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Asian Noodle Bowl

I love Asian Noodles, but I can only have them when I make it at home due to gluten issues. This is such an easy recipe. I already had some sauce prepared, and some packages of veggies and baked tofu.

This recipe is under 30 minutes to make. Great for a nutritious weeknight meal. What takes the longest is making the pasta. You could actually make the pasta ahead of time. Then you just have to warm everything up.

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  • 12 oz. brown rice noodles
  • 10 oz. stir fry veggies
  • 8 oz. snow peas
  • 8 oz. water chestnuts, drained
  • 1 package of baked teriyaki tofu, cubed
  • Chinese Brown Sauce, 1 recipe
  • sesame seeds, garnish

Prepare pasta according to package directions.

Add the stir fry veggies and snow peas to the pasta during the last two minutes of cooking time.

Drain pasta and veggies. Return to pot.

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Add water chestnuts, tofu and Chinese Brown Sauce to the pasta mixture. Stir.

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Cook until heated through. Only 2-3 minutes.

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Sprinkle with sesame seeds.

Serve. Eat. Enjoy.

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Asian Forbidden Rice Salad

This is another recipe from my cooking class (with adaptations). Mix the rice with some fresh spinach or kale and you have a fresh nutritious salad that your family will be wanting more.

I have made Forbidden (Black) Rice before. It has such a wonderful unique flavor, compared to any other rice.

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Rice:

  • 3 c cooked Forbidden (black) Rice
  • 3 tbs chives, minced
  • 2/3 c carrot, shredded
  • 1/4 c bok choy, shredded
  • 3 tbsp cilantro, fresh, chopped

Mix ingredients in a large bowl.

Dressing:

  • 3 tbsp rice vinegar
  • 2 tsp miso paste
  • 1 1/2 tbsp maple syrup
  • 2 tbsp coconut aminos
  • 1 1/2 tsp ginger, fresh, grated
  • 3 tsp garlic, minced
  • 1 tbsp sesame oil (optional)

Whisk together all the ingredients in a measuring cup with a pouring spout.

Combine rice mixture and dressing together in a large bowl. Stir until mixture is well incorporated.

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Cover bowl and refrigerate for at least 30 minutes. By doing this step the rice soaks up the dressing and the flavor.

Garnish:

  • 3 tbsp sesame seeds

Serve rice mixture over some greens. Eat. Enjoy.

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Mexican Fiesta Salad

This salad is so fresh tasting and filling. I made this salad for one of my assignments in a cooking class that I have been taking. I am almost done with the class (about 82% complete with 32 days left for completion). It has been a fun and learning experience.

Top this salad with Avocado Ranch Dressing and you have Fiesta City. With the combination of cooked and fresh ingredients it is a cinch to throw together.

Note: The ingredient measurements are for two salads. You can adjust according to the servings you will be making.

  • 1 bag of Sweet Butter Blend Lettuce
  • 1 c frozen corn, thawed or microwaved
  • 1 can black beans, drained rinsed (I had some extra leftover)
  • 8 grape tomatoes, quartered
  • 1 c brown rice, cooked
  • Avocado Ranch Dressing
  • Smokey Southwestern Seasoning

Note: The recipe for the Smokey Southwestern Seasoning is in the Basics section on my site. However, it is also for sale, pre-made in my store site.

Sprinkle corn, beans and brown rice with Smokey Southwestern Seasoning. Stir.

Microwave the corn, beans, and brown rice just until warm about 30-60 seconds.

Assemble salad.

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Serve. Eat. Enjoy.

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Black Bean Burgers

I have been wanting to make some veggie burgers for some time. Most of the ones I have had seem to have a predominant Southwestern flavor, which is okay, yet I like a little variety in flavor. Also, they always seem to fall apart. These burgers are perfect. They have a wonderful flavor and they do not crumble like most veggie burgers.

These would be great to make up in a double batch and freeze some patties for later use. That is my plan.

This recipe was inspired by the How Not to Die Cookbook. If you use Dr. Greger’s app to check off your nutrients this recipe will give you 6 checkmarks, which goes to show you this is a very nutritious veggie burger.

“I would eat these again”, that is a quote from my omnivore husband. A happy dance is going on in my head right now.

Note: This recipe makes 4 generous veggie burger patties.

First Blend:

  • 1 c rolled oats
  • 1/2 c walnuts, pieces
  • 1/4 tsp turmeric

Add all ingredients into a food processor and blend until ingredients are well mixed and chopped.

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Second Blend:

Add remains ingredients to the oats mixture.

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Blend until all the ingredients form a paste like consistency. Check the texture to see if the mixture holds together. I added 1 tbsp of water at this point so the patties would hold together (If the mixture is too wet add a little more oats).

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Form patties. Place patties onto a prepared sheet pan. Refrigerate for at least 30 minutes. This helps the patties to solidify and hold their shape.

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Preheat oven to 375 degrees. Bake burgers for 25 minutes, until they are brown. Turn patties over about halfway through the baking time.

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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 at 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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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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