These vegan raspberry lemon donuts is giving us life 😋 👅@sugaredcoconut SAVE for later!
Raspberry Lemon #vegan Donuts:
1 ½ Cup Green Banana Flour
1/2 Tsp Pink Salt
⅓ Cup Coconut Sugar
1/2 Cup Unsweetened Applesauce
2 Cups Vanilla Oat Mylk
1 Tbsp Apple Cider Vinegar
2 Tsp Baking Soda
1 Tbsp Baking Powder
½ Tbsp True Vanilla Extract
1 Tsp Cinnamon
2 Tbsp Unsweetened Vanilla Coconut Yogurt
½ Cup + 1 Tbsp Melted Coconut Oil
3 Tbsp Lemon Juice
Ingredients For Icing:
2 ¾ Cup Organic Icing Sugar
3 Tbsp Coconut Mylk
1 1/2 Tbsp Lemon Juice
1 Tbsp Melted Coconut Oil
1/2 Tbsp Pink Pitaya Powder @rawnice
¼ Cup Dried Raspberries
1. Preheat oven to 350 Degrees Fahrenheit & Grease a donut pan.
2. In a mixing bowl, mix together lemon juice, apple cider vinegar, and coconut mylk. Let curdle for 4 minutes.
3. In a mixing bowl combine dry ingredients.
4. Combine all wet ingredients in a bowl.
5. Gradually add wet ingredients to dry and mix until smooth.
6. Pour batter into donut moulds.
7. Bake for 23 minutes.
8. Let cool for 30 minutes.
9. Remove from donut pan and let cool on a drying rack for 10 minutes. Place a baking sheet under the drying rack.
10. Dip donuts in icing and
11. Dip the donuts again in icing and sprinkle with dried raspberries.
12. Let dry.
Directions For Icing:
In a medium-sized mixing bowl, whip up all ingredients until the pink pitaya is evenly spread.
If you want the donuts to be two different colours like in the photo. In one bowl mix 1 1/2 cup of icing sugar with 2 tsp of pink pitaya powder, 1/2 tbsp of lemon juice, 1/2 tbsp of coconut oil, and 1 tbsp coconut milk (add more gradually if needed or else it will be too runny). In another bowl mix the remainder of the ingredients to get the darker colour of icing. .
#foodandwine #whatveganseat #thenewhealthy #veganrecipes #vegansofig #thebakefeed #foodgawker #gloobyfood #eater #veganfoodspot #bestofvegan #tastingtab #vegan #veganrecipe #veganfood #veganideas
[ON THE BLOG] Crispy Tofu Tenders🔥
These Crispy Tofu Tenders are toasted with a flavorful batter and surrounded by a crispy layer of breadcrumbs that guarantees a crunchy bite every single time. Make the perfect appetizer for your next party and dip them in your favorite sauce!
Vegan | Gluten-free
Link in bio📄
Last picture of that food prep for the next free days. This could be habit forming. 🌱😜🌱
Just curious. How many of my vegan peeps would pay for meals like this if you could pick them up conveniently How much would you be willing to pay Asking for a friend. 🌱😂🌱
Smoked Tofu with Barbecue Cauliflower and Potato Salad
On our 5 day meal plan this week. We love the smoky flavor of the tofu combined with the antioxidant filled purple cauliflower. Its perfect when you are craving that BBQ flavor.
Smoothies are my favorite way to easily get in nutrients and energy. Especially when you’re in a hurry and need to rent a truck at Home Depot to pick up a piece of furniture that you saw on Facebook marketplace and you don’t have time to spend in the kitchen.
This smoothie that I’m sipping on has frozen bananas, frozen mango, frozen pineapple, lime, mint, and water.
Pineapple helps clean out sticky mucus and debris that can build up in the liver. Our livers health can either age us more quickly or slow down the aging process.
What’s your favorite smoothie combination
Simple Vegan Jackfruit Curry Full of Flavor 🍛💪 Created by @earthofmariaa 🌎 .
Shared Via @GlowingPlants ✨🌿 #GlowingPlants
Save For Your Weekly Grocery List 📝
For the curry
1 small onion, chopped
1 clove garlic, minced
1 can canned jackfruit in water
100g mushrooms, chopped
1/2 can coconut milk
1/2 can tomatoes
1 tbsp tamari
2 tsp curry powder
1 tsp turmeric
1 tsp garam masala
Rice or noodles, to serve
Add the onion and the garlic to a non-stick saucepan and sauté for around 2 minutes, until fragrant. Then, pull apart the jackfruit using your hands or a fork and add it to the saucepan, sautéing for around 5 minutes. Then, pour in the coconut milk, tomatoes and tamari, together with the curry powder, turmeric and garam masala. Lower the heat and simmer, stirring occasionally, on a low-medium heat for around 10 minutes. Serve with rice or noodles of your choice.