Kathleen's Kitchen
I have my mother to thank for all my cooking skills.  She taught me that food is Love,
and must be lovingly prepared.  She taught me that you can follow a recipe for a pie
crust, but you can't make a great crust until you know how one feels when it is ready to
be put in the pie pan. It takes experience, patience, discipline, and dedication to make a
good cook. She taught me this through her actions, how well she took care of her family.
Thanks, Mom, for all you've taught me.                                                                            
"Any time we eat it's holy.  We should
have ritual and ceremony, not just
gobbling down some food to keep alive."  
-- M.F.K. Fisher
" ...I honor you for your desire to more fully
understand the implications of your eating
habits.  I respect you for your urge to become
more aware and capable of making
life-affirming choices  about what you put in
your body.  The decisions you make at a
grocery store, at a restaurant, and in your
own kitchen have an importance that is often
overlooked: They help to determine the
quality and nature of the life that will be yours
thereafter."  " I've noticed that you can learn
something interesting about another person
if you find out what constitutes the optimum
kind of meal to him or her.  To me, the best
meals may be elaborate, or they may be
simple, they may be occasions of quiet
solitude or of joyous festivity, bu they are
each in their own way holy.  To me, the best
meals speak of beauty, balance and grace.  
They help you to relax, to enjoy yourself and
others.  They nurture your senses and your
soul.  They provide you with wholesome food,
and bring health and happiness into your life.
           --John Robbins
May all be fed,
May all be
May all be
--John Robbins
High Fiber Low Fat Fruit Muffins
1-1/2 cups wheat bran
1 cup soy milk
1/2 cup unsweetened applesauce
1 ripe banana
Egg Substitute equal to 1 egg
Stevia equal to 16 tsp. of sugar
1/2 tsp. vanilla extract
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup fresh or frozen fruit (blueberries,
strawberries, raspberries, mango, pineapple),
chopped if not small. (Also 1/4cup chopped dried
fruit can be used)

1. Preheat oven to 375 degrees F (190 degrees
C). Grease mini-muffin cups or line with papers.  
2. Mix together: wheat bran and soy milk. Let
stand for 10 min.
3. In a large bowl, mix together: applesauce,
mashed banana, egg substitute, stevia, and
vanilla.  Beat in bran mixture.  Sift together the
flours, baking soda, baking powder and salt. Stir
into bran mixture until just blended.  Fold in fruit.  
Put into muffin cups. (Makes 24 muffins if you
put  a well rounded tablespoon in each.)
4. Bake in preheated oven for about 20 min.  
(Check at 15 minutes.)
Even Tastier Fruit Muffins
1-1/3 cups wheat germ
1 cup quick cooking oats (Or break up whole
oats in the food processor)
1/4 cup + 2 TBSP whole wheat flour
1 TBSP grated lemon zest
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
Pinch ground cloves
1/2 cup soy buttermilk (soy milk + lemon juice to
equal 1/2 cup, let set 10 min.)
egg substitute powder equal to 4 eggs
7-1/2 servings of stevia pure extract powder
(1svg = 1/32 or 1/40 tsp. appr.) (extract that is
not diluted with fiber) plus 1-1/2 tsp of lquid
1 tsp. vanilla extract
8 dried dates, or prunes, finely chopped
1 small apple peeled cored and grated (can
substitute 1/2 cup applesauce)
1/2 medium banana, mashed

350 degree F oven

Spray mini-muffin tins with non-stick oil spray
Large bowl: combine wheat germ, oats, flour,
lemon zest, cinnamon, baking soda, salt, and

Medium bowl: combine soy buttermilk, egg
substitute, stevia and liquid,  and vanilla. ; stir in
dates (prunes), apple, banana.  Add to wheat
germ mixture; stir until just combined.

Spoon batter into cups, filling each about two
thirds full.  Bake until golden (around 20 min.)  
Cool in pan for a few minutes (5 or so), then on
a rack completely.

Makes about 24
Kathleen’s Meatless Loaf

1 medium carrot, peeled and shredded
2 onions, finely chopped
3 TBSP + 1 TBSP olive oil
1/3 cup peanut butter or cashew butter
2 cloves garlic, minced or pressed
½ tsp cumin seeds
1 tsp ground coriander
1 tsp fresh gingerroot minced or grated, or
¼ tsp dried ginger
1-1/2 lbs. zucchini, diced
2 cups texturized soy protein, hydrated
2 TBSP nutritional yeast (opt.)
½ cup almonds, chopped
½ cup walnuts, chopped
½ c. wheat germ
¾ cups oatmeal
2/3 cup coconut milk
½  to 3/4c. dried, flaked coconut
2 TBSP soy sauce
Pepper to taste

Preheat oven to 400 degrees F.
Sauté onions and carrot in 3 TBSP olive oil
until onions are translucent.   (6-8 min.)  
Add garlic, cumin, coriander, and ginger.  
Sauté 1 min. longer.  Remove from heat.  
When still warm, stir in peanut butter. Let

In a separate pan, cook zucchini in
remaining 1 TBSP oil.  Combine onion
mix, zucchini  and remaining ingredients.  
Place in an oiled dish or pan.  Bake for 1
hour (45 min.?) Makes about 15 servings.
Kathleen’s Meatless Mushroom Gravy

¼ c. nutritional yeast
3 TBSP whole wheat pastry flour
1 cup water + ½ cup water
2 TBSP soy sauce
2 tsp. olive oil
¼ tsp. garlic granules
¼ tsp. onion granules
½ c. dried Shitake mushroom slices
1/8 tsp. ground black pepper

Soak mushrooms in 1 cup of hot water, set
Toast nutritional yeast and whole wheat
pastry flour until golden brown and fragrant.
Remove from heat.
Process water, soy sauce, olive oil, garlic
granules, onion granules and mushrooms in
food processor until smooth  and all
mushrooms are in tiny pieces.
Using a wire whisk gradually beat
mushroom mixture into yeast/flour mixture
until smooth.  Add ½ cup water to thin the
mixture to desired consistency.  When
mixture thickens and comes to a boil,  cook
1 – 2 minutes longer, and remove from heat.  
Season with black pepper.
Thanks to Post Punk Kitchen and to "the wrong umbrella" (user name) for
sharing this recipe.
I form this seitan into patty size pieces and bake as per instructions, except I
increase the broth and bake uncovered.

Chickenish Baked Seitan


1 1/2 c    wheat gluten flour
(I use 2 cups)
1/2 c chickpea flour
2 cups water
pinch turmeric
1 tbsp nutritional yeast
1 tbsp    soy sauce
2 tbsp "chicken" flavored veggie broth powder (or any broth
paste/boullion/powder--I don't think the chicken flavor is essential but it's
what I usually use for this recipe, and I usually have it around)
1 clove garlic, pressed or chopped very fine

Cooking broth
(I double the broth, and bake uncovered)
3 cups veggie broth
1 tbsp    soy sauce
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1 tsp dried parsley
2 tsp rosemary, dried or fresh
1 tsp dried thyme
2 bay leaves
1/2 tsp black pepper
pinch turmeric
3 tbsp nutritional yeast

Olive oil for oiling pan

Preheat oven to 325 degrees.  Oil the pan you will bake it in, which should be
either a casserole with a lid or a medium-deep roasting pan you will cover with
foil.  Mix all dry ingredients together in a large bowl.  Add the water, garlic,
and soy sauce, stir until doughy.  Knead 10 minutes and stretch dough until
it's thin and oblong, about 8x12".
(I make it into cutlets or divide into 24
smaller clumps and form into little medallions.)
 Put the dough in the pan.  Let
the dough rest for 10 minutes. While it's resting, mix the broth ingredients
together.  Pour broth mixture over dough, cover, put in oven.  Bake for 1
hour, flip, bake another hour, covered. Take out of oven, let cool uncovered.  

Tip: resist the temptation to overseason/oversalt the broth because it all
cooks down into the seitan during cooking and becomes very concentrated.  
The onions and garlic are good to save for whatever you'll be cooking the
seitan in.  If you don't have the herbs, leave them out and it will still be
tasty.  This is a very flexible recipe when it comes to flavors.
Curried Split Pea Soup
Sauté in a stockpot, medium heat, about 5 minutes:
      1 TBSP olive oil
      1 med.  white or yellow onion, ¼” dice
Add and sauté for 2 more minutes:
      3 cloves garlic, minced
      2 TBSP fresh ginger
      2 tsp. curry powder
      1 tsp ground cumin
      ¼ tsp. ground coriander
      ¼ tsp. ground cardamom
      1 generous pinch of cinnamon
      2 tsp. salt
Add and stir well:
      8 cups water
      1 pound dried split peas
      1-2 carrots (3, if they’re small)
Cover and bring to a boil.
Lower to medium heat, and simmer for about 1 hour
until the peas are tender.
Garnish with fresh cilantro, if desired.

Serves 6-8.
About 4 Weight Watchers points per cup.  One cup is
very filling.
Curried Split Pea Soup
This is my new favorite soup. It's extremely easy to
make, stores well, and makes an absolutely
scrumptious soup that gives you a "mother is at
home" warm kind of feeling.
For more Recipes, check out my
Veganfortheloveofitall Blog (link is below)
By saying grace, we release the Divine sparks in our food. - Rabbi Herschel
“To live in a human body, you must have
access to a certain amount of life-sustaining
energy.  You may either use this inherent
energy in a nourishing and self sustaining
way, or in a destructive and debilitating
way.  In the case that you consciously or
unconsciously choose negligence or self-
abuse over loving attention and self-
respect, your body will likely end up having
to fight for its life.”
--Andreas Moritz