Vegetarian Pot Pie
A hearty, protein-packed dish that’s perfect for a holiday party or a cozy family dinner!
This comforting pot pie is loaded with wholesome vegetables, firm tofu, and a creamy
sauce—all topped with a golden, flaky crust. It’s easy to make, deliciously satisfying,
and sure to impress everyone at your table.
Ingredients
For the Filling:
– 2 tablespoons olive oil or butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 cup diced potatoes (Yukon gold or russet)
– 1 cup green beans, cut into 1-inch pieces
– 1 cup frozen peas
– 1 cup corn kernels (fresh or frozen)
– 1 cup chopped mushrooms (optional but adds great flavor)
– 1 cup firm tofu, diced into small cubes
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– ¼ cup all-purpose flour
– 2 cups vegetable broth
– ½ cup milk or unsweetened plant-based milk (almond, oat, or soy)
For the Crust:
You can purchase a great crust in our freezer department, or make your own favorite
one.

Instructions
1. Prepare the Filling:
In a large skillet, heat olive oil or butter over medium heat. Add onion and garlic;
sauté until translucent. Add carrots, celery, potatoes, mushrooms (if using), and
diced tofu. Cook for about 8–10 minutes, stirring occasionally, until vegetables
begin to soften and tofu lightly browns.
2. Add Flavor:

Stir in thyme, parsley, salt, and pepper. Sprinkle the flour over the mixture and
stir for 1–2 minutes until everything is evenly coated.
3. Create the Sauce:
Slowly pour in the vegetable broth while stirring to avoid lumps. Add the milk
next. Simmer for 5–7 minutes until the mixture thickens into a creamy sauce.
4. Add Remaining Veggies:
Stir in peas, corn, and green beans. Taste and adjust seasoning if needed.
Remove from heat.
5. Assemble the Pot Pie:
Preheat oven to 400°F. Pour the filling into a baking dish (9-inch pie dish or
similar). Place the puff pastry or pie crust over the top, trimming and crimping
edges. Cut a few small slits in the crust to let steam escape.
6. Bake:
Brush the top with a little milk or melted butter for a golden finish. Bake for 25–30
minutes, or until the crust is golden brown and flaky.
7. Cool & Serve:
Let rest for 10 minutes before serving. Enjoy warm!

Tips’s; Variations
– Add lentils or chickpeas for even more protein.
– Swap in cauliflower or sweet potatoes for a fun twist.
– For a vegan version, use vegan butter and plant milk.
– Press tofu beforehand for the best texture (optional but recommended).

(Includes Vegan Option)
These creamy, spiced pumpkin mousse cups are a crowd favorite for Thanksgiving!
Served in individual cups or small dessert jars, they’re as beautiful as they are delicious
and easy to make ahead.

Ingredients (Makes 8–10 servings)
Graham Cracker Crust:
– 1 ½ cups graham cracker crumbs (use gluten-free if desired)
– ¼ cup brown sugar
– 6 tbsp melted butter (or coconut oil for vegan)
Pumpkin Mousse:
– 1 cup pumpkin purée
– ½ cup brown sugar (or coconut sugar)
– 1 tsp cinnamon
– ¼ tsp nutmeg
– ¼ tsp ground ginger
– 1 tsp vanilla extract
– 8 oz cream cheese (or vegan cream cheese alternative)

– 1 ½ cups heavy whipping cream (or coconut whipped cream for vegan)
Toppings:
– Whipped cream or coconut whipped topping
-Chopped toasted pecans or walnuts
– Pinch of cinnamon for dusting

Prepare the Crust

In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until it
resembles wet sand.
Spoon about 2 tablespoons into each cup or jar and gently press down to form
the base. Chill while you prepare the mousse.
Make the Mousse
In a large bowl, beat the cream cheese (or vegan alternative) until smooth.
Add pumpkin purée, sugar, spices, and vanilla. Mix until creamy and well blended.
In a separate bowl, whip the heavy cream (or coconut cream) until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until light and fluffy.
Assemble the Cups
Spoon or pipe the pumpkin mousse over the chilled crust.
Chill for at least 2 hours before serving to allow it to set.
Finish & Serve
Just before serving, top each cup with a swirl of whipped cream, a sprinkle of
toasted nuts, and a light dusting of cinnamon.

Tips
– Make Ahead: Prepare up to 2 days ahead and keep refrigerated.
-Presentation Idea: Serve in clear glasses, mini mason jars, or reusable dessert
cups for a beautiful layered look.
– Vegan Shortcut: Shop at Edge of the Woods for all the vegan options!

The nutty quinoa blends with savory sauteed onions, tofu, and diced squash for a comforting
dish that feels like fall on a plate. Serve it as a main course for a cozy dinner or as a festive side
for a holiday table.
Ingredients
2 medium acorn squash, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 small onion, finely diced
1 cup firm tofu, diced into small cubes
1 cup diced squash (scooped from the acorn squash or use butternut)
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon dried thyme, sage, or rosemary
Salt and black pepper to taste
Instructions
Preheat the oven to 400°F. Cut the acorn squash in half, remove the seeds, brush with
one tablespoon of olive oil, sprinkle with salt and pepper, and place cut side down on a
baking sheet. Roast for 30 to 35 minutes until tender.
While the squash roasts, prepare the quinoa. Bring two cups of vegetable broth or water
to a boil in a medium pot, stir in the rinsed quinoa, reduce the heat, cover, and simmer
for about 15 minutes until fluffy.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion
and cook until softened. Stir in the tofu, garlic, and diced squash. Cook until the squash
is tender and the tofu is lightly golden, about 8 to 10 minutes. Season with thyme, salt,
and black pepper.
Combine the sautéed mixture with the cooked quinoa and adjust seasoning as needed.
Turn the roasted squash halves cut side up, spoon the filling into each cavity, and pack
gently. Return to the oven for about 10 minutes to heat through.
Serve warm with optional parsley or toasted pumpkin seeds for garnish.
We have everything you need to make this dish and the best firm tofu choices in our
dairy section. Enjoy!

This soup is comforting, nutrient-packed, and perfect for cool September evenings.
Whatever vegetables you don’t like, leave out, and what you do like add in. This is a
very easy, versatile recipe to make with all your favorite ingredients.

Ingredients (Serves 4–6):
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 garlic cloves, minced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 medium zucchini, diced
-1 cup green beans, cut into 1-inch pieces
– 2 medium tomatoes, chopped (or 1 can diced tomatoes)
-2 cups butternut squash or pumpkin, peeled & cubed
– 1 cup corn kernels (fresh or frozen)
– 1 cup of peas (fresh or frozen)
– 6 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt & black pepper to taste
– 1 (15 oz) can cannellini or kidney beans, drained & rinsed
– 2 cups chopped kale or Swiss chard
– Fresh parsley for garnish
Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté 3–4
minutes until fragrant.
2. Stir in carrots, celery, zucchini, and green beans. Cook for another 5 minutes.
3. Add tomatoes, squash, corn, broth, thyme, and oregano. Bring to a boil, then
reduce heat and simmer for 20–25 minutes, until vegetables are tender.
4. Stir in beans and leafy greens. Simmer 5 more minutes, until greens are wilted.
5. Season with salt and pepper to taste. Garnish with fresh parsley and serve warm
with crusty bread.
We have all the fresh ingredients you’ll need to make this delicious dish!

A great combination if you’re looking for a light, healthy, and refreshing salad. The
combination of the sweetness of pineapple with the coolness of cucumber is perfect
during warmer months.
Ingredients
– 1 pineapple, chopped into bite-sized chunks (fresh is best).
– 1 English cucumber, chopped.
– 2 limes, zested and juiced.
– ¼ cup fresh mint or cilantro, chopped.
– Salt and pepper to taste (optional).
– Optional additions: thinly sliced red onion, diced avocado, red pepper flakes,
crumbled feta cheese (can be replaced with non-dairy feta for a vegan option).
Instructions
1. Prepare the ingredients: Chop the pineapple and cucumber into bite-sized
pieces. If using red onion, slice it thinly.
2. Combine: In a large bowl, toss the pineapple, cucumber, and chopped mint or
cilantro together. Add any other optional ingredients you desire.
3. Dress the salad: Pour the lime juice and zest over the salad and mix until
everything is evenly coated.
4. Season: Add salt and pepper to taste. If you like a bit of heat, sprinkle in some
red pepper flakes or diced chili pepper.
5. Chill and serve: You can serve the salad immediately, or for best results,
refrigerate it for 15-30 minutes to allow the flavors to meld and develop.
Dressing variations:

We have a variety of natural dressing to choose from in our market.

Health benefits
This salad offers several health benefits due to its key ingredients:
– Hydration: Both pineapple and cucumber are high in water content, contributing
to overall hydration.
– Antioxidants: Pineapple and cucumber contain various antioxidants that may help
protect cells from damage caused by free radicals.
– Digestive Health: Pineapple contains bromelain, an enzyme that can aid in the
digestion of proteins, potentially reducing bloating and promoting digestive
health. The high-water content in cucumbers also helps to promote regularity.

Pineapple cucumber salad is a versatile dish that can be enjoyed as a side dish, a light
lunch, or a refreshing snack. You can adjust the ingredients and dressing to suit your
taste preferences, making it your own unique creation.

Here’s a simple and refreshing salad that’s perfect for warm days. You can use Greek
yogurt or a non-dairy alternative—both work beautifully!

Ingredients:
– 2 large cucumbers, thinly sliced
– ½ red onion, very thinly sliced
-1 cup Greek yogurt or unsweetened non-dairy yogurt (like coconut or almond)
– 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
– 1 tablespoon lemon juice or white vinegar
– ½ teaspoon garlic powder (optional)
– Salt and black pepper to taste
Instructions:
1. In a mixing bowl, stir together the yogurt, dill, lemon juice, garlic powder (if
using), salt, and pepper.
2. Add the sliced cucumbers and red onion, and gently toss until everything is well
coated.
3. Chill for at least 15–30 minutes to let the flavors meld.
4. Taste and adjust seasoning if needed. Serve cold.
Tips:
– For extra crunch, add thinly sliced radishes or sprinkle with sunflower seeds
before serving.
– Use a mandolin slicer for super thin and uniform slices.
This salad is creamy, crisp, and full of flavor—great as a side dish, picnic staple, or light
lunch! Shop with us for the freshest ingredients!