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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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Baked Potato Bowl

One of my favorite meals for lunch is a baked potato with veggies and topped with Cashew Sour Cream.  I like to batch cook the potatoes and the vegetables. Once I have done the batch cooking all I have to do is warm things up for future meals. It makes putting together a meal easy and fast.

Bake the potatoes at 400 degrees until the potatoes can be pierced by a fork with ease. The potatoes should give at a squeeze.

Note: Use whatever veggies you have on hand. I also like Creamed Spinach on potatoes too.

Layer potato, veggies and the Cashew Sour Cream.

Serve. Eat. Enjoy.

Note: What is nice about this meal is that it can be changed up easily by what you have on hand in your refrigerator or pantry.

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Chickpea Chocolate Chip Brownies

I made these for a client, and then I made some for myself. I just could not resist. These are guilt free and made in just under 30 minutes. Now, that is a treat I can sink my teeth into.

  • 1 1/2 c chickpeas, rinsed, drained
  • 1/2 c peanut butter
  • 1 tsp vanilla extract
  • 1/3 c maple syrup
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat the oven to 350 degrees. Prepare an 8×8 baking dish with cooking spray or lining it with parchment paper.

Combine of the ingredients into a food processor. Process until smooth and creamy.

Stir-ins:

  • 1/4 c dark chocolate chips
  • 1/4 c pecans

Add the chocolate chips and the pecans to the food processor. Pulse 3-4 times to incorporate the chocolate chips and pecans.

Spread the batter evenly into the baking dish.

Bake for 20-25 minutes, until a toothpick inserted comes out clean.

Cool the brownies in the pan for at least 30 minutes before slicing.

Serve. Eat. Enjoy.

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Note: Store brownies in an airtight container in the refrigerator.

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Apple Spice Blender Muffins

These muffins are whole grain, gluten-free and completely delicious. the batter is madi in a blender, so there is very little clean up. They are great for breakfast, snack or a little treat. There is no guilt involved.

  • 2 c oat flour
  • 1 1/4 c almond yogurt (I used the Kite Hill Vanilla)
  • 1/2 c Date Paste
  • 1/2 c applesauce, unsweetened
  • 1 1/2 tso baking powder
  • 1 tsp vanilla extract
  • 1 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat oven to 400 degrees.

Add all of the ingredients into a high-speed blender. Blend until smooth and creamy. Scrape sides as needed.

Stir-ins:

  • 2/3 c (1 medium apple – I like honey crisp, Fuji and Gala)finely chopped

Stir the apple into the batter. Pour the batter into muffin wells. Bake for about 18 minutes.

Cool the muffins in the muffin tin for about 5 minutes, Then transfer the muffins to a cooling rack to completely cool.

Serve. Eat. Enjoy.

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Creamy Primavera

This is such a simple, yet satisfying meal. With a little help from the freezer you can have a  delicious and healthy meal on the table in under 30 minutes.

Sauce:

  • 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 sauce ingredients into a high-speed blender. Blend for about 50 seconds, until the sauce is smooth and creamy.

Set sauce aside.

Pasta Primavera:

  • 12 oz Caserecce (I like jovial)
  • 1 lb California Blend, frozen
  • 2 c spinach, fresh, chopped
  • 1/2 c peas, frozen

Cooke caserecce according to package directions. Reserve about a cup of the cooking liquid before draining. At the last two minutes of the pasta cooking add the California Blend to the water.

Remember to reserve about 1 c of the pasta water before draining. Drain pasta and the veggies. Return the pasta and veggies to the pot. Add the chopped spinach, peas and the sauce. Stir until everything is well combined. Using the reserved pasta water, thin out the sauce to your desired consistency.

Top with a sprinkling of nutritional yeast.

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Note: This recipe makes 4 generous servings.

Serve. Eat. Enjoy.

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Whole Grain GF Banana Chocolate Chip Blender Bread

Ooops, I did it again. I let a whole bunch of bananas get too ripe. Now I am making some Whole Grain GF Banana Chocolate Chip Bread – Yum! Sometimes I think I subconsciously do that to get some good banana bread.

  • 4 very ripe bananas
  • 1/2 c Almond Milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure vanilla extract
  • 1 c GF oat flour
  • 1 c sorghum flour
  • 1/4 c maple sugar or maple syrup
  • 1 tbsp baking powder
  • 1 tsp Baking Spice Blend

Preheat oven to 350 degrees.

Combine all the ingredients into a high-speed blender. Blend for about 50 seconds. (That is how long my smoothie button goes for on my vitamix.)

Scrape the sides and blend one more time.

Stir-ins:

  • 1/2 c dark chocolate chips

Stir in the chocolate chips into the bread batter.

Pour into prepared bread pan.

Bake for 60 minutes. Remove from oven and let cool for 5 minutes in the bread pan. Transfer bread to a cooling rack. Let the bread completely cool.

Serve. Eat. Enjoy.

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Ranch Dressing

Ranch dressing is one of my favorites. I like to dip fresh cut veggies in the creamy ranch dressing and munch away. However, since I have changed the way I eat I have not had any for sometime. I decided it was time to make my own. I hope you enjoy this creamy goodness as much as I have.

  • 1 recipe Cashew Sour Cream
  • 1 tsp parsley flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dill, dried
  • 1 tbsp chives, fresh, minced
  • pinch Himalayan salt and pepper
  • Almond Milk, unsweetened, to thin out dressing

Combine all the ingredients, except the almond milk into a sealable container. Stir the ingredients until thoroughly mixed. Add the almond milk until you reach your desired consistency. Chill for at least 30 minutes.

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Asian Zoodles

This dish has only 6 ingredients, yet it is loaded with flavor. Once again, eating WFPB/Vegan does not have to be complicated or involve a ton of ingredients. Keeping your refrigerator stocked with plenty of veggies and some basic ingredients will make putting a meal together so much easier.

This dish can be served cold or warm. It would make a great picnic dish. For this recipe I served it warm. Also, this is for one serving.

  • 2 tbsp onion, minced
  • 1 zucchini, medium, spiralized
  • 1 carrot, curt into matchsticks
  • 1 radish, sliced thinly
  • 2-3 tbsp Chinese Brown Sauce
  • sesame seeds, garnish

In a large skillet, sauté onion over medium heat until translucent. Add the remaining ingredients and sauté for 1-2 minutes. Remove from heat and plate. Sprinkle sesame seeds over the zoodles.

Serve. Eat. Enjoy.

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Zucchini Ribbons with Spinach Pesto and Roasted Tomatoes

This dish is packed with nutrients and flavor. Besides the roasted tomatoes this meal took me about 5 minutes to assemble. Eating WFPB does not have to be hard or complicated, just delicious.

  • 1 medium zucchini, spiralized
  • Spinach Pesto
  • Roasted Tomatoes
  • nutritional yeast, garnish

Warm the zucchini ribbons in a skillet over medium-high heat. Be careful to not overcook the zucchini or they will become soggy. It only takes a couple of minutes to warm up the zucchini ribbons.

Add 1-2 tbsp of pesto to the zucchini ribbons and stir to coat. Remove zucchini from skillet and plate. Top the zucchini with roasted tomatoes and some nutritional yeast.

Note: Roast the tomatoes in a 400 degree oven, until they are at your desired consistency. I actually like to put them in the oven while it is preheating. I check them when the oven has come to temperature. Most of the time they are done by then. I used Compari tomatoes for this dish.

Serve. Eat. Enjoy.

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Note: This recipe makes one serving.

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Chickpea Ravioli

I made these Chickpea Ravioli for a client. I used the Macadamia Nut “Ricotta” for the filling. I have made these using a pasta maker attachment and also rolling them out with a rolling pin. The attachment gives you a more consistent thickness in the ravioli, but might take a little bit getting used to working with. You might want to try them first rolling them out with a rolling pin, until you are used to working with the dough.

The dough takes a little bit to get used to, but once you get the feel of it it works beautifully. It is a very stiff dough and does not have the same elasticity as a regular pasta dough. I just want you to know that, so you do not think that you have done something wrong.

You do not have to cut them in circles. You could cut them into squares, which will probably take less time. I just like the way the circles look. This recipe makes about 14-16 individual ravioli.

  • 3 c chickpea flour + some for rolling out
  • 1/2 c water
  • 1/2 tsp Himalayan salt
  • 1 tsp parsley, dried

Add all the ingredients into a food processor. Process until the dough looks like little pebbles.

Transfer dough mixture into a large bowl. Press mixture together forming a dough ball.

Roll the dough out in between to pieces of wax paper that is dusted with some chickpea flour. Roll the dough to about 1/8 – 1/4 inch thick.

I usually roll them out in small batches. It just makes the dough easier to work with.

Cut ravioli into desired shapes. Put a dollop of the Macadamia Nut Ricotta in the center of the ravioli. Place another piece of the ravioli on the top. Press the edges together with your fingers, then using a fork crimp the edges.

Cook these in a gentle boil of water. You do not want them to break apart. They are done when the ravioli float to the top of the water. It takes hardly any time at all.

Note: These can be frozen and then cooked at a later time. To freeze them: lay them out in a single layer on a baking sheet and freeze. When they are frozen you can transfer them to a container and then freeze them for future use.

Note: These would be great served with my Spinach Pesto.

Serve. Eat. Enjoy.

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Thai Curry Sweet Potato Bowl

This Bowl is a make you feel good bowl. There are so many good for you ingredients in it. It is bright and colorful and tastes amazing.

  • 2 sweet potatoes, peeled, cubed

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

Roast potatoes until they are fork tender. about 20 minutes.

  • 1 large onion, diced
  • 8 oz. baby bella mushrooms, sliced
  • 1 crown of broccoli, cut into florets
  • 1 bell pepper, diced
  • 2 carrots, thinly sliced rounds
  • 1 c corn kernels, frozen

In a large dutch oven sauté onions over medium-high heat. Sauté until the onions are soft and translucent.

Add the mushrooms, broccoli, bell pepper, carrots and corn. Stir the vegetables and cover the dutch oven with a lid. Cook the vegetables until the broccoli is bright green, about 4-5 minutes. Add vegetable broth as needed to sauté the vegetables.

Note: I used a yellow bell pepper, but any color will do.

Thai Curry Sauce:

  • 1 can coconut milk
  • 1/4 c vegetable broth + plus more for sautéing
  • 1 tbsp maple syrup
  • 1 tbsp red curry paste

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

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

Add the sweet potatoes and the Thai Curry Sauce to the vegetables in the dutch oven. Stir the vegetable until they are well combined. Cover dutch oven and turn off the heat. Let the vegetables sit in the dutch oven for about 3-4 minutes to infuse the vegetables with some of the Thai Curry Sauce flavor.

Ladle into bowls.

Serve. Eat. Enjoy.

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