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.

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.

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.

The leaves are changing to radiant hues and crisp air is flowing in, it is finally Fall! What a wonderful season for baking! The harvest of fall fruits and veggies has begun, as everyone is beginning to gear up for the eventual coming of old man winter. But winter is not quit here and it is still time to celebrate autumn! There are so many great fall foods: apples, pumpkins, cranberries, walnuts and so much more! One autumn staple that doesn’t come so frequently to mind is squash. For years in my family, we have baked and cooked with our favorite squash all fall and into the holidays: zucchini. One of my favorite recipes is zucchini bread! The recipe below works great as a dessert, breakfast, with coffee or tea, and as gifts. Celebrate the fall harvest and enjoy a bit of my family tradition!

Vegan Organic Zucchini Bread

Prep: 15 Minutes  Bake: 1 Hour  Makes: 2-3 medium loaves

3 Cups Organic Zucchini, Grated

3 Cups Organic Unbleached Flour

2 Cups Organic Evaporated Cane Juice (or sweetener of choice)

1 1/2 Cups Organic Unsweetened Applesauce

1 Cup Organic Vegetable Oil (or oil of your choice)

1/2 Cup Organic Walnuts, Chopped

3 Tsp Organic Vanilla

2 Tsp Organic Cinnamon

1 1/2 Tsp Organic Baking Soda

1 Tsp Organic Salt

3/4 Tsp Organic Baking Powder

Pre-heat oven to 325 degrees. Using a cheese or vegetable grater, grade zucchini, enough to fill 3 Cups. Chop up walnuts and set both ingredients aside. Mix all ingredients in the following order: applesauce, cane juice, flour, salt, cinnamon, walnuts, vegetable oil, vanilla, baking soda, baking powder, and finally zucchini. Mix until ingredients are well blended but careful not to over-mix. Rub a little extra oil in loaf pans (two should be enough). Pour batter into loaf pans and bake for an hour to an hour and fifteen minutes at most.

Earlier this summer, the Autonomie Project team had the pleasure of meeting another local business in the Boston area at a TransFair USA event. We met Ali Siam, one of the founders of Olde City Imports. He and his wife, Ena, operate their business in Randolph, MA. Olde City Imports offers a great range of Fair Trade and organic olive oils as well as olive oil soap, wild flower honey, zaatar, and cous cous. All labor and manufacturing is Palestinian as all the products are sourced from the West Bank. TransFair USA, Fair For Life, and the Palestinian Trade Association certify Ali and Ena’s products as fair trade. We had the pleasure of trying some of Ali and Ena’s products at the TransFair USA event. The olive oil is to die for and is pressed from olives harvested by farmer cooperatives in Jenin, Salfit, Ramallah, and Nablus. The olive oil was so delicious; we absolutely had to dedicate a post to one of their recipes!

I asked Ali to send a recipe I could make using his delectable olive oil. He sent a recipe for Sfiha Bizaatar. This recipe is extremely easy to make and perfect for serving with dinner or having a snack! All you need is your favorite recipe for dinner biscuits, olive oil, and zaatar spice mix. We have provided our instructions for preparing dinner biscuits if you do not have one already.

Organic Sfiha Bizaatar Recipe

Ingredients
2 cups organic flour
2 tsp. organic baking powder
4 tablespoons organic margarine (we suggest Earth Balance)
½ tsp. salt
¾ cup organic soy milk
1 ½ tablespoons organic olive oil (we suggest Olde City Imports)
1 ½ tablespoons organic zataar spice mix (we suggest Olde City Imports)

Sift the flour and then add the baking powder and salt. Then sift again. Add the margarine and mix well. As you are mixing, add the milk gradually. Once the dough turns soft, knead the dough on a slightly floured surface for about 30 seconds. Roll the dough, so that it is ½ inch thick. We suggest cutting the dough with a 2 inch floured biscuit cutter. Then, mix the olive oil with the zaatar spice mix, until the consistency is neither watery nor thick. You can add more olive oil or zaatar to achieve your desired consistency. Apply 1 tsp of the Zaatar/olive oil mixture on top of each biscuit by using a spoon. Bake for about 12-15 minutes at 400 degrees. This recipe should make about 12 biscuits.

Be prepared for the scrumptious scent of zaatar to fill your kitchen as the biscuits bake! Once they finish baking, you will be extremely impressed by the combined taste of the zaatar and olive oil. And like me, you will probably eat one too many. You can find all of Ali and Ena’s products at Olde City Imports’ website.  All of their different olive oils are perfect for this recipe. Happy Baking!

-Derek Rogers

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