I wanted to let you know that as of January 2021, Helyn’s Kitchen will no longer be online. So if you have any favorite recipes that you haven’t saved, now would be the time to do so!
2020 has been the most challenging year of my life, not only due to the Covid restrictions and all that has come with this pandemic, but personally, too. I’ve had excruciating physical challenges which led to an emotional and spiritual overhaul. As I’ve contemplated my role in life and on this earth, it’s become apparent that I need to make this change. My Dark Night of the Soul has come and gone and I am well! I hope you are, too. It’s time to move forward together, into the Light!
Sometime in the coming year, I will be launching a new website on a different platform. This will be called Nourishing Nirvana, and will include many whole-food, plant-based recipes from Helyn’s Kitchen (but not all!) and will be a broader scope of service, offering articles on health and nutrition as well as many insights into individual and collective consciousness and how it relates to our overall well being, especially as it involves food and the preparation of recipes. I will also be sharing information and videos about sound healing, meditation, Reiki and more. I hope that you will join me once we’re up and running. I do have your email address and will let you know once we’ve successfully launched so that you can subscribe if you’d like.
It’s been a wonderful eight years getting to know you and sharing my many recipes and life journeys! Thank you for all your comments, questions and support. Mountain Man and I wish you a holiday season filled with joy and love and a simply stellar year ahead.
Greetings beautiful ones! OH my… I’ve been absent for way too long, yes? Well, I do have a rather good excuse…
Mountain Man and I moved our homestead to a lovely little town (yes, still in the mountains) in October of last year. It’s a gorgeous piece of land with an historic home AND a blueberry orchard with over 900 plants! So the plan was to create a one-of-a-kind, plant-based Bed & Breakfast retreat! But then, as the fates would have it, not long after we moved in, I fell and broke my shoulder/upper arm! OW! It’s been SEVEN long months of healing. Let me tell you, this is NOT something you want to experience. I’ll spare the gory details but suffice it to say I was in no shape to create a new business, take care of this huge house, or even do any posting. I’m still working on the final soft tissue repair and SLOWLY getting back my range of motion. But here I am! Finally.
Today is a milestone for me, being able to, at long last, share a lovely recipe with you for this incredible breakfast/brunch treat. Nice timing for Father’s Day, right?
Carrot Lox. I’ve had it out at a local vegan restaurant and, you know me, I had to try it for myself. It was a great success! It’s a perfect addition to some whole grain bagels and my homemade cultured cream cheese! I also garnished it with some sliced cucumber, fresh dill and capers. Divine! I hope you’ll try it for yourself. 🙂
Healthy trails,
P.S. There is some work happening on my website… and you may or may not be able to leave a comment. We’re working on this! Thanks for your patience.
Carrot Lox
A delightful plant-based version of a breakfast favorite!
Persons
4
Prep Time
20 minutes
Cook Time
7 hours
Notes
I used smoked paprika for these instead of liquid smoke, which many other recipes call for. I am not a fan of the liquid smoke and the chemicals that are in many of them. Of course, you can use it if you prefer, just about a teaspoon is all you would need.
Ingredients
2 large carrots, thinly sliced
1/4 cup tamari or low-sodium soy sauce
1/4 cup water
2 TBS maple syrup
1 tsp smoked paprika (see note)
1 tsp onion powder (or granules)
1/2 tsp garlic powder (or granules)
Instructions
Use a sharp knife or vegetable peeler to get as many lengthwise thin slices of carrot as you can. This is the hardest part, trust me. I peeled mine first and wound up using a knife. And I won't lie, it was tricky!
Steam the carrot slices until just tender (about 10 minutes). Don't overcook or they will be hard to work with later.
Mix the remaining ingredients in a shallow bowl and marinate the carrot slices for several hours or overnight. Make sure the marinating liquid is evenly distributed and you may want to turn the carrots in the liquid every so often.
Greetings, plant-based readers! Many folks, including most of my friends, cannot understand why I don’t consume any refined oils of any kind. I get so many confused looks and questions… “What about coconut oil? Isn’t that healthy?” and the very popular, “The Mediterranean diet has olive oil, what about that?”
Well, I’ve been living without it quite nicely for seven years now and I can assure you, you do not need it in your diet and in fact you will be much better off without it!
On to the most important question for those who enjoy romancing the stove… “How do I sauté without oil??”
I can assure you it is very easy providing you have the know-how, and most importantly, the right pan! I made a video a while back in which I stated that I mostly enjoy using stainless steel for my sautéing. That’s right, not non-stick. Just a very good quality stainless steel pan. I know, they can be VERY costly, upwards of hundreds of dollars for a high-end 18/10 stainless pan. Well, I have good news! I was recently approached by a company called Mealthy which offers just such a pan at a fraction of the cost. They offered me a free trial which I accepted and I must say, I am in love with this pan! Not only is it heavy and made of quality steel, I love the shape of it and the fact that it’s much deeper than most pans.
You can find your Mealthy pan on AMAZON HERE. Or at the company’s website HERE.
Back to the topic at hand, how DO you cook without oil? Mostly, I just use water or veggie broth in place of oil. For those of you who missed my video post about water sautéing, here is the link: HOW TO WATER SAUTE
Here are some tips and tricks:
Before heating your pan, wipe it with just a touch of oil. I will use about a half teaspoon and then use a paper towel to spread the oil out evenly in a VERY thin layer.
Heat the pan BEFORE adding your veggies. Not to the point that’s it’s smoking, but over medium heat for a few minutes is good.
Add the veggies first with nothing else. Let them sizzle just a bit before adding bits of water or vegetable broth, A LITTLE AT TIME. You don’t want to flood it, just enough so that the veggies don’t stick. This way you will still get a nice crisp on the food and it won’t be soggy.
Keep it moving! It’s important to stir your ingredients, again so that they don’t stick.
That’s pretty much it! It’s not hard, especially with practice, you’ll get the hang of it.
For those of you still wondering WHY it is unsafe for our health to consume oils, here are a couple informative videos for you from Dr. Greger of NutritionFact.org to check out, but I urge you to do your own research as well:
But wait! What about BAKING? That’s a whole science in itself and there are also MANY ways to avoid using oils in baked goodies. For a comprehensive look at how to create yummy, plant-based, oil-free, baked treats, head over to download my FREE E-BOOK, I’m a Baker Dammit! It took me YEARS to figure out how to bake again after becoming plant-based. I hope that you can find some inspiration here. 🙂
That’s all for now lovelies. Happy oil-free cooking (and baking)!
Healthy trails,
Product link disclaimer: If you’ve been visiting my site for a while, you may notice that I use NO ADS in my posts. I really don’t like to be disturbed by pop-up ads when I’m browsing myself, and I’ve seen ads for items that really have no place on plant-based blogs. So I do make a very small amount of commissions if you click through and purchase an item on Amazon via my site. Thank you for your support in allowing me to continue posting recipes for you!
My dad and I used to fight over the mint chip ice cream when I was a kid. Okay, so some foods have emotional ties and this one sure does for me! While we don’t eat many sweets, Mountain Man and I do enjoy some plant-based ice cream occasionally, especially in these hot summer months. THIS delivers in a big way! I love making my own ice cream. Even the vegan brands in the store contain fillers and thickeners which I really don’t care to eat. Plus, it’s EASY and it’s so much fun watching the mixture churn and grow as it’s forming.
The base of this deliciousness is cashews for ultra creaminess. Yes, it’s high in calories and fat… like I said, an occasional indulgence. You will need an ice cream maker for this one. I found a great churner on Amazon here. It is reasonably priced and just so easy to use. And, of course, you’ll need a good blender for that wonderful smooth texture! Do you own a Vitamix yet? I highly recommend them and use mine daily!
So what’s the best way to store your work of art? I found these great ice cream storage containers, again on Amazon, here. They really are great and come in some fun colors, too!
Enjoy and stay cool!
Healthy trails,
Mint Chocolate Chip Ice Cream ~ Plant-based!
A delicious plant-based treat for the summer months!
Persons
1
Prep Time
20 minutes
Cook Time
20 minutes
Notes
Okay so here's the deal. SALT. I don't usually use it at all. But without all of the gross ingredients that most commercial ice cream has, it will tend to get REALLY hard and flaky and thus hard to scoop. Sure you can omit it, but just be prepared as you will need to let the ice cream sit out for a good amount of time before it is soft enough to serve. Same goes with the vodka. Alcohol will keep the mixture from freezing too hard. As fas as the chocolate goes, chips are easy, but I always prefer to just use a good quality dark chocolate bar and cut it up into chunks. It will flake and crumble into various sizes. I love that! Enjoy!
Ingredients
1 heaping cup raw cashews
3 cups water
1/2-3/4 cup erythritol (or any granulated sweetener of your choice—use enough to satisfy your own sweet tooth and remember that when the mixture freezes it will taste less sweet)
small bunch fresh peppermint leaves (optional)
2 tsp vodka (yes, you read that right, see notes)
1 tsp peppermint extract
1/2 tsp vanilla extract
1/2 tsp sea salt (see notes)
1/2 tsp spirulina powder (for color)
1/2 cup vegan chocolate chips or chocolate chunks (see notes)
a few peppermint leaves for garnish (optional)
Instructions
Blend the cashews with just enough water to cover until smooth, then add remaining ingredients, except for the chocolate chips/chunks.
Transfer to a jar or pitcher and refrigerate for several hours or overnight. It's important that your mixture is cold when you go to pour it into your ice cream maker!
Set up your ice cream maker, per the instructions, and slowly pour in your mixture. When the allotted time is up (usually about 20 minutes for most churners), slowly add the chips until incorporated.
Freeze for at least a few hours before enjoying.
You will need to let the ice cream soften a bit before scooping.
Product link disclaimer: If you’ve been visiting my site for a while, you may notice that I use NO ADS in my posts. I really don’t like to be disturbed by pop-up ads when I’m browsing myself, and I’ve seen ads for items that really have no place on plant-based blogs. So I do make a very small amount of commissions if you click through and purchase an item on Amazon via my site. Thank you for your support in allowing me to continue posting recipes for you!
This savory, spicy, hearty soup is native to Morocco. Though eaten throughout the year, Harira is the most commonly eaten food during the fasting month of Ramadan. An estimated ninety-nine percent of Moroccans eat Harira every day during the 29 or 30 days of Ramadan. No wonder it’s Morocco’s national soup!
There are a couple of unusual ingredients that are traditional to this soup, but if you can’t find them, don’t worry; it’s just as yummy without them! BUT, if you go the extra measure and hunt down these uncommon additions you will be rewarded with the most authentic and unique flavor imaginable! The spices I am referring to are sumacand black lemon.
Sumac is pretty easy to come by. Most Asian stores carry it. I found it on Amazon (see link above). Sumac has a lovely, dark red to purple color and a tart flavor that is reminiscent of vinegar or lemon. It is an essential ingredient in Middle Eastern cooking.
Black lemon, on the other hand, is quite rare but I was able to find it online (again, see link above). Its name is a misnomer, as it’s actually a lime that has been dried. It’s such a funny ingredient as it’s pitch black and quite hard. I use mine by breaking one of them apart and pulverizing it in my spice blender. Black lemons have an extraordinary sweet-tart property and lend a very complex, deep flavor to any dish. NOTE: Keep your black lemons in an airtight jar with a couple of desiccant packets to keep them from taking on too much moisture from any ambient humidity.
Okay, let’s get to this tasty recipe! You can use any kinds of veggies you prefer in this soup. I usually use red bell peppers, celery, carrots, onions and mushrooms. Sometimes I add cauliflower. The base is made of lentils and tomato. Think of it as a Middle Eastern kicked-up lentil soup. Give it a try and don’t let the long list of ingredients scare you off… it’s worth every effort. 🙂
A flavorful, spicy Middle Eastern treat in a bowl!
Persons
3
Prep Time
30 minutes
Cook Time
1 hour
Notes
TIP!! When cooking soups, especially beans, it's always best to add any tomato ingredients LAST, after the beans and veggies have cooked. This is because the acidity in tomatoes can tighten up the structure of beans and veggies and slow (or in some cases, even prevent) complete softening of of the other ingredients. Turmeric can do the same thing, though I am not sure why.
Ingredients
1 cup green lentils
6 cups water
2 cups chopped tomatoes
1 cup sliced mushrooms
1 cup chopped parsley, loosely packed
1/2 cup chopped carrots
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup chopped celery
3 cloves smashed garlic
1 can (1½ cups) cooked chickpeas
2 TBS ground cinnamon
2 TBS freshly grated ginger
1 TBS tomato paste
1 TBS smoked paprika
1 TBS coriander seed powder
1 TBS sumac powder
1 tsp ground black lemon
1 tsp ground black pepper
1/2 tsp turmeric
salt to taste (I don't use much salt, I added about 1/2 tsp)
Instructions
Place all ingredients in a soup pot EXCEPT the tomatoes, tomato paste, turmeric and parsley (see note).
Simmer until all veggies are tender (about 20 minutes).
Add the remaining ingredients, EXCEPT the fresh parsley and simmer for another 20 minutes. You can let it simmer for hours and the flavors will just get better!
Just before you are ready to serve it, add the parsley. This keeps the parsley fresh, green and full of flavor.
Garnish with some extra parsley and a sprinkle of sumac if desired.
Yep, we love banana bread in our house… and we love pancakes, too! So I thought, why not combine the two? Yes! These babies are so yummy, I promise you won’t have any leftovers. 🙂 I know I will get asked so no, I have not tried them with gluten-free flours. I used organic spelt flour for these. For some reason spelt does not affect me in the same way as regular wheat. I’m not gluten-intolerant but I find that if I eat too much wheat, especially more processed wheat like pasta, I do get bloated and feel uncomfortable. But not so with spelt, so there you go. You could also use whole wheat flour for this recipe.
These wonders are so soft and packed with flavor! The natural sweetness from the banana is a plus. And the little crunches of walnut add a dose of omega-3 goodness.
You will need a blender for this recipe and it really makes things so easy. Enjoy!
Healthy trails,
Banana Bread Pancakes
A deliciously health breakfast treat!
Persons
10
Prep Time
10 minutes
Cook Time
15 minutes
Notes
I used a non-stick skillet for these, which really is best since there is no oil. If you need to, you could use a little spray oil, sparingly, so they don't stick.
Ingredients
3 ripe (not over ripe) medium sized bananas
1 cup plant-based milk (I used soy)
½ cup chopped walnuts plus a little extra for garnishing later
1¼ cups flour
1 flax egg (1 TBS ground flax + 3 TBS water)
1 tsp cinnamon
1 tsp lemon juice
1 tsp vanilla
1 tsp baking powder
½ tsp baking soda
Instructions
Combine the ground flax with the water and set aside for about 5 minutes.
Place all ingredients into a blender (EXCEPT for two of the bananas, the flax egg and the walnuts) and blend until smooth.
Chop the second banana and add to the blender with the walnuts and the flax egg. Pulse just a few times until combined.
Drop by ¼ cupfuls onto a non-stick skillet (see note).
Flip when the edges are firm and you see some bubbles and cook until golden brown.
Garnish with some extra chopped walnuts and the remaining banana, sliced.
Feta cheese! This recipe really comes close to the real deal. It was a big hit at a gathering that I attended and it’s so easy to put together. You must try it! Okay, so feta cheese doesn’t normally come with added spices, but you know what they say about TOFU, right? Totally Out of Flavor Undeniably! 😀 The spices really make this tofu dish shine, making it a perfect addition to a Greek Salad! Yummy. The best part about this recipe is that the longer the tofu marinates in the juices, the more flavor it takes on and the better it gets. I have had some in the fridge for up to two weeks with no problem in spoiling, probably because of the fair amount of vinegar that I use in the recipe.
I used Eden’s ume plum vinegar as part of my ingredients as well as red wine vinegar. The ume vinegar is a bit salty, so you can omit it if you are on a low-sodium regime since there is already miso in the recipe as well.
Healthy trails,
Tofu Feta "Cheese'
A delicious alternative to dairy feta!
Persons
1
Prep Time
10 minutes
Cook Time
12 hours
Ingredients
1 block firm tofu
1/2 cup red wine vinegar
1/2 cup water
3 TBS olive brine (optional but really adds a depth of flavor)
Another cookie recipe! Yay!!! I’ve been wanting to make these for the longest time. I tried one batch that I wasn’t happy with so this was my second attempt and boy, are they good. Chocolate and tahini? You bet! Possibly better than peanut butter and jelly. They seem to really complement each other, resulting in a deep, rich, complex flavor. These gems are not too sweet, and so pillowy soft, it’s like eating a cloud. Heaven in every bite. 🙂
Tahini (sesame seeds) should be labeled a superfood in my humble opinion. Why? There’s tons of info out there about its health benefits. Here are just some:
Rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
Good source of Methionine, which aids in liver detoxification.
One of the best sources of calcium out there.
High in vitamin E and vitamins B1, B2, B3, B5 and B15.
Helps to promote healthy cell growth.
Prevents anemia.
Can help balance hormones.
Helps to maintain healthy skin and muscle tone.
Can help to regulate blood pressure.
Easy for to digest because of its high alkaline mineral content.
High in healthy fats and amino acids.
Ideally a food processor should be used to combine the ingredients for these cookies, but I’m sure if you did it by hand, the result would still be fine. I do hope you will try these nutritious bundles of goodness!
Healthy trails,
Chocolate Tahini Cookies
Light as a cloud and filled with flavor, these cookies will satisfy!
Persons
20
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
~dry
1 cup tightly packed, blanched almond flour
1/2 cup rice flour
1/4 cup cocoa powder
1 TBS tapioca starch
1 tsp vanilla powder (or sub vanilla extract in the wet ingredients)
1/4 tsp baking soda
pinch salt
~wet
1/2 cup tahini
1/3 cup maple syrup
1 flax egg (1 TBS ground flax + 3 TBS water)
topping
1 TBS sesame seeds
Instructions
Preheat oven to 350° F.
Line a cookie sheet with parchment paper.
Mix the flax meal and water together and set aside.
Mix all dry ingredients together in a food processor.
Gently all wet ingredients together, including the flax egg.
With the food processor running on low, add the wet ingredients to the dry in a steady stream.
The mixture should come together quite quickly, resulting in a sticky dough. Let it rest a few minutes to give the cocoa powder time to absorb some of the liquid.
Scoop out about 2 TBS of dough for each cookie. I used a small ice cream scoop, which makes things very easy and results in even sizes!
Press each dough ball down slightly and then top with a bit of sesame seeds, patting them down slightly into the dough.
Bake for 10 minutes.
Let cool COMPLETELY before handling. They are fragile when hot.
Old habits die hard. So I’m sitting looking out my window at the falling snow… there’s a fire in the wood stove, the cats are curled up in their favorite spot, and I just can’t help myself. I have to bake some cookies!!! It’s coming up on Christmas anyway, so that’s a good excuse, too, right? 😉 These cookies are really easy to make, come together in a snap, and they smell divine while baking.
I could hardly wait for them to cool! Finally… my patience pays off—the orange essence wafts up into my senses with a hint of cinnamon as I take my first, crunchy bite. Then the little pops of juicy cranberry mingle with earthy pecan bits and the experience all comes together with a sense of being nourished and loved. ❤️
We’re expecting up to 24″ of the white powdery stuff this weekend. Hoping for the best, hunkered down with my oven, my man and my kitties… life is good.
A heavenly holiday cookie to warm you heart and home.
Persons
one dozen
Prep Time
10 minutes
Cook Time
15 minutes
Notes
Try to find cranberries that are fruit juice sweetened. I got some at Trader Joe's.
Ingredients
~ dry
3/4 cup oat flour (I just blended rolled oats in my blender)
1/4 cup rolled oats
1 TBS ground flax seeds
1 tsp potato starch
1/4 cup dried cranberries *see notes
1/4 cup chopped pecans
1/2 tsp cinnamon
pinch salt (optional)
1/4 tsp baking powder
~ wet
1/4 cup pure maple syrup
1/2 tsp orange extract
1/4 cup raw almond butter
love
Instructions
Preheat oven to 350° F.
Line a cookie sheet with parchment paper.
Mix all dry ingredients together.
Mix the wet ingredients together and add to the dry.
Mix well to incorporate all.
Form into balls about 1½ inches in diameter (I used a mini ice cream scooper which works great). Roll the balls in your hands and place on the cookie sheet, then press down lightly and shape into discs.
Bake for about 15 minutes until just barely golden.
