Evidence from multiple scientific studies has helped us to understand that a wide range, of animals, if not most are sentient beings. It seems that they have the capacity to experience positive and negative feelings such as pleasure, joy, pain, fear and mourningsuch as humans do.
1 cup of all purpose flour 1/2 cup of granulated sugar 1 teaspoon of baking powder 1/8 teaspoon of salt 1/2 teaspoon of ground cinnamon 1/2 cup + 2 tablespoons of soya milk 1 tablespoon of unsweetened applesauce 1 tablespoon vegan butter (Melted) 1 teaspoon of pure vanilla extract
Neutral oil spray to coat the donut pan
1/2 cup of granulated sugar 1 teaspoon of ground cinnamon 1/4 cup vegan butter (Melted)
Directionsfor the donuts
Preheat the oven to 350 degrees and spray a donut pan with the oil spray.
Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl. Pour the soya milk, applesauce, melted vegan butter and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine.
Spoon the batter into the donut pan with a small ladle , filling about 1/2 of the way full. Be careful not to overfill, as the donuts will rise and you might lose your donut hole.
Bake for 10 minutes. Let cool for three minutes in the pan, then carefully transfer to a wire rack, let cool completely.
For the coating
Stir together the sugar and cinnamon in a medium bowl, and melt the vegan butter in a separate bowl.
2. Dip the donuts into the melted butter just one side. Then dunk the donut into the cinnamon sugar mixture to coat completely. Once you have coated all 12 if you have any mix left, repeat the coating process minus the butter.
Leftover donuts will keep for two days, covered and at room temperature.
– 4 cups whole wheat flour – 2 cups warm water – 1 Tbsp instant yeast – 1/2 Tbsp of sea salt – 1 Tbsp olive oil – 1 Tbsp of agave – 1 Tbsp grounded flaxseeds – 1 Tbsp of sunflower seeds – 1 Tbsp of pumpkin seeds ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You can use your mixer by using the dough attachment or you can mix by hand
1. In a large bowl combine: whole wheat flour, instant yeast, salt, olive oil, agave, grounded flaxseeds, sunflower & pumpkin seeds. 2. Add a bit of the water at a time to get the right consistency. You can always add extra flour if you feel that the dough is too wet. It should not stick to the sides of the bowl. Shape into a ball. 3. Grease your Dutch oven pot with olive oil with a brush, making sure you put enough oil on the sides as well so it does not stick. and transfer the dough ball into it.
4. Cover and let rise for 60 minutes. 5. In the meantime, preheat the oven at 390° 6. When the oven is preheated, slash the bread with a knife, making a cut about 1 ½-inch deep or 3 diagonals are also pretty, as you wish ! 7. Bake in the oven, uncovered, for 40 minutes, or until deep golden brown and risen. You can use a toothpick or cake tester to double check if it is properly cooked in the inside. 8. Remove bread from the oven and let it rest in the Dutch oven pot for 10 minutes. 9. Remove from the pot and let it cool down before slicing.
Enjoy this healthy delicious bread, dip it in olive oil or as a sandwich ! 🙂
Combine the flour and baking powder. Cut the butter into the flour mixture until it resembles coarse cornmeal. Add in the water and whisk. Pour into a hot waffle iron. Should you want to add chocolate powder or chocolate chips or vanilla is also fun, just to change it up
I then also have fun in topping them with fruit, dust icing sugar, powder chocolate in this case, and let’s not forget maple syrup ! Yum !
These cookies are so soft, like biting into a cloud
*Makes 24 cookies
1 1/2 cups sugar
1/2 cup softened vegan butter
1 1/4 cups pumpkin purée
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
For the pumpkin spice icing
1 cup powdered sugar
2 tablespoons soya milk
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
Neutral spray oil for cookie scoop
To make the cookies: Preheat oven to 350F. Line two large baking sheets with parchment paper.
Add the sugar and vegan butter to a large bowl and use a mixer to cream the sugar and butter together. Add the pumpkin and vanilla extract and mix in. Add the flour, baking soda, baking powder, pumpkin pie spice, and salt and mix well to combine.
Lightly spray a cookie scoop with neutral oil, scoop the cookie battre and drop it onto the prepared baking sheet. Repeat to fill your tray, evenly spacing the cookies. Bake for 15 minutes until the cookies are golden. Let the cookies cool completely before icing.
Sprinkle top with coarse sugar if you wish.
To make the icing: add the powdered sugar, soya milk, pumpkin pie spice, and vanilla extract to a small bowl and whisk to combine. Drizzle over the cookies. Let the cookies rest to set the icing. Store the cookies at room temperature for up to a week or freeze in an air-tight container.
The holidays approaching, this is a wonderful dish that marries well with any meal, it is creamy in texture, and the blends of different spices makes it for a successful dish.
6 tsp olive oil
1/2 cup finely chopped onion
6 cloves of garlic, finely chopped
6 tbsp all purpose flour (all purpose)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp onion powder
zest of 1/2 of a lemon
1 tsp of rosemary
1 tsp of thyme
1 tsp miso paste
2 tsp stoneground mustard
4 cups of soya milk at room temp
4 large or 8 medium yukon gold potatoes
Neutral spray oil
Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat.
Peel and slice the potatoes into an 1/8th inch thick slices with a Mandolin.
Oil spray a 10 x 12 baking dish and arrange the slices of half of potatoes overlapping each other. Pour 1/4 of the sauce over them, then repeat the overlapping with the other half of potatoes and lastly pour remaining of the sauce, make sure all potatoes are covered.
Bake for 1 hour at 350 degrees. Once done broil for a minute to brown the top, it gives it a nice finish.
I sprinkled the top with dried parsley, but you can certainly choose another herb such a chive
A chocolate cupcake, chocolate frosting & chocolate toppings what could a chocolate lover ask more for !
Makes 10 cupcakes
3/4 cup almond milk
1 tsp apple cider vinegar
1/3 cup melted coconut oil
2 tsp espresso
1 tsp vanilla
1 cup of spelt flour
3/4 cup cane sugar
5 tbsp cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
pinch of salt
1 cup vegan butter
1/2 cup cocoa powder
4 cups icing sugar
1/4 cup almond milk
1 tsp vanilla
pinch of salt
Toppings could be chocolate chips & chocolate chunks or your favorites let your imagination go
Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners
Mix the almond milk and apple cider vinegar and set aside
Next, add the coconut oil, vanilla extract and espresso
Mix all the dry ingredients together in a bowl
Pour the wet ingredients into the dry ingredients and mix together until smooth
Spoon the batter into your pan, filling 3/4 of the way
Bake for 20 minutes or until a toothpick comes out clean
To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy
Preheat the oven to 350 degrees and lightly grease a 9 inch Quiche pan.
Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
In a food processor add the dry ingredients (almond flour, all purpose flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 1-2 tablespoons water as needed until the dough sticks together when you press it between your fingers.
Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees.
For the filling:
In a medium skillet, sauté the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
In the food processor, add the drained tofu, almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don’t blend entirely.
Pour the filling into the crust and spread evenly using a spatula. Bake for about 35 minutes.