Vegan Mac & “Cheese”

Date: February 20, 2013
Author: marketeditor

Foti and Colleen Zorbas have been eating a vegan diet (free of meat, poultry,
fish, dairy and eggs) for about five years. Not only do they feel healthier, but
also they realized they loved to create and cook vegan.

Their business, Zorbas Natural Foods (ZNF), was born to bring their healthful
and vegan products to the public. The Saratoga Farmers’ Market soon became a
venue for Colleen and Foti to offer their delicious foods to their

“There are no artificial additives and no ingredients from genetically
modified organisms (GMOs) in our foods,” Colleen explained. “In addition we use
organic and local ingredients as much as possible.” She is studying to become a
certified herbalist to help grow the business with more knowledge and expertise
for their herbs and teas.

ZNF’s flagship product is Gar-la-la. Raw garlic and potato-based, it works as
a spread or a dip. It can also serve as an ingredient in other dishes, such as
in this week’s recipe, a vegan version of Mac & Cheese.

Foti being of Greek heritage grew up eating this very garlicky spread. His
mother made it all the time, but in Greek it is called “Skordalia.” Foti and
Colleen took the traditional recipe and changed it into something of their

Colleen explained how this version of Skordalia received its new name,
Gar-la-la. “Our daughter Demetra was four at the time and couldn’t pronounce
‘Skordalia’ with the Greek accent so she called it ‘Gar-la-la’”. It became a

The Fotis recommend using Gar-la-la instead of mayonnaise for sandwiches, as
a dressing for salads and veggies, as a spread for bagels instead of cream
cheese, and of course as an ingredient in lots of dishes.

If you visit Zorbas
Natural Foods website
, you will see how the business has grown
with amazing new products. Along with eight varieties of Gar-la-la, ZNF makes a
variety of hummus, pesto, pumpkin butter, rustic crackers, and herbs and herbal
teas (some grown by the Zorbas family). They are now working on a vegan “cheese”

Zorbas Natural Foods is giving a vegan cooking class April 21 at the
Battenkill Kitchen, in Salem. Most of the meal will consist of products from the
Saratoga Farmers’ Market. Space is limited; to sign up talk to Colleen at the
Winter Market, or email her colzorbas@yahoo.com.

Vegan Mac & “Cheese”

(Serves 4 to 8)

This recipe is packed with nutrients—such as protein, calcium and other
minerals from the tofu, carbohydrates from the pasta, B-vitamins from the
nutritional yeast, and antioxidants in the garlic.


1½ lbs. elbow macaroni or spiral shaped pasta

1 block firm organic tofu

2 tbsp. nutritional yeast

2 tbsp. Original Gar-la-la (available at Saratoga Farmers’ Market)

1 tbsp. mustard

¼ cup of olive oil

1 cup soy or almond milk

A splash of white wine

2 tsp. paprika

Salt to taste



Preheat the oven to 350°F.

Boil the pasta until al dente and set aside.

Mix the rest of the ingredients together in a blender.

Pour the blended ingredients over the pasta and mix well.

Put the mixture in an oven-proof dish, approximately 9 x 14 inches.

Top with breadcrumbs.

Bake for 30 minutes.


 This has to be one of my favorite meals! It is so filling and delicious. So, here is the Recipe for the Sun~Burgers: Makes 6 Burgers
1 Cup ground raw sunflower seeds
1/2 Cup ground flax
1 Green Pepper chopped fine
1/2 Onion Chopped fine
  2 Celery stalks chopped fine
  2 teaspoons Oregano
  1 teaspoon Basil
  1 teaspoon sea salt
 1/2 cup water, as needed

Dehydrate burgers in a 104 degree oven for 3 hours (optional)

Raw Cashew Cheese w/ Herbs de Provence Gar-la-la

2 Cups of Raw Cashews
1 Tablespoon Herbs de Provence Gar-la-la
1/2 tablespoon olive oil
4 Tablespoons of Lemon Juice
1 teaspoon sea salt
1 tablespoon Oregano
1/4 cup of water, as needed

Feelin Raw Vegan tonight! -------ZNF's Perfecto Pesto
(made with Shushan Farms Fresh Basil) on raw zucchini, radishes, cauliflower and
dehydrated flax and raw pumkinseed bread.----ZNF will be selling the Perfecto
Pesto this Saturday at the Saratoga Farmers Market.

Have I mentioned you can cook with Gar-la-la?? Heck yea! Here is an amazing
dish. Zucchini cakes made with Original GAr-la-la as a binder. with Flour City
Pasta and homemade sauce.... Zucchini Cakes Recipe: 2 med. Zucchini--1 Green
Pepper- 1 small Onion--2 tbls of Original Gar-la-la--salt & pepper--1 cup of
bread crumbs seasoned and vegan. Grate zucchini and onion, chop pepper very
fine--squeaze out water with a clean towel---mix all ingredients--form into
small patties-- and saute in coconut oil. You can top off the zucchini cakes
with a vegan cheese (we used Zorbas Natural Foods "LotZaRella") and bake in the
oven until the "cheese" melts. Top off with your favorite sauce and side dish of

Huge Hit at the Saratoga Farmers Market today! 1/26/2013
 1 bunch leeks (Chopped)
6 Med. Potatoes (white or red )

4 carrots
1 Med. Onion
1/2 bunch of fresh parsley (chopped)
2 1/2
heaping Tablespoons: Herbs de Provence Gar-la-la
3/4 Cup Soy Milk ( almond
or coconut milk would work too)
2 Tablespoons Olive Oil
1 Tablespoon
Corn Starch
Sea Salt & Pepper
Water (around 7 cups)

the Onion, Carrots, Leeks, Parsley, Salt & Pepper in Olive Oil for a few
Add 7 cups of water & the potatoes. Let it come to a boil then
add the Herbs de Provence Gar-la-la--Cook untill Vegetables are tender. Then mix
the corn starch with your cold soy milk. Slowly add the Starch/Milk to the soup.
Simmer another 5 minutes. Then Enjoy with some Herb~Zeez Rustic Crackers!!