Green Buffalo Foods Archives

Green Buffalo Food Company

March 4, 2013 by epicureanvegan

So how green is your garden? Right now, ours is pretty white . . . and brown. It was certainly a nice surprise when Green Buffalo Food Company asked me to review one of their fresh produce boxes, delivered right to my door, no less. I’ve mention GBF before and how their box of organic fruit and veggie goodness had saved me (more than once) when it came to making dinner. GBF, based in Fort Collins provides locally-grown, certified organic fruits and vegetables to homes in Northern Colorado. (To see if your zip code is within their delivery routes, click HERE). You can opt for weekly or every-other-week delivery, choose from several different sizes of orders, AND customize your order, which takes the mystery out of that “mystery vegetable” that many CSAs include in their orders.

Recently, Grant Farms, one of the country’s largest CSAs, located north of Fort Collins, filed for bankruptcy and left thousands of its customers without their produce. A few years ago, myself and two other neighbors shared an order from Grant Farms and after one season, we decided that not only was it too expensive, but we always ended up with an unbalanced box of produce. I love kale, but even I can’t go through 5 bunches of it in a week! I love the idea of customizing my fruit and veggie order so that I know exactly what I’m getting—and we support a local farmer in the process. Not only that, it’s delivered right to my door.

I was given the option, via email, to customize my box, but I was pleased with what was already on the list. I received GBF’s Fresh Front Range box:

Gorgeous, huh? This box, a mix of both fruits and vegetables, is $33.99. I received: (all organic)

2 Cameo apples

2 Red Delicious apples

2 large avocados

1 lb bag baby carrots

1 bunch cilantro

3 kiwi

1 bunch leaf lettuce

2 red onion

3 Navel oranges

2 green bell pepper

2 lemons

2 (delicious!) heirloom tomatoes

As always, I was impressed with the quality and size of the produce. It can be difficult to find organic produce in stores that are not half the size of conventionally-grown produce, and frankly, ugly as hell. No homely runts here.

Everything is packaged carefully and in the summer, you can even expect ice packs tucked inside to keep the produce fresh. Green Buffalo also strives to live up to their name by committing themselves to being eco-friendly by recycling their shipping cartons, having efficient driving routes, and composting any unusable produce to The Growing Project. They are also committed to making the community a better place by donating leftovers to the Larimer County Food Bank.

Green Buffalo Food boxes start at $24.99 for The Mini. A typical box includes 2 apples, 2 avocado, 1 head of broccoli, 3 bananas, 1 carrot, 1 grapefruit, 2 pears, 1 leaf lettuce bunch, and 3 baby bok choy. And don’t forget, you have the option to change anything in this box, as well as add anything, ala carte style! GBF has eight different box options to choose from, so you’re bound to find one that fits your needs.

I also received a one-page newsletter with recipes, specials of the week, and other veggie news. There are no upfront costs, no membership fees, no cancellation fees, or contracts to sign. You are only charged on the day of delivery and you can cancel or make changes to your order anytime up to 2 days before your delivery date. You can Get Started and easily maintain your account online—it’s that easy!

Green Buffalo Foods have been such a pleasure to work with and I wouldn’t hesitate to recommend them. I think we all know how important fruits and vegetables are to our diet—especially organically-grown ones, and GBF really takes out the guesswork. Check out their great blog for recipes and much more. Also, be sure to visit their Facebook page for updates and contests!

Veggie BBQ Tacos

September 9, 2011 by epicureanvegan

I was inspired by Vegetarian Times for this recipe. I didn’t have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.

INGREDIENTS:
BBQ Sauce:
1-1/2 Tbs ketchup
1/2 tsp agave
1 Tbs Worcestershire sauce
1/4 tsp to 1 tsp prepared horseradish (depending on how hot you want it)
Tacos:
1 tsp olive oil
1-1/2 C sliced mushrooms
1/2 C diced mild bullnose peppers (Thanks, GBF)!
1/2 C shredded carrot
3/4 C diced red cabbage
1/2 a pkg of Gimme Lean, Sausage-style, crumbled
6 small corn or flour tortillas (I like the small La Tortilla Factory ones–of course, I didn’t have any)
2 Tbs chopped red onion (Thanks, GBF)!
1/2 C sliced cherry tomatoes (Thanks, GBF)!
1/2 C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula—Thanks, GBF)!
Optional: shredded vegan cheddar and pickle relish (highly recommend both)

Mild Bullnose Peppers

La Tortilla Factory Hand Made Style

DIRECTIONS:
To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better). To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It’s gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.

Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!

Veggie BBQ Tacos

I was inspired by Vegetarian Times for this recipe. I didn't have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.

Author: Epicurean Vegan

Ingredients

BBQ Sauce:
1-1/2 Tbs ketchup
½ tsp agave
1 Tbs Worcestershire sauce
¼ tsp to 1 tsp prepared horseradish (depending on how hot you want it)
Tacos:
1 tsp olive oil
1-1/2 C sliced mushrooms
½ C diced mild bullnose peppers
½ C shredded carrot
¾ C diced red cabbage
½ a pkg of Gimme Lean, Sausage-style, crumbled
6 small corn or flour tortillas (I like the small La Tortilla Factory ones--of course, I didn't have any)
2 Tbs chopped red onion
½ C sliced cherry tomatoes
½ C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula)
Optional: shredded vegan cheddar and pickle relish (highly recommend both)

Directions

To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better).
To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It's gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.
Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!

Curried Yam, Tofu & Broccoli

June 28, 2011 by epicureanvegan

We received our box of fruits and vegetables from Green Buffalo today and I was thrilled with the contents. I ended up using several ingredients from today’s delivery: the Napa cabbage, broccoli, one yam, and one of the two bunches of cilantro

I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.

INGREDIENTS:
2 Tbs curry powder
2 Tbs fresh ginger, minced
2 tsp garlic, minced
2 tsp olive oil
1 medium yam, diced (about 1-3/4 C)
1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
1 can light coconut milk
1-1/2 C vegetable broth
1 head of broccoli florets
1 C fresh cilantro, chopped
4 green onions, sliced
1 Napa cabbage, torn
1/2 C peanuts

DIRECTIONS:
In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.

Add the tofu and saute another 10 minutes.

Add the broth and coconut milk and bring to a low simmer. If the sauce doesn’t thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.

Meanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.

Serve over the steamed greens and top with some peanuts. Enjoy!

Curried Yam, Tofu & Broccoli

I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.

Author: Epicurean Vegan

Ingredients

2 Tbs curry powder
2 Tbs fresh ginger, minced
2 tsp garlic, minced
2 tsp olive oil
1 medium yam, diced (about 1-3/4 C)
1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
1 can light coconut milk
1-1/2 C vegetable broth
1 head of broccoli florets
1 C fresh cilantro, chopped
4 green onions, sliced
1 Napa cabbage, torn
½ C peanuts

Directions

In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.
Add the tofu and saute another 10 minutes.
Add the broth and coconut milk and bring to a low simmer. If the sauce doesn't thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.
Meanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.
Serve over the steamed greens and top with some peanuts. Enjoy!

Red Cabbage Slaw with Truffle Dressing

February 22, 2011 by epicureanvegan

I’ve had this recipe in mind for a couple of weeks since we received a red cabbage from Green Buffalo Food. Every time I opened the fridge, it would remind me that I have to make something with it, and soon. Even after two weeks (and being organic) I was shocked that it was still in great condition. Whew!

INGREDIENTS:
Slaw:
1 red cabbage, sliced, then chopped
1 bell pepper, any variety, sliced thin
6-8 green onions, sliced
Dressing:
1/2 C Vegenaise
3 Tbs Tofutti sour cream
1 Tbs nutritional yeast
1 Tbs balsamic vinegar
1/2 tsp truffle oil
1/2 tsp celery salt
1/4 tsp dry mustard
1/8 black pepper
1 Tbs water

DIRECTIONS:
In a large bowl, combine the cabbage, bell pepper, and green onions. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage mixture and coat well. Enjoy!

Red Cabbage Slaw with Truffle Dressing

Author: Epicurean Vegan

Ingredients

Slaw:
1 red cabbage, sliced, then chopped
1 bell pepper, any variety, sliced thin
6-8 green onions, sliced
Dressing:
½ C Vegenaise
3 Tbs Tofutti sour cream
1 Tbs nutritional yeast
1 Tbs balsamic vinegar
½ tsp truffle oil
½ tsp celery salt
¼ tsp dry mustard
⅛ black pepper
1 Tbs water

Directions

In a large bowl, combine the cabbage, bell pepper, and green onions. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage mixture and coat well. Enjoy!

Apple Pastries

February 2, 2011 by epicureanvegan

Happy Groundhog Day!

It also happens to be another day off from school due to sub-zero temperatures. We’re looking at a high of -1! I’m beginning to get cabin fever. So it was a good thing our delivery from Green Buffalo Food came on Monday since I haven’t ventured to the store. Thanks to them, I was able to throw together a wonderful stir-fry for dinner last night using the green pepper, shallots, and zucchini they provided. And this morning, I used a couple of apples they sent, too. The Sixth Grader and I are enjoying pastries and watching Groundhog Day, of course.

INGREDIENTS:
For 8 pastries:
10 sheets of phyllo dough
2 apples, peeled and diced
1/4 C walnuts, chopped
1 tsp sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
4 Tbs vegan margarine, melted
4-oz Tofutti cream cheese
1/2 tsp lemon juice

DIRECTIONS:
Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.

Take 5 sheets of the phyllo and cut into fourths. (You’ll do the same with the other 5 sheets.)

To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.

Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.

Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!

Apple Pastries

Author: Epicurean Vegan

Ingredients

For 8 pastries:
10 sheets of phyllo dough
2 apples, peeled and diced
¼ C walnuts, chopped
1 tsp sugar
½ tsp cinnamon
⅛ tsp nutmeg
4 Tbs vegan margarine, melted
4-oz Tofutti cream cheese
½ tsp lemon juice

Directions

Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.
Take 5 sheets of the phyllo and cut into fourths. (You'll do the same with the other 5 sheets.)
To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.
Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.
Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!

Eggplant Parmagiano Stew

January 6, 2011 by epicureanvegan

It’s soup season and this chili-like stew is delicious and satisfying. It also comes together rather quickly, so from start to finish, it takes only about 35-40 minutes. The stew and Parmesan recipes come from The Ultimate Uncheese Cookbook, which is shaping up to be my latest obsession. The Husband and Sixth Grader even rank this as one of their favorite soups. And the Parmesan?! It’s fabulous—ideal with this stew as well as with pastas and anything needing Parmesan cheese. It’s also a great source of protein and B vitamins with the almonds and nutritional yeast.

INGREDIENTS:
Stew:
8 C vegetable broth (I used 4 C of low-sodium broth to not overdose on the salt)
1-6oz can tomato paste
1 Tbs crushed garlic
1 medium eggplant, unpeeled and diced
2 C finely chopped, packed kale
1 large onion, chopped
4 C drained cooked or canned white beans (2-15 or 16oz cans)
1/2 C nutritional yeast flakes
2 tsp oregano
2 fresh tomatoes, chopped
Salt, pepper, and cayenne

Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping 1/4 tsp salt

The beautiful eggplant I got from Green Buffalo Food Co. on Tuesday.

DIRECTIONS:
I made the Parmezano Sprinkles earlier in the day, so I’ll start with those. To blanch the almonds, place them in a small saucepan and cover with water. Bring to a boil for 1-2 minutes, then drain them; rinse with cold water. When pinched between your fingers, the skins will slide right off. Dry off with a paper towel and place the almonds in a food processor; grind to a fine powder. Add remaining ingredients and pulse several times to incorporate everything. Store in an airtight container in the refrigerator; will keep for a month or so and can be frozen. (This is fabulous on steamed veggies, particularly kale)!

To make the stew, combine the broth, tomato paste, and garlic in a large soup pot. Add the eggplant, onion and kale. The kale has to be finely chopped, so I recommend using your food processor for a real time saver. Bring to a boil.

Reduce the heat, cover and simmer for 15 minutes, or until the eggplant is tender, but still firm.

Transfer 2 cups of the broth, 2 cups of the beans, nutritional yeast, and oregano in a blender and process until smooth.

Pour it into the soup pot and mix well. Stir in the remaining 2 cups of beans and tomatoes. Season with salt, pepper, and cayenne and simmer uncovered until the beans and tomatoes are heated through. Garnish with the Parmezano Sprinkles and enjoy!

Creamy Veggie Bake (Made possible by Green Buffalo Food Co.)

December 13, 2010 by epicureanvegan

When one door closes, another one opens. In this case, when one CSA ends, another comes! We had our last week of our CSA this last Monday, and luckily, I met another food delivery company in my area, at an event for our Writers Association. Green Buffalo Food Company delivers organic, locally-grown/raised food right to your door. I was very enticed by the fact that they don’t require a contract–just weekly or bi-weekly delivery and we can tell them what we don’t want in our delivery. I have 3 butternut squashes on my counter, so I can wait on getting more. Oh, and fruit! It includes fruit!

We received our first delivery today and let me tell you . . .I get excited over home-delivered organic vegetables! Christmas came early.

Isn’t it a gorgeous box of produce?! (potatoes are in the bag). Organic is of course wonderful, but it isn’t always the prettiest—or the very large, so I was very impressed with what we got. And everything is packed so carefully and sweetly (which is fitting because Ali and Ryan, who own GBF, are incredibly lovely people). (sorry, that’s a lot of adverbs). I was giddy with vegan excitement as I perused through the box, wondering what to make for dinner. I had to refrain from using everything—reminding myself that it needed to last the week. I opted for a vegetable bake that didn’t use up everything and certainly didn’t disappoint.

INGREDIENTS:
1 Tbs olive oil
2 tsp garlic
1 large zucchini, sliced, then quartered
2 C mushrooms, quartered
1/2 large onion, chopped
1 green bell pepper, chopped
1-8oz pkg. tempeh, cubed (small)
2 small broccoli heads, florets only
1/2 C almond milk
1 pkg Silken tofu
1/2 C nutritional yeast
1 tsp garlic salt
1/2 tsp black pepper
1 C vegan cheddar (I used a combo of cheddar and mozzarella)
1/2 C bread crumbs

DIRECTIONS:

Preheat oven to 375. In a large skillet heat olive oil and garlic. Add the zucchini, broccoli, bell pepper, onion, and tempeh. Saute on medium heat until they just barely begin to soften. Add mushroom and saute another 5 minutes. Meanwhile, combine the tofu, nutritional yeast, almond milk, garlic salt, and pepper in a food processor. You can also just whisk it in a bowl; stir in the cheese.

Lightly grease a 9×13″ baking dish and layer half of the sauce on bottom. Add the vegetable mixture, then top with the rest of the sauce. Stir around to combine everything.

Cover and bake 40 minutes. Sprinkle the breadcrumbs on top and bake another 10 minutes.

Let sit for about 5-8 minutes before serving. Enjoy!

Green Buffalo Food Company

Veggie BBQ Tacos

Curried Yam, Tofu & Broccoli

Red Cabbage Slaw with Truffle Dressing

Apple Pastries

Happy Groundhog Day!

Eggplant Parmagiano Stew

Creamy Veggie Bake (Made possible by Green Buffalo Food Co.)

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