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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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Creamy Mushroom Sauce with Penne

I have been wanting to bump up the nutritional value to my Vegan Alfredo Sauce since I made the original version. By swapping out water for almond milk and adding cauliflower I was able to pump up the protein and all the goodness from the cauliflower.

The process is similar as the original version with some minor adjustments. The base is Alfredo, yet two types of mushrooms add an additional savoriness. This is definitely a hearty and filling dish.

  • 1-2 tbsp veg broth, plus more if necessary
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp of All-purpose seasoning
  • 10 oz Cauliflower-rice (I used frozen)
  • 1 c raw cashews, soaked
  • 2 c almond milk, unsweetened, warmed
  • 3 tbsp white miso paste
  • 1/2 lemon, juice
  • 1/2 c nutritional yeast
  • 8 oz button mushrooms, sliced
  • 8 oz cremini mushrooms, sliced
  • 12 oz GF penne (I used jovial brown rice penne)

In a blender add cashews, almond milk, miso paste, lemon juice and nutritional yeast.

Bring a large pot of water to a rolling boil to cook the penne. Cook penne according to box directions. Drain and set aside.

While the pot of water is coming to a boil, in a separate pot (large) heat vegetable broth over medium heat. Add onion, garlic, cauliflower-rice and all-purpose seasoning. Cook vegetables until they are softened and translucent. If the pan gets dry add more vegetable broth.

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Transfer vegetable mixture to blender. Blend until mixture is creamy. Add pasta water if needed to thin out sauce.

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Use the same pot that you cooked the vegetable mixture. Add 1-2 tbsp of vegetable broth to the pot. Cook mushrooms until liquid has cooked out of the mushrooms.

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Add cooked/drained penne to mushrooms and stir.

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Pour sauce over penne mixture (you will probably have extra leftover) and stir.

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Serve. Eat. Enjoy.

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Quinoa and Greens Salad Bowl

I recently posted a Quinoa and Salad Bowl. This is a bulkier version of the original recipe. By adding the greens the nutrients are bumped up and it is a little more filling. Both of those things are big pluses to me. I always feel nourished when I eat this salad.

Toss together ingredients so that they are well distributed. There really is no need for additional dressing, but you could add some if your heart so desires.

Dig in and Enjoy.

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Quinoa Salad Bowl

This is one of my favorite salad bowls to make. It has the protein and heartiness from the quinoa, yet the freshness from the chopped veggies. The avocado is nutty and creamy all at one time, and besides it is avocado. What is not to like about an avocado – nothing.

If you want to bulk this up you could add some greens, and it will fill you up with healthy goodness.

  • 1 c quinoa, cooked, cooled
  • 1c zucchini, diced
  • 1 c cucumber, peeled, diced
  • 2 medium tomatoes, seeded, peeled
  • 1/2 c green onions, fine dice, white and light green parts
  • 1 c cilantro, fresh, chopped
  • 1 lemon, juiced
  • 1 avocado, sliced, garnish

Note: This is so easy and quick. I like to make this the night before or in the morning so that the flavors will meld together.

Combine all ingredients into a bowl (except avocado). Stir and chill in the refrigerator.

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Quinoa Salad Bowl – www.cathrynskitchen.com

 

 

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Broccoli and “Cheese” Stuffed Potato

When I was a teenager, many years ago, and I am not saying how long ago, I would go to the mall. In this particular mall there was a food court. The food court had many different food stalls/restaurants with a variety of different kinds of food.The one I am referencing now sold stuffed baked potatoes. I would always get the one that had ham, broccoli and a gooey cheese sauce. It was a sad day when it closed.

Now, many years later, I have a new version – Vegan style. I can feel good about eating this version and have no ill effects.

I made a sheet pan of extra potatoes so I would have some for another meal.

  • Baked potato
  • Vegan butter
  • Head of broccoli, florets only, cooked until fork tender
  • 1 recipe of “Cheese” sauce

Note: You will have some broccoli and “cheese” sauce leftover.  I will have another recipe in a coming post that will transform those leftover potatoes, broccoli and “cheese” sauce. I am already looking forward to sharing that with you.

Assemble: Potato, butter, broccoli florets and top with “cheese” sauce.

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Serve. Eat. Enjoy.

 

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Quinoa and Veggie Spring Rolls

This was the first time I have made Spring Rolls. By the time I finished I surprisingly got pretty good at rolling these out. I have always liked spring rolls. They always seem to be a bite of freshness to me. Especially, since these are not fried. They are light yet fairly filling.

I made these with quinoa cooked in vegetable broth. I like to think I am adding nutrients and more flavor to the quinoa by cooking it in vegetable broth. The reason for the quinoa is that I wanted to pack in more protein into the Spring Rolls. I also add edamame, for the same reason as the quinoa – protein. Then some greens and crunchy vegetables. You cannot forget the mango for a sweet little bite. These Spring Rolls are packed with a nutritious nibble of delectable goodness. By combining all of these ingredients you get your, sweet, crunchy and a little heat all in one bite.

  • 1 package of Spring Roll Wrappers
  • 1 c baby greens, stems removed
  • 1 c cooked quinoa
  • 1/2 c edamame, shelled
  • 1/2 c carrots, shredded
  • 1/2 c red pepper, julienned
  • 1/2 c mango, diced
  •  Sweet Chili Sauce, for dipping

Note: Use a large bowl/pan to dip the wrappers. Just dip them long enough to make them slightly pliable. They tend to continue to soften. If you soak them too long they will tear and fall apart. There is no need to warm the water, room temperature works just fine.

Also, dipping your fingers in the water helps to work with the wrappers.

Make sure you have all your ingredients in place ready to assemble your spring rolls.

I made my Spring Rolls on a cutting board. Sprinkle some water onto the cutting board.

Soak one Spring Roll Wrapper at a time, as you assemble each Spring Roll. Remember it only takes about 5-10 seconds, just enough so they are pliable. Lay out flat onto the work surface.

Layer some leaves of the greens into the center of the wrapper.

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Spoon quinoa on top of the greens.

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Layer carrot shredded, pepper, edamame, and mango.

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Fold sides into center of wrapper.

Fold bottom of the wrapper over the filling. The wrapper should overlap onto top of wrapper. Roll as tight as you can so that it looks like a stuffed tube. This takes some practice.  It is okay if they are not perfect, they taste great and they will be gone in a flash.

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Serve with some Sweet Chili Sauce. The first bite we dipped into the sauce, then we would spoon the sauce into the roll so it dripped into the filling – Yum!

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Creamy Mushroom Sauce with Meatballs and Pasta

I had made a large batch of vegan meatballs for our Super Bowl gathering. I kept some back just for this dish. This meal is a big plate of delicious comfort. The meal was easily put together by utilizing already prepped or cooked items: Meatballs, sliced mushrooms and my Alfredo Sauce. By doing this I had the meal ready in about 30 minutes.

Oh, and by the way, I made this all in one pan.

Cook pasta in a large dutch oven according to package directions. Drain and set aside.

Reduce heat to medium. Add mushrooms, all-purpose seasoning along with 1 tbsp of vegetable broth. Stir. Add meatballs and more vegetable broth (1 tablespoon at a time) if the mushrooms or meatballs start to stick to the pan.  Stirring frequently until meatballs have warmed through.

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Add cooked pasta back into the dutch oven. Stir.

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Pour Alfredo sauce into pan and stir. Cook until all the ingredients are completely heated.

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Top with a garnish of fresh parsley.

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Serve. Eat. Enjoy.

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Note: You could serve these without the meatballs (if you do not have any made) and it would still be incredible.

Another Note: You can always double the the Alfredo Sauce and put some aside for another meal.