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Ashley’s Triple Chocolate Doughnuts

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{“head_note”:”Angela’s note: Gooey, moist, and dense these vegan and gluten-free doughnuts will satisfy your every chocolate craving and then some! Vegan + GF doughnuts are sensitive to ingredient changes, so it’s important not to make any substitutions in this recipe. Please note that sweet rice flour is not the same thing as rice flour and they are not interchangeable. Printed with permission from the book Baked Doughnuts for Everyone<\/a> by Ashley McLaughlin. Excerpted by arrangement with Fair Winds Press. Copyright \u00a9 2013. <\/em>“,”instructions”:”

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  1. Preheat oven to 350F and grease a doughnut pan.<\/li>\r\n \t
  2. For the doughnuts<\/span>: Combine the dry ingredients in a large bowl and stir until combined. In another bowl, whisk all of the wet ingredients (milk, applesauce, oil) together until fully combined.<\/li>\r\n \t
  3. Pour the wet mixture into the dry ingredients and stir with a wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Let batter sit for 5 minutes. Do not stir after this point. The batter will be very thick and not pourable.<\/li>\r\n \t
  4. Spoon the batter into the doughnut molds, filling to just below the top of each mold (3 to 6 mm) from the top. Lightly smooth out the top of the batter with a small silicone spatula. Do not pack the batter down.<\/li>\r\n \t
  5. Bake for 18-23 minutes. A toothpick inserted into the centre should come out clean (unless you stab it into a melted chocolate chip, that is!). Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnut to help loosen them out. Then place on a cooling rack and allow to fully cool before topping.<\/li>\r\n \t
  6. For the frosting<\/span>: Add the frosting ingredients into a medium bowl and beat with electric mixers until smooth, adjusting the amount of milk or sugar, if necessary. Spread the frosting onto cooled doughnuts and garnish with sprinkles, if desired.<\/li>\r\n<\/ol>“,”foot_note”:”Note: I baked the doughnuts for a bit longer than called for (23 minutes) and used a regular size pan (6 doughnut) and a mini pan (12 doughnuts), baking both at the same time.”}

Mini Crunch Bars with Peanut Butter Shell Drizzle

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{“head_note”:”Like the store bought candy bar, only much tastier and better for you! This dark chocolate bar comes together in about about 15 minutes flat. Try serving it at a Halloween party, but make sure to keep the bars in the freezer until just before serving. They will get soft at room temperature so you can try serving them on a chilled plate. One thing is for sure, they won’t last long!”,”instructions”:”

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  1. For the crunch bar:<\/span> Line a 9×5 inch loaf pan with two pieces of parchment paper, one going each way. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.<\/li>\r\n \t
  2. For the PB drizzle<\/span>: Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie.<\/li>\r\n \t
  3. Remove crunch bar from freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bar (you can also try drizzling it with a spoon, if desired).<\/li>\r\n \t
  4. Return bars to the freezer until the PB drizzle is solid, about 5 minutes.<\/li>\r\n \t
  5. Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don’t suggest keeping them out long. Store leftovers in the fridge or freezer.<\/li>\r\n<\/ol>“,”foot_note”:”Note: To make these bars nut-free, use sunflower seed butter (I like Sunbutter brand) in place of the peanut butter.”}

Velvety Butternut Cinnamon Date Smoothie

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{“head_note”:”Creamy, velvety, and downright dreamy this is the perfect smoothie to kick off the fall season and make use of roasted butternut squash! This batch makes a generous amount – enough for two glasses to share with a loved one (or one thirsty smoothie maker!). You can also make this for a Thanksgiving brunch and share it with a crowd. It would make a lovely addition to any breakfast. If you’d like to use canned squash that should work fine too. I would use a bit less, about 3\/4-1 cup of pur\u00e9e, adding to taste. It probably goes without saying, but pumpkin would be a nice substitute for butternut. Adapted from Pumpkin Pie Smoothie for Two<\/a>.”,”instructions”:”

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  1. To cook the squash: Preheat oven to 400\u00b0F and line a baking sheet with parchment paper. Slice the stem off the squash (optional) and slice the squash in half lengthwise. Scoop out the seeds with a spoon. Brush a bit of oil on the squash and sprinkle with a pinch of salt. Place squash on the baking sheet, cut side up, and roast for 35-50 minutes, until fork tender and golden brown on the bottom. Allow to cool.<\/li>\r\n \t
  2. For the smoothie: Add all smoothie ingredients into a high speed blender and blend on high until smooth, adjusting the spices as needed. Serve immediately & enjoy!<\/li>\r\n<\/ol>“,”foot_note”:”Note: To make this nut-free, use a nut-free non-dairy milk such as coconut or soy milk.”}

7 Vegetable and “Cheese” Soup

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{“head_note”:”Silky smooth and bursting with 7 healthy vegetables, this soup will keep you feeling great all fall and winter long! The nutritional yeast gives this soup a \”cheese-like\” flavour and simple spices allow the flavours of the vegetables to shine. The beauty of making a pur\u00e9ed soup is that you don’t have to fuss over chopping the vegetables with great precision since they\u2019ll be blended anyways; this results in a faster prep. To give the soup some texture, try topping it with my easy Pan-Fried Garlic Croutons and toasted pepita seeds.”,”instructions”:”

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  1. Grab a very large pot (about 6 1\/2 quarts) with a lid and set aside.<\/span><\/li>\r\n \t
  2. Add the onion and garlic with the oil into the pot and saut\u00e9 over medium heat for a few minutes. Season with a couple pinches of salt and pepper.<\/span><\/li>\r\n \t
  3. Add the celery, carrots, broccoli, sweet potato, and squash, one by one, as you chop them. Continue to saut\u00e9 over medium heat, stirring every once and a while so it doesn’t stick to the bottom.<\/span><\/li>\r\n \t
  4. Cover the pot with a lid and cook the vegetables for 4 to 5 minutes, reducing heat if necessary.<\/span><\/li>\r\n \t
  5. Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low\/medium and cover with lid. Simmer for 10 to 15 minutes, until the squash and potato are fork tender.<\/span><\/li>\r\n \t
  6. Turn off heat and remove lid. Allow the soup to cool slightly for 5 minutes or so. After cooling, carefully scoop the soup into a blender (you’ll have to do this in a couple batches most likely) and add in the nutritional yeast and optional cayenne, if using. Carefully blend the mixture with the lid ajar (to allow heat to escape), starting at a low speed and increasing the speed until smooth. Season with salt and pepper, to taste. Alternatively, you can use an immersion blender.<\/span><\/li>\r\n \t
  7. Pour all of the pur\u00e9ed soup back into the original pot. Now, stir in the vinegar or lemon juice, to taste, about 1 teaspoon at a time. I usually add between 1 to 2 teaspoons of white wine vinegar. This helps give the soup flavours some brightness.<\/span><\/li>\r\n \t
  8. Ladle into bowls. Garnish with toasted pepita seeds and croutons.<\/span><\/li>\r\n \t
  9. Transfer leftovers into jars and allow to cool before securing the lid and placing in the fridge. The soup should stay fresh for a week in the fridge. To freeze, add cooled soup into a container or glass jar, leaving 1 inch at the top for expansion. Secure lid and freeze for up to 1 to 2 months.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”
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    • * The delicata squash in this soup is totally optional. It still turns out lovely without it. Or you can also try swapping the delicata squash for peeled and chopped butternut squash.<\/li>\r\n<\/ul>“}

Ultra Creamy Hemp Salad Dressing + Salad Recipe

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{“head_note”:”I kept the flavours in this dressing simple to allow the earthy, distinct flavour of hemp seed to take centre stage.\u00a0 This dressing reminds me of a cross between a mild Caesar dressing and a Ranch dressing, although not quite as strong. Feel free to play around with the ingredients. I’m sure fresh herbs or other seasonings would be nice to experiment with too. The dressing appears quite thin after blending, but rest assured it thickens up quite a bit once chilled in the fridge. I’ve also included the directions for making this salad too. It was a great combo of flavours! The Delicata squash is not to be left out.”,”instructions”:”

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  1. For the dressing: Add all dressing ingredients into a high-speed blender and blend on high until smooth. Adjust salt to taste. The dressing will appear thin at first, but it thickens up after being chilled in the fridge.<\/li>\r\n \t
  2. For roasting the squash: Preheat oven to 375F and line a baking sheet with parchment paper. There is no need to peel the skin off the squash, as it’s thin and edible. Slice the stem off the squash and then slice in half, lengthwise. Scoop out the seeds and discard (or clean and roast for the salad). Slice each half into small, 1\/2-inch half-moons. Lay flat on baking sheet and drizzle with oil (I love using coconut oil), salt, and pepper. Toss to coat both sides. Roast for around 25-35 minutes, flipping squash half way through baking. Squash should be fork tender and lightly golden when ready.<\/li>\r\n \t
  3. To assemble the salad: Add a generous amount of lettuce into a large bowl or platter. Top with squash, shredded carrot, tomato, pepita seeds, hulled hemp seeds, and the dressing.<\/li>\r\n \t
  4. Dressing will keep in an air-tight container in the fridge for at least a week, probably longer.<\/li>\r\n<\/ol>“,”foot_note”:””}

Tex Mex Spaghetti Squash with Black Bean Guacamole

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{“head_note”:”A satisfying and healthy dinner for two! Recipe inspired by Whole Foods<\/a>.”,”instructions”:”

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  1. Preheat oven to 375F and line a large baking sheet with parchment paper. Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef’s knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with an ice cream scoop. Brush some olive oil onto the squash and sprinkle with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily scrape the strands with a fork, it’s ready. I like to check the squash after 25-30 minutes to make sure I’m not over cooking it. Be sure not to cook for too long or it will turn mushy.<\/li>\r\n \t
  2. While the squash is roasting, prepare the black bean guacamole. Mash the avocado flesh in a large bowl. Fold in the onion, tomato, drained and rinsed black beans, and cilantro. Season to taste with lime juice, salt, pepper, and red pepper flakes.<\/li>\r\n \t
  3. Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you’ve scraped all the strands off the skin. Now sprinkle on some chili powder, cumin, oregano, salt, and pepper (as much or as little as you want). Top the squash with guacamole and serve warm. You can also plate the spaghetti squash, if preferred.<\/li>\r\n<\/ol>“,”foot_note”:”For a step by step photo tutorial for roasting spaghetti squash, see this post<\/a>.”}

Lightened Up Raw Pecan Pumpkin Butter

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{“head_note”:”This lightened up, ultra-creamy raw nut butter is made with soaked pecans, pureed pumpkin, and a trio of pumpkin pie spices. It takes just 5 minutes to whip up and it’s the perfect compliment to a fresh apple. Also try it on top of hot oatmeal, in a smoothie, or layered with vegan overnight oats. Recipe is inspired by Raw Cinnamon Cashew Spread<\/a>\u00a0on We Heart Vegan. Thanks Brittany!”,”instructions”:”

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  1. Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.<\/li>\r\n \t
  2. Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste.<\/li>\r\n \t
  3. Serve with apple or pear slices. Store leftover dip in an air-tight jar or container in the fridge for 1-2 weeks.<\/li>\r\n<\/ol>“,”foot_note”:””}

Jumbo Chickpea Pancake

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{“head_note”:”This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter. Also, I suggest chopping the veggies finely so they cook faster.”,”instructions”:”

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  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.<\/li>\r\n \t
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.<\/li>\r\n \t
  3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.<\/li>\r\n \t
  4. Stir in the chopped vegetables.<\/li>\r\n \t
  5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.<\/li>\r\n \t
  6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper\/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.<\/li>\r\n \t
  7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.<\/li>\r\n<\/ol>“,”foot_note”:”

No Bake Elvis Bars

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{“head_note”:”A quick and easy, minimally sweetened frozen dessert square inspired by the popular Elvis Pie. My version uses almond butter instead of peanut butter and replaces the bacon for chocolate. Be sure to enjoy these straight out of the freezer as they melt really fast!”,”instructions”:”

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  1. Line an 8-inch square pan with two pieces of parchment paper, one going each way. This makes it easy to lift out the bars later on.<\/li>\r\n \t
  2. For the crust: Add the almonds into a food processor and process until a fine crumb forms, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it’s not, add a very small splash of water and process again for a few seconds.<\/li>\r\n \t
  3. Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan. You can lightly wet your fingers if the crust sticks to them. Use a pastry roller to roll it very smooth, compacting it as much as possible. Place in freezer while you prepare the middle layer.<\/li>\r\n \t
  4. Middle layer: Give the processor bowl a quick rinse. Add all the middle layer ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the middle layer on top. Smooth out. Return to the freezer for at least 1-1.5 hours to set, until the middle layer is very firm to the touch.<\/li>\r\n \t
  5. Chocolate drizzle: When the middle layer is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid.<\/li>\r\n \t
  6. Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don’t suggest leaving them out for more than a couple minutes. Wrap leftovers and store in the freezer.<\/li>\r\n<\/ol>“,”foot_note”:”1) Brown rice syrup will work instead of coconut nectar. I haven’t tried any other liquid sweeteners yet, but I assume maple syrup or honey (if you eat it) would work too, although the crust might not stick together as much since coconut nectar is so thick. 2) There is no substitute for the coconut oil that I know of. It solidifies when freezing helping to make the bars very firm.”}

The Big Salad

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{“head_note”:”A hearty & vibrant chopped salad paired with a sweet and tangy almond butter maple lime dressing. Please note the measurements for the salad are approximate. Add as much or as little of each vegetable as you desire!”,”instructions”:”

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  1. Preheat oven to 400F and line a baking sheet with parchment paper. Lightly coat the sweet potato slices with coconut or grapeseed oil. Season with salt and pepper. Bake for 25-30 minutes, flipping once half way through baking, until lightly charred and fork tender.<\/li>\r\n \t
  2. Prepare salad dressing. Mince garlic clove in a mini food processor and then add the rest of the ingredients. Process until smooth. Note that the dressing will seem thin at first, but it will thicken up as it sits.<\/li>\r\n \t
  3. Add chopped romaine into a large bowl. Layer on the vegetables (and almonds) in rows, if desired. Or simply mix everything together. Drizzle on dressing and enjoy!<\/li>\r\n<\/ol>“,”foot_note”:”For other dressing options, see: Lemon-Tahini Dressing<\/a>, Cashew Lemon Tahini dressing<\/a>, or Balsamic Vinaigrette<\/a>“}