Sweet Roasted Broccoli

12 May 2011 3 Comments

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

I love roasted veggies! I decided to go more the sweet route with the broccoli tonight. The result was deelish crispy and sweet! Roasted veggies are super easy. Prep the veggies, toss with some seasonings, pop in the oven and prepare the rest of dinner while they are roasting away. Perfect!

See here for other roasted Broccoli Recipes 🙂 Roasted Garlic & Red Pepper Broccoli,  Roasted Broccoli and Simple Roasted Veggies. Also check out Garlic Broccoli Rabe or Raw Broccolini with Garlic and Olive Oil.

So bright and green!! Before Roasting.

After Roasting. Sweet & Crispy goodness.

Sweet Roasted Broccoli
5-6 servings as a side

3 bunches of broccoli, cut into florets and peeled and chopped stem
drizzle of olive oil (about 3 tablespoons)
drizzle of agave (about 3 tablespoons)
3/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 tablespoon sesame seeds

  1. Preheat oven to 400 degrees.
  2. In a baking dish combine all ingredients, mixing well.
  3. Bake for 30 minutes, stirring after 20 minutes.

Mushroom and Crumble Stroganoff

10 May 2011 4 Comments

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

Here is another Stroganoff recipe. The first one was such a hit but I still always love to experiment. I whipped this one up super fast and it was great! It was very different from the first one since I included the crumbles and vegan sour cream. Try both and see which one you like best 🙂

Mushroom and Crumble Stroganoff
Makes 4 servings

1-lb. pasta
1 onion, chopped
1 tablespoon canola oil
1-lb. pkg. Morningstar burger crumbles (or your favorite soy crumbles)
1 cup vegan (I used Hain Pure Foods Vegetarian Brown Gravy Mix)
8 ounces mushrooms, sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
6 ounces vegan sour cream (I used Tofutti)
3/4 cup white cooking wine

  1. Cook the pasta in boiling water.
  2. While pasta is cooking, in a large skillet, heat the oil and cook the onions and mushrooms until soft, about 4 minutes. Add the remaining ingredients, stir, and cook over medium heat for 15 minutes.
  3. Drain the pasta, and serve the sauce over the noodles.

Baked Freekah Risotto

01 May 2011 1 Comment

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

I just recently tried out Freekeh “free-kah”. To me it was a new product but I have read that it has been around forever originating in the Middle East. It used to be only found in Middle Eastern markets but now it is popping up in restaurants in NYC and can be found in Whole Foods. Freekeh is a roasted green wheat and can be used in place of rice, bulgur or any grains and substituted in recipes for salads, pilaf, tabbouleh, or soup. I made a baked risotto with the freekeh and it came out sooo good! I used the whole grain version (instead of the cracked) which had a really nutty flavor and texture.

Baked Freekah Risotto

2 tablespoons extra virgin olive oil
zest of one lemon
1 medium onion
sea salt
1 1/2 cups freekeh
1 cup tomato sauce
2 1/2 cups vegetable broth
1 recipe Pinenut Parmesan (below), divided or Nutritional Yeast
1 tablespoons fresh oregano, chopped

Pinenut Parmesan from Raw Crisp Caesar Salad Recipe

1/2 cup pinenuts
1/2 cup whole cashews or macadamia nuts
2 teaspoon good oil or fresh water
6 tablespoons nutritional yeast
pinch dried garlic granules or powder
pinch Celtic or sea salt

In a food processor or blender: Chop pinenuts and cashews into a fine meal. Drizzle in a touch of oil or water. Chop in pulses until moist and ground. Add nutritional yeast, dried garlic and salt and chop in pulses until crumbly.

 Baked Freekah Risotto

  1. Preheat oven to 400F, with a rack in the top third. Spray non-stick oil over a 8×8-inch baking dish and sprinkle with lemon zest.
  2. In a large saucepan over medium-high heat combine the olive oil, onion, and a couple pinches of salt. Cook until the onions soften up and begin to become translucent, a few minutes. Add the freekah, stir until well-coated, and cook for another minute or two. Stir in the tomato sauce and the broth. Bring just to a simmer, remove from heat, and stir in about 3/4 of the Parmesan. Carefully taste a bit of the liquid, and adjust the seasoning if needed. Transfer to the baking dish, cover with foil, poke a few slits in the foil, and bake for about 55 minutes or until the grains are cooked through. Uncover and add remaining Parmesan a cook for a few for minutes.

Kim’s Vegan Sugar Cookies

28 Apr 2011 2 Comments

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

My wonderful friend and reader, Kim, has shared some really great recipes with me in the past. I am super excited to have her Guest Post here 🙂 These cookies look absolutely amazing!!!! I think these would be great for any holiday or event as they are so versatile!! YUM!!!!

———————————–

So I always find family holidays a bit tough because they always revolve around candy and sweet baked goods.  So every year I usually try out a new recipe of some sort to see how it comes out and to test it on my family.  My goal is to find the perfect vegan holiday recipe that not only will I enjoy, but my family will as well (and they are picky eaters).  So I found this recipe in VegNews and decided to give it a go.  Not only did it come out fantastic but my family can’t get enough of them.  My Grandmother and myself were up to our elbows in cookies for Easter, with frosting everywhere.  We spent a good amount of time trying to design the perfect cookie to be photographed, but got so tired by the end of the night that we only shot a few cookies and decided that we would just slap some frosting on the rest for the family.  They are so delicious that we didn’t think the family would mind or notice.  Hope that you enjoy this recipe as much as me and my family does.

Vegan Sugar Cookies

For the cookies:
1 1/2 cups sugar
1 cup vegan margarine, softened
3 teaspoons ener-g egg replacer, mixed with 1/4 cup water
2 teaspoons vanilla
1 cup vegan sour cream
4 1/3 cups flour
2 teaspoons lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the frosting:
1/4 cup vegan margarine
3 cups powdered sugar
1 teaspoon vanilla
2 teaspoons soymilk (I use almond milk)
1 teaspoon lemon zest
(for the frosting I think they messed up the amount of milk. It  makes
a crumbly consistency so i usually follow it and once it’s mixed I
slowly pour in more milk until it becomes a nice smooth frosting)

  1. To prepare cookies, preheat oven to 350. In a large bowl cream margarine and sugar until fluffy.  Add egg replacer, vanilla, and sour cream and mix well.
  2. In a separate bowl, mix flour, lemon zest, baking powder, baking soda and salt. Add dry mixture to wet
  3. Mix for 1 to 2 minutes or until combined then roll dough into large ball, wrap with plastic wrap, and refrigerate for 30 minutes
  4. Remove dough from fridge and roll out 1/2 inch thick on floured board.  Cut using cookie cutters.  Bake for 8 to 10 minutes until golden.  Allow to cool before frosting.
  5. For frosting mix all ingredients with mixer on medium speed until creamy and soft (will need to add more milk I have yet to calculate how much I usually add so just eye it)
  6. This makes a lot of cookies and I usually put the dough in the freezer  while each batch is in the oven so that while your waiting the dough doesn’t get too soft ( just don’t leave it too long or else you will have iced cookie dough)

And be warned these are addicting, be prepared to eat at least 5 before you even offer them to anyone else because they are that good. My grandmother ate at least 2 handfuls by Easter and she doesn’t usually eat that much sweets.

Kitchari Challenge – Recipe #1

30 Mar 2011 2 Comments

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

I love Kitchari!! Kitchari is typically considered a fasting food and is used to purify digestion and cleanse systemic toxins but is also an amazing meal on its own account. I eat it at least once a week at the amazing Jivamukti (Jivamuktea) Cafe. When Michael and I were in India I expected to eat it all the time, but strangely we never had it, not once! So upon returning home I wanted to take on my very own Kitchari Challenge 🙂 I am going to play around with different takes of this amazing mixture of Dal and Rice. Some recipes have many spices in them and some call for just a dash of salt. This is where my challenge comes in, I want to try many of them out. I will post them as I make them. Enjoy!

I made a super big double batch of this first recipe and Michael and I were thrilled to have it in the house for over a week! It was super enjoyable and very nourishing.

Kitchari Recipe
Recipe adapted from The Ayurvedic Institute

1 cup     Basmati Rice
2 cups     Mung Dal (split yellow)
7 cups (approx.) Water
a bit of     Salt
2 Tbs.     neutral oil (like canola)
3 tsp.     Mustard Seeds
2 tsp.     Cumin Seeds or Powder
2 tsp.     Turmeric Powder
2 tsp.     Coriander Powder
2 tsp.     Fennel Powder
1 pinch     Asafoetida (Hing)(I was very excited to bring this back from India – although you can easily get it at your local Indian store)

I did not adapt my recipe for the specific doshas – but below is what The Ayurvedic Institute suggests to do.
* For Vata or Kapha conditions:
add a pinch of ginger powder
* For Pitta: leave out the mustard seeds

  1. Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water.
  2. Sauté the seeds in the oil until they pop. Then add the other spices. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil, then simmer for 30 minutes or until the dal is about 2/3 cooked.
  3. Add rice and stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.
  4. Stir until the rice and dal begin to mush together and Enjoy!

Creamy Vegan Butternut Squash Risotto

24 Mar 2011 5 Comments

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

I Love risotto. YUM! It does take a bit to prepare and a lot of stirring but it always turns out amazing, pretty much fool-proof. This is such an amazingly creamy and deelish recipe. Serve this for non-veg company and they will be so surprised it is vegan!

Creamy Vegan Butternut Squash Risotto
serves 4

1 tablespoon olive oil
1 yellow onion, chopped
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1 to 1/2-inch pieces
Salt and pepper to taste
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth
1/3 cup nutritional yeast
1 tbsp chopped fresh sage

  1. In a medium saucepan, heat olive oil on medium. Add onion and squash; season with salt and pepper. Continue cooking, stirring occasionally until squash is tender, about 10 minutes.
  2. Heat vegetable broth in a separate pot on low.
  3. Add rice to saucepan with onions and squash, stir to coat for 1 minute. Add the wine and cook until almost evaporated, about 2 minutes.
  4. Reduce heat to medium-low and add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Continue adding 1/2 cup at a time, stirring until absorbed. The whole process takes about 40 minutes.
  5. Once creamy and rice is fully cooked, stir in the nutritional yeast, sage, salt and pepper to taste.
  6. Serve and super enjoy!

Creamy and Vegan low-fat Pasta

08 Mar 2011 4 Comments

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

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
  1. Boil water, cook pasta
  2. Saute onion in olive oil about 5 minutes
  3. Add tomatoes, peppers and artichokes and less than half of sauce and stir until warm
  4. 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
  1. Boil water, cook pasta
  2. Saute onion in olive oil about 5 minutes
  3. Add edamame, peas and less than half of sauce and stir until warm and veggies are cooked through
  4. 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

  1. 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.
  2. 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.
  3. 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.

Coconut Lentil Soup

02 Mar 2011 10 Comments

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

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)
  1. 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. 
  2. Add coconut milk and water and bring to a boil. Reduce hear and simmer till lentils are cooked.
  3. Using an immersion blender or by pouring into a blender – puree the soup.
  4. 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.


Mushroom Stroganoff

21 Feb 2011 8 Comments

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

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

  1. Place the water and onion in a large non-stick skillet and cook for 2 to 3 minutes.
  2. Add mushrooms and cook until mushrooms are slightly limp.
  3. Add cayenne, wine, tamari, soymilk, and broth and mix.
  4. Cover and cook over low heat for 20 minutes, stirring occasionally.
  5. Uncover and add cornstarch mixture to pan, cook, and stir until thickened. Season with black pepper to taste.
  6. Serve mushroom mixture over fettuccine.

Vegan Mini Broccoli Quiche

31 Jan 2011 1 Comment

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

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

  1. Preheat the oven to 350.
  2. 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.
  3. Vita-mix or blend all the filling ingredients except the broccoli until smooth. Transfer to a bowl and stir in the broccoli.
  4. Spoon the filling into each cup, and bake for 20 to 30 minutes, until the tops start to brown.
  5. Cool for 10 minutes and then using a knife remove from cups and Enjoy 🙂

raw crust

before the oven

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