Amazing Baked Doughnuts

So for our special mornings together, I try to do a fun breakfast to start the day off!  I think I've burned my kids out on pancakes and waffles...even if I make them into fun shapes...and cinnamon rolls aren't exactly something you can do last minute.  As I was walking through the store looking for inspiration, I came across a doughnut pan that you can bake the doughnuts in, rather than fry them!  I thought to myself, "I bet I could make these healthy and delicious"...so that became my project!  These doughnuts are made with whole wheat flour, aren't fried, don't use refined sugars, and are way lower in fat because we replace the eggs out of the recipe (not to mention...there is no frying!)  The texture is spongy, cakey, decadent, and delicious!!  We topped them with a homemade frosting made with xylitol rather than sugar, and tossed the other ones in a "powered sugar" made with xylitol!  You will never in a million years guess that these are healthier than regular doughnuts, and if you ask me, I think they taste better!

Preheat the oven to 425

In a bowl, sift together:

2 c. whole wheat cake flour (King Arthur's makes an amazing cake flour from whole wheat!)  I found this right in Meijer, in the baking aisle, but I bet if your grocery store doesn't carry it, you could find it in your health food store.
3/4 c. coconut palm sugar (I found this in my health food store...sucanat would also be a good replacement)
2 t. baking powder
1/4 t. nutmeg
1 t. sea salt
2 T. egg replace powder (I used the Bob's Red Mill brand)

-In a separate bowl make buttermilk:

3/4 c. + 4 T. unsweetened almond milk
1 T. lemon juice

-Let set a few minutes until curdled

-Add 2 T. melted vegan butter (Earth Balance Buttery Spread is to DIE for!) or coconut oil

-Mix all ingredients together until just incorporated...be careful not to over-mix, as this will effect how the dough will raise.

-Fill your greased doughnut tins until 2/3 full, and bake for 7-9 minutes.  You'll know when they are done when you touch them on the top, and they bounce back!

-When done, turn them out onto a cooling rack, and bake the rest of the dough...this recipe will make 12 total.

-To top them with chocolate frosting, just heat the frosting until runny, and dip the tops into it!  Press into chopped nuts if desired, or sprinkles!

-To toss in powdered sugar, melt some vegan butter or coconut oil in a shallow dish.  Roll the cooled doughnut into the melted butter or oil, and put in a tupperware container with xylitol powered sugar (I use the Ideal brand...which can be found in the baking aisle of Meijer...if you don't shop at Meijer, I'm sure your health food store will have something similar)...Put the lid of the tupperware container on, and toss until coated!

-Note:  add some cinnamon to the "powdered sugar" for another fun flavor!

-To make the chocolate frosting:  follow the instructions on the back of the Ideal brand "powdered sugar" (I'd cut the recipe in half, unless you want to have extra on hand for later use!)

*Just in case you're wondering what all the hype is over xylitol, here's some info on it to catch you up on this product!  Xylitol is a sugar alcohol that occurs naturally in some fruits, as well as birch bark.  It is a very low calorie sweetener, and has been said to be safe for diabetics, because of it's extremely low count on the glycemic index. (obviously check with your doctor to see if this applies to you, if you're a diabetic).  Xylitol has also been said to be great for your teeth, and if you look in many natural tooth pastes, mouth rinses, and gums, you'll find that this is used!  If you're still interested, google it...there's a lot of info out there!

Tri-Pepper Enchiladas with Jalapeno Nacho Sauce

Don't you think enchiladas are so comforting?  Warm, gooey, filling...delicious!  There are so many ways to do enchiladas, and what I was going for here, was one that didn't seem quite so "heavy" with all the beans and cheese.  You'll walk away from eating these babies, feeling very satisfied, minus the gurgling pit of bricks in your stomach that usually accompanies!  Stuffed with a variety of fresh peppers, high protein quinoa, and a few beans, you're going to love this unique twist on an old classic!!

In a large saute pan over medium heat add:

2 T. extra virgin olive oil
1/2 large onion, chopped
3 peppers, chopped (1 red, 1 yellow, 1 orange)
1 package of Seitan, drained and chopped (AKA "wheat meat"...you can find this in a health food store, and it's very high in protein, but low in calories!)
1 t. garlic powder
1 t. cumin
1 t. taco seasoning
1/2 t. sea salt
2 T. fresh cilantro (I used the kind you squeeze from a tube)
1 lime, juiced

-Stir to incorporate, and saute for about 5-7 minutes, or until the peppers and soft and onions are translucent

Prepare the Cilantro Lime Quinoa:

Cook 1 c. dry quinoa according the the package instructions, once it's done add:

1 can black beans, rinsed
2 T. fresh lime juice
3 T. cilantro (again, from a tube)
1/2 t. sea salt

-Mix all together, and set aside until you're ready for assembly

Jalapeno Nacho "Cheese" Sauce:

In a medium pan combine:

2 1/2 c. mimic creme (this is a nut-based cream that you'll have to find at a health food store...but it's the absolute closest thing I've found to real cream)
1 1/2 c. V8 (I used the low sodium, but you could also use the spicy!)
2 packets of low sodium taco seasoning
4 T. nutritional yeast (again, you'll have to go to the health food store for this ingredient...it's super high in B vitamins, along with a lot of other minerals...and it does a pretty good job of mimicking a cheese flavor)  If you have to get a big can of it, don't worry...I use it in a lot of my recipes, so you'll definitely be able to find a lot of uses for it!
1/2 t. chili powder
dash of cayenne pepper (this is optional, but adds a nice kick)


-Stirring frequently, so the bottom doesn't burn, bring to a light boil and add:

4 t. corn starch

-Whisk away the lumps, reduce the heat to low/med, and allow to thicken.

-Add:

1/2 c. chopped jalepenos
1/2 c. chopped roasted red peppers

-To assemble:

Take 1 whole wheat tortilla and spoon a couple tablespoons of the peppers in a line
add a couple tablespoons the Cilantro Lime Quinoa, also in a line
slightly tuck the two ends in, and roll up, forming a long, thin burrito-type wrap
place in a 9x13 with the folded side down, so it doesn't come unwrapped
repeat for the remaining tortillas (I was able to do 8 total, with a little of the Cilantro Lime Quinoa left over)

-Top with Jalepeno Nacho Cheese (approx 3 c.)

-Bake at 350, covered, for 25-30 mins

-When they come out, top with fresh chopped peppers, green onions, avocado, tomatoes, lettuce, guacamole, vegan sour cream, salsa...whatever sounds good to you!

-Not only are these gorgeous in color, but the flavor is amazing, and they're very healthy for you!!  Enjoy!

Jalepeno Nacho "Cheese"

I'd have to say, since going vegan a few years ago, there is one food that haunts me...I just miss it, and that food would be cheese!  I loved cheese dearly, from plain old cheddar to goats cheese...didn't matter what it was on, or if it was plain, I loved it.  Knowing what I do about cheese, and how it's made, and how horrible it is for you, I don't have a hard time not eating it...except for maybe one time a year when we visit Wrigley Field to watch the Chicago Cubs play...somehow the game doesn't seem complete unless you're munching on a large order of stadium nachos, with a side of jalepenos!  This was my inspiration for making this "cheese"!  Although it's not exactly the same, this is about as close as you can get to a "queso" dip and still be completely vegan!  Even my husband loved it...and he is a hard core critic when it comes to food alternatives!

In a medium pan combine:

2 1/2 c. mimic creme (this is a nut-based cream that you'll have to find at a health food store...but it's the absolute closest thing I've found to real cream)
1 1/2 c. V8 (I used the low sodium, but you could also use the spicy!)
2 packets of low sodium taco seasoning
4 T. nutritional yeast (again, you'll have to go to the health food store for this ingredient...it's super high in B vitamins, along with a lot of other minerals...and it does a pretty good job of mimicking a cheese flavor)  If you have to get a big can of it, don't worry...I use it in a lot of my recipes, so you'll definitely be able to find a lot of uses for it!
1/2 t. chili powder
dash of cayenne pepper (this is optional, but adds a nice kick)


-Stirring frequently, so the bottom doesn't burn, bring to a light boil and add:

4 t. corn starch

-Whisk away the lumps, reduce the heat to low/med, and allow to thicken.

-Add:

1/2 c. chopped jalepenos
1/2 c. chopped roasted red peppers

-Note: some other add ins that would make a great dip would be:

black beans
1 can of diced tomatoes, drained
1 can of chopped green chiles, drained
saute some veggie meat crumbles in taco seasoning and add
salsa

-If you find your dip gets a little runny when you add in extra ingredients, just add a little more corn starch and thicken!!  Enjoy!  This makes about 4-5 cups of nacho sauce!!  If you don't think you'll eat all of that...I actually used half of it to top some enchiladas (you can find that in another blog!)

Loaded BBQ Seitan Sandwich

Do you ever just crave something that's so delicious and balanced texturally, that you literally do not want to take a breath between each bite?  (If not, I'd have to go ahead and say you're CRAZY!)  This is my feeling about this sandwich...and if we're being honest, my intentions were only to eat half of it in order to make sure everything was just right...but I ended up eating the whole thing in record time, and did not put it down until it was finished!  Mildly put, I inhaled it!!  This is one of those "no fuss", quick meals that requires very little prep work, (or even knowledge of cooking!)...and it is EXTREMELY satisfying.  If you have husbands out there who are skeptical of anything "veg" (like mine is)...they will LOVE you for making this...frequently! I dare you to try this one out and tell me it's not incredible...go ahead!

The few ingredients you will need are:

1 package of Seitan (AKA "wheat meat")  It's really high in protein, and low in calories, making it a much better option than the pork or red meat that this sandwich is usually made with.  (You will more than likely have to go to a health food store for this, unless you're lucky enough to have a Whole Foods in your city!)
1 c. of your favorite bbq sauce...I personally will always choose Organicville BBQ Sauce, because unlike most bbq sauces out there...this one has no sugar and no high fructose corn syrup (or more currently known as "corn sugar")...plus it tastes AMAZING!  When I don't have time to make my own sauce...I use this one!
2 T. liquid smoke (this could probably be optional, but I like to give this sandwich a smokey flavor...I think it adds to the authenticity) (usually liquid smoke can be found down the bbq sauce and ketchup aisle...just in case you were wondering)
1 t. garlic powder

-Empty any liquid off of the Seitan, and "shred" with a fork like you would with chicken or pork.  (It's not going to be stringy like either of those meats, but you'll get a good textured shred from it)

-Place in a small pot over medium heat, and add:

bbq sauce
liquid smoke
garlic powder

-Cover and simmer on medium for 25 minutes, stirring occasionally to incorporate the flavors

-Lower heat to low, keep covered, and let it cook for another 40 minutes at least...just remember, the longer you cook it, the better the flavor.  I did mine for close to 1 1/2 hrs total.

-This is loosely optional, and I say "loosely" because it adds so much to the sandwich that I'd hate to see it without...however, I do understand that there are some people out there who have yet to learn the appreciation for mushrooms and onions!  In extra virgin olive oil, saute 1/2 large onion and 8 oz of mushrooms until onions are translucent...season with a little salt and pepper.

Assembly:

Toast your favorite whole wheat buns for added texture, place a few scoops of BBQ Seitan on the bottom, next, mushrooms and onions, then the rest is up to your interpretation...I did:

Pickles and vegan mayonnaise

You could also do:

baked onion rings (these are AMAZING...wish now that I would've had some for tonight!!)
lettuce
tomato
banana peppers
jalapeno peppers

-Serve with a side of baked sweet potato fries, onion rings, or french fries, and you've got yourself one comforting meal that any husband would beg to eat over and over again!

-Note:  the number of sandwiches you get out of this depends on how much BBQ Seitan you use...I'd guess that you should get 4-5 out of this!

Chocolate Chip Cookie Dough Balls

Ok, so I know my husband loves me...through "thick" or "thin"...but sometimes I get to wondering if he doesn't like the "thick" a little better!  (We're of course, talking about my figure here!)  It seems like he's always coming home with special treats for me...Hersey's Special Dark candy bars (king size), Reese's Peanut Butter Cups (by the bagful!), cookie dough...and as much as I'd like to say I don't like that kind of stuff, I cannot!  He knows I have  child-like love for candy bars and cookie dough...and no matter how many times I ask him not to bring it home (and I really do try to be convincing), he knows that if he does, it will most definitely get eaten!  (I guess that old adage, "actions speak louder than words" reigns true!)  Currently, I have a tub of cookie dough taunting me in my fridge...and it's been there, untouched, for four days...but I'm weakening!  I can't just throw it away, at the risk of hurting his feelings...yet, I cannot keep eating this stuff...my pregnant body is holding on to every fat gram I LOOK AT for dear life...so this is what I have done:  I made up a much healthier, version of that evil cookie dough, in order to help me resist temptation for a few more days (which is when I feel it will be ok to throw it away without him noticing!)  Here it is!

3 T. Earth Balance Buttery Spread
4 T. Ideal brand Xylitol-based sweetener...powered sugar version (I found this in Meijer, down the baking aisle...however, I bet most health food stores will have a version of this too!)
2 T. unsweetened almond milk
1 T. agave
1/2 c. + 6 T. white whole wheat flour (I use the King Arthurs brand)
1 t. vanilla
pinch of sea salt

-Mix together

-Add:

3 T. Ghiradelli semi sweet chips (or Enjoy Life chocolate chips)

-Note:  before adding the chips, I chopped them up a bit so they weren't so big!

-Roll into small, bite-sized balls, and stick in the freezer.  (You actually don't have to freeze them, however, I find that if they're frozen, I'm less likely to consume them all at once!!)

-PS...these are so fast and easy to make...GREAT one to do with little helpers who want to spend time with you in the kitchen!

"All That" Muffins

Why would these be called "All That" Muffins, you may ask?  Because these amazing muffins are "all that" a muffin should be...hearty, filling, healthy, moist, tasty, and simple...with just the right amount of fruit, chocolate, and nuts...sound too good to be true?  I thought so too, when my Grandma Sass gave me the recipe just a few minutes ago!  It all started this morning when we were talking on the phone:  she was telling me of this new muffin recipe she had tried, that she was getting rave reviews about...no one could just eat 1...everyone was having multiples!  She generously agree to send me the recipe, and as soon as she did, I practically ran to the kitchen, knowing I didn't have the dried cranberries that the recipe originally called for...but not wanting to have to wait to make them!  I improvised, naturally, and this is what I came up with...I had to force myself to stop eating them!

Preheat oven to 325

In a food processor combine:

1 c. (packed) Medjool Dates (Grandma Sass actually used 1/2 c. Agave...so if you had that, you could do that instead...she said you could add a little more Agave too if you wanted them sweeter)
1 1/2 c. oats (I didn't have the regular oats that the original recipe called for, so I used barley flakes instead...looks just like oatmeal, but made from barley)
2/3 c. unsweetened almond milk
1/2 c. water
1/2 t. sea salt
3 T. unsweetened applesauce (you could use 3 T. oil instead...but I didn't have any on hand, and I knew that I wanted chocolate chips in them, so I lowered the fat content here!)

-Process until the dates are no longer chunky.  (Side note:  if you're not using the dates, there's no need to use a food processor, you can just combine everything together!)

-Add:

2 T. egg replacer + 4 T. unsweetened almond milk
2 t. baking soda
1 1/2 c. whole wheat flour (King Arthurs is the best in my opinion...unless you go to a health food store and get the stuff that's in bulk, freshly ground!)
1/2 c. dried goji berries (this is where I had to get creative, because the recipe actually calls for crasins...which I don't use because they're loaded with additional sugar...and I didn't have any non-sweetened dried cranberries...AND I don't like raisins...so...these goji berries are all I had, but they're SUPER high in antioxidants, and they're a super food...so win win!)
1/2 c. Ghiradellis semi-sweet chocolate chips (the recipe ACTUALLY did not call for these, rather, it recommended a full cup of dried fruit...but I love chocolate...so...)
1 c. chopped walnuts

-Mix all together.  This is going to be a super thick batter...so thick you may wonder how on Earth it will ever bake...but don't fret...it does...beautifully!

-Spray 12 muffin cups and fill them up...these won't do much rising, so the amount that you fill them, is pretty much the way they're gonna look when they come out!

-Bake for 25 minutes, or until an inserted toothpick comes out clean!

-Note:  I actually made some mini muffins for my kids...these make GREAT snacks because they're loaded with fiber, and void of added sugars (except for the choc. chips I suppose!)  You'll have to cut your kids off...and then, to avoid being hypocritical, you'll have to cut yourself off too!  For the minis, I baked them for 20 mins, but check them at 15 to see if they might be done!

-You know the saying, "Mother knows best"?  Well that's because Grandma taught her everything she knows!!  Thanks for the recipe Grandma Sass...we LOVE it!!

Four Serving White Veggie Lasagna

Sometimes I feel like regular lasagna gets done to death!  We've all had it...layers of red sauce, veggies, and noodles...now don't get me wrong, I LOVE a good lasagna just as much as the next person...but I also love to shake things up a bit!  This is a fun take on your average lasagna, but instead of using a red sauce, you use a creamy alfredo!  And instead of making a huge pan of it...this recipe was developed to accommodate four regular-sized appetites, or three man-sized appetites!

-Make the "Creamy Alfredo": (If you have some already made, you'll need about 2 cups...if you're making this for the first time, you can freeze the remains, or check out some of my other recipes that use it!)

Over medium heat, slowly heat up:

4 T. extra virgin olive oil
2 T. garlic powder

-If you heat the garlic up too quickly, it will burn and turn bitter, so do it slowly, for like 5 minutes to incorporate flavors.

-Add:

1 qt of MimicCreme (The only place I've seen this is at health food stores...it's a soy-free, dairy-free cream substitute made from almonds and cashews...it can be used as a cream substitute wherever cream is needed.)

-Slowly bring to a boil over medium heat.  While that's heating up, mix together:

6 t. corn starch
6 t. warm water

-When the cream mixture starts to bubble, slowly whisk in the corn starch mixture and lower heat once it starts to thicken.  (lower to low...just to clarify!)

-Squeeze the juice from 1 lemon into the cream mixture (if I had to guess, I'd say 2-3 tablespoons)...whisk in.

-Add:

2 t. sea salt
plenty of fresh pepper
1 t. dried oregano
1 t. dried basil
1 t. nutritional yeast

-Note:  from the lemon juice to all of the spices, these can all be added to accommodate your taste...however, let it simmer for a while to let all of the flavors blend together.  I actually let my sauce heat on low for about 20 minutes before I tasted it.

-Another note:  if you feel like your sauce is too thick, add a splash of unsweetened almond milk, or even a little dry white wine.

-Boil 4 lasagna noodles...I used the Tinkyada brand, and boiled them according to the packaged directions for baking them later.  Rinse and set aside when done.


-Make the "Ricotta Cheese" filling:


1 package of silken tofu, gently squeezed dry in a paper towel
1 T. dried basil
1 T. dried oregano
1 T. nutritional yeast (really high in B vitamins and minerals, this gives things a "cheese" flavor...You'll more than likely have to go to a health food store for this, but it's so worth it and I use it a lot in my recipes)
1 T. garlic powder
1 t.sea salt

-Thaw 4 cups of frozen veggies, drain and chop.  (I ended up with about 2 1/2 c. of chopped veggies)  Set aside. 

-Thinly slice 1 small zucchini into rounds


-Make the "Parmesan Cheese":

1 1/2 c. panko bread crumbs (yes, you should use the panko, because their texture holds up the best)
3 T. nutritional yeast
1 T. garlic powder
1 t. sea salt
3 T. extra virgin olive oil

Assemble:

-Put 1/4 c. Creamy Alfredo in the bottom of a bread pan (a pan that you would use to bake bread in...just to clarify!)
-Trim 2 noodles to fit, overlapping, on top of the sauce (I actually just threw the trimmings right on top of those too)
-Spread 1/2 of the "Ricotta Cheese" mixture on the noodles
-Place 1/2 sliced zucchini on top, overlapping just a little bit
-Put 1/2 of the chopped veggie over the zucchini, and press down, to pack everything together
-Drizzle 3/4 c. of the Cream Alfredo over top of the veggies
-Repeat steps

-Bake at 350 for 25 minutes, covered with aluminum foil

-Remove from heat, cover with "Parmesan Cheese" (if you have some left over, you can refrigerate it a really long time, so just save it for another recipe!  Or, my daughter loves to sprinkle it on her spaghetti...she calls it her "special cheese".)

-Broil on low for about 1 minute or until the top has browned

-That's it!  Serve piping hot and enjoy!

-Note:  if you wanted to make this in a 9x13 pan, go ahead and double everything, and that should work!