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better than monuts donuts* [recipe on the dang tumblr] *jk i love you so much monuts
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better than monuts donuts*
*just kitten, i fuckin love you monuts! but you don’t have vegan donuts yet.
ingredients donuts: 1/2 cup warm water (110°F) 1 tsp of active yeast 1 tbsp flax meal 3 tbsp coconut oil (or other neutral oil) 2 tbsp sugar 1 3/4 cups bread flour 1/8 teaspoon vanilla glaze: 1 1/2 cup powdered sugar 1/4 cup maple syrup
directions activate yeast by mixing with warm water. meanwhile, measure flour into a bowl. in another bowl, mix proofed yeast, sugar, flax meal, coconut oil, and vanilla. whisk until smooth. add the flour a half cup at a time. a dough hook is good for this or you can use your hands. add only enough flour to form a soft, slightly sticky dough. you might have some leftover. place in proofing container, or plastic tupperware, or cover mixing bowl with plastic wrap. set in a warm location to rise for 1 hour or until it doubles. once risen, heat up your frying oil. make sure you use a thermometer so you don’t set your kitchen on fire. shoot for 375 degrees F. gently scoop out the dough onto a floured surface. roll the dough out to 1/2” thickness. cut out donuts using a donut cutter, or a wide mouth mason jar and a shot class, or something like that. don’t throw away the donut holes! let the cut donuts and holes rise for another 30-60 min until they puff back up and recover from your rolling. line some sheets with paper towels or cut up paper shopping bags. get them ready for post-frying grease. gently place 3 donuts at a time into the hot oil. fry for about 1 min, 30 sec on each side, or until each side is golden brown. do the same with donut holes. remove with a slotted spoon and let them drain on prepared towels/paper. to with powdered sugar or maple glaze. (then obviously, fake bacon bits.)
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coconut fakin bacon
ingredients 7 oz bag (approx 3 cups) flaked unsweetened coconut 1/4 c bragg’s aminos (or tamari or soy sauce) 1 tbsp liquid smoke 2 tbsp maple syrup 1 tsp smoked paprika sea salt to taste
directions preheat the oven to 325 F. in a mixing bowl whisk tamari, liquid smoke, maple syrup, and smoked paprika together. toss with flaked coconut. spread on baking sheet (on a silpat or greased). bake for 25 minutes, tossing every 5 minutes. watch it closely at the end so they get really crispy but don’t burn! sprinkle sea salt when you take it out of the oven. put it on donuts, salad, sandwiches, or just fuckin’ eat it.
[this recipe was conceived by hot for food. they’re awesome and you should follow them and give them all the credit for this delicious bacon.]
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bomb diggity everything bagels [recipe on the dang tumblr] ... #important #vegan #veganrecipes #vegansofig #veganpower #bagels #flourwatersaltyeast #okja
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bomb diggity everything bagels
ingredients 4 cups bread flour, plus more for dusting 3 tablespoons sugar plus 1 tablespoon for poaching 3 teaspoons table salt 2½ teaspoons instant yeast 13 fluid ounces water, warmed to 100-110 degrees 2 tbsp. poppy seeds 2 tbsp. sesame seeds 2 tbsp. dried minced garlic 2 tbsp. dried minced onion 1 tbsp. kosher salt
directions preheat oven to 425 degrees. line a baking tray with silpat or parchment paper.
proof yeast in 8 oz hot water (about 100 degrees) for 5 min. meanwhile, mix flour, sugar, salt in a big mixing bowl that’s big enough for the dough to at least double. (if you have a container with a lid, use that to reduce plastic waste.) after yeast is proofed, dump water/yeast in dry mixture and add remaining 5 oz of hot water. mix together by hand and knead for a few minutes until a sticky dough ball holds together.
put lid on or cover with plastic wrap or wet, clean dish towel. let rise in a warm spot for 1 hr. while the dough is rising, bring a large pot of water to a rolling boil and add 1 tablespoon sugar.
after the dough is risen, divide the dough into 8 pieces. roll each piece into a ball. poke a hole through the center and stretch it gently so it’s about an inch wide. place it on the silpat. repeat for the other 7 bagels.
drop bagels into the boiling water, up to three at a time. boil for approximately 2 min, flipping once during boiling. remove and place on prepared baking sheets. sprinkle with topping.
bake until the bagels are well-risen and golden brown, about 20-25 minutes. allow to cool for a few minutes before serving. they don’t keep well for more than a day at room temp, so it’s best to immediately slice and freeze them. when you’re ready to eat one, just toast it a little longer than you would an unfrozen bagel.
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shredded jackfruit taco filling [recipe on the dang tumblr] #important #yjfrecipe #vegan #vegansofig #friendsnotfood #itsnotmeat #jackfruit #tacotuesday #hashtag #okja
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roasted corn, black bean, & mango salad
ingredients 1 tbsp vegetable oil 3 garlic cloves, minced 3 cups fresh corn kernels (or frozen and mostly thawed) or 6 ears 2 cups diced peeled ripe mango, about 2 lbs (frozen and thawed is fine too) 1 cup red onion, diced 1 cup red bell pepper, diced 1/3 cup fresh lime juice 3 tbsp chopped fresh cilantro 1/2 tsp salt 1 tsp ground cumin 1 drained canned chipotle chile in adobo sauce, chopped two 15 ounce cans black beans, rinsed and drained
directions heat oil in nonstick skillet over medium-high heat. add garlic; cook 30 seconds. stir in corn; cook 8 minutes or until browned, stirring occasionally. place corn mixture in a large bowl. add mango and remaining ingredients. stir well.
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chipotle mayo
ingredients 4-6 garlic cloves 1/4 c. chipotle chiles in adobo sauce (approx 3-6 chipotles) zest of 1/2 lime juice of one lime 3 c. vegan mayo salt to taste one handful fresh cilantro (optional)
directions put all ingredients in a food processor. process until smooth. eat on everything.
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shredded jackfruit taco filling
ingredients 1 can young jackfruit in water 1 small yellow onion, diced 1 tbsp garlic, minced 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp penzey’s northwoods (optional) 1/2 tsp salt 1/4 cup water 1 chipotle in adobo seasoning, minced 1 tbsp vegan worcestershire 1 tsp bullion
directions heat oil over med-high heat. saute onion until translucent, fragrant, and nearly caramelized. add garlic and cook a few minutes more. add chipotle & spices and cook for a few minutes, until fragrant. add worcestershire, bullion paste, and water. drain and rinse jackfruit in a strainer. add jackfruit to the pot, smashing it in your hands as you go to break it up. cook for 20-30 minutes until jackfruit is tender, spicy, and shredded.
if you have an instant pot, use it! follow directions above and pressure cook on manual for 5 min.
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