sign in sign up
<<
Home , Soy milk, Tofurkey, Tofutti

The Community Web Voices and Choices Nov./Dec. 2013 www.northcountryfood.coop NORTH COUNTRY FOOD CO-OP: YOUR PLACE FOR ALTERNATIVES

By Patwa gluten free aisle) Co-op Store Staff Sweeteners any years ago the AGAVE NECTAR liquid and pack- Co-op had a staff ets, Stevia (Northwest corner of member who was a bulk room) celiac.M Fortunately. the Co-op had BEVERAGES/SODA: a distributor which carried products Zevia(beverage case) from EnerG(www.ener-g.com), who had a full line of food products for Frozen Deserts people with dietary restrictions. Coconut Luna and Lary’s, So Deli- Then the gluten free revolution cious, (frozen desert freezer-east of hit and so many folks have had to the front registers). Soy and adjust their diet. Because we have Tofutti Cuties ( muy yummi!) maintained a strong gluten free(GF) COOKIES: Pamelas, Dr.Lucy’s, section through the years, located Alternative Co., Jennies Meat Alternatives Some alternatives and brands across the aisle from the freezer FLOURS, BAKING MIXES AND , DOGS, BURGERS put wheat in products, so read and in the freezer, customers have SUPPLIES: Bob’s Red Mill, Nam- AND SLICES: ( carefully if you are gluten-free. been able to find food to eat. ste, EnerG (GF Aisle) meat), Field Roast(grain meat), Soy We’ve been told that a GF sec- TORTILLAS Food for Life (freezer) Boy, Wildwood( refr. case) Free tion like ours is hard to beat and BURRITOS AND WRAPS, APPLE : Cross Creek find. Yay us, however gluten free Glutenfreeda(freezer) Milk Alternatives Farm(in bulk room with jams and is not the only alternative available MILK, COCONUT jellies) at the Co-op. The NCFC also carries Vegan MILK, : Blue Diamond, vegan foods, meat alternatives, ALTERNATIVES: Follow So Delicious, Organic Valley(refr. Hard to Find raw foods, and sweeteners for your Heart, Lisanatti, , Soya case) and in bulk room. NOTE: CANNED , especially diabetics. Below is a list of some of Kaas (refrigerated case) of Mushroom that’s gluten-free the alternatives, their top sellers, /MAYO: Veganaise MANY FLOURS AND BAKING and their location in the Co-op. So (tastes almost like reg. mayo), Fol- ITEMS from all-purpose mix to gar- come on in and let the Co-op be low you Heart, Earth Balance (refr. banzo , , almond, egg your store for alternatives. Mangia! case) replacer, xanthan gum... you name SWEET TREATS: Simple Foods it (Bob’s and EnerG). Gluten Free (GF) carob treats (Below bulk coffee) ORGANIC CRANBERRY SAUCE PIZZA, BAGELS, BAGUETTES: GRAVY MIXES (dehydrated Against the Grain (in freezer) Raw food packets) that are vegan and/or BREAD: Udis (in freezer), EnerG SLAW/KRAUT/KIM CHI: Bad gluten-free (GF aisle) Ass Organics, Crooked Carrot, Real WORCESTERSHIRE SAUCE PASTAS: Tinkyada(rice), Ancient Pickles (refr.case) that’s vegan (Annie’s)... great for Harvest(Quinoa) (GF aisle) MACAROONS: Emilies (end of vegan “Chex” Party Mix!!!! HOLIDAY ALTERNATIVES -PUMPKIN PIE FILLING By Marsha Lawrence 5. Bake pie for at least 60 minutes, perhaps a bit longer until firm and not bubbling. A - and egg-free alternative to a classic 6. Cool completely prior to serving. . 7. Top with something yummy like soy Adapted by Marsha Lawrence from 1991 Veg- “whipped cream” in a can, regular whipped etarian Times recipe by Amanda Cushman. cream, or So Delicious vanilla . 1. Preheat oven to 350 degrees. OPTIONS: If leftover from amount for pie, 2. In food processor or blender (Marsha bake remainder in custard cups. used processor) combine all ingredients - Original recipe gave 5 TBSP chopped, below: candied ginger as option by using 3 TBSP 1 package Silken tofu (14 ounces) 1/3 cup So Delicious Original during last 30 seconds of processing. Then 1 can pumpkin (15 ounces) Creamer last 2 TBSP added to top of pie as it cools. 1 tsp. ground cinnamon 3. Process all until smooth, about 3 min- (Do not use the ground ginger if you use this 1 tsp. ground ginger utes. option.) ¼ tsp. ground nutmeg 4. Pour filling into crust of your choice OR - Original recipe used firm tofu, which does ½ tsp. bake in spray coated pie plate as “crustless” make firmer custard but has a less smooth 1 tsp. vanilla extract for a thick “pudding”. Can also bake entire texture. 4 TBSP. maple amount in individual spray coated custard ¾ cup light brown sugar - Toasted pecans sound like they’d be good cups (bake 30 min for small cups). on this dessert as well.

STUFFED BUTTERNUT SQUASH FOR HOLIDAY DINNER By Marsha Lawrence Adapted by Marsha Lawrence from origi- nal squash with apple and cheese from Jane Brody’s Good Food Book. SERVES 4 For those of you wanting an alterna- tive but don’t like or want tofu or Tofurkey. This is gluten-free, soy-free and vegan. Marsha added in components to taste like traditional turkey “” since this is her favorite flavor from a holiday meal. Bake squash hours ahead to give time to cool, or bake day ahead. See step 1 below. 2 small butternut squashes 2 TBSP canola oil 3 cups peeled, coarsely chopped tart apples 1. Cut squash in half lengthwise. Scoop out toasted pecans, lemon juice, currants, and 1 medium onion, chopped and discard seeds and strings. Place cut saved squash. After these are thoroughly 2 stalks celery, chopped side down in about half an inch of water mixed, stir in the broken bits of breadsticks. 10 sage leaves (dried or fresh) and bake at 350 degrees until tender… at Mix well. Turn off burner. least 30 min, perhaps more. ½ tsp. salt 5. Fill cavities of the scooped-out squashes. black pepper to taste 2. In large non-stick skillet, heat canola oil. Put filled squashes into shallow baking pan. Sauté onions, apples, celery, sage leaves, ½ cup toasted and chopped pecans salt and pepper for about 5 minutes. Leftover filling can be baked separately in a ¼ cup lemon juice spray-coated shallow baking pan. There is 3. While these sauté, scoop out some of leftover filling for sure. 2 TBSP dried currants the cooked squash and save it. Leave a 10 Italian Breadsticks (Schar brand are vegan generous amount of squash in the skin. You 6. Sprinkle tops with cheese, if used. and gluten-free), coarsely broken by hand just scoop out enough squash to make a 7. Cover baking dish or dishes with foil. OPTIONAL: ½ cup Daiya mozzarella vague boat shape for the filling. Heat at 350 for 20 to 30 minutes until cheese or ½ cup Swiss cheese if dairy OK. 4. Turn skillet to lowest setting. Stir in heated through. HOLIDAY ALTERNATIVES VEGAN CHOCOLATE CAKE By Adrienne Munger Simple Chocolate Ganache drienne grew up as a North Country Co-op shopper and is currently a (recipe from Vegan with Ven- vegan baker extraordinaire and stu- geance by Isa Chandra Moskow- dentA at College of the Atlantic. See the realm itz) of possibilities in vegan cake baking at her blog In saucepan with room to stir: site: www.compassionatecake.blogspot.com/ 3/4 Cups soy milk (or another Thoughts about the chocolate vegan nondairy milk--soy creamer cake: This is one of the first successful vegan works very well here) cakes that I made. The original recipe is from 6 TBSP vegan (I like my great-grandmother as choc. Depression “Earth Balance” brand) cake. It is very rich and chocolately. You can See step 1 below. tell if you use a higher quality baking cocoa, so 10 ounces chocolate chips (be a more expensive brand is worth it. I like the sure to read your labels and find Lake Champlain baking cocoa best. a chocolate that is dairy-free) There are so many possibilities for this 1. Heat nondairy milk on me- cake. It tastes amazing with just powdered sugar dium heat until it comes to a low sprinkled over it. Or you can choose a jam boil and then add the margarine (raspberry or strawberry go well) and spread until it melts. the cake with it and slice fresh fruit to garnish. 2. Turn off the heat and stir in Or you can make a chocolate ganache and add the chocolate chips, stirring until another layer of chocolate intensity to the cake. they melt. 3. Remove from the stove and let Chocolate Depression Cake 1/2 tsp salt it sit somewhere to cool off for about an hour. In a large bowl mix: 1. Add the dry ingredients to the wet ingredi- Notes/Hints: It will then have a pourable 3/4 Cup oil (canola or veg.) ents. Stir gently and try to get any big lumps out as best as you can. consistency. If you want it to be more of a 2 TBS (white or apple cider) spreadable consistency you can stick in the 2. Grease and flour the baking pans you are 1 tsp vanilla fridge for another hour. going to use. You can either use two round 9 2 Cup cold water in cake pans or a big 9X13 pan. Try berry jam between 2 cake layers, In a medium size bowl mix: 3. Bake at 350 until done. 20-30 minutes (2 ganache on top layer with fresh berries to 3 Cups flour round pans). It will take longer if you do one garnish. DELICIOUS and lovely. 2 Cups sugar big rectangular pan. This is a simple cake and ganache to “play 10 TBS cocoa powder 4. Cool before removing from round pans. Do with”, so be creative with what you try be- 2 tsp baking soda not frost or garnish until completely cool. tween layers and use as garnish!

GLUTEN FREE, DAIRY FREE & SOY FREE PIE CRUST

By Anola Archibald from a cookbook. If you make the “mix” In a separate bowl – DO NOT STIR Anola is locally famous for her home- ahead of time, store in an airtight container 2/3 Cup canola oil made apple pies at Plattsburgh United and be sure to shake it up before measuring 2/3 Cup it out for the recipe. Methodist Church. She had to adapt her Pour liquid into flour mixture, stir until recipe to meet family food sensitivities. ALL Basic mix (enough for 4 recipes of crust) smooth – do not over stir. ingredients listed are available at North – stir together: Roll out half of the dough between Country Food Co-op. 3 Cup potato or tapioca waxed paper. Remove top sheet of wax Makes 1 two-crust pie. For best results, 2 Cup chickpea flour paper, leave the dough on the bottom sheet make and bake the pie a day ahead of time 2 Cup brown or white rice flour of wax paper, flop it over the pie pan and because the crust will be moister as it soft- 1 Cup arrowroot starch then remove wax paper. Do not handle the ens overnight. To make the pie crust: dough much. Repeat. Also, because the oil and milk will break Fill and bake in an aluminum pie pan down if the uncooked crust is left sitting, Mix together 2 cups of the above basic mix above and 1 heaping tablespoon of at 450 until golden brown. Has not been make sure you have your filling ready prior tested in a glass baking pan (probably lower to making the crust. Xanthan Gum (spelled as xanthum gum sometimes) temp to 425). The basic dry ingredients mix comes CROW MASSIVE

Sounds of Nature Board Notes By Patwa FALL NEWS FROM een working on this all sum- mer, down by the river CO-OP BOARD Accompanied by a heartbeat drum • Good responses to promo- beat of your pace and choosing tions for non-GMO month CicadaB sing, deep in the heart of everything and giveaways for weekend of Awaken, arise, take to the skies, fly….sing 10/12. Mighty tree sing, deep in the heart of everything • Work continues on the new Reach into the ground, up into the blue, across the heavens…sing flooring on second floor. Cricket sing, deep in the heart of everything • Loan was approved for a new Ring..eternity of the soul, in the river roll…sing Roll on, flow letting go, going…home roof. Rainbow sing……(you finish) River sing, deep in the heart of everything • CPA hired and new financial system coming to establish One more alternative: more accurate accounting and Tempeh (pronounced temp aay) What is it? A fermented soy product which is fermented. In the budgeting capabilities. process extra amino are added which gives tempeh all the amino acids. This is why tempeh gives one the feeling of being full. Fry it crispy in high temp cooking oil and serve it with dip or in a • Co-op is joining the Down- sandwich. ( I once had a tempeh reuben at a place called the Cliffhanger in Keene that I still savor) Or just cut it up into cubes and stir fry it. Any way you cook it, just get it in ya. (Location in Co-op: in town Association and has a refrigerated case.) NOTE: some mulit-grain tempeh is not wheat-free, so read labels if you need to representative for these meet- be gluten-free. Also, not an item to eat raw like the other soy product, tofu. ings.

ABOUT US Our mission: Healthy food at affordable prices Things to know about the North Country Food Co-op Co-op Board [email protected] We are a member-owned store, providing groceries, dairy, frozen foods, local and regionally baked breads, Rachelle Armstrong supplements, household supplies, bulk foods, teas, coffee, cards, and more. The store is open to all — you Cathryn Clark don’t need a membership to shop here. We accept major credit cards, EBT cards, Cardinal Cash, and strive to Adam DeFayette maintain a warm, friendly atmosphere. Maureen Faucher The second floor of the Co-op contains a community room which can be used by anyone, for a modest fee. Luka Kavlok Charles Loscalzo Inquire within. Russell Puschak COME CHECK US OUT: We are located at 25 Bridge St. in downtown Plattsburgh. Deb Yokum HOURS: 9 a.m. to 7 p.m. Monday through Friday; 9 a.m. to 5 p.m. Saturday; noon to 5 p.m. Sunday Jeremiah Ward CONTACT US: Phone: 518-561-5904. Online at www.northcountryfood.coop “LIKE” US ON FACEBOOK!: http://www.facebook.com/northcountrycoop Co-op Staff MEMBERSHIP OPTIONS General Manager: Carol Czaja To join, fill out a membership form at the Co-op and pay the annual membership fee. Elizabeth Barber Susan Brecht-Cadieux • Working member: Must work 2 hours each quarter throughout the year to receive a 10% discount. Christopher Dalnodar • Core worker: 2hrs/week, 20% discount(arranged with Co-op) Sarah Deeb • Non-working Member: No work required, 5% discount Matthew Hall • Senior Member: 62 or wiser (old-young it’s all how you feel), no work, 10% discount Kim LeClaire Note: Members must show their up-to-date cards, including working responsibilities, at the register to re- Jennifer Luther ceive discount. Working members must complete their first quarterly work requirement before receiving 10% Christina Nori discount. Pat Ostrander