thehamptonsvegan

Ingredients

biscuit ingredients- first layer

2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup vegan butter cold
3/4 cup soymilk
2 teaspoons apple cider vinegar

protein ingredients- second layer

1 package Gimmie Lean or Beyond sausage (or any vegan meat sub of your choice)

veggie ingredients- third layer

1 or 2 cups onions chopped (Can use some for topping casserole)
1 cup green bell pepper small dice (optional)

tofu scramble ingredients- fourth layer

1 blocks extra firm organic tofu drained and lightly pressed
3 Tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon black salt (kala namak) or use table salt (black salt gives more of an egg taste)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper

topping ingredients – fifth layer (optional)

chopped onions, sauteed optional
1 cup shredded vegan cheese optional

Method

Lightly grease a 7 x 11-inch pan (or use an 8×8). Preheat oven to 400 degrees F.

biscuit layer

Add vinegar to soymilk and set aside.
Whisk together flour, baking powder, and salt.
Either grate cold butter or slice butter into the flour mix. Blend together with a pastry blender, fingers, or a fork.
Add soymilk-vinegar mix to the flour-butter mixture. Gently blend together but don't overmix.
Pat lightly into the bottom of the prepared pan.

"meat" layer

Layer the thinly sliced Gimme Lean Sausage (or choice of Protein/Vegan Meat Substitute) over the biscuit layer, to cover.

Veggie layer

Spray or oil a large saute pan and heat on medium.
Add onions (and green peppers if using) and cook until the onions are translucent and the pepper is soft. Sprinkle over the top of the "meat" layer.

Tofu Scramble layer

Crumble up or mash the tofu into a scrambled egg consistency, in a large bowl. Then add the rest of the scramble ingredients to the tofu and mix together well. Spread the tofu scramble over the veggie layer in the casserole pan.

Optional topping layer

Add the optional layer of sauteed onions or vegan shredded cheese (or both). Spread this topping of your choice over the tofu scramble layer.
Cover with foil and bake in preheated oven for 30 minutes.
Uncover and cook for 5 minutes more.
Serve hot or cover and refrigerate for up to 3 days and reheat as needed.

The Joyful Gingerbread Pancakes is a Great Way To Wake Up!

February 17, 2021 by thehamptonsvegan

What could be better than waking up to joyful gingerbread pancakes?!

Mmmm, gingerbread pancakes.

In our house, pancakes are always welcome. Berry pancakes, pumpkin pancakes, chocolate chip pancakes, banana pancakes, and chocolate chip banana pancakes are all favored here.

We are not picky when it comes to pancakes, (also known in our home as “pancakies” by those who shall remain nameless). 😉

But one of the all-time greats we’ve made is the Joyful Gingerbread Pancakes. The aroma, the taste, the beautiful golden deliciousness! It’s mouth-watering perfection.

First Gingerbread Pancakes, To Start The Day.

Pancakes are the start of a great weekend. Or a special morning. And sometimes they are even a part of our breakfast for dinner.

We struggled to find a basic recipe for pancakes that worked consistently. And we kept trying variations and kept experimenting until we got it right. Then it opened the doors for all the other flavor combinations that followed.

So let’s begin!

Let’s break it down

The substitutes

Because traditional pancakes have eggs and milk, we need to find a substitute for these. With some recipes (including these pancakes), all these ingredients are not always necessary. Our joyful gingerbread pancakes don’t need an egg substitute.

But for most pancakes, we use soymilk or other non-dairy milk to replace the dairy milk, and we use a flax “egg ” to replace the traditional egg by simply mixing 1 tablespoon of ground flax meal with 3 tablespoons of water. Then just let it thicken for about 5 minutes, and it’s ready to go into the mix. And to replace butter, choose a vegan “butter” or light oil.

Access to these alternative products has just gotten so much easier than before. Easy-Peasy.

The equipment

A good pan is a good thing for pancakes. Non-stick works best. Pancakes do tend to stick. I’ve always liked using my griddle with a little oil, but I’ve recently enjoyed using a Scan pan, too. No oil is necessary.

Be patient when flipping. It’s important to see a few bubbles and drier edges on the pancakes before attempting to slide the flipper underneath to flip them over. I like to use a very thin spatula and gently go in, all around the edges, lightly lifting as I go, until I’ve slid under the pancake. Then flip!

The cooking procedure

When mixing pancakes, be careful not to overmix the batter. I also like to make sure the pan is nice and hot, and the batter rests a bit before hitting the hot pan.

Sometimes the pan needs a little bit more oil after removing the pancakes, so the next ones don’t get stuck. But just a small amount.

The wrap-up

Then I place a cooling rack over a baking sheet and add the cooked pancakes as I make them. If everybody doesn’t eat them right away, I will put them in the oven at a low temperature, just hot enough to keep warm, but not too high to dry them out.

I separate leftovers with a piece of parchment paper, then place them in a container and freeze them. It’s especially nice to have pancakes ready and waiting in the freezer for an anytime breakfast or snack.

Those are my pancake tips!

Hope you enjoy the Joyful Gingerbread Pancakes as much as we do! And for more breakfast ideas, try our Bigly Big League Breakfast Sandwich:

And our Wakin and Makin Vegan Bacon:

thehamptonsvegan

Joyful Gingerbread Pancakes

An aromatic, mouthwatering vegan pancake recipe to get everybody out of bed!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 pancakes

Course: Breakfast

Cuisine: vegan

Ingredients

1 cup flour all purpose, whole wheat or oat flour all work
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup soymilk
2 tablespoon molasses or maple syrup (can also use brown sugar)
2 tablespoon vegan butter melted or use light oil

Method

Whisk together flour, baking powder, spices, and salt
Stir in soymilk, molasses (or maple syrup), and melted butter (or oil).
Heat the griddle on medium and add a bit of oil if not using a good non-stick pan.
Pour about 1/3 cup of batter on the hot griddle. (If too hot turn down the heat a bit)
When pancakes show bubbles on top, and about 1/4 -1/2 inch of the outer rim of pancakes looks drier than the rest of the pancakes, it's time to start the flip. Using a thin flexible spatula, gently lift the edges a bit all the way around and continue to push the turner through until you can lift the entire pancake off the pan. And then flip it over. If it's still sticking too much it may need a bit more cooking time until it's ready.
It will take less time to cook on the other side. When you see the light golden color underneath, remove it and place it onto a plate or cooling rack.
Respray or add a small bit of oil if needed and pour out the next pancakes onto the pan. Continue until all batter is gone.
Eat or freeze for later.

It’s Worth Wakin’ and Makin’ This Vegan Bacon

February 17, 2021 by thehamptonsvegan

Yes, that’s right, vegan bacon. And you can make this tasty bacon by using tempeh! So come on! Let’s get wakin’ and makin’ vegan bacon this morning!

This recipe is so easy because it doesn’t use anything out of the ordinary. Plus, it comes together quickly!

Does this taste just like bacon made from pigs?

Well actually, no. It isn’t quite as crispy or even the same consistency. But of all the recipes I’ve sampled for vegan bacon, I keep coming back to this for its flavor combination. Additionally, it easily comes together quickly. Lastly, I love the way it works so well in a BLT sandwich, in a breakfast casserole, and on its own alongside a plate of pancakes. And what could be better than pig-free vegan bacon substitutes?

So it’s a recipe I make quite often because the whole family likes it too. It’s on rotation in our family so much, I’m sharing it. So if you’re looking for an addition to your vegan breakfast collection, here you go!

The Breakfast of Champions!

That phrase seems to come up a lot around our house. But quite often, it’s when someone decides to eat cake (or any sugary dessert item) when they wake up, and someone else catches them doing it. (Yes, I’m looking at you Big Guy).

But vegan bacon really is part of a Breakfast of Champions addition!

Tempeh is fermented whole soybeans, that are pressed into a block. It is in grocery stores in the refrigerated section and I often buy mine at Trader Joe’s. They currently have a 3-grain variety.

And tempeh has a lot of protein, fiber, and vitamins.

So, with the addition of a few simple ingredients, tempeh can take the place of bacon!

Wakin’ and Makin’ Vegan Bacon

Now, let’s get up, head into the kitchen, ~~maybe~~ definitely make some coffee, and pull out the tempeh! While you marinate this, whip up a batch of super yummy joyful gingerbread pancakes. Also, our cheerful cranberry orange muffins are a good choice as well!

cooked tempeh bacon — cooked and ready to eat!

Then sip on that coffee while the alluring aroma brings everybody else at home into the kitchen for breakfast. Now you’re cookin’!

So sit back and dig into this breakfast treat.

Because a healthy breakfast makes a healthy happy family….winning! 🙂

thehamptonsvegan

Wakin’ and Makin’ Vegan Bacon

An easy vegan bacon made with tempeh

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Prep Time 10

Cook Time 5

marinating time (or use the in-a-hurry method in notes!) 30

Total Time 45

Servings: 4 servings of 4 pieces each

Course: Breakfast, lunch, Snack

Cuisine: vegan

Ingredients

8 ounces organic tempeh
4 tablespoons organic tamari or organic soy sauce
2 tablespoons maple syrup
1 teaspoon liquid smoke optional
1 teaspoon garlic powder
1/4 teaspoon ground black pepper

Method

Slice tempeh in half so you have approximately two 4-inch by 4-inch blocks. Then slice each block into about 8 slices, 1/4 inch thick. You should have 16 pieces.
Add tempeh and the rest of the ingredients to a container to marinate.
Let marinate for about 30 minutes (or longer).
Place marinated tempeh with the marinating liquids into a pan. Cook, turning over to cook both sides, for about 5 minutes or until liquids are absorbed.

Notes

IN A HURRY VERSION:

Follow step 1, then pan-fry in a bit of oil for about 5 minutes on each side to brown, Add 1 tablespoon of water to the pan. Then add the rest of the ingredients to the pan and flip slices of tempeh in the sauce to coat. Continue cooking for about 3 more minutes.

The Best Classic Chocolate Chip Cookie

January 31, 2021 by thehamptonsvegan

The Classic Chocolate Chip Cookie. Ahhhh.

Just those words can make your mouth water if you’re a lover of the chocolate chip cookie the way our family is.

Because it’s all about the brown sugar and the rich gooey melted chocolate. And the slightly crispy outside with the soft lush center. So, hand’s down, it’s one of the most satisfyingly delicious cookies ever created if you ask us!

And wouldn’t you know it, we made a business around our favorite cookie a while back, too! Oh yes, we love it that much!

And although we’ve taken a break from our cookie business, we’d like to share this secret recipe with you. (Because we’re all about sharing the love of vegan food.)

Chocolate Chip Cookie Memories

So, our chocolate chip cookie love goes way back. And I’ve mailed this sweet treat to Buffalo New York, New York City, Central Florida, Spokane Washington, Southern California, and Austin, Texas.

Also, I’ve made them in mini form, tart pan size, and even 100 teeny tiny cookies for the 100th day of school celebration.

Here’s one in a heart-shaped pan:

…With a chocolate cookie heart inside that Alecia made!!

And look! Here’s our big 5-ounce size from Ma’s Cookie Cartel:

(the cookie with a heart!)

No big surprise, this year I also decorated my son’s cake with chocolate chip cookies! Here is the cake recipe I used, too! And this simple frosting is the perfect topper!

We’ve incorporated our favorite cookie into birthday celebrations, holiday parties, and gifting.

So, as you may suspect, our favorite classic chocolate chip mixing bowl comes out on snow days, summer vacations, sleepovers, welcome home events, and many, many “just because” moments, as well.

The business of vegan cookies

However, after switching to a vegan way of living, the thought of how to create a similar-tasting cookie, to what we were accustomed to seemed daunting.

But it turns out, it wasn’t complicated at all! Because just a substitute for butter and eggs was really all that was necessary. Also, make sure the chocolate chips are dairy-free too.

So you should have no trouble finding the ingredients to make this anytime treat. And the aroma of these gems as they’re cooking is a heavenly treat as well!

Now let’s assemble the supplies, pop on a baking playlist, and whip up a batch of these beauties!

Yummy!

thehamptonsvegan

Classic Chocolate Chip Cookie

A Vegan Version of the old-fashioned classic chocolate chip cookie

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Prep Time 15

Cook Time 10

Total Time 25

Course: Dessert

Cuisine: vegan

Ingredients

2 1/4 cups all purpose unbleached flour ( 306 grams)
1 teaspoon baking soda (6 grams)
1 teaspoon salt (6 grams)
1 cup vegan butter (227 grams) or substitute vegan shortening or a combination of both
1 cup brown sugar (220 grams)
1/2 cup granulated sugar (100 grams)
2 Tablespoons ground flax seed (12 grams ground flax seed) mixed with 6 Tablespoons water (2.8 oz), set aside to gel for 5 minutes
2 teaspoons vanilla (0.8 oz)
3/4 cups chocolate chips (130 grams) or more if not using optional nuts
3/4 cup chopped walnuts (90 grams) optional

Method

Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a medium sized mixing bowl, whisk together flour, baking soda and salt.
In a large sized mixing bowl, cream butter (or butter and shortening). Add brown and granulated sugar and beat very well. Then add in the ground flax mixture and vanilla and beat until light and well blended.
Add flour mixture to large bowl of wet ingredients. Blend to incorporate alltogether.
Add in chocolate chips and walnuts if using. Fold into batter.
Drop by cookie scoop or about 2 tablespoons per cookie onto parchment lined baking sheet.
Bake approximately 8-10 minutes. Remove from oven and place baking sheet of cookies onto a cooling rack for about 3 minutes, then transfer off baking sheet to cooling rack to finish cooling. Store in air tight container.

The Hamptons Vegan Chili is the Big Winner!

January 26, 2021 by thehamptonsvegan

This chili is a keeper!

The Hamptons Vegan's long island champion chili

OK, so I’m going to just say this right up front. My daughter makes better chili than I do. Hands down, no exceptions.

But this is something I never knew until a short time ago.

B.C. (Before Chili)

It all started about two years ago. Alecia came into the kitchen when I was hurriedly making dinner and nonchalantly stated she’d decided to enter the Long Island Association for Mental Health and Wellness chili contest. I stopped what I was doing. My thoughts bounced around inside my brain, ricocheting back and forth, trying to contemplate this bold idea of hers.

I’d never known her to make chili, let alone entertain ideas to enter a chili cookoff contest, but this shouldn’t have been that big a surprise. Alecia’s always the one to see something that needs to be done and step up to the plate. She’s a planner and a go-getter.

Entering a chili contest, while giving me pause, actually made a lot of sense.

The Big Chili Idea

It turns out, the idea to enter the contest was a very good one for many reasons.

The organization sponsoring the event was a very worthy, well-run nonprofit that not only welcomed professional and amateur cooks to their contest to make classic chili but also welcomed vegan chefs of all calibers to create their best vegan chilis. A chance to promote delicious vegan alternatives to everyone!

Also, we were beginning our Ma’s Cookie Cartel vegan treat business and had signed up for a booth at the event to introduce our cookies, cupcakes, and sweet treats to the community. Since we were already there, why not have some fun and enter the contest?

Long Island Champion Chili Creation

vegan chili with mac and cheese and corn bread

So Alecia and (her now husband) Jay, busily began assembling ingredients, devising recipes, and sampling chili for the big day.

This participation was not necessarily about winning the contest but in reality, so much more. It was joining the event to further promote the vegan lifestyle. A dish like chili, so meaty and hearty, didn’t have to be made from meat at all. No cruelty, no death. Just tasty food.

And it was about the non-profit fundraising event for mental health. This a very worthy reason to join in and help out. In many ways, it wasn’t even about the chili at all. It was about lending a helping hand. And it was about kindness.

Getting ready for our first cookie business event while creating Long Island Champion Chili for entry was quite a busy, exciting time.

And before we knew it, it was time for the show!

The Big Day

The big day finally arrived. We all went to the chili cookoff. (It was, in fact, a warm beautiful Fall day- not “chili” at all! Bad Dad joke).

I was selling vegan treats in a booth with my son, Zack so I couldn’t gauge how things were going for Alecia from afar, but I was finally able to sample her chili before the judging began for the first time.

I was blown away!

It was so delicious and I was even a little jealous, to be honest. I’d never made a chili anywhere near as good as hers. I’d never eaten any other vegan chili this amazing. It truly was the best.

We started to hear other people had tried Alecia’s chili, raving about it. It was a proud Mama moment. And long story short, she did win! Her chili is officially an award-winning chili. And, awesome happy ending bonus- more people were wowed by how delicious vegan food tastes! Plus, all the proceeds from the chili event benefitted the Association for Mental Health and Wellness!

The Winner is- The Hamptons Vegan Champion Chili!

A.D. (After that Day)

Since that lovely day, a lot has happened. Family members have moved away, we have new additions to our family, and life goes on!

And I was STILL waiting for her to share that wonderful recipe with me ever since then. But she’s been busy, I get it.

However, she just shared it with me to continue to build the vegan outreach. And now, ladies and gentlemen, we have the recipe!

Because the more vegan food in the universe, the better! So without further adieu, I present to you, her award-winning chili cookoff first-place winner: (trumpet please)

Da- Da- Da- Da!

Long Island Champion Chili!

We hope you love it too.

thehamptonsvegan

Long Island Champion Chili

A first-place award winning classic vegan chili recipe from Long Island, NY

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Servings: 8

Course: Main Course

Cuisine: vegan

Ingredients

1 package Beyond Meat or 4 Beyond Meat patties
1 14.5 oz can red kidney beans drained and rinsed
1 14.5 oz can pinto beans drained and rinsed
1 14.5 oz can black beans drained and rinsed
1 14.5 oz can fire roasted diced tomatoes with juice
1 6 oz can tomato paste
1 large red onion diced
1 red pepper seeded and diced
1 jalapeno seeded and minced
6-8 cloves garlic minced
2 cups (16 oz) vegetable or faux beef stock like Better than Bouillion brand
1 Tablespoon vegan Worcestershire sauce
2 Tablespoons chili powder
1 Tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon ground black pepper
2 Tablespoons vegetable oil for sauteing onion and pepper
1 teaspoon cayenne pepper optional

Method

Saute the onions and red pepper in the oil. Cook until tender.
Add the Beyond Meat, chopping it up with a wooden spoon. Cook until browned.
Add jalapeno, garlic, and spices, and cook for 30 seconds. Then add tomato paste. Cook a few minutes more.
Add vegetable or faux beef stock, canned tomatoes, and Worcestershire sauce then bring to a boil.
Once it starts to boil, add beans, cover the pot, and turn down the heat to a low simmer.
Cook on low for up to 3 hours, stirring periodically. The minimum cook time can be 30 minutes in a rush with the lid off. See notes below.

Notes

For instapot cooking, turn to “Chili” for 18 minutes.

For no oil cooking: replace oil for sauteing with vegetable broth and replace Beyond Meat with 2 more cans of beans (navy and garbanzo or more pinto, kidney, or black beans).

Red onions can be replaced with yellow or sweet onions and green peppers can replace red but fire-roasted tomatoes, Worcestershire sauce and the spices listed should not be substituted to ensure the distinctive chili taste.

Turn Avocadoes Into The G.O.A.T GUACAMOLE Now!

May 24, 2020 by thehamptonsvegan

G.O.A.T. GUACAMOLE!

(Greatest Of All Time guacamole recipe)

Full disclosure: I didn’t have G.O.A.T. guacamole or any guacamole at all until I was in my late teen years.

Beginnings

I was eighteen years old before I ever experienced Mexican food. Growing up in the upstate New York area in the ’70s, there wasn’t a lot of variety. Right after high school graduation, my friend and I took a flight to southern California (my first flight ever), and it was incredible. We had the best summer! It was learning to boogie board in the Pacific, my first view of an ocean, the desert, Hollywood, motorcycle races, and many long walks on the beaches.

And some of the best food I’d ever eaten! Just a simple trip to the grocery store was magical. So many fruits and veggies I’d never seen before. One of my favorites was the giant juicy plums. The biggest I’d ever seen in my life! I would just eat them over the sink while the juice ran down my arm, and I was in love. So good!

Then we went through a drive-through for lunch at a taco place, and I experienced my first bean burrito. O.M.G. I believed at that moment, if I could just have two foods for the rest of my life, it would be bean burritos and giant juicy California plums.

One of my favorite memories from that most memorable summer was spending the day at the beach and then eating at a Mexican restaurant just off Sunset Beach. We sat at their outside table surrounded by a wooden fence. The air was salty, the breeze was cool, our skin was sun-kissed, and the laughter was loud. There were maybe 7 or 8 of us, and when the food arrived at our table, it tasted out of this world. It was a simple, fun day, and we were just living in the moment. Good times.

Guacamole for life

So, as you can probably guess, I love Mexican food. Especially, good guacamole, to go with it. When I started making this recipe, my whole family would argue over who got the most. And then remind me that I never made enough. So I respect the integrity of this exact recipe so much that if I don’t have all the ingredients, I just don’t want to make it at all.

guacamole. The beginnings — Guacamole. The beginnings.

But you actually could play with it a bit. Add chopped tomatoes if you like, or use yellow onions rather than red. However, I believe you should try this one first, as it is written. The fresh cilantro, the pop of garlic, the bite of the red onion, the heat of the jalapeno, and the pinch of salt and cumin blend so perfectly with the avocado. I am very faithful to this recipe.

G.O.A.T. Guacamole forever!

And when you make it, eat it all up! Because it’s so good, of course, but also because it doesn’t store well. Don’t you wish someone could figure out a way to make avocados stay green longer, rather than turning brown so quickly?! I might try this one to see if all the hype is true.

guacamole, the prep — Guacamole. The prep.

But I don’t think you’ll have a problem finding ways to eat it all. It goes great on tortilla chips, as well as on toast, enchiladas, tacos, red rice, and all Mexican food in general. Additionally, it’s good, just eaten with a spoon. It can stand on its own! Because it is, after all, the G.O.A.T.!

thehamptonsvegan

G.O.A.T Guacamole

a simple delicious greatest of all-time guacamole

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Prep Time 20

Cook Time 0

Total Time 20

Servings: 4

Course: Side Dish

Cuisine: Mexican

Ingredients

2 ripe avocados, diced
1/3 cup red onion, chopped fine
1/4 cup fresh cilantro, chopped well
2 cloves garlic, minced fine
1/2 jalapeno, seeds removed, tiny mince
1/2 lime
1/2 tsp cumin
3/4 tsp salt

Method

Mix together the onion, cilantro, garlic, jalapeno, cumin, and salt.
Add avocados and mash them all together.
Squeeze lime juice over all and mix well.
Use as soon as possible, to avoid avocados turning brown.

The Hamptons Vegan’s Holiday Menu For All Time

November 15, 2019 by thehamptonsvegan

It’s that time of year again!

It’s time for celebrations, get togethers, parties and all kinds of holiday fun! But don’t forget the holiday menu!

So while you’re planning, we’re here to help. We’ve included all the dishes you know and love, but in vegan form. All the more reason to love them! So enjoy our vegan holiday menu and select the dishes you want to make this year, and for years to come. We wish you the very best, this holiday season, and always.

Holiday Menu

Champion Corn Chowder

Meaningful Moments Mashed Potatoes

Sensational Stuffing

Marvelous Mushroom Gravy

Game Changer Green Bean Bake

Appealing Acorn Squash

Simply Sweet – Sweet Potatoes

Crazy Quick Cranberry Sauce

American Apple Pie for the World

Pumped Pumpkin Pie

vegan corn chowder — Champion Corn Chowder

Mashed Potatoes for the Hampton's Vegan Holiday Menu — Meaningful Moments Mashed Potatoes

vegan mushroom gravy for the Holidays — Marvelous Mushroom Gravy

Green Bean Bake for Thanksgiving and more — Game Changer Green Bean Bake

Sweet Potato Casserole for the Hamptons Vegan Holiday Menu — Simply Sweet – Sweet Potatoes

Cranberry Compote — Crazy Quick Cranberry Sauce

Apple Pie for all — American Apple Pie for the World

vegan pumpkin pie — a slice of pumped pumpkin pie with cocowhip topping

These holiday favorites will be on our table with the addition of green peas, roasted brussel sprouts and biscuits.

We’ve also added purchased turkey substitutes from Tofurky and Gardein and Field Roast in years past, but one year, completely forgot to make any of those. And guess what? Nobody even missed it!

So now our favorite centerpiece on the holiday table, that takes the place of a turkey or any other meat, is a sponsorship photo of our farm sanctuary animal. (But if you desire an edible centerpiece to replace a turkey, check out this great collection.)

These celebrations are the ones I feel most thankful for. Because knowing no cruelty or death is on our table, or part of our gatherings, is truly a blessing.

Make This Beautiful American Apple Pie

November 15, 2019 by thehamptonsvegan

Scrumptious Strawberry Pie:

What could be more American than apple pie?

Actually, it’s not that American, according to a Smithsonian article that explains how apples were brought to America with the Jamestown colonists. And a form of apple pie was introduced in Europe way back in the 1300s.

But thanks to John Chapman aka Johnny Appleseed and World War II soldiers saying they were fighting for mom and apple pie, it helped seal the deal, making apple pie an American institution.

So many apples, so little time

Today, there are thousands of apple varieties. According to one article, there are 2500 grown in the U.S., and out of those, 100 types are grown for commercial sale. Globally, there are 7500 varieties!

But even more interesting to me was something I read about a more modern-day “Johnny Appleseed.” His name is John Bunker and he’s well-known in the apple community. He’s helping to save many heritage apples from extinction while educating about better agricultural practices.

Apple Pie Apples

All this apple information increases my appreciation for this healthy fruit! And I’m now craving a juicy organic MacIntosh, (my favorite).

And if you have an opportunity to go apple picking, you should! Because there’s nothing like pulling an apple, in full bloom, directly off the tree and tasting the freshness straight from the source!

But if you find you’ve picked far more than you could eat out of hand, it’s time to make a pie!

So, when choosing the best pie apples, a NewEngland article believes the following apples make the best pie:

Granny Smith
Esopus Spitzenburg
Northern Spy
Idared
Pink Pearl
Ginger Gold
Golden Delicious
Jazz
Jonagold
Pink Lady

I am in Camp MacIntosh, and always add a few into my pies with some of the other more firm varieties above. But I’ve had a lot of trouble finding them in recent years though. So is there a MacIntosh shortage?

My #1 rule when selecting apples

I always buy organic.

Because with apples ranking near the top of the EWG ‘Dirty Dozen” list, year after year, the pesticides are a deal breaker. And I will not buy them. It’s a perfectly healthy food covered in chemicals. So, No thank you.

And yes, organics cost more, but I believe it’s worth it. So I support organic farmers and I’m very grateful they are out there, doing the right thing.

Time to make the apple pie!

This recipe is one of the first desserts I ever made. And I still have the original recipe, ripped from a magazine. It was a Family periodical from the early 80s. With the faded paper and stains, from years of use, it’s become part of my treasures.

Thankfully, it was easily veganizable! So just swap the butter and milk for vegan versions. And after trying other recipes through the years, I always come back to this one. Because it’s a keeper.

Finally, it’s good for, not only Americans but for everyone. So it’s really as worldly as apple pie! But “as American as apple pie” still sounds right to me, too. 🙂 And coming from a place known as the Big Apple, maybe “as New York as apple pie” works too!!

Also, try some of our other pies!

Pumped Pumpkin Pie:

thehamptonsvegan

American Apple Pie

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8

Course: Dessert

Cuisine: American

Ingredients

3 pounds of organic apples ( about 7 cups) such as a mix of Gala, Granny Smith, and MacIntosh
2 vegan pie crusts
1/3 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 tablespoon cold vegan butter
2 teaspoons non-dairy milk
1 teaspoon coarse sugar or granulated sugar

Method

Preheat oven to 425*F. Line a pie plate with one pie crust.
Mix sugar, flour, and cinnamon together in a small bowl.
Peel, core, and chop apples into chunks. Place into a large bowl. Add sugar mixture and toss to coat apples.
Spread apples into pie crust, mounding in the center.
Grate cold butter over apples.
Cover with 2nd crust, crimping both crusts together to seal, (or press together with a fork).
Brush the top of the crust with milk and sprinkle with coarse sugar.
Cut about 6 one-inch slits in the top of the crust to vent steam.
Bake for 25 minutes. Reduce oven temperature to 350*F and bake another 25-30 minutes longer. Cool on a wire rack.

Notes

*** Pie can be assembled, unbaked, and frozen for 1 month. Thaw, then bake as directed.

Sensational Vegan Stuffing – It’s A Success!

November 15, 2019 by thehamptonsvegan

But vegan stuffing was not an overnight success story!

Pre-vegan years were more about easy, store-bought mixes, and stuffing was one of those store-bought things. Sensational vegan stuffing came years later.

Until then, stuffing involved a bag of Pepperidge Farm Stuffing mix. No shame. It was good enough and, looking at the ingredients again, I see it’s totally veganizable. Just not very special, though. And with GMO ingredients, I’d rather pass.

Googled Adventures for Vegan Stuffing

After being thrown into cooking projects by trying to veganize my former rotation of meals, I began to embrace the journey. Strange as it seemed, when I gave up all animal products, I expanded my choices.

I discovered new vegetables, herbs and spices, and formerly unknown products. It was exciting to find new favorites while remaking the old!

Thank you, Google and the internet, for all the many opportunities to help me find my vegan way. And the sensational vegan stuffing was one of those adventures!

Martha and Ina and Julia, OH MY!

Exploring the maze of famous chef recipes was intimidating and I tried more than my fair share.

I used one of Martha Stewart’s recipes for a couple of years but it was so long and complicated. I was stressing out, each year, at the thought of all the many steps involved. No offense, Martha, I love ya, but it was time to find a new way.

Isa and Skye Michael, and Miyoko, OH MY!

I’ve since found some very inspirational vegan chefs and bakers that helped me through the transition from vegetarian to vegan. They continue to make amazing new recipes and I aspire to attain more of their vegan knowledge as I go along.

I Did It My Way!

Tips and tricks and good advice finally led to my own signature dish. My family’s happy with it and so am I! It’s been a challenging journey in the most fun and amazing way! Give our stuffing (and vegan cooking) a try!

A Whole New World

So, going vegan has been an adventure in the most wonderful of ways. It’s truly made me a more adventurous cook! I don’t rely on boxed mixes of any kind.

I’ve learned to cook with ingredients that were foreign to me. Tofu, ground flax seed, nutritional yeast, tempeh, raw cashews, kala namak: the list of items I’d never used before is long.

What started out as a daunting task turned into an eye-opening experience. Frustration turned to joy, and trials and tribulation turned to pride and success. Trepidation turned to confidence.

The process of learning something all over again, in a different way, has been so worth the effort.

So here is our recipe for a more authentic, homey stuffing with layers of flavors. And you can make it your own!

TURN THIS:

INTO THIS:

Then to top it all off, make our Marvelous Mushroom Gravy.

And don’t forget the Crazy Quick Cranberry Sauce!

Gratitude

This holiday, while we’re all counting our blessings and giving thanks, my revelation in learning to cook vegan is at the top of my list again. Right below my ever-present, overwhelming gratitude for my family.

HAPPY THANKSGIVING AND MANY HAPPY HOLIDAYS! XO

thehamptonsvegan

Sensational Vegan Stuffing

A savory flavorful vegan stuffing for your holiday table!

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Prep Time 50

Cook Time 45

Total Time 1 35

Servings: 12 servings

Course: Side Dish

Cuisine: American

Ingredients

1 15 ounce loaf of Italian or artisanal bread torn or chopped into bite-size pieces
3 Tablespoons vegan butter
4 shallots minced; or 1 large onion, diced
3 celery stalks thinly sliced
1 1/2 carrots grated
3 cloves garlic minced
1 cup chopped chestnuts optional
1 tablespoon fresh sage chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves ( or 1/2 teaspoon dried)
1 pound mixed variety of mushrooms (button, portobello, shitake, etc.) sliced
1/2 cup dry white wine optional
1/2 cup fresh parsley chopped (or 2 Tablespoons dried)
1 1/2 teaspoons salt
1 teaspoon black pepper
28 ounces mushroom or vegetable broth

Method

Preheat oven to 400* F. Arrange the bread pieces in a single layer on a rimmed baking sheet. Bake until crisp and dried out but not brown (about 10 minutes).
In a large skillet, melt vegan butter over medium heat. Add celery, carrots, shallots (or onions; and chestnuts if using). Cook until vegetables are soft, (about 4 minutes). Add garlic, sage, and thyme, and cook another 1-2 minutes.
Add mushrooms and continue to cook until they lose their moisture.
Add wine (if using) and cook until evaporated (3-5 minutes).
Transfer cooked veggies to a very large bowl or pot. Add dried bread, parsley, and salt and pepper. Stir to combine.
Mix in half of the broth. Then continue to add the rest of the broth as needed, just until the stuffing is moistened but not too wet. There should not be any liquid pooled in the bottom of the bowl.
Butter the bottom of a casserole dish. Spoon mixture into casserole and cover with buttered aluminum foil. Bake for 30 minutes. Uncover the dish and bake for another 15 minutes or until golden.

Make More Happy Moments with More Mashed Potatoes!

November 14, 2019 by thehamptonsvegan

Our Mashed Potatoes really are special but you COULD have them whenever you want! They just don’t taste like everyday potatoes. It’s definitely a more magical thing.

Mashed Potatoes, with a depth of flavor!

Not gonna lie! These mashed potatoes aren’t for the calorie counters. I don’t know the exact calorie count but with the rich addition of ingredients, they aren’t a lightweight version.

However, sometimes, it’s worth the splurge! And I think these are worth a splurge, for those meaningful moments in our lives!

Holiday worthy!

They certainly belong on your holiday table! Also good to take to a potluck to share with family and friends! And of course, when loved ones come home for a visit. (Hint, hint, my loved ones! Isn’t it time to come home for a visit?!)

The versatile vegetable

We love potatoes in so many different ways. Whether baked, twice baked, fried, boiled, scalloped, au gratin or even just microwaved, we incorporate potatoes into our meals every week.

And why not?! Potatoes have a lot of redeeming features! A good source of potassium, B6, and Vitamin C, while also gluten-free! These are just some of the reasons to include potatoes in your meal plans.

And the variety!

And there are so many types of potatoes, too! They all work a little differently. Russets are best for baked potatoes, Golden are great for mashed potatoes and I prefer red for potato salad and home-fried recipes. Those purply blue potatoes are great in chip form, too. Or mix them up and add a variety of colors to your potato salads and fried potato dishes!

Other Special Occasion Potatoes!

And if you’re looking for another extra special mashed potato recipe, make our Celestial Celeriac Mashed Potatoes when you come across a nice celeriac aka celery root!

Cheers to meaningful moments and mashed potatoes!

So, we’re hoping you try our Mashed Potatoes and we hope you have many meaningful moments throughout your day! Enjoy!

P.S. Marvelous Mushroom Gravy is a fantastic mashed potato topper!

thehamptonsvegan

Make Meaningful Moments with More Mashed Potatoes

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Prep Time 25

Cook Time 12

Total Time 37

Servings: 8

Course: Side Dish