Matcha Green Tea Donuts

Matcha Green Tea Donuts - Vegan

I was recently contacted by the nice folks over at Kiss Me Organics and they asked me if I would be interested in reviewing their organic matcha.  I was thrilled, since I’m a huge fan of matcha and all its health benefits, and I immediately started thinking up recipes to share with you.  I received my bag of organic matcha and whipped up a smoothie right away, it was so delicious and as matcha is known for, it really does boost your energy.  I would highly recommend adding a teaspoon to your smoothies or juices. :) I started thinking up matcha baking recipes, as I wanted to use it in a more unconventional way.  Then, the stars aligned and I found a great set of donut pans at a garage sale, and I instantly thought: matcha donuts!!

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Matcha Green Tea Donuts - VeganWho doesn’t love donuts, right?  I thought, what better way to healthify them than by baking them instead of deep frying and adding in the organic matcha.  Matcha is extremely high in antioxidants and lifts your vitality while boosting your metabolism.  Not to mention, this high quality grade matcha is pure indulgence, rich in flavour and aroma.  I absolutely loved the green colour of the donut glaze, and fought my son to lick the spoon clean. :)

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Matcha Green Tea Donuts - Vegan

Of course, the easiest way to have matcha is by simply adding it to boiling water and enjoying a green tea – but I promise this is one of the easiest recipes I have ever made.  Also, it’s really quick; you’ll be all done within 30 minutes.  My son was immediately attracted to these green donuts as well, he gobbled them up!  They have a moist, cake-like texture, and you won’t miss the fact that they aren’t deep fried.  They also go great with a nice hot cup of green tea. :)

So, let’s get to the recipe, and then, we’ll get to the giveaway! Woot woot. :)  

Matcha Green Tea Donuts

Yield: 6 donuts

Ingredients

  • Dry Ingredients:
  • 1 1/2 cups whole wheat pastry flour
  • 2 tablespoons raw sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Wet Ingredients:
  • 3/4 cup plain almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • Matcha Glaze:
  • 1 cup icing sugar
  • 1 teaspoon organic matcha powder
  • 3 tablespoons plain almond milk

Instructions

  1. Preheat oven to 350°F.
  2. Combine all dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients. Add wet ingredients to the dry ingredients and mix until just combined and a soft dough is formed.
  3. Scoop dough into a greased donut pan (either with cooking spray or coconut oil) and bake in the oven for 12 minutes. Remove from the oven and allow to cool. Begin making your glaze.
  4. In a bowl, mix the icing sugar, matcha powder and almond milk. Once the donuts have cooled, dip each donut into the bowl of icing, and set on a cooling rack. You can add sprinkles if you prefer. Serve at room temperature. I recommend that you consume these donuts on the same day, otherwise store in an airtight container in the refrigerator.
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Matcha Green Tea Donuts - Vegan

Kiss Me Organics is generously offering one of you lucky readers your own bag of top grade organic matcha!  It is available exclusively through Amazon, and a bag should last you about 6 weeks.  :)  All first time customers also receive a free PDF file of matcha recipes to also inspire you!

Matcha Green Tea Donuts - Vegan

Matcha Green Tea Donuts - Vegan

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I’d love to hear, do you enjoy matcha?  What’s your favourite way to prepare it?  

a Rafflecopter giveaway

Signed,

A green tea latte addict xx

 

Summer Chickpea Salad with Chive Blossom Vinaigrette

Summer Chickpea Salad 

Hello all!  I hope you have been enjoying your summer.  It’s been beautiful in Montreal, and with the summer season being so short, I’ve been spending much less time behind the computer screen and more time camping, picnicking, playing in the park, and running through sprinklers with my boy.  So I hope you understand my slight absence from here. :)  And I hope you’ve been eating great nonetheless!  We just came back from a week of camping (and a bit of indulging on vegan sausages and campfire marhsmallows) so we’re back on track and feeling great – energizing with green smoothies and plant-based, whole meals.  When we returned, my chive blossom vinegar that I’ve been working on was vibrant, aromatic and ready to be used!  If you’ve been following along on Instagram, you’ve probably seen the life cycle of the vinegar, starting off with chive flowers from the garden mixed with white wine vinegar and canned for a couple of weeks. The process is so simple, and then you are left with a delicious vinegar to add to your summer salads.  I just love the colour so much, too!

The first salad the chive blossom vinaigrette was paired with is this summer chickpea salad.  It’s probably one of the easiest salads you can whip up, and the ingredients are filled with protein and nutrients.  My son would not stop saying how delicious it was, so when your five year old is happy, I think it’s worth sharing. :)

I’ll get straight to the vinegar recipe, and then the chickpea salad recipe below.  Enjoy, everyone, and have a happy Monday. 

I also wanted to mention that I have a great giveaway coming up for a bag of Organic Matcha Green Tea Powder by Kiss Me Organics.  I just received mine and I’ve been busy making smoothies and such and they were very generous in offering one lucky ready a free bag and free shipping as well (it’s sold exclusively on Amazon).  So, come back soon. :)

Thank you for reading,

Sophia xx

Chive Blossom Vinegar IMG_5850 IMG_6501

Chive Blossom Vinegar
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Ingredients
  1. 2 cups chive blossoms, stems discarded
  2. 1 1/2 cups white wine vinegar
Instructions
  1. Place the flowers in a large bowl of cold water and swish them around to remove any dirt or bugs. Pour the flowers into a colander and strain the excess water.
  2. Place the flowers into a mason jar. Pour the vinegar into the jar just enough to submerge the flowers. Place a small piece of parchment paper over the jar, then close the jar with the lid. You don't want the vinegar to come in contact with the metal as it will change the flavour of your vinegar.
  3. Allow the vinegar to steep for a minimum of 2 weeks, the longer the better. (The one pictured here was steeped for 1 month). Place the jar in a cool, dark place and allow it to brew.
  4. When the vinegar has brewed, pour it through a fine sieve into a glass bottle, and discard the flowers.
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 Summer Chickpea Salad

Summer Chickpea Salad with Chive Blossom Vinaigrette
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Ingredients
  1. 1 - 19oz can organic chickpeas
  2. 4 lebanese cucumbers - chopped
  3. 2 small red bell peppers - chopped
  4. 1 tablespoon fresh dill
  5. 1 tablespoon shelled hemp seeds
  6. 1/4 cup pepita seeds
  7. Vinaigrette
  8. 1/4 cup extra virgin olive oil
  9. juice of half a lemon
  10. 4 tablespoons chive blossom vinegar (see recipe in post above)
  11. 1 tablespoon agave nectar
  12. 1/2 teaspoon sea salt
  13. 1/2 teaspoon freshly ground black pepper
Instructions
  1. Pour all ingredients into a jar, cover, and shake vigorously to combine all ingredients.
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Summer Chickpea Salad

Chickpea and Spinach Couscous (Vegan, Quick & Easy)

This is a dish that is on my ‘I have nothing in the fridge’ or ‘I have no time to cook‘ or ‘I want something healthy that my kid will love‘ recipe roster.  It’s something that I have been cooking for years and is still a family favourite.  I love the simplicity of it, and the versatility.  If you don’t have chickpeas, go ahead and use white navy beans or kidney beans.  If you don’t have spinach, use collard greens or kale.  Like I said, I’ve been making variations of this dish for a really long time, and it always works. :)

vegan chickpea and spinach couscous

You’ll love how quick this will be on your dinner table.  It’s ready in 25 minutes and devoured even quicker!  Since we’re looking to making this quick, we are using canned tomatoes and chickpeas.  Of course, if you have more time, by all means use fresh tomatoes and dried chickpeas.  Otherwise, it’s best to choose organic canned tomatoes.  If you’re new to vegetarianism or eating plant-based, or even looking to simply add more plant-based meals to your dinner menu, this is a super easy and delicious meal that will deliver!

vegan chickpea and spinach couscous

Chickpea and Spinach Couscous

Ingredients

  • 1 cup couscous (preferable whole wheat)
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon Hungarian paprika
  • Juice of ½ lemon
  • 1 can (28 ounces) diced tomatoes with juice (preferably organic)
  • 2 cups baby spinach, washed
  • 1 can (400 grams) chickpeas, rinsed and drained
  • ¼ cup cashews, lightly toasted

Instructions

  1. Bring a small pot of water to a boil, add your couscous, cover the pot and turn off the heat. Allow to sit for 5 minutes. Remove lid, fluff up the couscous using a fork. Set aside.
  2. In a large pot over medium heat, heat the olive oil. Add onion and garlic and sauté until onion is translucent, about 4-5 minutes. Add cumin, coriander, salt, pepper, paprika and lemon. Stir. Add tomatoes and simmer for 10 minutes.
  3. Add spinach and chickpeas. Stir, allowing the spinach to wilt. Taste, and adjust any seasonings if needed. In the meantime, lightly toast the cashews in a small pan on the stove top. Spread your nuts out in an even layer and heat over medium, shaking often – don't overcrowd your nuts. Keep stirring or shaking for about 5 minutes, or until nuts are fragrant and browned.
  4. To serve, spoon the couscous into a shallow bowl, then spoon the chickpea and spinach mix overtop. Top with toasted cashews.
  5. Enjoy!
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vegan chickpea and spinach couscous

vegan chickpea and spinach couscous

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sophia

Mint Chip Milkshake (Vegan, GF)

Vegan Mint Chocolate Chip Milkshake

I do believe I just made the drink of my childhood dreams.  My all time favourite icecream flavour has always been mint chocolate chip, and today, it’s my son’s favourite as well.  He never, ever gets anything different, it’s mint chip all.the.time.  I was also a huge fan of milkshakes growing up (who wasn’t??) and thought of combining these two delicious childhood favourites into one leaner, greener drink.  

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I had so much fun making this and photograpphing it.  It was really hard not to take sips of it, but then I finally sat and enjoyed my awesome milkshake on the porch with a huge grin on my face.

There’s no artifical colour here, the beautiful green colour comes from healthy baby spinach.  The flavour has the perfect amount of mint, and you can top your milkshake with chocolate chips like I did, or cacao nibs for a less sweet, more bitter flavour.

Vegan Mint Chocolate Chip Milkshake

Mint Chip Milkshake

Yield: 1 large milkshake

Ingredients

  • 1 cup light coconut milk
  • 1/2 cup baby spinach
  • 1 large frozen banana
  • handful of fresh mint leaves, stems removed (about 10-15 sprigs)
  • 1 teaspoon agave nectar
  • 1/4 teaspoon pure peppermint extract
  • 1 tablespoon vegan chocolate chips for garnish

Instructions

  1. Add all of the ingredients except for the chocolate chips into a blender. Blend until smooth. Pour into a chilled glass and garnish with chocolate chips. Enjoy!
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sophia

Greek Lentil Salad

Greek Lentil Salad

Being Greek, I guess you can imagine I’ve had my fair share of Greek salads growing up.  I always loved the combination of fresh tomatoes, crunchy cucumbers, salty olives and creamy feta.  It’s a staple at my mom’s house even today.  Today I am giving this classic salad a twist, and combining it with lentils.  This boosts the protein content, and makes it a filling meal for lunch or dinner.

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This meal went over really well with my son as well.  It’s funny, he started eating olives as a toddler and I found it a strange liking for a boy his age.  My father is from Kalamata, and he still has family living there, including his brother.  To this day, my family in Greece grows Kalamata olives and ships them to Canada for us.  We are so spoiled, because seriously, I have never tasted better quality cold-pressed extra virgin olive oil.  We love drizzling it on fresh vegetable salads!

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This is a great summer salad that is really simple to whip up.  If you’re really short on time, you can use organic canned lentils instead of dried. It is essential, however, that you use fresh herbs! It gives great flavour to the feta and the rest of the salad.  I used garden oregano here, as my little garden is GROWING! Woohoo!

 You can also easily veganize this salad by either omitting the feta or making a plant-based feta such as this one from Happy Herbivore.

Greek Lentil Salad

Yield: 6-8 servings

Ingredients

  • 1 cup du Puy lentils
  • 1 pint grape or cherry tomatoes, halved
  • 1 English cucumber, sliced then halved
  • 1/2 cup kalamata olives, halved and pitted
  • 4 tablespoons chopped fresh oregano
  • 8 ounces organic feta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons extra virgin olive oil

Instructions

  1. Place the lentils in a saucepan with 4 cups of water and bring to a boil. Reduce heat and simmer for approximately 20 minutes, or until lentils are tender. Strain and set aside to cool.
  2. In a large bowl, combine tomatoes, cucumber, olives, oregano, feta, salt, pepper, and cooled lentils. Top with olive oil. Stir gently to combine.
  3. Place in the refrigerator to chill before serving.
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Greek Lentil Salad

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