Recipes


Awww there is nothing quite like a refreshing cocktail to cool down on those warm midsummer evenings. Even better, when that cocktail is made with Fair Trade and organic ingredients. One of our favorite drinks of all time are mojitos, however in the summer heat, the classic minty flavor just ins’t enough to cool down. In order to solve this we have added one of the newest in Fair Trade certified products and a delicious, refreshing fruit: mangoes!

Midsummer Mango Mojitos 

Peel the mango and cut into slices. Mush the mango in a bowl an set aside. In a sturdy cup, drop the mint leaves in and add 1 ounce of rum. Let the leaves soak for about a minute and muddle with a muddler or handle of a wooden spoon. Add in 1/4 cup of mushed mango and mix. Add in ice and pour the lemon lime soda. Mix and garnish with a sprig of mint or lime wedge.

With the heat waves rolling in and the summer solstice behind us, it is officially BBQ season! And there couldn’t be a more BBQ friendly holiday than the 4th of July, because there is no better way to celebrate America’s birthday than with smoked food. As well as BBQs, summer calls for strawberries and lot’s of them! So how can you honor the US of A, summer strawberries, and BBQ season? A one of a kind dessert by the name of Strawberry Rhubarb Pie. So celebrate the country and the season with this traditional summer treat.

Vegan Strawberry Rhubarb Pie

Prep Time: 30 Minutes    Bake Time: 45 Minutes

Pie Crust (x 2)

  • 2 Cups Organic Unbleached Flour
  • 1 Tsp Salt
  • 2/3 Cup, plus 1 Tbsp Earth Balance
  • 1/4 Cup Ice Water (more may be needed)
 Filling:
  • 1 1/4 lbs Organic Rhubarb
  • 1/3 lbs Organic Strawberries
  • 3/4 Cup Evaporated Cane Juice
  • 1/3 Cup Organic Unbleached Flour
  • 1/4 Tsp Salt

Pre-heat the oven to 375 degrees. You will need to double to recipe for the pie crust to make crusts, one for the top. Prepare the pie crust by combining the flour and salt. Blend in 2/3 cup soy margarine until the mixture is crumbly. Add in the water until mixture starts to hold together (you may not need all the water or you may need more-play it by ear!). Next roll out the crust with a rolling pin (or in times of need a washed wine bottle can substitute). Place the first crust in a 9 inch pan and use your fingers to make even patterns in the dough. Repeat the above instructions and after the dough is rolled out, set aside.

To prepare the filling, cut the rhubarb into one inch pieces and cut the greens off the strawberries and slice them. In a large mixing bowl combine the rhubarb, strawberries, evaporated cane juice, salt, and flour until mixed. Pour the filling inside the first crust. Depending on how you want the pie to look, either put the other crust over the filling and cut vents in, or cut the second crust in strips and make a checkered pattern across the pie. For a special 4th of July treat, you could cut stars or stripes into the pie!

Get your grills fired up because this weekend is the start of cookout season! Memorial Day often marks the start of backyard BBQs and with the first official one coming up, it’s time to bust out the BBQ recipes. We have a ton of favorite BBQ recipes ranging from tofu shish kabobs to veggie burgers and our personal favorite: sides! We seriously love us some potato salad, spinach dip, fruit salad and our personal favorite pasta salad! It is a simple and delicious side dish for any BBQ and can be made a number of ways. For this recipe we are making a Lemony-Dill Pasta Salad. Happy Memorial Day!

Organic Vegan Lemony-Dill Pasta Salad

Prep Time: 25 Minutes   Serves: 6 

  • 1 lb Organic Corkscrew Pasta
  • 1 Pint Organic Cherry Tomatoes
  • 1 Can Organic Garbanzo Beans
  • 1 Can Organic Kidney Beans
  • 1 Cup Organic Black Olives
  • 1/2 Cups Organic Green Bell Pepper Chopped
  • 1 Organic Clove of Garlic
  • 1 Organic Lemon
  • 1/4 Cup Organic Olive Oil
  • 1/4 Cup Organic Chopped Dill
  • 2 Tbsp Organic Dijon Mustard
  • Black Pepper and Salt to Taste

In a large pot, boil water. Once boiling add in the pasta. Cook until soft or about 15 minutes. While the pasta is cooking mince the garlic, chop the bell pepper, and wash the tomatoes, garbanzo, and kidney beans. In a mixing bowl squeeze the juice from the lemon and whisk it with the olive oil, mustard, garlic, dill, and salt and pepper to taste. Once the pasta is down boiling, strain and run cold water over it. Let the pasta cool for about 10 minutes. Add the pasta, bell pepper, olives, garbanzos, tomatoes, and kidney beans to the sauce mixture and toss with salad tongs until everything is coated in the mixture. Cool in the fridge and serve.

Passover begins a little early this year on April 6th. The seminal piece of the holiday being the sedar, where dishes are fixed to represent aspects of the Israelites enslavement in ancient Egypt. One key dish at any Passover sedar is the traditional Charoset. The Charoset is a paste made of fruit, usually apples, and nuts that is designed to symbolize  the mortar used to build bricks in Egypt. Unfortunately for most vegans out there, Charoset is usually made with honey and standard sugar. However, our vegan recipe of the week is a vegan version of the traditional Charoset. Happy Passover!

Vegan Passover Charoset  

  • 3 Medium Organic Apples (Macintosh work well)
  • 1/2 Cup Organic Unshelled Walnuts
  • 1/4 Cup Kosher Vegan Sweet Red Wine
  • 1 Tbsp Organic Evaporated Cane Juice or Agave
  • 1 Tsp Cinnamon

Chop apples in small cubes and set aside. In a food processor or blender add all ingredients and pulse until pasty but not too much. The consistency should leave some crunchiness of apples and walnuts. Sprinkle a little extra cinnamon on top and serve.

This weekend is St Patrick’s Day and on top of all the partying and drinking, many people love to cook Irish recipes. In my own household, my Mother would make Irish food for the holidays even though she was born in Hawaii and comes from an Asian background. The point is, everyone is Irish on St Patrick’s Day or at least pretend they are. The bad news is most of the recipes are laden with meat and dairy. But the good news is they can easily be converted to a vegan diet. Just check out our previous recipes for Irish Stew, Irish Soda Bread, and Shepherd’s Pie for easy conversion ideas. However, if you want to get really ambitious, try out the following recipe for Mock Corn Beef & Cabbage or as some might call Boiled Dinner. As you become Irish for the day this weekend, make sure your meals are just as Irish and vegan alternatives.

Mock Corn Beef & Cabbage 

  • 1 Package or about 6-8oz of Vegetarian Beef or Seitan
  • 4 Cups Organic Vegetable Broth
  • 1/2 Cup Water
  • 1/2 Head Chopped Organic Cabbage
  • 2 Organic Potatoes
  • 2 Medium Organic Onions
  • 4 Organic Carrots
  • 2-3 Organic Celery Stalks
  • 2 Tbsp Organic Flour
  • 1 Tbsp Olive Oil
  • 3 Gloves of Organic Garlic
  • 1 Tbsp Organic Apple Cider Vinegar
  • 1 Tsp Thyme
  • 1 Tsp Horseradish
  • 1 Tsp Dry Mustard
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1/2 Tsp Sage

Chop up all vegetables in large chunks and finely chop the garlic. In a large pot add in the olive oil. Sautee the onions and garlic until a little brown but not over done. Add in the vegetable broth, water, all the veggies, and all the remaining seasonings. Leave on medium heat and cook for about 15 minutes. Add in the vegan beef to the mixture and cover again. We suggest using Gardein Beefless Tips or seasoned seitan or even tempeh. Cook for another 10-15 minutes. With a slotted spoon remove all the veggies and keep warm on a serving dish or tray. Keep the broth on medium heat and stir in the flour. Add water if needed, but mixture should make a thicker gravy. Pour gravy over veggies and beef substitute and serve.

Tomorrow is Valentine’s Day and maybe you forgot to pick up a box of chocolates or perhaps you just want to make your sweetie or friends something delicious to celebrate. We have the perfect recipe for you: vegan truffles! These tasty treats will make a great and unique Valentine’s as well as just because. We have put together a basic recipe for the truffles, but adding different flavorings and toppings will really personalize these romantic chocolates.

Vegan Romantic Truffles

  • 1 8oz Container of Vegan Cream Cheese (we recommend Follow Your Heart)
  • 2 Cups Organic Powdered Sugar
  • 2 Cups Vegan Chocolate Chips
Flavor Ideas
  • Vanilla Bean Extract
  • Hazelnut Extract
  • Raspberry Flavoring
  • Peanut Butter
  • Almond Flavoring
  • Cayenne Pepper
  • Peppermint

Possible Toppings

  • Coconut Shavings
  • Cocoa Powder
  • Crushed nuts (almonds, peanuts etc)
  • Powdered Sugar
  • Salt
  • Cinnamon
  • Crushed Mint Candy

In a mixing bowl, whip the vegan cream cheese and powdered sugar and set aside. In a double boiler, stovetop or microwave melt the chocolate chips until smooth. Add the chocolate chips to the cream cheese mixture and blend until smooth. You may want to add more chocolate depending on your preference. If you are making a multitude of flavors, you should set aside different amounts in smaller bowls. Add in the desired flavor such as raspberry, peanut butter, or cayenne pepper. Mix the flavoring in and refrigerate for one hour. If you are making basic chocolate truffles, refrigerate for one hour right after mixing in the melted chocolate.

Once refrigerated, roll into small balls. For simple truffles roll in either cocoa powder or powdered sugar and set aside. For more exciting toppings, such as crushed nuts, candies, salt, or cinnamon also roll and set aside. We think this recipe works best with a number of different flavors or toppings. That way you can make your own unique box of vegan chocolates!

Super Bowl Sunday is this weekend and everyone is waiting in anticipation for the food…er…I mean game. Besides the game, halftime show, and commercials, everyone is looking forward to the Super Bowl snacks. Unfortunately, for us vegans out there, this means lots of meat and cheese. But never fear, we have a tasty traditional Super Bowl Sunday vegan treat for you! Try out our tasty Vegan Tofu Buffalo Wings and Ranch Dressing. It is sure to be a delight for your party or just for an anytime treat.


Vegan Ranch Dressing

1 1/2 Cup Organic Vegenaise
1/4 Cup Organic Soy Milk
1 Tsp Organic Garlic Powder
1 Tsp Onion Powder
1 Tsp Apple Cider Vinegar
1/4 Tsp Organic Dill
1/4 Tsp Black Pepper
1/4 Tsp Salt

In a food processor or blender, blend all ingredients together until smooth and refrigerate.

Vegan Tofu Buffalo Wings

12 oz package of Organic Extra Firm Pressed Tofu
1/4 Cup Organic Earth Balance
1/4 Cup Organic Hot Sauce or your favorite
1/4 tsp Organic Cayenne Pepper
1/4 tsp Organic Paprika
1/4 tsp Sea Salt
1/4 tsp Organic Garlic
1/4 tsp Organic Black Pepper

Olive Oil for Cooking

Cut the tofu into strips and set aside. In a large frying pan, add in the olive and begin warming on the stovetop. In a large bowl, mix together melted butter, hot sauce, all spices and set aside. Fry the tofu strips until golden brown on each side. Mix the tofu with the buffalo sauce. Serve with cut organic carrots and celery and vegan ranch dressing.

No matter where you live, winter is in full swing! For some that means icy sidewalks and snow days while others it means rain drenched streets and chilly temperatures. The best way to combat the winter chills is to make some delicious comfort food. One of my favorite wintertime treats is Black Bean Soup. Today we have a great and simple recipe which is sure to warm you to your toes as well as provide a healthy nourishing vegan dish.

Organic Black Bean Soup

Prep Time: 10 Minutes    Cook Time: 30-50 Minutes

4 Cups Organic Black Beans
4 Cups Organic Vegetable Stock
2 1/2 Cups Water
1 Cup Diced Organic Yellow Onion
1 Cup Diced Organic Carrots
1 Cup Diced Organic Celery
4 Gloves of Organic Garlic
1 Tbsp Organic Chili Powder
2 Tsp Organic Cumin
1 Tsp Organic Cayenne or Paprika (depending on how spicy you want)
1 Tsp Sea Salt
1 Tsp Organic Black Pepper
Organic Green Onion and Cilantro for garnish (optional)

Dollop of Vegan Organic Sour Cream (optional)

Soak black beans overnight if you are using dried bean, but canned will work. Dice the carrots, onions, celery, and garlic. Place the beans, vegetable stock, and water in a large pot. Bring this mixture to a boil until beans are nice and soft. Add in the salt, pepper, cumin, garlic, chili powder, and cayenne or paprika. Mix this up and turn the heat down to medium. Add in the onion, carrots, and celery and simmer for about twenty minutes or until vegetables are tender. Garnish with chopped green onion and cilantro. Add a dollop of organic vegan sour cream for an extra treat and serve!

It’s almost the New Year and time to ring it in! They say how you spend your New Year’s Eve is how you will spend the rest of the year. So if you want to welcome the new year right, ring it in with an ethical twist. Today we have a delicious organic and fair trade cocktail recipe complete with champagne. This recipe also works great for New Year’s Day brunches, as it is traditionally a morning drink. Not only will this recipe taste delicious to your guests, it will feel good going down. So start your year off right with an organic drink. Happy New Year!!

Organic Lemon Rose Bellini

4 oz Organic Champagne
1/2 oz Fair Trade Vodka
1 Tbsp Organic Lemon Sorbet
2 Organic Raspberries

You have many sources for organic champagne including Brut Nature Champagne and Proseccos. Check out this handy organic champagne guide for more choices. For Fair Trade vodka, we suggest you look for FAIR, made from Fair Trade certified quinoa. You should be able to find organic raspberries at your local farmer’s market, natural foods store, or grocery store. These locations should also carry organic lemon sorbet. We suggest using Natural Choice Foods Organic Lemon Sorbet. Now to make the drink…

In a cocktail shaker, add the vodka and sorbet. Shake these ingredients thoroughly and then add in the champagne. Stir, do not shake after adding champagne. Strain into a champagne flute and top with raspberries. Repeat for each drink served.

Sufganiyot, the Hebrew name for jelly donuts eaten during the Jewish holiday of  Hanukkah. These tasty treats are extremely popular in Israel, but are eaten around the world in many a Jewish home.  Traditionally these jelly donuts, along with many other fried foods, are eaten to symbolize the oil which miraculously burned in Jerusalem. They are delightful treat to enjoy during the Festival of Lights or throughout the year. The best part, is these donuts are animal free and can be served to you health conscious and vegan guests.  Happy Hanukkah!

Vegan Jelly Donuts (Sufganiyot)

1 25 gram (1 ounce) package of Active Dry Yeast
3 Cups & 1 Tbsp Organic Flour
1/4 Cup of Organic Earth Balance
1/4 Cup & 1 Tbsp of Organic Evaporated Cane Juice
1 1/4 Cups Water
1 tsp Salt
1/2 tsp Baking Powder
1/2 Cup Organic Seedless Raspberry Jam
2 Cups of Frying Oil (Canola recommended)

Organic Powdered Sugar for dusting

Mix the active dry yeast, 1 tsp of evaporated cane juice, and 1 cup of warm water in a small bowl. Let this stand for at least 5 minutes, it will begin to foam and smell yeasty. Mix the remaining dry ingredients together in a large mixing bowl. Slowly stir the yeast mixture into the dry ingredients. Add in the remaining 1/4 Cup of water and stir until dough-like. Melt the Earth Balance and add to this mixture. Knead the mixture together, adding flour or water as needed. Cover bowl and let the dough rise for about 1.5 hours.

Roll out the dough and cut round circles. Depending on how large you want the donuts, you can use a 2 inch cookie cutter or just a glass. Set aside the rounds and hit a skillet with the canola oil on medium-high. Fry each round for about 3 to 5 minutes or until golden brown on each side. You will want to turn them occasionally. Once you remove them from the skillet, dust or roll them with powdered sugar on each side. Set aside to cool on a backing rack or plate. Once cooled, poke a small hole (a toothpick or skewer will help) in each donut. Inject raspberry jam with a pastry bag with the smallest tip. Warm them in the oven before serving.

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