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cuisine by katie

[whole + authentic + vegan]

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whole food plant based recipes

Pumpkin Spice Pancakes

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It’s no secret… I love pancakes. These Pumpkin Spice Pancakes are no exception as they are a true autumn favorite in my house. Fluffy, full of flavor, and packed with nutrients… PLUS they come together with little effort and in no time!

Unlike your more traditional pancakes, these babies are made using rolled oats taking the place of your usual all purpose flour.. allowing for these pancakes to be gluten free. Plus the only sweetener used is maple syrup.. making these babies refined sugar free too!

I like to serve these pancakes with a square of vegan butter, a drizzle of maple syrup, a dash of pumpkin spice, and a side of fresh blackberries.

Please find the recipe below.. I hope you enjoy! Even better, let me know how you love it and make sure to find me on Instagram @katielopynski and tag me in your re-creations.

xoxo,

katie

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Pumpkin Spice Pancakes

Ingredients

  • 2 cups rolled oats
  • 1/4 cup raw cashews
  • 1 1/4 cup filtered water
  • 1/4 cup pumpkin puree
  • 1-2 tablespoons maple syrup
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt i prefer pink himalayan

Instructions

  1. place all ingredients except the baking powder in the blender. blend on high for a minute or until smooth.

  2. next add the baking powder to the blender and blend again for a few seconds on low to simply and gently incorporate.

  3. heat a non-stick pan over medium-low heat. using a 1/4 cup measure, pour 1/4 cup of batter onto the heated pan and cook for 1-2 minutes, flip with a spatula, and cook another 1-2 minutes. repeat until out of batter.

  4. serve warm with an extra drizzle of maple syrup, maybe some fresh berries, and a little vegan butter. enjoy!

Green Gazpacho

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This  g a z p a c h o  is inspired by my time spent working for Chef Matthew Kenney on the opening of Plant Food + Wine Miami back in 2016. Green Gazpacho was a favorite lunch menu item… the cool, creamy soup is perfect for the heat of the summer.

Refined. Raw. Vegan. If you haven’t tried a cold soup before… well what are you waiting for?! HIGHLY RECOMMEND the garnishes too, as they bring pops of additional flavor, texture, and crunch.

I should also mention that this gazpacho is as EASY AS  1 ,  2 , 3 ! All you need is a high speed blender and a fine mesh strainer to rock and roll. Blend, strain, garnish… & ENJOY!

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Green Gazpacho

Servings 4 cups

Ingredients

Tomato Water

  • ~6 roma tomatoes
  • 4 ounces filtered water

Green Gazpacho

  • 1 1/2 cup tomato water
  • 1 1/2 english cucumber
  • 1 1/2 yellow bell pepper cored
  • 3 celery stalks
  • 2 avocado ripe, pits and skin removed
  • 1 1/2 cup fresh spinach
  • 6 tablespoons lime juice ~3 limes
  • 1/4 cup avocado oil
  • 1 teaspoon salt
  • 1 1/2 cup ice
  • 1 1/2 cup fresh cilantro
  • radish as desired for garnish - I like to slice thin on a mandolin
  • grape tomato as desired for garnish - cut in half or quartered
  • english cucumber as desired for garnish - diced
  • yellow bell pepper as desired for garnish - diced
  • sprouts or microgreens as desired for garnish

Instructions

To make the tomato water:

  1. Blend roma tomatoes with 4 ounces of water.

  2. Strain through a fine mesh strainer. 

Green Gazpacho

  1. Blend all ingredients in a high speed blender. 

  2. Strain through a fine mesh strainer. 

  3. Garnish & ENJOY! 

 

Vegan Crab Cake Sliders

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Who doesn’t love a good slider? I mean, really though, I love anything this mini and cute! Brace yourself… these just might be the best darn sliders you taste all summer… SO PERF!

I include a special superfood ingredient that helps transform the chickpeas and hearts of palm into something that seems to have come from under the sea… organic sea kelp! For this recipe, the organic sea kelp GRANULES work best… rich in vitamins, minerals, antioxidants, and iodine.

A few other nutritional powerhouses…

CHICKPEAS – packed with protein and iron

HEARTS OF PALM – good source of potassium

CELERY – great source of vitamins and fiber

FLAT LEAF PARSLEY – high level of antioxidants

 

 

For the CRABBY PATTIES you will simply need 1 BOWL & 9 INGREDIENTS… that’s it! Pan fried and served inside a soft slider roll (here I used Ozery Bakery Mini Brioche Buns found at Earth Fare) alongside fresh, delicate butter lettuce and homemade tartar sauce. Is your MOUTH WATERING yet?!

 

 

Inspired by my time spent on the Eastern Shore between Ocean City, Maryland and Bethany Beach, Delaware. This recipe is a whole food, plant based spin on a family favorite and an authentic beach classic.

 

 

I hope you love this recipe as much as I do, although I’m sure you will. Make sure to tag all of your recreations with #cuisinebykatie so I can see! ENJOY!

 

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Vegan Crab Cake Sliders

Ingredients

Crabby Patties

  • 1 15oz can chickpeas SAVE THE LIQUID
  • 1 15oz can hearts of palm liquid drained
  • 3 tablespoons aquafaba the water from the can of chickpeas
  • 1/2 cup panko breadcrumbs
  • 1/4 cup celery finely diced
  • 2-3 teaspoons old bay seasoning
  • 1 tablespoon flat leaf parsley finely chopped
  • 1 tablespoon flax meal
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon organic kelp granules
  • salt + pepper to taste
  • refined coconut oil for pan frying

Quick Tartar Sauce

  • 1/2 cup vegan mayo I prefer the Sir Kensington Fabanaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon lemon juice
  • 2 teaspoons shallot minced
  • 1 teaspoon dijon mustard
  • salt + pepper to taste

To Assemble

  • butter lettuce
  • mini slider rolls I prefer the Ozery Bakery mini brioche buns

Instructions

Crabby Patties

  1. Open the can of chickpeas, separating the chickpeas from the liquid RESERVING 3 tablespoons of the liquid. Place the chickpeas into a large mixing bowl and mash, leaving some chickpeas whole. 

  2. Next, open the can of hearts of palm and strain out liquid. Chop hearts of palm and add to the large mixing bowl with the mashed chickpeas. 

  3. Add the old bay, mustard, celery, lemon juice, parsley, breadcrumbs, kelp granules, flax meal, aquafaba/chickpea water, salt and pepper and combine with the hearts of palm and chickpeas. 

  4. Using a 1/4 cup measure, make little slider patties. Should yield about 6-7 sliders. 

  5. Add coconut oil to a frying pan over medium-high heat. Cook the patties for about 4 minutes per side, or until golden brown in color. Transfer onto a brown paper bag to remove any excess oil and ready to serve. 

Quick Tartar Sauce

  1. In a medium mixing bowl, combine all tartar sauce ingredients. So simple!

Assembly

  1. Cut the slider rolls in half. Smear some tartar sauce on both sides of the slider bun. Place a few pieces of lettuce on the top, the crabby patty on the bottom, combine and ENJOY!