Tag: vegan desserts

The Latest & Greatest from Move That Dough Baking Co

vegan desserts from Move That Dough Baking CoWe’ve been busy around Move That Dough Baking Co! Here are a few updates from Kacie…

Franny Lu the Food Truck has been getting some pretty serious work done the last couple of weeks.  When we got to the flooring, Rick was quick about getting the old boards out and  what we found under that?  Needed some real love.

Today I am so grateful for the skilled mind and hands of Midnight of Iron Giant Fabrication.  (Find him on Instagram – @themidnightace ). Midnight has been such an encouragement to me.  Not only has he honestly assessed the issues, he has been alongside to help narrow down options and has also helped me start a priority list for the bare minimums of getting this girl up and going.  He has built a load-bearing subfloor frame which he then has been welding onto the pre-existing frame.

She drives better already, feels stronger… and he’s not even done!

I am searching and researching for the right generator for Franny, as well as our fresh and grey water tanks and a filtration system, while trying to also catch up with the paperwork side of things.  Balance!

We have three solar panels that I hope to be able to incorporate into the power supply for our truck, and I am also aiming to make connections to receive more education about that, too!

Pop-Up News – Come out and see us!

This week, Move That Dough Baking Co will have donuts available at the c3 lab.  They’ll have Behailu Academy students showing their work and performing for a couple hours. They will also have beer and a photography exhibit running from 7pm to 10pm on Friday the 29th! We’ll have donuts there starting around 7pm and will hang out throughout the eve while they last. Come support local art and artists and do something fun this Friday!

Our First Charlotte VegFest Experience

Charlotte VegFest Vegan Donuts by Move That Dough Baking CoCharlotte VegFest. Wow! What a ride.

Kacie woke up to a house with no power, due to a rain storm, and about one thousand donuts to transfer to the event. By the grace and help and manpower of the Move That Dough team that day, we did it, though.

We set up a fan, plugged in to some power, and got to icing every type of donut we could, as fast as we could. When the five-minute warning happened, we felt good. We felt organized. We had some of each kind ready and waiting for the VegFest crowd

Well…that crowd was ready and waiting, too! I looked up to see a line of faces, and I couldn’t wait to serve every single one with something we prepared…or at least try to!

We had a great variety of our vegan donuts: fresh apple cinnamon, coffee cake, peanut butter chocolate, triple blueberry, and fresh strawberry, as well as double fudge and coco(nut) – which I love. We also had little hooty hoo cupcakes and barbecue jackfruit-filled ballers (bbq courtesy of chef Shawn Harrison of Tephra).

We can only imagine what our next experience will be like, with all the learning of this event under our belt.

We were so, so astounded by the whole team who put on Charlotte VegFest. And we couldn’t even BEGIN to describe how excited we were by our fellow vendors! A few of our special shout outs to our fellow vendors go to: Dreamy Leaf for their gluten-free, refined oil-free deliciousness;  he Masa Casa for their life-saving tamales; Nourish on winning the mac and cheez competition; and to Greener Supply Co for providing compostables.

If you came out to see the Move That Dough Baking Co team at Charlotte VegFest, THANK YOU for your support! If not, no worries! Plan on coming out next year. And if you want to help make next year’s event  even better, you can donate to support the VegFest at http://thehumaneleague.com/donate/ (write “CLT VegFest” in the dedication line) or fill out the feedback survey.

Post Sponsored By: Cassee Cunningham/ShortWalkHome.com

Charlotte VegFest 2016 and Franny Lu the Food Truck

franny lu food truck mechanic rick the mechanic

Rick the Mechanic with the record Phil and Kacie got him for his birthday. His old favorite- a
Jimmy Hendrix. He had a huge record collection once that was stolen from him. He almost cried 😉

First things first… We need to let you know that Charlotte VegFest is this Saturday at the Grady Cole Center! We will be there starting at 11am with donuts, coffee, and more treats (like future menu items) representing Move That Dough Baking Co. Come see us before we run out of goodies! (FYI – Due to anticipated volume, we won’t be selling donuts by the dozen at this event. We will be selling singles and 3-packs only.) Personally, we can’t wait to hang with friends like Maya and Emre of Dreamy Leaf, Shaun of  Vegan Appeal, vegan chef Shawn Harrison of Tephra, and Brian Williams of Terra Flora!

Now for the real “meet” of this post… Franny Lu!

Franny Lu is our food truck. She’s named after Move That Dough’s founder Kacie Smagcaz’s Grandma Fran. Fran is the lady that really took Kacie under her wing and taught her to bake from the time she was a little girl. Kacie couldn’t think of a better way to honor such an important figure in her life than with this awesome next move in the growth of Move That Dough Baking Co!

We’re just getting started with Franny Lu’s conversion from vintage RV to modern food truck…and there’s a lot of work to be done. Our friend Rick the Mechanic recently had a birthday which he spent diligently working on the interior of Franny Lu, working on some wiring, and checking out the generator.  He truly is a wonderful friend to have!

Next up? We are looking over paint options and vinyl wrap options and making calls about what Franny will be looking like in the near future!

Stay tuned…and make plans to come out and meet Franny when we get her on the road!

Post Sponsored By: Cassee Cunningham/ShortWalkHome.com

Vegan Donuts Rule the World!

vegan donutsDonuts and pastries are a “thing” for a lot of families and people.  It was a thing in my family, for sure. My dad is the king of donuts…very specific donuts..day old donuts from Pettits Pastry back in Omaha. Our basement fridge was the guardian of this GIANT box of 50+ donuts of all kinds.  My brother and I would strategically choose the cream filled long johns first and then the chocolate glazed ones, then the French donuts and old fashioned donuts, a few frosted ones too, avoiding the Bavarian cream and the slightly-too-old day olds.

But vegan donuts?  To us, this just means more donuts for more people.  Less use of animals = less negative impact on your body and also the earth. What’s not to love?

We don’t use eggs, because of cholesterol.  And every egg in a donut recipe is a chicken you’re eating and not knowing about…just for a donut.  That just ain’t necessary, y’all.

We don’t use butter, again because of cholesterol, world health, and your health.

We use flax because of its fiber!

We use coconut oil and alternate oils that are better for your body.

We use unrefined and organic flour and sugar so no sweat on worrying about that.  We offer donuts made without gluten too!

So the donut thing can still be an ok thing for you, your body, your fam, and your world.

Ready to chow down on some vegan donuts yourself? Join us at Broken Spoke this Saturday, April 30th,  for donuts and waffles and pour over coffee service from 11am to 3pm!  (Coffee beans sponsored thru our fam at central coffee!) Eat up!

Post Sponsored By: Cassee Cunningham/ShortWalkHome.com

This Cookie is Bananas – B A N A N A S!

vegan cookies vegan desserts banana cookiesWhen folks hear about vegan desserts, there’s often a stigma. They envision tasteless, cardboard-like blandness. But I’m here to share a banana-based recipe for vegan cookies that’ll convince even the most die-hard anti-vegan that they’re wrong.

This is a recipe for vegan cookies that’s kid-tested, too! I used to whip up this one when I spent time as a nanny here in Charlotte. I also demo’d it for the 2/3 grade class at Community Charter School of the Arts, also in Charlotte.

So here goes…

Start by mashing up two or three of your older bananas with a fork, or with a hand mixer if you don’t want any chunks. You’ll want older bananas, as their age this increases the sugar (but it’s natural sugar and for a cookie, so yes, we want that) and also allows for a more workable texture. If they’re too green, you won’t get the same effect flavor-wise or texturally.

Next, melt down a little bit of coconut oil with 4-5 tablespoons of a nut butter. (I tend to prefer almond, but honestly sometimes peanut butter will do when your girl is broke).

Add a quarter cup of unsweetened vanilla almond milk to the mashed bananas, along with a cup of dairy-free dark chocolate chips. Then mix in a tablespoon or so of really dark onyx alkalized cocoa powder. (If you’re in Charlotte, you can find that at Savory Spice Shop in SouthEnd.)

Next, add in a little organic cinnamon – this adds an antioxidant and boosts the flavor in these bad boys. A little pink Himalayan sea salt adds a nice touch, for even more for a “salted chocolate” taste.

From this point, you’ll have a really nice banana chocolate batter to add some fun mix-ins to! I start by adding a couple of cups of gluten-free rolled oats. (These cookies are flour free, and those who don’t eat gluten can eat ‘em on up!)

After adding oats, I usually add a few more dark chocolate chips that haven’t been melted down, giving it almost a chocolate chip no bake cookie vibe. Almonds are another great addition!

Before letting these vegan cookies come together, add in whatever you want for extra flavor or protein. Sometimes for me, this is maple syrup or some beautifully aged vanilla extract from my girl Jenny at Middleman Extracts.

Sometimes I roll them into balls and refrigerate them, but this time I cut them into bars. I’ve been using them as my post-workout snack for the last week since the bananas are full of potassium and antioxidants, and they help keep your blood sugar balanced.

The great thing about these is that you know exactly what you’re putting into your body. You aren’t messing around with refined products and corn syrups and weird dyes that you shouldn’t be consuming.

Think about what you eat. Enjoy what you eat all the more, knowingly deciding what you’re putting into and getting out of it. Take control. Eat a cookie.

Post Sponsored By: Cassee Cunningham/ShortWalkHome.com