Homemade Graham Crackers

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.

Homemade Graham Crackers - Vegan

These are perfect for summer time. Since I guess that’s what it is now that it’s past Memorial Day.

Homemade Graham Crackers - Vegan - Kbaked

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

Homemade Graham Crackers - Kbaked

Prep Time: 30-50 minutes
Cook Time: 15-25 minutes
Servings: about 24 crackers, depending on size

Ingredients:

  • 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

Method:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Combine flour, cinnamon, spices, baking soda and salt in a bowl and mix.
  3. In a small bowl, whisk brown sugar, butter, molasses, vanilla, and non-dairy milk.
  4. Add dry mix to wet mix and fold together until combined.
  5. 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.
  6. Flour a surface and roll dough into a large rectangle, about 1/4th inch thick.
  7. Use a sharp knife to cut the dough into triangles. I used a meat-cutter to make fun edges. This is optional.
  8. If desired, poke holes into surface to resemble graham crackers.
  9. Transfer to parchment-paper lined baking sheet and bake for 15-20 minutes, until browned and slightly firm. Rotate halfway through baking.
  10. Allow to cool completely. Crackers will harden a bit as they cool.
  11. 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.

IMG_5274

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.

IMG_5294

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.

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:

//static.inlinkz.com/cs2.js?v=116

Vegan Carrot Cake Breakfast Cookies

Carrot cake is one of my favorite desserts. While I tend to be a chocolate-lover, I will stray from the norm for carrot cake.  It’s all about the textures, baby.

Carrot Cake Cookies! Easy, vegan and gluten free

It is my goal to create the best carrot cake-themed desserts ever in the near future. I like applying the flavor profile to other sweet treats, including granola and these cookies. I’m just getting started and feel more inspired than ever to conquer the carrot cake world. Stay tuned. Just like I’m currently staying tuned to this new season of Real Housewives of NYC. Gosh I’m happy Bethenney is back.

Carrot Cake Cookies ! Easy, vegan and gluten free

Back to carrot cake creations: I decided I wanted a slightly healthier tasting way to get a mini carrot cake fix early in the morning without feeling too sugared up. I wanted something that felt substantial and hearty, instead of like eating fluff. So I made Carrot Cake Breakfast Cookies to grab for quick mid-morning or afternoon snack attacks. They’re awesome. Much like my dog. Hey, did you know I have a dog? I do.

Carrot Cake Cookies Vegan

These babies are slightly sweet, but full of nuts, carrots, raisins and whole grain goodness (go oats!) so they satisfy what I love about the taste and texture of carrot cake but give me a lil energy boost for the day. They’re the perfect breakfast or snack cookie and pretty darn good for ya as far as cookies go.

Carrot Cake Cookies Vegan Gluten Free

Plus, they’re healthy enough to be a respectable breakfast option. And I like excuses to eat cookies for breakfast. Hope you do too; enjoy these cookies and have a happy day. 🙂

Ingredients:

  • 2 cups oat flour
  • 1 tablespoon flax
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/3 cup brown sugar or maple syrup
  • 1/2 cup apple sauce
  • 1 cup grated carrots
  • 1/2 cup almond milk
  • 1/4 cup raisins
  • 1/4 cup shredded coconuts
  • 1/4 cup walnuts or pecans (optional)

Directions:

1. Preheat oven to 350 F. In a large bowl, mix flour, flax, baking soda, and salt.

2. Melt coconut oil in microwave for 30-45 seconds. Add brown sugar or maple syrup and mix. Add wet mixture to dry. Mix gently.

3.Grate in carrots, add applesauce and almond milk and mix fold wet and dry ingredients together.

4. Add raisins, coconut shreds and walnuts and stir. Shape dough into 1″ inch balls and space about 1-inch apart on an ungreased baking sheet. Bake for 10-15 minutes until lightly golden brown and fragrant.

Hummus Barley Bowl with Sweet Potatoes & Kale

You ever have those days were you just want to eat the earth in bowl? Where you just want something earthy, hearty, warming, full of umami and spice and nourishment that will fill you up without making you feel weighed down? Well I do. And today was one of those days.

Barley Hummus Kale Sweet Potatoe Bowl  10

For reasons beyond my explanation I was really craving barley this morning. I’ve been very into plain grains lately. Kamut, corn, wild rice, black rice, oats…just something comforting about a bowl of simple grains to feed the body and mind.

Barley Hummus Kale Sweet Potatoe Bowl 6

It’s no secret that I’m a huge fan of eating carbs. They literally and figuratively fuel the brain and make you all sorts of happies, inside and out. The key is doing ’em right. Whole grains, vegetables, legumes and fruits are nature’s way of being like “hey everyone I love you.”

Barley Hummus Kale Sweet Potatoe Bowl 1

Back to barley. Couldn’t get it out of my head. And I was really craving a warm bowl of something hearty and filling. Barley fit the bill, as did the earthy creaminess of hummus. I decided to stir hummus (I used Horseradish hummus from Trader Joe’s…omg.) into barley while the barley was still slightly warm, almost to create a light hummus-sauce of sorts. The result was creamy flavorful grains in my face. In love. Adapting this idea and using it widely in the future.

Barley Hummus Kale Sweet Potatoe Bowl  pile

I decided to add some more delicious goodness to the bowl with an all-time favorite vegetable: the humble yet glorious sweet potato. Cubed and roasted plain and simple (okay I added a little cumin for extra flair). But this would be a miraculous way to use up any root vegetable or squash in your house. The pre-cut frozen butternut squash cubes would also work wonders.

Barley Hummus Kale Sweet Potatoe Bowl natural

Kale made it’s way into the dish because I had about a fourth of a bag to use up. I’m normally not into cooked greens (I like ’em raw) but a gentle sauté  seemed appropriate for the earth bowl. Cumin, curry powder, paprika and chili powder all lend earthy spiciness to the dish, as well. I threw some more chickpeas on top for extra filling power, adding some more texture, fiber, and protein to keep me satisfied.

Barley Hummus Kale Sweet Potatoe Bowl 6

I am so in love with this dish I can’t even express the words. It’s a perfect lunch or light dinner and tastes great eaten as leftovers out of the fridge later on.

Barley Hummus Kale Sweet Potatoe Bowl 2

I used barley, but truly any hearty whole grain would work. Quinoa or brown rice would also do the trick. Use whatever you have on hand, but by all means, give this a go. Your tummy will thank me. Happy hummus bowl-ing 🙂

Prep Time: 20 minutes
Cook Time: 30 minutes
Level: easy
serves 2

Ingredients:

  • 1 cup uncooked barley (or wild rice, brown rice, quinoa, oats, etc)
  • 2 cups water
  • 1/2 cup hummus of choice (I used Trader Joe’s Horseradish hummus and it was excellent!)
  • 1 large sweet potato (or about 1 cup cubed butternut squash – pre-cut frozen would work great!)
  • 1/2 large onion or 1 shallot
  • 3 tablespoons olive oil, divided
  • 1 cup kale, chopped
  • 2 tablespoon curry powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper [ —> quick note on spices: if you really don’t have any of these or some of these on hand, a hearty dose of curry powder or cumin or any combination will get the job done and still be tasty]
  • 1 teaspoon salt
  • 3/4 cup canned chickpeas, drained and rinsed

Directions:

1. Preheat oven to 425° F. Cube sweet potato and place on a parchment paper or aluminum foil lined baking sheet. Drizzle about 1 tablespoon olive oil to coat sweet potato cubes. Toss gently with a spoon and add salt and pepper to taste. Place into the oven and roast until browned and tender, about 30 minutes.

2. Meanwhile, prepare spice mix by mixing curry powder, cumin, smoked paprika, cayenne pepper and salt in a small bowl. Whisk together with a fork and set aside.

3. Prepare barley or rice according to package. For barley, I added the 2 cups of water to 1 cup of barley, brought to a boil, and simmered over medium heat until barley had plumped and thickened, about 12 minutes.

4. While barley is cooking, drizzle remaining 2 tablespoons olive oil into a small skillet or pan. Chop onion finely and add to oil. Add 1/3 of spice mix and simmer onions and spices lightly on low heat until onions are translucent. Lightly chop kale and add to pan. Toss kale gently to soften and cook down slightly.

5. Transfer barley to a medium bowl. While still warm, add hummus and remaining 2/3rds of spice mix. Stir to evenly coat barley with hummus and spices.

6. Add cooked kale and onions from pan directed to bowl and mix again. Top with cubed sweet potatoes and chickepeas. Salt and pepper to taste. Enjoy :-).