Tidal Creek Cooperative Food Market

Vegan Love Buzz Cake
A recipe from Jennifer Andreas, Tidal Creek Cooperative Food Market
Ingredients:
3 cups unbleached all-purpose flour
2 tsp baking soda
1 ½ tsp kosher salt
2 cups unbleached raw sugar
1 cups fair trade cocoa powder
8 oz fair trade brewed coffee
12 oz warm water
4 oz apple butter
10 oz safflower oil
2 tbs + 1 ½ tsp apple cider vinegar
2 [...]

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Yield – 2 lbs

1 1/4 tsp                         sesame oil
1/4 cup + 1/2 tsp         olive oil
1 tblsp + 1/2 tsp           curry powder
1 1/4 lb                           seitan – cut into 1/4 pieces
1 7/8 oz                          cashew nuts – roasted
1/4 cup                           raisins
1/4 cup                           dried cranberries
1/4 cup + 1 tbsp           veganaise
2 1/2 oz                          lemon juice
1 1/4 [...]

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Starting with the basics: whole grains
By Kirsten Lovan
The basics are the place to start when trying to incorporate whole foods into the diet.  Heidi Swanson has a beautiful cookbook, packed with useful information about whole foods, titled Super Natural Cooking. You may also want to check out her website.
I have found that an easy way [...]

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1 1/4 lb           asparagus – 2″ pieces, blanched
1 1/4 lb           artichoke hearts (1 can)
2/3 cup           red onion thin sliced
1 tbsp + 1 tsp safflower oil
1 tbsp + 1 tsp lemon oil
1 tbsp             olive oil
1 tbsp             red wine
2 tsp               dried tarragon
2 tsp               dijon mustard
3/4 tsp            [...]

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Raw Food Made Easy; For One or Two People
By Jennifer Cornbleet
Jennifer Cornbleet is a nationally recognized raw food chef and instructor, and is a graduate of Living Light Culinary Arts Institute. She is the owner of Learn Raw Food and she lectures and conducts classes in the Chicago area as well as nationally.
Raw Food Made [...]

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Ingredients:
3 3/4lbs potatoes
1/2 medium red onion
4-5 stalks of celery
2-3 T parsley
2 cups veganaise
1 1/4 oz. brown rice vinegar
4-6 T Bone Suckin’ Mustard
Boil potatoes just until fork tender. Drain potatoes. Cool. While cooking potatoes chop onions, celery, parsley and mix with veganaise and mustard. When potatoes have cooled chop into bite size chunks and mix with [...]

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I n g r e d i e n t s
7 oz. goat cheese
1 baguette
¼ cup red wine or balsamic vinaigrette
½ cup walnut pieces, toasted (or substitute
candied walnuts)
P r e p a r a t i o n
1. Turn on your boiler or preheat your oven to 400°F.
2. Lay the walnuts on a sheet pan [...]

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by JoAnn Fogler
The Roasted Vegetable by Andrea Chesman
I am very happy to be reviewing this book. I have tried roasted veggies, but not successfully. This book is a winner. It is how to roast everything from artichokes to zucchini. It even tells how to use roasted vegetables in sandwiches and salads.
Ms Chesman is a noted [...]

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by Alison McCullom
Seems the word change is all other the place now days. And why not with all the change we see daily? Changes in the gas prices, changes in the housing, job & stock markets, changes in which company is going under or being bailed out this week, changes everywhere! Seems [...]

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by Lara Johnson
Ha-ha Chooo! It must be that time again. With busy schedules, and cooling weather, cold season has now caught up to some of us and is looking for more hosts to cozy up to. If you should find yourself warding off an unwelcome viral visitor, wield one of these natural remedies and kick [...]

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