Parent’s Dinner Party – Dessert Time!

12 Aug 2010 1 Comment

by marisashealthykitchen in Home Cooking, Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , , ,

Although the meal was sooo good, dessert is always our favorite time! I made a deelish Fresh Mango Coconut Cobbler, my Mom brought yummy home-made vegan cookies and my Mother in Law brought amazing Jacques Torres Dark Chocolate and fresh fruit! How fabulous!!!

Thank you for coming over and sharing a wonderful meal with us!

Raw Mango Cobbler Goodness

Mom's Cookies

Decadent!!

Cobbler Filling

Fresh Mango Coconut Cobbler
Adapted from Ani Phyo

Cobbler Crust:
3 cups pecans, dry
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 cup pitted dates

For the crust, process pecans, vanilla, and salt in food processor with S blade. Add pitted dates and process until mixed well.
Sprinkle half of the cobbler crust onto the bottom of your pie dish, and set aside.

Cobbler Filling:

3 to 4 ripe mangos, peel, seed, slice (about 2 cups)
1 batch Orange Coconut Syrup, below

Place sliced mango into a large mixing bowl and toss with Orange Coconut Syrup.

Cobbler Coconut Syrup:
1/3 cup pitted dates
1/3 cup agave
3 Tablespoons coconut oil
1/2 teaspoon vanilla
2/3 cup water, as needed

Place all ingredients into blender, adding water as needed to make a smooth syrup. Pour syrup into bowl with mango, and mix well.
Scoop coated mango onto cobbler crust. Top with half of remaining cobbler crust and serve!
Will keep for 3-5 days in refrigerator. Try as a delicious way to start your day!
Mom’s Banana Nut Bread Cookies
adapted from vegweb.com

1 1/4 cup flour (unbleached, all purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup canola oil
1/4 cup apple sauce
1/2 teaspoon vanilla
1 mashed banana
1 teaspoons baking powder
handful of walnuts, crushed

Preheat oven to 350 degrees.
Mix together flour, baking soda, cinnamon and salt in a small – medium bowl and set aside.
In a large bowl, mix together oil, sugar, and vanilla.  Mix in mashed banana and baking powder.
Add ingredients in the small bowl and stir well.
Once it is well stirred, lightly mix in the crushed handful of walnuts.
Drop by tablespoons onto lightly greased cookie sheet.  Bake 15-18 minutes

Parent’s Dinner Party – Raw Vegan Caesar Salad

08 Aug 2010 1 Comment

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

A few weekends ago we were super happy to host both sets of our parents over our house for dinner. We have been so busy lately it was nice to all get together 🙂 It was really great to see everyone and everyone enjoyed the deelish vegan meal I put together! Awesome!! All goodness!

We started off with a Raw Vegan Caesar Salad. YUM!! I haven’t made this in over a year and it was soooo good!! I doubled the recipe and kept the rest of the dressing in the fridge for a weeks worth of salads and dip for carrot sticks! You know when you eat the same food over and over and you don’t want it anymore — that did not happen! It was disappointing when we finally finished the dressing 🙂 YUM!!!

Check out the recipe here Raw Crisp Caesar Salad with Pinenut Parmesan. DEEELISH!!

Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil

04 Aug 2010 1 Comment

by marisashealthykitchen in Cleansing, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , ,

This was a gorgeous and delish recipe!! It was a perfect addition to the Summer Cleanse or any entertaining situation! Just beautiful!! The Cashew Cheeze is a great recipe to have for other dishes as well. This would be amazing in wraps, sandwiches or topped on Salads! So divine! Enjoy!

Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil
Adapted from a recipe on RawMazing

For each Napoleon you will need:
1 small tomato
several  slices of zucchini
Basil Cashew Cheeze Spread
Basil Oil

Cut the tomato in thirds. Spread the Cashew Cheeze on the tomato slice. Layer tomato slice, zucchini and cheese, repeat. Drizzle basil Oil over top.

Basil Cashew Cheeze Spread
1 cup Cashews, soaked at least 1 hour
2 tablespoon Lemon Juice
1 Garlic clove
Pinch Salt
1 cup basil leaves

Start food processor. Drop clove of garlic into processor and run until garlic is chopped. Add cashews, lemon juice and salt. Place all ingredients except basil in food processor and process until smooth. Add basil and pulse until basil is chopped up and combined into cheese.

Basil Oil
Finely chop 4 tablespoons basil and add to 1/4 cup olive oil

Raw Sweet Summer Creamed Corn

29 Jul 2010 12 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

Summer Corn is Back!! Yeah!! I love Corn Chowder but I decided to make creamed corn tonight! YUM!!! It was really good, although I think I overdid it a little on the cayenne, so that is why I am recommending a pinch not a few shakes like I did. You could also make this creamier by adding soaked cashews into the base before blending. This could also be made sweeter by blending in some dates as well, depending on how you like it. Enjoy!

To see more recipes for Summer Corn check out all of these! Raw Corny Soup, Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions, Cashew “Mock Chicken” Salad and Corn Stuffing, Super Amazing Raw Jalapeno Corn Chips, Summer Quinoa with Corn, Corn & Red Pepper Chips, Raw Corn Chowder, Sweet Corn and Snap Pea Summer Side, Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes, Fresh Corn and Avocado Salad, Raw Spicy Corn Chips, Peach, Avocado & Corn Salad, Toasted Corn Salsa, Raw Just Corn Chips, Raw Corn Cakes, and Raw Corn Chowder II. Can you tell that I LOVE LOVE LOVE gorgeous fresh summer corn!!??!!

Raw Sweet Summer Creamed Corn

5 ears raw sweet corn
1/2 large cucumber, peeled and diced
1 Tablespoon nutritional yeast
1 Tablespoon flax seed oil/cold-pressed olive oil
1 teaspoon dried oregeno
2 teaspoon ground cumin
1 teaspoon onion powder
1/2 cup water
1/2 teaspoon of salt
1 teaspoon garlic powder
tiny, pinch of cayenne pepper

  1. Cut corn off cobs, setting aside the kernels from 3 of the cobs
  2. Blend the remaining corn and the rest of the ingredients until smooth.
  3. Pour puree into bowls and stir in the reserved corn.

Raw Zucchini Noodles and ‘Peanut’ Sauce II

20 Jul 2010 4 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , ,

I haven’t pulled out the spiralizer in a long time! During the raw part of the cleanse I was inspired to break it back out. YUM! I missed these zucchini noodles, so perfect, light and tasty! I love Peanut Sauce sooo much but when I make it at home I normally make it with Almond Butter so it is much healthier for us. Still comes out soo amazing 🙂

See these recipes for more inspiration on making Zucchini Noodles: Fig Fennel Pasta, Amazing Raw “Peanut” Sauce and Zucchini Noodles, Raw Sweet & Spicy Sesame Noodles, Lemon Basil Pesto & Raw Zucchini Pasta, and Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes.

Raw Zucchini Noodles and ‘Peanut’ Sauce II

1/3 cup almond butter
2 garlic clove, minced
juice of 1 lime
3 Tablespoons agave nectar
3 Tablespoons Nama Shoyu
3 Tablespoons water
2 Tablespoons grated ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt

In a blender puree together almond butter, garlic, lime juice, agave nectar, Nama Shoyu, water, ginger, red pepper flakes and sea salt until mixture is smooth. If needed add more water one tablespoon at a time to reach a desired consistency.

Cranberry, Cabbage & Almond Chopped Salad

11 Jul 2010 3 Comments

by marisashealthykitchen in Cleansing, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , ,

Tomorrow we are starting the Juice Cleanse portion of the July Cleanse, so this was the perfect last meal before a week of Super Cleansing!!

One of my pet peeves is when a salad is full of huge pieces of lettuce that make it difficult and sloppy to eat. Here is one of my versions of the chopped salad. Super easy, tasty, nutritious, colorful and you will even look pretty eating it. 😉 Perfection!

Cranberry, Cabbage & Almond Chopped Salad

1/4 of a green cabbage, chopped
1/2 red bell pepper, chopped
1 large carrot, chopped
1/4 cup almonds
1/3 cup dried cranberries
Juice of 1 lime
2 Tablespoons flax oil
2 Tablespoons agave nectar
1/3 cup red onion, minced
1 large avocado, chopped

Place all ingredients into a large food processor and pulse-chop until chopped. ENJOY!!

Banana Macadamia Cookies

07 Jul 2010 1 Comment

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

I love raw cookies! Not sure if it gets much simpler than these, only 4 ingredients! Super fast and simple to make. Just put them in the D and enjoy! SO fudgey and deeelish! These are great for a snack and work perfectly for on-the-go 🙂

Perfect for my raw cleanse!!

Before the Dehydrator

Banana Macadamia Cookies

1 cup raisins
1 cup walnuts
1 cup macadamia nuts, chopped
1 cup ripe bananas

In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and bananas. Spoon into rounds onto the sheet and dehydrate for 8 to 10 hours. Enjoy!!

Watermelon & Mint Salad

05 Jul 2010 4 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

I hope everyone had a fabulous July 4th Weekend! We had sooo much fun at a fabulous wedding and fun times in Montreal. Loved it! I will be posting on our vaca soon. Stay tuned.

In honor of the heat I wanted to post this perfect, refreshing summer salad!! I love watermelon and mint! So light and such great flavor! The longer you let the salad combine together, the better it is. YUM!

It was perfect the way it was, but I plan on trying it out with some Vegan Feta and chopped Heirloom tomatoes later this summer.

Watermelon & Mint Salad

3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
3 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground black pepper

Combine all ingredients and toss together.

Beet Ravioli with Herb Cheese Filling

23 Jun 2010 7 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , , ,

This was deelish!! I love beets! I found this dish sweet, crunchy and savory! YUM! The herb cheese filling will make a fabulous dip as well. I know this dish will be a super crowd pleaser.

herbed cheeze

Beet Ravioli with Herb Cheese Filling
Adapted from http://www.therawtable.com/

1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water

1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion

Peeled beets for the outer layer

  1. Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
  2. Spiral or mandolin-slice your beets to a very very thin width.
  3. Spoon your “cheese” filling onto one slice and top with a second.
  4. Serve and Enjoy 🙂

Meltaway Peppermint Patties

26 May 2010 3 Comments

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , ,

I love Coconut, Chocolate and Mint! YUM!!!!! If you are not into mint just leave it out and enjoy the chocolate coconut goodness! This was super simple and fast to make and more importantly to enjoy!! Love that! Keep these babies cold and they are perfect for these already super hot summer days!

Meltaway Peppermint Patties
recipe adapted from Elaina Love

Mint layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup
1/2 tsp. mint extract or 3 drops peppermint essential oil

Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup or date paste (made by blending dates and water)
1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 tsp. vanilla extract
1/8 tsp. Celtic sea salt

1: Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vitamix. If you don’t have a Vitamix, you can still do this step, although you may need to separate the coconut into 2 batches.

2: Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. use a spatula to mix well. Set aside.

3: Blend the coconut for the chocolate layer. Mix the coconut by hand with the rest of the ingredients in a bowl.

4: Separate the chocolate mixture into 2 halves. Take one half, and press it into the bottom of a 4 x 4 baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.

5: Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.

6: Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

7: Pop the meltaways out of the container by twisting or using a spatula to pry up. Place on a cutting board and cut your candies into whatever shape you like using a sharp, thin knife. Enjoy and store in the refrigerator.

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