Recipes


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.

The weather is certainly frightful and the only cure is to curl up in a blanket at relax with something warm to drink. When you are finished with your shopping and traveling, try cozying up with a hot glass of spiced apple cider. The holidays can be tense and stressful, but don’t let them get the better of you. Make sure you take a few moments to warm your soul, body, and RELAX! We have a special recipe for you that can be enjoyed quietly alone or served at your holiday party. You can serve with or without rum. Just remember, to put your feet up.

Organic Spiced Apple Cider

7 Cups of Organic Apple Cider
1/3 Cup Organic, Fair Trade Evaporated Cane Juice
1/2 Cup Organic Orange Juice
4 Organic, Fair Trade Cinnamon Sticks
1 Tbsp Whole Organic Nutmeg
1 Tbsp Whole Organic  Cloves
1 Tbsp Whole Organic  Allspice
Juice from one Organic Lemon
Orange and Lemon Peels for Zest
Organic, Fair Trade Cinnamon Sticks

1 Shot Organic Spiced Rum (optional)

In a large pot, warm the cider, lemon juice, orange juice on medium heat. Make sure not to boil the mixture. Add in the cane juice, while constantly stirring. Add all the spices, sans one cinnamon stick into a cheesecloth and tie off. Submerge the mixture into the cider and let simmer for about ten minutes. Meanwhile, peel the orange and lemon for a few pieces of zest. Remove the cheesecloth and set aside. If you are adding rum, put a shot into your mug and mix before garnishing. Garnish each glass with one cinnamon stick and a few zest peels of lemon and orange and serve warm!

There is nothing more comforting than Shepherd’s Pie during those cold Fall days. We thought the twist of sweet potato would add the extra autumn twist. With Thanksgiving just around the corner, this recipe works as a side dish or the main course for your meatless feast. The best part about this recipe is it’s gluten free! It is perfect for a main Thanksgiving dish to serve to your gluten-free guests!  It’s hard to please every palate at your holiday feast, but trust us, you can’t go wrong with this one!

Gluten-Free Sweet Potato Shepherd’s Pie

2 Med-Large Sweet Potatoes
1/2 lb of Lentils, cooked and drained
1/2 Cup Vegetable Broth
1/2 Cup Soy milk
1 Onion
1 Carrot
1 Stalk of Celery
1 Glove of Garlic
1/2 tsp Sage
1/2 tsp Oregano
Salt and Pepper to taste

Earth Balance to taste

Preheat the oven to 400 degrees. Chop the potatoes, onion, carrots, and celery and set aside. In a pot boil the sweet potatoes until soft enough to mash. In another pot boil the carrots and celery for a few minutes until a little soft, about 6 minutes. Strain both and set aside. In a mixing bowl, combine the lentils, vegetable broth, boiled carrots and celery, garlic, and spices. Lay out this mixture in a casserole dish. In another mixing bowl, mash the sweet potatoes with soy milk, Earth Balance, salt and pepper. Layer the mashed sweet potatoes over the lentil mixture. Place in oven and bake for about 20 minutes or until the potatoes are a little dry on top.

It’s almost Thanksgiving and as you are compiling your shopping list, why not skip the processed Tofurkey this year. We have a great recipe to create your own “turkey” roast in time for the holidays.  It will give your meal a real homemade feel, not that we don’t love Tofurkey, but making a roast from scratch is always so satisfying. This recipe is a tried and true friend’s family recipe that has been dished out at Vegan Thanksgiving for many years!

Homemade Vegan Roast

Gluten:
3 Cups Bob’s Red Mill Gluten Flour
3 Tbsp All Purpose Flour
1 3/4 Cup Water
1 Cup Soy Sauce or Bragg’s Amino Acids
1 tsp Garlic Powder
2 Carrots
3 Red Potatoes
1 Medium Onion

Breading:

1 Cup Bread Crumbs
1/3 Cup Nutritional Yeast
2 Tbsp Bragg’s Amino Acid
1 Tbsp Vegetable Oil
1 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Oregano
1/4 tsp Black Pepper

In a mixing bowl combine all dry spices and ingredients for the breading and set aside. In a large saucepan, boil water, soy sauce, and garlic. While the water is boiling, combine Gluten flour and regular flour. Add in 1 3/4 cup water slowly, while kneading the dough. Slice dough into strips and drop each slice into the boiling water/soy sauce. After a minute each slice will float to the top. Let them float for a few minutes and then lift out of the water and set aside.

Cut the carrots, onion, and potato in large chunks. Boil these until soft and set aside. In a small sauce bowl add the Bragg’s Amino acid and a little vegetable oil. Warm up a skillet on medium high and add the rest of the vegetable oil. Dip each strip in the amino acid and roll in the dry breading boil. Fry each strip until crispy on both sides (about 5 minutes).

Preheat the oven to 275 degrees. In a casserole dish, cover the bottom with a little oil or margarine. Layer the strips similar to lasagna and surround them with the boiled veggies. For an added treat, separate gluten strips with stuffing. Cook for fifteen/twenty minutes. Serve with all the fixin’s: mashed potatoes, gravy, stuffing, and cranberry sauce.

Since I am still working and volunteering deep in the Gulf of Mexico, this we are featuring a vegan Gumbo recipe. Gumbo is a traditional dish that has French and Louisiana routes. You can find it anywhere you go and every local has a different  secret ingredient or method to share. They also really love the spice down here! We’ve figured out it is either spicy or sweet down here, nothing is bland. So enjoy some good ol’ fashioned Cajun Gumbo from bayou country!

Vegan Cajun Gumbo 

3 Quarts of Vegetable Stock
1 Cup Cooked Rice
3 Cups Cubed Firm Tofu
1 Cup Chopped Tomatoes
1 Cup Olive Oil
1 Cup Organic Flour
1 Cup Chopped Onions
1 Cup Chopped Celery
1 Cup Chopped Red Bell Pepper
1/4 Cup Chopped Garlic
3 Cups Cooked Red Kidney Beans
2 Cups Sliced Okra
1 tsp Chopped Fresh Thyme
1 tsp Chopped Fresh Basil
Salt and black pepper to taste

Louisiana Hot Sauce

Cook rice and set aside. In a 5 quart Dutch oven, heat oil over medium heat and add flour to make the rue. Using a wire whisk, stir constantly until dark brown. Do not overcook, as it will turn black. Add olive oil onions, celery, bell pepper, okra, and tofu. Saute until the vegetables are a little wilted and the tofu is golden brown.  Ladle in vegetable stock, one scop at a tim. Add the beans and boil for 30 minutes. Add tomatoes, thyme, basil, salt, pepper, and hot sauce. Add rice and serve with hot sauce.

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