Alberta Co-op Grocery

by Anni, Front End Worker

1. Daiya is pretty terrific.

2. The wedge style Daiya is for eating uncooked (like on a cracker or something).

3. The the shredded Daiya and *new* sliced Daiya are for eating melted. Don’t even try them uncooked, they will just make you so mad.

4. You should use shredded Daiya like you would use shredded cow cheese. Perhaps you might want to use it in lasagnas or quesodillas or burritos or casseroles or pizzas. Maybe you will also want to sprinkle it on top of chile or potato soup or a big bowl of pasta. Just make sure it is melted before eating. And also make sure you are ready to be delighted by deliciousness.

5. You should melt sliced Daiya. Seriously, melt it! I know you’re gonna wanna relive your childhood and shove it in your mouth like it’s a piece american processed plastic cheese and you’ve jumped off the shame train two stops back…BUT IT ISN’T WORTH IT.

6. Sliced Daiya doesn’t taste good if it isn’t melted, but when it is melted it tastes FANTASTIC. MAGIC.

7. Here are some ways that you are going to use sliced Daiya: grilled cheese sandwish, another grilled cheese sandwich, a tuna-free melt (see recipe below), the swiss variety melted on top of french onion soup, another grilled cheese sandwich, a meatless-ball sub, some sort of other hot sandwich, another grilled cheese sandwich.

8. The only time you will not melt sliced Daiya is when you toss a slice on top of a cat’s head and then take a photo for the internet.

9. Sliced Daiya and Daiya wedges have palm oil in them. Palm oil is a big hot mess when it comes to its social and environmental impacts, though Daiya claims that they use sustainable sources. I reconcil my concerns about palm oil by enjoying Daiya as an occasional treat rather than a regular habbit.

10. Tuna-Free Melt Recipe:

Into a medium bowl, add 15 oz. chickpeas, 1/4 cup veganaise, 1 tbs mustard, 1 1/2 tbs vinegar, and 1tsp salt. Mash mixture with the back of a large fork until the chickpeas are broken up but not smooth. Into the work bowl of your food processor, add 1/4 cup celery and 1 torn sheet of nori. Pulse until finely chopped. Add the celery mixture to the chickpea mixture along with 1 tbs chopped chives, a pinch of cayenne, and a bit of black pepper. Let sit for about 30 minutes until flavors meld. This is now your faux tuna.

Lightly toast two slices of bread. Spread faux tuna on one slice of toast. Place two pieces of sliced Daiya on the other slice of toast. Broil topped toast until faux tuna is warm and Daiya has melted. Put Daiya toast on top of faux tuna toast. Eat.

by Libby, Working Owner

I’m excited to be able to share a couple of recipes for delicious vegan sandwiches…quite possibly my favorite food group.

Reuben

Ingredients:
1/2 cup Sauerkraut
2 slices Rye Bread (or whatever your taste desires)
4 small Crimini Mushrooms (sliced)
6 thin slices Tempeh
2 T Tamari (or Braggs, or both)
1/4 cup Water
2 dashes Garlic Powder
2 dashes Pepper
2 T Veganaise
1 t Tomato paste
1 1/2 t Sweet relish (dill is also good)

For best results, steam the tempeh slices and leave marinating with the mushroom slices in a marinade of tamari, water, garlic powder and pepper. When ready to cook, drain the marinade into a skillet and heat to medium-high. Add the tempeh and cook until liquid is all evaporated, flipping tempeh to ensure it cooks evenly.  Otherwise, heat the water in a skillet, then add the tempeh and mushrooms. Cook, covered, on medium for 5 minutes, then add the tamari, garlic powder and pepper. Reduce heat to medium-low and flip tempeh after 5 minutes. Cook 5 more minutes, then remove cover and cook until liquid is all evaporated and tempeh is evenly cooked.

While cooking tempeh, add the sauerkraut to a small saucepan and heat on med-low. Also, begin to prepare the dressing by combining Veganaise, tomato paste, and relish in a small bowl. Make sure to stir well in order to avoid chunks of tomato paste in your dressing.

Toast the bread. I have had better results toasting in the oven or toaster oven. Once the bread is toasted, spread a thin layer of dressing on each slice. Next, add the slices of tempeh and mushrooms. Top with sauerkraut and the second slice of bread, then cut in half and serve with delicious chips.

This sandwich is also great with Daiya mozzarella (on sale through the 16th!), just start with un-toasted bread, layer one slice with dressing, top with tempeh, mushrooms and cheese. Place both sides in a pre-heated oven or toaster oven. Toast until cheese is melted or bread is toasted. Top with sauerkraut, spread dressing on the top slice before adding it, then cut in half. Enjoy!

Two-na Salad

Ingredients:
1/2 cup steamed Tempeh (chopped)
3 T Veganaise
1 T Celery (diced)
1 t Shallots (diced)
1 t Lemon Juice
2 pinches Parsley
1 pinch Dill
1 pinch dry Mustard
Salt + Pepper to taste

Combine all ingredients in bowl, mixing well. Toast two slices of bread, then add two-na salad. Add whatever toppings you would like, then slice in half and serve with your favorite chips.

To make into a melt, start with un-toasted bread. Add a slice or two of vegan cheddar and sliced tomato, then grill both sides in an oiled skillet. Once the cheese has melted (or “melted”), remove from pan, slice in half and enjoy!