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Outpost signature dishes, modified for the home cook!
We get loads of requests for the foods our chefs and bakers prepare. To request a recipe, please stop by one of our stores and ask for a request form from our prepared foods department. Your request, if it’s not a considered a signature item, will go into the queue and we will publish recipes in the order in which they’re received.
See, some of the dishes we prepare are truly signature items and we like to keep these recipes under our chef hats. So don’t be disappointed if we can’t share a favorite recipe. Just know that we’ll do our best to have your favorite foods ready every time you shop!
YouTube Recipes
Check out our Food Love Series online!
Gluten-free Vegan Cupcakes
Southern Style Vegan Mac & Cheese
1 medium onion, chopped
1 Tb flour
1/4-1/2 tsp cayenne
1/2 tsp nutmeg
salt and pepper to taste
2 cups unsweetened soy milk
1 block Follow Your Heart vegan cheddar cheese, shredded
2 Tb brewers yeast (nutritional yeast)
1 lb. pasta, cooked
- Saute onion in olive oil over medium heat until soft about 10 minutes
- Add flour, cayenne, nutmeg, salt and pepper, stir to encorporate
- Add soy milk, bring to boil
- Add brewers yeast, stir to mix.
- Add cheese, reserving 1/4 cup, stir to melt through. and and simmer until thickened
Grilled Pork Tenderloin & Roasted Apples With Calvados
Pork Tenderloin Marinade
1/2-Cup Apple Juice
1/4-Cup Shoyu
1/4-Cup Honey
1 Lemon
2 Garlic Cloves
1-2 Inch Piece of Ginger
Chile Caribe (Chile Flake) according to tollerance
Olive Oil
Salt & Pepper
- Place pork in marinade & refrigerate for 20 minutes to 2 hours.
- Remove pork from the fridge, remove from marinade and allow to sit for 15 minutes to take the chill off.
- Grill over medium-high heat for 15-20 minutes, turning once until it has reached an internal temperature of 145 degrees.
- Allow to rest for 10 minutes before slicing.
Roasted Apples
5 Fuji Apples
5 Tbsp Unsalted Butter
1 Orange
5 Tbsp Honey
1/2-Cup Calvados
10 Whole Cloves
6 Star Anise Pods
3 Cinnamon Sticks
1/4-Cup Shelled Raw Pistachios
- Core apples, peel off & discard the upper 1/3 of their skin. Place on a sheet of aluminum foil large enough to wrap & seal.
- Cube butter, place a little inside each apple and distribute the rest over their tops.
- Zest orange, squeeze juice over apples, add zest.
- Drizzle honey on top & inside each apple. Add Calvados.
- Coarsely chop pistachios & add to apples.
- Seal the package tightly & place over medium-high heat for 45-60 minutes.
- Remove from grill carefully. Liquid in the foil should have reduced by this time to a slightly thickened, syrupy sauce. Serve warm or at room temperature with the sauce spooned over the apples.
Soups
Carrie’s Daal
Serves 6
This delicious and healthy dish can be made with just water but adding coconut milk add a lush creaminess. Pair it with brown rice and you have a complete protein that includes all essential amino acids. Measurements of spices are provided, but the recipe is very forgiving if you are the “eyeballing” kind of chef!
– Carrie Rowe, Outpost’s merchandising & promotions assistant
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon yellow mustard seeds
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
a pinch of chili powder (optional)
a pinch of freshly ground nutmeg (optional)
1 medium carrot, sliced in rounds
1 cup red lentils, rinsed
3 cups water OR 2 cups water and 1 can coconut milk
salt and pepper to taste
- In a large soup pot or Dutch oven, heat olive oil over medium heat and sauté onion for two minutes.
- Add garlic and sauté, stirring and making sure garlic doesn’t burn.
- Add mustard seeds and sauté until seeds start to pop.
- Add remaining spices and carrot.
- If the mixture is too dry, add some more olive oil. You don’t want the spices to stick and burn.
- Add the rinsed lentils and stir to coat, about 1 minute.
- Add water and coconut milk if using, bring to a simmer and cover.
- Cook for 20 minutes, stirring occasionally until lentils are broken down. The daal will be thick and creamy.
- Add salt and pepper to taste at the very end when lentils are fully cooked.
- Serve over brown rice and garnish with chopped cilantro, toasted coconut or chopped cashews if you like.
Per serving: 170 calories, 5g fat, 1g sat fat, 23g carbohydrates, 10g protein, 13mg sodium, 11g fiber
Curried Lentil Soup
Requested by Lori Cameron, owner and State Street Outpost shopper, this tasty, easy to make soup involves very little chopping or prep time. The recipe produces a thick, savory soup with a stew like consistency. For a thinner consistency add 2-3 cups of additional vegetable broth. Try it served over cooked brown basmati rice for a hearty, early fall meal. Makes about 3 quarts and freezes well.
2 tablespoons extra virgin olive oil
1-1/4 pounds white onions, thinly sliced length-wise
1-1/4 teaspoons garlic, minced
1-1/3 tablespoons ginger, minced
2 tablespoons curry powder2 1/4 teaspoons ground cumin
2 1/2 cups French lentils, rinsed
4 cups water
4 cups vegetable stock
1-1/3 cups diced tomatoes
6 ounces baby spinach, rough chopped
3 tablespoon lemon juice
1 teaspoon sugar
2 teaspoon sea salt
1/4 teaspoon black pepper
- In large stock pot, heat olive oil, add onions and sauté until onions are golden in color, stir occasionally to keep from burning. Add garlic and ginger root and sauté for 4-6 minutes.
- In small sauté pan, toast cumin and curry for 3-4 minutes over medium heat. Add to stock pot.
- Add lentils, water and vegetable broth to stock pot. Bring to a boil, reduce heat and simmer until lentils just begin to soften, about 12-15 minutes.
- Add tomatoes and spinach; simmer for 5-6 minutes. Remove from heat; add lemon juice, sugar, salt and pepper. Season with additional salt and pepper to taste.
Potato Florentine Soup
With fall just around the corner, we are pleased to provide the recipe for Potato Florentine Soup, requested by owner and Capitol Drive shopper Pat Roell. Serve this delicious and flavorful soup with crusty rolls or bread and a garden salad for a great meal any time of the year. This recipe makes about one gallon and freezes well.
2 tablespoons olive oil
1 pound yellow onions, chopped
1-1/2 teaspoons minced fresh rosemary
1-1/2 pounds russet potatoes, peeled and diced
1 teaspoon sea salt
6 cups low sodium vegetable broth
1 pound fresh baby spinach, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
1/2 cup Neufchatel cheese, room temperature
3/4 cup grated Parmesan cheese
3 cups 2% low-fat milk
1/2 teaspoon black pepper
- In stockpot, heat olive oil. Add onions and rosemary and sauté until onions begin to soften.
- Add the potatoes, salt and vegetable stock. Bring to a boil, lower heat, cover and simmer until potatoes are tender.
- With slotted spoon remove 3 cups of the potatoes and set aside. Add spinach, basil and parsley to stock pot and cook until the spinach is just wilted, about 5 minutes. Remove stockpot from heat.
- While the spinach is cooking, in blender or with hand blender, puree the potatoes with the Neufchatel, Parmesan cheese, milk and black pepper. Stir the puree back into the stock pot. Season with salt and pepper to taste.
Butternut Bisque
Makes 1 gallon
Our recipe request for butternut bisque is from Valerie Vernon, long time owner and Outpost board member. This satiny bisque is a great winter soup that serves as a meal by itself when combined with crusty bread or is an elegant first course for a holiday meal. For a special touch, add a small dollop of sour cream to each soup bowl and swirl it into the bisque just before serving.
2 tablespoons olive oil
2 cups chopped carrots
2 cups chopped yellow onion
2 cups chopped celery
4 cups russet potato -- peeled & cubed
4 pounds butternut squash – peeled and cubed
12 cups chicken flavored veggie broth
1 teaspoon curry powder
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon salt
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In a large stock pot, heat the olive oil. Add the carrots, onion, and celery. Sauté until soft.
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Stir in the squash and potatoes.
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Add broth, curry ginger and nutmeg to the vegetables. Bring to a boil, reduce the heat and simmer partially covered until the squash and potatoes are soft.
- Using a hand blender or food processor, puree the vegetables until smooth. If the soup is too thick, add more stock if necessary to thin it out. Add salt and pepper to taste.
Three Sister's Stew
Serves 6-8
The recipe for Three Sister’s Stew, a wonderfully hearty dish is the request of owner Pat Roell, who first tasted this stew at our Capitol Drive store.
2 1/2 pounds butternut squash
1 tablespoon olive oil
1 1/4 cups onions, diced
2 1/4 teaspoons garlic, minced
1/2 pound red peppers, thinly sliced
3 cups canned diced tomatoes
1 1/2 cans pinto beans (14-oz can), drained & rinsed
1 1/4 cups corn
2 1/2 cups vegetable stock
1/2 teaspoon chipotle chile canned in adobo sauce
2 1/4 teaspoons cumin powder
2 1/4 teaspoons oregano
3/4 teaspoon salt
3/4 teaspoon black pepper
1/4 cup chopped cilantro
- Cut the squash in half length-wise and remove the seeds. Cover with aluminum foil and bake cut side up for 40-50 minutes or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp and cut into large dice. Set aside.
- Heat the olive oil in pot. Add the onions and saute until translucent. Add the garlic and continue to saute until the onions are golden.
- Add the squash and all the remaining ingredients except the cilantro. Bring to a simmer and gently simmer, covered until the vegetables are al dente. Add the cilantro and season to taste with salt and pepper.
Salads, Sides, and Dressings
Stir-fried Cabbage with Dried Cranberries & Balsamic
Serves 4
Most people think of pairing dried cranberries with sweets or holiday dishes like turkey. They are also delicious with classic savory dishes from braised beef to duck. Here’s a recipe that steps outside the everyday and will please vegetarians and meat eaters alike! This can be served warm or cold and is excellent with grilled teriyaki chicken or tofu.
3 cups or so of roughly cut up cabbage leaves
2 large garlic cloves, peeled and sliced
2 tablespoons dried cranberries
1-2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and plenty of black pepper
- Heat a wok or large frying pan with the oil over medium-low heat. Add garlic, and let it saute until barely brown. Remove garlic and set aside.. Raise heat to medium-high.
- Add cabbage to pan, with a little salt - which helps the cabbage soften a bit faster since it draws out moisture. Toss and stir fry until a bit limp but still crispy - about 4-5 minutes.
- Add cranberries, and the balsamic vinegar – use the full 2 tablespoons if you like it tangier.
- Re-add the reserved garlic. Season with a bit more salt and freshly ground black pepper.
Apple and Celery Root Salad
Serves 6
I grew up with tart apples from the back yard wrapped in turkey, and this is a family recipe based on that snack. The turkey can easily be omitted for a vegetarian version.
-Diana Sieger, visual merchandising manager
1/2 cup greek yogurt (or plain low-fat yogurt, strained)
1 tablespoon grainy Dijon mustard
1 large celery root, cut into thin strips (about 3 cups)
1 tart apple, chopped
1 tablespoon fresh lemon juice
1 small fennel, cored and thinly sliced (about 1/2 cup)
1 small red onion, thinly sliced (about 1/3 cup)
2 cups sliced cooked turkey
1/2 cup dried cranberries
1/2 cup walnut pieces, toasted
1/4 cup fresh parsley leaves
salt and freshly ground black pepper to taste
- Combine the yogurt and mustard in a bowl and set aside.
- Place celery root, apples and lemon juice in a large bowl and toss to combine. Add the fennel, onion, dried cranberries, walnuts and parsley.
- Pour yogurt mixture over top and stir to thoroughly combine. Add the turkey if using and gently toss to combine. Season to taste with salt and pepper and allow to sit for 15 minutes. Taste and adjust seasonings and serve.
Light Cheese Dip
Here’s a dip from Outpost’s nutritionist Judy Mayer that could inspire your family to eat more vegetables.
1 cup low-fat cottage cheese
1/4 cup Neufchatel cheese
1 teaspoon salt-free Dash brand no-salt seasoning blend
2 tablespoons fresh dill or parsley, minced
1 green onion, minced, optional
- Combine all ingredients in a food processor. Process until smoothly pureed.
- Transfer to a serving bowl. Cover and refrigerate until needed or serve at once.
Per serving: 53 calories, 3g fat, 2g carbohydrates, 6g protein, 162mg sodium
Curried Eggs Idel
Makes 4 servings
A healthier version of the traditional deviled egg recipe.
4 hard-boiled eggs, halved with yolks removed
1 cup canned garbanzo beans, drained and rinsed
2 cloves garlic
2 teaspoons olive oil
2 teaspoons tahini
2 teaspoons lemon juice
1 teaspoon curry powder
3 to 4 drops Tabasco sauce, to taste
3 to 4 sprigs fresh parsley
1/2 teaspoon salt
Parsley for garnish
- Place yolks, beans, garlic, oil, tahini, lemon juice curry powder, Tabasco, salt and parsley in food processor. Blend until smooth
- Add this picture to a pastry bag and pipe into egg white halves – or use a teaspoon to fill the egg whites. Garnish with parsley and more curry powder
Per serving: 170 calories, 8g fat, 2g sat fat, 187mg cholesterol, 13g carbohydrates, 1g protein, 195mg sodium, 2g fiber
Simple Arame Salad
Serves 4 to 6
If you liked the article on seaweed in our March magazine, here’s another recipe for you to try that didn’t make it print. It’s easy and excellent paired with an Asian soup for late winter meal!
2 cups arame
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup rice wine vinegar
2 tablespoons tamari
2 tablespoons toasted sesame oil
1 cup diced carrot
1/2 cup red pepper, thinly sliced
4 scallions or green onions, minced
1/2 cup shredded daikon radish
2 tablespoons sesame seeds
- Place arame in a heavy non-reactive saucepan with hot water to cover. Soak for 15 minutes.
- Place next five ingredients in a jar with tight fitting lid. Shake vigorously and set aside.
Drain arame and return to saucepan. - Add carrots and just enough water to cover. Cover and bring to a boil over high heat. Reduce heat to low and simmer 3-4 minutes.
- Drain immediately and transfer to a bowl.
- Add remaining ingredients and toss.
- Shake dressing and pour over salad.
- Chill 30 minutes before serving.
Per serving: 200 calories, 10.5g fat, 45mg cholesterol, 16.3g protein, 10.8g carbohydrates 10.8g, sodium 699mg sodium, 3.4g fiber
Adapted from mealsforyou.com
Zanahorias
Serves 2
Carrots braised with cumin and oregano is a classic dish of the Andalusia region of Spain. Easy to make ahead, you can serve this warm or cold.
1/2 onion, chopped
2 tablespoons olive oil
1 1/2 pounds carrots, sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 fresh oregano sprigs
Freshly ground pepper to taste
5 tablespoons water
- Add olive oil to heavy skillet and heat on medium heat for about one minute
- Add the chopped onion and sauté until softened. Then add the carrots. Cook for about 4 – 4 minutes.
- Add the remaining ingredients. Cover and simmer gently for 20 minutes, stirring occasionally to make sure carrots don’t stick.
From A Flavor of Andalusia 1996 by Pepita Aris
Lemon Roasted Potatoes
Serves 4
The great thing about most Mediterranean foods is that the tastes complement each other, even if the dishes are from different regions. This recipe makes enough for leftovers, which you’ll want to enjoy with eggs the next morning!
2 large russet baking potatoes, peeled and quartered
1/2 cup water
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed (reserve lemon for garnish if desired)
1/2 tablespoon dried oregano, plus more for garnish
1/2 tablespoon kosher or sea salt
Freshly ground black pepper to taste
- Preheat oven to 500 degrees F.
- Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer.
- Add all other ingredients and toss mixture until potatoes are well coated.
- Bake uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add more water if the all the liquid has been absorbed, before they have fully browned.
- To serve, garnish with oregano and fresh lemon slices or curls.
Tahini Lemon Sauce
Makes 4 1/2 cups
Requested by Beth Heinecamp, owner and State Street Store shopper, this Tahini Lemon Sauce makes for a delicious dressing drizzled on greens, used as a dip for fresh vegetables or served with falafel tucked in pita bread.
2 Tbsp toasted sesame oil
1-7/8 cups tahini (a paste made from ground sesame seeds)
1/2 cup cider vinegar
5/8 cups tamari (darker, richer and more balanced in flavor than soy sauce)
1/3 cup lemon juice
1 Tbsp garlic, finely minced
1/2 cup finely chopped parsley
1/3 cup canola oil
1/2 cup water
Place all ingredients in large bowl and mix well with a hand blender until well combined. Alternatively place in blender or food processor and process until well combined.
Egg-less Egg Salad
Makes 3-1/2 cups or 1-3/4 pounds
Capitol Driver shopper Barbara Bayless has requested our recipe for Eggless Egg salad. Sounds like an oxymoron, we know… but this version is made with tofu and closely resembles the look and taste of the real thing. Plus it’s quick and easy to make as well as being much lower in cholesterol and fat than regular egg salad! Try it tucked into a whole wheat pita pocket with lettuce and tomato for a healthy lunch on the go. And as always, if you’re not up to making it, pick up a package from any Outpost prepared foods department
1 pound firm plain tofu
1/2 cup finely diced red onion
2 stalks celery, finely diced
1/2 cup Nayonnaise or (favorite mayonnaise)
4 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1-3/4 teaspoon turmeric
- Crumble tofu into a bowl.
- Finely dice onion and celery and stir into crumbled tofu.
- In a separate bowl, whisk together mayonnaise, mustard, turmeric, salt and pepper.
- Add dressing to tofu and mix well to combine. Season with additional salt and pepper to taste.
Poppy Seed Dressing
Outpost owner, Annirene Miller has requested this recipe for one of our most popular, made from scratch dressings. This makes about 4 cups and is also great as a base for coleslaw.
1 cup extra firm silken tofu
1 cup honey
4 tablespoons grated onion
4 tablespoons poppy seeds
2 tablespoons Dijon mustard
1 tup apple cider vinegar
1/2 tup canola oil
2 teaspoons salt
2 teaspoons paprika
- Process tofu in food process or blender until completely smooth and creamy.
- Add remaining ingredients and process until well combined.
- Store in refrigerator.
Beet Salad with Pumpkin Seeds
Capitol Drive shopper, Linda Presto, has requested the Outpost recipe for cold beet salad with pumpkin seeds. This recipe will make about 2 pounds – the perfect amount for that late spring picnic. Beets are delicious, but messy. They will stain, so protect your work surface. Or leave the work to us and look for this delicious salad in the prepared foods department at any Outpost location!
2 pounds raw beets, without stems and leaves
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 tablespoon finely chopped, fresh basil
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra virgin olive oil
1/4 cup roasted, salted pumpkin seeds
1/2 cup finely chopped green onions
- Scrub beets and steam until soft. Remove from heat and cool.
- Peel and quarter beets. Thinly slice each quarter piece into 1/2 inch slices. Place in bowl.
- Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.
- Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.
Horseradish Cheddar Cheese Spread
Makes 1-1/2 cups
Over the years a number of folks have requested the recipe for Horseradish Cheddar Cheese Spread. Simple to make, this great tasting spread is equally good with pretzels and crackers or fresh veggies. We love it paired with our Outpost Freshly Baked Rye Bread. But don’t stop there! Try it as a condiment with grilled burgers and chicken or with cold vegetable and meat sandwiches.
And remember, if you don’t feel like making it – our prepared food departments offer it conveniently packaged to grab and go!
8 ounces Shredded cheddar cheese
3 ounces Neufchatel cream cheese
1/3 cup Light canola mayonnaise
3 tsp Prepared Horseradish
1-1/2 Tbsp Minced red onion or green onion
1-1/2 Tbsp Chopped parsley
½ tsp Dry yellow mustard
¾ tsp Worcestershire sauce
¼ tsp Salt
- In food processor, combine shredded cheddar, Neufchatel, mayonnaise and horseradish. Process until blended, leaving the cheddar slightly chunky.
- Add remaining ingredients and process until just mixed. Season with salt and pepper to taste.
Walnut Pecan Paté
Makes 3 cups
Outpost owner, Rita Reinke has requested our recipe for Walnut Pecan Paté. According to Rita, the paté has been a great hit with both friends and relatives. This “meaty” tasting paté is a breeze to make and is wonderful spread on crackers or crusty bread.
1-3/4 cups walnuts
3/4 cup pecans
1/4 medium red onion
2 large garlic cloves
1-1/2 pound plain, firm tofu
2 tbsp cider vinegar
1/2 cup tamari soy sauce
1/2 teaspoon cayenne pepper
1/2 cup finely chopped parsley
- Toast walnuts and pecans in 350 degree oven for 10 minutes, or alternatively in sauté pan on the stove. If toasting on the stove, don't add oil, there is enough oil in the nuts to keep them from burning.
- Rough chop the onion and garlic.
- Place all the ingredients, except the parsley in a food processor and process until smooth.
- Remove from processor and stir in the chopped parsley. Refrigerate until use.
Spanish Rice
Makes 8 cups – serves 16
Annette McGregor, owner and State Street shopper, has requested our fabulous recipe for Spanish Rice. It’s easy to prepare and works well as a side or as a hearty entrée when combined with a protein such as tofu, chicken or our favorite - Outpost’s Own homemade sausages.
4 cups raw, white or brown basmati rice
1/3 pound green bell pepper, chopped
1/3 pound red bell pepper, chopped
1/3 pound red onion, chopped
2 tsp chopped garlic
2 Tbsp canola oil2/3 cups garlic stuffed olives cut in half
2/3 cups sliced black olives
2/3 cups tomato juice
1-14.5 oz. can tomato puree
1-14.5 oz. can diced tomatoes
1-1/3 tablespoon ground cumin
1-1/3 tablespoon chili powder
1 tablespoon salt
2 teaspoon dried oregano
2 teaspoon ground coriander
3-1/2 tablespoon red wine vinegar
- Cook rice in salted water until tender. When done, cool.
- While rice is cooking, heat canola in large sauté pan and sauté peppers, onion and garlic until vegetables begin to soften. Add cumin, chili, salt, oregano, and coriander and sauté for an additional 10 minutes.
- Add remaining ingredients, including rice and simmer for 15 minutes to combine flavors and thicken the sauce.
Emerald Sesame Kale
Several customers, including Patricia Hartmann, who shops at the Capitol Drive store, have requested the recipe for Emerald Sesame Kale - a great tasting and healthy cold or warm weather treat!
4 bunches green kale
1/3 cup sesame oil
1/3 cup minced garlic
1/2 cup sesame seeds -- toasted
1-1/2 tablespoons tamari soy sauce
- De-stem kale and cut into 1/2" pieces. Rinse.
- In a large saucepan add 2-3 tablespoons of water, heat over medium flame, add kale pieces and steam until wilted, (about 5-8 minutes).
- In sauté pan heat sesame oil, add garlic and sauté until it softens. Remove from heat and whisk in sesame seeds and tamari. Toss with the kale.
Ginger Salad Dressing
It’s no surprise that we’ve received a number of requests for our delicious Ginger Salad Dressing Recipe. It’s so easy to make you may never buy bottled again. The secret to it’s zing is fresh ginger – organic of course. Not just for salad, this would make a great marinade for wild caught salmon or tofu steaks.
1/3 cup fresh ginger
2 cups canola oil
1 cup rice wine vinegar
1/2cup sesame oil
2 2/3 tablespoons tamari soy sauce
1/2 teaspoon salt
1/3 teaspoon black pepper
- Peel ginger and puree until fine in blender or food processor.
- Add rest of ingredients and process to combine. Refrigerate.
Spinach Quinoa Salad
Owner and State Street shopper, Lisa Lautz, has requested the recipe for Quinoa Spinach. Quinoa (KEEN-wah) is a high-protein whole grain from in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain because it serves as a complete protein containing essential amino acids. This salad, with spinach, fresh basil and green onions, makes for a great summer nosh!
4 cups quinoa
2 bunches scallions, choped
2 cups baby spinach, finely chopped
1 can water chestnuts, rough chopped
2 cups sliced almonds, toasted
1 cup raisins
Dressing
3/4 cup canola oil
1/2 cup lemon juice
1/4 cup tamari soy sauce
1/4 cup sugar
2 tablespoons fresh basil. chopped
1 tablespoon garlic puree
2 tablespoons ginger, minced
- Place quinoa in strainer and rinse under cold water. Cook in 8 cups of water for 10-12 minutes or until most of the water is absorbed. Stir occasionally to prevent sticking. Cool.
- Prepare the rest of the salad ingredients by chopping the scallions, spinach and water chestnuts.
- Whisk together all the dressing ingredients. Season with salt and pepper to taste.
- Combine the quinoa, spinach, scallions, water chestnuts, almonds and raisins. Toss with the dressing. Season to taste.
Entrees
Mexicalli Hot Dish
Serves 6
Here’s a fun taco twist on an old standby that’s lower in fat and higher than fiber than your usual casserole. This is best when allowed to chill so start it in the morning, pop in the fridge, and it’s ready to cook when you get home.
1 pound ground bison
1/2 cup onion, chopped
2 cloves garlic, minced
1 package Little Bear Taco Seasoning Mix
3 cups cooked brown rice
1/4 cup black or green olives, sliced
1 - 28 oz. can chopped tomatoes, undrained
1 - 4 1/2 oz. can chopped green chiles, undrained
Cooking spray
3/4 cup reduced-fat Monterey Jack cheese
1/2 bunch fresh cilantro, chopped
Greek style strained yogurt
Salsa or hot sauce
- In a large skillet over medium-high heat brown bison, stirring until it crumbles. Add onions and cook until translucent. Add garlic and cook for one minute then stir in taco seasoning
- Add rice, olives, tomatoes and green chiles. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes.
- Spoon mixture into a 2 quart baking dish coated with cooking spray. Cover and chill 8 hours or overnight.
- Bake casserole, uncovered, at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with cheese, and bake 5 additional minutes or until cheese melts.
- Serve topped with chopped cilantro, yogurt and salsa or hot sauce to taste.
Per Serving: 278 calories, 4g fat, 1g sat fat, 36g carbohydrates, 24g protein, 578mg sodium, 4g fiber
Jerk Tofu
Serves 4
Stephanie Orvik, owner and Capitol Drive shopper has requested the recipe for Jerk Tofu. Although the recipe looks a bit daunting, most of the ingredients are for the sauce in which the tofu bakes. If you plan to make jerk tofu multiple times you may want to double or even triple the recipe for the sauce. Refrigerated sauce will last for several weeks and will make future preparations of jerk tofu a snap.
Sauce
1/2 cup finely minced onion
2 teaspoon finely minced japapeno pepper
1 cup tamari
2 teaspoon red wine vinegar
2 teaspoon finely minced fresh ginger
2 teaspoon finely minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground black pepper
2 tablespoons ground cumin
1/2 teaspoon tabasco sauce
2 dashs cayenne pepper
2 teaspoons ground turmeric
3 tablespoons canola oil
Place all ingredients into large bowl and mix using hand blender. Set aside.
2-1/2 pounds firm fresh tofu
2 cups jerk sauce1 cup uncooked brown basmati rice
6 cups water
1/4 cup tamari
1 tablespoon red pepper flakes
- Cut tofu into bite-size triangles, about 1/4 inch thick.
- Gently toss with sauce sauce. Place in oven-proof baking pan and bake in 400-degree oven for 40 minutes. Carefully turn the tofu at about 20 minutes.
- While the tofu is baking, cook rice with water, tamari and crushed red pepper flakes. When rice is tender to the bite, drain, reserve 1 cup of the cooking liquid.
- Combine cooked rice with baked tofu. Add as much of the reserved cooking liquid as needed to reach the desired consistency.
Barbecued Tempeh
Serves 4-6
Rose Blistreri, owner and shopper at the Capitol Drive store, has requested our February recipe of Barbecued Tempeh.
Tempeh (pronounced TEM-pay) has been a favorite food and a staple source of protein in Indonesia for several hundred years. Like yogurt, tempeh is made by controlled fermentation, in this case, the controlled fermentation of soybeans. With a firm texture and a nutty mushroom flavor, tempeh is a complete protein, contains no cholesterol and is a good source of iron, vitamin E and lecithin.
1 tsp garlic, minced
3 Tbsp onion, minced
1/4 cup olive oil
1/4 cup water
1/3 cup tamari
1 tsp paprika
1 pound tempeh, cut into 1/2-inch strips
3/4 cup Annie's Barbecue Sauce
- Combine garlic, onion, olive oil, water, tamari and paprika. Place tempeh in an oven proof-baking dish. Pour garlic mixture over tempeh. Cover with plastic wrap and marinate in the refrigerator for one hour.
- Preheat oven to 200 degrees. Bake tempeh, uncovered for one hour. Remove from oven.
- Gently toss tempeh with barbecue sauce. Cover with plastic wrap and then aluminum foil and bake in 325-degree oven for 40 minutes. Remove and cool.
Tofu Almondine
Serves 4
1 pound Simple Soyman Tofu, cubed
2 tablespoons tamari
1/4 cup tamari
1/4 cup smooth almond butter
1-1/3 cup water
1-1/3 tbps corn starch
1 tsp salt
2 tbsp olive oil
2 cups yellow onion, thinly sliced (about ½ 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
- Preheat oven to 375 degrees.
- 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.
Walnut Burgers
Makes 10 burgers
Serve as you would a burger on a roll or tucked in a pita pocket with lettuce and tomato and even cheese!
1-3/4 cup walnuts
1-3/4 cups, plus 2 tablespoons breadcrumbs
2/3 cup Swiss cheese, shredded
3/4 cup onions, diced
1 teaspoon garlic, minced
1/3 teaspoon dried sage
1 teaspoon dried dill
1 teaspoon salt
1 teaspoon black pepper
3 large eggs, beaten
2-2/3 tablespoon water
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Place walnuts on baking sheet and bake in 350 degree preheated oven for 10 minutes. Remove and cool.
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Combine walnuts, breadcrumbs, Swiss cheese, onions, garlic, sage, dill, salt and pepper in food processor and process until well mixed. Remove from processor and place in large bowl.
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Add eggs and water to the bowl. Mix until well combined.
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Portion mixture into individual patties and place on sprayed baking sheet. Bake in 375 degree oven for 8-10 minutes, carefully turnover and bake for an additional 8-10 minutes.
Zucchini Feta Bake
Serves 4 - 6
1/2 cup bulgur
1/2 cup boiling water
1/2 cup parsley, chopped
1 tablespoon tomato paste
2 teaspoons tamari soy sauce
1 tablespoon canola oil
1/2 pound red onion, thinly sliced
2 cloves garlic
1 pound zucchini, thinly sliced rounds
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
1 teaspoon salt
2 large eggs, lightly beaten
1 cup feta cheese, crumbled
1 cup cottage cheese (low fat)
3/4 cup cheddar cheese, shredded
1/2 pound tomatoes, thinly sliced
2 tablespoons sesame seeds
- Place bulgur in a bowl and pour boiling water over it. Cover and let sit until all the water is absorbed and the bulgur has softened. Add parsley, tomato and tamari to softened bulgur, stir to combine.
- Heat canola oil in large sauté pan, add onions and garlic and sauté until onions soften. Add zucchini and herbs and continue to sauté on medium to low heat until zucchini is tender but not falling apart.
- In a small bowl beat eggs. Stir in feta cheese and cottage cheese.
- To assemble, spray a 2-quart glass or metal baking dish with pan spray. Layer first the bulgur mixture, then the sautéed zucchini mixture and the feta and cottage cheese mixture. Top with tomato slices, cheddar cheese and sesame seeds. Bake in preheated 350 degree oven for 40-45 minutes. Let sit 10 minutes before cutting and serving.
Mexican Lasagna
Serves 8 - 10
This is not only a crowd pleaser but it is incredibly quick and easy to make. With the only cutting being that of slicing scallions, the rest of the preparation consists of opening cans and layering the bean mixture with corn tortillas and shredded cheese. Just add a simple salad and you have the perfect quick meal!
3 cups whole kernel frozen organic corn
1 bunch scallions, thinly sliced
3 tablespoons ground cumin
3 tablespoons dried oregano
1 teaspoon salt
2-15 ounce cans organic black beans, drained and rinsed
1-27 ounce can organic diced tomatoes, drained
1-27 ounce can organic tomato sauce
1-4 ounce can chopped green chilies
1/2 pound shredded Monterey jack cheese
6 organic corn tortillas
- Preheat oven to 400 degrees.
- Combine corn, scallions, cumin, oregano, beans, diced tomatoes, tomato sauce and green chilies in a large bowl. Stir to combine and season with salt and pepper to taste.
- Spray a 9.5 x 13.5 x 2 baking pan with pan spray. Layer three tortillas on the bottom of the pan. Spoon half the bean mixture over the tortillas. Top with half of the cheese.
- Repeat by adding tortillas, bean mixture and then the cheese.
- Place in oven uncovered and bake for 30-40 or until cheese is bubbly and slightly browned on top.
Vegetarian Sloppy Joes
These are a perennial favorite served on rolls or open faced on bread. Add a side salad and you have a simple meal that will please even the meat eaters in your family!
2 cups textured vegetable protein (TVP)
1-1/2 cups hot water
2 tablespoon canola oil
1 cup red onion, chopped
1 cup green pepper, chopped
1 teaspoon garlic minced
4 cups tomato sauce
1 cup tomato paste
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
2 teaspoon chili powder
1 tablespoon dried oregano
1 tablespoon Sucanat or brown sugar
1 tablespoon molasses
- Place TVP in a bowl and add the water. Stir to combine. Set aside until the water is totally absorbed by the TVP.
- Heat canola oil in a sauté pan. Add red onions, green pepper and garlic. Saute until vegetables begin to soften. Add TVP to the vegetables.
- While the vegetables are sauteéing, combine the tomato sauce, tomato paste, vinegar, salt, pepper, basil, chili powder, oregano, sucanat and molasses in a bowl. Add to the sauté pan. Simmer until the sauce begins to bubble, about 5 minutes. Season with additional salt and pepper to taste.
Mushroom Loaf
Serves 8
3/4 cup green lentils
3/4 cup brown basmati rice
2 cups mushroom, sliced
2 cups onion, rough chopped
1/2 cup ketchup
1/2 cup firm tofu
1/3 cup tamari
1-1/2 tablespoon granulated onion
1 tablespoon granulated garlic
2 tablespoons egg replacer
1/2 cup water
1-1/2 cups rolled oats
1 cups shredded carrots
1/2 cup mashed potato flakes
3/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
- Sort through lentils and rinse. Place in a pot, cover with water and cook under medium heat until soft, about 30 minutes. Drain and set aside.
- Place rice in a pot with 1/4 teaspoon of salt. Add enough water to cover the rice by 3-4 inches. Bring to a boil, reduce the heat slightly and cook until the rice is tender, about 20-25 minutes. Drain and set aside.
- Spray a sauté pan and under medium heat sauté mushrooms and onions until soft, about 15-20 minutes.
- Process the mushrooms, onions, lentils, rice, ketchup, tofu, tamari, granulated onion and garlic in food processor, until smooth. Remove to a large bowl.
- Whisk together the egg replacer and water. Add to processed vegetables and stir well to combine.
- Add oats, carrots, mashed potato flakes, thyme, salt and pepper. Place mixture in two sprayed loaf pans and bake for 30-40 minutes.
Pizza Dough
Victor Smith, who shops at the State Street store has requested the recipe for Outpost pizza dough. What follows is a recipe for 7 pounds of pizza dough. Since making pizza dough can be somewhat laborious, it makes sense to make it in larger quantities and then freeze the dough until needed. Just pull the amount needed from the freezer and let sit at room temperature for 20-30 minutes before rolling out. At Outpost we use four ounce balls for mini pizzas and 8-ounce balls for 10”-12” pizzas.
2-1/2 tablespoon dry yeast
3/4 teaspoon organic sugar
7 cups hot water6 tablespoons olive oil
19-1/8 cups organic all purpose flour
2 cups organic whole-wheat flour
1-1/2 tablespoons sea saltOptional:
1 tablespoon dried basil
1 tablespoon oregano
- Mix together yeast, sugar and water in a large mixing bowl. Leave undisturbed for 5-10 to let the yeast proof.
- Add 5 cups of the all purpose flour to the bowl and stir to incorporate. Let sit 15-20 minutes.
- Add olive oil, salt, rest of the AP flour and all of the whole-wheat flour. Stir to incorporate. Remove from bowl and knead the down on a floured surface. Knead until the dough is pliable and not longer sticky.
- Place in greased bowl, cover with plastic wrap and let rise for 30-45 minutes.
- Punch down, and portion into 8 or 4 ounce balls. Wrap each ball in plastic wrap.
- Freeze and pull out as needed.
Mexican Pizza
Serves 12
Pam Caldwell, owner and State Street store shopper, has requested our June recipe of Mexican Pizza. This crowd and kid pleaser is easy to make and a delicious quick meal. Served with a garden salad, you can’t go wrong.
Crust
1/2 cup cornmeal, plus 1 tablespoon
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup skim milk
1/4 cup canola oil
Topping
12 ounces salsa
1 can 14 oz. can chili beans in zesty sauce (we like Kuners)
1 medium onion, thinly sliced
1/4 cup black olives, sliced
2 cups cheddar cheese
- Heat oven to 450 degrees. Grease 14 inch round pizza pan or jelly roll pan. Sprinkle 1 tablespoon cornmeal evenly into pan.
- Combine remaining cornmeal with flour, baking powder and salt. Add milk and oil and stir until mixture forms a ball. Press dough into prepared pan; shape edge to form rim.
- Spread salsa evenly over crust. Top with beans, onion, black olives and cheese. Bake 15-20 minutes.
Per serving: 322 Calories; 17g Total Fat; (47% calories from fat); 12g Protein; 31g Carbohydrate; 30mg Cholesterol; 726mg Sodium
Basic Frittata Recipe
Serves 4 as a main course
Several owners and customers have recently requested a standard recipe for frittata.
Essentially a baked omelet, frittatas are wonderfully versatile and can be served hot or cold, as a main dish or an appetizer. Depending on your appetite you can mix and match frittata fillings to your heart’s content for a different experience each time you make it - just keep the proportion of eggs and cheese to fillings the same for a quick and flawless meal!
1/2 pound frittata filling of your choice
1/2 pound frittata filling of your choice
1/2 cup grated cheese
8 large eggs
Salt and pepper to taste
Herbs to taste
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Grease 10-inch pie pan or round oven proof skillet.
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With whisk or hand blender whip eggs until well blended. Add salt and pepper, and any added herb to whipped eggs.
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Place frittata fillings and shredded cheese in the bottom of the pie pan or skillet.
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Pour whipped eggs over the fillings.
- Bake in 350-degree over, uncovered for 20-25 minutes, or until a thin knife inserted in the middle of the frittata comes out clean. Let rest for 3-4 minutes before cutting into.
Classic Outpost Frittata Recipe
1/2 pound red potatoes, cleaned and thinly sliced (1-medium potato)
1/2 pound yellow onion, thinly sliced (1-medium onion)
1 tablespoon olive oil
1/2 cup grated cheddar cheese
8 large eggs
Salt and pepper to taste
- Heat olive oil in sauté pan. Add onions and tomatoes and sauté until onions are caramelized, about 20 minutes.
- Grease 10-inch pie pan or round oven proof skillet.
- With whisk or hand blender whip eggs until well blended. Add salt and pepper to whipped eggs.
- Place onions, potatoes and cheddar cheese to the bottom of the pie pan or skillet.
- Pour whipped eggs over the fillings.
- Bake in 350-degree oven uncovered for 20-25 minutes, or until a thin knife inserted in the middle of the frittata comes out clean.
Desserts
Midnight Madness Cookies
Makes 7 dozen medium cookies
Who doesn't like rich chocolate cookies with coconut and chocolate chips? This is a dairy free, vegan recipe if you use dairy free chocolate chips.
3/4 pound soy margarine
1-1/4 cup sugar
3/4 cup, plus 2 tablespoons water
2-1/2 tablespoons egg replacer
1/3 cup coconut flakes
1/2 cup, plus1 tablespoon cocoa powder
3/4 cup smooth almond butter
2 teaspoons baking powder
1 teaspoons salt
2-3/4 cups whole wheat flour
2 teaspoons ground espresso or coffee
1 package Tropical Source chocolate chips
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In a bowl, cream together margarine and sugar. Combine egg replacer with water & whisk well to combine. Add to bowl and beat until combined.
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Add coconut, cocoa powder, and almond butter, beat until smooth.
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Shift together baking powder, salt, flour and ground espresso or coffee. Add to bowl and beat until just combined, the mixture will be dry. Add chips and mix by hand to incorporate into the batter.
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Scoop cookies until sprayed baking pans and bake in 350 degree oven for 15 minutes or until done. Remove and cool.
Almond Cookies
Makes 5 dozen
Not only are these cookies dairy and egg free, they are sweetened with maple syrup rather than sugar. We've adapted this recipe for the home baker, so you will have a smaller, hand size cookie rather than the extra large ones we sell in our bakery!
1 1/4 cups maple syrup
1 1/4 cups canola oil
2 2/3 teaspoons vanilla
1 1/4 teaspoons almond extract
31/3 cups all-purpose flour
2 1/2 cups rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups sliced almonds
- Combine maple syrup, canola oil, vanilla and almond extract in a bowl and mix with beater to combine.
- Combine flour, rolled oats, baking soda and salt. Add to the wet ingredients and mix to combine. Dough will be fairly dry but can easily be mixed by hand at this point.
- Add the almonds to the bowl and incorporate by hand into the batter.
- Scoop by rounded teaspoons onto greased pan, then flatten slightly with the bottom of a small glass or measuring cup.
- Bake cookies in preheated 350-degree oven for 12-14 minutes.
Outpost's Apple Crumble Bars
A perennial favorite, these delicious bars are a great after school or work treat. They can also be served with vanilla ice cream for a wonderful dessert.
Crust
2-1/2 cup all-purpose flour
1/4 cup flax meal
1/2 cup melted butter
1/3 cup brown sugar
2/3 teaspoon salt
2 teaspoon vanilla
Filling
3 pounds (about 7) Granny Smith apples, peeled and cored and thinly sliced
2 teaspoon cinnamon
1/2 cup sugar
Topping
1/2 cup melted butter
1/2 cup sugar
2 cups flour
- Heat oven to 350 degrees.
- To make the crust, combine flour, flax meal, melted butter, brown sugar, salt and vanilla in a mixing bowl. Press into a greased 9.5" x 13.5" pan. Bake for 15 minutes.
- Combine apple slices, cinnamon and sugar. Spread evenly over crust.
- Combine the topping ingredients and spread evenly over the apples.
- Return to oven and bake for 35-40 minutes or until topping is golden in color and apples are bubbly. Refrigerate when cool.
Sheba Bars
Makes 24 bars
Owner, Aneah Epshteyn, is a great fan of Outpost bakery's very own Sheba Bars, and she's not alone. These sweet treats are dairy and egg free, high in protein and feature brown rice for a fiber boost. Eating healthy never tasted so good!
1-1/2 cup sucanat
1 pound brown rice syrup
1/2 pound Earth Balance Buttery Sticks
1/3 pound smooth peanut butter
1 tablespoon egg replacer
2 tablespoons water
2 cups oats
1 teaspoon baking soda
1/2 teaspoon salt
8 cups brown rice crisps
Topping
4 cups Tropical Source chocolate chips
2 tablespoons canola oil
Drizzle
1/4 pound smooth peanut butter
3-1/2 ounces brown rice syrup
- In microwave safe bowl, combine sucanat, brown rice syrup, buttery sticks and peanut butter and melt in microwave for one minute. Stir until smooth.
- In large bowl, combine egg replacer and water, whisk to combine. Add oats, baking soda, salt and brown rice crisps, and ingredients from step 1. Stir carefully, in order not to crush the brown rice crisps. Spread in sprayed one-half sheet tray or jelly roll pan and bake at 350° F for 12 minutes.
- Melt chocolate chips and oil in microwave and spread over warm bars.
- Melt peanut butter and brown rice syrup in microwave. Drizzle over cooled bars
Vegan Pie Dough
Makes enough for two crusts
Outpost owner Karen Krdima has requested a recipe for pie crust made without hydrogenated fat. Our classic Vegan Pie Crust fit the bill nicely and works for either sweet or savory pies and tarts.
2 cups all-purpose flour
pinch salt
12 Tbsp Earth Balance Buttery Sticks
1/3 cup cold water
- Place flour and salt in the bowl of food processor. Blend slightly to combine.
- Cut Buttery Sticks into small pieces, keeping cold.
- Add Buttery Stick pieces to flour, process slightly.
- While the motor of the processor is running, add cold water. Process until dough just comes together. Place in bowl and form into two equal sized balls. Refrigerate 10-15 minutes before rolling out.
Peanut Butter Crunch Coffee Cake
Owner and frequent shopper Lisa Freed finds the bakery's peanut butter chocolate crunch coffee cake irresistible and has requested the recipe to make for family and friends. The cake has three distinct parts: a peanut butter-chocolate swirl, cake batter and a crumble topping.
Swirl
3/4 cup bittersweet chocolate chips
1/4 cup smooth peanut butterCake Batter and Crumble Topping
1-1/4 cups all-purpose flour
3/4 cup granulated sugar
6 tablespoons butter, cut into chunks
1/3 cup plus 2 tablespoons smooth peanut butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 each large eggs
6 tbsp skim milk
3/4 teaspoon vanilla extract
- Preheat oven to 375 degrees
- In microwave or in double boiler, melt together chocolate chips and peanut butter. Set aside.
- In large mixer bowl beat together flour, sugar, butter, peanut butter, baking soda and baking powder, until it resembles coarse breadcrumbs. REMOVE 1 CUP OF BATTER FOR CRUMBLE TOPPING AND SET ASIDE.
- Add eggs, milk and vanilla to bowl and beat until just mixed.
- Spray 9” cake pan with pan spray and add batter. Swirl in chocolate with a paring knife. Top with reserved crumble topping.
- Bake in oven for 40 minutes or until toothpick tests clean.
Figgy Pudding
Makes approximately 2 cups
Mary Koenig, an avid owner of our co-op and shopper at our State Street location, has requested the recipe for Outpost’s Figgy Pudding. Even though the holidays are past, we believe this traditional pudding is delicious any time of the year!
1/2 pound Calimyrna golden dried figs
3/4 cup apple juice
1 12-ounce4 package extra firm silken tofu
1/3 teaspoon fresh lemon juice
1-1/4 tablespoons maple syrup
1/3 teaspoon nutmeg
1/3 teaspoon cloves
1/3 teaspoon cinnamon
1/3 teaspoon vanilla
- Soak figs in apple juice in refrigerator for 12 hours.
- Puree tofu in blender or food processor until silky and smooth, scrapping down the sides of the bowl to puree all the tofu pieces.
- Add the figs, apple juice, lemon juice, maple syrup, nutmeg, cloves, cinnamon and vanilla to the tofu mixture, and blend or process until smooth and well combined. Chill well before serving.
Orange Creamsicle Cake
Rose Ann Wilson is just one of our many customers who have requested the recipe for our popular Orange Creamsicle Cake. As with any baked good, be sure to use high quality and organic ingredients (that’s what we do!) and carefully measure each one to ensure a perfect finished product.
For the Cake
13 tablespoons organic butter
1 1/8 cup organic sugar
3 free range eggs
2-1/4 cup organic all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon sea salt1-2/3 tablespoons organic orange juice concentrate
2 tablespoons water
1/2 cup + 1 tablespoon organic 2% milk
1/8 cup organic canola oil
1/2 teaspoon organic vanilla
1/4 teaspoon orange extract
- Heat oven to 350 degrees.
- Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Sift together dry ingredients.
- Combine wet ingredients.
- Alternating, add dry ingredient and wet ingredient to butter mixture, beating well after each addition.
- Divide batter among two 9 inch sprayed cake pans. Bake for 30-35 minutes or until tooth pick inserted into the center comes out clean. Remove from oven and when cool remove from pans.
For the Frosting
8 ounces organic Neufchatel cream cheese, softened
1/lb organic sifted powder sugar
1/4 cup organic orange juice concentrate
1 small can mandarin oranges, drained
Cream the Neufchatel. Add powdered sugar and orange juice concentrate and mix until well blended. After frosting cake, garnish cake with mandarin orange slices.
Gluten-Free Zucchini Bundt Cakes
Requested by Mary Riordan, owner and State Street shopper, this easy recipe is a great tasting bakery treat that everyone will love. You’ll never miss the gluten!
2 cups brown rice flour
1 cup tapioca flour
1 teaspoon xantham gum
1/2 teaspoon salt
1 tablespoon baking powder
1-1/2 teaspoon baking powder
1 teaspoon cinnamon
4 large eggs
1-1/2 cup sucanat
1 cup mayonnaise
3 cups grated zucchini
Glaze
1-1/2 cups powdered sugar
2 tablespoon lemon juice
- Combine dry ingredients in bowl and set aside.
- In mixer, combine eggs, sucanat and mayonnaise until well combined. Add zucchini.
- Fold in dry ingredients and stir until combined.
- Scoop batter into 6 greased mini bundt pans. Bake for 15-20 minutes or until tooth inserted in center comes out clean.
- Cool 5 minutes, then remove from pan. Cool completely.
- To make glaze, whisk together powdered sugar and lemon juice. Drizzle over completely cooled cakes.
Gluten Free Peach Crisp
Server 6
This delicious crisp will delight everyone at your next barbeque!
3 cups sliced peaches (fresh or frozen)
Agave syrup or sugar to taste
1/2 cup certified gluten-free rolled oats*
2 tablespoons milk (or gluten-free rice milk)
1/2 cup gluten-free baking mix*
1/2 cup brown sugar
1 teaspoon ground cinnamon
3 – 4 tablespoons of butter or shortening
* We like Bob’s Red Mill Gluten-free Oats and Pamela’s Pancake and Baking Mix
- Preheat oven to 350 degrees. Grease 9-inch pie plate with butter or shortening.
- Combine in a bowl and set aside peaches and agave syrup (or sugar).
- In a large bowl stir together oats and milk until moistened, set aside for ten minutes.
- After the oat mixture has rested for 10 mintues, add baking mix, brown sugar and cinnamon, dab with the remaining butter or shortening. Picking up a little at a time, rub the oat mixture between your palms until the mixture gets crumbly and moist. If you need more milk to get the right texture, add a bit.