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The Vegetarian Diet PDF Print E-mail

by Chris Ellis, Staff Nutritionist
January, 2015
The New Year is here! What better time to consider making a change to a vegetarian diet while you reflect on something you can do in this new year to improve not only your health, but the environment as well!
I have been following a lacto-ovo vegetarian diet (diet includes dairy, eggs, grains, legumes, veggies and fruit) for the last 30 years of my life.

Congratulations, and welcome to our newly elected board members! PDF Print E-mail

Vicky Dibe Senni
Lucinda Alcorn
John Hatton
Bob Lyons
Anne Connor Senni
Emilie Kornheiser

Total votes collected: 717

Vicky Dibe Senni– 488
Pamela Reagan 472
Lucinda Alcorn 470
John Hatton 456
Bob Lyons 415
Anne Connor Senni 408
Emilie Kornheiser 378
Richard Wrase 363
Ami Ji Schmid 215

BFC Recipes: Sloppy Joes With Tofu PDF Print E-mail

By Chris Ellis, Staff Nutritionist
Below is a relatively simple recipe using tofu and it is frequently well accepted by those who are not fans of tofu so give it a try. Just for fun, if you prepare it for others, don’t feel you have to say it was made with tofu until after it has been tasted.  

Sauté until tender in 1 Tbsp. olive oil:
1 Large onion, chopped finely
1-2 medium green peppers
1-2 cloves garlic, minced
If vegetables begin to stick add a little water
3 cups spaghetti sauce
1-1½ Tbsp. chili powder (more can be added if you like it spicier)
Dash of black pepper
1 Tbsp. prepared mustard
Simmer together over low heat for about 20 minutes and set aside.
Lightly brown in another non-stick or seasoned cast iron skillet:
1 Tbsp. olive oil
1½ lbs. firm tofu, mashed or crumbled
*(if you desire a chewier texture, freeze tofu 1-2 days before making recipe then thaw in refrigerator overnight before preparation)
1-2 tsp. tamari or lite soy sauce
When tofu has cooked 5-10 minutes and /or has browned slightly add it to the spaghetti sauce and stir and heat again thoroughly. Serve over rice or hamburger buns with a salad or vegetable.
*To freeze tofu, place it in the freezer in the original container it was purchased in, water and all. To thaw, take it out a day ahead of time and prepare it as suggested. A lot of water will come out of it when you cook with it after it is frozen, but that is normal. If you choose to freeze tofu after a package of it has been opened, you can freeze it in water in an airtight container. 

Producer of the Month: Lake Champlain Chocolates PDF Print E-mail

by Sabine Rhyne
December 2014

What does “local producer” mean to you? To some, the tiny little backroom business or farm in a small hamlet fits their image of local. Others value businesses owned by locals who have grown enough to provide good jobs for lots of folks. Small, large, and in between, Vermont is home to many entrepreneurs who live, make, and sell products that we enjoy. One of our long-time successful local producers is Lake Champlain Chocolates, based in Burlington, VT. As they say, Vermont “is where we live, who we are, and how we do business,” since 1983.

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