Vegan Green Chile Cornbread (gf)

Ain’t nothin’ quite like some southern comfort food. This vegan green chile cornbread fills you with happiness and warmth. Perfect for an event or get together, this recipe is dairy free, simple to make, and can be made gluten free!

vegan green chile cornbread

Memorial Day weekend just happened! We don’t do anything huge and celebratory in my family, but we do get together, grill, and just hangout. It’s relaxed fun in the sun. This year was a bit different though than the usual going to my mom’s house and laying by the pool. Last week, I moved in with Nick :) so our mommies came over to hangout while we grilled. I showed off the place to my mom because it looks drastically different from when she helped me move in the week before. Nick and I hustled (I put him through hell, whoops, love you) to unpack all the boxes and organize everything because I just cannot function with boxes and clutter. But now I’m all settled and feeling good!

We had wayyyyy too much food for memorial day. I made this AMAZING vegan cornbread (really just an excuse for me to eat half of it myself) and Nick grilled up a bunch of veggies for me. He did burgers & wings for everyone else and a vegan patty for me. We also had vegan creamy onion dip my mom makes (it’s heaven), guac, veggies, chips, baked beans, roasted potatoes….So much goodness. My favorite was definitely this cornbread though. I baked it in the skillet that Nick had, but it can be made in a regular baking dish as well!

This was absolutely simple to make, and so surprisingly delicious. It’s got a moist butter-y center, it’s light and fluffy, and it’s just so comforting. I love the bits of green chiles sprinkled throughout to give it a subtle kick. You could choose to use jalepenos instead, but I have a personal vendetta with jalepenos and much prefer the green chiles.

Try this out and let me know what you think. :) It’d be great for a group event; it’s a sure crowd-pleaser!

Vegan Green Chile Cornbread

Makes: 16 pieces

  • 2 cups almond milk
  • 2 tsp lemon juice
  • 2.25 cups fine ground cornmeal
  • 1.25 cups all-purpose flour (use gluten free, if needed)
  • 2 tsp baking powder
  • 1.5 tsp sea salt
  • 1/3 cup melted vegan butter
  • 1/4 cup sugar
  • 1, 4 oz can of diced green chiles (drained and patted dry)
  1. Preheat the oven to 350 F.
  2. Combine the almond milk and lemon juice in a medium mixing bowl and whisk together. Set to the side.
  3. In a second medium-sized bowl, combine the dry ingredients (cornmeal, all-purpose flour, baking powder, and salt) and stir until well combined.
  4. In a small bowl, whisk together the melted butter and sugar. Pour into the almond milk mixture and whisk vigorously for 2-3 minutes.
  5. While stirring, slowly add the dry ingredients to the wet ingredients bowl. Mix until well combined. Fold in the diced green chiles.
  6. Pour the batter into a well-greased 12 inch skillet or a 9×13 baking dish.
  7. Bake at 350 degrees for approximately 28-33 minutes.
  8. Remove from the oven and top with a couple dabs of vegan butter (optional). Let cool for 10-15 minutes. Slice and serve!

Learn healthy, plant-based eating in 6 weeks from me.

Vegan Triple Chocolate Skillet Cookie

Help I can’t stop stress baking. But this triple chocolate skillet cookie is so good that I can’t even complain. This recipe is fully vegan and can be made gluten free as well. It’s luscious, satisfying, and sure to please!

chocolate skillet cookie

Something about a cast iron just makes the end result of baked goods so much more great. The crisp edges with a perfectly soft center…that’s truly goals. Of course, this recipe could be made without a cast iron; it could be made in a 9×9 baking dish. But if you have a cast iron skillet, WHIP IT OUT! Put it to good use!

This recipe is designed for the true chocolate lover. You’ll die for the chocolate swirl on top! It’s almost a 50:50 cookie/brownie mutant dessert, and I LOVE it.

chocolate skillet cookie

At this point, I’m not sure if I’m stress baking, or just baking from inspiration. Who knows. Don’t care. I bake you eats.

Well…I can’t physically hand these to you. Sooo.. Get to bakin’! It’ll brighten up your mood, always. :)
chocolate skillet cookie

Vegan Triple Chocolate Skillet Cookie

Makes: 16 servings

  1. Preheat the oven to 350 F. Lightly grease a 10″ cast iron skillet with vegan butter spread.
  2. In a small bowl, stir together the flour, cocoa powder, egg replacer, baking powder, and baking soda. Set to the side.
  3. In a large bowl, use a hand blender to cream together the vegan butter, white sugar, and brown sugar until whipped and fluffy. Add the vanilla and mix again.
  4. Add the dry ingredients to the wet ingredients and blend on medium speed until evenly combined. Fold in the chocolate chips with a spoon.
  5. Spoon the batter into the cast iron skillet and flatten it out evenly to every edge with the back of the spoon. Swirl the Cocoa Bar in a Jar on top of the cookie batter.
  6. Bake at 350 degrees for 33-35 minutes until lightly crisped on top. For a crunchy, browned top, set the oven to broil for another 1-2 minutes at the end.
  7. Let cool for 15 minutes, slice, and serve!!

Learn healthy, plant-based eating in 6 weeks from me.

Vegan Chocolate Chip Skillet Cookie

Want to know a secret about healthy eating? It’s not all about healthy eating. Exhibit A: Vegan chocolate chip skillet cookie. It’s taken me a while to find a healthy balance of loving my healthy food while enjoying in indulgent treats without feeling guilt or totally swinging one way or the other, but I can confidently say that I have reached a great place. I used to feel like if I eat healthy, that’s what I have to be known for. But nah. You can have both. It’s best to have both :) So 1-2 times a week I consistently go out to eat with Nick or friends and once a week I cook or bake something less about “whole foods” and more about having fun and enjoying new things. The other meals? Fruit, veg, tofu, soy, almond butter, and the usual health food staples that I love so much.

vegan chocolate chip skillet cookie

I hope that everyone can reach this place at some point. I know it’s so so hard. Overthinking overanalyzing making things more complicated than they need to be. I also hope that I can maintain this healthy mindset and not revert back to the all or nothing ways. It feels so great and free right now and I never want it to go away.

Needless to say, this recipe is not “healthy” “sugar free” “gluten free” etc etc (although it probably could be gluten free if you use gluten free flour). It’s just a fun, DELICIOUS treat that I wanted to try. I had my slice (or two :p) and shared with Nick (he gets first dibs, forever) and coworkers.

Normally when I bring treats into work, they last until around noon. This was gone by 9 am! I was surprised and very happy. People absolutely loved this and I will be making more for sure. Especially since not everyone saw it out before it was gone! And those that tried it didn’t realize it was vegan until they knew it was me that brought it (cue evil genius music).

Nick has three different cast iron skillets and I feel like that really made this recipe great. I have never used a cast iron, but now I am sold on them. I’m so excited to cook meals upon meals upon meals and force feed people. Muahaha. I don’t know why I’ve always loved the cooking part more than the enjoying? My life is a constant struggle of not having enough mouths to feed. Does anyone else ever feel this way?

Vegan Chocolate Chip Skillet Cookie

Anyways, try this vegan chocolate chip skillet cookie recipe out if you want to make friends. You’ll be drowning in love in minutes. Promise.

Vegan Chocolate Chip Skillet Cookie

Makes: 16 slices

  1. Preheat the oven to 350 F. Lightly grease a 10″ cast iron skillet with vegan butter spread.
  2. In a small bowl, stir together the flour, egg replacer, baking powder, baking soda, and salt. Set to the side.
  3. In a large bowl, use a hand blender to cream together the vegan butter, white sugar, and brown sugar until whipped and fluffy. Add the vanilla and mix again.
  4. Add the dry ingredients to the wet ingredients and blend on medium speed until evenly combined. Fold in the chocolate chips with a spoon.
  5. Spoon the batter into the cast iron skillet and flatten it out evenly to every edge with the back of the spoon.
  6. Bake at 350 degrees for 30-32 minutes until lightly browned on top. For a crisped, browned top, set the oven to broil for another 1-2 minutes at the end.
  7. Let cool for 15 minutes, slice, and serve!!

Learn healthy, plant-based eating in 6 weeks from me.

Healthy 4-Ingredient Sweet Cinnamon Mugcake (v, gf)

A healthy, 4 -ingredient sweet cinnamon mugcake to wind down the day. This recipe is vegan, gluten free, sugar free and only takes 1 minute to cook! It’s a quick, healthy treat that takes little prep or effort.

sweet cinnamon mugcake

It’s been a while since you’ve heard from me, huh?! Yeah. About that. I’d like to say it’s been an unconscious, slip-of-the-mind result, but the hiatus has been more or less intentional. If you follow my Youtube, you may have seen hints and sprinkles of why I’ve been less active on social media.

To sum it up briefly, I don’t love it anymore. Do I still love cooking and food and everything delicious? Heck yeah! But social media has worn me down…so much. In particular, Instagram has gotten to me. It’s so difficult to have something be a task/effort/checkmark in your day, every day, for over 5 years. Something that started as a fun “personal journal” turned into a game of numbers, comparison, and a lot of…placing expectations on myself that I THINK people have of me.

I’ve gotten to a place of not feeling like I can be myself. I have to delicately word things. I can’t offend anyone. I have to post what people want to see or expect to see. I have to post something unique every day that the internet hasn’t seen… And it’s just impossible. I know half (probably more than half…) of these expectations are totally self-imposed and nobody has outright said it. But that’s how I feel and it’s justified. I know so many people relate. So why would I want to keep doing something that I don’t enjoy?

For the longest time I wasn’t sure what kept me on social media. So I just kept doing it without question. But after a long….emotional…talk with Nick, I finally realized why. I didn’t want to disappoint people. I didn’t want to be seen as a failure. I didn’t want to let down companies. I have a huge fear of missing out if there are further opportunities in my future that I’d never experience otherwise. But Nick made a good point that… everything I’ve accomplished doesn’t go away. It still remains. I’ve still worked with Vitamin Shoppe and other companies as a recipe developer, I’ve still been featured in Food Network Magazine, I’ve still been featured in Consumer Reports, I’ve still published a cookbook, etc etcetc. It’s still there. So leaving doesn’t change anything. And realizing that….brought this huge sense of peace to me.

I’ve felt so much better this week with the approach of ignoring Instagram, but posting what I feel compelled to and proud of. Just saying whatever I want. It’s so much more relaxed. No expectations. So I think my decision is to lay low/put to the side my Instagram and Youtube for the time being to “re-group” my mind. Assess what makes me happy. And with the blog, I will continue to stay active here. I really do enjoy playing in the kitchen. I love food. You know this hahaha. So I’m thinking weekly or bi-weekly recipes will be posted. I can have my fun, but not be expected to create DAILY. I just can’t be upheld to that standard. This really feels like the end of a 5-year relationship. I have to re-learn myself, find ways to spend my time, find what truly makes me happy. Because the relationship is toxic and I HAVE to let go.

WITH THAT BEING SAID. Hiii. Thanks for always reading. You have no idea how much I appreciate my friendships and relationships I’ve made through social media. I hope you continue reading. I made this quick, 4-ingredient sweet cinnamon mugcake this week because I wanted to try out the new Apple Pie Legendary Foods nut butter on top, and I knew it would pair perfectly!! It sure did.

This recipe is sweet, simple, and healthy! I turn to this when I’m pressed for time or just feeling extra particularly lazy (like after my 33 mile bike ride last weekend! – That reminds me of another update I have for a later post :D). Give it a try and let me know what you think!

Healthy 4-Ingredient Sweet Cinnamon Mugcake

Serves: 1

  • 1/4 cup buckwheat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/3 cup almond milk (or water)
  • 1 packet stevia (Optional)

Mix all of the ingredients in a bowl. Once even, microwave for 60 seconds! That’s it!

Learn healthy, plant-based eating in 6 weeks from me.

Single Ladies Vegan Carrot Cake (gf)

In celebration of Easter this past weekend, I made a yummy vegan carrot cake! This cake is dairy free, gluten free, and sugar free. It is the perfect amount for one person to enjoy a couple servings of. Share if you must, but you totally shouldn’t.

vegan carrot cake

This cake yields 4 slices, aka 1 Kim serving. It is so moist, sweet, and simple to make! I don’t know about you, but cake is most definitely my favorite texture for a dessert. Cookies are alright. Pie is just okay. But any kinds of cakes, cupcakes, fluffy anything…I’m all over it. I topped this vegan carrot cake with my go-to vanilla protein icing, pecans, and the new fudge brownie 22 Days Nutrition protein bar (from Target).

Have you seen 13 Reasons Why on Netflix? I loved the book, and knew I’d love the show. I really do. Some parts are difficult to watch but…there are some concerns regarding mental health I’ve become aware of them not totally hitting right. Have you seen the show? How do you feel they do at addressing everything? To me, I think they do a good job at making suicide and mental health more main stream to bring awareness. There are some marks that they miss where they have a perfect chance to hit. But as a TV show based off a book…I think they do a good job when the main point is to illustrate the book. I don’t know. Tell me how you feel.

Now that I’ve finished binging that, I’m watching Please Like Me on Hulu (as recommended by Leah!!) and it’s amazing. So many great one liners. I’m pretty sure I’ve had many of these awkward conversations in real life on many occasions hahaha. Like the conversation about how male giraffes make female giraffes pee in order to taste whether they’re fertile. That’s definitely occurred in my life….I have a giraffe obsession problem. I’m aware that it’s weird.

Anyways! That’s mostly what I’ve been doing lately. TV shows and doing life. And eating yummy baked goods. Try out this vegan carrot cake and let me know what you think! It’s quick to make, gluten free, and healthy!

Single Ladies Vegan Carrot Cake

Serves: 4

Cake Batter

  • 1/2 cup raw oats
  • 2 TBSP coconut flour
  • 1 tsp ener g egg replacer (optional)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 stevia packet
  • 1/4 cup carrot puree
  • 1/2 cup almond milk

Icing + toppings

  • 15 g vanilla Nuzest protein powder
  • 1 TBSP sugar free pudding mix
  • 1/4 cup water
  • 1-2 TBSP syrup
  • 1 TBSP pecans

Preheat the oven to 350 F. Grind the oats into a flour. Then mix with the remaining cake batter ingredients until a thick, even batter has formed. Pour the batter into a mini springform pan (or mini loaf pan) that has been sprayed with nonstick spray. Bake at 350F for 28-30 mins.

To make the icing, mix the protein powder, pudding mix, water, and syrup. I use either sugar free syrup or maple syrup depending on my mood. Top the cake. Sprinkle with pecans. Then cut into 4 slices and serve!

Nutritional info for 1 slice (includes icing + pecans): 104 cals, 3 g fat, 14 g carbs, and 5 g protein

Learn healthy, plant-based eating in 6 weeks from me.

NYC 2017 + Vegan Restaurants

Do you remember when I went to NYC last year? It’s okay if you don’t :p but I definitely do. It was my first time ever to New York City, and I was so excited to be there and do all of the touristy things and eat all of the vegan food. I treated it as a trip I knew I may never have again, since it took me until age 24 to go hah. But surprise surprise! I went back just a year later!

I went for a few very good reasons. Nick and I wanted to go on a trip; he’s been to New York before and really likes it so we knew we’d enjoy it! Additionally, my cousin lives there and I wanted to see her. Another strong driving factor was the fact that my good good friend Leah is staying in the city again for an internship. So of course I had to take the opportunity to see her if I could!

Since I knocked out most of the touristy things last year, this trip was mostly full of roaming around, eating food, and taking things as they come. One thing we did but I never did last year was walking the High Line and exploring Chelsea Market. It was soo nice outside and such a pleasant walk. Super last-minute (I was feeling sick and couldn’t walk anymore), Nick got tickets to see Cirque du Soleil on broadway!! It was soo cool since I have never but have always wanted to see Cirque du Soleil. From his review, it was a mix between the classic Cirque du Soleil style and classic broadway style. It was awesome!

Another highlight from the trip was going to an all vegan pop up shop in Brooklyn. I was really hoping to get some Peaceful Provisions donuts while I was up in NYC, but it really came down to luck & timing since they only sell at pop up shops every 2-3 weeks. Lucky enough, one fell on the weekend we were there!!!! So we went to the shop, loaded up on donuts, and stared in awe over all of the amazing vegan shops. I got to meet Vegederrian after pretending we are IG besties for a while now – shh don’t tell him. It is always really neat to meet people after interacting solely on social media!

One thing that went over my head but was a “to-do” on Nick’s list was to visit McGee’s, the bar that How I Met Your Mother is based off of. I didn’t understand anything inside; it looked like a typical bar to me? But it sounded like a neat place hah. As long as fans like it! We also last-minute strolled into Trump Tower when we saw it close to our location. It was neat to see how many people were exploring inside. It was pretty with a waterfall and copper all over, and a Starbucks on the top floor! Woooo top secret spot.

We stayed in a really cool pod-style, japanese themed hotel called Yotel. I personally loved the style of it – basically everything is white with purple led lights. It was decently priced and a good location close enough to the subway but not directly in the center of the city traffic.

I posted a video of the trip, so check that video on youtube! In it, I listed the names + locations of the vegan restaurants I ate at. I’ve also got full reviews + pictures for the restaurants and what was ordered on Yelp if you’d like more technical details. :)

But that’s it! If you have any questions, just ask! It was whirlwind of a trip so I hope I’m not leaving out anything drastically important. Hopefully I will be returning very very soon because the city is growing on me and I miss it.

NYC Vegan Restaurants I ate at

Dirt Candy (high end vegetarian + vegan tapas)

Red Bamboo

Sweets by CHLOE

Cinnamon Snail

Peaceful Provisions (huge vegan donuts that are only sold at vegan pop up markets)

Vanessa’s Dumplings (lots of non-vegan stuff but the sesame pancake was vegan and the veggie steamed dumplings)

Dun-Well Doughnuts

Souen (vegan + fish. They have amazing kabocha)

Champ’s Diner (I could eat here 4x in a week)

Beyond Sushi (all vegan sushi)

Pick a Bagel (bagels are usually vegan + a large selection of tofu spreads or tofutti cream cheese)

Restaurants I wanted to eat at but didn’t get to

Little Choc Apothecary

The Bagel Store (because apparently their rainbow bagels use egg now and aren’t vegan. Glad I tried them last year.)

Go Zen

Modern Love

Urban Vegan Kitchen

Blossom du Jour

The Candle Café

Orchard Grocer (I wanted to try their carrot “salmon” lox and their reuben!)

Learn healthy, plant-based eating in 6 weeks from me.