Author: karenwpullen

Cinnamon Apple Donuts

karenwpullen Breakfast, Desserts, Recipes , , ,

Hard to believe these are dairy-free, oil-free, and egg-free!

Prep Time15 minutes
Cook Time30 minutes
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Cinnamon Apple Donuts

Course: Breakfast, Dessert, Snack
Servings: 6 donuts

Ingredients

  • 3/4 cup whole wheat pastry flour
  • 1/4 cup brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup apple juice
  • 1/4 cup canned coconut milk
  • 3 tablespoons applesauce unsweetened
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sugar mixed with 1/2 teaspoon of cinnamon for a topping

Chocolate Glaze

  • 1 cup confectioner's sugar
  • 3 tablespoons cocoa
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 ° F. Lightly spray a 6-cavity donut pan with cooking spray.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In a large measuring cup, whisk together the apple juice, coconut milk, applesauce, and apple cider vinegar.
  • Pour the wet ingredients into the dry and mix until just combined.
  • Pipe the mixture into the prepared donut pan using a pastry bag (or just use a spoon). Fill each cavity just to the top, but don't overfill. Bake the donuts for 11 to 13 minutes until the donuts are firm.
  • While the donuts are baking, mix together the sugar and cinnamon for the topping. When the donuts are done, let them cool in the pan on a wire rack for a minute, until you can handle them. They should slide easily out of the pan. Immediately dip each one into the cinnamon sugar mixture and return to the wire rack to continue cooling.
  • The chocolate glaze is an optional drizzle. Mix the sugar and cocoa; slowly add milk and vanilla. It should be pourable.
  • Serve warm.

Poblanos Stuffed with Tofu Scramble & Black Beans

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time15 minutes
Cook Time15 minutes
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Stuffed Poblano Peppers

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4 peppers

Ingredients

  • 4 large poblano peppers
  • 1 16-oz package firm tofu
  • 1 onion chopped
  • 4 cups assorted vegetables, chopped mushrooms, zucchini, yellow squash, spinach, bell pepper
  • 1 1/2 cups black beans one can, drained and rinsed
  • 1 teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • toppings: sliced avocado, cashew cream, chopped tomato

Instructions

  • Bake the peppers at 450° for 20 minutes, turning half-way. They should be tender.
  • Let peppers cool for a few minutes. Peel away the skin and cut out the stem. Cut a slit on one side and scrape out the seeds.
  • Sauté the onion a few minutes until soft. Add the tofu, mash and crumble it. Add the beans, vegetables (except spinach), garlic powder, and turmeric, and cook for a few minutes. Add the spinach and cook until it wilts. Stir in the nutritional yeast, and add salt and pepper to taste.
  • Scoop the tofu-bean mixture into the peppers. Warm in the oven if necessary. Serve with avocado slices, chopped tomato, and a drizzle of cashew cream.

Silky Chocolate Pie

karenwpullen Desserts, Recipes , , ,

Silken tofu makes a lovely chocolate-mousse-style filling for this pie. The crust is gluten-free. Top with some whipped aquafaba!

Prep Time10 minutes
Cook Time15 minutes
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Pie Crust, No Oil & Gluten-free

Course: Dessert
Cuisine: Vegan
Servings: 0

Ingredients

  • 1 cup almond flour
  • 1/4 cup cornmeal
  • 1/4 cup chickpea flour
  • 1/8 teaspoon salt
  • 1 tablespoon ground flax in 2 Tbs water
  • 2 tablespoons maple syrup (omit for a savory pie)
  • 2 tablespoons almond butter or peanut butter
  • 1-2 tablespoons water if needed

Instructions

  • Preheat the oven to 325°F. Lightly grease a 9-inch pie pan.
  • Mix the ground flax with 2 tablespoons water to make a flax egg. Let sit for 5 minutes to gel.
  • Combine the almond flour, cornmeal, chickpea flour, and salt in a medium bowl, and stir.
  • Stir the almond or peanut butter and maple syrup together. Mix with the flax egg. Stir into the flour mixture. Dough should be moist but not crumbly. Add 1-2 tablespoons water if needed.
  • Press the dough firmly into the pie pan and sides to form a crust.
  • Bake the crust for 20 minutes.
Prep Time5 minutes
Print Recipe

Chocolate Mousse

Course: Dessert
Servings: 0

Equipment

  • food processor

Ingredients

  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1 package firm silken tofu
  • 1 teaspoon vanilla extract
  • 1 teaspoon peanut butter optional

Instructions

  • Add all ingredients to blender or food processor. Blend until completely smooth, pausing to scrape down the sides, if necessary. Chill mixture in serving bowls for one hour.

Notes

This makes a nice pie filling also. It has a pudding-like consistency and firms up after chilling.
The recipe requires firm silken tofu, which is soft and creamy. Silken tofu is sometimes packaged in aseptic boxes that do not require refrigeration. Due to this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.
I’ve used a couple of different sizes–one 12 oz and the other 15 oz –with success. The small size difference didn’t cause any issues with flavor or taste.