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Entries in vegan sauce (4)


Buy Local Market Tomorrow!!

Hi Everyone! 

            As I’m sure many of you know, tomorrow is the 2nd annual VT Buy Local Market at the State House lawn. We’re excited to be there to support other small businesses, and also to introduce more people to our products!

            The Buy Local Market takes place on the State House lawn, tomorrow, August 10th, from 10 in the morning until 2 o’clock in the afternoon. It’s free to attend, and there are going to be over 50 different vendors!

            We’ll be selling pretty much all of our sauces and spreads: Basil Pesto, Maple Chipotle BBQ sauce, Chermoulah, Chimichurri, and Lemon Pepper Hummus. We’ll also be serving fresh cups of one of our favorite summer soups: Cucumber Dill. If you’re in the area, and/or have the time, please stop by! We’d love to see you.

            -Joe & Olivia



Matchmaker Event

Hi All! 

            If you’re going to be in the Burlington area this Friday, April 29th (tomorrow), stop by the Hilton and check out our table at the VT Fresh Network’s annual matchmaker event! We’ll be there from 1-5 in the afternoon, serving up samples of ALL of our products.

            We’ll have three different hot soups for everyone to taste: our Chicken Ginger, Split Pea & Ham, and Broccoli Cheddar. We’re also bringing all of our sauces! We’ll have our Maple Chipotle BBQ sauce, Chimichurri, Chermoulah (our newest product!), Hummus (made with organic chickpeas and olive oil—another new product!), and our classic Basil Pesto. We’ll also have retail/bulk packages of our products out, so you can see what our packaging looks like—beans, bone broths, soups, and sauces.

            We’re excited to be able to reach out to more people in the area, and share our products! It should be a fun event—we look forward to seeing you there! 

As always, stay in touch!! 

-Joe & Olivia 



Summer Products are Here!!

Summer is officially here! And with all of the sunshine and warm weather that brings, come fresh soups and sauces.

            This week, we’re going to be rolling out our first batch of Gazpacho for the year, along with our chilled Cucumber Dill soup! Yum! They are two of our most popular soups—the Gazpacho is perfectly crunchy, with just a tiny bite thanks to the fresh peppers we’ll be putting in there. And the Cucumber Dill soup is just the thing to eat on these hot and humid days: with a little bit of yogurt in there to thicken it, it’s cool and refreshing—not to mention ready to eat! I know around our house, no one wants to stand in front of the hot stove during the summer.

            We’re also releasing a new line of sauces and spreads that haven’t previously been available through many of our customers. Soon, Hunger Mountain Coop will be carrying our Maple Chipotle BBQ sauce, Maple Balsamic Vinaigrette, Chimichurri (an Argentinian spread, used for cooking meats or veggies, that is parsley based—super fresh!), Enchilada Sauce, as well as our Cannellini Bean Dip, and Tomatillo Verde sauce. The Verde sauce was originally meant to be used hot, (for things like enchiladas), but we discovered that it actually tastes really good cold, as a salsa.

            Finally, our newest product is going to be hitting the shelves in the next few weeks! It’s a tomato-based sauce, called “Soffrito”. The sauce comes from Cuba, and can be used on pasta like a regular tomato sauce, but it’s also great for adding flavor to any meal. We’ll often put it in a pan full of zucchini, peppers, mushrooms, and other vegetables, or cook it into an egg frittata or tofu dish. It’s commonly cooked into rice, as well, and it also tastes great with meat!

            We’re excited that it’s finally warm outside, and plan to take advantage of all of the beautiful produce that’s starting to come in. And we can’t wait to share our new products with everyone!

            As always, stay in touch! We appreciate any and all feedback that we receive.

Have a wonderful weekend!

Joe & Olivia


Chimi Churi Dinners

            We’ve recently started selling our Chimi Churi sauce at Healthy Living in Burlington. Chimi Churi is an Argentinian pesto, made from primarily parsley, instead of basil. Ours contains olive oil, garlic, parsley, oregano, cider vinegar, salt, and chili flake, which all make it taste super fresh. It’s great to eat on fish, chicken, or beef, as is traditional, but we’ve found it goes really well with tofu and vegetables, too.

            Here are two quick recipe ideas, one for a Chimi Churi root veg dish, and another for tofu.

            To make Chimi Churi tofu, put a little olive oil in a pan, and then crumble up the tofu with a little cumin and soy sauce to give it some flavor. We like to let the tofu sit in the pan for a while before stirring it around, which lets it get a little bit brown. Once one side of the tofu has gotten to this point, mix some of the Chimi Churi into the pan and let it cook a little longer. Sometimes we’ll add a little paprika or chili flake to the dish—it helps bring out the flavor. This tofu tastes great with some beans and rice in a taco, or by itself with some veggies. And it’s quick to make!

(Chimi-Churi tofu with our refried beans, corn, and a little hot sauce--in a taco, of course!)

            One of our favorite dinners to eat is potatoes and onions, with a little olive oil, baked in the oven. Heat your oven up to 400 degrees, and dice some potatoes and onions. Other root veg tastes really good with our Chimi Churi, too—sometimes we’ll add carrots or sweet potatoes. We usually throw them in our cast iron pan, but you can also use another oven-safe dish. Let them roast for 15-20 minutes, and then pull them out for a moment to mix in the Chimi Churi.  Let the potatoes cook for 10 or 15 more minutes, and then pull them out of the oven.

(Mmm..Potatoes and onions we cooked last week in the oven, with Chimi Churi)

            Hopefully these ideas helped! As always, please be in touch with any questions or comments you may have—we’re always looking for feedback.

Have a wonderful week!