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New crop wholesale ordering begins September 4!

Tropical Mojitos

From: Indra McMorran
Directions:

Rip up the dried fruit and place in a small bowl, pour 2 tbsp of warm water over top. Let sit for 15 – 30 minutes, until soft.

In each glass add 1 tsp of sugar, the juice from half a lime, and 5 mint leaves (more if they’re small), then muddle the ingredients together. If you don’t have a specific mojito muddler you can use a spoon or even a blender tamper to achieve the same results. Muddle the ingredients together just enough so that the mint leaves are crushed to release their flavour, but not ripped up so you have small mint floaties in your drink. Next add your soaked fruit to the glass, including any liquid remaining.

Now it’s time to add the liquor. How much alcohol you add will depend on how strong you want your drink, as well as the size of your glass. Most cocktails have 1 – 2 ounces per glass. Traditionally mojitos are made with white rum, but you can also switch it up and use your favourite gin or vodka.

Fill your glass up with ice, you want your mojito to be as cold as possible. Last but not least top up your glass with either sparkling water or club soda.

You can sip this drink right from the glass, or serve it with a straw or spoon to make mixing in the fruit sweetness easier.  Spoons make reaching that rehydrated, and now slightly boozy fruit after finishing your drink all the easier to eat.

 

We hope you enjoy, and feel refreshed!

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Date, Raisin, and Apple Bars

Packed full of oats, dates, raisins and nuts these bars are already bursting with nutrition and fibre but if you want to make these even healthier...here are some more RV choices for added goodness.

Optional add-ins for extra goodness - Add a handful of flax, chia or hemp seeds in the mixing bowl - this extra nutrition boost means you can feel good about having them as a breakfast bar on those mornings when you need a quick, healthy on-to-go breakfast.

From: Heather Miller
Directions:

*Preheat oven to 350 degrees.

First make oat flour by running oats through the food processor until they look like coarse flour, measure 2 cups worth of this “flour” into mixing bowl. Then, into the mixing bowl, add 1 cup of quick or whole rolled oats and the salt.

Now in food processor roughly grind the raisins and add to mixing bowl. Then do the same with the dates – I usually cut the dates in half first and then grind them, sometimes I grind a bit of the oats at the same time as the dates (in batches) as I find that this will help keep the dates from sticking so that they grind up more readily. Alternatively, or if you don’t have a food processor, you can use RV date pieces as they are already ground and can easily be used in baking. Once the dates are roughly ground and added to the mixing bowl, grind the walnuts and add to the dry ingredients. Mix these dry ingredients to combine. Lastly, grind (or grate) the apples and add them to the dry ingredients. Mix. Now to this add melted coconut oil and water and stir until evenly coated.

Use a bit of coconut oil to grease an 11 by 7 inch glass baking pan (or similar size – for example 9 by 9 inch works too). Put bar mixture into the greased pan and press flat. Bake on middle rack in 350 degree oven for 35 – 40 minutes. Once done, allow to cool completely before slicing into squares or bars.

That’s it – enjoy! Perhaps even with a cup of tea from your Grandma’s tea pot. 🙂

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Mango Fool

From: Sue Vignola
Directions:

Other fruits such as raspberries and strawberries also make lovely ‘fools.’ Layering golden mango fool with rosy raspberry or strawberry fool in a wine glass make a simple, yet spectacular, summer dessert. You can also use this recipe to fill cream puffs.

Use about 2 cups of fruit puree to one cup of heavy cream

Blend the mangoes in a food processor or powerful blender. In a medium -sized bowl, whip the cream and sugar. Gently fold in the mango puree. Spoon the fool into parfait or wine glasses, and garnish with a swirl of cream, a sprig of mint, or a few fresh berries.
Chill for an hour before serving.

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Carrot Cake Energy Bars

From: Theresa Rempel
Directions:

Line a 9-inch square baking pan with foil or parchment paper and grease it with butter.

Preheat oven to 350 degrees F.

Mix together the oats, sugar, spices, and salt in a large bowl.

Mix the eggs, honey, oil, and vanilla in a small bowl until blended.

Add the egg mixture to the oats mixture, and stir until just blended.

Stir in the carrots, coconut, dried fruit, and nuts.

Spread the batter evenly in the prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until top is golden brown, and a toothpick inserted in the center comes out clean.

Cool cake completely on a wire rack
Using the liner, lift the cake from the pan, and transfer to a cutting board. Cut into 12 bars.

Wrap the bars individually, and store in the fridge for 1 week, or in the freezer for 3 months.

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Sun Dried Tomato Hummus

From: Rancho Vignola
Directions:

Boil water and pour ¼ cup over your sun-dried tomatoes, let them soak for about 10 minutes.

Start by processing your garlic cloves in a food processor fitted with the metal S-blade. I prefer to get them as chopped as possible first so no one gets a surprise bite of garlic later on. Add your sun-dried tomatoes, with the liquid from soaking along with the hemp seeds, and pulse until combined.

Scrape down the sides and add the olive oil, salt, pepper and chickpeas. Start by pulsing until everything gets moving around in the “ball” stage of processing, then let the food processor run for about three minutes continuously. If your processor is having a hard time getting the hummus going, add more olive oil one tablespoon at a time; you usually won’t need more than an extra ¼ cup of olive oil. Make sure to check to make sure there aren’t any chunks left, and process for another minute if it doesn’t seem very smooth; how quickly the processing will take depends on your processor and the blade you’re using.

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Vanilla Bean Almond Milk

From: Rancho Vignola
Directions:

Soak your almonds in water over night or around 8 hours, discard the water and rinse well. Place the almonds in a high powered blender with three cups fresh water.

Cut your vanilla bean in half length wise and scrape the seeds out (save the pod for another purpose). Toss the salt and vanilla bean seeds into the water with the almonds. Blend on high for 2-3 minutes.

Strain your almond milk with a nut milk bag, or a few layers of cheese cloth. Squeeze firmly to get as much liquid out as possible, put the liquid back into your blender.

Pitt one medjool, or two barhi dates and also add to your blender. Blend on high for another few minutes, taste, add another date if you would like it more sweet.

You can strain it once more, or keep it as is if you like a bit thicker of an almond milk. If you don’t have a high speed blender you may wish to strain it again for a smoother milk. Some separation can occur naturally during storage, just shake it up before drinking.

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Savoury Nut Loaf

From: Teresa Steeves
Directions:

Grease loaf pan or casserole dish. Grind nuts in coffee grinder. Mix everything really well in a large bowl, spoon mixture into the loaf pan or casserole dish. Bake uncovered at 350 degrees in the oven for 45- 1 hour. Remove from oven and let cool for about 15 minutes before slicing.

I use a combination of brazils, sunflower seeds, hazelnuts, almonds or whatever I have on hand.

Really good served with a salsa. I have substituted portobello mushrooms for some of the veggies. And I have found it cooks well as a casserole in a crockpot.

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Almond and Sesame Milk

A bit of a twist on your regular almond milk.

From: Jenafor Siemens
Directions:

Remove skins from almonds by placing them in a sauce pan with water. Bring to boil, drain, rinse with cold water and remove skins. If you are making raw almond milk, soak almonds over night in salted water to make skins easy to remove, or blend with skins on and strain well. Then place nuts, honey, sesame seeds, and a small amount of water into blender. Blend until very smooth. Add remaining water, salt and vanilla. Blend well. May be strained through a cheesecloth if a smoother milk is desired. Chill well.

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Digital Recipe Booklet

We are excited to announce that we will be releasing a digital booklet of our most popular recipes. This booklet will feature exceptional recipes created by customers and Rancho Vignola staff and family members. This project is our way of saying ‘thank you’ to everyone who has taken the time to share their recipes with the Rancho Vignola community. Stay tuned for more details.

Join our mailing list and you’ll receive a copy of our upcoming Rancho Vignola recipe booklet once it’s released.

Testimonials

'I've ordered bulk nuts every fall for the past 6 years and it's the most economic and efficient way of buying bulk nuts and seeds!'

Ange Quinn

Ange Quinn

'Rancho Vignola is by far the best company I have ever dealt with. Their product always meets or exceeds expectations. Their staff is friendly and helpful. Delivery of product is on time and everything arrives in excellent condition. Did I say the product is fabulous? I have never been disappointed.…

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Pat Singer

Pat Singer

'I love Rancho Vignola. Not only are the products amazing and my family has tried many of them, but we like supporting a local business that brings such great foods to our area. This is a unique and innovative business and I tell everyone about RV! Each year I do…

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Andrea J. Lee

Andrea J. Lee

'We LOVE Rancho Vignola! Wholesale Ordering is a breeze. The hardest part is simply deciding what you NEED, because you will WANT everything! The most fun is trying all those lovely little samples at the Harvest events, and catching up with friends. Rancho Vignola really is about community!'

Earl Makortoff

Earl Makortoff

'Good Food, Good Service, Excellent Value!'

Terry Duncan

Terry Duncan

'I absolutely love Rancho Vignola. I had always thought what I was buying was fresh and was I ever wrong. I can't get over the difference. We love having a large supply of nuts, seeds and dried fruits at our disposal, it makes such a difference in our cooking! Thanks…

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Aimee-Jo Benoit

Aimee-Jo Benoit

'The customer service is great....emails are actually responded to!!! I live in rural Alberta but like buying in bulk so Rancho has been a blessing for me! I love getting quality products but also have to watch my budget so was really glad when my price comparing came out with…

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Jeannie Windels

Jeannie Windels

'Rancho is basically the best quality and freshest nuts and dried fruit short of living on the farm. Their dried fruit is unbelievable. It changed my life.'

Adam Schell

Adam Schell

'For years I've heard from family and friends how great Rancho Vignola's products were and heard legendary stories of how much they spent at their annual sales. I used to think it was strange that people were so excited about nuts and dried fruit. What's the big deal? And I…

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Susan Armstrong

Susan Armstrong

'I discovered Rancho Vignola in 2004 on Cortes Island and have never looked back! The nuts are the best quality and freshest. I order every Fall and have ALWAYS been very satisfied with the phone service, delivery and follow up. Thank you Rancho!'

Sue Warner

Sue Warner

'I have been ordering from Rancho Vignola for over 10 years. What is great about this company? They deliver, promptly and accurately, high quality products. They travel around the globe to meet the producers in order to ensure the quality and availability of product. I appreciate receiving organic nuts/seeds/fruits. The…

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Denise Code

Denise Code

'I've been eating Rancho products for nearly 20 years and have never had a bad experience. I'm always very pleased with the quality of the products and the service.'

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