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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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Raspberry-Brownie Trifle

I love the look of layered desserts. They always receive oohs and aah, just because how they look. Then when they are tasted the eye rolls of nirvana start. This is one of those desserts.

It took my a few tries to get the brownies just right. I do not want someone to say these are good for WFPB brownies. I want them to be shocked and awed that they are WFPB brownies – better than good – AMAZING.

Brownie (1 recipe): 2 recipes are needed to make the trifle

  • 1 1/2 c chickpeas/garbanzo beans, drained, rinsed
  • 1/2 c peanut butter
  • 1/3 c maple syrup
  • 1/2 c melted vegan dark chocolate chips
  • 2 tbsp plant milk, unsweetened, vanilla
  • 1 tbsp cocoa
  • 1 tsp pure vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp instant coffee
  • 1/4 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper.

Combine all the brownies ingredients into a food processor. Process, until the batter is smooth and creamy.

Spread the batter into the prepared cake pan.

Brownie Topping:

  • 1/4 c vegan dark chocolate chips

Sprinkle the chocolate chips on top of the batter. Bake for 25 minutes.

Remove brownie from oven and let it completely cool on a cooling rack.

Slice the brownies into large chunks.

Layer 1 recipe of the brownie into the bottom of the trifle bowl.

Trifle Layers:

  • 2 packages of raspberries
  • 2 cans of coconut cream, chilled, whipped
  • vegan dark chocolate chips, garnish
  • almonds, sliced, garnish

Layer some raspberries on top of the first layer of brownie.

Spread the whipped coconut cream over the layer of raspberries.

Repeat brownie, raspberry and coconut cream layers.

Line raspberries around the trifle bowl on top of the last layer of coconut cream.

Sprinkle the chocolate chips into the center of the trifle, on top of the last layer of coconut cream.

Sprinkle the almonds on top of the chocolate chips.

Chill the trifle for 30+ minutes.

Serve. Eat. Enjoy.

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Layered Italian Salad

I made this salad for a gathering and came home with an empty bowl. It is my WFPB take on a popular “house” salad at a popular Italian chain restaurant.

I made it in a layer form, because it looks so good.

Salad Layers:

  • 1 head romaine lettuce, chopped
  • 10 oz. cherry or grape tomatoes, halved
  • 1 c kalamata olives, pitted, halved
  • 1 c banana peppers, sliced
  • 1 c carrots, shredded

Layer the ingredients: romaine lettuce, cherry tomatoes, kalamata olives, banana peppers and carrots in a trifle bowl (or a straight sided bowl). Set aside.

Dressing:

Mix together all the ingredients in a medium bowl. Spread the dressing on top of the layered salad.

Garnish:

  • 1/2 c pine nuts, toasted
  • 2-3 tbsp vegan parmesan (optional)

Sprinkle the vegan parmesan onto the dressing. Sprinkle the pine nuts on top of the vegan parmesan.

Cover bowl and let chill in the refrigerator for at least 30-60 minutes.

Serve. Eat. Enjoy.

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Quinoa-Chia Seed Bread

This bread is Gluten-Free and Yeast Free. I had made a couple of loaves of this bread for a client who cannot have gluten or yeast. The quinoa is a great source of protein.

To make the bread is a two day process due to the soaking of the quinoa and chia seeds. The soaking time is hands off, so you do not have to feel like you have to sit and watch it do its thing. It is easy to mixx up – use your food processor. Also, it take 90 minutes to bake. Just set a timer and you can go about doing other things.

Soaking:

  • 1 3/4 c quinoa seed
  • 1/4 c chia seed
  • 1/2 c water

In a large bowl soak the quinoa in some cold water. Soak overnight in the refrigerator.

In a small bowl combine the chia seed and the 1/2 c water. Let the chia seed mixture soak in the refrigerator overnight as well.

Batter:

  • 1/2 c water
  • 1/4 c olive oil or apple sauce
  • 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 1/2 tbsp lemon juice

Preheat oven to 325 degrees (convection) or 350 degrees (conventional).

Line a loaf pan with parchment paper.

Drain the quinoa and rinse thoroughly using a sieve.

Place the quinoa into a food processor. Add the chia gel, water, olive oil or applesauce, baking soda, salt, and lemon juice.

Process quinoa mixture until it resembles a batter mixture.

Spoon the batter into the prepared loaf pan.

Bake for 90 minutes. I know that seems like a long time, but the bread needs time to cook and the quinoa to become tender.

Remove the bread from the oven and cool 30 minutes in the loaf pan. Then remove the bread from the pan and cool completely on a cooling rack. The bread should be moist in the center and crisp on the outside. Cool completely before e slicing.

Keep the bread wrapped in the refrigerator for up to a week. the bread freezes well for about 3 months.

Serve. Eat. Enjoy.

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Thai Curry Vegetables with Rice Noodles

I was wanting to make something Asian for dinner, but something different from my usual and was easy. This dish hit the spot and I had everything all on hand.

  • 1 bag (20oz) Deluxe Stir-Fry Vegetables, frozen
  • 1 bag (20 oz) Sugar Snap Pea Stir Fry, frozen
  • 2 recipes Thai Curry Sauce
  • 1 package Pad Thai Rice Noodles
  • peanuts, chopped, garnish

Prepare Thai Curry Sauce.

Soak the Pad Thai Rice Noodles in hot water in a large bowl. While the Thai Curry Sauce is simmering and the noodles are soaking; cook the vegetables in a large skillet over high heat.

After you have soaked the noodles for about 5-8 minutes, drain the noodles and add them to the Thai Curry Sauce. This will finish the cooking process and they will absorb the flavor from the Thai Curry Sauce.

Add the Thai Curry Sauce with the rice noodles to the vegetables. Thoroughly stir all the ingredients together.

Garnish with some chopped peanuts. the peanuts add a nice texture variation.

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Serve. Eat. Enjoy.

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Thai Curry Sauce

I have used this Thai Curry Sauce for my Thai Curry Sweet Potato Bowl and for my Thai Curry Vegetables with Rice Noodles (will be a future post). It is also great as a dipping sauce for spring rolls.

  • 1 can coconut milk or coconut cream
  • 1/4 c vegetable broth
  • 1 tbsp maple syrup
  • 1 tbsp red curry paste

Combine all of the ingredients into a medium saucepan and stir. Cook sauce until warm.

Note: You can swap out the coconut milk for another plant milk (about 1 3/4 c). Just add 1/2 tsp of coconut extract so you still have the same flavor profile.

Note: Often times I like to double the sauce so have some leftover to use as a marinade or  just some for a sauce to use.

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Roasted Red Pepper & Artichoke Hearts in a Blender Cream Sauce (Pantry Pasta)

With this dish I basically grabbed things from the pantry and put them all together. I really had no specific plan. I just wanted something tasty and easy to make.

  • 1 recipe Blender Cream Sauce – Nut Free
  • 12 oz. GF Caserecce Pasta (I like Jovial)
  • 12 oz. jar rosted red peppers, chopped
  • 14 oz. artichoke hearts, chopped
  • 15.5 oz cannellini beans, drained, rinsed
  • 1 c peas, frozen
  • All-Purpose Seasoning
  • nutritional yeast, garnish

Note: You may not need a full recipe of the Blender Cream Sauce – Nut Free. I didn’t use a full recipe. I transferred the unused portion to a mason jar and refrigerated until another time.

Prepare pasta according to package directions. Drain and set aside.

While the pasta is cooking prepare the Cream Sauce – Nut Free. Set aside.

Add the roasted red peppers, artichoke hearts, cannellini beans and peas to the pot you cooked the pasta in. Sprinkle a generous amount of All-Purpose Seasoning onto the ingredients in the pot.

Sauté the ingredients until they have been heated through. Return the pasta to the pot and thoroughly stir.

Pour the Cream Sauce – Nut Free into the pasta mixture. Stir until everything is coated with the Cream Sauce and all the ingredients are heated through.

Garnish with nutritional yeast.

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Serve. Eat. Enjoy.

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Blender Cream Sauce – Nut Free

The first time I made this sauce it was for my Creamy Primavera. I wanted to share the recipe for the sauce, because it deserves its own post. I hope you enjoy it as much as we have.

  • 2/3 c sunflower seeds, raw, unsalted
  • 1/4 c nutritional yeast
  • 2 tbsp lemon juice
  • 2 tbsp dijon mustard
  • 1 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp arrowroot
  • 1 1/2 c plant milk

Combine all of the ingredients into a high-speed blender. Blend for about 50 seconds, until smooth and creamy. Use as desired.

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Chocolate Mousse Trifle

Here is another Company worthy dessert that will definitely make an impression. I brought this to a gathering, and once agin came home with an empty bowl. Initially I was going to make this into mini shot glass parfaits, but time was not on my side so I went with a plan B, and I’m glad I did. It looked amazing, and tasted even better.

Chocolate Mousse:

  • 6 small avocados, skinned, seeded
  • 1 c vegan dark chocolate chips, melted
  • 2 tbsp raw cacao
  • 6 tbsp maple syrup
  • 6 tbsp Almond Milk, unsweetened, vanilla
  • 2 tbsp vanilla extract
  • pinch of Himalayan salt

Combine all ingredients into food processor. Blitz until ingredients are well blended. Scrape down sides as needed. Taste for sweetness and adjust as needed.

  • Whipped coconut cream
  • 4-5 oz. raspberries
  • 1/4 c mini dark chocolate chips, vegan
  • 1/4 c almonds, sliced

Layer Chocolate Mousse in the bottom of a trifle bowl.

Layer with the whipped coconut cream.

Note: To make whipped coconut Cream, chill two cans of Coconut cream overnight. Open cans of coconut cream and scoop out the cream that has risen to the top. Whip coconut cream until light and fluffy with a mixer. You can use the remaining part of the coconut cream for smoothies.

Arrange the raspberries around the edge of the trifle bowl on top of the whipped coconut cream.

Sprinkle the mini chocolate chips into the center of the trifle. Sprinkle the sliced almonds on top of the mini chocolate chips. Chill for at least on hour.

Serve. Eat. Enjoy.

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Greens & Broccoli Salad

This salad is a mashup of a greens salad and a broccoli salad. I had brought this salad to a gathering at church and came home with an empty bowl. I love to bring things I know I can eat that is delicious, plant based and good me and the others that will partake. I do not usually advertise that the dish is plant based, but I love seeing their reactions when they taste my food, and then I give them the whammy – It is plant based.

Dressing:

  • 1/2 c almond yogurt
  • 1/2 c vegan mayo
  • 1 tbsp apple cider vinegar
  • 1 tbsp sweetener (I used coconut sugar)

Combine all of the dressing ingredients and set aside.

Note: You could replace the almond yogurt with Cashew Sour Cream. Also, you could leave out the vegan mayo and just go with 1 c of almond yogurt or Cashew Sour Cream.

Salad:

  • 1 head of broccoli, chopped into florets
  • 2 heads of romaine lettuce, chopped
  • 1/2 c dried cranberries
  • 1/2 carrots, matchsticks
  • 2 tbsp sunflower seeds
  • 2 scallions, chopped

Prepare a large bowl of ice water and set aside. Bring a large pot of water to a simmer. Blanch the broccoli florets in the simmering water. When the broccoli begins to turn a deep green and has softened slightly, remove the broccoli from the simmering water and place it into the ice bath. This will stop the cooking of the broccoli.

Remove the broccoli from the ice bath and let drain on a dry cloth. You do not want the broccoli wet. It will dilute the dressing and make the romaine leaves soggy. No one wants a soggy salad.

Combine all of the salad ingredients into a large bowl. Stir all the ingredients together so that they are all coated with the dressing.

Chill salad for at least 1 hour.

Serve. Eat. Enjoy.

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Simple Smokey Southwestern Home Fries

Once again, I made a large sheet pan of baked potatoes to be used throughout the week in different ways for meals. Because I did that batch cooking ahead of time it made the rest of the cooking in minutes.

I had served these with Baked Spanish Rice Tostadas. It made for a wonderful lunch.

Add baked potatoes and the Smokey Southwestern Seasoning to a large skillet. Cook potatoes until they are heated through. Garnish with Cashew Sour Cream.

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