On the Menu: Wednesday, April 4th & Thursday, April 5th

Hey everybody! This is the final menu for Sprouts this academic year! Our hours are the same as usual on Wednesday, but hours on Thursday are shortened from 9:30am-2pm. We are closed Friday and Monday for Easter.

During finals we will be open during the week for study hours starting Tuesday, April 10th to Friday, April 20th from the hours of 10am-4pm. We might have some baked goods, but always coffee, tea, and other store groceries until we run out. As always, because we are a student-run organization, we are closed during the summer and will re-open in September.

With that, here’s the menu!

Sprouts Soup
It’s Bean A Great Year!
Pinto beans, onions, beets, oregano, basil, salt, cayenne pepper.
*Vegan*

Sprouts Bread
Rye Bread
Rye flour, Soy milk, Oil, cane sugar, Baking powder, Salt, oregano, basil.
*Vegan/Wheat-Free*

Whole Wheat Herb Bread
Whole Wheat Flour, White flour, yeast, salt, garlic powder, water, oil, thyme.
*Vegan*

Baked Goods
Hazelnut Vegan Brownies $1.00
Unbleached Wheat Flour, Cocoa, Cane sugar, Oil, Soy milk, Hazelnuts, Vanilla, Salt.
*Vegan*

Chocolate-Hazelnut Biscotti $1.25
Gluten Free Baking Flour (garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour), Cocoa Powder, Oil, Cane Sugar, Eggs, Soymilk, Baking Soda, Vanilla, Hazelnuts, Salt.
*Wheat-Free*

Raisin-Tea Muffins $1.25
Whole Wheat flour, cane sugar, raisins, black Ceylon tea, baking powder, eggs, oil, nutmeg, cloves, cardamon.

Raisin Kamut Flake Cookies $1.25
Kamut Flakes, Unbleached Flour, CaneSugar, Raisins, Butter, Oil, Eggs, Baking Soda, Baking Powder, Cloves, Nutmeg, Vanilla, Salt.

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Creamy Parsnip Soup

Ingredients:
2 tablespoons butter
1 pound prepared sliced leeks (2 cups)
1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples, peeled, cored, and cut into 1-inch pieces
1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
1 can (14.5 ounces) reduced sodium chicken broth
1/2 cup heavy cream
Salt and pepper
Leek garnish (see below)

Directions:
Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
From here.

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Parsnip Oven Fries with Yogurt Curry Sauce

Ingredients:
1 lb (454 g) parsnips
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) ground cumin
1 tsp (5 mL) coriander
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) low-fat plain yogurt
1/4 tsp (1 mL) curry paste
1 small green onions, minced

Directions:
Peel parsnips; cut into 2- x 1/2-inch (5 x 1cm) sticks. In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper. Bake on greased baking sheet in 425°F (220°C) oven, turning occasionally, for 30 to 40 minutes or until browned and tender. In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.
From here.

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Sprouts Box! Monday, April 2nd – #9

Content of your box:
Fuji Apples – $0.47/each (Cawston)
Bosc Pears – $0.58/each (Washington)
Collard Green – $1.95/each (Washington)
Yellow Onions – $1.02/lb (Washington)
Parsnips – $2.72/lb (Washington)
Red Chieftan potatoes – $1.42 (Pemberton)
Rutabegas – $2.21(Washington)

This week’s feature item: Parsnips
Parsnips are a relative of the carrot but are lighter in colour and have a sweeter taste. They are best roasted however you can eat them raw, mash them with potatoes, and can be a replacement for carrots in recipes. They have a shorter cooking time than carrots though so be sure not to add them too soon to things like soups and stews!
From here.

And now for a joke!
Q: What kind of jokes do vegetables (and Sprouts Box Coordinators) like best?
A: Corny Ones, of course!

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On the Menu: Monday, April 2nd & Tuesday, April 3rd

Sprouts Soup
Mushroom Lentil Soup
Red Lentils, Carrots, Onions, Mushrooms, Potatoes, Oregano, Thyme, Basil, Cayenne Pepper, Black Pepper, Salt, Oil.
*Vegan*

Sprouts Bread
Rye Bread
Rye flour, Soy milk, Oil, Sunflower Seeds, Sugar, Baking powder, Salt.
*Vegan/Wheat-Free*

Whole Wheat Flax Seed Bread
Whole Wheat Flour, Water, Yeast, Salt, Ground Flax seed, Whole Golden Flaxseed, Poppyseeds, Salt, Sugar.
*Vegan*

Baked Goods
Hazelnut Vegan Brownies $1.00
Unbleached Wheat Flour, Cocoa, Cane sugar, Oil, Soy milk, Hazelnuts, Vanilla, Salt.
*Vegan*

Quinoa Blondies $1.25
Quinoa flour, GF Corn Flour, Buckwheat Flour, Oil, Sugar, Eggs, Soymilk, Tapioca Starch, Baking Powder, Cinnamon, Baking Soda, Vanilla, Raisins, Carob Chips, Hazelnuts, Salt.

Mini Carrot Cakes $1.00
Carrots, Unbleached Flour, Hazelnuts, Raisins, Sugar, Oil, Honey, Salt, Baking Powder, Baking Soda, Cinnamon, Vanilla, Eggs.

Muffin Tops (The best part of a muffin) $0.75
Carrots, Unbleached Flour, Hazelnuts, Raisins, Sugar, Oil, Honey, Salt, Baking Powder, Baking Soda, Cinnamon, Vanilla, Eggs.

Kamut Flake & Raisin Cookies $1.00
Kamut Flakes, Kamut Flour, Unbleached Wheat Flour, Sugar, Butter,Raisins, Carob Chips, Hazelnuts, Eggs, Baking Soda, Nutmeg, Vanilla, Salt.

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On the Menu: Wednesday, March 28th & Thursday, March 29th.

Sprouts Soup
Crazy About Lentils Dal
Lentils, Collard Greens, Potatoes, Onions, garlic powder, curry powder, coriander, tumeric, garam masala, salt, oil.
*Vegan*

Sprouts Bread
Raisin Oat Bread
quick oats, whole wheat flour, soy milk, cane sugar, oil, baking powder, salt, cinnamon.
*Vegan*

Flax Seed Rye Bread
rye flour, cane sugar, soy milk, oil, baking powder, flax seeds, thyme.
*Vegan/Wheat-Free*

Baked Goods
Hazelnut Brownies $1.00
cocoa powder, white flour, cane sugar, hazelnuts, soy milk, oil, salt, vanilla.
*Vegan*

Trail Mix Shortbread $1.25
butter, eggs, white flour, cane sugar, vanilla, baking soda, salt, hazelnuts, raisins, carob chips, sunflower seeds.

Quinoa Blondies $1.25
Quinoa flour, white sorghum flour, cane sugar, tapioca starch, eggs, soy milk, carob chips, hazelnuts, raisins, vanilla, oil, cinnamon, baking powder, baking soda, salt.
*Wheat-Free*

Carrot Cake $1.00
white flour, carrots, soy milk, raisins, cane sugar, vanilla, oil, salt, allspice, cinnamon, baking soda, baking powder.
*Vegan*

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On the Menu: Monday, March 26th & Tuesday, March 27th.

Sprouts Soup
Hungry For Hungary Cabbage Stew
Red Lentils, Cabbage, Onions, Potatoes, Carrots, Dill, Paprika, Cayenne Pepper, Salt, Pepper, Bay Leaves, Apple Cider Vinegar, Oil, Garlic Powder.
*Vegan*

Sprouts Bread
Wheat Free Corn Bread
Cornmeal, GF Corn Flour, Buckwheat Flour, Baking Powder, Oil, Sugar, Soymilk, Apple Cider Vinegar, Garlic Powder, Salt.
*Vegan/Wheat-Free*

‘Running out of Thyme’ Rye Bread
Rye flour, Soy milk, Oil, Honey, Baking powder, Salt, Thyme.
*Vegan/Wheat-Free*

Baked Goods
Lovely Lavender Vegan Brownies $0.50
Unbleached Wheat Flour, Cocoa, Cane sugar, Oil, Soy milk, Lavender, Salt.
*Vegan*

Oatmeal Raisin Cookies $1.00
Oats, Oat Flour, Sugar, Raisins, Oil, Water, Baking Soda, Baking Powder, Cinnamon, Nutmeg, Allspice, Salt.
*Vegan/wheat-Free*

Apple Cinnamon Muffins $1.25
Whole wheat flour, sugar, cinnamon, ground flaxseed, apples, soy milk, oil, baking powder, salt.
*Vegan/local apples*

Lavender Shortbread Cookies $1.00
Unbleached White Flour, Butter, Sugar, Flaxseed, Baking Powder, Lavender.

Apple Cinnamon Cake $1.25
Whole wheat flour, sugar, cinnamon, ground flaxseed, apples, soy milk, oil, baking powder, salt.
*Vegan/local apples*

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Portobella Mushroom Fries

Ingredients:
1/2 cup Whole Wheat Breadcrumbs
2 tablespoons shredded Parmesan cheese
1/4 teaspoon Creole seasoning
1 garlic clove, minced
1/8 teaspoon dried oregano
salt and pepper
2 Portobello Mushrooms, cut into 1/2? slices
2 eggs, beaten
Pesto for serving, optional
fresh minced chives, for garnish, optional
Directions:
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper.
Mix Panko breadcrumbs, Parmesan cheese, Creole seasoning, garlic, oregano, salt and pepper in a shallow bowl or pie plate.
In a medium bowl, beat the eggs.
Dip the portobello slices in the beaten eggs, letting the excess drip off.
Transfer to the bowl with the bread crumb mixture, coating boat sides of the mushrooms thoroughly.
Place the breaded mushrooms on the baking sheet and bake 10-15 minutes, turning over about half way through.
Sprinkle with minced chives and serve with Pesto, if desired.

From here.

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Marinated and Grilled Portobella Mushrooms

Ingredients:
2 large portabella mushrooms
1 tablespoon low sodium Tamari or soy sauce
1 teaspoon lime juice
1 finely chopped scallion
1 teaspoon minced garlic
1 teaspoon Sambal Oelek, ground fresh chili paste
1/4 cup grape seed oil
Sea salt and freshly ground black pepper

Directions:
Use a damp towel to gently wipe the mushrooms clean. Then use the dull side of a small paring knife to gently scrape off the gills from the underside of the mushroom. (This little extra step is important because this portion of the mushroom can become quite bitter when it’s grilled.)In a small mixing bowl, combine the tamari or soy with the lime juice, scallion, garlic and chili paste. Then gradually mix in the oil and blend until smooth.Place the two mushrooms in a large zip-lock bag and pour the marinade over them. Use your hands to ensure the marinade is evenly covering both sides of the mushrooms. Place the bag in the refrigerator overnight.The next day, when you’re ready to cook, preheat your BBQ or stove-top grill. Remove the mushrooms from the bag, gently shaking any excess marinade back into the bag. (Save this for later!) Put the mushrooms on a large plate and season both sides with the salt and pepper. Place the mushrooms on the preheated grill — if you don’t hear a sizzle, take them off until it’s hot enough! They will not grill and caramelize properly unless the grill is hot enough! Grill the mushrooms until they are nicely charred and tender, about 3 or 4 minutes per side. After the mushrooms have slightly cooled, cut them into then slices, place them on serving plate and drizzle with the remaining marinade. Unlike when you’re cooking “real” meat, this is totally safe to do! The mushrooms can be served, hot, warm, room temperature or chilled in a salad.

From here.

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Sprouts Box! Monday, March 26th – #8

Welcome the 8th edition of the Sprouts Box! This is the second to last Sprouts Box of the semester!

Content of your box:
Pink Lady Apples – $2.03/lb (Cawston)
D’anjou Pears – $1.35/lb (Washington)
Green Cabbage – $1.66/lb (Prince George)
Rainbow Table Carrots – $1.46/lb (Prince George)
Portabella Mushrooms – $5.40/lb (Langley)
Sweet Yellow Onions – $1.38/lb (Washington)
Bintje Potatoes – $1.77/lb (Prince George)
Sunchokes – $3.87/lb (Washington)

This week’s feature item: Portabella Mushrooms
I know we have had portabella mushrooms before however I haven’t featured it yet this semester! Portabella mushrooms are a fully mature version of the Cremini mushroom. The name portabella was popularized in the 1980s to sell a then unglamorous mushroom.
Season: available year-round
How to select: Look for a tight underside and light-colored gills. Darkening and loosening in the gills indicates age.
How to store: Keep in a brown paper bag in the refrigerator for 7-10 days.
How to prepare: The woody stem is often used in stock-making or cooked as you would other mushrooms. Caps can be chopped, but are more dramatic presented whole, often marinated in balsamic vinegar and grilled in sandwiches as a replacement for meat.
Read more here.

And now for a joke!
Q: Why did the Fungi leave the party?
A: There wasn’t mushroom.

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