Everyone in New York has an opinion on the “best” of everything edible. We take pride in it, even though we seldom agree. I find it comforting to feel so strongly about something. It’s nice to be able to see the world in absolutes.
Best veg chili: Buddy’s Burrito & Taco Bar
Best ice cream: Lula’s Sweet Apothecary.
Best nice-but-not-too-fancy vegan restaurant: Cafe Blossom West Village.
Best smoothie that you could totally make at home but tastes better when someone makes it for you:
Nature’s Grill Peanutty Blast
Tutt Cafe is around the corner from where I spent my first 3 years in Brooklyn.
My old street. I had some good times here.
I ordered a lot of takeout. I tried to walk kitten Sebastian on a leash on these sidewalks.
Moose and I met up on my old street after work on Friday to pick up enough falafel and hummus to feed us for days before walking a mile back to our apartment.
Only one mile separates my current tiny apartment from my former teeny weeny apartment, yet it feels the two are lifetimes apart.
Where was I? Oh right. Favorites.
This falafel is my absolute favorite falafel on earth. Also, my mom loves it. So, that settles that.
Best Black and White Cookie:
Best vegan pizza? It’s not here. It’s in Philly. Blackbird Pizzeria. Just go, people. Go!
Best cake in the whole world: Carrot Cake.
Best way to eat carrot cake: With your hands.
I’ve made a lot of donuts and these babies are tied with Baked Biscoff Donuts for the “Best Donut that I’ve Made” honor.
The toasted coconut is optional, but even Moose loved it and he usually makes a weird face when I mention coconut. It’s similar to the face he makes when I mention the NY Rangers or stepping on a treadmill.
Wait! Before you move on to donuts, I keep meaning to tell you all that I’m on Instagram and Pinterest now. Come pin me! Gram me? Whatever. Let’s be friends!
- 3/4 cup cake flour
- 1/4 cup old-fashioned oats
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1/2 cup unsweetened applesauce
- 2 tablespoons vanilla almond milk
- 1/2 teaspoon vanilla extract
- 3/4 cups grated carrots (about 2 large carrots)
- 2 tablespoons chopped walnuts
- 1 tablespoon fresh squeezed lemon juice
- 1/4 cup + 2 tablespoons vegan cream cheese substitute, softened (I used Trader Joe’s Better than Cream Cheese)
- 1/3 cup confectioners’ sugar
- 2 tablespoons vanilla almond milk
- 2/3 cup sweetened shredded coconut
Preheat your oven to 350 degrees Fahrenheit.
Coat a 6 cup donut tin with cooking spray (I used grape seed oil).
In a large bowl, whisk together the cake flour, oats, baking powder, baking soda, sea salt, cinnamon and nutmeg.
In a separate bowl, stir together the brown sugar, unsweetened applesauce, almond milk and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Fold in the carrots and walnuts.
Stir in the lemon juice.
Spoon the batter into the donut tin.
Bake for 8-10 minutes, or until a toothpick can be inserted and removed cleanly.
Remove the donuts from the oven and leave the oven on.
Spread the shredded coconut out on a cookie sheet.
Bake for 7-8 minutes, stirring frequently and watching closely. The coconut is toasted when it begins to brown.
Remove the coconut from the oven and allow it to cool on the pan.
To make the frosting, mix together the cream cheese substitute, confectioners’ sugar and almond milk until fully combined.
Once the donuts have cooled completely, dunk the top of each donut into the frosting.
Sprinkle the frosted side with toasted coconut and eat up!