Monday, December 26, 2011

Quinoa Burgers (Vegan)

Friends, it's time to put away the leftover gingerbread and put down that glass of egg-less "nog!" The start of the New Year brings a time of reflection, resolutions, and hope for a healthy 2012. Kick-off the season right with these filling Quinoa Burgers. Packed with protein and scrumptious flavor, traditional "burger" fixings will pair perfectly--tomato, lettuce, and perhaps some homemade guacamole or hummus on the side.

Note: These burgers also make a mix-in when crumbled on top of a hearty salad.

(adapted from this recipe at the Savvy Vegetarian)

Most ingredients are conveniently available at the Co-Op
  • 2 cups cooked quinoa
  • 1/2 cup of your favorite hummus or bean dip (check the refrigerated section at the Co-Op for prepared hummus, as well as the bulk foods aisle for dry mixes)
  • 1 TBSP tomato paste
  • 2 TBSP ground flax seed
  • 1 TBSP low-sodium soy sauce or tamari
  • 1 tsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. ground coriander
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. dried thyme
  • Additional whole wheat flour or rolled oats to help bind the mixture together, if needed

1) Super easy! Combine all ingredients in a large bowl and mix n' mash until thoroughly combined. Form into patties using about 1/4 cup of the mixture per patty, and refrigerate for 1 hour.

2) Heat a dash of olive oil in a skillet over medium heat. Cook patties for 3 - 5 minutes on each side, or until lightly browned on each side. Serve on a whole wheat bun with burger fixings, or crumbled over a spinach salad.

Monday, August 22, 2011

Fall-Fest at the Co-Op

Join us for Fall-Fest at the Co-Op

Check out the latest products and pick up free recipe cards featuring Co-Op products. It's a great time to renew your membership, too!

Saturday, September 3, 2011

12:00pm - 3:00pm
  • Free recipe cards (to boost your creativity in the kitchen!)
  • Free samples
  • Wondering what's new at the Co-Op? We'll give you a guided tour to highlight all the new products.
  • Bring a friend and encourage them to sign up for a membership...members keep our Co-Op running!
What will a Co-Op Membership Do For You?
  • Members receive a 5% discount on store products every Wednesday!
  • Purchasing a Co-Op membership helps keep our Co-Op running, and fosters a sense of community and support for local business.
  • A family membership only costs $30 per year.

Saturday, July 23, 2011

Variety of Pastas Available at the Co-Op

Pasta serves as a fast and easy foundation for a wide array of meals--from a quick after-work family meal, to a gourmet dish for a dinner party. Best of all, your favorite pasta dishes can be adapted to nearly any dietary need with the diverse options available at Mountain People's Co-Op.

The Co-Op offers organic, whole wheat, gluten-free, and brown rice pastas, among other varieties. With the bulk food set-up at the Co-Op, you can purchase just the amount of pasta you need--whether it's a single serving, or enough for a 12-person meal.

And if you're looking for a way to make your favorite pasta meal vegan, check out the vegan, dairy-free cheeses available in the Co-Op's refrigerated section. You can also "dress up" a boring pasta dish with mix-ins such as lentils cooked in veggie broth, roasted vegetables, artichoke hearts, or fresh pesto.

For a light and fresh summer meal, try this easy recipe for Pasta with Veggies & Hummus (pictured above):

Pasta with Veggies & Hummus
(vegan and gluten-free)
  • Cooked gluten-free pasta
  • Hummus of choice (roasted garlic or roasted red pepper hummus both work well!)
  • Fresh red bell pepper, sliced
  • Fresh (or roasted) broccoli florets
  • Grated carrot
  • Salt and pepper to taste
Place an individual serving of pasta on plate. Stir in desired amount of hummus and top with veggies. Enjoy!

Tuesday, May 24, 2011

Daily Dose of Lentils

Have you purchased lentils from the Co-Op lately?

These little pods are truly a nutritional powerhouse. They're loaded with fiber, packed with protein, and contain plenty of iron, magnesium, and folate. 1 cup of lentils boasts nearly 16 grams of fiber and 18 grams of protein!

Not only do lentils have a fabulous nutritional profile, but they also offer endless opportunities for creative cooking. They absorb flavor wonderfully, perhaps best evidenced when they're cooked in vegetable stock. Dress them up with a light vinaigrette and fresh veggies for a summer salad, or slow cook them with carrots, spinach, and seasonings for a warm comfort food dinner.

This week, be sure to stop by the bulk foods aisle at the Co-Op and stock up on some lentils. If you're looking for a delicious, simple recipe to start with, try Co-Op member Diane T.'s recipe for Warm Lentils with Sherry Vinaigrette. This dish also tastes delicious served cold, and it might be the new favorite side dish at your next family cookout.

Warm Lentils with Sherry Vinaigrette
(recipe from Co-Op Board member Diane T.)

  • 1 cup dry lentils
  • veggie broth (3 - 4 cups)
  • 1 tsp. dried rosemary (or fresh rosemary to taste)
  • 1 bay leaf
  • 4 cloves garlic, minced
  • 1 small onion, minced
  • 1/2 tsp. salt
  • optional: 2 finely diced carrots and 1 - 2 diced stalks of celery
Vinaigrette Ingredients:
  • 3 TBSP sherry wine vinegar
  • 2 TBSP dijon mustard
  • 1/2 tsp. salt
  • 3 - 4 TBSP olive oil
1) Place lentils in a large pot and cover with veggie broth. Add remaining lentil ingredients. Bring to a boil, reduce heat, and simmer for 20 - 30 minutes, or until liquid has mostly absorbed.

2) To prepare vinaigrette, whisk ingredients together in a small bowl. When lentils are done cooking, pour vinaigrette on top and stir to combine.

Sunday, April 17, 2011

Good Food & Good Friends Co-Op Appreciation Night

Good Food & Good Friends at
The Golden Finch
Sunday, May 1
6:00pm - 8:30pm
(The Golden Finch Restaurant is located at 330 High Street in Morgantown)

It's time for the annual Mountain People's Co-Op Appreciation Night! Reserve a table for you and your friends at the Golden Finch and join us for an evening of fine food and beverages.

Vegetarian menu options available

Wide range of affordable dinner prices

Reservations required
To reserve your seat, simply purchase a $5 reservation ticket at the Co-Op. Bring your ticket to the event and redeem for $5 off the price of your dinner (1 ticket required per member of your party).

We hope to see you there!

Tuesday, March 29, 2011

Taste of Spring Re-Cap and Recipes

The Co-Op's "Taste of Spring" event was a success! Members and patrons gathered at the Ronald McDonald House on March 26 for an afternoon of food, fellowship, and music. The pictures below give just a taste of the fun we had.

Below, you'll also find recipes for two of the dishes featured at the event-- Diane Tarantini's Spiced Up Hummus and Susan Musick's "Best Yet Chocolate Pudding." Enjoy!

Spiced Up Hummus
(recipe from Diane Tarantini)

  • 1 can garbonzo beans, drained (reserve 1/4 cup liquid)
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 TBSP olive oil
  • 1 garlic clove, crushed
  • 1/4 tsp. ground star anise
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground turmeric
  • 1/4 cup cilantro leaves, chopped
Puree all ingredients (except extra bean liquid) until smooth. Add extra bean liquid (or water) if necessary, 1 tablespoon at a time. Add salt and pepper to taste, if desired.

Best Yet Chocolate Pudding
(recipe from Susan Musick)

"I call it this because it's the result of a series of experiments. My husband says he likes it as much as the pudding his mother made. It's low-fat, vegan, low-sodium, and has no refined sugar. And, in the words of Fannie Merritt Farmer (circa 1906), 'If you don't have a double boiler, improvise one.' "

Ingredients & Directions:
In the top of a double boiler, over cold water, mix together:
  • 3 TBSP cocoa powder
  • 1/4 cup cornstarch
In a pitcher, mix together:
  • 2 cups unsweetened soy milk
  • 3/8 to 1/2 cup agave, depending on how sweet you like it
Using a whisk, stir the liquid slowly into the dry mixture until it's smooth and lump-free.

Next, place the double-boiler over medium heat and boil the water. Stir pudding mixture constantly until the pudding is thick and satiny. Remove from heat.

Stir in 1 tsp. vanilla extract. Chill well. Yield: 4 servings

Sunday, March 20, 2011

"A Taste of Spring" to take place on Saturday, March 26

Join all of your Co-Op friends for "A Taste of Spring" on Saturday, March 26 at the Ronald McDonald House from 2:00pm - 5:00pm.

The focus of this FREE event is to celebrate the arrival of Spring and the wonderful sense of community offered by Mountain People's Co-Op.

"A Taste of Spring" will feature...
  • Fresh potluck food offerings, including Irish Soda Bread, vegan carrot dip, and much more
  • A sampling of beverages for both adults and kids (don't forget your ID for the "adult" beverage samples)
  • Live Celtic music
  • Free portrait sketches
  • Fantastic company :)
Bring a friend (or two...or three) and stop by the Ronald McDonald House on Saturday to help us ring in the new season (Click here for directions to the Ronald McDonald House).