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

Wow! This summer’s heat and humidity has sure been oppressive. With reports this is the hottest summer in New England, we have definitely felt it around the AP office. With sweat dripping and fans roaring, we are constantly looking for a way to cool down.  A good friend of ours recently introduced us to the perfect thing! Our friend Jackie, who loves the culinary arts, found an amazing recipe online! Now we have all heard of mango salsa but how about watermelon? Watermelon, a delicious summer treat, always pulls off the cooling trick and when mixed with tomatoes is surprisingly delicious and refreshing. To beat the summer heat, try something a little unique and thirst-quenching. Thanks Jackie!

Organic Watermelon Salsa

Prep Time: About 10 Minutes

  • ½ Cup Chopped Organic Watermelon
  • ¼ Cup Chopped  Organic Tomato
  • 2 Tbs Chopped  Organic Red Onion
  • 1 Tbs Chopped Organic Jalapeno
  • 1 Tbs Chopped Organic Cilantro
  • 2 Tablespoons Freshly Squeezed Lime Juice
  • 1 Clove Organic Garlic, Minced
  • Salt and Pepper to Taste

Chop watermelon, tomato, and onion in small cubes. Finely mince garlic, jalapeno, and cilantro. In a medium mixing bowl stir all ingredients, including spices together.  Serve with tortilla or pita chips.

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.

Memorial Day traditions have become just as American as Apple Pie. And while we are supposed to be honoring those who have died serving in our many wars, most people use the day for cookouts, parades, camping, the start of summer, and of course the American tradition of drinking on holidays.  All these traditions are  a blast and an exciting way to start your summer off with a bang. They also can all be done with the environment in mind. We celebrate our Memorial Day as green as we can and here’s to hoping you will too. Let’s start a new American tradition of making a smaller imprint on the Earth, while still indulging in our fun! To help this new tradition along, we have put together some helpful tips on how to make sure your Memorial Day is red, white, blue, and green!

1) Green that Grill: BBQ is a true Memorial Day and summer tradition and it is easy to green your grill.  Replacing your chemical laden charcoal to more earth friendly means such as wood briquettes or natural organic charcoal. For that smokey BBQ taste, we recommend the wood briquettes! Either of these choices will leave your food without the burning of coal, petroleum products, sawdust, or limestone, which are all toxic. If you want to take it one step further, invest in a new clean burning grill. This will emit far less pollution into the air and your food. It may not be traditional but electric grills, put out 99% less carbon monoxide. If you have the money, the Hybrid Grill is a great way to go, although a tad pricey! For more tips on how to have a green grilling experience, refer to our blog from last summer: Green Your Grill: Eco BBQ Tips.

2) Hold the Meat: Although traditional American BBQs include tons and tons of meat! To truly green your BBQ, we suggest you hold the meat. The meat industry consumes more than a third of the fossil fuels in the US and contributes 18% of greenhouse gases, which is even more than the transportation industry! And those figures are just the beginning of how the current factory farm meat industry is adversely affecting our world.  Environmentalists have long been promoting a veggie based diet as a way to green your life, so why not make the switch for your BBQ this year! There are hundreds of great veggie based “meat” style products on the market such as Veggie Burgers, Soy Dogs, Soy Sausage, Veggie Ribs etc. For some great recommendations check out our Vegan BBQ Tips and Product Battle: Hot Dogs. If faux meat is not your thing, you can always grill veggies straight on the grill or drizzle them with balsamic vinegar and olive oil! For more ideas on veggie recipes look no further than our backlog of delicious vegan recipes. Also, don’t forget to purchase your veggies organic and local if at all possible!

3) Organic & Fair Trade Drinks: Even if we try, we can not deny that many American holidays revolve around drinking! And Memorial Day is no stranger to this rule. Luckily more and more organic beer, wine, and spirits are on the market these days. Try your best to support your local micro breweries when selecting beer, however, if no organic beer is available try a couple of these brands: Peak Organic, Samuel Smith, and Fish Tale Organic Ales. Green America has also put together a list of recommendations for organic beers that we found helpful. For wines look no further than Frey for organic and Etica for Fair Trade. If you like the hard stuff there are also a number of organic and Fair Trade spirits on the market such as Square One Vodka, Tru Organic Gin, 4 Copas Organic Tequila. Also, FAIR Vodka, the first Fair Trade vodka on the market is now available in the US. For ideas on Fair Trade and Organic Cocktails, check out our recipe backlog.

4) Stay Local: We know, we know, a “staycation” is nowhere near as exciting as traveling far away to go camping. However, traveling by car for long distances or by plane is not so eco-friendly. Now we aren’t saying you should camp out in your own backyard literally (although that can be an adventure), we just mean look for destinations close to home. Stay within 20-50 miles of your own home! You may find that there are wonderous campgrounds, beautiful hiking trails, or a pretty lake nearby that you never noticed. You can even do a search on Reserve America to find campgrounds near you or look into the National and State Park systems for local ideas.

5) Alternative Transportation: If you must travel this Memorial Day weekend, we suggest you look to other means besides planes and cars! Bike travel is catching on quickly and is a fun and healthy way to travel. There are plenty of companies that put together tours or you can do it DIY style. Here are some tips on traveling by bike! If traveling by bicycle is a little too intensive for you or if you are traveling with a larger group, you can look into traveling by bus or rail. There are bus companies that will take you and your family to beautiful destinations for camping or hiking. Traveling by public transportation or by bike makes your entire journey an adventure and while you won’t get control of the radio perse, you can experience a whole other world of travel. And really do you ever get control of the radio on family trips?

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