Recipe: Creamy Low Fat Broccoli Soup [Vegan, HCLF]

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Calling all soup lovers! If you like broccoli and cheese soup but don’t want the dairy or processed fake cheeses, this recipe is for you. (Especially my fellow high carb, low fat vegans!)

Although we don’t get to experience much of a real winter where I am in California, I still can’t help but love soup season. I’ve been experimenting with spicy lentil, roasted tomato, and sweet potato soups over the last few weeks, but I keep coming back to this broccoli one. Yukon gold potato lends the soup its creaminess, and the cheesy flavor comes from nutritional yeast, along with onions, garlic, and a few cashews. It’s also flexible and fun to customize: you can add whatever veggies you have on hand, and vary amounts as you please and it’ll still turn out great.

It’s packed with nutrients (and even quite high in protein!), it’s quick and easy to make, and it’s especially delicious when paired with toasted sourdough!

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Serves 2-3

Ingredients:

  • 1 medium yukon gold potato (about 200g)
  • 2-3 cups broccoli pieces
  • 2 cloves garlic
  • 1/2 yellow or white onion
  • 4 stalks of celery
  • 4-5 large mushrooms
  • 2-3 handfuls of kale or spinach
  • 1 tsp vegetable broth powder (or a vegetable bouillon cube, or veggie broth)
  • 2 tbsp cashews (omit for lower fat)
  • 3-4 tbsp nutritional yeast
  • 2 cups water
  • 1 cup unsweetened almond milk or other non-dairy milk
  • Salt and pepper to taste
  • Toasted bread (especially sourdough) for serving

Instructions:

  1. Boil or microwave potato until soft.
  2. Roughly chop the garlic, onion, celery, and mushrooms. They’ll all be blended later, so just chop them enough so they have some surface area for cooking.
  3. Dry-sauté garlic and onion over medium heat until the garlic toasts slightly, then add the water, broccoli, celery, mushrooms, potato, and kale or spinach. Simmer until soft.
  4. Remove from heat, and add to blender along with cashews, nutritional yeast, and almond milk. Blend until smooth and creamy. Add more water and/or almond milk as necessary to get soup to the consistency you prefer.

Serve with freshly toasted bread, and enjoy!

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Nutrition information (for half the recipe):

Calories: 250 | Fat: 6g | Carbs: 35g (5.5g fiber) | Protein: 14.5g

 

Side note: I've been in LOVE with this broth powder. Finally, a broth-maker that is both oil free and lasts indefinitely!

Side note: I’ve been in love with this broth powder since I discovered it a month ago… finally a way to make broth that is both oil free and lasts indefinitely!

Recipe: Chocolate Caramel Turtle Bars (Vegan)

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Today, I had a bit of a milestone in my development as a food blogger: I successfully veganized the first recipe I ever posted here. I have cast off my shackles of dairy and eggs once and for all!

Dramatic descriptions aside, I’m pretty excited. I thought that my vegan baking would always be sub par compared to the creations I used to whip up; creations that had everyone ooh-ing and aah-ing and begging for more. I thought that my family, boyfriend, and friends would never be excited for my vegan food, always destined to elicit a resounding “well, they’re good for vegan food, I guess…” Not that I’d ever actually received that type of feedback, but I always feared it. I’m a perfectionist, you see.

However, after some wildly successful doughnuts, chocolate chip oat cookies, brownies, thin mints, cinnamon rolls, and now these turtle bars, I’ve finally found my vegan baking confidence. My fears of lukewarm responses are a thing of the past. I can now veganize recipes spontaneously and feel confident that they’ll turn out just as good as the dairy-filled versions!

I hope you guys will enjoy these bars as much as I did. Their familiar taste brought back happy memories of starting this blog–not to mention, they taste even better now because no animals were harmed to make them. (Okay, so the taste is pretty much exactly the same, but with the added psychological warm glow of not hurting cows.)

How ironic that my first post started with a silly disclaimer about not hurting turtles!

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Ingredients:

Dough and toppings:

  • 1.5 cups flour
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1 cup brown sugar
  • 1.75 cups rolled oats
  • 1 cup earth balance butter, melted
  • 1 cup pecans, chopped
  • 1.5 cups chocolate chips

Caramel ingredients:

  • 1/2 cup brown sugar
  • 3/4 cup earth balance butter

1. Preheat oven to 350 degrees F. Spread the chopped pecans on a tray and toast in the oven for 4-5 minutes until fragrant. Remove from oven and place in a heat-safe bowl with the chocolate chips when done (they’ll start to melt).

2. Prepare the crust: In a medium-sized bowl, stir together the flour, salt, baking soda, brown sugar, and oats. Add in the melted earth balance and stir until combined. Press 2/3 of the mixture evenly along the bottom of a 13×9″ pan, and bake for 10 minutes.

3. Prepare the caramel: combine 1/2 cup brown sugar and 3/4 cup earth balance in a small saucepan over medium heat. Bring to a boil, and let it bubble for about 5 minutes–it should turn darker brown. Then, pour it into the bowl with the pecans and chocolate chips and stir until combined.

4. Spread the caramel-chocolate-pecan mixture evenly over the crust you just baked–be careful not to dislodge any of the crust. Then sprinkle the rest of the flour-oat mixture evenly across the top, and bake for 12-15 minutes until golden.

5. Let cool, cut, and enjoy!

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Recipe: Vegan Chocolate Chip Sweet Potato Muffins [Low Cal]

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Hello friends! During the last year, I had moved my blogging efforts over to a different fitness blog due to a bit of a lifestyle overhaul, but realized that people are still looking at recipes here every day. I can’t even believe it–I never thought that during such a long period of inactivity, my recipes would warrant so many daily views. I’m floored!

But more importantly, I’m inspired: inspired to come back and share some of my favorite recipes I’ve come up with over the last year, in the hopes that they might prove useful to any of you.

Some changes: I’m now fully vegan, and found a passion for lifting and fitness. And, more relevant to this blog, I’ve been dabbling in high carb, low fat veganism! (Also known as HCLF.) However, I still have tons of fun avocado and nut-filled recipes to share, so there will be all types of vegan food here. But it’ll mostly be healthy and low cal, now. 🙂

So to kick things off, I wanted to share one of my favorite new recipes, from last week: chocolate chip sweet potato muffins. They’re a tad addictive, and my omni friends were shocked that they were vegan (always my test of good vegan food). They were even more surprised when I told them they’re incredibly low cal, too! They’re my new favorite snack when I’m out and about: I’ve been bringing them to class straight from the freezer and they’re perfectly moist and thawed an hour later.

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Makes one dozen small muffins

Ingredients

  • 1 cup oat flour
  • 1/2 cup spelt flour (for gluten free, try buckwheat flour)
  • 1/2 banana
  • 250g sweet potato, baked
  • 1 cup non dairy milk (I used unsweetened soymilk)
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1 tbsp splenda, or sweetener of choice
  • 1/2 cup semisweet chocolate chips
  • 1 tsp baking soda
  • 1 -1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg

Directions

Ingredient prep: Use pre-baked sweet potato, or bake your own in the oven at 375 degrees F for around 45 minutes, or until soft. If you don’t have oat flour, make your own by grinding 1 cup of oats in a food processor–I like mine slightly course. Remove from food processor to a bowl, and set aside.

1. Combine baked sweet potato with banana, soymilk, and vanilla, and blend until smooth. Add maple syrup and sweetener, and set aside.

2. Combine the flours, baking soda and powder, salt, and spices in a medium sized bowl. Stir in chocolate chips, then add in wet ingredients and stir. If the batter is too dry, add non dairy milk until it’s at muffin-batter consistency.

3. Spoon batter into a standard sized muffin pan–it should fill one dozen cups about 2/3 full.

4. Bake at 400 degrees F for 15 minutes, or until a toothpick comes out dry. Allow to cool in pan for 15 minutes, then remove muffins to a cooling rack.

Nutrition info: 

  • Calories per muffin: 90
  • Carbs: 16.5g (2g fiber)| Protein: 2.5g | Fat: 1.8g
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If you’re not into the low fat thing, they’re great topped with cashew butter and coconut butter! (And every other nut butter, I’m sure)

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Enjoy!

Michelle

Vegan, Healthy Chocolate Mousse Pie

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Please excuse the ugly, blob-like excuse for a pie–I was lacking a pan. Thankfully it tasted better than it looked!

I am currently on a diet. It’s a sad time for me.

My brother is getting married in two weeks, and I’m going to be a bridesmaid–my goal is to undo most of my “freshman fifteen” by then. (I’m almost halfway done!) Because of this, any opportunity to eat food makes me unnecessarily excited; I keep finding myself spending much of the day dreaming up new recipes I can try and fit into my diet plan to make myself feel like I’m still eating all the gourmet food I want.

This time, I dreamt up a pie. A paleo, gluten free, mostly raw, vegan chocolate mousse pie, to be exact. So I woke up and I fiddled around in the kitchen until that pie-dream became a reality. And it ended up not only being one of the most nutritious breakfasts of all time, but one that tasted like a decadent, explosively calorific dessert.

But it wasn’t all that calorific at all, considering it was filling enough to be both my breakfast and lunch. And it may have earned the title of the best breakfast I’ve ever had. (Though that could just be the diet talking.) Not to mention it has 20 grams of fiber, and 15 grams of protein!

Sadly, my cute mini pans are all back at college, so I couldn’t make the crusts continue up the sides like a normal pie–so these photos weren’t very pretty. But, the experience did prompt me to go buy a mini pan today to keep at home!

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Makes one 6″ pie

Ingredients

For the crust:

  • 1 tbsp almond flour
  • 1.5 tbsp coconut flour
  • 1 tbsp ground flax seed (I used golden)
  • 1 tbsp protein powder (can replace with any of the above ingredients)
  • 1 tbsp chocolate hazelnut butter, or almond butter
  • 1 tbsp or more of coconut, almond, or soymilk
  • Pinch of salt (optional)
  • **You could also add dates if desired

For the filling:

  • 1/2 banana, sliced and frozen
  • 1/2 cold avocado
  • 1 tbsp unsweetened cocoa powder
  • 1/8-1/4 cup coconut, almond, or soymilk
  • 1/8 tsp vanilla
  • 1-2 pinches cinnamon
  • Sweetener and/or salt (optional)
  • Add-ins & topping options: espresso powder, sea salt, coconut shreds, chopped nuts, chocolate chips, dates

Directions

1. Make the crust: Preheat oven to 350 degrees. In a small bowl, mix together the flours, flax seed, protein powder, and salt if desired. Add the nut butter and mix until evenly combined. Add non-dairy milk of your choice until it turns into a dough like consistency; the amount will vary depending on your protein powder.

2. Press crust into a small pie or springform pan, and bake in the oven for about 8 minutes, or until it begins to crisp up and turn golden at the edges.* You can either press the crust just into the bottom of the pan (like I had to for these photos), or have it continue up the sides like a normal pie. Remove from the oven to cool.

3. Make the filling: Place all the filling ingredients (except for toppings) into a food processor and blend until smooth.

4. Once the crust has cooled, spoon the filling into it. Eat it on the spot, or store it in your fridge or freezer. Serve chilled!

*If you want to make it raw, freeze the crust instead.

Calories per pie: ~450

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My makeshift crust, since I didn’t have a proper pan!

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Vegan Baked Gingerbread Donuts

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Prepare yourselves, everyone. The vegan baked vanilla doughnuts are about to get fancier.

Back when I posted the original recipe, I said I’d post with more flavors. People seemed excited about it, so I decided it (hopefully) wouldn’t be too repetitive for you guys. Here’s the first one: the gingerbread variety, probably my favorite of the bunch! I don’t care if it’s summer right now–the taste of fall is always welcome. Something about gingerbread flavors are always so comforting to me. These are one of my best selling pastries, so I guess I’m not the only one who feels that way!

Also, I can’t seem to decide which form of the word doughnuts (versus donuts) to use; guess I’ll keep mixing it up, because why not?

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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 + 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 cup vegetable oil (can sub in applesauce)
  • 3/4 tbsp apple cider vinegar (can sub white vinegar)
  • 3/4 tsp vanilla
  • 1 + 1/4 cup water
  • Maple syrup + powdered sugar for glaze

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 necessary to get a batter consistency.

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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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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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: 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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