Vegetarian

Gluten-free Pumpkin Bar

Here's a recipe for one of the Co-op's most popular baked goods, so you can make it at home!

Smoky Apple Veggie Burger

Sometimes a homemade veggie burger is the way to go. The extra care that goes into these will make having a burger feel more special than if you’re pulling it out of a box. These ones freeze really well - just freeze after you’ve baked them.

Easy Slow Cooker Apple Butter

With no sweetener, and just some spices to taste, this apple butter is pure, apple-y goodness. It’s delicious as is, but you can use this as a starting off point if you’d like to get inventive with more ingredients.

Leek and Spinach Frittata

This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.

Pumpkin Spice Cake with Coconut-Vanilla Icing and Roasted Hazelnuts

This delicious, towering layer cake is actually refined sugar- and dairy-free, and is made with whole grains. If super sweet desserts aren’t your thing, this is the kind of cake to make you wish you had a fall birthday (unless you're lucky enough to have one). (Don't be totally put off by the preparation time -- this includes four hours while the coconut milk is chilling, plus the the time for the cake to cool before frosting!)

Pumpkin Grilled Cheese

These grilled cheese sandwiches are truly decadent, and well worth the time it takes to roast the pumpkin.

Pumpkin Bread

This sweet bread bakes up into a deep brown the color of gingerbread, with a tender crumb, and a crust with a pleasant crunch. If you like nuts, chopped walnuts or pecans would make a nice addition.

Cranberry Salsa

Lime and jalapeno liven up this fresh take on cranberry sauce.

Oatmeal Pear Muffins

These muffins are light, fluffy and packed with pears, and are gluten- and refined-sugar-free and vegan!

Quinoa-Stuffed Peppers

This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.

Plum Crumble

This crumble is made with not too much sugar, so the sweet-tart plums can take center stage. Serve for dessert on its own, or with some melty vanilla ice cream. It also doubles as a lovely breakfast.

Green Beans with Almond Pesto

Try using a combination of purple, yellow, and green beans for an even more colorful side dish, perfect alongside grilled burgers.

Green Beans with Almond Pesto

Try using a combination of purple, yellow, and green beans for an even more colorful side dish, perfect alongside grilled burgers.

Turkish-style Braised Green Beans

Braising in olive oil is the traditional way of cooking vegetables in Turkey. The long cooking time here intensifies the flavors and turns the green beans tender, and creates a delicious sauce that’s perfect for sopping up with fresh bread.

 

Tortilla Espanola with Summer Squash

This egg dish is excellent cold or at room temperature, so it’s a nice make-ahead option for brunch, a potluck, or a weeknight dinner. You’ll need to flip it partway through cooking, so a nonstick or very well-seasoned pan is essential.

 

Apricot Upside-Down Cake

Thanks to spelt flour, almond meal, and ground coconut, this cake has an intensely flavorful and delicate crumb, and the tender apricots in it are plentiful. It’s well worth turning the oven on, and would be welcome at breakfast or as an afternoon snack.

Zucchini-Chickpea Fritters with Red Onion Jam

These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.

Roasted Corn with Cilantro and Queso Fresco

If you’re going with fresh corn, choose firm, tightly closed, freshly picked ears of corn, you don’t want any dried out kernels. Frozen is just fine if the super fresh stuff isn’t available.

Cilantro Noodle Bowl

Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.

Green Garlic Crostini

These crostini are topped with an easy, creamy spread that's loaded with spicy green garlic and tangy fromage blanc. 

Simple Omelet

This easy omelet is delicious as is, but is also a great jumping off point if you feel creative or have vegetables you want to use up, it lends itself so well to improvisation.

Five-Minute Vegan Breakfast Smoothie

The addition of coconut oil and chia seeds have the benefit of giving you a boost of energy and keeping you full longer, just what we all need in the morning!

 

Coconut Oil Popcorn

Coconut oil is an excellent choice to use when popping corn: it has a very high smoking point, and gives it the most delicious, subtle, buttery and nutty flavor. Use this recipe as a base and get creative with toppings. My favorite is a generous sprinkle of nutritional yeast flakes.

Portobello Tacos with Creamy Jalapeno Sauce

These grilled mushroom tacos are delicious, with avocado and shredded red cabbage - but the star of the show here is definitely this sauce. It’s cashew-based, with roasted jalapenos, garlic, and cucumber, and you’ll want to have it on everything.

Lemon Asparagus Risotto

A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.

Mango with Cilantro, Coconut, and Chile Powder

This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.

 

Coconut Mango Icebox Cake

In this icebox cake, whipped cream is enhanced with cream cheese and cream of coconut, and layered with graham crackers and lots and lots of mango, then topped with toasted coconut flakes.

Soba Noodles with Eggplant and Mango

This dish will require a decent amount of prep work, but much of it can be done ahead of time (make the dressing a day or two in advance, cook the tofu and cube the mango and have those ready in the fridge). It is well worth the effort - this is certainly one of the most memorable meals I’ve had in ages. Soba noodles are coated in a sweet, spicy, and lime-kissed sauce, then tossed with little cubes of pan-fried tofu, eggplant, chunks of fresh sweet mango, and handfuls of fresh herbs.

 

Duck Egg Cake with Rosemary

This cake is very very easy to make. If you don't want quite as much "ducky" flavor, substitute the duck fat with butter. If you don't like rosemary, omit it altogether, or use lemon verbena, sage, or winter savory instead. For a sweeter cake, increase the sugar to a full cup. Served with whipped cream and fresh fruit, this is a dessert that's sure to please.