Mema is Cooking

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

🥗

Breakfast Mema is Cooking style 👩🏽‍🍳

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

Baked Rice pudding

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.

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!

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