Cooking vegan food is generally pretty easy. You grab some fresh veggies, add some grains or legumes and there you have it! But baking. Vegan baking can be a nightmare. But I am to your rescue with instructions on how to make easy vegan doughnuts.
I can’t tell you how many time I have seen a picture of a vegan baked good and thought, “Oh, I want to try that!” But then I take a look at the ingredients and I’m instantly disappointed.
There’s usually one of two things wrong with the recipe that turns me off.
- There are a laundry list of ingredients, or
- There are extremely uncommon ingredients. If I have to make a special run to a specialty store for one specific ingredient, then I probably will reconsider baking it. Baking just shouldn’t be that hard!
So I say all of that to say, I love this recipe because I love doughnuts and I love to bake. If you are vegan, you will probably have all of these ingredients in your kitchen already, hence the easy part of easy vegan doughnuts.
I’m not quite sure what put me on the vegan doughnut path but I’m pretty sure it has something to do with a delicious looking picture on Pinterest. But I checked out a ton of recipes before I stumbled upon this one. I made it for my family a few months back and it was a hit. I had to literally cut the kids off from having a vegan doughnut overdose! The first time around, I was just happy that I learned to make doughnuts, that I didn’t really think about frosting, so I just used powdered sugar. But this time around, I felt like an expert and I made glaze and added sprinkles. Needless to say, I still have to cut the kids off before it turned ugly. So it’s safe to say the glaze was awesome as well.
So here goes:
Oh wait, a word to the wise, if this is your first time, do NOT fill the doughnut pan to the top. I made this mistake *hides shamefully*. My first batch gave the illusion that there was a hole in the middle, but in fact, I had over filled my pan and the top baked over.
1 cup flour
1/2 cup sugar (I use can sugar)
1 1/2 tbsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
pinch of cinnamon
1/2 cup vegan milk(I use almond milk)
1/2 tbsp Apple Cider Vinegar
1/2 tsp vanilla
1 flax egg ( 1 tbsp ground flax seed + 3 tbsp water)
4 tbsp vegan butter (I use Earth Balance)
Combine all of the dry ingredients in a large bowl.
Add wet ingredients to a sauce pan and turn to medium until the butter is melted.
Add the wet ingredients to the dry ingredients and mix well.
Spoon in the mixture into the doughnut pans. Be carefully not to over fill the pan.
Bake for about 12 minutes.
Many moons ago, I was searching on Pinterest for a hot cocoa recipe for my son, who looooves hot cocoa, but I was less than thrilled about giving him the pre-packed stuff with the foreign ingredient list. So I came across a really simple recipe that taste great.
But fast forward a couple of years, my son is now asking to drink coffee with mom and dad too. So, my solution was to give him half steamed almond milk with the cocoa mixture and half decaf coffee. He loved it!
So then, I started to pour my cup of daily coffee with a little room left for some steamed milk and a little cocoa mixture. And I call it….. *insert drum roll* Vegan Hot Cocoa Coffee! It’s just enough sweetness to satisfy my sweet tooth, but not overly sweet like some of the coffee creamers are. And most importantly, it’s void of any artificial ingredients.
Almost every day during “cocoa season” my son will ask for special coffee lol. It’s definitely a crowd pleaser.
The cocoa mix is very simple. Combine the following ingredients in a blender or bullet and blend well:
- 1 1/4 cup cane sugar
- 3/4 cup cocoa powder
- 1/2 tsp sea salt
Vegan Hot Cocoa
If you are making just hot cocoa, bring one cup of milk to a near boil, then combine milk and 2 tbsp of cocoa mix in your favorite mug.
Vegan Hot Cocoa Coffee
If you are making the Vegan Hot Cocoa Coffee, then first brew your coffee. I personally love French Pressed coffee :-). Warm up 1/4-1/2 cup of non dairy milk (I prefer Almond Milk). Now, the amount of milk will depend on your desired coffee to milk ratio. Some days I feel a little more cocoa-ish than coffee-ish and some days I just want a splash of cocoa to add a little sweetness.
If you make a 1:1 ratio of coffee and cocoa then add 1 tbsp of cocoa mix and stir well. If you plan to use less milk, adjust your cocoa mix accordingly.
Let me know how your drink turns out!
Have you ever found what looked like a great bread recipe, then tried it out only to end up disappointed? Well, I’ve been there and done that. Most of the bread recipes that I’ve tried look great, smell great and even taste great, but they don’t slice great.
Squash is such a summer time staple. And at one point, I had so much squash I didn’t know what to do with it. My parents would give me a bucket of fresh veggies (squash included) every time I saw them. And I just so happened to have lunch with an old co-worker who brought me a bag of squash and zucchini from her garden. So, here I was
It ain’t quite summer until you’ve made home-made popsicles! Home-Made Blueberry Popsicles at that! This was definitely on my summer bucket list to do with the kids this year. Unfortunately, my mother beat me to it and she made popsicles with my oldest son first. But honestly, I couldn’t believe how simple her recipe was so I had to try it. I did things a little differently of course, but still delicious.
I started making Spaghetti Squash a few months ago and it was an instant success in our house. We did the traditional spaghetti-style Spaghetti Squash and added marinara sauce and toppings. But I knew we could expand out horizon a bit and try something different.
One tell-tale sign of summer is the over abundance of zucchini. I personally don’t have a green thumb but I know a lot of people who do. I currently have two bags of freshly picked squash and zucchini sitting in my fridge. I’ve always heard of people making zucchini bread or muffins, but I’ve never tried it because it’s usually not vegan. But since I was over-flowing with zucchini, I decided to give it a shot.
I thought flour was flour until I went to the store today to buy some more. There was All-Purpose Flour, Bleached and Unbleached, Self-Rising, Bread Flour, Wheat Flour, name-brand vs store brand. I was lost! I never realized how many types of flour there were.
A few years back, I realized some very noticeable differences between the grocery store bread and the bread I was buying from the Farmer’s Market. I did a little research and I am done with the grocery store bread. Here’s what I observed
About a week ago, my parents came over to visit us and the best part of their visits is that they usually bring food with them. Don’t you just love visitors like that?! Why yes, you may come over anytime! So last week, they brought over Spaghetti Squash.