Vegan Donuts

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VEGAN DONUTS

 

I really think that’s all the introduction needed.

 

Science fact: Donut dough rheology is an important property that impacts the overall donut quality. This property measures the ability of the dough to flow. It can be represented by the power law equation: τ=k.D^n where τ is the tangentic stress, k is the viscosity coefficient, D is the shear rate, and n is the flow index. Many factors affect dough rheology including the type of ingredients, the amount of the ingredients, or the force applied during mixing. Dough is usually described as a viscoelastic material, meaning that its rheology depends on both the viscosity and the elasticity. The viscosity coefficient and the flow index are unique to the type of dough being analyzed, while the tangentic stress and the shear rate are measurements obtained depending on the type force being applied to the dough. #nerds

 

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Spinach Quiche – with Follow Your Heart Vegan Egg

Follow Your Heart Vegan Egg. So what? You make a mean tofu scramble. You can’t successfully flip omelettes anyways, and you’ve got bananas for any baking you might want to do.

But Quiche. Vegan quiche that’s yumm enough to bring to a brunch with omnis? This recipe is where it’s at yo.

Ditch the egg and still get your quiche on.

Vegan fact: 1 dozen chicken eggs = 6.6 miles driving in a car worth of GHG emissions.  (today’s fact is shamelessly stolen from followyourheart.com/veganegg)

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