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Deli News

Yes, this is where you get our magical Popcorn Tofu. Yes, you can get it by the pound or in a Po-Boy. And yes, it has its own Facebook page.

Our deli counter is both traditional and uniquely Wheatsville. We will custom make you anything from a sandwich to a No-Ice Smoothie. Every day we make the prepared dishes you can see (and sample!) at the counter. Based on your feedback, we’ve got some favorites in heavy rotation and make everything else based on seasonal availability or because we’ve got a crazy craving.

If you just want to Grab and Go our Hot Bar is the place to pick up breakfast tacos, home-made soups, salads or one of our hot entrees. Between the deli and the hot bar you could eat three meals a day here and never dirty a dish at home.

Classic Latkes for Hanukkah

Hanukkah is a commemoration of the revolt of the Maccabees, during which the oil that the soldiers used to light their reclaimed temple lasted for eight days, though it should only have burned for one. Thus, it is traditional to eat oil-fried foods during the Hanukkah season. One of the most beloved are potato latkes. These savory pancakes were originally made with ricotta cheese—it wasn’t until potatoes were widely planted in Eastern and Central Europe during the 1500s that latkes evolved to the crispy potato cakes that are now so beloved!

Latkes taste their very best when made fresh and eaten immediately, but you can make them ahead and freeze them for up to two weeks. Slightly underfry the latkes, then cool and freeze in a single layer (once frozen, they can be put into freezer bags or wrapped in foil). Reheat them in a 375°F oven for about 15 to 20 minutes, flipping once. Sour cream and applesauce are traditional accompaniments. This recipe is easily double or even quadrupled if you are cooking for a crowd.

Classic Potato Latkes

Makes about 3 dozen
Adapted from the New York Times

Ingredients:
1 pound russet potatoes, scrubbed
1 large onion
2 large eggs
½ cup matzo meal or flour
2 tsp. coarse kosher salt,
plus additional fine salt for sprinkling
Freshly ground black pepper to taste
Neutral oil such as canola or safflower for frying

Method:
Using a coarse shredding disk on a food processor or the largest holes on a box grater, grate potatoes and onions. Transfer mixture to a clean kitchen towel and squeeze and wring out as much moisture as possible, or you can use a salad spinner. Quickly transfer potato onion mixture to a large bowl and mix in eggs, matzo meal, and salt and pepper.

Heat a large heavy skillet over medium-high heat and add about ¼ inch of oil. The oil is hot enough when a drop of batter sizzles immediately when dropped into the pan. Working in batches, drop batter by heaping tablespoons into the oil, then use a spatula to flatten and shape the batter into discs. Don’t crowd the latkes too much or the oil temperature will drop, making them greasy. When the edges of the latkes look brown and crispy (about 5 minutes), flip them and cook for another 5 minutes. Transfer the latkes to a tray covered with paper towels or brown paper bags to drain; sprinkle lightly with salt. Repeat with remaining batter.

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Spicy Butternut Squash Soup with Lime Crema and Roasted Seeds

This is an adaptation of a soup I made at Thanksgiving a few years back that was the star of the meal! It can easily be made vegan by substituting olive oil for the butter and coconut or almond milk for the milk—omit the crema or use non-dairy sour cream and milk. Best of all, all components of the soup can be made at least a day in advance! Enjoy!

Ingredients

Lime Crema:
½ cup heavy cream
½ cup sour cream
1 Tbs fresh lime juice

Soup and Seeds:
2 med. to large butternut squash
1 Tbs olive oil
1 tsp cumin
1 tsp chili powder
½ tsp salt
6 Tbs butter or olive oil
6 cup finely chopped onions
2 cups whole milk
2 tsp crushed red pepper
8 cup chicken or vegetable stock
Additional salt and pepper to taste

Method

  1. Preheat oven to 375°F. Line two rimmed baking sheet with foil or parchment and set aside.
  2. To make the lime crema, whisk together heavy cream, sour cream, and lime juice. Cover and chill for at least two hours. The crema can be made up to a week ahead of time.
  3. To prepare the squash and seeds, cut each squash in half lengthwise (it is easiest and safest to cut from about the middle of the squash to one end, then turn the squash and repeat on the other side). Scoop out seeds and fibers from the inside of each half and set aside. Place the squash halves cut side down on a prepared baking sheet. Roast for 45 to 60 minutes (it may take a bit longer if your squash are very large). Meanwhile, remove fibers and pulp from seeds (they do not need to be completely clean!). Discard fibers. Rinse seeds and pat dry, then toss with olive oil, cumin, chili powder, and salt. Spread in single layer on second baking sheet. Once squash is tender, remove from oven and lower oven temperature to 325°F. Put seeds in oven and roast, stirring occasionally, for 15 to 20 minutes, until seeds are golden and starting to pop. When squash is cool enough to handle, scoop the flesh from the skin and place in a food processor or blender and puree until smooth.
  4. Melt butter or heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in butternut squash puree, milk, and crushed red pepper. Working in batches, puree mixture, then return to pot. Add broth and simmer for 10 minutes to blend the flavors, stirring occasionally. Taste and season with additional salt and pepper if desired.
  5. To serve, ladle soup into bowls, drizzle with crema, and sprinkle with
  6. pumpkin seeds. Serves 12 as a starter.

Adapted from Epicurious

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LET US MAKE YOU A MEAL

As your schedule fills up and time becomes harder and harder to come by, let the co-op help! We’ve got loads of great options for meals on the go or low-prep meal solutions you can make at home in 30 minutes or less.

QUICK TO FIX
Who’s got time to marinate? We do! Flick on the burner and get cooking without the wait! Our butchers make all of our sausages, mixed burgers, marinades, and rubs right here in house. Packed in Fresh Seal vacuum-packs, these high quality proteins are perfect for a busy weeknight. Always humanely raised, antibiotic-free, hormone-free, and sustainably caught. Just look for the GREEN Quick to Fix label in the Meat Department

HOT FOOD
HOT ROASTED Garlic Rosemary Chickens now available at both stores. Our chickens are fresh out of the oven all day long and are perfect for weeknight dinners - with leftovers! Always humanely raised and antibiotic-free. Pair with a hot side of organic brown rice and black beans for just $1.99, a green crunchy salad, or make your own mix with a rotating selection from our Hot Bar and Salad Bar.

READY to COOK VEGGIES
We’ve trimmed, chopped, dressed, and mixed a variety of fresh veggies (mostly organic) that just need a quick sauté or roasting in the oven. SO EASY! From seasoned cauliflower steaks, stir-fry mixes, or our own kale salad blend – we’ve got your veggies covered. Or, find a variety of pre-bagged one bowl wonders - salad mixes and slaws with dressing, or even snack boxes that include a choice of protein! DONE!

LUNCH TO GO
Order custom sandwiches and smoothies online, pay online, and just run in and pick-up with no wait at BOTH STORES! If you’ve only got 30 minutes – we’ll make sure you’re in and out in a hurry with just what you need.

SHOP ONLINE
You can also skip the whole store and order groceries online with Instacart! Perfect for hectic weeks at the office or home. Do you have an office fridge that needs to get stocked out with stuff you love? Instacart is the way to do it!

$5 DINNER THURSDAY
Join us for $5 DINNER EVERY THURSDAY 5-8pm / BOTH STORES. Our weekly menu always has a vegan and omnivore option - but on occasion we also have gluten-free nights! Fill up your plate or box and enjoy a meal on our patio or take it to go! Both patios now feature mister fans to help keep you cool in the summer AND we have a great selection of games perfect for every age.

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Drinks At Guadalupe!

Meet friends for drinks at the Guadalupe store! We’ve got a full menu of cooperatively made beer and wine, local favorites, and NEW Specialty Drinks.

Our Michelada is 100% VEGAN and made with local Austin Beerworks Pearl Snap pilsner and our housemade Bloody Mary mix with a Spicy Salt rim.

Or how about a colorful and refreshing Peach Basil Rosé Sangria made with La Riojana rosé, peaches, basil, and a splash of champagne? Delicious!

Both patios now have MISTER FANS to keep you cool, FREE WI-FI, board games for all ages, and delicious foods for all diets. Great for MEET-UPS, MEETINGS, FRIENDS NIGHT OUT
and DATE NIGHTS! Join us!

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$5 DINNER!

EVERY THURSDAY, our deli will be serving up a delicious hot dinner for just $5 EACH at BOTH STORES from 5 – 8pm.

CLICK HERE FOR UPCOMING WEEKLY MENU

To get in on this great deal all you have to do is bring your appetite!

Our Deli Clerks will serve you up a healthy portion of our scratch-made hot weekly entrée then you can go to town on a rotating selection of fresh, deli-made sides – ALL FOR JUST ONE FLAT PRICE OF $5!

Get a fresh, healthy dinner for yourself for just $5 or feed a family of 4 for just $20! Enjoy in-store and patio seating at both stores, or take it to go!

Menu subject to change without notice. No substitutions.
$5 Dinners are a Co+op Basics item and no further discounts may be taken. Price is already as low as we can go.

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Local Vendor Spotlight: Kala’s Kuisine

Owner and founder Kala Uprety gives us the inner scoop about her delicious authentic Nepalese + Fusion vegetarian food!

1. How and why did Kala’s Kuisine get started?

In 1973, when I first came to the US as a student, I always dreamed of being in the food business. My grandparents had a brown sugar and molasses factory in Nepal, and I was always enjoyed seeing them turn raw ingredients into healthy, natural treats. 20 years later, while working as a computer programmer, I brainstormed ideas of what type of food I would want to sell. Then, while I was traveling abroad in Europe with my husband, I saw that there was packaged vegetarian food that was easy to grab and go. This made it very easy for me to eat abroad, whereas I had a difficult time finding interesting vegetarian options to eat at home. I saw an opportunity in the Austin market to create healthy vegetarian food that combined flavors from my home country of Nepal with the flavors native to Texas. I started with a few fresh products that were twists on traditional Nepalese dishes. By taking these traditional recipes and adding southwestern ingredients, I created a taste that was unique to Kala's Kuisine. Beyond fresh food, we have expanded our offering to include a variety of salsas, chutneys, pestos, hot sauces and fermented products. We started by supplying our fusion products to local grocery stores like Wheatsville co-op and other premier health food stores and now also operate booths at the 3 main Austin farmers markets every week.

2. Tell us a bit about the fusion flavors.

We sell a wide variety of products from fresh foods to fermented products, all with unique combinations of flavors that fuse influences from the East and West. For instance, our Roti Wraps and Saag Wraps combine a tortilla filled with curry-spiced vegetables making them both twists on the taco/burrito concept, but with eastern flavors.

Samosas, our most popular product, are filled with a potato and vegetable mixture that is seasoned to appeal to the western palate. The blend of spices is unique to Kala's Kuisine and offers a milder curry flavor than traditional Samosas.

Our Pasta Salads, Nepali Pasta Salad and Saag Pasta, take traditional dishes and mix them with pasta to create two brand new concepts, not available anywhere else. Saag Pasta, for example, has a nut-free spinach pesto base tossed with great northern beans and semolina rainbow noodles. This creates a tangy-spicy flavor in a cold noodle salad. Our Nepali Pasta Salad starts with a tomato-carrot based "spaghetti sauce" with eastern spices that make it unique to us. This sauce base is mixed with almonds and angel hair semolina noodles to create a milder spiced cold salad.

All of our salsas have a combination of eastern and western flavors that make them completely original. Our Curry-Chipotle and Mirchi Masala salsas, for example, combine Nepalese curry spices with the peppery flavors of the southwest to create flavor-filled hot sauces. Our newest addition, fermented products, are age old traditional Nepalese recipes that use western techniques to create crispy condiments that spice up any dish.

3. What are your favorite accompaniments to your food?

The great thing about all of our products is their versatility. I could name over twenty ways you could use each of our salsas, hot sauces and fermented products to create unique and interesting dishes. Here are a few of my favorite combinations:
Our Samosas pair perfectly with our Mango Chutney making an appetizer combination of salty, spicy and sweet that is impossible to resist. If you want to create a new take on a TexMex dinner, take our Mirchi Masala salsa, add some sour cream and pour over your favorite enchiladas for a Nepalese twist. For a flavorful breakfast with some extra kick, try adding our Curry-Chipotle salsa to some scrambled eggs. Then add some cheese and your favorite sautéed vegetables and you have a spicy breakfast taco.

You can also get creative with our condiment products by using them in surprising ways to add additional flavor to a variety of dishes. Our Pestos are great for tossing with pasta, spreading over naan or mixing with brown rice and vegetables for a healthy lunch bowl. Fermented products have a ton of unique uses apart from being great garnishes. Kimchi radishes are a great addition to salads or rice to add texture and tang. Carrot and Ruby krout are both tasty condiments that spice up any simple sandwich. For a unique salad dressing, combine our Lemon Preserve with Italian herbs and olive oil and pour over your choice of mixed greens.

4. How long have you been selling your food at Wheatsville?

Over 20 years. We started with fresh foods, expanded with our salsas and hot sauces, and have recently added our fermented products to our assortment. Striving to provide unique and interesting flavor combinations in every product, we have been working closely with Wheatsville to curate a collection that appeals to their clientele.

5. What is your favorite thing about Wheatsville?

Our favorite thing about Wheatsville is the environment. It is absolutely a joy to work with such friendly people who have supported Kala's Kuisine from the very beginning. They always provide us with great shelf space and they are inviting to local vendors like us as opposed to other grocery stores that ignore local vendors and focus on mass market brands.

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Local Vendor Spotlight: Pie Jacked

Bukki Sittler of Pie Jacked, filled us in on this excellent local company!

1. How and why did Pie Jacked get started?

One of Mama Joyce's grandsons was diagnosed with Autism when he was very little. After a lot of research, we found that eliminating food allergens has shown to help with some of the symptoms of Autism, including digestion and even some of the "brain fog" aspects. We had him tested for food allergies and the results were overwhelming. Mama Joyce especially reworked basic recipes to help his mother with meals. Once the problem foods were removed from his diet, his entire aspect changed. His digestion improved, he started speaking in full sentences, and his entire face would light up when he smiled instead of just a crinkle at the corners of his mouth. As holidays came around, she knew she had to come up with something for pies - Grandma Buck, Bukki's namesake, had taught Mama Joyce when the family art of pie making when she was a child and it was too important to lose that legacy. With her decades of experience, and experimenting over three years, she finally came up with a crust that matched the flavor and texture of the original pies created 2 generations before her. That little man is Jack, so we named the company Pie Jacked.


2. What allergens are avoided in your pies?


We are top-8 allergen-free. This includes wheat (and all gluten), soy, dairy, eggs, tree nuts, peanuts, fish, and shellfish. As if this is not limiting enough, we also avoid corn and GMO ingredients. Our pies are allergen-friendly and vegan. This extends to our entire product line, including our coffee cakes, Mud Pie Crusties, and some other goodies we are still developing!

3. Tell us a bit about the taste and flavors of your pies.

Our pie crust is what people rave over - it is tender and flakey as a pie crust should be. That has been the biggest hurdle to overcome, as so often gluten-free crusts can feel crumble or powdery. They have a light flavor that complements the sweet of fruit pies or even savory pies. Our fruit is based off of the original family recipe. We use evaporated cane juice that enhances the natural flavor and sweetness of our fruits rather than overpowering them. We let the fruits speak for themselves - just the right amount of tartness with our cherry, a light warmth to our apple, a freshness to our peach, and simple sweetness to our blueberry. We use traditional depth pie pans for all of our sizes so that we don't skimp on the fruit filling. We find they create the best balance of crust and fruit to complement each other.

4. What are your favorite accompaniments to your pie?

Either a full holiday meal with all the trimmings ;), or Sweet Ritual Salted Carmel frozen dessert on the apple and cherry pies. Their vanilla is great with all of our flavors.

5. What is your favorite thing about Wheatsville?

I love coming into the store and seeing the seasonal displays that are featured. I love finding new brands, especially new local brands, that way.

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Local Vendor Spotlight: Better Bites Bakery

Leah Lopez, Founder and CEO Better Bites Bakery, answered a few questions about her very special baked treats.

1. What led you to start your business?


I founded Better Bites Bakery with a simple mission in mind - I wanted my son to be able to enjoy delicious treats and not feel left out due to his severe food allergies. I believe that food is a BLESSING, but there was nothing on the market that was safe for my son - and delicious enough to be enjoyed by the entire family. Given this discovery, we embraced our new journey and the creative cooking began! It wasn't long until I realized that people were loving what was coming out of my kitchen and I was thrilled to share the passion that I had for baking with others.

2. What kind of ingredients do you use?


We strive to be very intentional with our ingredients. Our bakery sources only the finest gluten-free, vegan, non-GMO, Kosher Pareve certified, real food ingredients. We never use artificial colours or preservatives. We believe this is not only better for our bodies, but our taste buds, as well.

3. What allergens do your products NOT contain?


Our products are free of the top 7 allergens. Those allergens are dairy, eggs, soy, wheat, fish, shellfish, and peanuts. We also do not have tree nuts in our facility or products, with the exception of coconut in our Mostess Cupcakes. We are confident that our stringent sanitation procedures will avoid cross contamination for those who avoid coconut.

4. What are some of your favorite things about Wheatsville?


The fact that the Popcorn Tofu is now gluten-free is AWESOME! Also, my employees are definitely hooked on the vegan donuts. I love that we can be inclusive with our breakroom snack choices and not leave anyone out.

5. Do you have a favorite cool tip?

I love Cookie DO Bites au naturel, but I have a weakness for milkshakes. I love to throw in vanilla ice cream, milk, ice, and a few DO Bites into a blender for a chocolate chip cookie dough milkshake. Try it – you’ll love it!

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