Vegan Mini Mint Chocolate Chip Donuts

Fotor_146972558688866

I haven’t used my Wilton mini donut pan in quite a while, it was just staring me right in the face screaming “use me, use me, you know you need mini donuts in your life.” I originally purchased the pan for an event I catered that requested mini vegan desserts, and lots of them. I came up with mini pies, donuts, cupcakes and cookies. They were such a big hit, I got a lot more requests for mini desserts, and I love doing them! Anyways, that was over a year ago, and I have not had an occasion recently to pull it out and put it to good use.

Fotor_146972369428244

Today, I decided to give the mini donut pan a turn in the oven, but what to do, what to do? One of my husband’s favorite flavor combos is chocolate and mint, so I decided to create something based on that. I then thought to myself, I wonder how many calories would be in one, this may be a low calorie sweet treat you could have a few of and not feel so bad. I do generally try to watch my calorie intake just a tad and make sure I am exercising enough. So I calculated the calories, mostly for my own piece of mind, and guess what? They are only 35 calories each! You could have a few for dessert, and feel really good about it. There is a small amount of sugar, and I used organic sugar, just to make myself feel even better.

<
Fotor_146972374155855

These babies are so scrumptious, and fluffy and light. They also remind me of my favorite time of year(other than Fall), Winter! I know it is summer, but I am more than ready for it to be over! Bring me pumpkin, bring me mint, bring me cranberries…please! So enjoy these (almost) guilt free winter inspired treats!

Fotor_146972376201087

Ingredients:

2 C. All purpose flour

1/2 C. Organic sugar

1/2 C. Dark chocolate(vegan) mini chips

2 tsp. Baking powder

1 tsp. Salt

3/4 C. Almond milk

1 tsp. Apple cider vinegar

2 Flax eggs (2 Tbsp. Flax meal+3Tbsp. Water=1 egg)

2 Tbsp. Vegan butter( I use Earth Balance), melted

1/2 tsp. Mint extract

Vegan Green food coloring(optional), to desired color

Glaze:

1/2 C. Dk. Chocolate

1 Tbsp. Coconut oil

Directions:

  1.  Preheat oven to 375. Make flax eggs. Make vegan buttermilk, by mixing the almond milk and apple cider vinegar together and set aside.
  2. Mix flour, sugar, chocolate chips, baking powder and salt in a large mixing bowl.
  3. Add in flax eggs, vegan buttermilk and melted vegan butter. Mix until everything is combined.
  4. Add mint and food coloring.
  5. Grease a donut pan, mini or regular, and using a piping bag or large plastic bag filled with dough, pipe dough into pan.
  6. Bake for 6-8 minutes if using mini pan, a little longer for regular sized donuts.
  7. Microwave chocolate and coconut oil for 30 second intervals, stirring after each interval until melted.
  8. Once donuts are cooled, dip in chocolate glaze. Eat ’em all!

This recipe makes about 4 dozen mini donuts and probably about 1 dozen or so regular. Only 35 calories if you make mini ones! This is a very easy just throw everything together, pretty hard to mess up recipe, and four year old girl approved!

Tools I Used:

Wilton Nonstick 12-Cavity Mini Donut Pan
Wilton Disposable 16-Inch Decorating Bags, 12 Pack

 

Vegan Blueberry Cheesecake Popsicles 

desserts, snacks | July 26, 2016 | By

Sooooo, I have been meaning to try this for a while. I guess I just didn’t feel like cleaning the food processor, but then I realized I only need one bowl and 9 ingredients. Today I was feeling a bit tired and run down, my almost four year old daughter has been getting up really early lately, and then, I am usually going non stop all day without much sitting down. Also, on top of everything I did a spin class this morning. So, when I was ready to do some work, I was exhausted.

The result of my laziness was these perfect, creamy, and fruity pops. They are so simple, and an insanely delicious. All you need is a food processor and some popsicle molds! 

Ingredients : 

1 C. Vegan cream cheese 

1/4 C. Vegan greek yogurt or vegan sour cream  ( I used Daiya Blueberry greek yogurt)

1/3 C. Coconut cream ( refrigerated, I used Trader Joes)

3/4 C. Powdered sugar 

3/ 4 C.  Frozen blueberries 

1/3 C. Graham crackers

2 Tbsp. Vegan butter( I use Earth Balance)

A few extra fresh blueberries if you want, I put three in each pop.

Directions:

1. In a food processor, put everything except the graham crackers and earth balance. Blend until smooth.

2. In the bottom of your popsicle molds, place a few blueberries in each. Spoon your cheesecake mixture evenly into each leaving about an inch for the crust.

3. Mix together the graham cracker crumbs and earth balance in a small bowl.

4. Top each pop with graham cracker crust and put in the sticks.

5. Freeze for at least 6 hours. Enjoy!

Vegan Copy Cat Hawaiian Rolls

Fotor_146947471306618

Much of my childhood was spent sneaking the King’s Hawaiian Rolls my parents would buy for special occasions. I knew when they came home from the store with a package, we were having people over for some reason or another. The package would slowly disappear every time  they turned their backs. I may have been slipping a tiny hand into the bag and pulling off a roll or two. The thought of these sweet rolls always makes my heart happy, still. Unfortunately, I realized they were not vegan when I got older and wanted to spread this love to my daughter. My daughter is a vegetarian and eats dairy and eggs, but I wanted something we could have together.

Fotor_146947465640490

My husband bought some King’s Hawaiian Rolls a while back to make sliders out of, and then I got the idea to just make my own. How hard could it be? I mean really, I have a bit of knowledge about yeast bread making and what generally goes into these rolls, so as I always say, “I can totally make that vegan.” I found a few reference, Girl meets kitchen , and Food.com . These were a great help to get me started.

Fotor_146947145868134

So here is the veganized version I came up with. They are so delicious, they take me right back to the happier times I had as a child. Food was always involved in my the memories I have that I am actually fond of. The point I am trying to make every day is to make healthier versions of the food that comforted me, and make healthier versions of the memories I had for my daughter, so that we may have a healthier life, physically and mentally. Please enjoy!

Ingredients:

3 C. All purpose flour

1/2 tsp. Ginger

1 1/2 Flax eggs( so that ends up being 3 Tbsp. Flax meal + 4 1/2 Tbsp. Water)

1 C. Pineapple Juice

1/3 C. White sugar

1/2 Tsp. Vanilla

2 1/4 tsp. Dry active yeast

1/4 C. Vegan butter( I use Earth Balance)

Directions:

  1. Mix together flax eggs, pineapple juice, sugar and vanilla in a small mixing bowl.
  2. In a large mixing bowl, add half the flour and the ginger, make a well in the center.
  3. Add warm melted vegan butter to the wet mixture, and pour into the center of the dry mixture.
  4. Sprinkle the yeast on to the wet center and begin to mix together with a wooden spoon.
  5. Add the remaining flour and mix until fully combined.
  6. Turn dough out onto a floured surface, and knead for a few minutes with as much extra flour as you need to make smooth and not sticky.
  7. Place dough into greased bowl and let rise for an hour in a warm dry place.
  8. Once doubled in size, turn back onto floured surface, cut in half, and then cut each half into 8 pieces. You should get 16 pieces total. Roll each section into a ball and put up against each other in a greased pan.
  9. Let rise for another 30 minutes.
  10. Preheat oven to 350. Brush the tops of each roll with vegan butter, and bake for 25-30 minutes or until golden brown. Half way through, I brushed the rolls with more vegan butter.
  11. Put whateva you want on them, they are amazing!
  12. P.S I put more Earth Balance on them!

Vegan Calamari 

entrees | July 24, 2016 | By

A few weeks ago, my husband Chris asked me if I thought he would be able to make vegan calamari out of King oyster mushrooms, and how he could make them actually look and taste like calamari so no one would know the difference. He decided to cut them in thin slices and punch a circle out of the center, so they looked like the rings every one knows and loves.

We also discussed putting kelp powder into the dry mixture that the mushrooms get coated in. So that they taste of the sea!

They were everything we dreamed of and more! They are easy to make, just a bit time consuming cutting all the mushrooms, but it is well worth it!

Ingredients:

2 lbs. King oyster mushrooms 

1/4 C. All purpose flour 

1/4 C.  Self rising corn meal

1/4 C. Corn starch 

1 tsp. Salt 

2 tsp. Pepper

2 Tbsp. Garlic powder 

1/2 tsp. Kelp powder( this can be found at Whole Foods)

1 can Coconut cream ( I use Trader Joes)

1 tsp. Apple cider vinegar 

Directions:

1. Slice mushrooms 1/4 of an inch thick, then punch out center with small circle cutter, we used a large piping tip. 

2. Mix coconut cream and apple cider vinegar and set aside to curdle, this will give you vegan buttermilk.

3. Mix all the other ingredients together to make your dry batter.

4. Dredge mushrooms into dry mixture, into wet mixture and back into dry mixture.

5. Heat vegetable oil to 350 or so, and drop in the oil in small batches. Fry until golden brown.

6. Serve with marinara or whatever dipping sauce you want!

Vegan Soft Batch Cream Cheese Chocolate Chip Cookies 

desserts | July 23, 2016 | By

Holy crap, these are so good. I love soft cookies, and my husband loves crunchy cookies, but even he was super into these. The edges are crunchy and the center is soft. Eat them warm, that is my suggestion! 

I have kind of been avoiding a chocolate chip cookie recipe, mostly because I am trying to be more inventive. I caved though, when I got the idea to make a soft batch cookie using vegan cream cheese. They are glorious, I am pretty proud of myself and happy with my decision. Also, they are super easy and kids can help! 

I made these babies huge, so under those circumstances, this recipe make a dozen, but if you make them smaller, you can make a lot more. 

Ingredients:

1/2 C. Vegan butter ( I use Earth Balance)

1/3 C. Vegan cream cheese ( I used follow your heart)

1/2 C. Brown sugar 

1/2 C. White sugar 

1 Flax egg ( 2Tbsp flax meal + 3 Tbsp water = 1 egg ) 

1 1/2 tsp. Vanilla 

2 1/4 C. All purpose flour 

2 tsp. Corn starch 

1 tsp. Baking soda 

1/2 tsp. Salt 

2 C. Vegan chocolate chips ( I used mini ones)

Directions:

1. Cream together vegan butter, vegan cream cheese and sugars.

2. In a separate bowl, mix all the dry ingredients, set aside.

3. Add flax egg and vanilla to the wet mixture.

4. Add the dry ingredients to the wet and mix until everything is incorporated. Add the chocolate chips and stir in.

5. Refrigerate dough for an hour. 

6. Preheat oven to 350. Scoop dough into pan with parchment paper or silicone mat, and bake for 15-18 minutes or in golden brown.

7. Dunk in almond milk or make an ice cream sandwich,  the possibilities are endless!

Vegan Greek Yogurt Triple Berry Crumb Muffins

Fotor_14691207410537

I have been wanting to try a muffin using vegan greek style yogurt for a while. I see these recipes all the time using greek yogurt, and I wanted to know if a vegan version would turn out well. The answer is yes! These are so light, fluffy and moist, plus without all the fat and cholesterol that animal products have. I have also been trying to have breakfasts that are ready the day before and an easy grab and go, as we are usually hustling out the door in the morning to get someone somewhere. With school starting in a few weeks, and it being my daughter’s first year of school, I want to try to be a bit more organized than usual so that she isn’t going to school hungry. I am a bit of a disaster you see, all my other mom friends travel with a houseful of stuff for their kids(snacks, change of clothes, drinks, toys). I have always felt like I was getting something wrong. I have realized recently, I am just me. A disaster who loves her kid and has a very happy one. However, the point is, prepping breakfast will perhaps make the hurricane that I am into a tropical storm.

Fotor_146912083099454

These are the muffins before the crumb topping. They would be delicious without the topping if you just aren’t feelin’ that, but the crumb topping is frackin’ delish and really easy. It just takes an extra step, but requires no skill at all. You just crumbling a few ingredients together and wa la.

Fotor_14691208622143

Oh you fabulous crumb topping, you make these muffins even more beautiful and glorious. Never change, I love you just the way you are. Here is the recipe, please enjoy!

Ingredients:

1/4 C. Vegan butter( I use Earth Balance)

3/4 C. White sugar

2 Flax eggs(2 Tbsp. flax meal+3 Tbsp. water=1 flax egg)

1 1/2 tsp. Vanilla extract

3/4 C. Daiya Strawberry Greek Yogurt

1 1/3 C. All purpose flour

1/2 tsp. Baking soda

1/2 tsp. Salt

1/2 C. Fresh blueberries

1/2 C. Fresh blackberries

Topping:

1/2 C. All purpose flour

1/4 C. Brown sugar

1 tsp. Cinnamon

5 Tbsp. Vegan butter

Directions:

  1. Make the crumb topping, mix all the dry ingredients in a small bowl, and cut in cold vegan butter. Crumble with your hands or a fork until all combined and crumbly. Set aside.
  2. Preheat oven to 450 degrees. Cream together the vegan butter and sugar. Add the flax eggs and vanilla.
  3. Combine all the dry ingredients in a separate bowl.
  4. Start adding the dry ingredients to the vegan butter and sugar mixture, alternating with the greek yogurt, until the flour mixture and yogurt are completely incorporated.
  5. Fold in the berries, carefully so you don’t smash them.
  6. Fill the muffin tin with the batter, and then top each with the crumb topping.
  7. Bake for 13-16 minutes. Or until a toothpick comes out clean.

 

 

Vegan Cheesy Garlic and Herb Pull Apart Bread

snacks | July 20, 2016 | By

Fotor_146901083365122

I had the strongest craving for garlic bread last night, and then I thought OH MY GOD, what if I make a pull apart garlic bread that had vegan cheese slices in between each piece of bread. Let me tell you, it was ah-maze-ing! We served it with a vegan Italian sausage pasta with a creamy tomato sauce. Hot dang. My tummy and heart were so happy. I also dipped my bread into the leftover sauce. This is slightly time consuming, simply because you have to let the dough rise for about an hour, but it is insanely easy. I used my basic pizza dough recipe for this, and it is very forgiving. If this is your first foray into the yeast dough making scene, this is a perfect place to start.

Fotor_146901094089384

The dough is really the hardest part(and it is not very). Once you get the dough rolled out, you just pour everything on top, slap some cheese on it and layer it into a bread pan. Also, prepare for your house to smell glorious. You are gonna want to bake this on a loop so the smell never goes away.

Fotor_14690109099550

 

Ingredients:

Basic Pizza Dough

1/2 C. Vegan butter, melted ( I use Earth Balance)

1/4 C. Fresh basil ( chopped)

2 Tbsp. Fresh parsley( chopped)

2 Tbsp. Fresh rosemary

10 Cloves of garlic (chopped fine)

8 Slices of vegan cheese ( I used Daiya  provolone and swiss)

Directions:

  1. Make your pizza dough according to my directions in the link.
  2. Preheat oven to 375.  Split dough in half. Set one half aside. Roll out dough on a floured surface into a rectangle, about 1/2 an inch thick.
  3. Brush on melted vegan butter, sprinkle on garlic and herbs.
  4. Place four slices of cheese on to cover the whole rectangle.
  5. Cut in half length wise and then cut into strips.
  6. Start layering each strip on top of the next in a greased bread pan.
  7. Repeat with the other half of the dough and continue to layer until the pan is full.
  8. Bake at 375 for 50-60 minutes.
  9. Eat em’ all.

 

Basic Pizza Dough

Fotor_146896072087675

I will be linking a lot to this recipe, and just wanted to get it posted to make everyone’s life a lot easier! This is great and easy, I think anyone can make their very own delicious pizza dough. I use this a lot, not just for pizza, but for all kinds of stuff. I will be linking this super fast recipe to breads, sweets and breakfast items as well as pizza. Please enjoy!

Ingredients:

3/4 C. +3 Tbsp. Warm water (105-115 degrees)

2 1/4 tsp. Dry active yeast

2 1/2 C. All purpose flour

2 tsp. White sugar

3/4 tsp. Salt

3 Tbsp. Olive oil

Directions:

  1. In a small bowl combine warm water, yeast and 1 tsp. of sugar. Let sit until bubbling usually about 5 minutes.
  2. In the mean time, in a large mixing bowl, mixing flour, remaining sugar and salt.
  3. Once the yeast is ready pour into the bowl with the flour and add the olive oil.
  4. Knead until it forms and ball and isn’t super sticky and everything is incorporated. You can adjust if the dough is too wet add and touch of flour if it is too dry add a touch of water.
  5. Scrape dough onto floured surface and knead for another 2 minutes until smooth.
  6. Place ball of dough into oiled bowl and let rise in warm dry place for an hour.
  7. Once dough has doubled in size punch down and let rise again for about 30 minutes.
  8. From here you can decided what you will do. If making pizza, roll out and put sauce and whatever else you want bake at 450 and consume. Stay tuned for other uses!

Adapted from: Epicurious

Vegan Rainbow Carrot Cake Cookies

desserts | July 18, 2016 | By

 

Fotor_146886200511484

Rainbow carrots are my fave. I know it is silly, they don’t really taste different, but they are just so damn beautiful. They remind me how astoundingly gorgeous nature can be. Sometimes I need a reminder of this, sometimes I forget how beautiful the world is. My empathy is perhaps too consuming, so I get down every time I read all the terrible things happening in the world, and I need a reminder. A reminder of what I love about the world and what I am trying to accomplish. That is a lot to go into to introduce rainbow carrot cake cookies, but ya know…every once in a while I need to get stuff off my chest. I heal through food, I want others to see the beauty I see in what I create, with my hands. I make something that nourishes you from many separate ingredients that when combined become an entirely different entity. Rainbow carrots take me right back to my happy place.

Fotor_146886212991235

When I was a teenager, the first vegan baked good I had was carrot cake. I was amazed that vegan baking was possible, I was excited and intrigued and I knew I wanted more! Carrot cake takes me back to that moment, and gives me warm and tingly feels. My brother had purchased How it All Vegan (I highly recommend it). This was a first tryst with Veganism, we were so interested in this way of life and ready to go. This book changed me.  So in honor of my very first vegan cake here is my rendition.

Ingredients:

1 1/4 C. All purpose flour

1/2 C. Quick cooking oats

1 tsp. Baking soda

2 tsp. Cinnamon

1/2 tsp. Ginger

1/2 tsp. Nutmeg

1/2 tsp. Salt

1/2 C. Vegan butter ( I use Earth Balance)

1/2 C. White sugar

1/2 C. Brown sugar

1 Flax egg (2 Tbsp. Flax meal+3 Tbsp. Water)

1 tsp. Vanilla

1 1/2 C. Rainbow carrots (shredded)

Vegan Cream Cheese Frosting ( Recipe below)

Directions:

  1.  Combine all the dry ingredients in a mixing bowl and set aside.
  2. Cream together vegan butter and sugars. Add in the flax egg and vanilla until combined in creamy.
  3. Add the dry ingredients to the wet and using an electric mixer or stand mixer, mix until just combined.
  4.  Fold in the shredded carrots and put the bowl in the refrigerator for at least an hour.
  5. Preheat oven to 350 and scoop a Tablespoon of dough onto a baking sheet that has parchment paper or a silicon pad.
  6. Bake for 12-15 minutes and let cool.

Fotor_146886216549332

Frosting:

1/2 C. Vegan Cream cheese( I used Daiya)

1/4 C. Vegan butter

1/2 C. Vegetable Shortening

3 C. Powdered sugar

2 tsp. Vanilla

1/2 tsp. Salt

Whip all the ingredients until smooth and fluffy. Slather on a cookie and top it with another cookie!

Vegan Strawberry Sour Cream Bundt Cake

desserts | July 15, 2016 | By

Fotor_146860407328418

This beautiful Strawberry Sour Cream Bundt Cake is so moist and delicious I could eat it all day, erryday! I am trying to take advantage of the fact that all my favorite fruits are in season right now. I have also really been wanting to try to make a cake with vegan sour cream to see if it would make it super moist. The answer is yes! This is also really easy, you can have very little baking experience and pull this off. The great thing about bundt cakes is you don’t have to worry about trying to layer a cake and frost it and it still looks incredible and like you did a lot of work!

Fotor_14686039691562

You also need to have no knowledge of making frosting. This glaze is so simple, just whisk together powdered sugar and a liquid of choice. I used lemon juice and a splash of almond milk, but anything would work, and vanilla would be delicious!

Fotor_146860402580610

Ingredients:

1 C. Vegan Butter ( I use Earth Balance)

2 C. White sugar

3 Flax eggs ( 2 Tbsp. flax meal + 3 Tbsp water=1 Flax egg)

3 Tbsp. Lemon Juice

2 1/2 C. All purpose flour

1/2 tsp. Baking soda

1/2 tsp. Salt

1 C. Vegan Sour Cream ( I used Follow your Heart)

1 1/2 C. Diced Strawberries

1 C. Powdered sugar

2 Tbsp. Almond Milk

Directions:

  1. Preheat oven to 350. In a stand mixing bowl or large bowl, cream together the vegan butter and sugar.
  2. Add flax eggs and 1 Tbsp of lemon juice.
  3. Sift dry ingredients, reserving 1/4 C. of flour.
  4. Start adding in dry ingredients, and alternating the sour cream. Mixing each time until everything is incorporated.
  5. Toss diced strawberries in the leftover 1/4 C. flour until coated, then stir gently into the batter.
  6. Pour into prepared bundt pan, and bake at 350 for 45-60 minutes.
  7. Let cool and then whisk together remaining lemon juice and powdered sugar. Pour glaze over cooled cake.
  8. Eat and be happy!

 

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: