Recipes


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.

The weather has changed. It’s as simple as that!  Touches of red, orange, and yellow light the leaves and there is a crisp to the air. Fall has arrived and the coolness begins, the craving of comfort food begins.  Along with a chill to the air and comfort food, Fall ushers in a plethora of delicious fruits and veggies. Perhaps one of the most nutritious and traditional of all Fall vegetables is the sweet potato. It is ranked highest on the list of healthy veggies and is incredibly versatile.  So to bring in the Fall, try our delectable recipe for Creamy Sweet Potato Soup.

Creamy Sweet Potato Soup

  • 4-5 Large Organic Sweet Potatoes, peeled
  • 1 Can of Organic Chickpeas
  • 1 Medium Organic Onion
  • 2 Organic Carrots, sliced
  • 5 Cloves of Organic Garlic, minced
  • 1 Can of Organic Coconut Milk
  • 6 Cups of Organic Vegetable Juice
  • 3 Tbsp of Organic Maple Syrup
  • 1 Tbsp Organic Olive Oil
  • 1/3 tsp Curry Powder
  • 1/3 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Salt

Peel and cube the sweet potatoes and place in warm water. Set aside. Chop the onion, garlic, and carrots. In large pot cook the onions and garlic with olive oil for about 5 minutes, do not let them brown.  Add in the vegetable broth,  potatoes, and chickpeas. Add all the spices and bring to a boil. Let the soup simmer for about 30-45 minutes. At this point stir in the coconut milk and maple syrup. Cook for an additional 30 minutes. Stir before serving, at this point the sweet potatoes should have a mushed and the soup blended.

These heat waves sweeping across the country just feel relentless! We sure know how to beat the summer heat in style with delicious fair trade and organic cocktails! I mean, who is going to say no to a refreshing, cooling cocktail on a warm summer night. We have the perfect recipe for you too, including spirit recommendations! So get out of that heat and into a Summer Berry Mojito.

Summer Berry Mojito

1 1/2 oz Organic Light Rum
2 Tbsp Fair Trade Sugar
1/2 Organic Lime, Juiced
8-12 Fresh Organic Mint Leaves
4 Organic Blackberries
4 Organic Raspberries
4 Organic Blueberries
Soda Water

In a bowl or sturdy cup, crush and muddle the mint and sugar.  Fill glass with crushed ice and add in the rum and lime juice, stir. Add in the muddled mint and sugar, as well as the berries. Fill the remainder of the glass with soda water and stir. Garnish the drink with an extra sprig of mint.

Unfortunately, there is no fair trade rum offered in the US (if you are in the UK try Utkins or Papagayo). However, we do have organic options here in the states such as Crusoe Organic Silver Rum. For fair trade sugar we recommend Wholesome Sweetners, which is also organic. For organic fruits and mints, check your local farmer’s market, natural foods store, or Whole Foods.

We are mid way through July, thus in the full swing of summer. While recently house-sitting, we noticed the peach trees outside were in full bloom, with ripe peaches falling to the ground everywhere. We gathered up all the peaches and we must have had twenty, juicy, perfectly refreshing summer peaches in our hands. We couldn’t figure out what to do, when it dawned on us, let’s make peach cobbler! Because the heat is so oppressive this summer, we thought we’d try out some raw peach cobbler and skip turning on the oven, which would only make the house warmer. Peaches are a summer staple and this cobbler is quick, easy, and requires no cooking!

Raw Peach Cobbler

8 Med-Large Peaches, Unpeeled

1 Cup Raw Pecans or favorite nut
1 Cup Dates, Pitted
3 Tbsp Organic Agave or other Sweetner
1 tsp Organic Cinnamon
1 tsp Organic Coconut Oil

Pinch of Salt

Slice the peaches up into halves and set aside. Combine all but two tablespoons of agave, 1/2 tsp cinnamon, coconut oil and salt with the peaches into a food processor or blender. Blend a little but not too much, the peaches should be chunky.  Pour the mixture into a casserole dish and set in the fridge.  In a food processor or blender, add the dates, pecans, and remaining cinnamon and agave. Blend until mashed up, but not liquid. Sprinkle the nut mix over the peaches. Serve as is or cool for a refreshing taste. If you like your cobbler warm, set out in the sun for an hour before serving.  The cobbler will taste better the longer it sits, allowing the flavors to blend. For an added treat serve with vegan whipped cream or ice cream!

Summer is officially here: BBQ season has begun, the sun is beating down, and the 4th of July is just around the corner. Our recipe this week will not only help you beat the summer heat, but celebrate the red, white, and blue! It includes simple ingredients including strawberries (the red), blueberries (the blue), and almond milk (the white). An easy, quick sorbet recipe that will satisfy any dessert lover. This is perfect to serve at your 4th of July party or any hot night during the next few months.

Vegan Patriotic Sorbet

Prep Time: 20 Minutes    

2 Cups Organic Frozen Strawberries
2 Cups Organic Frozen Blueberries
1/4 Cup Organic Almond Milk

2 Tbsp Organic Maple Syrup

Leave out the frozen blueberries and strawberries to thaw for about 10-12 minutes. You don’t want them to be completely defrosted, just enough so they will still break apart. Pour them in a food processor or blender and use the pulse feature until the berries start to beak apart. Add in the almond milk and pulsate some more, until mixed. Next add in the maple syrup and blend/process for 2-5 minutes or until completely smooth. Serve immediately or store in the freezer for a later treat.

Summer is almost here and we are flipping through our vegan summer recipes to bring you the best. One of our favorite things to eat during the summer is sandwiches! They are fast, easy, and not too heavy during the summer heat. There are a million sandwiches out there to be enjoyed, but a tasty fun one is the classic reuben. We have put together a fast and easy way to make a yummy vegan version to enjoy at home. Whip out your sandwich skills and get cracking!

Vegan Reuben

Prep Time: 20 Minutes  

Reuben Sandwich:

  • 1/4 Cup Bragg’s Amino Acids
  • 1/4 Cup Organic Olive Oil
  • 1/4 Cup Chopped Organic Onion
  • 1 Chopped Organic Glove
  • 1/2 Tsp Organic Oregano
  • 1/2 Tsp Black Pepper
  • 8 Ounces of Organic Tempeh, sliced
  • 2 Cups of Organic Sauerkraut
  • Loaf of Vegan Rye Bread
  • Your Favorite fixin’s (Tomato, Onion, Lettuce, Vegan Cheese) optional 

Thousand Island Dressing:

  • 1/4 Cup Vegenaise
  • 3 Tbsp Organic Relish
  • 2 Tbsp Organic All Natural Ketchup
  • Pinch of Salt
In a mixing bowl combine the vegenaise, relish, ketchup, and salt in a small mixing bowl and set in the fridge to cool.  Chop the onion and garlic. In a long casserole dish pour in the Bragg’s Amino Acids, olive oil, onions, olive oil, and spices. Mix up and place sliced tempeh into the sauce. Marinate for about 10 minutes. In a large saucepan, pour tempeh and oil into the pan. Cook the tempeh evenly on each side until crispy. Toast the Rye Pieces. Spread the dressing on each side of the rye bread. Cover one side with the tempeh slices sauerkraut and any other fixin’s you would like. Serve with pickles, chips, carrots, or fruit.

One of our favorite past times as a kid was making breakfast in bed for Mother’s Day! It was also so fun to whip up a batch of pancakes or waffles early Sunday morning and serve Mom while in bed. In honor of all Mothers out there, we have put together a great recipe for Vegan Orange-Berry Pancakes. This recipe is perfect for your Mother’s Day breakfast. brunch, even dinner! Hey, they will even work all year round. Bust out your mixing bowls and get baking! Mom can’t wait forever.

Vegan Orange-Berry Pancakes

Prep Time: 15 Minutes     Cook Time: 10 Minutes

1 1/2 Cups Organic All Purpose Flour
1 Cup Soy Milk
1/3 Cup Organic Orange Juice
2 Tbsp Organic Evaporated Cane Juice (or sweetner of your choice)
1 Tbsp Finely Chopped Orange Zest
2 tsp Organic Baking Powder
1/2 tsp Salt
2 Cups Organic Mixed Berries (Srawberries, Blueberries, Raspberries etc)
2 Tbsp Organic Evaporated Cane Juice (or sweetner of your choice)
For best results, chop up the berries and mix in the cane juice an hour before making the pancakes and chill in the fridge. In a large bowl, combine the dry ingredients: flour, cane juice, baking powder, and salt. In another bowl, combine the soy milk, orange juice, and zest.  Fold in the wet and dry ingredients until they are mixed. Heat either an electric grill or heat a pre-oiled skillet on medium heat. Ladle out a spoonful of batter into the skillet or grill. Cook on one side until bubbles appear on top and then flip. Cook for 1-2 minutes more. Pour berry sauce over the pancakes and serve!

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