Easy Vegan Puppy Chow

Puppy chow!! Aka muddy buddies (apparently). Aka the best darn sweet crunchy snack of all times ever period!I remember puppy chow sales being a thing when I was little. Were they a thing where you grew up? Because when I went to college I realized they aren’t a thing everywhere. In fact all 3 of my freshman year suite-mates hadn’t heard of puppy chow. How sad, I know. MuddyBuddys_Katherine_baker

I think Puppy Chow is a Midwest thing. I could be wrong. All I know is that everyone I know from the Midwest knows what it is, and I’ve met lots of coasties who do not. But that could be an anomaly.

Baker_Katherine_puppy_chow_mix

If you look on the back of a Chex box for a puppy chow recipe, you may notice that that recipe contains butter and vanilla. I find these additions to be unessential. Like, when you’re eating puppy chow, I feel like they don’t add much. IMG_5461

At least to me. I just use peanut butter, chocolate, powdered sugar, and cereal, and I don’t miss anything. So I reason I’ll save vanilla and butter for instances where it really does add shine. Gotta save those valuable baking resources, amiright?

PuppyChow_KatherineBaker

So here is my coincidentally, stripped-down, bare-bones, completely delicious vegan puppy chow recipe. If you’ve never had it, make it right the fuck now. Trust me. KatherineBaker_Chocolate_peanutbutter

This is another adapted recipe I posted on Spoon University, but here you’ll find it completely unabashedly dairy-free and with slightly different photos. Enjoy!

-Kbakes

PS: If you want more p chow in your life, check out this Puppy Chow Granola post!

PuppyChow_KatherineBaker_

Easy Vegan Puppy Chow

  • Prep Time: 15-20 mins
  • Cook Time: nada
  • Servings: varies on how much you can eat at once (I can eat a lot of this at once)

Ingredients:

  • 6 cups Chex or other plain cereal
  • 1/2 cup peanut butter or other nut butter (almond or sunflower seed butter would also be yummy)
  • 1 cup dairy-free chocolate chips (I use Trader Joe’s) or chopped dark chocoalte
  • 1/2-3/4 cup powdered sugar, depending on if you’re one of those people who likes a little or a lot of powdered sugar on your chow

Method:

  1. Melt the chocolate in a large microwave safe bowl by heating in 30-second increments in your microwave for 1-2 minutes, stirring between each until chocolate is almost (but not completely) melted. Add peanut butter to the bowl and return to the microwave and heat for an additional 30-60 seconds, until peanut butter is also melty.
  2. Mix those two together. Enjoy the views and the smells.
  3. Add cereal to bowl and mix gently. You want to coat the cereal with the chocolate/peanut butter mixture, but also want to be careful as to not crush the cereal.
  4. Transfer to a large zip-lock, add powdered sugar, and shake it up until cereal is coated with powdered sugar.
  5. Eat the shit out of that delicious puppy chow.

Easy Vegan Strawberry Oatmeal Bars

So I have this weird habit of making some recipe, taking photos of it, uploading the photos onto my computer, putting them in a folder on my desktop, and then forget to ever post the recipe and photos. Like, it happens way more often than it should. WTF.

Screen Shot 2016-08-06 at 4.06.24 PM

Or maybe I didn’t post this recipe because the photos aren’t great. I took some on my phone (ie one above) and forgot to DSLR anymore of the finished project. Probably cause I was eager to eat them. Sometimes I wonder why I pour so much time and energy into the stuff I do for other platforms that consistently under or don’t pay me and so little on my own site. I am actively changing this RIGHT NOW. So I’m gonna creep around my desktop, find some old (but new to you) recipes, and post ’em. Starting with this one.

I made these on Easter when I had a baking bug in my pants and wanted a sweet treat but was limited on baking supplies. I also didn’t feel like going to store, so I crept in the freezer, found a bag of frozen strawberries, and got busy.

Screen Shot 2016-08-06 at 4.04.31 PM

I was craving a sweet, oaty bar, and googled “oatmeal strawberry bar,” and was directed to one of Ree Drummond’s recipes. Related: low key love watching the Pioneer Woman. Yes, I know I’m a non-meat-eater of 17 years and the Drummonds live on a tycoon cattle ranch and raise animals for the purpose of human consumption. And yes I know Ree makes a bunch of stuff I would like, never want to touch with a 10 foot pole.

But you can’t deny there’s something eerily enchanting about that show. And that the violin theme song is perfect. And that you love  learning what’s happening on the ranch that day. And most importantly, you can’t deny that Ree has some good trips and tips for cooking, no matter what your dietary pattern or preference.

So these easy bars were inspired by her. I looked at her recipe, adapted it, veganized it, healthified it a little, and proceeded to watch The Pioneer Woman while baking. It was a lovely Easter indeed.IMG_3756

These bars are lightly sweet, oaty, chewy, and gushing with strawberries (in a good way). I made the jam for the filling using only frozen strawberries and chia seeds. This works tremendously. You just let them jell up. It’s wonderful.

Anyways, enjoy this recipe. More life update type post tomorrow. Have a great weekend!

Screen Shot 2017-05-20 at 7.37.05 AM.png

Easy Vegan Strawberry Oatmeal Bars

Adapted from pioneerwoman.com

Prep Time:   10 minutes
Cook Time: 40 minutes
Servings: about 12 bars

Ingredients:

  • 1 1/4 cup frozen strawberries, thawed
  • 2 1/2 tablespoons chia seeds
  • 8 ounces non-dairy butter
  • 1 cup oat flour (you can make oat flour by pulsing rolled oats in a food processor until a fine powder forms)
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Method:

  1. Thaw frozen strawberries in the microwave by warming for about 1-2 minutes until soft. Mash with a fork. Add chia seeds, mix well, and allow to sit for at least 20 minutes.
  2. Preheat oven to 350 degrees. Oil a 12×12 pan.
  3. Combine oat flour, oats, sugar, baking powder and salt and mix well.
  4. Cut cold non-dairy spread or butter into small bits. Then add to flour mixture. Using a pastry cutter, back of a fork, or your fingers, crumble butter into mixture until coarse crumbs form.
  5. Divide mixture in half. Pack slightly more than half of the flour mixture into the bottom of the pan.
  6. Spoon strawberry jelly mixture over the packed flour mixture into the pan.
  7. Crumble and sprinkle remaining flour mixture over the top half of the strawberry mixture.
  8. Place pan in oven for 35-40 minutes, until lightly golden.
  9. Allow to cool, slice, and enjoy.

Easy Homemade Pico

Got another one for ya. Something to pair with those chipsIMG_5497

I’m pumping out some adapted recipes I’ve shared on Spoon on the blog while I’m working on some other content projects I’m SUPER excited to share over here and on another platform/medium that I’ve been wanting to try for so very long!IMG_5481

I’m excited and nervous and finally ready to explore a new medium of creativity, and really give it a shot. Any guesses what format? 🙂 IMG_5478

Other life updates: So about 10 years ago at poms camp someone stepped on my big toe and ripped off the big toe nail completely. It’s never been the same. It’s cracked off a few times since then, and has always been kind of discolored and funky.  Last week my toe really started to swell and get painful. Like,all around the nail it was like elevated and puffy and it hurt to put on shoes or walk.IMG_5503

Cue me going to a walk-in clinic feeling like a hypochondriac. Turns out I wasn’t a hypochondriac. Next thing I know, I’m in podiatry getting my big toenail removed and nail bed dug out (there was a lot of scar tissue and pus down there). IMG_5487

I opted to watch the mini surgery. I regret watching the mini surgery. Anyways, they put me a giant dose of antibiotics and I’m pretty sure my gut flora is not pleased. I honestly JUST got off antibiotics for a throat infection 4 days prior to this experience, and I’m kinda worried I will have no good flora left by the end of this course (in like….another week and a half -__-). At least it’s an excuse to buy ALL the booch? 🙂HomemadeBakedTortilalChips_KatherineBaker

Anyways back to pico. Because I bet that story DEFIANTLY made you hungry. For some fresh tomato-y pico. Tehehe #sorryiovershareeverythingIMG_5494

Other notes/truth time: the herb in these photos is not actually cilantro. It’s parsley. Don’t tell anyone. It’s what I had on hand. That’s also the case for this entire series, and somehow thankfully, no one has ever noticed and come for me after it. Which means I don’t think anyone noticed. Since people on the internet are very quick to be mean.

Without further adieu, here is modified pico from my post for Spoon University:

Easy Homemade Pico De Gallo

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Servings: 2-5 ? Eat what feels good to you

Ingredients:

  • 1 1/2 cups fresh diced tomatoes (about 2 medium or 1 small container cherry tomatoes)
  • 1 small red or yellow onion, or 1 shallot
  • 1/3-1/2 cup cilantro leaves, chopped finely
  • 1-2 fresh jalapeño peppers (optional)
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • Sriracha (optional)

Method:

  1. Dice tomatoes and onions into small pieces. If you like bigger tomato chunks (I do) feel free to leave ’em a little bigger
  2. If you’re fancy, chiffonade the cilantro. If you’re not fancy, just chop it up into really small pieces. Add to bowl.
  3. Remove stems and if you’re sensitive to heat, remove seeds from jalapeños.Dice jalapeños and add to bowl.
  4. Juice one lime and add to bowl. Add a generous amount of salt. Mix well.
  5. If you’re like me and a spiciness fanatic, feel free to add a squeeze of Sriracha to up the spice game.
  6. Enjoy. Maybe with these chips.

 

Soy Ginger Maple Baked Tempeh

This right here is my recent go-to baked tempeh recipe. It’s the perfect combination of savory umami flavor, with a hint of maple sweetness, and a bit of heat from ginger. You can up the spice level with some Sriracha, but more on that later.Screen Shot 2017-04-17 at 11.37.38 PM

Never had tempeh? Well perhaps you should give it a try.  Two important things about tempeh: 1) tempeh is made out by fermented soybeans into a weird dense cake thing, and 2) tempeh is way better than I just made it sound.

When I try to describe tempeh to people, I usually go with “it’s kinda like tofu, but heartier and with a toothier texture.”  If you’re looking for a cheap ($1.99 for an 8-ounce package at TJs!), versatile protein, give tempeh a try. It’s great on salads, in grain bowls, or in tacos.

IMG_3822

Someone recently asked me on Instagram how I make my tempeh, and actually this is a question I get a lot when I recommend it to people: “Like, what do I do with that log thing made of soybeans?”

Personally, I love tempeh so much, I can eat it cold, plain, and with salt. But for those less obsessed than I, here is one of my favorite ways to prepare it:

Prep Time:  5 minutes + at least one hour to marinate
Cook Time: 30 minutes
Total Time: at least 90 minutes, the longer you marinate, the more intense the flavor
Servings: 3-4

Ingredients:

  • 8 ounces tempeh
  • 1/4 cup soy sauce, liquid aminos, or tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame or other neutral vegetable oil
  • 1 tablespoon fresh grated ginger, or 1/4 – 1/2 teaspoon ground ginger (depending on desired level of ginger-heat)
  • 1/2 tablespoon Sriracha (optional)

Method:

  1. Cut tempeh into slices, cubs, or triangles (however you desire it)
  2. Mix soy sauce, maple syrup, oil, ginger, and Sriracha in a small bowl.
  3. Place tempeh in a small shallow dish and pour marinate evenly over the tempeh.
  4. Place tempeh in the refrigerator for at least 40 minutes, up to 24 hours. The longer it sits, the more intense the flavor becomes.
  5. When ready to cook, preheat oven to 350 F.
  6. Place tempeh on a backing sheet lined with parchment paper. Pour extra marinate from the pan over the tempeh.
  7. Bake for 22 minutes, then flip, and bake an additional 18-25 minutes, until desired texture is reached.
  8. Remove from oven and enjoy!

Copycat Vegan Cinnamon Crunch Panera Bagels

I JUMPED on a chance to make these babies for a project for Spoon University (where I sometimes write, lol). VerticalKatherineBaker_Bagels_Cinnamon_Crunch_Panera

So I’m also sharing the recipe here.

KatherineBaker_Bagels_Cinnamon_Crunch_Panera_Holding

Cinnamon Crunch bagels at Panera contain dairy, and are therefore not vegan. And technically you don’t have to make this recipe vegan if you don’t want to (swap non-diary butter for butter). Do what works for you. I’m not here to tell you how to live your bagel life.

KatherineBaker_Bagels_Cinnamon_Crunch_Panera_4

While you’re checking out that post, check out my two smoothie recipes I also did for Spoon this week: Copycat Panera Green Goddess, and Strawberry Smoothie. nom

KatherineBaker_Cinnamon_Crunch_Panera

Speaking of fruit and smoothies, can we talk about a recent food trend for a hot second? The fruit-is-bad-for-you-and-messes-with-your-hormones garbage has GOT to go.

KatherineBaker_Bagels_Cinnamon_Crunch_Panera_dough_prebake

What is with these Instagram influencers who have *zero* nutrition or science education background giving health and diet advice and info with nothing to back it up? Makes my skin boil.

KatherineBaker_Bagels_Cinnamon_Crunch_Panera__

Guess what ladies? Eating bananas will not ruin your hormonal cycle. And I’m so sorry people with hundreds of thousands of followers are telling you so. Eat bananas and be happy, y’all.

KatherineBaker_Bagels_Cinnamon_Crunch_Panera

Anyways, rant over. Here are the bagels.

*KatherineBaker_Bagels_Cinnamon_Crunch_Panera

Also published on Spoon University.

Copycat Panera Cinnamon Crunch Bagels

Prep Time: 10 hrs
Cook Time: 0 mins
Total Time: 10 hrs 20 mins
Servings: 6 bagels

Ingredients:

  • 1 teaspoon active dry yeast
  • 1 cup + 2 tablespoons warm water
  • 2 1/2 tablespoons sugar or honey – divided
  • 2 1/2 teaspoons salt – divided
  • 3 1/2 cups flour
  • 2-3 tablespoons butter or non-dairy butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon baking soda

Method:

  1. In a large bowl, combine warm water, yeast, 1 tablespoon sugar or honey, and 1 1/2 teaspoons salt. Allow yeast to bloom for about 10 minutes.
  2. Add flour and mix with an electric mixer and a dough hook for 3 minutes, or by hand for about 5 minutes. The dough should be tacky and fully moistened, but not wet. If the dough is dry, add a bit more water, 1 tablespoon at a time.
  3. Allow dough to rest for 10 minutes. Then, knead with an electric mixer and dough hook or by hand for an additional 4 minutes.
  4. Transfer dough to a clean, oiled bowl and allow to rest at room temperature for at least an hour. Bagels will rise better if rested overnight or for at least 4 hours. If resting overnight, move to the refrigerator.
  5. If chilling dough, allow dough to come to room temperature for about an hour before shaping.
  6. When dough is at room temperature, shape bagels. You can shape bagels by rolling dough into 8-inch logs about 1 inch thick in diameter and then pressing the dough together to form a loop. Or you can roll out the dough to be about 1 inch thick and use a large circular cutter to cut a large ring, and then cut a small ring in the middle with a sharp knife or small circular cookie cutter.
  7. Allow shaped bagels to undergo a second proof on an oiled sheet pan for an additional 60-90 minutes.
  8. After second proofing, preheat the oven to 500°F and prepare poaching liquid by combining 8-12 cups water to a boil.
  9. While waiting for water to boil and oven to preheat, prepare topping by combining sugars and cinnamon in a small bowl and melting butter in a small microwave-safe dish. Set aside.
  10. Once water is boiling, add 1 tablespoon baking soda, the additional 1 1/2 tablespoons sugar or honey, the additional 1 teaspoon salt, and stir gently.
  11. Grab a slotted spoon, wooden spoon, or spatula. Gently lower bagels into simmering pot, 1-2 at a time (the bagels should float). After 1 minute of boiling, flip bagels, and boil for an additional 30-60 seconds before removing and transferring back to the oiled tray, domed side up.
  12. Brush the tops of the bagels with melted butter or non-dairy butter, and sprinkle cinnamon sugar on top of the melted butter. Drizzle any remaining butter over the tops of the bagels.
  13. Once all bagels have been poached in water, lower the heat of the oven to 450°F and place the bagels into the oven.
  14. Bake for 15-20 minutes, turning the tray halfway through to ensure even browning.
  15. Allow bagels to cool and 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.

IMG_5274

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.

IMG_5294

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.

Vegan Samoas (Caramel DeLites) with Date Caramel

Girl Scout Cookies.

Yummy Vegan Caramel Delites (Samoas) with Date Caramel

Don’t pretend you don’t like them. Almost everybody has a soft spot for at least one of those delicious, seasonal sweet treats.

Delicious Vegan Samoas with Date Caramel

Coincidentally, several varieties of Girl Scout Cookies are vegan (#bless). Which is honestly such a gift to dairy-free and vegan people. It’s so nice to not miss out on the Girl Scout cookie fun.

Vegan Samoas with Date Caramel

Thin Mints: vegan. S’mores cookies: vegan. Peanut butter patties: vegan.

Vegan Date Caramel

But what’s not? Sadly, samoas (or caramel delites, depending on who you ask). Boo.

Vegan Caramel Delites with Date Caramel

Now. I have seen a million line-extensions of Girl Scout cookie products on the shelves that hypothetically I could enjoy. Girl Scout cookie cereals, granola bars, candy bars, even teas – but nothing is quite as satisfying as the cookies themselves.

Amazing Vegan Samoas with Date Caramel

So when life won’t give me a vegan Caramel DeLite, I will make one myself. Because I am a strong, independent woman and I do not need a mass-bakery to support my inner-cookie-lover. I will get creative and I will succeed. Just watch me.

Vegan Caramel Delites (Samoas) w: Date Caramel

So here we are: vegan samoas. I played around with two versions. One batch I made used date caramel. The other used this Coconut Milk Caramel. You could also just melt a bunch of these heavenly nuggets and use that instead. You do you. I’m not here to tell you how to live your best samoa life.

Anyways ~ On to the cookies. A little prep work is involved, yes, but I promise it’s worth it. Perfect and impressive and tasty for your next party or Instagram. Or in my case, empty Friday night.

#bless up, Girl Scouts:

Vegan Samoas (Caramel DeLights) with Date Caramel

Prep Time: 30 minutes
Cook Time: 20 minutes, and at least 20 additional minutes or refrigeration
Servings: 12 cookies

Ingredients:

Shortbread Cookies:

  • 1/4 cup
  • 1/4 cup coconut oil, melted (can sub additional vegan butter)
  • 3/4th cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 cup whole-wheat pastry flour (can sub additional AP flour)
  • dash of salt
  • Date Caramel Coconut Layer:

  • 8 ounces pitted dates (roughly 1 cup)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sunflower seed butter, cashew butter, or coconut oil (optional, adds richness)
  • 1/4 teaspoon salt
  • 2 cups shredded coconut
  • Alternatively, you can sub one batch of this Coconut Milk Caramel
    Chocolate:

  • 1 cups dark chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil (optional)
  • Method:

  • Preheat oven to 350F.
  • In a large bowl combine softened vegan butter and melted coconut oil. Add sugar and vanilla extract and whisk well. Add flour and fold into dough until just combined. If dough seems dry, add a tablespoon or 2 of water or non-dairy milk. Place dough in refrigerator to set, about 30 minutes.
  • Meanwhile, soak dates in 1 cup water for at least 10 minutes. Once dates have softened, drain them and place in a food processor. Add sunflower seed butter, vanilla and salt. Pulse until a smooth caramel dough forms; the caramel should be sticky.
  • Transfer date caramel to a bowl. Add shredded coconut and mix until coconut is coated in date caramel.
  • Remove dough from refrigerator. Roll out dough to be about 1/8th inch thick. Use a circle cookie cutter, and/or an inverted drinking glass to cut dough into circles. Use a knife to cut a smaller hole in the middle of each cookie, to resemble a doughnut shape.
  • Place cookies onto a parchment paper-lined pan and place in the oven until golden brown, about 18-23 minutes.
  • Remove cookies from oven and allow to cool.
  • Once cookies have cooled, use a spoon or your fingers (fingers are much easier, honestly) to distribute date caramel around cookies. Aim for about 1/4-1/3th inch of date caramel.
  • Once cookies have caramel layer, melt chocolate in a microwave safe bowl in the microwave using 30 second increments, and stirring occasionally. This will take 2-4 minutes. Once chocolate is melted, stir in coconut oil.
  • Pipe chocolate or drizzle it in a zig-zag pattern using a pastry bag, and/or by letting it run off the back of a spoon. Once all cookies have a chocolate drizzle, dip the bottom of each cookie into the remaining chocolate, placing back onto the parchment baking sheet after each dip.
  • Allow cookies to set in the refrigerator until chocolate has hardened, at least 30 minutes.
  • Enjoy!