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Recent Vegan Eats + Blogging Every (Other) Day in April

March 31, 2019 by Katherine Baker 5 Comments

Hey there friends! It’s a Sunday evening and I just enjoyed some dinner and (non-dairy ice cream) and decided to check back in with another random round-up of recent vegan eats in the past month or so.

I choked last night home alone and it scared me good. So I decided even though I have plenty of stressful stuff to do, it’d be a good time to unwind and update the good old blog.

I also wanted to use this opportunity to acknowledge that I stink at being consistent with blogging this academic year. My interview/travel schedule has been absolutely cray cray. And then this thing happens where the longer I go between posts, the weirder it feels for me to get back into posting. I draft a thousand drafts, decide they aren’t good enough or that no one cares, and delete them. How productive! Not. I also get frustrated because my blog isn’t as good as it should be or as good as I know it could be and that really, really bothers me.

Between full time school, my two jobs, and the interview cycle, taking care of my mom, and trying to be a human, I find myself so burnt out this year all I want to do is hide under the blankies with my doggo whenever I have 5 minutes of free time.

(A random pic from Tuscon, AZ from one of the zillion trips I took this semester)

Yet, I have all of these ideas and the need for creative outlets. So then I get frustrated in the reverse. I had lunch with some old food media friends on Friday and it really made me itch to get back in the creation groove.

So, to try to get back in the swing of things, I’m going to try to post roughly every other day in April. It will be like old school blogging where people actually blogged diary style with short posts instead of essay-long, curated, edited-photo blogs. I’m usually a fan of quantity of quality, but I want to try to push my comfort zone with the blog and get my creative juices flowing again. Let’s see how I do! April looks like a stressful (but fun) month so I’m pumped to give this a whirl.

Without further delay, let’s get some vegan noshes coming your way…

Lunch at Supernatural

Vegan queen Chef Chloe Coscarelli had a pop up with Tom Colicchio at Craft this month and I got the chance to go on Friday. I had the animal lover’s burrito, a couple bites of some vegan mac, and way too much sprinkle cake.

The cake was certainly the highlight. It was vanilla with a slight lemon undertone. And the sprinkles were somehow the crunchiest and freshest sprinkles I’ve ever had.

The photo of my burrito looks like I accidentally sat on the burrito. I promise I did not. I’m just not great at cutting things in half.

The pasta wasn’t really my thing (I’m usually not into vegan ‘macs’ at restaurants, but the cake was something I will dream of for years to come!

…

Single Serve Vegan Chocolate Chip Cookies

February 17, 2017 by Katherine Baker 9 Comments

Hello again friends.

I know, I know. I disappeared again. And I’m not going to make any excuses. I was busy doing what you do in your 20s: making mistakes, enduring set-backs, moving multiple times, and coming out stronger and more certain of who I am and who I want to be.

I also spent time writing a bunch more for Spoon University (check it out here), but after some soul searching and debating and squandering self-doubt, have decided to make my way back to blogging.

And after decided to come back to blogging, I spent a considerable amount of time debating starting a new blog or re-starting kbaked for like the 4th time. I ultimately decided on the later, but am planning to give it a serious lift in style, layout, and quality.

All while eating cookies, of course.

I love chocolate chip (oatmeal) cookies. I mean, do you know someone who doesn’t? If you do please let me know; I’d legitimately be interested in interviewing them. Send me their contact info ASAP.

Back to cookies: one of my favorite things to make because 1) They don’t take very long, and 2) Holy moly, delicious!

But when you live alone, sometimes you just want one or two. Because if you have a dozen, you most likely eat a dozen. And then you feel icky and out of balance. At least, if you’re me.

That’s why single serve cookie recipes are important to keep in your arsenal. The oatmeal is hypothetically optional, but highly preferable, in my opinion.

I hope you enjoy this recipe, and my promise to blog more frequently in the coming months. It’s my goal to improve my content, layout, and start blogging about more than just recipes, but also nutrition, health, and life.

I hope you enjoy!

Single Serve Vegan Chocolate Chip Cookies

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 1

Ingredients

1 1/2 tablespoon non-dairy butter or coconut oil or nut butter or neutral oil like canola
2 1/2 tablespoon brown sugar
1/4 teaspoon vanilla extract optional
1/3 cup all purpose whole wheat oat flour or any combination thereof
2 tablespoon rolled oats optional or substitute addition flour
1/2 teaspoon chia seeds optional
1/8 teaspoon baking soda
1 tablespoon water or milk add more if dough appears too dry
Dash salt
1/4 cup chocolate chips

Method:

Preheat oven to 350°F.
In a small bowl, combine all ingredients and mix until just combined.
Roll dough into two medium or one large cookie dough ball and place on an ungreased baking sheet.
Bake for 8-12 minutes until the edges begin to turn golden brown and cookie becomes fragrant.

Recipe also shared on Spoon University.

Check out some more noms on a link share on runningwithspoons.com!

Simple Lemon Pasta

February 9, 2015 by Katherine Baker 5 Comments

Hello! Sorry if you’ve tried to visit kbaked this past week; due to technically difficulties the page was down for six whole days! But I’m happy to say we’re BACK baby (and that I stopped breathing when it was down).

Blah. Life has been busy and hectic and weird this last week. So do you know what chaos means? Easy pasta. Like this beautiful Simple Lemon Pasta. 5 Ingredients. 15 minutes start to finish. Refreshing and light, yet filling.

I used to make this a lot when I was busy. And then that thing happened where you forget about a recipe for a while and then you remember it and it’s the whole everything-old-was-new-again infatuation like when you find that old mix CD you used to jam out to all the time two Januarys ago. This pasta is just like that, but better.

Pasta is love. Easy pasta = double love. And triple love = puppies. Today is my adoption anniversary with my dog, Millie, aka the best thing that’s ever happened to me. Happy one year to my sweet nugget!

Make this pasta. Pretend it’s spring if you want to. It’s refreshing lemon zing will make you feel hopeful that spring is indeed coming, even though it’s like 14 degrees. Add peas if you like. Or add asparagus. Or don’t. As long as the noodles and lemon juice, salt, and olive oil are there, you won’t be let down. Happy noodling and happy eating! 😎

Prep Time: 10 minutes
Cook Time: 9-11 minutes, depending on pasta used
Level: Easy
serves 2

Ingredients:

6 ounces (1/2 pound or 1/2 a box) linguine, spaghetti, or any other pasta of choice
3-4 tablespoons olive oil
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup nutritional yeast, freshly grated parmasen or vegan parmesan, depending on preference
3/4 cup fresh peas or asparagus (optional)
salt & pepper to taste

Directions:

1. Cook pasta according to directions on box.
2. While pasta is cooking, juice lemons and set lemon juice aside.

3. When al dente, drain pasta and return to pan. Add olive oil and toss to coat. Add lemon juice and nutritional yeast or parmesan. Add fresh peas or asparagus. Add salt and pepper to taste. Transfer to a bowl and serve with more nutritional yeast or parmesan.

Peanut Butter Graham-Bams [Peanut Butter Graham Cookies]

November 5, 2014 by Katherine Baker 5 Comments

Sometimes I like to name my creations. Don’t ask me how I came up with Graham-Bam, it just came to me while I was making and eating these delicious little babies. It seemed fitting for the excitement and happiness that went into making/eating them, so Graham-Bams it was.

I came up with the idea because I love love love peanut butter on graham crackers as a snack. I have since I was little. It’s just the perfect combination of carby crunchy sweetness with smooth peanut butter goodness on top. Ugh. Perfection.

So then it hit me that it was possible and definitely the best idea ever to grind up some graham crackers into a flour using a food processor. I mean, why the hell not? It adds a great texture and sweetness, and that distinct graham-y flavor we all know and love so much. MmmmMmMmMmm. I added some oat flour to give them a little more bounce and fluffiness, and the rest is history.

I’d like to take a moment to clarify that I do, indeed, drink almond milk out of mason jars and that I didn’t just do it for the photos. I went to NYU after all. What do you expect? #hip. Back to the cookies, these babies are soft, fluffy little nuggets of joy with a strong peanut-butter-graham-and-flavor. Exactly what I wanted. Simple and delicious. I almost added chocolate chips at the end, but then opted to not. You could if you want. It would be a great idea. But sometimes, just sometimes, I want a straight up softy peanut butter cookie with the criss-cross hatch marks like I had when I was growing up. And if you’ve read my blog or have known me for more than a week, you know I’m a sucker for nostalgia.

So this morning, I whipped these up. They are fast. They are easy. They are one-bowl and require no fancy equipment or ingredients. Aka cookies go from non-eexistent to fresh out of the oven / into your face while still all warm and gooey in less than 40 minutes. Which is sometimes, in a complicated world, the most perfect thing you could ask for.

If you love peanut butter and graham crackers as much as I do, you need to make these. If you don’t yet love it as much as I do, you need to make these so I can change your mind about one of the world’s most perfect pairings. Happy eating!

Peanut Butter Graham Cookies

Ingredients:

1 cup peanut butter
1 cup graham cracker flour (made from approximately a sleeve and a half of graham crackers in food processor)
3/4 cup rolled oats (or 3/4 cup oat flour)
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup almond milk
1/2 teaspoon vinegar
granulated sugar for garnish (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. In a small bowl, place almond milk + vinegar together and allow to sit/curdle for at least 10 minutes. This is your pseduo-buttermilk.

2. In a food processor, break up about a sleeve and a half of graham crackers and pulse until a flour forms. You may need to push down crackers/mix with a spoon halfway through. Place in a large bowl, measure one cup, and set aside.

3. If you don’t have oat flour, make some using rolled oats. Place in food processor and pulse until a flour forms. Measure 3/4 cup and add to graham flour.

4. Add baking soda, salt, brown sugar, peanut butter and almond milk + vinegar mixture. Mix until a cookie-dough like dough forms. It may be a tad bit sticky. If it is, add a dash more oat or graham or regular flour.

5. Scoop small balls (approximately one inch in diameter) onto an ungreased baking sheet. Press a cross-hatch pattern into each cookie using the back of a fork.

6. Pop into the oven and back for 8-10 minutes, or until slightly browned around the edges and puffy. Allow to cool slightly before trying to eat. If they are too hot your impatience will be a hot beautiful mess in front of you:

7. Sprinkle with granulated sugar if desired. EAT!!

Sweet Potato, Parsnip & Sweet Pea Samosas

November 2, 2014 by Katherine Baker 8 Comments

[ Disclosure: “I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.” ]

I hope you’re sitting down, because these may actually might be one of my favorite creations ever. They are everything. EVERYTHING! Why, you may ask? Well, they combine several of my favorite things in a healthy, carb-covered, veggie-filled, spicy delightful way. Drooling yet? I am.

Allow me to explain: the utter mention of the two beautiful words, “sweet potato” make me perk up in the same way my dog Millie does when I say the word “treat.” Suddenly my posture straightens, my body is alert, awake, and ready to move to wherever the sweet potatoes may be. Must eat.

Then if you add parsnip, it’s like telling me I won the lottery. Because parsnips holds a top spot on my favorite foods list. It was love at the first bite. The nutty, woody, carroty-sweet flavor is unique and something I simply adore.

Cook both these veggies with spices and cumin and curry and ginger and you’ve got an Indian-food inspired dish, or sorts, full of delicious root vegetables whose flavors have been lovingly coated, accented, and highlighted by the spices and seasonings that hug them. Samosas may sound a bit intimidating (like, “too much work”) but allow me to assure you that using a pre-made pizza dough was a major shortcut I took, and it truly worked well! I was delightfully surprised at how perfectly soft yet crispy these babies baked up, and made the whole cooking process fast and easy.

What ties this filling all together, though, is what’s added at the end. Peas from Libby’s add a sweetness and a softness to the other spicy, earthy veggies, and the fresh cilantro and lemon juice add a sparkle and freshness that seals the deal. The folks at Libby’s sent me some samples of these tasty Sweet Peas, which came in a handy pouch that could fit into even the most cultured space-crunched pantry, were easy to open (no can-opener needed hooray!), easy to use, and tasted as fresh as canned or frozen.

This is also a major win for someone who lived in Manhattan only a mini-fridge for a year, and was unable to use frozen veggies. So I really appreciate this new pouch concept. Way to go, Libby’s! These are things that New Yorkers worry about. Amongst other things like bedbugs, lice, and broker’s fees.

These samosas won’t fix bedbugs, lice or broker’s fees, but they can totally turn around hunger pangs, unhappiness, and boredom with the usual side dish or party snack. I beg you, please make these.

Wrap up all these hearty and sweet, spicy vegetables, stick them in something doughy, carby, and delicious, bake them, and you have pockets of pure healthy joy, fresh from your oven. Dip in cilantro chutney if you desire, or eat plain. They make a great side dish to an Indian feast or a unique and tasty appetizer. Happy eating! 🙂

Sweet Potato, Parsnip & Sweet Pea Samosas

Prep Time: 30 minutes

Cook Time: 30 minutes

Level: Easy

Makes 6-8 samosas, serving 4-6 as a side dish

Ingredients:

1 whole wheat pizza dough (you can use a st0re-bought one, which I did, or you can make your own!)
2 medium sweet potatoes
2 large parsnips
1/2 medium onion
1 cup Libby’s Green Peas
2 tablespoons olive oil
2 cloves fresh garlic
1 tablespoon fresh grated ginger or 1/2 teaspoon dried ginger
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon roasted red pepper flakes
1/2 teaspoon cracked black pepper
1 teaspoon salt
3 tablespoons lemon juice
1/4 cup unsweetened almond, soy or coconut milk
1/2 cup cilantro, chopped

Cilantro Chutney (optional):

1 cup cilantro
1 tablespoon freshly grated ginger or 1/2 teaspoon dried ginger
3 tablespoons lemon juice
1 tablespoon hot sauce (optional)
1 tablespoon maple syrup, agave, or honey (if not vegan)
1/4 teaspoon cracked black pepper
1/2 teaspoon salt

Directions:

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.

2. Peel sweet potatoes and parsnip and cube into bite-sized pieces (roughly 1/4th inch cubes) and microwave until just tenderized, about 1 minute. You just want to soften them a bit, but they should still be somewhat firm.

3. Meanwhile, heat olive oil over medium heat in a medium saucepan. Mince garlic into a paste and add to warm oil. Chop onion and add to oil and garlic and allow to simmer on low heat until the onions are translucent. Add ginger, curry powder, cumin, tumeric, salt and pepper and continue to simmer. Add cubed parsnip and sweet potato cubes and continue to cook over low heat. Add lemon juice and almond milk and cook for 4-5 minutes, stirring occasionally, until vegetable cubes are all coated in spice mixture and the liquid of the lemon juice and almond milk has reduced to a lightly coating on the vegetable. You do not want a wet mixture, just enough moisture to transfer the spices to coat the vegetables without drying.

4. Remove pan from heat and fold in Libby’s peas and chopped cilantro. This is your filling. It’s delicious, even on it’s own.

5. On a lightly floured surface, roll out whole wheat pizza dough until very thin. Using a pizza cutter, kitchen shears, or sharp knife, cut into right triangles, roughly 4 inches x 4 inches x 5.5 inches. Place two spoonfuls of the filling on each triangle. Fold each triangle in half, covering filling, and fold over each edge gently, sealing each by pressing gently with fingers.

6. Place samosas onto baking sheet and place at the oven for 20-25 minutes, until pizza dough has browned and the samosas sound hollow if tapped lightly with finger. Enjoy with cilantro chutney, your chutney of choice, or any other delicious dips or goodies you can think of! Happy and healthy eating :).

7. To make cilantro, combine cilantro, lemon juice, ginger, syrup, salt, pepper, and hot sauce in a food processor or blender and puree until liquified. Serve in a small bowl with samosas.

Click around below to see what other cool recipes you can make with Libby’s Table products from fellow members of the Recipe Redux ! Happy eating ! 🙂

An InLinkz Link-up

Autumn Black Rice Salad [with Pomegranate, Coconut & Sweet Potatoes]

October 24, 2014 by Katherine Baker 4 Comments

This morning I had this odd, sudden realization that I haven’t made or eaten black rice in a while. Actually, it wasn’t that sudden or odd. I thought about it after Beyond Sushi Instagramed this. And then I cried and sobbed because I wanted Beyond Sushi, because as we all know it’s my favorite thing on earth.

Then I thought fondly back to my beloved Rainbow Black Rice Salad. I love love love that dish. It’s flawless in my opinion. Crunchy, fresh, bright, flavorful and satisfying. Ahh, yes, I’ve eaten that black rice salad many-a-times and never been let down.

After a few minutes reminiscing over all the good times I’ve eaten said salad, I decided that lunch today was going to be a black rice salad, of sorts. Except I didn’t have those ingredients and I was feeling like something a bit more fall-ish since the Rainbow Black Rice Salad is a bit summery. I consulted my fridge. Half a pre-cut/seeded pomegranate. Awesome. I was instantly inspired by how bright the red would look against black rice. Step one towards recipe creation/greatness. I decided to work from here.

Next stop: pantry. Sweet potatoes are never NOT in my pantry, and today was no exception. Grabbed a big one, and got chopping. While I popped those in the oven, I debated what else would pop on the plate with red and orange. As I did so, I reached for more ground coffee, which happened to be next to some coconut shreds. Coconut + black rice is also a favorite combo of mine (it worked amazingly in this black rice pudding) so those went in, as well. Upon assembly, I added some cilantro. Initially I thought this flavor combo would be weird, but it somehow pulled everything together. The clean note of the cilantro worked well with the earthy black rice, the tangy crunchy pomegranate seeds, and the creamy, hearty sweet potato cubes. The dish came together so well, my mom even decided she liked it better than the Rainbow Black Rice Salad. Personally I love them both, and think both are beautiful and satisfying for any event depending on your current taste mood.

The tanginess of the pomegranate seeds removes the need for an acidic dressing as in the Rainbow Black Rice salad, and really all this salad needs is a drizzle of good olive oil, and a few dashes of salt and pepper. This is another keeper, I tell ya. Make a big batch and serve as a side dish, entree, or pack for lunch. Eat up!

Prep Time: 20 minutes

Cook Time: 30 minutes

Level: Easy

Serves 2 as entree or 4 as side dish

Ingredients:

1 cup black rice
1 pomegranate, cut and seeded
2 medium sweet potatoes
1/3 cup coconut shreds or chips (sweetened or unsweetened depending on preference)
1/3 cup cilantro, chopped
3 tablespoons extra virgin olive oil
salt & pepper to taste

Directions:

1. Preheat oven to 400 degrees. Meanwhile, cook black rice on the stovetop according to directions on the package.

2. While the rice is simmering, peel and cube sweet potato into bite-sized pieces and place in the oven. If you’re short on time, you can also just microwave these for 3-4 minutes until tender.

3. Cut and seed the pomegranate and set seeds aside. Dice cilantro.

4. Cool rice and sweet potato cubes. When they are cool, pour rice into a bowl, and mix 3/4ths of your sweet potato cubes, your pomegranate seeds, your coconut, and cilantro (saving the remaining 1/4th for garnish).

5. Drizzle olive oil onto salad and add salt and pepper and mix.

6. Serve rice salad in a bowl or plate, topping with remaining sweet potato cubes, pomegranate seeds, cilantro and coconut. Add more salt & pepper if desired. Enjoy~!

Pumpkin Sunflower Seed Granola Bars

October 15, 2014 by Katherine Baker 2 Comments

I have a granola bar addiction. There’s something so wonderful about these tiny squares of oats loaded with other goodies that I can never get enough of.

I think my granola bar obsession peaked in college because granola bars became “special treats.” Let’s face it: groceries in New York can be expensive. As in a box of 5 Kashi bars is literally $7.99 at Duane Reade. Unless I bought granola bars at Trader Joe’s which I find a leeetle bit too sweet sometimes, granola bars became occasional treats I would buy only when they were on sale or when I was home on breaks. And then on breaks I’d go to Target and buy like 10 boxes of granola bars and pack them all in my suitcase and bring them back to school with me. I’m sure if my luggage ever got searched it was a lol to TSA.

My dream granola bar is chewy, full of big chunks of nuts and lots of textures, and loaded with dried fruit, and a healthy dose of chocolate. Most of the time. Other times I want something a little simpler and more like a not-sweet snack that will keep me going in the afternoon. That’s right folks – sometimes I want things that aren’t too sweet. Gasp. I know. The nice thing about cooking/baking is that if you want these babies sweeter, you can add as much sugar as you like and make ’em to your liking. Making things from scratch is great, isn’t it? Thought so.

These bars have a nice, deep earthy flavor thanks to the pumpkin + sunflower combo. Grinding up the nuts into a nut butter not only binds the oats together, but gives them a hearty texture and some staying power thanks to all the healthy mono and polyunsaturated fats they have to offer.

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Pumpkin Spice Chia Seed Pudding

September 16, 2014 by Katherine Baker 7 Comments

Now that it’s mid-September, it’s officially time to put pumpkin and pumpkin spice in everything you eat. I’ve said it before and I’ll say it again – pumpkin is practically the best thing that’s every happened to the culinary world. I’m obsessed with it. I honestly will eat canned pumpkin with cinnamon and a spoon. People think this is weird. I know it’s delicious.

But canned pumpkin – besides providing a delicious fall-like umami flavor – is also a great way to bump up the veggie content, fiber, potassium and beta-carotene of basically everything. I use it a lot for both sweet and savory dishes and can’t wait to share many of them right here on kbaked.com.

But first – let’s talk breakfast. I love chia seed pudding. I also love pumpkin. Genius idea: put them together! Add pumpkin pie spice! Eat what tastes like pumpkin pie filling in a bowl for breakfast! Bonus: it’s healthy! Chia seeds are known power foods filled with healthy-fats, fiber and omega-3s, and make an excellent pudding if allowed to plump up in the presence of a little liquid. This works with almond or any other milk, and the pumpkin only makes it thicker, creamier, and more scrumptious. Add as much or as little sweetener as you like. Maple syrup keeps the fall flavor profile on point, but anything will do! Heck, I’d even eat it without any sweetener. I.love.pumpkin.

Anyways, make this the night before. Prepping takes like 46 seconds, and when you wake up all you have to do is take it out of the fridge and eat it. It could not be easier. In fact, it may be the easiest recipe on kbaked.com to date. Enjoy this delicious, healthy treat as breakfast, dessert, or a snack. It will keep you full and happy for at least a few hours, as would pair nicely with a pumpkin spice beverage if you’re into excess like I am. Happy fall and happy eats! xoxo, kbakes.

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5 Ingredient No-Bake Peanut Butter + Chocolate Teddy Bear Cheesecake Bites [Vegan]

August 14, 2014 by Katherine Baker 3 Comments

I blog to you from my ginormous studio apartment in Manhattan. That is a joke. This place, though it feels more spacious than any other place I’ve lived in NYC, is tiny. Like, my closet at home in Wisconsin (almost) is larger. But Manhattan being Manhattan, for some reason many of us endure crammed living environments, pests, no cars, carrying groceries up a million stairs to our 5th floor walk-ups, no washing machines, and garbage on the sidewalks all for astronomical monthly rents just to live here. Sometimes I wonder why anyone is here. Other times I wonder why anyone would want to be anywhere else.

I almost started this post “I blog to you from my Manhattan kitchen…” and then I almost started it “I blog to you from my Manhattan bed…” but like, truly I guess being in my bed is also sort of being in my kitchen because there is *zero* separation so I went with the general word “apartment.” I can even see my toilet from here. That said, I will never be sadder to leave a space than this studio apartment. It is magical, quite, and on the most enchanting street surrounded by all of my favorite desserts. I’m really going to miss this space and this neighborhood. So is Millie btw.

As I’m in the middle of a move, and have very minimal counter space and pantry access, as well as cooking equipment that isn’t packed already or covered in goo, I wanted something fast, simple, with few ingredients that didn’t require much prep work or clean up. No dishwasher really does that to a girl.

At the same time, I really really wanted TEDDY GRAHAMS. I kid you not for days and days I was having an overwhelming desire to put semi-sweet bears into my mouth and all over my body [not really for all over my body but I’m hyperbolizing to make my point so go with it]….

Shortcut Mini Vegan Banana Cake Donuts with Almond-Coconut-Vanilla Glaze

July 7, 2014 by Katherine Baker 18 Comments

It was a very humid day today here in Milwaukee. One of those days where when I left the mall after a fail-boat shopping trip to look for a dress for my friend’s wedding, I literally felt like I had to swim through a wall of heavy wet air to reach my car. MmmMmm, sweaty.

As I write this post, I hear thunder rumbling in the near distance. Today’s inevitable storm is on it’s way! Get excited folks, according to this morning’s news it might get dramatic. And who doesn’t love a dramatic storm (unless of course, you’re Millie, in which case, you may refuse to even step on damp concrete).

I was bored and restless so naturally, I found myself looming in my baking pantry. As I rummaged through my goodies, I noticed a dusty old box of fancy cake mix in the back corner of the pantry. Cake mix (or any baking mix) in my household was considered worse than dropping a four-letter word. My mother and grandmother could have cared less if I screamed the F bomb as a kindergardener, but would thrash out irrationally if I dared bake anything not from scratch.

To be honest, I couldn’t recall why the box was even there. I mean, it was a nice fancy Cherrybrook Vanilla Cake Mix from Target, probably purchased as a back-up at some point, left here by another human, or for some purpose that currently evades me. Anyways, the mystery cake box stared me down, daunting me, saying, “figure out how to use me, you beyotch. let’s get creative.”

Game on. I decided I’d do something different than use it for cake. Honestly, when it’s a nice, preservative/junk-free cake mix like the ones Cherrybrook makes, I don’t really even think it tastes bad, as long as you don’t think of it in the same category as homemade cakes that ooze with butter and love. These mixes create pastries that more airy/fluffy orbes of sugary chewy goodness. If you take them for that, they are good. This is also how I advise meat-eaters to think about veggie burgers. Don’t think it’s going to be the same as meat. Take it for what it is and appreciate it’s different deliciousness. So I must agree with my heritage, no box mix will even come close to a from scratch cake. I wasn’t even going to blog these because they seemed like such a cheat, but I had a few inquires after I Instagramed them, so I figured I’d share my recipe. Apparently people want their vegan banana mini cake donuts, and who am I to deny them?

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Lunch at Supernatural

Single Serve Vegan Chocolate Chip Cookies

Ingredients

Method:

Peanut Butter Graham Cookies

Sweet Potato, Parsnip & Sweet Pea Samosas

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