Lemon Coconut Vegan Doughnuts

In a world covered in cakes, cupcakes, and cookies, one man has stayed true to his first love. He has become the symbol of doughnut lovers around the world, some might even say the patron saint of doughnuts. Homer Simpson deserves to be recognized, and so on this day I bequeath it Homer Simpson day! Indulge in these sweet doughnuts and be merry!

Lemon Coconut Vegan Doughnuts

2 c. Flour
1 c. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Applesauce
1 c. Coconut Milk
2 tsp. Vanilla
1/2 c. Coconut Shreds
Zest of 1 lemon

2 1/4 c. Confectioner’s Sugar
1/2 tsp. Vanilla
1/4 c. Almond Milk
Juice of half a lemon

*You’ll need a doughnut pan for this recipe

Preheat the oven 350 degrees.

Using a stand mixer, whisk together flour, baking powder and salt.

In a separate bowl, combine applesauce, coconut milk, vanilla and sugar. Pour the wet ingredients into the dry ingredients, and mix until the the batter is smooth.

Next, add the zest and coconut shreds.

Pour the batter into a greased doughnut pan and bake for 20 minutes.

Remove from the oven and allow to completely cool before adding the glaze. Meanwhile, mix together confectioner’s sugar, vanilla, lemon juice, and almond milk.

Dip each doughnut into the glaze and rest them on a wire cooling rack, until the glaze is set.

Get ready and dive into these crazy good doughnuts.

Baked Vegan Mac and Cheese

Thanksgiving is only two days away and I am so excited! Food, food, and more food! Who doesn’t love an evening of stuffing your face with delicious dishes?! My fat pants are on standby, and all the ingredients have been purchased. Only one last thing to do before the festivities begin, share this amazing vegan mac and cheese recipe. Gather the family around because no one is going to want to miss this one! Happy Thanksgiving!

Baked Vegan Mac and Cheese

1 c. Raw Cashews
3 c. Water
1/4 tsp. Pepper
1/2 tsp. Salt
2 tsp. Nutritional Yeast
1 tsp. Mustard
1/4 c. Olive Oil.
3/4 c. Vegetable Stock
1 Clove Garlic
1/2 c. Plain Bread Crumbs
2 tb. Vegan Butter
Pepper for seasoning

2 c. Cooked Elbow Macaroni

Before beginning the recipe, soak the cashews in 3 cups of water for 2 hours. Once the time is up drain and rise the cashews.

Preheat the oven to 350 degrees.

In a food processor, grind together the cashews, pepper, salt, nutritional yeast, garlic clove, and mustard. Add the olive oil to the cashew mixture and blend thoroughly. Slowly pour in the vegetable stock, if the mixture is too thick add a little more.

Set aside the cashew mixture and begin to boil the macaroni. Once the noodles are cooked, remove from the heat, and drain them. In a baking dish, mix together the macaroni and cashew sauce.

Mix together 1/2 a cup of plain bread crumbs and 2 tablespoons of vegan butter. Crumble the bread crumbs on top of the macaroni and bake for 20 minutes.


Vegan Pumpkin Cheesecake

The holidays are upon us and it time to go buck wild with the pumpkin! Only fifteen days left till thanksgiving and it’s time to get those dessert recipes ready. Who doesn’t like cheesecake?!Especially when the whole family can eat it. Dietary restrictions? No worries! Dairy free, Egg free, Vegan Pumpkin Cheesecake to the rescue and no one will know the difference!

Vegan Pumpkin Cheesecake


10 Ginger Cookies
3 Tb. Coconut Oil

1/2 c. Pumpkin Puree
8 oz. GoVeggie Cream Cheese
1/4 tsp. Ginger Powder
1/4 tsp. Cloves
1/4 tsp. Cinnamon
1 tsp. Vanilla Extract
3 tb. Confectioner’s Sugar
2 tb. Flour
2 tb. Butter Alternative (I used Earth Balance)

Makes a 6 in. cheesecake

Preheat the oven to 325 degrees.

Begin by crushing ten ginger cookies in a small ziplock bag. You can use a rolling pin, mallet, your hands, whatever strikes your fancy. In a small bowl, mix together the coconut oil and crumbs.

Line a 6 in. spring pan with parchment paper and oil it with coconut oil. Place the crust crumbs in the spring pan and push down until the bottom is completely covered. Bake the crust for ten minutes. Remove from the oven and allow to completely cool.

In a small frying pan, melt two tablespoons of “butter”. Slowly whisk in two tablespoons of flour, continuously stir until the mixture thickens off. Take the pan off the heat and set aside.

Create the cheesecake filling by placing the “cream cheese” , pumpkin puree, sugar, vanilla, and spices in a large bowl. Add the flour mixture and whip the ingredients on high until the mixture is light and fluffy.

Scoop the cheesecake mixture into the spring pan and evenly spread it around. Bake the cheesecake for twenty minutes. Once the twenty minutes is up turn off the oven, open the oven door slightly and allow the cheesecake cool in the oven for another twenty minutes.

Then, remove the cheesecake from the oven and allow it to cool completely. Place it in the refrigerator for at least four house and get ready to enjoy!