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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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Chia Seed Pudding

This is a variation of my original Chia Seed Pudding. It tastes a little different than the original due to the change in the plant milk I used. In this version I used coconut milk. I think my husband liked this version even better than the original. It is great as a base for a breakfast bowl or in a dessert.

  • 1 can coconut milk
  • 1/3 c black chia seeds
  • 1/4 c maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp Himalayan salt

Whisk together all the ingredients in a large bowl. Transfer chia mixture to a container with a lid. Refrigerate for at least 2 hours, preferably overnight.

Serve with fresh fruit and homemade granola.

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Orange-Cranberry Almond Jackfruit Salad

Before WFPB/Vegan eating, I would make Chicken Salad quite often. This particular salad is a spin on a chicken salad I used to get at a local restaurant, but now it is WFPB/Vegan.

The key to the jackfruit, is to rinse it really well and then roast it in the oven.

  • 1 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1 orange, zested, peeled, chopped
  • 1/4 c dried cranberries
  • 1/4 c almonds, sliced, toasted
  • 1/4 c dried onion, minced
  • 1 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • Himalayan salt to taste (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Spread the shredded jackfruit onto the the prepared baking sheet. Generously sprinkle the All-Purpose Seasoning on the shredded jackfruit.

Roast jackfruit for 20-25 minutes; stirring the jackfruit after to minutes. Remove jackfruit from oven and transfer to a large bowl.

Add the remaining ingredients to the bowl of jackfruit and stir. Add as much vegan mayonnaise or Cashew Sour Cream as you need to achieve the desired creaminess. Taste for seasoning.

Chill Orange-Cranberry Almond Jackfruit Salad for at least an hour to let the flavors meld together.

Note: I have served this in lettuce cups, on gluten-free bread, in a salad with assorted greens. There are so many ways to serve this wonderful bite.

Serve. Eat. Enjoy.

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Chickpea Soda Bread

This bread has become my favorite from scratch bread. It has the texture of my honey wheat bread that I used to make. The bread is soft and does not fall apart like most gluten-free breads. I am really happy with the results. This bread will probably become a favorite staple in my house.

  • 2 1/2 c chickpea flour
  • 1 1/2 tbsp maple sugar or maple syrup (you could use your favorite sweetener)
  • 1 1/4 tsp baking soda
  • 1/4 tsp Himalayan salt
  • 12 oz. sparkling water
  • 2 tbsp olive oil or applesauce

Preheat the oven to 375 degrees. Line a loaf pan (8×4) with parchment paper.

Combine the chickpea flour, maple sugar or syrup, baking soda, and salt into a large bowl.

Whisk together the dry ingredients.

Stir in the applesauce or olive oil.

Pour the sparkling water down the side of the bowl. This helps to keep the water from foaming.

Stir all the ingredients together. Immediately pour batter into the prepared loaf pan.

Bake for 40-45 minutes. The top of the bread will be golden and a toothpick inserted in the center will come out clean.

Let the bread cool in the pan for 15 minutes. After 15 minutes, remove bread from the loaf pan and let completely cool on a cooling rack before slicing.

Serve. Eat. Enjoy.

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JB’s Chickpea Burgers

These Chickpea burgers are protein packed, yet so simple to make. They are great for those that have a lot of allergens and have a little kick from the cayenne. This recipe makes 5-6 patties.

  • 1 15 oz. (1 1/2c) chickpeas
  • 1/2 c parsley
  • 1/4 c portabella mushrooms
  • 1/3 c quinoa (measured dry) then soaked
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • pinch of black pepper

Combine all of the ingredients into a food processor. Process until well blended.

Line a baking sheet with parchment paper or a silicone mat.

Form the chickpea mixture into patties.

Chill the patties for 30-60 minutes. This will help them to firm up.

Preheat the oven to 350 degrees.

Bake in the oven for 10 minutes. Flip the burgers over and bake for another 10 minutes.

Serve with your favorite sauce. Creamy Citrus & Cilantro Sauce/Dressing would be a good choice.

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Apple-Cranberry Pecan Jackfruit Salad

This is my third version of jackfruit salad. The apples add a sweet crunch, while the cranberries add a sweet tang. It is the perfect bite.

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The key to the jackfruit, is to rinse it really well and then roast it in the oven.

  • 1 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1 apple, chopped (I used honey crisp)
  • 1/4 c cranberries, dried
  • 1/4 c pecans, toasted, sliced
  • 1/4 c dried onion, minced
  • 1 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • Himalayan salt to taste (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Spread the shredded jackfruit onto the the prepared baking sheet. Generously sprinkle the All-Purpose Seasoning on the shredded jackfruit.

Roast jackfruit for 20-25 minutes; stirring the jackfruit after to minutes. Remove jackfruit from oven and transfer to a large bowl.

Add the remaining ingredients to the bowl of jackfruit and stir. Add as much vegan mayonnaise or Cashew Sour Cream as you need to achieve the desired creaminess. Taste for seasoning.

Chill Apple-Cranberry Pecan Jackfruit Salad for at least an hour to let the flavors meld together.

Note: I have served this in lettuce cups, on gluten-free bread, in a salad with assorted greens. There are so many ways to serve this wonderful bite.

Serve. Eat. Enjoy.

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Hungryroot: Ginger Tahini Yuba Noodles with Broccoli Rice and Thai Peanut Sauce

Here is the last meal review for my first subscription box of Hungryroot that I received as a gift from one of my sons – Ginger Tahini Uba Noodles with Broccoli Rice and Thai Peanut Sauce.

Received in the Hungryroot Box : Ginger Tahini Uba Noodles, Thai Peanut Sauce and Broccoli Rice.

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I added some brown rice and some mushrooms to bulk up the meal. I also used some of my All-Purpose Seasoning to punch up the flavor. I had to make Peanut Sauce because I had used all of the sauce in the Lemongrass Tofu Nuggets Stir-fry with Thai Peanut Sauce. Plus, we liked my Peanut Sauce better.

Like the other meals that I reviewed, this one was very easy and fast to assemble.

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Hungryroot: Kohlrabi Noodles with Basil Zucchini White Bean Salad and Beet Pesto

Kohlrabi Noodles with Basil Zucchini White Bean Salad and Beet Pesto is the meal I will be reviewing today.

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The items included in the subscription box are the following: Beet Pesto, Kohlrabi Noodles, and Basil Zucchini White Bean Salad.

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I added All-Purpose Seasoning and Chopped frozen spinach. Next time I would use fresh spinach.

This meal came together very quickly, about 15 minutes.

I liked the meal, however, my husband not so much. It could have been the spinach. My All-Purpose Seasoning added a much needed boost of flavor. The Beet Pesto turned the Kohlrabi Noodles slightly pink.

Overall, I liked the meal, but I would definitely play with the additional ingredients. It was easy to assemble and took very little time to put together.

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Next: Hungry:Ginger Tahini Yuba Noodles with Broccoli Rice and Thai Peanut Sauce.

 

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Hungryroot: Lemongrass Tofu Nuggets Stir-fry with Thai Peanut Sauce

I received a meal box from Hungryroot for my birthday from one of my sons. In the box were 3 meals and 2 desserts. I thought I would share our meals with you, letting you know our thoughts, the changes we made and how they turned out.

One feature I really appreciated about the Hungryroot Subscription box was that I was able to specify what kind of foods I wanted. For instance, I chose vegan gluten free, which was perfect for me. Also, you are able to adjust how often you would like to receive certain ingredients: often, sometimes, or never.

Our subscription box was classified as small. It was received in good shape and all the ingredients were cold and unharmed.

The first meal I made was the Lemongrass Tofu Nuggets Stir-fry with Thai Peanut Sauce. This meals came with 3 ingredients: Hungryroot Thai Peanut Sauce, Hungryroot Braised Lemongrass Tofu Nuggets, and Hungryroot Seven Veggie Stir-Fry.

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To be honest, this was not enough for 2 people. I bulked it up with a bag of frozen broccoli and 2 cakes of brown rice noodles. By adding these extra ingredients I had enough for both of us and a little leftover for one of us for lunch the next day.

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There was minimal prep work to do. The meal came together rather quickly even with the additional ingredients I added to complete the meal.

We enjoyed the flavors. My husband liked the Hungryroot Thai Peanut Sauce, but he likes my Peanut Sauce better. I would agree with him on this. We both liked the Hungryroot Braised Lemongrass Tofu Nuggets.

The recipe called for oil to brown the tofu and cook the stir-fry veggies. I skipped that and used water. They came out perfect, so there is no need to use oil.

Overall, we enjoyed the meal. You definitely need to supplement ingredients if you want this meal for more than one person.

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Next: Hungryroot: Kohlrabi Noodles with Basil Zucchini White Bean Salad and Beet Pesto. I will let you know how it turns out.

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Orange-Almond Jackfruit Salad

Before WFPB/Vegan eating, I would make Chicken Salad quite often. This particular salad is a spin on a chicken salad I used to get at a local restaurant, but now it is WFPB/Vegan.

The key to the jackfruit, is to rinse it really well and then roast it in the oven.

  • 1 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1 orange, zested, peeled, chopped
  • 1/4 c almonds, sliced
  • 1/4 c dried onion, minced
  • 1 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • Himalayan salt to taste (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Spread the shredded jackfruit onto the the prepared baking sheet. Generously sprinkle the All-Purpose Seasoning on the shredded jackfruit.

Roast jackfruit for 20-25 minutes; stirring the jackfruit after to minutes. Remove jackfruit from oven and transfer to a large bowl.

Add the remaining ingredients to the bowl of jackfruit and stir. Add as much vegan mayonnaise or Cashew Sour Cream as you need to achieve the desired creaminess. Taste for seasoning.

Chill Orange-Almond Jackfruit Salad for at least an hour to let the flavors meld together.

Note: I have served this in lettuce cups, on gluten-free bread, in a salad with assorted greens. There are so many ways to serve this wonderful bite.

Serve. Eat. Enjoy.

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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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