St. Patrick’s Day Treats

Preparation

1. Matcha Mochi Donuts - In a large bowl, sift together 1 cup minus 1 tablespoon of all-purpose flour, 1 tablespoon cornstarch, 3/4 cup glutinous rice flour, 1 tsp baking powder, and 1/2 cup granulated sugar. Then set it aside. In a separate bowl, press 3.5 oz of silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up. Now add in 1 large egg and 2 tbsp of water. Using a whisk, mix just to combine. Now add the egg and tofu mixture to the flour mixture and combine using a spatula. Once the dough begins to take shape, you can begin working it together using your clean hands. Now form the dough into little balls about 7 grams each. You should get a total of about 64 tiny balls. You will want to use a kitchen scale for this step. Now cut 8 (5x5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut. Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325-350 degrees Fahrenheit. It’s best to use an instant-read thermometer to get the perfect oil temperature for donuts. Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time. You don’t want to overcrowd the pot. After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard. Once the donuts have browned on one side, flip them over and fry for another minute. Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil. To make the match glaze, add 1/4 cup of hot simmered heavy cream to 4 ounces of white chocolate chips. Mix until smooth, then whisk in 1 tsp of matcha powder. Mix again and dip a few donuts in the match glaze. Serving Size: 8
2. Top O' The Morning Minty Vegan Shake - Start by making coconut milk ice cubes in advance. Make sure your coconut milk is smooth and neatly pour into an ice cube tray. Place in the freezer until firm, about 4-6 hours or overnight. Place frozen coconut milk ice cubes into a blender. Add almond milk, spinach, Nasoya Silken Tofu, coconut cream, mint, maple syrup, vanilla extract and peppermint extract, and matcha green tea powder (if using). Blend on high, scraping down sides as needed, until creamy and smooth. If the shake is too thick, thin by slowing adding almond milk, to taste. If too thin, slowly add ice and re-blend until smooth. Taste and adjust flavor as needed, adding more peppermint extract for minty flavor, spinach for green color, or maple syrup for sweetness. Serve immediately garnishing with fresh mint and cacao nibs to taste. Serving Size: 2

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