Christmas Avocado Toast [with Pomegranate Seeds + Red Pepper Flakes]

Avocado toast is the epitome of what’s #trendy for food. I remember being surprised when I first moved to NYC, seeing it on cafe menus. I thought for some reason that I was a genius and had invented this snack. I didn’t. lol. It’s been around 5ever.

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I also remember being a little surprised by how much it cost. It’s like, $8 in a lot of cool cafes. And now it’s like a thing. Who has the best avocado toast? Is your bread homemade? What’s on top of it? The finest sea salt? The highest quality cracked pepper? Single origin olive oil?

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The one I had at LPQ this summer was amazing with some pickled vegetables and Tuscan olive oil and such. Other than that, I usually make avocado toast at home. Because it’s easy, fast, and costs about $7 less than when it’s purchased at a cafe.

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The other day I happened to be eating a pomegranate while making avocado toast. I decided adding some pomegranate seeds would make a nice color pop. My toast already had crushed red pepper flakes and sea salt on it, because that’s my go-to for avocado toast, so I kept all those babies in place with the pomegranate.

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when hunger happens while taking photos…

I was a bit shocked at how delicious the tangy sweet pomegranate seeds played off the spicy pepper flakes and the creamy avocado. The sea salt, per usual, tied it all together, making the avocado flavor pop a bit. The first bite was like a discovery journey: “What’s happening in my mouth right now? so many different flavors and textures, but somehow they all work!! THIS IS AMAZING. MUST EAT MORE.” 

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So I did. This was my go-to lunch and/or snack all weekend long. I ate like 6 pieces of this exact. Toast. I then realized how festive and beautiful it looks for the holiday season and realized this would make a lovely and gorgeous appetizer on a party spread. It comes together quite quickly and with minimal prep, and who doesn’t love avocado toast? It’s such a win for the appetizer world. Just cut it into fancy triangles or something and you’d be good to go.

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Otherwise just make it like a holiday party every day in your mouth and make a slice for yourself. You will not regret this toast. Plus, think of how cool it’ll look on Instagram. #justsayin. Enjoy this energizing, nutrient packed toast for breakfast, lunch, dinner, and/or a snack. Eat up homies!

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Prep Time: 1 minute

Cook Time: 1 minute (to toast bread)

Level: easy

Yield: one piece of avocado toast, can easily be doubled, tripled, or multiplied by 10 and cut into triangles for a party

Ingredients:

  • one slice whole grain bread or bread of choice
  • 1/4th medium avocado
  • 1/2  teaspoon crushed red pepper flakes (a shake or two straight out of the shaker will do the trick)
  • 2 tablespoons fresh pomegranate seeds
  • dash sea salt

Directions:

1. Place bread in toaster. Allow to toast until desired toastiness is achieved.

2. Meanwhile, mash 1/4th avocado in a small bowl with a fork.

3. Remove toast from toaster. Sprinkle red chili pepper flakes and sea salt. Sprinkle and/or artistically decorate with pomegranate seeds.

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4. EAT. :)

Almond Joy Black Bean Brownies [vegan + gluten free]

Black bean brownies have been going viral on the blogosphere for quite a while. It seems like every time I turn around I see them re-pinned or re-blogged or re-attempted or talked about by a foodie friends. And for the last year or so, I have been curious. Skeptical, but curious nonetheless.

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Last night my curiosity finally got the better of me and I finally set out to give them a whirl. Here are my thoughts: you really can’t taste the black beans. Like at all. I was very skeptical that they’d have a strong bean-y flavor. They don’t.

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Texture wise they’re my ideal brownie: FUDGY. I’m team-fudgy when it comes to brownie. Not team cake-y. This is a personal preference. Taste wise they’re pretty darn chocolately I must say. The coconut oil adds a nice mild coconut undertone to the chocolate, but you can use vegetable oil if you’d like.

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I added almonds and coconut and decided they were Almond Joy themed but truly this was a result of what was on hand in the house (per usual).Also I adore nuts and chocolate and coconut together, but you can twist and turn these babies with whatever mix-ins you desire. Dried fruit would be lovely too. I also added dark chocolate chips. Don’t skip this. They’re basically essential. #texture #morechocolate

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The secret, in my humble opinion, to black bean brownies, is patience. I KNOW. The worst. Especially when you’re me and you’re hungry and/or things smell good and they’re chocolate-related. But trust me. Wait until these are fully chilled to enjoy. In fact, they taste best frozen. And they taste best if let sit overnight. This gives the chocolate flavor a chance to develop and really sink in and take over. The longer they #chill the chocolatelier they are. So I’d highly recommend cooling or even freezing these babies for maximum enjoyment.

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So here is my first attempt at/experience with black bean brownies. They’re better than I expected, for sure. But personally I do tend to enjoy black bean-less brownies over black bean brownies, but I’m happy I tried to make these, as they certainly are delicious, healthy, full of fiber, and were fun and super easy and fast to make, and most importantly they’ve put me on a brownie kick, and I’m now fully amped to share a bunch of my favorite brownie recipes ever on kbaked.com. Stay tuned, stay full of gas, and stay chocolatey. ;-)

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Stay tuned, stay full of gas, and stay chocolatey. ;-) xoxo, kbakes.

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Prep Time: 10 minutes

Bake Time: 25-30 minutes

Level: Easy

Yield: one 9″ square pan of brownies, about 12 servings

Ingredients:

  • 1 15-ounce can black beans (approx 1 1/2 cups), drained and rinsed
  • 3/4 cup cocoa powder
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 3 tablespoons coconut oil, melted
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/4 cup almond milk
  • 1 cup dark chocolate chips
  • 1/2 cup chopped almonds, plus more for top (optional, but highly recommended)
  • 1/4 cup coconut shreds (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a food processor or blender combine all ingredients besides chocolate chips, almonds, and coconut shreds. Puree until smooth. Transfer to a bowl and fold in chocolate chips, almonds, and coconut shreds.

3. Grease or line a 9″ square baking tray with parchment paper. Pour batter into the baking tray and smooth it around with a spatula. Pop into the oven and bake for 25-30 minutes, or until a toothpick placed in the center of the brownies comes out clean upon removal.

4. Allow to cool completely before you even attempt to slice them (I know, I know, it’s basically torture). I recommend letting them cool in the refrigerator for at least 30 minutes, and slicing them and storing them in the freezer and enjoy :-). #fudgy

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Everyday Vegan Hot Chocolate

Apparently yesterday was National Hot Chocolate Day. I didn’t know this until social media told me. If I would have known this in advance, I probably would have made an effort to post this recipe yesterday.

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But I found out about this super important holiday a bit too late in the day to do so. Besides, for me, everyday is hot chocolate day. That’s right. Anyone who has lived with me or been friends with me for a while knows I have a n obsession with hot chocolate. I drink it almost every.single.day.

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A lot of people react oddly when they find this out about me. Like “oh my god how do you ingest that much sugary chocolately crapola on a daily basis?” Well, I don’t. I always make my hot chocolate from scratch with 3 ingredients and it’s actually pretty darn healthy.

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I recently was reading about the health benefits of cocoa powder because you know, I like to research the foods I enjoy and have excuses to consume more of them after convincing myself that they’re healthy (in my defense, they usually are). Anyways, cocoa powder is actually honestly, like, a superfood. I was pretty shocked at the nutritional analysis for one cup of cocoa:

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image source

Do you see that?! 17 grams of protein and 29 grams of dietary fiber. HOLY COW. That’s amazing. Not to mention that it’s rich in calcium and iron, folate, magnesium, phosphorus, copper and maganese. Now I know you probably don’t eat a cup of cocoa at a time, but even a heaping tablespoon or two a day definitely can’t hurt! It’s also been shown that cocoa powder helps increase circulation – making it the perfect winter beverage to truly warm you up.

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Maybe all these nutrients are what I crave when I crave hot cocoa. Or maybe I just really love chocolate. Either way, I drink it on the daily, usually after dinner. Also usually after lunch. Okay so maybe I have two cups of cocoa a day. And I may or may not usually add whipped cream. But yolo, right? It’s healthy.

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So as I said before my everyday cup of cocoa that I’ve been drinking for years is coincidentally vegan, not super rich, and not full of sugar. In fact, some days, I just want bitter dark chocolate flavor, and I skip sweetener all together. If you like it sweet, add a tablespoon of sugar. You’d be surprised how far that can go. No, those 6 pumps of syrup Starbucks gives you in your hot chocolate really aren’t necessary. Just a wee bit goes a longg way (that said ily Starbucks you’re my BFF).

Anyways, I hope you enjoy this hot chocolate as much as I do and as much as I enjoyed learning how beneficial cocoa can be to your health. So raise your mugs, cheers, and have a happy holiday season!

Prep Time: 2 minutes

Cook Time: 2 minutes

Level: Easy

Yield: one cup hot cocoa 

Ingredients:

  • 1 cup unsweetened almond, soy or coconut milk
  • 1 heaping tablespoon cocoa powder
  • sweetener to taste (1-2 tablespoons sugar, optional)
  • whipped topping to taste

Directions:

1. Heat almond milk in a microwave safe cup until hot, 1-2 minutes depending on microwave.

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2. Pour milk and cocoa powder into a mug. Mix well. Add sweetener if desired.

3. Top with whipped cream and/or chocolate sauce and whatever you’d like. I like.

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4. Cuddle up with warm socks and a cute pup and enjoy! :-)

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Honey Banana Almond Cake

When I’m not baking or cooking or writing for Spoon or Instagramming my dogs or spending hours in health food grocery stores oogling at new products like cashew flour or vegan boxed mac’n’cheese, I actually have a real person job. Gasp, I know. I like, wear clothes (including pants!) and go to work sometimes. And I currently work as an Autism Line Therapist. My job is nothing like I expected and each day and each person is different and I feel like I’ve learned a lot from it.

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How does my job relate to this food post? Well, as a recipe maker person I draw inspiration from many random places. Sometimes I draw inspiration from my work. All I can probably legally say is that this cake was inspired by my job because I had some massive food envy last week from a nameless genderless ageless client who may or may not have a sophisticated palate. Anyways, I was inspired to create a healthy, beautiful cake with almond flour, natural sweetness, and obviously added my own twists and turns on the cake by making it dairy-free, egg-free, adding a couple things, subtracting a few others, and ended up with and oh so luscious, springy, moist cake.

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This baby is addictive. I made it roughly 20 hours ago and there’s about 1/4 of it left. Oops. The almond flour gives it such a wonderful hardiness and substantial feel. The mashed bananas provide some sweetness, reducing the amount of honey or maple syrup needed to sweeten the cake.

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If you are totally vegan (I’m like 96% atm) and do not consume honey, opt for maple syrup and you’re good to go. I don’t eat a ton of honey, but will occasionally consume it, and it really just worked well in this cake and we were out of maple syrup. The beauty of cooking, I always say, is that you can make it your own.

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The coconut oil adds a really great moisture, subtle flavor, and texture, and I would highly recommend using it, although if you don’t have any, canola oil would do the trick. Chia seeds + almond milk replace a need for eggs, and add a nutritional boost with those #omega-3s baby.

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Give this cake a whirl. If anyone can refrain from eating the entire thing in 24 hours of less, please let me know. I will mail you a congratulatory card. Because it’s so moist and delicious and craveable for breakfast, lunch, dinner, snacks, dessert, with coffee, tea…anything anytime. It’s truly the most appropriate, healthy, anytime cake. I should almost change the title of this post to “The Perfect Anytime Cake” but that wouldn’t be very descriptive, now would it?

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Happy baking and happy cake eating. And happy December, too. Wishing you a warm holiday season full of baked goods. Tis the season! #nomnom

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Prep Time: 10 minutes

Bake Time: 30-40 minutes

Makes one 9″ cake; I’m not going to estimate servings because I ate the whole thing in <24 hours sooooo….serves one hungry cake-lover or I suppose 6-8 normal humans

Ingredients:

  • 2 cups almond meal or almond flour
  • 1 cup oat flour (can sub with another cup almond flour or other flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 mashed bananas (I used 1 1/2 medium bananas, but 2 small or 1 huge one would do the trick)
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted (could also use olive or canola oil)
  • 1 tablespoon chia seeds
  • 1/2 cup almond milk

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a small bowl, combine chia seeds and almond milk. Set aside to congeal, at least 5 minutes.

3. Meanwhile, in a large bowl combine almond flour, oat flour, baking soda, and baking soda. Add honey or maple syrup, melted coconut oil, and chia seed + almond milk mixture. Mix gently with a spatula.

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4. Pour batter into a lightly oiled and/or parchment paper lined 9″ cake pan. Bake for 30-40 minutes until the cake is golden brown and begins to pull away from the edges slightly, and/or a toothpick placed in the center comes out clean upon removal.

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5. Eat all the cake. All. Of. The. Cake.

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Oatmeal Raisin Cinnamon Roll Cookies

[Disclosure]: “By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Truth time: the first time I attempted to make these cookies, I totally forgot I had them in the oven until I smelled a lovely wafting burning scent making its way into my shower, approximately 45 minutes later. As I was shampooing my dreadlocks, I wondered what smelled like burning. Couldn’t figure it out. Continued to take my leisurely shower.

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Then, halfway through my conditioning routine, I remembered: THE COOKIES! THE RAISIN CINNAMON ROLL COOKIES! That was what was burning. Oops.

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So yes, my first batch was totally, shall we say crispy, but burning the first batch gave me an opportunity to bake again and eat more cookie dough. So I guess I can’t even be that mad about the whole situation. Because who doesn’t love more cookie dough to eat? No one, that’s who.

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 These cookies are a play on oatmeal raisin cookies. Which I love dearly and think are terribly neglected and underrated. Yes, I love chocolate and chocolate chips. But there is also something about an oatmeal raisin cookie that I simply adore. Squishy sweet raisins and soft and chewy oats. It pleases every square centimeter of my textural-contrast-loving-mouth.

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So when presented with a Recipe Redux challenge to make something naturally sweet using California Raisins, I instantly thought of oatmeal raisin cookies. Being me, I wanted to give them a twist and had happened to see many drool-worthy pictures of cinnamon rolls on Instagram that morning, sparking an idea to make a rolled-up-log of cinnamon roll cookies, slice them, and make cookies that are sort-of look like cinnamon rolls.

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The California Raisins add such a wonderful juiciness and natural sweetness that the cookie dough truly doesn’t need much sugar.  The dough itself is quite good with almond butter or coconut oil (I made them both ways, and loved them both) and full of oaty goodness to fuel you up and provide plenty of mouthfeel. These cookies feel satisfying, not junky, and are the perfect little treat as an afternoon pick-me-up, dessert, or even breakfast. Also, they’re pretty fun to make, and a unique little twist if you feel like mixin’ up your routine of traditional oatmeal raisin cookies. They are also vegan, gluten-free, far less sugary and more nutritious than your average cookie, full of fiber, potassium, and iron courtesy of the California Raisins. Extra bonus: raisins are cheap, and you know how I love a deal. These cookies also have some quality healthy fats, and a substantial dose of one of the most important nutrients: Vitamin Y (yum).

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That may have been my worst joke yet, so I’m going to sign off now. Have a lovely day and make some cookies, and may you remember their presence in the oven before filling the house with the scent of burning carbs.  Peace, love, and raisins, from your friend at kbaked.com.

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Prep Time: 2 hours (includes chilling dough)

Cook Time: 12-15 minutes

Level: Easy

Yields 16-20 cookies

Ingredients – Cookies:

  • 1 1/4 cups oat flour (can make using 1 1/4 cup rolled oats processed into a flour in food processor or blender)
  • 1 1/4 cup rolled oats
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup almond butter, peanut butter, coconut oil, or nondairy butter spread or butter
  • 1/3 cup brown sugar
  • 1/2 cup (or one single-serve) unsweetened applesauce
  • 1/4 cup almond milk or other non-dairy milk

Ingredients – Filling:

  • 2-3 tablespoons coconut oil or butter, melted
  • 1/4 cup granulated sugar
  • 2 tablespoons cinnamon
  • 1/2 cup California raisins

Directions:

1.In a large bowl, combine oat flour, cinnamon, nutmeg, baking soda and salt. Mix well. Add almond butter or coconut oil, brown sugar, and applesauce, almond milk and mix again. Add rolled oats and mix until a soft dough forms.

2.Roll dough into a large bowl and chill until firm in the refrigerator, about an hour. You can speed this up by putting the dough in the freezer if you’d like.

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3.On a clean surface, roll dough into a large rectangle using a rolling pin.

4. Melt coconut oil or butter in a small microwave safe dish. In another small bowl, combine cinnamon and granulated sugar. Brush the dough rectangle with melted coconut oil.

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5.Cover dough with cinnamon and sugar mix.

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6.Cover the cinnamon and sugar layer with raisins.

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7.Roll the dough from one end of the rectangle to the other into a large log.

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8.Chill the log until firm, another 20-30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.

9.Slice dough into 1/3 inch thick slices and place on a baking sheet. Place cookies in the oven for 12-14 minutes, until golden brown and puffy.

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10.EAT.

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For more recipes made with California Raisins, click around below !

Vegan Chocolate Silk Pie with Coconut Almond Cream

Are you sitting down? Because if not, I think you should for what I’m about to say: this pie was possibly one of the best pies I’ve ever made, let alone eaten. This is a serious statement considering how many pies I’ve sampled and/or birthed in my lifetime. It was that good. Like, need-to-keep-eating-past-uncomfortably-full-ness-good.

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Creamy. Silky. Chocolately. Coconutty. Almondy. A little crunchy thanks to the graham cracker crust and the shredded coconut. Yet fluffy thanks to the whipped topping. Sweet, yet rich and bitter. Delectably chocolately. Thick. Luscious. Smooth. One of those pies where you finish your slice and wonder where it went and proceed to lick your plate and fork and the serving utensils and then go back for another slice. What dreams are made of.

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Here’s a plot twist to make this dessert even more flawless: it’s one of the easiest pies you can possibly make. It’s no bake, minimal ingredients, minimal mess, and few ingredients.

And just when you thought this pie could not be any better, it proves you wrong. It’s like this pie the Beyonce of pies. Okay are you ready for this? It’s ridiculously healthy. And you’d never guess. Ever. I make a lot of “healthier” versions of desserts or meals or snacks and a lot of the times they do taste, well, healthier. I like this, but not all people do. You could feed this to the most anti-health-food glutton and they’d never know it was healthy, let alone vegan, or in a million years guess a main ingredient is tofu. You really really can’t tell. My mom agreed: she said she would have never guess and that it was one of the best pies she’s ever had.

I made this pie spontaneously for Thanksgiving. No it is not a typical Thanksgiving pie. This year, it was only my mom and I for Thanksgiving and so we did our own atypical vegan Thanksgiving and made some traditional food like rolls and Brussels Sprouts and roasted vegetables, and some interesting other random stuff, like an Italian-Asian Braised Boy Choy dish and Rosemary-Infused Cranberry Sauce and tempeh.

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We had already had a “classic” style Thanksgiving meal with all the fixings a few weeks earlier, so this was more our play-time and excuse to try new things.

So since I had already made a pumpkin pie this year (I made a pie inspired by Minimalist Baker’s Vegan Pumpkin Pie and it turned out great), but with graham crust because I love graham crust and have always thought it’d go well with a pumpkin pie. So since pumpkin and apple and pecan pies have already been on my plate in the past few weeks, I wanted to try something else. And yesterday, I really really wanted chocolate. And graham crust. And a layer of fluffy whipped goodness. With coconut. And almond. I wanted all these things. So I combined them into this perfect, precious, beautifully delicious and wonderful pie.

Protein and fiber and B vitamins from the tofu. Extra protein and fiber and flavonoids from the cocoa powder. MUFAs and PUFAs from coconut fat. The almond extract and sugar don’t add much nutritional value, but they add boat loads of flavor and taste, and compliment the rest of this basically-super-food pie. Ugh. Stop being so flawless, pie. I can’t stop staring/eating.

You must make this. Like I said, it’s the Beyonce of pies. Ridiculously delicious. Coincidentally healthy, and vegan, and almost too easy to make to believe. But one bite, and you will believe. And come knocking at my door thanking me for this recipe, which might be one of my favorites to date.

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Enough talking, I need to polish off the remaining sliver of pie currently sitting in my fridge. Wouldn’t want that one piece to be lonely, now would I? And with that, I leave you with this message: EAT ALL THE PIE! :-D

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Prep Time: 10 minutes

Bake Time: 0 minutes, but needs at least 1 hour to set in the refridgerator

Level: Easy

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Ingredients – Crust:

  • 10 graham crackers (about 1 + 1/2 sleeves)
  • 3 tablespoons granulated sugar
  • 6 tablespoons coconut oil, melted

Ingredients – Chocolate Filling:

  • 12 ounce package silken tofu
  • 3/4 cup high quality cocoa powder (I used Godiva)
  • 1/2 cup granulated sugar
  • 1/3 cup almond milk

Ingredients – Coconut Almond Cream:

  • 1 can full-fat coconut milk, left in refrigerator overnight (if you’re short on time and/or not vegan, using a container of regular or non-dairy cool-whip topping would also work well)
  • 2 teaspoons almond extract
  • 1/2 cup coconut shreds, divided (1/4 cup for topping, 1/4 cup for garnish)
  • 1/4 cup powdered sugar (omit if using cool-whip topping)

Directions:

1. Break graham crackers into small pieces and create crumbs from the crackers by either pulsing them in a food processor or mashing them with a large spoon in a plastic zip-lock bag. I like to leave mine a little crumbly, instead of pulsing to a fine powder. I dig texture/the crunch. But you can do what you want. Dump graham crumbs into a small bowl. Melt coconut oil for a few seconds in the microwave and add to the graham crumbs. Add sugar, and mix until all crumbs are moist and the mixture adheres to itself. If you need to add more melted coconut oil, go for it.

2. Press crumb crust mixture into a lightly oiled pie pan, covering the bottom and the edges. Set aside.

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3. In a food processor or blender, combine tofu, cocoa powder, sugar, and almond milk. Puree until smooth. Pour into pie pan on top of crust. Cover and set in the refrigerator.

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4. Open can of coconut milk. Drain off top half and save for another use (great for smoothies, stir-frys, on oatmeal, etc). There should be a solid mass at the bottom of the good fatty stuff. Remove this and place in a bowl. To this, add almond extract and powdered sugar. Whip with electric beaters until light and fluffy. Fold in 1/4 cup coconut flakes. Spread fluffy mixture all over chocolate pie. If you are using a cool-whip substitute instead of coconut milk, simply fold in 1/4 cup coconut flakes and almond extract. This option will also be tasty.

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 5. Garnish with remaining 1/4 cup coconut shreds, and extra shredded chocolate if desired. Eat pie. Try to remember to breathe. Eat more pie. Enjoy life. :-)

3 Ingredient Healthy Banana Cream Pudding

Pudding was one of my favorite things to eat growing up. I remember downing 4-packs of chocolate pudding in one sitting like it was no big deal. I’d also like to clarify that I can still do that. Yes, I’m a totally sophisticated adult now, but my admiration for all things pudding has never ceased.

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And really, who doesn’t love pudding? It’s creamy. It’s sweet. It’s reminiscent of childhood afternoons and school lunches. *~*sigh*~* If only all things in life could be as perfect as the humble food that is pudding.

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Anyways, I was inspired by the #madewithchobani campaign to participate in using Chobani in a recipe!  There are a million things you can do with yogurt, in snacking, breakfast, sweet and savory cooking, and the possibilities are truly endless. At first I was overwhelmed by all the different directions I could go! And then, last weekend, I popped into Magnolia Bakery in the West Village and was greeted by all those lovely pots of their famous banana pudding.

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Have you ever had Magnolia’s banana pudding? It’s ridiculous. I never thought I would like banana pudding, but this banana pudding changed me. Unfortunately, that pudding is both too expensive and too rich to enjoy on a daily basis. It’s also not available in most part of the country.

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But then, it hit me: I could re-create it at home! And make it light and nutritious enough to enjoy as an everyday snack. So I made a quick, 3-ingredient version, free from heavy cream, whole milk, boxed pudding mix (which I mean really, who even knows what’s in that stuff), and full of simply, natural things that still taste delicious. Vanilla Greek Yogurt really worked well in place of pudding, as it has a similar flavor and mouthfeel, and absorbed nicely into the vanilla wafers, giving you all that satisfying gooey-crunchy textural contrast of a rich banana cream pudding. MmMmM my mouth is watering just thinking about it (Lucky for me, I have some leftover in my fridge…)

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This is literally the easiest thing EVER to make. It’s three ingredients (four if you add a dollop of whipped cream ;-)) and takes less than five minutes to make. It’s sweet and satisfying without feeling super junky, and it can be eaten for breakfast, a snack, or dessert. It will also keep you full and happy for quite a little while without making you feel gross.

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I pureed a ripe banana into the yogurt for a little bit of extra banana-i-ness. I dug this. But if you’d like, you can skip this step. You can also customize this simple recipe in a few other ways. For example, I used vanilla yogurt, but thought Coconut would work wonderfully as well. You can also play with the wafers – subbing graham crackers or any crunchy, sweet, cookie-like cracker would mimic the same effect. Natural animal crackers would also be delicious, not to mention adorable. It’s all up to you! Enjoy and happy pudding eating :-).

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Prep Time: 5 minutes

Cook Time: 0 minutes

Level: Easy

Serves: 2

Ingredients:

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Directions:

1. Empty yogurt containers into a food processor or blender and add one sliced banana. Puree until smooth.

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2. Slice another banana or two (depending on how many banana slices you like).

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3. In a glass, bowl, or parfait dish, layer a few heaping spoonfuls of yogurt/banana blend to cover the bottom of your dish. Top with a layer of vanilla wafers or graham crackers. Top that layer with a layer of yogurt/banana blend. Next, add a layer of sliced bananas, and cover those with another layer of yogurt. Repeat until you have a full glass of deliciousness. Garnish with whipped cream if desired and EAT ! :-D

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Weekend Eats Recap: November 20-23rd, NYC

So I’ve never done one of these posts before, where I recap what I ate for a few days. A lot of bloggers do it every day, or post weekly updates on every meal they ate that week. Personally I love to read these and I have no idea why. Why is it so darn interesting what someone you don’t even know in real life ate for a week or a day? I don’t know. Maybe because you can get inspired for new ideas based on something they ate? Or inspired to try a new restaurant or cuisine? I do not have the answer to such questions, but I thought I would try out the whole what-I-ate thing once on this blog and see how it went.

my old stomping grounds !

my old stomping grounds ! #nyu

So heres what I ate from the evening of Thursday, November 20th-Sunday November 23rd while I was back home in good old NYC. Per usual, I ate a lot. I eat constantly. This might be why I’ve never done one of these posts before. I snack so often that I forget to take pics of like 80% of what I eat (yes, all my obnoxious food-instagramming is only a tiny portion of my actual overall food consumption). Anyways, here are my eats for those 3 days in photos and words. Honestly everything I had was great. And it made me excited and eager and anxious to return! NYC, I’ll be back soon ;-). In the meantime, here are my EATS:

Thursday, November 20th, 2014:

Breakfast:

  • 2 slices Angelic Bakehouse Sprouted Raisin Bread (THE BEST bread EVER – has replaced my Ezikel habit…seriously try it; it’s softer and more delicious, and it’s local to my hometown, Milwaukee, although it is available at Whole Foods nationwide) + almond butter and a sliced banana. I also had coffee with soy creamer and chamomile tea on my way to work.

Snack:

  • a sliced pear with cinnamon and almond butter

Lunch:

  • Leftover spaghetti squash marinara, small salad, veggie burger on more Angelic Bakery bread with sriracha, and a big old glass of almond-coconut milk (trying to use things up before leaving for the weekend).

Snack on the plane from MKE–> NYC:

  • half a Kashi peanut butter bar, an apple, a banana, half an almond butter sandwich on more Angelic Bakery bread (#addicted)

Dinner:

  • Beyond Sushi takeout. I landed late at night (like 9:00pm) and got dropped off at the 14th street location to pick up sushi for my friend and I. I had the November Roll of the month, which had Sweet Persimmons, Roasted allspice Turnips, grilled Heriocot Verts, and was topped with Seaweed Salad. It wasn’t my favorite roll of the month (that would go to the one they had in August), but it was delicious none-the-less and fun to try Persimmons, which I’ve been meaning to give a whirl for a while. I also had my go-to favorite roll. The Sweet Tree, with Sweet Potatoes, Avocado, Alfafa sprouts, and 6-grain rice. AMAZING AS ALWAYS. I love you so much, Beyond Sushi.
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November Roll of the Month

The Sweet Tree Roll

The Sweet Tree Roll

Snack:

  • Remaining half of Kashi bar + a few bites of chocolate, after which I face-planted into a pillow and slept!

Friday, November 21th, 2014:

I woke up early and although I usually immediately eat and drink coffee, I was sleeping at a friends and didn’t have a kitchen to use. I had a meeting in Brooklyn at 10 and decided to take a train from Union Square and swing by the Farmer’s market on the way. I ended up grabbing stuff at Whole Foods, cause I saw it as a one-stop place for coffee and food and was running short on time.

Breakfast:

  • Coffee with soy milk, a big-old whole-wheat NYC bagel with peanut butter, and a giant organic Gala apple which was one of the best apples I’ve had in a while. I had to eat this breakfast on the train because I was so low on time, and I felt super obnoxious being that person. I figured it would be no biggie but the train ended up being SUPER packed, but my blood sugar was super low so I wallowed in a corner and ate my apple and half my bagel. Once I could see/think/again, the train was at the Wall Street stop, and like 90% of the people got off. And then I had a whole train car basically to myself to eat the remaining half of my bagel in peace. Lol. #alittlelate

Lunch:

  • After running around Brookyln and back to Manhattan and meeting a friend for coffee quickly, I ended up not eating until around 3 pm, by which time, I happened to be near the Union Square Whole Foods again. I was so hungry and grumpy and indecisive of what to eat, and I remembered I had a $50 Whole Foods giftcard on me so I opted to hit the EPIC Whole Foods hot/cold food bar for lunch. It was perfect because I had no idea what I was in the mood for and the millions of options could all end up in my bowl together. This is my favorite way to eat. Buffet styles are the best, cause I like to try EVERYTHING. I spent $12 on my mixture of salads and grain salads and tofu dishes and falafel chunks and dumplings. I also grabbed a sprouted roll and 3 Mast Brother’s bars and an unsweetened iced tea to use up my $50 giftcard. #freelunch sort of. #winning. I ate upstairs overlooking the park and charged my phone and sat down for a while and people watched. It ended up being perfect.
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this + a million other things at Whole Foods. YUM.

Snack:

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Snack #2:

  • A mini cupcake from Magnolia Bakery (they have minis now !!!)

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Dinner:

  • I met two of my favorite people/friends Joanna and Cassie for dinner at Peacefood, a vegan restaurant in the village. It was late, I had walked 15 miles that day according to my iPhone tracker, and I was HUNGRY. Like, I needed a sandwich hungry. I ordered the Vegan Cheeseburger with Cashew Cheese, Avocado, Caramelized Onions, Sprouts, Tomato, Lettuce, and some drippy delicious sauce. I inhaled it.
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Vegan Cheeseburger at Peacefood NYC. SO GOOD.

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best sandwich of my life. i inhaled it. 

  • We had dessert at Peacefood, too. Strawberry Shortcake and a giant Chocolate Chip Cookie Sandwich exploding with frosting. The 3 of us split these two. SO GOOD.

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Saturday, November 22th, 2014:

Breakfast:

  • Shocking fact (not): I ended up leaving my purse at Peacefood, so I headed back in that direction early the next morning. The nearest subway station is Union Square, so I ended up, once again, grabbing some food there. I had the BEST Vegan Blueberry Muffin like, ever and another organic Gala Apple (it was just too good the day before). I have to recreate those muffins. I think they used spelt flour, and I think that did the trick. I ate that on my way to pick up purse and visited a friend who works at an East Village coffee shop, where I got some free coffee with soy milk and some free granola with soymilk. Yummies.

Snack:

  • banana purchased at a bodega #nyc and half a Kashi peanut butter bar

Lunch:

  • I ended up NEEDING food when I was at Dominque Ansel with friends later that day so I ordered real food there, which I’ve never done before. I had a delicious salad with Endive, Sprouts, Roasted Sweet Potatoes, Pear, Caramelized Pecans, and a Truffle Vinaigrette. The salad was delicious and the Roasted Sweet Potatoes and caramelized nuts were so flavorful that I, thankfully, didn’t need that vinaigrette. Which was nice, because to me, that dressing had a very strong flavor, and was a bit too much for me. I like truffle, but only in small amounts. I found the dressing a bit overpowering, but enjoyed the salad nonetheless.
Salad at Dominque Ansel Bakery

salad at Dominque Ansel Bakery

  • I also had a DKA from Dominique Ansel:
DKA!

DKA!

  • And took a selfie while eating lunch with Dominique in the background. I’m really creepy. Whatever. I idolize him.

IMG_1340

Dinner:

  • I met up with another amazing friend for dinner. We ended up at Peacefood again, which was honestly fine by me. The dinner was early and I’d eaten lunch and a pastry a few hours earlier, so I wanted something lighter. I ordered the Asian Greens Salad with Jicima, Tempeh, Carrots, Greens, and some delicious Peanut Ginger dressing. I’ve ordered this salad many times, and it’s always fresh, flavorful, and light-yet satisfying. It’s still my favorite salad there…minus perhaps when they have the Protein packed Kale Salad on the specials menu.

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  • I wasn’t going to get dessert cause I had just had some, but then my friend ordered carrot cake and I ended up eating half of it because it was so fucking good. (Sorry Olivia…) Great meal, great conversation, great friend. :-)
  • In other news, Amanda Seyfried (aka Karen from Mean Girls) was dining near us. I tried snapping one creeper pic as I sat down, but it was blurry and I felt rude attempting again, and was also soon distracted by food.

Bedtime Snack:

  • remaining half of Kashi peanut butter bar, more chocolate

Sunday, November 23rd, 2014:

Breakfast:

  • I grabbed some trendy pour-over coffee (with soy milk) at a hipster-y coffee place with my friend Cassie, and ate a banana and an apple and half another Vegan Blueberry Muffin to fuel me up for the day.

Lunch:

  • I met my friend Minhye for lunch at Chelsea Market. I tried to talk myself into eating something “different” but desperately wanted Beyond Sushi again. So I got it. I got a Mighy Mushroom Wrap and another Sweet Tree Roll. I’m not usually into mushrooms, but this wrap is honestly amazing. I get it without the mushroom-y sauce on top and ask for an extra hot sauce. It’s literally so good I almost cried eating it. It was randomly VERY nice out so we ate outside upstairs on The Highline. It was awesome.
IMG_1356

Beyond Sushi on The Highline

  • And went for a stroll. The Highline Park is now fully open, and totally awesome. WALK IT!

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Snack at the Airport:

  • Plane delays = grumpy/hungry me. I had a Dunkin Donuts iced coffee with soy milk, a whole-wheat bagel with vegan spread, and highly overpriced apple and banana. #airportfood. I also ended up eating an Enjoy Life Caramel Apple Bar and a Cashew Cookie Larabar that I found in my backpack. I love finding food in my backpack. What a win. I also had some tea and a mini bag of mini pretzels on the plane.

Snack at Home:

  • I got home around 11:30 and needed a second dinner before showering and going to bed. I ate a bunch of veggies with dip and crackers and another veggie burger with an Angelic Bakery whole-wheat wrap and hot sauce/ketchup and chopped lettuce. I then downed a couple spoonfuls of peanut butter and some almond coconut milk and called it a night.
my helper.

my helper.

So that’s it. All my eats last weekend. Lots of fruit and granola bars and carbs and veggies. Like 90% vegan. Pretty standard to my typical eating, but also more eating out than usual. In case you care, which you probably don’t. But it was kind of fun to recap it. Maybe I’ll do it again. Maybe not. That’s sort of the fun of having your own blog. You can experiment. I wonder if anyone is still reading. Doubtful. If you are, leave a comment below and I’ll send you a special surprise. Lol. Have a good day!!

xoxo,

K-Bakes

Sweet Potato [Turkey Shaped] Bread

This month’s challenge for The Recipe Redux was to re-do a recipe that we remember as a traditional Thanksgiving dish, but make it a little healthier. At first, I had a hard time thinking of anything that specifically stuck out to me as “special” or specific or in need of a re-do. When I had Thanksgiving at one side of the family’s house when I was little, I couldn’t think of anything out of the ordinary that stuck out as a unique dish. Then, when we had it at the other side of the family’s, everything was Italian-ish and already super healthy (like roasted veggies and salads).

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Hmm, sigh. As I’m normally such a nostalgic human, I was a bit shocked that nothing immediately stood out to me. Then, out of no where, I remembered TURKEY BREAD and could not believe that I had forgot this beloved carby pillowy fluffy wonder of the world. This is something my mom would make with us when we were little almost every.single.year. I can recall once in high school hearing there were no plans of turkey bread on the menu and being a demanding little diva and insist it got made. It did. (insert emoji hand flip girl here).

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So what is turkey bread, exactly? Well, I feel like I should preface that there is no turkey or traces of turkey in this bread. It’s a brioche-type soft, fluffy bread that we always shaped into a turkey, you know, to be festive. [Read: my mom said we were driving her crazy and wanted to give us a hands-on project]. But now vegetarians and vegans can have a piece of turkey (bread), too ;-).

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This version of the bread is made healthier and even more festive via use of a sweet potato to provide softness and tenderness that was provided in the original recipe by egg yolks. So yes, I made brioche-inspired bread with no egg yolks, eggs, or butter, and yes, it turned out soft and fluffy and wonderful. In fact, I enjoyed the additional sweetness the sweet potato provided.

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This bread is super fun to make and serve and everyone will love it. As long as you plan ahead with ample time to let the dough rise, it’s pretty easy to make, as well. The assembly is also much easier than it looks if you glance at the directions. Honestly the easiest way to do it is to just look at the picture and try to copy the shape. It seems to work best. Or make your own shape! It’s really up to you; I just hope you do make it and enjoy it!

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I genuinely hope you have a terrific Thanksgiving and long weekend! It’s honestly one of my favorite times of year because matter your religion or background, everyone comes together to celebrate delicious food and family. What is better than that? Have a good one and eat all da noms ! :-).

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Prep Time: At least 4 hours (to allow ample time for yeast to rise)

Bake Time: 20-30 minutes

Level: Medium

Yield: 1 medium-sized turkey bread that would probably be enough to serve as a side for 4-6 people

Ingredients:

  • 1 large sweet potato (about 1/2 a pound or 8 ounces)
  • 4 tablespoons coconut oil (can also use other vegetable oil, or non-dairy spread or butter)
  • 1 cup almond or soy milk
  • 1 1 1/4-oz package dry active yeast (~2.5 teaspoons)
  • 1 teaspoon salt, divided
  • 2 tablespoons sugar, divided
  • 2 cups all-purpose flour
  • 2 cups whole wheat pastry (can sub all all-purpose flour or oat flour if desired)

Directions:

1. Cut sweet potato into small cubes (about 1 inch pieces) and place in a small sauce pan. Cover potato cubes with about 1″ water above the potatoes. Bring to a boil then reduce and simmer until the potato cubes are tender, about 15-18 minutes.

2. While potato is cooking, melt coconut oil in a second small saucepan and add almond milk and stir for about one minute.

3. Remove potato from heat. Strain the potato cubes, but KEEP THE POTATO LIQUID aka the water the potato pieces cooked in. I repeat, do not throw it away. Set it aside. This water has starch in it and you will use it to make your bread extra luscious and soft. Also, it’s basically #reclycing. #ecofriendly.

4. Take potato pieces and place in a medium sized bowl. Mash it and add stir in milk mixture and 1 tablspoon sugar, and 1/2 teaspoon salt. Take 1/3 cup potato water and place in a microwave safe bowl or pyrex and heat to 105-110 degrees Fahrenheit. Actually take the time to use a food thermometer and check to make sure you’re in this range, or you can kill or under-activate the yeast and all your efforts will be lost! Once it’s in this range, add 1 tablespoon sugar and the sea salt and allow to sit until foamy, at least 10 minutes.

5. When foam is formed, transfer yeast mixture to potato mixture and stir. Add all the flours and mix with a wooden spoon until a sticky dough has formed. Knead for 5-10 minutes until dough is elastic-y and you have all your frustrations worked out. Then transfer to an oiled bowl and cover with plastic wrap or a towel and place in the refrigerator for at least 2 hours, preferably overnight.

6. Preheat oven to 400 degrees. Cover a rolling surface with a small amount of flour or plastic wrap and grab a rolling pin. Punch down the dough (this redistributes the yeast #foodscience) and give it a few good kneads. Then, remove about 1/5th of the dough to make the bird’s body. Set this aside. Roll the rest of the dough into a ball, and flatten with a rolling pin into a giant circle.

7. To make the feathers: cut the dough like you would a pizza into small triangles. Flatten each triangle with a rolling pin, and roll, from narrow tip to thick side (if each were a pizza crust, from the tip to the crust) to form rolled cylinders. They can and should vary in size, as they are wings, and you need a variety of sizes!

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8. Take the 1/5th of dough you set aside. Roll about 80% of that into a small ball for the body of the turkey. Roll out the other small piece into a cylinder, and twist and shape one end of it into a head, with a beak, and add a small bead for an eye. Place onto the body of the turkey, and wrap the neck as desired. Move body onto parchment paper on a baking sheet and begin to assemble.

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9. Assemble feathers onto body by gently pressing the cylinders you rolled out into the body from behind. Place shorter cylinders towards the end, and the longer ones on top. If you need to cut and shape and re-roll a few, do it. Honestly this whole thing is easier to just look at the pictures and try to recreate the shape. Just pretend the dough is delicate play-doh I guess. Okay I spend too much time working with children and playing with play-doh.

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10. Cover turkey with a towel and allow to proof for at least an hour. Don’t skip this step. According to everything I learned in food science, the second rising is more important than the first.

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11. Place baking sheet into the oven and bake for 22-28 minutes, or until golden brown around the edges and puffed. When you lift the bread’s edges, the bottom should be slightly browned. And/or tap on the bread, and it should sound hollow. Remove from oven and allow to cool.

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12. Serve alongside your other favorite Thanksgiving noms and enjoy! Happy Thanksgiving :-D.

For more healthy takes on classic Thanksgivng dishes, click around below for awesome ideas from fellow members of The Recipe Redux !

30 Surprisingly Vegan Foods [Via Spoon University]

As you probably know, I write for Spoon University as a national contributor.

I LOVE IT. Anyways, I don’t always share my Spoon stuff on my blog (if you want more Spoon, I usually do archive my pieces under the “Published” tab), but I really think this is a fun quick piece on 30 Foods that Surprisingly Vegan. You can read the piece published on Spoon here, or you can poke around below. Enjoy !

ALSO – For 103 Thanksgiving Recipe Round-Up I helped put together, click here!!!

1. Oreos

Photo courtesy of wikipedia.com

Photo courtesy of wikipedia.com

America’s Favorite Cookie is vegan-friendly!

2. Duncan Hines Creamy Home-Style Frosting

Photo courtesy of duncan-hines.com

Photo courtesy of duncanhines.com

The Home-Style Butter Cream, Caramel, Classic Chocolate, Vanilla, Coconut Pecan, Dark Chocolate Fudge, Lemon Supreme and Strawberry Cream varieties are all vegan. Cheers to vegan buttercream! Now hand us the spoon.

3. Duncan Hines Cake Mixes:

Photo courtesy of duncanhines.com

Photo courtesy of duncanhines.com

In Classic Carrot, Moist Deluxe Butter Golden, Classic Yellow, Dark Chocolate Fudge, Devil’s Food, Fudge Marble, German Chocolate, Red Velvet, Swiss chocolate, Coconut Supreme, Lemon Supreme, Pineapple Supreme AND Strawberry Supreme all contain no dairy or eggs. Some people may get finicky about food dye sources, but for most, all of the above are vegan-friendly. Swap out the eggs and butter/oil for a can of soda or sparkling water and you’ve got yourself the fluffiest vegan cake you could ever want.

4. Jell-O Instant Pudding Mix

Photo courtesy of jello.com

Photo courtesy of jello.com

Vanilla, Chocolate, Lemon, Pistachio, and Banana Creame are all vegan! Add your favorite non-dairy milk and you’re good to go.

5. Smucker’s Marshmallow Ice Cream Topping

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Photo courtesy of smuckers.com

As marshmallows contain gelatin (made from cow hooves), lots of vegans pass them up. But now vegans can rejoice – Smucker’s has made a gelatin-free version AKA vegan marshmallow fix is possible.

6. Taco Bell’s Bean Burrito (minus the cheese)

Photo courtesy of tacobell.com

Photo courtesy of tacobell.com

No lard in these beans, bitches!

7. Taco Bell’s Cinnamon Twists

Photo courtesy of tacobell.com

Photo courtesy of tacobell.com

For after the lard-free burrito.

8. Hershey’s Chocolate Syrup

Photo courtesy of hersheys.com

Photo courtesy of hersheys.com

For your soy milk, almond milk and non-dairy ice cream delight.

9. Chipotle Sofritas

Photo by ABC News

Photo by ABC News

Which honestly everyone should try.

10. Betty Crocker’s Bac-O’s Bacon Flavor Bits

Photo courtesy of bettycrocker.com

Photo courtesy of bettycrocker.com

We’re not sure if this is something to celebrate or be very, very afraid of.

11. Pillsbury Crescent Rolls

Photo courtesy of pillsbury.com

Photo courtesy of pillsbury.com

Ahh, the buttery taste of vegetable oils.

12. Ritz Crackers

Photo courtesy of ritzcrackers.com

Photo courtesy of ritzcrackers.com

Another food that prides itself on butter flavor, yet has none. Pass us a sleeve with some soy cheese, please!

13. Unfrosted Pop-Tarts

Photo courtesy of kelloggs.com

Photo courtesy of kelloggs.com

In Brown Sugar, Blueberry and Strawberry. Because Pop-Tarts are important.

14. Pepperidge Farm Puff Pastry Sheets

Photo courtesy of puffpastry.com

Photo courtesy of puffpastry.com

A great shortcut to a delicious vegan dessert or appetizer.

15. Lindt Excellence Cocoa Bars in 70%, 85% and 90%

Photo courtesy of lindt.com

Photo courtesy of lindt.com

Chocoholics rejoice.

16. Famous Amos Sandwich Cookies

Photo courtesy of walgreens.com

Photo courtesy of walgreens.com

In Chocolate, Oatmeal Macaroon, Peanut Butter and Vanilla.

17. Goya Flan

Photo courtesy of amazon.com

Photo courtesy of amazon.com

Yeah, another thing we’re not going to try to explain.

18. Nutter Butters

Photo courtesy of walgreens.com

Photo courtesy of walgreens.com

Hollerrrr.

19. Nature Valley Crunchy Granola Bars

Photo courtesy of naturevalley.com

Photo courtesy of naturevalley.com

In Apple Crisp, Cinnamon, Peanut Butter, Pean Crunch, Roasted Almond AND Maple Brown Sugar. We are so darn excited it hurts. Bring on the crumbs!

20. Nabisco Original Graham Crackers

Photo courtesy of amazon.com

Photo courtesy of amazon.com

We suggest you pair these with some of that chocolate frosting mentioned above. #yum

21. Krispy Kreme Fruit Pies

krispy-kreme-cherry-pie1

Photo courtesy of vegincowcountry.wordpress.com

In Apple, Cherry and Peach. PIE ME.

22. Thomas’s New York Style Bagels

Photo courtesy of thomasbreads.com

Photo courtesy of thomasbreads.com

In Blueberry, Cinnamon Swirl, Everything and Plain. Because carbs. And tofu cream cheese.

23. Super Pretzel Baked Soft Pretzel

Photo courtesy of superpretzel.com

Photo courtesy of superpretzel.com

Glorious, glorious salty carbs.

24. Chocolate Chip Teddy Grahams

Photo courtesy of target.com

Photo courtesy of target.com

Delicious and vegan. And so darn cute we can BEARly stand it.

25. DQ Star Kiss Bar

Photo courtesy of dqonmarket.com

Photo courtesy of dqonmarket.com

A non-dairy ice cream bar at Dairy Queen. Paradoxical, but we dig it.

26. Sara Lee’s Frozen Pies

Photo courtesy of saraleedesserts.com

Photo courtesy of saraleedesserts.com

In Cherry and Apple. We’ll take both.

22. Mast Brother’s Chocolate

Photo courtesy of mastbrothers.com

Photo courtesy of mastbrothers.com

No dairy in most varieties. WIN. WIN. WIN.

27. Trader Joe’s Speculoos Cookies

Photo courtesy of traderjoes.com

Photo courtesy of traderjoes.com

Spicy sweet perfection. Pro tip: dip in almond butter.

28. Trader Joe’s Pound Plus Chocolate Bars

Photo courtesy of sweets.seriouseats.com

Photo courtesy of sweets.seriouseats.com

Dark Chocolate, 72% Dark Chocolate and Bittersweet with Almonds. We love you Trader Joe’s.

29. Trader Joe’s Soft-Baked Snickerdoodles

Photo courtesy of amazon.com

Photo courtesy of amazon.com

Again, we love you Trader Joe’s.

30. Ghiradelli Double Chocolate Brownie Mix

Photo courtesy of ghiradelli.com

Photo courtesy of ghiradelli.com

Just sub an egg substitute like a tablespoon chia seeds and some almond milk or a few tablespoons of apple sauce and you’re seconds away from gooey vegan brownies.