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  • 1 lb spaghetti
  • 1/2 cup frozen vegetable mix
  • 1/2 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 1 lime
1. Add Spaghetti to boiling water.
2. After 6 minutes add Frozen Vegetables.
3. Cook Pasta with Vegetables for an additional 2 minutes.
4. Drain Pasta and Vegetables. Reserve 1/2 cup of hot water for sauce.
5. In a bowl add hot water to peanut butter and soy sauce. Mix until smooth.
6. Add juice of lime to sauce.
7. Add sauce to pasta and enjoy!

Chef Nicholas’ Note: Add a pinch of red chili flakes for extra kick!

2 sticks salted butter
1 large white onion, chopped
1 carrot, finely chopped
3 stalks celery, finely chopped
2 apples, cored and chopped
2 cloves garlic, minced
½ block tofu, cubed
1 loaf bread left out overnight, cubed
¼ cup nuts (walnuts or almonds) coarsely chopped
2 cups vegetable stock
Sage, to taste
Salt and pepper, to taste
1. Preheat oven to 350 ºF.
2. Melt butter in a sauté pan over medium heat. Add garlic, onion, celery, carrot, and tofu. Cook for about 5-10 minutes, until onions are translucent. Add sage, salt, and pepper. Add apples, and cook for 1-2 minutes. Pour vegetable stock into pan, and season more as needed.
3. Place cubed bread in a greased casserole dish, and pour in the mixture from the pan. Add nuts and mix thoroughly, until the bread has absorbed most of the mixture.
4. Bake for 45 min-1 hour, stirring every ½ hour.
6 sweet potatoes
½ cup maple syrup1
½ sticks softened butter
¾ cup whole milk
Cinnamon to taste
Salt to taste
Brown sugar to taste
1. Clean and cube sweet potatoes (with skins).
2. Boil a large pot of water. Add sweet potatoes and cook until soft (20-30 min).
3. Strain water out of pot. Add butter and mash sweet potatoes with potato masher, slowly adding milk, ¼ cup at a time.
4. Add salt, brown sugar, and cinnamon to taste.

4 tablespoons of olive oil
1 large yellow onion
4 cloves of garlic
1 inch piece of shredded ginger
1 medium butternut squash peeled and cubed
1 large sweet potato peeled and cubed
4.5 cups of vegetable or chicken broth
Salt & Pepper to taste

Greek yogurt (optional)
Fresh cracked pepper

1. Heat oil and add onion.
2. Cook onion until translucent
3. Add squash, sweet potato, ginger, garlic, and soup broth.
4. Bring to a boil and then lower heat to a simmer.
5. Let the soup cook for 20-30 minutes or until the vegetables feel soft.
6. Turn heat off and use regular blender or immersion blender to puree until smooth.
7. Serve the soup in bowls and garnish with the Greek yogurt (optional)

12 brussels sprouts
1 pear
½ white onion or 1 shallot
2 tbsp olive oil
Salt & pepper to taste​​

1. Rinse brussels sprouts and cut off the ends. Slice the brussels sprouts into halves.
2. Rinse pear and dice into small cubes.
3. Dice white onion or shallot.
4. Mix together in a bowl with olive oil until all ingredients are fully coated.
5. Spread out the dish on a baking pan and use salt and pepper to taste.
6. Heat oven to 425 degrees F and roast for 20-25 minutes until brussels sprouts are browned.
4 Ripe Avocadoes
1/4 cup thinly sliced grape or cherry tomatoes
1 tablespoon finely chopped red onion
1 jalapeño or serrano pepper, seeds removed, and finely chopped (optional)
Coarsely chopped cilantro, to taste (optional, but we like about a teaspoon and a half)
2 cloves garlic, finely chopped
Juice of one half lime (try grilling it in a skillet to enhance the flavor… warm limes produce more juice!)
1/2 teaspoon each cumin and chili powder (optional)
Salt and pepper, to taste
1. Combine all ingredients except avocadoes, salt, and pepper to give the other flavors a chance to meld (about half an hour.)
2. Gently mash the avocadoes with a fork, leaving some pieces whole.
3. Gradually fold in remaining ingredients.
4. Serve immediately.

For a meal that’s sure to wow, try complimenting with Green Mountain Gringo Corn Tortilla Strips and Mild Salsa!

Anabel’s Grocery is a project of the Center of Transformative Action.