Pink Party Vegan Doughnuts
Makes 6 doughnuts
½ cup whole wheat all-purpose flour
¼ cup unsweetened cocoa powder
3 tbsp. coconut sugar
1 tbsp. cane sugar
¼ tsp. baking soda
½ tsp. baking powder
Pinch of salt
2 tbsp. vegan margarine, melted
½ banana, mashed
¼ cup + 2 tbsp. unsweetened coconut yogurt
Pink Party Glaze
¾ cup vegan confectioners’ sugar
1 tbsp. non-dairy milk
½ tsp. pure vanilla extract
Vegan sugar sprinkles
To make the doughnuts: Preheat oven to 350F (180oC). Grease a donut pan with vegan margarine.
Sift together the flour, cocoa powder, sugars, baking powder, baking soda and salt.
In a separate bowl, mix together banana, melted margarine and coconut yogurt.
Add wet ingredients into the dry and gently mix to a smooth batter.
Add batter to a piping bag or Ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them about 2/3 full.
Bake donuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.
To make the glaze: Sift the confectioner’s sugar. Whisk in the non-dairy milk and vanilla until the glaze is smooth. Add a couple drops of pink vegan food coloring and mix. Dip the top of each donut in the glaze. Serve at room temperature. Doughnuts can be stored in an airtight container for up to 3 days
Shrimp In Thai Coconut Sauce SERVES: SERVES 4 Ingredients 1 pound jumbo shrimp, shell and tail on 4 tablespoons vegetable oil, divided 2 gloves garlic, minced or pressed ¼ teaspoon kosher salt ¼ teaspoon red chili flakes ½ onion, peeled and sliced ½ red bell pepper, seeded and sliced ½ orange bell pepper, seeded and...
AUTHENTIC THAI CHICKEN CURRY Ingredients 1.5 lb chicken tenders or chicken breast, cut into cubes 2 red peppers, sliced 1 tbs olive oil 2 tbsp red curry paste 1 14 oz can coconut milk 2 tbsp fish sauce 1 tbsp palm sugar, or coconut sugar 5-6 kaffir lime leaves, julienne In a large wok or...