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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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Jackfruit Corn Chowder

Recently I brought you a recipe for Corn Chowder. We enjoyed it so much I decided to make it again, but with a little twist. I added Roasted Jackfruit to the recipe. It had the same great flavors, just a little heartier.

  • 12 oz corn kernels, frozen, divided
  • 12 oz cauliflower rice, frozen
  • 1 1/2 c plant milk (I used refrigerated coconut milk)
  • 1/2 c sweet onion, chopped
  • 1 c vegetable broth + more for sautéing the onion
  • 2 tsp garlic, minced
  • 1 tsp onion powder
  • 1 can of jackfruit, rinsed, drained, roasted (Roasted Jackfruit)
  • salt and pepper to taste
  • Italian Parsley, fresh, chopped, garnish

Place 1 c of the corn and the cauliflower rice in a large microwave safe bowl. Microwave for 4 minutes. Transfer corn and cauliflower mixture into a high-speed blender. Add the plant milk to the cauliflower-corn mixture and blend until smooth and creamy. (I blended mine on the smoothie button for 50 seconds.) Set aside.

In a large saucepan, sauté the onion until it is has softened and is translucent over medium heat. Add the corn-cauliflower mixture, remaining corn, vegetable broth, garlic, onion powder, and Roasted Jackfruit Turn heat up to medium-high and cook until chowder is hot; stirring occasionally. Season with salt and pepper to taste.

Garnish with parsley.

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Slow Cooker Vegetable Orzo

I started to make my Slow Cooker Vegetable Soup. Then I decided I wanted make it a little heartier by adding some orzo. Because I added a full package of orzo it soaked up the liquid and turned my Slow Cooker Vegetable Soup into Slow Cooker Vegetable Orzo. So easy to make and very tasty.

  • 5 oz fresh baby spinach
  • 2 medium carrots, peeled, diced
  • 2 ribs celery, diced
  • 1 onion, large, diced
  • 1 tsp garlic, minced
  • 4 c vegetable broth
  • 28 oz diced tomatoes, canned
  • 2 bay leaves
  • 1 tbsp basil, dried
  • 1 tsp oregano, dried
  • 12 oz orzo (gluten-free)

Place ingredients in a slow cooker and stir. Cover and cook on high power for 5 hours. After 3-4 hours add the orzo. Stir orzo thoroughly. Stir all of the ingredients occasionally.

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Corn Chowder

To us Floridians it has been chilly, about 15 degrees below our normal temperature for this time of year. I made this corn chowder to battle the chill. It is a tasty and a heart warming soup.

  • 12 oz corn kernels, frozen, divided
  • 12 oz cauliflower rice, frozen
  • 1 1/2 c plant milk, (I used refrigerated coconut milk)
  • 1/2 c sweet onion, chopped
  • 1 c vegetable broth + more for sautéing the onion
  • 2 tsp garlic, minced
  • 1 tsp onion powder
  • salt and pepper to taste
  • Italian parsley, fresh chopped, garnish

Place 1 c of the corn and the cauliflower rice in a large microwave safe bowl. Microwave for 4 minutes. Transfer corn and cauliflower mixture into a high-speed blender. Add the plant milk to the cauliflower-corn mixture and blend until smooth and creamy. (I blended mine on the smoothie button for 50 seconds.) Set aside.

In a large saucepan, sauté the onion until it is has softened and is translucent over medium heat. Add the corn-cauliflower mixture, remaining corn, vegetable broth, garlic, onion powder. Turn heat up to medium-high and cook until chowder is hot; stirring occasionally. Season with salt and pepper to taste.

Garnish with fresh parsley.

Note: To make this a bit more heartier you could add some roasted jackfruit.

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Lemon Herb Mediterranean Salad

I made this salad for a gathering and came home with an empty bowl. You can turn this salad into a main meal by adding some beans. Garbanzo or Cannellini beans would be a good choice. Also, roasted jackfruit would make a nice addition.

  • 4 c romaine lettuce, chopped
  • 1 large cucumber, diced
  • 2 Roma tomatoes, diced
  • 1 avocado, diced
  • 1/3 c pitted Kalamata olives, sliced
  • 1/4 c banana peppers, mild, sliced
  • Feta, crumbled, (optional)
  • Lemon Herb Dressing

Combine all of the ingredients into a large bowl. Toss the ingredients together and serve.

Note: This salad would be a showpiece by layering the ingredients into a trite bowl.

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Lemon Herb Dressing

This Lemon Herb Dressing is versatile enough to use for a marinade for vegetables, jackfruit or to dress a salad. It is one to keep on hand at all times in your refrigerator.

  • 2 tbsp olive oil (optional)
  • 1/4 c fresh lemon juice
  • 2 tbsp water (double water if not using olive oil)
  • 2 tbsp white wine vinegar
  • 2 tbsp parsley, fresh, chopped
  • 2 tsp basil, dried
  • 1 tsp garlic, minced
  • 1 tsp oregano, dried
  • pinch salt
  • pinch black pepper

Combine all of the ingredients into a mason jar. Seal jar and shake well to incorporate all of the ingredients. Store in the refrigerator.

Note: To use up the rest of the fresh parley you can always make a Gremalotta. It is great to add on top of salads, soups or in dressings and marinades.

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Slow Cooker Vegetable Soup

This Vegetable soup is easy to make and requires very little hands on time. You can change it up to your taste preferences by adding some cannellini beans, gluten-free orzo or different vegetables. Use whatever you have on hand. For a shortcut you could use prediced vegetables. The recipe is easily doubled and frozen.

  • 5 oz fresh baby spinach
  • 2 medium carrots, peeled, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 1/2 tsp garlic, minced
  • 4 c vegetable broth
  • 28 oz diced tomatoes, canned
  • 2 bay leaves
  • 1 tbsp basil, dried
  • 1 tsp oregano, dried

Place all ingredients in a slow cooker and stir. Cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Recipe make about 8 cups.

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Pumpkin-Pecan Bread

Today is National Homemade Bread Day. Pumpkin Bread is one of my favorite quick breads. I am excited to share this vegan gluten-free pumpkin bread that is one of my favorites.

Dry Ingredients:

Preheat oven to 350 degrees. Line a large bread pan with parchment paper.

Add all the dry ingredients into a large bowl and whisk, until all the ingredients are well combined.

Stir-In:

  • 1/2 c pecan pieces

Add the pecan pieces into the dry ingredients and mix on low, until pecans are completely incorporated.

Wet Ingredients:

  • 16 oz. pumpkin puree
  • 1/2 c sparkling water, plain
  • 1/3 c almond milk yogurt
  • 1 tbsp lemon juice
  • 2 tsp pure vanilla extract

Topping:

  • 3 pecans, pieces
  • 1 tbsp pumpkin seeds

Mix the wet ingredients into the dry ingredients, until they are well incorporated. Spoon batter into the prepared bread pan. Sprinkle topping ingredients onto the batter.

Bake for 75-80 minutes (turn the loaf halfway through the cooking time), until toothpick inserted into center of loaf comes out clean. Remove from oven and cool bread in pan for 10 minutes on a wire cooling rack. Turn bread out of pan and let the bread completely cool on a wire rack.

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Serve. Eat. Enjoy.

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Greens and 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 for 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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All-Purpose Seasoning

I like to make up different seasonings to add a new dimension to the flavor of the dish. Each mix I make gives a dish a new flavor profile, making it unique. Today its the quintessential All-purpose mix. It is probably my most used seasoning blend. Enjoy the flavor.

  • 2 tbsp Italian Seasoning
  • 2 tbsp Himalayan Salt (optional)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp dried mustard
  • 1/2 tsp ground pepper

Measure all ingredients into a mason jar. Shake. Sprinkle. That’s it. Try it on any protein or vegetable you like. This seasoning will transform your dish.

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Tuscan Bean and Spinach Soup with Homemade Sourdough Croutons

The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.

  • 2 15 oz cans cannnelini white beans, rinsed, drained, divided
  • 3 c vegetable broth, divided, 1c/2c
  • 1 tsp all-purpose seasoning
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/8 tsp crushed red pepper flakes
  • 8 oz baby spinach, chopped
  • 1 large tomato, seeded, chopped
  • 1/2 lemon, zested, juiced
  • Homemade Sourdough Croutons – GF/V

In a food processor or blender, blend together 1 can of cannelini beans and 1 c of vegetable broth until smooth and creamy. Set aside.

In a large dutch oven, saute onions with all-purpose seasoning and vegetable broth as needed, until soft.

Add garlic, red pepper flakes. Stir. Add spinach and stir. Cook until spinach is wilted.

Add remaining beans and broth along with the tomato and lemon.

Stir thoroughly. Bring soup to a simmer and cook for 20 minutes, until heated through.

Serve with homemade croutons. Eat. Enjoy.

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