thehamptonsvegan

Make Saucy Apples For A Side Of Forbidden Fruit

March 16, 2021 by thehamptonsvegan

You must try these steamy, seductive, saucy apples! They are the side dish that spices up your breakfast, lunch, dinner, OR dessert plate.

And creating these saucy apples will take so little time, you’ll be able to make them as often as you desire!

In the Beginning

Apples. The original sin. The forbidden fruit.

And whether you are reading the Bible or Snow White, apples conjure up a feeling of guilty pleasure.

Pity the poor apple! Because apples are a source of goodness despite their shameful past.

Apples are high in fiber, vitamin C, and antioxidants. And they are low in calories. Plus, you’ve heard the phrase “An apple a day keeps the doctor away”! What’s not to love? (Well, they were on the dirty dozen for being high in pesticides so I always buy and recommend organic apples.)

Of course, apples are healthiest when eaten raw with the skin. So this saucy apple recipe may be a little sinful with the skin off and a little fat and sugar added in. But its irresistible taste will keep you coming back for more.

So let’s disrobe our heavily crusted apple pies and get to the good stuff by making this salacious, sexy hot dish. 😉

Saucy Apples – A Tempting Taste Treat

I knew this side dish was a hit in our family when one of my health-conscious sons devoured it without asking about sugar content, but instead asked for more. Then the rest of the tribe joined in as well. A new family favorite treat was born!

I started making them for a breakfast addition but quickly graduated to saucy apples alongside lunch and then saucy apples as an accompaniment with dinners of roasted veggies, then vegan sausage and peppers, and then again with boiled dinner, and on and on and on.

And can we talk about dessert? On ice cream, of course. But also on pound cake, and cheesecake, it works like a dream. Such a steamy, seductive little side dish to lure all your guests to the table.

Saucy Apple Partners

And to get you started on some apple pairing ideas, please check out our suggestions with recipes for Boiled Dinner Winner

Appealing Acorn Squash

And Joyful Gingerbread Pancakes

Tempting Saucy Apples, anyone?

thehamptonsvegan

Saucy Apples

An easy side dish that goes with so many meals

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6

Course: Side Dish

Cuisine: vegan

Ingredients Method

Ingredients

6 organic apples peeled, cored and chopped 1/4 inch thick
3 tablespoons vegan butter
1/3 cup water
1 1/2 teaspoons corn starch
1/3 cup brown sugar
1 teaspoon ground cinnamon

Method

Melt vegan butter in large skillet over medium heat.
Place chopped apples into skillet pan with melted butter and cook until just tender. (about 10 minutes.)
Mix cornstarch into water and then add to skillet with apples. Next, stir in brown sugar and cinnamon.
Bring to a boil for about 2 minutes and stir occasionally. Remove from heat and serve warm or cold.

The Best Bubbly Boiled Dinner Winner For All!

March 5, 2021 by thehamptonsvegan

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I’ve eaten some version of Boiled Dinner for as long as I can remember. It’s always been a staple in our home. And to be honest, I didn’t love it as a kid. Back then, my mother made it with boiled ham. I didn’t even know then what a vegan was. (It was a long time ago.)

I started eating only the potatoes and carrots, a bit of the ham, and very little of the cabbage. And I kept it all separated. Watching my Mom mash it all together with butter and apple cider vinegar, salt, and pepper made me cringe. Because I was a kid.

But as I got older and made it for my own family, I adopted my mother’s habit of mixing it all together with vegan butter, apple cider vinegar, salt, and pepper- but no ham. Some things change, and some things stay the same.

And my children all rolled their eyes at my boiled dinners the way I did, for many years.

Boiled dinner goes around and comes around

Until little by little, my children grew up and didn’t roll their eyes anymore. They even requested our traditional cabbage, carrots, and potatoes dinner now and then.

Perhaps this classic dinner with its Irish roots is a sign of a mature palate? Maybe. But more likely, it’s probably about comfort food, as we each come to recognize the meals that remind us of our childhood and family time. Funny how some simple vegetables can carry so much meaning.

Not just for St. Patrick’s Day

You’ll see this dinner on all the menus come March 17th—some with boiled ham and others with corned beef. But we don’t have it with either. And although we always make it for St. Patrick’s Day, we have it a lot more than just on the Irish holiday!

You can serve it up with a vegan “meat” like our Wakin’ and Makin’ Vegan Bacon or pick up some Beyond Sausage or Field Roast Smoked Apple Sage Sausage. I also like to mix in some sauerkraut made with beets and cabbage. So yummy! But it isn’t necessary. It stands on its own. Just a simple, easy veggie meal that’s thrown together to enjoy when you don’t want to fuss. Or when you don’t have much time. Or when you’re feeling homey and craving a good old family tradition.

It doesn’t get much better than that.

thehamptonsvegan

Boiled Dinner Winner

A simple meal of cabbage, carrots and potatoes for St. Patrick's Day and any other day, too!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: dinner

Cuisine: vegan

Ingredients Method

Ingredients

1 small head green cabbage cut into wedges, then wedges chopped in half
1 pound carrots cut into about 1 1/2 to 2-inch pieces
2 lbs red potatoes chopped into 2-inch pieces
apple cider vinegar to taste (I use about 1or 2 teaspoons per serving)
vegan butter to taste
salt and pepper to taste
sauerkraut for topping

Method

Add chopped cabbage, carrots, and potatoes to a large pot and fill it with enough water to cover the veggies. Boil and cook at a good simmer until vegetables are softened and easily pierced with a fork or knife.
When vegetables are ready, drain and then serve with vegan butter, salt, pepper, apple cider vinegar, and sauerkraut. Mash up vegetables all together or side by side on your plate, your choice.

The Perfect and Easy Peanut Butter Cookie!

February 23, 2021 by thehamptonsvegan

Do you love peanut butter? Are you craving something sweet but don’t want to spend too much time in the kitchen? We’ve got you! This is the peanut butter cookie recipe you need! It’s break time for the perfect peanut butter cookie!

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But wait, it gets better! It’s gluten-free!

From simple ingredients to no oil, no gluten, and no dairy, it’s a beautiful thing. This cookie recipe is not your average cookie recipe. Why? Because it’s easier and a bit healthier, too! WIN!

This is the cookie of possibilities

Because it’s versatile, as well! Additionally, many ingredients are interchangeable.

So if you don’t have oatmeal or don’t need it to be gluten-free, you can use all-purpose or whole-wheat flour. And if you like crunchy peanut butter more than creamy, use that! But wait, you don’t like peanut butter? Okay, no worries, use almond butter. Oh no! But what if you’re out of non-dairy milk? Then, no problem because you can substitute water instead. Therefore, no reason not to make these cookies. Now, how easy is that?

But we’re not done yet! Because there are more possibilities for these peanut butter cookies:

Try mixing in chocolate chips, or sandwich a spoonful of jelly or chocolate ganache between two peanut butter cookies! Then how about a frozen peanut butter sandwich cookie filled with non-dairy vanilla ice cream?! Or, you can just go all out with the new Ben & Jerry’s Non-Dairy Phish Food between those perfect peanut butter frozen cookies!

But, how easy is it?

Well, it’s a one-bowl recipe, so no excuses not to jump up and go try out this recipe right now!

We love this easy concoction that tastes like so much more effort than it really is.

And we bet you will as well.

If you need more reasons to make the possible peanut butter cookie:

Yes! We can help you with that!

January 24- National Peanut Butter Day

2. April 2- National peanut butter and jelly day

3. June 12- National peanut butter cookie day

4. August 4- National Chocolate Chip Cookie Day (just add chocolate chips!)

5. September 13- National Peanut Day

6. December 4- National Cookie Day

Or is a pile of good books calling your name? That’s our reason #7! Then just add a cookie on top!

COOKIE CHOICES

However, if you are still thinking you’re not really feeling a possible peanut butter cookie, you could always whip up a batch of our Classic Chocolate Chip Cookies,

Or how about our Happy Half Moon Cookies?

Lastly, if you still want a sweet treat, but maybe not a cookie, just an easy, quick dessert, our Somethin- Somethin- Snack Cake will be perfect!

chocolate snack cake — Chocolate snack cake

thehamptonsvegan

The Perfect Peanut Butter Cookie

The quick, easy, versatile and delicious peanut butter cookie.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1 cup creamy natural peanut butter can use crunchy peanut butter
1 cup brown sugar
3/4 cup oat flour grind oats into oat flour in a dry high speed blender or use store bought. Can sub with all purpose flour.
1/3 cup non dairy milk or use water
1 Tablespoon ground flax seed can omit but helps with binding
2 teaspoons vanilla
1 teaspoon baking soda
1/8 teaspoon salt

Method

Preheat oven to 350 F. Line a baking sheet with parchment paper for ease in removal.
In large mixing bowl, cream peanut butter with brown sugar.
Add non-dairy milk (or water) and vanilla and mix in.
Add in oat flour, ground flax seed, baking soda and salt and mix together into a dough. (see note*1)
Drop roughly 2 tablespoons of dough per cookie onto parchment lined baking sheet. Using fork, make a criss cross pattern on each cookie, pressing gently.
Bake in preheated oven for about 10 minutes, then remove from oven, to cooling rack. Let cool 10-15 minutes before removing from cookie sheet.(see note *2)

Notes

*1- Depending on your peanut butter or choice of flour, elevation, etc, if the dough is too crumbly and doesn’t come together, add a bit more water or non dairy milk, a tablespoon at a time until it forms a dough. If, however, it is too wet, add a bit more oat or alternate flour.

*2- May need longer than 10 minutes, depending on size of cookies, etc. so add a couple minutes more if they are very mushy. However, they will set up further after cooling so better underdone than overdone unless you want a really crunchy cookie.

Make This Badass Breakfast Casserole For A Happy Crowd

February 23, 2021 by thehamptonsvegan

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I’m telling you, you won’t be sorry, because it is the best breakfast casserole. It’s.Just.So.Good! Not only that, it’s versatile. So add veggies, change up the “meat” filling, and it all works!

It’s great for large families or guests, and it’s great as leftovers. It’s perfect for holidays. You simply can’t go wrong with this recipe. The Badass Breakfast Casserole brings it.

Because breakfast is the most important meal of the day!

You’ve heard it before. Eat breakfast like a king, lunch like a prince, and dinner like a pauper. It’s healthier that way.

And that’s what this breakfast casserole does. It makes you feel like a badass king! Because eating a nice big slice of this satisfying, delicious meal has all the taste and flavors you crave to start your day. And it’s vegan (making it, of course, the coolest casserole), but it doesn’t compromise. Everyone will love this.

Then, after enjoying this awesome meal, you’ll be ready to coast through the rest of your great day without getting the hungries soon after.

The Breakfast Casserole Composition

Casseroles are a great way to combine all the good stuff into one big dish. They can easily feed a lot of people, so they are much easier than individual meals for everyone. And that saves time.

Plus, the casserole for breakfast is a real winner because waking up to cold cereal isn’t nearly as exciting as getting up to a nice, hearty, warm meal.

Big YAY for casseroles!

Layer up the morning love in a dish!

Start with a layer of biscuits and add a layer of protein choices (like our Wakin’ and Makin’ Vegan Bacon or Gimme Lean Sausage). Then add some veggies. Now top with a hearty tofu scramble. Last, add a bit of vegan cheese, if you desire, or more sauteed onion, as I do. Boom! And there you have it! Everything you need to start your day, the badass breakfast way.

See how easy the assembly is:

step 1 breakfast casserole assembly — biscuit layer topped with half the sausage layer

veggie layer on the breakfast casserole — topped with the veggie layer next

topped with the tofu scramble layer and then more veggies

breakfast casserole layers ready for the oven — Ready for the oven!

ready to eat breakfast casserole — Fresh out of the oven ( made in a 7 x 11-inch pan with onions and peppers on a whole wheat biscuit crust)

Credits

Like any good movie, I believe in credits that give thanks and recognition to everyone involved who helped create the product.

So, thanks for the recipe ingenuity, NamlyMarly and Chef Sky Michael Conroy.

Many thanks to them for all their vegan creations that helped inspire ours!

Now sit down and enjoy your Badass Breakfast Casserole!

thehamptonsvegan

Badass Breakfast Casserole

A delicious, satisfying vegan breakfast casserole to start your day off right.

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Prep Time 35

Cook Time 35

Total Time 1 10

Servings: 6

Course: Breakfast

Cuisine: vegan

Ingredients Method

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

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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 Method

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!

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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 Method Notes

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

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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 Method

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

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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

Print Recipe Pin Recipe

Servings: 8

Course: Main Course

Cuisine: vegan

Ingredients Method Notes

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

Jump to Recipe

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

Print Recipe Pin Recipe

Prep Time 20

Cook Time 0

Total Time 20

Servings: 4

Course: Side Dish

Cuisine: Mexican

Ingredients Method

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

STUFFING PREPARATION for the Holiday Menu — Sensational Stuffing

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.

thehamptonsvegan

In the Beginning

Saucy Apples – A Tempting Taste Treat

Saucy Apple Partners

Saucy Apples

Ingredients

Method

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Boiled dinner goes around and comes around

Not just for St. Patrick’s Day

Boiled Dinner Winner

Ingredients

Method

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This is the cookie of possibilities

But, how easy is it?

If you need more reasons to make the possible peanut butter cookie:

COOKIE CHOICES

The Perfect Peanut Butter Cookie

Ingredients

Method

Notes

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Because breakfast is the most important meal of the day!

The Breakfast Casserole Composition

Layer up the morning love in a dish!

Credits

Badass Breakfast Casserole

Ingredients

Method

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First Gingerbread Pancakes, To Start The Day.

Let’s break it down

The substitutes

The equipment

The cooking procedure

The wrap-up

Joyful Gingerbread Pancakes

Ingredients

Method

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Does this taste just like bacon made from pigs?

The Breakfast of Champions!

Wakin’ and Makin’ Vegan Bacon

Wakin’ and Makin’ Vegan Bacon

Ingredients

Method

Notes

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Chocolate Chip Cookie Memories

The business of vegan cookies

Classic Chocolate Chip Cookie

Ingredients

Method

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B.C. (Before Chili)

The Big Chili Idea

Long Island Champion Chili Creation

The Big Day

A.D. (After that Day)

Long Island Champion Chili

Ingredients

Method

Notes

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G.O.A.T. GUACAMOLE!

(Greatest Of All Time guacamole recipe)

Beginnings

Guacamole for life

G.O.A.T. Guacamole forever!

G.O.A.T Guacamole

Ingredients

Method

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It’s that time of year again!

Holiday Menu

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