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​Glazed Yeast Doughnuts with Pitaya Frosting

7/15/2018

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I cannot take any credit whatsoever for the incredible doughnut recipe, as it is from The Kale Sandwich Show on YouTube! Their instructional video is super awesome and makes creating doughnuts much more doable.

I embellished their already perfect pillowy treats with added pink pitaya (dragon fruit) frosting and vegan sprinkles.
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The Kale Sandwich Show Doughnut and Glaze Ingredients
3 cups all purpose flour
1 1/2 teaspoons yeast + 2 tablespoons warm water + pinch of sugar
1 tablespoon flax meal + 3 tablespoons warm water
3/4 cup of milk alternative of your choice (I used So Delicious Unsweetened Organic Almondmilk with Cashew)
1/4 cup organic sugar
1/2 teaspoon salt
5 tablespoon vegetable shortening (I replaced this with cold vegan butter)
1/2 teaspoon vanilla extract (+1 teaspoon for glaze)
4 tablespoons vegan butter
3/4 cup confectioner's sugar
2 tbsp maple syrup (optional)
*hot water as needed to thin out glaze
​oil for frying


The Vegan Spy Frosting Ingredients 
1 cup confectioner's sugar
1 tsp vanilla extract
3 tablespoons non-dairy milk
1 teaspoon pink pitaya (dragon fruit) powder
vegan pastel sprinkles (optional)
​

Directions
First, combine yeast with warm water and sugar and set aside for about 10 minutes. 

Then combine flax meal with warm water and set aside for the same amount of time.

Using a standing mixer with a dough hook or by hand in a mixing bowl, combine 1 1/2 cups flour with the yeast mixture, flax meal mixture, non-dairy milk, organic sugar, salt, cold vegan butter/vegetable shortening and 1/2 teaspoon vanilla extract. Gradually add in the remaining 1 1/2 cups flour. Once fully incorporated, continue to knead for about 5 minutes.

Place the ball of dough into an oiled bowl and cover. Allow dough to double in size...this usually takes about 60 minutes.

Once risen, punch the dough down and roll it out onto a floured work surface to about 1/2" thick. Cut doughnut shapes and allow to rise for another 30 minutes or until doubled in size.

While the doughnut shapes are rising, prepare the cute pink frosting! Mix together 1 cup confectioner's sugar, 1 teaspoon vanilla extract, 3 tablespoons non-dairy milk and 1 teaspoon pink pitaya powder until smooth and creamy. Set aside.

Heat 1 inch of oil to about 350 degrees in a pot or pan. (I recommend a tall pot, long gloves, heatproof barbecue tongs and glasses for added safety against splatters). Gently place the doughnuts into the oil and fry for 45-60 seconds or until dough floats and is golden. (My doughnuts were smaller and therefore fried quicker). Carefully flip and fry the other side for an additional 45-60 seconds. Remove from oil (with heatproof tongs) and place on a rack or paper towel to cool and drain excess oil. Resist the temptation to try them for at least 5-10 minutes to avoid burning yourself!

As the doughnuts are cooling, combine glaze ingredients. In a small pot on medium heat, stir together 4 tablespoons vegan butter, 3/4 cup confectioner's sugar, the remaining 1 teaspoon vanilla and 2 tablespoons maple syrup. Add hot water as needed to thin out glaze to your desired consistency. 

Dip both sides of the doughnuts in the glaze and set them onto parchment paper. Allow to cool for a few minutes.

Finally, dip one side of the doughnuts in the pink pitaya frosting and set them back onto the parchment paper. Optionally, sprinkle on vegan pastel sprinkles and allow to cool for a few more minutes. Enjoy!
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Strobe Cosmetics Creepy Cute Eyeshadow Palette Review

7/15/2018

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When I first laid eyes on the Creepy Cute Palette, I was instantly drawn to it since it's unlike anything else I own. And of course, I knew it would be a perfect palette for me to try and review here on The Vegan Spy.

Those tantalizingly pink sweets pictured above aren't just props...they're actually homemade Glazed Yeast Doughnuts with Pink Pitaya Frosting I made to go along with this adorable palette and keep all you foodies thoroughly entertained. 

The Strobe Cosmetics Creepy Cute Eyeshadow Palette, $35, vegan and cruelty free, is filled with eight matte neon pastel shadows. They are all incredibly soft and crazy pigmented. I find that the shades show up on the eyes almost exactly as they appear in the pans, which is really awesome.
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Eyes and Face: Strobe Cosmetics Creepy Cute Palette and Eyeshadows in "Vigor" and "Azura". Lips: e.l.f. Beautifully Bare Satin Lipstick in "Touch of Pink".
"Tombstone"- A true gray- As described, it's a quintessential matte gray eyeshadow, ideal for blending out cool toned smokey eye looks. It's beautiful as eyeliner too!

"Planchette"- A lavender- Purple is one of my absolute favorite eyeshadow colors, so I am thrilled to add this soft pastel lavender to my collection. It is a stunning subtle transition shade with deeper heliotrope shades.

"Creep It Real"- The perfect minty green- This is such a fun tropical shade. It pairs beautifully with Strobe Cosmetics Single Eyeshadow in "Azura" for a magnificent monochrome teal moment.

"Cold Shoulder"- A sky blue- If Tippi Hendren in The Birds had her own eyeshadow, this would be it! Such a perfect pigmented 60s blue.

"Strawberry Milk"- A creamy baby pink- I love this as an unconventional blending shade. I also used it mixed with "Third Eye" as an understated blush, 

"Tank a Hint"- A soft chartreuse- I never knew I needed a matte neon green eyeshadow until this one. It is so much fun, and I love pairing it with Strobe Cosmetics Single Eyeshadow in "Vigor", which is a metallic neon green.

"Void"- The blackest black- This is such a good dark true black eyeshadow! Like "Tombstone", it's also perfect as eyeliner.

"Third Eye"- A soft tangerine- Somehow "Third Eye" looks great with both warm and cool toned eye looks. I also love using this shade blended out as blush for a soft peachy glow.
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Pink Velvet Cupcakes with Blue Kiwi Frosting

7/9/2018

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​Because I was so enamored with the pastels in the Little Twin Stars Palette, I was inspired to create an accompanying recipe featuring the pink and blue from the collection. Enter my pink velvet cupcakes with blue kiwi frosting. I used natural vegan ingredients to create the colors, and I am so thrilled with how they turned out!
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Ingredients
1 cup vegan butter, softened (+ 1 cup for frosting)
1 1/2 cups organic sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract (+ 1/2 teaspoon for frosting)
1 teaspoon beetroot powder and/or natural pink food coloring
2 1/2 cups all purpose flour
1 teaspoon baking powder
​1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup non-dairy milk 
16 oz powdered sugar
1 kiwi, puréed and strained (this should yield about 1.5 tablespoons green kiwi juice) 
1/2 teaspoon spirulina powder or natural aqua food coloring
vegan pastel sprinkles (optional)


Directions
Preheat oven to 350°F. Line a mini muffin pan with teensy weensy paper liners (I opted for bubblegum pink which faded to a pastel peach color in the oven). 

Using a standing mixer or large mixing bowl with hand mixer, cream together 1 cup vegan butter with 1 1/2 cups sugar. Add in 1/2 cup unsweetened applesauce (this is our miracle healthy egg replacer), 1 teaspoon vanilla extract and 1/2 teaspoon beetroot powder and/or natural pink food coloring until you reach the cutest shade of pink. For natural food coloring I like the "Nature's Colors" set from India Tree. Another great option is pink pitaya (dragon fruit) powder. This is the wet mixture. 

In a separate bowl, sift together flour, baking powder, baking soda and salt. This is the dry mixture.

Slowly add the dry mixture to the wet mixture, alternating along with 1 cup non-dairy milk until smooth.

​Spoon slightly less than a tablespoon of batter into each lined mini muffin cup. Bake for 15-20 minutes, until a toothpick inserted into the centers comes out clean. Let cool a few minutes in the pan, then remove to a rack to cool completely.

Now it's time for that super fun kiwi frosting. In a standing mixer or large mixing bowl with hand mixer, cream together the remaining 1 cup vegan butter with 16 oz powdered sugar (which is really 2 cups but I always list it as 16 oz since that's how it is listed on the bag or box of powdered sugar). Add in the remaining 1/2 teaspoon vanilla (or more to taste), plus the kiwi (juice) and spirulina powder or natural food coloring. If the kiwi makes your frosting too runny, you can always add a bit more powdered sugar to thicken it up. Chill the frosting until the cupcakes are completely cool and ready to frost.

For my frosting technique, I used a piping bag and large star tip in a circular motion on each cupcake. You can also go old school and simply spread frosting on with a knife. Optionally, top cupcakes with celestial pastel sprinkles.

​Thanks so much for reading. Enjoy!
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Sugarpill Little Twin Stars Eyeshadow Palette Review

7/9/2018

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I absolutely loved the Feline Fancy collection that Sugarpill released last year, so I was very excited to see they had teamed up with Sanrio Little Twin Stars to create another vegan palette, this time filled with unique pastel colors. 

AND for those of you that only come here for the treats, I also made a recipe for these adorable Pink Velvet Cupcakes with Blue Kiwi Frosting, inspired by the eyeshadow palette.

Now back to the makeup. Unlike the Feline Fancy collection, the shades in this palette are exclusive to this collection and will not be released individually. The full Sugarpill Little Twin Stars Makeup Collection, $79, also includes two matte-to-sparkle liquid lip colors and an adorable keepsake makeup bag which is only available with the full collection. 
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The Sugarpill Little Twin Stars Eyeshadow Palette, $38, comes with six eyeshadows (two foiled, two frosted, one sparkle and one matte). Once again, Sugarpill totally nailed it with their amazing packaging and killer formulas. In playing with them, I learned that the foiled and sparkle shades work best when applied with fingers or with a dampened brush. All of the shades are truly unique and unlike anything else I have.
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Eyes and Face: Sugarpill Little Twin Stars Palette. Lips: Sugarpill Pretty Poison Lipstick in "Cubby", Jacket: Vaute.
"Cloud Maker"- Foiled silvery blue
- I love how smooth and pigmented this metallic shadow is! It's such a fresh shade to accent any cool toned eye look, or to place all over the lid for a mod extraterrestrial vibe. At first glance, it reminded me of the shade "Blue Moon" from the Anastasia Beverly Hills Moonchild Glow Kit, which is a frozen blue with a silver reflect. For comparison I swatched them side by side and while they are quite similar in color, "Cloud Maker" is more intensely foiled and richly pigmented. 

"Star Ribbon"- Matte aqua- This is a perfect matte soft blueish green which blends out beautifully. It helped to inspire the hue of my blueish kiwi frosting. In comparison to "Kim Chi" from Sugarpill, "Star Ribbon" is a much softer pastel with a hint more green. 


"Twinkle, Twinkle"- Foiled astral gold
- Gold is truly one of my favorite eyeshadow hues, and "Twinkle, Twinkle" is no exception. It is a unique pale yellow gold which layers nicely over the center of the lid along with richer shades of gold in my collection, as well as in the inner corner of the eyes as a striking pop of color. I also love pairing it with "Buttercupcake" from Sugarpill blended into the crease, which in my opinion is the best matte primary yellow out there. Stay tuned for a breakdown of my favorite golden hued eyeshadows at a later date. 

"Dream Dust"- Frosted peachy nude with pink champagne duochrome- I love when a palette has a unique highlight shade in it like this one! I have been using the shade "Wink" from the Sugarpill Feline Fancy Collection as a highlight since I first purchase it last year, and I have since replaced it with the new single shadow version. "Dream Dust" is peachier and less foiled than "Wink", and it's so stunning with literally any makeup look. Even though Sugarpill claims that the shades in this collection will not be released individually, I really hope they make an exception for "Dream Dust", as I love using  this shade as a unique multidimensional peachy highlight. 


"Sky Candy"- Frosted baby pink- The frost in this shade is fairly subtle, and as such it actually works quite well for blending out as a transition shade, which is great since there is only one matte shade in the palette. I also found that when "Sky Candy" and "Star Ribbon" are merged together, they actually create a really pretty lavender shade! This color doubles as a very pretty blush when dusted all over the cheeks.

"Wish"- Sparkling copper
- This is a very "me" shade, and I love it! For the most metallic splendor, I highly recommend applying it with a dampened brush. It looks surprisingly beautiful with the pastel colors in the palette, but I am also really looking forward to pairing it with other neutral eyeshadows.
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Caramel & Cookies Mocha Coffee Shake

6/28/2018

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Why have one coffee shake recipe when you can have two? This one features my new favorite flavor from Nadamoo!: Caramel Cold Brew & Cookies (otherwise known as "The Three Cs"), topped with melted Cocomels and crushed cookies.
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Ingredients
1 pint vegan coffee ice cream (I used Nadamoo! Caramel Cold Brew & Cookies)
3/4 cup fresh brewed coffee (I used Canyon Coffee Tatama)
1/2 cup non-dairy milk (plus an extra splash)
1/2 cup ice
1 tablespoon maple syrup 
1 tablespoon vegan chocolate syrup (I used AH!LASKA Organic Chocolate Syrup)
vegan whipped cream 
2 oz Cocomels Coconut Milk Caramels, unwrapped 
1/4 cup crushed vegan chocolate cookies (I used Simple Truth Chocolate Sandwich Creme Cookies)


Directions
First prepare the caramel drizzle by, microwaving the unwrapped Cocomels, along with a splash of non-dairy milk, in a microwave safe bowl on 50% power, stirring in between 30 second intervals until thoroughly melted. Set aside.

​Next, blend
 together ice cream, coffee, non-dairy milk, ice, maple syrup and chocolate syrup to perfection.

Pour into glasses and top with an epic proportion of vegan whipped cream, caramel drizzle and crushed cookies. Enjoy!
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Simple Coffee Shake

6/24/2018

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Now truth be told, I didn't get the buzz about coffee until this year (gasp). BUT I recently started frequenting my local coffee shops, and I think it's safe to say I'm a convert. As such, I figured it was about time I made a recipe featuring those magic beans.

Lately I've been drinking Canyon Coffee, and I immediately thought of incorporating the smooth caramel flavor of their Tatama blend into a sweet and creamy shake, along with So Delicious' ridiculously perfect Cold Brew Coffee ice cream.
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Ingredients
1 pint vegan coffee ice cream (I used So Delicious Cold Brew Coffee)
3/4 cup fresh brewed coffee (I used Canyon Coffee Tatama)
1/2 cup non-dairy milk 
1/2 cup ice
1-2 tablespoons maple syrup (optional)
vegan whipped cream
pinch of cinnamon
​
Directions
Blend together ice cream, coffee, non-dairy milk, ice and optional maple syrup until velvety smooth.

​Pour into glasses and top with vegan whipped cream and a sprinkle of cinnamon. It's that simple. Enjoy!
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Vegan Crystal Ball Frappuccino

4/12/2018

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The chain we all love to hate is at it again with a new "Crystal Ball Frappuccino", a "mystical, turquoise peach infusion blended beverage topped with peach flavored whipped cream and one of three different candy gems that reveal your fortune." This was super easy to veganize with real fruit, coconut milk and a little spirulina for a touch of turquoise magic!
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Ingredients
1 cup frozen peaches
1 frozen banana
1 1/2 cups non-dairy milk (I used So Delicious Unsweetened Coconutmilk)
1/2 cup tropical fruit juice (I used orange peach mango juice)
2 tablespoons agave
1 teaspoon vanilla
1 teaspoon spirulina or E3Live Blue Majik
1 cup ice
coconut whipped cream
colored sugar sprinkled on top 

Directions
Blend together peaches, banana, non-dairy milk, tropical fruit juice, agave, vanilla, spirulina and ice until the mixture is captivatingly aquamarine and smooth.

Pour the icy mixture into a cup and optionally top with coconut whipped cream and enchanting colored sugar. Enjoy!
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Rainbow Gem Cookies

3/31/2018

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The first time I tried Unreal's Crispy Quinoa Gems I immediately thought of making veganized "M&M" cookies! You know, like the ones we all used to get from the mall food court growing up...but SOOO much more perfect. ​🍪
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Ingredients​
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup vegan butter (I used Earth Balance)
1/2 cup organic granulated sugar
1/2 cup organic brown sugar
1/4 cup applesauce
​1 teaspoon vanilla
1/2 cup vegan chocolate chips
1 cup vegan M&Ms (Unreal Crispy Quinoa Gems)
​
Directions
Preheat the oven to 350°F.

In a large mixing bowl, sift together the dry ingredients (flour, baking soda, cream of tartar and salt). Set aside. 

Using a standing mixer or mixing bowl with hand mixer, cream together cold vegan butter with granulated sugar and brown sugar until thoroughly combined. Add in the applesauce and vanilla.

Slowly add the dry ingredient mix into the wet ingredients until well incorporated. Turn the standing mixer or hand mixer off and stir in the chocolate chips and gems using a wooden spoon or spatula.

On a baking sheet lined with parchment paper, spoon out tablespoon-sized balls of dough and bake for 12-14 minutes until the cookies are slightly golden brown at the edges. Immediately remove parchment paper with cookies from the hot baking sheet to allow them to cool. Enjoy!
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Vegan Easter Candy 

3/22/2018

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Still don't know what to fill your little bunny's basket with? These are just some of the many vegan candy options for Easter! I found these cuties around local shops in NYC like Confectionery!, Haymaker's Corner Store, Orchard Grocer, and Riverdel Fine Foods, as well as larger stores like Kroger, Meijer and Target.
  • Annie's- Bunny Fruit Snacks
  • Eat Chic- Vegan Milk Chocolate Peanut Butter and Almond Butter Eggs
  • HunnyBon- Gummy Bears and Raw Cacao Filled Eggs
  • Jolly Rancher- Jelly Beans and Sour Bunnies
  • Lagusta's Luscious- Bunnies and Eggs
  • Lake Champlain Chocolates- Dark Chocolate Bunny, Dark Chocolate Carrot
  • Lindt- Dark Chocolate Gold Bunnies
  • Moo Free- Dairy Free Chocolate Easter Eggs, Mini Moos Bunnycomb Bars
  • No Whey! Foods- Franky the Big Smiling Vegan Bunny, Benny the Milkless Bunny, Chocolatey Veggs
  • Pink House Chocolates- Solid Vegan Rabbit, Solid Vegan Peep
  • Rescue Chocolate- Bunnies, Peanut Butter Eggs
  • Sour Patch- Bunnies
  • Tru Joy- Bunny Shaped Lollipops, Original Fruit Chews
  • Wholesome Organic- Bunny Lollipops, DelishFish
  • YumEarth- Easter Lollipops, Gummy Fruits, Sour Beans, Sour Twists
Now that Sweet & Sara is no longer, I will greatly miss their handmade vegan candies, including the epic Skipper Chocolate Marshmallow Rabbits, and Sugar Coated Marshmallow Bunnies & Chicks!

For a vegan alternative to the tradition of egg-dying, I love [THIS] idea from Organic Authority for dying vegan marshmallows from Dandies or Trader Joe's! For more Vegan Easter tips and suggestions, I highly recommend Your Daily Vegan's [GUIDE]! She covers everything you could ever want to know about celebrating a cruelty-free Easter in style.

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Mini Pink Lemonade Cupcakes

2/12/2018

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I'm back on the cupcake train with my mini pink lemonade cupcakes! I recently celebrated my birthday and thought it would be fun to mix it up with some lemony goodness. Truth be told, I've always loved having lemon cake for my birthday, not just because it's delicious but because it's such a not-your-average birthday cake flavor! These were an absolute hit with my friends and family, and I'll definitely be making these again soon...perhaps for a perfectly sweet and sour Valentine's Day treat? 🍋​💖
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Ingredients
​3 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan butter (+1 cup for frosting)
2 cups organic granulated sugar 
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 tablespoon lemon zest (+/- 1 teaspoon for frosting)
1 cup non-dairy milk
2 tablespoons lemon juice (+/- 2 tablespoon for frosting)
16 oz powdered sugar
pink natural food coloring (optional)

Directions
Preheat oven to 350°F. Line a mini muffin pan with paper liners (I went for a sunny yellow). 

In a large mixing bowl, whisk together the flour, baking soda and salt. This is the dry mixture.

In another mixing bowl, combine 1 cup vegan butter with granulated sugar, and gradually add in applesauce, vanilla, lemon zest and milk until well incorporated.  Slowly add in the dry mixture until you have a divinely smooth, seriously lickable batter.

​Spoon slightly less than a tablespoon of batter into each mini muffin cup. Bake for about 15 minutes, until a toothpick inserted into the centers comes out clean. Let cool a few minutes in the pan, then remove to a rack to cool completely.

​For the frosting, using a standing mixer or hand mixer, whip remaining 1 cup butter, gradually adding in powdered sugar until smooth and creamy. To suit your discerning flavor palette, add approximately 2 tablespoons of lemon juice and 1 teaspoon of lemon zest (trust your taste buds on this one). Since I can't get enough of millennial pink lately, I added in a drop or two of pink natural food coloring to complete the pink lemonade look. You can also add yellow natural food coloring for a traditional lemonade vibe.

I used a 
piping bag and large star tip for my signature swirls. You can also simply spread frosting on with a knife. Enjoy!
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