Your Co-op’s Got the Giving Spirit All Year Long


By Robin Seydel

As a community-owned organization, we feel it is part of our mission to support the community that supports the Co-op. To that end, the Co-op is continually looking for ways in which to help local organizations raise the funds they need to continue their work. Each year, the Co-op gives tens of thousands of dollars in food donations to support fundraising efforts, free publicity in our newsletter and other help to many worthy non-profit organizations and schools. Read More

High Altitude Baking


From the King Arthur Flour Company

The higher the altitude, the lower the air pressure. While this is an excellent environment for training athletes, it is a difficult one for baking recipes. Baking depends on the specific interactions of several kinds of ingredients: flour, leavening, fats, and liquid. To complicate things further, individual microclimates vary greatly in the mountains, so the adjustment that works for you may not work for your neighbor down (or up) the road. Read More

Vegan Boeuf Bourguignon


Vegan Boeuf Bourguignon

Total Time: 2 hours, 30 minutes

Serving Size: 8

From Adrienne Weiss

Garlicky seitan bathed in a red wine reduction takes center stage in this hearty rendition of the classic French stew. This "special" dish is a wonderful meal for holiday entertaining. You may make you own seitan or use one of the great seitan varieties made by Vitasoy or Gardein. IF YOU USE THESE PRODUCTS, FLOUR AND BROWN AND SET ASIDE UNTIL COMBINED WITH SAUCE!


    For The Seitan:
  • 3 cups quartered cremini mushrooms
  • 3 tablespoons soy sauce
  • 1 cup vegetable stock
  • 1/3 cup red wine
  • 3 garlic cloves
  • 2 1/2 cups vital wheat gluten
  • 1 tablespoon olive oil
  • For The Red Wine Sauce:
  • 1/4 cup water
  • 3 cups onions, diced
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 6 ripe tomatoes, chopped
  • 3 cups red wine
  • 2 garlic bulbs, peeled and sliced
  • 12 dried shiitake mushrooms
  • 1 cup cremini mushrooms, sliced
  • 4 tablespoons soy sauce
  • 3 tablespoons medium miso
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 7 1/2 cups vegetable stock, plus more as needed
  • For the Bourguignon:
  • 5 cups carrots, chopped
  • 5 cups cremini mushrooms, halved
  • 2 1/2 cups baby potatoes
  • 2 cups small green peas
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, divided
  • 2/3 cup all-purpose flour
  • 1/2 cup parsley, chopped


    For the Seitan:
  1. In a food processor, combine mushrooms, soy sauce, vegetable stock, red wine and garlic. Process until combined. Add wheat gluten and process until a soft dough is formed, about 30 seconds. Divide dough into 5 portions and pat each into a patty about 1/2-inch thick. In a skillet over medium heat, heat oil. Next, cook and flip each patty until browned on both sides.
  2. For the Red Wine Sauce:
  3. In a large pot or Dutch oven over medium heat, add water and saute onions, celery and carrots until tender. Add tomatoes, wine, garlic, shiitakes, creminis, soy sauce, miso, rosemary, and thyme. Bring to a boil. Add vegetable stock and sauteed seitan. After reaching a second boil, cover, reduce heat to low and simmer for 1 hour or longer to concentrate. Add more vegetable stock if flavor is too strong or boil down longer for stronger flavor and thicker sauce.
  4. Using tongs, remove seitan from the pot and set aside on a plate. Set a colander over a large bowl and pour sauce mixture through to strain vegetables, pressing as much liquid out of vegetables as possible. You should have about 6 cups strained sauce. If you have reduced it too much, add additional stock.
  5. For the Bourguinon:
  6. Preheat oven to 425 degrees F. Sprinkle carrots, mushrooms, potatoes and peas with salt and pepper and roast on a baking sheet for about 25 minutes until tender. In a large pot over low heat, heat olive oil. Add flour and cook for several minutes to make a roux. Add strained sauce and whisk well to incorporate. Cook, stirring with a wooden spoon, until thickened. Cut seitan into 1-1/2-inch chunks and add to sauce along with roasted vegetables. Simmer for 10 minutes; sprinkle with parsley and serve warm.

Bake it Local! Your Co-op Carries Local New Mexican Flour


By Sarah Wentzel-Fisher

During the holidays, many of us hunker down in the kitchen and look for any excuse to fire up the oven. This year, when gear up for sugar cookies, ginger bread, fruit cake, and other sweet baked treats, consider what you can source locally. In particular, New Mexico, with its high altitude and dry climate, is a good place to grow wheat for baking flours. Read More

Ownership is Membership: A Magical Combination


By Martha Whitman

We hit a magic combination for this year’s annual meeting. Between a good location (Indian Pueblo Cultural Center), good food (hard to go wrong there), and a guest speaker (Gar Alperovitz), we had a full house. It was a time of breaking bread together and opening a door to sparking new ideas and direction to community wealth building. We invited Gar Alperovitz because of what he and others have accomplished at Cleveland’s Evergreen Project. Their work resonates with our needs and demonstrates how co-operatives could play a stronger role in New Mexican communities and economy. Read More