23 Jan 2013
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, baby, baby food, banana, breakfast, cinnamon, date, dates, kids, oatmeal, oats, quick and easy, raw, smoothie, vegan, vegetarian
This recipe started off as me making the kiddos’ food which is funny because often they are eating what we make for us. But as I was making this (and tasted it!) I really wanted some too 🙂
So the babies had the oatmeal version and I had the smoothies (although I am sure they and I would have loved both!)
Banana Date Smoothie & Oatmeal
- 10 or so dried dates (I steamed them to make them extra soft, but not really necesary)
- 3 bananas
- dash of cinnamon
- 1 cup of almond milk (less for oatmeal, more for smoothie)
Super simple, just blend and either combine with cooked oatmeal or add extra almond milk for a smoothie.
17 Jan 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, almond, almond flour, almond meal, almond milk, baby, baby food, banana, breakfast, chia, date, dates, kids, maple syrup, mlyk, mylk, pudding, quick and easy, vanilla, vegan, vegetarian
With traditional almond milk, you soak the almonds overnight and then blend and strain the next day. (not hard but not instant) We were all out of almond milk and my kiddos have a new LOVE for Chia Pudding (Banana Date Chia Pudding) so I needed to fix some up Fast!! This was so delicious! We were so happy that there was extra for us as well 🙂
This really helped me out in a pinch but it is something you can make all the time and so much better than almond milk from a carton!!
Super Fast Emergency Almond Milk
- 1 cup of almond flour
- 4 cups of water
- small handful of dates (you could use agave or maple syrup as well)
- teaspoon of vanilla
- dash of salt
Blend & Enjoy!
15 Jan 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: balsamic vinegar, crushed red pepper, green, lemon juice, maple, maple syrup, marinade, quick and easy, quinoa, quinoa pilaf, saffron, saffron pilaf, sauces, sesame, sesame oil, soy, spinach, sriracha, tofu, tumeric, vegan, vegetarian, vinegar
I have always valued a quick and delicious meal but now it is more important than ever! This was a great meal where I could cut and marinate the tofu in just a few minutes while the kiddos were playing and then whip this all up as soon as they went to sleep. Perfect! I was also able to use the marinade twice; cooking the spinach quickly after the tofu. I have always loved Saffron Rice Pilaf and thought a quinoa twist on it would be fun!
Maple-Balsamic Tofu & Spinach with Saffron Quinoa
Tofu & Spinach
- 1 block of tofu, pressed to remove water and cut in triangles
- 1/3 cup maple syrup
- 1/4 cup balsamic vinegar
- 2 tablespoons sesame oil
- dash of salt
- 6 ounces of baby spinach
Combine and marinate anywhere from 1 hour to overnight. Heat a frying pan and sear the tofu for a few minutes on both sides. Remove from pan and add spinach and any remaining marinade. Stir for just a few brief moments to wilt spinach and coat in the sauce. Remove and serve.
Quinoa Pilaf
- 2 cups quinoa (4 cups water or stock)
- 1/2 teaspoon saffron threads
- salt, to taste
- 1 teaspoon turmeric
- 1/4 teaspoon crushed red pepper
- lemon juice to taste
- sriracha, to taste (optional) (I love that extra kick!)
Combine water and quinoa in a pot and bring to a boil. Lower heat, add saffron, tumeric and salt, and cover to cook for 15 minutes until all the water is absorbed. Stir in other ingredients and serve.
02 Jan 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: asian, avocado, brown rice, cooking wine, cremini, greens, kale, mirin, mushrooms, olive oil, quick and easy, rice, rice vinegar, sriracha, Stir-fry, wok
Quick, the kids are sleeping! This dinner was a perfect combination of healthy, delicious and fast! Leftover brown rice and a quick mushroom and kale stir-fry in the wok. Yum! The avocado was amazing on the side. First off, doesn’t avocado make everything taste better? and then with the sriracha in the kale the avocado was a nice cooling element.
Quick Mushroom & Kale over Brown Rice
- 8 ounces mushrooms any type, sliced (I used cremini mushrooms)
- bunch of kale, destemmed and chopped
- cooked brown rice
- olive oil, 1-2 tablespoons
- mirin, 1/4 cup
- rice vinegar, 1/8 cup
- white cooking wine, 1/4 cup
- sriracha, a few dashes depending on how spicy you like it
- 1 avocado (optional)
- salt, to taste
In a wok or large frying pan heat the olive oil over medium heat and add the kale, mirin and white wine. Using tongs toss to coat and keep cooking kale to cook it down (3-5 minutes). Add the mushrooms and cook another 3 minutes till they become soft. Add sriracha and salt to taste. Plate over brown rice and slice avocado on the side.
Enjoy and if possible sit down and relax by the fire your amazing husband built while you cooked dinner 🙂 
01 Nov 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: bread, brussel sprout, celery, comfort food, condiment, cornbread stuffing, dressing, entertaining, frozen, garlic, holiday, olive oil, onion, pepper, spread, stuffing, thanksgiving, tofurkey, vegan, vegetarian
HUGE bowl of stuffing with glimpses of tofurkey, brussel sprouts and apples & squash. Happy Thanksgiving!!
This Thanksgiving was a really great one! It has been quite the amazing year!
I am so thankful for my life and what this last year has brought. Although I have taught just a few yoga classes, cooked just a few meals and had literally just brief moments alone with myself (things that I always valued and still do) I am brimming with happiness and joy! There are not words to express how much I love these two angels, being their mama, how much I love my husband and how much I love being present to him being the world’s greatest and most loving father!
SO much has gone on this year with birthing and loving twins as well as buying and renovating a house all while the 4 of us live in a small 1 bedroom apartment and still this has been the best year ever. It has come with its frustrations and tensions but at the same time has brought such an overwhelming love between us and our children as well. I feel so blessed to have the amazing experience of raising and being raised by my children. Each and every moment has been amazing, even when I don’t have any free seconds, (Like right now as I type this I am still the “mama jungle gym” with the babies climbing all over me!)
This Thanksgiving we all gathered at my Sister-in-Laws apartment. Lots of great food and great family fun! (imagine her 4 year old twin girls running around everywhere and my twins crawling in every direction!)
I made enough brussel sprouts and stuffing as if there were 3x as many people but believe me, the leftovers did not disappoint us 🙂 I made my go-to brussel sprouts recipe, with 3 pounds of brussels.
Last year during my pregnancy when I was finally feeling well enough to cook again the first thing I made was Butternut Squash Cornbread Stuffing. So it only felt right to make stuffing again after another long departure from the kitchen! This year though I asked my mom for her amazing recipe and we were very happy with the results 🙂 (you can always halve or third the recipe if you don’t feel like you need enough stuffing for an army!)
The best thing (besides the stuffing of course!) is that this mixture can be prepared in advance and refrigerated or frozen until ready to use. It can also be used at a vegan/vegetarian side dish, a condiment or a bread spread. We have used it for spreads on sandwiches, a relish for vegan hot dogs, an easy tofu scramble recipe and in a pasta sauce so far this last week alone!
Also a great thanksgiving leftover idea (Inspired by the Thanksgiving sandwich as Terri’s): take a wrap, spread cranberry sauce all over, and add tofurkey and stuffing. ENJOY!! We loved these!
Whole Lotta Stuffing!
Mom’s Stuffing – Vegan
- 1/2 cup oil (your choice)(I used olive)
- 3-4 lbs of chopped onions
- 5 stalks of celery
- 10 garlic cloves, chopped
- 3-4 peppers, chopped (assorted colors, if possible)
- Salt and pepper to taste
- Basic recipe for 3 boxes or bags of bread stuffing (I used some corn and some multi-grain) (I used about 1.5 cups of margarine & a 32 ounce box of veggie broth. My mom says to use slightly less broth and butter than specified on the package to compensate for liquid in vegetable mixture.)
- Saute onions until soft – about 15 minutes.
- Add celery and garlic and continue to cook another 15 minutes.
- Drain mixture into a large colander or strainer, reserving liquid. Pour liquid back into pot, add peppers and saute for about 5 minutes.
- Add onion mixture back into pot and cook for 2 minutes to blend flavors.
- Add salt and pepper to taste.
- Day of serving stuffing, prepare according to box/package with broth and margarine. (see my notes above) Add onion mixture and bake in a casserole dish (or several) according to the package. (Mine was 350 degrees for 30 minutes)
the onion mixture! fyi: my mom makes hers finer which is better for using it as a spread
Stuffing: Pre-baking
28 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: basmati, bay leaf, bay leaves, beans, black beans, caribbean, coconut milk, easy, garlic, jamaican, onion, peas, quick and easy, rice, rice and beans, rice and peas
I know I haven’t been in the kitchen too much these days, let alone posting/blogging! With our amazing 7 month old twins, involved and complicated recipe building is not really on my to-do list. Being hunkered down for Hurricane Sandy, I figured I could go through my idle ingredient stash and start to whip up some good, quick food. It felt amazing to be back in the kitchen and inspired, even if only a simple recipe!. And now that the kiddos are starting to eat solid foods I plan to be back in the kitchen making quick but deelish family friendly food. I loved that I could get a really yummy but still nutritious (one-pot) meal on the table in less that a half hour!
This recipe came out super creamy!! I used two cans of coconut milk but made sure to use one that was light to calm the fat content down a bit! I didn’t have onions but I could see sauteing some up and stirring in with the beans. I also served this with Cholula sauce, Michael didn’t use it but since it’s my current obsession, I couldn’t resist. Also, Michael doesn’t typically love anything with coconut, but he really enjoyed this and was ready for seconds! And as you know I LOVE all things coconut!
Here is just a sampling of some of my other recipes with coconut milk:
Thai Root Veggie Curry with Coconut Milk
Coconut Lentil Soup
Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Dina’s Chili-lime Ginger Tofu in Coconut Basil Broth with Rice Noodles
Yummy Protein Goo Ball Bites
Vegan Fudge
If you are on the East Coast – Be Safe with Hurricane Sandy!! Prayers for a peaceful day ahead. We are already enjoying some inside time together after our fun-filled Halloween weekend 🙂
Easy Coconut Rice & Beans
- 2 cans coconut milk (I used 1 Light and 1 Regular)
- 1 bay leaf
- 1 teaspoon garlic, minced
- onion powder, pinch (optional)
- 1 1/2 cups rice (short or long grain)(I used white basmati because it is what I had)
- salt, to taste
- 1 can cooked beans (kidney, pinto, or black beans)
- In a pot, combine coconut milk, bay leaf, garlic, (onion powder), salt and rice. Bring to a boil over medium heat, stirring occasionally.
- Once you see a boil, lower heat to low and cover, cooking for 10 minutes, stirring to prevent burning.
- Uncover and continue to cook & stir over low heat, until tender and creamy, about 10 minutes.
- Add the beans, stir, and cook for 2-3 more minutes. Salt to taste and enjoy!
16 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: chick peas, cumin, fennel, garbanzo beans, olive oil, paprika, quick and easy, sesame seeds, sides, snack, vegan, vegetarian
These make for an amazing snack on their own or a fabulous addition to salads or on top of soups. You could always adjust the seasonings and make different mixtures.
Baked Chickpeas
1 can of chickpeas
Olive oil
Cumin powder
Paprika
Fennel seeds
White sesame seeds
Sea salt
- Preheat 400’F oven
- Rinse and drain chickpeas in a colander.
- In a mixing bowl toss with olive oil, cumin powder, paprika, fennel seeds, sesame seeds and sea salt to taste.
- Spread on a baking sheet.
- Bake for 40 minutes or until crisp, stir them at 20 minutes.
11 Oct 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, candied ginger, coconut milk, comfort food, crock-pot, cumin, ginger, lemongrass, lime, olive oil, onions, pepitas, red curry, sides, slow cooker, soup, vegan, vegetable stock, vegetarian
This was a yummy warming soup that was great for this chillier weather we are having. I was hoping this would come out with a stronger “thai” or spiced flavor but I could not really taste the lemongrass, so if you rather leave it out, it would be fine. The candied ginger and the pepitas added some really good flavor and texture. Plus I love slow-cooker meals! (although I am sure you could make this in a soup pot on the stove) Start it in the morning and when you get home you have a fabulous dinner ready to go! Perfect! Enjoy this creamy squash soup 🙂
Check out these other slow cooker meals I made: Slow-cooked Open Enchiladas, Mixed Veggies with Peanut Sauce, Butternut squash, Apricots and Apples with Quinoa, Slow Cooked Corn Polenta and Chiles and Crock-Pot Oatmeal.
Before adding the squash and broth
Gingered Butternut Squash Soup (slow cooker)
1 tablespoon olive oil
2 onions, chopped
3 tablespoon, minced ginger root
1 teaspoon, fresh cracked pepper
2 stalks lemongrass, trimmed, smashed and cut in half crosswise
1 tablespoon cumin seeds, toasted
8 cups butternut squash, cubed
6 cups vegetable stock
2 cups coconut milk
3 teaspoons red curry paste
1 lime, juiced and zested
1/2 cup pepitas, toasted
1/2 cup of candied ginger, chopped
- In a skillet or a meal slow-cooker liner, heat oil over medium heat and add onions, cook for 3 minutes till softened. Add ginger, pepper, lemongrass and toasted cumin, stirring for 1 minute. Either place liner in slow-cooker or transfer skillet contents to stoneware. Add butternut squash and veggie stock.
- Cover and cook on low for 8 hours or high for 4 hours until squash is tender.
- Mix 1 tablespoon of coconut milk with the curry paste and blend well.
- Add to slow cooker along with the rest of the coconut milk and lime juice and heat till cooked through, about 20 minutes. Discard the lemongrass.
- Use an immersion blender to puree the soup.
- Serve with toasted pepitas and candied ginger.
26 Aug 2012
by marisashealthykitchen
in Cleansing, Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: Ayurveda, bay leaves, carrots, challenge, chili, coriander, corn, cumin seeds, Edamame, ginger, indian, jalapeno, Kitchari, Lasagna, mung bean, olive oil, rice, split peas, tumeric
When putting together my Kitchari Challenge, I asked some friends for their favorites. This one is the favorite of my friend Jynne and from Kurma Dasa. Click for the original recipe.
I really liked the addition and punch of flavor with the veggies added. Great choice Jynne!
Kitchari adapted from Kurma Dasa
1 cup yellow split peas or mung beans
12 cups water
2 bay leaves
finely chopped ginger
1 jalapeno pepper, seeded and chopped
1 teaspoon turmeric
4 teaspoons coriander powder
2 cups long grain rice
a heap (about 3 cups) of vegetables, cut into cubes (I used edamame, colorful carrots and fresh corn)
2-3 teaspoons salt
4 tablespoons olive oil
4 teaspoons cumin seeds
1 teaspoon asafetida powder
1. Bring split peas, water, bay leaves, ginger, pepper, turmeric and coriander to boil, then reduce to a simmer and cook partially covered for about 15 minutes
2. Add rice, vegetables, and salt, increase heat and stir as you bring to the boil, then return to a simmer, covered. Cook for 10-15 minutes, stirring occasionally, or until rice is soft.
3. Heat the olive oil in a saucepan over moderate heat. Add the cumin seeds and fry until a few shades darker, then add asafetida powder, then stir through the big pot-o-stuff and cook for another 5 minutes.
4. Serve and Enjoy!
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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