Spicy Eggplant Fritters – serves 12-16 Adapted from allergicliving.com Ingredients: 3 baby eggplants or 1 large regular eggplant, cut into 1/8-inch rounds 1 ½ cups hot water 1 ¼ cups chickpea flour ½ cup rice flour 1 tsp. turmeric 1 tsp. Mackenthun’s cayenne pepper 1 tsp. salt 1 TBSP garlic, minced 2 TBSP vegetable oil Olive oil/vegetable oil for frying
Directions:
Place eggplant slices in a large bowl and cover with salted water. Let stand for 10 minutes, drain and pat dry.
In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.
Pour 2 inches of oil into a large, deep frying pan. Heat oil to 375 degrees F (use a thermometer to check temperature).
When oil is hot, dip the eggplant slices into the batter and then deep-fry, taking care not to crowd the pan. Fry until golden brown on both sides, about 3-4 minutes.
Place cooked fritters on paper towel to drain off excess oil. Plate and serve.
Hurry-Up Dinner Rolls – serves 12 Adapted from vegweb.com Ingredients: 2 ½ cup flour, divided 1 TBSP sugar ½ tsp. salt 2 ¼ tsp. yeast (or one small package) ¾ cup warm water Egg substitute to equal 1 egg (Mackenthun’s carries Ener-G Egg Replacer!) 2 TBSP oil Melted vegan margarine, optional (Mackenthun’s carries Earth Balance!)
Directions:
Mix 1 cup flour with the sugar, yeast and salt. Stir in warm water, egg substitute and oil. Beat until smooth (this will be very liquidy). Cover with a hand towel and let rise in a warm place for15 minutes.
Stir in remaining flour and knead for about three minutes on a floured surface. Continue kneading until the dough is smooth and elastic. Divide dough into ~12 rolls and arrange in a greased baking pan or muffin tin.
Cover and let rise another 15-20 min. Preheat oven to 425 degrees F. Brush tops of rolls with melted margarine, if desired. Bake for 8-10 minutes or until slightly brown. Using a baking pan will make rolls with soft sides vs. the muffin tin which will make crusty sides.
Irresistible Pumpkin Pie – serves 8 Adapted from godairyfree.org Ingredients: 2 cups canned pumpkin, solid-pack (Mackenthun’s carries organic canned pumpkin!) 1 cup dairy-free milk beverage ¾ cup brown sugar ¼ cup cornstarch 1 TBSP molasses or blackstrap molasses 1 tsp. Mackenthun’s cinnamon, grounded 1 tsp. vanilla ½ tsp. ginger, ground ½ tsp. nutmeg ½ tsp. salt ¼ tsp. Mackenthun’s allspice or cloves, ground 9” unbaked pastry crust*
Directions:
In a blender, combine all ingredients.
Pour the filling into the pastry crust and bake at 350 degrees F.
Cool on a rack, cover, and refrigerate overnight before serving (it needs a day to set really well).
* Easy Pie Crust Recipe Adapted from godairyfree.org Ingredients: 1 ½ cups pastry flour ½ tsp. sea salt 2 TBSP sugar ½ cup oil (extra-light olive or canola) 2 TBSP orange juice or plain non-dairy milk alternative
Directions:
Place all of the dry ingredients in a large bowl.
Add oil and orange juice, mix with a fork.
Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 degrees F for 10-12 minutes.
Vegan Lentil Loaf - serves 4 Adapted from veganheaven.org Ingredients: 1.5 cups brown lentils 2 onions, chopped 2 large cloves of garlic, minced 2 TBSP ground flax seeds ¾ cup walnuts 1 large carrot, cut into small pieces 1 cup rolled oats 2 TBSP tomato paste 1/3 cup + 1 TBSP unsweetened almond or soy milk 2 tsp. soy sauce 2 tsp. Mackenthun’s oregano 2 tsp. Mackenthun’s thyme 2 tsp. Mackenthun’s rosemary 2 TBSP fresh parsley, chopped Salt Black pepper
Directions:
Cook the lentils according to the instructions on the package. Then put about 6 tablespoons of the cooked lentils aside. You'll need them later on to give the lentil loaf a bit more texture. Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes. Put all ingredients except the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so you still got some texture.
Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley.
Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done. Bake the vegan meat loaf for 60 minutes at 350°F.
Basic Vegan Stuffing - serves 8 Adapted from godairyfree.org Ingredients: 1 (1 lb.) dairy-free bread loaf, cut into small cubes (there is a variety of dairy-free/gluten-free bread options in Mackenthun’s freezer section!) ¾ cup dairy-free buttery spread or sticks 1 medium onion, diced 4 stalks celery, sliced 2 tsp. Mackenthun’s poultry seasoning ½ tsp. salt, or to taste ¼ tsp. black pepper, or to taste 1 cup vegetable broth
Directions:
Air-dry the bread pieces for at least two hours.
Preheat your oven to 350ºF and grease a casserole dish.
Melt the buttery spread in a large saucepan over medium heat. Add the onion and celery, and cook until soft, about 5 minutes. Add the poultry seasoning, salt, and pepper and stir to combine.
Stir in the bread chunks until evenly coated with the buttery mixture. Add the broth and stir to combine.
Transfer the mixture to your prepared casserole dish and bake for 30 to 40 minutes, or until lightly browned.
Fall Holiday Fruit Salad: Apple Citrus Cinnamon – makes 4 cups Adapted from kblog.lunchboxbunch.com Ingredients: 1 large Honeycrisp apple 1 large Granny Smith apple 2 medium oranges + ¼ tsp. orange zest (zest is optional) 2 large lemons, juiced ¾ tsp. (or more if you like) Mackenthun’s cinnamon 2 TBSP grade B maple syrup (or to taste) ½-¾ cup raw walnuts 3 TBSP raisins (black or gold or mixed) 2-3 tsp. cold pressed flax oil
Directions:
Dice your apples, add to a large mixing bowl. Add in the lemon juice.
Peel and slice up your orange. Add orange and a bit of grated orange zest (optional) to the bowl.
Add in the raisins, cinnamon, maple syrup and walnuts. Toss everything very well.
Add in the flax oil one teaspoon at a time - tossing AND tasting after each addition. You do not want to overwhelm the fruit with flax, so taste as your go. I like a nice amount of oil, but you may be more sensitive to the flavor.
Chill and serve. Tip: for quicker serving, make sure your fruit is chilled before making salad. Then you can serve right away.