Mangoes and Chutney http://mangoesandchutney.com Southern. Caribbean. Fresh. Fun. Tue, 12 Mar 2013 15:00:48 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 MangoesAndChutneyhttp://feedburner.google.com Vegan Avocado Chocolate Cake…Yes, That’s What I Said http://feedproxy.google.com/~r/MangoesAndChutney/~3/0b0LYPkjJ-s/ http://mangoesandchutney.com/dessert/vegan-avocado-chocolate-cake/#comments Tue, 12 Mar 2013 10:00:00 +0000 Miranda http://mangoesandchutney.com/?p=6473   Mmmm. Chocolate cake. It’s so yummy! Made with avocado? Yes. Truly vegan? Yes!   Do you remember your first chocolate cake? I don’t remember my very first time – but I’m sure it involved a little uneasiness as I struggled with my inner self deciding if I wanted to do vanilla again or go [...]

The post Vegan Avocado Chocolate Cake…Yes, That’s What I Said appeared first on Mangoes and Chutney.

]]> Vegan Avocado Chocolate Cake

 

Mmmm. Chocolate cake. It’s so yummy!

Made with avocado? Yes.

Truly vegan? Yes!

Vegan Avocado Chocolate Cake

 

Do you remember your first chocolate cake? I don’t remember my very first time – but I’m sure it involved a little uneasiness as I struggled with my inner self deciding if I wanted to do vanilla again or go out on a limb. Chocolate won and it has gone in the regular rotation ever since.

I do love a vanilla cake, and most times I will choose vanilla over chocolate. I certainly have to be “in the mood” for chocolate cake, but on those special occasions, it is a choice I never regret.

This one, from Joy the Baker’s cookbook, did not disappoint and after I ate half of it by myself, I had to get rid of the rest for fear of finishing off it off. My husband and daughter also agreed it was fabulous. The cookbook donned a cupcake version but I opted to make the full on layer cake. Cupcakes are even more trouble for me – much easier to just grab on the way out the door. By the way, the book is a steal right now on Amazon!

She does have a cake version on her website which is sporting an avocado buttercream frosting – I’ll have to try next time. Yum!

My only regret: I did not make enough frosting. Boo.

 

Vegan Avocado Chocolate Cake

 

Kitchen Notes:

  • Make sure your fully mash the avocado (or quickly blend it in a small blender) so you do not have any lumps.
  • Double up on the frosting – even if it is simply to lick the bowl later. 

 

5.0 from 1 reviews

Vegan Avocado Chocolate Cake
 
Print

Adapted from Joy the Baker (cookbook version of cupcakes)
Author:

Ingredients
Chocolate Cake
  • 3 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups granulated sugar
  • ¼ cup vegetable oil
  • ½ cup soft avocado, mashed
  • 1 – 1½ cups water
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
Vegan Chocolate Buttercream
  • ¾ cup Earth Balance Butter, softened
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups powdered sugar, plus ½ cup more if needed
  • 1 teaspoon vanilla
  • 2 tablespoons non-dairy milk (I used almond)

Instructions
  1. Preheat oven to 350 degrees F. Grease and flour two 8-inch rounds. Set aside.
  2. In a large bowl or the bowl of a stand mixer, mix all the wet ingredients together, including the mashed avocado.
  3. Add sugar into the wet mix and mix until well blended.
  4. In another bowl, sift together all of the dry ingredients.
  5. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth. Add more water if your batter is too thick. It should be loose enough to go into a cake pan without too much effort.
  6. Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
  7. Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with vegan chocolate buttercream.
To make the buttercream frosting:
  1. Place the softened butter in the bowl of a stand mixer and beat on medium speed until very soft and smooth.
  2. Scrape down the sides of the bowl and add the cocoa powder and powdered sugar. Mix on low speed until well incorporated. Add the vanilla and soy milk and mix on medium high speed until nice and fluffy.
  3. Add additional powdered sugar, a little at a time, until you reach the consistency needed.

 

 

The post Vegan Avocado Chocolate Cake…Yes, That’s What I Said appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/dessert/vegan-avocado-chocolate-cake/feed/ 4 http://mangoesandchutney.com/dessert/vegan-avocado-chocolate-cake/ Coconut Corn Chowder http://feedproxy.google.com/~r/MangoesAndChutney/~3/2Xyu3efiBMY/ http://mangoesandchutney.com/45-minutes-or-less/coconut-corn-chowder/#comments Sun, 24 Feb 2013 11:00:00 +0000 Miranda http://mangoesandchutney.com/?p=6371 Winter is slowly coming to an end. How do I know for sure? Our little pal Punxsutawney Phil said so.  With the end of winter comes the end (for the most part) of thick warming to the bone soups. This week’s Sunday Supper brings a number of delicious soups from veggie, to chicken, to beef and [...]

The post Coconut Corn Chowder appeared first on Mangoes and Chutney.

]]> Coconut Corn Chowder

Winter is slowly coming to an end. How do I know for sure? Our little pal Punxsutawney Phil said so. 

With the end of winter comes the end (for the most part) of thick warming to the bone soups. This week’s Sunday Supper brings a number of delicious soups from veggie, to chicken, to beef and even chilled soups!

I’ve never seen so many soup recipes in one place and don’t they all look fantastic?

Coconut Corn Chowder

 

Coconut and corn go together perfectly… in my book anyways. With this soup, I think you will agree.

It is composed of a depth of flavors that you would not expect and just the right amount of heat.

Be happy to curl up with this soup as you say goodbye to winter.

 

Coconut Corn Chowder

 

Kitchen Notes

  • If you like a little more heat, add a 1/4 teaspoon of crushed read pepper while you cook the shallots and garlic.
  • For a traditional chowder consistency, do not blend the soup at all.

 

Coconut Corn Chowder
 
Print

Prep time

Cook time

Total time

 

Adapted from Quick Fix Vegan
Author:
Serves: 4

Ingredients
  • 2 teaspoons olive oil
  • 1 medium shallot, diced
  • 1 clove garlic
  • 2 teaspoons grated fresh ginger
  • 1 russet potato, chopped
  • 1 (14-ounce) can diced tomatoes with chiles, drained
  • 3 cups vegetable broth
  • 3 cups fresh or frozen corn kernels
  • Salt and freshly ground black pepper
  • 1 (13-ounce) can unsweetened coconut milk
  • 3 tablespoons chopped fresh basil
  • Sriracha or other hot sauce (optional)

Instructions
  1. Heat the oil in a large pot over medium-high heat. Add the shallot and garlic, cover, and cook until softened, about 5 minutes. Stir in the ginger, then add the potato, tomatoes, and vegetable broth and bring to a boil.
  2. Reduce the heat to medium, add the corn, and season to taste with salt and pepper. Simmer until the vegetables are tender, about 15 – 20 minutes.
  3. Stir in the coconut milk and basil. If desired, transfer soup to a blender or food processor, or use an immersion blender to blend into a creamier soup.
  4. To serve, ladle into bowls and top with more basil. Drizzle a small amount of sriracha or hot sauce on top of each bowl if desired.

 

 

Don’t miss our  #SundaySupper conversation on twitter each Sunday at 7:00 pm ET. 

We tweet throughout the day and share recipes from all over the world. This week we will be sharing our special soup recipes!

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

 

The post Coconut Corn Chowder appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/45-minutes-or-less/coconut-corn-chowder/feed/ 17 http://mangoesandchutney.com/45-minutes-or-less/coconut-corn-chowder/ The BEST Vegan Blue Corn Pancakes with Blueberry Sauce http://feedproxy.google.com/~r/MangoesAndChutney/~3/UiWL_oLJ8ks/ http://mangoesandchutney.com/45-minutes-or-less/blueberry-corn-pancakes/#comments Fri, 22 Feb 2013 13:00:00 +0000 Miranda http://mangoesandchutney.com/?p=6282   Are you a pancake or waffle sort of person? Me, I’m a pancake person. Although, I won’t turn down a good waffle if you put it in front of me. Belgian? Don’t get me started. I do like to veer from time to time off the beaten path of the traditional pancake though, and [...]

The post The BEST Vegan Blue Corn Pancakes with Blueberry Sauce appeared first on Mangoes and Chutney.

]]> Blue Corn Pancakes

 

Are you a pancake or waffle sort of person?

Me, I’m a pancake person.

Although, I won’t turn down a good waffle if you put it in front of me. Belgian? Don’t get me started.

I do like to veer from time to time off the beaten path of the traditional pancake though, and since the South is known for all things corn, corn pancakes seem like the way to go. 

I have an amazing bag of blue cornmeal here and I also used it to make Blue Corn Madeleines a while back. These are even better.

Want to impress someone this weekend for Sunday brunch? Whip up a batch of these (super easy) cakes.

And oh yeah, no eggs, no dairy. They’re vegan.

 

Blue Corn Pancakes

Kitchen Notes

  • Blue cornmeal was used in this recipe, but yellow corn can easily be substituted.
  • Other fruit can be substituted for the blueberries.

 

Blue Corn Pancakes with Blueberry Sauce
 
Print

Author:
Recipe type: Breakfast, Vegan

Ingredients
Corn Pancakes
  • 1 cups all-purpose flour
  • ½ cup stone ground blue or yellow cornmeal
  • ¼ cup organic cane sugar
  • 1 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup milk
  • 1 tablespoon agave nectar
  • ¼ cup dairy free butter, melted
  • butter, for the pan
Blueberry Sauce
  • 1 cup blueberries, fresh or frozen
  • 2 Tablespoons organic cane sugar
  • 1 Tablespoon lemon juice

Instructions
To make pancakes
  1. In a medium bowl, mix together flour, cornmeal, sugar, baking powder and salt. Make a well in the center and add milk, agave and melted butter. Mix well until fully blended, but do not overmix.
  2. Let mixture sit 5 minutes to thicken while you heat a pan to medium heat.
  3. Melt a tablespoon of butter in the pan and let it spread evenly. Using a ¼ measuring cup, scoop pancake mixture into the pan and spread into a circular pancake shape. Repeat with as many pancakes that comfortably fit in the pan.
  4. When bubbles begin to form on top, flip each pancake and cook another minute or two until done. Move to a plate or store them at a low temperature in a warm oven until ready to serve.
To make blueberry sauce
  1. In a small saucepan, bring blueberries, sugar and lemon juice to a simmer and let cook for 10 minutes. Mixture will thicken slightly. Spoon berry mixture over pancakes or serve on the side.

Notes
Blue cornmeal was used in this recipe, but yellow corn can easily be substituted.
Other fruit can be substituted for the blueberries.

 

 

The post The BEST Vegan Blue Corn Pancakes with Blueberry Sauce appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/45-minutes-or-less/blueberry-corn-pancakes/feed/ 0 http://mangoesandchutney.com/45-minutes-or-less/blueberry-corn-pancakes/ Cumin Roasted Cauliflower and Carrots #Sunday Supper http://feedproxy.google.com/~r/MangoesAndChutney/~3/mskVWKZpFaE/ http://mangoesandchutney.com/kid-friendly/cumin-roasted-cauliflower-and-carrots/#comments Sun, 17 Feb 2013 11:00:00 +0000 Miranda http://mangoesandchutney.com/?p=6370   Good weeknight side dishes are hard to come by. I hate having to think of new and different sides to eat with a weeknight dinner, but what most of us want is to have some sides that are easy to make and easy to remember the ingredients. Well, this one only has 4 ingredients. [...]

The post Cumin Roasted Cauliflower and Carrots #Sunday Supper appeared first on Mangoes and Chutney.

]]> Cumin Roasted Cauliflower and Carrots

 

Good weeknight side dishes are hard to come by. I hate having to think of new and different sides to eat with a weeknight dinner, but what most of us want is to have some sides that are easy to make and easy to remember the ingredients. Well, this one only has 4 ingredients. How easy is that?

 

Cumin Roasted Cauliflower and Carrots

 

Roasting really brings out the flavors of many vegetables, and even for the non-cauliflower lovers this one will be a hit. I’ll even go as far to label this one as kid friendly!

Toss your veggies with a little olive oil, sea salt and cumin, roast for 40 minutes and done. Work on the rest of dinner while this is in the oven. Hassle free!

 

Cumin Roasted Cauliflower and Carrots

 

Cumin Roasted Cauliflower and Carrots
 
Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Sides
Serves: 2

Ingredients
  • 1 medium head cauliflower, cut into florets
  • 6 large carrots, cleaned and cut into 1-inch pieces
  • 1 Tablespoon ground cumin
  • ½ teaspoon sea salt
  • extra virgin olive oil

Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, toss vegetables with cumin, salt and enough oil to glisten the veggies. Spread mixture in an even layer on a baking sheet.
  3. Roast for 40 minutes, tossing a couple of times. Veggies will be tender and slightly roasted.

 

It’s Sunday again which means Family Foodie’s Sunday Supper! This week’s theme is all about being healthy. Check out these “skinny” dishes from around the web:

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

 

The post Cumin Roasted Cauliflower and Carrots #Sunday Supper appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/kid-friendly/cumin-roasted-cauliflower-and-carrots/feed/ 17 http://mangoesandchutney.com/kid-friendly/cumin-roasted-cauliflower-and-carrots/ Global Juicing Day: Carrot Apple Spinach Juice http://feedproxy.google.com/~r/MangoesAndChutney/~3/t68l1F32I9U/ http://mangoesandchutney.com/45-minutes-or-less/global-juicing-day-carrot-apple-spinach-juice/#comments Fri, 15 Feb 2013 13:00:00 +0000 Miranda http://mangoesandchutney.com/?p=6421 Did you know? Today is global juice fasting day! After the Hallmark holiday of candy, it is time to get your juicer cranked up and cleanse your body of all of that junk. Don’t have a juicer? Make a smoothie instead. Just make it a point to get some healthy fruits and vegetables in your body [...]

The post Global Juicing Day: Carrot Apple Spinach Juice appeared first on Mangoes and Chutney.

]]> Carrot Apple Spinach Juice

Did you know?

Today is global juice fasting day!

After the Hallmark holiday of candy, it is time to get your juicer cranked up and cleanse your body of all of that junk.

Don’t have a juicer? Make a smoothie instead. Just make it a point to get some healthy fruits and vegetables in your body today.

Carrot Apple Spinach Juice

 

New to the idea of juicing? This recipe is for the green juice faint at heart. If you are not quite ready for the mean green juices that include strong green veggies like kale and cucumber, then this one’s for you.

Ease in to this flavorful, delicious and healthy juice that doubles for breakfast or lunch.

Carrots, apples, spinach, ginger and lemon.

Not ready to go green quite yet? Go light on the spinach or leave it out all together.

Remember when you juice your lemon though, remove the rind and leave the white pith in tact. Unless of course you like that waxy rind taste in your juice, then by all means throw it in.

 

Carrot Apple Spinach Juice

 

I have been juicing since before the holidays. Believe it or not, I even did a 3-day juice fast. Why? Because it feels amazing. Cleanses your system and it’s about the healthiest bunch of stuff you can put into your body at one time. If you want more info on juicing (and tons of recipes!), check out The Complete Idiot’s Guide to Juice Fasting by Steven Prussack and Bo Rinaldi. It’s got so many recipes that I haven’t even scratched the surface.

Aside from recipes, it also tells you how to juice correctly and eases you into it!

 

Carrot Apple Spinach Juice

 

So I want you to get up and make some juice today, throw in whatever you’ve got in your fridge – more fruits than veggies if you are new to juicing.

Then get out and get active. Because you’ll feel so good about it, you’ll want to.

 

Carrot Apple Spinach Juice

 

*Makes two 8oz servings (good to have with a meal) or 1 large 16oz serving (great for meal replacement).

 

Carrot Apple Spinach Juice

 

Carrot Apple Spinach Juice
 
Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Drinks
Serves: 2 – 8oz or 1 – 16oz

Ingredients
  • 5 carrots
  • 2 apples
  • bunch spinach, to taste
  • ½ lemon, rind removed, white pith on
  • 1 inch piece ginger

Instructions
  1. juice all ingredients in a juicer. Pour over ice if desired and serve immediately.

 

The post Global Juicing Day: Carrot Apple Spinach Juice appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/45-minutes-or-less/global-juicing-day-carrot-apple-spinach-juice/feed/ 2 http://mangoesandchutney.com/45-minutes-or-less/global-juicing-day-carrot-apple-spinach-juice/ Bite-Sized Caramel Cashew Truffles http://feedproxy.google.com/~r/MangoesAndChutney/~3/TiFst8TKvSg/ http://mangoesandchutney.com/45-minutes-or-less/bite-sized-caramel-cashew-truffles/#comments Thu, 14 Feb 2013 13:00:00 +0000 Miranda http://mangoesandchutney.com/?p=6368 Valentine’s Day. Happy Valentine’s Day to you. The giant Hallmark holiday strikes again. We will be celebrating tomorrow with dinner and friends, but I decided to make a little treat to celebrate today. Instead of having my husband spend $60 or more getting vegan chocolate shipped or flowers for the same amount that will die [...]

The post Bite-Sized Caramel Cashew Truffles appeared first on Mangoes and Chutney.

]]> Caramel Cashew Truffles

Valentine’s Day.

Happy Valentine’s Day to you.

The giant Hallmark holiday strikes again. We will be celebrating tomorrow with dinner and friends, but I decided to make a little treat to celebrate today. Instead of having my husband spend $60 or more getting vegan chocolate shipped or flowers for the same amount that will die next week, I whipped up some homemade truffles. 

Bite-Sized Caramel Cashew Truffles

 

Mmmmm.

And what’s better than truffles?

Truffles rolled in chopped cashews.

Drizzled with salted caramel.

Oh my.

 

Caramel Cashew Truffles

 

You know what else?

These little babies are so easy to make and you can make them in under 45 minutes.

No joke.

I hope you enjoy your Valentine’s day celebration. See you tomorrow!

 

Caramel Cashew Truffles

 

Kitchen Notes:

  • I made one batch as big truffles, but I found it easier to work with the smaller ones and I find that the big ones are too much chocolate (for me anyways!).
  • It is super easy handling the caramel if you put it in a bag to pipe it.
  • Make sure to separate the truffles and sprinkle the salt before the caramel hardens.
  • Don’t worry about making the caramel look perfect. It’s more fun to just get crazy with it!
  • You can buy coconut cream at Trader Joe’s, but if you can not find it, refrigerate a can of coconut milk overnight (upside down) and collect the thick cream that forms on top.

 

Bite-Sized Caramel Cashew Truffles
 
Print

Whip up some truffle delights for your Valentine’s sweetie!
Author:
Recipe type: Dessert

Ingredients
Truffles
  • ¼ c coconut cream*
  • 1 – 10 oz bag mini chocolate chips (dairy free)
  • pinch sea salt
  • ½ t vanilla
  • chopped raw cashews, for rolling
  • caramel (recipe below)
  • sea salt
Caramel
  • ¼ cup dairy free margarine
  • ½ cup cane sugar
  • ½ cup dairy free milk
  • ¼ cup brown rice syrup
  • ½ t vanilla
  • *Coconut cream is thicker than coconut milk. You can find them at Trader Joe’s stores.

Instructions
To Make the Truffles
  1. Melt the cream and chocolate over low-medium heat, then add salt and vanilla. Transfer to a container to let cool and place in the fridge for 15 minutes.
  2. Using a small scoop (I used a ½ teaspoon), scoop the chocolate into balls, then roll in the crushed cashews. Move to a platter. Top with caramel and sprinkle with sea salt.
To Make the Caramel
  1. Place all ingredients (except vanilla) in a saucepan
  2. Bring ingredients to a boil stirring often.
  3. Cook over medium heat while stirring until candy reaches 235 degrees F (soft-ball stage). If you don’t have a thermometer, cook for about 10 minutes, then drop a little in a glass of water. If the caramel is soft and is able to form a ball, it is ready.
  4. Remove from heat and stir in vanilla.

Notes
It wis super easy handling the caramel if you put it in a bag to pipe it.
Make sure to separate the truffles and sprinkle the salt before the caramel hardens.
Don’t worry about making the caramel look perfect. It’s more fun to just get crazy with it!
You can buy coconut cream at Trader Joe’s, but if you can not find it, refrigerate a can of coconut milk overnight (upside down) and collect the thick cream that forms on top.

The post Bite-Sized Caramel Cashew Truffles appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/45-minutes-or-less/bite-sized-caramel-cashew-truffles/feed/ 0 http://mangoesandchutney.com/45-minutes-or-less/bite-sized-caramel-cashew-truffles/ Baked & Glazed Mini-Donuts {Vegan} #SundaySupper http://feedproxy.google.com/~r/MangoesAndChutney/~3/klIXVs9dz1Q/ http://mangoesandchutney.com/45-minutes-or-less/baked-glazed-mini-donuts/#comments Sun, 10 Feb 2013 13:00:00 +0000 Miranda http://mangoesandchutney.com/?p=6366   Whoever said everything is better as a mini was slightly delusional. Me, I like things full sized. Minis just give me more of a reason to eat more, and then I feel über guilty later. With that said, these are some ultra delicious minis. And, I made them vegan. Double plus.     I [...]

The post Baked & Glazed Mini-Donuts {Vegan} #SundaySupper appeared first on Mangoes and Chutney.

]]> Baked Vegan Donuts

 

Whoever said everything is better as a mini was slightly delusional.

Me, I like things full sized.

Minis just give me more of a reason to eat more, and then I feel über guilty later.

With that said, these are some ultra delicious minis.

And, I made them vegan. Double plus.

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

I thought 55 mini-donuts would be too much for us and I would be making a trip to the neighbors shortly after frosting the second batch. Surprisingly, the majority of them were gone in two days. If I put that in terms of big donuts, that’s only a dozen or so between 3 people. That’s not bad right?

Since the dough on these donuts is rather soft, you will need a donut pan. I just don’t see a way around it.

Grab yourself a pastry bag or just cut one of the corners on a gallon plastic bag (note, I have never owned a pastry bag) and squeeze that batter in.

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

These are really easy to make. Dry ingredients, plus wet ingredients, fill pan, bake. If you’ve got more than one pan, you can have all of your batches done in less than an hour.

This one couldn’t wait until I said “okay, I’m done taking pictures!”

 

OLYMPUS DIGITAL CAMERA

 

Baked Mini Donuts

 

Oh, and did I mention they are soft and cake-like, not hard?

 

OLYMPUS DIGITAL CAMERA

 

2013-02-09

 

Kitchen Notes:

  • This recipe was written to be vegan. To make standard, use 2 large eggs, regular milk and brown sugar (in place of agave nectar).
  • I have never used a pastry bag, easily use a gallon plastic bag with the corner cut out.
  • Topping ideas: Toasted almonds, Toasted, peanuts, Chocolate chips, Toasted, coconut, Sprinkles, whatever you like!

 

Adapted from King Arthur Flour

5.0 from 1 reviews

Baked & Glazed Mini-Donuts {Vegan}
 
Print

Author:
Recipe type: Dessert, Baked Goods

Ingredients
  • ¼ cup (4 tablespoons) vegan butter
  • ¼ cup vegetable oil
  • ½ cup organic cane sugar
  • ¼ cup agave nectar
  • Ener-G Egg replacer (equivalent to 2 eggs)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2⅓ cups All-Purpose Flour
  • 1 cup almond (or any non-dairy) milk,
Chocolate frosting
  • ¼ cup vegan chocolate chips
  • 2 tablespoons almond (or any non-dairy) milk
  • ½ cup organic powdered sugar
  • Melt chocolate with milk of the stovetop, then mix in sugar until well combined.
Vanilla frosting
  • 1 cup organic powdered sugar
  • 2 tablespoons almond (or any non-dairy) milk
  • Mix sugar and milk with a fork until well combined.

Instructions
  1. In a large bowl (or the bowl of a stand mixer), Mix the Earth Balance, vegetable oil, sugar and agave nectar until smooth. Add the egg replacer (or eggs) and mix until well blended.
  2. In a small bowl mix the baking powder, baking soda, ground nutmeg and salt then add it to the large bowl. Stir in the vanilla.
  3. Beginning with the flour, alternate mixing in the flour and milk into the bowl until well blended.
  4. Put dough in a piping bag and pipe dough into donut pans. Bake 10 minutes. Doughnuts should not brown, but will be firm.
  5. makes 48 – 55 minis or 12 -15 bigs

Notes
This recipe was written to be vegan. To make standard, use 2 large eggs, regular milk and brown sugar (in place of agave nectar). I have never used a pastry bag, easily use a gallon plastic bag with the corner cut out. Topping ideas: Toasted almonds, Toasted, peanuts, Chocolate chips, Toasted, coconut, Sprinkles, whatever you like!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please fromAn Appealing Plan

Join the #SundaySupper conversation on Twitter today to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the#SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

The post Baked & Glazed Mini-Donuts {Vegan} #SundaySupper appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/45-minutes-or-less/baked-glazed-mini-donuts/feed/ 7 http://mangoesandchutney.com/45-minutes-or-less/baked-glazed-mini-donuts/ Flirty Apron Flash Sale Thru Feb 9th! 2 Cute New Apron Styles! http://feedproxy.google.com/~r/MangoesAndChutney/~3/3JhP9b6xPqw/ http://mangoesandchutney.com/deals/flirty-apron-flash-sale/#comments Thu, 07 Feb 2013 06:41:32 +0000 Miranda http://mangoesandchutney.com/?p=6377 FLASH SALE – 50% off Classic Damask Red and Classic Damask Black with code NEWAPRON50 through 2/9 or sold out.   Also available in RED! Normally only $30 but this sale drops that down to $15 + shipping! If you missed my flirty apron review a while back, make sure to take a gander and then [...]

The post Flirty Apron Flash Sale Thru Feb 9th! 2 Cute New Apron Styles! appeared first on Mangoes and Chutney.

]]> FLASH SALE – 50% off Classic Damask Red and Classic Damask Black with code NEWAPRON50 through 2/9 or sold out.

Flirty-Classic-Black-Front

 

Also available in RED! Normally only $30 but this sale drops that down to $15 + shipping!

If you missed my flirty apron review a while back, make sure to take a gander and then get one for yourself – mine are still holding up strong after many washes!

At checkout, enter COUPON CODE: NEWAPRON50  for 1/2 Off this great new Flirty Style!

 

The post Flirty Apron Flash Sale Thru Feb 9th! 2 Cute New Apron Styles! appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/deals/flirty-apron-flash-sale/feed/ 0 http://mangoesandchutney.com/deals/flirty-apron-flash-sale/ Food Blog University. A Food Blogging Membership Site with CLEAR Action Steps! http://feedproxy.google.com/~r/MangoesAndChutney/~3/6dWQrCM-BoE/ http://mangoesandchutney.com/learning-resources-2/food-blog-university/#comments Wed, 16 Jan 2013 05:56:30 +0000 Miranda http://mangoesandchutney.com/?p=6336 I am sure my fellow food bloggers can relate. It is ridiculous how much information there is on the web for bloggers in general, let alone food bloggers. We are all in so many different stages of our journey and only other bloggers can understand. One common thread I have found is that we (as bloggers) love [...]

The post Food Blog University. A Food Blogging Membership Site with CLEAR Action Steps! appeared first on Mangoes and Chutney.

]]> Food Blog University Logo

I am sure my fellow food bloggers can relate.

It is ridiculous how much information there is on the web for bloggers in general, let alone food bloggers. We are all in so many different stages of our journey and only other bloggers can understand.

One common thread I have found is that we (as bloggers) love to jump in and start blogging without doing our research on the front end. We then spend so much time asking questions of our fellow bloggers or (even worse) we waste so much time trying to research everything for ourselves.

Wasted time.

Wasted money.

Little return on our investment.

I created Food Blog University because I have been there. I have made the mistakes and wasted the time and I see people asking the same questions everyday.

I have opened this new chapter to help any future (and current) food blogger that wants to skip the headache (or at least minimize any potential ones), and have a place where we can provide as much information as possible and collectively share our knowledge.

Separately, we do not know it all and we continually learn from each other. Food blogging creates a fabulous community with people that genuinely care about each other and the work that we do. If we all have a place to go where we knew familiar faces and we knew we could get all of our questions answered, it would be powerful.

So what’s on the site?

  • Fundamentals, Content, headlines, blogging etiquette,
  • Photography, articles, tips, tutorials,
  • Forums, communities, blog critiques,  Job board, lots more…

 

Spread the word.

Post about it.

Tweet it (It’s already written for you!)

Sign up here on the email list to get information on the launch, or visit the site: Food Blog University

  We Launch Friday.

It’s all about support! Don’t forget to like us on Facebook and follow us on Twitter.

 

                        Sign Up for More Info!

  •                                
                                   
  •                                
                                   
  •                                
  •                                
    19
    subscribers


  •                                 We respect your privacy
  •                                
    Email Marketingby GetResponse

 

The post Food Blog University. A Food Blogging Membership Site with CLEAR Action Steps! appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/learning-resources-2/food-blog-university/feed/ 3 http://mangoesandchutney.com/learning-resources-2/food-blog-university/ Day Zero: Green Chili and Lentil Tamales {#SundaySupper} http://feedproxy.google.com/~r/MangoesAndChutney/~3/CK1usqfAS5w/ http://mangoesandchutney.com/accomplished-cook/green-chili-lentil-tamales/#comments Sun, 06 Jan 2013 10:00:00 +0000 Miranda http://mangoesandchutney.com/?p=6275   What’s on your bucket list? Do you even have one? I do, and I also have a cooking bucket list. You can check out my Accomplished Cook list to learn more, and it is also part of my Day Zero Challenge. Lots of food bloggers have foods they would love to make someday – [...]

The post Day Zero: Green Chili and Lentil Tamales {#SundaySupper} appeared first on Mangoes and Chutney.

]]>  Green Chili and Lentil Tamales
What’s on your bucket list? Do you even have one? I do, and I also have a cooking bucket list. You can check out my Accomplished Cook list to learn more, and it is also part of my Day Zero Challenge. Lots of food bloggers have foods they would love to make someday – either just to say they did it or because they find it to be a challenge. One of the foods on my list is tamales.

Mise en Place

Green Chili and Lentil Tamale Mise en Place
I’ve never had an authentic tamale. The closest I’ve gotten was an Amy’s Frozen meal. I love the flavors of Mexican cuisine and especially dishes made with corn masa. I imagine an authentic tamale with it’s bold flavors and hint of corn, beans and vegetables. Everything I imagine is delicious.

 

Green Chili and Lentil Tamale
Surprisingly, they were not difficult to make. Tedious to roll, yes, but making the separate parts were super simple. Once I got the hang of how I actually wanted to roll them, it was no big deal.

 

Green Chili and Lentil Tamales
Nice cute little packages to place on each plate two at a time! Serve with any salsa that you like.

 

Green Chili and Lentil Tamales

 

Green Chili & Lentil Tamales
 
Print

This is a great tamale recipe for vegetarians or anyone looking to cut back on their meat intake. You can change the filling and use any beans, vegetables or cheese you think would go well together.
Author:
Recipe type: Dinner, Main, Entree
Cuisine: Mexican, Vegetarian, Vegan
Serves: 8

Ingredients
For the Filling:
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • ½ small onion, finely diced
  • 1 (15 ounce) can lentils, drained
  • 1 beef bouillon cube (or vegan beef bouillon)
  • ½ teaspoon cumin
  • 1 (16 ounce) can chopped green chili
  • ½ cup frozen corn
For the Tamale Dough:
  • 4 cups masa
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Earth Balance spread, melted
  • 3 cups hot water or beef stock
  • 1 (16 ounce) package dried corn husks

Instructions
  1. Soak the corn husks in a large bowl of warm water while preparing to cook the tamales. Heat the oven to 400 degrees.
  2. In a large skillet, heat the olive oil over medium high heat. Toss the garlic into the hot oil, then add the onion and cook for about a minute. Toss in the lentils, bouillon cube and cumin. Stir to mix well. Add the green chili and corn. Remove from the heat and set aside until ready to fill the husks.
  3. In a large bowl, mix the masa, baking soda, and salt together. Add the Earth Balance. Stir well. Add the water or stock until well blended. Add more water, if needed, to make the masa a soft, spongy dough.
  4. Spread some masa onto your corn husks until about ¼” thick. You want it to cover about a 3″ square of the husk, and it should not be very thick. Place 1-2 tablespoons of the lentil filling into the center of the masa dough. Fold the sides of the husk, then fold the top and bottom of each husk down. Tie with a string of another husk. Set the tamale bottom-side-down in a large roaster pan, fitted with the rack on the bottom of the pan.
  5. Once all of your tamales are ready, pour approximately 4 cups of water into the bottom of your roasting dish. Make sure the water doesn’t touch the tamales. Cover the pan tightly with aluminum foil, then place in your preheated oven and cook about 45 minutes. Remove the tamales from the oven and allow them to set untouched for 15-20 minutes before serving.

Recipe adapted from Cheeky Kitchen

Kitchen Notes:

  • You can fill tamales with virtually anything that would make a great combination.
  • The most tedious part of the process is rolling the tamales. Once you find a method that works for you, it becomes a breeze, but a little help will help the process go faster.

 

*Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.*

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

The post Day Zero: Green Chili and Lentil Tamales {#SundaySupper} appeared first on Mangoes and Chutney.

]]> http://mangoesandchutney.com/accomplished-cook/green-chili-lentil-tamales/feed/ 35 http://mangoesandchutney.com/accomplished-cook/green-chili-lentil-tamales/