Glazes

I made some pear donuts this morning, fried a couple of fritters from the dough as well. While I found them sweet enough without a glaze, I know my daughter-in-law and grandson will prefer them with one. Took me several tries to find the glaze I wanted on my blog so I thought putting the several I’ve used in my blogs in one place might be a good idea. So here they are – ones used cold after baking and the Honey Bee Glaze that’s baked on the dough.

Maple Glaze

In a small bowl whisk together:

1/4 cup vegan margarine (I use Earth Balance soy free)

1/2 cup powdered monkfruit sweetener (Lakanto makes one that Whole Foods or Amazon carries)

2 tablespoons maple syrup

1 teaspoon non-dairy milk

1/2 teaspoon vinegar

2-3 shakes of salt (or a dash!)

When the donuts are still warm, dip one side into the glaze. 

Standard Confectioner’s Sugar Glaze

Whisk together for a thin glaze:

1/3 cup sugar free confectioners’ sugar (Lakanto has a monkfruit based powdered sugar)

2 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

OR for a thicker glaze:

6 tablespoons vegan margarine

1/2 teaspoon vanilla extract

1 cup sugar-free confectioners’ sugar

1-2 tablespoons non-dairy milk

If you don’t care for the taste of monkfruit sweetener, mix together 1/2 cup agave or coconut nectar with 2 tablespoons of non-dairy milk and 1 tablespoon of ground chia seed (white). Pour over or dip donuts in glaze.

Honey Bee Glaze

In a small bowl whisk:

1/2 cup agave nectar (or date syrup or coconut nectar)

1/4 cup non-dairy milk

1/4 cup avocado oil

1/4 cup honey

1/2 cup crushed nuts, sesame seeds, or hemp hulls (Optional)

Pour over unbaked dough and bake per recipe directions.

Turkey and Zucchini Burgers

I don’t think I’ve ever had a moister, tenderer turkey burger! These are very quick and easy with a food processor and more than worth the little effort they take to make. I just wonder why everything I make has to be so brown! Feel free to change up the herbs and spices as well as the vegetables to fit your family’s taste buds. I’m thinking next time perhaps I’ll use some garam masala instead of the smoked paprika. Makes 4 burgers.

First, put in the bowl of a food processor:

1/2 large onion (or 1 small onion), chunked

1/4-1/3 cup carrot pieces (I used shredded carrots)

1 medium or 2 small zucchini, chunked

Pulse until riced. Remove to a bowl and add:

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon roasted garlic granules (or 1 teaspoon finely minced garlic)

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 pound ground turkey

Mix to combine, I used my hand. Don’t overmix or your burgers will get tough when cooked. Form into 4, 1/2 inch thick patties, they will be soft. Cook in a 10-12″ skillet with 1 tablespoon olive oil over medium heat 5-8 minutes per side until cooked through. Serve with your favorite condiments on your favorite gluten-free buns. I happen to love avocado with my burgers as seen in the photo.

Squash Parmesan, Lasagna Style

This dish is a lot like lasagna but with parmesan cheese between the layers instead of ricotta. I know it’s a little early for summer squashes but they are so tasty and now available year-round so I wanted to make something different, something fairly quick and easy which this dish definitely turned out to be. And so delicious with my favorite pasta sauce and parmesan. The only hard part of the dish is slicing the squash!

First, preheat oven to 450 degrees and line two LARGE baking sheets with parchment paper. Next, trim and slice lengthwise in about 1/4″ slices:

4-5 medium zucchini

4-5 medium yellow squash

About 2 1/2 to 3 pounds of squash. Place in a 9×12-13″ baking pan, and sprinkle with:

3-4 tablespoons olive oil

Using your hands or tongs, mix to coat the squash slices with the oil. Lay the slices of squash out on the prepared baking sheets. Sprinkle the slices with:

1 teaspoon sea salt

1/4-1/2 teaspoon ground black pepper

Bake for approximately 15 minutes or until they are tender. Reduce oven temperature to 375 degrees. In the 9×12″ baking pan (the same one you already used, it’s okay if there’s olive oil in the bottom), spread:

1/2 cup of your favorite pasta sauce

Line the pan with squash slices. Top with more pasta sauce and:

1/2 cup grated parmesan cheese

Repeat once or twice depending on how many squash slices are left. I only had a few so filled some gaps and only had two layers. If possible, end with sauce and cheese. Bake for 35-40 minutes or until cheese in browning and the casserole is bubbling. Let sit on the counter for about 10 minutes before serving so it sets. Serves 6.

TIP: Want a main dish instead of a side? Add 1-pound cooked ground meat, Italian sausage, or vegan protein to the pasta sauce.

As you can see, I ran out of sauce so ended with cheese only on top of the layer of squash.