Here are the recipes I mentioned in my Memorial Day weekend post. As with most recipes I use, they have been tweaked a bit from the original versions.
No Fry Donuts(from The Encyclopedia of Country Living by Carla Emery a few changes were made to veganize the recipe)
2 packages of dry yeast (4 1/2 tsp.)
about 3/4 cup warm water
1/2 cup soymilk or other vegan milk
1/2 cup sugar
equivalent of 2 eggs (we use 1 Tbs. flax seed meal + 2 Tbs. water for each egg)
1/4 cup gluten (this is optional but it makes it rise faster)
1/3 cup canola oil
4 1/2 cup whole wheat bread flour
1/2 tsp cinnamon
Combine all ingredients. Knead , cover and let rise for about 1 hour. Turn onto floured surface and roll until about 1/2 inch thick. Cut with drinking glass for donuts or a shot glass for donut holes. Place on greased cookie sheet. Sprinkle with cinnamon sugar, cover and let rise until doubled in bulk. Bake 8-10 minutes in a 425 degree oven.
I usually triple the recipe, cooking one batch and freezing the raw dough of the other two batches. The day before I want to make the donuts, I just leave the dough in the fridge to thaw and the next morning we have fresh baked donuts.
These taste similar to old fashioned donuts.
Peanut Noodles (from Cooking With Peta with a few changes to make it more frugal)
1/2 cup peanut butter (smooth or crunchy work fine in this recipe)
1/2 cup water
4 Tbs. tamari
2 Tbs. maple syrup or brown rice syrup
2 Tbs. brown rice vinegar
1 tsp ground ginger
1 tsp. chili powder
Optional add ins:
black beans, peas, snow peas, broccoli, red pepper, black olives
Wisk together peanut butter and water. Add remaining ingredients and wisk together. You can add more water if it seems to thick. Add any optional add ins.
Cook enough past for 4-6 people, drain and rinse with cold water. Combine with sauce and serve. My kids love this and its a great quickie meal.