Earl Grey & Lemon Donuts

Vegan Earl Grey & Lemon Donuts8

Fall is coming. And I don’t know about you, but are few things I love more than curling up with a book and a cup of Earl Grey tea (with lemon) on those first chilly days of the season. Well, that is, there was nothing better until I discovered Earl Grey & Lemon Donuts.

Vegan Earl Grey & Lemon Donuts

Infused-milk is easy to make, but you have to wait for it to cool!

What is better than donuts? World peace, maybe? Probably nothing in actual existence, however. And, Dana’s Earl Grey & Lemon Donuts just about beat all. The embody Autumn. Just imagine curling up with a book, a steaming cup of coffee, and a freaking Earl Grey & Lemon Donut. Boom! It’s like a rain dance for sweater weather.

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Once your milk is properly infused, just strain it out and let it cool.

It is my not-so-secret desire to become a snowbird so that I might exist in a perpetual state of cardigans and tights. This Earl Grey & Lemon Donut allows me to to transcend the too-hot and too-cold. Through them, I can create an Eternal Autumn in my mind.

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Using a plastic bag or pastry bag to pour your batter into the pan helps reduce the mess and makes for some picturesque donuts!

And, these donuts are not nearly as difficult to make as you might think. The majority of the prep time comes from waiting for the milk-infusion to cool. After that, you’re pretty much home free. Dana also reminded us to be cautious when it comes time to make your Lemon Icing. The powdered sugar absorbs liquid quickly so you’ll want to add it slowly.

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While your donuts are in the oven, whip up some Lemon Icing!

Additionally, a microplaner will make your life a whole lot easier when it comes to zesting lemons, if you don’t already have one. We suggest this one – Microplane 40020 Classic Zester/Grater– but the choice is yours! Also, you’ll need some Agar Powder. We recommend this one – Telephone Brand Agar- Agar Powder 0.88 Oz. (pack of 6).. Agar is made from algae and provides a vegan alternative to gelatin so it’s good to have on hand.

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I know, I know. They look amazing, but you’re going to want to wait before eating the donuts because (a) they are hot and (b) you still need to ice them.

Hopefully, I’m not spilling any trade secrets but Dana also applies this Earl Grey & Lemon flavor combination to cupcakes which are oh-so-amazing. Maybe we can coerce her into sharing that recipe a little bit up the road. But I ask you, once again, what is better than a donut?

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Iced and ready to go!

Pair these Earl Grey & Lemon Donuts with a damn fine cup of coffee and start your day off right. Or, if you want to get self-referential with it, pair them with some Earl Grey tea. As long as a donut’s involved, you win. And, as ever, these Earl Grey & Lemon Donuts are baked and VEGAN so that negates the donut part, right? I hereby declare these donuts a health food! Besides, good for your soul is good all around.

 

Earl Grey & Lemon Donuts

Ingredients

  • 2 2/3 cups flour
  • 1/2 cup sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • zest of 1 lemon
  • 1 cup of Earl Grey-infused milk (ingredients included above & instructions included below)
  • 1/4 cup canola oil
  • 1/4 cup apple cider vinegar
  • 2 TBSP applesauce
  • For the Earl Grey-infused milk:
  • 1 1/2 cups milk (I used coconut, soy, almond or any other could be used, too)
  • 2-3 bags of Earl Grey tea, cut open
  • For the Lemon Icing:
  • 2 1/2 - 3 cups powdered sugar
  • Juice of 1 1/2 - 2 lemons
  • Zest of 1 lemon
  • 2 tsp agar powder*

Instructions

  1. To make the Earl Grey-infused milk, pour milk into a medium sized pot. Cut open tea bags and empty contents into the milk.
  2. Heat over medium heat until simmering. Remove from heat and let sit for about 5 minutes.
  3. Strain through a fine mesh sieve to remove tea 'grounds'. Allow milk to cool to room temperature or refrigerate for a bit to cool. Can take up to an hour so be prepared.
  4. In a small-ish bowl, combine Earl Grey infused milk, oil, acv and applesauce. Set aside.
  5. In a large bowl, combine dry ingredients. Mix with a whisk or a fork to be sure there are no lumps and everything is well incorporated.
  6. Add lemon zest to flour mixture and give another quick stir.
  7. Make a well in the center and add milk mixture. Using a spatula, stir to combine. Be sure there are no lumps and everything is well mixed while being careful not to OVERmix.
  8. Spray a donut pan with the non-stick spray of your choice. Pipe or spoon batter into prepared pan.
  9. Bake 8-10 minutes - Cool on a rack
  10. To make the Lemon Icing, combine powdered sugar, lemon zest, and agar powder in a large bowl while the donuts are cooling.
  11. Give it a quick stir to combine all ingredients.
  12. Add half of the lemon juice and combine with a fork. Powdered sugar absorbs liquid easily,so be careful not to add too much at once. Add remaining liquid a little bit at a time until the desired consistency is reached. Icing should be thick, but not like a paste. It is not necessary to use all of the lemon juice, adding too much will give you a runny glaze (which could also be delicious).
  13. The agar powder will give help set the icing and keep it from 'sweating'.
  14. Once donuts are cooled, dip the top into the icing to coat. I usually place some parchment paper under the cooling rack to catch any icing that drips off... easy clean-up!
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http://smallfrypie.com/2016/09/11/earl-grey-lemon-donuts/

Vegan Coconut Bacon

 

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Bacon and I have a sordid history. I’m not even joking here. Allow me to explain…

My mother, who shall henceforth be known as the World’s Worst Eater, was raised in an Orthodox Jewish household where bacon was decidedly off the table (forgive the pun). When she fell in love with a preacher’s son, she was introduced to a whole new of foods as she moved away from the faith of her youth. But, this isn’t a tale of religious reformation. This is about bacon.

 

Bacon became my mother’s FAVORITE food. And, when you consider the woman only eats like five things, that translates to A LOT of bacon during the formative years of my life. Only when I became a vegetarian at the age of fourteen was I finally freed from the excess of bacon.

It was then that I decided I never even liked bacon in the first place. It was greasy, salty, fatty pork. I don’t mean to start stepping on any bacon-loving toes, but removing bacon from my life seemed more like a blessing than a hindrance. Fast forward almost fifteen years to a time when I had to incorporate meat into my diet again because of a medical condition. Bacon, revisited, became an indulgence I enjoyed rather than something I disdained. Nevertheless, it was still greasy, salty, fatty, nitrate-ridden pork. Gross.ingredients2

Once in a while, sure, I might steal a piece of bacon from my boyfriend’s plate or throw some in the oven for Sunday brunch with the extended family, but I still couldn’t entirely shake the gross factor.

And then, behold, along came Dana’s Vegan Coconut Bacon. Crispy, but not greasy, this vegan-version of bacon has that unique bacon flavor that broke down my mother’s kosher upbringing. And better yet? All that flavor and no fatty, nitrate-ridden pork. Instead, Dana uses coconut flakes to create her vegan version. That’s victory on two fronts.

Going into the oven.

Ready to go in the oven!

Moreover, you can whip up a batch of Vegan Coconut Bacon in roughly twenty minutes with minimal effort. The trick, I’ve been told, is to keep a close eye on the oven while preparing your Vegan Coconut Bacon because it can easily burn. Also, don’t worry if the texture of the Vegan Coconut Bacon is a little moist upon exiting the oven. Dana assures me it will crisp as it cools and achieve a chewy texture.

The very best part is you can store your Vegan Coconut Bacon in an air-tight container for up to a month. There are just so many things you can do with it in that time! Just think about the possibilities… Toss a handful in your morning tofu scramble. Sprinkle some on your salads or, maybe, a maple-glazed donut. Really, I could go on all day.

Vegan Coconut Bacon from Small Fry Pie

See? Brown, not burned. Keep an eye on your bacon!

 

Vegan Coconut Bacon

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

  • 3 1/2 cups coconut flakes (about 1 full package)
  • 2 TBSP liquid smoke
  • 1 TBSP soy sauce
  • 1 TBSP agave or maple syrup
  • 1 TBSP water
  • 1 tsp paprika (optional)

Instructions

  1. Preheat oven to 350.
  2. In a medium to large sized bowl, combine liquid smoke, soy sauce, agave/maple, water and paprika (if using). Give it a quick whisk to be sure everything is mixed together. Add in coconut flakes and stir well. Allow to sit for 5 minutes or so.
  3. Line a baking sheet with parchment paper. Spread coconut flakes evenly on the baking sheet.
  4. Place in 350 degree oven for 5 minutes and check for "done-ness." Give the baking sheet a shake to ensure even cooking. If needed, bake for another 3-5 minutes. The 'bacon' can burn fairly easily, so it's a good idea to check frequently and not be too far away from the oven.
  5. Once bacon is out of the oven, it may still have a bit of a wet feel to it. After it cools, it should crisp up, but still have a bit of a chewy texture.
  6. Store in an airtight container for up to a month.
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http://smallfrypie.com/2016/09/04/vegan-coconut-bacon/

Orange Blossom Blueberry Pie

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It’s time for me to make a confession. I am the child of a weird eater. It’s true, my mother goes beyond picky to fully embodied food neurosis. When she served Tuna Helper (oh yeah) back in the 80s, she would be the one to push her peas and carrots to the perimeter of her plate. She didn’t try a strawberry until she was 59 years old. Think about that. Not a single strawberry until the close of her sixth decade. Other things she dislikes without having tried include corn dogs, macaroni and cheese, and 99% of the produce section at your nearby grocery store.

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So it probably goes without saying that I didn’t really get a lot of exposure to exotic or, for that matter, even relatively mundane foods until I got a little older. I had my first slice of pumpkin pie when I was sixteen and it was a couple years later that I discovered, and fell in love with, blueberry pie.

This wasn’t just a fickle love affair. Our love has stood the test of time. Every Thanksgiving, I request blueberry pie. And, it’s a pie holiday and I’m a pie person, so that’s a serious commitment.

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If you fast forward several years from that initial bite, you’ll find me sitting in a diner in downtown Phoenix savoring the most perfect slice of blueberry pie in the history of blueberry pies. It had a rich, golden crust and a hauntingly familiar undertone I couldn’t quite name (but later learned was Orange Blossom Water). Sweet, but not too sweet. Perfect.

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Dana has mastered Blueberry Pie and, believe me, I am well-versed. The inclusion of Orange Blossom Water is, of course, optional, but I highly recommended procuring some for your pie. It works swell in other baked goods and beverages – two of our favorite things – so we like to keep it on hand.

If you want to be super cute, you can use Dana’s cookie cutter method to make the crust. Just make sure you you roll out the crust a little thick so the shape keeps in the oven. Bake until the crust is golden.

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This is the bee’s knees of Blueberry Pies. The Blueberry Pie. Dana’s own (no-longer-secret) Orange Blossom Blueberry Pie.

If you want to keep things Vegan, I recommend using our Pie Crust Recipe from last week (available here).  And, if you have trouble locating Orange Blossom Water, you can always find it here.

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Orange Blossom Blueberry Pie

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

  • 3-4 Cups blueberries
  • 1/4 cup brown sugar
  • Juice of 1 lemon
  • 1 tsp vanilla
  • 1 tsp cardamom or ginger
  • 1 TBSP Orange Blossom Water (optional, but recommended)
  • 1/4 Cup tapioca starch or cornstarch
  • 1/4 Cup flour 1-2 TBSP turbinado sugar (granulated sugar is okay too)
  • 1 1/2 TBSP melted butter (Earth Balance preferred)

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare and pre-bake bottom crust for 10 minutes, let cool.
  3. Combine blueberries, brown sugar, lemon juice, cardamom or ginger and orange blossom water (if using). Stir together.
  4. Stir in flour and tapioca starch or cornstarch. These will thicken the blueberry mixture so you don't end up with a soupy pie. Let sit for a few minutes.
  5. Add filling to pre-baked pie crust.
  6. Roll out dough for top crust and drape over pie (don't forget to cut some slits into the top so the steam can escape!) or cut out shapes with a cookie cutter. If you choose to cut out shapes, I find rolling the dough out a bit on the thick side will give you sturdy shapes that will be easy to place on top of the filling.
  7. Brush top crust with melted butter and sprinkle sugar over the top.
  8. Place in 350 degree oven and bake for 30-35 minutes.
  9. Let cool completely, slice, and enjoy!
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http://smallfrypie.com/2016/08/07/orange-blossom-blueberry-pie/

Strawberry Jalapeño Pie

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We’re based out of Arizona and, for those of you who don’t occasionally zone out to the weather channel, that means we live in the mouth of hell four months out of the year. Literally, the Mouth of Hell (here’s proof).

This year we’re facing record-breaking temperatures. As a result, our dog park adventures are severely restricted and we’ve all taking to hiding from the sunlight as much as our schedules will permit.

But we won’t let this rapid submersion into the Sixth Circle of Hell get us down. No, we refuse to be daunted! Summertime means more than diabolical heat. It’s also the season for fresh berries, arugula, cherries, corn, melons, peaches, and, of course, chili peppers.

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Dana, our resident baker, combines some of these fresh summer offerings to achieve a symbiosis between sweet and spicy. Yes, I’m talking about strawberries and jalapeños.sjpie

Ripe strawberries provide the sweet while the plump jalapeños add a little kick. You can adjust the number of jalapeños to your own particular palate. This pie, like our home state, is meant for the daring, not the weak in spirit.sjpie2

 This vegan Strawberry Jalapeño Pie is the perfect addition to backyard BBQs and other summertime gatherings. Dana’s recipe was originally featured in Phoenix Magazine so you know it’s a big hit within the pie-loving community. Try it today. And don’t forget to check back next week for our new recipe!

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Strawberry Jalapeño Pie

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: One 9" Pie

Strawberry Jalapeño Pie

Ingredients

  • 2 discs of pie dough, one for the bottom, one for the top!
  • 4-5 Cups strawberries, quartered
  • 2-3 Jalapenos, seeded and diced
  • Juice of one lime
  • 1-2 Tablespoons tequila (optional)
  • 2-3 Tablespoons sugar or agave
  • 2 Tablespoons flour
  • 2 Tablespoons tapioca starch or cornstarch
  • 2-3 Tablespoons melted vegan butter/margarine (Earth Balance is preferred)
  • 2 (or more) Tablespoons turbinado sugar
  • Several Tablespoons flour (for dusting)

Instructions

  1. Preheat oven to 350 degrees.
  2. Roll out dough onto a floured surface into 12" round and maneuver into a pie pan. Fold the overhanging dough under itself, crimp the edges, or any other method that strikes your fancy. Poke holes generously throughout the bottom with a fork.
  3. Pre-bake bottom crust for 10 minutes.Set aside to cool.
  4. In a large bowl, combine strawberries, jalapenos, lime juice, sugar, and tequila (if using). Stir together until strawberries begin to release their juice. Stir in flour and tapioca starch (or cornstarch) until filling mixture thickens.
  5. Pour filling into pre-baked crust.
  6. Roll out second round of dough for the top. Drape over filled pie for a traditional pie crust (don't forget to cut a few slits in the top with a sharp knife!), or cut shapes with cookie cutters for a cute, decorative crust.
  7. Brush top crust with melted butter/margarine. Sprinkle with turbinado sugar.
  8. Bake for 30-35 minutes at 350. Allow to cool thoroughly, slice and enjoy!
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http://smallfrypie.com/2016/07/03/strawberry-jalapeno-pie/