chunky vegan chili

here it is. my favorite chili. yes, buying the bulgur is worth it. recipe from epicurious with a bit of changes. make this recipe with some homemade mac-n-cheese-with-broccoli !

ingredients:

1 tablespoon olive oil
1 medium onion diced
1 cup shredded carrots
jalapeno minced (optional)
3 garlic cloves
1/2 cup bulgur
2 tablespoons chili powder
1 tablespoon cumin
2 cup diced fresh tomatoes
1 1/2 cups tomato sauce
1 can kidney beans
2 cans black beans
salt and pepper to taste
few pinches of cayenne (optional, to your liking)
pinch of thyme
1 1/2 cups water
parsley chopped as garnish

how to:

1. Heat the oil in a large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, add the spices (chili powder, cumin, cayenne, thyme) and stir until well combined.

2. Stir in the tomatoes, tomato sauce, and beans. Add in the water and bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of parsley, if desired.

oatmeal banana pecan berry pancakes

I loveee oatmeal and today I decided to see if I could successfully make pancakes using oats instead of flour. I also had a super ripe banana I wanted to use so pancakes it was! These turned out wonderful and most importantly they were actually a healthy version of pancakes, cuz lets be real...pancakes are a great comfort food but they're not exactly "healthy" especially if you just use white flour.

ingredients:

dry

2 cups whole oats

1 tsp baking soda

1 tsp cinnamon

1/4 cup pecans (or walnuts)

wet

1 1/4 cup almond milk

1 ripe banana mushed

1 tsp vanilla extract

1/2 cup berries (optional of course and fresh or frozen works)

how to:

1. combine all the dry ingredients in your food processor/blender or the like for few seconds. you want it to be more coarse than super fine. place mixture into big bowl
2. in a smaller bowl combine all your wet ingredients
3. slowly add the wet ingredients to your dry "flour" mixture and stir until just combined
4. make sure your pan is heated well before adding batter, I also use coconut oil spray on my pan.
5. for thinner pancakes use more almond milk, especially towards the end when your batter has been sitting it gets thicker.
6. top with whatever you like! - more cinnamon, pecans, fresh fruit, maple syrup, coconut flakes etc

homemade mac 'n' cheese with broccoli

here is thee only vegan mac 'n' cheese recipe i use and it is from Chef Chloe ! the only tweaks i personally make is using less milk so 2 cups instead of 3 cups. my sauce never turns out so thick that i need three cups of milk, two cups is plenty of liquid. i also only use 1 teaspoon of salt, 2 is too much for me and not needed.

right now the only picture i have is the mac mixed in with my chili recipe and it's super delicious that you almost must make the two together. wayy better than either of them apart : )

ingredients:

• 1 pound elbow macaroni (any kind you like is fine)
• 3 cups broccoli florets
• 1/4 cup vegan margarine (earth balance)
• 1/3 cup all purpose flour (gluten free is good too)
• 2 cups vegan milk (soy, almond or rice)
• 1/2 cup nutritional yeast
• 2 tablespoons of tomato paste
• 1 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 tablespoon of agave or maple syrup (maple preferred)

how to:

1. bring large pot of salted water to a boil. add macaroni and cook to package directions 
2. add broccoli to the last five minutes of boiling, cook until fork tender. drain and return to pot
3. to make the sauce: in medium saucepan make a paste by whisking the margarine and flour over medium heat for 3-5 minutes
4. add milk, yeast, tomato paste, salt and garlic powder to the saucepan and bring to a boil, whisking frequently
5. reduce heat to low and let simmer until sauce thickens 
6. adjust seasoning to your liking and add in the agave and lemon juice
7. toss the macaroni and broccoli with the sauce and immediately serve

vegetable medley lasagna

The other day I tried a lasagna recipe from my new book called The Plant-Powered Diet by Sharon Palmer and it's absolutely perfect. Exactly what I was looking for in a vegan lasagna. I only made a vegan lasagna recipe one time when I first started being vegan and it was so complicated and it didn't turn out exactly as i'd hope so I completely shied away from all lasagna recipes since then. But this one seemed so simple and included easy step by step instructions. So whether you are an omnivore, vegetarian or vegan you may enjoy this thick, vegetable- rich lasagna. We enjoyed our lasagna with home grown green onions and lettuce, nothing better than that!

*best made in a small, deep baking dish about 7x10 inches

ingredients

• 1 tablespoon extra virgin olive oil
• 1  medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium summer squash (about 8 inches long) such as a zucchini, sliced
• 1 1/2 cups chopped broccoli
• 2 garlic gloves, minced
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped fresh oregano (or 2 tsps dried)
• 1 teaspoon low sodium herbal seasoning
• 4 ounces (6 sheets) whole wheat lasagna noodles, uncooked
• one 24- ounce jar reduced- sodium marinara sauce
• 2 cups packed chopped kale
• 1 1/2 cups shredded plant-based cheese (such as Daiya)

how to

• heat the olive oil in a large skillet. add the onions, bell pepper, summer squash, broccoli, garlic, black pepper oregano, and herbal seasoning. saute for about 7 minutes.
• preheat oven to 375 degrees F.
• pour 1/2 cup of the marinara sauce into a deep rectangular baking dish (about 7/10 inches) and spread it evenly over the bottom of the dish
• place 3 lasagna noodles side by side on top of the sauce. in even layers, add about half of the vegetable mixture, then 1 cup kale, half of the remaining marinara sauce, and 3/4 cup plant-based cheese.
• place the remaining 3 noodles on top and repeat the layers with remaining ingredients.
• cover the baking dish with lid or foil and bake for 1 hour. remove the cover and cook for an additional 15 minutes, or until the dish is golden and bubbly.
• cut the lasagna into six servings and serve immediately.

vegetable and bean couscous

i generally don't time how long it takes me to cook a recipe but this one was super quick! definitely around 30 minutes for such a delicious meal. this is why i now love couscous! it takes no time at all to cook and is in fact one of the very last things added and right after you can turn off the heat and it will do it's magic. it basically just soaks up all the liquid and expands with the heat already created so you don't have to precook the couscous, it's done quite instantly just by letting it sit for few minutes after cooking.

the most time consuming part of this recipe is cutting and preparing all the vegetables which is what i do first. this is going to be added to my "quick weekly recipe". another great thing about this recipe is you can put just about any vegetable or bean in this dish and it will work. so it is great for leftover veggies you don't know what to do with.

i looked at some various couscous recipes to see what the basics are in making couscous and most of the vegetables they suggested to use i did not have. so here is a list of all the different veggies you can use in your dish:

++ zucchini, squash, bell peppers, mushrooms, tomatoes & veggies i used: carrots, spinach, broccoli, cauliflower, brussels sprout, onion ++

*i never really estimated how much of the vegetables i used but in general use how much of whatever vegetable you want. you can't really go wrong. i like a lot of vegetables in every bite so i generally do more.

ingredients:

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 large carrots chopped
• broccoli chopped
• cauliflower chopped
• brussels sprout
• 1 can black beans (or any other kind) rinsed well
• 2 cups couscous
• 4 cups vegetable broth
• paprika about 2 tablespoons
• lots of salt & pepper 
• vegeta* (typical serbian spice used, optional)

 

how to:

1. heat in your large skillet on medium heat the olive oil and onion for a minute
2. add in your tougher veggies: cauliflower, broccoli, brussels sprout, carrots- cook the veggies for a few minutes so they get a little softer but definitely will still be firm.
3. pour in your vegetable stock and season your dish with paprika, salt and pepper. i used plenty of salt and vegeta. you can even use red pepper flakes for some spiciness. play with it to your taste and feel free to definitely try your broth after spicing it to see how it tastes!
4. turn up the heat and bring your dish to a boil- then once its bubbling turn the heat to low
5. add in your beans and spinach- mix it all together for minute (also this is where you would add tomatoes if you used them)
6. now slowly add your measured out couscous- stir in well, you should already start to see the couscous soak up  your vegetable broth
7. cover quickly and remove your dish from the heat
8. let it sit for five minutes so the couscous can finish soaking
9. enjoy it with added red pepper flakes and sliced avocados on the side!

whole wheat pumpkin pancakes

i enjoy making breakfast more than any meal of the day- probably because i enjoy eating breakfast more than any other meal of the day, so when i saw i was completely out of basically all fruit i thought i'd have to resort to a bowl of cereal (not fun). thankfully, i found a can of pumpkin puree and chocolate chips! WIN.

i've never made pumpkin pancakes before but i was certain that was a thing...so after looking at several recipes i substituted in things that i had at hand and added other favorites of mine to make my own vegan recipe below.

feel free to easily substitute in what other versions of the same products you personally have and enjoy. for example: white flour instead of whole wheat or regular brown sugar instead of raw light brown sugar etc.

enjoy & good morning! xx

ingredients:

dry

• 1 1/2 cup whole wheat flour 
• 2 tablespoons raw light brown sugar
• 1 tablespoon baking powder
• 1/2 tsp nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

wet

• 1 1/3 cup original almond milk (coconut or soy milk work too)
• 1/3 cup pumpkin puree
• 1 tablespoon coconut oil
•  olive oil works too esp if you don't enjoy coconut oil taste

how to:

1. in one bowl add and whisk together all your dry ingredients
2. in another bowl add and whisk all your wet ingredients
3. pour the wet into the dry and mix well with a wooden spoon- the mixture will be sort of thick (see photo above)
4. grease or spray your skillet over medium heat- i used two spoons to scoop some of the pancake mix into the skillet and did my best to spread the mixture into a flat pancake shape since it is much thicker than usually pancakes.
5. feel free to add chocolate chips for all or none of them! you can also add bananas if you have those at hand.
6. you're done once they're golden brown on both sides
7. serve with tea, fruit, agave syrup, lemon wedges and of course ground flaxseeds!!

benefits of flaxseeds- reduce your risk of heart disease, cancer, diabetes, stroke

1. omega 3 essential fatty acids- the good fats that protect your heart

2. lignans- antioxidants that protect you against cancer

3. fiber - help maintain your blood sugar, even reduce insulin resistance

++ you can use ground flaxseeds as a topping for pretty much anythinggg; ex. pudding, yogurt, cereal, smoothies, any baked goods, fruit and my personal favorite: on crepes! it  doesn't have much of a taste more so it mostly feels like you're eating tiny crushed pieces of a graham cracker.

veggie/bean burgers

finally, the recipe post i should have written a long time ago since it quite possibly is my favorite meal to make for the family (and often). the recipe is as simple as you want it to be since you can include whatever ingredient you really want. below is what i usually do for veggie/bean burgers. i generally use four cans of different beans which makes quite a bit of burgers for four and then some leftovers. so definitely half the recipe for two people.

enjoy !

ingredients:

burgers

• four cans beans of any variety (kidney, black, pinto)
• 1 med-large potato shredded (use cheese grater)
• 1 large carrot shredded (use cheese grater)
• 1/2 cup peas (optional)
• lots of salt 
• crushed red pepper flakes for spiciness 

how to:

1. preheat oven to 400 degrees F
2. separate all your large ingredients into different bowls; beans, potato, carrot, peas. make sure to rinse the beans very well. tip: shred the potato last
3. get another bowl you can mush these ingredients with a fork easily to later form your burger. take a handful of beans and mush them for a minute (they don't all have to be completely mushed) then take handfuls of all your veggies and put those into your mushed bean bowl. 
4. you can mix all the ingredients with a fork and then add your spices
5. now using your hands form your burgers into a patty shape, you kind of need to press hard to get the beans to stick with all your ingredients but it should go pretty easily. (beware this is the messy part)
6. continue to make more patty's by adding and mushing together more of the mixture.
7. once done oven them for 30-40 minutes on a sprayed aluminum foil over your baking tray
8. the burgers should be slightly golden and crispy on each side. you can turn them over half way.

tip: if your patty's wont stick well it might be too wet which can be fixed with more beans which will make the mixture dryer. it is usually the water from the potato that may make your mixture un-stickable. you may need to squeeze out the water from the shredded potato if you notice it is watery.

toppings

• avocado slices (personal favorite)
• tomato slices
• bell peppers slices
• spinach
• onion slices
• ketchuppp (go organic! avoid HFCS)
• cucumbers (optional)
• toasted whole wheat buns (trader joes has yummy ones)

how to:

1. put all your toppings in dishes so everyone can build their own burger later

side dishes

• sweet potato wedges baked
• it is just fine and even nutritious to eat potato skins so simply wash and scrub your sweet potatoes before you slice them into wedges 
• you can make these while your burgers are in the oven so don't turn the oven off when the burgers are done since these can also bake at 400 degrees F. 
• then prepare your baking sheet. i put aluminum foil over my baking sheet for easy clean up. spray your sheet and then put your wedges on. you can sprinkle more olive oil over your wedges here too.
• use whatever spices you like and sprinkle them over the wedges. salt is usually what i use.
• they go in the oven for about 45-60 minutes depending on your wedge sizes and oven. i never know how long i keep them in because i keep adding the time if they are not ready. aka you want the wedges to be really soft and be able to put a fork through them easily so keep checking! definitely start with 30 minutes and then check every so often.
• transfer the wedges to a plate once done

• spiced chickpeas baked (optional)
• after your sweet potatoes are done you can use the same baking sheet and aluminum foil used with the wedges. 
• first rinse your garbanzo beans really well and then simply place them on your sprayed aluminum foil on the baking sheet
• sprinkles your desired spices, i go with  cayenne pepper and salt
• bake for about 30 minutes on the same 400 degree F as the burgers and wedges.
• the garbanzo beans will get golden and crispy as well.
• transfer them to a bowl and eat them as a snack on the side!

apple crisp

this past fall i enjoyed making some of my favorite apple recipes such as apple pie, apple crisp and apple sauce! here is super easy vegan version of apple crisp.

ingredients:

first layer
6-7 apples peeled, sliced thinly (depending on the size of your pan)
2 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon sea salt
half a lemon

topping
1/2 cup light brown sugar
1/2 cup uncooked rolled oats
1/3 cup whole wheat flour
1/2 cup unsalted Earth Balance vegan butter cut into small pieces

how to:

1. heat oven to 350 degrees F. take your 8x8 pan or what you have at hand and spray it with oil or coat it with butter.
2. in a bowl combine the apples, granulated sugar, cinnamon and 1/8 tsp of the salt then toss to coat the apples. then take the lemon you cut in half and squeeze as much of the juice form it you can on top of the apple mixture, i just used my hands. place this mixture in your prepared baking dish
3. using the same bowl you used for the apple mixture mix together the brown sugar, oats, flour the 1/8 tsp of salt left until thoroughly combined. 
4. put in the small butter pieces to the bowl and use your fingers to blend in the butter and break it down even smaller until well incorporated.
5. spread the topping evenly over your apples and bake until the top is crispy and the apples are tender.this may take 50-60 minutes.
6. let cool and be sure to eat it with some delicious coconut ice cream!

quinoa stuffed peppers

STUFF PEPPERS NOT TURKEYS ! :  )

this is a recipe i made up to my liking and use often. it is quite easy and makes a ton of stuffed peppers so you'll have more for later! i actually made this recipe this thanksgiving as a vegan dinner option which is great for when you have lot's of people to feed. this recipe made about 12 small-medium stuffed peppers so it was plenty.

it happened to be my sisters birthday as well so i made our favorite chocolate vegan cake here because it is so easy and so so good! andddd its FULL of chocolate goodness:)  i ended up decorating the top with sliced kiwi which was almost better than our usual sliced strawberries. mixing kiwis and chocolate was surprisingly really great.

the stuffed peppers i have been using for this recipe lately are green peppers that were kept in the freezer after my mom had already carved out the middle. my parents had plenty of peppers from their vegetable garden this past summer so we freeze any leftover for the winter. so stuffed peppers were the best way to use them up! first i would take them out of the freezer before i started any cooking just to let them thaw out.

ingredients:

• baby bella mushrooms 2 packages sliced
• garlic 2-3 cloves chopped
• one large onion diced
• two shredded carrots
• two tomatoes chopped
• one jalapeno chopped
• spinach about one bag
• coconut oil for cooking
• parsley chopped
• 2 cups red or white quinoa (substitutes: couscous or rice)
• salt
• spices: turmeric, ginger

how to:

1. first thing i do is chop and prepare all the veggies, you can add as much as you like but above are the ingredients i like to use and about how much i use
2. in a large skillet (all depends how much you're going to make) heat two tablespoons of coconut oil
3. once it melts add in the garlic and onions until translucent
4. prepare the quinoa separately in a pan according to package directions- i now add salt to my quinoa so it isn't so plain when added to the main skillet dish
5. once the onions are ready start putting in your veggies; shredded carrots, mushrooms, tomatoes and jalapeno
6. let these cook on medium high heat until they are tender 
7. start adding in your spices (turmeric, ginger) and experimenting with the taste to your liking. i usually add lots of salt because the quinoa tends to be plain. i also add more red pepper flakes if needed, however a jalapeno pepper should be enough. 
8. keep stirring your dish often and once its about done add handfuls of your spinach in at a time. it comes later since it doesn't take long for it to wilt and mix in with the dish. i usually end up adding a whole bag of spinach
9. once your quinoa is done mix it in with your veggie dish and combine well.
10. check the taste and add any more spices if needed
11. once combined and everything is cooked well turn off the heat and mix in your parsley last

 

stuffing the peppers

if you have non frozen whole peppers just cut off the top of the peppers and once your dish has cooled a little start to stuff the peppers. i would also at this time preheat your oven to 400 degrees F while you prepare. sometimes my dish has lots of juice/water in it so i make sure to drain the quinoa stuffing before scooping it into the peppers with a spoon. you don't want that extra juice in your pepper. fill as many peppers as you want and then transfer them to a pan for baking in the oven. i usually pile the pepper right next to each other on the pan and finish it off with pouring some olive oil and water in the pan to coat the bottom so it doesn't burn. you only need a little of each depending on the size of your pan and how many you're making. once prepared you are ready to bake the peppers for about 30-40 minutes. the frozen peppers take longer but just keep checking the peppers until the pepper is soft and tender.

mini pizzas

i was inspired to make some mini pizzas today and basically winged it by taking my thin crust veggie pizza recipe and making it into mini ones.

first make the crust by following the exact recipe in the above link for one thin crust pizza. then preheat oven to 350 F and once you have rolled out the dough use some kind of round cup or pudding bowl like i did and carve out the dough.

use the extra dough to roll out more until you've used as much as you can. then place the dough on a baking sheet with foil with some drizzled oil. poke holes with a fork in the middle of each dough piece and throw them in the oven for 5 minutes. then follow the directions below.

makes about 12-14 mini pizzas

ingredients for toppings:

• pizza sauce enough for all your dough pieces
• chopped up spinach
• daiya mozzarella cheese [vegan]
• chopped up mushrooms
• sliced tomatoes

how to:

1. after taking out the dough pieces from the oven [the initial 5 minutes] top them with your sauce using a spoon to spread it around, careful to stay away from the edges
2. next i put on my chopped spinach, then i did different pizzas some with a tomatoe slice topped with the cheese or mushrooms chopped with the cheese. feel free to put in your favorite toppings
3. then place the baking sheet with your decorated pizzas into the oven for about 12-13 minutes. careful not to burn your crust since they are smaller and thinner

DENVER

our first day in denver colorado before driving to frisco !

we arrived around eight pm to J's sisters apartment and the first thing i did was take a much needed shower. the highlight of the night was watching J play robot unicorn attack. remember that!? best.theme.song.ever.

the next morning we ate the food we brought from the road for breakfast;  vegan pizza, cucumbers, green peppers with hummus and flaxseed crackers.

we went to the grocery store to get some food for the week and after that we made sandwiches for lunch; mashed avocados with garlic on toast, with sliced tomatoes and my mom's garden sweet peppers. J had hummus on his sandwich and i also ate the sweetest peach after with a glass of coconut milk. it was a delicious lunch.

we were pleasantly surprised J's sister had an outdoor pool at the apartment so it was a perrrfectly hot day to go read by the pool and cool off in the water. also bonus: we were thee only ones there! 

here's some myspace pictures for ya'll  ; )

^^^ my pool boy cleanin the pool hehe

^^^ heaven

^^^some pool side yoga 

^^^ sidecrow

^^^ yuppp, pretty great morning

afterrr some pool fun we made k8ters a birthday cake before we headed out to stay with her the rest of the week in frisco. the recipe is from ambitious kitchen and was a chocolate lovers dream. you can find the recipe here ! i think the name sold me; "best ever vegan avocado chocolate birthday cake with vegan chocolate ganache".

it was a pretty simple recipe with weird things like avocado, and fresh brewed coffee. which you couldn't taste either of them once it was done so that was great! i hate coffee and even though i love avocados that would be gross with cake. but the avocado was just an egg substitute and overall i recommend the cake if you love chocolate! this was also my very first bundt cake. i like to call it a butt cake though.

^^^ then i carried said cake the whole 1.5+ hrs to frisco in my lap

we had a beautiful drive through the mountains the whole way -- can't complain about that :)

we arrived to frisco and it was much much colder than denver. but the view was incredible; mountains and green everywhere you look and the freshest air you ever breathed! i kept saying i wish i could capture it in a jar and take it home with me. i'm gonna thoroughly enjoy staying here this week. here is the lovely lady that let us stay in her beautiful home! 

^^^k8ters with her birthday cake !

whole wheat pancakes

these are my go-to pancakes that i know will turn out awesome every time. i really enjoy whole wheat pancakes now more than any other kind. they have a completely different taste and feel.

definitely more firm and i absolutely love that. it is something you must try at least once. i know sometime going whole wheat on things is a risk and doesn't taste right but for me this recipe is one of the best when it comes to pancakes.

serves two people

ingredients:

• 1 cup whole wheat flour
• 2 tsp cornstarch
• 2 tablespoons brown sugar
• pinch of salt
• 1 cup milk of your choice (soy, almond, rice)
• coconut oil for cooking

how to:

1. mix in a bowl the flour, cornstarch, sugar and salt
2. add a little of the milk at a time while mixing well with a whisk, gradually adding the rest of the batter
3. heat the coconut oil in a pan about 2 tsp is all your need, use about 2 tablespoons of batter at a time and cook until golden brown

toppings:

absolutely highly recommended that you squeeze some lemon juice on your pancakes for the freshest and tastiest pancakes ever. this is a total addiction for me and i can't believe i never tried it sooner. sometimes i like to put in the chocolate chips or make them plain and pile on the fruit. i also sprinkled some ground flaxseeds on top- i love to get them in anywhere i can. for a syrup i always use agave because it is a much healthier alternative and has a low glycemic index.

ecopolitan lunch date

i lovee to cook food at home but sometimes it's really nice to go out for a lunch & dessert date with j : )

it was the most gorgeous morning and i didn't have to make a single thing but simply enjoy delicious vegan food in my new favorite dress.

the restaurant was a "surprise" and i was super stoked that he chose ecopolitan which is all organic, raw and vegan food. this was both of ours first time going and i must say definitely not the last! the weather was so nice and sunny that sitting outside waiting a little longer for our lunch due to short staffing was totally cool with us. nothing could ruin this splendid morning.

 

 

^^^ sorry j - had to ; )

i love the lighting on my dress through the trees & hello favorite thrifted wedges.

we ended up ordering and splitting a mac and cheese- which had no macaroni and no cheese and it was quite good! the "macaroni" was thinly sliced zucchini with a tasty yellow "cheese" sauce. i could definitely see myself eating a little more raw foods...but not entirely; i love my warm comfort food too much! but i do think a little raw food here and there is incredibly beneficial for you and eco-friendly.

lastly we ended up hopping over to the french meadow cafe for some dessert. sadly, the vegan options were not that crazy good by any means but kinda just meh as you can expect from bars. we ordered the raspberry chocolate bar and rice krispy chocolate bar.

at least we had a decent view! overall i'm not sure i am in love with french meadow as some people seem to be but that's mostly because the atmosphere is very chaotic and noisy...nothing like ecopolitan was. so i would say ecopolitan was much more enjoyable.

since voodoo doughnuts don't deliver...

today is a very hot day and since i refuse to go outside from fear of melting, i decided to satisfy my doughnut craving and whip up a batch of muffin shaped doughnuts. i searched for some recipes and of course ended up going with chocolate covered katies's recipe of krispy kreme doughnuts except wayy healthier and homemade. i had all the ingredients needed except a doughnut pan and so that is why they are shaped like muffins. it was rather sad making but there was no way i was going outside and to the store just for the pan, no way at all. we loved them of course (or they wouldn't be on here) so they will be remade in a legit doughnut pan with even better toppings.

ingredients:

• 1 tsp of apple cider vinegar
• 2/3 cup almond vanilla milk [milk of your choice]
• 1 tsp vanilla extract
• 3 tablespoons coconut oil
• 1 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/3 cup sugar plus 2 tablespoons
• 1/4 teaspoon of salt

how to:

1. combine the first four ingredients [cider, milk, vanilla, coconut oil] in a bowl and whisk well. preheat your oven to 350 degrees and grease a donut pan if you have one- i had to resort to using a muffin pan instead
2. in a large measuring bowl combine the remaining dry ingredients [flour, baking powder, sugar, salt] and mix well
3. pour the wet ingredients into the dry and mix until combined- as soon as possible start pouring the mixture into your pan
4. bake for fifteen minutes and then let it cool before taking them out of the pan
5. top the doughnuts with chocolate, jam or icing.

* i topped some with the icing and dipped it into ground walnuts, some i used plum jam, some sprinkled with cinnamon.

icing glaze

ingredients:

•  1 cup powdered suguar
• 1-2 tablespoons of cornstarch
• 1 1/2 tablespoons of soy milk
• 1/2 teaspoon vanilla extract

how to:

1. mix all the ingredients into a bowl and dip the doughnuts into the bowl- add toppings

berry pancakes

 

ohhh these were fun to make and eat! their blueness reminds me of something straight out of willy wonka.

ingredients:

• 1 cup flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of soy milk/ or almond milk
• 1/4 cup of applesauce
• 1/2 cup of frozen berries or fresh

* this recipe would make enough for about two people, feel free to double recipe for more and use more berries like i do if you really like your pancakes to be bursting and packed with fruit. you can also sprinkle some chocolate chips!

how to:

1. put all the dry ingredients in one bowl and mix well
2. put all the wet ingredients in a separate bowl; applesauce, soy milk and berries
3. add small increments of dry ingredients into the wet and mix well to get rid of any lumps
4. heat your pan and drop some vegan margarine or non stick spray; pour some batter and leave each side of the pancake on for about a minute or until the edges are golden brown
5. of course i serve with some lemon wedges and agave syrup