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 🙂
17 Mar 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: cake, chocolate, cocoa, comfort food, cream, dessert, entertaining, quick and easy, snack, soy, tofu, vegan, vegetarian
Recently I needed a fast dessert to bring to a party. I didn’t really have time to make something, and not that there is anything wrong with buying something to bring, it just really isn’t me. So I needed to improvise 🙂 My mom had recently sent me a 5 minute recipe for a Tofu Dream Pudding. (Thanks Mom!) I figured why not use this recipe to make a quick pie.
The pudding was incredible!!! We could have just eaten this on its own but it was super deelish as a pie filling as well.
It is easier to slice when frozen, but even more deelish when defrosted!
Tofu chocolate Pudding & Whipped Cream Pie
Pudding
Recipe adapted from food.com
- 2 boxes of firm silken tofu (the asceptic type…One brand is Mori-Nu…not the water packed kind!)
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons almond extract
- 2/3 cup cocoa powder (good quality)
- Simply blend tofu, cocoa, sugar, vanilla in a food processor or blender until smooth and well blended.
- Add the almond extract in a little at a time, and adjust to taste. (optional)
Pie
- vegan pie shell (I chose chocolate…see picture below)
- vegan whip cream (I used Soyatoo Soy whipped cream and was not so impressed, buy Hip Whip instead)
- chocolate bar
- Pour pudding into pie shell
- Decorate with whipped topping and then grate chocolate over it.
- Either serve immediately or freeze. (freezing made it perfect for travel! But it tastes best defrosted)
Pie Shell
Just the pudding in the pieshell
The pudding was amazing just on its own!
08 Mar 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: artichoke, comfort food, cream, Edamame, pasta, quick and easy, sauces, sides, vegan, vegetarian
This sauce is beyond versatile and deeeeelish! Love when the words Creamy and Vegan come together 🙂 Check out these two pasta dishes I made with just 1 batch of the sauce. It makes a little more than 4 cups so its great to keep in your fridge to quickly whip something up.
Enjoy!!!
Creamy Pasta with sliced sundried tomatoes, roasted peppers and marinated artichokes
- 1 handful of sundried tomatoes, chopped
- 1 jar roasted peppers
- 1 jar marinated artichokes, rinsed
- 1 onion, chopped
- 1 tablespoon olive oil
- Bryanna’s Quick Creamy Sauce for Pasta
- Boil water, cook pasta
- Saute onion in olive oil about 5 minutes
- Add tomatoes, peppers and artichokes and less than half of sauce and stir until warm
- Combine pasta and sauce and serve hot
Creamy Pasta with sauteed Onions, edamame and peas
- 2 onions
- 1 cup frozen edamame
- 1 cup frozen peas
- 2 tablespoon olive oil
- Bryanna’s Quick Creamy Sauce for Pasta
- Boil water, cook pasta
- Saute onion in olive oil about 5 minutes
- Add edamame, peas and less than half of sauce and stir until warm and veggies are cooked through
- Combine pasta and sauce and serve hot
Bryanna’s Quick Creamy Sauce for Pasta
Yield: 4 and 1/4 cups
From Bryanna‘s “The Almost No-Fat Cookbook”
1 1/2 cups cold water
3/4 lb (1/2 a box) of extra-firm Silken tofu
1/4 cup dry white wine
OR 3 tablespoons water plus 1 tablespoon balsamic vinegar or lemon juice
1/3 cup nutritional yeast flakes
2 tablespoons cornstarch
1 1/2 tablespoons “chicken-style” veggie broth powder
2 teaspoons salt OR 2 tablespoons light miso plus 1 tsp. salt
2 teaspoons garlic granules or powder
OPTIONAL: 2 T. tahini
1 1/2 cups hot water
- Combine in a blender the first 1 1/2 cups water and all of the rest of the ingredients EXCEPT the 1 1/2 cup HOT water.
- When the mixture is smooth, pour it into a heavy saucepan or a medium microwave-proof bowl. Whisk in the 1 1/2 cups hot water.
- Stir constantly over high heat until it comes to a boil. Turn down and simmer for a few minutes, until it thickens.
TO MAKE SOY-FREE: Omit water (all 3 cups in total) and the tofu. Instead, use 3 cups almond milk (the commercial type, such as Almond Breeze, is low in fat). Use 3 1/2 tablespoons cornstarch instead of 2 tablespoons. Use the salt, or use chickpea miso and salt.
Nutrition (per 1/4 cup): 24.8 calories; 16% calories from fat; 0.5g total fat; 0.0mg cholesterol; 251.2mg sodium; 96.0mg potassium; 2.8g carbohydrates; 0.8g fiber; 0.3g sugar; 1.9g net carbs; 2.8g protein; 0.4 points.
02 Mar 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: beans, coconut milk, comfort food, lentils, pasta, quick and easy, snack, soup, vegan, vegetarian
My friend Lisa Dawn is an amazing Yogi, Wife, Mother and Cook! We were talking recently about simple, nutritious, delicious and fast vegan meals and she served me such an amazing soup that I had to replicate it at home! Sometimes I forget how simple meals can be so amazing delicious, fun and taste so complex! Thank you Lisa for Inspiring me and Reminding me of this! I had so much fun in the kitchen dancing, stirring, singing – I have been so busy lately and have been neglecting cooking; it was good to find my way back 🙂
p.s. this soup/stew is AMAZING!!! Michael and I were so excited to have such a big batch to eat all week at home.
Soup while using the immersion blender
Soup after immersion
Coconut Lentil Soup
inspired by Lisa Dawn
- 2 onions, diced
- 2 tablespoons neutral oil (canola)
- 4 carrots, peeled and diced
- 1 lb lentils, rinsed and sorted
- 2 cans coconut milk (I used 1 light and 1 regular)
- 4 cups of water (+1-2 cups once the pasta is added)
- 8 ounces of little pasta (I used Conchigliette)
- Salt and White Pepper to taste (black pepper is fine, I just wanted to stay with the colors)
- Heat the oil in a large pot and saute the onions for about 5 minutes. Add the carrots and lentils and continuous stirring for 1 minute more.
- Add coconut milk and water and bring to a boil. Reduce hear and simmer till lentils are cooked.
- Using an immersion blender or by pouring into a blender – puree the soup.
- Add the pasta into the soup and the additional 1-2 cups of water. Enjoy!
note: It came out super thick for me, but we enjoyed it that way. If you want more of a soup consistency add more water.
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.
21 Feb 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, comfort food, mushroom, pasta, sauces, soy, tamari, vegan, vegetarian
HOLY deelish!!! This was soooo good!! You can also use any combo of mushrooms and I’m sure it would turn out really good! Michael and I could not get enough of this pure, vegan, comforting goodness! I would suggest eating this with a spoon to make sure you get all that lip-smackin sauce 🙂
Mushroom Stroganoff
Makes 4 servings
2/3 cup water
1 large onion, chopped
4 cups sliced white mushrooms
2 cups sliced shiitake mushrooms
1 cup sliced oyster mushrooms
1 dash cayenne pepper
3 tablespoons white wine
3 tablespoons tamari
1 cup soymilk
1 cup Vegetable Broth
2 tablespoons cornstarch mixed with 1/4 cup cold water
1 freshly ground black pepper, to taste
12 ounces dry fettuccine noodles, cooked
- Place the water and onion in a large non-stick skillet and cook for 2 to 3 minutes.
- Add mushrooms and cook until mushrooms are slightly limp.
- Add cayenne, wine, tamari, soymilk, and broth and mix.
- Cover and cook over low heat for 20 minutes, stirring occasionally.
- Uncover and add cornstarch mixture to pan, cook, and stir until thickened. Season with black pepper to taste.
- Serve mushroom mixture over fettuccine.
11 Feb 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, quick and easy, sauces, tamari, tofu, vegan, vegetarian
Super Yum! Great flavors, perfectly nutritious and oh so satisfying! On these cold winter nights, this is a great dish to warm you right up 🙂
Thai Vegan Tofu
adapted from VegNews Magazine
Serves 4
1 pound extra firm tofu, drained and pressed
1 tablespoon peanut or sesame oil
1 small red onion, thinly sliced
1/2 red or yellow bell pepper, cut into strips
1 garlic clove, minced
1 jalapeno or hot red chile, seeded and minced
Red pepper flakes, to taste
2 tablespoons tamari
1 tablespoon vegetarian “fish” sauce (see recipe)
1 teaspoon light brown sugar
1 cup loosely packed Thai basil
Freshly cooked jasmine rice
- Cut tofu into 1-inch cubes and set aside. In a large skillet or wok over medium-high heat, heat oil and add onion, bell pepper, and garlic. Stir-fry for 1 to 2 minutes, or until the onion begins to soften.
- Add chile, pepper flakes, soy sauce, “fish” sauce, sugar, and tofu and continue to stir-fry for another minute or two, or until tofu is golden brown. Add basil and cook a few seconds longer before serving over the rice.
Vegetarian “Fish” Sauce
Makes about 1 cup
3/4 cup soy sauce/tamari
1 garlic clove, crushed (optional)
1/2 teaspoon hot red pepper flakes
1 tablespoon lemon or lime juice
1 tablespoon sugar
1/4 cup water
- Combine all ingredients in a small jar with a tight-fitting lid. Shake until well blended. Keep refrigerated for up to three weeks.
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!!
31 Jan 2011
by marisashealthykitchen
in In the News, Vegan Recipes
Tags: vegan, vegetarian
Oprah is
challenging you. Are you up for accepting the job? No meat, no milk, no animal anything. Oprah and 378 Harpo staffers go vegan for one week. This is an episode you’ll want to make sure to catch, and to tell all your friends and family about. Set your recorders now, and forward this on!! This is the year vegan will officially go Mainstream!!
TUNE IN, FEBRUARY 1, 2011 to watch the show.
Image via Ecorazzi
Guests on the show will include the terrific vegan advocate Kathy Freston and anti factory farming author Michael Pollan. Reporter Lisa Ling will give us an inside view of a “beef processing plant” i.e. slaughterhouse. The more enthusiastic support Oprah gets the better, so please
join the discussion. And please send the Oprah show a
separate note of support where the show take comments (some of which are read on air.) You can
check here to see when Oprah airs on your local station.
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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