With the heat waves rolling in and the summer solstice behind us, it is officially BBQ season! And there couldn’t be a more BBQ friendly holiday than the 4th of July, because there is no better way to celebrate America’s birthday than with smoked food. As well as BBQs, summer calls for strawberries and lot’s of them! So how can you honor the US of A, summer strawberries, and BBQ season? A one of a kind dessert by the name of Strawberry Rhubarb Pie. So celebrate the country and the season with this traditional summer treat.

Vegan Strawberry Rhubarb Pie

Prep Time: 30 Minutes    Bake Time: 45 Minutes

Pie Crust (x 2)

  • 2 Cups Organic Unbleached Flour
  • 1 Tsp Salt
  • 2/3 Cup, plus 1 Tbsp Earth Balance
  • 1/4 Cup Ice Water (more may be needed)
 Filling:
  • 1 1/4 lbs Organic Rhubarb
  • 1/3 lbs Organic Strawberries
  • 3/4 Cup Evaporated Cane Juice
  • 1/3 Cup Organic Unbleached Flour
  • 1/4 Tsp Salt

Pre-heat the oven to 375 degrees. You will need to double to recipe for the pie crust to make crusts, one for the top. 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 first crust in a 9 inch pan and use your fingers to make even patterns in the dough. Repeat the above instructions and after the dough is rolled out, set aside.

To prepare the filling, cut the rhubarb into one inch pieces and cut the greens off the strawberries and slice them. In a large mixing bowl combine the rhubarb, strawberries, evaporated cane juice, salt, and flour until mixed. Pour the filling inside the first crust. Depending on how you want the pie to look, either put the other crust over the filling and cut vents in, or cut the second crust in strips and make a checkered pattern across the pie. For a special 4th of July treat, you could cut stars or stripes into the pie!

Get your grills fired up because this weekend is the start of cookout season! Memorial Day often marks the start of backyard BBQs and with the first official one coming up, it’s time to bust out the BBQ recipes. We have a ton of favorite BBQ recipes ranging from tofu shish kabobs to veggie burgers and our personal favorite: sides! We seriously love us some potato salad, spinach dip, fruit salad and our personal favorite pasta salad! It is a simple and delicious side dish for any BBQ and can be made a number of ways. For this recipe we are making a Lemony-Dill Pasta Salad. Happy Memorial Day!

Organic Vegan Lemony-Dill Pasta Salad

Prep Time: 25 Minutes   Serves: 6 

  • 1 lb Organic Corkscrew Pasta
  • 1 Pint Organic Cherry Tomatoes
  • 1 Can Organic Garbanzo Beans
  • 1 Can Organic Kidney Beans
  • 1 Cup Organic Black Olives
  • 1/2 Cups Organic Green Bell Pepper Chopped
  • 1 Organic Clove of Garlic
  • 1 Organic Lemon
  • 1/4 Cup Organic Olive Oil
  • 1/4 Cup Organic Chopped Dill
  • 2 Tbsp Organic Dijon Mustard
  • Black Pepper and Salt to Taste

In a large pot, boil water. Once boiling add in the pasta. Cook until soft or about 15 minutes. While the pasta is cooking mince the garlic, chop the bell pepper, and wash the tomatoes, garbanzo, and kidney beans. In a mixing bowl squeeze the juice from the lemon and whisk it with the olive oil, mustard, garlic, dill, and salt and pepper to taste. Once the pasta is down boiling, strain and run cold water over it. Let the pasta cool for about 10 minutes. Add the pasta, bell pepper, olives, garbanzos, tomatoes, and kidney beans to the sauce mixture and toss with salad tongs until everything is coated in the mixture. Cool in the fridge and serve.

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.

The sun is finally shining and the daffodils have begun to bloom, it is officially Springtime! In Spring we see the return of delicious fruits and vegetables that have been missing from our Winter diets.  The farmers markets are beginning to carry items like strawberries, asparagus, cherries, and fresh greens. We love all these fruits and veggies, however, we must say our favorite Spring veggie making a triumphant return is the artichoke.  Artichokes are delicious steamed, added into dishes, and of course in dips! With parties moving outdoors and Spring holidays such as Easter on the horizon, our recipe today: Creamy Artichoke Dip will meet all your needs! This recipe celebrates Spring and it makes the perfect appetizer or snack!

 

Vegan Creamy Artichoke Dip

Prep Time: 15 Minutes  Bake Time: 15-20 Minutes

8 oz Jar of Organic Marinated Artichoke Hearts
1/4 Cup Nutritional Yeast
1 Glove Organic Garlic
1/2 Tsp Paprika
1/4 Tsp Salt
1/4 Tsp Black Pepper

Preheat the oven to 350 degrees.  Chop the garlic finely and set aside.  Drain the artichoke hearts and mash them in a large mixing bowl. Set aside a small amount of the nutritional yeast and paprika (enough for garnish).  Add in the cream cheese, Vegenaise, nutritional yeast, garlic, paprika, salt and pepper.  Mix all ingredients until smooth and creamy and pour into a round casserole dish. Bake in the oven for 15-20 minutes or until golden brown. Sprinkle the top with the left over nutritional yeast and paprika. Serve immediately  with chips, pita chips or bread, sourdough bread, or crackers.

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

There is nothing quite like cold strawberries to feel like summer! As summertime quickly approaches, you can almost taste the sweet, delicious, and cool berry. Although, eating plain strawberries can be satisfying, why not make a delicious dessert! What strawberry dessert feels more like summer than Strawberry Shortcake? We say nothing! This great American summer tradition is perfect to serve on a hot day, take on a picnic, enjoy at a family cookout, or just enjoy at home after a long day. The best thing about Strawberry Shortcake is that it can easily be made with vegan and organic ingredients!

Vegan & Organic Strawberry Shortcake

Prep Time: 15 Minutes    Cook Time: 15-20 Minutes   Cool Time: 30-60 Minutes

1 Pint Organic Strawberries, Sliced
2 Tbsp Organic Evaporated Cane Juice (or other sweetener)
2 Cups Organic All Purpose Flour
1/2 Cup Organic Soy Milk
4 Tbsp Organic Earth Balance Margarine
1 Tsp Organic Baking Powder
1/2 Tsp Salt
Garnish with Soyatoo Organic Soy or Rice Whipped Cream

Pre-heat the oven to 400 degree F. On a cutting board slice the strawberries into thin slices and remove green leaves. In a mixing bowl, add all sliced strawberries and 1 tbsp of evaporated cane juice. Mix up with a spoon and place in the fridge for 30-60 minutes.

In another large mixing bowl, add the flour, 1 tbsp evaporated cane juice, baking powder, and salt. Cut the Earth Balance into small pieces and pinch into the dry ingredients (this works best by hand). Pour in the soy milk and mix with a large spoon. On a cutting board or counter, knead the dough a little(add more flour if it is too wet) and roll out flat(about 1 inch thick). Cut into small circles, using a cookie or biscuit cutter. Place on a greased or parchment paper on a cookie sheet. If you would rather use cupcake sheets to make rounded shortbread, it will also work. Bake in the oven for 15-20 minutes or until they have a golden crust. Remove and allow them to cool. Make sure the strawberry mixture is creating a glaze and mix up.

When serving, place one shortcake on a plate, with a spoon add strawberry glaze and garnish with a little bit of Soyatoo Organic Soy or Rice Whipped Cream or another vegan whipped cream. For an added treat, add chocolate shavings to the top of the whipped cream.

Summer is right around the corner and cool dinners are perfect to help you cool down in the heat. There is nothing better than eating a cold salad on those simmering days.  Also, side salads are a great item to bring on a picnic in the park, to a BBQ, or to serve at a party.  Everyone loves Coleslaw and we have put together one of our favorite recipes for you.  This is a quick and easy salad to throw together which makes it that much more appealing on a hot day. So sit back, relax, and cool off with our Vegan Coleslaw Recipe

Organic Vegan Coleslaw

Prep Time: 10 Minutes    Cool Time: 20-30 Minutes

2 Cups Organic Green Cabbage
2 Cups Organic Red Cabbage
1 Cup Organic Carrots
1/4 Cup Organic Onions
2/3 Cup Organic Vegenaise
2 Tbs Organic Apple Cider Vinegar
1 Tb Organic Olive Oil
1 tsp Organic Black Pepper
1 tsp Organic Salt
1/2 tsp Organic Celery Salt
1/2 tsp Organic Garlic Powder

Shred both types of cabbage into thin strips and set aside in a large mixing bowl. Grate the carrots and onions and add to the mixture. Toss the salad with prongs or just your clean hands. Add in the oil, apple cider vinegar, and Vegenaise. Next add in all spices and mix until all ingredients combine. If the mixture looks a little oily or too wet, add a more cabbage and carrots in until it looks nicely mixed.  For a fun twist and a little crunch add in 1/2 Cup Sliced Almonds. Once you have mixed up the salad, place in the fridge to cool for about 20-30 minutes and serve.

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.

As the summer is winding down and the leaves are just starting to change, its time for some comfort food! This week’s Vegan Recipe of the Week is Vegan Mac and Cheese! This delightful dish can be served along side end of summer BBQ’s such as Labor Day and can carry over to the cooler months as some nice warm comfort! So end this summer right with the classic American dish, gone vegan! Enjoy the last of the summer days.

Vegan Mac and Cheese Vegan mac n cheese with broccoli Photo By wonderyort


1 Package of Organic Macaroni Pasta
2 Cups of Soy Milk (or other non dairy milk)
1 Cup Nutritional Yeast
1 Cup of Water
1/4 Cup Flour
2 Tbls Soy Sauce
1 Tbl Garlic Powder
1 Tbl Paprika
1/4 Tsp Cayenne Pepper
1/4 Tsp Salt
1/4 Tsp Black Pepper

First, pre-heat the oven to 350 degrees. In a large pot, bring water to boil and cook pasta completely. While the pasta is cooking, place all other ingredients in a blender or food processor and mix completely. Drain the pasta and in a large casserole dish place the pasta in and pour the cheese sauce over it. Mix all ingredients together and bake for about 15 minutes or until the top of the dish is a little browned and crispy. If you would like to make the dish a little healthier try adding veggies such as broccoli, spinach, peas, or corn. If you’d like to add a little protein,  add some crumbled tofu or garbanzo beans. To top it off for that old fashioned feel, sprinkle vegan bread crumbs on top before baking. And finally to convert it into a “hamburger helper” style meal, add a package of Ground Round and BBQ sauce.


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.

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