Chef’s Plate

20 Jul

Lately there has been a rise in popularity of companies who deliver pre-packaged meals to you at your house. The ingredients are all measured out for you. All you have to do is combine them together and cook away. I’d heard about these before but had never looked into them until recently.

I have ad-blockers on my computer at home, so I’ll admit that I only saw this ad because I was looking at Facebook from my work computer (shhh!). It was an ad for Chef’s Plate, giving you your first two plates for free. That definitely intrigued me (I’m all about free stuff!), so I checked them out. They recently started delivering to cities in Western Canada, hence the discount by clicking that link.

In Canada they have two options right now: the two person plan or a family plan. For each plan, you can choose between 2, 3 or 4 recipes per week. The price adjusts accordingly, but most plans have free shipping. The price per serving is also extremely reasonable (around $10). Each week you have a choice between a number of meals – the 2 person plan has the larger number of options to choose from.

Getting started is extremely fast and simple, and you can customize the delivery (and the types of food you’re offered) based on your preferences. You’re also able to skip shipments if you’ll be away or just aren’t interested in the menu options that are available that week – there’s no penalty and no limit to the amount of times you can skip. I really like that flexibility – I have a vacation coming up soon, plus there was a week where none of the menu options were appealing, so it was great to be able to skip those particular weeks.

I’ve received 3 weeks’ worth of food now and have been impressed every single time. The food has been unique, delicious and as far as I can tell, quite healthy too. Because I’m a one-person household, I’ve found that each meal has provided me enough food for the dinner, plus the next day’s lunch and sometimes another dinner as well. Fantastic!

Here are some of the meals that I’ve enjoyed so far:

turkey sausage pasta

Turkey Sausage Pasta

I really liked the noodles – they were very tender and the chives in them added a nice burst of flavour. The sausage was fantastic – moist and not overly turkey-y. I also liked that it wasn’t overly heavy.

chicken potatoes

Chicken and Smashed Potatoes

The chicken was moist and juicy and some of the most flavourful chicken I’ve ever had. I liked that the potatoes had spinach in them – my mom always added extras to our mashed potatoes, so I’m well used to having slightly healthier potatoes.


Chicken Chimichangas

Despite slightly burning the tortillas, this was definitely a favourite! The mixture inside (chicken, tomatoes, onions, spices, mashed beans and guacamole) was very interesting. I wasn’t too fond of the guac, though – I make a much better version myself. This lasted for 4 meals, so I definitely got my money’s worth!


Primavera Pizza

I have a super temperamental oven and don’t bake very often as a result, so I was a bit nervous about pre-baking the crust before adding the toppings. I watched it carefully, and it ended up turning out great. The toppings were heirloom tomatoes, portobello mushrooms, red onions, eggplant, sweet peppers, spinach, oregano and red chilli flakes. Very interesting flavours!


The shipments have all been sent via FedEx, which has been good given the tenuous situation at Canada Post right now, and the boxes are neatly packaged with bio-degradable packaging and a natural ice substitute at the bottom that keeps the food cool all day. Definitely a bonus for me, as I don’t get home until around 5pm most weekdays.


At the top of the box are your packing list, the menu cards (which are colourful and provide step by step directions along with pictures), and one or two other ad type cards.

Once you open the little lid, you see your meal kits, all packaged neatly in their own separate bags. The organizer in me was thrilled when I saw this for the first time!



inside the kit

The ingredients for one of the meals

Below your meal kit bags are the ice packages and then your fresh meat and fish.

meat fish

All in all I’ve been very impressed with Chef’s Plate so far, and I highly recommend them. As a bonus for you – if you click this link and sign up, you’ll get your first 3 plates for FREE! That’s a better deal than what I got through Facebook! In the interests of full disclosure, if you order through that link, I’ll get two free plates for myself. It’s a win-win situation!

If you decide to try it out, let me know what you think!

Bolognese Sauce

21 Mar

After spending a few weeks in Italy last year, I’ve been on the constant hunt for good pasta sauce recipes. Nothing comes close to the food I ate while I was there, but occasionally I’ll find a recipe that’s close. I’m still working on perfecting my homemade pasta (another post for another day, once I’ve got that down), but I’ve found an excellent staple for Bolognese sauce to add to my repertoire. I found this recipe through Hillary and it’s wonderful! The flavour is rich and meaty and works well over pasta.

  • 5 tablespoons butter
  • 1 onion, minced
  • 2-3 medium carrots, minced
  • 2-3 stalks celery, minced
  • 8 oz mushrooms, diced
  • 1 pound lean ground beef
  • 1 pound ground Italian sausage
  • 1 teaspoon Kosher salt
  • 2 cups whole milk
  • 2 cups dry white wine
  • 2 (28oz) cans diced tomatoes
  • Parmesan for serving

Heat butter in a large, heavy-bottomed Dutch oven over medium heat. Add onion, carrots, celery and mushrooms and sauté until softened but not browned – about 5 minutes. Add ground meats and salt. Break meat into small pieces with a spoon. Cook, continuing to crumble meat, just until it loses its raw colour but has not browned – 3 to 5 minutes.

Add milk and bring to a simmer, stirring occasionally, until milk mostly evaporate and only clear fat remains – about 15 to 20 minutes.

Add wine and bring to a simmer until the wine evaporates – 15 to 20 minutes longer.

Add tomatoes and their juice and bring to a simmer. Reduce heat to low so that the sauce continues to barely simmer until liquid has reduced – about 3 hours. Stir occasionally. You want a thick, rich sauce that’s not watery.

Skim noticeable fat off of top and adjust seasonings with extra salt to taste (if needed). Serve with Parmesan on top.




I was a bit surprised that the recipe called for white wine, as I assumed that a bolognese was made with red. Apparently either can be used. Next time I make this I’ll try it with a red to see what happens. For this version, I used one of my favourite Chardonnays – Toasted Head, and I think it worked well.

I’ve been sick for over a week, but even with my clogged sinuses, the smells emanating from my kitchen all afternoon were glorious. This is definitely a recipe to do low and slow, when you have plenty of time to spare. The cooking times took a bit longer on my stove, so it was definitely an all-afternoon process, but absolutely worth it in the end.


Garbage Can Turkey

26 Oct

Our family has a very unique way of cooking turkeys. We cook ours outdoors, in a garbage can. Yes, you read that right. A garbage can! My brother heard about this a number of years ago and we tried it (successfully), and have done it a number of times since then. We had a belated Thanksgiving celebration this past weekend and since what we do is such a fun and unique way of cooking a turkey, I thought I’d share the steps with you here.

What you’ll need:

  • A soft patch of ground that you can drive a stake of wood into – grass or sand works great
  • A wooden stake
  • Sledgehammer, or another method of hammering the stake into the ground
  • One roll of tin foil
  • A turkey of your choosing
  • Butter
  • Your choice of spices and seasonings
  • String
  • One METAL garbage can, cleaned
  • Shovel and metal tongs
  • Two bags of charcoal
  • Lighter
  • X-acto knife or scissors
  • Silicone oven mitts or holders
  • A large tray

First, drive a stake into the ground. Make sure you’ve cut it so that the length is just right. You need to make sure that when the turkey is put onto the stake that there will be room above the turkey, so it won’t touch the top of the garbage can.


Because it takes coals a long time to get hot, now would be a good time to get those started. If your garbage can came with a metal lid, this is a great place to light those up.



Wrap tons of tin foil around the stake, especially on the top, so that there’s a little ball up there. Cover the ground around the stake with tin foil as well so that the drippings don’t end up on the grass/sand/whatever.


Now get your turkey ready. Make sure it’s completely thawed, if you bought a frozen one. Rub it with butter and season to your liking. Grab an extra chunk of butter and put it on top of the ball. Gently place the turkey on the stake. Attach the turkey to the stake with string so that it stays on and doesn’t move easily.


By now your coals should hopefully be white hot. Carefully place the garbage can over the turkey, making sure the turkey doesn’t touch the top or walls of the can. Using the tongs, carefully place coals all around the bottom of the garbage can, making sure that the entire area is covered. Use the shovel to place at least one or two layers of hot coals on top of the garbage can. Place more (unlit) coals on the top and around the bottom of the can.


Now it’s time to wait. General rule of thumb is to let it cook for about 2 hours. We like to grab a few beers or ciders and sit in front of a chiminea fire right nearby and enjoy being outside in the fresh air. Don’t forget to add more coals every now and then. After about an hour, you’ll start to hear it sizzling away inside. Don’t let temptation get the best of you – don’t open everything up until at least 2 hours have passed.

Once you’ve decided that enough is enough, shovel away all the hot coals and ash – a good place for them is back into the lid. Make sure you don’t catch anything nearby on fire!


Now carefully lift off the garbage can, making sure to wear protective gloves or mitts so you don’t burn your hands. Marvel at the gorgeous looking turkey you’ve just cooked!


Carefully use the X-acto knife or scissors to cut the string away a bit, so you can remove the turkey from the stake. Silicone oven mitts or holders are great for this so you don’t get your mitts or gloves dirty. Have a friend or family member stand close by with a tray, ready to hold the turkey when it’s off the stake.

Take the turkey back inside and use a thermometer to check the temperature. If it still needs to cook a bit more, put it in the oven at your normal cooking temperature until the bird is well and truly ready.


We’ve found that cooking turkeys this way is so much more fun, and leaves more time for everyone to socialize, rather than having a few people stuck in the kitchen for hours and hours, slaving over the turkey. The meat is moist and juicy and oh so tasty, and very memorable to cook!

Serve with all your favourite turkey fixings and enjoy!

Feast of Fields 2015

3 Oct

Feast of Fields is probably my favourite food and wine event of the year. I’ve gone for the past four years, three of which have been with my mom. We’ve now made it into an annual event.

This year it was held at UBC Farm on Sept 13th. “The Centre for Sustainable Food Systems (CSFS), located at UBC Farm, is a unique research centre that aims to understand and fundamentally transform local and global food systems towards a more sustainable, food secure future. The centre is a living laboratory, committed to finding solutions to both the local and global challenges facing food systems sustainability and translating solutions to improve personal, community, and environmental health.”


My biggest frustration with this location was that there were no transportation options offered from the Fraser Valley. In previous years when the event was held out in the valley, there would be busses available coming from Vancouver. You’d think that they’d provide something going the other way, especially since there are already tons of busses and other public transportation options in the Vancouver area. Having TWO buses within the city and nothing from the other end of the Lower Mainland is a bit ridiculous. I had sent them a few comments/questions about this, and finally about 2-3 weeks before the event they said they’d look into it. Nothing ended up happening, but I really hope in the future that they’ll think about this a bit sooner. It’s always good to provide options so people don’t have to drive after they’ve been drinking all afternoon. Hopefully wherever the event happens next year, there will be buses from both Vancouver and the Valley available.

Now, onto the amazing food!


Duck liver parfait on a spelt cracker with pear pudding and pistachios from Fable


Olive oil poached Kuterra Salmon, pickled Rootdown vegetables, herbed borlotti bean spread, swiss chard aioli served on a rye and chia cracker from Nita Lake Lodge


Farmhouse breakfast, pork fat biscuit, smoked pork shoulder, scrambled eggs from Nicli’s Next Door

This was such a unique item – I loved it!

salmon chard

 Fresh chard rolls, homemade pickles and smoked salmon from Mission Restaurant

This was definitely one of my favourite items of the day. SO flavourful, and salmon is one of my favourite seafood types.


Cured line caught Albacore tuna with preparations of Glorious Organics vegetables from Forage


Braised beef, smoked egg yolk, ramp and pepper pesto, sesame leaf, sesame seed, cilantro from Lips Resto


Compressed apple in juice, ricotta cheese, salt cod chips served with greens to garnish from The Pointe Restaurant at the Wickaninnish Inn

vegetable mousse

Savoury hazelnut crisp with vegetable mousse and dill pickle mousse melon, sweet pickled carrot and radish sprouts from Aphrodites Organic Cafe

beef tenderloin

Aged Golden Ears gouda and polenta crips, oregano and nutmeg cured beef tenderloin with UBC Farm ratatouille from Sage at UBC


Bao Chicka Bao Bao – steamed bun stuffed with buttermilk fried Rossdown Farms chicken breast with fish sauce glaze, garlic scape mayo, roasted veg, cilantro and scallions from Bao Down

Another favourite! The portions were HUGE and the flavours were phenomenal. The lineup was enormous for this, but was well worth every minute we waited.


Smoked chicken terrine served with an organic peach mostarda on toasted rosemary lavash from Fairmont Pacific Rim


Earth Apple Farms pickled red beets, red micro, pickled golden, meringue leaves, Okanagan goat cheese foam, Barnston Island nasturtium from Mosaic at Hyatt Regency Vancouver


Seared and chilled sturgeon canape from Pier 73


Gazpacho soup with sundried tomatoes and crispy bacon with a mini bun and tomato jam from Whole Foods Market

salmon and beet

Bourbon cured sockeye salmon, wasabi creme fraiche and beetroot salad in a beet cup from Bin 941

Such a unique and delicious taste combination! And I don’t even like beets!


Wild BC salmon gravlax with UBC Farms sorrel creme fraiche, crisp challah melba and pickled vegetable from Ash Street Bistro


Some of my favourite drinks were:

  • Odd Society Spirits’ Wallflower gin
  • SIP Soda – Coriander Orange
  • Strange Fellows Brewing – Talisman West Coast Pale Ale
  • Backyard Vineyards – 2012 Gossip
  • Blasted Church – 2013 Chardonnay
  • Long Table Distillery – Cucumber Gin
  • Capilano Tea House and Botanical Soda Co. – Rose Lemonade

And lastly, a few views of the farm itself.



apple orchard

I can’t wait for next year!

Roasted Tomato Bisque

9 Oct

Fall is officially here, and now that the weather has cooled off considerably, I find that soups are making more of an appearance in my weekly menus. I found this recipe in a vegetarian cookbook that I was given for my birthday this past year, and had been waiting for the cooler weather so that roasting vegetables wouldn’t make my kitchen unbearably hot.

This is super simple and relatively quick to make. As with many recipes, the flavour is even better a day later.

Roasted Tomato Bisque

  • Extra virgin olive oil
  • 5 large tomatoes, quartered
  • Sea salt
  • Freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 red bell pepper, seeded and quartered
  • 2 large onions, quartered
  • 4 garlic cloves, smashed
  • 2 1/2 cups vegetable stock
  • 1/2 to 1 cup almond milk

Preheat oven to 400C. Brush two rimmed baking sheets with olive oil. On one of the sheets, spread the tomatoes out and season with salt, pepper and paprika.

Toss the bell pepper and onions with olive oil in a large bowl, season with salt and pepper, and spread out on the second sheet.

Put the baking sheets in the oven. After about 5 minutes, add 2 garlic cloves to each sheet. Continue to roast the vegetables until they are soft and just starting to caramelize (25 to 35 minutes), stirring the vegetables about halfway through cooking.

Transfer the vegetables to a large soup pot and add the stock. Use an immersion blender or transfer to a blender in batches and process until smooth – about 3 minutes. Add 1/2 cup of almond milk and stir to combine. Taste and add more milk, salt and paprika if needed. Keep warm over low heat until you are ready to serve.








The colour of the soup is fantastic, and it’s hearty and very delicious. I’m sure this would go very well with a grilled cheese sandwich! The recipe calls for just 4 cloves of garlic, but go ahead and add more if you like garlic. The second time I made this recipe I tried it with 6 cloves, and that definitely added a bit more character to the flavour. Maybe I’ll even go up to 8 cloves the next time I make this, just for fun.

Feast of Fields 2014

10 Sep

Sunday, September 7th was the 20th annual Feast of Fields event in Metro Vancouver. This year it was held at Wellbrook Winery/Bremner Farms out in Delta, which was a nice change of venue. The tents were a lot more spread out this year, which made things feel a little smaller and not as crowded, which I am definitely a fan of.

A nice improvement this year was that they had plates available for sale at the registration booth. For several years now, my mom and I have kept saying that we needed plates to make our eating and drinking a little less messy and easier to handle. Well, this year my mom brought us plates with the little attachments for our wineglasses, so we didn’t need to buy the ones they were offering. It was very tempting, though, as they were beautiful slabs of wood.


Our funky little plastic plates with the wineglass holders attached.

It’s great that they provide a brochure/map of the venue along with descriptions of everything on offer at the tents – it makes taking notes on your favourite things a little bit easier. However, yet again, it was supremely frustrating that the tents were numbered on the brochure but there were no numbers on the actual tents themselves. I mentioned that last year and I’m mentioning it again this year, because what’s the point of numbering them on paper when there are no numbers in reality? The numbers wouldn’t have to be big or obnoxious, but they would be helpful to have!

Anyway, time to move on to the actual food. Unfortunately I seem to have lost my camera’s battery charger, so I only had the use of my phone. I apologize for the not so great quality of some of these pictures. I’ll hopefully find the charger or will have bought myself a new camera by the time the next event rolls around.

chocolate ganache

Chocolate Ganache with hazelnut, nasturtium and porcini cremeaux from The Pointe @ The Wick Inn


pickled preserves

Pickled preserves from Forage


pork rillete

Pork Rillete from Spencer’s at the Delta Vancouver Suites


potato salad

Cedar smoked potato salad on kale from Exile Bistro


shellfish salad

Summer shellfish salad from Provence Restaurant

This was one of our favourites of the day – the little bites of shrimp, scallops, lobster and other shellfish along with the heirloom tomatoes and spices was a treat for the taste buds!



Salmon bites from Chef Ann Kirsebom’s Gourmet Sauces/BBQ


bacon and eggs

Seafood-style bacon and eggs from Pier 73

Another favourite! These were little bites of heaven. The base was a slice of potato, served with salmon, octopus bacon, pickled garlic and cured salmon eggs. Heavenly!!



Sturgeon shooters in a cucumber cup from Choices Markets


My favourites of the drinks that I tried:

  • Victoria Gin from Victoria Spirits (they served it with a splah of rhubarb juice – wow!!)
  • Old Jalopy Pale Ale from Powell Street Brewery
  • Blueberry Juice from Bremner’s
  • Dark French Roast coffee from Latin Organics
  • Framboise from Elephant Island Orchard Wines


Overall it was another fabulous year at Feast of Fields, and I left sufficiently full and happy, with my taste buds buzzing. My mom and I have gone together for the past 3 years, and I’m already looking forward to next year!

One Pot Italian Pasta

15 Jun

There’s nothing like the comfort of a warm and delicious bowl of pasta on a rainy evening. I found this recipe, again, over at Budget Bytes. I’d seen Beth post a similar one-pot pasta dish recently, but it had meat in it, so I was hoping she’d have something similar in a vegetarian vein, and I wasn’t disappointed! If meat is a necessity for you, I’m sure that adding some sausage to this would add an extra kick of flavour and protein, but it’s fabulously delicious on its own.

This dish is super simple and very quick to make – just throw everything in the pot at once and let the magic happen!

One Pot Italian Pasta

  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 340 g fettuccine
  • 1/2 package frozen chopped spinach
  • 1 large can (796 mL) diced tomatoes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon red pepper flakes
  • fresh ground pepper
  • feta cheese (optional)

Add the broth to a large pot. Break pasta in half to make stirring easier later and add to the pot. Add everything except the cheese to the pot.

Make sure the ingredients are submerged under the liquid, place a lid on top and turn the heat up to high. Allow the pot to come to a full, rolling boil, then remove the lid and turn the heat down to medium.

Allow the pot to boil over medium heat without a lid for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes to prevent the pasta from sticking to the bottom. Avoid over stirring, which can cause the pasta to become sticky and mushy.

After the pasta is cooked, crumble feta over top and serve.


pot of wonders

All the ingredients assembled, ready for cooking



The finished product. YUM!


It tasted great on its own, but I decided to add some Parmesan cheese (the only kind of cheese I can eat without getting sick). It added an extra oomph of flavour, and I’m sure that the feta will do the same for those of you who can eat any dairy products you like (lucky ducks!).

I have tons of leftovers, so I’m looking forward to eating this for lunch this week. Hopefully it will taste even better one day later.

Quick and Easy Biscuits

16 May

Recently I had been away for a few days, so there wasn’t much in my fridge/cupboards when I got home. I was tired and not in the mood to head out to the grocery store right away, but I wanted some sort of bread product that was simple and easy to bake and didn’t require a lot of ingredients. I have a bread machine which I use fairly regularly, but I didn’t want to have to wait for four hours for the bread to be ready.

So I ended up turning to my favourite source for simple and delicious recipes – Beth over at Budget Bytes. She had this fabulous biscuit recipe, so I decided to give it a try. It was my first time baking biscuits (pretty pathetic that I’d never made them before now), and I was thrilled with the results.

Quick and Easy Biscuits

  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 Tablespoons cold butter

Preheat the oven to 450. Mix the lemon juice into the milk and put it back into the fridge until you’re ready to use it.

In a large bowl, combine the flour, baking powder, baking soda and salt. Stir well until everything’s evenly combined.

Slice the cold butter into small pats and add it to the flour mixture. Using your hands, mush the butter into the flour mixture until it is evenly incorporated. It will have a fine, sandy texture when it’s all mixed in.

Stir in the milk until the mixture is completely wet. The dough will be very wet and sticky at this point.

Liberally flour your hands and the counter top. Turn the dough out onto the counter, sprinkle with some flour, and pat down until it is about 3/4 inch thick. Using a cookie cutter or another round object like a drinking glass, cut the biscuits out of the dough. Place onto a baking sheet lined with parchment. Take the remaining dough, form into a ball and pat it out into 3/4 inch again and cut out biscuits. Repeat as necessary until all the dough is used up.

Bake for 15 minutes or until the tops are golden brown.


These are light and fluffy and very delicious!

Brodeur’s Bistro

12 Apr

Earlier this week some friends and I met up for dinner at Brodeur’s Bistro in Abbotsford. I hadn’t been there before, so I was looking forward to checking this place out. They’re located on Mt Lehman Rd, very close to the freeway, but it’s in a little strip mall in a fairly residential area. I’ve driven by there often but had never given it any notice until now.

Brodeur’s menu is quite extensive and their food is done in Montreal/New Orleans style, which is right up my alley. We were there early enough in the evening to take advantage of their “Appy Hour” (3-6pm / 9pm-closing) where you can get any appetizer for $7. The portions are fairly substantial, so it’s an excellent deal! They also have a list of 20 sides that you can get at any time for $4.50.

Some of the items our group tried:


Brodeur’s Style Caesar

A meal in and of itself! Served with celery, bacon, an olive, shrimp, a pickle, and a red item that looked like a small pepper, as well as a plate to put it all on.



Shrimp and Catfish Chowder

There was no discernible shrimp taste, but it was delicious.



Garlic Parmesan fries

Fantastic! The fries were cooked perfectly and the flavour was excellent.



Mississipi Sliders

Great flavour combinations, perfectly cooked



Southern Shrimp Tacos

Seasoned well, loved the hint of cilantro. One small complaint was that the guacamole was visibly brown on top, so it obviously wasn’t too fresh and had been sitting out for some time.


Brodeur’s has two patio areas. One is covered and open to the elements, which probably only gets used in the summer/early fall months. We sat in the glassed patio area and that’s definitely the best spot in the restaurant. The inside area of the restaurant is dimly lit and has a quieter vibe. Although it wasn’t raucous out on the patio, it was obviously much brighter and the atmosphere seemed lighter and more fun. They even have a fireplace and big screen TV’s if you’re interested in watching a game. I definitely recommend sitting in the outdoor areas.

Overall, Brodeur’s gets a hearty two thumbs up from me. This restaurant is definitely worth checking out. I’ll be going back again soon.

Brodeurs Bistro on Urbanspoon

Gingerbread Doughnuts

8 Mar

These doughnuts are phenomenal! I found this recipe on a website dedicated to healthy food. Even though there aren’t many posts and it hasn’t been updated in 9 months, there are some great sounding recipes there that are worth checking out.

I love that these are baked and not fried, plus they can be totally vegan. I’ve never tried egg replacement products before, so I slightly tweaked the recipe to include real eggs instead.

Gingerbread Doughnuts

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup blackstrap molasses
  • 1/4 cup + 1 tablespoon oil
  • 3 tablespoons almond milk

Preheat oven to 350. Grease doughnut pans, if necessary.

In a large mixing bowl, combine first seven ingredients with a whisk.

In another bowl, combine remaining ingredients. Stir well with a fork to make sure that the molasses is evenly distributed. Add the wet mixture to the dry. Mix until just combined.

Scoop all the batter into a ziplock bag, cut the tip and pipe evenly into the doughnut pans. Bake 10-13 minutes or until a toothpick inserted in the doughnuts comes out clean. Let them sit in the pan for 5 minutes before flipping them out onto a wire rack to finish cooling.


Optional glaze:

  • 2 cups powdered sugar
  • 2-3 tablespoons almond milk
  • 1 teaspoon vanilla extract

While the doughnuts are cooling, prepare the glaze. Using a whisk, mix the ingredients in a small bowl, but one that’s big enough to fit the doughnuts. Adjust the consistency depending on your preference. I ended up cutting this in half, and there was MORE than enough.

Once the doughnuts are completely cooled, dip the tops in the glaze. Place them back on the rack to drip and harden. Make sure to place a piece of parchment or paper towel underneath to catch the drips and keep your counter less messy.






As you can see, I made some with the glaze and some without. The doughnuts have enough flavour/sugar in them to be fabulous on their own, but you can’t really pass up a doughnut with a sweet and sugary glaze!