Monday, September 30, 2013

Spectacular Homemade Applesauce

Whether your an infant or an adult we love applesauce! It's a comforting treat we like to enjoy in the fall, for holidays, and even as a late night snack. But why buy applesauce when it's so easy to make? With a few pantry ingredients and some fresh apples, you are all set for a homey recipe. 

This recipe shows you how to take those few pantry ingredients and some fresh apples and to make 64 ounces of homemade yumminess. Serve it warm or cold and pairs nicely with a meal or eaten as a dessert. Perfect for holidays, special occasions, kids, elderly, or a late night snack. Enjoy all the above and give as a gift for a loving gesture. You can't go wrong with this recipe. 

Spectacular Homemade Applesauce
(Yields 64ounces)


18 to 20 cups (3 pounds) apples, such as Honey Crisps, Gala, and/or your favorite apple of choice
1/2 cup fresh squeezed orange juice (1 large orange)
1/2 cup apple cider
1 cup water
1 Tablespoon fresh orange zest
3 tablespoons brown sugar (optional, depending on apples sweetness)
1/2 cinnamon stick
1/8 teaspoon freshly grated nutmeg
Pinch salt 


Peel, core, and chunk apples.

In a large pot, combine apples, juices, seasonings, and water. 

Bring mixture to a boil over high. Once boiling, reduce heat to low to medium low and simmer until apples are very soft and falling apart, 30 to 40 minutes. Stirring as needed. Remove the cinnamon stick and mash the cooked sauce with a potato masher or pulse in a food processor until smooth.

Let cool, then transfer applesauce to airtight containers. Store in an airtight container in the fridge or freezer. Enjoy!


Vegan Gluten-Free Beet & Black Bean Burgers

Vegan Gluten-Free Beet & Black Bean Burgers
Veggies burgers now a days come in all shapes, sizes, and flavors. But not all are created equal, some have no real flavor and some have no real nutrients. Its a great thing to have a well made veggie patty and one that will pack all the punches along with it. Full of protein, nutrients, hearty veggies, and beans and perfectly paired seasonings...this patty is a contender for a great Superbowl slider along side your favorite snacks.

This recipe shows you how to take that regular veggie patty and turn it up a notch. This patty composed of vegan, gluten free, and powerful flavors will make you think differently about buying those store made ones ever again. With a little extra time and a little TLC, you can have a hearty and comforting burger for your next meal. Serve along side your favorite toppings and on your favorite bun (vegan and/or gluten free). Don't forget a cold drink and settle in for a night of comfort. Enjoy!

Vegan Gluten-Free Beet & Black Bean Burgers


4 to 5 red beets (1 pound)
1/2 cup cooked organic millet (or brown rice)
1 medium yellow onion, diced small
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free)
1/2 cup coconut flour (other gluten free flour can be used)
2 (15.5-ounce) cans black beans, drained & rinsed
1 Tablespoon smoked paprika
1 Tablespoon vegan Worcestershire sauce
2 teaspoon cumin
2 teaspoons chili powder
1/4 to 1/2 teaspoons cayenne powder
1 Tablespoon dried parsley
1 Tablespoon chives
1/2 teaspoon liquid smoke
1/4 cup nutritional yeast
1 Tablespoon ground flax seeds
Salt and pepper, to taste

Vegan and/or Gluten Free Bun
Your favorite lettuce, tomatoes, and/or pickles, to serve
Vegan Blue Cheese


Heat oven to 425 Degree

Lightly grease a roaster. Chunk and season beets with salt & pepper to taste, as well as 1/2 tbsp thyme & parsley. 

Cover the roaster with foil and place in the oven and bake until beets are slightly soft to the touch. It will take 45 minutes to 1 hour depending on their size. Once cooked, cool the beets in and then rub off skins (use a paring knife for tough spots).

Burger Mix

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse the cans of beans and transfer the beans to the food processor. Pulse to roughly chop the beans.

Transfer this mixture to a large mixing bowl.

Grate the peeled beets on the largest holes of a box grater. Press and squeeze the grated beets to remove as much liquid as possible from the beets.

Transfer the beets, cooked millet, and seasonings to the bowl with the beans.

Mix all the ingredients until combined. Taste the mixture and add salt, pepper, to taste. Once the mixture is combined, add the oatmeal and coconut flour and mix until you no longer see any dry oatmeal or flour.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for a couple hours or overnight.

When ready to cook the burgers, scoop out the burger mixture and flatten into desired thickness (1/4inch). You want this to fit on your bun.

Continue and shape until you get all your patties. You should have 15 patties. When the patties are done you can cook to order or freeze and use as needed.

Heat a skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil got, add your patties.

Cook the patties for 3 to 4 minutes, then flip them to the other side. You should see a nice crust on the cooked side. Cook for another 3 minutes, then reduce the heat to medium-low. Cook for a few more minutes until the patties are warmed through. Repeat as needed for the number of patties you want. Once cooked, remove from the pan and place on your favorite buns with toppings and serve. Enjoy!

*TIP: You can also bake theses for a healthier option. 

Ready to Serve Burger


Vegan Apple Cheddar Cheese Fries

Vegan Apple Cheddar Cheese Fries

When it comes to indulging, cheese fries take the cake. They are luscious, cheesy, filling, and completely comforting. But they can get boring and can be very heavy, so why not change that? First things first, how? Well being fall, I can't think of any better ingredient to add than apples...I know, I know, but stay with me here. If you're from New York State, you know we love our apples and a classic combo with apple products around here is cheese. So why not veganize it and combine the two for a scrumptious side.

This recipe shows you how to combine regional favorites to make a classic cheese fry. This reinvented treat is completely addictive and perfect for any dinner and/or even party. With the creamy yet light sauce, paired with your favorite type of fry, you are in for a scrumptious treat. You will be asking yourself afterwards, "Why haven't I thought of this?!". Store in the fridge or freezer for later use and enjoy it over and over again. Perk up your fall with this perfect side, enjoy!

Vegan Apple Cheddar Cheese Fries


1/2 teaspoon oil or butter
1/4 cup applesauce
1 heaping cup vegan cheese (cheddar or jack)
1/3 cup canned full fat coconut milk
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1/2 Tablespoon minced parsley
1/2 Tablespoon minced chives
1/4 teaspoon chili powder
2 Tablespoons vegan blue cheese
Freshly Ground Black Pepper, to taste

To Serve
Homemade French Fries
Vegan Coconut Bacon (optional)

In a small saucepan heat to high. Place oil, applesauce, chives, and parsley.

Sauté the applesauce mixture until combined and fragrant.

Once the mixture is ready, add in coconut milk and bring it to temp.

Once warmed, add in your shredded vegan cheese and whisk to melt until smooth. Once your vegan cheese has combined into the sauce, add in blue cheese and whisk in. Your sauce is ready when everything is combined and the sauce is velvety.

Serve the sauce drizzled over homemade French fries or on the side to dunk. Sprinkle on coconut bacon to serve. Pairs nicely with any fry or other recipes that call for vegan cheese. You will want to make extra after tasting this sauce. Enjoy!

Ready to Serve Fries


Friday, September 20, 2013

Homemade Vegan Chicken Nuggets

Homemade Vegan Chicken Nuggets
Old or young we love to enjoy childhood staples, vegans are no different. Vegan chicken nuggets are the perfect childhood dish. But if you take a gander at the supermarkets in most areas, you won't think that the price you pay for these vegan nuggets are appetizing. With the big price tag and measly amounts of nuggets you get, it can take that comforting meal and turn it into a downer. These vegan chicken nuggets are deliciously dunk-able and all around good fun, plus won't break your wallet or belt.

This recipe shows you how to accomplish a perfect vegan chicken nugget without breaking the bank or your waistline. With the tremendous amount of flavor and that comforting crunch you get along with these nuggets, you will never want to waste your money on store bought again. These nuggets are paired well with yummy dipping sauces of your choice or homemade sauce recipes included below. Serve along side your favorite sides and/or a fresh garden salad and call everyone to the are all going to feel like a kid with this dinner. Enjoy!

Homemade Vegan Chicken Nuggets


1/2 cup vegan chicken broth or water
15 ounces cannellini beans, drained and rinsed
1/2 cup textured vegetable protein (TVP)
1 Tablespoons agave nectar or maple syrup
1 Tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoon dried parsley
1 teaspoon dried herbs (thyme, herbs de provable, or rosemary)
1/2 cup vital wheat gluten
1 Tablespoon ground flax seed
1/4 cup nutritional yeast
1/2 teaspoon poultry seasoning
1/4 teaspoon liquid smoke
Salt & Freshly ground black pepper, to taste

1/4 cup vegan Italian bread crumbs
1/4 cup Panko bread crumbs
1/2 cup vegan milk or The Vegg (prepared)

Additional Options
Season add ins: BBQ seasoning/sauce (BBQ nugget), mustard, and/or cayenne (spicy nugget)

Dipping Sauces 


Heat oven to 350 Degrees

Liberally grease a cookie sheet and set aside. 

Mash white beans with a potato masher or food processor until coarse. Don't overly mash them, you don't want them pureed.

Once the beans are mashed, add in the TVP crumbles, vital wheat gluten, seasonings and agave

Add in 1/2 cup water and mix with a spoon. Mix until it starts to resemble dough and water is combined.

Turn this now combined dough onto a clean surface and knead for a couple minutes. You will see the dough forming more and making gluten strands in the dough.

Once you see those strands, roll the mixture into a ball and set aside in the fridge to chill an set for 30-45 minutes.

When the dough has set, remove from the fridge and portion the dough out into 18 to 20 Nuggets. This is a heaping Tbsp sized ball per nugget.

Pour both bread crumbs onto a plate and season to taste with salt and black pepper. In a small bowl, add the vegan milk (or Vegg).

Take each nugget and dunk into the vegan milk (or Vegg) and into the mixed bread crumbs until it's completely coated on both all sides. Repeat until all nuggets are done. Place nugget on the prepared cookie sheet.

Bake nuggets for 15 minutes, flip and bake for another 15 minutes, or until nuggets are firm to the touch, crispy, and golden brown.

Once they are baked completely, remove from the oven and let cool until ready to serve. Serve along favorite sides and enjoy over and over. The nuggets can also be frozen and reheated when desired. Enjoy!
Ready to Serve Nuggets


Thursday, September 19, 2013

Vegan Pumpkin Pie Ice Cream

Vegan Pumpkin Pie Ice Cream
Unless you are living on the moon, you know that right now pumpkin is extremely popular. From muffins to lattes, we love to enjoy this fall time player in everything we can think of. We love pumpkin pie most of all and this time of year, it brings back memories and comforts us. We think of mom and grandma slaving away for hours to make that perfect pie. It was always the centerpiece of the dessert hour and smelled heavenly. So when thinking of a great ice cream, its just a no brainer to pick pumpkin pie. Perfect for family nights after pumpkin and apple picking or for a holiday dessert treat. 

This recipe shows you how to take falls favorite gourd and turn it into a delish seasonal frozen treat. This ice cream is not only easy and delish but will remind you of holidays and the days after to follow. We love to have our pie and eat it too, so pair this with a homemade vegan caramel sauce and whipped cream. Make it even more heavenly with vegan graham cracker pieces and serve it anytime you want that comforting memory. This ice cream is great for holidays or any night you want it to feel like it. Enjoy!
Vegan Pumpkin Pie Ice Cream
Yields: 2 Batches


1 (15 ounces) can cream of coconut
5 cups full fat coconut milk
1 1/2 cups tofu (any style)
1 Tablespoon vanilla
1/4 cup light brown sugar
1 15oz can organic pumpkin puree
2 Tablespoons pure organic maple syrup
1 teaspoon nutmeg
2 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon xanthum gum
1 teaspoon agar agar powder
2 Tablespoons arrowroot powder
2 teaspoon The Vegg & 1/2 cup water (Optional)

Toppings (Optional)
Vegan Whipped Cream (homemade or store bought)
Vegan graham crackers, crushed or pieces
Vegan Caramel Sauce

Before making the vegan ice cream, set your ice cream maker bowl in the freezer to freeze over night for at least 6 to 8 hours. Once the bowl is completely frozen, it is ready for you to add the ice cream liquid base.

Ice Cream Base
In a saucepan on medium-high heat, mix the coconut milk, vanilla extract, The Vegg (prepared beforehand), and cream of coconut.

Vegan Ice Cream Base
When the mixture has just started to boil, add in the agar agar powder. Once it is combined and cooks for 2 minutes, take off the heat and stir in the arrowroot powder. Now that the arrowroot is combined, wait 2 to 3 minutes and add in the xantham gum and whisk to combine. Then add room temp or heated up vegan cream cheese, whisk to combine. (This mixture should thicken slightly, it will be much thicker when it cools completely in the fridge.)

Vegan Cream Cheese Ice Cream Base
Blend until smooth, once smooth add to a glass or plastic container to chill in the fridge covered with plastic wrap.
Ready to Chill Base
Once the ice cream base has cooled completely, remove and strain in a wire strainer to make sure there are no lumps. 
Straining Tools
Ready to Use Base
Once strained, add the base to your stand mixer with the remaining ingredients (except tofu). 

When first part is combined, add in your Tofu and mix to combine for a second time until smooth and no lumps. 

Ready to Churn Base
*This makes 2 batches of ice cream base, you can make both separately or store the second batch in the freezer until ready to use. Great for the upcoming holidays, you will already have one ready to use.
Second Container for Freezer
Once the mixture is smooth and done mixing, add your completed ice cream mix to your ready to use ice cream maker. 

Let the base churn for 30 to 40 minutes, or until the base has set into an soft serve consistence. 

Turn off the machine and transfer to a freezer safe container or leave in ice cream maker bowl. Let the ice cream freeze over night or 6 to 8 hours before serving. Once set, remove from freezer and serve by itself or with toppings. Pairs great with homemade Vegan Caramel Sauce, vegan whipped cream, and crushed vegan graham crackers. Perfect for the fall and upcoming holidays, enjoy! 

Ready to Serve Ice Cream