Motherhood Spotlight - Chef Christina
With farmers market season right around the corner, it seemed fitting to feature the amazing Chef Christina, an approachable plant based chef. It's so inspiring to see her beautiful baked creations, attainable weeknight dinners, but also her honesty about supplying her kids with the knowledge to make educated healthy eating decisions as they are now out of the house. I can't wait to try her Homestyle Plant Based Biscuits and share the results! You can find Christina on social media Instagram and Facebook
How old are your kids?
My daughter is 19 and in her second year of college. She is currently doing a college internship at Walt DIsney World in Florida. She has a great opportunity and is meeting so many new friends. It’s her first time away from home and we miss her. My son is 15 and a freshman in high school. He is on honor roll and plays sports and is currently on the school basketball team. Are they plant based? When they were younger they ate more plant based as I was cooking all the time for them. Now that they are out more often they make their own food choices and are not totally plant based. I believe I have taught them to make good food choices and often they do. They do not drink milk as we always had almond milk in the house. They only use earth balance, even in Disney my daughter sent a photo of her grocery cart and said mom taught me well. I never had soda in the house or many unhealthy foods and tried to be a good example for them.
What are some of your favorite plant based week night meals?
I enjoy dinners that include plant based sushi, miso soup, in season vegetables and salad bowls. Indian food like chana masala is very easy to make vegan and makes easy weeknight meals.
What are your kids favorite meals? When the kids were younger they liked nacho night where I made a sheet tray of loaded nachos with no meat or cheese. I made with refried beans, veggies, salsa, and guacamole. I would put the sheet tray on table and they would eat it up. They also like weeknight meals like eggplant parm, pasta, stuff peppers with just rice and beans, or chili and corn bread nights.
Homestyle Plant-based Biscuits Ingredients 1 cup almond milk, chilled 1 tablespoon apple cider vinegar 2 cups unbleached all purpose flour, plus extra for dusting 4 teaspoons baking powder 1⁄4 teaspoon baking soda 3⁄4 teaspoon salt 4 tablespoons vegan butter Instructions Preheat oven 450 degrees. Line the bottom of an 8 inch round baking pan with unbleached parchment paper. In a measuring cup combine the almond milk and apple cider vinegar and set aside. In a large mixing bowl combine the flour, baking powder, baking soda and salt. Using your fingertips, rub the butter into the dry ingredients until the mixture has a crumb like consistency. Make a well in the center and pour in the almond milk mixture. Stir just until the dough comes together. The dough will be very sticky. Dust your counter top with flour and turn the dough onto the floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch round cutter. Place biscuits in the pan so that they are just touching. Reform scrap dough into a 1 inch thick piece, working it as little as possible, and continue cutting. Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Yield: 10 biscuits