Recipes from my Kitchen

General Tso’s Tempeh 

Well! Thanks for sticking around and waiting! I’m so proud of this dish! We have had a spectacular time of exploring new vegan dishes! 

I mean look at that! Up there!! It just looks so amazing! I can still taste the wonderful flavors a few days later! Gahhh!!! 

On a quick note: we just finished passing out all our candy for Halloween and I was totally feeling those hippie vibes! 

For questions on where to get that gorgeous handmade headband just comment below and I’ll gladly post where I got it! ✌🏻🌸 

Okay, enough of that! Haha! If you’ve ever read previous posts, you know I don’t always stick to the recipe unless it’s extra complicated. I got this recipe from Breast Cancer Maven. She has a lot of other great things on her website as well! I already modified this and it still tasted fabulous! 

So this is the star of the dish! Here in Central Florida we have Publix where a lot of organic products are sold, and Target, which is everywhere! They also sell many organic products as well and sell certified vegan products which are very helpful! These three symbols at the bottom of the Tempeh are what I try to always look for. I found this at Publix in the vegan area near the fruits and veggies section. I’ve also seen it at Target in the same area! 


-1 or 2 8oz. Packages of organic Tempeh 


-General Teo’s Organic pre-made sauce mixture

1/4 cup Corn starch 

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Avocado oil


1. Steam Tempeh! Cut it into chunks, place in steamer, cover with a lid and steam on medium heat for 10-12 minutes! Definitely no less than 10 and no more than 12. 

2. While Tempeh is steaming, get a plastic baggie (sandwich size) and put breading mix of cornstarch, garlic powder and paprika inside bag. 

3. Once Tempeh is finished steaming, take it out of the steamer and cut into smaller, bite size pieces. Don’t worry it cools enough to handle. Then places pieces in coating mix and coat each pieces. 

4. Preheat a skillet with 🥑 oil. Or any oil you have on hand. To medium heat. Once heated, add Tempeh pieces and cook thoroughly until golden brown on the outside. 

5. Once golden and crispy, to the same pan add about half a cup, maybe a little more depending on how saucy you like it, to the pan. Allow the sauce to thicken (about 3-5 minutes) a syrupy consistency. Once all pieces are coated and sauce is no longer runny, remove from heat and serve. 

Yes I’m aware I posted two of the same picture, the one with the flash is to emphasize the color as my kitchen lighting is just terrible in this rented house. In this picture you can also see the sauce mix I used and the brand. It isn’t certified vegan, but it is organic and was more affordable than buying ingredients I won’t use all the time to make the sauce posted in the original link above. 

I paired this dish with beautiful wild rice that I also found at Target and it turned out well. Obviously in my original picture I have whole green beans and broccoli that were also steamed to complete the dish. 
I hope your dining room (Beauty and the Beast reference) proudly enjoys your new dinner option! 

From my kitchen to yours! 

Kate 💜🌀

Recipes from my Kitchen

Apple Pie Quinoa Breakfast Bowl 

Good Morning Y’all! 

It has been a sweet minute since I’ve posted a new recipe! I’ve been so busy with studying for my final exam so I can graduate! But this morning I had time to make a new recipe! I have wanted to continue trying new vegan recipes for  a while now but if I’m being honest, I’m slightly scared that it will be flavorless and just not that good. You know kinda like trying to swallow sand….yuck! 

Well, the truth is, some of the vegan recipes, most of the vegan recipes I’ve made have tasted pretty darn good! So why not keep going and keep trying! 

So back to this mornings recipe. I searched Pinterest, my trusty side kick for finding vegan foods recipes! On there was a link to her Apple Pie Quinoa Breakfast! As I read the description I thought wow! This sounds delightful and of course the added protein will be quite nice as well! One small scentence really got my attention though…healthy oatmeal! My heart sank a little. I have never liked oatmeal! Like I avoid it like it has mold in it. Which is probably not the best but oh well. 

So as I was eating it, I forgot to add the maple syrup and it tasted a little earthy even though I had put the correct amount of spice and vanilla extract it just didn’t taste flavorful. Then about 4 bites in I remembered the maple syrup. After I added just a tablespoon, oh my lanta! So delightful!!!! So much more flavor and for someone who doesn’t like quinoa or oatmeal, that made it bearable. 

But I really wanted to make this because my hubs really likes oatmeal and let’s be honest I can only make fruit bowls and vegan pancakes so many times a week. We needed a new recipe. 

For the full recipe and original recipe please go to the link mentioned above. Otherwise, I will also post below.
1 cup of quinoa rinsed

2 cups of vanilla almond milk

1/4 cup of apple sauce 

Bring all that to a boil and then reduce to a simmer until all the liquid is absorbed. About 15-30 minutes depending on your stove temps. Mine took about 30 minutes. I have an old house. 🤷🏼‍♀️

Then you’ll need:

1/4 teaspoon of vanilla extract

1/2 teaspoon of apple pie spice

Pinch of salt

Add these in after all the liquid has been absorbed by the quinoa. Then shred two small apples and don’t do this immediately as your apples will brown. Or you can add lemon juice and it will slow the browning process. Once your apples are shredded, place a spoonful or two in a bowl, top with a tablespoon of maple syrup and apple shreds. Maple syrup is totally optional, I suggest it 100% if you are new to the vegan lifestyle and still adjusting. 

For a woman who hasn’t ever enjoyed oatmeal anything! This recipe is worth it and quite delicious! 

From my kitchen to yours! Happy Cooking! 


Vegan Ventures

Vegan Meatball Subs

Hey Y’all! Welcome Back! 
It has been such a crazy month here in Central Florida! Between Hurricane Irma and several threats since then of hurricanes, I’m way past over hurricane season! We finally gained our internet back after two weeks without due to power lines and grids being out of service and cell towers being down, it’s been a wild ride. But I figured what better way to celebrate getting back to normal than a blog post?! 
Over the past two years Gared (my hubs) and I have become extremely health conscious about what we eat. I’ll post a whole different blog on that change later. 

So back to the good stuff! My husband LOVES, when I loves, I mean really loves Meatball Subs. I think part of that is because it was his Mama’s favorite sub from Publix and she always made them when he was growing up. So sweet! And as we’ve been changing our eating lifestyle to more vegan options, I wanted to make Meatball Subs. Off I went to the grocery and got my ingredients. I needed hoagie rolls, vegan meatballs, spaghetti or marinara sauce and vegan mozzarella style cheese. For our side we had Alexia brand crinkle cut French fries seasoned with sea salt. These are also non-gmo and vegan. 

This is what I used! All these ingredients above are vegan and non-gmo! I used butter for toasting the hoagie buns, it just helps create a crispier crunch. If you don’t have a non-stick sauce pan you can use s little butter and spread it around in the pan so your sauce and vegan meatballs won’t stick or burn. What isn’t pictured is the hoagie buns or fries we used. I’ll try to add that soon. 

I’m still new at vegan recipes and I always think they take longer than they do. But this didn’t take much time at all. Seriously it took us 25 minutes from start to finish, and that’s mostly because the fries in the oven took the longest. I first put my fries in the oven to crisp up and brown a little bit. I knew they would take a long time. About ten minutes into the fries baking, I turned to stovetop on to medium high heat, poured half of the spaghetti sauce in and began heating it up. Once it was bubbling and warm I added the meatballs. This specific package comes with 9 pre-made meatballs. So realistically you could make 3 subs using three meatballs in each sub. I simply followed the package instructions. I let them cook on medium heat for about 8 minutes, then I turned the stovetop off and left the pot on the eye. You need to continually stir it because you want your meatballs to be heated thru evenly. Nobody wants to bite into a cold Meatball. 🤢 
Side Note: here’s one thing I’ve learned about vegan pre-made product is that if you cook it too long it has a tendency to taste and feel rubbery. So cooking at exact times gives the best possible results. 
After all ingredients we cooked properly and hoagie rolls were toasted, I plated the meal! 

We didn’t use a lot of cheese as we aren’t used to eating vegan cheese anyway, but honestly, for me I think it’s more of a mental thing because I couldn’t really taste the cheese anyway. 
Final result: we LOVED this meal! We are so happy to eat something that isn’t a soup! We have thoroughly enjoyed making the slow change to vegan lifestyle. We feel more full, we probably are eating more protein and this change has nothing to do with eating something with a face. We aren’t weirdo vegan hippies. This was a lifestyle change for health reasons and we love it so far! I hope to continue adding more vegan options in the future! 
Enjoy Cooking! If you like this please comment, share, engage with us! We wanna know what you think! 


Recipes from my Kitchen

Seasoning and Freezing Yer Beans 

Hello All! 

I’m so glad to finally be back blogging! I’m so sorry it takes me forever to post! Between completing hours for my degree and home making, things get busy! 

So I bought a whole bag of fresh, dried black beans at a local grown and organic grocery store in Orlando called Freshfields! I love that place! ❤️ The bag was a little over 3 pounds of dried beans! I bought this naively thinking it wouldn’t take long to cook dried beans it’s gotta be similar to rice right? False! Big false! 

After researching several other blogs on the subject I found out it’s a near all day process! But it’s very important to my husband I that we try our best to eat as organic as possible! By that I mean making our own food. So by making these beans and seasoning them myself I avoid preservation chemicals and copious amounts of sodium! Not really complaining on that though! 

So when you begin you want to soak the beans overnight in cold water. Or soak them for at least 10-12 hours. They soak up a lot of water and it starts to clean the outside of the beans as well. 

You’ll want to add enough water to cover at least 1-2 inches above the bean line because they do soak up a lot of water. However, I think I might have added a little more water than I was supposed to, but it didn’t damage the beans. 

After the long soak…you wanna add them to a big flat bottomed pot, this could be a Dutch-Oven or a pot like this. Turn the burner on high and add the beans, cover with water enough to be above the bean line, add in a quartered medium size yellow onion, 2 cloves of garlic (I used garlic paste–I don’t know how well this will be after the fact), and two bay leaves. 

Let it boil for a sweet minute because it’s a big pot completely full of beans. This will take about 15-20 minutes. 

As you can see during the boiling process there’s foam that starts to come to the top. Just scrape it off as it comes up. You can leave the beans uncovered and after boiling for about 20 minutes turn the burner to a low setting and let them simmer for about an hour. Then check periodically until they are done and a little soft, but not mushy like retried beans. I cooked them for two hours on a low setting and the last hour I put a lid on the pot partially open so the steam would continue to cook them a little more. This definitely helped soften the beans up! 

After that’s done, I turned the stove top off, let the beans rest and cool to room temperature so you can bag them. Just remove the onion chunks, if you use full garlic cloves without shredding them down, remove them too and remove the two bay leaves. But don’t drain the beans, I read in another blog that it causes the beans to shrivel up and taste no bueno. I used quart sized ziplock freezer bags, because well, this is all about freezing yer beans! 😉

I managed to get 4 almost full bags of beans. I still have about a pound of dried black beans left to season, cook and freeze. But this is my final product! They can freeze for up to 4 months so they can last a whole season. It’s fabulous! When you do use the beans, let them completely unthaw and drain the water and rinse them before you put them with your next meal! 
That’s it for now! I hope y’all enjoy this “how to” post! Let me know in the comments below if you try it, if you use other seasonings and how it works for you! 
Happy Cooking!

Katie H 

Recipes from my Kitchen

Chicken & Waffles 

Hello Fam and Friends! 

It has been such a sweet minute since I’ve been on here! We all know I’m all about creating easy meals that are delish and delightful! I also absolutely love finding things and using things already here in the house. So today after church I stopped by good ol’ Publix! And I picked up some chicken tenders that are already pre-made, hot and ready to devour and some strawberry syrup! I already did some grocery shopping earlier last week so I had frozen waffles…I don’t own a waffle maker…but one day I will. So I put the waffles in the toaster oven and cut up some tenders. I spread a little butter on each waffle and put the chicken on top of one waffle and poured some syrup on top and put the other waffle on top. Made a sandwich out of it. 

Let’s be honest! Doesn’t it look so adorable placed on this Mickey Mouse plate?? 😍

Oh and that syrup…it’s local from Georgia and only has 3 whole ingredients! That’s right! 3 ingredients from the creators at Blackberry Patch! Look em’ up! You won’t be disappointed! 

And this is what it looks like with syrup on it. Y’all! Praise God for the South! 

Feel free to adapt this to the way you want! Use all from scratch ingredients if you want and please let me know all about your experiences! 
Have a good rest of the weekend y’all!


Personal Thoughts on Life, Recipes from my Kitchen

Valentine’s Day Weekend 💘

Such a late post, but I wanted to share some Valentine’s Day awesomeness with y’all! My sweet hubs and I don’t usually celebrate big on Valentine’s, not because we don’t love each other by any stretch, but we just don’t make a big stink about it. However this year I decided to make a wonderful dinner and continue with our 14 days of Valentine’s cards tradition! (Can see that in a former post) 

We are obviously plant people because I got him this 👆🏻 and he brought me home these 👇🏻😍

Mostly I wanted to share my dessert recipe with you! I was so proud of myself for this creativity! 

I used store bought, pre-packaged dessert shells which is just a sponge cake. I used a pound of strawberries, but that can really be to your discretion. Lastly I used limes. I cut the strawberries into slices and put them into a saucepan added a couple tablespoons of water and sugar to sweeten them. And that was my mistake, I should have just left the strawberries solid instead of becoming mushy in the saucepan. Oh well, but then I added the berries into each shell, drizzled the syrup onto the top and squeezed a little lime juice onto each dessert shell. It was tart, but very delish! 

Happy Cooking Y’all! 

Oh and the day after my sweet hubs bought me a brand new vacuum cleaner and I was so overjoyed! I can certainly say I am getting old because I got excited about a new appliance! 🙈😂

Recipes from my Kitchen

Oven Baked Shrimp 🍤 Fajitas 

Howdy Y’all! 

I’m so very excited to share a new recipe I’ve been wanting to make for quite a while! I’m not very big on fish naturally, however I do enjoy shrimp! I’ve seen so many Instagram posts and Pinterest ideas of shrimp tacos! I thought I’d create a little something different. I found a recipe on Pinterest for Shrimp Fajitas! I love chicken and steak fajitas, so why not try Shrimp! 

I started by slicing my veggies! I used a red onion and two bell peppers. I sliced each veggie thinly and kept them long! Then I added the Shrimp to my mixing bowl after I washed them off. Next I added my spices. I used paprika, garlic powder, onion powder, chili powder and cumin. And of course salt and pepper. Then so that the spices would stick to the veggies and shrimp I added olive oil. 

Next I placed them on a sheet pan that’s been sprayed with Pam butter spray. Bake them for 8 minutes then broil them for 2 minutes. Then you will need to bake the fajita tortillas so they are warm. After the shrimp are finished squeeze fresh lime juice over them. 


– 1 1/2 pounds of Shrimp 

– 1 package of fajita seasoning or you can use 1/2 a teaspoon of the spices in the pic.

– 1 red medium red onion

– 2 bell peppers of any color

– 2 tablespoons of olive oil

Then follow the directions listed above! I hope y’all enjoy!