Sweet treats for the lovers. Raise your hand if you’re in love. 💘
P.s. I love seeing recreations of the recipes I share. Warms my heart. 💗
Vegan Chocolate Doughnuts
Makes 6 doughnuts
½ cup whole wheat all-purpose flour
¼ cup unsweetened cocoa powder
3 tbsp. coconut sugar
1 tbsp. cane sugar
¼ tsp. baking soda
½ tsp. baking powder
Pinch of salt
2 tbsp. vegan margarine, melted
½ banana, mashed
¼ cup + 2 tbsp. unsweetened coconut yogurt
¾ cup vegan confectioners’ sugar
1 tbsp. non-dairy milk
½ tsp. pure vanilla extract
Vegan sugar sprinkles
To make the doughnuts: Preheat oven to 350F (180oC). Grease a donut pan with vegan margarine.
Sift together the flour, cocoa powder, sugars, baking powder, baking soda and salt.
In a separate bowl, mix together banana, melted margarine and coconut yogurt.
Add wet ingredients into the dry and gently mix to a smooth batter.
Add batter to a piping bag or Ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them about 2/3 full.
Bake donuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.
To make the glaze: Sift the confectioner’s sugar. Whisk in the non-dairy milk and vanilla until the glaze is smooth. Dip the top of each donut in the glaze and top with sprinkles. Serve at room temperature. Doughnuts can be stored in an airtight container for up to 3 days.
1 net carb mock Nutella. Um. Yes? My only complaint is that it’s not as smooth as real Nutella. But damn, I’ll take it. It’s kind of a fudgey consistency, and I usually eat it plain with a spoon. Melt it a bit and it would be perfect on strawberries or whatever! I believe I got it on netrition.com if anyone’s wondering, but maybe it was Amazon. Good stuff right here! Make sure you get dark chocolate, not milk chocolate (I think it has more carbs). This is also a vegan/dairy-free product so yay.
Blueberry açaí bowl topped with coconut pistachio granola, figgy sourdough toast and fresh Thai coconut juice.
Breakfast is a gift. Be lavish with it.
Coconut Pistachio Granola (Oil-free)
2 cups GF
¼ cup maple
¼ tsp. salt
½ tsp. pure
chopped raw pistachios
oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a mixing
bowl, combine the oats, maple syrup, vanilla and spices then transfer to baking
sheet and bake for 35 minutes. Next, remove granola form oven and add
pistachios and coconut and bake for another 10-12 minutes or until the coconut
is lightly toasted. Granola keeps for about 2 weeks stored in an airtight
Building a Better Burger– Now, there’s absolutely nothing wrong with the odd burger or two, but don’t you ever wish that the toppings inside your burger were a bit fresher? Maybe a little more wholesome? Dare I say–nutritious? As we know, most condiments and toppings are processed within an inch of their life. They might have been a vegetable in a past life but they only vaguely resemble them now. It’s a labor of love, but I tell ya’ there’s nothing really like topping up your favorite toasty treats with a few homemade touches.
Both of these recipes are vegan and gluten free, so no matter what kind of buns you eat, or what you eat between your buns; everyone will be able to enjoy a homemade and fresh condiment that might even sneak a few extra micronutrients into that sandwich you’re whipping up.
2 -28 oz cans of crushed tomatoes (low or no sodium)
½ cup water
¼ of a large yellow onion
3 small cloves of garlic
1 stalk of celery
1 cup white vinegar
½ cup of molasses (you can adjust the vinegar-to-sweetener ratio depending on your tastes; I like vinegar)
1 ½ tsp salt (if tomatoes are salted, use less here
¾ tsp black pepper
½ tsp ground mustard
Directions: Prepare the vegetables with rough chops, it will all get blended out later. Place all the ingredients in a slow cooker, on high, and left uncovered. Stir every hour until it is reduced to the desired thickness. At least 6 hours, up to 10 hours. Blend the contents once they’ve cooled significantly. If you really feel like going through the Hell of smashing it through a sieve you can, but I really don’t care enough to make that sort of mess in my kitchen. I’m not afraid of a few seeds in my ketchup. Should make 48-60 (1 TBSP) servings depending on how much you let it reduce. I froze half and kept half in my fridge.
2 large cucumbers
1 large red onion
1 lb of any sweet pepper that isn’t too spicy (I usually use pimientos but there weren’t any, so I grabbed poblanos this time. Red bell peppers would be delicious, too.)
5 cloves of garlic
3 cups of white vinegar
3 cups of water
6 tsp salt
½ tsp black peppercorns
Directions: Prepare the vegetables how you’ll like them. I made coins out of the cucumbers, straws out of the onions, and diced the peppers and garlic. Set the garlic aside for now. In a large glass jar (such as a flour/sugar canister; it should hold 2 quarts) layer the vegetables and place a few of the black peppercorns between each layer. On the stove, bring the water to a boil. Next, lower the heat to low and place the garlic in. Simmer it for 5 minutes. Then, add the white vinegar and the salt, bring the heat back up to high, and let it boil. Let it boil until the salt completely dissolves. Finally, feed the liquid into the jar. If you have a funnel, use it! Splashing boiling vinegar is bound to suck. Now, cover the jar opening with the lid but don’t seal it just yet. Let it cool on the counter for a few hours before sealing it and placing it in your fridge. They’ll start getting super tasty in a day or two, but I tell you. Once you’re week 1 or even week 2 into your pickles. Holy crap. These should keep for up to three months, but you’ll eat them before then because they’re so frickin’ good.
another sunday means another stack of fluffy pancakes! this time i made them with 4 different flours: buckwheat and lentilflour + sweet lupino and flaxseed flour from korodrogerie.com (get 5% off with the code “ELEPHANTS”) and they just turned out super fluffy and delicious! :) i also added some vanilla protein powder and lots of cinnamon :)
I don’t like the name “Mock Tuna.” Why can’t we call it “chuna”? Yep. That’s what we’ll call it.
Chuna or Chickpea Tuna
1 can chickpeas, drained, rinsed and mashed
3 tbsp. vegenaise or vegan mayo
½ tbsp. Dijon mustard
1 tbsp. relish (I didn’t have any so I used chopped sweet pickles)
2 green onions, finely sliced
½ tsp. salt
¼ tsp. pepper
Once chickpeas are mashed add the rest of the ingredients and mix well. Serve over crackers or on your favorite bread.