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    Fire Cider Blog — Condiments/Salsa

    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!

    Fire Cider in the kitchen: Carrot Ketchup with Bethany from LilSipper!

    Carrot Ketchup from Lilsipper on the Fire Cider Blog

    Ketchup that's tomato free?! For all those avoiding nightshades, have a tomato allergy, or just want a healthy twist to the universally used, sugar loaded sauce, then try my CARROT KETCHUP for game day (and every day after! lol) It's the flippn' bomb!

    • Paleo
    • Gut friendly
    • Refined sugar free
    • Vegan option

    Makes about 4 cups
    Ingredients:
    2 cups chopped carrots
    1/2 cup chopped beets
    1 cup chopped apple (gala, honeycrisp, or any sweet type)
    1/4 - 1/2 cup chopped white onion
    4 Medjool dates
    1/2 cup Bare Bones Broth (vegans use water)
    1/2 cup Fire Cider (any flavor)
    2-3 tsp cinnamon
    1 tsp sea salt
    *Option to add cayenne powder to kick up the heat, but if using Fire Cider then it gives all the flavzzzzz!
    .
    - Steam carrots & beets until soft (about 5-10 minutes)
    - Add carrots, beets, apples, onions, and dates to a high speed blender (I used my      @vitamix) and blend until well mixed.
    - Add in remaining ingredients and blend again until smooth.
    - Transfer to a container and refrigerate to chill before serving.

     

    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!

    French Fries Require Fire Cider

    August 19 is National Potato Day and National Hot & Spicy Food Day

    This just seemed too good to pass up. Spicy potatoes are so up our alley that we've made them our roomies for ever. And while we already spend our Sunday brunches together, jammies-clad, cozied up with Fire Cider on our hash browns and homefries, we also love it on our fries all day long.

    So, a quick stop to Blueberry Hill Market Cafe in New Lebanon, NY, later, and we have both an order of regular fries and sweet potato fries (who wants to choose just one?), ready for a generous glug of Fire Cider.

    Malt vinegar is a pretty standard french fry pairing, so it isn't a stretch to imagine how great Fire Cider works... it's sweet, spicy, tart, and fried deliciousness.

     

    Pre-Fire Cider fries.

     

    Post-drizzle. Turned out we weren't generous enough here and had to go another round after this photo.

     

    We ate them all. No shame. It was really hard to decide whether the regular fries or sweet potato fries went better with the Fire Cider, so we had to continue for many rounds of tastings. Still undecided.

    We encourage you to join us today in a toast to potatoes and hot & spicy food with fries covered with Fire Cider. 

    Oh Baby! Drizzle Fire Cider on Oysters

    August 5 is National Oyster Day, y'all!

    We couldn't think of a better way to celebrate than to take a staff outing to Eat on North's Raw Bar for some divine Wellfleet Oysters. Heck. Yeah.

    We don't go anywhere without a bottle of Fire Cider, so out of the purse (don't tell us you don't have a bottle in your purse) and onto the bar it went. Now we're ready for those oysters to arrive.

    Oh man, our anticipation is through the roof!

    We've got oysters!...Look, look!

    Here we go...

    D'oh! Bethany has a slight miss of the target.
    A drizzle and slurp later, and we were on our way to an elevated state of peace and contentment. 

    So much documentation happening.
    Try a little dash of Fire Cider on your oysters today, and see what we mean. You won't want to have them any other way!

    Bootiful!

    SLURP.

    Cilantro Salad with Cumin Dressing

    Yes, the salad days are here, and this recipe was inspired by a salad I had at Dottie's Coffee Lounge on North Street a few weeks ago. Jess made a delicious cumin dressing and served it over watercress and bacon bits – it was savory, slightly warm, and I was inspired to try making my own cumin dressing. I used lardons – large chunks of bacon instead of slices for the 'croutons' and as a way to get the most flavor out of the dried whole cumin seeds. This recipe is as much about the ingredients as it is the way you combine them. Letting the raw onion slices mellow in the Fire Cider and lime juice takes some of the sting out of them as well as the lingering aftertaste. So add as many as you like!

     

    Ingredients:
    • juice of half a lime
    • 3 tablespoons of Unsweetened Fire Cider or Raw Apple Cider Vinegar
    • about ½ cup thinly sliced red onion
    • Salad greens- I used a few big handfuls each of baby kale and spinach
    • ½ cup cilantro leaves or more, use them like you would any salad green, no need to chop!
    • 2-3 teaspoons whole cumin
    • 1/3 cup pork lardons aka chunks, rather than slices, of bacon cut into crouton-sized pieces
    Method:

    Slice the red onion as thinly as possible, add it to your salad bowl and sprinkle with a pinch of salt. Add the Unsweetened Fire Cider and lime juice and mix well. Set aside.

    Add the sliced lardons and whole cumin to a skillet over medium heat and cook until the lardons are just a bit crispy and have rendered about 1/3-1/2 cup of fat. No need to measure, just make sure you've got about twice as much bacon fat as you do Fire Cider and lime juice. Set a side to cool for a few minutes.

    Add the baby kale, spinach and cilantro to your salad bowl and toss to coat with the onion/Fire Cider/lime mixture. Add some black pepper for a little kick!

    Now, here's the part where you may want an extra set of hands – You are going to toss the salad while adding all the cumin, rendered warm fat and lardons from your skillet. Toss well. Taste, and add salt and pepper to your liking.

    I topped my salad with some baby radish slices for extra crunch.

    Enjoy outside with friends for maximum awesome!