VEGAN Chocolate-Glazed Donuts

Who doesn’t love donuts??? Yeah, thats what I thought. Everyone loves donuts and these dairy-free chocolate glazed donuts are nothing short of a kitchen-made-miracle. They only take about 20 minutes to make including cook time and there is no deep drying required! This was the first time I made these and definitely not the last! They are seriously cute making them perfect for birthday parties or work parties. I love playing with sprinkles too, they make so many different sizes and shapes. Your local grocery store probably sells cute little faux pearl sprinkles and all kinds of unique edible toppings! Applesauce and maple syrup are used in place of sugar for the donut batter so the largest a amount of sugar is in the chocolate glaze, which could easily be modified if you’re trying to cut out sugar! Pro tip: if you don’t have a donut mold, use your regular muffin tin and create the donut shape by crushing tin foil balls into small balls, place into the center of the muffin mold and pour the batter around the tin foil. Remove tin foil ball after baking ūüôā

Prep time: 5 min       Cook time: 15 min       Serves: 6

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Ingredients

Donut batter

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup almond milk or dairy-free milk of choice
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar

chocolate glaze

  • 1/2 cup powdered sugar
  • 1/3 cup dairy-free cocoa powder
  • 1/2 cup almond milk or dairy-free milk of choice
  • vegan sprinkles

Instructions

  • Preheat oven to 375 degrees. Grease a 6 indent donut pan with nonstick spray
  • Combine all ingredients for the donut batter and whisk until smooth
  • Pour the batter into the donut pan and smooth the tops with a spatula
  • Bake for 15 minutes until a toothpick inserted comes out clean
  • Let cool for 5 minutes, then invert onto wire rack to cool completely
  • Combine the ingredients for chocolate glaze and mix until completely smooth
  • Dip each of the donuts into the chocolate glaze and return to wire rack to let any excess glaze drip off
  • Add any sprinkles or desired toppings. Work quickly, the glaze will harden fast

RAW VEGAN Strawberry Cheesecake

It’s raw, its vegan, it’s beyond delicious, and it is beautiful!!!! This vegan cheesecake will be sure to have everyone at your next family gathering begging you for the recipe! It’s hard to believe only a handful of vegan ingredients can combine to make this stunning dessert, all while maintaining ZERO refined sugars. It does need to freeze for about 3 hours, so make it before dinner so it can chill and set while you eat. It was so hard to wait, but so worth it! Besides freezing, it takes about 15 minutes to make. It really can’t get any better. This is the perfect recipe to bring to ¬†Mother’s Day brunch tomorrow, especially if you’re looking for a last minute gift idea! When in doubt, go with vegan strawberry cheesecake!!!!

Prep time: 15 min (does not include soaking cashews or freezing)       Serves: 8

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Ingredients

  • 2 cups raw cashews soaked overnight then drained
  • 2 cups strawberries plus more for decorating
  • 2 kiwis
  • 1 cup raw pecans
  • 1 cup dates divided
  • 1/2 cup rolled oats
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp cinnamon

Instructions

  • In food processor, combine the pecans, oats, salt and 1/2 cup dates. Blend until the mixture is soft but grainy. Press the mixture into the bottom of a large tart pan
  • Again in the food processor, combine the strawberries, cashews, dates and maple syrup. Blend until smooth and creamy. Add on top of the crust and smooth out. Decorate with strawberry and kiwi
  • Freeze at least 3 hours to set then slice and serve

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VEGAN Veggie ‘Meat’Loaf

Vegetarians, rejoice!!! This is seriously better than any meatloaf out there!! And so much better for you, duh! This bad boy is packed with carrots, celery, onion and lots of healthy grains with flax egg to bind the loaf. It can actually be extra quick put this together if you use instant quinoa which they sell in cute little microwave-safe cups (I know, don’t judge me) but hey, sometimes us moms could use a break, even if it’s just 10 minutes, am I right???!!!! The ketchup and maple syrup glaze is perfect, and it really pulls the whole dish together. The lentils bring this dish the perfect nutty and earthy flavors along with a high nutritional value anyone can benefit from, including your toddler!

On another note, tomorrow is Friday and I am just so freakin’ happy! You know that song by Nelly, ‘it’s the freakin’ weekend, baby I’m gonna have my some fun!’ Yep, I’m gonna have fun…and by fun I mean sleeping until 7:30 am and not changing out of my pajamas. Once again, no shame ūüôā

Prep time: 10 min     Cook time: 1 hr      Serves: 4

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Ingredients

  • 2 tbsp flax meal
  • 6 tbsp water
  • olive oil to taste
  • 1 carrot
  • 1 stalk celery diced
  • 1/2 cup onion diced
  • 3 cloves garlic
  • 1/2 red bell pepper diced
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp dried parsley
  • 1/2 tsp dried thyme
  • 1 tbsp Worcestershire (vegan)
  • 2 cups lentils cooked
  • 3/4 cup brown rice cooked
  • 3/4 cup quick-cook oats
  • 1/4 cup ketchup
  • 1 tsp maple syrup

Instructions

  • To make the flax egg combine the flax meal with the water in a small bowl and mix well. Set aside for 10 minutes
  • Preheat oven to 350 degrees
  • In large saucepan, heat olive oil over medium heat. Once shimmering, add in carrots and celery. After 2-3 minutes, add in onions and mushrooms. Cook another 3-4 minutes
  • Add another drizzle of olive oil then add garlic, bell pepper, and tomato paste. Cook 2 more minutes then add salt, pepper, parsley, and thyme and cook until fragrant
  • Add the soy sauce and Worcestershire sauce and cook for 2 more minutes until the vegetables are tender. Remove from heat
  • In food processor, add the lentils, brown rice, oats, flax eggs, and saut√©ed vegetables. Pulse 10-12 times until the mixture is slightly chunky
  • Transfer the mixture to a parchment lined loaf pan and smooth the top with a spatula. To make the glaze, combine ketchup and maple syrup in small bowl. Brush half on top of load, reserving other half for later
  • Bake loaf for 45 minutes, brush with remaining glaze. Slice and serve

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VEGAN Black Bean Soup

Yes, I eat soup in the summer, all summer long, I have no shame!! People look at me like I’m crazy, and I get it! But, I love soup so much, no amount of hot, humid weather can stop me. I actually used to keep a ‘soup journal’ when I was younger and I would describe and rate the soups I would order at restaurants and places I traveled with my family. I’m quite the soup-conissour, if I do say so myself. Black bean soup has always been one of my favorites. It has such simple, natural ingredients but has so much rich flavor. It really fills you up and keeps you feeling full longer. Plus, the high fiber and protein content is always appealing for us¬†meatless-folk¬†(in my best Southern accent.)

Prep time: 10 min     Cook time: 45 min      Serves: 6

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Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 stalks celery chopped fine
  • 2 large carrots peeled and sliced
  • 6 garlic cloves minced
  • 4 tsp ground cumin
  • 4 15-oz cans black beans rinsed and drained
  • 4 cups vegetable broth (low sodium)
  • salt and pepper to taste
  • optional garnishes: diced avocado, thinly sliced radish, tortilla chips

Instructions

  • Heat the olive oil in large soup pot over medium heat. Add onions, celery and carrots and sprinkle with salt. Cook, stirring occasionally until vegetables are soft, about 15 minutes
  • Stir in the garlic, cumin and pour in black beans and vegetable broth. Bring to a simmer over medium-high heat. Cook and reduce heat if necessary to maintain a gentle simmer for about 30 minutes
  • Puree 4 cups of the soup in food processor and blend until smooth. Add pureed soup back into pot and add salt and pepper to taste. Garnish as desired and serve hot

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VEGAN Cinnamon Swirl Pancakes

Breakfast is the most DELICIOUS meal of the day! Did you think I was going to say most important?? Yes, and the most important, but also the most delicious!!! These pancakes combine the sweet flavor of a cinnamon bun with the fluffy texture of a pancake to take the ordinary pancakes to a whole new level. Plus, these are homemade, so no box-pancake mix used and they are totally dairy-free! Anyone who knows me, knows I’m obsessed with pancakes. I make pancakes for dinner probably once a week so when I saw this recipe, I knew it was destined to be great. They’re so simple to make and you can make a huge batch of these heavenly treats and freeze some for next weekend! Or for tomorrow…I won’t tell if you don’t!

Prep time: 5 min     Cook time: 10 min    Serves: 3

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Ingredients

  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk
  • 2 tbsp maple syrup
  • 3 tbsp vegan margarine or butter
  • t tbsp brown sugar
  • 2 tsp cinnamon
  • vegetable oil for greasing

Instructions

  • In large bowl, whisk together the flour, baking powder and salt. In a small bowl, whisk together the almond milk and maple syrup
  • Add the wet mix into the dry ingredients and whisk to combine. Do not over mix
  • In a small bowl, mix together the margarine, cinnamon and brown sugar. Transfer to a pastry bag or plastic zip-lock bag and snip off one corner
  • Lightly grease a large non-stick skillet over medium heat. Take about 1/4 cup of mixture and pour into skillet. Pipe a circular swirl of the cinnamon sugar mixture into the batter
  • When small bubbles appear in the center of the pancake, flip and cook on other side for about 1 minute. Repeat with remaining batter, adding more oil to the skillet as needed between batches. ¬†Drizzle with desired toppings and serve hot

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