Birthday Pupcakes 4 Dogs, Coconut Maple Bacon Doughnut & Portobello Mushroom BLT, Recipe of the Week
It's our 15th birthday here at v-dog! What better way to celebrate 15 years of vegan dogs than by making your pup their very own plant-powered pupcake? YUM!
Recipe by Renee Carnegie
I love sweets - but does my dog? I wanted to make him something special for his birthday but I’ll be honest, I don't think he’s interested in a sweet cake. I've tried making him treats with banana and peanut butter, and he will eat them - but I think he’s more of a savory kind of guy, a salty dog if you will.
So I wanted to try a savory “pupcake” treat that might be more up his alley!
I pulled some easy, healthy ingredients together to create these lip-smacking pupcakes. I think your pup will love them too!
Savory Vegan Birthday Pupcakes
Yields 12 pupcakes
1 cup shredded carrot
1 cup cooked lentils
1 cup oat flour
1 can roasted tomato
¼ cup sunflower seeds, lightly blended
2 Tbsp ground flax + 6 Tbsp water
¼ cup nutritional yeast
Optional: ¼ cup coconut oil or ¼ cup tahini
½ cup cashews (soaked overnight or in hot water for at least 1 hour)
3 Tbsp water
1. Combine ingredients in a bowl and scoop into a muffin tin or a cake tin. Bake at 350° for 40 mins.
Human tip: If you want to make a smaller amount for your pup and the rest for you, scoop 4 cupcakes for your dog, then add to the remaining mixture:
1/2 teaspoon salt
1 teaspoon bouillon
Ketchup to top
2. Blend frosting ingredients until smooth.
3. Take 2 of your savory pupcakes and once cooled add your savory frosting, assemble one on top of the other. Sprinkle with hemp hearts or top with a baby carrot. Tell your critter you love them and they can finally eat off a plate (this time)!
Did you make this recipe? We want to see your creations! Tag us on Instagram @vdogfood.
V-dog is celebrating 15 years of business! Since 2005, we've seen pups of all shapes and sizes benefit from our plant-powered nutrition. Check out some of their incredible stories here, and learn more about the benefits of a vegan diet for dogs here. Everything You Need to Know About Vegan Dog Food
Portobello Mushroom BLT Sandwich
Even if you aren’t vegan, this sandwich will make your taste buds dance! Eat this. It’s a much lower calorie alternative than bacon and you are getting mega health benefits. What could be better?
High Carb Vegan
Serves 2 - Cooking Time 10 Ingredients Portobello Mushroom Bacon:
1 thinly sliced portobello mushroom (crimini will also work)
3 tsp liquid smoke
2 tbsp coconut aminos (see notes)
1 tbsp maple syrup
1 tbsp molasses (or more maple syrup, molasses adds darker notes)
1/4 tsp onion powder
1/4 tsp salt (or to taste)
1/8 tsp chili powder (or 1/4 tsp for more spice)
1/8 tsp garlic powder
1/8 tsp clove
3 tbsp vegan mayo
1 tsp dry mustard powder
2-4 romaine lettuce leaves
2 slices of your favorite bread, toasted
Mix all of the ingredients for the portobello mushroom bacon except for the first ingredient (the mushrooms). Stir well and set aside.
Lay the sliced mushrooms into a skillet and pour the bacon flavor mixture over the bacon.
Cook on each side for 3-5 minutes until the mushrooms have cooked down to about half their original size or until the liquid has absorbed and browned on the mushrooms.
While the mushrooms are browning, mix your mayo and set aside.
Toast your Ezekiel bread (or bread of choice) and spread the mayo on each slice.
Thinly slice the tomato and layer the tomato and lettuce leaves on the bread. Then, top with bacon.
You can also use Braggs liquid aminos (slightly more bitter, but very tasty/flavorful) or soy sauce (eliminate added salt) in place of the coconut aminos. I prefer my bacon a little lighter. If you don’t have liquid smoke, use smoked paprika and add a little olive oil to the pan instead. This recipe is gluten-free so make sure the bread you choose is also if that's a concern.
Michaell Johnson See My RecipesNutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.
Coconut Maple Bacon Doughnuts
This recipe brings together two foodie favorites: smoky maple coconut bacon and sweet, fluffy doughnuts! The doughnut is a guilt-free cake style donut, so no frying here, and the bacon simply requires marinating thick coconut flakes in a mixture of soy sauce, liquid smoke, and maple syrup. The two are brought together with a drizzle of vegan fondant maple icing. Coconut Maple Bacon Doughnuts
Serves 18-24 Ingredients For the Coconut Bacon:
3 cups coconut flakes
3 tablespoons soy sauce
2 1/2 tablespoons liquid smoke
2 tablespoons maple syrup
For the Doughnuts:
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup almond milk
1/3 cup brown sugar
1 tablespoon ground flax seed
3 tablespoons hot water
4 teaspoons coconut oil, melted
1 teaspoon vanilla extract
For the Fondant Icing:
1 cup of confectioner's sugar or maple extract
1-3 tablespoons of water
Preparation To Make the Coconut Bacon:
Combine all the ingredients together in a large bowl distributing evenly and coating well.
Layer onto a sheet pan and bake in a preheated 325°F oven for approximately 10-20 minutes checking throughout baking and tossing to make sure it bakes evenly.
To Make the Doughnuts:
Combine ground flax seed with hot water and whisk smooth. Let stand for at least 10 minutes to thicken to a paste.
In a large mixing bowl, combine the almond milk, melted coconut oil, vanilla extract, brown sugar, flax egg, and salt and whisk smooth.
Add the sifted flour and baking soda and whisk smooth.
Transfer batter to a pastry bag and pipe half way to the top into each of the cavities of a mini or regular sized doughnut mould pan.
Bake in a preheated 325°F oven for approximately 8-12 minutes for the minis and about 22 minutes for the larger. When they spring back when gently pressed they are done.
Let the doughnuts cool. Then prepare the cube fondant with the maple extract or 1 cup of confectioners sugar with 1-3 tablespoons water to desired consistency.
Dip in icing glaze and then in crispy coconut bacon.
Gretchen Price Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!
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