snack

Vegan Doughnuts

These vegan cake doughnuts come together in about 5 minutes and are baked, not fried – so no fuss/no muss. They are tender, lightly sweet, and I’ve served ’em up with not one – not two – but THREE yummy toppings.

1/2 cup non-dairy spread (such as Earth Balance)
egg replacer to equal 2 eggs (I love The Neat Egg)
2/3 cup maple syrup
1 cup dairy-free milk
1 tablespoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt

Pre-heat the oven to 350 degrees; grease and flour three doughnut pans (I love these).

Melt the non-dairy spread in a medium microwave-safe bowl. Add the egg replacer, maple syrup, milk and vanilla and whisk till smooth. Add the flour, baking powder and salt and whisk again.

Spoon batter into your prepared pans, filling each cavity no more than halfway (you’ll get between 16 and 18 doughnuts). Bake for 12 minutes or till firm to the touch. Let cool in pans …

Pita Bread with the neat egg

The perfect companion to your favorite hummus, these puffy and pillowy homemade pitas are easy to make and so much better than the store-bought options.

Purchase the neategg on our website!

SERVINGS: Makes 8 pita breads.

INGREDIENTS:

1  0.25 ounce package active dry yeast

1 cup warm water

1 cup flour

1 ½ tablespoons olive oil

1 neategg. prepared according to package instructions

1 ¾ teaspoons salt

1 ¾ to 2 cups flour

1 teaspoon olive oil

 

DIRECTIONS:

Place yeast into the bowl of a stand mixer and add 1 cup water and 1 cup flour.  Whisk together and let stand for 15 minutes.  Pour 1 ½ tablespoons olive oil, the neat egg, and the salt into the yeast mixture.  Add 1 ¾ cup flour.  Using the kneading attachment, mix at a low speed for 5-6 minutes until the dough forms a slightly sticky ball.  If the dough sticks to the sides of the bowl and a little more flour, up to …

Taco Crunch Wrap with Loma Linda Taco Filling

Skip the drive-thru!  This taco crunch wrap made with Loma Linda Taco Filling is much healthier than the fast food version, it’s just as quick and even more tasty!  

 

SERVINGS: Makes 4 servings.

 

INGREDIENTS:

2 packs Loma Linda Taco Filling 

8 large flour tortillas

2 cup shredded plant-based cheese

4 tostada shells

1 cup plant-based sour cream

2 cups shredded lettuce

1 cup chopped tomatoes

1 tablespoon, cooking oil of choice

 

DIRECTIONS:

Stack 4 tortillas.  Place a tostada shell in the center and with a knife, trace around the tostada, cutting 4 smaller flour tortilla rounds.  Add ½ package of Loma Linda taco filling to the center of the remaining 4 tortillas, leaving a border for folding.  Sprinkle with ¼ cup cheese then place tostada on top.  Then, add ¼ cup sour cream, ½ cup lettuce, and ¼ cup cheese.  Place the smaller flour tortillas on top and fold the edges of the large tortilla toward the center, creating pleats.  In …