Vegan Donut Recipe 🐳🦄 by @naturally.jo ✨
1 cup flour
1/2 cup vegan sugar
1 1/2 tsp baking powder
1/4 tsp. salt
3/4 cup non-dairy milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1/2 cup applesauce
Whisk together dry ingredients, add wet ingredients to a separate bowl and whisk until combined. Add wet to dry, mix.
Add mixture to a donut pan and bake for 13-15 minutes in a preheated oven 350f (180c). These are topped with homemade vegan fondant (made with agar agar instead of gelatin), modeling chocolate and frosting colored with blue spirulina, beetroot, pink pitaya & more natural colorings.
Cornmeal Crusted Baked Potatoes + Picked Jalapeño Cilantro Sauce Recipe🥔✨ by @monkeyandmekitchenadventures 🐒
4 large baking potatoes, cut into wedges
2 Tablespoons tahini (possibly a little more)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika (+ more used later)
1 Tablespoon medium grind cornmeal (+ more used later)
1 teaspoon sea salt (+/- to taste) *
Sprinkle black pepper
Preheat the oven to 400 F. Place the oven rack towards the middle, avoiding the lower oven rack placement.
Line a 14 x 20 baking sheet with parchment paper, set aside.
Mix the seasonings listed above, garlic powder, onion powder, sweet paprika, sea salt, black pepper and cornmeal in a small bowl and mix well. Set aside.
Cut the potatoes into wedges, and place in a large mixing bowl. Note: You should be able to get between 6-8 wedges per potato.
Coat the potato wedges with the tahini, using your hands to get some tahini on all sides of the potato wedges, then once thoroughly coated with a thin coating of tahini, dump the potato wedges onto the parchment covered baking sheet.
Picked Jalapeño Cilantro Sauce
1/3 cup raw cashews
¼ cup + 1/8 cup pickled jalapenos (we used Mezzetta Deli-Sliced Tamed Jalapeno Peppers)
½ cup cilantro (lightly packed)
1 Tablespoon lime juice
3 Tablespoons unsweetened plain plant yogurt
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon sea salt (+/- to taste) *
1/3 cup water
In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes.
In the meantime, measure out all your remaining ingredients and set aside.
After 20 minutes, drain the cashews and discard the water, then add the cashews and all the remaining dressing ingredients into a high-speed blender and emulsify until smooth. Taste test the dressing and add more seasoning, if needed.