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

avocado toast with pomegranate perils.png

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.

 

Mary Berry-Inspired Vegan Almond Cherry Cake with Lemon Glaze

So. A while back I made this cake. And it was amazing.

Vegan Almond Cherry Cake with Lemon Glaze - Kbaked.png

And for some reason, I saved the recipe as a draft, started 2 new jobs at the same time, and forgot about to post it.

But enough with my excuses; it’s time to share the recipe. I actually based this cake recipe from the beloved Mary Berry of the Great British Bake Off. Which btw is the greatest show of all times.

Kbaked_Cherries

I requested to follow Mary on Insta months ago and she never accepted. Oh well. I still gave her cake a whirl, and damn she did not let me down.

It’s super moist and delicate thanks to the non-dairy butter and almond meal, and the cherries add a beautiful sweet-tart ness.

Vegan Almond Cherry Cake Mary Berry GBBO Inspired

Cherries are one of my favorite fruits ever, so I loved them in this cake. I used frozen for this cake, although Mary Berry’s version used those syrupy jarred florescent ones. I feel comfortable with my choice. I also veganized the recipe. Sorry, Mary.

Give this cake a whirl, and let me know what you think. Tag me on Insta, or comment below.

Vegan Almond Cherry Cake Mary Berry GBBO Inspired

Vegan Cherry Almond Cake

Prep Time:  minutes
Cook Time: 30-40 minutes
Servings: about 6-8

Ingredients:

  • 1 3/4 cups flour all-purpose flour
  • 3/4 cup almond meal
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 tablespoons chia seeds or flax
  • 1/4 cup non-dairy milk
  • 6 ounces non-dairy butter, softened (can sub neutral oil, like canola with varied results)
  • 1/2 cup sugar
  • zest of one lemon
  • 3/4 cup diced fresh or frozen/thawed cherries, tossed lightly in flour

For Icing:

  • Juice of 1 lemon
  • 1/2-3/4 cup powdered sugar

For garnish:

  • Additional 1/4 cup cherries
  • 1/4 cup diced almonds

Method:

  1. Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.
  2. Dice cherries and toss lightly in flour to prevent them from absorbing moisture from cake. Set aside.
  3. Combine chia seeds and flax with non-dairy milk. Set aside to congeal as an egg substitute.
  4. Combine flour, almond meal, baking powder, and salt. Mix well.
  5. In a separate bowl, whip sugar into softened non-dairy butter with a whisk or an electric mixer. Add juice of lemon.
  6. Add non-dairy milk and chia seed mix into the non-dairy butter mix. Mix well.
  7. Fold the dry ingredients into the non-butter/sugar mixture.
  8. Fold in floured cherries.
  9. Pour batter into pan and bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean upon insertion/removal (that’s what she said?).
  10. While cake is baking, prepare icing by combining juice of one lemon with powdered sugar. Add more or less powdered sugar depending on how thick or thin you like your icing.
  11. Drizzle icing over cooled cake. Garnish with diced almonds and cherries. Enjoy!

 

Vegan Lemon Coconut Macaroons

Hey hey! How’s your long weekend going? Mine’s been chill AF and filled with time with my Mil-dawg, which was much-needed after a long week.

Vegan Lemon Coconut MacaroonsIn other news, I’ve got an easy sweet recipe for ya. I made these a few weeks ago and decided to make them again and post the recipe. I also tried adding a glaze this time and ended up liking them better without the glaze.Screen Shot 2017-05-28 at 8.26.57 PM

Maybe next time I should just buy vegan white chocolate and melt it and use that. Oh well. Ya live and ya learn, ya know?

kbaked Vegan Lemon Coconut Macaroons

These are really great if you’re one of those people who loves coconut. I happen to be one of those people. Coconut me anything.

I also really love lemon. Giada is totally right on the whole lemon thing: that shit adds shine to any dish. I love lemon in sweet, savory, breakfast, lunch, dinner, and dessert. Mmm mm mmm. Lemon me.

Easy Vegan Lemon Coconut Macaroons

One pro tip I’d give for these macaroons: make sure you pulse the coconut in a food processor or blender or Vitamix or whatever fancy shit you got before you make the macaroons. It helps them bind and greatly enhances the texture/overall final mouth feel.

Vegan Lemon Coconut Macaroons

But if you love lemon and/or coconut, MAKE THESE. And dip ’em in white chocolate if you want. They’re great as a mid-morning snack, enjoy with yogurt or ice cream (I crushed one in my yogurt and it was like 10/10 material), or eat as dessert.

Vegan Macaroons - Lemon Coconut

Above is the photo from my original Insta post.

And if you love coconut, make THESE amazing vegan coconut macaroon bars with chocolate and almonds. More life-type posts coming soon!

Vegan Coconut Lemon Macaroons

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: about 12 bars

Ingredients:

  • 8 ounces shredded coconut (unsweetened, I got mine for $1.99 at Trader Joe’s)
  • 3 tablespoons coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional, but truly the MVP here; if you don’t have any, sub an additional teaspoon vanilla)
  • zest of 1 lemon
  • juice of 1 lemon
  • 6 ounces dairy-free or regular white chocolate

Method:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Place shredded coconut in a food processor or blender and pulse until a rough crumb forms (it should still have some shredded texture, but aim for tiny shred pieces).
  3. Transfer shredded coconut to a bowl.
  4. Wash and zest lemon.
  5. Microwave coconut oil until melted (about 1 minute). Pour into bowl with shredded coconut. Add maple syrup, vanilla extract, and almond extract, lemon zest and juice, and stir until well combined and sticky. If the dough does not seem sticky enough, add an additional tablespoon or two of maple syrup.
  6. Shape dough into small balls. I did this using a mini melon baller. Place balls of coconut dough onto parchment paper-lined baking sheet, roughly 1 inch apart.
  7. Place oven for 10-12 minutes, until top is just lightly browned.
  8. Remove pan from oven and place in the refrigerator to cool.
  9. If using white chocolate, microwave chocolate chips in 30 second increments until melted, stirring at each increment. This will take about 90-120 seconds.
  10. Remove macaroons from the refrigerator or freezer, dip bottoms in white chocolate, and return to parchment paper.
  11. Place bars into the refrigerator until the chocolate top sets, at least one hour.
  12. Enjoy!

Salted Avocado Toast with Radishes and Sliced Lemon

I’m going to keep this quick because my life is an exploding hot mess of busy these days. More on this in tomorrow’s post. Stay tuned.

Avocado Iron Salt Toast

Now moving on to HAPPY THINGS. Like the fact that my dog is still cute. And the fact that salt exists. I love salt. Salt is arguably the greatest flavor enhancer of all times. It’s like the auto-tune of food.

iron salt avocado toast with lemons and radishes

Let’s also talk about iron, shall we? As a vegan, people always give me that annoying “BUT HOW DO YOU GET ANY PROTEIN?” stuff and I roll my eyes back into my head so far I can see my brain. Besides whole grains, nuts, vegetables (kale has 3 grams protein per cup!), tofu, etc etc, it’s truly not a concern. More concerning for vegans? B Vitamins and iron. At least according to my nutrition professors and to my opinion.

iron salt avocado toast with lemons & radishes

I actually do make an effort to get enough iron and B vitamins from foods. And so when my friend John approached me with this cool Iron Salt he’d created, I thought it was awesome. Each 1/4 teaspoon has 10% DV of salt. And as a bonus it’s pretty and pink and tastes great. COOL. I love it. And no I’m not just saying that. I’m a woman of honesty. And it’s also made in Brooklyn, which instantly makes it trendy and hip. #cool

iron salt avocado toast with lemons and radishes

Anyways, I made some recipes with the stuff and genuinely do love the product! You can order it here.Look out for some of my recipes that will be popping up on the Iron Salt Blog, which I’ll also share here. The first of which is this Salted Avocado Toast with Radishes and Sliced Lemon. It’s satisfying, tangy, creamy smooth, and totally rad (not just rad-ish ;-)). The radishes add a nice sharp flavor, and the lemon makes them sparkle. The Iron Salt brings it all together by highlighting each flavor, tying them all together, adding a nice crunch, and obviously, making it look really pretty.  It’s a nice way to mix up your avocado toast game. Enjoy! HAPPY SALT!

Avocado Iron Salt Toast 3

Salted Avocado Toast with Radishes and Lemon

This toast is refreshing, different, and filling, yet light. The Iron Salt highlights the earthy flavors of avocado, while the radishes and lemon provide an intriguing and fresh flavor contrast. An delightful dish for breakfast or as part of a light lunch, this toast is truly a nutritional powerhouse. Drizzle with extra virgin olive oil if desired. If you don’t have radishes or lemon on hand, sub fresh tomatoes and basil, or cilantro with red peppers and lime juice.

Serves one.

Ingredients:

  • 1 slice whole-grain bread or gluten-free bread
  • ⅓ avocado
  • 2 radishes
  • ¼ of a small lemon
  • ½ teaspoon Iron Salt, divided
  • 1 tablespoon olive oil (optional)

Directions:

  1. Toast bread.
  2. In a small bowl, mash avocado and add ¼ teaspoon of Iron Salt. Spread on toast.
  3. Thinly slice radishes and lemon. Layer radishes and lemon on toast. Garnish with remaining iron salt. Drizzle with additional lemon juice and olive oil, if desired.
  4. Enjoy

Vegan Olive Oil Lemon Blueberry Muffins

I’m not one to tell anyone what to do with their lives but can I tell you that you need to make these muffins? Because you do.

Easy Vegan Olive Oil Lemon Blueberry Muffins

Well, not really. But if you’re looking to increase your daily intake of deliciousness or happiness, I’d strongly urge you to make these muffins.

Vegan Olive Oil Lemon Blueberry Muffins

Why? I believe it’s rather obvious just by looking at the title. First of all, who dislikes muffins? Can you name one single person? Me either.

Delicious Vegan Lemon Olive Oil Blueberry Muffins !

Moving on to what’s inside: olive oil, lemon juice, and fresh juicy blueberries. When I was little my mom used to always serve blueberries with lemon juice and sugar for dessert or as a snack sometimes in the summer. It’s a wonderly simple, refreshing, and easy treat. The lemon juice makes the blueberries sparkle, and the sugar tempers the bitterness of the lemon. Yum.

Vegan Lemon Olive Oil Blueberry Muffins

So the other day I was eating my blueberries with lemon juice and sugar just like I did 20 years ago (omg I’m so old), and I simultaneously wanted a muffin. As you may know, blueberry muffins are my favorite muffins, which I discuss in this post, Vegan Blueberry Flax Breakfast Muffins. And then when it comes to summery treats, I think citrus/sour, so I decided to make a muffin that paired lemon and blueberry together.

Easy Vegan Olive Oil Lemon Blueberry Muffins

When it came to choosing a fat, I went with olive oil. Because this Lemon Olive Oil Coconut Cake is quite literally still one of my favorite things I’ve ever made. These muffins are basically a portable muffin-version of the cake. Aka perfection.

Vegan Olive Oil Lemon Blueberry Muffins

The blueberries add a luscious burst of juiciness and flavor, and a nice textural contrast to the super moist cake. Which leads me to mention that in the world of muffins, I always believe there are two categories: breakfast muffins and desesrt muffins. These are definitely more on the dessert-y muffin side of life. But you can also eat them for breakfast. Because yum.

Easy Vegan Olive Oil Lemon Blueberry Muffins

Hope your summer is going splendidly~! And if you need a little sunshine in your life or in your mouth, make these muffins and cuddle your puppy and have a lovely day. 😀

Vegan Lemon Olive Oil Blueberry Muffins

Prep Time: 30 minutes
Bake Time: 20-25 minutes
Level: easy

Delicious Vegan Lemon Olive Oil Blueberry Muffins!

makes 24 muffins / cupcakes

Ingredients:

  • 1 1/3 cups olive oil
    • can sub up to half with coconut oil
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups coconut milk or almond milk, unsweetened (can use ‘lite’ canned coconut milk, or out of a fat-free out of a carton, like the kind you put in cereal. both work!)
  • 1 1/2 teaspoons cider (or any) vinegar
  • zest of 2 large lemons (about 3-4 tablespoons)
  • juice of 2 large lemons (1/4-1/2 cup)
    • *note, you can make this as lemony or as plain as you desire, by increasing or decreasing lemon juice and zest within given ranges
  • 2 cups all purpose flour
    • could also sub 1 cup cake flour & 1 cup all-purpose flour
    • gluten-free: use 2 cups gluten-free flour blend, or oat flour with varied results
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries

Directions:

1. Preheat oven to 350 F. In a small bowl or measuring up combine almond/coconut milk and vinegar. Allow to sit, at least 10 minutes.

2. Meanwhile, in a large bowl, combine olive oil and sugar and whisk together. Zest lemons and place zest aside. Juice lemons and place juice aside n another small bowl.

3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine. Add lemon zest and whisk again.

4. Add half flour mixture to olive oil and sugar mixture, and fold gently with spatula. Add half non-dairy milk and vinegar mixture. Repeat with remaining half of flour mixture and remaining half of non-dairy milk mixture.

5. Fold in blueberries

6. Pour batter into lined or well-oiled muffin tins

7. Bake for 18-22 minutes until lightly golden, fragrant, and/or cake begins to pull away from sides of pan, and a toothpick inserted in the center of the pan comes out clean upon removal.

Delicious Vegan Lemon Olive Oil Blueberry Muffins !

Simple Lemon Pasta

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).

Lemon Pasta Kbaked Vegan Simple

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.

Lemon Pasta Kbaked Vegan Simple

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.

Lemon Pasta Kbaked Vegan Simple

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!

millie the nugget <3

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! 😎

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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.

Screen Shot 2015-02-08 at 2.19.39 PM 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.

Fresh Berry Salad with Basil

I made this at my sister’s bachelorette party, and it’s a very easy and crowd-pleasing way to amp berries from plain to sophisticated by adding one simple thing: chopped fresh basil. You can use any berries you want, even other fruits like peaches or cherries, and add fresh basil. It adds a freshness and contrast to the sweetness, and adds a second dimension of flavor.  You can add lemon juice and sugar is you’d like, but this dish is magic even without it.

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For the salad:

  • 4 cups mixed (i used strawberries, bluberries and raspberries)
  • 1/4 cup chopped basil

Directions:

  • Wash berries! (produce is one of the top offenders for food borne illness! so this is a must!)
  • Chop berries that require chopping (like strawberries)
  • Give basil a fresh chop
  • Combine in bowl.

See? Easy, delicious, and loved by all. Make yourself seem fancy by simply adding basil to your berries.

Enjoy!

my super simple go-to dinner: delicious && nutritious

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This meal is better than a lot of crap from restaurants that charge a lot of money for nothing special. Best part? Took 15 minutes total to prepare. This is a cheap, easy, go-to for me.

I love eggs. And adding some chopped onion takes about 30 seconds and adds so much flavor and an interesting texture contrast. I also advice adding some cheese (I used Laughing Cow Cheese Garlic and Herb) while the eggs are cooking. And some avocado chunks, which give it bouts of richness and a buttery texture.Other than that, add whatever veggies are in your fridge to give the eggs a nutritional and flavorful boost.

I also love sweet potatoes. One of my favorite foods, and a very healthy source of complex carbohydrates. I love them for breakfast (with cinnamon), or as a side for lunch and dinner. And organic are worth the extra money; they boast far more flavor.

Hope to inspire some similar eats:

Dinner:

eggs with chopped onions, arugula, cherry tomatoes, laughing cow cheese garlic and herb (broken into eggs while cooking), and avocado

arugula salad with lemon juice & olive oil. salt.

sweet potato microwaved for 8 minutes, topped (post photo) with curry catsup (mix curry powder with catsup – so good!)

also great on sweet potatoes: greek yogurt. 

lemon olive oil coconut cake

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When i read the title of this cake, my immediate reaction was something like this: omg i love all of that those things they  can only be better together.

Turns out, after making the cake a few times, that  I’m far more instinctual than I give myself credit for.

This cake is good. Really good. Like, you’ll keep going back for just a leeeetle more until suddenly you realize all those “slivers” you were “just nibbling” on added up to half the damn cake. But it could be worse – while it’s certainly not low in fat or calories, this cake is decently healthy compared to many others, especially those pre-made crappy grocery store cakes that don’t even taste good and are full of hydrogenated-artery-clogging goo.

Speaking of arteries and goo and health-related matters, I actually got the inspiration for this recipe from an article of People Magazine while sitting in a doctors office for a sinus infection (see – even good things come of sinus infections!) The blurb included a mini-interview and recipe from Kristen Kish, the most recent winner of  Top Chef. An avid watcher of Top Chef, I was on team-Kristen since day one, and was super excited when, despite the obstacle of getting wrongly eliminated too early, earning a spot back in the finals and being crowned the winner. I always really liked her – she just seems so cool and laidback, with a bad ass edginess. This cake kind of reflects her whole disposition –  it’s  unassuming but it kicks ass.  Its fluffy and flavorful in a bold, yet unique way. It makes me wanna be Kristen even more than I already do.

I did extensive googling but couldn’t find the recipe on the interwebs. Momentarily discouraged, I applied my savvy googling elsewhere: I began looking at similar recipes on epicurious and other blogs and came up with this little ditty which combines several.

Today I’m bringing this to my lovely sister’s bridal shower. Joining the cake will be freshly whipped heavy-whipping cream and some sliced berries. But this cake can stand alone, too, for breakfast , snack, or dessert.

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Kristin, I hope this does you justice. Also we should chill sometime.

For the Cake:

  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cup olive oil
  • 2 1/2 cup sugar
  • 3 eggs
  • zest of two or three lemons (depending on how lemon-y you like things)
  • juice of two lemons (you can use the same two lemons you zested lol)
  • 1 1/3 cup whole or 2% milk
  • 1 1/3 cup shredded coconut flakes (sweetened)

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Directions:

  1. Preheat oven to 350.
  2. Combine first four ingredients in a large mixing bowl and whisk until combined. You can even sift it if you’re fancy.
  3. Zest the lemons. This can provide great stress relief if you’re having a rough day. Then slice them in half and juice. To make juicing a little easier, try pressing and rolling them against a counter top.
  4. In another large mixing bowl, mix olive oil and sugar. Add lemon zest and lemon juice.
  5. Whisk eggs and add to olive oil mix.
  6. Add olive oil egg/mix in two or three parts to the flour mix, folding in with a spatula as you go. Don’t over mix! Be gentle.
  7. Add the milk in 2-3 parts. Mix again.
  8. Fold in coconut shreds.
  9. Pour into two 9×9 pans or one 13×9.
  10. Bake for about 15 minutes, or until fragrant and lightly golden brown.
  11. Cool (actually important for this baby, the flavors need to mellow and marry)

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*A rule of thumb for cake and cupcake baking: 

If you know me, it should come as no surprise that I basically NEVER remember to set a kitchen timer or look at the time I put baked goods in the oven. Like ever. But in the grand scheme of things I forget (like my keys…for the tenth time…) this is a relatively minor problem. I’ve learned through experience that once you can smell the cake and its flavor waifing into your nose and dancing on your olfactory receptors and triggering all those sensory experiences in your brain – that is when your cake is nearly done.

In short: when it smells good, go check on it. It’s probably ready to come out of the oven.

Enjoy! Happy Monday. And if you’re having a rough day, please look at this photo of my dog after she took my purse off my doorknob and somehow got it around her neck:

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