Flavors Come and Flavors Go…
We’ve had several requests lately from clients wishing to order product that no longer appear on our website. To clarify this confusion I’ll explain. Each month we feature a new monthly flavor of vegan brownies, cookies and fudge. These monthly flavors are shipped automatically to our monthly club members, and available on our website through their month and for some period of time beyond. 
Eventually, however, these flavors will become unavailable, as we fill the bakery schedule with making the next months’ flavors.
You may also notice that included in the monthly flavors rotation are several classic flavors of vegan fudge, cookies and brownies that we do keep available year-round like Walnut Fudge, (Wheat-Free) Classic Chocolate Chip Cookies, and (Wheat-Free) Half Original/Half Pecan Brownies.
So, if you missed a monthly flavor you were excited about, don’t fret. Each new month brings more exciting flavors to our website and your doorstep. October, for example, will be ushering in (Wheat-Free) Mexican Chocolate Brownies. Plus, our monthly flavors stay the same each year, so if you missed it this year, mark your calendar and order it in 2011.
Heavenly Peanut Butter Cups
With all the excitement of monthly clubs and new flavors becoming available each month, I spend a lot of time here talking about our artisan bakery products. 
One could almost forget that some of our most delectable and popular products are actually chocolates and confections like our vegan peanut butter cups. Now, if you haven’t experienced these chocolates yet, order some and you’ll be in for a treat. The luscious, salty-sweet peanut butter center is perfectly enveloped in rich organic dark chocolate. A completely decadent, ultimately satisfying treat that is best enjoyed slowly, with attention to all the sweet details. If bakery items aren’t your thing, our vegan peanut butter cups are calling your name.
Cocoa Love
I was in the bakery yesterday while Jada was making a batch of our Classic Drinking Chocolate mix. The smell of organic, fair-trade chocolate blended with just the right amount of vanilla was positively heavenly. 
Although the cocoa powder in the air did make me want to sneeze, it also made we want to go right home, make a cup of rich hot cocoa, curl up with a book and wait for the first snow. I know it’s early, but that’s what cocoa always makes me think of. But, if it’s still warm in your part of the country, try our drinking chocolate in an iced mocha or as cold chocolate milk. For an extra-special treat, get a taste of our Peppermint Drinking Chocolate and prepare to fall in love.
Monday Yumday: Za Za Ziti
I have always loved baked ziti, but for some reason I have never thought to make a vegan version of it. When I tried this recipe, I was completely blown away by the rich creaminess of two “cheeses” and the flavorful tomato sauce.
I followed the recipe almost exactly, but ended up using whole wheat rotini instead of ziti. I also used fresh rosemary instead of dried, since I had an abundance of it from my garden. Even with my minor substitutions, this is a delicious baked ziti dish that will be sure to impress. Give it a try!
Za Za Ziti
from ‘Veganize It!’ in VegNews Magazine
by Allison Rivers Samson
Ingredients:
For the pasta:
4 quarts water
1 tablespoon salt
12 ounces ziti
For the tomato sauce:
1 tablespoon olive oil
1/2 cup onion, diced
1/2 teaspoon garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 28-ounce can fire-roasted crushed tomatoes
1 teaspoon salt
For the ricotta:
1 1/2 cups macadamia nuts, soaked in water for a minimum of four hours
1/4 cup water
1/8 teaspoon garlic, minced
1/2 teaspoon salt
1 tablespoon olive oil
For the cashew cream:
3/4 cup raw cashews
1/8 teaspoon dried dill
3/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1/3 cup water
1/4 teaspoon rice vinegar
3 tablespoons fresh parsley, minced and divided
Method:
1. To prepare the pasta, in a large pot, bring the water and salt to a boil. Add ziti and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. To prepare the sauce, in a large saucepan over medium-high heat, add olive oil and onion, and saute for 10 minutes, stirring frequently, until translucent. Add garlic, oregano, basil, and rosemary. Reduce heat to low. Add tomatoes and cover loosely. Simmer for 30 minutes. Add salt and cook for another 15 minutes.
3. Preheat oven to 350 degrees. In a food processor, add soaked macadamia nuts, water, garlic, salt, and olive oil. Puree for 1 minute. Scrape down sides and puree another minute. Repeat until ricotta is light and fluffy. Set aside.
4. To prepare cashew cream, in a blender, add cashews and grind into a fine powder. Add dill, salt, lemon juice, water, and rice vinegar, and process until completely smooth.
5. In a large bowl, toss ziti with marinara sauce and 2 tablespoons of fresh parsley. Gently stir in ricotta, leaving small chunks. Swirl in cashew cream and pour into a deep 9×13-inch casserole dish. Bake for 30 minutes. Serve hot, garnished with fresh parsley.
Check out more of Allison’s recipes on our website, here. If you make any of Allison’s recipes we’d love to see some pics, so feel free to post them to our Facebook or Twitter pages!
