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Vegan recipes

  • Blood Orange and Red Onion Salad

    Quick-pickled red onions and fragrant basil are unexpected accompaniments to blood oranges in this tasty, easy salad.

  • Blood Orange-Braised Cabbage over Barley

    Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.

  • Dilly Beans

    This quick version of dilly beans does not require canning, but keeps in the refrigerator for about four days.

  • Spicy Oven-Roasted Chickpeas

    These roasted chickpeas are a great party snack: really easy to make, simple to adapt, and very yummy!

  • 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.