Smoky Lentil and Sweet Potato Rice

So hearty, so good! You'll want to make another batch of this...

I served with rice, not tacos (gluten-free). 

From Vegan Richa
Recipe: http://www.veganricha.com/2014/07/smoky-lentil-and-sweet-potato-tacos.html

Fluffy Vegan Apple Cider Donuts with Powdered Cinnamon Sugar

They turned out great!! Very light and fluffy.

You can cut on calories and ignore the powdered sugar, but really... I don't care ;) I don't use turbinado, so I just powdered it with a mix of coconut sugar and cinnamon.

From Well and Full
Recipe: http://wellandfull.com/2015/09/fluffy-vegan-apple-cider-donuts-w-powdered-cinnamon-sugar/

Baked Tofu Balls

Found a tofu around that needed to be cooked before getting too old. These balls are delicious served as a side dish or used as "fake" meatballs over spaghetti and sauce. 

Ingredients:

1 cup firm/extra firm tofu (150g), mashed with a fork

2 TBS onions, chopped

1-2 cloves of garlic, roasted or cooked until golden (not raw)

1 small carrot, grated

3 TBS fresh parsley, chopped

2 heaping TBS rice flour

1 dessert spoon (or to taste) olives or capers, chopped (optional)

1 TBS olive oil

Salt and pepper, to taste

Ground flax seeds/Flax meal to coat

Directions:

Pre-heat oven to 200°C. Process the tofu, onion and garlic until well blended into a rough dough. 

Transfer the mix to a bowl. Add the carrot, salt, pepper and olive oil. Mix. Then add the rice flour and, if used, the olives or capers. 

Roll into small balls and run them over the ground flax seeds to coat. Bake for ca. 15 minutes. 

From Blog Hortelã

Recipe (in Portuguese): http://bloghortela.com/bolinho-de-tofu-assado/