Sufganiyot, the Hebrew name for jelly donuts eaten during the Jewish holiday of  Hanukkah. These tasty treats are extremely popular in Israel, but are eaten around the world in many a Jewish home.  Traditionally these jelly donuts, along with many other fried foods, are eaten to symbolize the oil which miraculously burned in Jerusalem. They are delightful treat to enjoy during the Festival of Lights or throughout the year. The best part, is these donuts are animal free and can be served to you health conscious and vegan guests.  Happy Hanukkah!

Vegan Jelly Donuts (Sufganiyot)

1 25 gram (1 ounce) package of Active Dry Yeast
3 Cups & 1 Tbsp Organic Flour
1/4 Cup of Organic Earth Balance
1/4 Cup & 1 Tbsp of Organic Evaporated Cane Juice
1 1/4 Cups Water
1 tsp Salt
1/2 tsp Baking Powder
1/2 Cup Organic Seedless Raspberry Jam
2 Cups of Frying Oil (Canola recommended)

Organic Powdered Sugar for dusting

Mix the active dry yeast, 1 tsp of evaporated cane juice, and 1 cup of warm water in a small bowl. Let this stand for at least 5 minutes, it will begin to foam and smell yeasty. Mix the remaining dry ingredients together in a large mixing bowl. Slowly stir the yeast mixture into the dry ingredients. Add in the remaining 1/4 Cup of water and stir until dough-like. Melt the Earth Balance and add to this mixture. Knead the mixture together, adding flour or water as needed. Cover bowl and let the dough rise for about 1.5 hours.

Roll out the dough and cut round circles. Depending on how large you want the donuts, you can use a 2 inch cookie cutter or just a glass. Set aside the rounds and hit a skillet with the canola oil on medium-high. Fry each round for about 3 to 5 minutes or until golden brown on each side. You will want to turn them occasionally. Once you remove them from the skillet, dust or roll them with powdered sugar on each side. Set aside to cool on a backing rack or plate. Once cooled, poke a small hole (a toothpick or skewer will help) in each donut. Inject raspberry jam with a pastry bag with the smallest tip. Warm them in the oven before serving.

Advertisements

Summer is almost here and we are flipping through our vegan summer recipes to bring you the best. One of our favorite things to eat during the summer is sandwiches! They are fast, easy, and not too heavy during the summer heat. There are a million sandwiches out there to be enjoyed, but a tasty fun one is the classic reuben. We have put together a fast and easy way to make a yummy vegan version to enjoy at home. Whip out your sandwich skills and get cracking!

Vegan Reuben

Prep Time: 20 Minutes  

Reuben Sandwich:

  • 1/4 Cup Bragg’s Amino Acids
  • 1/4 Cup Organic Olive Oil
  • 1/4 Cup Chopped Organic Onion
  • 1 Chopped Organic Glove
  • 1/2 Tsp Organic Oregano
  • 1/2 Tsp Black Pepper
  • 8 Ounces of Organic Tempeh, sliced
  • 2 Cups of Organic Sauerkraut
  • Loaf of Vegan Rye Bread
  • Your Favorite fixin’s (Tomato, Onion, Lettuce, Vegan Cheese) optional 

Thousand Island Dressing:

  • 1/4 Cup Vegenaise
  • 3 Tbsp Organic Relish
  • 2 Tbsp Organic All Natural Ketchup
  • Pinch of Salt
In a mixing bowl combine the vegenaise, relish, ketchup, and salt in a small mixing bowl and set in the fridge to cool.  Chop the onion and garlic. In a long casserole dish pour in the Bragg’s Amino Acids, olive oil, onions, olive oil, and spices. Mix up and place sliced tempeh into the sauce. Marinate for about 10 minutes. In a large saucepan, pour tempeh and oil into the pan. Cook the tempeh evenly on each side until crispy. Toast the Rye Pieces. Spread the dressing on each side of the rye bread. Cover one side with the tempeh slices sauerkraut and any other fixin’s you would like. Serve with pickles, chips, carrots, or fruit.

One of our favorite past times as a kid was making breakfast in bed for Mother’s Day! It was also so fun to whip up a batch of pancakes or waffles early Sunday morning and serve Mom while in bed. In honor of all Mothers out there, we have put together a great recipe for Vegan Orange-Berry Pancakes. This recipe is perfect for your Mother’s Day breakfast. brunch, even dinner! Hey, they will even work all year round. Bust out your mixing bowls and get baking! Mom can’t wait forever.

Vegan Orange-Berry Pancakes

Prep Time: 15 Minutes     Cook Time: 10 Minutes

1 1/2 Cups Organic All Purpose Flour
1 Cup Soy Milk
1/3 Cup Organic Orange Juice
2 Tbsp Organic Evaporated Cane Juice (or sweetner of your choice)
1 Tbsp Finely Chopped Orange Zest
2 tsp Organic Baking Powder
1/2 tsp Salt
2 Cups Organic Mixed Berries (Srawberries, Blueberries, Raspberries etc)
2 Tbsp Organic Evaporated Cane Juice (or sweetner of your choice)
For best results, chop up the berries and mix in the cane juice an hour before making the pancakes and chill in the fridge. In a large bowl, combine the dry ingredients: flour, cane juice, baking powder, and salt. In another bowl, combine the soy milk, orange juice, and zest.  Fold in the wet and dry ingredients until they are mixed. Heat either an electric grill or heat a pre-oiled skillet on medium heat. Ladle out a spoonful of batter into the skillet or grill. Cook on one side until bubbles appear on top and then flip. Cook for 1-2 minutes more. Pour berry sauce over the pancakes and serve!

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.

Countdown to Super Bowl XLV has begun!  The most watched sporting event in the good ol’ USA takes place in only a few days. People around the country will be munching on bite sized treats, knocking back beers, and of course cheering on the Packers or Steelers.  Not only do people party in their own living rooms, but many take the festivities outside to a tailgate party. A couple years ago, we wrote some handy tips to green your Super Bowl party. These tips are great ideas for an indoor party, but what about that great American tradition of tailgating!

1) No Plastic or Glass: Instead of bringing plastic bottled water, bottled beer, or cans of soda look into other options. Bring re-usable jugs of water and possible make juice at home. You can also order a keg rather than packaged adult beverages. Remember organic and/or local breweries are the best way to keep your brewskis green! If these items aren’t possible, make sure you collect your disposables and recycle them!

2) Be a Responsible BBQ-er: The BBQ is an essential part of the tailgate party! When you bring your grill to cook on, be sure you use natural items to grill on such as wood chips or natural charcoal, without excellerants. Also, cook with less meat, use the many organic and vegetarian meat substitutes out there such as veggie tofu pups or vegan burgers. You might also want to make sure your fruits and veggies are local and organic. For more ideas on for vegan recipes, check our backlog.

3) Donate Your Leftovers: Chances are you will over buy all the goodies you plan on munching down during the Super Bowl. If you have leftovers, don’t through them in the trash! Donate your left over food to a local homeless shelter. This will keep it from ending up in a landfill and help those in need.

4) Re-use Everything: Make sure to bring your food items in re-usable containers, bring re-usable dishware and silverware, and try re-using some party decorations. Chances are in that box in the attic you have old party decorations that could be used. Or use some newspaper or scratch paper to make decorations. There’s no sense in purchasing cheap plastic decorations for a few hours, only to discard them in a landfill after.

5) Carpool or Bike: Ok so tailgating in multiple cars is the opposite of being green. We have come up with this helpful idea to carpool with your buddies to the lot. This will decrease your carbon footprint for the day and go easy on your wallet. Why not take it one step further and nix the car all together. Pack up your messenger or saddle bags with your necessities and have a bike-tailgate party instead!

 

 

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

Filling:
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.

Today is World Vegan Day and in honor of this day of celebration we are posting our easy and quick vegan gravy recipe. With Thanksgiving fast approaching we thought we would start our vegan recipes now!  From now until Thanskgiving we will be posting delicious and nutritious vegan holiday recipes. For some traditional favorites such as stuffing and yams check our holiday log of recipes and look for more to come. This recipe is quick and easy and will taste a lot better than those gravy packets! The gravy is a nice way to top off your Tofurkey, mashed potatoes, and even on top biscuits. So enjoy and Happy World Vegan Day!!

Organic Vegan Mushroom Gravy

1 1/2 Cups Organic Vegetable Broth
1 Organic Onion, diced
1/2 Cup Organic Brown or White Mushrooms, diced
2 Tbsp Organic Earth Balance Margarine
2 Tbsp Corn Starch
2 Tbsp Organic Flour
2 Tbsp Organic Soy Sauce
1 Tbsp Nutritional Yeast
1 tsp Organic Garlic, Minced
1/4 tsp Salt
Dice the onions and mushrooms and mince the garlic. In a saucepan, sautee the onions, mushrooms, and garlic on medium for 2 to 5 minutes. Add in the flour and salt and cook for about 2 minutes. Add in the vegetable broth. Stir continually while slowly adding in the corn starch. Bring to a full boil for 2 minutes while stirring constantly. Bring down to low heat and add the soy sauce and nutritional yeast. Heat for another minute and then serve. You will want to serve quickly or a film will grow on the surface. You can always keep it on low heat and stir occasionally to avoid this. The gravy will thicken after cooling a bit and you may have to adjust the heat to get the perfect consistency.


  • Twitter: @autonomie

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

  • Facebook

  • Topics

  • Recent Posts

  • November 2017
    M T W T F S S
    « Oct    
     12345
    6789101112
    13141516171819
    20212223242526
    27282930  
  • Archives