VEGAN OREO DONUTS

Hello everyone! It was my boyfriend,  Reece and I anniversary on the 9th of July and I obviously needed to make him something amazing for that day.  We are both vegan and loveeee to eat! I asked him what he wanted and he said donuts! Which gave me the grand idea to recreate the new Oreo donut the Tim Horton's just launched,  vegan style. Oreos are already vegan so it was pretty easy! I baked the donuts this time but with a different recipe.  They turned out amazing! I was super pleased with the results. It was a super easy recipe and they baked quick. Donuts at e my favourite.  I'm still reminiscing the vegan donuts at voodoo donuts in Portland.  After going there in May 2013 I was really inspired to come home and make my own! These are by far some of my best yet and I guarantee anyone would love these! As long as you have a sweet tooth because they are sweeetttt.  The coconut milk makes the perfect icing for them too. I hope you enjoy this recipe and I would love for people to share pictures of their donuts if they try this recipe! Leave it in the comments or message my Facebook page,

Happy baking!

Donut Recipe

2 cups flour + 1/4 cup extra flour for kneading and dusting 

2 teaspoons instant yeast

1/4 cup warm water

dash of salt

3 tablespoons sugar

1 teaspoon vanilla extract

1 tablespoon cocoa

2 tablespoons vegan margarine, melted

3/4 cup coconut milk

dash of salt

Icing Recipe

1/3 cup vegan becel margarine, melted *link attached

1 cup vegan powdered sugar

3 tablespoons coconut cream *thicker chunks in your can of coconut milk

*save some for the drizzle

2 rows of oreos crumbled for toppings

To start your dough recipe you will need a 1/4 cup of warm water with a dash of salt added to it. Sprinkle your 2 teaspoons of yeast over top of the warm water the allow to sit for 10 minutes. This gives you time to combine all your dry ingredients. You can add more cocoa if you want chocolate donuts. These just had a slight hint of chocolate in them with the amount I added. Thats what I was going for. Once your yeast is ready, create a hole in the middle of your dry mix. Add your yeast, coconut milk then margarine. Mix together well with a fork until dough is form then begin to knead and mix with your hands.

Knead your dough for 7 minutes. Rub a bit of margarine inside the bowl your dough is in so it doesn't stick and cover with a clean dish cloth and allow to rise at room temperature for at least a half hour. The longer you let it rise the more donuts you will get out of it!

While your dough is rising you can make your icing!

First step is to melt your margarine. Keep in mind that becel margarine is WAYYY lighter then regular original earth balance which is what I normally use. This made a really nice butter cream frosting! You MUST add the coconut cream to get the right consistency though. My icing was very thin before I added that but afterwards it was the PERFECT icing. I highly recommend using becel vegan margarine for your icings(especially butter cream ones) but just try and keep in mind you will need a vegan thickener. Other examples of thickeners are mashed bananas, natural agar agar and ground flax seeds.   

Gradually add your vegan powdered sugar while using a mixer. Mix constantly while adding. Once your sugar and margarine is mixed together well add your coconut cream. Continue to mix until desired consistency. I mixed mine for about 5 minutes.  Once it's finished place it in your fridge with a lid. 

NOW, your dough has risen for a half hour or more and you need to preheat your oven to 325 F. 

Knead your dough on a clean, lightly floured surface on your counter or table. You'll need to knead it for about another 10 minutes. Keep adding flour as needed to your surface. Rub vegetable oil all over your baking tray. Begin to roll out your dough with a lightly floured rolling pin. Keep rolling until the dough is a 1/4" inch thick.

Using either a donut cutter or a knife begin to cut out even shapes of your dough and place on lightly oiled baking tray.

 Repeat until all your dough is used. Once they are all ready, rub a little vegetable oil on top of the donuts and throw into your heated oven. Bake for 8-10 minutes. Take out and allow to cool.

Allow to cool for at least 10-15 minutes before icing or your icing will just melt off because it's wayy too hot. Take your icing out of the fridge now so its not to hard to spread on the donuts.

Crumble up two rows of oreos in a bowl.

This will be for sprinkling on top of the icing. Begin to spread icing on all your donuts. Try to make sure you will have enough icing left for the drizzle on top of the oreos but if you don't just break the icing recipe here down into a 1/4 recipe and use that! Once all your donuts have icing on them begin to sprinkle oreos all over them. A lot of the oreo crumbles will probably fall onto the plate. I just kept scraping them all off and sprinkling them until it all stuck to the donuts. Once you've covered all your donuts add a light drizzle of icing over top of them all. This is the last step but MOST CRUCIAL ONE. It really does make the donut. These will last in your fridge for up to 5 days. These are some of the best donuts I've ever made and I hope you like them :)

VEGAN SUSHI ROLLS (without a bamboo mat)

VEGAN SUSHI ROLLS

Sushi is such an easy thing to make vegan.  Its great for having people over because you can make tons for so cheap. Its easy to make lots of different kinds and just an all around awesome meal. It takes a bit of practice to get the rolling part right but there's tools you can use to make it easier! Personally I just always use my hands but my little sister uses this. Its a sushi bamboo rolling mat. Theres a link attached if you want to buy one check them out. As well as a picture below. It works awesome and makes your rolls really perfect. Plus you can make rolls with rice on the outside and seaweed in the middle which is pretty hard to do when you don't have one. There's so many great ingredients you can use in a sushi roll. Heres a list; cucumber, carrot, celery, avocado, tofu, yam tempura,  ginger,  garlic, seitan piece's, bell peppers, onion, spinach, lettuce, thats the most I can think of but I bet theres more! I love all of the San J gluten free sauces. The soy sauce they make is perfect. I also love using everland sweet and sour sauce!! Its by far my favourite organic sweet and sour sauce ever! Theres a link to both companies websites attached to their names if you want to check them out. Heres my quick easy steps for making sushi.

Rinse your sushi rice in a strainer until the water runs clear. About 1 to 2 minutes. In a medium sized pot combine your water and rice. The measurements are a little different for sushi rice. It should be about 1 cup to 1 and 1/4 cup of water. Anymore than that and your sushi rice turns into sushi dough. Place a lid on your pot and allow it to come to a boil on med-high heat. Once it starts to bubble turn down to min. heat. Allow to cook for around 15-20 minutes. You can add 1 teaspoon of sesame oil and 1 tablespoon of soy sauce to the water. It really adds to the flavour of your rice. Once all the water is absorbed and your rice is hot and sticky you can remove it from heat and give it a good stir. Now that thats cooling its time to do the fixings! This part is totally up to you! You can do whatever you want with it. Remember not to overstuff them too much or you'll have a hard time rolling them. Also remember to cut your vegetables long and thin so they fit better inside your roll when cutting pieces off. Fry up your tofu in your choice of stir fry sauce. Prepare a clean area to roll your sushi.

To roll your sushi without a mat you need to place a seaweed wrap on your cutting board. Place one big spoon full of rice onto your wrap. Flatten it out with a spoon. This makes it a lot easy to roll it. Make sure your rice is right to each side of the sushi wrap or they won't cut up into pieces very well. Place your ingredients in the middle and begin to roll from the side closest to you. Pinch tight with your fingers begin to roll the roll against the cutting board or plate. Its kind of like rolling burritos but without the sides folding in. Heres an example,

Just make sure you start by turning the end into the middle very tight and continue that motion till the entire thing is rolled. 

Use cold water to seal up the edges. Dip your fingers in cold water and rub the ends of the sushi wrap to form it together. 

Once thats ready you can slice up your sushi to serve!

This is my recipe for these rolls.

Recipe

2 cups sushi rice = 6 rolls

2 carrots, sliced thin and long

3 celery stalks, sliced thin and long

half a cucumber. sliced thin and long

half a red pepper, sliced thin and long

half a container of soyganic tofu, fried

Everland sweet n sour sauce

San J Soy sauce for dipping. 

I love dripping some sauce into the inside of the roll. It makes your rolls look extra fancy. 

 This is a picture of my yam tempura! I haven't posted the recipe yet but I thought I'd give you a sneak peek! Stay tuned if you want the recipe!

VEGAN GARBANZO ( CHICKPEA ) FLOUR CHOCOLATE CHIP COOKIES

This recipe might seem a little bit weird at first but once yu take a bite you will regret not trying it sooner. Garbanzo bean flour is a great gluten free alternative for cookies. Its much healthier than eating regular ol' flour.  Its fun to experiment with different flours as well! Baking and cooking is all about trying new things and finding out what taste good together. The texture of these cookies are absolutely perfect though. By far one of the best I made. The chickpea flour makes them so soft and chewy. It makes for perfect cookies. I think it would work awesome for brownies too. Ill try that next. This recipe would be easy to make gluten free,  just substitute the whole wheat flour for any other gluten free flour. You could try and use just garbanzo bean flour but it is very soft and absorbs liquids easily leaving the consistency fairly sticky. I do advise using either gluten free whole wheat or unbleached white flour. I definitely will be posting more baked goods with garbanzo bean flour.  I love how veganism gets more interesting and fun!

Hope you love making my

Vegan garbanzo (chickpea) flour chocolate chip cookies

Recipe

Makes 350F
1 cup bob red mills Garbanzo(chickpea) bean flour
1 1/4 cup organic whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons agave syrup
1/4 cup shredded coconut
1/2 cup enjoy life vegan chocolate mega chunks
1/4 cup earth balance butter, melted
1/2 cup turbinado sugar
1 banana, mashed
4 tablespoons spoons organic coconut milk

Steps

Preheat your oven to 350 F. Combine ingredients, flour to chocolate chips in a large mixing bowl. Stir together well with a fork,  making sure there is no clumps in your dry mix. In a medium sized bowl mix your melted earth balance and sugar. Mash 1 banana in a measuring cup and add 4 tablespoons of organic coconut milk. Mix together well and add it to your butter and sugar. Mix together well. Create a well in the middle of your dry mix and add your wet mix. Stir everything together with a large spoon for 5 minutes. If your mix is still too sticky you can add tablespoons of flour one at a time.  Once your cookie dough is ready you can rub earth balance on your cookie sheet for baking. Scoop out one large spoon of cookie dough and place it on the pan. 

They should be about an inch and a half across in size. Flatten out your cookies with a fork so its relatively flat. Repeat that until your cookie dough is finished.  I made 15! Bake for 10-12 minutes.  Let cool for 10 minutes before serving.  Enjoy your healthy dessert!

VEGAN "EGG MCMUFFINS"

I know most vegans aren't exactly craving mcmuffins. This is an awesome quick breakfast to make and why not make a better recipe for all those who are craving mcmuffins! Its a way healthier alternative.You could fry up some tempeh bacon or tofurkey links too. They taste amazing in the sandwich. This is my favourite breakfast to make on my days off. Its easy to change the spices up according to your taste. I personally think this is the best way to make them look like real scrambled eggs. Something I still miss and I'm sure some of you miss them too. This is my fix and I hope it'll be yours too! 

VEGAN EGG MCMUFFINS

RECIPE

1 package of soyganic tofu

1/4 white onion, diced

3 cloves garlic

2 mushrooms, diced

1 tablespoon olive oil

1/2 teaspoon salt

2 tablespoons nutritional yeast

1 teaspoon turmeric

1/2 teaspoon cumin 

1 teaspoon curry 

1/2 teaspoon pepper

daiya onion and chives vegan cream cheese

2 english muffins

STEPS
Add one tablespoon of olive oil to a medium size frying pan. Turn up to medium heat and add a dash of salt. Allow to heat up for a couple minutes. Put a small slit in the top of your tofu container and drain the water out. Remove the seal and mash up your tofu with a fork. Once the entire thing is broken up evenly add it to your heated pan with a spatula. Distribute the tofu evenly in the pan. Begin cutting up your veggies, garlic first. Add all your vegetables to the pan. Stir all the ingredients together. Allow to fry for 5 minutes. Add all your spices, nutritional yeast to pepper. Stir all ingredients together. Allow to fry for another 15-20 minutes. All the water from the tofu should be absorbed. It should look like this!

Toast your english muffins and spread some daiya cream cheese on each side. You can slice up a tomato as well. Scoop out a large spoonful of your "scrambled eggs" and spread it on your english muffin. Use half for each sandwich and that way you can eat some on the side!

Breakfast is served!

VEGAN GLUTEN FREE PEANUT BUTTER CUPS

VEGAN GF PEANUT BUTTER CUPS


Hey everyone. So this is an amazing treat to make for any time of day. Its so easy, so tasty and good for you! Instead of dreaming of Reece's peanut butter cups, I reversed them and made it even better! With just a few simple ingredients this will be your go to dessert when you have a sweet tooth. The great thing about these is you can sprinkle different things on top to spice it up. They are great with coarse sea salt or shredded coconut. Ive yet to try caramel but I bet it would be way to good. The one thing about these is that they have to stay relatively frozen in order to keep their shape, so if you're trying to take these to a friends make sure to have an ice pack! I like using dates for the middle because it a great, healthy replacement for chocolate.  Its just as sweet too. Especially with agave syrup. This recipe is fun to make and share. Everyone can enjoy these reverse peanut butter cups. Who doesn't like peanut butter?! Oh yeah and gluten free! It doesn't get much better than that. Enjoy. 

Makes 12

Recipe

1 1/2 cups smooth peanut butter

1/2 cup coconut oil

4 tablespoons organic sugar

dash of cinnamon

8 medjool date

1 tablespoon cocoa powder

3 tablespoons agave syrup

Steps

In a medium sized pot melt your coconut oil on a low heat. Add your peanut butter.  Stirring in the coconut oil while adding. Leave that on a low temperature to combine well and heat up. Next cut your dates in half and take the pits out. If you have a food processor you can do this step in there. I don't so I cut all my dates into very tiny pieces, throw them in a bowl and add my agave and cocoa.  Next I stir and blend the dates together with a fork. It should turn into a thick paste.

Line your muffin tray with 12 liners. 

Pour 1 tablespoon of peanut butter on the bottom of each liner. Make sure the bottom of each liner is completely covered. If its not just add peanut butter very little at a time.

Place in the freezer for 10-12 minutes. The bottom should be completely frozen when you take it out.

while those are setting you can makes the middle! Using your hands and about a 1/2 tablespoon of date mixture, you're going to press the dates into a little round disc and place it in the middle it should be just a little bigger than a twoonie. Try to make sure theres room around the edges of the dates to pour more peanut butter around the sides. Once you've filled each middle you can pour your remaining peanut butter 1 tablespoon at a time.  Repeat until you've used all your peanut butter! Add your toppings. Place in the freezer for 20 minutes. 

Make sure you let them thaw a little before you serve:) 

VEGAN HERB GARLIC LOAF

I figured since I did a pasta post the other day that it was only fitting to post my garlic loaf. I love fresh baked bread. With some earth balance spread on it. Mmm! This loaf is really soft and moist. Its great to store for later dates. The freshly grated garlic on top really adds to the flavour of the bread.  I wish it wasn't winter time or I would have used the fresh herbs from my , garden!  Thats truly the best way to have fresh bread.  If you haven't tried growing your own herbs and cooking/baking with it, you haven't lived yet! Its so simple and as long as you have full sun for at least one month of the year (which mostly everyone does) you can do it! Its also so amazing to watch plants grow from seed as well as rewarding to eat what you grow.  Herbs make neat gifts too. Not to mention they look great in your garden bed. I cant wait for summer time so I can post tips and pictures about gardening! Anyways its late and I'm off to bed. Enjoy my herby garlic bread!

VEGAN HERB GARLIC LOAF

Recipe

2 cups unbleached white flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons pepper
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1 1/2 teaspoons turmeric
3 cloves of garlic, grated
1/4 cup nutritional yeast
1 tablespoon olive oil
1 regular sized can of coconut milk

Steps

Preheat your oven to 375F. In a large bowl combine all your dry ingredients. Beat with a fork to ensure all lumps are out of the mix. Once everything is combined well,  make a well in the middle of your bowl using your fork. Add half of your grated garlic. Add your olive oil then coconut milk.  Begin to mix together with a big spoon. Mix together for 10 minutes.  Once your dough is set ( it should be pretty wet so if theres any dry ingredients showing then add tablespoons of water one at a time. Oil a thin long baking pan with olive oil. Make sure the sides are all covered in oil as well because your loaf will rise. Using a spatula,  scrap your dough into your pan. Smooth the top out with your spatula and sprinkle your other grated garlic on top.

 Place in the oven. Bake for 35-40 minutes. Allow to cool for 15 minutes before serving smothered in butter. Mmmm. Enjoy!