Organic Breadcrumbs Recipe
Simple Vegan Meatballs

Organic Breadcrumbs RecipeMinimalist Baker has published this great Simple Vegan Meatballs recipe using our Edward & Sons™ Organic Breadcrumbs:

Ingredients

FOR MEATBALLS

  • 1/2 cup white onion, minced
  • 3 cloves garlic, minced
  • 1 flax egg
  • 8 ounces tempeh* (or sub 1 heaping cup rinsed and drained chickpeas for similar result)
  • 1/3 cup vegan parmesan cheese
  • 2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
  • 1/4 cup fresh parsley (optional)
  • 1/2 cup vegan bread crumbs (gluten free for GF eaters | or sub almond meal) (try Edward & Sons™ Organic Breadcrumbs)
  • 2 Tbsp your favorite marinara or tomato sauce
  • Olive Oil for sautéing + Salt and Pepper to taste

FOR COATING

  •  1/3 cup bread crumbs
  • 1/3 cup vegan parmesan cheese

Instructions

  1. Preheat oven to 375 degrees and prepare flax egg in a small dish.
  2. In a large, deep skillet, sautee onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent – about 3 minutes. Set aside.
  3. Add tempeh to food processor and pulse to break down. Then add sautéd garlic and onion remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”
  4. Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it’s not nearly as apparent.
  5. NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn’t find it necessary.
  6. Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
  7. Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
  8. Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
  9. Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
  10. At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).
  11. Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
  12. To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.

Organic Breadcrumbs Recipe
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Republished by EdwardandSons.com

 

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Organic Coconut Oil Recipe
Vegan Pumpkin Pie

Organic Coconut Oil RecipeMinimalist Baker has published this yummy Vegan Pumpkin Pie recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Ingredients

CRUST

  • 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
  • 1 1/4 cup Bob’s Red Mill 1:1 Gluten Free Flour
  • 1/4 tsp salt
  • 4-6 Tbsp ice cold water

FILLING

  • 2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened plain almond milk
  • 1 Tbsp olive oil, or melted coconut oil (try Native Forest® Organic Coconut Oil)
  • 2 1/2 Tbsp cornstarch or arrowroot powder
  • 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt

 Instructions

  1. To prepare crust, add gluten free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  2. Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
  4. Once your dough is chilled, preheat oven to 350 degrees F and prepare pie filling.
  5. Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
  8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
  9. TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
  10. Pour filling into pie crust and bake at 350 for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  11. Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!

Organic Coconut Oil Recipe
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Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Recipe
Cinnamon Coconut Protein Cookies

Organic Coconut RecipeFettle Vegan has published this great Cinnamon Coconut Protein Cookies recipe- may we recommend our Let’s Do…Organic® Coconut Flakes?

ingredients:

  • 1 cup gluten-free rice flour
  • 1 cup vanilla protein powder (gluten-free)
  • 3 tablespoons chia powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 ripe bananas, mashed
  • 1/2 cup homemade hemp milk
  • 2 tablespoons sunflower oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsweetened coconut flakes (try Let’s Do…Organic® Coconut Flakes)
  • Start by preheating the oven to 350 degrees.
  • Combine the rice flour, protein powder, chia powder, salt, and baking powder in a large bowl.
  • In a seperate bowl, mash your 2 ripe bananas. Add the hemp milk & sunflower oil and give it a good whisk. Mix in the cinnamon and nutmeg; whisk again.
  • Pour the dry ingredients into the wet, using a wooden spoon to combine the two. Once the cookie dough has formed, add in the coconut flakes. Stir ‘em in so the dough is uniform.
  • Wish your freshly washed hands, roll the dough into balls and place onto a greased or nonstick baking sheet. Use a fork to press down the dough (like peanut butter cookies).
  • Bake at 350 degrees for 10-12 minutes, or until cookies just begin to crack.
  • Remove from the oven, place on a cookie sheet to cool, and enjoy!

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Organic Cornstarch Recipe
Berry Cheesecake Cobbler

Organic Cornstarch RecipeFettle Vegan has published this yummy Berry Cheesecake Cobbler recipe – may we recommend our Let’s Do…Organic® Organic Cornstarch?

Ingredients:

  • 1/2 cup vegetable shortening
  • 1/2 cup brown sugar
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 container tofutti ‘better than cream cheese’
  • 1/4 cup powdered sugar
  • 2 tablespoons cornstarch (try Let’s Do…Organic® Organic Cornstarch)
  • 1/2 cup pure maple syrup
  • 1 1/2 cups mixed berries
  • (feel free to use just one kind of berry if its all you’ve got)
  • 1/2-1 cup mixed berries (for topping)

Directions:

  • Preheat oven to 350 degrees.
  • [We used a 4 cup pyrex container, but we would recommend using any glass baking pan smaller than 9 in. long. You want plenty of room to layer your ingredients, but not so much that you can't make more than one layer.]
  • In a mixing bowl, cream together refrigerated earth balance and brown sugar.
  • Separately, mix together WW pastry flour, baking powder, salt, and rolled oats.
  • Add dry mixture to wet and fork together/ use hands to combine until crumbly. If it seems too dry, add 1-3 teaspoons of water to increase the crumbliness of the mixture.
  • Press about 1/3 of oat crust mixture into the bottom of your glass baking pan.
  • Set aside.
  • To prepare the cream cheese filling, combine tofutti, powdered sugar, cornstarch, maple syrup, and the first 1 1/2 cups of mixed berries in a blender or food processor on high for about a minute.
  • Now, retrieve your pan prepared with crust. Add a layer of cream cheese filling, then 1/4 cup fresh berries, continuing to layer with crust, filling, and berries until everything is used up. We got about three layers in our pan.
  • Bake for 30 minutes at 350 degrees.
  • Enjoy!


Click here for printer friendly version
Find Great Organic Cornstarch Recipes Here.
Purchase Let’s Do…Organic® Organic Cornstarch singles at Edward & Sons store.
Purchase Let’s Do…Organic® Organic Cornstarch 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Natural Bouillon Cube Recipe
Creamiest Mushroom Soup

Natural Bouillon Cube RecipeFettle Vegan has published this great Creamiest Mushroom Soup recipe – may we recommend our Edward & Sons Veggie Bouillon Cubes?

INGREDIENTS:

  • 2 tablespoons oil or butter
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 lb. assorted mushrooms, roughly chopped
  • 1/4 cup (good quality) sherry
  • 3 cups vegetable broth (try Edward & Sons Veggie Bouillon Cubes)
  • 2-3 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 3/4 cup soaked cashews
  • 3/4 cup water

DIRECTIONS:

  • In a medium-sized bowl, soak your raw cashews in warm water while you prepare the soup.
  • In a large cast-iron pan, sauté the garlic, onions, and mushrooms until the butter oil has mostly evaporated and the onions and mushrooms have softened. Add your sherry and let the mixture cook on medium heart, stirring occasionally, until the liquid reduces to about half (about 5 minutes).
  • **Pour in the vegetable broth, salt, pepper, and thyme, and simmer for 15-20 minutes. While soup simmers, blend soaked cashews with water to create a thick cream. Pour into the simmering soup, and remove the soup from heat.
  • Using an immersion or high-speed blender, carefully blend soup to desired consistency. Garnish, serve, and enjoy!

Natural Bouillon Cube Recipe
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Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Milk Recipe
Strawberries ‘n’ Cream Chia Pudding

Organic Coconut Milk RecipeFrom FETTLE Vegan Recipes comes this delicious Strawberries ‘n’ Cream Chia Pudding recipe – may we recommend our Native Forest® Organic Coconut Milk?

“Chia seeds are a powerhouse of nutrition, and largely considered a ‘superfood’, which basically means its the best of the best as far as eating goes. Chia seeds pack a whopping 11 grams in fiber and almost 5 grams of protein per ounce, are filled with Omega-3 fatty acids, and have been shown to stabilize blood sugar levels and help you fight snack-y hunger. We love that you can turn something this crazy healthy into sweet, decadent PUDDING. I know, it sounds weird, and the texture?! But trust me on this one- its delicious. The seeds absorb up to 10x their weight in water and turn into a softer, cohesive gel-like substance that is easy to flavor even easier to eat. Sweet, light, satisfying- the perfect replacement for a sugary dessert. Try it, I think you’ll dig it.”

Strawberries ‘n’ Cream Chia Pudding

Ingredients:

  • 1/2 cup chia seeds
  • 2 cups coconut milk (try Native Forest® Organic Coconut Milk)
  • 3 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1 cup strawberries (fresh, frozen or thawed)
  • sprinkle of chopped almonds (optional, for topping)

Directions:

In a large glass jar (quart sized works perfectly), combine chia seeds, milk, maple syrup, & vanilla. Put the lid back on and vigorously shake the jar until everything is well mixed. If large chunks of chia seeds seems to be stuck to the bottom (which sometimes happens and is totally normal), open the jar and use a spoon to scrape the chia seeds off the side, and shake again to reincorporate them. Put the jar in a cool place, like the fridge (or if you live where I live right now, outside on the porch will be cold enough) and let it sit and gelatinize for at least 2 hours. Once ready, pull the jar out, give it one more good shake, and pour into a serving dish. Top with strawberries and a sprinkle of almonds, and enjoy! Makes about 4 servings, saves in the fridge for about a week.

Organic Coconut Milk Recipe
Click here for printer friendly version
Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Recipe
Coconut Nanaimo Bar

Organic Coconut RecipeOur own Alison has provided this yummy Coconut Nanaimo Bar recipe!

For the crust:

  • 1½ cups Let’s Do…Organic® unsweetened shredded coconut
  • 1½ cups blanched almond flour
  • ½ cup Let’s Do…Organic® Creamed Coconut, melted
  • ¾ cup coconut sugar
  • ¼ cup cocoa powder(or raw cacao powder)
  • 10 dates, pitted
  • a few pinches of sea salt

For the cashew custard filling:

  • 2 cups cashews,(soaked in water for at least 2 hours)
  • ½ cup water
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • ½ cup melted Let’s Do…Organic® Creamed Coconut
  • a 1/4 tsp sea salt

For the chocolate ganache:

  • ½ cup maple syrup
  • ½ cup Native Forest® Organic Coconut Oil
  • ½ cup cocoa powder (or raw cacao powder)
  • 1 tsp vanilla extract

a pinch of sea salt

Instructions

  •  Crust: Put all crust ingredients in your food processor, and process for at least 20 seconds, or until it is thoroughly combined into a dough. It should stick together slightly when pinched. If it doesn’t, you can add a tablespoon of water or a few more dates to the mix. Press into a 9×9 baking pan. Place the crust in the fridge or freezer to set while you make the cashew custard filling.
  • Cashew Custard Filling: Add drained cashews, water, maple syrup, vanilla, Let’s Do…Organic® Creamed Coconut, and sea salt to a high-speed bender. Blend until smooth and creamy. Pour over the crust and smooth evenly with a spatula. Place in the freezer to set for 2 hours.
  • Chocolate Ganache: Place the maple syrup, Native Forest® Organic Coconut Oil, cocoa powder, vanilla extract and sea salt in the blender until creamy and emulsified. Spread evenly over the cashew custard filling and chill for another 4 hours.
  • Cut and serve.

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

 

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Organic Coconut Recipe
Coconut Peppermint Treats

Organic Coconut RecipeOur own Alison has provided this yummy Coconut Peppermint Treats recipe!

Ingredients

  • 1 cup Let’s Do…Organic® Unsweetened Shredded Coconut
  • 3 Tbsp coconut nectar or maple syrup
  • 2 Tbsp Let’s Do…Organic® Creamed Coconut (softened)
  • 1 tsp peppermint extract
  • a pinch of salt
  • extra Let’s Do…Organic® Unsweetened Shredded Coconut for coating

Instructions

  • Put all of the ingredients except for the reserved shredded in the food processor and process until mixture sticks together.
  • Scoop into 1 Tbsp sized balls and roll in Let’s Do..Organic® Unsweetened Shredded Coconut.
  • Store in the fridge…if they make it that far.

Organic Coconut Recipe
Click here for printer friendly version

Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Organic Coconut Recipe
Pumpkin Pie Squares

Organic Coconut Recipethe veggie nook has published this great Pumpkin Pie Squares using our Let’s Do…Organic® Shredded Coconut.

Pumpkin Pie Squares

A delicious bar that tastes like pumpkin pie but is way easier and healthier!

Author: Gabby Ouimet
Recipe type: dessert
Cuisine: vegan, gluten-free, refined sugar-free, no-bake
Serves: 9 bars
Ingredients
Crust
  • ½ cup old-fashioned rolled oats (certified gluten-free if necessary)
  • ½ cup pecans
  • ½ cup unsweetened Let’s Do…Organic® Shredded Coconut
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 cup pitted dates, chopped
Filling
  • 1½ cups pumpkin puree
  • ⅓ + 2 tbsp cup maple syrup or coconut nectar (or to taste)
  • ¼ + 2 tbsp cup melted coconut oil
  • 1 teaspoon vanilla
  • 1 tbsp pumpkin pie spice
  • 2 tablespoons coconut flour
  1. Line an 8″x8″ baking pan with parchment paper so you can lift the bars out for cutting.
  2. Crust: Place oats, pecans, coconut, cinnamon and sea salt in a food process and pulse until finely ground. Add in the dates and process until sticky and holds to together when you press it. Press the dough into your prepared pan and put in the fridge while you make the filling.
  3. Filling: Place all filling ingredients except coconut oil and flour in to the food processor and process until smooth and well combined. With the food processor running, pour in the coconut oil. Finally, while it’s still running, add the coconut flour. Pour on top of the prepared crust and smooth it out with a spatula.
  4. Refrigerate for at least 5 hours before serving. Sprinkle with coconut shreds, pumpkin pie spice or coconut whipped cream and serve!

Organic Coconut Flour Recipe
Click here for printer friendly version
Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let’s Do…Organic® Coconut Flour 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Recipe
Fudge Bites

Organic Coconut Recipeglutendairyfreedom has published this great Fudge Bites recipe using our Let’s Do…Organic® Shredded Coconut.

Fudge Bites
gluten & dairy free, vegan

  • 1 1/2 cup dates,
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup cacao or cocoa powder
  • 1/4 cup Let’s Do…Organic® Shredded Coconut
  • 1 cup walnuts
  1. Put the dates in your processor first, then when chopped, add the rest.
  2. Form into balls and eat! Or you don’t even have to bother to form them, just eat.

Organic Coconut Flour Recipe
Click here for printer friendly version
Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let’s Do…Organic® Coconut Flour 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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