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Fruit & Granola Chia Pudding Bowl

I have never been a huge breakfast eater. It is not that I do not like breakfast foods, I do. I guess my body is still asleep even if I am not. However, I am trying to break that habit of skipping breakfast.

This bowl is perfect for someone who is not used to eating breakfast. It is full of nutrients, yet, not heavy feeling. I am really liking this bowl of goodness.

  • 1/4-1/2 c Chia seed pudding
  • 1 banana, sliced
  • 1 c strawberries, sliced
  • 1/4 c homemade granola

Note: You could prep this in mason jars for quick grab-n-go breakfast or snack. Then you have no excuses for not eating breakfast.

Layer ingredients: Chia Seed Pudding, Fruit, Granola.

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Serve. Eat. Enjoy.

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Cheesy Penne with Roasted Vegetables

I had made two sheet pans of roasted vegetables the night before. Used some for the Quinoa bowl with Roasted Veggies. Now I have lots of wonderful roasted veggies to work with. I am thinking penne with a “cheese” sauce, and of course the roasted veggies.

Previously I posted the “Cheese” Sauce. Here is the link for the recipe. Also, for the roasted vegetables (no oil used).

  • 12 oz brown rice penne
  • Roasted Vegetables
  • 1 “Cheese” Sauce recipe

Make penne according to package instructions.

Prepare “Cheese” Sauce recipe.

Add roasted vegetables to the “Cheese” sauce just when it starts to thicken. When sauce is at desired consistency add cooked penne. Stir.

Note: You could bake this in the oven after assembling. The sauce will not be as creamy if you bake this like a casserole, yet it is still as tasty.

Serve. Eat. Enjoy. Let your health start in the kitchen.

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Quinoa with Roasted Chickpeas & Veggies

Roasting vegetables is probably my favorite way to cook veggies. I can roast a large amount of different veggies at one time. By cooking the veggies this way I save time later in the week because most of the work is all done.

I made a big pot of quinoa and added the veggies to complete the meal. I will have plenty veggies and some quinoa leftover to do with as I wish for another meal. I will share that post another time.

Quinoa:

  • 1 c quinoa, rinsed
  • 2 c vegetable broth
  • 1 tbsp all-purpose seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, and half the lemon juiced

In a large dutch oven add quinoa. Toast quinoa over medium heat. This could take up to about 10 minutes if your quinoa is still wet from rinsing.

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Note: I like to toast the quinoa to develop and intensify the nutty flavor that quinoa is known for having.

Add vegetable broth, all-purpose seasoning and garlic.

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Bring broth to a boil. Reduce heat to a simmer and cover pan. Cook until the quinoa looks like it has burst open and you see little rings. Add the zest and juice from the lemon to the quinoa and stir.

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Roasted Vegetables:

  • 3 medium zucchini, cut into half moons
  • 8 oz. sliced mushrooms
  • 2 pints cherry tomatoes
  • 1 can drained, rinsed
  • 2 tbsp all-purpose seasoning, divided

Preheat oven to 425 degrees. Line two separate sheet pans with parchment paper.

Note: I learned that you do not want to put two wet vegetables on the same pan to roast. Too much liquid releases between the two vegetables. You can see this with the zucchini and mushrooms. Next time I would roast them with other vegetables separately.

Evenly spread out veggies onto the two sheet pans. Sprinkle 1 tbsp of all-purpose seasoning over vegetables on each sheet pan.

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Roast veggies for 10 minutes. After 10 minutes, stir the veggies on each sheet pan. Also, switch the sheet pans positions and roast for another 10 minutes.

Remove from oven.

Assemble bowls.

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Eat. Serve. Enjoy. Let your health start in the kitchen.

Note: The recipe for the all-purpose seasoning is in my basics section, or you can purchase it already pre-made in my store.

 

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Tofu Scramble

I will be honest I am new to this Tofu thing. For some reason this ingredient gets me thinking of a show that was on TV back in the 80’s that starred Michael J. Fox. Yes, I know I am starting to date myself, but anyway. The show was called – Family Ties. There was this episode where the mother is starting to make meals with Tofu. Well, you can guess what happens, the family starts freaking out. Tofu is a hippie thing, and so on. Just thinking about it makes me laugh.

Here I am many years later and I am using tofu. I have read many posts and recipes online using tofu as a substitute for scrambled eggs. One thing I like about this ingredient is that is  so versatile and it can take any flavor you wish to give it. I had some Garlic Mushrooms and Greens leftover from the Creamy Polenta and Garlic Mushrooms with Greens I had made for dinner.

I decided to make a scramble using the tofu and the leftovers. Using just a few additional spices I was able to make a wonderful light and creamy “egg” scramble with nourishing veggies.

  • 1 pkg soft tofu, drained, and pressed about 20 minutes
  • Garlic Mushrooms with Greens (leftovers of choice)
  • 1 tbsp nutritional yeast
  • 3/4 tsp All-purpose Seasoning
  • 1/8 tsp turmeric

Note: You can make the All-purpose Seasoning yourself with the recipe that is in my basics section on my site, or you can purchase them pre-made on my store section.

First you need to remove some of the liquid encased in the tofu. I used a simple pressing method. There is no real need for a tofu press, but if you like gadgets go for it.

Wrap tofu in paper towels or dishtowels, whichever will work. Place in a shallow rimmed sheet pan. Lay a cutting board on top of the tofu. Now it is time for some weight. I used a large dutch oven (cast iron/ceramic). This is perfect because it is heavy. Now let it set and do its thing.

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In a large skillet add the garlic mushrooms and greens and cook over medium heat to remove any extra liquid. You especially want to do this if you are using mushrooms. You do not want your scramble turning a funky grayish-brown color because of the mushroom liquid.

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Stir together all-purpose seasoning, turmeric and nutritional yeast.

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Add tofu, and seasoning mixture.

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Stir all the ingredients until well combined and heated through. The tofu should resemble scrambled egg bits.

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Serve. Eat. Enjoy.

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Note: Need it to go? Wrap the scramble into a burrito tortilla, or make up a couple for a quick grab-n-go breakfast during the week. Change the stir-ins to whatever bits and pieces of leftovers you have in your refrigerator. There are so many possibilities waiting for you.

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Chia Pudding Parfait

I have made Chia Pudding numerous times, yet I have not posted a recipe. These parfaits with the Chia Pudding are great for making a large quantity. This makes 6-8 generous servings.

Parfaits are great for breakfast, snacks, or even desserts. Make them in a mason jar and they are perfect for grab-n-go.

Strawberries are in full season here in Florida. In our area there is a Strawberry Festival that has just started up this past weekend. There are strawberries everywhere, even in this parfait. You can use what ever fruit that is in season. That is what is nice about this parfait, it is good anytime of year.

  • 2 c unsweetened soy milk
  • 1/2 c chia seeds
  • 2 tbsp maple syrup, plus extra if desired
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2c in season fruit
  • homemade granola for topping

Whisk together soy milk, chia seeds, maple syrup, vanilla extract and salt. Set aside for 15 minutes.

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Stir chia mixture after 15 minutes.

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Cover chia mixture and refrigerate for 8 hours to overnight.

Assemble parfaits: Blueberries, Chia Pudding, Strawberries and top with granola.

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I made one to eat right away in a pretty little glass and the remaining I made some in mason jars.

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Note: Some people do not like the texture of Chia Pudding. A remedy for that is to put it in a smoothie and blitz it all together. By this you are still getting all the fiber, protein and omega- 3 fatty acids. No wonder they call Chia seeds a super food.

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Creamy Polenta with Sautéed Baby Greens and Garlic Mushrooms

I made this dish for an assignment in the Whole Food Plant Based cooking class that I am taking. I have enjoyed the class very much. I am learning new techniques for cooking. The Garlic Mushrooms was the assignment, but they needed a little more to complete the meal. That is why I added creamy polenta and some baby greens. This is such a comforting meal.

I have a lot of polenta leftover. I think I know what I want to make with the polenta. Remember to follow Cathryn’s Kitchen to see what is cooking  in the kitchen.

Polenta Ingredients:

  • 3 c vegetable broth
  • 3 c water
  • 2 c polenta
  • 1 tsp all-purpose seasoning
  • 1/2 c nutritional yeast

Bring vegetable broth, water and seasoning to a boil in a medium size dutch oven. Slowly whisk in polenta, continuously stirring. reduce heat to low. Stir frequently. When the polenta is to desired consistency whisk in nutritional yeast. Remove from heat.

Garlic Mushrooms Ingredients:

  • 1/4 c shallot, minced
  • 2 tsp garlic, minced
  • 2 c wild mushrooms, or whatever you choose
  • 3 tbsp marsala wine
  • 2 tbsp fresh chives, minced
  • vegetable broth, as needed

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Heat a large dutch oven over medium heat. Add the shallots and cook until they begin to stick to the pan. When they begin to stick add garlic and mushrooms; stir. Stir frequently until mushrooms start to stick to the pan.

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Add wine and deglaze the pan. Saute until the mushrooms have released their liquid. This is where you would add vegetable broth if needed. Gently stir in chives. Remove from heat and set aside.

Baby Greens:

  • 5 oz baby kale greens, stems removed, chopped
  • vegetable broth, as needed

Add greens to pan that you cooked the mushrooms in. Stir continuously. remove from pan when the greens are almost to desired doneness. The greens will continue to cook from the residual heat. Set aside.

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Assemble bowl. Layer polenta, greens and top with mushrooms.

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Serve. Eat. Enjoy.

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Jackfruit Enchiladas

I promised to bring you this recipe in another post. The filling in these enchiladas came from the jackfruit tacos with a slight modification. If you have not noticed I like to make multiple meals from a base of another meal. I guess you could call it batch cooking, big cooking, whatever you want to call it it makes your life a whole lot easier. A good word for it is transformation cooking.

Transformation cooking lets you make multiple meals with just a few tweaks to make it different enough that you do not feel like you are eating the same thing over and over.  You are stretching your $$$ by not having to by lots of ingredients. This works really well when you keep your pantry stocked with basics (when they come on sale).Now it is time to transform those tacos into enchiladas.

  • 2 c jackfruit taco filling
  • 1 c vegan cheese shreds, divided in half
  • 1 can tomato sauce, divided in half (I like Pomi)
  • 2 tsp Smokey Southwestern Seasoning, divided in half
  • 8 corn tortillas

Combine jackfruit taco filling with 1/2 of the vegan cheese shreds and stir.

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Pour in a shallow dish half of the tomato sauce and half the Smokey Southwestern Seasoning and stir.

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Dip corn tortilla into enchilada sauce.

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Spoon 2 heaping tablespoons of the jackfruit filling into the tortilla and roll it into a tube. Place into a rectangular baking dish. Repeat.

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Pour remaining sauce over enchiladas. Sprinkles Smokey Southwestern Seasoning over sauce.

Sprinkle remaining vegan cheese shreds over enchiladas.

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Bake until hot a bubbly, about 20-25 minutes.

Note: I assembled this the right after we ate our tacos and was doing clean up. I covered with plastic wrap and put it into the refrigerator for the next evening to bake. By taking 10 minutes extra during the clean up time you save a whole lot more the next night. Serve with a side salad and you have your next meal in 30  minutes or less.

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Serve. Eat. Enjoy.

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Jackfruit Tacos

We tried Jackfruit for the first time about a week ago and I forgot to document with pictures and the recipe. I am making them again today so I can give you all the details.

Funny saying by my husband, “This fake meat tastes good.” That made me laugh. Jackfruit is starting to become one of my favorite vegan items. It is so versatile. I bumped up the nutritional value and flavor with some add-ins. Also, another plus is that it was an under 30 minute meal.

Make this into a taco bar, and let everyone make their own tacos. They can even help with the slicing and dicing.

Note: I had some filling leftovers, so I decided to make some enchiladas for another time. The recipe will follow soon in another post.

  • Jackfruit – Tex Mex flavor
  • 1 can black beans, drained, rinsed
  • 1 c corn kernels, frozen
  • 1 c salsa, favorite brand (we like Newman’s)
  • 1 tbsp Smokey Southwestern Seasoning
  • Vegan Cheese Shreds
  • Lettuce, shredded
  • Tomatoes (I used cherry, quartered)
  • Corn taco shells
  • avocado, garnish
  • lime, garnish
  • cilantro, garnish

In a large dutch oven over medium heat add: jackfruit, beans, corn, salsa and Smokey Southwestern Seasoning.

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Cook until jackfruit mixture is heated thoroughly.

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Cook shells according to package directions.

Assemble tacos.

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Serve. Eat. Enjoy.

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GF English Muffin with Almond Butter and Banana

It was my husband’s birthday recently and I made him breakfast in bed. He had Gordon Ramsey’s scrambled eggs with toast and some fruit. I like breakfast, yet my body does not seem to recognize that fact when I wake up in the morning.. It just does not like food when I first get up. I do not know if any of you are like that, but it is just the way it is with me.

So for myself I had something light, quick and delicious. This is a great alternative for those that are like me and cannot handle much food for a couple of hours after getting up.

  • I GF English muffin, toasted
  • Almond butter
  • 1/2 banana, sliced

This meal almost does not need instructions.

Toast muffin. Spread almond butter onto English muffin halves. Top schmered English muffins with sliced bananas.

Eat. Enjoy.

Note: These are great for the kiddos. Something a little fun, yet nutritious.

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Creamy Cheesy Veggie Soup

I made this soup for us for lunch. I had all the ingredients pre-cooked from other meals. Once again I am able to transform previous meals into something totally different, yet as tasty as all the ones before this creamy cheesy soup.

You can do the same with whatever you have in your refrigerator. It just takes a little imagination.

Note: The potatoes are what give this soup its creaminess.

These are the ingredients I had on hand from earlier in the week.

Add all the ingredients through the vegetable broth to a large dutch oven.

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Stir.

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Cook soup with medium heat, until warm.

Using an immersion blender  (or transfer to a stand blender) blend ingredients. You can see how the soup turned thick and creamy by blending the ingredients.

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Taste for seasoning. I added another tablespoon of the all-purpose seasoning to pump up the flavor.

Continue to heat to desired temperature.

Just before serving add lemon juice. If you add the lemon juice too soon it will turn anything green in your soup brown (ex. broccoli). It is the chemical reaction between the chlorophyl in the broccoli and the acid in the lemon.

Garnish with Chili Sauce.

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Serve. Eat. Enjoy.

 

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Chick(en)pea Salad Nests

Recently I have read a few Chickpea Salad recipes. They were mostly mock tuna salad recipes. To be honest tuna salad was never my favorite, but chicken salad that is a whole different story. I have to admit I was a little intrigued. How can you get the same flavor and mouth feel with chickpeas??? I was on a quest…

I have to admit I am doing a happy dance right now because I did it. I am really amazed at how this Chickpea Salad turned out, and on the first try. This will be a weekly staple in my house from now on. It actually took less time (10 minutes max.) to make then when I made chicken salad. I love WFPB eating.

  • 1 can of chick peas/garbanzo beans, drained (reserve liquid – aquafaba), rinsed
  • 2/3 c vegan mayo, divided, more for creamier texture
  • 1/2 c dried cranberries, divided
  • 1 tsp all-purpose seasoning
  • 1 tbsp onion, dried, minced
  • 1 tsp spicy brown mustard
  • 1/8 tsp turmeric
  • 1/4 c celery, diced
  • 1 head of iceberg lettuce, broken into little nests

In a food processor combine: half the chick peas, half the vegan mayo, half the dried cranberries, all-purpose seasoning, dried onion, mustard and turmeric. Pulse about 5 times to combine the ingredients, yet it is still chunky.

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Add remaining chickpeas and pulse about 3 times. Check for desired consistency. Transfer mixture to a sealable container. Mix in remaining ingredients and stir well. Taste for seasoning. Chill for at least 30 minutes.

Serve. Eat. Enjoy.

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Note: Why save the aquafaba? It is great for baking. I made some blueberry muffins with this and it is amazing. It adds an incredible lightness, height and doming to your muffins. Check out the recipe on my blog. I promise you will not be disappointed.

Note 2: I used turmeric in this recipe, it gives you that hint of a curry flavor. To be honest I usually make my chicken salad, now, chick pea salad without. Both are delicious.

 

 

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Stir-Fry Noodles & Sesame Broccoli

I have been taking a Whole Foods Plant Based cooking class. One of the lessons involved blanching broccoli. This is how I used the head of broccoli that I blanched. By combining the broccoli with some noodles and my Chinese Brown Sauce I have a quick and satisfying meal.

  • 1 recipe of Chinese Brown Sauce
  • 1 head of broccoli, using the florets, blanched
  • 12 oz GF Brown Rice Spaghetti, broken in half
  • 8 oz Bean Sprouts
  • Sesame Seeds, garnish
  • Cilantro, garnish

Prepare spaghetti according to box directions. Drain. Do not rinse. Set aside.

Note: You can blanch the broccoli with the spaghetti. Just add the broccoli florets the last 60 seconds. I have done this method before and it works if you are using the broccoli right away. Just remember the broccoli will continue to cook if you do not put it into an ice bath.

I like to use my pancake griddle to stir-fry my noodles and veggies. It gives you a large surface, which lends to even cooking.

Spread noodles and broccoli evenly over a preheated griddle pan (350 degrees). Cook for a couple of minutes.

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Turn noodles and broccoli over, just like you would do with hamburgers.

Add Chinese Brown Sauce and sprouts to noodles and broccoli. Stir, and let cook for about 2 minutes.

Garnish with sesame seeds and cilantro.

Serve. Eat. Enjoy.

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