Recent Vegan Early Summer Eats

June 14, 2019 by Katherine Baker Leave a Comment

Hi again my lovely friends from across the interwebs! Back with another recent vegan eats recap for your reading pleasure. I promise the tutorial on the succulent cupcakes will be out in a day or two…until then, onto some foods and life!

Banana Oatmeal Cookies

Recipe here! Yummo.

Mini Vegan Strawberry Shortcakes

Another dessert recipe coming to this page soon!

Scrumptious Vegan Cookies

I posted these on Instagram, but I’ll share the recipe tomorrow or Saturday! Stay tuned. 🙂

Tofu Veggie Stir-Fry

The other evening I marinated tofu in a mix of soy sauce, liquid aminos, coconut aminos, sesame seeds, a dash of sesame oil, a healthy squirt of Sriracha, some maple syrup and some ginger (I eyeball the whole thing and adjust, tasting as I go), and let it chill in the fridge for a bit.

A few hours later after some chaos, I baked it off at 425 for 30ish minutes and served with Trader Joe’s quick frozen rice and a stir-fry veggie mix steamed in the microwave using Stasher bags (which works perfectly!). Trader Joe’s Soyaki sauce and more Sriracha and TJ’s green dragon sauce were added on top. I ate this bowl times two. Yay FODMAPS and bloat and gas.

This was a perfect super quick meal after a long evening pup scare that involved two trips to the ER vet. Sometimes fast and tasty is the way to go.

Beans and Barley Salad

We got Beans to cater my sister and her husband’s baby shower. It was a super scrumptious home run slam dunk, to put it mildly. Almost everything went…except a bulk of the giant salad we bought. So I took it home (along with their magnificent homemade balsamic) to munch on over the courses of a few days.

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Vegan Gluten-Free Banana Oatmeal Breakfast Cookies

June 6, 2019 by Katherine Baker Leave a Comment

Oh joy! We have Vegan Gluten-Free Banana Oatmeal Breakfast Cookies, which are carby and nourishing and naturally sweet and banana-y to nosh on for breakfast or as an anytime snack! Aka one of my favorite categories of snack foods. Let’s dive right in.

Today I really wanted something banana bread-esque, but I didn’t feel like birthing an entire loaf of banana bread. Because sometimes, you just want something that’s easy to grab and snack on. Enter these Vegan Banana Oatmeal Breakfast Cookies, which are naturally gluten-free!.

I’m a big fan of breakfast-y cookies or baked goods, hence my plethora of recipes for this category of foods, including but not limited to these Oatmeal Almond Butter Blueberry Pancake Cookies and Vegan Strawberry Almond Butter Oatmeal Crumb Bars and these Vegan Blueberry Flax Breakfast Muffins (my most popular recipe on my blog!) Yum.

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Some Exciting Recent Vegan Eats & Life Lately

May 20, 2019 by Katherine Baker 2 Comments

Hello friends! Let’s get right into it. Finals are over and playtime is in full swing! I have been enjoying some time hanging with friends and eating yummy food while tying up some loose ends around the NYC area and packing up my studio apartment! Read on for some yummies + life.

NYC Bagels with Vegan Tofu Cream Cheese

Bless the beauty of New York City-style bagels. Last Friday I went to Brooklyn Bagel and Coffee Company near NYU with an old friend from studying abroad in France.

We caught up over bagels and walked around campus and caught up on life. The kind people at Brooklyn Bagel and Coffee Company let me have half veggie tofu cream cheese and half strawberry tofu cream cheese to appease my indecisive personality. It was delicious!

Hummus Toast with Everything Bagel Seasoning

This was DELICIOUS and a nice change of pace.

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The Best Hummus Dressing

May 13, 2019 by Katherine Baker 6 Comments

I love hummus. Always have and always will. Hummus = yummus. I was that kid being made fun of in first grade for eating my hummus and tomato sandwiches while the rest of the class noshed on ham and cheese. Since then I’ve enjoyed hummus in various forms, including as a base for salad dressing. And here today, I am sharing my favorite vegan hummus dressing recipe, on what is appropriately apparently #NationalHummusDay. Get ready; your salad may not be ready for the flavor explosion coming its way.

I distinctly recall the very first time I had hummus dressing. It was the night before my Organic Chemistry II Final. I used to have this ritual I engaged in the evenings before Organic Chemistry exams: I’d end my night at the library with a late-night trip to the Union Square Whole Foods salad/hot food bar and load up on whatever tickled my fancy (this is dangerous…I’ve accidentally spent $16-18; be warned!).

On this particular evening, I came across hummus dressing in the dressing section. It immediately caught my eye. What a concept! Hummus dressing?! I was so into the idea.

I proceeded to squirt hummus dressing all over my box of goodies, and proceeded to savor every last hummus dressing-coated bite. It was so savory, nourishing, creamy, and delightful. I was inspired.

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Some Recent Spring Vegan Eats, Millie’s Birthday, & More Random Stuff

May 11, 2019 by Katherine Baker 8 Comments

How’s it going friends? I hope you’re having a nice day. And if not, I hope tomorrow treats you with more compassion. I handed in my final remaining school assignment yesterday and feel empty and weird. So to busy my addicted-to-work brain, I’m here with another dump of recent vegan eats to inspire some deliciousness in your life, and/or give you insight into what a vegan graduate student on a budget eats on the reg.

Buckle in, cause it’s a long post. I recap my friend Sarah’s visit, and also feature some meals-at-home from the past couple weeks. Enjoy!

Beyond Sushi

My friend Sarah came to visit a couple weekends ago before I disappeared into a cave to do homework for the next 14 days. Friday night we hit up Beyond Sushi (my favorite restaurant in NYC) for some plant-based goodness. We shared The Badge dumplings, and 3 rolls (The Sweet Tree, Spicy Mang, and Sunny Side.

YUM.

Van Leeuwen

For dessert we met some of my grad school friends for my favorite ice cream, Van Leeuwen. We both got a scoop of vegan cookie dough, which was delicious. I hadn’t had this classic flavor in a long time and it hit the spot!

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Recent vegan eats (Trying New Vegan Yogurts And Trader Joe’s products)

February 24, 2019 by Katherine Baker Leave a Comment

Hey hey! I decided to bring back random bi-weekly recent vegan eats post after this recent post about food as an afterthought. So here we go! A couple of bites that went into by belly the past couple weeks. This is just a all snapshot of what I eat. I hope it inspires some yummy snacking or meal making in your life! Enjoy!

Salted SunButter Caramel Date Truffles:

An old favorite! I love making these because they are easy, require minimal ingredients, and are so very sweet and satisfying. They make an ideal mid-day snack or after dinner treat when you want something sweet but energizing. You can use any nut butter you’d like, but I can’t get enough of the sun butter + date combo. They are so good together!

The recipe is here, and the video tutorial is here!

A Big Old #TBT Simple Goodness Bowl:

The other night I realized it had been a while since I made a kbakes-style bowl. So I got down to business and roasted some sweet potato wedges, and paired them with organic mixed greens, Trader Joe’s frozen grilled cauliflower (the BEST frozen veggie product), hummus, random frozen broccoli, cherry tomatoes, avocado, and some crunchy seeded ShopRite crackers. I drizzled Trader Joe’s Green Goddess dressing all over this bowl for an extra punch. All the flavors + textures = veggie-powered satisfaction. Yum.

Gregory’s Coffee Lemon Poppyseed Loaf:

I love love love Gregory’s Coffee. It always holds a special place in my heart. I used to work at NYU Child Study’s Center on Fridays while in undergrad, and would always treat myself to Gregory’s after. The fact that there is a Gregory’s in Jersey City warms my heart and soul!

You know what else warms my soul? The fact that they now have 1/2 price baked goods after 5pm! Yes!!! I keep picking up half price lemon loaf as a treat. It is so delicious, moist, and lemony, and barely sweet. I love it. Can’t wait to try their new Vegan Egg Scramble breakfast sandwich (made with JustEggs!)…will report back!

Pancake mix cookie chocolate chip cookies:

I had a craving for chocolate chip cookies the other night, and was low on ingredients, so I whipped up some cookies using Bob’s Red Mill 10-grain whole wheat pancake mix, oats, flax, a bit of baking soda, almond milk, and avocado oil. And a solid handful of dark chocolate chips, of course.

Honestly, they turned out pretty good. They tasted hearty and substantial. Not the sweetest or most indulgent cookie, but really good in its own right. I’m gonna work on this concept and share on the blog when it’s ready….

Baked Buffalo Potato Wedges

February 3, 2019 by Katherine Baker 1 Comment

Baked Buffalo Potato Wedges. Are you ready? Because I feel like I was born ready for this moment.

Now you may be asking yourself, how did we get here? How did we find ourselves engrossed in a world where the humble spud got made over into glorious, tangy and fluffy Baked Buffalo Potato Wedges? Well, allow me to tell you a story…

Once upon a time, there was a girl who loved buffalo sauce. Back when she ate meat ~20 years ago, the only meat product she really liked or would crave for was buffalo wings. She then realized you could buy buffalo sauce and put it on other stuff and that this was easier and better than licking it off bony chicken wings.

And then ~16 years later cauliflower wings came into her life and mouth with open arms. And one day at the store she had this epiphany that you could probably make ‘wings’ with potatoes and that that was probably a great idea since potatoes are life. And so here we are today, just the story of a gal who made Baked Buffalo Potato Wedges. And yes, obviously, that buffalo potato wedge-making plant-loving girl is me. Nice to meet you. Now let’s do this.

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NYC Birthday Weekend Vegan Eats and Being a Hot Mess

January 21, 2019 by Katherine Baker 1 Comment

Hello everyone! I haven’t shared a “what I’ve been eating lately” -type post in a while. I didn’t blog a ton over break because I was in serious need of some down time, and had a bunch of technical issues with getting my computer fixed. Anyways, I had a great break and an awesome final weekend to top it off. My sister and her husband flew out to celebrate my bday/just hangout (okay, they came to eat), so I thought I’d share some highlights.

This is definitely not reflective of my normal eating pattern (I rarely eat out, especially when I’m at school), but since this was a fun weekend, I thought some things were worth sharing. Enjoy!

(Pst, if you’re looking for more NYC recs, here’s my Guide to Vegan Eating in NYC. It could use an update since last January, but it’s still a solid list!)

Friday:

Early Friday morning I flew into LaGuardia from Milwaukee. About 15 minutes into our uber ride home, southwest called me to tell me I left a bag there. I had a mini lack-of-sleep-induced panic, but my uber driver was super understanding and took me back to get the right bag. Not sure if it was the lack of sleep and coffee, lingering sickness, or the fact that I was traveling with my dog and disabled mom, but I was so out of it this day! Mood:

Thankfully there was no harm done, and the correct bag made its way back to me, and after that, I headed home to my apartment in jersey where I dropped off my luggage and doggo and quickly freshened up before heading to a meeting on campus.

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Vegan Sweet Potato & Apple Baked Oatmeal

January 9, 2019 by Katherine Baker Leave a Comment

Hello my fine friends! Happy 2019 to you. How’s the weather where you’re at? Here in Wisco, after a long weird warm spell, we have returned to our regularly scheduled January-in-the-midwest programming, with highs in the teens and twenties. I woke up this morning wanting something warm and comforting, and birthed this easy, delicious, Vegan Sweet Potato & Apple Baked Oatmeal out of my oven.

Baked oatmeal is a favorite comfort food of mine. I used to love the hot stepping bowls of Baked Oatmeal at Alterra (RIP) in Milwaukee. I’ll spare you my opinions on the current state of the now-Collectivo chain, and delve into the details behind this luscious, wholesome version of baked oatmeal you can easily make at home.

This Vegan Sweet Potato & Apple Baked Oatmeal starts with rolled oats (I used Bob’s Red Mill, but any will do). From there, mashed sweet potato (I used canned Organic pureed sweet potatoes, canned pumpkin would also work) adds an umami depth and richness, complimented with a healthy, hefty dose of cinnamon.

I sweeten the deal with a shredded apple and a couple tablespoons of maple syrup. Baking powder brings the fluffiness, salt provides some balance, and nuts add both crunch and lasting satiety.

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Recent vegan eats: fall edition

September 27, 2018 by Katherine Baker Leave a Comment

Hello friends! It’s vegan eats roundup time. Today I’m sharing some eats from the past few weeks in hopes of inspiring some yummy planty goodness in your life. Hope you enjoy!

Cinnamon sugar toast:

Been on a kick lately. Who’s with me? Pure nostalgia in every bite. When I want something sorta sweet and Cathy after dinner these days cinnamon sugar toast is where it’s at. This is just TJ’s 100% whole wheat sandwich bread ($1.99) with vegan butter, cinnamon and sugar. Mmm yes please !

Pasta + Salad + Green Goddess dressing + roasted veggies, all in the same bowl:

Am I the only one who likes them together? Always have, always will. This is some Banza I boiled up and added some Trader Joe’s green goddess dressing + nutritional yeast, roasted broccoli + tomatoes (I took home some raw veggies that were leftover at an event a couple weeks ago and about to be thrown out), frozen peas, and hemp hearts on top of some mixed greens. Yum! Flavors + textures all the way.

Vegan oatmeal cookie dough protein bars:

So frickin’ yummy! Recipe is here, ICYMI.

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kbaked

plant-based eats and treats