tofugazi

VEGAN GRAPEFRUIT DONUTS
adapted from A Beautiful Mess

1 cup almond milk
1/8 cup grapefruit juice
1/4 cup sugar
1 package (2 1/4 tsp) instant dry yeast
1/2 cup plain, unsweetened applesauce
1/2 cup + 2 tbsp earth balance coconut spread
4 cups flour
1/4 tsp salt
zest of 1 grapefruit
oil for frying

For Glaze
1 1/2 cups powdered sugar
1/4 cup grapefruit juice

Warm almond milk and grapefruit juice over low heat in a saucepan on the stove. Stir in the sugar until dissolved. Remove from heat and stir in the yeast. Set aside to bubble for 5 minutes.

Heat coconut spread until nearly melted on stove top. Stir in applesauce until fully combined. Remove from heat and pour into a large bowl. Pour in yeast+milk+juice mixture and stir gently. If you have a standing mixer you could beat it on low with the dough paddle, but I did it by hand. Add the flour one cup at a time, fully combining before adding the next. Add the salt and zest, then knead until fully combined and a stretchy dough is formed.

Place in a bowl, cover and refrigerate 8-10 hours.

Flour a surface and roll out the cold dough into a 1/2 inch thick slab. Cut out with a circle cookie cutter or the mouth of a glass. Cut out an inner circle with the top of a bottle (ex: I used the screw top to a vodka bottle). Lay in a single layer on a baking sheet or large plate. Cover with a towel and let rise in a warm spot for an hour. 

Heat oil in a pot. I used about 1qt in a stock pot that was wide enough to cook a few simultaneously. You want a deep enough layer of oil for the donuts to initially be submerged then float to the surface. When oil reaches about 375 degrees you are ready to go! Use the donut holes as testers.

Cook donuts for 45 seconds on each side after they rise to the surface. Place on paper towels or in a colander to let oil drain.

Whisk powdered sugar and grapefruit juice together. I dipped them once because I thought they were sweet enough with one layer of glaze, but you could dip them multiple times, letting glaze dry between each dip, if you like a higher proportion of glaze.

algalblooms:

I am giving away a copy of Vegan a la Mode on my blog. Comment by noon on Saturday to win!

(Source: leavesandflours)

Pho from Cafe Th in Houston, TX

Battered & Fried Okra
Soak 1 tbsp flax seeds in 5 tbsp water in a bowl.
Rinse 1/2 pound whole okra and set aside to drain, you want it to be damp but not dripping.
In a large bowl, stir together 1/2 cup cornmeal, 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp cayenne, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/8 tsp black pepper.
Toss the damp okra in 1/4 cup flour (use chickpea flour if you’re avoiding gluten!).
Whisk the flax mixture, which should now have a filmy quality similar to a raw egg. Dip the okra in the flax mixture then into the cornmeal & spice mixture to coat.
In a skillet or pot heat 2 inches of vegetable oil.
Add the okra in small batches, frying for 2-3 minutes until golden. Remove with a slotted spoon and let drain on a rack or paper towels.

I served them with a spicy vegan mayonaise!

Zucchini Carrot Bread with Raisins & Walnuts
Preheat oven to 350 F and grease a loaf pan.
Whisk together 1.5 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp cinnamon.
In a separate bowl blend together 3/4 cup sugar, 1/2 cup walnut oil, 1 tsp vanilla extract, 1/2 tsp salt and 2 egg substitutes (I used ener-g, made with almond milk).
Stir the wet ingredients into the dry.
With a few swift strokes blend in 1 cup grated zucchini, 3/4 cups grated carrots, 1 cup raisins and 1/2 cup fine chopped walnuts.
Scrape the batter into the greased pan. Bake for 45 minutes or until the bread pulls away from the sides of the pan. Let cool in the pan for 10 minutes before removing to cool completely on a rack.
Serve warm with vegan butter substitute. 

Easy and a healthier snack to tide you through study sessions.

Savory Pumpkin Stew
Heat some vegetable oil in a stock pot.
Sautee 3 medium onions, diced, sprinkled with salt, until softened over medium heat. Add 2 tsp cumin and cook another few minutes until fragrant.
Add 4 cups roasted pumpkin, cut into 1 inch cubes, and 2 large or 4 medium potatoes, half waxy and half floury, cubed. (I used 1 large and 2 small, each a different kind and kept the skins on for color), 1 garlic clove, minced, and 1/2 tsp coriander.
Sprinkle with salt and add vegetable broth until everything is just covered.
Cover and bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally.  
Stir in 1/2-1 tsp chile paste, according to taste. 
De-stem 4 collard green leaves and mince. Reduce heat to very low and add collards, cook for about 5 minutes or until greens reach your preferred softness. 
Salt & pepper to taste. 

Cardamom Sweet Potato Pie with Graham Cracker Crust
Prick with fork and roast 2-3 medium sweet potatoes at 350F for 45-60 minutes. They will be done when a fork pierces through easily. 
Remove skin and puree. Press through a wire mesh strainer to make it especially smooth.

Mix 1.5 cups crumbled graham cracker crumbs, 1/3 cup white sugar, 6 tbsp melted “butter”. 
Press into 8 or 9 inch pie pan. Sprinkle with 1/4 cup brown sugar and bake 5-7 minutes at 350F.

In a bowl mix together 1 1/2 cups pureed sweet potato, 3/4 cup milk substitute combined with 3 ener-g egg replacers, 1/4 tsp salt, 1/2 tsp cardamom and 1 tsp vanilla extract. 
Sift 2 tbsp flour over the mix and stir in to fully incorporate. 
Remove crust from oven and pour filling over pie crust but don’t overfill.
Sprinkle with cinnamon.
Return to oven and bake for 40-45 minutes, until pie is set and jiggles only slightly when the pan is bumped. Cool to room temperature then refrigerate for at least 2 hours before serving.