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    Fire Cider Blog

    Fire Cider in the kitchen: Vegan Cheese (no, seriously!)

    Fire Cider in the kitchen: Vegan Cheese (no, seriously!)

    With an office full of health conscious vegans, vegetarians and omnivores, it can be tough to find foods that please us all. Our friend Bethany (@lilsipper) has been on a roll lately and we're loving her latest creations! 

    Dairy, and Nut-free Vegan Cheese on the Fire Cider Blog

    image and recipe credit: Bethany Ugarte

    I made this 100% NUT FREE & VEGAN cheese and honestly, I just couldn't wait to share it! Chickpea flour does the consistency magic here (VERY different from other flours and cannot be substituted) and Fire Cider gives it all the bangin' flavors!

    Chickpea Flour Cheese

    Ingredients:

    • 1/2 cup chickpea flour (must be flour, do not use chickpeas)
    • 1 1/2 tsp turmeric powder
    • 1/2 Tbsp organic taco seasoning
    • Red chili flakes to taste
    • 1/4 cup Fire Cider
    • 3/4 cup water

    Method:

    - Mix dry ingredients together first in a bowl, then add Fire Cider and water and mix well. (batter will be lumpy).

    - Pour batter into a blender and blend on high a few seconds to get the lumps out.

    - Transfer batter to a small saucepan and heat on low, stirring constantly to prevent clumps.

    - Once sauce thickens to an oatmeal-like consistency, remove from heat and quickly pour it onto a glass dish of choice and place in fridge to set (about 3 hours).

     - Once set, use however you wish! Great as a sauce for chips or macaroni, on cold or hot sandwiches, or just slice and eat as a snack! 

    Vegan Cauliflower Cheese on the Fire Cider Blog

    image and recipe credit: Bethany Ugarte

    Say "CAULIFLOWER CHEESE". This dairy free, grain free, soy free, yeast free, and NUT FREE Paleo cheese recipe. It's firm enough to slice, cube, and even grate, yet it melts perfectly for use in macaroni or a grilled cheese sandwich. The possibilities are endless, and it really tastes like cheese!

    Cauliflower Cheese

    Ingredients:

    • 1 med. head of cauliflower
    • 1 Tbsp coconut oil or ghee
    • 1 Tbsp Fire Cider (it really gives so much flavor!)
    • 2 tsp turmeric powder
    • 2 tsp sea salt
    • 3 scoops Vitalproteins gelatin (green tub)

    Optional add-ins, to taste:

    • Taco seasoning, Onion/garlic powder, Red pepper flakes, Mustard

    Method:

    - Steam cauliflower until soft.

    - Transfer cauliflower while still hot into your blender. Do not add water.

    - Puree cauliflower until smooth, then add all other ingredients except gelatin and blend again.

    - While blender is on lowest speed, add gelatin, secure lid, then blend on high a few seconds until well mixed.

    - Pour "cheese sauce" into a dish lined with parchment paper for easy removal an refrigerate for about 3 hours until firm.

    Cheese-less Cheese Stuffed Mushrooms on the Fire Cider Blog

    image and recipe credit: Bethany Ugarte

    Cheese-less Cheese Stuffed Mushrooms!  

    A great way to use the Cauliflower Cheese, it totally melts! Seriously, if you haven't tried this dairy-free, Paleo cheese you are missing out! (confession: I eat blocks of this stuff)

    Method:
    - Slice cheese (recipe above) into cubes and place each cube in mushroom caps. Roast until cheese softens and mushrooms begin to sweat.
    -  Garnished each mushroom with gorgeous micro greens.

    About Bethany (LilSipper)

    Bethany is the face behind the account @lilsipper on Instagram. She is dedicated to healthy eating and living a balanced life. She is also a yoga instructor and loves sharing her passion for health and fitness. Diets never work and always end…AKA fail. She was diagnosed with Gastropareses, which is, according to western medicine, an incurable illness that effects the digestive system. Through natural ways of healing through food and a pure, clean diet, she is currently reversing her illness! Her diet is free from gluten, peanuts, refined sugars, artificial sugar including stevia, and are, of course, full of nutritional value. She never counts calories, only nutrients! Follow Bethany at @lilsipper and @sipperfacts!

    Vegan Certified!

    We're excited to announce that Unsweetened Fire Cider has been certified Vegan by Vegan Action!

    Unsweetened Fire Cider has been Certified Vegan!

    Our Unsweetened variety is made with nutrient-packed raw ingredients, a mixture of certified organic raw apple cider vinegar, vegetables, roots, fruits and spices, but bottled before the addition of honey, in 8 oz, 16 oz and 64 oz sizes. Our mission is to make the most awesome whole food tonics possible and get them to as many people as we can. We would be remiss if we excluded the growing Vegan community over something as simple as not adding honey to our tonic! 

    The bottles bearing the Certified Vegan mark will roll off the bottling line in late spring and will be available online and in stores shortly thereafter. The new labeling will help make it easier for those searching for animal-free products. The certifying organization, Vegan Action, is a national non-profit devoted to educating people on a vegan lifestyle and helping to identify vegan products.

    Fire Cider in the kitchen - Warm kale and quinoa salad

    Recently Instagrammer Sarah, from @bunz_in_the_oven, posted her amazing post-workout lunch and we had to share it with you!
    Warm Kale and Quinoa Salad on the Fire Cider Blog

    Warm Kale and Quinoa Salad

    Ingredients:

    • 3/4 bag of organic kale, stems removed and chopped
    • 1tbs avocado oil
    • 1/2 small shallot finely chopped
    • 2tbs Original Fire Cider
    • 1/4c pomegranate arils
    • 1oz goat cheese
    • 1/2c cooked quinoa
    • Himalayan salt and pepper to taste

    Method:

    - Sauté kale in avocado oil over med heat. Add shallots and cook until kale has turned bright green.

    - Remove from heat and place in a large serving bowl, add pomegranate, Fire Cider, and quinoa.

    - Season with salt and pepper, top with goat cheese crumbles, and enjoy!

    Fire Cider in the Kitchen - Irish Soda Bread

    Fire Cider in the Kitchen - Irish Soda Bread

    I happen to be Irish, so there's a bit of nostalgia laced, heritage based food that cycles through my kitchen each March. Irish soda bread is a quick treat that I like to whip up a few times each Spring and this year I thought I'd add a little extra flavor.

    Irish Soda Bread - on the Fire Cider Blog

    Maybe you grew up with this particular bread, I didn't. Oh I had heard the term before, but had an image of bread made with some syrupy sweet, carbonated soda pop in my head and it didn't seem all that appealing. It wasn't until I was out in the world on my own and working at learning how to feed myself and my family that I learned that is was baking soda that's referenced in the name. Now it's one of my favorite quick breads.

    This is a yeast free bread, which means there's not much kneading to be done and you don't have to wait for the dough to rest, or rise, before baking. Rather than getting all of it's lift and internal bubbles from yeast, you're depending on the reaction between the baking soda and vinegar to keep your bread from being too dense. Just like your grade school, science fair volcano! The combination of baking soda and vinegar, which usually creates a frothy, bubbly mess, will aerate your dough for a soft and fluffy loaf. My co-workers even call this volcano bread! Fire Cider adds the slightest, subtle flavor to the bread.

     

     

     Volcano Bread

    Serves 8

    Ingredients:

    • 1 cup of milk (soy or almond milk work well here, too)
    • 2 Tbsp Original Fire Cider
    • 3 cups AP flour
    • 1 Tbsp maple sugar
    • 1/2 tsp baking soda (be sure this is fresh for the best rise!)
    • 1/2 tsp salt

    Method:

    - Preheat your oven to 400°F (200°C) Lightly grease a baking sheet or use your favorite silicone liner.

    - Combine milk and vinegar, let that sit for about 10 minutes to curdle the milk.

    - Mix together your flour, sugar, baking soda, and salt.

    - Gradually stir in the curdled milk until your dough just comes together, then turn it out onto a well floured surface. Knead your dough until just combined and shape into a round.

    - Place the dough on your cookie sheet and cut an X into the top to allow the release of steam.

    - Bake until golden brown, about 40 minutes

    - Remove from oven and let cool. Serve with butter, apple butter or the honey butter recipe below!

      Honey Butter

      Ingredients:

      • 1 cup of unsalted butter at room temp. (You can substitute Coconut Oil here for a vegan friendly version!)
      • 1/3 cup African Bronze Honey (or the honey, or maple syrup, of your choice)
      • 1/2 tsp salt

      Method:

      - I prefer a wooden spoon for applications like this but you can use a hand held or stand mixer here.

      - In a large bowl beat the softened butter until smooth and creamy, add your honey and salt and continue mixing until well combined.

      - Serve right away with fresh bread, on your favorite pancakes or waffles or place in an airtight jar and keep in your fridge for up to 2 weeks.

      Meet the Team - Najwa

      Meet the Team - Najwa

      This week we sat down to catch up with Najwa Squailia - Nurturer, Skilled Witticist, Powerhouse of positive energy! She's got some crazy, delicious ideas for Fire Cider, but she's a bit of a foodie so we're not surprised.

      Tell us about what you do here at Fire Cider HQ. I’m over in our Wholesale Accounts & Customer Service department. My side project involves making sure there are enough good snacks and bad puns to go around.

      How long have you been part of the Team? Since October 2016.

      What is your favorite way to use Fire Cider? I’m a big fan of the straight shot, but I also love to add it to my favorite beverage: fresh, red grapefruit juice with a little maple syrup mixed in. I make egg rolls at home, and want to try adding some Original Fire Cider to a sriracha and soy sauce dipping blend.

      Comics, novels or movies? Graphic novels and comics, no question! I spend a lot of time reading with my five-year old. Recent favorites are Nimona, El Deafo, Ms. Marvel, Giants Beware, and Baba Yaga’s Assistant. My partner is a published author, so I should also add: novels.

      Two favorite movies? (*hides under desk*) I have a bad habit of falling asleep during movies! Movie-going is actually my excuse to drink cherry slushies and eat giant buckets of buttered popcorn. At home I occasionally watch things on Netflix, and I give high praise to ‘The Get Down’, ‘Hip Hop Evolution’, and ‘A Series of Unfortunate Events’.

      What's your favorite food/restaurant/cuisine?  Since I don’t drink alcohol I make it my job to do a good bit of eating across Berkshire County. We have some great restaurants in our area, and I have favorites on each menu. I’m a little obsessed with the BBQ Chicken Sandwich (served on a PRETZEL BUN) at Methuselah Bar and Lounge in downtown Pittsfield. Ask Caitlin to make you my signature maple-grapefruit spritzer while you’re there!. Across the street at Mission Bar and Tapas, chef James Burden works some special kind of magic on Brussels sprouts with garlic, shallots, herbs, and goat cheese (I’ll save you the trouble, just go ahead and order 2). If I head to Great Barrington you’ll find me happily seated in front of a ‘Silence of the Yams’ roll and chicken katsu at Bizen, or the pork buns and roasted hen-of-the-woods mushrooms at Allium.