the-vegan-librarian

the-vegan-librarian:

alloftheveganfood:

Vegan Sweet Potato Burger Round Up

Easy Sweet Potato Veggie Burgers with Avocado

Maple Pecan Sweet Potato Burgers

Spicy Black Bean, Sweet Potato & Quinoa Burger

Vegan Sweet Potato Tofu Burgers (GF)

Sweet Potato Quinoa Burgers (GF)

Black Eyed Sweet Potato Sliders

Sweet Potato Burger with Roasted Poblano (8 ingredients)

Sweet Potato Curry Burgers (GF)

Sweet Potato & Black Bean Burgers

(via TumbleOn)
janedougheatsvegan
janedougheatsvegan:

Happy National Doughnut Day!!!
I couldn’t resist taking part of this delicious holiday, so I whipped these up as soon as I got home from work. These beignets are crispy on the outside and light on the inside. A perfect treat!
Vegan Cinnamon BeignetsMakes about 12 

Ingredients:

1 1/2 cups unbleached white flour
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1 1/2 cups non dairy milk, warmed to about 120° F (this’ll feel slightly warmer than body temperature. I suggest putting the milk in a microwave-safe bowl, first microwaving for 30 seconds and then in 10 second intervals until proper temperature is achieved)
2 T organic cane sugar
4 tsp active dry yeast
About a gallon of mild-tasting oil for frying (I prefer sunflower oil) 
Organic powdered sugar for dusting


Directions:
In a medium-sized bowl, whisk together the warmed milk, sugar, and yeast and set aside for about 5 minutes until the mixture is bubbly. If it is not bubbly, you must start over.
In a large bowl, whisk together the flour, salt, cinnamon, and ginger. Once the yeast mixture is bubbly, add it to the dry ingredients and stir until combined. Cover the bowl with a damp kitchen towel and set aside in a warm place to proof for 45 minutes.
While the dough is proofing, heat up the oil. You can do this in a large pot, but I prefer to use a small fryer that’s temperature-controlled. If you don’t have a fryer, you’ll need a candy thermometer to monitor the temperature. You’ll want to keep the oil at about 350° - 360° F. Put out a cooling rack lined with paper towel to drain the beignets.
Once the dough is ready (it should have risen to about 1 1/2 times its size) and oil is up to temperature, begin to fry your beignets! Use a large spoon to scoop dough into the hot oil. It’s safest to fry between 2 and 4 at a time. Fry each side of the doughnut for about 30 seconds until golden brown and be extra careful when flipping. Carefully shake off the excess oil and turn onto the cooling rack. After each batch, be sure that the oil comes back up to its proper temperature. If the dough goes into oil that is too cool, it will soak up too much oil and become very soggy and unpleasant.
After all of your beignets are cooked, dust generously with powdered sugar. Allow to cool slightly before digging in. Eat as is or do what I’ve done and serve it along with your favorite dairy-free ice cream (pictured is Dream Non-Dairy Sea Salt Caramel Gelato, yum!).
Enjoy!

janedougheatsvegan:

Happy National Doughnut Day!!!

I couldn’t resist taking part of this delicious holiday, so I whipped these up as soon as I got home from work. These beignets are crispy on the outside and light on the inside. A perfect treat!

Vegan Cinnamon Beignets
Makes about 12 

Ingredients:
  • 1 1/2 cups unbleached white flour
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 1/2 cups non dairy milk, warmed to about 120° F (this’ll feel slightly warmer than body temperature. I suggest putting the milk in a microwave-safe bowl, first microwaving for 30 seconds and then in 10 second intervals until proper temperature is achieved)
  • 2 T organic cane sugar
  • 4 tsp active dry yeast
  • About a gallon of mild-tasting oil for frying (I prefer sunflower oil) 
  • Organic powdered sugar for dusting

Directions:

In a medium-sized bowl, whisk together the warmed milk, sugar, and yeast and set aside for about 5 minutes until the mixture is bubbly. If it is not bubbly, you must start over.

In a large bowl, whisk together the flour, salt, cinnamon, and ginger. Once the yeast mixture is bubbly, add it to the dry ingredients and stir until combined. Cover the bowl with a damp kitchen towel and set aside in a warm place to proof for 45 minutes.

While the dough is proofing, heat up the oil. You can do this in a large pot, but I prefer to use a small fryer that’s temperature-controlled. If you don’t have a fryer, you’ll need a candy thermometer to monitor the temperature. You’ll want to keep the oil at about 350° - 360° F. Put out a cooling rack lined with paper towel to drain the beignets.

Once the dough is ready (it should have risen to about 1 1/2 times its size) and oil is up to temperature, begin to fry your beignets! Use a large spoon to scoop dough into the hot oil. It’s safest to fry between 2 and 4 at a time. Fry each side of the doughnut for about 30 seconds until golden brown and be extra careful when flipping. Carefully shake off the excess oil and turn onto the cooling rack. After each batch, be sure that the oil comes back up to its proper temperature. If the dough goes into oil that is too cool, it will soak up too much oil and become very soggy and unpleasant.

After all of your beignets are cooked, dust generously with powdered sugar. Allow to cool slightly before digging in. Eat as is or do what I’ve done and serve it along with your favorite dairy-free ice cream (pictured is Dream Non-Dairy Sea Salt Caramel Gelato, yum!).

Enjoy!