Mema is Cooking

10/30/2025

Ceaser salad with homemade dressing

Quick Vegan Caesar Dressing with Mayo

Ingredients
3 Tbsp vegan mayonnaise
1 Tbsp lemon juice (or a splash of apple-cider vinegar)
1 tsp Dijon mustard
½ tsp garlic powder (or a small clove of fresh garlic, minced)
½ tsp capers, finely chopped (or ¼ tsp caper brine for that “anchovy” tang – optional)
1 Tbsp nutritional yeast (for a light “parmesan” taste; optional but nice)
Pinch of black pepper
Pinch of salt, to taste

Directions
1. Whisk everything together in a small bowl until smooth.
2. Taste and adjust: add more lemon for extra tang or a little water to thin if needed.

Assemble the Salad
Toss the dressing with pre-washed romaine or any greens you like. ( Used 1 heart and chopped
It ) Add store-bought vegan croutons and, if you have it, a sprinkle of vegan parmesan or extra nutritional yeast.
Finish with a grind of black pepper

🍞Fresh croutons
Take pieces of bread ( sourdouhh or your choice
Break into small peices
Over with olive oil or vegan butter and garlic
Spread on baking sheet
Bakes for about 10 min on 375°F (190°C)
8-12 min

Mema is Cooking

🥗

07/22/2025

07/22/2025

Breakfast Mema is Cooking style 👩🏽‍🍳

06/30/2025

Pistachio-Crusted Scallops
Mema Is Cooking

🔸 Servings: 2–4 (as appetizer or entrée)

🔸 Prep Time: 15 min | Cook Time: 6–8 min

🧂 Ingredients:
• 12 large sea scallops, cleaned and patted dry (remove the tough side muscle if present)
• ½ cup shelled pistachios (unsalted, roasted preferred)
• 2 tablespoons panko breadcrumbs (optional for extra crispness)
• 1 teaspoon lemon zest
• ¼ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 egg white (or 2 tablespoons Dijon mustard as a binder alternative)
• 2 tablespoons olive oil or ghee for searing
• Optional: butter for finishing (1 tablespoon

🔪 Instructions:
1. Prepare the crust:
• In a food processor, pulse pistachios until finely chopped (not paste).
• Add lemon zest, panko, garlic powder, a pinch of salt and pepper. Pulse once more to combine.
• Spread mixture on a flat plate.
2. Bind the scallops:
• Lightly season scallops with salt and pepper.
• Brush each scallop with Dijon mustard (just one side — the crusted side).
3. Crust them:
• Press the coated side of each scallop firmly into the pistachio mixture.
• Place on a clean plate, crusted side up.
4. Sear:
• Heat olive oil in a large skillet over medium-high heat.
• When hot, place scallops crust-side down in the pan. Sear for about 2–3 minutes until the crust is golden and crisp.
• Flip and cook the other side for 1–2 minutes, until the scallop is just cooked through (opaque center, springy to touch).
5. Optional vegan butter finish:
• If desired, reduce heat and add a tablespoon of butter to the pan. Spoon over the scallops to finish with richness.
6. Serve immediately with your chosen sides

06/30/2025

Baked Rice pudding

06/16/2025

Garlic pasta salmon bites

Cook the Pasta
• Boil pasta in salted water until al dente.
• keep ½ cup of pasta water before draining.

2. Cook the Salmon
• Season chopped salmon with salt, pepper, garlic and smoked paprika.
• In a skillet, heat oil or vegan butter over medium heat.
• Sear salmon pieces until golden and just cooked through (2–3 minutes). Set aside.

3. Build the Flavor
• In the same pan, sauté garlic for 30 seconds.
• Add sun-dried tomatoes and stir for 1–2 minutes.
• Add kale or spinach; cook until wilted and tender.
• Stir in capers and gently mix.

4. Make the Sauce
• Pour in pasta water and optional plant milk or vegan cream.
• Stir in grated vegan cheese. Let simmer 2–5 minutes to thicken slightly.
• Taste and adjust seasoning as needed.

5. Combine & Finish
• Toss cooked pasta into the sauce to coat evenly.
• Gently fold in salmon pieces.
• Heat through for another 1–2 minutes Salt and pepper.

05/07/2025

Yogurt Glow Bowl
Here’s a quick and wholesome favorite straight from my kitchen to yours!

How I make it:
1. Start with a handful of granola layered in the bowl.
2. Spoon in your favorite plant-based yogurt.
3. Add fresh fruit—today I used strawberries, blueberries, and blackberries.( thanks windwater estates )
4. Garnish with a little more granola and a sprig of fresh mint.
5. Optional: Drizzle with honey if you like it a little sweeter. Also add chia or flax seeds

That’s it! Simple, refreshing, and full of flavor.
This bowl comes in around 340 calories and is perfect for breakfast, a midday lift, or an evening wind-down snack.

Try it and tag me if you make one!

05/01/2025

It’s forbidden bowl. Two ways with tofu and the other rosemary garlic chicken breast i servednit also withba cross’snt & fresh squeezed lemonade