The Sweeter {Vegan} Side

The wonderful thing about vegan baking is that you don’t have to wait for ingredients to come to room temperature. With no eggs or butter, I can bake at a moment’s notice. That’s what happened this week. I wanted something sweet to eat on my Vegan Tuesday.

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As I flipped through Veganomicon looking for something to satisfy my sweet tooth, I happened upon a recipe for Jelly Doughnut Cupcakes. The recipe was easy and straightforward. I had all the ingredients on-hand and didn’t have to wait for them to get to proper temperature. 😛

imgp3622These were very moist and delicious. The tops get nice and crispy like a doughnut and the center has the surprise of jelly. You can find the recipe here.

I also made Tamarind Lentils from Veganomicon and served them with brown rice, broccoli, and a whole-wheat. pita. I love tamarind, so it was a no-brainer that I was going to make it when I saw it in the cookbook. The end result is a sweet and spicy satisfying dish. You can find the recipe here.

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