Celebrate America’s 234th birthday this July with an organic and vegan Bloody Mary! What better way to start your Sunday 4th of July, than with a pure-tasting dose of American-made organic vodka coupled with rich organic tomato juice? Despite most Blood Mary recipes, our recipe with vegan Worcestershire sauce truly hits the spot whether you are drinking it at brunch or while watching the fireworks in the evening.  And, of course, our Bloody Mary tastes best when consumed responsibly. We suggest two different brands of organic vodka, Crop Vodka and Square One Vodka. Produced with grains grown in the U.S., Crop Vodka is USDA certified for its organic ingredients . Even better, Crop distills in a manner in which carbon treatment and charcoal filtering is not used. They even offer a tomato infused organic vodka to give your Bloody Mary an extra tomato kick!  Square One uses rye grown in North Dakota that is organically certified. The company also developed its bottle, so it could be used as a vase or container after it is empty! All you have to do is peel off the paper label, which is made of sustainably grown and renewable fiber sources. Cheers to an even more responsible way of drinking!

Organic and Vegan Bloody Mary:

1.5 oz Organic Vodka(either Crop Tomato Infused or Square One)

3 oz Organic Tomato Juice (R. W. Knudsen)

Dash of Vegan Worcestershire Sauce (Annie’s)

Dash of Organic Hot Sauce (Not Cool)

Dash of Horseradish

Dash of Organic Lemon Juice

Dash of Organic Cayenne Pepper (Simply Organic)

Dash of Organic Celery Salt (Simply Organic)

One Organic Celery Stalk

Wedge of Organic Lemon

Three Organic Green Olives on a Fruit Stick

Sherry Mix

Directions:

Combine the vodka, tomato juice, Worcestershire sauce, hot sauce, horseradish, lemon juice, cayenne pepper, and celery salt with a cup of ice cubes. After shaking well, strain into a glass of ice cubes. Add a celery stalk and three green olives on a fruit stick. Lace the drink with Sherry mix and top off the glass with a lemon wedge.

-Derek Rogers

Easter Sunday is fast approaching and when one thinks of traditional Easter food, eggs of course come to mind! But of course for vegans this is not an option. To read more about why vegans refrain from eating eggs, check out our previous blog titled The Truth About Eggs. Most vegans are used to traditional foods served for holidays including Deviled Eggs. We have put together a tasty alternative to traditional Deviled Eggs with our Eggless Deviled Bites. These are a terrific appetizer and wonderful to bring along to family events. Who knows you might encourage friends or family to eat vegan. Enjoy this tasty traditional recipe and Happy Easter from all of us at Autonomie.

Vegan Eggless Deviled Tofu Bites

Prep Time: 30 Minutes Makes: 16-20 Bites

1 lb Organic Firm Tofu
1/2 lb Organic Silken Tofu
2 Cups Warm Water
1/3 Cup Organic Vegenaise
2 Tbl Organic Yellow Mustard
2 Tbl Organic Relish (dill works best)
1 Tbl Onion, finely minced
1 Glove of Garlic, finely minced
2 tsp Salt
1 tsp Black Pepper
1 tsp Tumeric
Paprika, for garnish
Organic Cherry Tomatoes, for garnish (optional)

Drain and rinse the firm tofu and slice in half vertically. You can then cut into 1 inch squares or if you are feeling creative, cut into oval shapes with a pairing knife. The ovals will give it more of an authentic “egg” look but the squares will do just fine. In a large bowl combine warm water and only 1 teaspoon salt. Place your tofu cubes or ovals into the water and allow them to marinate while you prepare the filling. Finely mince the onion and garlic and set aside. In a large bowl combine the silken tofu, vegenaise, mustard, relish, onion, garlic, remaining salt, pepper, and tumeric. Mix this thoroughly until smooth. Drain the tofu ovals or squares and arrange on a plate or serving platter. Use a paper towel or cloth to soak up any excess water on the ovals/squares. With a spoon or scoop, place a dollop of the filling mixture from the bowl on top of each bite. Sprinkle the bites with paprika and place a cherry tomato in the center, if you choose. Any left over filling can be used as a cracker dip or sandwich filling. You can serve immediately or keep in the fridge to harden.

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.

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