Aixa's Kitchen

Vegetable Fried Rice with Seitan Steak Strips

INGREDIENTS

2 cups white rice (cooked)
1 cup frozen mixed veggies
1 cup frozen cauliflower
1 cup frozen edamame
3 tablespoons Tamari or Soy sauce (or more to taste)
1 1/2 veggie meat/seitan
2 tablespoons avocado oil for sautéing

INSTRUCTIONS

Add the oil to a wok or medium/large skillet and heat to medium-high.
Add the vegetables and meat and sauté until the meat is golden.
Add the Tamari/Soy sauce and stir.
Add the rice and combine.
Serve.

I wanted to create this recipe because it is a great way to use up frozen veggies and meat. Cooking white rice is easy and adding frozen veggies and soy sauce makes it a flavorful meal that can be done in less than a half hour. Perfect for when you are in a hurry and need a meal done quickly. The added veggie meat is optional. I cook a badge of seitan, cut it in stripes and freeze it so I have it ready for recipes like this.

If you are a vegetarian, another great addition to this dish is scrambled eggs.

Enjoy!

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Penne with Sausage Cream Sauce

INGREDIENTS

2 cups Penne (or any pasta you prefer)
1 tablespoon olive oil
4-5 small garlic cloves (finely chopped)
1/2 cup onion (chopped)
3 Beyond Sausages (chopped)
1/4 cup white wine
1 1/4 cup unsweetened coconut milk
1/4 cup petite frozen peas
1 cup fresh spinach
1/8 teaspoon turmeric
Salt to taste
Pepper to taste
Shredded cheese (optional)
Parsley to garnish (chopped)

INSTRUCTIONS

Cook the pasta according to the instructions on the package. Set aside.
To a large skillet, add oil, sausage, garlic and onion and sauté on medium-high heat.
Add the sausages and sauté for about 3-5 minutes.
Add the white wine and cook until the wine is almost evaporated, stir constantly.
Pour the coconut milk and stir to combine.
Stir in the turmeric.
Add the spinach and peas.
Add salt and pepper.
Serve and garnish with parsley and cheese.

Enjoy!

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Lemon Coconut Blueberry Muffins (Vegan)

Muffins

INGREDIENTS

1 cup all-purpose flour
1 cup coconut flour
1 1/4 teaspoon baking powder
1/4 salt
1/2 cup avocado oil
1 cup granulated sugar (I prefer light brown sugar or coconut sugar)
3 tablespoons Bob’s Red Mill Egg Replacer mixed with 1/4 cup and 2 tablespoons water
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon shredded coconut
1/2 cup fresh blueberries

INSTRUCTIONS

Preheat the oven to 350º F.
Line a 12-cup muffin tin with muffin liners and set aside. If you don’t have liners, apply a thin layer of oil to the muffin tin.
In a small bowl, whisk together all-purpose flour, coconut flour, salt, and baking powder. Set aside.
In a medium sized bowl, whisk together sugar and oil. Add egg replacer mix and mix until combined. Add zest, and coconut flakes. Add lemon extract and vanilla extract and combine.
Using a rubber spatula, fold dry ingredients into the wet ingredients, until just combined. Add blueberries and mix until just combined. The batter will be thick.
Portion muffins using a cookie scoop onto the prepared muffin baking pan.
Bake for 18-20 minutes or until the muffins are golden brown and gently spring back.
Allow to cool for at least 5-7 minutes before removing from the muffin tins.
Transfer the muffins to a dish and sprinkle lemon zest over. Pour lemon glaze over.

Lemon Glaze

INGREDIENTS

The juice of one lemon
1 1/2 cups powdered sugar
1 teaspoon lemon zest

INSTRUCTIONS

Whisk together the lemon juice, the powdered sugar and the lemon zest until you get a glaze consistency. Add more powdered sugar or lemon juice if needed.

3 tablespoons of Bob’s Red Mill Replacer

Egg Replacer Mixture (with 1/4 cup and 2 tablespoons of water)

Pour in the egg replacer mixture into the wet ingredients

Fold in the dry ingredients with the wet ingredients

*This recipe was adapted from a recipe provided by the Institute of Culinary Education and Chef Tracy Wilk. The original recipe included almond flour, I substituted it for coconut flour to make it more allergy friendly. I also added the shredded coconuts and lemon zest. You must serve these muffins with the glaze, it makes them decadent and delightful.

Enjoy!

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Easy Frittata

This frittata is a perfect choice for meal prep, it holds great as a leftover. Also, it would be a great addition if you are looking to make a Sunday brunch and want to impress your guests.

INGREDIENTS

6 large eggs
1 tablespoon butter
2 tablespoons milk ( I prefer unsweetened coconut milk)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon fresh parsley (chopped)
2 green onions (chopped)
1 cup tater tots
1/3 cup shredded cheese

INSTRUCTIONS

Preheat the oven to 425º F.
Apply a thin layer of oil to an 8″ cast iron skillet and heat on low (stovetop) while preparing the egg mixture.
Add eggs, butter, milk, salt and pepper to a medium size bowl and whisk.
Add tater tots, cheese, parsley and green onions to the mixture and combine well.
Pour the mixture into the cast iron skillet and place it in the oven.
Bake for about 20-25 minutes or until cooked through and golden.
Remove from the oven and serve.

*Every oven is different so the baking time will slightly vary.

Enjoy!

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French Toast with Blueberry Reduction

French Toast

INGREDIENTS

4 slices of bread
2 eggs
1/3 cup of unsweetened coconut milk (or any milk you prefer)
1/2 teaspoon vanilla extract
Pinch of salt
1/2 teaspoon cinnamon
2 tablespoons honey
2 tablespoons butter
Chopped fresh banana (optional topping)

INSTRUCTIONS

Preheat the oven to 375° F.
Chop the slices of bread into small cubes.
To a medium size bowl; add eggs, milk, vanilla, salt, cinnamon, and whisk together.
Add in the bread cubes and combine well.
Heat a cast iron skillet on medium-low and add butter. Once the butter is melted, stir in the honey.
Pour the bread mixture in the skillet.
Transfer the skillet to the oven and bake for about 18-20 minutes or until golden.
Serve the toast and pour the blueberry reduction over it and add any other toppings of your liking. Add more maple syrup, if needed.

Blueberry Reduction

INGREDIENTS

1 cup blueberries (frozen or fresh)
1 tablespoon butter
2 tablespoons maple syrup

INSTRUCTIONS

Add all the ingredients to a small pot and bring to a simmer on medium heat.
Cook for about 10-12 minutes.
Serve over the French toast.

My Cast Iron skillet https://amzn.to/3wh883y

Starting to make the blueberry reduction

The bottom of the toast. The butter and honey caramelized. Delightful!

Enjoy!

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Chickpea Fritters

INGREDIENTS

1 3/4 cups chickpeas (drained)
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon ground ginger
1/2 teaspoon dried parsley
1/2 teaspoon baking soda
1 egg
3 tablespoons gluten free flour (or any flour you prefer)
Avocado oil for frying
Cilantro Aioli (see recipe here)

INSTRUCTIONS

Add the chickpeas and seasonings to a food processor. Process until mixture is like a paste.
Add the egg, baking soda and flour, and blend well.
Transfer the mixture to a bowl.
Add oil to a frying pan and heat over medium-high. (I use a Dutch cast iron)
Scoop the mixture and fry the balls a few a time, until golden.
Serve with Cilantro Aioli.

*I used a small scoop.

*This recipe makes approximately 18- 20 fritters.

Recipe for the Cilantro Aioli https://wp.me/pcOthW-6b

Enjoy!

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The Easiest Homemade Bread

When I say is the easiest, I mean it 100 percent. This is a no knead bread recipe. Extremely low maintenance. You do not need a stand mixer, just a large bowl and your hands. You do need a cast iron Dust Oven .

If you want fresh bread in the morning you can mix it all the night before, let it sit covered for 8 hours and bake it the next morning. As simple as that. Or you could mix it in the morning and when you get back home from work, bake it and get it ready in time for dinner.

This bread is crispy on the outside but soft on the inside. The smell is lovely and the flavor is outstanding.

INGREDIENTS

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon active dry yeast
1 1/2 cups warm water

INSTRUCTIONS

Add flour, yeast and salt to a large bowl and mix well.
Pour the water and mix it with your hands until the ingredients are combined. This is a no knead bread. You will have a sticky dough.
Cover with plastic wrap and let it sit on your counter for 8 hours (in a cool area).
Preheat the oven to 450°F.
Place the cast iron Dutch oven (with the lid on) in the center of the oven while is preheating.
Add flour to your hands and take the dough out of the bowl and form a round shape while folding the dough. Since the dough will be sticky, add a little flour if needed to do the shaping.
Place the dough on parchment paper and with a chef knife make a slash across on the top of the dough.
Place the dough and parchment paper in the preheated Dutch oven with the lid on and bake for 30 minutes.
Remove the lid and bake for about 15 minutes or until golden.
Place the loaf on a rack and let it cool for about 30-40 minutes.

Enjoy!

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Not a Recipe, But Related To It

Today I want to write to you about how to be more confident in the kitchen.

When it comes to creating a meal or following a recipe, always remember that YOU are in control of it. A few weeks ago, I took a class with Chef Richard LaMarita, which was great. But the recipes we were learning to make included some animal protein and dairy. I, of course, could have chosen not to take the class or to be proactive and think ahead of what substitutions I could do to make the recipes happen. The chef was making a sauce with heavy cream, so I used unsweetened coconut milk. His meal looked a certain color because of the fat of the animal protein, so I used turmeric to achieved a similar color. Also, his recipe called for ricotta cheese, so I used my homemade vegan ricotta (which ended up being so tasty). I also made other adjustments, but the main point is that, I just wanted to make it work. And it did. My husband approved the meals and was actually impressed. *wink, wink*.

So if you don’t have certain ingredients at home but really want to make a recipe, just add what you have in your fridge and pantry. Swapping ingredients will make you feel empowered and in control. It will also give you more ideas for future meals. And going grocery shopping will start to be fun.

The same goes with spices. You don’t need to have one hundred different spices. Just have a few that you and your family enjoy the most and swap them within meals.

You also don’t need to meal plan (if you do, great!) and get stressed about it. Just take a look at what you have at home and search online for the main ingredient you have available, and come up with a simple great meal.

The key is to make cooking fun, not stressful. Enjoy it, be creative, make a bucket list meal(meals you would want to make in the near future) and go to town!

I hope I have given you a little push and you feel inspired to cook more and with a positive and proactive mindset.

Thanks for stoping by my kitchen, y buen provecho!

Aixa

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Mini Spinach And White Bean Sourdough Pot Pies

I wanted to use my sourdough discard on these mini pot pies and it turned out absolutely delicious. Having a sourdough starter is such a treat, it is literally the gift that keeps on giving. There are so many recipes that can be made with a sourdough starter. You can check out my post How To Make A Sourdough Starter https://wp.me/pcOthW-a and hopefully you can be inspired to make your own. It is very easy to make and once is active, that is when the fun begins!

INGREDIENTS

2 tablespoons vegan butter (for sautéing)
3 small garlic cloves (grated)
1 shallot (chopped)
5 leaves fresh oregano (finely chopped)
1 small potato (chopped in small pieces)
1/2 cup fresh spinach
1/3 cup all-purpose flour
2 cups vegetable broth
6 tablespoons unsweetened coconut milk (canned)
Salt to taste
1 15 oz. can white beans (drained)
1/4 cup tomatoes chopped
3/4 cup sourdough starter
1 teaspoon baking powder
1 egg
1/2 teaspoon salt (for the pie mix)
2 tablespoons melted vegan butter
1/2 teaspoon dried basil
1/2 cup vegan shredded cheese

INSTRUCTIONS

Preheat oven to 365° F.
In a 5 Qt. Dutch oven melt butter over medium heat.
Add grated garlic, chopped shallot and sauté for 5 minutes.
Stir in oregano, chopped potato and spinach and cook for 3 minutes.
Add all-purpose flour, cook and stir for 1 minute.
Add vegetable broth and coconut milk.
Add salt to taste.
Cover and let simmer until potatoes are tender (for about 10 minutes).
Add tomatoes and drained beans.
In a medium bow, add sourdough discard, salt, egg, basil, melted butter, baking powder and combine.
Place 4-6 ramekins in a baking dish lined with parchment paper.
Fill in the ramekins with white bean soup leaving 1 inch to the top for the sourdough mixture.
Pour the sourdough mixture and sprinkle the cheese over it.
Bake for 25 minutes.
Broil for 2 minutes or until golden.

Be sure to leave about an inch of space on the top so there is room for the sourdough mixture to rise

This recipe will make 4-6 mini pot pies depending on the size of the ramekins

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Easy Homemade Burger Buns

These buns are super easy and quick to make. There is nothing like serving your family with fresh baked buns. Not to mention the lovely smell that will be in your house when is bread making day!

INGREDIENTS

1 cup warm water
2 tablespoons light brown sugar (or honey)
1 tablespoon instant yeast
2 cups whole wheat flour
1 1/2 cups all purpose flour
1 teaspoon salt
1 egg
1/4 cup melted butter (cooled)

INSTRUCTIONS

Add all ingredients to the bowl of your stand mixer (Kitchen Aid) or food processor.
Use the dough hook and mix on low (speed 1) for 5 minutes.
The dough might be slightly sticky, but it will work just fine.
Add a light layer of butter to a large cast iron skillet and/or 9×13 baking dish.
To shape the buns, cut the dough into medium pieces.
Roll each piece and flatten it with your hand, then tuck in the corners and place on the skillet or baking dish.
Cover the skillet with a towel and let rise for 30 minutes.
Preheat the oven to 400°F.
Remove the towel and bake for 20 minutes.