Vegan Pumpkin Pie Quinoa Porridge [Low Cal]

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I have trouble letting go of winter and autumn foods by the time spring rolls around. Something about pumpkin spice, warm apple pies, winter squashes and brussels sprouts, and steaming soups and porridges just makes me want to eat them regardless of how hot it is outside.

When I cook for other people, though, I have to at least try to be season-appropriate–and when I’m home for the summer, I’m a bit addicted to cooking for my friends and family. So, I decided to give myself a last winter hurrah before I moved back home, and treated myself to this pumpkin pie porridge before one of my last finals.

I may continue to have this dish on those slightly-less-hot summer days simply because of how how delicious it is… and I’ll have to come up with an apple pie version, too!

Serves 1 (about 1.5 cups)

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Ingredients

  • 1/4 cup dry quinoa
  • 1 cup soymilk
  • 1/2 cup pumpkin puree
  • 1/2 tsp cinnamon (add more to taste)
  • Dash of cloves, nutmeg, and ginger, or of premade pumpkin spice
  • Maple syrup or sweetener to taste
  • Toppings: cocoa nibs, chocolate chips, cranberries, walnuts, etc.

Directions

1. In a pan over medium heat, combine soymilk, pumpkin puree, and quinoa. Bring to a boil, and simmer for about 10-15 minutes, stirring occasionally, until the quinoa are split and soft and the mixture has thickened to an oatmeal-like texture.

2. Remove pan from heat, and add in the spices and sweetener. You may want to add another splash of milk if you like a less thick consistency.

3. Add toppings if desired, and serve hot!

Calories: 300 (using a 0 calorie sweetener and unsweetened soymilk)

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Vegan Nutty Chocolate Coconut Bars

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Every time I open the fridge, there is a lonely little can of coconut milk waiting for me to finish it up. I love making Thai coconut curries, but I have a serious problem making enough curry to use up those monstrous 14oz cans of coconut milk before they go bad. All too often I end up sadly throwing one out, with only a quarter of it used. Whose idea was it to make those cans so big, anyway? You’d have to be some kind of superhuman coconut milk drinker—and I’m talking the thick kind, not the deliciously drinkable diluted ones in cartons—or a curry-loving family of 5 to use those things up in time. But I’m getting off topic here.

I decided that the best way to do that coconut milk justice was to turn it into a pastry. I ended up going with my own version of Ohsheglows’ lightened up coconut bars, because, as I’m sure we all know, she is the guru of all things vegan cooking. The condensed coconut milk idea she uses in the recipe is absolute genius–I’m not sure if it was a common thing that I just happened to discover through her, but it’s seriously amazing! I’ll definitely be using that trick more often to use up those pesky coconut milk cans–I bet it would make a fabulous ice cream base too. But that recipe will have to wait til summer.

Never again will I have to forgo recipes calling for condensed milk!

Also, about the bars: warning, they’re extremely addictive. I ate way too many, but my tastebuds are happy campers.

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Makes about 20 small bars.

Ingredients

Shortbread crust:

  • 1 + 1/3 cups flour
  • 6 tbsp earth balance, melted
  • 1/2 cup brown sugar
  • 2 tsp maple syrup

Topping:

  • 1 can light coconut milk (15oz?)
  • 2/3 cup coconut sugar
  • 3/4 cup vegan chocolate chips
  • 1 tbsp cocoa powder
  • 2 tsp maple syrup
  • 3/4 cup pecans or almonds, chopped
  • 1/2 cup shredded coconut
  • Sea salt to sprinkle on top

Directions

1. Preheat oven to 350 degrees F, and line a 9″ pan with parchment paper.

2. Prepare the crust: mix together the flour and brown sugar. Stir in the earth balance and maple syrup until the mixture clumps up and is evenly combined. Press crust into the bottom of the pan to form a somewhat compact layer.

3. Prepare the condensed coconut milk: combine the coconut milk and coconut sugar in a pan over medium heat. Bring to a simmer for 10-15 minutes, or until it’s thickened up significantly.

4. Remove from heat, and pour in the chocolate chips, maple syrup. Stir until the chocolate chips have melted and combined. Pour this mixture on top of the crust. Sprinkle the chopped nuts, shredded coconut, and sea salt on top.

5. Bake for 25-30 minutes at 350 degrees, until it looks set and the coconut shreds are beginning to brown. Put in the freezer for a few hours, or in the fridge overnight. Once set, cut into bars, and serve!

– Serving size: 1/20 of recipe. Calories per serving: 190

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Make your own Iced Tea Lattes! [Vegan]

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Homemade iced tea lattes. My new lifeblood, especially with summer upon us.

By some Berkeley miracle it’s 90 degrees out today, and being the heat-hater I am, I’d usually be miserable right now. But thanks to the fact that I’ve been sipping iced chai tea lattes all day, I feel great. This revelation also helps me meet my new goal to have at least 2 cups of black tea a day.

Here’s how that goal started: I realized that, with finals coming up and the fact that I’ll have one single day to pack and move out of my apartment, my stress levels are out of control. I’ve had all sorts of insane cravings–even after eating a big meal–am having trouble sleeping, and my skin is really upset with me. After doing some research, I stumbled across studies that show that those who drank black tea regularly had lowered cortisol after stressful activities than those given a placebo, even despite the caffeine content. Apparently, this is thanks to the polyphenols in black tea; I’ve been drinking tons of green and herbal tea lately, so I decided it was high time to start reintroducing black tea to my daily routine. Even if it isn’t a miracle stress solution, it can’t hurt!

And what better way than to make it cool, refreshing, and creamy?

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I know this might be far too simple to call a recipe, but for blog-organizing purposes, I’m calling it one anyway!

Ingredients

  • Black tea: loose leaf or in a bag. (My favorites so far : Chai, French vanilla, Irish breakfast, Lady Grey)
  • Your favorite kind of milk (I use soy)
  • Sweetener (optional)
  • Other flavorings like vanilla, lemon, etc. if desired
  • Ice cubes

Directions

1. Brew a pot or pitcher of your tea according to the directions for that type. For example, white and green teas usually should be steeped at lower temperatures. Put the pot/pitcher in the fridge, and let cool. To speed it up, add ice cubes after ~1 minute of brewing.

2. Once room temperature or cooled, pour some of it into glass, add a splash of milk, and sweetener if you want it. Add in ice cubes, and enjoy! Alternatively, if you used a pitcher and left extra room, you can add the milk, ice cubes, and sweetener straight to that.

I also like to dilute it with more water because often the hot tea is quite strong, but that’s just personal preference. (It also makes my original brewed pot last longer.)

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Who need Starbucks when you can make all their drinks at home, perfectly to your tastes?

Vegan Chipotle Twice Baked Sweet Potato

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In case you couldn’t already tell, I’m a huge fan of sweet potatoes. Not only are they delicious in their own right, but they’re incredibly packed with vitamin A, which always seems to help out my skin. I used to have them almost every morning in my favorite maple mashed form. I’ve fallen in love with breakfast smoothies, however, so I started looking for more quick, savory recipes to put my beloved sweet potatoes in.

That’s when I came across the “twice baked sweet potato” concept, and now I’ve come up with a new favorite lunch that only takes 15 minutes or less to make. And it tastes amazingly gourmet! The beauty of the recipe is that what you add in can be varied a lot to your preferences or what you have on hand; the amounts below are just my favorite version. You could make it sweet, italian style, asian style, or tex-mex style like I did. You can add in protein sources like beans, or throw in all sorts of veggies. The options are endless!

Eating them open face sandwich style also makes it a fun meal; I personally love the skins, and they’re really good for you!

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Makes 1 serving. Calories: ~250

Ingredients

  • 1 medium (~5″ length, 2″ diameter) or 1/2 large sweet potato with skin
  • 1/3 medium white onion
  • 1 big leaf of kale (optional)
  • 1/4 cup vegan cheddar, chopped or shredded
  • 1/8 tsp garlic powder
  • 1/4 tsp chipotle powder
  • Salt & pepper to taste

Directions

1. Remove the eyes and blemishes from the skin, and bake it. You can bake it in the oven, but I prefer to use the microwave method for speed: pierce the potato on all sides with a fork or knife, set on a paper towel, and microwave for about 4 minutes, or until tender. (Giant potatoes like the one in my photo may take up to 8 minutes.) You may want to flip midway.

2. While it’s baking, saute the onions and kale over medium heat until the onions are translucent and the kale is tender. Remove from heat, and add in the cheese, chipotle powder, garlic powder, and salt and pepper.

3. Once the sweet potato is tender, cut in half lengthwise and scoop out enough of the flesh to leave a “rind” of ~1/2 inch. (See third picture below.) Mash the scooped out flesh, and mix it with the onion-cheese mixture until fully combined.

4. Scoop the entire mixture back into the potato-skin shells, and microwave until the cheese is melted and everything is fully heated.

5. Eat it open-face sandwich style, or with a fork and knife.

And enjoy your vitamin A packed meal!

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Method photos (Note that I cut my potato in half first because it was giant.)

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Thanks for reading!

Michelle

 

Vegan Almond Chocolate Chip Cookies

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“WHAT? Vegans eat this well?!”

That’s one of the responses these cookies got. One of the mildly annoying things about veganism is that truly palatable dairy and egg-free baked goods are hard to come by. Luckily, through a lot of trial and error (emphasis on the error thanks to the finicky nature of vegan baking), I’m gradually building up my own arsenal of delicious vegan recipes so I’ll never feel deprived again. This particular recipe comes from a friend of mine: she veganized the original egg-and-dairy recipe amazingly! Not to mention, the strong almond flavors are just irresistible–I’m a bit of an almond addict.

I only modified it a little bit from the one she shared, and these cookies were an absolute hit. I brought a batch to the store I bake for, and they sold out really quickly!

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Makes 2 dozen cookies (~3″ diameter)

Ingredients

  • 2 cups flour
  • 1½ cups brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup chocolate chips
  • 1 cup almonds, roughly chopped
  • 1/2 cup vegetable oil
  • 1/2 cup earth balance (or sub in equal part applesauce to make it lower fat)
  • 2 tbsp flaxseed with 6 tbsp water
  • 1/2 tsp vanilla
  • Salt to sprinkle on top

Directions

1. Preheat oven to 350 degrees F. Prepare flax egg by mixing the flaxseed and water in a small bowl. Set it aside, stirring occasionally, until fully combined and gelatinous. (yum!)

2. Combine dry ingredients in a bowl: flour, sugar, baking soda, salt, and cinnamon. Combine wet ingredients in a separate bowl: vegetable oil, earth balance, flax mixture, and vanilla. Pour the wet mixture into the dry and stir until combined. Fold in almonds and chocolate chips.

3. Refrigerate the dough for about an hour, then form into balls on a cookie sheet, leaving about a 2″ space between them. Sprinkle a bit of salt on top of each one.

4. Bake at 350 degrees, or until the tops have crisped up. Transfer to cooling rack until set, and enjoy!

Serving size: 1 cookie. Calories per serving: 210 (using earth balance), 180 (using applesauce)

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One-hour Cinnamon Rolls

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As someone who eats almost entirely vegan but indulges in dairy on rare occasion, my strategy for coming up with particularly tricky veganized versions of classic dishes often involves attempting to make the original versions first. In order to try to make a vegan version as similar as possible, I’ll taste some of the original to get an idea of what I’m aiming for, and give the rest away to friends. I try to avoid making non-vegan food whenever possible, but with cinnamon rolls, I knew I needed a reference point; I’d never made them before, and had no idea what homemade ones should taste like!

And this slightly modified version of a recipe from Averiecooks turned out amazingly. In fact, I was shocked at their resemblance to Cinnabon, especially considering that these only took an hour. The insides were tender and buttery, and the sweetness was perfectly offset by the tartness of the cream cheese frosting; my friends devoured them within minutes. I even added a splash of Bailey’s to the frosting for some St. Patrick’s weekend spirit!

As for the vegan version coming up: hopefully, curdling some soymilk will have a similar effect to the buttermilk called for, Earth balance should easily replace the butter, and I’ll be substituting Daiya cream cheese in for the frosting. If you try these (or other) substitutions, let me know how it goes!

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Makes about eight 3″ cinnamon rolls

Ingredients

Dough:

  • 2 & 1/2 cups all-purpose flour
  • 1 cup buttermilk, warmed
  • 2 & 1/4 teaspoons instant dry yeast
  • 2 tablespoons vegetable oil
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt

Inside filling:

  • 1/2 cup unsalted butter (1 stick), very soft
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 3 tablespoons cinnamon

Glaze:

  • 3 ounces cream cheese, very soft
  • 1/2 cup confectioners’ sugar (Or more if you like it sweeter)
  • ~1 tbs half and half, milk, or Bailey’s, to your desired consistency
  • Dash of vanilla

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Directions

(See photos of the whole process below!)

1. Preheat the oven to 350 degrees F. Grease a 9″ round or square pan.

2. Combine flour, buttermilk, yeast, oil, salt, and sugar in a bowl, and mix until it begins to form a ball. Turn onto a large cutting board or other clean surface, and knead for about 5 minutes either by hand or with a stand mixer. The ball should be smooth, no longer sticky, and getting difficult to knead.

3. Using a rolling pin or similar shaped object (since my rolling pin is back home, I had to use a jar!), roll out the dough until it is about 9″13 inches–you can use your 9″ pan for reference.

4. Spread the butter across the dough leaving a small margin at the edges. In a bowl, combine the sugars and cinnamon; sprinkle the mixture across the top of the butter in an even layer.

5. Starting with the longer side, roll the dough relatively tightly into a log. Depending on how large you want your cinnamon rolls, cut the log at 1-2″ intervals using a sharp knife or unflavored dental floss.

6. Arrange your rolls in the pan leaving at least 1/2″ between them, and reshape them a bit if they got squished during the cutting process. Bake in the oven for 15-20 minutes, until the exposed parts of the dough aren’t squishy when tapped. (Warning: if you don’t leave a bit of space between the rolls when you first put them in the pan, the dough between them could end up raw, and they will be hard to separate! They’ll spread out into each other as they bake, so leave them a little room to do that.)

7. While the rolls are baking, prepare the glaze by whisking together the cream cheese, sugar, and vanilla, and add liquid(s) of your choice until it reaches your desired consistency.

8. Remove the rolls from the oven, top with glaze, and serve immediately! Some of the cinnamon-sugar-butter sauce will be at the bottom of the pan; we found scooping it back on top of the rolls was a fun sort of second glaze!

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Recipe: Hazelnut Butter [Vegan]

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Something about being home from college makes me want to spend all my time experimenting in the kitchen. Perhaps it’s the free time, perhaps it’s the availability of actual cooking equipment like food processors and stand mixers; either way, I keep coming up with all sorts of concoctions.

One of my favorites from this spring break was homemade hazelnut butter–I’m a huge nut butter fanatic. I usually stick to almond and peanut butters, but saw a packet of hazelnut butter at the store and had to go home and try it for myself. A few toasted hazelnuts later and I was in nut butter heaven: it was rich, creamy, bursting with flavor, and like nothing I’ve had before. It’s also a great base for your own homemade vegan nutella: just add cocoa and sweetener!

I then proceeded to come up with a hazelnut-butter cinnamon roll recipe, but I’ll save that one for another post.

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Makes about a cup of butter.

Ingredients

  • 2 cup hazelnuts
  • 2/3 cup soy, almond, or coconut milk
  • 2 tbsp coconut sugar
  • Optional: cinnamon, cocoa powder, maple, or other flavorings

Directions

1. Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and toast for 5 minutes.

2. Place nuts between 2 paper towels and rub together to remove the shells. You may have to take off a few stragglers by hand.

3. Put de-shelled nuts (leaving a few on is fine, but the shells are bitter) into a food processor, and process for about 10 minutes, until it becomes smooth and liquid. You’ll need to scrape down the sides of the processor every minute or so. If you’re having trouble getting it to go from fine powder to liquid, add the milk and continue processing until smooth.

4. Add the coconut sugar, flavorings, and milk if you haven’t already, and process until combined.

5. Optional: Add 1 part milk to 1 part almond butter, and blend until combined. You’ll essentially be halving the calories if you use a low-cal milk!

Enjoy it on fruit, bread, in pastries, or by the spoonful!

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Thanks for reading,

Michelle

Recipe: Vegan Garlic-Ginger Tofu Spring Rolls

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Yesterday was my first day of spring break. Usually I’m pretty oblivious to the whole “seasons” concept–I live in San Diego, where the weather is essentially 70 degrees and sunny year round–but I couldn’t help but notice how much it really feels like springPerhaps it’s because I’ve been trapped in a somewhat grungy urban environment for so long, but something about the rustling leaves, the chorus of chirping birds, and the lizard couples darting around my backyard was oddly intoxicating.

I was originally planning to make a coconut butternut squash soup for dinner, but decided it had to be put off for another day because it simply wasn’t spring-y enough. I’d been craving spring rolls for awhile–I’d never before worked with rice paper–and the name made it a painfully obvious choice to end the day. I also decided I wanted to come up with my own recipe by winging it, and tweaking things until it tasted best! (It actually works a surprisingly large percentage of the time.)

It was also my first time using frozen tofu: when I left San Diego after winter break, I had an unopened package of tofu in the fridge. Instead of throwing it away, I just stuck the whole thing in the freezer so it’d be there for spring break. Thawing it out from the big cube of ice and tofu was an odd experience, however, so if you ever plan to freeze your tofu, I suggest preparing it first by squeezing out the water and storing it in a freezer bag!

Anyways, back to the rolls: they were even more suited to my tastes than the ones I’ve had at restaurants, largely because I marinated the tofu for a bit. They were like an insanely flavorful salad, but all nicely wrapped up in the delightfully chewy rice paper–if spring had a taste, I’d imagine it’d be similar to these!

Also, don’t let the ingredient list scare you away: the last 2 parts use most of the same ingredients! In fact, I just used the leftover marinade in the peanut sauce.

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Makes ~4 rolls.

Time: about 30 minutes

Ingredients

These amounts are estimates, so change things up depending on your tastes/what you have on hand!

For the rolls:

  • 4 or 8 sheets of 8.5″ (22cm) rice paper, depending on how thin they are. (Mine were thin, so I had to double them up)
  • 1/2 cup cubed or about 4″x 1/2″ x 1/2″ extra firm tofu, with water pressed out
  • 1/2 cup carrots, julienned
  • 1/2 cup cucumber, julienned
  • 1/2 cup kale, steamed or boiled until tender
  • 2/3 cup bean threads or vermicelli noodles, prepared according to package directions
  • 1/4 cup cilantro
  • 1/4 cup basil, sliced
  • 1/4 cup mint, sliced

For the marinade:

  • 2 tbs soy sauce, low sodium
  • 1 tbs rice vinegar
  • 1/2 tsp chopped fresh ginger (or sub ginger powder)
  • 1 tsp chopped garlic

For the peanut sauce:

  • 1/4 cup peanut butter
  • 1/6 cup water
  • Splash rice vinegar
  • Splash soy sauce (For this and the vinegar, you can instead just use any marinade that the tofu didn’t soak up)
  • Dash powdered ginger (or sub finely minced fresh ginger)
  • Dash powdered garlic (or sub finely minced fresh garlic)

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Directions

  1. Pan-fry the tofu, preferably without oil, until golden on both sides. While they’re frying, prepare the marinade in a medium sized bowl by mixing the soy sauce, vinegar, garlic, and ginger. Pour in the cooked tofu, and stir occasionally so it absorbs the marinade evenly.
  2. Fill a pan the size of your rice paper with about an inch of water. Set over low heat, until water is just barely steaming. Turn off the heat.
  3. Dip a sheet of rice paper into the water and hold it under for 5 seconds (depending on the directions on your package), then carefully set on a plate, ensuring it doesn’t fold over itself. If you’re doubling the rice paper (recommended), then prepare another sheet, and lay it directly on top of the first sheet, aligning the edges as well as you can.
  4. Lay 1/4 of each of the fillings in a line in the center, leaving at least 1.5″ margins at the ends of the rice paper. I recommend doing a single line/layer each of the basil, cilantro, and mint, as adding too much could be overpowering.
  5. Fold it together: first, fold an edge of the rice paper parallel to the filling line as tightly as you can over the filling. Then, fold in the short ends so they stick to the part you just folded over. Then, roll towards the last remaining edge (across from the side you started on). Unfortunately I have yet to get photos of the process, but here is a great guide to one method!
  6. Prepare the dipping sauce: combine peanut butter and water over low heat, or in the microwave for 20 second bursts. Heat until melted and combined, then add in ginger, garlic, soy sauce, and vinegar.
  7. Cut rolls in half and serve with dipping sauce.

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And taste the spring!

Thanks for stopping by,

Michelle

Recipe: Avocado Berry Smoothie [Vegan]

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People are always telling me how much they love avocados. I suppose it’s because I’m a foodie, but self proclaimed avocado fanatics tend to bring it up in conversation more than I’d expect.

But in my book, you aren’t a true avocado fanatic until you’ve embraced the avocado smoothie. Or the mousse. Or any other delectable sweet avocado concoction that, when mentioned, elicits a look of disgust from the aforementioned “avocado fanatics.” It’s as if non-savory avocado dishes are some kind of taboo; but come on people, they’re fruits!

My family, who are pretty neutral on the avocado-loving spectrum, thought I was crazy when I mentioned that avocado smoothies should be a thing. After two minutes searching for recipes, I found that it was indeed a thing, and decided to make my own: basically just avocado and milk (with some flavorings of course). And my family actually ended up liking it.

This recipe is a slightly more complex version of my original avocado smoothie (which I might also be sharing if people want it), and is pretty much a healthy-skin cocktail: it’s chock full of healthy fats and antioxidants. I’d imagine it’d also be a great pre-workout snack because of the combination of available carbs and fats!

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Makes one smoothie.

Ingredients

The amounts are estimates, so play around with the ratios until you get your favorite combos!

  • 1/2 avocado
  • 1/2 cup frozen mixed berries (or fresh berries + 3 ice cubes)
  • 1/2 banana, pre-sliced and frozen
  • 1-3 tbs protein powder (optional)
  • 1 tbs acai powder (optional, but delicious)
  • 1/4 cup soy yogurt
  • 1/3 cup non-dairy milk (or more to your desired consistency)
  • Dash vanilla
  • ~1 tsp lemon (or lime juice). If you have a bitter avocado, add more to taste
  • Agave nectar if desired
  • Handful of kale, oats, or other add-ins

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Directions

Combine all ingredients in blender, and blend until smooth, without chunks of frozen fruit or ice. Play with the amounts to find  your favorite ratios!

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Recipe: Baked Vegan Vanilla Doughnuts

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People always look at me like I’m a wizard whenever they hear I make doughnuts. They tend to respond as if they’re some rare species of baked good that only Krispy Kreme holds the sacred knowledge to. But those of us who’ve made them know how simple they really are.

A few weeks ago, I brought a batch of chocolate peppermint ones (they tasted like thin mints!) to a vegan bakesale hosted at a local grocery store, which also happens to be one of my favorite stores in town. When they saw that I’d made doughnuts and I mentioned that I’m currently doing freelance catering, they offered me a job baking for the store. Now, three times a week, I deliver batches of vegan gingerbread doughnuts, chocolate doughnuts, pumpkin muffins, and brownies to them. Thanks to the aforementioned awe that doughnuts seem to elicit from people, I was able to get more routine baking work (compared to my more chaotic catering) that fits perfectly into my busy student’s schedule!

I hope these doughnuts will bring you as much luck as they’ve brought me. The recipe only took a few rounds of testing to come up with, and the best part is that it’s a simple vanilla base, that you can add just about anything to. I’ll be sharing my recipes for peppermint, chocolate, and gingerbread varieties in other posts, too!

They’re soft, pillowy, and almost impossible to resist!

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Makes a dozen 5-6″ diameter doughnuts.

Ingredients

  • 2 cups flour
  • 3/4 cups vegan white sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup vegetable oil (can sub in applesauce)
  • 3/4 tbsp apple cider vinegar (can sub white vinegar)
  • 3/4 tsp vanilla
  • 1 + 1/2 cup water

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Directions

1. Preheat oven to 350 degrees F. Grease two 6-hole doughnut pans.

2. Combine flour, sugar, baking powder, baking soda, and salt in a bowl.

3. In another small bowl, stir together the oil, vinegar, vanilla, and water.

4. Make a well in the center of the dry ingredients, and pour in the wet. Mix just until lumps are gone. Add more water if needed to get a batter consistency–it should pour easily.

5. Pour batter into doughnut cups until about 2/3-3/4 full.

6. Bake at 350 for 8-12 minutes or until a toothpick comes out clean.

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