Easy Vegan Puppy Chow

Puppy chow!! Aka muddy buddies (apparently). Aka the best darn sweet crunchy snack of all times ever period!I remember puppy chow sales being a thing when I was little. Were they a thing where you grew up? Because when I went to college I realized they aren’t a thing everywhere. In fact all 3 of my freshman year suite-mates hadn’t heard of puppy chow. How sad, I know. MuddyBuddys_Katherine_baker

I think Puppy Chow is a Midwest thing. I could be wrong. All I know is that everyone I know from the Midwest knows what it is, and I’ve met lots of coasties who do not. But that could be an anomaly.

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If you look on the back of a Chex box for a puppy chow recipe, you may notice that that recipe contains butter and vanilla. I find these additions to be unessential. Like, when you’re eating puppy chow, I feel like they don’t add much. IMG_5461

At least to me. I just use peanut butter, chocolate, powdered sugar, and cereal, and I don’t miss anything. So I reason I’ll save vanilla and butter for instances where it really does add shine. Gotta save those valuable baking resources, amiright?

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So here is my coincidentally, stripped-down, bare-bones, completely delicious vegan puppy chow recipe. If you’ve never had it, make it right the fuck now. Trust me. KatherineBaker_Chocolate_peanutbutter

This is another adapted recipe I posted on Spoon University, but here you’ll find it completely unabashedly dairy-free and with slightly different photos. Enjoy!

-Kbakes

PS: If you want more p chow in your life, check out this Puppy Chow Granola post!

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Easy Vegan Puppy Chow

  • Prep Time: 15-20 mins
  • Cook Time: nada
  • Servings: varies on how much you can eat at once (I can eat a lot of this at once)

Ingredients:

  • 6 cups Chex or other plain cereal
  • 1/2 cup peanut butter or other nut butter (almond or sunflower seed butter would also be yummy)
  • 1 cup dairy-free chocolate chips (I use Trader Joe’s) or chopped dark chocoalte
  • 1/2-3/4 cup powdered sugar, depending on if you’re one of those people who likes a little or a lot of powdered sugar on your chow

Method:

  1. Melt the chocolate in a large microwave safe bowl by heating in 30-second increments in your microwave for 1-2 minutes, stirring between each until chocolate is almost (but not completely) melted. Add peanut butter to the bowl and return to the microwave and heat for an additional 30-60 seconds, until peanut butter is also melty.
  2. Mix those two together. Enjoy the views and the smells.
  3. Add cereal to bowl and mix gently. You want to coat the cereal with the chocolate/peanut butter mixture, but also want to be careful as to not crush the cereal.
  4. Transfer to a large zip-lock, add powdered sugar, and shake it up until cereal is coated with powdered sugar.
  5. Eat the shit out of that delicious puppy chow.

That Time I Made Rosa Park’s Pancake Recipe (Vegan Style)

If you follow me on Instagram, you may recall these pancakes I posted a few weeks ago. Screen Shot 2017-05-18 at 9.26.56 AM

So what’s so special about a damn picture of pancakes with awkward irregular shaped edges and a few walnuts and banana slices on top as a despite attempt on food styling? Oh, that’s right. They’re Rosa Park’s pancakes.

Well, not Rosa Park’s pancakes per se; I didn’t go back in time, steal them from her table, freeze and then defrost them decades later for the sake of an Instagram photo. No, I merely made them from a recipe she had written on the back of an envelope, a photo of which was featured in this article for NPR (side note: I ❤ NPR).

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They’re endearingly called “Featherlighte Pancakes,” and the recipe is written in handwriting that looks charmingly like my Oma’s. As soon as I set my eyes on the recipe, I knew I had to make them.

And you know what? They were darn delicious. I was hesitant to add a full two tablespoons of baking powder, but then decided since Rosa Parks was right about so many things, she was probably right about this too. I put my trust in her and was not let down. The pancakes truly were, featherlight.

The pancakes were fluffy and delicate, yet substantial and hearty, with a bold peanut butter flavor that could stand on its own, and also tasted great with maple syrup. Just a few would fill you up, which according to the article, means the pancakes achieved their purpose of offering a form of delicious, extended substance from inexpensive ingredients. They were delicious, and I do plan to make them again.

And while I was eating them, yes, I did think of Rosa Parks. How humbling is it to remind ourselves that we all must eat? No matter the time period, our religion, our views of the world, our level of education, or our environments. All humans eat, and it is something that connects us and equalizes at a primal level. IMG_4116

I slightly adapted the recipe to make it plant-based, but the original recipe can be found here.

Recipe adapted from Rosa Parks.

Rosa Park’s Featherlight Pancake Recipe (Veganized)

Prep Time:  5 minutes
Cook Time: 10 minutes
Servings: about 2

Ingredients:

  • 1 cup flour (I subbed 1/2 whole wheat flour)
  • 2 “T” baking powder
  • 1/2 “t” salt
  • 2 “T” sugar
  • 1 flax or chia egg (1 tablespoon chia/flax + 3 tablespoons water) –> original recipe calls for 1 egg
  • 1 1/4 cup unsweetened almond milk –> original recipe calls for milk
  • 1/3 cup peanut butter
  • 1 tablespoon oil

Method:

  1. Combine flax or chia and water in a small dish and allow to thicken, at least 5 minutes.
  2. Meanwhile, combine all ingredients in a bowl. Add flax/chia egg. Mix until just combined.
  3. Cook on a griddle at 275F (I cooked each side roughly 3 minutes before flipping)

Easy Homemade Pico

Got another one for ya. Something to pair with those chipsIMG_5497

I’m pumping out some adapted recipes I’ve shared on Spoon on the blog while I’m working on some other content projects I’m SUPER excited to share over here and on another platform/medium that I’ve been wanting to try for so very long!IMG_5481

I’m excited and nervous and finally ready to explore a new medium of creativity, and really give it a shot. Any guesses what format? 🙂 IMG_5478

Other life updates: So about 10 years ago at poms camp someone stepped on my big toe and ripped off the big toe nail completely. It’s never been the same. It’s cracked off a few times since then, and has always been kind of discolored and funky.  Last week my toe really started to swell and get painful. Like,all around the nail it was like elevated and puffy and it hurt to put on shoes or walk.IMG_5503

Cue me going to a walk-in clinic feeling like a hypochondriac. Turns out I wasn’t a hypochondriac. Next thing I know, I’m in podiatry getting my big toenail removed and nail bed dug out (there was a lot of scar tissue and pus down there). IMG_5487

I opted to watch the mini surgery. I regret watching the mini surgery. Anyways, they put me a giant dose of antibiotics and I’m pretty sure my gut flora is not pleased. I honestly JUST got off antibiotics for a throat infection 4 days prior to this experience, and I’m kinda worried I will have no good flora left by the end of this course (in like….another week and a half -__-). At least it’s an excuse to buy ALL the booch? 🙂HomemadeBakedTortilalChips_KatherineBaker

Anyways back to pico. Because I bet that story DEFIANTLY made you hungry. For some fresh tomato-y pico. Tehehe #sorryiovershareeverythingIMG_5494

Other notes/truth time: the herb in these photos is not actually cilantro. It’s parsley. Don’t tell anyone. It’s what I had on hand. That’s also the case for this entire series, and somehow thankfully, no one has ever noticed and come for me after it. Which means I don’t think anyone noticed. Since people on the internet are very quick to be mean.

Without further adieu, here is modified pico from my post for Spoon University:

Easy Homemade Pico De Gallo

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Servings: 2-5 ? Eat what feels good to you

Ingredients:

  • 1 1/2 cups fresh diced tomatoes (about 2 medium or 1 small container cherry tomatoes)
  • 1 small red or yellow onion, or 1 shallot
  • 1/3-1/2 cup cilantro leaves, chopped finely
  • 1-2 fresh jalapeño peppers (optional)
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • Sriracha (optional)

Method:

  1. Dice tomatoes and onions into small pieces. If you like bigger tomato chunks (I do) feel free to leave ’em a little bigger
  2. If you’re fancy, chiffonade the cilantro. If you’re not fancy, just chop it up into really small pieces. Add to bowl.
  3. Remove stems and if you’re sensitive to heat, remove seeds from jalapeños.Dice jalapeños and add to bowl.
  4. Juice one lime and add to bowl. Add a generous amount of salt. Mix well.
  5. If you’re like me and a spiciness fanatic, feel free to add a squeeze of Sriracha to up the spice game.
  6. Enjoy. Maybe with these chips.

 

Homemade Baked Tortilla Chips

Greetings! Again, sorry for the lack of recent content. I had a random surgery need pop up (more on this in my next post), and between work and the meds I’ve been on, have been drained of energy. HomemadeBakedTortilalChips_KatherineBaker

So! I’m going to share a series of adapted recipe pieces I wrote for Spoon University on the blog. Starting with these tortilla chips. (The recipes on the blog will be slightly different than those on Spoon)HomemadeBakedTortillaChips_Baker

I’m not a huge chip person. I can take or leave potato chips. Which is honestly kind of strange considering how much I LOVE potatoes. But I do like tortilla chips sometimes. Especially if they’re extra salty and not too greasy and served with guac. Or chocolate. (Trust me, tortilla chips + chocolate = a great combo).HomemadeBakedTortillaChips_Baker_Katherine

These chips are wonderful because they’re the perfect way to use up staling tortillas. And we all know how much I despise food waste. You can also make these in the microwave by microwaving each side for about 30 seconds-1 minute until crispy. It works way better than I expected it would.HomemadeBakedTortillaChips_KatherineBaker

So here is a link to the post on Spoon, and here is the recipe, below:

Homemade Baked Tortilla Chips

  • Prep Time: 5 mins
  • Cook Time:12 mins
  • Servings: 3-4

Ingredients:

  • 8 corn or flour tortillas
  • 1-1.5 tablespoons vegetable oil
  • lots of salt
  • lime juice (optional)

Method:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush each side of each tortilla with just a wee bit of oil.
  3. Cut tortillas into 8 equal wedges (or 6 or 4 wedges, if you’re into bigger chips).
  4. Place tortilla wedges on baking sheet, spacing evenly and ensuring that none overlap. If you want to add lime juice, now’s the time to brush it on.
  5. Sprinkle a generous amount of salt over the chips.
  6. Place chips in the oven for 8-12 minutes, until golden and crispy, flipping halfway through, if desired.
  7. Remove from oven and allow to cool completely. Add more salt if you’d like. Enjoy 🙂

Peanut Butter & Sriracha Veggie Sandwich

Hello and welcome to a recipe post that probably sounds very strange at first. But bare with me. Let me walk you through my logic.

Vegan Peanut Butter and Sriracha Veggie Sandwich

Behold the PB&S. PB&S? Can we make that a thing? Okay great. Because it’s surprisingly delicious. Sure, the combination sounds weird and perhaps even a bit icky at first, but think about it: do you like pad thai? Of course you do. Pad Thai is delicious. Pad Thai also has a peanut butter-based sauce. And is spicy and has veggies in it and is paired with carby noodles.

So why not pair peanut butter and Sriracha (or not if you don’t care for spicy) with some crunchy veggies on bread, add some cilantro, and call it lunch?

So here we are. A savory veggie-packed peanut butter sandwich. This is a highly satisfying combination, and makes for a fun way to switch up your lunch time game. I suggest pairing it with a nice crunchy apple with additional peanut butter for dipping.

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And then eat something sweet for dessert. Maybe a cookie. Or maybe a marshmallow fondant covered spotted dick. Have you been watching Great British Bake Off on Netflix?

I can’t stop. I binged the entire three seasons available on Netflix in 4 days. And now I’m rewatching it. If you haven’t seen it yet, you simply must. It makes every other food show feel inferior. I don’t think I’ll ever look at the Food Network again.

Vegan Peanut Butter and Sriracha Veggie Sandwich

There’s just something about how compassionate the contestants are towards one another that is simply beautiful. Also, the hosts are hilarious.

Would anyone reading this be interested in me diversifying my content? Because that’s what it’s about to happen. I realized I like blogs that share things like daily life info and eats so I’m going to try and experiment with that soon, instead of just recipe post after recipe post.

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Also, I apolotize that pictures look blurry on WordPress lately. All of them look crystal clear on my computer, but WordPress keeps distorting them. So I’m working on figuring out how to fix that since it’s been stopping me from uploading content. So for now just deal with my blurry pics plz.

Anywho, happy spring. And on your mark, get set, MAKE (a sandwich) !

Peanut Butter Sriracha Sandwich

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: ~5 minutes
Servings: 1 sandwich

Ingredients:

  • 2 slices of bread, toasted
  • 2 tablespoons natural peanut butter
  • Sriracha (as much or as little as you please)
  • 3/4 cup chopped vegetables of choice  (I used carrots, cucumbers, bell peppers, and lettuce, because that’s what I had in my fridge, but any of your favorite crunchy veggies would do)
  • small handful of cilantro (optional)

Method:

  1. Toast bread.
  2. Spread peanut butter on both pieces of bread.
  3. Chop vegetables and cilantro and add to bread.
  4. Drizzle with Sriracha.
  5. Assemble sandwich and enjoy.

3-Ingredient Peanut Butter Chocolate Cheerio Bars

Hello! It me. I bring to you another dessert recipe from Wisconsin since my flight to NYC was canceled this morning due to the wind! Blah. I suppose this means even more time to experiment with dessert recipes since I will no longer have the opportunity to stuff myself with Van Leeuwen vegan ice cream this weekend (my absolute fav).easy-vegan-3-ingredient-peanut-butter-chocolate-cheerio-bars

Now I will preface this recipe by acknowledging that I’m aware I did not break any culinary boundaries in creating these. And that’s fine. But these bars are beauties because they’re super duper easy and super duper delicious. They’re also vegan and gluten-free, if you’re into that kinda thing.

They’re also highly addictive. My mom ate like 3/4th of the tray in one sitting. We are definitely related. Chocolate is a food group, according to us. vegan-3-ingredient-peanut-butter-chocolate-cheerio-bars

So a lil history on these bars: they came about because as a constantly-on-a-budget TJs fanatic, I am always looking up ways to create cheap after-dinner sweet snacks. In grad school I starting buying bags of chocolate chips for $1.99 (yup, TJ’s chocolate chips are vegan) and boxes of TJ’s Joe’s O’s (which are the Trader Joe’s equivalent of Cheerios) also for $1.99. I would mix chocolate chips and Joe’s Os in a wee little bowl and nibble on the mixture while studying.

The mix is a bit sweet, a bit carby, chocolatey, and crunchy. It’s highly satisfying, easy-to-prepare, and cheap as can be! It really stretches out a bag of chocolate chips, and has the added bonus that Joe’s O’s are decently not-too-shabby-for-you, making it a snack that’s easy to eat every night without feeling icky.

Then one day last month, I  was making puppy chow for my sister when she was in town, and I ventured to the grocery store to get a box of Chex. And then I got home and saw my Cheerios and I was like…I wonder if….!

And so this month, I tried it. I basically used the puppy chow idea (melted chocolate + pb) with Cheerios in place of Chex, but pressed them into a pan instead of coating them with powdered sugar.vegan-gluten-free-3-ingredient-peanut-butter-chocolate-cheerio-bars

The result is a crunchy, easy peasy snack that satisfies any crunchy chocolate peanut butter craving. They’re just damn good and damn delicious.

Anyways, without further audieu, I present to you…

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Single Serve Vegan Chocolate Chip Cookies

Hello again friends.baker_katherine_chocolate_chip_single_serve_vegan-1

I know, I know. I disappeared again. And I’m not going to make any excuses. I was busy doing what you do in your 20s: making mistakes, enduring set-backs, moving multiple times, and coming out stronger and more certain of who I am and who I want to be.

I also spent time writing a bunch more for Spoon University (check it out here), but after some soul searching and debating and squandering self-doubt, have decided to make my way back to blogging.

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And after decided to come back to blogging, I spent a considerable amount of time debating starting a new blog or re-starting kbaked for like the 4th time. I ultimately decided on the later, but am planning to give it a serious lift in style, layout, and quality.

All while eating cookies, of course.

I love chocolate chip (oatmeal) cookies. I mean, do you know someone who doesn’t? If you do please let me know; I’d legitimately be interested in interviewing them. Send me their contact info ASAP.

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Back to cookies: one of my favorite things to make because 1) They don’t take very long, and 2) Holy moly, delicious!

But when you live alone, sometimes you just want one or two. Because if you have a dozen, you most likely eat a dozen. And then you feel icky and out of balance. At least, if you’re me.baker_katherine_chocolate_chip_single_serve_vegan_air_2

That’s why single serve cookie recipes are important to keep in your arsenal. The oatmeal is  hypothetically optional, but highly preferable, in my opinion.

I hope you enjoy this recipe, and my promise to blog more frequently in the coming months. It’s my goal to improve my content, layout, and start blogging about more than just recipes, but also nutrition, health, and life.

I hope you enjoy!

Single Serve Vegan Chocolate Chip Cookiesbaker_katherine_chocolate_chip_single_serve_vegan-1

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 1

Ingredients

  • 1 1/2 tablespoon non-dairy butter or coconut oil or nut butter or neutral oil like canola
  • 2 1/2 tablespoon brown sugar
  • 1/4 teaspoon vanilla extract optional
  • 1/3 cup all purpose whole wheat oat flour or any combination thereof
  • 2 tablespoon rolled oats optional or substitute addition flour
  • 1/2 teaspoon chia seeds optional
  • 1/8 teaspoon baking soda
  • 1 tablespoon water or milk add more if dough appears too dry
  • Dash salt
  • 1/4 cup chocolate chips

Method:

  1. Preheat oven to 350°F.
  2. In a small bowl, combine all ingredients and mix until just combined.
  3. Roll dough into two medium or one large cookie dough ball and place on an ungreased baking sheet.
  4. Bake for 8-12 minutes until the edges begin to turn golden brown and cookie becomes fragrant.

Recipe also shared on Spoon University

Check out some more noms on a link share on runningwithspoons.com!