With 4th of July right around the corner, its time to start preparing your menus!  Since we are celebrating all things American this holiday we figured we would provide a Vegan Apple Pie recipe. Because really, what could be more American the Apple Pie? We think nothing! So this year celebrate the birth of our Nation by eating some Good Ol’ American Apple Pie! And why not do it with a vegan twist? Use this recipe for the 4th, any BBQ, or all year round, because really Apple Pie is always a delight.

Vegan Apple Pie

Filling:
5 Medium Sized Organic Apples (Granny Smith or Gala)
1/3 Cup Vegan Margarine (Earth Balance)
1/3 Cup Organic Brown Sugar
1 Tbsp Cinnamon
1 Tbsp Nutmeg

Crust:

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

Before preparing the filling, you will want to pre-make 2 crusts (one for the bottom and one over the top). To make the crust you will first want to sift the dry ingredients together with a fork. You will want to use a knife or pastry knife to add margarine in the mixture. Sprinkle the cold water in and mix lightly together with the fork. Split the dough into two balls, set aside one ball. The other should be flattened with a rolling pin, you may need to add more flour to be sure the dough doesn’t stick. Roll the dough out until its in a circle and about 2 inches wider than the pie plate. Fold dough in half and transfer to the pie plate. Pull back the one side so that the entire dough covers the pan. With your fingers press down the dough to the pan and on the outer rim use your finger tips to make a pattern in the dough.

Set aside the pie pan and start to make the filling. Make sure to preheat the oven to 350 degrees. Next you will want to peel the apples, although sometimes it is quite tasty to leave the skins on. Next slice the apples thinly and place in a large bowl. You will want to add the cinnamon, brown sugar, and nutmeg. Stir the whole mixture until everything is a brownish color. Next you’ll want to pour your apple mixture in the pie crust. Repeat the earlier steps to roll out the second ball of dough you had set aside and place this one on top of the pie. Once again use your fingers to scrunch the sides of the pie. Using a butter knife carefully cut ventilation wholes (I like to make them into petal shapes) in the center of the pie. Bake for 45-50 minutes. Serve with Soy Ice Cream for a special treat.

BBQ season is fast approaching and its time to dust off those grills and pull out the side dish recipes! This week’s recipe is the Great American BBQ Classic known as Macaroni Salad. I am not sure of the history of this salad, but know it often played a part in my summer gathering Americana. And if you are unfamiliar with Macaroni Salad, it makes for a great side at any BBQ, party, or even just on the dinner table. So as the summer approaches, be sure to get your hands on this very tasty and very vegan Macaroni Salad!

Vegan Macaroni Salad

Prep Time: 15 Minutes     Cool Time: 3 Hours

1 24oz Bag of Elbow Macaroni
1 cup Vegenaise
2 Tbsps of Yellow Mustard
1 Tbsp Vinegar
1 tsp Salt
1 tsp Pepper
2 Stalks of Celery
1 Yellow or White Onion
1 Green Bell Pepper
1 Carrot (optional)
1/2 Cup Sweet Relish (optional)

In a large pot boil water to cook the pasta. Once the water is at a rolling boil, add in the entire bag of pasta. Cook for about 10 minutes or until soft. While the noodles are cooking chop up the celery, onion, bell pepper, and carrots (if using) into small pieces. Drain the pasta and run cool water over it a few times, to cool the noodles down. In a large bowl, add in the chopped veggies and stir. Next add in the Vegenaise, vinegar, mustard, salt, pepper, and relish (if using). Mix all ingredients up until it is well combined. You may need to add more salt or pepper, depending on your taste buds. If you need to serve immediately, place the bowl in the freezer for 5 minutes and it should be cool enough. But if you have planned ahead place the salad in the refrigerator and let it cool for about 3 hours.

Next week marks the great celebration of St Patrick’s Day! Although the holiday started out as a feast day to break from the Lent tradition of not eating meat on Fridays, it has since been turned into another holiday to gorge oneself in food and alcohol while wearing green! So why not keep the tradition of the old by continuing to abstain from eating meat and make a traditional Irish and St Patrick’s Day dish, vegan style! Friends will be wowed with your take on this traditional favorite. And they aren’t only to be made on St Patrick’s Day, but enjoyed year round! And this hearty Vegan Irish Stew is a wonderful winter favorite to help melt that snow! So eat up at home before hitting the bars, it will save your conscious and your wallet. Remember to be safe and recycle!

Vegan Irish Stew

Prep Time: 10 minutes   Cook Time: 40-60 Minutes

3 Cups of Water
2 1/2 Cups Vegetable Broth
1 lbs Un-peeled Potatoes
1/2 lb Seitan or 8 oz of Chickpeas (if you don’t like fake meats)
3 Large Peeled Carrots
1 Medium Onions
1 Stalk Celery
2/3 Cup Barley
2 Tbls Soy Sauce
1 Tsp Thyme
1 Tsp Rosemary
1/2 Tsp Salt
Black Pepper to Taste
Cut all veggies into large stew like chunks, including potatoes. In a large pot combine water, vegetable broth, barley, onions, an salt.  Bring to a boil and cook at medium heat for about 20 minutes. Add in the potatoes and cook for another ten minutes. Next add the carrots, seiten (or chickpeas), celery, soy sauce and all spices and cook for another 20 minutes on a low setting. Now you are ready to serve this traditional Irish dish and don’t forget to serve with a slice of Irish Soda Bread or crackers.


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!

  • Twitter: @autonomie

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • Facebook

  • Topics

  • Recent Posts

  • September 2014
    M T W T F S S
    « Oct    
    1234567
    891011121314
    15161718192021
    22232425262728
    2930  
  • Archives

  • Follow

    Get every new post delivered to your Inbox.

    Join 45 other followers