Veganizing: Doughnuts...mmmmmmm!

Friday, October 1, 2010

Doughnuts...mmmmmmm!

Doughnuts are one of my favorite things - quite unfortunately! I got this love from my wonderful mother who also adores them! I very rarely indulge in in this taste delight but on occasion, I will admit, I do eat one. When I came across a recipe for homemade doughnuts from Better Homes and Gardens, I decided to try my hand at it. I cannot remember the last time I deep fat fried something so it was a little scary to use that much oil - yikes! I veganized and adapted the recipe a bit as usual! The result - deliciously crispy outer crusts with decadently (is that a word?!) moist centers, tossed in powdered sugar and served slightly warm. Oh my goodness - all I have to say is WOW!

Best Doughnuts (modified from Better Homes and Gardens magazine Sept 2010)
1 1/2 cups flour
1/4 cup whole wheat pastry flour
1/2 T baking powder
1/2 t ground cinnamon
scant 1/2 t salt
1/4 t ground nutmeg
half of 1/3 cup almond milk (I halved this recipe so that's why this measurement is used)
1/8 cup melted Earth Balance
1/8 cup canola oil
substitute for 2 eggs (I used EnerG)
1/3 cup sugar
oil for deep fat frying
powdered sugar for dusting

Combine flours, baking powder, cinnamon, salt, nutmeg. Set aside. Combine butter, milk, canola oil, eggs and sugar and stir to combine and until smooth. Add to dry mixture and stir to incorporate completely. You will have a tacky dough. Cover and refridgerate 2 hours (or to speed the process, put in freezer 30 min and fridge 30 min - I did this and it worked perfectly!). Remove from fridge. Roll out on a floured board to 1/2 in thickness. Use a 2 1/2 in round cutter to cut out doughnuts. Then use a 1 1/4 in round cutter to cut out doughnut holes. Heat oil and add doughnuts - do not crowd. Cook 3-4 min, turning once - until lightly browned. Drain on paper towels. Let cool about 4 min. Toss in powdered sugar and serve.

No comments:

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.

Pumpkin Bread

The vegan version!

1 1/2 cups flour
1 1/4 t baking soda
1 t salt
1 t cinnamon
1/2 t ground nutmeg
1 cup solid pack pumpkin puree
1 cup brown sugar
1/2 cup soured soymilk (add 1 T vinegar to your half cup measure and fill the rest with soymilk
egg replacement for 1 egg
2 T vegan margarine

Preheat oven to 350. Mix dry ingredients together and set aside. Mix wet ingredients and stir into dry until incorporated. Pour into greased loaf pan and bake 45-1 hr or until toothpick inserted comes out clean.

Whole Wheat Batter Bread

2 1/2 cups warm water
2 packages active dry yeast
1/4 cup honey (or agave)
6 cups whole wheat pastry flour
4 t salt
4 T non-hydrogenated vegetable shortening

Dissolve yeast in water. Add honey, half of flour, salt and shortening. Beat 2 min o med speed of mixer, scraping sides of bowl frequently. Blend in remaining flour until smooth. Scrape sides of bowl. Cover with damp cloth and let rise in warm place until doubled in size - about 30 min. Stir down by beting 25 strokes. Shape nad place in 2 greased 9in loaf pans. Smooth tops with floured hand. Let rise again for about 40 min. Bake in 350 degree oven for 40-45 min or until browned and cooked through.