Recipes from Candy's Kitchen
I have people ask me often if I can write a cook book.
That flatters me and makes me smile. I love flavor and love the challenge of fooling people with a healthier plant base/vegan option full of flavor and always delicious!
I am a little bit of a food pantry hoarder, I always have plenty of staples.
Here are some of my simple Plant Based and vegan recipes from my kitchen made with affordable ingredients from my pantry that are nutritious and simple to make.
I will add new recipes often and also give some quick read easy tips, recommendations and some links for those who want to learn more.
Enjoy and please let me know your thoughts and love the challenge to make your favorite dishes a little bit more healthier.
Legumes Recipes
Legumes are part of the Fabaceae (or Leguminosae) family and include plants like beans, lentils, peas, and peanuts.
Marinated
Gigante Bean Salad
Beans make great and easy salads especially in the summertime! Full of plant based goodness!
Ingredients:
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1/2 pound of Gigante Beans (other large beans work great too!) soaked over night drained and stove top simmer for one hour until cooked - not mushy.
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1/4 cup in infused herb olive oil
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1/4 cup of lemon juice
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1/4 cup chopped sun dried tomatoes
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1/4 cup of fresh parsley or 1 tablespoon of dry parsley
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1 - 2 chopped garlic cloves (based on your liking)
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Salt & Pepper to taste.
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pinch of ground rosemary ( an herb to add to all dishes)
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Dry pepper seeds (optional)
Step 1
Prepare beans by soaking in water overnight in water about 2 - 3 inches higher than beans
Next day - rinse and put beans in a pot with water - add a bay leaf (always add to cooking water), clove of garlic and a pinch of salt and pepper,
bring to boil then simmer for 1 hour - do not cook until mushy.
Step 2
Drain and cool beans.
Step 3
Combine all ingredients in a bowl , mix well and chill for at least one hour, stir again and serve
Serve as a side, on top of greens.
Gigante beans, also known as giant beans, are a staple in Mediterranean cuisine. These large, creamy legumes are not only delicious but also packed with nutrients.
High in protein, these beans are an excellent source of plant-based protein. This makes them a great option for vegetarians and vegans.
They are rich in dietary fiber. Fiber helps with digestion and can keep you feeling full longer, aiding in weight management.
Contain essential vitamins and minerals. They are particularly high in iron, magnesium, and potassium, which are crucial for various bodily functions.
Low in fat, these beans are a heart-healthy choice. They can help lower cholesterol levels and reduce the risk of heart disease."
There are an estimated 40,000 varieties of beans in the world.
Savory Recipes
Herbs can contribute to improved heart health, reduced inflammation, and even help in preventing certain cancers.
Herbs can also be a valuable source of vitamins and minerals, similar to green leafy vegetables.
Stuffed Baked Tomatoes
Ingredients:
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4 medium size tomatoes
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1 cup of cooked brown brown rice (1/2 cup dry plus 1 cup water, pinch of salt, pepper and bay leaf)
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1/2 cup of seasoned bread crumbs or Cauliflower crumbs
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1/2 of small onion chopped
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1-2 cloves of garlic chopped
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Seasoned Olive Oil
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1 Teaspoon Italian Dry Seasoning (oregano, basil, rosemary, thyme)
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1/2 cup of Parmesan cheese (vegan preferred - see recipe)
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Salt & Pepper to taste
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Dry Pepper Seeds (optional)
Step 1
Preheat the oven to 400ºF and set the rack to the middle position. With a serrated knife, cut about 1/2 inch off the top of each tomato.
Core the tomatoes. Use a paring knife to cut around the outside edge and with a spoon scoop out the pulp and seeds.
Reserve and chop the pulp to add to the stuffing.
Step 2
Prepare the stuffing. Heat a tablespoon of olive oil in a saute pan over medium high heat.
Add the onions and chopped tomato pulp and saute for about 3 minutes or until the onions start to turn golden
and any juice from the tomatoes has evaporated. Add the garlic and saute for another 30 seconds.
Add salt, pepper, Italian seasonings and optional pepper seeds stir to combine the seasonings.
Step 3
Turn off the heat and add the bread crumbs, rice, Parmesan cheese, and about 2 tablespoons of torn basil.
Stir well to combine. (taste to see if more seasoning is needed)
Stuff each tomato with one-quarter of the stuffing mixture. Place the tomatoes in a baking pan or casserole dish,
drizzle each one with a little bit of olive oil. Cover lightly with foil. Bake for 15-20 minutes or until the tomatoes are
softened and the stuffing is golden. Remove the foil for the last 5 minutes to allow the stuffing to brown and get crispy.
I served this with a whole wheat pasta salad.
Tomatoes a good source of vitamins A, C, and K, as well as potassium, and antioxidants like lycopene. These components contribute to heart health, skin health, bone strength, and may even help reduce the risk of certain cancers.
Plant Based Parmesan Cheese
Combine all ingredients in a food processor until and mix/pulse until a fine meal is achieved. Be careful not to over blend or it will become a paste. Store in the refrigerator to keep fresh. Lasts for several weeks.
Nutritional yeast is a complete protein, a good source of B vitamins (including B12), and containing fiber and antioxidants. It may also help with managing cholesterol, boosting energy, and supporting the immune system.
Ingredients:
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Pasta of Choice - Imported when possible
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1 tablespoon of herb olive oil
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1/2 small onion chopped
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2 cloves of garlic chopped
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8 oz assorted mushroom
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1/4 cup of red wine (optional)
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1 teaspoon of vegan Worcestershire sauce
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1 cup of oat milk
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salt and pepper to taste
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pinch powder rosemary
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pinch thyme
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1 tablespoon mushroom powder
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1/2 cup of fresh basil and oregano
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pinch of dried pepper seeds
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plant base Parmesan cheese
Step 1
Cook imported pasta per package a dente (I used Scialatielli in this pic) Imported pasta has more protein and takes a little longer to cook
and has an amazing taste
Step 2
Heat herb olive oil medium heat, add in this order: onions until translucent, mushroom until dry, salt, pepper, mushroom rosemary & thyme,
mushroom powder, pepper seeds optional, wine (optional), Worcestershire sauce, oat milk, stir until well combined,
turn down heat and simmer for about 10 mins, add fresh basil and oregano,
more salt and pepper to taste.
Step 3
Drain cook pasta, add to pan with mushroom sauce toss to combine, finish with Parmesan cheese.
Mushrooms offer a variety of health benefits due to their rich nutritional profile, including potential cancer prevention, brain health support, and immune system boosting properties. They are a good source of vitamins, minerals, and antioxidants, and can be a beneficial addition to a balanced diet.
Pasta with Mushroom Sauce
Sweet Recipes
It can be sweet without sugar!
It
Watermelon Basil Sorbet
Nothing like a cool sweet watermelon in the summer! With a few ingredients enjoy this frozen delicacy. I always take 1/2 of the watermelon and freeze it. Angel & Lulu love the rinds!
Ingredients:
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4 cups of frozen watermelon
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3-4 Fresh Basil Leaves
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1 tablespoon of lime juice
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1/4-1/2 cup of Oat-milk (gives creaminess, adjust the right amount to blend in the blender)
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1 - 2 Tablespoon of Pure Maple Syrup (optional)
Instructions:
Place all ingredients in blender, blend until smooth.
Eat right away or put in an ice cream maker (my preference) or freezer.
