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WARNING! Vegan junk food alert! Enter at your own risk…
Voodoo Doughnut Sign
Storefront
Vegan Cock-N-Balls (??)
Voodoo Doughnut (22 SW 3rd Avenue) is a place I’ve been meaning to try for a while. Please note that they take cash only. The top shelf of the spinning donut display is vegan.
The top shelf of the display is VEGAN!
Fortunately I had the 2 dollars to pay for my cream-filled chocolate donut.
Here’s looking at you, kid.
(Hee hee…Pink Panther movie reference!)
Since I can count on less than one hand the number of doughnuts I eat per year, you’d better believe that I enjoyed this not-so-little sugar bomb!
Cream-filled Chocolate Donut
Insert yummy sound here. (Hee-hee…Young Frankenstein movie reference!)
You’d think the sugar would be enough. Nope. I walked down the street and picked up a soy latte at Stumptown Coffee Roasters (128 SW 3rd Avenue).
Now that’s a power breakfast!
By the way…Is it doughnut or donut?
It took me several tries to perfect my own version of vegan Sloppy Joe filling. The last attempt set my mouth on fire! Technically, it’s a bit too thin to use as a sandwich filling. It’s more like a thick soup. You can adjust the water quantity if you like.
I’m avoiding processed grains, so I chose to eat my creation over boiled, mashed sweet potato instead of bread. This is Plant Powered NSNG (No Sugar No Grains). PPNSNG.
Sloppy Lentils Over Sweet Potato, with Avocado
INGREDIENTS:
Coconut oil
6 cloves garlic, minced
1 onion, chopped
2 green peppers, chopped
2 carrots, chopped
20 crimini mushrooms, sliced
dash garlic powder (I like garlic!)
1/4 t black pepper
1/2 t BBQ seasoning blend (Omit if you don’t have it. I found mine in the bulk spices area of my food Co-op)
1 t salt
3 t chili powder
4 t oregano
2 cups lentils, rinsed (I like to use a combo of red and green)
1 can (28 oz) crushed tomatoes with basil
4 cups water
1 vegan broth cube
2 T mustard
ASSEMBLY:
Use a large soup pot. Use about 1/2 T oil to saute the veggies and spices for several minutes on medium heat. Add the lentils, tomatoes, water and broth cube. Simmer covered for 1/2 hour. Add the mustard and simmer for another 1/2 hour, until the lentils are fully cooked. Turn off the stove and let rest uncovered for 10 minutes. Freeze in 1 pint size wide mouth canning jars. Makes about 7 pints.
Sloppy Lentils
This is heavenly with slices of ripe avocado.
Avocado
Freeheel Vegan 