With the Thanksgiving holiday fast approaching we thought we would publish our favorite holiday recipes. We are counting down the days until our biggest vegan feast of the year and want you to be in on the delicious foods. We have a stock pile of traditional recipes perfect for your Thanksgiving feast, with a vegan twist. Check out our backlog of yummy vegan dishes and try out our favorite vegan sweet potato pie.

Organic Vegan Sweet Potato Pie

2 Cups Organic Sweet Potatoes, peeled
1 Cup Organic Soy Milk
1/2 Cup Organic Brown Sugar
3 Tbsp Organic Earth Balance
2 Tbsp Organic Molasses
1 1/2 tsp Organic Cinnamon
1/2 tsp Salt
1/4 tsp Organic Nutmeg

Pie Crust (or purchase an uncooked vegan crust from a store)
2 Cups Organic Unbleached Flour
1 tsp of Salt
2/3 Cup, plus 1 Tbsp of Soy Margarine (we suggest Earth Balance)
1/4 Cup Ice Water (more may be needed)

Peel and half the sweet potatoes and boil in a saucepan until soft. Mash the potatoes with as if you were making mashed potatoes and add in the Earth Balance and soy milk. Add all other ingredients together until smooth. Preheat the oven to 400 degrees. If you are making the pic crust from scratch, begin 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. Add the filling to the crust and bake for 50 minutes to an hour.

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.

At the end of this week the Jewish Festival of Lights, Hanukkah begins. The Eight days of Hanukkah will entail gifts, time spent with loved ones, prayer, and the lighting of candles.  But on top of all this celebration, there are of course delicious traditional meals. For many on Hanukkah, there is a tradition of eating fried foods, especially in Olive Oil. For this week’s recipe we have put together a great vegan version of latkes or potato pancakes, which are often served at Hanukkah dinners. This way you can make your holiday meal ethical as well as suitable for your vegan/vegetarian family members. For some Ethical Hanukkah gifts, check out these great Eco-Friendly, Fair Trade, and other Ethical Gift Guides. Happy Hanukkah from AP!!

Vegan Latkes (Potato Pancakes)

Prep Time: 15 minutes    Cook Time: 15 Minutes

6 Peeled and Grated Potatoes (any kind)

1/2 Cup Unbleached Flour or Vegan Matzo Meal

2/3 Cup Oatmeal

1/4 Cup Olive Oil

1 Chopped Medium Yellow Onion

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Tsp Baking Powder

Peel the potatoes and finely grate them. Also, finely chop the onions and place both ingredients in a large mixing bowl. Add the flour/matzo meal, salt, pepper, and baking powder into the bowl. In a separate bowl combine the oatmeal and hot water until soft enough to eat. Once the oatmeal is soft enough, mix it into the other bowl. In a large frying pan, heat up the oil at a medium heat. Form the mixture into small patties and fry in the olive oil until golden brown on both sides. You can soak up some of the excess oil with a towel if you choose and now they are ready to serve with Vegan Sour Cream or applesauce. If you want to add a little more flavor to your latkes, try adding in some carrots, spinach, or broccoli. Or if you are feeling even more adventurous, try making them with sweet potatoes instead!

What better way to get into the holiday spirit than to bake?! This week’s vegan recipe is the delectable dessert: Pecan Pie. A perfect autumn pie that works at the end of an meal or feast you may be celebrating. This traditional fall dish can be served with Thanksgiving dinner, Christmas dinner, or just to add some sweet to the end of any dinner. It is also a simple recipe to convert vegan and you will surprise your guests with how close it tastes to the “real thing.” So put your aprons on and start your baking. Happy Holidays!

Vegan Pecan 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)


1 Cup Organic Pecans

Equivalent to 2 Eggs with Ener-G Egg Replacer

1/2 Cup of Organic Evaporated Cane Juice (or other sweetner)

1/2 Cup Organic Vegan Brown Sugar

4 Tbls Organic Soy Milk (or other non dairy milk)

2 Tbls Organic Flour

1 Stick of Organic Earth Balance Margarine

1 Tsp of Organic Vanilla

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 large bowl beat the Ener-G Egg Replacer until it is frothy much like eggs. Add in the soy milk, water, and vanilla into a bowl. Add in evaporated cane juice and brown sugar into the bowl. Next mix in the margarine and flour and finally the pecans. Bake the pie in the oven for 4o minutes, reduce the temperature to 275 and bake for another 10-20 minutes. Check with a fork to see if cooked.  Let the pie cool and refrigerate for 4-6 hours and serve with vegan ice cream.

The Autumn leaves have almost all fallen from the trees and it is that time again to prepare for the rush of holiday season. This week’s vegan recipe of the week is Thanksgiving themed. With the feasting holiday approaching it is important to have vegan options to the traditional standbys. Whether you are attending a dinner and want to impress your omnivore relatives or if you are cooking an entire vegan feast, the traditional recipe for stuffing is essential to the Thanksgiving menu. This week we have a recipe for Vegan Cranberry-Walnut Stuffing. So enjoy the fall send off in vegan style!

fruit and nut stuffing Photo By scaredy_katVegan Cranberry-Walnut Stuffing 

5 Cups of Stale or Toasted Vegan Bread

1-2 Cups of Wild Rice

2 Cups of Chopped Celery

1 Cup Chopped Onion

1 Cup Vegetable Broth

3/4 Cup Chopped Cranberries

3/4 Cup Chopped Walnuts

3 Tbls of Earth Balance Vegan Margarine 

1 1/2 Tsps Thyme

1 Tsp Sage

1 Tsp Rosemary

Salt and Pepper to Taste

Fully cook the wild rice before hand.  Preheat the oven to 275 degrees. In a large pan heat up the margarine and cook the onions, celery, and cranberries for about 15 minutes or until soft and tender.  Add in the vegetable broth and bring to a boil. In a large  bowl mix the bread crumbs, rice,walnuts, sage, rosemary, thyme, salt, and pepper. Pour hot mixture over the dry ingredients and mix. Grease a pan with margarine and  pour mixture into pan. Dot the top with extra margarine and cover with foil. Bake for 25 minutes. Remove foil and bake for 10 more minutes or until the top is crispy. Serve with Tofurkey and other Thanksgiving dishes.

It’s a fright outside with ghosts, ghouls, and monsters around every twist and turn as Halloween approaches. Everyone is putting together their costumes and its time to start thinking of yummy Halloween desserts. Parties are popping up everywhere and they generally call for potlucks. What better than Vegan Cupcakes, and not just any cupcakes but Vegan Pumpkin Cupcakes with Powdered Sugar Frosting (optional). These tasty Autumn inspired treats will be a hit at your Halloween party or upcoming Fall Holiday! So treat those little ghosts and ghouls to some delectable Pumpkin Cupcakes. Happy Halloween from us at AP.

Vegan Pumpkin Cupcakes


1/4 Cup Organic Soymilk
1 Tsp Apple Cider Vinegar
1/2 Cup plus 2 tablespoons Organic All-purpose flour
1/2 Cup Whole-wheat pastry flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/3 Cup Organic Evaporated Cane Juice
1/3 Cup Packed Brown Sugar
1 Tsp  Cinnamon
1/2 Tsp Ginger
1/2 Tsp Nutmeg
1/2 Tsp salt
1/2 Cup Pumpkin Purée
1/4 Cup Applesauce
3 Tbls Vegetable Oil
2 Tbls Pure Vanilla Extract


3 Tbl Earth Balance Margarine
1 Tsp Organic Vanilla Extract
3 Cups Powdered Sugar

Preheat the oven to 350 degrees. If you are using cupcake holders, place into cupcake pans, if not add a little bit of oil to each cupcake hole. In a medium bowl mix the soymilk and apple cider vinegar together. In a large mixing bowl sift the dry ingredients: the flours, baking powder, baking soda, sugars, spices, and salt. Whisk pumpkin purée, applesauce, oil, and vanilla into the soymilk and vinegar mixture. Fold the wet and dry ingredients together, be careful not to over-mix.  Pour the mixture the cupcake pans and bake for 18 to 20 minutes. To make the frosting cream together the margarine, vanilla, and powdered sugar until smooth. Be sure the cupcakes cool before applying frosting.

Autumn is such an exciting season to try new Vegan recipes; so many fruits and vegetables are reaching their time of harvest and the coming holidays beckon the wide variety of traditional dishes to experiment with. In light of this, we suggest something a bit off the beaten path, a dish you can store away and bring out to enjoy with any kind of meal: Kimchi!

Kimchi is a traditional Korean dish made of vegetables which are combined with various seasonings and then pickled.  It dates back to ancient times and the types of veggies and spices can vary depending on region of origin and season.  The perfect veggie to use at this time of year is Baechu (commonly known as Napa cabbage).  A wide variety of recipes exist for preparing it, but the basics are the same and offer huge wriggle room for experimentation.  Plus, it takes a few days before being ready to eat, so it’s kinda like a fun experiment, and then keeps for weeks.  Here’s a basic approach to preparing your own:

Korean Baechu Kimchi

  • 10 cups of water
  • 2 organic Napa cabbages, washed and cut into 2-inch squares
  • 1 cup sea salt
  • 1 Tbsp finely chopped organic garlic
  • 1 Tbsp chopped organic ginger
  • ½ cup red pepper flakes (kochukaru)
  • 2 Tbsp organic cane sugar
  • 5 organic green onions, cut into 1/2 inch piece
  • We recommend using non-leaching cookware and wooden utensils if possible.  First, Mix the salt and water in a large bowl or pot.  Add the cabbage to the water, making sure all is submerged (use a surface weight to lay on top of the cabbage, like a plate or lid, if necessary).  Soak the cabbage for 5 to 6 hours, then remove and rinse with cold water, shaking out excess liquid.  Mix the garlic, ginger, red pepper flakes, sugar, and green onions in a separate bowl, then add the cabbage and mix thoroughly, making sure the seasonings have fully coated the cabbage.  Pack the final mixture into one large or various smaller airtight jars, filling to the top, making sure to tamp down to remove large air pockets.  Add lids and put the jars in a cool, dry place for 2 to 3 days.  Remove, and enjoy immediately or place in the fridge where they should keep for 14 days or more (use your best judgement, as with any pickled food).  It’s that easy!  Cheap, easy, great for snacks or sides to other dishes and naturally Vegan, Kimchi makes a fun and healthy addition to your Autumn kitchen repertoire.

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