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Cathryn’s Kitchen: Plant Powered and Gluten-free Cookbook

This book has been a hard work of love. I am excited to share this book of healthy and delicious recipes with you. It can be found online at Amazon or Barnes & Noble for the hard copy and the e-version at many different sites. I also have it available in my store. It is my joy to share these recipes that make Whole Food Plant Based eating such an adventure. Join me on that adventure through all my recipes.

Also, I would really like to hear from you for ideas for my next book. What kind of book would you like next? Expanded recipes? Meal Plans? Just drop me a line or two here cathryn@cathryn’skitchen.com

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The recipes are tried and true. They are recipes that I use often and even some of them daily. I cover everything from basic items to keep your plant based gluten-free kitchen stocked. Of course, there is a section just for condiments. The condiments take the meal to the next level of goodness. Need some soup or salad ideas? Maybe some appetizers for a gathering. I have got all of those in this book.

Cathryn’s Kitchen: Plant Powered and Gluten-free Cookbook will give you ideas for just about any meal or snack, and even some treats. It is a good resource when you have run out of ideas for meals, or you are just wanting to expand your culinary repertoire.

All the recipes have been tested multiple times and approved by omnivores and vegans alike. My hope is that this cookbook will be a go to friend that is well loved. Because this cookbook was written with love and a desire to share the goodness of a plant powered and gluten-free kitchen.

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JB’s Asian Lentil Meatballs

We love the Lentil Meatballs. I adapted the recipe for JB so they could have some too. This is an Asian version that is just – WOW!

First Blend:

Combine eggplant, mushrooms, JB’s All-Purpose Blend , pecans and oat flour into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, coconut aminos, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into walnut size balls. This recipe makes about 36-42 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 10 minutes. Turn lentil balls over and bake for an additional 5 minutes.

Make 1-2 recipes of the Chinese Brown Sauce to coat Asian Lentil Meatballs.

Serve with brown rice and Chinese Brown Sauce.

Garnish:

  • cilantro, garnish
  • sesame seeds

Note: These would make great appetizers, potluck dish, or even for game day.

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Serve. Eat. Enjoy.

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Roasted Vegetables with Spinach Pesto

I had some carrots and parsnips in the crisper drawer that needed to be used. Also, I had some baby potatoes that needed to be used. Out of necessity that is how I came up with this meal.

These veggies will be great for a base for a bowl. Just add some beans and greens and you are all set. By using two sheet pans of veggies I will have a big start on quite a few meals for the week.

  • 1 pound carrots, cleaned, chopped
  • 8 oz. parsnips, cleaned, chopped
  • 24 oz. baby potatoes, cleaned, chopped
  • All-Purpose Seasoning
  • 1-1 1/2 c chickpeas, cooked, drained, rinsed
  • Spinach Pesto

Preheat oven to 400 degrees. Line baking sheets (I used two) with a silicone mat/parchment paper .

Place carrots and parsnips on one baking sheet. Sprinkle All-Purpose Seasoning on top of the carrots and parsnips. Place baby potatoes on the other baking sheet, and sprinkle All-Purpose Seasoning on the potatoes.

Roast the vegetables for 20 minutes. After 20 minutes, stir all the vegetables and chick for doneness. Continue to roast from 10-20 minutes. the vegetables should be fork tender.

When the vegetables are done transfer them to a large bowl. Add the chickpeas to the veggies. Pour Spinach Pesto over the vegetables and stir so that all the vegetable are coated.

Serve as is or add some greens and non-starchy veggies.

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Serve. Eat. Enjoy.

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Warm Asian Quinoa Salad

This Warm Asian Quinoa Salad was so simple to put together because I had everything already made. I had done some batch cooking sometime ago and had quinoa in the freezer. Also, I had an Asian vegetable mix in the freezer and my Chinese Brown Sauce in the refrigerator. That is basically how I came up with the salad. It pays in time saved to batch cook.

Cook vegetables according to package directions. Warm quinoa, and Chinese Brown Sauce.

Combine all of the ingredients in a large bowl. Stir until the ingredients are well incorporated.

Note: This salad is also good served cold or at room temperature.

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Serve. Eat. Enjoy.

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Peanut Butter & Chocolate Chickpea Brownie Bites

YUM! Is the perfect word for these Peanut Butter & Chocolate Chickpea Brownie Bites. They are the perfect combination of Peanut Butter and Chocolate, creamy and crunchy. You cannot go wrong with these. You can change them up a bit with almond or cashew butters and nuts. They make about 30 bites, so there will be plenty to share, if you want.

  • 1 1/2 c chickpeas, cooked
  • 1/2 c peanut butter
  • 1/2 c  GF oat flour
  • 1/4 c cocoa powder
  • 1/2 c Date Paste
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan salt
  • 1/2 c dark chocolate chips
  • Peanuts to roll the bites into

Combine chickpeas, peanut butter, oat flour, cocoa powder, Date Paste, vanilla and salt into a food processor. Process until smooth and creamy. Add chocolate chips to the chickpea mixture and pulse the processor to break up the chocolate chips.

Transfer mixture to a bowl and refrigerate for about 15 minutes to firm up dough. The dough will be somewhat soft, even after refrigerating.

Form dough into walnut size bites. Roll the brownie bites into chopped peanuts. Freeze for about 15 minutes to firm up.

Note: I did not give a measurement for the peanuts, because it is a matter of how crunchy a coating you want on the brownie bites. I like to completely cover the brownie bites because the bite itself is very creamy and the nuts give it a nice contrast in texture.

These bites freeze well. You can store them in the freezer or refrigerator in a sealable container.

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Share. Eat. Enjoy.

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Chocolate Hazelnut Spread – Vegan/OilFree/Sugar Free

I had ran out of my Healthier Chocolate Hazelnut Spread and I needed some to make some Blackberry Chocolate Hazelnut Snack Bites for a client. My original version is light and airy, great for a cake frosting or filling. I wanted to make one that was more creamy in consistency. Just one little tweak made all the difference. Now I have both types: one for frosting and fillings, and one for dipping, drizzling and whatever else I can come up with.

I promise this version you will want to keep on hand in your refrigerator.

  • 1 c hazelnut flour/meal
  • 1 tsp pure vanilla
  • 1/2 tsp salt
  • 2/3 c dark chocolate chips, melted
  • 3/4 c plant milk
  • 1/2 c Date Paste
  • 2 tbsp aquafaba (The liquid from canned chickpeas)

Combine all the ingredients into a high-speed blender. Blend on the nut butter setting. You may need to stop and scrape the sides down. Just start over. This actually only took about 2 minutes to blend.

Taste for sweetness and adjust as needed.

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Share. Eat. Enjoy.

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Banana Pecan Blender Muffins

I have been wanting to try making some blender muffins. I love recipes that only require one vessel to mix and blend. Basically the less I have to clean up the better. What I really need is a sou chef , but that is not going to happen. So blender muffins it is.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Add in:

  • 1/2 c pecans, halves

Add the pecans to the batter. Pulse blender 2-3 times.

Pour batter into prepared muffin wells. Bake for 18 minutes. Let muffins cools about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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JB’s Two Bean Pasta Salad

I made this pasta salad for JB (one of my clients) who has limited food choices. It is protein packed with pinto and kidney beans. Also, I used chickpea pasta. It is lightly dressed with lemon, tahini and some fresh herbs.

This pasta salad would be great to bring to a gathering. For a pop more color add some multicolored tomatoes or some corn. You will be taking home an empty bowl.

  • 8 oz. shell pasta (I used Banza)
  • 1/2 c celery, sliced thin
  • 1/2 c peas, frozen
  • 1 cup spinach, chopped
  • 1 1/2 c pinto beans
  • 1 1/2 c kidney beans
  • 1 tbsp, chives, minced
  • 1 tsp thyme, fresh

Blanch the celery in boiling water for about 2 minutes. The celery’s green color will brighten.  That is when you take it out and shock it in ice water. Remove the celery from the ice bath. Set aside.

Cook the shells according to the package directions. I always cook the Banza pasta at its lowest suggested cooking time. This keeps it from falling apart so easily.

Combine pasta, veggies, beans and herbs in a large bowl.

Dressing:

  • 1 lemon zest and juice
  • 1 tsp tahini
  • 1/4 c water
  • 1/2 tsp mustard, ground
  • salt and pepper to taste

Whisk together dressing ingredients into a large measuring cup. Drizzle over pasta mixture and stir to coat pasta.

Serve. Eat. Enjoy.

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Note: This recipe makes a large bowl. It would be great for food prep for your lunch during the week.

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PB & Berries Baked Oatmeal

Baked oatmeal is my favorite way to make oatmeal now. There is no standing at the stove stirring and stirring. It is more like mix all the ingredients into a big bowl; pour into a baking dish and let it bake. That means you can be doing something else while the oatmeal is baking.

This recipe is peanut butter flavor forward, which make it not so sweet. It reminds me of a PB&J sandwich.

  • 1 1/2 c GF rolled oats
  • 1/2 c pecans, chopped
  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/4 c peanut butter flour
  • 1 1/2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 tbsp pure vanilla extract
  • 1 1/2 c plant milk, vanilla, unsweetened

Note: Make sure you purchase a peanut flour that is just peanuts and no added sugar or other ingredients.

Preheat oven to 350 degrees.

Combine all the ingrédients into a large bowl. Stir until well incorporated.

Stir-in:

  • 1 c berries (I used a combination of blackberries and raspberries)

Fold the berries into the oat mixture.

Pour into an 8×8 baking dish.

Bake for 40 minutes. This baked oatmeal is more like a snack cake, so break out the forks.

Serve. Eat. Enjoy.

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Blackberry Coconut Chocolate Chip Snack Bites

I am always trying to come up with new snack bites for my clients. The snack bites are requested every week. Sometimes it can be a challenge to come up with new flavors. I had made some of my Raspberry Chocolate Hazelnut Snack Bites and it got me thinking of making some other type of fruit snack bites. That is how I came up with the Blackberry Coconut Chocolate Chip Snack Bites.

  • 1 c blackberries
  • 1/2 c coconut flour
  • 1/2 c GF oat flour
  • 1/2 c Date Paste
  • 1/2 chocolate chips
  • 1 c GF rolled oats

Combine blackberries, coconut flour, oat flour and Date Paste. Process until creamy.

Add chocolate chips and pulse until chocolate chips are chopped. Transfer mixture to a large bowl.

Add rolled oats to the blackberry mixture and stir until oats and blackberry mixture are well incorporated.

Roll into walnut size little balls. Freeze for about 15 minutes to firm up the snack bites.

These little bites keep well in the freezer or in the refrigerator in a sealable container.

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Share. Eat. Enjoy.

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Herb & Pea Puree

This puree is a wonderful light sauce. It reminds me of spring. It also only has 5 ingredients. Those 5 ingredients are the perfect combination. It would be great for a cold pasta salad for lunch during the week.

Combine all the ingredients into a higher-speed blender and blend away. Blend until it is smooth and creamy.

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Serve. Eat. Enjoy.

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