Pasta with Charred Cherry Tomatoes, Broccolini and Vegan Parmesan

Pastaaaaa. I have been craving pasta for quite some time now. I don’t know why. Probably because carbs = love.

Vegan Pasta with Brocollini Charred & Tomatoes Parmesan

Pasta has always been one of my favorite foods. I grew up with an Italian grandma and her penne arrabiata with charred peppers was the best.thing.ever. It has ruined almost all other pastas I’ve had since. Nothing like what Oma cooked up. Somewhere I have her recipe for her sauce. I can never make it quite like she did though…must be that Italian grandma magic.

I decided to make some pasta with some leftover veggies I got to take home from an event. I roasted up some cauliflower, broccolini, and tomatoes on Friday, and while I was eating them, the deliciousness of the roasted tomatoes just called for pasta.

Vegan Pasta with Hemp Parm with Charred Tomatoes and Broccolini.jpg

I was too lazy and hungry to make it at the time, but today I cooked up some whole wheat noodles, paired it with steamed broccoli, a bit of olive oil and lemon juice, salt & pepper, a bunch of Vegan Hemp Parmesan, and the real MVP, the charred tomatoes.

Super simple, very flavorful, and far from over-complicated. The way Italian-inspired food should be, as far as I’m concerned.

Vegan Pasta Brocollini with Charred Tomatoes Parmesan

Let’s talk pasta for a minute, shall we? At some point society demonized the glorious stuff. The thing is, there is nothing inherently significantly worse about pasta than many other forms of carbohydrates, especially when it’s whole grain.

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Cripsy Sweet Potato Wedges with Almond Butter

Helloooo my favorite snack ever! If you’ve known me for any length of time you probably know that my favorite food on earth is the wonderful sweet potato. Regular. Japanese. Red. Purple. I’ll take ’em all. Carb me.Baked Cripsy Sweet Potato Wedges with Almond Butter

I am a sweet potato maniac. When I was a kid I would walk around with a baked sweet potato in my hand, eating it as if it were an apple. I was cool. Between that and being the only elementary school kid drinking soy milk (because milk did and does give me the worst gas ever) I had a lot of friends. I promise.

Easy Baked Cripsy Sweet Potato Wedges with Almond Butter

One of my favorite ways to eat sweet potatoes is with almond butter. Something about the nuttiness of almond butter plays so well off the savory sweetness of sweet potatoes.

Baked Cripsy Sweet Potato Wedges with Almond Butter

Lately I’m very into making sweet potato wedges. For years, I pretty much exclusively made baked sweet potatoes and ate them whole. But lately I’m on a wedge kick. Bonus: sweet potato wedges are perfect for dipping, in my case in AB.

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Easy Homemade Chia Jam

I love me a PB&J. Or an almond butter and J. Both are wonderful. And something I feel I appreciate more as an adult than as a child. Anyone else? Okay, maybe just me.

Easy Homemade Chia Jam

While I’m a nut butter fiend, I also appreciate a scrumptious jam or jelly. The issue, I find, with many at the store is that they’re so darn sweet.

Chia Jam Recipe

I’m all about desserts, but when it comes to breakfast foods like yogurt, jams, and oatmeals, I’m very turned off but overly sweet things. Hence, I seek out sweetened-with-only-fruit jams (Crofter’s Organic is my favorite brand, and Trader Joe’s has some good options, as well) or I make my own homemade chia jam.



Chia seed jam is the easiest thing ever. All you do is add chopped up fruit, chia seeds, and a hint of lemon juice if you’re feeling fancy. If you want to up the sweetness factor, go ahead and add a tablespoon or two of sugar, honey, or syrup.

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Easy Chocolate Hazelnut Bark with Sea Salt

Last night I was cleaning out the fridge/freezer/pantry (party) and started making a bunch of random things to use up odds and ends to help the organization process along.

Easy Salted Chocolate Hazelnut Bark

I whipped up some dark chocolate hazelnut bark with sea salt and was SUPER thrilled with the result. Chocolate + nuts + salt = my favorite. So obviously, I was into this.

Easy Salted Chocolate Hazelnut Bark

It was a spontaneous creation, but so good, and so simple, I decided to snap some phone pics today to put it on the blog in case anyone needs some #inspo for an easy yet impressive homemade chocolate treat.Easy Salted Chocolate Hazelnut Bark

This is basically a no-recipe recipe. You can use whatever nuts you fancy. Or you can add in some chopped figs/dates if you like. You really can’t mess it up.Easy Salted Chocolate Hazelnut Bark

No matter what you add, you’ll end up with delicious, rich, chocolate bark. It’s impressive to put on a plate at gatherings (so long as you keep it elevated if you have doggos) and/or bring to a party or dinner. It also takes minimal effort and is perfect for using up odds and ends in your baking pantry.


I hope you make this bark and I hope you love it. Let me know if you do! Tag or DM me on Insta (@katherinebaker4) or leave a comment below.img_0427

Peace, love, and salty nutty chocolate!

Easy Salted Chocolate Hazelnut Barki

Easy Chocolate Hazelnut Bark with Sea Salt

Prep Time:  10 minutes
Freezer Time: 20 minutes
Servings: 1-4, depending on how much you like chocolate


  • 2 cups chopped dark chocolate (or one bag dark chocolate chips) – I used Dark Chocolate Lover’s bar from Trader Joe’s
  • 1 1/2 cups toasted or raw (based on your flavor preference, I used raw) whole or chopped hazelnuts, plus additional handful chopped for topping (about 1 3/4 cup total)
  • 1-2 tablespoon flakey sea salt


  1. Line a baking sheet with parchment or a silicone baking mat.
  2. Melt dark chocolate in a microwave safe bowl using medium-high heat in 30 second increments, stirring after each increment until melted. This will take about 90-180 seconds, depending on your microwave.
  3. Stir in 1 1/2 cup hazelnuts. Chop additional handful for garnish and set aside.
  4. Spread mixture over prepared baking pan.
  5. Sprinkle chopped hazelnuts and sea salt over the top of the hazelnut bark.
  6. Place bark in freezer for at least 20 minutes or refrigerator for 60 minutes to set.
  7. Break bark into rough pieces with hands.
  8. Store in refrigerator in an airtight container in the refrigerator.

Easy Vegan Gingerbread People

Happiest of holidays to you! Are you ready for some easy vegan gingerbread cookies and/or dog pics? Great! Keep reading.easy vegan gingerbread cookies kbaked

Finals are over which means it is BAKING SEASON (cue creepy Pillsbury dough-boy laugh). If I am ignoring your calls and texts and have seemingly disappeared into the abyss, assume it is because my hands are covered in (vegan) butter and cookie crumbs until further notice.

delicious easy vegan gingerbread

As much of a pessimistic Pauly as I can be, I really love the holidays. And the excuse to bake in excess is among the many reasons I relish this season (I also love being cozy, drinking copious amounts of hot chocolate, spending time with fam, and watching The Santa Claus and Home Alone 2).

Presently I’m watching Relationsheep (#Bravofan5ever) as I quickly type up this post. Then it’s back to cleaning, gift wrapping, and doing a bunch of work (non-school related) that I pushed onto the back burner until finals had ended.

delicious vegan gingerbread cookies

But I thought I’d take a pause from my grind to share these easy vegan gingerbread people. These literally took about 10 minutes to throw together, and an additional 8-10 to bake. They were almost too easy making them the perfect cookie to whip up last minute for a gathering, and/or the perfect treat to satisfy a random gingerbread craving (which, personally, I have on occasion).

gingerbread people easy vegan

If you’d like to dress them up with some icing, by all means do your thing. I’m currently digging them plain, paired with a wicked cup of cocoa or a alongside a cold brew iced coffee. Mmmm.

super simple vegan gingerbread

If you don’t want the fuss of rolling out cookie dough, you can certainly bake these in dough balls with a dusting of raw sugar. This is a delicious option and gives the cookies a yummy chewy tummy middle.

easy vegan gingerbread people

I hope you give these cookies a whirl and love them as much as I do! If you make them, tag me on Insta (@katherinebaker4). I’d love to see them IRL!

EASY Vegan gingerbread_

Many more posts coming your way this weekend/upcoming week! In the meantime, please enjoy this photo of my dog in a Mrs. Claus outfit her grandma bought her from Walgreens. Happiest of holidays to you!

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Easy Vegan Gingerbread People

Prep Time:  10 minutes
Cook Time: 8-10 minutes
Servings: 8-10 people, depending on the size of your cookie cuter


  • 1/2 cup softened vegan butter (I like Earth Balance baking sticks)
  • 1 tablespoon ground flax + 2 tablespoons water
  • 1/4 cup + 1 additional tablespoon molasses (note: these are molasse-y cookies, since I love the taste of molasses. If you want them a little less molasses-heavy, sub the additional tablespoon for water)
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat baking flour (can sub additional all-purpose, if desired)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place flax and water in a small bowl and allow to thicken, at least 5 minutes.
  3. Meanwhile, cream together softened butter and brown sugar using an electric mixer or stand mixer until light and fluffy. Add molasses and flax egg and mix again.
  4. Combine flours, baking soda, spices, and salt in a medium bowl. Whisk together.
  5. Fold dry ingredients into wet until just combined. Form dough into a ball and refrigerate for at least 30 minutes for ease of rolling (optional, but highly recommended; you can also pop it in the freezer for 5-10 minutes if you’re short on time).
  6. Roll out dough and cut with cookie cutters as desired. Place shapes on a lined baking sheet. For non-shaped cookies, you can also roll dough into balls, sprinkle with raw sugar, and place onto a lined baking sheet.
  7. Bake 8-10 minutes until just golden. Allow to cool before eating or icing.
  8. Enjoy!

PS – If you want more gingerbread goodness, try this yummy Nutty Gingerbread Granola!

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

The same says it all: salty sweet rich and decadent brownies swirled with luscious peanut butter and topped with peanut butter cups and crunchy sea salt. These salted peanut butter cup brownie mix brownies are tastebud heaven.

I made these a few weeks ago for Vegan Bites (which airs Thursday evenings on @spoonuniveristy Instagram stories) and wasn’t planning to put them on the blog, but the response to the episode was so positive I decided despite only having mediocre phone pics they deserved a place on

You’ve probably noticed based on the title of the post that these brownies are made with a box mix. Now you may be saying “that’s cheating” or that “true bakers never use mixes.” To which I say your opinion is fair, however, I’ve come to find times and places for box mixes and like to keep them on hand for such occasions. They’re especially nice when you need to whip something up and find your baking pantry bare.

Making a cake for a special occasion is not, in my opinion, the place for a mix, but these brownies definitely are. All you have to do to make these is grab a box of brownie mix, some peanut butter cups, sea salt, oil/vegan butter, and an egg substitute, and you’re on your way to peanut butter cup brownie mix magic in a matter of minutes.

Now let’s talk brownie mix. Some are better than others. Look for an ingredient list that contains things you’d add at home and doesn’t contain too many things you wouldn’t (like DATEM and mono- and do-triglycerides, etc). I like Trader Joe’s, Annie’s, and Cherrybrook Kitchen mixes. Also check the ingredient list for animal ingredients. You’ll find many are accidentally vegan, making your life a wee bit easier.

You’re going to cook the brownie mix according to the package with a few modifications, swapping animal products for non-animal products. While many mixes call for oil, should yours call for butter, simply swap in vegan butter (like Earthbalance).

Now on to the milk. Should your box’s recipe call for milk, simply add your favorite unsweetened non-dairy milk. I would go for the unsweetened, since box mixes tend to be far sweet enough already.

Lastly, the egg. This is the trickiest to swap but you can handle it. For quick breads, cookies, and muffins, swapping each egg with 1/4 cup applesauce or a flax or chia egg works fabulously. If you don’t mind a subtle banana taste, 1/2 a small ripe mashed banana will also work. For brownies, replacing an egg with a chia or flax eggs or 1/4 cup puréed silken tofu or canned pumpkin will do the trick. Cakes are a bit trickier and sometimes with delicate crumb, aquafaba is best, but know that chia and flax eggs will do just fine.

To make a chia or flax egg, simply combine 1 tablespoon flax or chia seeds + 3 tablespoons water in a small bowl and allow to thicken for at least 10 minutes. Fabulous.

Now back to brownies: despite this long and winding post these truly couldn’t be easier. Make the brownies according to the mix instructions with swaps mentioned above, swirl in 1/4 cup creamy or chunky peanut butter, and bake according to time listed on the package.

When there’s a minute or two left in the bake time, chop up vegan peanut butter cups (like Justin’s dark chocolate) and when you pull the brownies out of the oven to cool, sprinkle the cups over the top of the hot brownies. You’ll notice the cups will start to melt slightly; this is perfect. Sprinkle with flakey sea salt to finish, allow to cool, and enjoy, preferably crumbled atop your favorite non-dairy ice cream (I’m partial to Van Leeuwen or So Delicious Cashew Milk – particularly their Caramel Cashew Cluster ice cream myself).

I hope you make these or that this recipe has inspired you to use that box of brownie mix in your pantry that has been sitting there lonely for months.

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

Level: Easy
Prep Time: 5 minutes
Bake Time: 20-30 minutes
serves 12


  • 1 box egg and dairy free brownie mix (just check labels, many brands are vegan)
  • oil / water that the mix calls for -1/4 cup apple sauce, silken tofu, mashed sweet potato or 1 tablespoon chia + 2 tablespoons water per egg called for on box.
  • 1/4 cup peanut butter (optional)
  • 10-12 nondairy peanut butter cups (optional, I like Justin’s dark chocolate)
  • 1-2 tablespoons flakey sea salt


  1. Preheat oven and prepare mix per box instructions, subbing your egg replacement for eggs.
  2. Pour into well-greased pan.
  3. Swirl in peanut butter evenly throughout batter.
  4. Bake per time called for on box.
  5. Remove from oven. Immediately too with sea salt + chopped pb cups.
  6. Enjoy! 🤗

Re-Sharing my Most Popular Recipe: Vegan Blueberry Flax Breakfast Muffins

Happy December 1st to you! And, happy Friday. Can you believe it’s December already? I feel like this year was an insane whirlwind and I cannot believe 2018 is around the corner.

I’ve had a lot of ups and downs this year. A lot of pain, growth, and struggle. But I’ve also seen a lot of kindness come out of friends old and new, and for that I am insanely thankful.

As I try to revive my blog after neglecting it time and time again, I thought I’d re-share a recipe that continues to be a top source of traffic to my site.

Behold, an old delicious favorite: vegan blueberry flax breakfast muffins.

These muffins are originally from my ebook, 40 Easy Vegan Desserts, and were published on the blog in March 2015. In case you weren’t following way back when, I thought I’d repost them because they are a true delight and make a wonderfully nourishing breakfast, snack, or dessert. I fancy them warmed up with a smudge of almond butter, or dunked in almond milk.

I hope you enjoy these! Bake a batch while watching Great British Bake Off (season 4 is now on Netflix!) and enjoy life. 🙂

Have a great weekend! I’ll be finally whipping out the DSLR and doing some new recipe development AND have a product review planned this weekend. Stay #blessed

Vegan Blueberry Flax Breakfast Muffins

Prep Time: 15 minutes
Bake Time: 25-35 minutes
Level: Easy


  • 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
    • Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful!
  • 1/4 cup ground flax (can sub chia seeds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 4 tablespoons coconut oil, melted (can sub canola)
  • 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
  • 1 1/2 cup fresh or frozen blueberries


1. Preheat oven to 375°F.

2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.