gluten-free vegan pumpkin baked mini donuts

my first experiment with a mini donut pan turned out a success! these are subtly sweet, though they have no sugar, and only use up 2 cups of your gluten-free flours- and none of the guilt associated with real donuts.

my pan makes 12 at a time, and this batch of batter makes 48 plus 5 regular muffin tins (i got lazy). if you think you’ll do mini donuts again, i would highly recommend investing in 2 pans, or you’ll be in the kitchen all evening! of course, the original recipe is for regular muffins, if you just want to do that. adapted from Wildflower Morning Recipes.

p.s. see my post today at The Love Vitamin!

1/3 cup coconut oil
1/2 cup non-dairy milk (like coconut or almond)
1/2 teaspoon cinnamon
1 teaspoon each: nutmeg, pumpkin pie spice
1/4 tsp sea salt
1 (15 oz.) can pumpkin
1/3 cup organic honey
1 cup millet flour
1 cup brown rice flour
1/2 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup raisins

1. preheat oven to 325 F.
2. add to a blender: coconut oil, milk, spices, salt, pumpkin, and honey. blend. use a spatula to scrape the mixture up from the bottom- it’s a little thick.
3. in a large mixing bowl, combine the flours, flaxseed, baking powder and soda, and raisins.
4. pour the blender contents into the mixing bowl. stir very well.
5. spoon batter into a gallon size plastic ziploc bag. cut off a very small tip from one bottom corner to squeeze the batter through, like a pastry bag.
6. squeeze batter into the pan, sprayed very well with cooking spray. bake 15 minutes. let cool for at least 2 minutes before removing donuts from the pan. now you’re ready for the next batch! spray the pan before every new batch.

and the perfect companion for gifts of some pumpkin donuts? 2 little felt bat stuffies i made, just in time for halloween

dal

i’m not sure what the proper spelling is for this dal (daal? dahl?) or what the official name of this dish would be, as there are several varieties of dal. but it’s cheap, easy, and a good source of protein. another good way to get some turmeric in your diet, too.

it’s no wonder dal is a staple in Indian cooking! next time, i plan to double this to have some in the fridge for a few more days. adapted from FatFree Vegan.

1 bag of lentils (about 2 cups)
8 cups water
1 teaspoon turmeric
1 teaspoon sea salt
1/2 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 teaspoon ground ginger
1 teaspoon cumin
1/4 teaspoon chili powder
1/2 head cauliflower, cut into florets
1/2 cup water
1 (14.5 oz.) can diced tomatoes, drained

1. rinse lentils in a colander. in a large pot, bring lentils, turmeric, salt, and water to a boil. reduce heat and simmer 35 minutes.
2. meanwhile, add coconut oil to a skillet over medium heat. add onion, garlic, and spices. stir and cook until the onion has softened a bit.
3. add cauliflower and 1/2 cup water to the skillet. simmer at least 10 minutes to soften the cauliflower.
4. add the skillet’s contents to the lentils, along with the tomatoes. stir to combine.

gluten-free snack bars

these sugar-free bars are perfect for a quick breakfast on-the-go or an afternoon snack. i wish i knew the protein content, but the eggs, protein powder, and nuts are sure to satisfy. these are so good warm, too!

these are adapted from a recipe at Elana’s Pantry.

1 cup millet flour
1/4 cup brown rice flour
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
2 tablespoons ground flaxseed
1/4 teaspoon baking soda
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/4 cup slivered almonds
1/4 cup raisins
2 tablespoons coconut oil
2 free-range eggs
3 tablespoons honey
1 teaspoon vanilla
1/4 cup non-dairy milk (like almond or coconut)
1/4 cup vegan protein powder

1. preheat oven to 350 F. spray a 9-1/2″ x 5″ pan with cooking spray.
2. in a large mixing bowl, combine all dry ingredients EXCEPT protein powder: flours, salt, cinnamon, flax, baking soda, coconut, pumpkin seeds, almonds, and raisins.
3. coconut oil doesn’t combine well unless it’s warm, so microwave in a small bowl for a few seconds. add to a separate mixing bowl along with: eggs, honey, vanilla, and milk. stir well.
4. stir protein powder (very well) into the wet ingredients.
5. add the wet to the dry bowl. stir well.
6. pour batter evenly into the pan. bake 30 minutes. let cool before cutting.
7. store any leftovers in the freezer, and microwave a bar for 1 minute before eating.

pumpkin-sweet potato-carrot-peanut soup

the name is a mouthful. but this soup is an amazing blend of three excellent, orange food sources of beta-carotene. vitamin a is super important for skin health. and a perfect blend of fall flavors, just right for september.

not the best project for a day when you are short on time, but it makes a lot of soup, so the prep time is well worth it. i put a container in the freezer to thaw out later, and the rest filled up much of a 2-liter (!!) pitcher in the fridge.

if you’re not into p.b., sub a nut butter of your choice. this is inspired by two recipes, from Cheap. Fast. Good! by Beverly Mills and Alicia Ross and Moosewood Restaurant Low-Fat Favorites by the Moosewood Collective.

peanut sauce (makes 1 and 1/4 cups):
1/4 cup natural peanut butter
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/4 cup Braggs Liquid Aminos
1/2 cup water
1 teaspoon crushed red pepper
1 tablespoon onion powder
1 tablespoon molasses (spray your tablespoon first with canola spray!)
4 cloves of garlic, roughly chopped
soup:
1 large sweet potato, scrubbed
1 can pure pumpkin
4 medium carrots, peeled and chopped
4 cups vegetable broth
1/2 large onion, chopped
1 teaspoon olive (or other) oil
1/2 teaspoon each of sea salt, cinnamon, turmeric
1 teaspoon cumin
3/4 cup non-dairy milk (like almond or coconut)

prep:
bake the sweet potato wrapped in foil in the oven at 375 F for up to 1 and 1/2 hours. (i intentionally overcooked to make it extra soft for blending).  meanwhile, start on:

part 1: the peanut sauce.
in a blender, blend all ingredients until well-combined. set aside.

part 2: the soup- begin when your potato is almost done baking, with 15-20 minutes left.  
1. simmer the carrots on medium-high in 2 cups broth and 1/2 cup water, stirring occasionally. you want them to be soft and cooked through- at least 20 minutes.
2. meanwhile, in a skillet heated to medium, add oil and sauté onion with sea salt, cinnamon, turmeric, and cumin.
3. in a blender or food processor, purée the potato in 1 and 1/2 cups broth with the cooked onion and spices. you may need to take a spoon and stir up un-blended potato from the bottom. pour this purée into a large soup pot on medium-low (this soup is not about speed. cooking it on higher heat will only make it splatter out of your pot!). stir in the pumpkin.
4. purée the cooked carrots in the remaining 1/2 cup broth. again, you may need to use a spoon to help it get fully blended. add this to the pot.
5. whisk into the pot: peanut sauce, milk, and 1 and 1/2 cups water. continue cooking, stirring occasionally, until the soup has thickened and combined to an even consistency.

gluten-free zucchini bread

this was my first actual loaf of gluten-free bread, and i was surprised how well it turned out. the recipe is from Gluten-Free Goddess. she’s really good about giving detailed g-free baking tips and answering readers’ questions in the comments, so link to the original recipe if you need further advice. i used eggs, but she says this can be made with a substitute.

p.s. check out my guest post at The Love Vitamin today!

1 cup grated zucchini, peeled or not (i used 1 medium zucchini)
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 cup raw sugar
1/3 cup olive oil
1 teaspoon lemon juice
2 free-range eggs or substitute
1/4 cup non-dairy milk (like almond or coconut)
small handful chopped walnuts (optional)

1. preheat oven to 350 F. grate the zucchini into a bowl. press with a paper towel to remove as much moisture as possible.
2. stir together all ingredients, flour through sugar.
3. stir in oil through milk. stir vigorously until the batter is very smooth. mix in zucchini and nuts, if using.
4. place a piece of parchment paper in the bottom of a 9-inch loaf pan. lightly spray sides and bottom with canola spray. pour batter evenly into the pan.
5. bake 50-60 minutes (mine took 60). when done, it should feel firm and an inserted toothpick should come out clean.

coconut jasmine rice

the scent of jasmine rice cooking on your stove is so exotic. i’m going to  research and try to find some cheaper jasmine rice (and spices) at an ethnic grocery store soon; i’ll post what i find out… i used the rest of my canned coconut milk from my bubble tea, but a carton (like So Delicious brand) is fine.

1 cup brown jasmine rice
1 cup water
1 cup coconut milk
sea salt
dried unsweetened shredded coconut

1. combine water, milk, a shake of sea salt, and rice in a medium-sized pot. bring to a boil, and reduce to simmer.
2. stir occasionally and make sure it doesn’t start sticking to the pot. long-cooking rice packages say it takes 45-50 minutes, but if all the water is absorbed sooner and your rice tastes done, it’s ready. serve with a sprinkling of coconut.

vegan mole sauce over black beans and sweet potatoes

first of all, i wanted to say that today, i am super excited to have a guest post at The Love Vitamin. jump over to check it out! i love her blog- and i believe that personality really shows through one’s online persona, and Tracy seems like the friend you wish you had. if you’re here because you’ve already read my post there, thanks for coming!

second, thanks to a reader for pointing me to this recipe, adapted from Scissors and Spice. i never would have even thought of mock mole on my own. after my bean cocoa chili, i’m continuing to be impressed at what cocoa powder can do for savory dishes. i’ve got to say, this was one of the best hearty dinners i have made in a long time. serve with sliced avocado!

p.s. if you know you’re going to be short on time when you’re doing the actual cooking, measure out the seasonings in advance, and set the mix aside for later.

2 tablespoons olive oil
1/4 cup poblano pepper, finely minced
2 tablespoons unsweetened cocoa powder
2 teaspoons each: sea salt, raw sugar
1 and 1/2 tablespoons each: cumin, chili powder
1 teaspoon each: crushed red pepper, black pepper, cinnamon
dash cayenne
1/2 cup water
1/2 cup no sugar added tomato sauce

1. heat olive oil in a skillet over medium heat. sauté poblano for a few minutes.
2. stir in all seasonings.
3. add water. stir.
4. add tomato sauce. cook, stirring occasionally, until sauce thickens.

what to serve mole over? potatoes can take a while, so you’ll want to have this going before starting to cook the sauce:

5 tablespoons olive oil
2 sweet potatoes, cut in small cubes
onion to taste
1 tomato
1 can of black beans, rinsed and drained
chopped cilantro to taste

1. in a large skillet, heat olive oil over medium-high heat. sauté potatoes.
2. when the potatoes are softening, add the remaining veggies, beans, and cilantro.