Vegan Samoas (Caramel DeLites) with Date Caramel

Girl Scout Cookies.

Yummy Vegan Caramel Delites (Samoas) with Date Caramel

Don’t pretend you don’t like them. Almost everybody has a soft spot for at least one of those delicious, seasonal sweet treats.

Delicious Vegan Samoas with Date Caramel

Coincidentally, several varieties of Girl Scout Cookies are vegan (#bless). Which is honestly such a gift to dairy-free and vegan people. It’s so nice to not miss out on the Girl Scout cookie fun.

Vegan Samoas with Date Caramel

Thin Mints: vegan. S’mores cookies: vegan. Peanut butter patties: vegan.

Delicious Vegan Samoas:Caramel Delites w: Date Caramel

But what’s not? Sadly, samoas (or caramel delites, depending on who you ask). Boo.

Vegan Caramel Delites with Date Caramel

Now. I have seen a million line-extensions of Girl Scout cookie products on the shelves that hypothetically I could enjoy. Girl Scout cookie cereals, granola bars, candy bars, even teas – but nothing is quite as satisfying as the cookies themselves.

Amazing Vegan Samoas with Date Caramel

So when life won’t give me a vegan Caramel DeLite, I will make one myself. Because I am a strong, independent woman and I do not need a mass-bakery to support my inner-cookie-lover. I will get creative and I will succeed. Just watch me.

Vegan Caramel Delites (Samoas) w: Date Caramel

So here we are: vegan samoas. I played around with two versions. One batch I made used date caramel. The other used this Coconut Milk Caramel. You could also just melt a bunch of these heavenly nuggets and use that instead. You do you. I’m not here to tell you how to live your best samoa life.

Anyways ~ On to the cookies. A little prep work is involved, yes, but I promise it’s worth it. Perfect and impressive and tasty for your next party or Instagram. Or in my case, empty Friday night.

#bless up, Girl Scouts:

Vegan Samoas (Caramel DeLites) with Date Caramel

Delicious Vegan Samoas with Date Caramel

Prep Time:  30 mins
Cook Time: 20 mins, but require at least 20 minutes refrigeration
Total Time: ~50 minutes
Servings: 12 bars

Ingredients:

Shortbread Cookies:

  • 1/4th cup vegan butter, softened (such as Earthbalance)
  • 1/4th cup coconut oil, melted (can sub more vegan butter)
  • 3/4th cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 cup whole-wheat pastry flour (can sub additional all-purpose flour or vice versa)
  • dash of salt
  • Date Caramel Coconut Layer:

  • 8 ounces of pitted dates (about 1 cup)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sunflower seed butter, cashew butter, or coconut oil (optional)
  • 1/4 teaspoon salt
  • 2 cups shredded coconut
  • Alternatively, you can sub date caramel with one batch of this Coconut Milk Caramel.Chocolate:

  • 2 cups dark chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil (optional)
  • Method:

    1. Preheat oven to 350F.
    2. In a large bowl combine softened vegan butter and melted coconut oil. Add sugar and vanilla extract and whisk well. Add flour and fold into dough until just combined. If dough seems dry, add a tablespoon or 2 of water or non-dairy milk. Place dough in refrigerator to set, about 30 minutes.
    3. Meanwhile, soak dates in 1 cup water for at least 10 minutes. Once dates have softened, drain them and place in a food processor. Add sunflower seed butter, vanilla and salt. Pulse until a smooth caramel dough forms; the caramel should be sticky.
    4. Transfer date caramel to a bowl. Add shredded coconut and mix until coconut is coated in date caramel.
    5. Remove dough from refrigerator. Roll out dough to be about 1/8th inch thick. Use a circle cookie cutter, and/or an inverted drinking glass to cut dough into circles. Use a knife to cut a smaller hole in the middle of each cookie, to resemble a doughnut shape.
    6. Place cookies onto a parchment paper-lined pan and place in the oven until golden brown, about 18-23 minutes.
    7. Remove cookies from oven and allow to cool.
    8. Once cookies have cooled, use a spoon or your fingers (fingers are much easier, honestly) to distribute date caramel around cookies. Aim for about 1/4-1/3th inch of date caramel.
    9. Once cookies have caramel layer, melt chocolate in a microwave safe bowl in the microwave using 30 second increments, and stirring occasionally. This will take 2-4 minutes. Once chocolate is melted, stir in coconut oil.
    10. Pipe chocolate or drizzle it in a zig-zag pattern using a pastry bag, and/or by letting it run off the back of a spoon. Once all cookies have a chocolate drizzle, dip the bottom of each cookie into the remaining chocolate, placing back onto the parchment baking sheet after each dip.
    11. Allow cookies to set in the refrigerator until chocolate has hardened, at least 30 minutes.
    12. Enjoy!

    Vegan Macaroon Bars

    Once upon a time I lived very near to exceptional vegan eatery called Peacefood Cafe.

    From the famous chickpea fries to the best vegan burger I have ever put in my mouth, you really can’t go wrong at Peacefood (minus the raw sushi, I’d skip that).

    Then, of course, there is the dessert case. HOLY COW that dessert case. It is beautiful and extensive and wonderful and delicious. The carrot cake is a frequent subject of my day dreams. The raw key lime pie is super tangy and refreshing. The raw cocoa mousse pie tastes like heaven took slice-form. And the deceptively simple coconut macaroons are other-wordly.vegan-coconut-almond-macarron-bars

    I’m proud to say I’ve eaten everything in their dessert case at one time or another (seasonal/daily specials aside). But I’m sad to admit I skipped over the chocolate-dipped coconut macaroons for a long time.

    Until, one day, my friend Dan ordered one post-dinner, so I got one too. It was phenomenal. Moist, sweet, but not overly so, and dipped in dark, dark chocolate. HEAVEN.vegan-coconut-macaroon-bars

    It took me several attempts to recreate macaroons that tasted half as good as Peacefood’s. The key, I have decided, is almond extract, and enough melted coconut oil to keep the inside moist and luscious.

    The macaroons are yummy, but a bit putsy to make, so I turned the recipe into a bar form so there is less messing around/time between me and ma macaroons.

    If you want to create the regular babies, just use an ice cream scoop and shape into small mounds and place onto a parchment paper-lined baking sheet  before putting into the oven instead of pouring into a pan. delicious-vegan-gf-macaroon-bars-with-almonds

    Vegan Macaroon Bars with Almonds

    Prep Time:  20 mins
    Cook Time: 10-12 mins, plus at least 1 hour to chill
    Total Time: 1 hr, 30 mins
    Servings: 12

    Ingredients:

    • 8 ounces shredded coconut (unsweetened, I got mine for $1.99 at Trader Joe’s)
    • 3 tablespoons coconut oil, melted
    • 1/4 cup maple syrup
    • 1 teaspoon vanilla extract
    • 2 teaspoons almond extract (optional, but truly the MVP here; if you don’t have any, sub an additional teaspoon vanilla)
    • 1 cup dark chocolate chips or chopped chocolate
    • 1/3 cup almonds, chopped
    • dash of sea salt

    Method:

    1. Preheat oven to 350°F and lightly grease a 12×12″ pan.
    2. Place shredded coconut in a food processor or blender and pulse until a rough crumb forms (it should still have some shredded texture, but aim for tiny shred pieces).
    3. Transfer shredded coconut to a bowl.
    4. Microwave coconut oil until melted (about 1 minute). Pour into bowl with shredded coconut. Add maple syrup, vanilla extract, and almond extract, and stir until well combined and sticky. If the dough does not seem sticky enough, add an additional tablespoon or two of maple syrup.
    5. Pour dough into greased pan and press into pan with a spatula. Flatten and pack dough as much as possible.
    6. Place pan into oven for 10-12 minutes, until top is just lightly browned.
    7. Remove pan from oven and place in the refrigerator to cool.
    8. Meanwhile, microwave chocolate chips in 30 second increments until melted, stirring at each increment. This will take about 90-120 seconds.
    9. Chop almonds.
    10. Remove pan from the refrigerator or freezer and pour melted chocolate over the coconut bars. Spread chocolate with a spatula to evenly cover bars. Sprinkle chopped almonds over melted chocolate. Sprinkle with salt, if desired.
    11. Place bars into the refrigerator until the chocolate top sets, at least one hour.
    12. Slice into bars and enjoy!

    PS ~ Have you checked out the kbaked Facebook page yet? 🙂 😉

    Other fun links!

    Linking to the HOST

    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.

    baker_katherine_chocolate_chip_single_serve_vegan_dip_vertical

    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.

    baker_katherine_chocolate_chip_single_serve_vegan_air

    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!

    Quinoa Sunflower & Chia Seed Crackers

    Mmmmm crackers. I love me a good cracker. Oddly, however, I rarely buy crackers. It’s one of those things I just never grab when I’m on autopilot at the grocery store. So maybe I enjoy crackers so much because they’re novel to me. Or maybe it’s just because I love carbs.

    Vegan & Gluten-free Quinoa Sunflower Chia Seed Crackers

    Well, I guess these crackers aren’t that carby. They got quinoa in them, but they also pack a buttload of healthy fats – polyunsaturated from the sunflower seeds, and omega fatty acids in the chia seeds. Also, hello holy fiber. These babies are packed full of them.

    Quinoa Sunflower & Chia Crackers - Sunflowers

    Can we talk about sunflower seeds for a minute? I seriously think they’re underrated. They’re not only tasty, but mega-cheap, and seriously nutritious! They’re one of the foods highest in polyunsaturated fatty acids – aka the best fatty acids, and the ones that can help you lower your blood lipid profiles when used to replace other fats and/or carbs.

    Quinoa Sunflower & Chia Crackers - Quinoa

    Anyways back to crackers. These were kind of made on a whim based on what was in my pantry at my mom’s house in Wisco last week. And then they turned out really great. Like, way better than I had expected. I love when that happens. It makes me happies. Much more happies than when you make something you think is gonna be great and then it’s totally meh or you leave it in the oven way too long by accident because you can’t get your dog back inside from playing with frogs in the lawn and then you totally burn the crap out of whatever your’e making. Not that I speak from experience.

    Quinoa Sunflower & Chia Crackers - Vegan & Gluten-free

    These crackers are hearty, flavorful, and satisfying. They pair great with avocado. They would also be pretty great with hummus, or are perfect on their own. You can also omit the garlic and pair them with sweet toppings, like nut butter or jam. You do you.

    Vegan Quinoa Sunflower & Chia Crackers

    Let’s take a second to acknowledge the avocado in the photo above is a little bruised. Let’s also acknowledge that it is still perfectly edible and since I hate wasting food and avocados are darn expensive, no, I did not run to the store to buy a new one for this photo. Sorry, guys. But this is about the crack-tastic crackers anyway.

    Quinoa Sunflower & Chia Crackers Vegan

    Say cracker again. *cracker.*

    Prep Time: 5 minutes
    Bake Time: 15 minutes
    makes about 6 large crackers

    Ingredients:

    • 1 cup raw sunflower seeds
    • 1/2 cup chia seeds
    • 1/2 cup raw quinoa
    • 1 cup water
    • 1/2 clove garlic (optional)

    Directions: 

    1. Preheat oven to 350°F.
    2. Mince garlic clove if making savory crackers. Otherwise, skip this step.
    3. Combine all ingredients in a bowl. Mix well.
    4. Line a baking pan with parchment paper (I used a 9″ x 9″ pan). Spread cracker mixture over parchment paper.
    5. Place in oven for 30 minutes. Carefully remove from oven. Place a second piece of parchment paper over the crackers, and flip crackers. Return to oven and bake for an additional 20-30 minutes, or until just set/crispy.
    6. Remove from oven. Allow to cool and enjoy.

     

    Vegan Gluten-Free No-Bake Cookie Dough S’mores Bars

    I should be writing my thesis. Really, that’s what I should be doing. Not baking, not rearranging my apartment to put my table by the window to take pictures of my baked goods, and definitely not blogging about them either. But here we are.
    Vegan S'mores Bars Cookie Dough

    Finishing this thesis has been like so meh. I’ve never been so good at procrastinating anything in my life. So many other things just seem important right now. Like frantically finding a job. And signing up for a free barre class and arriving wearing sticky stocks to realize that you and your friend missed the memo that it’s actually a free HIIT/cardio kickboxing class. And then doing that class wearing sticky socks. And then trying really hard not to roll your eyes while biting your tongue listening to their partner “holistic nutritionist” talk about “good molecules” for your body after. Phew. Stay calm, Kathy.

    Vegan S'mores Cookie Dough Bars  Gluten-Free

    Anyways, part of me procrastinating editing my thesis involved S’mores bars. I know right? Vegan, GF S’mores bars. Now what if I told you that these are also better-for-you. Like the cookie dough layer is actually pretty healthy.

    Vegan Cookie Dough Healthy

    Shut the front door, right? Right. But this magic is REAL.

    Vegan Marshmallows

    So recently Trader Joe’s debuted their vegan and gluten-free marshmallows for $2.99. G’bless you TJs for real. Normally, vegan marshmallows are like $6 for no apparent reason. And thus I’ve refrained from buying them and haven’t had a damn marshmallow in like 3 years. Until these puppies hit the shelves and like a dream come true.

    Vegan Marshmallows Trader Joe's

    Speaking of dreams, you could take a nap of one of these marshamllow-topped bars. Marshmallows are fluffy, just like pillows. Except then you’d have crumbs and chocolate in your hair. But if you surround yourself with the right types of people they may actually dig that sort of thing.

    Vegan Gluten-Free S'mores Cookie Dough Bars

    Back to the bars: what do I dig about these? Well, they have all the things I look for in a dessert: they are carby and sweet but not too sweet, and they have chocolate, and they have a graham cracker crust, and when you eat them they don’t make you feel like you just ate a garbage truck.

    Vegan and Gluten Free S'mores Cookie Dough Bars

    In fact, marshmallows aside, these puppies ain’t bad for you. The middle layer is full of whole grains, protein, and plant-powered goodness. And dark chocolate is rad, too.

    Vegan Gluten Free S'mores Cookie Dough Bars

    The graham crackers and the marshmallows? Well, those are for fun. Which is allowed when you’re eating. Because eating should be fun and not boring. In fact it should be s’mor-ing. <—I’m the worst. Kudos to you if you’re still reading this post and putting up with me being a cluster.

    Vegan &amp; Gluten Free S'mores Cookie Dough Bars

    Now let’s do this.

    Vegan S'mores Cookie Dough Bars Gluten-Free

    Ingredients – Crust:

    • 2 cups graham cracker crumbs (about a sleeve and a half)
    • 6 tablespoons coconut oil, melted

    Ingredients – Cookie Layer:

    • 1 can chickpeas, drained and rinsed
    • 1 1/2 cups oat flour or other flour (you can make oat flour by pulsing oats in a food processor or blender until a flour forms)
    • 1 cup rolled oats
    • 2 teaspoons vanilla extract
    • 1/2 cup brown sugar
    • 1/3 cup granulated white sugar (can sub coconut sugar, etc)
    • 3/4 cup dairy-free chocolate chips
    • 3/4 cup chopped pecans (optional)

    Ingredients – Topping:

    • 12 ounce bag vegan gluten-free marshmallows
    • 1/2 cup chocolate chips (optional)
    • 1/2 cup chopped pecans (optional)

    Directions:

    1. Lightly grease a 9×13 baking sheet.
    2. In a small bowl, mix together graham cracker crumbs and coconut oil. Press into baking sheet to form a bottom layer. Store in the freezer for at least 10 minutes to set.
    3. In a food processor or blender, puree chickpeas until a smooth paste forms. Add vanilla extract and pulse again. Transfer to a bowl and add oat flour, rolled oats, sugars, and mix well. Then add chocolate chips and pecans and mix again.
    4. Transfer cookie dough into pan and press on top of graham layer.
    5. Top with chopped marshmallows, chocolate chips and pecans. Torch with a fancy kitchen torch, or broil in your oven for 2-3 minutes to crisp up the marshmallows.
    6. Cut into squares and enjoy. Store in the refrigerator or freezer.

    Ginger Miso Soba Noodle Soup with Wasabi Tofu

    All aboard the hot mess express! Choo-choo we’re chuggin’ along. What mess, you ask? Well, let’s see. I move across the country in 5 days with zero help, I haven’t packed (but I did do some laundry! – #win), I don’t have an apartment to move into when I get there, AND I have about a million things to do before I leave, including work on Saturday. Heyyyyy reality, it’s really nice to ignore you.

    Ginger Miso Soba Noodle Soup with Wasabi Tofu-Vegan

    Also, a massive wrench was just thrown into my life and everything is more complicated now. People keep asking me “What are you going to do?” to which I respond, “Go get an iced coffee and chill.” And that’s about all I can handle right now. Hi, adulthood, you scare me.

    Ginger Miso Soba Noodle Soup with Wasabi Soy Tofu - Vegan

    Anyways, when it comes to crazy times, nothing comforts me more than baking, and/or making a nice home-cooked meal. Home-cooked meals = comfort x 20. Even when you cook it yourself. It can’t be beat.

    So the Recipe Redux challenge for August was, “Back to the Table,” and asked contributors to share a recipe that was either an old family favorite or a current family favorite – just something that brought or brings your family together as school and fall and reality sink back in. Speaking of school, hellooo graduate school at Columbia University, I’ll see you Monday! And hopefully maybe I’ll have an apartment by then…

    Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan .

    Anyways, my mom used to make the most amazing home cooked meals ever! Favorites were always her pastas and soups (she kicks BUTT at those), and other dishes full of perfectly cooked or roasted vegetables nd homemade salads with homemade dressing and berry crisps for dessert. Yum. You raised me well, mama. Thanks.

    Life is much different now than back when I could sit with a family of four and eat. Lots has changed. And family meals have taken on a new meaning. I did actually live with my mom this year, and we actually did share a lot of dinners. But now-a-days with a different family structure and just the two of us, “family dinner,” has a much different meaning.

    Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan

    My mom isn’t really  able to cook much anymore, so we made a lot of simple things and/or went out to sushi. Every Monday and Tuesday is half-price sushi and hibachi and ramen and noodle bowls an excellent Japanese place nearby. So right now, to me, family meals mean Japanese.

    No complaints; I love Japanese food. It’s simple, clean, and allows flavors to speak for themselves. The weekly-Japanese dinners inspired this meal, as now I associate Japanese food as mommy time.

    Miso Ginger Broth

    So here is a big bowl of delicious soba noodles in an umami ginger miso broth. I bought mine at Trader Joe’s. I then added some marinated Wasabi Baked Tofu because marinated baked tofu is delicious and I just found wasabi paste on clearance at Target for $0.84 and felt like I won the lottery. WHOO! I love wasabi. #feeltheburn.

    This dish probably is not in anyway authentic Japanese cuisine (just like chicken parmesan is faux-Italian), but hey – it’s inspired by Japanese flavors and my current definition of a family dinner. Hope you enjoy! And if you like Japenese-ish things, check out this Miso Ginger Baked Tofu, this Miso Hummus,  or these Soba Noodle Asian Kale Salad with Soy Ginger Dressing. Yums.

    Prep Time: 20 minutes
    Cook Time: 30-45 minutes
    Level: Easy

    serves 2-3 as entree, 4 as side

    Ingredients – Ginger Miso Soba NoodleSoup:

    • 32 ounces (1 box) Ginger Miso Broth (from Trader Joe’s – you can substitute other miso broth and add additional ginger) with 1/2 cup reserved for tofu marinade.
    • 4-ounces soba noodles
    • 1 tablespoon sesame oil or vegetable oil
    • 1 scallion
    • 1 clove garlic
    • 1 teaspoon freshly grated ginger (can substitute dried ground ginger)
    • 3/4 cup mushrooms
    • 3/4 cup sugar snap peas or broccoli (or both!)
    • 1/2 cup diced green onions

    Ingredients – Wasabi Tofu:

    • 1/2 cup Ginger Miso Broth
    • 1/4 cup soy sauce
    • 2-4 teaspoons wasabi paste, (depending on desired level of spice ~ I tend to like things really hot)
    • 1 tablespoon orange juice (can substitute one tablespoon sugar)
    • 1 teaspoon freshly grated ginger
    • 1-2 tablespoons Sriracha (optional)

    Directions:

    1. Drain as much liquid from the tofu as possible by pressing gently with a paper towel. Prepare marinade by combining Ginger Miso Broth, Soy Sauce, wasabi paste, freshly grated ginger, orange juice, and Sriracha. Whisk well.
    2. Slice tofu into bite-sized pieces and place in a low baking dish (a 9×9-inch or similar baking tray should work). Pour marinade over tofu. Cover and set aside in the refrigerator, at least 30 minutes (ideally 2-3 hours)
    3. Meanwhile, preheat oven to 425 F. Prepare soba noodles according to directions on package, drain and rinse in cold water and set aside.
    4. Place tofu in the oven and bake for 30-40 minutes until firm, browned, and crispy around the edges, flipping halfway through if desired. When finished, remove from oven and allow to cool. While it’s baking, you can prepare the broth, below.
    5. Dice scallions and garlic. Dice green onions and set aside. If using broccoli, wash and cut into bite sized pieces. Wash and dice mushrooms.
    6. In a large skillet pan over medium heat, warm oil with scallions and garlic and allow to simmer until scallions become translucent. Add freshly grated ginger and allow to simmer. Add broccoli and/or snap peas and mushrooms and cook until vegetables become slightly tender, 4-6 minutes. Add broth and allow to warm and simmer, about 15 minutes.
    7. Add soba noodles to broth and warm for an addition 2-3 minutes.
    8. Serve in bowls and top with tofu and green onions, and Sriracha if desired. Serve with this Asian Kale Salad.

    For more Recipe Redux Back to The Table Meals, click around below:

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    Salted Avocado Toast with Radishes and Sliced Lemon

    I’m going to keep this quick because my life is an exploding hot mess of busy these days. More on this in tomorrow’s post. Stay tuned.

    Avocado Iron Salt Toast

    Now moving on to HAPPY THINGS. Like the fact that my dog is still cute. And the fact that salt exists. I love salt. Salt is arguably the greatest flavor enhancer of all times. It’s like the auto-tune of food.

    iron salt avocado toast with lemons and radishes

    Let’s also talk about iron, shall we? As a vegan, people always give me that annoying “BUT HOW DO YOU GET ANY PROTEIN?” stuff and I roll my eyes back into my head so far I can see my brain. Besides whole grains, nuts, vegetables (kale has 3 grams protein per cup!), tofu, etc etc, it’s truly not a concern. More concerning for vegans? B Vitamins and iron. At least according to my nutrition professors and to my opinion.

    iron salt avocado toast with lemons & radishes

    I actually do make an effort to get enough iron and B vitamins from foods. And so when my friend John approached me with this cool Iron Salt he’d created, I thought it was awesome. Each 1/4 teaspoon has 10% DV of salt. And as a bonus it’s pretty and pink and tastes great. COOL. I love it. And no I’m not just saying that. I’m a woman of honesty. And it’s also made in Brooklyn, which instantly makes it trendy and hip. #cool

    iron salt avocado toast with lemons and radishes

    Anyways, I made some recipes with the stuff and genuinely do love the product! You can order it here.Look out for some of my recipes that will be popping up on the Iron Salt Blog, which I’ll also share here. The first of which is this Salted Avocado Toast with Radishes and Sliced Lemon. It’s satisfying, tangy, creamy smooth, and totally rad (not just rad-ish ;-)). The radishes add a nice sharp flavor, and the lemon makes them sparkle. The Iron Salt brings it all together by highlighting each flavor, tying them all together, adding a nice crunch, and obviously, making it look really pretty.  It’s a nice way to mix up your avocado toast game. Enjoy! HAPPY SALT!

    Avocado Iron Salt Toast 3

    Salted Avocado Toast with Radishes and Lemon

    This toast is refreshing, different, and filling, yet light. The Iron Salt highlights the earthy flavors of avocado, while the radishes and lemon provide an intriguing and fresh flavor contrast. An delightful dish for breakfast or as part of a light lunch, this toast is truly a nutritional powerhouse. Drizzle with extra virgin olive oil if desired. If you don’t have radishes or lemon on hand, sub fresh tomatoes and basil, or cilantro with red peppers and lime juice.

    Serves one.

    Ingredients:

    • 1 slice whole-grain bread or gluten-free bread
    • ⅓ avocado
    • 2 radishes
    • ¼ of a small lemon
    • ½ teaspoon Iron Salt, divided
    • 1 tablespoon olive oil (optional)

    Directions:

    1. Toast bread.
    2. In a small bowl, mash avocado and add ¼ teaspoon of Iron Salt. Spread on toast.
    3. Thinly slice radishes and lemon. Layer radishes and lemon on toast. Garnish with remaining iron salt. Drizzle with additional lemon juice and olive oil, if desired.
    4. Enjoy