I absolutely adore pancakes. Light, fluffy, and wholesome, there’s nothing more I love than a quick-to-cook warm carb to brighten my morning and serve as a vehicle for nut butters and maple syrup. To me, pancakes make a day feel special. I often make a large batch on a weekend day, pop them in the freezer, and then microwave them on busy weekday mornings for a much anticipated moment of happiness. Pancakes just brighten my day and my mood.
For this very reason, I most often keep pancake mix on hand. While I like to bake from scratch, I have found select pancake mixes are affordable, delicious, convenient, and made with ingredients I would use at home (Bob’s Red Mill Organic multi-grain mix is one of my favorites, and I also love their Buckwheat variety).
In the past year or so, I’ve been intrigued to test the flexibility of a pancake mix; that is, I’ve been enjoying experimenting with using pancake mix as a base for non-pancake items. Muffins, Oatmeal Almond Butter Blueberry Breakfast Cookies, these Vegan Pancake Mix Cookies, even quick breads – I’ve realized the sky is the limit with pancake mix, as long as you’re comfortable with your final product maintaining a mild pancakey flavor.
Enter these Vegan Pancake Mix Cookies. Using pancake mix as a base, these cookies come together in mere minutes, and result in wholesome, fluffy, puffy dreamy cookies.
Continue reading “Easy Vegan Pancake Mix Cookies”
Hello friends! Quick disclaimer: I came up with this recipe in summer and wanted to ‘save it’ for pumpkin season, but re-take better photos. Photos never happened, but here’s the recipe regardless, with a few mediocre pics! I still wanted to share the recipe, because these easy and scrumptious homemade pumpkin peanut butter granola bars are worth whipping up.
Now, if you’re not into pumpkin spice, fear not. These are not pumpkin spice-y. In fact, the pumpkin flavor is pretty subtle.
Rather than act as the main showboat of the recipe, pumpkin acts as a binder for these granola bars and ensures they stay nice and moist and chewy (the way granola bars should be, in my opinion).
When paired with your favorite nut butter (I used peanut, but use whatever suits your fancy), a splash of maple syrup, and a sprinkle of salt, you’ve got a satisfying, sweet-and-savory way to mix up your snack game.
Continue reading “Pumpkin Peanut Butter Granola Bars”
Hello friends! It’s vegan eats roundup time. Today I’m sharing some eats from the past few weeks in hopes of inspiring some yummy planty goodness in your life. Hope you enjoy!
Cinnamon sugar toast:
Been on a kick lately. Who’s with me? Pure nostalgia in every bite. When I want something sorta sweet and Cathy after dinner these days cinnamon sugar toast is where it’s at. This is just TJ’s 100% whole wheat sandwich bread ($1.99) with vegan butter, cinnamon and sugar. Mmm yes please !
Pasta + Salad + Green Goddess dressing + roasted veggies, all in the same bowl:
Am I the only one who likes them together? Always have, always will. This is some Banza I boiled up and added some Trader Joe’s green goddess dressing + nutritional yeast, roasted broccoli + tomatoes (I took home some raw veggies that were leftover at an event a couple weeks ago and about to be thrown out), frozen peas, and hemp hearts on top of some mixed greens. Yum! Flavors + textures all the way.
Vegan oatmeal cookie dough protein bars:
So frickin’ yummy! Recipe is here, ICYMI.
Continue reading “Recent vegan eats: fall edition”
Another food roundup for ya! Hope these meals and snacks inspire some deliciousness in your life.
Grabbed Just Salad the other day with my mom who is in town. Just Salad will forever be my fav salad chain. No shade to the others, just Salad just holds a special place in my heart. Maybe it’s the reusable bowls, maybe it’s all the toppings. Perhaps it’s the yummy grilled roasted tofu or the variety of dressings or the nostalgia of it all since it was a staple for NYUers since they had one right by the library. Whatever it is. It yum.
My go-to is a build-your-own with kale and romaine mixed as the base, with apples, double roasted sweet potatoes, raw beets, apples, roasted broccoli, chickpeas, avocado, and grilled tofu. With agave Dijon dressing. And bread always, duh. YUM.
Recently tried a local onigiri cafe in jersey city and am hooked! They have rice balls stuffed with yummy and creative fillings.
Onigiri is itself a Japanese Street food, but the fillings are Koro koro are inspired by other cultures making it a fun fusion place of sorts.
Continue reading “What I’ve eaten this week (vegan)”
Hey hey! I want to make my recent vegan eats roundups more regular. I love reading about other people’s random daily eats for inspiration for new snacks and meals, and I strive to write a blog I would want to read, so here we are.
Without further audieu, here’s a peak into what I’ve been nommin’ on lately. Hope you enjoy! Drop a comment below if you like these kinds of posts, or if you don’t!
Pesto Meatball Sub and air-baked sweet potato fries with ALL the beet ketchup and chipotle aioli from byChloe
Last Saturday I met up with my NYU friend (and future MD!) Nina and her awesome vegan mom. We had a yummy dinner at byChloe, complete with all the condiments (really what’s best about byChloe), and dessert (a vegan/gluten-free cupcake + a cookie, split three ways).
It was so nice to meet Dr. Chris IRL! I feel like we’ve been internet friends for a long time. After we all went to Trader Joe’s…aka a perfect Saturday night!
For more on what I like at byChloe, check out my NYC Vegan Eats Roundup!
Snap Peas with Hummus:
YUM. Snap pea season! I got some yummy ones from the farmer’s market near by apartment and raged on them with hummus. Yummus.
Again, tis the season! I love love love cherries, and they have such a short season, so when I saw a big bag for $1.88/pound, I had to get some. So sweet and refreshing.
Continue reading “Recent (Vegan) Eats”
Hey friends. Happy Thursday. Thought I would pop in and share some random thoughts and eats lately. I love reading these posts and like writing them too. I hope that by sharing some random snacks and meals I may inspire some yumminess sin your life, should you be looking for new food ideas! At the end, I share a few random thoughts.
Here we go.
Chex + Almond Milk + a sprinkle of sugar
I love cereal. I go through phases where I’ll eat it daily. These phases tend to be in the summer, with cream-of-wheat and oatmeal phases being more prevalent in the winter/fall months.
Right now I’m on another daily cereal kick. Never in the morning, but always at night as a bedtime snack. With lots of almond milk + a sprinkle of each cinnamon and sugar. So good. Cool, creamy, and crunchy and refreshing. Mmmm.
Also, shout out to toxicology for ruining all rice-based foods for me. I now consume each bowl of Chex cereal cognizant of its arsenic intake and enjoy the crunchy squares with a side dose of paranoia.
So good!! Where has this been all my life?! I also love that the brand supports fair labor practices, as many chocolate companies support slave trade labor.
You can get it on Amazon if you can’t find it nearby!
Continue reading “Random Eats + Random Thoughts”
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.
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.
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.
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.
Continue reading “Cripsy Sweet Potato Wedges with Almond Butter”
I have ALWAYS wanted to make one of these. Ever since I saw the half pounders at Target around the holidays, the urge to create my own ginormous peanut butter cup has festered deep inside me.
Yesterday, I scratched that long-time itch on my baking bucket list by making a real life giant peanut butter cup.
I made it for a friend’s bday (hey Sarah, if you’re reading). I also made these Vegan Salty Chocolate Chunk cookies. I was honestly sort of insistent on the whole thing.
Sometimes people are like “oh, you don’t have to bake me anything,” and I’m like “Please just let me I live for excuses to bake.”
So here we are. I halved the recipe below and put it in a mini pie dish since Sarah is leaving to go back to China tomorrow.
I am sad to see Sarah off. I have a lot of friends (well, not really but let’s pretend) from all different stages of life but there is just something about those friends you did stupid shit with in basements and backseats of mini-vans high school.
The filling is more than ordinary peanut butter. Since true Reece’s have more of a frosting-like filling, I tried to channel my inner candy maker and copy it. You can totally just fill it with regular peanut butter if you’d like. That works too.
This broke coming out of the pan (hence the broken pics; do me a favor and pretend it’s artsy, okay? thanks). So grease that puppy good and allow it to come to room temp before trying to remove from the pan.
Without further adieu…I give to you…
Giant Vegan Peanut Butter Cup
Prep Time: 10 minutes
Chill Time: 20-30 minutes
Servings: 10-12 people
- 18 ounces dark chocolate or non-dairy chocolate chips (I used Trader Joe’s)
- 1 tablespoon coconut oil (optional)
- 1 cup peanut butter
- 1/4 cup non-dairy butter, softened
- 1-1 1/2 cups powder sugar
- sea salt (optional)
- Grease a pie dish. Set aside
- Combine peanut butter and non-dairy butter and whisk together (or use an electric mixer) until smooth. Melting the non-dairy butter may help. Using a hand whisk or electric mixer (preferred) whip in powdered sugar. Use as much or as little as desired until a frosting-like consistency is achieved. If you want it looser, use less powdered sugar. If you want it thicker, use more.
- Melt chocolate in a microwave safe bowl in 30 second increments until melted, stirring between each increment. When melted, stir in the coconut oil.
- Pour a layer of melted chocolate in the pie dish.
- Layer peanut butter frosting in the center of the pie dish. Spread.
- Pour remaining chocolate over the peanut butter layer.
- Place in the freezer to set, at least 20 minutes. Allow to adjust to room temperature slightly before cutting.
Do you ever get a baking itch you have to scratch? Like when you hear about something and the idea of making it sticks in your head and you find yourself googling all these recipes until you actually scratch that damn itch and make it already? I do. And that’s how I felt about homemade graham crackers.
These are perfect for summer time. Since I guess that’s what it is now that it’s past Memorial Day.
I used some vegan marshmallows from Trader Joe’s (for $2.99 whatup) and used some of their dark chocolate lover’s bar to make s’mores. It was epic. But I also like eating graham crackers with peanut butter.
Truth be told I made these last summer, but recently found the photos and realized I never posted this recipe! So here it is, from the archives :). Enjoy!
Homemade Graham Crackers
Prep Time: 30-50 minutes
Cook Time: 15-25 minutes
Servings: about 24 crackers, depending on size
- 2 cups whole wheat pastry flour or graham flour (Bob’s Red Mill and a few other brands make this; I found it at my local grocery store, but whole wheat pastry flour also works)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon ground clove (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 tablespoons non-dairy milk
- 3 tablespoons non0-dairy butter, or coconut oil, melted
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Combine flour, cinnamon, spices, baking soda and salt in a bowl and mix.
- In a small bowl, whisk brown sugar, butter, molasses, vanilla, and non-dairy milk.
- Add dry mix to wet mix and fold together until combined.
- Roll dough into a ball and allow to cool in the refrigerator for about 30-40 minutes, or in the freezer for 10. This is optional, but will help with rolling.
- Flour a surface and roll dough into a large rectangle, about 1/4th inch thick.
- Use a sharp knife to cut the dough into triangles. I used a meat-cutter to make fun edges. This is optional.
- If desired, poke holes into surface to resemble graham crackers.
- Transfer to parchment-paper lined baking sheet and bake for 15-20 minutes, until browned and slightly firm. Rotate halfway through baking.
- Allow to cool completely. Crackers will harden a bit as they cool.
Got another one for ya. Something to pair with those chips.
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!
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? 🙂
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.
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).
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? 🙂
Anyways back to pico. Because I bet that story DEFIANTLY made you hungry. For some fresh tomato-y pico. Tehehe #sorryiovershareeverything
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
- 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)
- Dice tomatoes and onions into small pieces. If you like bigger tomato chunks (I do) feel free to leave ’em a little bigger
- If you’re fancy, chiffonade the cilantro. If you’re not fancy, just chop it up into really small pieces. Add to bowl.
- Remove stems and if you’re sensitive to heat, remove seeds from jalapeños.Dice jalapeños and add to bowl.
- Juice one lime and add to bowl. Add a generous amount of salt. Mix well.
- If you’re like me and a spiciness fanatic, feel free to add a squeeze of Sriracha to up the spice game.
- Enjoy. Maybe with these chips.