Chipotle-Spiked Winter Squash and Black Bean Salad

    This is a simple, hearty, wholesome salad. You might try doubling the dressing so you have some left over - it would be perfect on a green salad as well as this one.

  • Ambrosia (Citrus Salad with Coconut)

    What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.

  • Chocolate Ginger Orange Cupcakes

    These cupcakes take just a few minutes to make, and their flavor is over-the-top, intensely delicious!