02 Oct 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, ginger, maple syrup, quick and easy, sauces, sesame, sides, snack, soy, tofu, vegan, vegetarian
OMG! So Simple and So Amazing! This was one of the best dinners. So healthy (paired with steamed Kale! YUM!) deeeeeeelish and simple! These were amazing to keep in the fridge and soooo good cold even! I doubled the recipe and wish I had quadrupled it!!! So good!
Sesame Ginger Maple Baked Tofu
adapted from Averie’s recipe from Love Veggies and Yoga Thanks!
1 Tbsp Ground Ginger
1/4 Tsp Cayenne Pepper
1/4 Tsp Black Pepper
1/8 cup Sesame Oil
1/8 cup Maple syrup
2 Tbsp Apple Cider Vinegar
Optional: Garlic, Onions, Salt, Nama Shoyu/Bragg’s Liquid Aminos/Soy Sauce, to Taste
Optional: bake and/or garnish with sesame seeds
- Preheat oven to 425F
- Blot the tofu with paper towels & cut into uniform slices
- Combine all ingredients in a small bowl, stir and pour over tofu slices.
- Bake for 35 Minutes, flipping over halfway through baking.
12 Sep 2011
by marisashealthykitchen
in Raw Vegan Recipes, Vegetarian Recipes
Tags: avocado, braggs, carrot, kale, lemon, Nama Shoyu, onion, quick and easy, raw, red onion, red pepper, salad, sunflower seeds, tamari, vegan, vegetarian
I recently had a not so great Kale Salad at a restaurant. The menu ingredients sounded fabulous but with Kale you need to massage it a bit with your hands so it “wilts” and this one wasn’t. Here is my take on it, yum!!
We like a lot of kale salad and it keeps really well for a few days. But if you don’t want as much just half the recipe.
Avocado Kale Salad
- 3 heads lacanato kale, chopped
- 1 avocado
- 3-4 tablespoons lemon juice
- 3-4 tablespoon Braggs, tamari or nama shoyu
This is just a base…Combine and Massage the avocado, lemon juice and braggs into the kale. Then add whatever is fresh, you have in the house or love in a salad.
The Base - before adding the toppings
I added — raw sunflower seeds, diced raw red onion, shredded carrots and diced red pepper.
04 Sep 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cornmeal, onions, polenta, shallots, sides, vegan, vegetarian
We love all things Polenta!! You can serve this as is or fry it up in a pan to make it a little more decadent, but we thought it was perfect on its own. Such a yummy side dish!
Here are a few other polenta dishes to check out: Vegan Creamy Polenta, Polenta with Nectarine-Blackberry Salsa, Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Slow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.
Polenta & Shallot Squares
1 tablespoon olive oil
1 onions, diced
2 shallots, diced
1 cup water
2 cups vegetable broth
1 cup coarse cornmeal
Salt & pepper, to taste
- Place oil in a large saucepan over medium heat. Stir in the onion and shallots. Cook, covered, for 10 minutes, or until softened, stirring occasionally.
- Add the water, broth, and bring to a boil. Gradually whisk in the cornmeal.
- Reduce the heat and cook, stirring often and adding water as needed, for 30 minutes, or until thick.
- Season with the salt and pepper.
- Brush an 11x7x2-inch dish with oil. Spread the polenta in the dish. Cool completely and cut into squares.
18 Aug 2011
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, basil, comfort food, entertaining, green, lemon, nutritional yeast, olive oil, onions, pignoli, pine nuts, pistachios, raw, sauces, tomatoes, vegan, vegetarian, zucchini, Zucchini Pasta
I have made this dish many times over the last couple of years, sorry for waiting so long to share it with you! It is one of my faves!! And you can use each component on its own in other dishes as well 🙂 SO versatile and deelish! A total crowd pleaser – beautiful and amazing! Plus it has been one of their top sellers at the restaurant for years!
Zucchini and Green Zebra Tomato Lasagne with Basil-Pistachio Pesto
Recipe by Matthew Kenney of Pure Food and Wine
Serves 6
Lemon-Pignoli “Ricotta”
2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
6 tablespoons water
Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon agave
2 teaspoons sea salt
Pinch hot-pepper flakes
Place all ingredients in a Vita-mix or high speed blender, and process until smooth.
Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup raw pistachios
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper
Place all ingredients in a Vita-mix or food processor and process until well combined but still slightly chunky.
Lasagne
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Pinch of sea salt and fresh pepper
Garnish: whole basil leaves
- Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices.
- Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil. (or make individual portions by layering into square shapes on plates)
14 Aug 2011
by marisashealthykitchen
in New York Highlights
Tags: avocado, burger, comfort food, hampton's, lentil, non-dairy cheese, reuben, sandwich, soy, soy cheese, sweet potato, tempeh, vegan, vegetarian, walnut
I was super excited to read about Babette’s in East Hampton. They offer many different vegan dishes. When we went we were happy to get an outside table but I was a little astounded by the prices for the kind of food it was. But hey, its the Hamptons, I get it. The Lentil Vegetable Walnut burger with avocado and soy cheese was decent, but we liked the one at Banzai Burger better. We also had the vegan Tempeh Reuben which was super yummy. The sweet potato fries and smoothies were good too 🙂 I would go back but maybe try some of the other vegan options. I love that there are many! Fun!
08 Aug 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, green, kale, lemon, pine nuts, quick and easy, quinoa, scallions, sides, vegan, vegetarian
I love one pot meals! SO easy! This one uses quinoa and kale; two of our favorite foods ever makes this one even more perfect! YUM!
One Pot Kale and Quinoa Pilaf
adapted from Food52
Serves 2-4
2 cups salted water
1 cup quinoa
1 bunch (any type) kale, washed and chopped into 1″ lengths
1 lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut, grapeseed or olive oil
3 tablespoons toasted pine nuts
salt and pepper
- Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
- While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, oil, and pine nuts.
- Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
03 Aug 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, Cobbler, comfort food, dessert, earth balance, flour, nutmeg, peach, pie, snack, soymilk, sugar, vanilla, vegan, vegetarian
When we were out in Sag Harbor we went to every farmers market in the Hamptons. SO many fresh and colorful fruits and veggies 🙂
One of the markets we went to,
The Milk Pail in Water Mill had beautiful peaches, so I couldn’t resist the 5 pound bag. Two years ago I had done the same thing (
we had actually got to pick the peaches then) and made
Raw Luscious Peach Cobbler. This year I figured although we LOVED that cobbler, to try a baked version. Michael’s absolute favorite dessert is cobbler so I always love to experiment with it. I looked up some different recipes and here is my interpretation. Yum!!!
Vegan Peach Cobbler Pie
makes 2 cobbler pies 8x8ish or round pie pans
Sauce
1 cup flour
3/4 cup white sugar
2 teaspoon baking soda
3/4 cup soymilk
4 teaspoon vanilla
Crumbles
3/4 cup vegan butter, melted
1/2 cup white sugar
1 teaspoon agave nectar
pinch of sea salt
2 1/3 cup flour
Peaches
7-9 peaches, sliced or chopped
1/2 cup agave nectar
1 tablespoon nutmeg
- Pre-heat oven to 375 degrees.
- Toss the peaches with the agave and the nutmeg in baking pans and set aside.
- Mix all the sauce ingredients together until smooth and pour over peaches.
- Combine the crumbles ingredients into a crumbly dough with your hands. Sprinkle on top, completely covering the peaches and sauce.
- Place in the oven 35 minutes. Remove from oven and sprinkle another tablespoon of sugar onto both pies. Place back in the oven for 7 more minutes.
- Remove, let cool, and enjoy!
29 Jul 2011
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: almonds, honeydew, lime, quick and easy, raw, red wine vinegar, soup, tomatoes, vegan, vegetarian, vinegar
This was super simple and a perfect pool day lunch. It was HOT last week as many of you know 😉 and this was a great light lunch to cool us off. So simple yet very complex flavors. Deelish!
Honeydew Gazpacho
Serves 4
- 2/3 cup slivered blanched almonds, separated
- juice of 1 1/2 limes
- 1 tablespoon red wine vinegar
- 6 plum tomatoes, cored and roughly chopped
- 1 honeydew; cut in half – 1 half seeded, peeled and chopped &
- other 1/2 diced
- Salt and pepper to taste
Blend 1/3 cup almonds, lime juice, vinegar, tomatoes, and chopped honeydew until smooth. Either serve right away or chill. When serving, place diced honeydew and almonds in a bowl and pour soup over. Enjoy!
26 Jul 2011
by marisashealthykitchen
in New York Highlights
Tags: avocado, carrots, coconut, comfort food, cucumber, curry, mushrooms, sag harbor, scallions, shitake, soba, soy, steamed buns, vegan, vegetarian, water chestnuts
AMAZING! I loved our meal at Page at 63 Main in Sag Harbor. So YUM! They had two really great vegan options. The Asian Steamed Buns were so deelish but the Vegan Soba Noodles were out of this world. I am not normally that impressed with a soba noodle dish. I love them, but restaurants don’t typically impress with them and these were seriously amazing! And of course I love that the word Vegan is in the title of the dish on a fancy restaurant’s menu 🙂 Awesome!!!
Vegan Soba Noodles: Black trumpet mushrooms, carrots, seared water chestnuts & soba noodles with lemongrass soy glaze.
We dove in too fast to catch a picture of the Asian Steamed Buns but here is what was in them; pickled cucumber, avocado, scallions, cilantro, green curry, soy glaze and smoked coconut with shitake mushrooms. Really amazing 🙂
25 Jul 2011
by marisashealthykitchen
in New York Highlights
Tags: avocado, banzai burger, bean, bulgur, burger, pinto, quinoa, roll, sushi
After the day in Montauk we stopped by Banzai Burger on Montauk Highway in Amagansett. I am not typically up for a burger joint but I heard this new place even had a burger called the Vegan Burger. I always love and appreicate not only when things are vegan but when it is brought to your attention in the name.
We had the Vegetarian Roll and the Vegan Burger. The burger was made with Quinoa, Bulgur Wheat, and Pinto Beans on 7-Grain Bun with Vegan Mayo and Salad. I don’t think they gave me a 7-grain bun but overall it was a pretty good burger and love the ingredients!
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