Butternut Squash Cornbread Stuffing

21 Nov 2011 2 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , ,

I’m so sorry to have gone MIA for so long! It was a crazy couple of months and then we went on a fabulous whirlwind tour of Australia 🙂 So no complaining here but I am happy to be back home and back in the kitchen!! And just in time for an awesome Thanksgiving recipe!!

I have always Loved the stuffing part of the meal so this dish is pretty perfect. It has all the carby goodness of the cornbread but much more veggies than a normal stuffing, so you can even enjoy this as a great fall meal. Yum! And I just love roasted squash! Plus this dish is also really low in fat compared to all the butter laden stuffing recipes out there 🙂

What are your favorite vegetarian Thanksgiving recipes/dishes? I would love to hear from you!!

Butternut Squash Cornbread Stuffing 
Serves 8 as Main Dish or 16 as Side Dish

  • 1 butternut squash (love buying the pre-chopped!!), cut into 1/2″ pieces
  • 2 Tbsp. canola oil
  • 2 onions, diced
  • 1 red pepper, diced
  • 3-4 celery stalks, diced
  • 1 lb. button mushrooms, diced
  • 5 cloves garlic, minced
  • 14 ounce bag cornbread stuffing
  • 2 cups “chicken” flavored veggie broth
  • salt

Heat oven to 400°F. Spray sheet or roasting pan (I needed 2 pans – but I also made extra squash for buttnernut mash- nice to be able to double duty the recipe!) Spray pan with nonstick cooking spray and roast squash for 25 minutes. Rotate squash and cook for an additional 20 minutes. Set aside and reduce heat to 350°F.

In a saute pan or wok – heat canola oil and cook onions, pepper, celery and mushrooms until onion is translucent. Add garlic, cook for one minute more and remove from heat.

Combine squash, veggies, broth and cornbread in large bowl. Place in a baking dish/roasting pan (use the same 1 or 2 that you roasted squash in) and cover with aluminum foil and bake at 350°F for 30 minutes. Uncover and bake for another 10 minutes. Sprinkle with salt to taste and enjoy 🙂

Polenta & Shallot Squares

04 Sep 2011 5 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

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

  1. 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.
  2. Add the water, broth, and bring to a boil. Gradually whisk in the cornmeal.
  3. Reduce the heat and cook, stirring often and adding water as needed, for 30 minutes, or until thick.
  4. Season with the salt and pepper.
  5. Brush an 11x7x2-inch dish with oil. Spread the polenta in the dish. Cool completely and cut into squares.

Vegan Peach Cobbler Pie

03 Aug 2011 2 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , , ,

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
  1. Pre-heat oven to 375 degrees.
  2. Toss the peaches with the agave and the nutmeg in baking pans and set aside.
  3. Mix all the sauce ingredients together until smooth and pour over peaches.
  4. Combine the crumbles ingredients into a crumbly dough with your hands. Sprinkle on top, completely covering the peaches and sauce.
  5. 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.
  6. Remove, let cool, and enjoy!

Carmelized Onions and Pesto Quinoa Pasta

24 Jul 2011 3 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , ,

We had such a super lovely week of vacation! We spent most of the week out in Sag Harbor relaxing, cooking, practicing yoga with the amazing Colleen Saidman at Yoga Shanti, hanging out with my wonderful sister & brother in law and their adorable twin girls and just generally taking it super easy. (I’ll post some of our other super quick vacation recipes soon!)

We then headed out to Northport to stay with our friend Lisa Dawn. She has a beautiful studio there, Project Yoga, that I was honored to be teaching at this weekend. Such a sweet and blessed space. We spent the rest of the time there at the beach and of course cooking a little more 🙂

As many of you know, I love onions! We bought the most beautiful onions at the Farmers Market in Northport and I wanted to use them right away. Lisa had this amazing Vegan Pesto from Delpozzo at the farmers market so it was just a perfect quick and easy beach meal to throw both these together with quinoa pasta. Easy Peasy!

The pesto was Extra Virgin Olive Oil, Basil, Garlic, Pinenuts, Tofu, Salt and Pepper. Super easy! I have never tried tofu in the my pesto and this was out of control amazing! I usually make my pestos with olive oil, pinenuts (or sometimes other nuts), salt and pepper -occasionally I will add some nutritional yeast. I always like to try new things of course, so I am excited to experiment with this one soon myself.

Caramelized onions are one of my favorite things ever. They come out so sweet and deelish!! All you have to do is cook them down and the sugar in the onions make them super sweet. Yum!

Carmelized Onions and Pesto Quinoa Pasta

 

 

  • 2 tablespoons olive oil
  • 3-6 onions (depending on how much you love onions and if you want some for leftovers)
  • 4 ounces of quinoa pasta
  • 2-3 ounces vegan pesto
serves 2

To caramelize the onions, just peel and chop the onions. Heat oil in a pan over medium heat and add the onions, stirring. Continue to let the onions cook for a while, stirring occasionally to make sure the onions don’t burn. You can either cover the onions with a lid and let their liquid cook themselves down or for a browner more caramelized version, keep the lid off and the liquid begins to evaporate as the onions begin to brown, just make sure you are stirring frequently to prevent them from burning. You can cook both versions for about 10-20 minutes till you reach your desired color and texture.

After you get the onions in the pan, boil the pasta water. Add the pasta and cook according to instructions.

Then simply combine the onions, pesto and pasta with a bit of salt and pepper and Enjoy 🙂

I kept the cover on for the onions, so they are not as brown, but they are soft and super sweet!

I LOVE it when it says Vegan on it!! So Special!!!

Kitchari Challenge – Recipe #3

07 Jul 2011 6 Comments

by marisashealthykitchen in Cleansing, Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

Many recipes have the option to add chopped veggies to the Kitchari and I’m sure it would be super tasty. But I am a Kitchari purist. Maybe sometime during this challenge I might try some of the chopped veggies, but I am not there yet. This one was simple, easy and deelish.

Cleansing Kitchari
Recipe adapted from Ayurveda for Women: A Guide to Vitality and Health

2 cups basmati rice
1 cup yellow split peas
12 cups boiling water
3/4 teaspoon turmeric
1 big pinch asafoetida
1 teaspoon ground cumin
2 teaspoon of salt

optional, chopped veggies

  1. Combine the rice with the split peas and wash twice.
  2.  Place rice and beans into boiling water, adding the turmeric and asafoetida.
  3. Cook over medium heat until the water is mostly absorbed.
  4. I usually use an immersion blender to have a semi-smooth consistency. I only blend about half.
  5. Add one more cup of lukewarm water, vegetables, and optional spices if you’re using them. The final dish should be a stew with a very moist and soft consistency.

Love seeing this big pot of Kitchari!

Vegan Fudge: Soy, Tree Nut, & Gluten Free

19 Jun 2011 5 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

Thanks so much Averie for this recipe! OMG! This one “magically” dissappeared fast out of the fridge over the week. 😉 I don’t normally make these kind of desserts to keep in the house, but it was Birthday Week so I thought we could have this special treat. SO good, So fast (to make AND to eat!!). YUM!!!!!! It’s rich, decadent, fudgy, wonderful.


Vegan Fudge–Soy, Tree Nut, & Gluten Free; and a 10 Minute Recipe
Recipe from Averie

1 Cup Vegan/Semi-Sweet Chocolate Chips
1 box Confectioner’s Sugar
1/2 Cup Cocoa Powder
2 Tablespoons Dairy-Free Margarine (Earth Balance)
1/2 Cup Regular Coconut Milk *DO NOT USE LIGHT Coconut Milk*
1/2 Teaspoon Vanilla Extract

  1. In a large bowl, combine the chocolate chips, sugar, and cocoa.
  2. Separately, place the margarine and coconut milk in a small saucepan, and stir together over medium heat.
  3. Cook the mixture until the margarine has melted, and bubbles just begin to break at the surface.
  4. Remove it from the stove, and immediately pour the liquid over the dry chocolate & sugar mixture.
  5. Let everything sit for a couple of minutes (and if you wait too long and it hardens up on you, feel free to nuke it for 15 seconds at a time or until melty), and then stir vigorously to melt the chocolate and incorporate the dry ingredients.
  6. Continue stirring until a completely smooth mixture forms.
  7. Mix in the vanilla, and quickly pour everything into your prepared pan, a lightly greased or cooking-sprayed 8×8 pan (or another similar size)
  8. Let cool completely before cutting into squares.

I'm surprised any of this made it into the pan 🙂 It was so good! The ultimate spoon licking dessert!!

Ready to Chill

Figgy Brussel Sprouts with Grapes and Walnuts

05 Jun 2011 3 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

My friend Lisa Dawn, the inspiration behind the amazing Coconut Lentil Soup, recently told me about this amazing brussel sprout dish she made. We L-O-V-E brussel sprouts here, so we are always up for a new recipe with them.

She adapted this from ilili’s brussel sprout recipe. It was really sweet, very fresh, quick and super deelish.

Also see her guest post with the most deelish looking Vegan Stuffed Shells with Cashew Ricotta Cheese!!

Figgy Brussel Sprouts with Grapes and Walnuts

1 lb Brussel sprout, quartered
Olive Oil
Salt & Pepper, to taste
1 cup grapes, halved
1 cup walnuts, chopped
2-3 tablespoons fig jam
2 tablespoons water

  1. Pre-heat oven to 350.
  2. Toss Brussel Sprouts with olive oil and Salt and Pepper. Roast for 10-15 minutes.
  3. In a small pot, melt fig jam with water.
  4. Mix roasted brussel sprouts with grapes, walnuts and fig mixture.
  5. Enjoy!!

Love the Super Bright Green Brussels!

Nina’s Yukon gold potato pancakes with seaweed “caviar” and horseradish “creme fraiche”

01 Jun 2011 4 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

I am so happy to present a Guest Blog entry from my fabulous and beautiful Friend, Yogi and Dancer, Nina Hayes. These look sooo amazing, everything Nina does is fabulous! She also makes these deelish looking Sugar Me Bon Bons! I can’t wait to try these too!!
About Nina’s decision to Go Vegan: I didn’t chose to become vegetarian, rather it chose me. At a young age I felt a deep sadness when a well intentioned adult “treated” me to chicken nuggets at McDonalds. All I could think about was the fuzzy little chicks I had seen at the farm and I became nauseated. But I was embarrassed to share my feelings so I ate the nuggets and attempted to push the thoughts away. After years of denying the distress that eating another being caused, I eventually became numb to the experience of cruelty. Then in my early teens the feelings resurfaced and I was compelled to stop eating flesh, though I still lacked the conviction to share my motivation for my decision and the journey continued. Several years later, I was diagnosed with endometriosis and it was at this time that I learned about the many negative health consequences of dairy, in particular the hormones that are passed on to humans when consuming animal products. I was alarmed and angered to learn that there were scientific studies directly linking animal products to cancer and a myriad of health problems. Why were health professionals, the federal government and my school offering this?! After, shunning dairy, largely for health reasons, my focus shifted when the connection between individual ill health and the suffering inflicted on dairy cows was revealed to me. This revelation came through the teachings of Jivamukti Yoga and the universal laws of Karma, causing suffering to another being would inevitably lead to individual and global suffering, was revealed. It was simple and astounding to remember that every cause has an effect. Often the effects do not come with immediacy, so we fail to see the relationship. When we do, we often deny it because the truth can be hard to bear. I chose to become a proud vegan because denying the truth is yet harder to bear. This is my story. I hope it inspires you to live your truth….our collective truth.
Nina’s Yukon gold potato pancakes with seaweed “caviar” and horseradish “creme fraiche”

My inspiration came from Ikea of all places. In the food market area they have a “caviar” made with seaweed and it sells for only $1.99. Impressively, unlike my small dresser requiring thirty plus steps to assemble, the caviar is ready to use 😉  A frugal and cruelty free find for everyday decadence. Inspired, I created a recipe for it that evening. It is boyfriend tested and approved. Before you lament that you don’t live near a Swedish furniture palace, search for “vegan caviar” online. There are countless options. I even came across a Divine sounding truffled vegan caviar.
Recipe:
  1. Prepare mashed potatoes (Yukon gold is far superior because of creamy texture and rich flavor). I trust you can prepare mashed potatoes, though here are a few tips: Salt potatoes after boiling. Use unsweetened soy milk and only the tiniest amount since you want a very stiff mash which you can handle to mold the pancake. For flavor add Earth Balance vegan margarine.
  2. Next prepare the “creme fraiche” by adding jarred/fresh horseradish and a pinch of salt to Tofutti brand sour cream. Set aside and allow flavors to meld.
  3. Meanwhile form mashies into 1/2″ rounds and dredge in flour. Pan fry over low heat for about 2 min. on each side.
  4. Final step is to plate. Carefully remove pancake from skillet and top with “creme fraiche”, a teaspoonful of “caviar”, a sprinkle of salt and a turn of fresh black pepper. For a special; occasion or extra decadence, serve with a flute of champagne. My apologize for the poor quality photo. We were so eager to sample that I didn’t take the time to take a proper photo. Bon Appetit!

Mushroom and Kale Polenta

18 May 2011 2 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

We love polenta! It cooks so quick and you can do so many fun things with it 🙂 You can probably guess from many of my recipes that I love kale and mushrooms and they went SO well with the polenta. This an easy dish that also makes great leftovers.

Some other polenta goodness: Polenta with Nectarine-Blackberry Salsa, Vegan Creamy Polenta, Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Slow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.

Here are just a few other mushroom recipes if you love them too! Mushroom Stroganoff, Mushroom and Crumble Stroganoff, Raise-the-Roof Sweet Potato Vegetable Lasagna, Raw Spinach & Wild Mushroom Quiche, Vegan Creme of Artichoke and Mushroom Soup with Pesto, Thai Coconut Bliss Soup, Easy Tofu Scramble, Raw Mushroom Cream Sushi and Chopped “Liver” Spread.

Mushroom and Kale Polenta

1 cup coarse ground cornmeal
2 garlic cloves, minced
1 – 2 cups corn kernels (fresh or frozen)
2 cups sliced mushrooms (any mix)
1 – 2 cups kale, washed and chopped
1/2 cup nutritional yeast
2-3 cups water
1/2 teaspoon dried thyme
Salt, freshly ground pepper, olive oil

  1. Preheat oven to 350F.
  2. Bring 2 cups of water to a boil. Add the cornmeal, whisking continuously. Add corn, thyme, and salt and pepper, turn heat to low and continue to cook for about 10-15 minutes. If the polenta becomes too stiff, add a little more water. (1/4 cup at a time.)
  3. In the meantime, heat a large skillet over medium heat. Add olive oil and garlic and cook for a few minutes. Add mushrooms and a pinch of salt, and continue to cook for 5 minutes; the mushrooms should be giving off some liquid.
  4. Add kale and about 2 tablespoons of water to the mushrooms, then cover the skillet for about a minute, until the kale softens up.
  5. Add everything in the mushroom and kale skillet to the polenta. Mix the nutritional yeast into the polenta, and spread the mixture into a glass baking dish.
  6. Bake for 10-15 minutes. Either serve right away or chill and cut into squares.

Braised Asian Tofu

15 May 2011 2 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

In the past I had cooked meat for Michael and I enjoyed the challenge of making new dishes with different techniques. I no longer cook meat at all, but still like the challenge of trying new techniques 🙂 This was a fun way to make tofu that we both really enjoyed. It was Super perfect with my Sweet Roasted Broccoli.


Braised Asian Tofu
1 block firm tofu (I used light), cut in half lengthwise, and then sliced into 1/2 inch slices
2 tablespoons vegetable oil (I used canola)
1/4 cup tamari
1/4 cup water
2 tablespoons sesame oil
1/4 cup scallions, chopped
2 cloves garlic, chopped
1/2 teaspoon red chili powder
1 teaspoon sesame seed, crushed and toasted

  1. Heat oil in a medium pot over medium heat. Add tofu slices and be careful not to overcrowd. Brown each side, 2-3 minutes per side. When golden, remove to a plate. Continue cooking all tofu until done.
  2. After the tofu is cooked and removed, add tamari, water, sesame oil, scallions, garlic and chili powder. Stir and place tofu slices back into the pot. During the cooking process the liquid will eventually cover all of the tofu.
  3. Place the pot over medium heat. Cover. Cook for 15 minutes over medium heat.
  4. Top with sesame seeds and enjoy 🙂

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