Cathy Katin-Grazzini

PS Apple Fennel Summer Salad

Cathy Summer Fennel Salad.jpg

Chef:  Cathy Katin-Grazzini
Makes:  3-4 Servings
Prep Time:  30 min

 

 

 

INGREDIENTS

Dressing

  • ½ c dried unsulphured apricots
  • 1 organic lime, zested and juiced (added AFTER preventing oxidation of apple slices)

Salad

  • 1 med-lg fennel bulb w/ a few fronds, slivered
  • 1 sm yellow & 2 sm orange organic carrots, slivered
  • 3-4 French radishes, slivered
  • 1 organic Fuji apple, sliced
  • ¼ c green Lebanese olive or similar
  • 2 T shelled unsalted pistachios, finely chopped
  • ¼ c purple-podded sweet peas, shelled
  • 1 scallion slivered on its bias

DIRECTIONS

Dressing

  1. Make apricot paste by covering apricots with boiling water, or microwave 1 minutes.  Allow to cool.
  2. Blend apricots & soaking water until smooth scraping down sides as needed.  Add 1-2 t of water in order to accomplish a jam-like consistency.
  3. Zest and juice the lime and set aside.
  4. To make the dressing, drain the apples from the lime juice & whisk it with sufficient apricot paste to suit your taste.   

Salad

  1. Core and slice apple and cover with lime juice and zest to prevent oxidation of slices. 
  2. Using a mandolin on fine setting, slice fennel radishes and carrots into tender slivers.
  3. After removing lime juice, add apple slices to the vegetable slivers.
  4. Drizzle apricot paste lime juice dressing.
  5. Mix to showcase all the textures & brilliant colors.
  6. Garnish with peas and olive on top.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP Spring Moroccan Tangine

Prescription Kitchen Morrocan.jpg

Chef:  Cathy Katin-Grazzini
Makes:  4-6 servings
Prep Time:  1 ½ hrs
Cooking Time:  45 min
Total Time:  2 hrs 15 min

 

 

INGREDIENTS

  • 1 lg red onion, medium dice
  • 3-4 large garlic cloves, minced
  • 1 T grated fresh ginger (about 1”)
  • 2 T Ras el hanout spice blend or to taste (widely available online, Kroger or Whole Foods)
  • 1 medium sweet potato, diced
  • 2 medium carrots, diced
  • Handful of mint leaves, cut in thin ribbons (herb shears are great for this)
  • 2 c unsalted veggie broth
  • 2 T tomato paste
  • Small pinch of saffron filaments (10), toasted lightly, crumbled & soaked in a little veggie broth for 30 minutes.
  • 3 c cooked chickpeas
  • ½-t pf Aleppo pepper flakes or ground Kashmiri peppers or to taste
  • ½ lb baby Morelli or violetti artichokes (if you can find them), halved or quartered with outer leaves and tips removed, soaked in water with vinegar, lime or lemon juice (prevents discoloration) until use, OR 1 pkg frozen or canned artichoke hearts, quartered
  • Juice from 1 lemon
  • 1-2 t ground sumac or to taste (optional)
  • 1 lb asparagus, tough lower stalk removed, cut in ½” sections
  • 1/2c flavorful whole green olives (e.g. taggiasca, cerignola, picholine, etc.)
  • 1 c sweet peas, fresh or defrosted
  • ½ c dried apricots, soaked 10 minutes in water, quartered
  • ¼ c golden raisins or 1/8 c Indian lack raisins, soaked 10 minutes in water
  • ½ c unsalted shelled pistachios, rubbed in a towel to loosen/remove skins
  • 2 t sea salt to taste

Garnish

  • Zest from 3 lemons
  • Handful of cilantro leaves, whole
  • Handful of parsley leaves, whole
  • Sumac
  • Alleppo or Kashmiri pepper flakes or powder

DIRECTIONS

  1. Toast & soak saffron (if using).  Dry sauté onion in hot deep skillet over medium flame with a pinch of salt until onion has released its moisture & begun to carmelize, 3-4 min
  2. Add garlic and ginger
  3. Cook for a minute & deglaze pan with a minimal amount of broth.  
  4. Add sweet potato, carrot, raw artichokes (if using), ras el hanout & mint.  
  5. Sauté several minutes.
  6. Dissolve tomato past in broth.
  7. Add saffron and its water to the broth mixture and stir into skillet. 
  8. Add chickpeas and chili powder flakes.
  9. Cook 1 minute.
  10. Add lemon juice & sumac, if using, tasting as you go to not overdo the acidity.  
  11. Add asparagus.
  12. Wait 1 minute for thin asparagus, 2-3 minutes for thicker stems
  13. When carrots, artichokes and sweet potatoes are softened, add olives, peas (if fresh), artichokes (if frozen or canned) and fruits.
  14. Salt to taste. 
  15. Cook another minute and correct all seasonings as needed (acidity, spice, heat and salt).  Add pistachios and peas (if defrosted) and cook for final minute.
  16. Serve with your favorite whole wheat khobz flatbread, couscous or your favorite whole grain or warmed plates.
  17. Garnish with lots of lemon zest, parsley and cilantro leaves, and if you like, (for a little more heat and color), sprinkle on Aleppo.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP or PS Kenchin-Jiru with Miso

Prescription Kitchen Kenchin-Jiru with Miso.jpg

Chef:  Cathy Katin-Grazzini
Makes:  Serves 6-8
Presoak:  8 hrs (Kombu & Shiitake)
Prep Time:  1 hr
Cooking Time:  30 min
Total Time:  1 hr 30 min (not including presoak)

 

INGREDIENTS

Vegan dashi broth

  • 1 4”x 4”  piece of Kombu seaweed
  • 6-8 dried shiitake mushrooms
  • Water

Rest of Soup Ingredients

  • 3 taro (satimo), peeled, halved lengthwise, sliced in ¼” slices and place in water to prevent browning
  • 1-8” daikon radish, halved lengthwise, sliced in ¼” slices
  • 1 jicing carrot (or 2 regular), halved lengthwise, sliced in ¼” slices
  • ½ burdock root (gobo), peeled, cut in slivers or shavings, place in water to prevent browning
  • 1 medium yellow onion, medium dice
  • 1 block firm tofu
  • 1 block white or gray konnyaku (konjac)
  • 4 fresh shiitake mushrooms, stems removed, quartered
  • 1-2 t sea salt (optional)
  • 2-3 Japanese green onion (negi) or 1 bunch scallion, greens and whites sliced
  • 2 T fermented soy sauce
  • 1/3 – ½ c red miso

Garnish

  • Freshly toasted sesame seeds (PS if use sesame seeds)
  • Schichimi togarashi (Japanese 7-spice seasoning)
  • Sanscho pepper

DIRECTIONS

Vegan Dashi Broth 

  1. In a separate glass or ceramic bowls separately soak kombu and dried shiitake in 6 c water each.
  2. Cover with wrap and refrigerate overnight.
  3. Discard Kombu, discard shiitake stems, quartered caps and reserve, strain stocks and combine.  

Soup

  1. If using,dry sauté sesame seeds in a skillet until fragrant and lightly toasted.  Set aside.
  2. Drain tofu, wrap in paper towels, weigh with a dinner plate to express excess moisture for 1.  
  3. Tear into bite-sized pieces.
  4. Rinse konnyaku well, boil for 3-4 minutes in water, drain. Tear into bite sized pieces.
  5. Parboil taro for 5 minutes, skim as needed.
  6. In a large pot bring the dashi broth to a low simmer.
  7. In a stainless or nonstick skillet, dry sauté onion over medium-high heat, for 2-3 minutes. 
  8.  
  9. Add fresh shiitake and shiitake from the dashi, carrot, daikon, burdock and taro and sauté  3 minutes.  
  10. Add konnyaku, tofu and salt.  Cook until veggies are not quite soft.  DO NOT OVERCOOK.
  11. Add sautéed veggies to the dashi.  Bring to a simmer and cook for 10 minutes or until veggies are tender.  
  12. Stir in green onion/scallion and cook 1 minute.
  13. Remove from heat and stir in the soy sauce.

TIPS

  1. If you are serving the entire soup at a sitting, place miso in a large ladle.  Submerse ladle partially into the pot with chopsticks or a spoon, dissolve the miso in the ladle’s hot soup. 
  2. Add it to the pot, stirring gently to disperse it throughout.
  3. Miso is a live, probiotic food, that will not survive reheating.  If you don’t plan to serve the entire pot, remove the portion of soup for your meal and adjust the quantity of miso accordingly. 

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP Beans & Greens Pie

Prescription Kitchen pic bean pie.jpg

Chef:  Cathy Katin-Grazzini
Makes:  8 servings
Prep time:  1 hr
Cook time:  20 minutes

INGREDIENTS

Filling

  • 1 lb mixed colored cherry tomatoes
  • Sprigs of fresh thyme or dried thyme leaves
  • 2 c cooked mixed beans (kidney, chickpea, black, white, red or mottled)
  • 4 lbs mixed fresh greens (turnip or beet greens, Swiss chard, collards, kale or spinach), steamed and squeezed and roughly chopped to yield 3-4 c 
  • 2-4 T oil-free mild *Moroccan harissa chili paste (recipe below) or available online, Whole Food, Target and Indian markets (Moroccan cuisine is very similar) our area
  • Iodized sea salt to taste

*Moroccan harissa chili paste

  • 15 mild Kashmiri dried chilis (Available in Indian groceries or online)
  • 3 cloves garlic minced
  • 1 t cumin seed
  • 1 t coriander seed
  • ½ t sea salt

Crust

  • 2 c chickpea flour (besan)
  • 2T nutritional yeast
  • ½ t sea salt
  • Large pinch white pepper
  • 2 T arrowroot
  • 2 T freshly ground flaxseed
  • 2 t granulated onion
  • 2 t granulated garlic
  • ½ c firm tofu, drained well
  • 2-3 good quality canned whole tomatoes

DIRECTIONS

Moroccan chili paste

  1. In a bowl, cover chilis with boiling water.  
  2. Soak until fully softened (Alternatively, microwave for 1 minute and set aside to rehydrate and soften.)  Drain.
  3. Dry roast seeds in a skillet just become aromatic and you see the tendril of smoke appear.  Remove from heat.  Do not allow to burn or they’ll taste bitter.  Cool.  Grind in a spice grinder.
  4. Combine with all harissa ingredients in a food processor and process until smooth and uniform, or use a mortar and pestle to pound into paste.  Add just enough water to create a paste.

Filling

  1. Halve tomatoes.  Place on parchment facing up. 
  2. Strew thyme sprigs or sprinkle thyme leaves. 
  3. Roast tomatoes at 400 degrees Fahrenheit /200 degrees Celsius for 25 minutes or until softened.   Set aside.
  4. In a large mixing bowl combine beans, greens, harissa to taste, mixing well.  Salt to taste.

Crust

  1. Combine dry crust ingredients in a food processor, pulse to blend.  Add tofu and run for 1-2 minutes.
  2. Add 1 tomato at a time and process to achieve a uniform soft, but not wet, ball of dough. (akin to Playdoh)
  3. Sprinkle a board with chickpea flour, roll out dough, flipping and flouring, to ¼” thickness.  Shape to a pie pan, trim and crimp edges.
  4. Rill with greens and beans mix, mounding slightly in the center.
  5. Top with roasted tomatoes.
  6. Bake 20-25 minutes for full pie – just until golden.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP or PS Raspberry Ganache Tartlets

Prescription Kitchen Raspberry Tarts.jpg

Chef:  Cathy Katin-Grazzini, CathysKitchen Prescription.com
Makes:  2 ½ c
Prep Time:  30 minutes 

 

 

 

INGREDIENTS

Ganache

  • 1½ c date paste*
  • 1 pkg silken or soft tofu, drained well
  • 2 -2½ t naturally fermented shoyu (fermented aged soy sauce) or tamari
  • ½ c cacao or cocoa powder
  • 1 T vanilla extract or seeds from 1 vanilla bean
  • 1/8 t chipotle powder or other ground chili (or to taste)
  • 1 pkg fresh raspberries

*To make date paste, pit 2 c of dates (any variety), add ¼ c water and microwave 2 minutes or simmer on stove top 5 minutes until re-hydrated & well softened.  Blend in a food processor, adding a minimal amount of water only if needed to facilitate creating a puree.  Scrape down sides and continue to process until completely smooth and uniform.  

*If only using the ganache, Plant Perfect

Nut Crust for Tartlets

  • 1 c walnuts or pecans
  • 1-2 T date paste (enough to have nuts adhere into a crust)

*Plant Strong if using nut tartlet crust

DIRECTIONS

Ganache

  1. Combine all ingredients in a food processor, run, scraping down sides.  The longer it runs, the smoother, lighter the ganache.  Taste to correct for sweetness, spiciness, saltiness as needed.
  2. Use immediately or refrigerate for 1 hour for denser texture.  If texture becomes too dense, just add a T or 2 of water and reprocess.  

Nut Crust for Tartlets

  1. In a food processor pulse walnuts or pecans enough to break them into breadcrumb size.  (Don’t go beyond or you’ll have nut butter.)
  2. Add just enough date paste for the walnuts to adhere into a crust.  
  3. In your tart, tin, lay down plastic wrap, then press enough walnut-date mixture into the contours of your tin to create a base layer.
  4. Refrigerate to stiffen.

To Construct Tartlets

  1. Add ganache by spoon or pastry bag into the tartlet crust.
  2. Refrigerate to harden slightly. 
  3. To serve, gently push up bottom on larger tins and pull out by the plastic.
  4. For smaller tins, gently pull tartlet out by the plastic lining, place raspberry on each tartlet and plate. 

TIPS

  1. More water will create a looser date paste and softer ganache which may be appropriate for parfaits, for example. 
  2. To pipe decoratively, on the other hand, ganache should be stiff and therefore a dense, stiff date paste is preferable. 
  3. Take your time with creating a uniform paste for the smoother it is, the silkier the ganache.  Date paste freezes well. 
  4. Ganache will last about a week in the frig.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP Farfalle in Sweet Pepper Cream with Roasted Mini Tomatoes

Prescription Kitchen pic tomato ravioli.jpg

Chef:  Cathy Katin-Grazzini
Makes:  4-6 Servings
Prep Time:  30 minutes
Cook Time:  1 hr
Total Time:  1 hr & 30 minutes

 

 

 

INGREDIENTS

Pasta Base

  • 1 lb Good quality whole wheat farfalle (or other short, whole grain pasta)
  • 2 lbs multicolored cherry & grape tomatoes, cut in half lengthwise
  • Sprigs of fresh thyme or 1 t thyme leaves
  • 1 medium large red onion, medium dice
  • 2 cloves garlic, minced
  • Approx ¼ - ½ c Unsalted veggie broth, dry vermouth or white wine vinegar to deglaze pan
  • 3-4 orange & yellow bell peppers, seeded & sliced
  • Several fresh basil sprigs

Plant-Based Mornay Sauces

  • 4 T tapioca flour
  • ¾ t iodized sea salt
  • ¼ t ground white pepper
  • 1 t granulated onion (or powder)
  • 1 t granulated garlic (or powder)
  • 4 T nutritional yeast
  • 2 t lemon juice (or white wine vinegar OR apple cider vinegar)
  • ½ c silken tofu
  • 2 c almond or soy milk, unsweetened
  • ¼ t freshly ground hing (asafetida), available online or in Indian groceries
  • Pinch of freshly ground nutmeg

Garnish

  • Zest of 1 organic lemon
  • Fresh basil leaves, cut chiffonade

DIRECTIONS

  1. Heat oven to 350 degrees F/175 degrees C.  
  2. On parchment, sprinkle thyme leaves over tomatoes, salt & pepper very lightly.
  3. Dry roast for 35-45 minutes or until they’ve released their liquid.  (Concentrates their flavor) Make sure they are only lightly toasted along their edges.  
  4. Remove thyme sprigs.
  5. For the Mornay Sauce, blend all dry ingredients in a food processor or blender.  Add the tofu, lemon juice & plant milk; blend until smooth.
  6. Transfer to a saucepan & cook over medium heat, whisking until thickened to the consistency of cream.
  7. Set aside.
  8. In a stainless or non-stick skillet, dry sauté onions over medium heat, stirring until they brown & begin to adhere to the pan bottom.  
  9. Add garlic & stir for 1 minute.
  10. Deglaze pan.  (pour in veggie broth, dry vermouth or white wine) 
  11. Add peppers, lower flame, sauté until very soft (15-20, minutes), adding minimal liquid as needed.  
  12. Add basil leaves in final few minutes.
  13. Cool slightly, transfer to a food processor & puree until smooth.  
  14. Add the Mornay sauce & blend.  This is now your pepper Crème.
  15. Cook pasta in abundant boiling water, salted lightly to taste, until al dente.  
  16. Drain.  
  17. Transfer to a warmed serving bowl, add sufficient pepper crème to coat well.
  18. Plate, top with warmed roasted tomatoes, garnish with basil chiffonade & lemon zest & serve immediately.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP: A Tuscan Minestrone

Chef:  Cathy Katin-Grazzini
Makes:  7 quarts
Prep Time:  30 minutes
Cook Time:  1 hour
Total Time:  1 hour 30 minutes

INGREDIENTS

  • 3 cans white beans, rinsed well OR 1 lb dried white beans (cannellini or great northern)
  • 1 large sprig of fresh sage leaves
  • 3 cloves garlic
  • 1 medium to large onion, large dice
  • 2 stalks celery, large dice
  • 1 large carrot, large dice
  • 3 cloves garlic, minced
  • 1 lb green beans, cut into 1” pieces
  • 1 lb mixed green and yellow squash, sliced lengthwise, halved and sliced
  • 2 medium Russet potatoes or 1 lb new white potatoes, large dice
  • 2-3 quarts no-sodium veggie broth or water
  • 6-8 T good quality tomato paste
  • 2 medium tomatoes, large dice –OR- ½ 28 oz can of good quality whole tomatoes
  • ¼ small Savoy or green cabbage, cut into ¼ “ ribbons (chiffonade)
  • I bunch Lacinato (dinosaur) kale, rolled up and cut chiffonade
  • 1 bunch Swiss chard, rolled up and cut chiffonade
  • Sea Salt to taste
  • Freshly ground black pepper to taste
  • Nutritional yeast

DIRECTIONS

  1. To reconstitute dried beans:  Rinse beans and soak overnight.  Discard water.  
  2. Place beans in a pot and cover with water 1-2” above the top of the beans.
  3. Toss in sage leaves and garlic cloves.  
  4. Bring to a boil, lower to just BELOW simmering.  Gently steep for ½ hour or so or until soft and tender but not disintegrating.  
  5. This is a “Rustic Soup”, so there’s no need to be fussy with knife cuts.  Greens are sliced into ribbons and the rest are roughly diced bite size.
  6. In a large stainless soup pot, sweat the onion with a pinch of salt over a medium-low flame, stirring occasionally.  Don’t add any liquid.  Onions will begin to soften, carmelize and become translucent in a few minutes.  If they adhere to the pan, lower flame and add 1-2 T of broth to deglaze the pan.
  7. Add carrots, clelery & continue to sweat the veggies for 3-4 minutes.
  8. Add garlic, stir, cook for another minute.
  9. Add squashes, green beans, potatoes and cook for 3 minutes, stir occasionally.
  10. Add the white beans and their cooking water if using dried beans.
  11. Add veggie broth to water to desired consistency.
  12. Bring to a boil; then lower to simmer.
  13. Stir in sufficient tomato paste or whole canned tomatoes, to achieve a pale orange color.  Tomato is just one flavor in the ensemble; don’t go too heavy on the tomato.
  14. Add the ribbons of cabbage and kale.
  15. Allow to cook on low until veggies are softened but maintain their shape, about 30 minutes.
  16. Add chard & fresh tomato (if using).  Cook for final 10 minutes.
  17. Salt and pepper to taste.

TIPS

  1. Serve in large heated bowls with a nice salad, crusty wholegrain sourdough bread or homemade bread sticks.  
  2. In lieu of Parmesan, for a nutty, cheesy finish, sprinkle on a little nutritional yeast. 

Cathy Katin-Grazzini is a Plant Based Nutrition Coach, Culinary instructor & Personal Chef.  "Discover the joys of cooking with plants, wake up your senses & take back your health."
 Visit me at www.cathyskitchenprescription.com

 

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PS: A Wonderful Winter Salad

Chef:  Cathy Katin-Grazzini
Makes:  2-4 servings
Prep Time:  45 Minutes
Cook Time:  25-30 minutes for squash  & reduction
Total Time:  45 -50 minutes

 

 

 

INGREDIENTS

  • I delicate squash, cut lengthwise, seeded
  • 3 T date sugar or maple syrup
  • Arils from ½ lg pomegranate or 1 small whole pomegranate
  • 2 shallots, peeled, small dice
  • ½ c fresh raw walnut halves, broken into small pieces (Option soak & dehydrate to increase nutrient bioavailability) (If eliminated, recipe would be PP)
  • 4 c young arugula leaves, washed
  • 1 lg tight Chioggia radicchio or 2 Treviso rosso radicchio, thinly sliced
  • Iodized sea salt to taste
  • Freshly ground pepper to taste
  • A nice drizzle of white balsamic vinegar reduction

DIRECTIONS

Dressing

  1. To dress, use a reduction of white balsamic vinegar straight up or diluted with a splash of orange or lemon juice.  
  2. To reduce balsamic vinegar, pour a large bottle of milder white balsamic vinegar (avoid those with preservatives or coloring additives) contents in a pot over a low flame and allow water to evaporate slowly & flavors to concentrate.  
  3. Remove when it coats the back of a spoon or to a desired viscosity.
  4. Reduce in a well-ventilated kitchen as the vapors are strong.  Store in a squeeze bottle in the refrigerator or if you are a fan and like to use quite a bit, at room temperature.

Salad

  1. Preheat oven to 400 degree F (200 C).  On parchment paper, place the delicate halves face down and bake for 15 minutes.  Turn over, sprinkle on date sugar or brush maple syrup on squash flesh and return to oven for 10-15 minutes or until fork penetrates easily.  Remove.  Cool.  Cut in ½ inch slices.
  2. Combine all the salad components in a bowl or arrange them on a platter or individual plates.
  3. Season and dress immediately before serving.
  4. Yum!  

Cathy Katin-Grazzini is a Plant Based Nutrition Coach, Culinary instructor & Personal Chef.  "Discover the joys of cooking with plants, wake up your senses & take back your health."
 Visit me at www.cathyskitchenprescription.com

 

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PP: Versatile Veggie Quiches

Chef:  Cathy-Katin Grazzini
Makes:  24 mini-quiches ~ or ~ 12  3” individual quiches ~ or ~ pie
Prep Time:  1 1/2  hours for mini or individual/45 min pie
Cook Time:  15 – 20 minutes
Total Time: 1 3/4 hours for individual/1 hour pie 

Ingredients 

Veggies

  • 2 golden, red or Chioggia beets; peeled and minced
  • 1 lb spinach or mixed baby leafy greens (kale, chard, collards)
  • 1 lg red onion, medium dice
  • 1 medium or 3 small purple or orange flesh potatoes
  • 1 lg crown of Broccoli, divided into small florets
  • Dry vermouth or veggie broth to deglaze sautéed onions

Custard

  • 1 T tapioca flour
  • 1 T arrowroot (called araroot in South Asian grocery)
  • 2 T nutritional yeast
  • ½ t pink salt, sulfurous black salt (called kala namak in South Asian grocery)  (optional)
  • ½ t kosher or sea salt
  • ¼ t ground white pepper
  • ½ t granulated garlic
  • ½ t granulated onion
  • ½ t ground turmeric
  • 1 t apple cider vinegar
  • ¼ c silken tofu
  • 1 c almond or other plant milk

Dough

  • 2 c chickpea flour (Besan in S. Asian grocers)
  • 1 T nutritional yeast
  • ½ t  sea or kosher salt
  • Pinch of ground white pepper
  • 2 t arrowroot
  • 1 T freshly ground flax seed
  • 1 T aluminum free baking powder
  • 1/3 c water

Directions

  1. Preheat oven to 450 degrees F, 230 degrees C

Veggies

  1. Dice beets, sweet potato and onion.  (If you’re making mini quiches, dice smaller)
  2. Over medium high flame, dry saute onion stirring constantly until caramelized.  
  3. Deglaze with vermouth or veggie broth.
  4. Wilt baby greens.
  5. Steam other veggies separately until soft, but not mushy.

Custard

  1. In blender or food processor, combine custard ingredients and blend until smooth.
  2.  Heat in a saucepan, stirring constantly until it thickens and becomes more difficult to stir. 

Dough

  1. In a food processor, combine dough ingredients and blend.  
  2. While the machine is running, VERY gradually add 2/3 of the water until dough forms a ball (be patient, flour takes time to re-hydrate and it’s easy to overshoot the mark).
  3. Remove the dough.  Dust a board with chickpea four and roll out.  1/16 for mini quiches; 1/8” larger quiches.
  4. Dust dough surface and roll.  Flip, dust and roll and keep flipping, dusting and rolling until you achieve the desired thickness.  
  5. Line tins or pie dish with parchment paper.  Cut out dough to create mini quiches, individual or a pie..

Putting quiches together

  1. Combine all veggies for medley ~ or ~ distribute caramelized onions to each separate bowl of veggies for more distinctive and colorful look.
  2. Stir in sufficient custard to medley or separate bowl(s) until well coated.  
  3. Spoon into dough cups, filling completely.
  4. After you’ve constructed quiche, bake.   Because all the veggies are cooked, baking will be relatively fast.  The larger the mini quiche/quiche the longer it will take.  3” quiches can take 15-20 minutes; mini bite-size quiches may only need 10-15; 3" quiches can take 15 - 20 minutes; pie 20 minutes or more depending on your oven.
  5. Check often.  Wait for crusts to color up but do not overcook.

Tips 

  1. Top each mini bite size/quiche with a dollop of custard if you like.
  2. Make Chickpea Cracker with left over dough!  Gather up scraps and re-roll to 14” thickness, or thinner if you prefer.  Cut out with cookie or biscuit cutters.  Sprinkle on a bit of salt, coarsely ground pepper, &/or your favorite seeds or spices.  Bake for 3-8 minutes in a 400 degree oven, until lightly toasted.

Cathy Katin-Grazzini Plant Based Nutrition Coach and Culinary instructor.  Visit me at www.cathyskitchenprescription.com

 

 

 

 

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