Mary Berry-Inspired Vegan Almond Cherry Cake with Lemon Glaze

So. A while back I made this cake. And it was amazing.

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And for some reason, I saved the recipe as a draft, started 2 new jobs at the same time, and forgot about to post it.

But enough with my excuses; it’s time to share the recipe. I actually based this cake recipe from the beloved Mary Berry of the Great British Bake Off. Which btw is the greatest show of all times.

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I requested to follow Mary on Insta months ago and she never accepted. Oh well. I still gave her cake a whirl, and damn she did not let me down.

It’s super moist and delicate thanks to the non-dairy butter and almond meal, and the cherries add a beautiful sweet-tart ness.

Vegan Almond Cherry Cake Mary Berry GBBO Inspired

Cherries are one of my favorite fruits ever, so I loved them in this cake. I used frozen for this cake, although Mary Berry’s version used those syrupy jarred florescent ones. I feel comfortable with my choice. I also veganized the recipe. Sorry, Mary.

Give this cake a whirl, and let me know what you think. Tag me on Insta, or comment below.

Vegan Almond Cherry Cake Mary Berry GBBO Inspired

Vegan Cherry Almond Cake

Prep Time:  minutes
Cook Time: 0 minutes, but at least 2-4 hours for chilling
Servings: about 4

Ingredients:

  • 1 3/4 cups flour all-purpose flour
  • 3/4 cup almond meal
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 tablespoons chia seeds or flax
  • 1/4 cup non-dairy milk
  • 6 ounces non-dairy butter, softened (can sub neutral oil, like canola with varied results)
  • 1/2 cup sugar
  • zest of one lemon
  • 3/4 cup diced fresh or frozen/thawed cherries, tossed lightly in flour

For Icing:

  • Juice of 1 lemon
  • 1/2-3/4 cup powdered sugar

For garnish:

  • Additional 1/4 cup cherries
  • 1/4 cup diced almonds

Method:

  1. Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.
  2. Dice cherries and toss lightly in flour to prevent them from absorbing moisture from cake. Set aside.
  3. Combine chia seeds and flax with non-dairy milk. Set aside to congeal as an egg substitute.
  4. Combine flour, almond meal, baking powder, and salt. Mix well.
  5. In a separate bowl, whip sugar into softened non-dairy butter with a whisk or an electric mixer. Add juice of lemon.
  6. Add non-dairy milk and chia seed mix into the non-dairy butter mix. Mix well.
  7. Fold the dry ingredients into the non-butter/sugar mixture.
  8. Fold in floured cherries.
  9. Pour batter into pan and bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean upon insertion/removal (that’s what she said?).
  10. While cake is baking, prepare icing by combining juice of one lemon with powdered sugar. Add more or less powdered sugar depending on how thick or thin you like your icing.
  11. Drizzle icing over cooled cake. Garnish with diced almonds and cherries. Enjoy!

 

Vegan Watermelon Feta Balsamic Salad With Tofu Feta + Mint

Watermelon goes surprisingly well in salads. I still remember the first time I had watermelon in a lettuce salad. It was at LPQ right when I moved to NYC to start at NYU. It was served with arugula + feta + mint and seriously good balsamic.

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My mom and I adored this meal. To us, the flavor combo was new. Now, you see this stuff all over. But at the time, it seemed like a fun, wild treat to us. Something I totally would have Insta’d. But that was an age where people didn’t Insta their food. Strange to think about, I know.

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Anyways, when watermelon is in season, I have thrown it into salads ever since that day. I love it.

Now I’m plant-based mostly, and rarely have feta around. Even when I wasn’t plant-based, I rarely bought cheese because it was rare I’d use cheese for more than just a garnish. I was never a huge cheese eater.

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But it adds such a nice a lovely saltiness and a bit of staying power to the salad. So here we are. I used this homemade tofu feta, but you can totally use conventional feta or purchase a plant-based feta at the store.

Arugula provides a nice peppery green, but you can also use baby kale or whatever green you want.go together surprisingly well together. I also often add avocado to this salad. Because avocado. Duh.

watermelon salad ingredients

Also, it’s essential to use a good balsamic. I mean, really you don’t have to, but it will truly kick it up a notch. And if you haven’t experienced a really good balsamic yet in your life, you should. They are sweet and sticky and wonderful.

I used this one from Trader Joe’s, which I’d highly reccomend.

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Speaking of Trader Joe’s, I need to hit it up tomorrow. This week has been crazy busy. I started 2 new jobs, did a lot of freelance, and took a day trip to Chicago, which I’ll be sharing soon.

Stay tuned!

Tofu Feta

Prep Time:  10 minutes
Cook Time: 0 minutes
Servings: 1 as entree or 2 as side, easily doubled or tripled

Ingredients:

  • 3 cups arugula, baby kale, or spinach
  • 1 cup watermelon, cubed
  • 3/4 cup tofu feta or conventional feta, or plant-based store-bought feta
  • 1/2 large avocado, sliced (optional)
  • roughly 1/4th cup fresh mint
  • 4 tablespoons high quality balsamic
  • 2 tablespoons olive oil
  • salt & pepper to taste

Method:

  1. Assemble greens, avocado, watermelon, mint and tofu feta in a bowl. Drizzle with desired amount of balsamic and oil. Season with salt and pepper to taste.
  2. Serve with crusty bread and enjoy.

 

 

Long Weekend in Colorado

This weekend I went to visit my sister in Denver, Colorado! She’s doing a dental residency program there so she and her husband moved there last June.

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While I was recovering from my mini toe-surgery I spent a lot of time online looking at flights and ended up booking a roundtrip long weekend for $69 (okay actually each way was $69, but I had points to use so I only paid for one way). So Denver it was!

Thursday:

My flight left at 5:35am on Thursday and I landed in Denver around 6:45am local time. Then I hopped on the light rail and my sister’s husband picked me up from a stop nearby their place. I spent a bit of time showering, settling in, and taking a break to relax and snack with the pups.

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I had a haircut scheduled with the lady who did my hair all of middle/high school at 11:30am so then I went and did that. It took 2 hours. She did a great job. It’s much too short for my taste though, and honestly I don’t really feel like myself and would like it about 2 inches longer. But I guess I just gotta wait it out.

I spent a bit of time walking around, getting coffee, and headed back to my sister’s place around 3:30pm. I ate a late lunch snack thing and rested for a while. My sister came home a little bit later and her husband made us an awesome dinner of homemade veggie burgers, TJ’s sweet potato fries, and salad with chickpeas, quinoa, nuts, and dried cranberries. He’s an awesome cook. He’s a vegetarian, and my sister also eats mostly vegetarian, so meals with them are often plant-based. Nom.

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The veggie burger patties were based on this recipe, and were truly outstanding. Served with avocado, tomato, lettuce, onion, and cucumbers, and some random hummus sauce that tasted nice. Also ketchup + hot sauce + BBQ sauce because we like condiments in our fam.

(Speaking of condiments, this tweet from Ed Sheerean is everything to me):

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Then we went to ice cream at Little Man’s. The experience was fun and filled with laughs. The vegan ice cream tasted okay but the texture was very gummy and unpleasant. Still an awesome time and nice evening.

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Friday:

The next day I drove my sister to work, and then explored the city a bit. I camped out at Denver Central Market for a bit to do some work, then went to Babette’s to get the most amazing bread ever period.

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After that I headed back to her place to make some lunch and shower. For lunch I had the leftover salad with added greens and cashews, and a ton of Babette’s bread. It was perfect. My appetite was a bit lower than usual, probably because it always takes me a little bit to adjust to altitude, so I was craving something not-too-heavy and fresh. This did the trick.

 

I did a bunch of work outside (it was so beautiful) until it started to rain. I came inside and ate more cashews (okay honestly Trader Joe’s organic cashews are somehow the best cashews ever period) and by that time it was almost time to get Jenn from work. I had intended to go shopping this day, but wasn’t in the mood.

We grabbed Jenn from work and brought the dogs, and planned on a walk, but it started to rain (hard) almost the minute we pulled up to the park. We headed back to my sister’s place, and by that time the rain had cleared (lol). But we got ready and headed to dinner.

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For dinner we went to Watercourse Foods, which is an all-vegan place. We ordered the MOST AMAZING cauliflower wings and a huge (much bigger than we anticipated) plate of nachos to start. I was very much infatuated by the wings.

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The nachos were good too, but I’m not a huge nacho person (I eat them and like them, but don’t crave for them, if that makes sense).

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After appetizers, we were basically full (lol) but our food came out anyways. I had ordered a vegan caesar salad with added miso-glazed tofu. I think my appetite was still adjusting cause I just didn’t have the giant appetite I usually do. This was a perfect entree following the apps.

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We were stuffed and passed on dessert (shocking, I know), and headed back to Jenn’s place where we walked the dogs.

Saturday:

Saturday started bright and early. I got up around 4:50am and couldn’t go back to sleep. Jenn got up at 5:30, and we had a breakfast of Babette’s bread with peanut butter and banana.

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Next we hit up yoga at Red Rocks at 7:00am, which was pretty damn awesome. The sun was shining, and the weather was great.

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The walk up to Red Rocks was probably the most strenuous part lol.

 

After that + an hour of yoga we were ready for iced coffee and some chill time.

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Here is the best selfie I took all trip:

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Back to hotel Jackson we went for some down time. Jenn napped, I chilled. We also ate a papaya at some point. I also had a banana + more bread + pb as a snack before we headed out for the park a little after noon.

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We spent a solid amount of time in the park with the dogs. The weather was so nice all weekend so we really soaked it all in.

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After our walk we headed to TJ’s to grab some stuff to make a corn and bean salad for a party later. I got some yummy Healthade Pink Lady Apple Booch + some slaw for the party (which was on demo and SO good) + some chocolate.

 

Look how cute the doggo stuff was!

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Then it was home for a late lunch and some more down time. I had leftover salad + miso glazed tofu (from last night) and more bread. Because bread.

That night, we headed out to one of my sister + Tyler’s friends party. On the way, we stopped for beer at a rando liquor store which just so happened to be next door to Beet Box!

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Beet Box is a vegan bakery I sought out last time I was in town. SUPER yummy all-vegan bakery and cafe. While Tyler was grabbing booze, I grabbed some sweet carby snacks.

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I got us a vanilla coconut doughnut, an apple cinnamon walnut doughnut, and a giant cinnamon roll to share. The vanilla coconut doughnut was a bit sweet for me, but the other two were EXCELLENT. LOVED the cinnamon roll.

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We headed to the party where we hung out for several hours. It was a grill out and the hosts were sweet enough to grill Tyler and I some mushroom caps. I made a sandwich thing with a mushroom cap + a grilled peach + avo + tomato + onion + lettuce + slaw + hummus + had some more slaw + bean salad on the side. Not pictured: veggies + more hummus + chips + more guac. It looks really gross in the following pic:

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I headed back to the Jackson’s in an uber around 10:30 cause I was pooped from my inability to nap during the tow opportunties available to me that day.

Except then I couldn’t really sleep well because the doggos kept barking. I think their neighbors were having a party or something. Anyways, I didn’t get to sleep until around 12:30am. Blah.

Sunday

Sunday I slept in til 7:30am, which is pretty darn late for me. I spent the morning hours outside on their deck reading and drinking coffee in the sun. My sister got up around 9:30am and we got ready for a day of adventures.

First we swung by Denver Central Market to hit up Babette’s for another loaf for me to take home. We also grabbed some coffee from Boxcar. Love that place.

 

We piled into the car and got on the road. St. Mary’s Glacier was on our agenda.

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My sister and her husband took me here in January, but it was SO cold and windy (like 20 degrees and super gusty) and I had Millie in my arms who was so pissed about the whole thing I spent all of my energy clutching her in my arms and carrying her up the glacier gloveless (I had a good grip and she was so swirmy I didn’t wanna bother) that I barely remember much except making sure Millie was okay. I had really thought she would have liked the hike but didn’t realize it was that freezing that day in the mountains. Oh well.

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See? Look how PISSED she looks lol.

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Anyways, it was nice to be able to see the glacier but like actually see and enjoy it.

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We hiked up, took some pics, and felt anxious watching people ski down the glacier. Then we hiked up the glacier a bit more and had a snack break: apples + TJ’s Walnut Fig Date Nut Bar. I LOVE this bar.

 

After some water, views, and snacks, we headed back down to the car and got back on our way. We stopped in Idaho Springs for more water from a gas station and decided to go up to Mount Evans to try to see some mountain goats.

 

Back on the road we went. The road was the highest road in America. I freaked the fuck out and made us stop. Holy cow did that road scare me. And I’m not even afraid of heights. Anyways, we stopped on the road and took in more views and snapped some more pics before I made us turn back around and head home.

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We returned to the Jackson’s around 3:30pm and had some snacks + all of the water + chill time. Altitude takes a lot out of me.

Around 6 we headed to dinner at Vital Root.

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I ordered a grilled beet arugula salad with candied walnuts + their avocado toast.

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Can we talk about this avo toast for a minute? Hands down the BEST I’ve ever had. It had glazed nuts, crispy chickpeas, microgreens, radish strips, and balsamic glaze on top. And it came with a side of this really yummy spicy green stuff.

The sunflower seed bread it was served on was SUPER thick and like tasted French toasted somehow. I don’t know how they did it, but holy cow. This was so.good. I could have eaten 4 of them.

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Post-din din we went on an ice cream adventure. I got black sesame, pb fudge and berry chip from Frozen Matter. Yes, it was excessive. I also added Oreos which I regretted. I should have gotten cocoa nibs but the girl kinda talked me out of those. Boo. Oh well. Still really good, especially the black sesame. It tasted like blue moon.

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I managed to inhale this entire 3 scoop concoction with impressive speed. It was around 8:15 at that point, so back home it was. Jenn and I watched the Simple Life and she did some work while I chilled.

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Monday:

I was super tired Monday and my tummy was a bit off so I chilled in the morning. I went to a nearby coffee shop to get some work done, and then headed back around 2 to pack up. My flight got delayed about 90 times and I ended up being around long enough for dinner.

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We went to Biju’s Little Curry Shop, which is kind of like a Chipotle of Indian Food. It was also randomly on Triple D recently. Anyways, I got a reallllyyyy spicy curry with rice, lentils, cabbage, green beans, potatoes and slaw. And more hot sauce.

Biju’s is some of the only Indian-type food I like. Most curry tastes muddy and greasy to me. This tastes fresh and flavorful and doesn’t make me poop my pants. Score.

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Then we grabbed a quick cider sampler drink and after that I hopped on the lightrail to the airport for what ended up being a super duper late flight back to MKE. I got back around 2:00am, ate some chocolate, brushed my teeth, and went to bed with my Millie (it was SO good to see her little face!!!)

That’s all for this Denver trip. Can’t wait for the next!

What’s your fav place to travel?

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.

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 🙂

Soy Ginger Maple Baked Tempeh

This right here is my recent go-to baked tempeh recipe. It’s the perfect combination of savory umami flavor, with a hint of maple sweetness, and a bit of heat from ginger. You can up the spice level with some Sriracha, but more on that later.Screen Shot 2017-04-17 at 11.37.38 PM

Never had tempeh? Well perhaps you should give it a try.  Two important things about tempeh: 1) tempeh is made out by fermented soybeans into a weird dense cake thing, and 2) tempeh is way better than I just made it sound.

When I try to describe tempeh to people, I usually go with “it’s kinda like tofu, but heartier and with a toothier texture.”  If you’re looking for a cheap ($1.99 for an 8-ounce package at TJs!), versatile protein, give tempeh a try. It’s great on salads, in grain bowls, or in tacos.

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Someone recently asked me on Instagram how I make my tempeh, and actually this is a question I get a lot when I recommend it to people: “Like, what do I do with that log thing made of soybeans?”

Personally, I love tempeh so much, I can eat it cold, plain, and with salt. But for those less obsessed than I, here is one of my favorite ways to prepare it:

Prep Time:  5 minutes + at least one hour to marinate
Cook Time: 30 minutes
Total Time: at least 90 minutes, the longer you marinate, the more intense the flavor
Servings: 3-4

Ingredients:

  • 8 ounces tempeh
  • 1/4 cup soy sauce, liquid aminos, or tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame or other neutral vegetable oil
  • 1 tablespoon fresh grated ginger, or 1/4 – 1/2 teaspoon ground ginger (depending on desired level of ginger-heat)
  • 1/2 tablespoon Sriracha (optional)

Method:

  1. Cut tempeh into slices, cubs, or triangles (however you desire it)
  2. Mix soy sauce, maple syrup, oil, ginger, and Sriracha in a small bowl.
  3. Place tempeh in a small shallow dish and pour marinate evenly over the tempeh.
  4. Place tempeh in the refrigerator for at least 40 minutes, up to 24 hours. The longer it sits, the more intense the flavor becomes.
  5. When ready to cook, preheat oven to 350 F.
  6. Place tempeh on a backing sheet lined with parchment paper. Pour extra marinate from the pan over the tempeh.
  7. Bake for 22 minutes, then flip, and bake an additional 18-25 minutes, until desired texture is reached.
  8. Remove from oven and 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.