03 Apr 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond butter, apple, comfort food, cookies, dark chocolate, dessert, earth balance, entertaining, flax seed, ground flax, h'orderves, HD's, nut butter, peanut butter, potato flakes, powdered sugar, quick and easy, rice chex, snack, vegan, vegan butter, vegetarian
I have always loved to entertain but haven’t had the space in so long, especially the last year with 4 of us in a 1-bedroom apartment! But now that we have moved and have a bit more space, we are able to have more people over. And that means fun food for me 
We are still new here but expect to see a bunch of party appetizers/HD’s/1-biters in the near future!
These were super good and went fast! They are a bit gooey to work with so next time I might add more thickener but no one was complaining My mom tried them out and brought them right away to a party that weekend. See below for her changes as well.
With Chocolate – to us this really wasn’t optional
Peanut Butter Cookie Dough Bites
recipe from namelymarly.com
1 cup Rice Chex
1 cup potato flakes
1 cup peanut butter
1/2 cup (1 stick) softened Vegan Butter (aka, Earth Balance margarine)
1 cup powdered sugar (less if you used sweetened peanut butter)
2 tablespoons ground flax seed
1 – 2 cups dark chocolate chips, plus more for melting and dipping
Pulse Rice Chex and instant mashed potatoes in a food processor until fairly pulverized. It doesn’t have to be flour-like, but in the neighborhood.
Add the peanut butter and softened Vegan Butter. Pulse for a few more seconds until everything is blended.
Add the powdered sugar and ground flax seed and pulse a few more times to mix it together.
Transfer the dough into a medium lidded bowl. Add the chocolate chips and stir so they’re evenly incorporated.
Put the lid on the bowl and place it in the fridge for a minimum of an hour so the dough firms up a bit. (makes it so much easier to work with!) Take tablespoon size pieces and roll into balls.
Optional – Double Boil chocolate and dip. Refrigerate until ready to serve.
Naked Balls
My mom’s changes:
She used some almond butter also, instead of all peanut butter, added about 1/4 cup extra potato flakes to make a thicker batter, used ground sunflower seeds and fiber one instead of chex. She didn’t dip into chocolate- just put a dollop of melted chocolate on each and swirled a little with back of my spoon.
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18 Jul 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: basil, bread, Bruschetta, comfort food, dip, entertaining, garlic, h'orderves, olive bread, olive oil, onion, plum tomatoes, quick and easy, raw, red onion, sides, snack, toast, tomato, tomatoes, vegan, vegetarian
Love SUMMER!!! Fresh farm fresh veggies, picnics, vegan BBQs, pot-lucks and lots of family and friends FUN!
There is something so special about heading over to the farmers market and picking out the best and brightest fresh-picked veggies. Tomatoes are especially the best find since there is nothing like fresh summer tomatoes! Here is a perfect recipe for enjoying those fresh, juicy summer tomatoes. Yum!!
Fresh Bruschetta with Tomato, Basil and Red Onion
- loaf of fresh bread, sliced (we used olive bread)
- 2 large garlic cloves, chopped
- extra virgin olive oil
- 2-3 fresh plum tomatoes, seeded and chopped (or the best freshest looking tomatoes you see)
- 1/4 red onion, chopped
- 1 bunch of basil, chopped
- Coarse salt
- Rub sliced bread with garlic and olive oil.
- Combine tomatoes, onion and basil in a bowl. Add extra olive and salt to taste.
- Spoon onto sliced bread and enjoy!
Make it a party and add a fresh Salad, Guac & Chips and fresh summer corn! Even just the thought of fresh summer corn has me ready for the next party! The best!
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09 Jun 2011
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: Cashews, dip, dressing, entertaining, green, h'orderves, nutritional yeast, quick and easy, raw, snack, vegan, vegetarian
This was super yummy and sooo quick and easy to make. Love it! I love making meals that I can “snack” while eating. This was also great to have over for company. Yum, vegan, creamy and deelish!
Creamy Basil Dip
1 cup of cashews
1/2 cup water
2 garlic cloves
1 lemon, juiced
2 tablespoons olive oil
1 tablespoon nutritional yeast
1 1/2 teaspoon salt
1 teaspoon onion powder
A dash of coarse black pepper
One big handful of fresh basil, leaves only (most of one bunch)
Blend all ingredients except the basil until smooth and creamy. Then add basil and pulse – you still want there to be green flecks in the sauce.
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20 Mar 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: artichoke, dip, entertaining, Guacamole, h'orderves, quick and easy, sides, snack, vegan, vegetarian
I am not sure this is a guacamole but it is definitely an amazing bruschetta or dip of any kind. Very sophisticated flavors. We really really loved this. Such a fun snack or dinner with pita chips or crostini. Plus super low in fat and calories, which I love!
Artichoke Guacamole
adapted from The Olives Table by Todd English and Sally Sampson
Makes about 1-1/2 cups
1 can of artichoke bottoms, including stem
1/2 small red onion, finely chopped
2 plum tomatoes, chopped
2 tablespoons fresh lemon juice (about 1/2 lemon)
3 tablespoons extra-virgin olive oil
1 teaspoon toasted sesame oil
1/3 cup chopped scallions
1 teaspoon sea salt
1/2 teaspoon black pepper
1. Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes. Drain.
2. When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, salt, and pepper and gently mash with a fork.
Up close
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28 Feb 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: beans, chips, comfort food, crock-pot, daiya, dip, entertaining, h'orderves, quick and easy, sides, slow cooker, snack, vegan, vegetarian
Such a super fast and satisfying meal. I made this as a dinner but we realized what an amazing salsa/dip this would make! So yummy with tortilla chips! When I make this again, I will forget about adding the tortillas in since we could just eat this with the chips anyway.
Before the Daiya
after Daiya, ready to eat!
Slow-cooked Open Enchiladas
- 1 28-ounce can diced tomatoes
- 1 16-ounce bottle chunky salsa
- 1 6-ounce can tomato paste
- 2 15-ounce cans black beans, rinsed and drained
- 1 15 1/4-ounce can whole kernel corn, drained
- 1 4-ounce can diced green chiles
- 1 1/2 tablespoons ground cumin
- 1/2 teaspoon garlic powder
- 6-10 6″ corn tortillas
- daiya or any other vegan cheese
- In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Spread about 1 cup of this mixture into the slow cooker liner; spread evenly. Top with 2-3 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
- Cover and cook on the low heat setting about 5 hours.
- Add vegan cheese on top and continue cooking for another 10 minutes, till melted. Serve hot.
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07 Feb 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, entertaining, h'orderves, puff pastry, quick and easy, snack, soy, vegan, vegetarian
Michael always loved these and I wanted to make them for us Vegan style Now that I have made these several times over the past couple of years, I have to admit, I adore them as well! This is not one of those super healthy recipes but it is a fun party food to have occasionally. Perfect for company, parties, especially a football loving crowd! I always make 2 batches as these go Fast!!
Super Quick Vegan Pigs in a Blanket
- 1 package of puff pastry (several of them are actually vegan ex. Pillsbury Crescent Rolls)
- 1 package of vegan hot dogs
Preheat oven to 400 degrees.
Separate the dough into the pre-cut triangles. Roll each triangle around each vegan hot dog, making sure the dough is even till the ends. Slice each hot dog into 3 or 4 pieces. Place on a parchment paper lines baking sheet and bake for 15-20 minutes till the pastry is golden.
Serve with mustard or ketchup and Enjoy!!
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31 Jan 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, comfort food, entertaining, h'orderves, nutritional yeast, quick and easy, sides, snack, soy, tofu, vegan, vegetarian
Vegan Quiche!! Seriously! How fabulous are these! So perfect!!! They were amazing to have as breakfast or as a side next to some veggies or as a quick go-to snack. Plus, they were super tasty!! The crust is a little crumbly, but it was worth it.
Vegan Mini Broccoli Quiche
Recipe from http://www.glueandglitter.com
Crust
2 2/3cups all-purpose whole wheat flour
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. sugar
1 cup canola oil
1/4 cup soy milk
filling
1 package soft silken tofu
2 Tablespoons nutritional yeast
1/2 tsp. tumeric
1 tsp. Italian seasoning
1/2 tsp. salt
2 cloves of garlic, minced
2 Tablespoons olive oil
1 1/2 cup frozen or fresh broccoli, cut into small florets and peeled stems
- Preheat the oven to 350.
- Mix the crusts – dry ingredients together, then add the wet and stir until well combined. Press about 1/3 cup crust into each cup of a regular muffin pan. With your hands form the cups up the sides and make sure they are pressed well together, without cracks or holes.
- Vita-mix or blend all the filling ingredients except the broccoli until smooth. Transfer to a bowl and stir in the broccoli.
- Spoon the filling into each cup, and bake for 20 to 30 minutes, until the tops start to brown.
- Cool for 10 minutes and then using a knife remove from cups and Enjoy
raw crust
before the oven
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21 Jan 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cookies, dessert, dip, entertaining, h'orderves, quick and easy, raw, snack, vegan, vegetarian
I am super excited about the Jets game this weekend!!! I wanted to share some past ideas for fun snack ideas to serve for the big game (or really any party ) I know that sometimes we can end up at a party without any good vegan grub (potato chips don’t count!) so I like to always be prepared and bring something fun with me
Have a great weekend! Go J-E-T-S!!
Cheesy Baked Penne with Cauliflower and Crème Fraîche VEGAN Version! SO GOOD!
Sweet Potato Fries with Raspberry Dipping Sauce
Beet Ravioli with Herb Cheese Filling
Garbanzo Guacamole
Meltaway Peppermint Patties
Vegan 7 Layer Dip
Vegan Eggplant Pecan Pesto Dip
Herbin’ Ranch Dip
Babaganush
Chocolate-Covered Katie’s Banana Butter
Chocolate Banana Oatmeal Cookies
Chopped “Liver” Spread
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03 Oct 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, dip, entertaining, h'orderves, quick and easy, raw, snack, vegan, vegetarian
I love when you come to dishes you haven’t made in so long and get to enjoy them all over again. I haven’t made this dip in a year and a half and it was so nice to come back to it! Plus if you add some extra oil/water you get dressing for lots of salads too So handy! I also love that you can make Raw and Vegan Super Creamy Dips! So awesome!
I made this for our wonderful Surprise Birthday Party for my Dear and Beloved Teacher, Phil! I also made the yummy Vegan chopped liver. I usually make the chopped liver for Passover but since it is so addictively amazing I might start making it year round. YUM! Break out the crudité and enjoy both of these fun dips!!!
Here is the link to the dip: Herbin’ Ranch Dip
All packed and ready to go to the party
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23 Sep 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, h'orderves, polenta, quick and easy, sauces, sides, vegan, vegetarian
Grilled nectarines and fresh blackberries are delicious in this salsa. I served it on top of polenta but you could easily put this over tofu or even just eat it with chips. This came together so fast and was really tasty! Using prepared polenta was the key to this super fast meal.
Polenta with Nectarine-Blackberry Salsa
adapted from Eating Well
1 tablespoon canola oil & 1 teaspoon canola oil
1 tablespoon ground cumin
3/4 teaspoon sea salt & 1/4 teaspoon sea salt
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
1 tablespoon lime juice
Hot sauce to taste
1. Preheat grill or saute pan to medium-high and spray with cooking spray.
2. Cut the polenta crosswise into 8 slices. Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture all over polenta.Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
3. Place the polenta slices and nectarines on the pan. Grill the polenta 3 to 4 minutes per side. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Coarsely chop the nectarines.
4. Combine the chopped nectarines, blackberries, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta and fruit salsa and serve.
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