dip

Vegan Peanut Butter Fluff

July 7, 2018 by Katherine Baker 1 Comment

You know what I adore? Fruit. And sweet graham cracker munchies. Like Teddie Grahams or Trader Joe’s Cinnamon School Book Cookies. Yum. Give me all the sweet (but not too sweet) carbs. And what better to dip all of these carbs in than Vegan Peanut Butter Fluff? Nada, that’s what.

This super easy Vegan Peanut Butter Fluff dip was inspired by fluffy fruit dips from my childhood. I remember raging on fruit and graham crackers with this mysterious white sweet fluffy dip and wondering what the heck it was.

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Miso Hummus

May 28, 2015 by Katherine Baker 3 Comments

Dude I love hummus. It’s been a lifelong infatuation that started at a young age. I have distinct memories of being a kindergardener and bringing hummus to school on a bagel with tomato slices on it and having two kids at my lunch table be all like “Ewwww what is that?” while peering over their basic ham & cheese sandwiches and ho-hos. And I’d be like, “Back off bitches, it’s hummus.” Well, not really. But I did stand up for hummus since I was a wee one. And now everyone likes hummus. Hummus is cool. Always has been, always will be. Those lil homies just hadn’t experienced its magical wonders yet.

Another thing I’m into lately is Miso paste. I bought it at work one day (PSA: an 8oz container of White Miso Paste is $1.69 at Trader Joe’s) with no idea what to do with it but I was intrigued.

I’ve found things to do with it since! Like make this Ginger Miso Baked Tofu. Man that was good. I’ve also been adding it to rice, vegetable, and noodle dishes for a lil festive umami flair.

Before I knew it, I was hooked. I’d crave miso. I was eating it straight out of the container with carrots, as if it were actually hummus. And then, it hit me: Miso Hummus.

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Curried Pumpkin Hummus

September 28, 2014 by Katherine Baker 5 Comments

As I’m writing this post, the Packers vs. Bears game is on TV. I know this because of social media and because none of my friends want to hang out right now. Currently I’m watching an episode of Keeping Up With The Kardashians [one I’ve already seen]. Everyone in Wisconsin is now officially judging me. But no matter, I love football games. I see them as the perfect time to go to the mall, Target, the gym, or Trader Joe’s (no lines!! no people!!).

So I’m not watching the Packer game. Football just was never a thing in my household growing up and then I went to NYU so that’s self-explanatory. I just don’t football. I DO go to football parties. For the food. And if I were watching the game right now, I would find this hummus a perfect “game snack.” Instead, it’s a good Kardashian snack. For today. But I encourage you to enjoy it however you please.

So let’s talk about this Curried Pumpkin Hummus, shall we? This idea came about because I often combine canned pumpkin and store-bought hummus on sandw

iches/wraps/etc and have grown fond of the tastes and textures together. When taking fridge inventory yesterday afternoon, I noticed about a leftover 1/2 cup canned pumpkin to use up, a can of chickpeas, and a freshly emptied container of hummus, so this was a no-brainer.

I typically buy store bought hummus because honestly I think it’s one of those things that’s pretty-well done in the food world, and it’s easy and clean and tasty and cheap, so why not. Apprehension to spend a pretty penny on a large container of tahini also usually stops me from making hummus, because I just never end up using much of it.

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Sweet Potato Latkes with Curried Ketchup

June 6, 2014 by Katherine Baker Leave a Comment

Here is yet another article I wrote for NYU Spoon that I was asked to come up with for the collision of Thanksgiving and Hanukkah. To be honest I wasn’t sure how’d these turn out in the oven, but I was really lazy, home for like 2 days, had a lot of other stuff going on that weekend. and didn’t want to clean up the mess of pan-frying. So I baked them…and they turned out better that way. Less messy, less greasy, and more delicious?! I’m in. I thought this might be a personal preference since I tend to not like greasy food in general, but even my mom preferred the baked over fried.

The curried ketchup is a must. Not just with these but with sweet potatoes and pan fried potatoes and basically anything and everything you’d usually put ketchup on. I like ketchup. A lot. I used to not like it when I was little. Same with cream cheese. Now I’m overly friendly with the two. #judgeme

Sweet Potato Latkes with Curried Ketchup

Prep Time: 15 minutes

Cook Time: 20-50 minutes
Total Time: 35-65 minutes
Servings: 2-4

Ingredients:

1 pound sweet potatoes (2-3 medium sized sweet potatoes)
1 shallot or 1/2 medium onion
1 egg
1/8 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2-3 tablespoons canola oil (if using pan-fry method)
4 tablespoons ketchup
1 tablespoon curry powder (more if you’re like me and a freak) [side note: Archer Farms by Target makes *the best* curry powder. i’m serious check it out)

Directions:
1. If using baking as your cooking method, preheat the oven to 400°F.
2. Dice the shallot or onion into small pieces and place in a medium bowl.

3. Crack the egg into a separate small bowl, and whisk.
4. Peel sweet potatoes and using a cheese grater, grate the sweet potatoes into the bowl with onions. Add the flour, baking powder, and cumin and mix well. Add the egg and mix all the ingredients together until all potato shreds are coated with moisture and mix is well combined.

5. If using the pan-fry cooking method, heat 2 tablespoons canola oil over moderately high heat in a skillet or fry pan. Once hot, reduce heat to moderate and scoop about 2 tablespoons of the potato mixture from the bowl and form into a flat patty using hands. Lower gently into oil using a slotted spoon metal or wooden spoon or a pancake flipper. Allow to fry until lightly browned, about 5 minutes. Flip the patty and allow the other side to brown for an additional 5 minutes. Remove from oil and place on a paper towel. Pat excess oil from the latke and season with salt. It is possible to cook 2 latkes at a time, but take care not to overcrowd the pan. Repeat with remaining batter.

6. If using the baking method, line 2 baking sheets with parchment paper. Scoop about 2 tablespoons of the potato mixture from the bowl and form into a flat patty using hands. Place patties on the baking sheet, with at least an inch between all patties. Bake for 35 minutes, then using a metal tongs, flip each patty and bake an additional 8-15 minutes or until patties are lightly browned. Remove from oven, season with salt, and allow to cool.

7. To make curried ketchup, place ketchup in a small bowl, add curry powder, and stir until well combined. Proportions of ketchup and curry powder can be adjusted to taste.