Category: Vegan

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Chocolate Mousse

This Chocolate Mousse deserves its own post. It is that good. It is easy to make and oh so delicious. I initially brought this delightful chocolate mousse to you in the post – Raspberry and Chocolate Mousse Parfait. I decided it was worthy of its own spot in Cathryn’s Kitchen.

  • 3 small avocados, pitted, chopped
  • 1/2 c vegan chocolate chips, melted
  • 1 tbsp cocoa powder
  • 3 tbsp maple syrup
  • 3 tbsp almond milk, unsweetened, vanilla
  • 1 tbsp pure vanilla extract
  • 1 can coconut milk, chilled, whipped

Note: Chill coconut milk at least 8 hours/overnight. Spoon off coconut cream and use the coconut liquid for smoothies. Whip coconut cream until light and fluffy.

Add avocados, chocolate chips, cocoa powder, maple syrup, almond milk and vanilla extract into a food processor. Blend until these ingredients are well combined and creamy. Transfer to a large bowl.

Fold in whipped coconut cream into chocolate mixture. Chill in a sealable container.

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Serve. Eat. Enjoy.

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Short Grain Brown Rice Salad with Tomatoes and Olives

I came across a version of this salad and I liked the idea, except it was made with wheat berries. Since wheat is a big NO-NO for me I switched out the grain to one that is delicious and has a toothsome chew – Short Grain Brown Rice.

This dish would be great for those that meal prep. It is simple to make add has few ingredients.

Rice :

  • 3 c vegetable broth
  • 1 1/2 c short grain brown rice

Combine ingredients into a large dutch oven. Bring to a boil and then reduce the heat to a simmer. Cook rice until the broth is completely absorbed and the rice is tender.

Assemble:

  • Cilantro Dressing
  • 1 1/2 c cherry tomatoes, quartered
  • 8 large kalamata olives, pitted, coarsely chopped

Combine all the ingredients: rice, Cilantro Dressing, tomatoes and olives into a large bowl. Thoroughly stir.

Note: This can be served warm, room temperature or chilled. Also, you could bulk it up with some mixed greens.

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Serve. Eat. Enjoy.

 

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Easy Whole Roasted Cauliflower

My husband and I have been talking about me making this for longer than I can remember. So today is the day. It is simple to make, yet it does take a little time. However, most of that time is hands off. The oven is doing all the work, which is okay with me.

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The recipe generously serves four. That means we will have leftovers for lunch tomorrow.

Gravy:

  • 2 1/4 c vegetable stock
  • 1/4 c coconut aminos
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp Savory Spice Blend
  • 3 tbsp cornstarch

Combine all the ingredients in a large bowl and whisk together.

Preheat oven to 450 degrees.

Cauliflower and Veggies:

  • 1 whole cauliflower, leaves and center stalk removed,
  • 4 large carrots, large chopped (I used rainbow carrots for their variety of flavors and colors)
  • 4 medium potatoes, large chopped
  • 16 oz. whole button mushrooms, halved
  • 1/2 c vegetable broth

Dip cauliflower into gravy mixture until it is thoroughly coated.

Note: I let the cauliflower head marinate in the gravy mixture while I cut up the other veggies.

In a large baking dish or cast iron skillet arrange the cauliflower in the center and the remaining veggies around the cauliflower.

Pour vegetable broth over carrots and potatoes. This will help the veggies steam. Pour half the gravy over all the ingredients. Cover baking dish and bake for 40 minutes.

Uncover baking dish and pour remaining gravy over all the ingredients. Bake for 30 minutes. (I did baste all the veggies about half way through this second roasting.)

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Serve. Eat. Enjoy.

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Baked Pear-Pecan Oatmeal

Baked Oatmeal has become my favorite way to make oatmeal. It can be preassembled the night before and baked in the morning. It keeps well in the refrigerator and can be warmed up. It is great for breakfast, snack or a special treat.

There is a plethora of combinations that can be made to go together. This particular one has an autumn flavor profile. Delicious is the name for the Baked Pear-Pecan Oatmeal.

  • 1 1/2 c gf rolled oats
  • 1/2 c pecans, chopped
  • 2 c Bartlett pears, chopped (about 2 pears)
  • 1/2 c maple syrup
  • 1 1/2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
  • 1 tbsp pure vanilla extract
  • 1 1/2 c almond milk, plain, unsweetened
  • 3 tbsp applesauce

Preheat oven to 350 degrees.

Combine all the ingredients into a large bowl. Stir until well incorporated. Pour into an 8×8 baking dish.

Bake for 30-40 minutes. The oats will  be tender and the liquid will have thickened.

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Serve. Eat. Enjoy.

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Baking Spice Blend

Since baking season is just about upon us. I thought I would share my favorite spices for baking. I almost always use the same ratio of spices in my baked goods. So, instead of measuring each time the same amounts I decided to make up a blend of my favorite baking spices. Now I only have to measure once when I want to bake.

This spice blend is a simple ratio of 3-2-1. After I measured my spices I added them to a small mason jar and shook it like crazy – Done. From now on when you see Baking Spice Blend you will know what I am talking about.

  • 3 tbsp cinnamon, ground
  • 2 tbsp nutmeg, ground
  • 1 tbsp ginger, ground

Measure out the ingredients. Add spices to a small mason jar. Securely fasten lid and shake. Done.

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One Pot Spinach, Chickpeas & Cherry Tomatoes Penne

This is such a colorful dish. It is one of my standard pasta dishes that I have made for years. All the veggies are just heated through so that they still have that freshness. A hint of lemon adds a little brightness and a dash of red pepper flakes for a subtle heat. It is perfectly balanced and veggie packed.

Besides being flavorful and delicious, it is all made in one pot. That means less clean up and more time for other things.

  • 12 oz. brown rice penne (I like jovial)
  • 3/4 c onion(s), chopped
  • 1 tbsp garlic, minced
  • 5 oz spinach, fresh, stemmed, chopped
  • 15.5 oz chickpeas, drained, rinsed
  • 3 c cherry tomatoes, fresh, halved (I used mini San Marzano tomatoes)
  • 1 lemon, zested, juiced
  • 1 1/2 tbsp All-Purpose Seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 c nutritional yeast
  • vegetable broth for sautéing

Prepare penne according to package instructions. Drain and set aside.

Add onions to the same pot that you cooked the penne in. Sauté onions until they are translucent. Add vegetable broth as needed to keep onions from sticking to pot.

Add garlic and sauté until fragrant. Add remaining ingredients and sauté until heated through. Return penne to pot and thoroughly stir ingredients until well combined.

Note: For a more saucy pasta dish mix together 1 c vegetable broth and 2 tsp of cornstarch/arrowroot to make a slurry. Then stir in vegetable broth slurry in to pasta mixture.

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Serve. Eat. Enjoy.

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EBLATs

What are EBLATs – Eggplant Bacon Lettuce Avocado and Tomato Sandwiches. I made these sandwiches on homemade Easy Focaccia Bread. They were perfect. The bacon reminded me of the meat eaters smoked applewood bacon. The focaccia bread is an easy no yeast version so there is little effort. It is the perfect sandwich and easy to assemble.

Slice Focaccia Bread into quarters. Slice each quarter of focaccia bread horizontally.

Layer avocado. I like to give it a little smash so that it does not slide everywhere.

Layer Eggplant Bacon, butter lettuce and plum tomato slices.

Spread stone ground mustard onto the top layer of focaccia bread.

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Serve. Eat. Enjoy.

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Easy Focaccia Bread

The first time I brought to you focaccia bread I was not vegan or WFPB. I did begin my journey of gluten-free. I have grown so much since then. This is an updated version of my Focaccia Bread. It is Vegan/WFPB and even better than the first.

I used this bread to make EBLATs – Eggplant Bacon Lettuce Avocado and Tomato Sandwiches. YUM! The focaccia recipe is simple and it mixes in just one bowl.

Dry Ingredients:

  • 2 c Gluten-Free All-Purpose Flour Blend (I used Bob’s 1 to 1)
  • 2 tsp baking powder
  • 1 tsp All-Purpose Seasoning
  • 3/4 tsp Himalayan salt
  • 1/2 tsp baking soda

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

Whisk together dry ingredients until they are well combined.

Wet Ingredients:

  • 1/2 c sparkling water
  • 1/4 c apple cider vinegar
  • 1/2 c applesauce

Add wet ingredients to the dry ingredients and whisk to thoroughly combine.

Spread dough into prepared baking dish. Dipping your finger into some water and pressing dough into the baking dish works the best.

Baking for 30 – 35 minutes.

Cool in baking dish on a wire rack for about 5-10 minutes. Then remove from baking dish onto rack and cool until it is cool enough to handle and slice horizontally.

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Serve. Eat. Enjoy.

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Eggplant Bacon

I have been wanting to try my hand at making vegan bacon. The first time I had the oven to hot – way to hot. So this time I made the necessary adjustments and I am very pleased. The marinade is phenomenal. I am already trying to think of other things to make with the marinade. It is that good and it only has 5 ingredients. All which I already had in my pantry. It is a good thing to have a stocked pantry.

This eggplant bacon is so good that we started to eat it right off of the baking sheet. I almost did not get any pictures. Hopefully I will have some leftover to make a Focaccia EBLTA.

  • 1 medium eggplant

Using a mandolin slice the eggplant into strips. Set aside. Trim off any pieces that have a lot of seeds.

Preheat oven to 300 degrees.

Marinade:

  • 1/4 c coconut aminos
  • 1 tsp liquid smoke
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp smoke paprika

Combine all marinade ingredients into a measuring cup and whisk. Pour marinade into a baking dish. Soak eggplant in marinade for a few minutes.

Line baking sheet with parchment paper or a silicone mat. Lay eggplant strip onto prepared baking sheet.

Bake eggplant for 20 minutes. Turn eggplant strips over and brush with marinade. Bake for an additional 20-25 minutes.

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Serve. Eat. Enjoy.

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Chocolate Cake – GF, Vegan

I love cake. It is probably my favorite kind of dessert. Chocolate cake is especially on the top of my list. Unfortunately, I have not had it very often since I have changed the way I eat. That is why I am really excited about this recipe. It is vegan, gluten-free and fabulous. Finally, a truly decadent chocolate cake that I can splurge on and still feel good after eating it. This is splurge worthy, and since it is my birthday I am going to splurge.

Dry Ingredients:

  • 3 c Gluten-Free All-Purpose Flour Blend (I used Bob’s 1 to 1 Gluten Free)
  • 2 c maple sugar
  • 2/3 c cocoa powder, unsweetened
  • 2 tsp baking soda
  • 1 tsp instant coffee granules
  • 1 tsp Himalayan salt

In a stand mixer combine all the dry ingredients and whisk on low until well combined.

Preheat oven to 350 degrees.

Spray with oil and line 2 8-inch round cake pans with parchment paper. You do not want them to stick. That would be very sad.

Wet Ingredients:

  • 1-13.5 oz. can Heavy Coconut Cream (I order mine from Amazon)
  • 1 c plain sparkling water
  • 1/4 c apple cider vinegar
  • 1 tbsp pure vanilla extract

Note: The sparkling water helps with the rise of the cake.

Add wet ingredients to dry and mix until batter is well combined. Pour batter evenly into prepared cake pans.

Bake for 30-35 minutes, turning pans midway through baking time. Cakes are done when a toothpick inserted in the center comes out clean.

Cool in pans for 15-20 minutes and then remove from pans and let the cake layers cool completely on a wire rack.

Frost with Chocolate Cashew Frosting 2.0.

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Serve. Eat. Enjoy.