Jane Dough Eats Vegan

i am a 25-year-old vegan pastry chef hailing from new jersey and currently living in southern california. my goal is to provide you with easy and delicious vegan (& gluten-free) recipes! My inbox is open to anyone who has questions/comments/suggestions.



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Anonymous asked: Just watched your episode on Cupcake Wars. You were AWESOME! Well deserved, and I wish I could have tried those cupcakes you baked. What the heck did you spend that money on?!

I really appreciate that! It was definitely a lot of hard work and being on tv is super weird, but it was for sure an experience I’ll never forget. I’ll have some of those cupcakes featured at my mobile bakery once that’s up and running, so I hope you get to try them some day! :)

janedoughxvx:

Ok, friends. Here’s the deal! After much encouragement from you all to start some sort of crowd funding for my project, I decided to set up a FoodStart. It’ll take up to 24 hours for my listing to actually be listed on the site, however, I do have a link available to my FoodStart page:

http://www.foodstart.com/project/giraffemunchies

You are under absolutely NO obligation to donate! This is just something I’ve wanted to do for a really long time now. For the sake of keeping this post short and sweet, I won’t go into all the details completely - those are all viewable on my FoodStart page.

If you’ve been following me, you know that I’m a vegan pastry chef. I dedicate all of my spare time to creating new dishes, and I believe from the bottom of my heart that I have all the tools to create a successful business. The only thing lacking is the funds. Everything else is outlined and ready to go.

If you’re able, please help pass this message along. Thanks for your time!

*** PS - shout out to the ever so lovely maxvocado for creating my adorable logo! Thank you again!

Hello everyone! I apologize for the lack of posts lately, but I’m happy to let you know that it’s because I’ve been organizing this project. Please take a look and spread the word. It’ll mean the world to me! Thanks!

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!

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!

littlelarryllama asked: I'm really glad I found your blog, there's so many innovative tasty recipes that I just can't wait to try! :) I've been vegetarian for 12 years but I also don't eat eggs, milk or butter. I want to be vegan, I just need to ditch the vegetarian cheese!

I’m glad you found my blog, too! And I really hope you enjoy the recipes you try. You’re soooo close, I know you can do it!!!

Vegan Baja Blast Cupcakes
You heard right! I’ve been talking about making these for a long time now and I finally buckled down and made it happen. I consider these the ultimate “junk food cupcake” and perfect for summertime. Soda and candy and sugar… oh my!
Recipe makes 12 cupcakeIngredients:
1 cup of Mountain Dew Baja Blast + ~1/4 cup set aside
1 tsp apple cider vinegar
1/3 cup coconut oil, melted (or any other mildly-flavored oil, such as canola)
3/4 cup organic sugar
zest from 1 lemon
2 tsp vanilla extract
1 1/4 cups + 2 tablespoons unbleached white flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
turquoise (or equal parts blue + green) food coloring, at your discretion to achieve the desired color ( * TIP - make the batter a shade or two brighter than you want it, as the cupcakes will darken a bit as they bake)
Creamy Baja Lemon Frosting:
1/4 cup organic, non hydrogenated vegetable shortening
1/4 cup vegan margarine
1/4 tsp salt
3/4 tsp vanilla extract
1 tsp lemon zest
2 1/2 cups organic powdered sugar
juice from 1/2 of a lemon
2 tablespoons Baja Blast
2 tablespoons non dairy milk
turquoise (or equal parts blue + green) food coloring, at your discretion to achieve the desired color
Instructions:
Preheat your oven to 350° F and line a muffin tin with liners.
In a large bowl, combine (1 cup) Baja Blast, vinegar, oil, sugar, lemon zest, and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gently mix the dry ingredients into the wet mixture until ingredients are just combined. Add in the food coloring until desired color is achieved.
Evenly distribute the batter between the 12 muffin cups and bake for 19-21 minutes until a toothpick comes out clean when poked in the center. Immediately after removing the cupcakes from the oven, brush the tops of the cupcakes with the 1/4 cup Baja Blast that you’ve set aside. Allow cupcakes to cool completely.
For the frosting:
In a stand mixer, cream together the shortening and margarine until creamy and well-combined. Mix in the salt, extract, and lemon zest and combine. Slowly add in the powdered sugar and mix until fully incorporated. Next, add in the lemon juice, Baja Blast, and milk. Once incorporated, add in the food coloring until you’re left with a color that appeals to you. After that, feel free to turn up the mixer to a high speed to get the frosting nice and fluffy.
Finally, frost your cupcakes and decorate to your liking. I used sanding sugar to apply to the outside of the frosting for a shimmery look and topped it off with a Sour Patch Watermelon and fondant heart. :)
I hope you all enjoy this one!

Vegan Baja Blast Cupcakes

You heard right! I’ve been talking about making these for a long time now and I finally buckled down and made it happen. I consider these the ultimate “junk food cupcake” and perfect for summertime. Soda and candy and sugar… oh my!

Recipe makes 12 cupcake
Ingredients:

  • 1 cup of Mountain Dew Baja Blast + ~1/4 cup set aside
  • 1 tsp apple cider vinegar
  • 1/3 cup coconut oil, melted (or any other mildly-flavored oil, such as canola)
  • 3/4 cup organic sugar
  • zest from 1 lemon
  • 2 tsp vanilla extract
  • 1 1/4 cups + 2 tablespoons unbleached white flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • turquoise (or equal parts blue + green) food coloring, at your discretion to achieve the desired color ( * TIP - make the batter a shade or two brighter than you want it, as the cupcakes will darken a bit as they bake)

Creamy Baja Lemon Frosting:

  • 1/4 cup organic, non hydrogenated vegetable shortening
  • 1/4 cup vegan margarine
  • 1/4 tsp salt
  • 3/4 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 1/2 cups organic powdered sugar
  • juice from 1/2 of a lemon
  • 2 tablespoons Baja Blast
  • 2 tablespoons non dairy milk
  • turquoise (or equal parts blue + green) food coloring, at your discretion to achieve the desired color

Instructions:

Preheat your oven to 350° F and line a muffin tin with liners.

In a large bowl, combine (1 cup) Baja Blast, vinegar, oil, sugar, lemon zest, and vanilla extract.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gently mix the dry ingredients into the wet mixture until ingredients are just combined. Add in the food coloring until desired color is achieved.

Evenly distribute the batter between the 12 muffin cups and bake for 19-21 minutes until a toothpick comes out clean when poked in the center. Immediately after removing the cupcakes from the oven, brush the tops of the cupcakes with the 1/4 cup Baja Blast that you’ve set aside. Allow cupcakes to cool completely.

For the frosting:

In a stand mixer, cream together the shortening and margarine until creamy and well-combined. Mix in the salt, extract, and lemon zest and combine. Slowly add in the powdered sugar and mix until fully incorporated. Next, add in the lemon juice, Baja Blast, and milk. Once incorporated, add in the food coloring until you’re left with a color that appeals to you. After that, feel free to turn up the mixer to a high speed to get the frosting nice and fluffy.

Finally, frost your cupcakes and decorate to your liking. I used sanding sugar to apply to the outside of the frosting for a shimmery look and topped it off with a Sour Patch Watermelon and fondant heart. :)

I hope you all enjoy this one!

Anonymous asked: How do I safely start a vegan diet? I've been a vegetarian for about 38 days, and I would like to eventually become a vegan? But I have no idea what to eat and another thing is that I live in a small town and my local stores don't sell any vegan brands? Any advice at all would be majorly awesome! Thanks.

Hi! Congrats on your journey to a vegan lifestyle. :) You’ve already cut out meat, which is a huge and important step, so you’re almost there!

Firstly, I am not a nutrition expert by any means, so I’m not certain that I can provide the best answer for this one, but I’ll give it a shot! One of the greatest resources I’ve seen out there is Vegan Kit! Check out the Nutrition & Health portion for foods that’ll provide you with essential vitamins. 

It’s important to note that you don’t need to rely on vegan mock meats, cheese, etc. to be vegan. While these are nice to have, they are a bit of a luxury and not easy to find in a lot of areas. 

If you’re having trouble around the grocery store, the best thing I can recommend to you is the Is It Vegan? App, providing you have a smartphone. It’s as easy as scanning a barcode and it’ll tell you if it’s vegan-friendly.

I hope this helps! 

adjectivevegan asked: Hi - I had a baking question. For yeast bread recipes that call for eggs - what would be a good vegan substitute?

Hey there! I’ve had much luck with using flax eggs in bread recipes (1 tablespoon ground flax seed + 3 tablespoons water, whisked together). 

A great example is this recipe here. I’ve used this recipe several times already and it makes for some really really great bread. Let me know if you try this one out! 

Hello, everyone! I’m doing something a little different today. It’s review time! I’ll be reviewing my experience from my latest trip to One Veg World in West Covina, Calif. My boyfriend and I love this place. Good food (big portions for your money) and good service.

From their website:
At One Veg World, our desire is to create a vegetarian experience that people will enjoy. Our enthusiasm for our vegan creations and our passion to bring healthy food options to the world will continue in the years to come. We are excited when we receive positive feedback from vegetarians, non-vegetarians, and people who are simply health conscious. We clearly envision offering the world our delectable foods, affording others the opportunity to experience great vegan cuisine.

So let’s get down to the food!

As an appetizer, we got the Tomato Basil Bruschetta - seasoned tomato, basil, and onion. Served with sliced French rolls. - $4.95 - by far our favorite appetizer. The bruschetta is made with thai basil which gives it an amazing flavor and the bread is lightly toasted on the outside but remains soft and wonderful on the inside.

As an entree, I order the Pho (regular size) - Traditional Aulacese noodle soup vegan-style, with soy chick-un and tofu. Garnished with fresh basil and bean sprouts. Served with hoisin sauce and Sriracha. - $7.95 - not the most flavorful pho I’ve ever had, but still good! the regular size portion is still huge (I took home leftovers). I really liked having both the soy chick-un and tofu in there. They provided a good texture to the soup. Again, not my favorite dish, but I would order again for sure. 

My boyfriend ordered the Pure Supernova Pasta - Rainbow rotini with chick-un, broccoli, and mushroom in a creamy alfredo sauce. - $7.95. This also comes with garlic bread (essentially the same bread that comes with the bruschetti). Dan really loved this dish. For me, it was just okay. The alfredo tasted sweet to me, which makes me wonder if they used a sweetened non-dairy milk to make it - I’m not sure. 

We opted out of their in-house desserts this time, but if you’re going to order any of their desserts, I HIGHLY recommend the banana split! - $2.75 - I keep meaning to ask if they make their ice cream in-house, because it’s one of the best vanilla ice creams I’ve every had!

One of my favorite things a out One Veg World is that they have a little vegan market attached to the restaurant. You can find anything from Daiya frozen pizzas to B12 vitamins to Dandies marshmallows to the chocolate bars and ice cream bars you see pictured above. 

This is definitely a place worth checking out if you’re ever in the area. 

Anonymous asked: can you share an easy and beginners way to make tofu? I want to make it but i have no idea how to handle or prepare it? and tips to make it super delicious too

Sure! Let me start this by saying that I was super intimidated by tofu for a long time. I’ve had so much bad tofu in my life that I was convinced that it was just a gross food with no hope. Little did I know, tofu is an amazingly absorbent ingredient that lends its flavor to whatever it’s cooking in and has the ability to taste amazing when cooked properly!

My gateway into the world of yummy tofu was tofu scramble. To this day, it is still my favorite way to eat tofu. Try this recipe out! It requires very little prep as far as the tofu goes - just drain the package, pat dry, and crumble/mash into small pieces.

Some other helpful tips I’ve gathered over the years:

  • Tofu comes in different styles, ranging from silken to extra/super firm. In cooking, I almost always use extra-firm. In the beginning, I always had issues with the tofu falling apart and using extra-firm tofu will help to prevent that. In preparation, Make sure to drain all the liquid from the tofu. Next, wrap it in a kitchen towel or a few layers of paper towel, set it on a plate, place another plate on top of it (flipped over), and set something heavy on top, such as a book or a can of tomato sauce - anything that’ll apply a decent amount of pressure. For best results, press the tofu for 20 minutes - 1 hour. When you come back to it, most of the water will have extracted from the tofu and you’re left with a block of tender tofu, ready for virtually anything! You can slice it into rectangles and grill it to make tofu “steaks,” cut into thin strips to use in fajitas, or cut into cubes for a stir fry. 
  • To infuse the most flavor into tofu, it’s best to marinate it. After you have pressed your tofu and cut it into your desired shapes, place in a bowl with a marinade of your choice. This can simply be BBQ sauce, dry seasoning, a vinaigrette - just make sure that all the pieces are coated by the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour (if you like to meal prep, do this the night before and leave to marinate overnight). Once it’s ready for cooking, you’re free to grill it, bake it, or sautee it. 
  • Silken tofu is wonderful for a protein boost in smoothies!! It will also make a decadent chocolate mousse

Don’t be afraid of tofu!! Keep trying and I am sure you will find a method that works best for you.

I hope this helps!

Cheezy Rosemary Potatoes, Crispy Tofu, & KaleVegan & Gluten Free Serves 4-6
I stood in my kitchen last night trying to come up with dinner. I have a big canister full of nooch. “Nooch,” otherwise known as nutritional yeast, is a deactivated yeast that’s sold in powder and flake form. It’s packed with protein and B12 and has an incredible nutty, cheesy flavor. You can use it as a topping for popcorn (one of my favorite uses), as parmigiana on top of pasta, kale chips.
"What can I do with this tonight?" I thought. My mind went right to a cheez sauce, however, ever since making my super simple cheese sauce using Daiya, I deemed nooch sauce obsolete. But then I thought "I have all this nooch I want to use. It’s full of vitamins and is a lot healthier than the cheese sauce I usually make, so maybe I need to revisit this." And I’m glad I did!
Preheat your oven to 450° F and lightly grease a sheet pan.
For the potatoes:
6 small-medium red potatoes, cleaned and cut into 1/2” cubes
1 T coconut oil, melted
2 tsp minced garlic
1 1/2 tsp salt
2 tsp freshly ground black pepper (you can cut back on this if you’d like - I just really like pepper)
1 tsp garlic powder
1/4 tsp crushed red pepper flakes
In a large bowl, toss the potatoes with the oil and spices until everything is evenly coated. Once the oven is preheated, pour the potatoes in an even layer on the sheet pan and back for 25 minutes, stirring halfway through, until potatoes are golden and tender
For the tofu:
One block of extra-firm tofu, drained & pressed, and cut into small cubes
1 T + 2 tsp olive oil, divided
1 tsp tapioca starch
2 tsp salt
1 tsp freshly ground black pepper
1 1/2 tsp garlic powder
In a medium skillet, heat 1 T olive oil on medium-high heat. In a large bowl, combine the tofu with the remaining oil and spices until all pieces are evenly coated. The tapioca starch will help the tofu crisp up a bit more. Cook, stirring often, until pieces are golden and crispy, 10-15 minutes.
"Cheeze" Sauce:
3/4 cup unsweetened, plain nondairy milk (I used almond)
1 T tapioca starch (regular flour would be ok here. I used tapioca for the sake of making it gluten free)
1 T non-dairy butter (coconut oil would work well here, too)
1 tsp minced garlic
2 T fresh rosemary, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
6 T nooch 
1/4 tsp dijon mustard
1/4 tsp turmeric
In a small bowl, whisk together the milk & tapioca starch. In a small pot on medium heat, melt the non-dairy butter with the minced & powdered garlic, rosemary, salt, pepper, and red pepper flakes. To that, add the milk mixture & nooch. Reduce heat to low and add in the dijon & turmeric. Cook 5-7 minutes until the mixture starts to thicken up. 
Once it’s done, smother the potatoes in that cheese sauce!
Lay some potatoes on top of a bed of sauteed kale (mine was made by sauteeing in the same pan as the tofu with 1 T water to steam and a pinch of salt and cooked until wilted). Add the tofu and top, and there you have it!

Cheezy Rosemary Potatoes, Crispy Tofu, & Kale
Vegan & Gluten Free 
Serves 4-6

I stood in my kitchen last night trying to come up with dinner. I have a big canister full of nooch. “Nooch,” otherwise known as nutritional yeast, is a deactivated yeast that’s sold in powder and flake form. It’s packed with protein and B12 and has an incredible nutty, cheesy flavor. You can use it as a topping for popcorn (one of my favorite uses), as parmigiana on top of pasta, kale chips.

"What can I do with this tonight?" I thought. My mind went right to a cheez sauce, however, ever since making my super simple cheese sauce using Daiya, I deemed nooch sauce obsolete. But then I thought "I have all this nooch I want to use. It’s full of vitamins and is a lot healthier than the cheese sauce I usually make, so maybe I need to revisit this." And I’m glad I did!

Preheat your oven to 450° F and lightly grease a sheet pan.

For the potatoes:

  • 6 small-medium red potatoes, cleaned and cut into 1/2” cubes
  • 1 T coconut oil, melted
  • 2 tsp minced garlic
  • 1 1/2 tsp salt
  • 2 tsp freshly ground black pepper (you can cut back on this if you’d like - I just really like pepper)
  • 1 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes

In a large bowl, toss the potatoes with the oil and spices until everything is evenly coated. Once the oven is preheated, pour the potatoes in an even layer on the sheet pan and back for 25 minutes, stirring halfway through, until potatoes are golden and tender

For the tofu:

  • One block of extra-firm tofu, drained & pressed, and cut into small cubes
  • 1 T + 2 tsp olive oil, divided
  • 1 tsp tapioca starch
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 1/2 tsp garlic powder

In a medium skillet, heat 1 T olive oil on medium-high heat. In a large bowl, combine the tofu with the remaining oil and spices until all pieces are evenly coated. The tapioca starch will help the tofu crisp up a bit more. Cook, stirring often, until pieces are golden and crispy, 10-15 minutes.

"Cheeze" Sauce:

  • 3/4 cup unsweetened, plain nondairy milk (I used almond)
  • 1 T tapioca starch (regular flour would be ok here. I used tapioca for the sake of making it gluten free)
  • 1 T non-dairy butter (coconut oil would work well here, too)
  • 1 tsp minced garlic
  • 2 T fresh rosemary, minced
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • 6 T nooch 
  • 1/4 tsp dijon mustard
  • 1/4 tsp turmeric

In a small bowl, whisk together the milk & tapioca starch. In a small pot on medium heat, melt the non-dairy butter with the minced & powdered garlic, rosemary, salt, pepper, and red pepper flakes. To that, add the milk mixture & nooch. Reduce heat to low and add in the dijon & turmeric. Cook 5-7 minutes until the mixture starts to thicken up. 

Once it’s done, smother the potatoes in that cheese sauce!

Lay some potatoes on top of a bed of sauteed kale (mine was made by sauteeing in the same pan as the tofu with 1 T water to steam and a pinch of salt and cooked until wilted). Add the tofu and top, and there you have it!