Recipe Sunday – Easy Vegan Lasagna Rolls with Vegan Ricotta

Happy Sunday, kittens! Yesterday I went to a Christmas night out with some friends: it was the first time I went out with this crowd and I had a great time! Stepped out of my comfort zone and it was a very positive experience. Yay! But today is all about recharging, getting ready for the week ahead and dedicating some time to making delicious comfort food. And what better comfort food than lasagna…with a twist?! Here we have the recipe for the Easy Vegan Lasagna Rolls with Vegan Ricotta by Shane&Simple.

It is probably one of the easiest recipes, returning an amazing result!

Easy Vegan Lasagna Rolls with Vegan Ricotta by Shane&Simple


  • 1 x 14 oz. block firm or extra firm tofu (NOT Silken)
  • ¼ – ½ cup nutritional yeast (depending on how “cheesy” you want your ricotta)
  • 3 tbsp. Italian seasoning. Or (you can use 1 Tbsp. dried basil, 2 Tbsp. dried oregano)
  • Juice of one lemon
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ½ cup fresh spinach (chopped or whole)
  • 2 x 28 oz. can of low-sodium crushed tomatoes. If you like your sauce a little chunky, use 1 can crushed tomatoes and 1 can diced tomatoes.
  • 2 Tbsp. dried oregano
  • 2 Tbsp. dried basil
  • 2 tsp. onion powder
  • 1 ½ tsp. garlic powder
  • ¼ tsp. red pepper flakes (adjust according to spice preference)
  • 2 Tbsp. maple syrup
  • 1 tsp salt (or to taste)
  • 1 box whole grain lasagna noodles


  1. Preheat oven to 375 degrees

To Make The Tofu Ricotta

  1. Break tofu apart and put in food processor. Add lemon juice, nutritional yeast, Italian seasoning, garlic powder and salt. Blend until fairly smooth and ingredients are well combined.
  2. Add spinach and pulse 8-10 times or until spinach is chopped well and incorporated into ricotta.

To Make The Sauce

  1. Place tomatoes and spices in a large pot and simmer over medium to medium-high heat for 2-3 minutes.

To Make The Lasagna

  1. Cook lasagna noodles according to package instructions
  2. In a 9×13 baking dish, pour ½ the sauce into the bottom of the pan. Strain noodles and prepare to make the lasagna rolls.
  3. Lay noodles out one at a time, place a spoonful of Easy Vegan Ricotta onto the noodle and spread until the noodle is covered. Once covered, start at one end of the noodle and roll it up like a sleeping bag. Place into the baking dish and repeat process until all rolls have been assembled.
  4. Pour remaining sauce on top of all noodles, cover with aluminum foil, and bake for 30 minutes. Remove foil and bake for another 15 minutes.

Just trust me on this: you will thoroughly enjoy it!



Recipe Sunday – Pear Galette with a Rooibos Glaze

My kittens, are you enjoying a nice Sunday? Yesterday, I came to the realisation that next week we’ll get into December! Goodness gracious! Another year is ending and I hope that you have managed to do many of the things you put your head to. And even if not, you have tried and life is not easy and it doesn’t come with instructions so kudos to you for being a human being. Whatever you are feeling at the moment, I also hope that the recipe I am sharing with you today will lift your spirits. It certainly did so when I made it on Wednesday and it is now one of my favourite recipes!

Obviously, as you know, I LOVE easy and quick recipes returning a delicious result, and this recipe doesn’t disappoint! So, without further ado the Pear Galette with a Rooibos Glaze by Anett Velsberg (on Best of Vegan).

Pear Galette with a Rooibos Glaze by Anett Velsberg (on Best of Vegan)


  • 150g unbleached all-purpose flour
  • 25g whole wheat flour
  • 1 tbsp vegan sugar
  • ½ tsp salt
  • 115 ml coconut oil, cold
  • approximately 30 ml water
  • 150 ml rooibos tea
  • 3 tbsp sugar
  • ½ tsp vanilla seeds
  • 3 tbsp maple syrup, for brushing
  • 2 pears, cut in half length-wise, seeds removed and thinly sliced
  • Icing sugar, for dusting
  • Coconut whipped cream, to serve


  1. Preheat oven to 200°C/400°F.
  2. Place the flours, sugar and salt in a food processor and pulse to combine. Add the coconut oil and pulse until the mixture resembles breadcrumbs. Start dripping in cold water while the machine is running until the dough comes together. Take it out, form a ball, flatten it into a disc, wrap in cling wrap and place in the fridge for 15 minutes.
  3. Now make the rooibos glaze by bringing the tea, sugar and vanilla to a boil and reducing it until the consistency of syrup.
  4. Roll out the dough between two sheets of baking paper. Arrange the pears on top, fanning them out and leaving a bit of room from the sides. Bring the sides of the dough over the pears, smudging together any bits that tear. Brush the pears with the rooibos glaze and the dough with the maple syrup. Place in the oven at 200°C for 15-20 minutes until slightly golden. Serve warm with coconut whipped cream. Enjoy!

This is my first time making a galette from scratch and it was so easy! Try it and thank me later.



Recipe Sunday – Creamy Potato Leek Soup (plus alternative recipe!)

Happy Sunday my beauties! Is everything okay with you? This weekend has been so lovely, I have enjoyed a couple of nice autumn walks and also a trip to a local Christmas Market and coming back from these walks I was craving some comfort food. This Creamy Potato Leek Soup by SimpleVeganista was definitely the answer to these cravings!

Creamy Potato Leek Soup by SimpleVeganista


  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 3 medium leeks (use white and light green parts only)
  • 2 1/2 lbs. potatoes, cubed 1/2 inch (peeled or with skin on)
  • 1 1/2 teaspoons dried thyme or Herbes de provence
  • 1 bay leaf
  • 4 cups water or low-sodium vegetable broth
  • mineral salt, to taste
  • 1/4 cup chopped parsley, to garnish


  1. Start by removing and discarding the root ends of the leeks and thick dark green parts.
  2. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. Alternatively, slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups.
  3. Cut the potatoes into 1/2 inch cubes. Feel free to peel the potatoes or leave the skin on (I left the skin on).
  4. In a large dutch oven or pot, heat the oil/water over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown the leeks.
  5. Add the potatoes, broth, bay leaves, herbs, salt to the pot and bring to a boil. Reduce heat, cover, and simmer on low for 15 minutes, or until the potatoes are fork-tender.
  6. Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth (or leave a little chunky). Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.


If you don’t want to use potatoes, you can use 3 carrots instead of the potatoes. I’ve tried also adding half a broccoli and it’s DE-LI-CIOUS!

I hope you’ll try both ways and let me know what you think.



Recipe Sunday – Protein Cookies

Happy Sunday, kittens! How is everything? Here, I am trying to practice more balance in my life as it’s been hectic and felt things are just passing by too quickly without realising it! So, I just wanted to quickly share this recipe for Protein Cookies by ChocolateCoveredKatie as they are quick and healthy and delicious!

Protein Cookies by ChocolateCoveredKatie


  • 1/2 cup nut butter of choice
  • 1/2 cup protein powder (64g)
  • 2 tbsp sweetener of choice
  • 1/8 tsp salt
  • 1/2 cup chocolate chips, optional


  1. Preheat the oven to 350 F.
  2. Stir all ingredients together to form a cookie dough texture.
  3. Break into four pieces, roll into balls, then press into cookie shapes with your hands. If you wish to bake the cookies, bake them on a cookie sheet, lined with parchment if desired, for 8 minutes. Let cool before handling, as the firm up while cooling.

I hope you’ll enjoy them!

Love, xx


Huntingdon Facility & Vivisection

Hey there! How is it in your neck of the woods? Here all good, just avoiding burnout by taking it a bit easier at work and meditating more.

You might have noticed in the past months a petition started by Cruelty-Free International asking for the closure of Vivotecnia, “an independent European toxicology contract research organisation based in Madrid, Spain. Since 2000, it has offered services to support pharmaceutical and biotech, cosmetic, chemical and agrochemical industries. Its customers include companies from Spain, Europe (including the UK), Central America, Japan, Korea and the USA.”

Similarly, Animal Freedom Movement started a similar petition to the UK Parliament asking for the “phases out all animal testing and importation of animal-tested products by 2025.”

These are just two of the petitions asking for governments to ban vivisection (especially for beauty products). It would appear that more and more people realise that experimenting on live animals is just barbaric, considering that there is so much research confirming the uselessness of these practices.

To be honest, I have only a little bit of hope that these petitions will be successful because the experiments are usually required by the main pharmaceutical and beauty multinationals. And this brings me to the Huntingdon issue in the UK.

Huntingdon and MBR Acres Ltd.

Maybe you have heard or maybe not, that during the years people have been protesting what is happening at the MBR Acres Ltd facilities in Huntingdon, Cambridgeshire, England (just to give you an idea, one of the latest protests was this May). But if you don’t have a clear idea of what I am talking about, here are some facts about Huntingdon (Huntingdon Life Sciences Group plc.):

  • it’s a contract research organisation, privately owned
  • founded in 1951
  • had an initial focus on focused on nutrition, veterinary, and biochemical research
  • their research uses animals, both wildlife imported from other countries and “local”
  • it went on researching pharmaceuticals, food additives, industrial and consumer chemicals
  • in 1996, a member of PETA went undercover as an employee of the organisation and recorded the treatment of the animals in Huntingdon’s facilities
  • the tape sparked rage amongst animal rights activists and PETA was sued by HLS. HLS managed to win.
  • the buildings in Huntingdon have been the subject of numerous protests by animal activists.

The MBR Acres actually grows mostly dogs of the breed Beagle because they are small and docile.

I shouldn’t be stating the obvious, but any form of experimentation on animals is just wrong. It wouldn’t be justifiable even if what they are testing was the cure for cancer. And they are not experimenting on that. In the 2000s they stated that they were very close to a breakthrough in xenotransplants, organ transplants from animal to human. Pigs and primates were the main subjects of these experiments: the non-human animals were grown to then harvest their organs and then put them in humans. The longest a human has survived after such a transplant is three months. THREE MONTHS.

The suffering that this practice brings is twofold: it causes much pain to the animals that are grown for the sole purpose of taking their organs and the people into which these organs are implanted.

What is vivisection

Depending on the dictionary one uses, one will get a slightly different definition of what this practice is. From Merriam-Webster, vivisection is

: the cutting of or operation on a living animal usually for physiological or pathological investigation
broadly : animal experimentation especially if considered to cause distress to the subjectMerriam-Webster Dictionary

While Cambridge Dictionary offers that vivisection is

the use of living animals in tests that are intended to increase human knowledge of human diseases and the effects of using particular drugs.Cambridge Dictionary

Contradictions of vivisection

The main contradiction is that the promoters of such practice will say that they use such and such animal species because they will get similar reactions as if it were human, but when they’ll be asked if they’re concerned about the feelings and emotions and pain that these species will have to endure, the vivisectors will say that although similar in bodies to humans, they really don’t feel the same as them.

Without even going into the philosophical aspects of the ethics behind this practice, the mind is part of the body: pain receptors ARE pain receptors, which means that they are telling the brain that that thing is painful and the non-human or human animal is feeling pain.

All animals, humans and non-humans, when they are enclosed in small spaces, hearing screams or seeing their fellows being taken away and then taken back wounded and hurt, are going to feel fear, being afraid.

So, if someone is telling you that live non-human animals are good for testing because of their similarities with humans, but not to worry because they don’t feel the same as humans do, call BS on them.

The Alternatives

There are alternatives to animal testing. It’s 2022, we went to the moon and around space. We keep finding ever smaller particles. We do have ways to avoid the use of animals in research: from cell culture to computer simulation, there really are viable alternatives. Companies who don’t use non-human animals in their testing are known as cruelty-free.

The problem is in the money.

The whole animal business brings a lot of money to all the parties involved: those who grow the animals, those who are capturing the animals, those who create licences and regulations, etc. While investing in alternatives would take away a big slice of the cake from many of these parties.

Money makes the world go round, right?

If you want to read a bit more about the alternatives to animal testing, you can find some more here and here (2 Wikipedia pages, to get you started).


Huntingdon Life Sciences and MBR Acres are just two of the many organisations around the world that are using live animals to test on. If you think that animal testing is wrong, there are quite a lot of websites that are providing you with lists of brands that conduct this kind of testing, as well as those that are in the process of becoming cruelty-free. Keeping on testing on animals, with money spent on this instead of investing in alternatives just extends the suffering of both human and nonhuman animals.

If you want to read more:

Recipe Sunday – Vegan Pumpkin Curry

Hi everybody! How is everything with you? Here we’re really getting into Autumn: yellow, orange and red leaves falling on the floor, the specific autumnal smell in the air… oh, so beautiful! And this really calls for comforting recipes (also, considering all the matter of rising living costs, we really need some good food to lift our spirits!). Pumpkin/squash recipes are usually perfect for this weather, but I’ve never been too keen on them: probably because my family had only made roasted pumpkin, which I don’t think is the best way to eat a pumpkin. However, I have been slowly warming up to this vegetable and last year I’ve been using it to make sweet dishes. And this year, I’ve seen the video by Calum Harris of the vegan PlantBoiis making a Pumpkin Curry where his premise was that he “usually would say ‘no’ to a pumpkin curry, that would be the last of [his] options” except for this recipe, so I decided to try it. And let me tell you, as someone who isn’t a fan of pumpkins: I. LOVE. IT. Dead easy, quick, flavourful and delicious.

So, here is the recipe!

Pumpkin Curry by Calum Harris


  • 1 pumpkin (1.5kg) or a butternut squash
  • 4 tsp garam masala (3 for the pumpkin, 1 for the onions)
  • 2 tsp turmeric
  • 1 garlic bulb
  • Loads of salt and pepper
  • Drizzle of light olive oil
  • 1 large white onion
  • 4cm ginger (with the skin is fine)
  • 1 red chilli (de-seeded if you don’t like spice)
  • 1 heaped tablespoon mango chutney
  • 1 tin (400g) chickpeas
  • 1 tin (400g) coconut milk
  • 500ml veggie stock
  • Seeds need big pinch of salt, a drizzle of light olive oil and 1 tsp cumin
  • 1-2 poppadoms
  • Top with pomegranate seeds, pinch of fresh coriander and the crunchy topping


  1. Cut and seed the pumpkin and put in the oven for 40 minutes (recipe doesn’t say, but I guessed 200° C) with the garlic bulb, seasoning with garam masala, turmeric, salt, pepper and olive oil;
  2. Clean and soak the pumpkin seeds;
  3. Chop the onion and put it in blender with ginger and chilli (if you use it);
  4. Transfer the blended ingredients to a pan, stir fry until caramelised then add the mango chutney, veggie stock, chickpeas and coconut milk. Add the roasted pumpkin and let it simmer for 40 minutes.
  5. In the meantime, roast the seeds with some olive oil, salt and cumin for 20 minutes,then take them out of the oven and grind them with the poppadoms. Use it to top the curry with also pomegranate seeds and coriander.

You’ll thank me later!



Recipe Sunday – Vegan Stuffed Shells Florentine

Beautiful kittens! How is life treating you these days? It’s nearly Halloween, can you believe it?! I just thought of sharing this recipe very quickly with you, because I feel we need a lot of comfort with all that is happening around the world. And what best comfort food if not PASTA?! And there is the recipe for a vegan ricotta within the main recipe! What’s not to like? So, without further ado, here are the Vegan Stuffed Shells Florentine by ConnoisseurusVeg.

Vegan Stuffed Shells Florentine by ConnoisseurusVeg


  • 6 ounces dried jumbo pasta shells (about 20 shells)

For the Quick Tomato Sauce

  • 1 tablespoon olive oil
  • ½ large onion, diced
  • 3 garlic cloves, minced
  • 1 (28 ounce or 794 gram) can crushed tomatoes
  • ½ tablespoon organic granulated sugar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • ½ cup fresh basil leaves, torn and lightly packed

For the Vegan Ricotta Florentine

  • ½ cup roughly chopped onion (about ½ of a medium onion)
  • 3 garlic cloves, minced
  • 1 cup raw cashews soaked in water 4-8 hours, rinsed and drained
  • ½ cup unflavored and unsweetened soy or almond milk
  • 2 tablespoons lemon juice
  • 1 (14 ounce or 400 gram) package extra firm tofu, drained and broken into 5-6 large chunks
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 2 cups fresh spinach leaves, coarsely chopped and lightly packed


  1. Bring a large pot of salted water to a boil. Add the pasta shells and cook them according to the package directions.
  2. Drain the pasta into a colander, then return it to the pot and toss it with a few dashes of olive oil. Set aside.

Make the Quick Tomato Sauce

  1. Coat the bottom of a medium saucepan with oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion until softened, about 5 minutes.
  2. Add the garlic and sauté it with the onion 1 minute more, until very fragrant.
  3. Stir in the crushed tomatoes, sugar, oregano, salt and pepper. Bring the mixture to a simmer and lower the heat.
  4. Allow the sauce to simmer, uncovered, for 15 minutes, stirring occasionally.
  5. Stir in the basil and remove the sauce from the heat. Taste test and season with additional salt and pepper if desired.

Make the Vegan Ricotta Florentine

  1. Place the onion, garlic, cashews, milk and lemon juice into bowl of food processor. Blend until smooth, stopping to scrape down sides of bowl as needed.
  2. Add the tofu, salt and pepper. Pulse the machine until a thick and slightly chunky, ricotta-like texture is achieved, again, stopping to scrape down the sides of bowl as needed.
  3. If some space remains in food processor bowl, add the spinach and pulse until finely chopped and well blended. Otherwise, transfer mixture to a bowl and stir the spinach in by hand.
  4. Taste-test and season the mixture with additional salt and pepper to taste.

Make the Stuffed Shells Florentine

  1. Preheat the oven to 400º. Coat the bottom of a 9 inch by 9 inch baking dish or 10 inch round oven-safe skillet with about half of sauce.
  2. Stuff the shells with the ricotta mixture and arrange them in a single layer in the baking dish or skillet. Top with the remaining sauce.
  3. Cover and bake the shells for 20-25 minutes, until the sauce is bubbly.
  4. Remove the shells from the oven and allow them to sit for 5 minutes before serving.

It’s easy and delicious!



Recipe Sunday – Comforting Wholesome Pear Muffins

Hello cuties! How is everything with yous? I hope you’re having a brilliant weekend, spending it doing what makes you feel good. If you’re not, and you have to deal with unpleasant things, I really hope you’ll get over this soon. In any way, I feel that the recipe I’m sharing with you today will bring a smile to your face.

Pear muffins are something I wouldn’t have thought I would have loved this much because I’ve never been a fan of pears. But at some point, I found myself with so many pears and wasn’t sure about what I could do with them: a browse online for “quick vegan pear recipes” and there it was, Comforting Wholesome Pear Muffins by SeitanIsMyMotor! Tried it, absolutely loved it and you will too!

Comforting Wholesome Pear Muffins by SeitanIsMyMotor


  • 140 g (purple) whole wheat flour (1 cup + 2 Tbsp)
  • 50 g sugar (¼ cup)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 120 ml soy milk (½ cup)
  • 70 g apple sauce (3 tbsp)
  • 30 ml neutral oil (2 Tbsp)
  • 2 tbsp lemon juice
  • zest from one lemon
  • ½ tsp cinnamon
  • 6 mini pears or six pear quarters (or ½ cup diced pear)


  • Preheat oven to 200°C and grease 6 muffin tins with oil.
  • In a bowl, combine flour, sugar, baking powder, and baking soda and mix well.
  • Stir in remaining ingredients except for pears.
  • Pour the batter into the muffin tins and press pears into the batter. Or, if you are using diced pears, mix them into the batter before pouring the muffins into the tins.
  • Bake for 20 minutes until golden brown.
  • Let cool for 10 minutes before removing from pan.
  • Serve immediately or when cooled completely.

Easy, quick, and extra flavourful!

Let me know if you make it!



Recipe Sunday – Vegan Cabbage Soup

Happy Sunday, beauties! The past three weeks have been busy, had to work two Saturdays in a row and also helped cover for other members of staff during the week, and I’ve been getting at the end of the week just drained, no matter all the “keeping hydrated + exercising + sleeping 7 hours per night + eating healthy”. But Saturday night means also cabbage soup! Comforting and warm, full of healthy veggies, it’s the perfect dish for the end of a long week.

This is my favourite Vegan Cabbage Soup by LovingItVegan. The recipe calls for Cayenne pepper: I don’t really use it, but obviously, if that’s your taste go for it! Same goes for the broth/stock: the end result is already flavourful so you can skip this (perfect if you have to keep an eye on your salt intake too!). Also, I like to switch the beans I put in the soup: any white beans are great, but also Borlotti and Red Kidney work well in this recipe.

Vegan Cabbage Soup by LovingItVegan


  • 1 Tbsp Olive Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 3 Cloves Garlic Crushed
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 2 Large Carrots Chopped
  • 2 Large Stalks Celery Chopped
  • 6 cups White Cabbage (540g) Chopped
  • 15 ounce Can Cannellini Beans White Beans, Drained
  • 28 ounces Canned Chopped Tomato (800g)
  • 4 cups Vegetable Stock (960ml) or Broth
  • Salt and Pepper To Taste


  • Add chopped onion and olive oil to a pot and sauté until the onions are softened. 
  • Add crushed garlic, dried oregano, dried thyme, smoked paprika and cayenne pepper and sauté with the onions for a minute or so until toasted. 
  • Add chopped carrots, celery, cabbage and white beans and toss together with the onions and spices. 
  • Add chopped tomato and vegetable stock and mix in. Bring to a simmer. 
  • Reduce the heat, cover the pot and leave to simmer until the veggies are soft and cooked. 
  • Add salt and pepper to taste. Serve with fresh parsley sprinkled on top and fresh bread on the side for dipping. 

Easy, peasy and super tasty!

I hope it will fill your night with warmth and cosiness.



Recipe Sunday – Mayim Bialik’s Sufganiyot

Happy Sunday, dearest! We’re getting into Autumn, my second favourite season, with the leaves turning from green to yellow and orange and all the different tones of these colours, the air becoming less and less hot perfect for snuggling under a blanket on the sofa with a warm mega-mug of tea. Yes, I love Autumn. And with this season we can finally bake and make all that food that heats up your kitchen. So I feel that today is a good time to share this recipe for vegan sufganiyot that I found ages ago, tried and loved it. It’s unclear why I haven’t shared this with you earlier!

Mayim Bialik’s recipe for Vegan Sufganiyot

I found the recipe by chance, don’t even remember how the search went, but I’m glad I found Mayim Bialik’s recipe for Vegan Sufganiyot because it’s easy to make and oh my goodness! So. Delicious. I didn’t know about sufganiyot (and various other spellings): they are basically Jewish doughnuts made usually for Hannukah. And for those of you who don’t know her, Mayim Bialik used to play Amy in The Big Bang Theory and she also acts and is the executive producer of the sitcom Call Me Kat. On top of this, she has a PhD in neuroscience! And she’s vegan. Really difficult not to like her!

So, here is this delicious recipe!


  • 0.25-oz. envelope active dry yeast
  • 1/2 cup sugar
  • 1 cup plus 2 Tbsp. warm (about 110°F) soy, rice, or almond milk
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/4 tsp. coarse salt
  • Egg replacer equivalent of 2 eggs
  • 3 tbsp. unsalted vegan margarine, melted and cooled
  • Nonstick cooking spray
  • 6 cups vegetable oil, for frying
  • Icing sugar, for sprinkling
  • About 2 cups raspberry jam (optional)


1. Combine the yeast, sugar, and 1 cup of the warm nondairy milk in a small bowl and let stand until foamy, about 8 minutes.

2. Whisk together the flour and salt in a bowl. Add the yeast mixture, egg replacer, and margarine, and beat until the dough is soft but not sticky, about 3 minutes.

3. On a lightly floured surface, knead the dough until smooth and elastic, 3 to 4 minutes. Transfer the dough to a medium bowl coated with nonstick cooking spray, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

4. Punch down the dough. On a lightly floured surface, knead the dough a few times, and roll out to 1/4-inch thick. Cover with a clean dish towel, and let rest for 5 minutes.

5. Using a 2-inch-diameter cookie cutter, cut out rounds and transfer to a lightly floured baking sheet. Re-roll the scraps, and cut out the remaining dough. Cover the rounds with a clean dish towel and let rise in a warm, draft-free place for 20 minutes.

6. Meanwhile, heat the oil in a large, heavy-bottomed pot until it reaches 375°F.

7. Place a wire rack on top of parchment paper or on a baking sheet, and line with paper towels or brown paper bags. Working in batches of four or five, add the doughnuts to the hot oil and fry, turning once, until golden and puffed, about 1 minute per side. Using a slotted spoon, place the doughnuts on the paper towels to cool.

8. Sprinkle with icing sugar. You can also make some jam-filled doughnuts, by spooning jam into a pastry bag fitted with a plain 3/8-inch tip. Pierce a hole in the side of a doughnut with the tip, and squeeze in jam to fill (the filled doughnut will feel heavy). Note: Be sure to drain well before serving and enjoy!

You will love them, trust me!