Recipe: Vegan Apple Cider Harvest Doughnuts

30 Sep

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Halloween has always been my favorite holiday, and living in the North East was always full of pumpkin picking, apple picking and of course lots of Trick or Treating. One of the best parts of heading out to the apple orchards was getting a bag of hot apple cider doughnuts, which were made fresh right at the orchard shop. Not only do I no longer live anywhere near an apple orchard, but even if I did, those doughnuts are out of the vegan’s reach. But like any other food full of animal products, we make due and make it ourselves!! This recipe makes about 9 doughnuts and holes. Here’s what you’ll need!

  • 1 cup organic apple cider
  • 1/2 cup granulated sugar
  • 2 3/4 cups unbleached flour, make sure to have some extra flour for rolling out dough
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/16 teaspoon ground nutmeg
  • 2 tablespoons your favorite vegan butter substitute (at room temp, I use earth balance original)
  • 1/4 cup canned pumpkin
  • 1/2 cup unsweetened soy milk
  • 1/2 teaspoon apple cider vinegar.
  • Vegetable oil for frying
  • 1 cup of granulated sugar and 1/2 tsp of cinnamon for coating the doughnuts

Start with boiling the apple cider down to 1/4 of a cup. This should take about 30 minutes on medium low. Put aside in the fridge to cool down. In the mean time, stir the flour, baking soda, baking powder, salt, cinnamon and nutmeg together. I like to sift my flour first to get out the lumps.

Make a buttermilk mixture by adding the soy milk and apple cider vinegar together, mix, and set aside to curdle.

Beat the butter for a second, then add the sugar to cream together. Then add the pumpkin and mix. Add the curdled milk and the concentrated apple cider to this as well and mix. Once combined, slowly add in the flour. Mix but do not over mix, it will seem very tacky and sticky. I sprinkled more flour over it and worked it into a ball in the bowl, then laying it out on the counter, with more flour. Roll out the dough until it is about 1/8 of an inch thick. Stick on a parchment lined cookie sheet and pop into the freezer for about 20 minutes to set.

Heat up a pot with about 3 inches of vegetable oil to about 350 degrees. Take the dough out of the freezer when ready, and using a 3 inch round cutter, make the doughnut shapes, and 1 inch hole for the doughnut holes. If your oil is not ready yet, put the cut doughnuts into the fridge.

When the oil is ready, fry each doughnut one at a time, for about 1 minute on each side. Stick on cooling racks to cool and let the oil drip off.

Mix the cinnamon and sugar together and coat the doughnuts while they are still warm. the traditional way would be to shake these up in a brown paper bag, carefully not to break the doughnuts. Serve with a glass of hot apple cider!

Recipe: Pumpkin Spice Protein Shake

19 Sep

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I’ll admit, I semi jacked this recipe from Pinterest. With all the different pumpkin spice items popping up in grocery stores this time of year, it can get awfully disappointing to be vegan. Except that when you’re a vegan, you usually have the mad skills to use REAL ingredients like REAL pumpkin and spices, instead of artificial flavorings, to make ACTUAL FOOD. This recipe uses real pumpkin, protein powder, and soy milk, to up the protein count. It honestly has almost a pudding like taste, and feels more like a nice fall treat than a shake!

  • 1/2 cup canned or fresh cooked pumpkin
  • 1/2 frozen banana, small to medium size
  • 3/4 cup unsweetenen original soy milk
  • 1/2 scoop vanilla protein powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin spice blend (usually includes cloves, allspice, nutmeg and cinnamon)
  • pinch of ground ginger
  • more cinnamon to top with

Throw everything into the blender! If you like a thinner shake, use ice instead of banana. Top with more ground cinnamon or if you don’t give a darn, a little coconut whipped cream. This will also bring down the calorie count. One serving will give you about 19 grams of protein and is about 235 calories. Now bring on the sweater weather!

My Little Quickie: Elena Ruz Sandwich

19 Aug

I got the idea for this sandwich while listening to a Florida based podcast, where Cuban food reigns supreme. This is a good use of leftover Tofurky or Celebration Roast

  • 3 slices of Field Roast Celebration Roast or Torfurky
  • 1 long style sub roll
  • Your favorite vegan cream cheese. I use Tofutti Better than Cream Cheese
  • Strawberry Preserves

Slice the roll lengthwise and arrange the roast pieces on the bun. Toast til warm and the roll is crunchy. Spread cream cheese on the naked side of the bun and then top with the preserves. Sounds a little strange but it is almost like a Thanksgiving sandwich! All it needs is a moistmaker 😉 *A gravy soaked piece of bread for all you non Friends watching people!

Low Carb Gluten Free! Almond Crusted Tofu

11 Jul

Crusty!Everywhere you look now, it’s all about Gluten Free. A lot of vegan food can be “accidentally” gluten free, like this tofu dish. I am trying to cut down on carbs and make as many variations of tofu that my little brain can conjure! And on a budget to boot! Here’s what you’ll need, this is a single serving, as I am a lonely vegan;

  • 1 half block of extra firm tofu
  • 1/4 cup raw almonds
  • dried basil
  • dried oregano
  • garlic powder
  • black pepper
  • soy milk

Press your tofu so it is good and dry, and preheat the oven to 400 degrees. Cut the block in half, then cut lengthwise. Dip the tofu pieces in soy milk so they are good and coated. I let mine sit a little in the Tupperware while I make the almond coating. Put 1/4 cup of almonds into a food processor or blender. I use the magic bullet blender. I did not measure the seasonings, this is really to taste! Make it how you want it! I like lots of oregano and black pepper. Pulse the mixture until it is fine crumbs, but not too long because you’ll eventually get almond butter!

Pour the mixture onto a plate and dredge the tofu in it, coating all sides evenly. Place on a baking sheet lined with aluminum foil for less mess. Bake it in the oven for about 20 minutes, then flip for another 15. Serve up with a side of your favorite veggie or if you’re feeling sassy, some cheesy smashed potatoes! I hooked mine up with a side of steamed broccoli with a nice coating or MANGO CHUTNEY aka my new obsession. Happy tofu-ing!

Recipe: Marinated Baked Mushroom Caps

28 Jun

So sorry blog, I have missed you! I haven’t been cooking anything exciting since joining a high intensity training gym. But I am back today with my first attempt at marinating portobello mushrooms! These juicy caps are sweet and tangy!

  • Two portobello caps
  • 1/2 c pineapple juice
  • 1 tbsp olive oil
  • 1 tbsp tamari soy sauce
  • 1 tbsp balsamic vinegar

Place the caps “fan” side up in a baking dish, and pour all ingredients over so they soak inside the caps. Let it marinate for about an hour. Heat the oven to 400 degrees, and cover the dish. Bake for about 25 minutes, flip them over, and bake for an additional 8 minutes.

Steam your favorite veggies and pile them into a bowl. I did cauliflower, broccoli, and carrots. Top with the caps and pour the remaining liquid from the baking dish on top. Enjoy! I know I am!

My Little Quickie: Spicy Mayo

3 May

I’m only sharing this because it is so darn delicious on everything, I can’t keep it to myself. So stupidly simple.

  • 2 tbsp Vegenaise or your favorite vegan mayo
  • 1 tsp chili garlic sauce. Found in the Asian section of the grocery store, the bottle with the Rooster on it!

Mix.done. Creamy, spicy, awesome.

Recipe: Raw Sweet Potato Noodles with Alfredo Sauce

7 Apr

I’m in the midst of a one month stint of raw eating. I did this back in December and felt amazing, it was the inspiration to start this blog! I’ve experimented with zucchini noodles, only to find that they get very watery and mushy fast. When I read that some people spiralize sweet potatoes into noodles, I was intrigued! I do love me a good sweet potato. I thought the flavors would pair well with an Alfredo sauce as oppose to a tomato based sauce. The end result is a cheesy creamy sauce and a sweet, crunchy noodle!

Alfredo Sauce will need:

  • 1 and 1/4 cup raw cashews
  • 1/2 tbsp lemon juice, fresh squeezed. Not that crud in a bottle
  • 2 medium garlic cloves, smashed
  • 1 cup water
  • 1 tsp dried tyme
  • sea salt and cracked pepper to taste

Mix everything in a blender until super smooth and creamy, and that is it! I used a little less water in mine to make it a bit thicker, to double it as a dip., about 3/4 a cup instead of 1 cup.

For the noodles, spiralize one sweet potato, with the skin peeled off, if you have a veggie spiralizer, or peel with a veggie peeler into long ribbons. Place in a bowl and toss with sea salt, and massage it into the noodles. Rinse with warm water, squeezing out the moisture and pat dry with paper towels. Spoon in the sauce and mix to coat it evenly. You can even use your hands to really get the long strands coated without getting tangled into a big ball of goop!

Top with nutrtional yeast if you please, or if you don’t give a hoot about raw, a couple spoonfuls of cooked peas!