It's cold! Warm up with The Efficient Vegan's Tomato Basil Soup!

YIELD: 4 CUPS

1/8 cup grape seed oil

1 small organic red onion, minced

1 clove organic garlic, minced

1 can organic diced tomatoes

1 cup organic vegetable stock (recipe on blog)

1/2 cup chopped organic basil

1 cup organic almond milk (sugar and vanilla free)

1 teaspoon pink salt

1 teaspoon organic black pepper

In a large saucepan over medium-high heat, saute onions and garlic in grape seed oil until tender (about 5 minutes).

Add diced tomatoes, vegetable stock, and basil.

Reduce heat to low, cover, and simmer for 10 minutes.

Add almond milk and pink salt.

Transfer to the container of a high powdered blender and puree in batches.

Return to saucepan.

Simmer over low heat for 10 minutes. Add pepper. 

Happy Hanukkah!! We are celebrating with vegan Chocolate Pecan Rugelach!

YIELD: 16

½ cup vegan cream cheese (we use Daiya)

½ cup organic shortening or vegan butter

1/8 cup organic sugar

¼ teaspoon pink salt

½ teaspoon organic vanilla

1 cup organic flour

½ cup chopped organic pecans

½ cup mini vegan chocolate chips

2 tablespoons organic maple syrup

In a large mixing bowl, mix cream cheese, shortening, and sugar until smooth and fluffy. Add pink salt and vanilla and mix until combined. Gradually add flour and mix until dough forms. Divide dough into two equal pieces and refrigerate in airtight containers for at least one hour.

In a medium-sized bowl, combine pecans, chocolate chips, and maple syrup.

Remove one half of the refrigerated dough and flip onto a well-floured board. Roll into a 9-inch circle.

Preheat oven to 350 degrees.

Evenly spread ½ of the pecan filling over the dough. Cut the dough into 8 equal pie shapes. Beginning with the wide end, gently roll dough and lightly press the endpoint to fasten cookie. Place on a parchment lined baking sheet, cover, and refrigerate for at least 30 minutes.Repeat with remaining dough and filling.

You'll have a fa la la la lot of fun this holiday season making this VEGAN GINGERBREAD HOUSE!

GINGERBREAD

YIELD: 1 HOUSE (template from www.tikkido.com)

1 cup organic shortening or vegan butter

1 cup organic molasses or maple syrup

2 tablespoons organic cinnamon

3 tablespoons finely minced fresh organic ginger

3 teaspoons organic ground cloves

2 teaspoons baking soda

1 teaspoon organic vanilla flavoring

6 tablespoons water

4 cups organic flour

Preheat oven to 375 degrees.

In a large mixing bowl, cream shortening, sugar, and molasses until smooth.

Add cinnamon, ginger, cloves, baking soda, vanilla, and water and mix until incorporated. Gradually add flour until stiff dough forms.

Flip half of the dough onto a floured board or silicone mat and roll evenly until 1/4 inch thick. Carefully place templates on rolled dough to fit as many as possible. Cut the dough and place on parchment lined baking sheets. Gather scraps and knead until recombined and roll again. Dough may only be rolled twice.

Continue until all pieces of the house are cut. Bake in a preheated oven for 15 minutes.

Cool completely on wire racks.

CARAMEL SYRUP GLUE

1 1/3 cups organic sugar

3/4 cup water

In a medium sized saucepan over high heat, bring sugar and water to a boil. Reduce heat to medium and simmer until it becomes an amber-colored syrup (10-15 minutes).

Working quickly, dip edges of gingerbread house components in warm syrup and attach to one another, forming the house.

VEGAN ROYAL ICING

3 cups organic powdered sugar

4 tablespoons organic almond milk

3 teaspoons organic maple syrup

Place all ingredients in a large mixing bowl and mix until smooth

It's cold! Try out this warming french recipe...

VEGAN GRATIN D'AUBERGINE

YIELD: SERVES 4

1 medium-sized organic eggplant, sliced

1 tsp pink salt

1/4 cup organic olive oil

1/2 medium organic red onion, thinly sliced

4 cloves organic garlic, shaved

4-6 ripe organic tomatoes, sliced

3/4 cup vegan shredded cheese

In a large mixing bowl, toss eggplant slices with 1/2 tsp pink salt. Allow to sit loosely covered for at least 30 minutes.

Preheat oven to 400 degrees.

Line a 9X13 inch baking dish with parchment paper. Cover with 1 tablespoon of olive oil.

Evenly cover with tomato slices, then with 1/2 of the shaved garlic. Cover with onions, and then with eggplant slices. Cover with remaining shaved garlic.

Bake in preheated oven for 40-45 minutes (until eggplant is soft).

Just ordered some organic and vegan candy canes from The Natural Candy Store (www.naturalcandystore.com)!

They're made with organic sugar (no corn syrup) and died with color made from plants... the perfect alternative to toxic, conventional candy canes!

Need a good dessert for your Thanksgiving meal tomorrow? Try our vegan carrot cake!

CARROT CAKE

YIELD: 1 10-INCH LAYER CAKE

1 1/2 cups sugar

1 cup organic vegetable oil

3 teaspoons organic apple cider vinegar

3 tablespoons organic almond or rice milk

1 tablespoon organic vanilla

2 cups organic flour (2 cups whole wheat)*

3 tablespoons arrowroot powder

2 teaspoons organic cinnamon

3 teaspoons baking powder

1 teaspoon baking soda

3 cups shredded organic carrots

1 cup chopped organic walnuts

Preheat oven to 350 degrees.

Grease and flour 10-inch cake pans.

In a large mixing bowl, beat sugar vegetable oil, vinegar, almond milk, and vanilla.

In a medium-sized bowl, combine flour, cinnamon, baking powder, and baking soda. Add to sugar mixture and mix until incorporated.

Fold in carrots and walnuts.

Pour into prepared cake pans and bake in preheated oven until inserted toothpick comes out clean (about 20-25 minutes).

Cool in pan for 10 minutes. Then flip onto wire rack to cool completely.

Cover cake with "Cream Cheese" Icing.

*GLUTEN FREE: 2 3/4 cups gluten-free flour mix + 3/4 tsp xanthan gum

CREAM CHEESE ICING

YIELD: 2 CUPS

1 cup organic shortening or vegan butter

2 tablespoons nutritional yeast

1/4 cup organic almond or rice milk

1 1/2 teaspoons organic vanilla

4 cups organic powdered sugar

In a large mixing bowl, cream shortening, nutritional yeast, almond milk, and vanilla.

We are getting ready for Thanksgiving with our vegan....

GREEN BEAN CASSEROLE TOPPING:

2 organic medium-sized red onions

1/4 cup organic flour

2 tbsp nutritional yeast

1 tsp pink salt

Preheat oven to 475 degrees.

Thinly slice onions.

In a medium-sized bowl, combine flour, nutritional yeast, and pink salt. Toss in onions until all are coated.

Place onions in a single layer on a parchment-lined or greased baking sheet. Bake for 25-30 minutes, periodically tossing.

MUSHROOM SOUP:

7 tbsp grape seed oil

2 cups chopped, organic mushrooms

1/4 cup chopped, organic red onion

1 clove organic garlic, minced

1 cup organic vegetable stock

1 tsp minced fresh thyme (1/2 tsp dried thyme)

3 tbsp organic flour

1 cup organic almond or rice milk

2 tsp coconut aminos (or tamari)

In a large saucepan over medium-high heat, saute mushrooms, onions, and garlic in 3 tbsp of grape seed oil until tender (about 5 minutes). Add vegetable stock and thyme, reduce heat to low, cover, and simmer for five minutes. Remove from heat. In a small saucepan over medium-high heat combine 1/4 cup grape seed oil with flour and cook until small bubbles form. Whisk in almond milk and cook until thickened (about two minutes). Remove from heat and add pink salt, pepper, and coconut aminos. Add almond milk mixture to mushroom mixture and whisk until smooth. CASSEROLE:

4 cups organic green beans, rinsed, trimmed, and cut in half

Preheat oven to 400 degrees.

Steam green beans in batches until slightly tender (about 3 minutes).

There is no need to sacrifice the lives and comfort of animals to celebrate Thanksgiving this Thursday! Try our vegan Yeast Rolls! And check back all week for more of our vegan takes on traditional Thanksgiving recipes.

YEAST ROLLS

YIELD: 12-24 ROLLS

1 package yeast

1/4 cup warm water

3/4 cup organic almond or rice milk

3 tablespoons organic shortening

3 tablespoons organic sugar

3 cups organic flour (2 1/2 cups whole wheat)*

1 teaspoon baking powder

1 1/4 teaspoons pink salt

1 teaspoon organic apple cider vinegar

In a small bowl, dissolve yeast in warm water.

In a small saucepan over medium-high heat, combine almond milk, shortening, and sugar. Stir until sugar is dissolved and shortening is melted. Cool to room temperature.

In a large mixing bowl, combine flour, baking powder, and pink salt. Add cooled almond milk mixture, yeast, and vinegar and mix until incorporated. Using the dough hook on a standing mixer, or your hands on a floured board, knead the dough for 8 minutes. Dough should be smooth and elastic.

Place into a greased bowl and flip to cover all sides. Cover and allow to rise in a warm, dark place until doubled in size (about one hour).

Punch dough and divide into 12 (or 24 for mini rolls) equal pieces. Make an OK sign with your thumb and forefinger and press dough pieces through to create smooth balls, pinching and twisting the excess on the bottom to keep the dough taut

Preheat oven to 350 degrees.

Place side by side in a greased baking dish, cover, and allow to rise for 45 minutes.

Bake in preheated oven until lightly golden (15-20 minutes)

Scare the "treat" out of your guests on Halloween with The Efficient Vegan"s Sugar Cookies!

YIELD: ABOUT 24 COOKIES

2 cups organic flour (2 cups whole wheat, 2 1/2 cups gluten-free flour mix + 1/4 tsp xanthan gum)

1 teaspoon baking soda

1/2 teaspoon pink salt

1 cup organic shortening

3/4 cup organic sugar

1 tablespoons organic apple cider vinegar

1 tablespoon organic almond or rice milk

1 tablespoon organic vanilla

BUTTERCREAM

1 cup organic shortening

1/4 cup organic almond or rice milk

1 1/2 tablespoons organic vanilla

4 cups organic powdered sugar

Vegan food coloring

Preheat oven to 350 degrees.

In a medium-sized mixing bowl, combine flour, baking soda, and pink salt.

In a large mixing bowl, cream shortening and sugar until fluffy. Add vinegar, almond milk, and vanilla and mix well. Add flour mixture and combine until soft dough forms.

Divide in half.

On a lightly floured board, roll dough until 1/8-inch thick. Cut desired shapes and place onto a baking sheet.

Bake in preheated oven for 8-10 minutes.

Cool on pan for 5 minutes and then transfer to a wire rack.

MAKE BUTTERCREAM

In a large mixing bowl, cream shortening, almond milk, and vanilla until smooth.

Add powdered sugar and whip until smooth.

Remain cruelty-free this Halloween with spooky vegan candy from The Natural Candy Store!

Most conventional candies are produced with hidden animal products like dairy, gelatin, and bone char. Go online to www.naturalcandystore.com for a fun and funky variety of vegan Halloween treats!

Did you know that conventionally grown cotton uses more insecticides than any other crop? It also requires significant amounts of toxic fertilizers, making it perhaps the most dangerous and taxing textile material commonly used today.

It is always important to always choose organic products, especially those made from cotton. Every dollar that we spend is a significant step in changing the world and it is important to be conscious in even the smallest choices.

We just found attractive and affordable organic cotton bedding at West Elm... while, like nobody, this company isn't perfect, they are making great efforts to offer competitively priced eco-friendly options to their vast customer base in the effort to make organic home products more main stream.

We are getting ready for our Rosh Hashanah dinner with Vegan Challah!!

YIELD: 2 LOAVES

1/3 cup organic agave

1 1/4 cup warm water

2 1/2 teaspoons yeast

2/3 cup organic olive oil

4 cups organic flour

1 1/2 teaspoons pink salt

In a large mixing bowl, combine agave, warm water, and yeast. Let mixture sit for 10 minutes (should appear creamy).

Add oil and pink salt and stir until combined. Add flour 1/2 cup at a time. Using the dough hook of a standing mixture, or your hands on a floured board, knead dough for 8 minutes.

Place into a greased bowl and flip to cover all sides. Cover and allow to rise in a warm, dark place until doubled in size (about one hour).

Punch dough and divide into two pieces. Cover the halve that you are not working with. On a floured board, divide dough into 3, 4, or 6 equal portions, depending on desired braid. Roll each portion into 14 inch rope and join ends at the top of the loaf. Braid challah and place on a parchment lined baking sheet. Repeat with remaining dough. Cover and allow to rise for one hour.

Preheat oven to 350 degrees.

We are holding on to summer with The Efficient Vegan's Baked Black Beans!

YIELD: SERVES 6

4 cups organic cooked black beans*

1 small organic red onions, thinly sliced

3 tablespoons organic brown sugar

1/4 cup organic ketchup

1/4 cup organic mustard

1/4 teaspoon organic crushed red pepper

1 teaspoon pink salt

1 teaspoon organic black pepper

1/2 cup organic vegetable stock

Preheat oven to 350 degrees.

In a large mixing bowl, combine black beans, sliced onion, brown sugar, ketchup, mustard, crushed red pepper, pink salt, pepper, and vegetable stock.

Pour mixture into a 2-quart baking dish

Bake in preheated oven until onions are tender (30-35 minutes).

*BEANS

YIELD: 4 CUPS

1 cup dried organic black beans

3 cups water

Carefully rinse dried beans. Place into a bowl and cover with fresh water. Soak for at least 6 hours. Drain and rinse.

Place soaked beans and water into a large saucepan.

Bring to a boil.

The Efficient Vegan girls have nice booties!

We just got these from Forever 21... all vegan, all of the time. And they were only $35!

Being vegan doesn't mean wanting to share our home with insects, especially ants!!!

But just because we don't enjoy their company doesn't mean we want to bring them any harm... that's why when we notice these tiny intruders, we turn to peppermint oil!

While most of us find the smell of peppermint refreshing, ants hate it!! Soak several cotton balls with peppermint oil and arrange them around the areas where the ants congregate, concentrating on their areas in ingress and egress. Also, add 10-15 drops of  peppermint oil to a medium-sized spray bottle filled with water and spray regularly to prevent future invasions.

Household pesticides are very dangerous to human, pet, and environmental health. These abrasive chemicals should be avoided at every cost. Plugging up areas of entrance, applying essential oils, and keeping surfaces clean are all ways of naturally repelling rodents and insects.