Weekend in Pennsylvania + Whole Foods Salad Bar Hack

Another weekend in the books! I found out late last week I still couldn’t move into my apartment (that was supposed to be ready 9/1…WTF) so I went to PA to visit a friend because I figured might as well!


Friday:

Friday I had class pretty much all day. Made better by free coffee and a bagel. 


After class, I was hungry and needed a good meal. I didn’t know what I wanted but knew I wanted all of the things. Not having access to a kitchen has been stressful AF these past few weeks. 

Anyways, I hacked the salad bar and posted about it on my Insta stories and a lot of people seemed to like the idea so I’m sharing it again here:

I ate this at Whole Foods and was stuffing my face across the table from a super cute guy drinking kombucha and reading like a civilized human. Lol. What can I say I’m a savage.

After that, I visited my friend Joanna in BK for a few hours, then headed to my friend’s apt where I’ve been staying for a few hours of sleep. 

Saturday:

Saturday I was up bright and early to visit my friend Amanda in Pennsylvania. We took a lot of the same classes at NYU and she’s basically the best. I was so grateful she let me come visit this weekend.


I nommed on a banana while waiting for the bus. I also redeemed a free drink from some online promo thing from DD. 


Naturally, since it said I could select any size, I was super gross and picked the biggest size. #somuchcoffee


I got into Philly around 10:30 and popped my head into Reading Terminal Market. Yum!




My friend graciously picked me up and drove me to her house. 

Once we got there, we headed out to her epic garden to gather some goodies. She’s quite the gardener. #goals


Using some fresh tomatoes and cucs, I made a hummus lunch (with some pb for dessert) and we enjoyed the noms while watched Bravo. #perfection


After that we took her doggos on a quick nearby. It was beautiful! PA reminds me a lot of Wisco.


Back at her place, I showered and fell asleep for a few hours. Holy cow a real bed felt so nice.


Post shower/nap, Amanda picked a butternut squash from her garden and started roasting it to make butternut squash black bean burgers. 


She also made a farro salad with fresh cucumbers, tomatoes, artichoke heart, oil, vinegar, and salt & pepper. Yum!



A movie was next on the agenda. I fell asleep during it on the couch, then went up to bed around 12 and went straight back to sleep.

Sunday:

Sunday I slept til 8 which is super late from me but I think my body really needed the sleep. Breakfast with cinnamon apple oatmeal with almond butter. 


We decided to go apple picking at a nearby orchard next, which was fun. 


Applesss!!!


Lunch was delicious leftovers with a side of more Bravo.


Now I’m on the mega bus back into the city. Womp womp. Wondering if I can ever move into my apt…at this point I’m so frustrated I can hardly stand it. 


Bleh. New York is kinda the worst tbh. I was really apprehensive to move back here and after a lovely weekend in PA  am kinda like…what am I doing?

Anyways, I’m going to finish some readings for tm but thanks for stopping by! What’d you do this weekend? Comment below I love to hear from you!

5 Easy Avocado Toast Ideas for YOU

Yum yum yum. Avocado toast. I love to make it! Because I am a millennial and never want to be able to buy a house! I’d rather spend my time creating easy avocado toasts so you can have some easy avocado toast ideas on hand.

Lol. All jokes aside, people who rip on avocado toast can shove it. Sure, it can be overpriced on brunch menus, but isn’t everything? Like people pay $8-20 for an omelet. And eggs are CHEAP AF.

Mil Dawg

Anyways, here are a few avocado toast ideas for you. I hope you enjoy for a snack or breakfast or for lunch or for whatever!

Avocado Toast with Pomegranate Seeds

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An old favorite! And so cute and festive for the holidays. The recipe exists on my site here, but basically it’s just bread + avo + pomegranate perils. You can add red pepper flakes if you want too. Add S&P and: Yum!

Avocado Toast with Nutritional Yeast

avocado toast with nutritional yeast

Yes. Simple and delicious. The nutritional yeast truly kicks it up a major notch. Try it. Trust me. Cheesy, umami goodness. Add S&P, of course. Yum. #vegan

Avocado Toast with Preserved Lemons and Radish

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This was better than expected. I had a jar of perserved lemons I had no idea what to do with. Honestly, I’d never even had them before. I opened them up and they tasted like olives. But lemon. It’s weird and wonderful at once.

They are super salty, so naturally they go well on avocado toast. I added radish. You could also do tomatoes. Whatever you want!

Avocado Toast with Everything Sea Salt

Everything bagel Toast avocado

Another simple wonderful creation. Simply mash avocado, and sprinkle with everything bagel salt. I get it at Trader Joe’s for $1.99. This salt is a GAME CHANGER. Invest.

everything bagel avocado toast

Avocado Toast with Herbs, Walnuts, and Crushed  Chips or Sundried Tomatoes

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I love avocado toast with herbs. It just tastes and feels so right. Cilantro on top makes it like a guac toast (also good). Parsley also tastes SO FRESH. I also like adding nuts for crunch, and something to contrast the savoriness.

In this case, it was Just Beets from Trader Joe’s. Any pop of sweet tanginess (see pomegranate perils above, or sun-dried tomatoes), or juiceness (like tomatoes) will do.

Hope this gave you some ideas! Stay #blessed, y’all.

 

Vegan Oatmeal Apple Cinnamon Rolls with Coconut Vanilla Yogurt Icing & Walnuts

CINNAMON. ROLLS.

Vegan Oatmeal Apple Cinnamon Rolls via Kbaked

Is there anything like ’em? No. There is not. When you’re craving a cinnamon roll, absolutely nothing else will do.Vegan Cinnamon ROlls - Apple Oatmeal Cinnamon

Which is why after craving them like cray for several days in a row, I decided to make some. Now I’m simultaneously #satisfied, and eager to make some more cinnamon roll variations (my friend suggested carrot cake…genius?! yes).

Yummy Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

Me being me, I decided to tweak classic cinnamon rolls and put my own lil twist on ’em. I used oat flour because I wanted something not junky tasting (tho I do love a junky cinnamon roll sometimes…just was more in the mood for hearty/substantial/I really love the texture/flavor of oat flour in baking).

Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

Then, for the filling, I used apple sauce + cinnamon + a wee bit of non-dairy butter (tho you could even skip the non-dairy butter).

Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

For icing, I used vanilla coconut yogurt. This was actually because I was out of powdered sugar and too lazy and cheap to buy more at the moment so I opted for yogurt. And you know what? IT WAS AMAZING. Happy accident AF. Tangy, sweet, vanilla-…it was like a shortcut, less intense cream cheese icing. 10/10 would reccomend.

kbaked Vegan Oatmeal Apple Cinnamon Rolls

You should make these cinnamon rolls if you are looking for something satisfying, not junky, and different fr breakfast. If you are looking for a classic, more junky, Cinnabon-esque cinnamon roll, this recipe probably isn’t what you want right now.  If you want to make cream cheese icing or other icing, be my guest. Either way, get rockin’ and rollin’.

Vegan Oatmeal Apple Cinnamon Rolls_Kbaked

Vegan Oatmeal Apple Cinnamon Rolls with Coconut Vanilla Yogurt Icing & Walnuts

Prep Time:  30 minutes, plus 6-8 for proofing
Cook Time: 20-40 minutes
Servings: about 4 small cinnamon rolls

Ingredients:

  • 2 teaspoons yeast
  • 3/4 cup almond milk
  • 1 tablespoon melted non-dairy butter
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup oat flour (can sub AP or whole-wheat flour if desired)
  • 3/4 cup all-purpose flour or whole-wheat pastry flour
  • 1/2 tablespoon sugar

For Filling:

  • 1/3 cup apple sauce
  • 1 1/2 tablespoon non-dairy butter (I like Earth Balance)
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar

For Icing:

  • 1 container coconut or soy milk vanilla yogurt (I like So Delicious, Soyo, Silk, and Stony Field’s Brands)

For garnish:

  • 1/4 cup chopped walnuts

Method:

  1. Warm almond milk in a bowl to about 110 F. The milk should be warm, but not boiling.
  2. Add yeast and allow to bloom, about 10 minutes.
  3. Add sugar, salt and vanilla. Mix
  4. Add flours, 1/2 cup at a time, folding gently into the butter mixture.
  5. Allow dough to rise until doubled in size, roughly 6-8 hours.
  6. When dough has risen, roll out into a rectangle, about 1/4th inch thick.
  7. Coat dough rectangle with apple sauce, and then add 1 1/2 tablespoons butter, cubed.
  8. Combine sugar and cinnamon and sprinkle over apple sauce.
  9. Roll dough into one log. Use a knife to cut into fourths.
  10. Place fourths/rolls into well-oiled pan and bake for 30-40 minutes until golden and fragrant.
  11. Remove from oven and drizzle with yogurt. Top with chopped nuts, if desired.

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.

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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.

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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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.