Happy St. Patrick’s Day!!!  Today we celebrate all things Irish, or really we drink their beer, eat their foods, and wear the color green, but hey that’s close enough. We thought we would do a special cocktail recipe for this day. What better way to party like the Irish than to indulge in some whiskey and coffee? Ok so I don’t really know how authentic it is, seeing how I’ve never been to Ireland (but yes I do have a tiny bit of Irish blood in me). Anyway, we have put together this nice Vegan Irish Coffee recipe made with all organic and fair trade ingredients! As the Irish say, Sláinte!

Vegan Irish Coffee

6 oz Hot Fair Trade Organic Coffee
1 1/2 oz Organic Whiskey
1 tsp Organic Fair Trade Brown Sugar
Organic Soy Whip or Creamer to taste

Organic Nutmeg or Cinnamon for garnish

Brew your favorite brand of organic fair trade coffee (we suggest Equal Exchange) either in a french press or in your coffee maker. Once the coffee is hot, pour into a mug and add the whiskey and brown sugar. Mix until the sugar is melted.

Organic whiskey is new to the market and you may have trouble finding it. The closest we found to Irish Whiskey was Lion’s Pride Organic Whiskey out of Chicago and Organic Malt Whiskey from Braeside Farms Distillery in Oregon.  There are a few other organic whiskies, most hailing form Wales, Scotland, and England. As far as brown sugar, try Wholesome Sweetners Light Brown Sugar, which is vegan, fair trade, and organic!

Next, fill the rest of the mug with soy creamer or whipped cream. The whip is usually a bit thicker and works better for this recipe. We recommend either Soyatoo whipped cream or creamer, both made with organic ingredients.  Lastly, garnish your drink with a few sprinkles of organic nutmeg or cinnamon for a little extra taste.

Check out Mountain Rose Herbs for fair trade spices and Simply Organic for all organic spices. All the fair trade and organic products listed above should easily be found at your local co-op, natural foods grocery, Whole Foods, or online. For the whiskey, you will need to order online or go to a specialty liquor store, Bev & More is a good place to start. Once again, Happy St. Patrick’s Day and drink responsibly!

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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.

Now that the election and Halloween have finally passed us by, its time to focus on the important things: Thanksgiving! Thanksgiving can be a rough time for us vegans, as the holiday is centered around a turkey. However, there are many items that can be made vegan so that your holiday feast will not be shorthanded. From now until Thanksgiving we will feature some of our favorite holiday vegan recipes. This week’s will be the traditional and necessary vegan pumpkin pie! Make it anytime of the year, but trust us any omnivore family member will not know the difference, even your mother will approve. Plus its easy to make!

Vegan Holiday Pumpkin 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)

Filling:
3/4 lb Soft Tofu
2 Cans of Organic Canned Plain Pumpkin
1 Cup Organic Brown Sugar
1/3 Cup Vegetable Oil
1 1/2 Tbls Molasses
1 tsp Pure Vanilla
1 1/2 tsp Cinnamon
1 tsp Salt
3/4 tsp Ginger

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 blender, food processor, or with a hand mixer blend all filling ingredients until the mixture is smooth. Spread remaining tablespoon of margarine on the crust and pour in the filling. Bake for a total of 1 hour and let the pie cool before serving. For an extra treat serve with vegan whipped cream or your favorite soy/rice cream.

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