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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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Chocolate Covered Cookie Dough Bites

I was inspired to make these because I have read about or seen different things about cookie dough. The kind of dough that you can eat before baked and not be afraid of salmonella.

My youngest, who is going to be 25 loves cookie dough. Cookie dough ice cream was his favorite for a long time, and it maybe still. I guess you can say he inspired me to make these. Love you Josh.

This is so simple to make. there is a little hands off time in the freezer, but otherwise it is a snap to make.

Dough:

  • 1 can chickpeas/garbanzo beans, drained, rinsed
  • 4 dates soaked in hot water, drained
  • 2 tbsp maple syrup
  • 1/4 c chunky peanut butter
  • 1 tbsp vanilla extract
  • 1 tbsp water
  • pinch of Himalayan salt

Combine dough ingredients into blender.

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Blitz in blender until dough is creamy.

Spoon/dip dough onto a sheet pan lined with a silicone mat/parchment paper.

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Put into freezer for about an hour to let the dough set up.

Chocolate Coating:

  • 1 c chocolate/chocolate chips

Add the chocolate chips to a microwave bowl.

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Microwave chips in 30 second increments. Stir and repeat until chocolate is melted and smooth.

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Remove sheet pan with dough bites from the freezer. Dip each dough bite into melted chocolate and put back onto prepared sheet pan.

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Refrigerate coated dough bites until chocolate is set.

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Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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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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GF Blueberry Muffins – Vegan

I am learning how to make muffins all over again. Because now they are gluten-free and vegan. It is a learning curve, each type, whether gluten-free or vegan each have their own set of challenges. You first have to have the right blend of flours for gluten-free muffins, and then you need different kinds of leaveners and binders for vegan muffins. When you combine the two it can be rather tricky. However, I like a challenge when it comes to baking or cooking.

These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty.  The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.

By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.

Dry Ingredients:

  • 2 2/3c GF All-purpose Flour Blend
  • 1 c organic sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp Himalayn salt
  • 1 1/4 tsp xanthan gum

Preheat oven to 425 degrees. Grease muffin wells. Set aside

Whisk together dry ingredients in a large bowl.

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Stir-ins:

  • 2 c blueberries (1 cup is just not enough)

Stir blueberries into dry ingredients.

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Wet Ingredients:

  • 1 c almond milk yogurt, plain
  • 2/3 c oat milk
  • 7 tbsp apple sauce
  • 1 tsp vanilla extract

Whisk together all wet ingredients in a separate bowl.

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Stir in wet ingredients into dry ingredients until all dry ingredients are wet.

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Aquafaba Whip:

  • 3 tbsp aquafaba liquid
  • 1/2 tsp cream of tartar

In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.

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Whip aquafaba until you have stiff peaks.

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Fold whipped aquafaba into batter by thirds.

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Spoon batter into prepared muffin wells.

Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.

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Share. Eat. Enjoy.

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Note: Because there is 2 c of blueberries the batter makes 6 bakery size (6 well tin) and 3 home size muffins (12 well tin).

 

 

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Homemade Oat Milk

I made this oat milk because I did not have any, and I did not want to go to the store and buy some. The oat milk is used in some Blueberry muffins I was making. the recipe for the muffins will be posted soon.

Oat milk is great for baking. It adds a subtle sweetness and helps with browning for baked goods. Especially when you are baking vegan. You do not have to go to the grocery to purchase this, if you have rolled oats . This only takes about 60 seconds if you have a high-speed blender, maybe a little longer otherwise.

  • 1 c GF rolled oats
  • 4 c water
  • 1 tsp vanilla extract

You can make this without the vanilla, but why? Vanilla is wonderful, especially for baking.

Add ingredients to blender. Blitz for about 60 seconds. Transfer to a container that will seal.

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Store in refrigerator.

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That is how easy it is to make your own oat milk. Make sure you shake milk before pouring, because it will separate as it settles.

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GF Banana Bread – Vegan

I know there are thousands of banana bread recipes out in the world wide web and books, but be honest they are not necessarily worth making twice, or they have ingredients that are not actually the best for you.

Since the beginning of the year I have been making more Whole Food Plant Based foods (WFPB). It started as an experiment to see how I would feel. How I felt totally surprised me.

I thought I would feel a little tired and sluggish, yet I felt incredibly energetic. My digestive issues dissipated. It has been about 4 weeks and I cannot believe the difference in my overall everyday living.

This is why you might have noticed a difference in the recipes on my blog. I have been doing a lot more testing on recipes. It has been a learning curve because traditional ingredients or methods do not necessarily work well for WFPB eating. Because my kitchen is one of my happy places I have relished this new adventure.

This Banana Bread fits all the checkmarks for WFPB and tastes amazing too. Make sure to follow my blog so you do not miss out on any new healthful recipes. Now, to that bread.

Dry Ingredients:

  • 2 c GF All-purpose Flour Blend
  • 3/4 c organic sugar
  • 1 tsp xanthan gum
  • 3/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground

Preheat oven to 350 degrees. Grease 4 1/2 x 8 inch loaf pan.

In a large bowl whisk together all the dry ingredients.

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Mix-in:

  • 1/2 c walnuts, chopped

Stir in walnuts into dry ingredients. Set aside dry ingredients mixture.

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Wet Ingredients:

  • 3 large bananas, ripe but firm, peeled
  • 6 tbsp applesauce, unsweetened
  • 1/3 c almond milk yogurt ( I like Kite Hill)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract

Add bananas to a stand mixer. Beat bananas until broken up and they are half chunky and half creamy. This only takes about 60 seconds.

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Add remaining wet ingredients and mix for about 30-60 seconds. You should still have some banana chunks.

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Add dry ingredients to wet mixture and mix for about 30 seconds. Finish mixing by hand.

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Spoon batter into prepared 4 1/2 x 8 loaf pan.

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Bake for 60 minutes. Turn loaf halfway through baking time.

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GF All-Purpose Flour Blend – Vegan

This flour blend is vegan. A lot of times gluten free flour blends have milk powder in the mix for the added protein. I have used that blend, however, I have a new one that does not contain milk powder and works beautifully.

The blend is made up of four different ingredients. It is perfect for an all-purpose flour and making of breads and pizza crust. Mmm – pizza. I am looking forward to blogging some new recipes with this new flour blend.

  • 200 grams sorghum flour
  • 200 grams millet flour
  • 300 grams sweet rice flour
  • 300 grams potato starch (not flour)

Combine all flours. Mix well and store in a sealable container. I use gallon size mason jars. It is the perfect size for a batch of this blend.

Note: I recommend weighing the flours separately and then combining. Weighing each ingredient is more accurate and gives you a better blend.

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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