Recipes

Vegan Banana Bread Donuts (GF)

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I have been buying bananas in bulk thinking my kids are going to eat them all. Let’s be honest though most just get left sitting on our fruit shelf until they are brown and mushy. Well I have found the perfect use for those bananas your family didn’t eat. Make them into donuts because donuts will always be better than bananas. 


Banana Bread Donuts

Inspired by The Little Plantation 

Note: I used a scale to weigh my flour, sugar and chocolate chips based on the measurements from the original recipe. Pssst these doughnuts are also gluten free! 

Ingredients

FOR THE DONUTS

  • 185g gluten-free pastry flour (I used Jovial**)
  • ⅔ tsp baking powder
  • 75g coconut sugar
  • 35g vegan chocolate chips
  • 2 Tbsp coconut oil, melted (+ extra for greasing the doughnut tin)
  • 1.5 tablespoons ground flax seeds + 4.5 tablespoons water
  • 1.5 very ripe bananas, mashed
  • 1/3 cup vanilla vegan yogurt

FOR THE TOPPING

  • 1 bar of your favorite chocolate
  • Flaked Coconut 

Method

  • Preheat the oven to 350F. Grease the circles of your doughnut pan with coconut oil and set aside.
  • In a large bowl, mix together all the dry ingredients – the flour, baking powder and sugar until nicely combined. Add the chocolate chips and mix in well. Set aside.
  • combine the ground flax seeds with the water in a small bowl and let rest for 5 minutes.
  • Over a very low heat, melt the coconut oil.  
  • In a small bowl mix together the melted coconut oil, the mashed bananas, the yogurt and the water/flax seed mixture; stir to combine.
  • Add the wet ingredients to the bowl of dry ingredients and mix until just combined. 
  • Spoon the mixture into a piping bag and pipe circles of dough into the prepared doughnut pan. Spread evenly. Bake for 13 minutes or until golden brown.
  • Remove from the oven and allow to cool.
  • While the donuts are cooling, prepare the glaze by melting the chocolate in a double boiler or simply a bowl placed over a pan with water that’s been gently brought to the boil. Do not microwave the chocolate or it may burn.
  • Once the donuts have cooled down, dip them in the chocolate glaze and top with coconut chips.

I recommend eating these donuts right away or store them in the fridge. If you and/or your family is anything like me and mine these won’t last more than a day anyways.

 

[Recipe] Creamy Kale Salad featuring Manitoba Harvest Hemp Hearts

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I basically have an eating bread for every meal for the last 10 days because I’m so exhausted I can’t be bothered to put a real meal together. But today I was feeling really hungry and I knew that I needed to eat something and something a tad bit nutrient dense. I ended up cutting up two small bunches of kale and I made this incredible kale salad. 

I know, I know kale salad is so last season  but I am still loving it.  This version has 2 small bunches of lacinato kale massaged with a sauce of tahini, lemon juice, coconut aminos, olive oil, garlic granules, salt and pepper and tossed with a handful of hemp seeds for added plant-based protein and omega 3’s and 6’s. I had not planned on eating the entire bowl – but I did with the help of my 20 month old and I have zero regrets doing so. Seriously savory, creamy and delicious. Give it a try and share with me on Instagram #bowlsbylindsay

Creamy Kale Salad

Serves 2-4 or one super hungry mama

  • 2 small bunches lacinato kale, rinsed and finely chopped
  • 2 heaping tablespoons of tahini
  • juice of one lemon
  • 3 teaspoons coconut aminos
  • 1 tablespoon olive oil
  • 1 teaspoon garlic granules
  • 2-4 tablespoons hemp seeds
  • salt and pepper, to taste

Wash your hands well and toss everything in a big bowl; massage until thekale has softened. Enjoy!

Q/ Are you into kale salad? What is your favorite recipe? 

 

I am a proud Ambassador for Manitoba Harvest.

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[Recipe] Tofu Fresh Rolls with Creamy Peanut Sauce

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Just around the corner from our house is this great Vietnamese restaurant that has my favorite tofu fresh rolls. They are inexpensive, delicious, filling and served with a creamy peanut dipping sauce. The thing is while it is right around the corner it just isn’t a spot we go to often since we have shifted our focus back to eating more meals at home.

Well today my craving for these fresh rolls hit me hard and lucky for me I had picked up a package of rice paper wrappers at the Asian market a few weeks ago and I had filling ingredients as well. The one thing I didn’t have was peanut butter to make my dipping sauce but I did have a bag of roasted peanuts in my pantry – so homemade peanut butter to the rescue! 

Tofu Fresh Rolls with Creamy Peanut Sauce

Peanut Sauce:

  • 2 cups roasted and unsalted peanuts
  • 2 tablespoons tamari
  • 2 tablespoons coconut aminos
  • 1 teaspoon coconut nectar or sweetener of your choice
  • Juice of 1 lime
  • 1/3-2/3 cup water
  • 2 garlic cloves
  • 1 tsp – 1tbsp sambal olek (optional)

Rolls:

  • Rice Paper Wrappers
  • Rice Vermicelli Noodles, cooked and rinsed with cold water
  • Smoked or Baked Tofu, julienned
  • Bell Pepper, julienned
  • Purple Cabbage, shredded
  • Carrots, julienned
  • Baby Spinach
  • Other great add-ins:
  • Cilantro
  • Mint
  • Basil
  • Scallions
  • Bean Sprouts

Instructions

Sauce:

  • Start by blending the peanuts in a high speed blender or food processor until smooth; this will take a few minutes and you will want to scrape down the sides as you go.
  • Add remaining sauce ingredients and blend until smooth. Season with salt and pepper to taste. You may decide to add more water depending on how thick you would like your sauce.

Assemble:

  • Soften your rice paper wrapper based on package directions. Place on a clean kitchen towel and then add your favorite filling ingredients. Tip: make sure not to over fill your wrapper or it will split when you roll. Once filled roll up by folding the sides over first and then fold over the top and gently roll up.
  • Serve with peanut sauce for dipping

Who knew it was so easy to make your own peanut butter? It made a super creamy and incredible sauce. I omitted the sambal olek for my kids but added a big dollop to my sauce before devouring.

// What is a dish that you love to order out and could easily make at home? 

 

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[Recipe] The Best Vegan Sandwich | #TTLA

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This post is sponsored by Lightlife. As always, all thoughts and opinions are my own.

Hello Friends! I’m here to share the news you can now find the vegan friendly #TTLA at Whole Foods Market!! This delicious sandwich creation inspired this viral video  and has everyone (including me) wanting one.

But wait are you asking yourself um….Lindsay what is the #TTLA? Let me break it down for you: The Whole Foods TTLA sandwich  is created by layering Lightlife Organic Fakin’ Bacon Tempeh, tomato, lettuce and avocado between two pieces of ciabatta slathered with a vegan garlic aioli.

I know not all of you have Whole Foods nearby or you simply prefer to make your food at home so I’m here to share my version of the TTLA with a little extra flare. My version has a creamy herb mayo, candied tomatoes aka quick roasted tomatoes that taste like candy and smashed avocado. You could go for slices of avocado but I prefer smashed because there is nothing I hate more than a sandwich sliding apart because of slippery avocado slices.

For my version you will need:

  • Lightlife Organic Fakin’ Bacon Tempeh
  • Sourdough Bread, Sliced
  • Lettuce
  • Candied Tomatoes
    • 1 pint Cherry Tomatoes
    • Salt
    • Pepper
  • Herb Mayo Spread
    • Vegan Garlic Aioli
    • 1 Tablespoon Chopped Italian Parsley
    • 1 Tablespoon Chopped Chives
    • 1 Tablespoon Chopped Basil
  • Smashed Avocado
    • 2 Ripe Avocados
    • 2-3 Teaspoons Lemon Juice
    • Salt & Pepper

Start with preheating your oven to 425F. Slice the tomatoes in half and place cut side up on a baking sheet. Sprinkle with fresh cracked pepper and himalayan pink salt. Bake for 15 minutes.

While the tomatoes are baking work on putting together the remaining elements of the sandwich.

In a small bowl mix together the garlic aioli and herbs; mix until incorporated.

In a another small bowl mash the avocado with the lemon juice and salt and pepper to taste.

Like your bread crunchy? Now it the time to toast it.

In a skillet add just a touch of oil to prevent the Fakin’ Bacon tempeh from sticking and pan fry until lightly brown on both sides. If you prefer you can also place the Fakin’ Bacon on a sheet pan and cook in the oven.

Once the tempeh has been browned and the tomatoes are sweet like candy it’s time to put your sandwich together. Slather one side of your bread with the herb mayo spread and the other half with the smashed avocado. Top the avocado side with a layer of candied tomatoes and top the herb mayo spread with your favorite lettuce greens. Now it’s time to add the Fakin’ Bacon tempeh right on top of the tomatoes and then put it all together and enjoy!

If you are crunched for time you can use freshly sliced tomatoes or sundried tomatoes instead of the candied tomatoes.

Feeling a little cheeky? Add a layer of sliced dill pickles, tangy saurkraut or your favorite spicy peppers

 

[Recipe] Edamame Chive Dumplings

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There are a handful of foods that I turn to when I am looking for a warm hug in food form and one of those is the dumpling. I love them steamed, boiled or pan-fried. I love them filled with potatoes (pierogis) or tofu or veggies. I love gyoza, shumai, momos, ravioli, samosa, wonton, mandu… basically I haven’t met a dumpling that I didn’t like. Recently I found vegan wonton wrappers so I decided some homemade dumplings were a must so my littles and I made up a huge batch that we all gobbled up. 

These dumplings are filled with edamame and seasoned with lot of chives. 

Filling:

  • 2 heaping tablespoons kale pesto @hopefoods hummus or 1 tablespoon plain hummus and 1 tablespoon pesto
  • 2 cups steamed and shelled edamame
  • 1/3 cup chopped chives
  • 1.5 teaspoons salt (I used green garlic salt)
  • 1 tablespoon coconut aminos
  • 1 Package of Wonton Wrappers 
  • olive oil or avocado oil.

Place all ingredients in a food processor and process into a paste. 

Now it’s time to set up your dumpling making station. You will need your wonton or dumpling wrappers, a small bowl of water and a parchment lined or lightly floured sheet tray. Place 1 heaping teaspoon of your filling into the wrapper, dip your finger in your water and go along the edge of your dumpling wrapper and the seal your dumpling; there are a number of methods when it comes to sealing your dumpling so go with whatever method you prefer. Place filled dumplings on the sheet tray while you complete filling the remaining dumpling wrappers. 

When it comes cooking your dumplings you can either boil them or go my favorite method pan fried. On medium high heat add just enough oil to coat the bottom of your pan. add your dumplings in a single layer and cook until just brown on the bottom. Then with your lid ready quickly add 1/4 cup of water and cover immediately and allow to steam for 5-7 minutes. Your dumplings will com out cooked through and nice and crispy on the bottom. I serve mine up with more coconut aminos, sriracha and a sprinkling of chives. 

What is your favorite dumpling? 

[Recipe] 101 Cookbooks – Carrot, Dill & White Bean Salad

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Spring has sprung at the farmers market and I just can’t get enough of the Spring greens, herbs and the early Spring carrots. As an effort to work through my cookbook stack I have been picking a few recipes each week to try. This week I cracked open Near & Far by Heidi Swanson and when I saw her Spring forward recipe for Carrot, Dill & White Bean Salad I knew I had to make it. Unfortunately dill wasn’t anywhere to be found at my market but beautiful chives were so I subbed out the dill for chives and made an amazing salad that had both Neil and I wanting more. 

Lucky for you all Heidi has this recipe up on her blog 101 Cookbooks so you too can make it! Enjoy! 

My Go To Matcha Latte

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With three kids and a baby who is protesting sleep I depend on my coffee in the morning to get me going. When it comes to the afternoon however I like to make the switch to tea because I find it gives me a boost without giving me the jitters, anxious feelings and doesn’t keep me up all night. Lately, I have been going for a creamy matcha latte. I love how green and earthy it tastes and I find that it gives me an energy boost while also helping me to feel calm and focused. 

So what makes my matcha latte so special?  I say the cinnamon! Who knew matcha and cinnamon could taste so good together?

1 tsp matcha
1 tsp maple syrup
1 spoonful artisana organics coconut butter
4 oz homemade plant milk 
4 oz hot water
Big dash of cinnamon

I blend mine straight in my breville frother but you could use a handheld frother or add to blender.

What is your go to afternoon beverage? have you tried matcha?

 

This post contains affiliate links. Purchases you make through these links will help fund the work I do here on Running With Tongs at no extra cost to you. Thank you sincerely for your constant support.