The results are in – the vegan, gluten free, baked donuts have been kid tested and guess what: they have been approved!
I think parents everywhere may have just jumped up and cheered! Then again, it could just be the t.v. (at this moment, there happens to be a Paula Deen impersonator on Paula Deen’s show, doing an impression of her as they cook together, side by side – this is good stuff, people! Good stuff!).
Anyway, basking in the glory of this wonderful news (that kids will eat these), I decided today to take a baby step forward. This time, I remade the donuts the same way first: by dipping them in cinnamon sugar. But then I made another batch, and melted down some vegan chocolate chips and coconut oil, which I used to glaze the second batch. I won’t lie to you, friends – it’s good. It’s really good!
Tomorrow? Gluten free, vegan brownies, baby! Yes – you heard right. I promise to be back with an update.
In the meantime, check out the recipe I put together for a yummy (and yes, vegan and gluten free) butternut squash soup – soooooooooo good!
Lauren’s Butternut Squash Soup
2 medium onions, finely chopped
1 cup celery, chopped (no need to take the leaves off if they are there)
5 fresh sage leaves, finely chopped
2-3 tablespoons unsweetened apple sauce
1 tsp ground nutmeg (or to taste)
3 tablespoons brown sugar
Sea salt and black pepper, to taste
1-2 tablespoons extra virgin olive oil
5 cups (about 3) butternut squash, roasted (roast on a cookie sheet, halved and interior side down, at 375 for about an hour or until tender)
4 cups vegetable stock
In a large soup pot, heat up the olive oil, then saute onion, celery and sage over medium heat until soft, about 5 minutes. Add the roasted butternut squash, the apple sauce, the vegetable stock, and S and P to taste. Bring it all to a boil, then cover partially and let simmer for 20-30 minutes until tender.
Puree the soup in a blender or food processor, and add it all back to the same pot (you might have to do this in batches if your equipment isn’t big enough). Bring it back to a simmer, and add the sugar. Play around with the salt until the flavor of the butternut squash is just right.
2 medium onions, finely chopped
1 cup celery, chopped (no need to take the leaves off if they are there)
5 fresh sage leaves, finely chopped
2-3 tablespoons unsweetened apple sauce
1 tsp ground nutmeg (or to taste)
3 tablespoons brown sugar
Sea salt and black pepper, to taste
1-2 tablespoons extra virgin olive oil
5 cups (about 3) butternut squash, roasted (roast on a cookie sheet, halved and interior side down, at 375 for about an hour or until tender)
4 cups vegetable stock
In a large soup pot, heat up the olive oil, then saute onion, celery and sage over medium heat until soft, about 5 minutes. Add the roasted butternut squash, the apple sauce, the vegetable stock, and S and P to taste. Bring it all to a boil, then cover partially and let simmer for 20-30 minutes until tender.
Puree the soup in a blender or food processor, and add it all back to the same pot (you might have to do this in batches if your equipment isn’t big enough). Bring it back to a simmer, and add the sugar. Play around with the salt until the flavor of the butternut squash is just right.
Until we meet again!
Lauren
xxx
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