In honor of National Donut Day, I wanted to share my coconut vegan donut recipe with you all. The best part…it’s an easy recipe.
Here’s what you need:
1 cup Flour
1/2 cup Sugar
1/4 tsp Nutmeg
1 tsp Almond extract
1/2 cup Coconut milk
1 tsp Baking powder
Pure coconut oil melted
1 tbsp Vegan butter melted (preferably almond)
1 tbsp Apple sauce
2 tsp coconut milk
1 tsp Almond extract
Let’s get started…
Preheat oven to 375 degrees. Spray donut pan with coconut spray or canola oil spray, then set aside.
Mix all the dry ingredients in a bowl.
In a separate bowl mix the wet ingredients… coconut milk, applesauce, almond extract and melted butter.
Start mixing in the dry mixture into the wet mixture
Pour the batter into the donut pan
Bake in the oven for 8-10 mins.
While baking, let’s make the glaze. Pour one cup of confectioner sugar in a bowl, then add the tsp of almond extract and tsp of coconut milk. Mix until all blended together. You’ll need to add the second tsp of coconut milk because you want a syrupy consistency.
So now you have two options with your donuts: you can leave the donut baked and begin to dip it in the glaze while still warm, then dip into the coconut flakes…
Or you can place the donut in a heated coconut oil. This option gives you more of a traditional tasting donut. Once removed, follow the same directions as above for topping.
Happy Cinco de Mayo to those of you that are celebrating. In honor of this day, I wanted to make a mexican style dish or two. The twist is that it is vegan.
I love empanadas, but I don’t eat beef and didn’t want to make a vegetable empanada.
Here is my take on a beef and cheese empanada:
Vegan cheddar cheese
Preheat oven to 400 degrees. In pan add a teaspoon of extra virgin olive oil and turn heat to medium. Add the beefless ground, tablespoon of water and taco seasoning. Once cooked, turn off the heat and add in the vegan cheese and jalepeno peppers.
Now it’s time to start getting that dough ready to fill. Add some flour to the board and rolling pin. Roll the dough enough to cut into four squares.
Happy National Grilled Cheese Day! Yes, you read right. Who doesn’t love a great grilled cheese sandwich…well maybe those that don’t eat cheese because they’re vegan or dare I say it…lactose intolerant.
I absolutely love cheese and one reasons I always said I couldn’t commit myself to a vegan lifestyle is because I would miss it too much.
But guess what, you no longer have to miss out on certain meals, such as a grilled cheese sandwich. Just to put it out there…
Of course there will never be a 100% substitute for cheese, but there are products that come real close.
So to celebrate this day, I wanted to create one of my favorite ways to make a grilled cheese sandwich and it’s vegan. Your probably scratching your head and wondering how is this really going to taste. Will it give that same ooey gooey effect? Trust me…
I don’t need to tell you how to make a grilled cheese sandwich. I will say that I don’t use a ton of butter when making my grilled cheese sandwich. There’s just no need. I lightly butter the outside of the bread with the almond plant-based butter. No need to butter the inside, as we want to keep this somewhat healthy and thus the reason for adding the baby spinach. I like a little kick to my sandwich, so I cut my jalapeños into pieces and spread throughout the sandwich.
One of the reasons I love Violife cheddar cheese is the fact that it melts (and this is not sponsored by the way).
Whether you are vegan or not, I guarantee that you will love this. I’m curious to know if you’re not plant-based and decided to try this. Please let me know what you thought about it.