• Peppery Southern Grits, Tomato Jam and Braised Greens - Healthy, Plant-Based, Oil-Free, Gluten-Free, Comfort Food, Vegan Recipe

    Sauces, Dips, & Dressings

    Sweet Heat Tomato Jam

    Advanced |  Servings: 4  |  Ready In: 50 minutes |  Yield: 1 1/2 cups An acidic kick from balsamic plays with natural sweetness of tomatoes and smoky goodness from paprika come together in this oil-free Southern Tomato Jam.  Similar to a traditional gastrique, it’s a mix of caramelized sweetness with a pop of vinegar’s brightness.  The secret to this vegan recipe is to simmer it low and slow. It makes a delicious, healthy condiment over Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard, Vegan Butternut Squash Italian Polenta, or Super Green Gluten-Free Quinoa Sliders. Ingredients 1/2 pint grape tomatoes 1 (15-ounce) canned diced tomatoes (no salt added) 1/4 cup balsamic vinegar 1/2 tablespoon fresh thyme 1 bay leaf 1/2 teaspoon paprika 1/2 cup water Salt and pepper, to taste How it’s Done To make the Sweet Heat Tomato Jam:  Combine the halved tomatoes, canned tomatoes, balsamic, thyme, bay leaf, paprika, and 1/2 cup water in a medium pot.  Cover and simmer on medium-low for 30 minutes. Remove the lid and cook another 10-20 minutes, until most of the liquid has steamed off and you reach a thick, jam-like consistency. Season with salt and pepper.  Keep warm until ready to serve. Enjoy the warm hug from my Southern heart 🙂 Chef Katie’s Tips: Seasonal Tomatoes: Use the season’s best selection of tomatoes — you can use all fresh at the peak of summer, and all canned during the dark days of winter. Either way, make sure to keep

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  • Peppery Southern Grits, Tomato Jam and Braised Greens - Healthy, Plant-Based, Oil-Free, Gluten-Free, Comfort Food, Vegan Recipe

    Mains

    Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard

    Advanced |  Servings: 4  |  Ready In: 60 minutes |  Yield: about 8 cups (4 big bowls) Grits are Southern comfort food.  Cooked slowly, with love, they become the hearty base for oil-free braised chard.  A Sweet-Heat Tomato Jam packs more flavor as sweet tomatoes get a kick from spicy peppers and bright balsamic.  This is the ultimate comfort food dish.  For a full gluten-free meal, enjoy with Southern Style Vegan Cornbread, Sweet Corn Succotash, and Raw Chocolate Pecan Kentucky Derby Pie. Ingredients For the Southern Peppery Grits: 3 cups water (or vegetable stock) 2 cups almond milk (or other plant-based milk) 1/2 tablespoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon cayenne 1 bay leaf 2 cloves garlic, minced 3/4 cup dry Corn Polenta Grits For the Sweet Heat Tomato Jam: 1/2 pint grape tomatoes 1 (15-ounce) canned diced tomatoes (no salt added) 1/4 cup balsamic vinegar 1/2 tablespoon fresh thyme 1 bay leaf 1/2 teaspoon paprika 1/2 cup water Salt and pepper, to taste For the Caramelized Onions and Chard: 1 sweet onion, thinly sliced 1 bunch chard, stems separated from the stalks and both chopped How it’s Done To make the Sweet Heat Tomato Jam:  Combine the halved tomatoes, canned tomatoes, balsamic, thyme, bay leaf, paprika, and 1/2 cup water in a medium pot.  Cover and simmer on medium-low for 30 minutes. Remove the lid and cook another 10-20 minutes, until most of the liquid has steamed off and you reach a thick, jam-like consistency. Season

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  • Sides & Snacks

    Vegan Butternut Squash Italian Polenta

    Medium |  Servings: 6  |  Ready In: 60 minutes |  Yield: about 8-9 cups This creamy polenta recipe is classic Italian comfort food.  Butternut squash adds natural sweetness and beautiful golden color for this Fall-inspired vegan recipe.  Naturally gluten-free, serve this with Smoky Sweet Braised Giant Lima Beans, French Mayo Coba Bean Red Wine Stew with Parsnip Mash, or Hearty Mushroom Ragout for a satisfying dinner. Ingredients 1 small butternut squash, about 1.5-2 pounds, peeled, seeded, and cut into chunks (1 1/2-2 cups, diced) 4 cups almond milk (or other plant-based milk) 2 cups water 2 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon salt 1 cup dry Corn Polenta Grits How it’s Done Preheat your oven to 425F. To roast the butternut squash: Place the diced squash on a baking pan. Roast at 425 F until soft, about 30-40 minutes, until knife-glide tender. Remove from oven and let cool.  While the butternut squash roasts, make the polenta. To make the Vegan Butternut Squash Italian Polenta: Combine almond milk, water, thyme, oregano, and salt in a medium pot. Cover and bring to a boil over high heat. Start whisking the boiling milk with one hand and slowly stream in the polenta with another.  Continue whisking until all of the polenta is added.  Keep whisking until polenta starts to bubble again, 1-2 minutes. Cover, reduce heat to low, and simmer polenta until creamy, 15-20 minutes When the polenta is creamy, stir in the roasted butternut squash. Make as chunky or as smooth as

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  • Soups & Stews

    Mushroom Leek Barley Soup

    This hearty vegan soup pairs creamy barley with leeks and mushrooms for classic comfort-food flavor. The simple flavors in this oil-free recipe will fill your kitchen with aromas transporting you back to childhood. Make a big batch and freeze extras for healthy, plant-based meals. Serve with Lacinato Kale Waldorf Salad, Italian Red Quinoa Fennel Citrus Winter Salad, or Quick Whole Wheat Flatbread.

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  • Why Plants Rule

    Can Monotony Help Me Lose Weight? The Gray T-Shirt Approach to Healthy Eating

    Gray t-shirt and jeans. Gray t-shirt and jeans. Gray t-shirt and jeans. Gray t-shirt and jeans. Gray t-shirt and jeans. Imagine if you opened your closet every morning and these were the options for your work attire. You’d see the repeated choices, grab a set, and be on your way. Rather than spending time and energy debating outfits, coordinating colors, and finding shoes to match, you’d already be dressed and ready to focus on other issues. You’d have that extra time and mental energy to make more impactful choices throughout the day. The Move for Monotony This is Mark Zuckerberg’s approach to work attire. The CEO of Facebook makes a moving argument for monotony. As he explained in November of 2014, “I really want to clear my life so that I have to make as few decisions as possible about anything except how to best serve this community” Take this same decision-making approach and apply it to your diet. On a typical day, the decisions on what to eat are even more numerous. Instead of one choice in the morning about one outfit, our eating habits force us to make multiple decisions throughout the day: breakfast, lunch, dinner, snacks, dessert, pre-workout, post-work, late-night treat, early-morning detox… We have an endless closet of food choices that include take-out, frozen meals, delivery, social media, a barrage of online recipe sites, and endless television shows and magazine articles.  It can be overwhelming deciding what to eat. Add to that the omnipresent messages on

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  • Breakfast

    Golden “Kiss of Sunshine” Turmeric Oatmeal Bowl

    Easy |  Servings: 1 |  Ready In: 5 minutes |  Yield: 1 1/2 cups This healthy, savory oatmeal gets a golden “kiss of sunshine” from bright turmeric powder.  Enjoy this quick, easy vegan recipe for a savory breakfast.  Chef Katie Simmons shows you how to cook this plant-based, gluten-free, oil-free bowl.  If you love this, you’ll also love Quick Peach Pecan Spiced Oatmeal, Gluten-Free Banana Raisin Baked Oatmeal, and Italian Vegan Chickpea Flour Frittata. Ingredients 1/2 cup Quick Rolled Oats (40 g) 1 cup water 1/4 cup frozen chopped Okra 2 tablespoons frozen peas 1/4 teaspoon ground turmeric 2 tablespoons Sauerkraut How It’s Done: To make the Golden “Kiss of Sunshine” Turmeric Oatmeal Bowl: In a medium bowl, combine the oats and water. Microwave 90 seconds. Add in the frozen okra and peas. Stir well. Microwave another 20 seconds. Sprinkle on the turmeric and add the Sauerkraut. Enjoy! Chef Katie’s Tips: Funky Sauerkraut Substitutions: The sauerkraut is definitely a “funky” flavor, adding a savory, salty taste. If it’s not for you, you can stir in a teaspoon of miso paste, a dash of tamari, or just regular salt. Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads. Gluten-Free Celiac: Oats are naturally gluten-free, but they are often processed in a facility near wheat. If this is a concern for you, check for “Certified Gluten-Free” Oats and Oat Flour.

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  • Sauces, Dips, & Dressings

    Strawberry Mango Chia Jam

      Easy  |  Servings: 12  |  Ready In: 10 minutes  |  Yield: about 3 cups Chia seeds look like raspberry seeds but act like a natural thickener in this quick jam. They offer fiber and healthy Omega-3 fats while mango provides all of the natural sweetness you need, without any of the refined sugar that you don’t. Make a batch of this healthy easy, kid-approved recipe for Gluten-Free Oatmeal Raisin Pancakes, Blueberry Buckwheat Pancakes or use in a Chia Pudding Parfait. Ingredients 1 pound frozen strawberries, thawed 1/2 cup water 1/4 cup (48 grams) chia seeds 1 teaspoon vanilla extract 1 large mango, diced How It’s Done To make the Strawberry Mango Chia Jam: Combine the strawberries, water, chia, and vanilla in a medium pot. Cover and bring to a simmer over low heat. Simmer for about 5-7 minutes, until strawberries start to break down. Meanwhile, peel and dice the mango into bite-sized pieces. Once the strawberries start to break down, turn off the heat.  Use a spoon to squish the strawberries into a smoother, jam-like consistency.  Add the diced mango and stir to combine. Jam will get thicker after it sits for a while. Serve chilled or warm slightly. Serve with Gluten-Free Oatmeal Raisin Pancakes, Blueberry Buckwheat Pancakes or use in a Chia Pudding Parfait. Yields: About 3 cups   Chef Katie’s Tips:  More Sweetness: If you want added sweetness, you can add date water (left from soaking dates in warm water), maple syrup, Stevia, or your preferred sweetener. Play with

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