November 9th, 2006

Apple Cider Doughnuts.

I'm not sure where the recipe originally came from, but i found lying about my house and decided to veganize it and try it out! its perfect for fall.


ingredients:
doughnuts:
*2 1/2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
egg replacer equivalent to 2 eggs
*1/3 cup apple cider
4 tablespoons melted margarine
tons of vegetable oil for frying

glaze:
1 1/2 cups confectioners' sugar
3 tablespoons apple cider
2 dashes cinnamon
1 dash nutmeg

*usually I end up adding more after i put it on a floured surface.



    In a large bowl, sift together dry ingredients. In another bowl, whisk together the egg replacer and cider. Stir in melted margarine. Make a well in the center and pour in dry ingredients, then stir together. Turn the dough onto a floured surface and pat it into a 1/2 inch high circular shape. Heat about 3 inches of vegetable oil in a deep pot over medium high heat. Use two cups (one about three times bigger than the other) to form rings in the dough. When you think the oil is hot enough, test it by dropping in (i use chopsticks, but the spoons with holes in them will work nicely) a doughnut hole. It should have bubbles surrounding it and come to the surface in a matter of seconds. When this is achieved, drop about two doughnuts or four doughnut holes into the oil at a time, waiting for both sides to be brown, this usually takes about a minute. Pick them up and put them on a cookie tray with paper towels on them to drain the oil.
    To make the glaze, stir together the sugar and cider, then add spices. Spoon this mixture onto the doughnuts.

and now you have yourself some mighty tasty doughnuts.

Spaghetti Squash with Pumpkin Sauce

I've had a spaghetti squash hanging out in the fridge for about a week now, and some leftover pumpkin (about half of a big can) from when I made muffins at the beginning of the week. Thus, dinner was born. :)

Ingredients:
one spaghetti squash
small onion, chopped
about 2 cloves of garlic, minced
medium red bell pepper, chopped coarsely
handful or so of corn (I used frozen)
1 cup vegetable broth
14oz or so of pumpkin (my leftovers, like I said, were about half of the 29-oz can)
curry powder, cumin, dash of cinnamon, some ginger, little bit of basil

Cut the squash in half lengthwise, and place in baking dish (inside facing out) with a little bit of water at the bottom. I was lazy, so I covered mine in plastic wrap and microwaved it for about 8 minutes. Otherwise, bake at 375F for 30-45 minutes, or until it does its thing and can be poked with a fork.

Meanwhile, saute the onion and garlic in a little bit of olive oil until tender. Add bell peppers and corn, and do the same. I only had boullion cubes, so I added about a cup of water and waited for it to come to a boil, then added half of a cube of veg broth and let it dissolve. (Otherwise, skip this step and just use a can of broth or whatever.) I then scooped in the pumpkin and let it all come to a boil again. It should be fairly thick and saucy. Add spices, then cover and turn down heat.

Is your squash done yet? Mine was. Remove from cooker of choice and scoop out the yummy insides. Add sauce on top. Have dinner. :)

low fat low calorie

hey everyone :)
i really want to start cutting back on calories and fat, but i'm having a hard time.
for example, i have a head of cabbage that i want to steam tonight but what do i put on it to make it tasty that isn't loaded in fat like butter or oils? also with tofu i normally just throw olive oil into the pan and saute it, but fuck.. 14g of fat for 1tbl! :(
basically i'm just curious what you guys do to cut back on calories and fat when you're cooking and seasoning your food.
thanks in advance <3