Recipe of the week

Vegan Banana Bread Donuts (GF)

Leave a Comment

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] Edamame Chive Dumplings

Leave a Comment

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

Leave a Comment

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

7 Comments

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.

[Recipe] Screw The Food Rules – Eat The Veggie Dogs

Leave a Comment


This post was created in collaboration with Lightlife.

When it comes to eating I don’t have any major “rules”. I prefer to eat foods that are nutrient dense and nourish my body but there are times when I like to enjoy some pizza, fried foods and the occasional sweet. If you’re looking for nourishing bowl inspiration I post a new one on my Instagram or IG stories most days but if you are looking for something that is delicious but not so healthy read on.

When I was a kid growing up in Vermont (and not plant-based) we used to go to a spot called Charlie’s Red Hots. They had this hot dog that was basically the Vermont version of a Michigan dog. To be honest I don’t remember what it taste like 20+ years later but I thought I would go ahead and attempt to recreate this legendary hot dog but make it a bit healthier and plant-based. Of course it would only be appropriate to make this dog when my parents where in town to give it a try.

Lindsay's Red Hots Dog
The vegan version of the legendary Charlie's Red Hots
Write a review
Save Recipe
Print
Ingredients
  1. 1 package of Lightlife Veggie Dogs
  2. 1 package of Hot Dog Buns (New England style if you can)
Sauce
  1. 1 tsp Chili Powder
  2. 1 Medium Onion, diced
  3. 1 package Veggie Ground Round
  4. 2 tsp Garlic Powder
  5. 1/2 a cube of Not-Beef Boullion
  6. 1 cup water
  7. 1 tbsp vegan Worcestershire Sauce
  8. ½ tsp Cayenne Pepper
Condiments (optional)
  1. Yellow Mustard
  2. Dijon Mustard
  3. Ketchup
For the Sauce
  1. Saute onions over medium-high in a bit of oil until translucent.
  2. Stir in one package of veggie ground round and add all remaining ingredients.
  3. Cook over medium until heated through and thickened.
  4. Heat veggie dogs per package directions.
  5. Toast your bun, add a veggie dog and top with sauce. Add on some yellow mustard (optional).
Adapted from Based of Original Charlie's Red Hots Recipe
Adapted from Based of Original Charlie's Red Hots Recipe
Naturally Lindsay http://3.232.172.97/
These dogs would be great for Fall camping trips or tailgating; simply make the sauce ahead of time and heat up when ready to eat. We enjoyed ours during a rainy trip to the Oregon Coast.

Okay, but lets get to it how were they? They were so delicious! Although they would have been better with a New England hot dog bun but the West Coast just doesn’t seem to stock the best kind of hot dog buns. Also these are best enjoyed with a great Vermont beer.

What did my meat eating, Charlie’s Red Hots loving parents think? Well as soon as my mom got home to Vermont she sent about 12 text messages desperately requesting that I get this recipe post live so they could make the sauce at home.

What is a food from your childhood that you love to recreate at home?

Psst: If you need a great place to stay on the Oregon Coast my friend Lisa’s #beachvibescottage is perfect– you can find it on airbnb plus use this affiliate link and get $40 to travel.

Loving Earth Chocolate Banana Bread Donuts

4 Comments

Is it doughnuts or donuts? Whatever it is I love them. Powdered, cinnamon sugar, jelly filled, blueberry basil – I love them all. What I don’t love is the sugar hangover that they often give me so they are a treat that I have a few times a year, usually when we bring out of town guests to Blue Star Donuts.

But I have good news! Amazing news! Delicious news!

I have found a doughnut that tastes great, free of refined sugar and you can eat as many as you want without getting that awful sugar hangover. You might even call them healthy or at least healthier plus they are covered in some amazing chocolate that it is Loving Earth’s vegan chocolate bars are free of sugar, dairy, gluten and grain.

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

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.

Now I need to get my hands on some  Loving Earth Caramel Chocolate so I can make these Salted Caramel Donuts.

**Found on ThriveMarket.com – receive 25% off your first order via my link.

[Recipe] Vegan Crepes with Strawberries and Cream

Leave a Comment

Disclaimer: This post was created in partnership with;KitchenIQ and So Delicious Dairy Free.

Mother’s Day is just around the corner and so I’ve been thinking about what I would want my hubby and kids to make me for breakfast. Since Neil is the pancake maker of the house (I burn them every time) my first thought was pancakes but really I don’t care that much for pancakes. So my next thought crepes. We never make crepes at home and rarely eat them out so they would be a fun treat. Bonus they are super easy to make so Neil could easily have the kids help him put it together!

These crepes are easy to make however they do take a little bit of time to sit and chill. That being said they are best for brunch unless eating breakfast 2+ hours after you wake up is your normal. For us breakfast is pretty much as soon as we roll out of bed so these are a perfect second breakfast or brunch.

Step 1. Mix up the batter.

Step 2. Make lemon-strawberry sauce.

Step 3. Make Maple Vanilla Cream.

Step 4. Wait and wait until your crepe batter is ready. 

Step 5. Cook up your crepes and then promptly devour. 

Continue below for the full recipe.

Sweet Vegan Crepes with Strawberries & Cream
Yields 6
Write a review
Save Recipe
Print
Prep Time
2 hr 5 min
Cook Time
20 min
Prep Time
2 hr 5 min
Cook Time
20 min
Crepe batter
  1. 2/3 cup So Delicious Unsweetened Cashew Milk
  2. 1/2 cup water
  3. 1/4 cup melted coconut oil
  4. 1 tablespoon coconut sugar
  5. 2 tablespoons maple syrup
  6. 1 cup all purpose flour
  7. pinch of salt
For Lemon-Strawberry Sauce
  1. 1 pint strawberries, sliced
  2. 1 lemon, juice & zest
  3. 2-4 tablespoons coconut sugar
For Maple Cream
  1. 1 cup unsweetened vanilla coconut yogurt
  2. 2 tablespoons maple syrup
  3. 1/4 teaspoon vanilla powder
Instructions
  1. Place all of the CREPE ingredients into a mixing bowl and whisk together until smooth. Cover and place in the fridge for 2 hours.
  2. While the crepe batter is chilling make the LEMON-STRAWBERRY SAUCE. Toss the sliced strawberries with the coconut sugar, lemon juice and zest; mix to combine. Cover and chill.
  3. For the MAPLE CREAM - place all the ingredients in a bowl and whisk together, cover and chill.
  4. 2 Hours Later....Heat a medium sized frying pan over medium-high heat. Grease the pan with coconut oil or vegan margarine and then pour in 3-4 tablespoons of the batter swirling to create a thin layer. Cook 2-3 minutes on each side or until they are golden. Once cooked top with berries and cream. Enjoy!
Notes
  1. I have not tested this recipe with gluten free flour but I would imagine it could work - if you do let me know if the comments below.
  2. You can use whatever plant-based milk that you prefer however I find that this cashew milk has such a great flavor that really adds to the flavor of the crepe.
  3. I used the KitchenIQ V-etched Better Zester!, GreenWhisk & Spatula (2 in 1), Prep & Measure Tool (3 in 1) and Edge Grip Quick Prep Knife Sharpener & Paring Knife Combo to help create this recipe.
  4. Thank you to KitchenIQ and So Delicious for partnering with me on this recipe.
Naturally Lindsay http://3.232.172.97/

What are your plans for Mother’s Day? Will you or your loved ones be cooking up something yummy?