Posted April 30th, 2013
by Bryan, Produce Worker
I’ve been reviewing a lot of chocolate for the e-news lately. It hasn’t always been easy but I do it out of love for the Co-op. Most recently I tried the new Coco Besos stone ground chocolate bar from Taza
. This is hands down my favorite bar we sell. The packaging itself is appealing, shiny pink foil wrapped up in a cream colored label, and it only gets better from there.
Coco Besos is a 70% dark chocolate bar with bits of shredded coconut embedded inside. It’s quite rich with a wonderfully balanced bittersweet finish, and that’s where the flavor of the coconut comes through. I also noticed that every few bites I’d get a strong, but not overpowering, taste of the kosher salt used in the recipe. Take heed, all you chocolate-with-salt lovers out there. My favorite thing about this chocolate bar, however, is the texture. It was love at first bite when it instantly crumbled in my mouth and turned into butter. Words really can’t do it justice but I can’t recommend this chocolate bar strongly enough.
The Taza chocolates aren’t the cheapest in the co-op, but that’s because the company sources all of its cacao direct from farms that adhere to high labor and agricultural standards. Their direct trade model, in which they establish direct relationships with cacao producers, pay a premium price for the product, and purchase only high quality beans, is certified and verified by an independent third party. The Tazawebsite
includes a plethora of information about their stone ground chocolate and high purchasing standards, and some informative videos to top it all off.
Posted November 21st, 2012
by Libby! Working Owner
The holidays are upon us. ‘Tis is the season for all the potlucks! It’s time to put an apron over that awesome sweater, steam up the kitchen windows, and fill the block with delicious smells. Because the holidays are about inclusion, I wanted to share some vegan/gluten-free recipes for all to enjoy.
Cranberry Walnut Salad
make that can-shaped cranberry blob a little fancier…
- 1 (14 oz) can vegan jellied cranberries
- 1/2 cup chopped, toasted walnuts
- 1/2 cup diced celery
- 1 t salt
- 2 T orange juice
- 1 T orange zest
- agave or other sweetener to taste
Combine ingredients in a bowl. Taste for seasoning. Refrigerate.
yield: 2 cups
Green Bean Casserole
don’t give up the classic…
- some vegan soup [I use a coconut curry squash (usually pumpkin or butternut) soup]
- 4 cups cut green beans (or enough to fill a large casserole dish 3/4 full)
- 1 3/4 cups rice crackers (broken up)
Preheat oven to 350º. Place beans in large casserole dish. Cover the beans with soup. Top with 2/3 cup crackers. Bake for 25 minutes. Sprinkle with the rest of the crackers. Bake for 5 more minutes.
Pumpkin Pie Brownies!
they’re so good…
- 4 oz bittersweet chocolate (melted)
- 1 cup puréed pumpkin
- 3/4 cup sugar
- 1/4 cup oil
- 1 t vanilla
- 3/4 cup gluten-free flour
- 1/4 cocoa powder
- 1 T tapioca starch
- 1/4 t baking soda
- 1/4 t salt
- 1 cup puréed pumpkin
- 2 T tapioca starch
- 1/2 cup non-dairy milk
- 1/4 cup maple syrup
- 1 t vanilla
- 3/4 t pumpkin pie spices
Preheat oven to 350º. Grease a 9×9 baking dish. For the brownie layer: Mix pumpkin, sugar, oil, and vanilla. Sift in: flour, cocoa powder, tapioca, baking soda and salt mixture. Stir. Mix in chocolate. For pumpkin layer: Mix all ingredients thoroughly.
Spread brownie layer to edges of dish. Pour the pumpkin layer over, leaving room around the edges. Bake for 30 minutes or until the edges crack. Cool for 20 minutes, then leave to set in the fridge for at least 1.5 hours. Decorate with vegan chocolate chips if desired.