Strawberry Doughnuts With Jam Frosting
Serves 12 - Cooking Time 5 Ingredients For the Dry Ingredients:
1 cup gluten-free self-raising flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 cup desiccated coconut
A dash of cinnamon
A pinch of salt
For the Wet Ingredients:
1 teaspoon strawberry extract/flavoring
1/2 cup unsweetened soy milk
A handful of fresh strawberries, chopped
1/2 teaspoon apple cider vinegar
1/4 cup vegan butter
1 serving of egg replacer
For the Jam Icing:
3 cups confectioner's sugar, sifted
1 1/2 cups vegan butter
1 teaspoon of strawberry flavoring or extract
Pink food coloring (optional)
Preparation To Make the Doughnuts:
Pre-heat your oven to 335°F and lightly grease doughnut tins with oil.
In a large mixing bowl, combine the flour, baking powder, sugar, desiccated coconut, cinnamon, and salt.
Add the wet ingredients into a large saucepan over a low heat and stir until the butter has fully melted.
Pour the wet mixture into the dry mixture and add in the chopped strawberries. Mix until fully combined and dough-like.
Pop the trays into the preheated oven and bake for 10-12 minutes. Make sure they don't burn on top. You will know they are done when you put a knife or skewer in and it comes out clean.
Place the doughnuts onto a cooling rack and to cool fully before icing.
To Make the Jam Icing:
Cream the butter in a bowl on a low speed until creamy.
When the butter is smooth, creamy, and light in color, carefully sift in the icing sugar and drizzle in the strawberry flavoring or extract.
Whizz together until fluffy and fully combined.
At this stage you can add in the food coloring to make your frosting pop. Apply frosting on doughnuts as desired.
Holly Jade - See My Recipes Simple, fun desserts and dinners that will inspire you to get in the kitchen. Hello, I am Holly Jade and I am the owner of ... . I post delicious recipes, advice, and beauty tips. Everything is vegan and cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable and pastel daily photos on Instagram, why not check it out and come on the journey with me!
Crunch Wrap Supreme
Ingredients For the Spicy Sofritas Tofu: 1 tablespoon olive oil
1/2 onion, diced small
1/2 bell pepper, chopped roughly
1 16-ounce package of extra-firm organic tofu (pressed to release all the liquid)
2 tablespoons taco seasoning (1 teaspoon sea salt if your taco seasoning doesn't have salt)
1/2 jalapeno, minced finely with seeds
1/2 cup mild or medium salsa
For the Cashew Queso: 1 cup soaked raw organic cashews
1/2 cup purified/filtered water
1/4 - 1/2 chipotle pepper in adobo sauce (I used La Morena)
1.5 tsp taco seasoning (1 tsp sea salt if your taco seasoning doesn't have salt)
2 tbsp nutritional yeast (optional)
For the Crunch Wraps: 4-6 Large burrito-sized flour tortillas (the biggest organic option I found was the 8.5 inch Mi Rancho Organic Tortilla's - 6 count) This recipe would work best with a 10 or 12 inch large tortilla wrap so choose that if you can!
4-6 Small corn tortilla's (the best option I found was the 6-inch Ula Tortilla Corn Tortilla's - 12 count)
2 cups refried black beans, made from scratch or canned
guacamole made with 1 avocado, red onions, cilantro, cumin, lime or lemon, salt and jalapeño peppers
2 cups cabbage soaked in apple cider vinegar, sea salt and olive oil
Mild or medium salsa
Cashew queso
Preparation To Make the Sofritas Tofu:
Open your tofu package, drain the liquid and place the tofu on a paper towel on a large plate. Wrap the tofu in the paper towel and secure it with another paper towel, a small plate and a book on top (see accompanying photo above). Let this do its things for 2-3 minutes then repeat with fresh paper towels. (DON'T SKIP THIS STEP).
Heat your oil in a medium-sized skillet or a wok and add your onions, bell pepper, jalapeño, spices, tofu and salt to the pan.
Break the tofu apart into small crumbles and cook down for up to 10 minutes. Add your salsa and cook for another 10 minutes or until fully dried out and crispy.
To Make the Cashew Queso: Add everything to a blender and blend until smooth.
For the Crunchy Corn Tortilla:
Brush a few corn tortilla's with olive oil and sprinkle sea salt on both sides
Bake on 400 degrees for 3-4 minutes on each side.
For the Crunch Wraps:
Turn your fire to medium flame/level and place a clean pan with olive oil on the stove. Allow the pan to warm up while you assemble the crunch wrap supreme
Lay a large tortilla on a flat surface and layer in this order: tofu sofritas, refried beans, cashew queso, guacamole, salsa, cabbage, crunchy corn tortilla
Rub vegan butter or olive on the corners of the large tortilla and fold in the edges to cover the crunchy tortilla
Carefully place the crunch wrap supreme in your skillet seam-side-down. Cook on each side for 3-4 minutes or until golden brown. Cut and serve with extra queso, guacamole and/or rice and veggies!
Trudy Geneus, co-founder and lead recipe creator at The Geneus Life is a plant-based meal creation and conscious lifestyle, expert. She shares uniquely flavored recipes, conscious lifestyle tips and herbal tea recommendations to keep you on track with your plant-based goals. With the ancient knowledge of Ayurveda and the powerful wisdom of Caribbean herbalism, Trudy has created over 100 delicious and healthy recipes. Reach out directly for custom meal plans or enjoy the free resources created for you on her website!
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