Butter ~ A plant-based Recipe

It’s never been so easy to start a plant based diet with all the delicious new goodies at our YFC. They all taste so delicious you really won’t feel you are missing out on your normal meat and dairy products. To know you are doing your bit to save the planet as well is an added bonus!
A few weeks ago in the newsletter there was a recipe for homemade butter so I thought a recipe for plant based butter would be a good balance and fun to try. Easy to make, delicious and takes 5 minutes.
1 cup of refined coconut oil – must be refined.
Half a cup of almond flour or blanched almond meal.
Half a cup of non-dairy milk – NOT almond milk.
2 teaspoons of nutritional yeast.
1 teaspoon of fine sea salt.
1 teaspoon of apple cider vinegar.
1 pinch of ground turmeric – optional but gives a nice yellow color.
1/4 cup of oil – best to use is olive oil or avocado oil as not too highly flavored.
Melt coconut oil by standing in hot water or microwave for 20-30 seconds. Measure it when liquid and let it cool. Don’t use when hot or warm.
Place flour, salt,milk, nutritional yeast, vinegar and turmeric into blender and blend until smooth.
Pour in refined coconut oil and blend until velvety smooth. Short bursts better so blender doesn’t get too warm.
Pour into a container, cover and refrigerate until set.
Let it soften at room temperature before spreading for ultimate creaminess and ease of spreading.
Give this a try and other plant based foods and know you are doing your bit to save the planet. We can all play our part. Small actions by all of us do make a difference.
Eleanor and Lee
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Madhava Pineapple Cocowhip Recipe

Bring the classic Disney Dole Whip to life in your own kitchen with our 4-ingredient copycat Pineapple Cocowhip, made with natural and clean ingredients. Sweetened with our Organic Agave and buzzing with Disney spirit, Mickey Mouse won’t even know the difference!
2 cups Frozen Pineapple Chunks
1/2 cup full fat Coconut Milk
2 teaspoon Madhava Organic Agave
1 teaspoon Lemon Juice
1 pinch Salt

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Roasted Fennel with Parmesan

Roasted Fennel with Parmesan



  • Level:Easy
  • Total:55 min
  • Prep:10 min
  • Cook:45 min
  • Yield:4 to 6 servings



(Emily & Florence aren’t crazy about licorice, but this recipe is delicious with hardly a hint of licorice. Florence has been making this with just one fennel bulb, so adjust quantities and see her pictures).

4 tablespoons olive oil

4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

Salt and freshly ground black pepper

1/3 cup freshly shredded Parmesan

  1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Remove the outer shell/ leaf of  the fennel. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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Recipe for Orzo

Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from white flour, but it can also be made of whole grain. The name orzo is common for this pasta shape in North America, and less common in Italy.
Orzo, which means “barley” in Italian, is used most traditionally in soups, but this very versatile, rice-shaped pasta has been widely adapted by chefs in Italy and America for both main courses as well as side dishes.

Crafted with the finest raw ingredients, DeLallo Italian Gluten-Free Pasta is expertly milled for full flavor and the perfect al dente bite. DeLallo’s Gluten-Free Pasta collection comes in two great-tasting varieties: a Corn & Rice blend and a Whole Grain Rice option. Whether you follow a gluten-free diet for nutritional reasons or due to gluten intolerance (celiac disease), DeLallo’s Gluten-Free Pasta is the ultimate wheat-free Italian pasta for all of your favorite gluten-free recipes. Orzo means “barley” in Italian, referring to its small, barley-like shape. Not just a soup cut, this versatile pastina stars in salads, stuffings and sautés. 

Creamy Parmesan Whole Wheat or Gluten Free Orzo

A creamy, cheesy dish that would gladly stand-in as a side for rice or risotto. With the Italian classic, Parmigiano-Reggiano, and the bold, aromatic basil, you can’t go wrong introducing this recipe to the dinner table.

2 tablespoons butter
1/4 cup minced onion
1 cup uncooked DeLallo Orzo
1 (14.5-ounce) can of chicken broth
1/2 cup grated Parmigiano-Reggiano
1/4 cup fresh, chopped basil
Salt and pepper to taste


  1. 1) Melt butter in a large skillet over medium-high heat.
  2. 2) Add onions and cook until soft and transparent, about 5 minutes.3) Add orzo, sautéing until lightly browned.
  3. 4) Stir in chicken stock and bring to a boil.
  4. 5) Cover, reduce heat and simmer until orzo is tender and most of the broth is absorbed, about 18 to 20 minutes.
  5. 6) Mix in Parmigiano-Reggiano and basil. Salt and pepper to taste.
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How to make Homemade Butter

How to make Homemade Butter

Want a cool idea while you are locked in? What about fresh homemade cultured butter?

It is surprisingly easy to make your own butter. You need only two ingredients:

Making Butter


1 Cup Heavy Whipping Cream

2 Tbsp Cultured Buttermilk.


Mix Heavy Whipping cream with the Cultured Buttermilk and let the mixture sit two days in a warm place.

Making Butter

Before you start making butter let the mixture cool down for about one hour in the fridge.

Then whisk the mixture with a mixer or by hand.

Making Butter

After whipping the mixture for awhile, the butterfat and the buttermilk start to separate. Remove the buttermilk and add cold water. Press out your butter to remove all the remaining buttermilk. This step you have to repeat until the water stays clear.

Then you remove all water and the butter is basically ready. Now you can add salt or fresh herbs depending on how you like it.

Making Butter

I usually prepare only a small amount of this and eat it right away, but you can double the ingredients and prepare more and store it at least for two weeks in the fridge or freeze it.

Fresh homemade butter tastes best with fresh bread. At the Yelm Food Coop we have fresh bread delivery every Monday, Wednesday, and Friday.

And… of course, we also carry the heavy whipping cream and buttermilk from Smith Brothers Farms.

Recipe provided by YFC Staff member Doreen

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Welcome to Plant Based Vegan Corner Online

Welcome to Plant Based Vegan Corner Online

You don’t have to be a vegan to enjoy plant based vegan food – try Beyond Meat products (especially the sausages) – you’ll be hooked!  Available at the YFC.  There are close to 16 million vegans now in the USA and the numbers are growing rapidly. It’s cool now to be vegan – no more eye rolling when you tell friends and family.  The main reason of course why people turn to veganism and a plant based diet is concern for their health and compassion for animals. They want to know where their food comes from. There are other important reasons too and we’ll discuss those next time.
The most simple vegan snack is of course is avocado on toast using vegan butter.  Who says going vegan is hard!  Lots of plant based vegan mayos now available.
Then the ‘BOWL’ layer meals are catching on with only the bowls to wash up afterwards.  If having guests for dinner,  use large pretty bowls.
Brown rice
1 red onion
Garlic optional
1 organic avocado
1 can organic black beans or refried beans
Shredded organic lettuce
Grated vegan cheese
Vegan sour cream
Tomatoes as a garnish or a layer
Layer the bowl.   Cooked brown rice first, then the sautéed onion and garlic if using, then the heated beans, next the avocado sliced thinly, then the shredded lettuce, topped with grated cheese and sour cream.  Decorate with a tiny sprinkle of paprika for color and maybe a slice of tomato.  Tomatoes can be added as another layer after the beans if desired.
Try going plant based vegan for one day a week to start with and then maybe add a few more days until you are comfortable with the meals and are happy with your choices.   Fun to experiment!
Eleanor and Lee
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Italian Noodles Recipe

Italian Noodles Recipe

Guest recipe from Doreen Pairer


The recipe only requires 4 simple ingredients. Some additional water might need to be added if the dough is too dry. A noodle machine would be very helpful, but a rolling pin will also work.

9 oz (225 g) Organic wheat flour unbleached
1 tsp Himalayan Salt
2 Organic Eggs
1 tbsp Extra virgin Olive Oil

Quick Steps

  1. Mix the Salt and Flour
  2. Add the eggs and olive oil
  3. Knead the dough; add a small amount of water only if necessary
  4. Use a rolling pin or noodle machine to flatten the dough 
  5. Cut the noodles to the correct size
  6. Dry the noodles
    7. Boil the noodles

Step 1

First, mix the flour and salt.
Doing this before adding wet ingredients
helps the salt be distributed more evenly

italian noodles step 1

Step 2

Second, add the two eggs and olive oil.

italian noodles step 2

Step 3 

Next, knead the dough, until it is all mixed together.
If the dough is still crumbling, add some water, but only
small amounts at a time. The dough is supposed to be dry.

italian noodles step 3

Step 4 Rolling pin

A noodle machine is highly recommended for this step
as it makes forming the noodles much easier.
However, if one is not available, a rolling pin can be used as an alternative.
Roll the dough until it has the desired thickness and then cut it into strips.

italian noodles step 4

Step 4 Pasta Machine

Next, flatten the dough a bit by hand, and then insert it into the noodle machine.
Start at the setting that will output the thickest sheets.
After the dough is an even sheet, change the setting on the machine
so that it will output the desired thickness.
Last run it through the noodle machine’s cutting part, or cut it by hand.

italian noodles step 4 machine

Step 5

Hang the noodles up to dry. They can be dried completely
and be stored in the fridge
for a few days, but preferably only dry them
for about 20 minutes and then boil them in saltwater.

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Lock Down Soup

veggie soup

This is not just for days when you are cooped up; it’s just a good, healthy easy-to-make soup!

We do this in the winter and pair it with German-style potato pancakes.

You can use any of the following veggies or all of them depending on your own tastes. All ingredients are available at the Yelm Food Co-op. This is what we do:


Organic Kale                       1 bunch, washed and chopped
Organic Carrots                  2-3 medium size, peeled and chopped
Organic Leek                      1 large stalk, cleaned and chopped
Organic Celeriac                 I medium sized root, peeled and chopped
Organic Potatoes                2 medium sized (omit if pairing with potato pancakes)
Organic Parsnip                  1 medium ( this adds extra sweetness to the soup)
Organic Garlic                     2 medium cloves, crushed
Seitenbacher Veggie
Bouillon powder                 2 Tsp, heaping
Better than Bouillon
Chicken                              1 Tbsp.
Organic Turmeric                 ½ Tsp
Ground Pepper                   to taste


Bring 5 cups of water to a boil while you are preparing the veggies. (This may vary depending on the quantity of veggies and the thickness you prefer.)

If you prefer a thin soup with the veggies floating in it, cut the veggies in fine slices or small chunks. If you use an immersion blender like we do, just chunk everything up into pieces for now.

When water is boiling, add bouillon and veggies and spices. Keep the water at a boil for the 1st 15 minutes and then reduce to a simmer for 30 minutes. Check for doneness.

At this point you can use the immersion blender to make a thick soup mixture. Then let it cook at a simmer for another 15-20 minutes.

Taste and adjust seasonings; add a splash of cream or sourcream. Serve hot with bread or with potato pancakes as in the following recipe.

German-style Potato Pancakes

I call them “German-style” because I learned this recipe from my beloved wife who is German J

Portion for 2 people


Organic potatoes             1 ½ Lbs.
Organic onion                  1 medium sized
Organic Flour                   1-2 Tbsp.
Sea Salt                           1-2 Tsp. (to taste)
Organic Eggs                   1 large


Using a food processor, remove the large chopping blade and insert the shredding blade disc. (Test this – the potatoes should come out in short shredded strips, not in a “mush” form.)
Process the potatoes and the onions, put into a large mixing bowl. Crack the egg into the bowl, add the flour and salt and mix well.

Heat your favorite cooking oil (we use palm oil shortening) in a skillet or 2 over medium heat. Put several forks full of the potato mixture in depending on the skillet size. Don’t crowd them or they’ll be hard to turn over. Fry until brown and turn over.

Heat a serving tray or oven proof plate at 300F for about 5 minutes and then turn off the ovens – this is to keep the pancakes warm as you continue to prepare the rest of them.

When finished, serve with apple sauce.

Guest post by: Tom Dewell

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