Vegan Peaches and Cream Chia Seed Pudding

Holy heck it’s finally happening: it is finally HAWT in NYC. Yes, HAWT. Not hot, or Hot, or even HOT, but HAWT. Like oh-my-goodness uncomfortable hot.

Peaches &  Cream Chia Seed Pudding Vegan

While I’m admittedly a drama queen, the forecast does predict temps to be in the low 90s all week, which when combined with humidity that makes you feel like you’re swimming through thick, moist air when you’re walking down the street, combined with the urban heat island effect…well let’s just say I’m currently thanking my lucky stars for my A/C unit. So worth the $130. So. Worth it.

Peaches & Cream Chia Seed Pudding Vegan

Life updates regarding post-grad-school life: I’m still confused. Transition periods and decision making are two things I find to be challenging and often turn me into a muddled anxious shell of already normally quiet anxious and insane self.

But hey, it may be hot, and I may be a mess, but at least my dog is cute, and at least I have prospects of potential pathways to go about after I wrap up my thesis. And at least I have chia seeds, which means I can make chia seed pudding.


So you be thinking to yourself that this recipe is basically this recipe in chia seed pudding form. Well, you would be correct in that thought. But when I’m on a kick, I’m on a kick, and right now peaches are my go-to snack-thang. And there have been some super duper sales on the little stone fruit babies, so I’ve been going at them hardXcore. Next on my list is doughnut peaches. I saw them at TJs yesterday and almost bought them, but decided to wait until my regular peaches in my fridge run out. This pudding should help me reach this point fast.

Peaches and Cream Chia Seed Pudding Vegan

So this pudding. It is creamy dreamy and seriously refreshing on a day as hot as today. The cold chunks of tangy yet sweet peaches add the perfect flavor and texture punch to the pudding, and add so much extra delight for your palate that very little sugar is required.

Peaches and Cream Chia Seed Pudding Vegan

I used coconut milk, which was wonderful, but you can use any plant or regular milk your heart desires. And while it’s optional, I would highly recommend NOT skipping the coconut whipped cream, as it adds just that little bit of luscious love to take this chia seed pudding from regular chia seed pudding to tasting and feeling like an extra special treat.

Peaches & Cream Chia Seed Pudding Vegan

And you deserve that treat. Because adulting is hard and no one is perfect, but whipping up chia seed pudding makes you sure feel like you’re doing something right. Kudos, kiddos. #BlessUp.

Prep Time: 5 minutes

Chill Time: at least 4 hours, preferrably overnight

Serves 1


  • 1 cup unsweetened coconut milk (in a carton, or canned if you’d prefer something a bit richer) or other non-dairy milk
  • 1/4 cup chia seeds
  • 1 teaspoon vanilla extract (optional)
  • 1-2 tablespoons sugar or maple syrup (optional)
  • 1 1/2 tablespoons coconut whipped cream, divided
  • 1 ripe peach


  1. Cut peach in half. Cover half and set aside in the refrigerator to save for serving. Meanwhile, chop the other half into bite sized cubes.
  2. Mash cubes with the back of the fork to allow juice to bleed from them slightly. Transfer to a small bowl. Add coconut milk, chia seeds, sugar or maple syrup, vanilla, and 1/2 tablespoon coconut cream, and mix well.
  3. Cover pudding and place in the refrigerator for at least 4 hours or, preferably, overnight.
  4. Chop remaining half of peach and use to top pudding. Dollop 1 tablespoon coconut whipped cream on top of pudding and enjoy.


Vegan Lemon Cheesecake Bars with Almond Chia Oat Crust

I love love love lemon desserts. Tangy, sweet, tart, epic. They are everything in one bite.

Vegan Lemon Cheesecake Bars Almond Chia Oat Crust

I also love cheesecake. Pre-plant-based days I used to be famous for my special cheesecake torte that I used to top with fresh fruit and apricot glaze. I had some tricks up my sleeve. Haven’t made that in years, but will be veganizing it very soon. Cause that sh*t was good.

Vegan Lemon Cheesecake Bars Almond Chia  Oat Crust kbaked

For some reason I’ve been craving some lemon cheesecake bars. I couldn’t get the craving out of my brain / taste buds for over a week. Thus, on Friday night, I decided it was time to transform my craving into a reality and got to work in my pseudo-kitchen.

If you want to know how I cook, I’ll have you know I do all my prep work on my desk which requires me to move things off my desk (like books and my computer) and move things onto my desk (like my food processor, mixing bowls, utensils, ingredients, and my cutting board. Why do I do this? I literally have *zero* counter space…#newyorkproblems. Which if you knew how much my rent was, would probably make you very upset. Sadly, I’m somehow used to these quirks of NYC and accept them for what they are.

Vegan Lemon Cheesecake Bars Almond Chia Oat   Crust kbaked

And therefore, I make almond chia oat crusts and lemon vegan cheesecake on my desk in my living room. And then I bake the cheesecake bars in my toaster oven in my bedroom.

Now you may be asking, why do you have a toaster oven in your bedroom?

Vegan Lemon  Cheesecake Bars Almond Chia Oat Crust kbaked

Well, I will have you know that I actually DO have an oven in my apartment, but it has been broken since I moved in and my super still hasn’t fixed it. So I took matters into my own hands. This wasn’t as easy to do when my toilet broke. That sucked – I lived without one for 5 weeks. And again, if you knew how much my rent was, you’d probably feel very upset.

Vegan Lemon Cheesecake Bars  Almond Chia Oat Crust kbaked

Back to these bars: the healthier crunchy/chewy nutty oaty crust is delightful and makes these bars like 5% healthier. But honestly they’d also be wonderful and possibly tastier with a regular graham cracker crust. I ended up going this route because of what I had on hand and was pleased with the result. But you do you. I’m not in your kitchen watchin’.

So many these bars and #blessup with lemon goodness.

And again, welcome back to kbaked. Feels good to be home 8-).

Ingredients – Filling:

  • 8 ounces vegan cream cheese, softened (I used Trader Joe’s)
  • 1/4 cup canned coconut cream
  • 1 teaspoon vanilla
  • juice and zest of 2 lemons

Ingredients – Crust:

  • 1/2 cup almond meal or 1/2 cup almonds, pulsed
  • 1/2 rolled oats, pulsed
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 tablespoons chia seeds


  • Preheat oven to 300 °F. Zest lemons and then juice them. Set zest and juice aside.
  •  In a food processor, combine all ingredients for the crust and pulse until a soft, sticky crumb forms. If mixture does not hold together well, add more maple syrup and/or coconut oil, 1 teaspoon at a time.
  •  Lightly oil a 9×9 inch dish. Press crust mixture into greased dish. Set aside.
  •  In a bowl, combine softened vegan cream cheese, canned coconut cream, vanilla, and lemon juice and zest. Mix with an electric beater or stand mixer until light and fluffy, about 4-6 minutes.
  •  Pour filling into crust and place in the oven until lightly browned and set, about 25-30 minutes.
  • Remove from oven and allow to cool completely before enjoying. Store in the refrigerator or freezer. Taste best kept cold.

Vegan Peaches and Cream Oatmeal

So it’s June. Exactly 3 months after I wrote my very first blog post and the day that gay marriage was legalized in Wisconsin. Such memories, many nostalgia.

Vegan Peaches &  Cream Oatmeal Kbaked
Late June means a lot of things: like June bugs and sweaty days and picnics and sunglasses and those moments of “omg where is summer going so quickly?” It also means stone fruits, like peaches.

So the base of the oatmeal is pretty much normal oatmeal with a few tweaks (like the addition of baking soda and vinegar) to improve fluffiness and some diced peaches for fun and flavor. The result is a fluffy bowl of oats studded with peach pieces that have been cooked to elevate their flavor.

Vegan Peaches and Cream Oatmeal I Kbaked

And if I were to describe this breakfast in one word it would be luscious. Very luscious indeed. The dollop of coconut whipped cream on the top sort of sends it over the top, taking it from blah and normal to a little bit decadent and indulgent in the best way possible.

Vegan Peaches and Cream Oatmeal : Kbaked

The recipe was born out of a meh peach I found in my fridge that was stuck behind a yogurt container and I somehow missed until it got a little bit past it’s prime. Not wanting to waste food, I decided to use it up in my oats. I had some leftover coconut whipped cream from making this pie (also found in my ebook), so the marriage of these ingredients only seemed nature.

So let’s cut the talking and get to the eating and upgrade some oats with this scrumptious recipe:


Prep Time: 2 minutes
Cook Time: 5 minutes
Serves: 1


  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1 cup unsweetened vanilla almond milk or whatever milk you want
  • 1/2 teaspoon vinegar (any kind)
  • 1 ripe peach, diced
  • 1/2 teaspoon vanilla or almond extract (optional)
  • dash of cinnamon
  • 2 tablespoons walnuts (optional)
  • 1 heaping tablespoon coconut whipped cream or canned coconut fat (optional)


  1. Add vinegar to almond milk and allow to sit at least 10 minutes.
  2. Combine rolled oats, baking soda, almond milk and vinegar mixture, peach cubes, vanilla and cinnamon in a bowl and mix.
  3. Cook in the microwave on medium-high for 4 minutes. Stir and cook an additional minute or until oats and peaches are tender. Allow to sit one minute.
  4. Dollop coconut whipped cream on top of oatmeal and allow it to get all melty and delicious. Enjoy! 😀

The B(aker) is Back

Hello from the other side….of graduate school!

I think that was an Adele reference and tbh I don’t like that song. And I think the title of this post is a Real Housewives of New York reference but we can pretend it’s not and also like I watch intelligent quality programing when I reality all I watch is Bravo, E!, and Food Network. Anyways…


I’m well aware that I legitimately sucked at blogging this year. It was sad and pathetic. It was like I didn’t even make an effort (srsly, sry). But then again I don’t know why I’m apologizing since I’m not even sure if anyone actually reads these blog posts or just scrolls over things to look at food pictures.


I feel you.

Anyways, I spent a year in the MS program at Columbia University Medical Center Institute of Human Nutrition and came out a completely transformed human being.


I literally feel like my brain has evolved. I LEARNED SO MUCH. So much. Not only about nutrition as a science and clinical practice, but also about food policy, sustainability, food security climate change, and how to read and interpret science.

And I became like, deeply, dorkily committed to issues and integrity and putting people before profit and all that corny kind of stuff. Like, holy shit is all can say. Educational opportunity of a lifetime. I feel very #blessed to have had the experience and  I am so motivated to tackle big issues and save the world, etc.


I also spent the year doing some nutrition intern(ish)? work at Spoon University. Tbh idk what my exact title is. Basically, I sit there and write shit about being healthy. Cool story, I know. I also sometimes secretly cry over the world of journalism (seriously, I think I care too much). But I did some recipes and whatever and a bunch of writing. The photos floating around this post are from some recipes I did.  And for those who ask, no I don’t get paid.

Here are some links I’ll share from the collection:

And many, many more. You can find my whole author archive for Spoon University right here.


I also poured hundreds or hours of work and my heart and soul into a published a nutrition and healthy eating guide right here!

Screen Shot 2016-06-22 at 7.09.03 PM

Phew. So that’s all great and all but I’m also happy to have my own space back. It feels good to be “back home” on the blog. I love blogging outside of structured journalism because I can post whenever I want on my own schedule and have no one tell me my ideas are bad and I don’t have to worry as much about things like share-ability and click-bait and stuff.  I can just do me and be weird and that’s okay.

Banana Bread_Option3_KatherineBake

Except there are also benefits to journalism like having stories picked up by places like Buzzfeed and Food & Wine and other neat stuff that happened to me this year. And prob the greatest: Sam finding my thousands of spelling errors (TY Sam, srsly, plz help me always).

Either way, kbaked is back and ready to  bake and cook in my teeny tiny Manhattan apartment where I have literally no counter space and cook out of a toaster oven that resides in my bedroom and a microwave that’s in my living room.#NewYork life is truly glamourous.

Vegan Blueberry Flax Muffins Gluten Free kbaked 13

Anyways, welcome back!! First recipe of the summer will be out in a few hours. Also thanks to whoever made this recipe (pictured above) kinda popular and kept the traffic goin’ while I was away. You da best!

Side note: WordPress just informed me I started by blog exactly 3 years ago today!! What a fun coincidence and the perfect day for a comeback 8-). Have a good one friends!




Salted Caramel Date Truffles (from my ebook!)

Hi everyone! If anyone is out there still.

I must apologize for my disappearance! I had a major cross country move, and then I started grad school for human nutrition at Columbia! I’m also working some and interning a bit with Spoon University. I’ve never been so busy in my whole life! But that said, I’ve really been missing blogging and am going to try my best to get back to it! Winter break will CERTAINLY be full of blogposts!

But I thought I’d share this Salted Caramel Date Truffle Recipe that’s from my ebook, (which you can buy here), and also featured on Spoon University, here.

These are honestly amazeballs. Like, way better than they have the right to be. With the salty crunch on the somehow seemingly sinful date filling, combined with the creamy nut butter, they blow the senses a bit, and create a cravable, not-actually-unhealthy treat.

You can use any nut butter you want, but for these, sunbutter is ma fav 😀

Enjoy! Ps I used Iron Salt on these babies (that’s the pretty pink stuff on top).
PPS – WordPress is being a pooper and I’m having mega-trouble uploading photos, so for now, I only have these two on here. Will add more laters!

Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 12
Level: Easy


  • 8-oz. dried, pitted dates or date pieces
  • 1 teaspoon vanilla extract
  • ¼ cup sunfloweer seed butter (can substitute almond butter or peanut butter)
  • 1 cup dark chocolate chips or chopped dark chocolate
  • 1 teaspoon sea salt
  • 1 tablespoon coconut oil (optional)


  1. Soak dates in warm water until softened, at least 15 minutes.
  2. Drain dates. In a food processor or blender, process dates and vanilla until a smooth paste forms. Add sunflower seed butter and ¼ teaspoon sea salt and continue to blend until well combined.
  3. Roll mixture into small balls, about 1-inch in diameter. Place on a parchment paper lined baking sheet and place into the freezer until set, about 15 minutes.
  4. Meanwhile, in a small microwave safe bowl, melt the chocolate in 30 second increments, stirring after each increment, until melted (about 60-90 seconds total). Stir in coconut oil.
  5. Remove truffles from the freezer. Dip each truffle in melted chocolate and return to baking sheet.
  6. Sprinkle with remaining sea salt and return to the freezer until set, another 15-20 minutes.
  7. Enjoy! Store in airtight container in the refrigerator for up to a week.

40 Easy Vegan Desserts Hits Amazon !

Hi friends ~

Quick update. I have relocated back to NYC (whoop) for graduate school at Columbia University! I start tomorrow! EEEEP!

Sorry for the lack of content lately – moving cross country / starting school is quite cray.

Also – apartment hunting in NYC is actually the torture.

Anyways, in exciting news, my eBook is now on ! yay!

you can download it for Kindle or any device with a Kindle App (iPad, iPhone, Computer, etc!)

click here! or Here! or there! or here!

Screen Shot 2015-08-24 at 4.24.36 PM

40 Easy Vegan Desserts - the eBook!

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)


  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: