Genki Kitty’s White Bean and Sausage Hot Plate Recipe

Tags

diet, healthy foods, healthy recipe, vegan, vegan diet, vegan dinner, vegan food, vegan menu, vegan recipe, vegan recipes, vegan runner, veganism, weight gain, weight loss, weight loss log

Another Saturday with another hungry husband made the perfect preparation for this hot plate dish recipe. Instead of purchasing sodium-enriched canned beans, I prefer to pre-soak dry beans the night before I want to use them. Thankfully I had soaked some White Navy Beans the other night and had not used them yet. So, these sprouted beans were my inspiration to this dish.

1 c white navy beans
¼ c Gimme Lean Ground Sausage (Vegan), crumbled
1 c chopped bok choy, chopped
2 cloves, chopped
1 tsp chili powder
¼ tsp ground black pepper

1. Boil the beans until soft. I dislike doing dishes, so I just tossed the beans in a frying pan with some water. Boil until soft. If you have pre-soaked the beans, this process will only take about ten minutes in total.
2. Once the water has burnt off, add the ground vegan sausage. Some people like to chop the vegan sausage but I prefer to toss the sausage chunk into the frying pan. Then I stab it with the wooden spoon until it has crumbled. It’s very fulfilling!
3. Once the vegan sausage has just about browned, add the cloves and bok choy. Stir it up.
4. Add the chili powder, black pepper and about 2 tbsp water. Once the mixture has been covered with chili powder, it is done.

My husband really enjoyed this meal. He said that it was extremely filling. If you like a lot of hot spiciness, you can add a little more sriracha. But, it really doesn’t need it.

Genki Kitty’s Vegan Roasted Veggie and Apple Soup Recipe

Tags

diet, healthy foods, healthy recipe, vegan, vegan diet, vegan dinner, vegan food, vegan menu, vegan recipe, vegan recipes, vegan runner, veganism, weight gain, weight loss

Again, another cold snap overnight occurred. Unfortunately for us, it meant that a 30 degree decline in temperature occurred and along with it was brought about two inches of snow. It also meant that we were not able to run outside- such a disappointment. Thankfully the hunky man and I got to spend the time together indoors and make a large batch of hearty soup.

5 large carrots, prepped and cut into 1” chunks
3 medium potatoes, prepped and cut into 1” chunks
3 cloves, chopped
1 apple, core taken out and cut into 1” chunks
1 tbsp extra virgin olive oil
1 tsp ground white pepper

1. Heat the oven to 350F.
2. Line a baking dish with aluminum foil and spray with oil.
3. Toss the veggies on the roasting dish. Place in the oven for about 20 minutes. Bake just until the veggies are soft but not brown.
4. Toss the veggies and leftover oil from the pan right into a food processor. Give it a whirl, just until it is almost smooth. If you prefer smooth, go ahead and go all the way. My husband prefers to have slightly creamy but still a little chunky.
5. Place mixture back into a pot and add the white pepper. Heat thoroughly once again. It might not need to be heated again so only reheat if needed.

The elegant man in my life loved the soup and couldn’t get enough of it. Actually he asked me to make it again as he was half way through the first bowl.  Note:  Sorry about the poor photo, we were cold and tired so we couldn’t wait another minute to eat the yummy soup.  The photo was taken straight from the pan.

Genki Kitty’s Korean Inspired Fried Rice Soup

Tags

diet, healthy foods, healthy recipe, vegan, vegan diet, vegan dinner, vegan food, vegan menu, vegan recipe, vegan recipes, vegan runner, veganism, weight gain, weight loss

It is no secret that I love Asian rice. We always have brown rice in our household steaming away in my favorite Hello Kitty Rice maker. Sadly, my Hello Kitty Rice Maker is starting to show its age, but it keeps chugging along. I am not sure what I am going to do without it! If any one knows where to purchase another one, please spread the wealth of information.

So, on to my latest rice soup recipe I would like to share with you. Trust me, I have millions more, so do not worry that my rice meals will end anytime soon. This one was inspired by K-Dramas. Occasionally I see characters in these dramas toss in the steamed rice into soup broth for a thick stew. Here’s my re-creation of this idea.

Korean Fried Brown Rice
2 c cooked rice
1 c chopped greens, I used kale and bok choy (my fridge long-term resident)
2 cloves garlic, minced
2 tsp ginger root, minced
1 tbsp reduced sodium soy sauce (or substitute with Braggs or whatever)

1. Sauté the ginger and garlic on high with a little water so that it doesn’t stick.
2. Toss in the rice and greens. I tossed in about two tbsp of water so that it can warm up the rice and greens without sticking. Add the soy sauce and mix well.  Note: You can eat alone like this or go all the way with stew!

Completed Stew
4 c vegan broth (any kind)
½ c kimichi (or more if you can’t get enough like me)

Fill a soup bowl to about ¾ full if you are hungry – ½ if you are at a medium level of hunger status. Fill the rest full of the vegan broth and top with some kimchi. Stir it all together with a spoon and slurp it up! Go head and be noisy about it, it’s a very Korean thing to do.

Genki Kitty’s Banana Pudding Recipe

Tags

diet, healthy foods, healthy recipe, vegan, vegan breakfast, vegan diet, vegan food, vegan menu, vegan recipe, vegan recipes, vegan runner, veganism, weight gain, weight loss

Trial and error with Banana Pudding as it goes… The other day I noticed three bananas sitting sadly in our banana basket becoming overcome with age. I decided to put them out of their “misery”. Lol Since we had just had banana bread this weekend, I decided it would be perfect to try something a little new. Vegan pudding was sounding like the perfect dessert.

Unfortunately, I found out that the recipe did not work as well as planned out. Okay, so maybe I didn’t plan the recipe out but did it on a whim, so I guess that’s what I get. This recipe did taste good however it did not have the thickening result that I had hoped to obtain. Next time, I’m switching to agar agar again.

Genki Kitty’s Banana Pudding
3 bananas, processed until smooth
1 tsp vanilla extract
2 cups nondairy milk, I used rice milk since it was all I had
1 tbsp chia seeds

Process the ingredients all together and place in individual serving dishes. Place In the fridge for at least two hours.

This is still in the trial stage but I wanted to share with everyone. Although it did not thicken, it was a really delicious, slightly thickened banana pudding. You may notice also that it did not have any sugar in it, that’s the beauty of the bananas (they are very sweet when ripe) and none is needed. As is, it was wonderful but was not thick. Back to the kitchen as soon as our bananas are browned.

Appetite for Reduction Collards and Pineapple Recipe

Tags

diet, healthy foods, healthy recipe, product review, vegan, vegan diet, vegan dinner, vegan food, vegan recipe, vegan recipes, vegan runner, veganism, weight gain, weight loss

Isa Chandra doesn’t know it, but she is a frequent in our kitchen. Her new cookbook, Appetite for Reduction really does serve up a lot in our kitchen and dining room table. My pre-spring “itch” has become me once again and I knew once I saw her recipe with two of my favorites of pineapple and collard greens, I had to make it! Yum!

There was some prep work to be done but it was well worth the work. We served this as a side dish but it was delicious and could very well be served as a main salad dish. There was plenty for four people as a side or two for a main dish. It is an odd dish but strangely familiar all at the same time. It serves the sweet factor with the pineapple and savory with the collard greens. It reminds me a lot of a dish that I make a lot during the summer months with spinach and strawberries. There is something fulfilling with having ones nutrient enriched greens with a sweet fruit tossed in for extra taste.

It’s still cold here, so it was slightly strange to have a cold collard green salad with pineapple. Thankfully it is “pre-spring” in the states, so soon we will have this recipe in the warmer months while sitting outside. I image it will be very refreshing during those hot summer months when you do not want to sit in the hot kitchen making full meals. Highly suggested to anyone that loves pineapple. Note: It does not taste too “green” for those of you looking for a healthy recipe but not in love with collard greens just yet.