Since the winter is upon us, its time we all start craving comfort foods. What better way to pass the long winter than with warm delicious food?! This week’s vegan recipe is the great winter warmer: chili! This recipe is easy and relatively quick compared to some chili recipes. Don’t be scared away by the long list of ingredients (most are veggies and spices)!  So take a break from the frigid weather and warm your body as well as your soul.

Chili and Cornbread Photo By: serenejournalVegan Winter Warmer Chili

Prep Time: 10 Minutes   Cook Time: 30 Minutes   Serves: 6 People

1 3/4 Cups Canned Kidney Beans
3/4 Cup Canned Black Beans
1 Can Cooked Corn
1 14oz Can of Tomatoes
1 6oz Can of Tomato Paste
3 Tbls Soy Sauce
2 Tbls Olive Oil
1 Onion, Chopped

1 Green Bell Pepper Chopped
1 Zucchini, Chopped
2 tsps C
hili Powder,
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Oregano
1/4 tsp Thyme
Cayenne Pepper to taste

First chop the onion, green pepper, and zucchini and cook the veggies in olive oil in a skillet. Saute the veggies until soft or the onions turn translucent.  In a large pot add the tomato paste, tomatoes, corn, kidney beans, and black beans. Keep on medium and stir in the sauteed veggies, soy sauce, and all spices. Let the mixture simmer, stirring occasionally for 25 minutes. Ready to serve immediately. A great way to top it off is with a dollop of Tofutti Vegan Sour Supreme and some shredded Follow Your Heart Cheddar Cheese.  Also, its great idea to serve with some delicious vegan cornbread or over tortilla chips.

Just in time for Superbowl Sunday, we wanted to share a favorite party dish! This is a simple and tasty treat that will please your guests, especially the vegan ones! This has been a family favorite for years in my family and since going vegan I have made it every year! So grab your Organic Tortilla Chips and dive in. Goes great with beer too!

Vegan 7 Layer Bean Dip

2 Cans Organic Refried Beans
3 Medium Ripe Mashed Avocados
2 Tbl Lemon Juice
1/2 tsp Salt
2 Chopped Tomatoes
1 Chopped Bunch of Green Onions
3 oz Sliced Black Olives

In a casserole dish spread Organic Refried Beans across the bottom. In a separate bowl mix the avocados, lemon, and salt into a smooth mixture. Layer this on top of the beans. Next, pour the Tofutti Supreme Sour Cream into the dish to make another layer. Sprinkle the tomatoes, olives, and green onions on top of this, each in their own layer. Top off with the layer of shredded vegan cheese. Now you are ready to dig in! To spice it up a bit try added jalapenos or spicy salsa.

A family tradition of mine, is to make Banana Nut Bread loafs and bring them to family members on Christmas Eve. I thought I would share our family recipe with you, vegan style! The loafs make great gifts, especially if they are made into mini loafs! They can also be combined with other holiday treats for a scrumptious gift. Check out our other vegan recipes.

Vegan Banana Nut Bread

Prep Time:

1 1/2 Cups Flour
1 1/2 Cups Evaporated Cane Juice (or other sweetener of your choice)
3-4 Large Ripe and Mushy Bananas
EnerG Egg Replacer (equivalent of 2 Eggs)
1/2 Cup of Walnuts
1/2 Cup Earth Balance Vegan Buttery Spread or Sticks
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder

Pre heat the oven to 350 degrees. Sift the flour, baking soda, baking powder, salt and sugar together. In another bowl, make the Egg Replacer into the equvalent of 2 eggs. Add in the margarine to the egg replacer. Peel the bananas and mush them together with the wet ingredients. Add the wet ingredients into the dry and mix until smooth. Add in the walnuts and stir together. Use some margarine and rub into two loaf pans or 6 mini loaf pans. Pour batter into the loafs and bake for 60 minutes. Let cool and serve or wrap for gifts! If bananas are not holiday enough you can substitute with 2 cups of cranberries and add some orange zest!

Now that the holidays are here, we wanted to focus our recipes on vegan baked goods, especially the traditional Christmas ones! This recipe is easy to do and fudge makes a great gift! You can add all sorts of items to make your fudge unique or festive. Some great suggestions are almonds, pecans, candy canes, nutmeg, Ricemellow Creme, peanut butter and pumpkin! Today we are going to post two recipes! One a traditional Fudge Recipe and White Chocolate Fudge! Trust us, both are to die for and given together they make a beautiful gift!

Vegan Holiday Fudge

Prep Time: 10-15 Minutes Cool Time: 6 Hours-1 Day

3 1/2 Cups Powdered Sugar
1/2 Cup Cocoa Powder
1/2 Cup Vegan Chocolate Chips
1/4 Cup Soymilk (if you like it extra sweet use Vanilla Soymilk)
6 Tbls Vegan Margarine (we suggest Earth Balance)
1 tsp Pure Vanilla Extract
1 Cup Chopped Nuts (optional)

In a baking pan use some of the margarine to rub around the pan, to make sure your fudge doesn’t stick. Sift the powdered sugar and cocoa powder together in a mixing bowl and mix in the chocolate chips. Heat up the remaining margarine and soymilk in a saucepan. Once the milk gets to a boil, slowly add in the chocolate chips, cocoa powder, and powdered sugar into the pan. Make sure you are slowly stirring until all is melted and blended well. At this point turn down the stove and add in the vanilla and nuts. Mix up the fudge and immeadiately pour into your baking pan. Spread the mixture out and let cool for at least 6 hours. Cut into small squares

Vegan White Chocolate Fudge

Prep Time: 10-15 Minutes Cool Time: 6 Hours-1 Day

1 Tub (8oz) of Tofutti Cream Cheese
4 Cups Powdered Sugar
2 Cups Vegan White Chocolate Chips
1/3 Cup Vanilla Soy Milk
1 1/2 tsps Pure Vanilla Extract
1/2 Cup Crushed Candy Canes or Cherries (optional)

Use a little margarine to grease a baking pan or casserole dish. In a large mixing bowl thouroughly mix or beat with an electric mixer the cream cheese, powdered sugar, and vanilla extract. In a small saucepan heat the soy milk and white chocolate chips. Be sure to stir constantly, as not to burn the chocolate. Once the chocolate is smooth, add in the chocolate to the mixture. Add in cherries or crushed candy. Place the mixture in the baking pan and cool for at least 6 hours. Once cooled, cut into small squares and enjoy!

As we mentioned last week we will be featuring traditional Thanksgiving vegan recipes up until the holiday! This week we are featuring a family favorite: candied yams! This fall favorite features vegan marshmallows and is a necessity at Thanksgiving as well as any family gathering during the fall and winter months! Its very simple and will be a crowd pleaser! Your family won’t even notice the difference!

Vegan Candied Yams

Prep Time: 15 Minutes  Cook/Bake Time: 50 minutes

6 Large Yams or Sweet Potatoes
1 1/2 Cups of Brown Sugar
1 Stick of Vegan Buttery Sticks by Earth Balance (or margarine of your choice)
1/2 Cup Evaporated Cane Juice (or other sweetener)
2 Cups of Sweet and Sara or Vegan Sweets Marshmallows or 1 1/2 Cups of Ricemellow Creme (similar to Fluff)
1 Tbls Vanilla Extract
2 tsp Salt
1 tsp Nutmeg or Cinnamon (optional)

The yams should be washed and peeled (however some choose to leave the skin on) and cut into approximately 2-3 inch disks. Boil water on the stove top with salt and evaporated cane juice and add yams. The yams should be boiled for about 30 minutes or until they are soft to the touch.While the yams are cooking be sure to preheat the oven to 350 degrees.

Next drain the yams and place in a casserole dish. Drop dabs of the buttery stick on the yams and pour brown sugar, vanilla  into the mix. Bake for about 20 minutes. Add in the marshmallows or creme and holiday spices if you choose. With a spoon spread out the marshmallows or creme and spices throughout the yams. The heat of the sugar and yams should melt the marshmallows! The dish is now ready to serve. It should be re-heated for a few minutes if not served immediately.

Now that the election and Halloween have finally passed us by, its time to focus on the important things: Thanksgiving! Thanksgiving can be a rough time for us vegans, as the holiday is centered around a turkey. However, there are many items that can be made vegan so that your holiday feast will not be shorthanded. From now until Thanksgiving we will feature some of our favorite holiday vegan recipes. This week’s will be the traditional and necessary vegan pumpkin pie! Make it anytime of the year, but trust us any omnivore family member will not know the difference, even your mother will approve. Plus its easy to make!

Vegan Holiday Pumpkin Pie

Prep Time: 20 minutes   Bake Time: 1 hour

Pie Crust:
2 Cups Organic Unbleached Flour
1 tsp of Salt
2/3 Cup, plus 1 Tbls of Soy Margarine (we suggest Earth Balance)
1/4 Cup Ice Water (more may be needed)

Filling:
3/4 lb Soft Tofu
2 Cans of Organic Canned Plain Pumpkin
1 Cup Organic Brown Sugar
1/3 Cup Vegetable Oil
1 1/2 Tbls Molasses
1 tsp Pure Vanilla
1 1/2 tsp Cinnamon
1 tsp Salt
3/4 tsp Ginger

Pre heat the oven to 350 degrees. 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 crust in a 9 inch pan and use your fingers to make even patterns in the dough.

In a blender, food processor, or with a hand mixer blend all filling ingredients until the mixture is smooth. Spread remaining tablespoon of margarine on the crust and pour in the filling. Bake for a total of 1 hour and let the pie cool before serving. For an extra treat serve with vegan whipped cream or your favorite soy/rice cream.

The weather is starting to cool and the leaves are changing color. This means our diets usually shift to items more hearty. During the fall we begin to crave soups, chilis, pastas, and of course the autumn standard: Squash! This week we would like to share a favorite healthy and low carb main dish! Spaghetti squash is a type of squash, whose insides resemble pasta! This is a fun dish to make with kids (although you might want to hold the red pepper) and will be a family favorite. Also, spaghetti squash can be used as a replacement in dishes that require pasta, rice, or potatoes, if you are trying to manage your carb intake. This is the season for all things squash, so head to your local farmer’s market or grocer and pick up yours today!

Spicy Spaghetti Squash

Prep Time: 15 minutes   Cook Time: 1 hour 10minutes

1 Spaghetti Squash (see pictures below)
2 Tbls of Olive Oil
1 Small Onion, chopped
2 Garlic Cloves, chopped
2 Tbls of Tomato Paste
2 Pounds of Ripe Plum Tomatoes or 1 28oz can of tomatoes, drained and chopped
2 Tbls Dry Red Wine
1/2 tsp Red Pepper Flakes
1/2 tsp of Oregano
1/4 Cup of Fresh Basil
Salt and Pepper to taste

First preheat the oven to 375 and poke many small holes in the squash. Place the squash on a cookie sheet or tray and cook for 1 hour. About a half an hour into the baking, heat the olive oil in a large skillet. Add the onions and garlic and cook for about 5 minutes or until onions are soft. Stir in  the tomato paste, tomatoes, wine, red pepper, oregano, salt, and pepper. Let the mixture simmer on the stove for about 15-20 minutes, stirring occasionally.

By this time the squash should be ready. Take it out of the oven and when it is cool enough to touch, split it lengthwise in half with a serrated knife. Next with a a large spoon scoop out the seeds from the center of the squash. With a fork, gently scrape the hearty party of the squash, this will cause it to break up in strings, resembling pasta. Scoop the now stringy squash into a large mixing bowl (you may not need all the squash depending on the size you get) pour the mixture from earlier and the fresh basil. Toss and serve! Trust us this is a great fall recipe and a wonderful new classic dish! If you are feeling risky, try mixing in other veggies such as artichokes, olives, bell peppers, and zucchini!

This week’s recipe we are taking it back to the beginning with a traditional breakfast favorite! Just one bite of these sweet breakfast treats and your palate will be brimming. These make one great way to start a weekend morning or any day of the week! After all its the most important meal of the day, why not make it count?!

Vegan French Toast

Prep Time: 5 minutes  Cook Time: 15 minutes

4-5 Slices of your favorite bread (we suggest sourdough or whole wheat)
3/4 to 1 Cup of Vanilla Soy Milk
1 Tbl of Flour
1 tsp of Cinnamon
1 tsp of Sugar or other sweetner
1/2 tsp of Ener-G Egg Replacer (optional)

In a large mixing bowl combine the soy milk, flour, cinnamon, sugar, and egg replacer. Whisk together the ingredients until fully liquefied. Heat a frying pan with a little cooking oil or use a griddle with the temperature at 350 degrees. Dip each piece of bread in the mixture, coating both sides. Cook bread in pan or on griddle. Flip after several minutes and cook until both sides are golden brown. Serve with maple syrup, fruit, soy ice cream, or any of your favorite toppings. To put a fun fall twist you can add pumpkin spice or nutmeg. Now dig in!

Its been a while since our last recipe and today we thought we would share a favorite supper recipe of ours, Red Bean Patties. Similar to a black bean cake or bean burger with a little Caribbean flare, they are healthy as well as simple to make. These tasty little cakes can be eaten alone, burger style in a bun or accompanied with Coconut or Tomato Sauce and a side of rice or veggies. Personally, we like to serve them with a tasty tomato sauce and a side salad.

Red Bean Cakes

Cook Time: About 30 minutes  Serves: 4

2 Tbls Olive Oil
1 Small Chopped Red Onion
1 Small Chopped and Seeded Green Bell Pepper
1/2 Cup Chopped Celery
1 Minced Garlic Clove
1/2 tsp Sweet Paprika
1/2 tsp Thyme
1/4 tsp Cayenne Pepper
Salt and Pepper to Taste
15-Ounce Can of Kidney or other Red Beans
1/2 Cup Cold Brown Rice

In a frying pan on medium heat up 1 Tbls of olive oil, onion, bell pepper, celery, garlic, paprika, thyme, and cayenne. Cover and cook until soft, stir occasionally. This should take about 10 minutes. Add salt and pepper to taste and let cool. Next, in a food processor or blender combine the red beans, rice, the onions and peppers you cooked earlier and a dash of salt and pepper. Blend but not liquify, be sure there is still texture to the mixture. Now heat up the sauce pan with the remainder of the olive oil and form small patties by hand. Fry the patties until brown on both sides. Serve immediately with your choice of side dish and again we recommend pouring a bit of tomato sauce to top it off! Or make it into a burger with all the usual fixings! Dig in!

The August heat waves are now sweeping the country and although we normally post recipes for vegan food dishes, we thought we’d mix it up with something a bit more refreshing. What better way to beat the summer heat than with Sangria! Not only is it refreshing, it makes a great item to bring to parties and cookouts or to enjoy on your back porch. This recipe only takes a few moments to make, so get out of that sun and RELAX!

Peach-Raspberry Sangria

Prep Time: 10-15 minutes

  • 2 (750 ml) bottles of organic and vegan Riesling wine
  • 1 cup Peach Schnapps or Peach Liquor 
  • 1/2 cup of Lemonade
  • 3 ripe peaches
  • 1 cup of fresh raspberries
  • 1 sliced orange
  • 1 sliced lemon
First slice up the peaches, orange, and lemon into slices. Next pour the liquid ingredients into a large pitcher. Add all of the fruit and mix thoroughly. Place in the fridge for at least an hour to let it cool or serve over ice. If raspberries are not in season, Granny Smith apples also work well! 
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