Coy Bettie’s Espresso & Bistro will be open Sundays now 9am to 3pm. There is less competion for parking on Sundays . Use the back entrance as the bookstore is not open on Sundays at all. Looking forward to serving Nampa, ID lunch.
Lunch
Coy Bettie strives for handcrafted excellence: We make our own ….
- Swiss Mocha Sauce & Vegan Mocha Sauce
- Chai Tea is brewed here with Chef Angie’s own recipe ….Vegan too, using organic sugar and tea
- Gluten-free, vegan & reg. flour baked goodies…soon diabetic sugar options.
- Gluten-free & vegan breads….
- All our breakfast & lunch menu items are made to order.
- We have no processed items here….powders or dry mixes …. handcrafted like it used to be before high fructose syrup and processed food took over the food industry
- Raw & sugar-free smoothies
- Our eggs Benedict is amazing. The Hollandaise Sauce is made fresh every time for zesty greatness.
- Our crepes are made fresh to order….no frozen crepes here.
- We offer Gluten-free waffles, crepes, pancakes and Eggs Benedict on our “GF Millet Beer Bread”
- Coy Bettie’s make in-house a “Gf /Vegan Millet Beer Bread” and a “GF Brown Rice/Arrowroot Sandwich Bread” ,more options soon…
- Soup are all handmade gluten/free & vegan except on Friday we serve a gluten-free Chicken Gumbo….
- We offer five Milks…..Cows Milks(whole & 1 %) , Almond, Soy, and Hemp Milk
- We make Old Fashioned Milk Shakes and upon request will make an alternative Milk Milkshake….
- And much more is made fresh …. we serve a lot of people with allergens so just ask what is in it or omit items Chef Angie is glad to give you a great dining experience…
Did you know that Coy Bettie’s has Vegan soup all thru the week? And meaty of Friday?
Tuesday is : Vegan gluten-free split pea soup, named , ” Grapes of Wrath” ….great flavor!
Friday is : Gluten-free Chicken gumbo called,”Almost Famous”…..lot of veggies even okra , rice & chicken……Friday is the only day I cook a meaty soup! So make it in all you meaty lovers 
!
Show ID card and you are set! Happy Veterans Day !
Veggie Rice Balls
INGREDIENTS:
2 lbs. fresh spinach, washed and large stems removed OR use 1 10 oz. box frozen spinach, thawed, with liquid squeezed out
1 whole diced avocado, small pieces
1 c. chopped green onions, saute’
1/2 C pecan peices or almond slices or bites. The smaller the better, so crush if needed (optional)
2 c. cooked rice, brown or white, short rice because it is stickier
2 T. finely chopped fresh dill or (2 t. dried)
1 1/2 T. lime or lemon juice
1 C. or so of cheese…crumbled feta , shredded cheddar OR mozzarella
salt and pepper
1 to 2 C. fine bread crumbs or cracker crumbs
Steps:
1) Steam spinach; drain and chop.
2) Saute scallions in olive or veggie oil until slightly browned.
3) Combine spinach, avocado, green onions, pecans, rice, dill, lemon juice, cheese, and salt and pepper in a large bowl. Mix thoroughly, breaking up the rice grains by mashing them against the sides of the bowl with your mixing spoon. Combine until mixture holds together.
4) Using damp hands, roll spoonfuls of mixture into 1″ bite-sized balls or 1/4 cup-sized balls.
4) Roll balls in fine bread crumbs and place on baking sheet, placed very close together
5) Bake at 350°F for 20–25 minutes, until lightly golden brown.
Note: These freeze really well.
We are now selling gluten-free/vegan breads in a varieties of flavors….More to come too.
*Gluten-free/Vegan Millet Bread
*Gluten-Free/Vegan Potato Bread
*Gluten-Free/Vegan Bean Flour Bread
*Gluten-Free/Vegan Brown Rice Bread
All Our breads are baked in pans reserved only for Gluten-free baking. We do bake with gluten flour but reserve certain days and pans for baking each flours to limit cross contamination. Our Bread are soy free, Nut Free, Lactose Free, Egg Free, Not Grainy (because we grind our own Brown Rice flours to insure powder fine quality), standard medium loaf size and height, made in small batches to insure quailty.
Call for availability or wholesale interests….208-921-5122
Vegan and Gluten-free Miso Soup
1-2 Green onions 5 TBS Miso (Health food or Asian Store)
4 Fresh shiitake mushrooms 8 oz of Silken Soft tofu
1 qt. Dashi stock ( The are many versions of Dashi stock : Kombu dashi and dried shiitake mushroom dashi are known as good vegetarian stocks. But there is also Dashi made from fish flakes and the powder “instant” version has wheat. So check the label.)
Steps:
1) Remove the roots and wilted parts of the green onions and dice finely. Cut the tofu into 1/4″ cubes. Clean the mushrooms by rubbing them off with paper towels, discard the stems, slice the remaining thinly.
2) Briefly bring the dashi stock to boil and remove from the heat. Place the miso in a wire strainer and slowly lower it into the hot dashi while gently pushing the miso through the strainer a wooden mixing spoon.
3) Reheat the miso on a medium heat and remove before it comes to a boil.
4) Right before serving add fresh veggies and tofu.
New Merchandising shelf….
The new shelf is for….
Vintage inspired jewelry and hats
Gluten-free/vegan bread flour & bread
Coming Soon Gluten-free/vegan soba noodles!
Vintage clip art Recipe cards & books
Vintage inspired calendars all designed by Coy Bettie!
**** A honorable Vintage obsession note: The base is made out of a trundle sewing machine. Recycle and reuse! Vintage is a great One of a Kind type of decorating!
Vegan Salad/Stir Fry~ Great Cold or Hot
Zucchini, 2 small or one large, quarter and the diced
Pecan pieces, a Large Handful
Dried Cranberries, a Large Handful
Red Onions, 1/4 to 1/2 Cup finely diced
Tomatoes, one med diced
Bell Pepper ( I liked yellow or orange peppers for this recipe) diced
Eggplant, cut a 2″ section. Slice the section and then dices in 1 cm cubes
Spinach, chopped, large handful
Balsamic Vinaigrette to coat
Garlic pepper to taste
Hot Stir Fry Steps:
1) Add all the veggie in a veggie oil coated frying pan. Stir around until the veggies are hot. The goal is to have sautéed veggies with a little bit of crunch remaining.
2) Remove from heat
3) Coat with the Balsamic Vinaigrette
4) Lay over a bed of wild rice.
Cold Salad Steps:
1) Add all the veggie in a veggie oil coated frying pan. Stir around until the veggies are hot. The goal is to have sautéed veggies with a little bit of crunch.
2) Remove from heat
3) Coat with the Balsamic Vinaigrette
4) Chill for an hour
5) Serve over fresh spinach
Two ways to enjoy! One for lunch one for dinner
