14 Apr 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: avocado, vegetarian, basil, cherry tomatoes, chickpeas, comfort food, cucumber, garbanzo, garlic, healthy lunch, olive oil, olives, oregano, pasta, pasta salad, peppers, picnic, planetbox, quick and easy, red wine vinegar, sides, spring pasta salad, tomatoes, vegan, vegan pasta salad, vegan picnic, vegan planetbox, vegetarian pasta salad
Today really felt like SPRING! So amazing outside!!!!! While we were playing outside I got the idea to make a pasta salad! It just felt right, so seasonal and perfect! LOVE!
I normally make things on a large scale but this was just for my kids’ lunch and husbands’ dinner 😉 So if you want to make this bigger, double or triple the recipe! This salad will taste great right away but also will get more tastier as the flavors get to mingle in the fridge! Yum!
Spring Pasta Salad
1/2 a box of pasta (1/2 pound) elbow or other
1 cup of cherry tomatoes, chopped
1 cup bell peppers, diced
1/2 a cucumber, diced
1/2 a can of black olives, quartered
1/2 a can of chickpeas
1/2 an avocado, chopped
1/8-1/4 cup extra virgin olive oil
1/8-1/4 cup red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
salt & pepper, to taste
1. Bring water to boil and cook pasta according to the pox.
2. While pasta is cooking prep and chop all the veggies and place in a large bowl. Add the rest of the ingredients and give a good stir.
3. Once the pasta is cooked, drain and cool for a few minutes. Then add to the bowl and stir to incorporate.
4. Chill further and enjoy!
And here it is as lunch for my littles 🙂 Fun!!!
07 Mar 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: agave, agave syrup, breakfast, chocolate, Chocolate Pudding, chocolate tofu pudding, coconut milk, dessert, extra-firm tofu, firm tofu, Healthy & Decadent, maple syrup, pink himalayan sea salt, pudding, pudding for breakfast, quick and easy, raw cacao powder, silken tofu, snack, soy, tofu, tofu pudding, vegan, Vegan Chocolate Pudding, vegan pudding, vegetarian
Another fun snack with the kiddos 🙂 It took a little bit to get the right texture. First I used just a silken tofu and it was more like A DELICIOUS chocolate milkshake (which we loved drinking!), but not the pudding we were looking for! By adding the firm tofu, it was pretty perfect and had that pudding/mousse consistency and chocolatey deliciousness!! Plus considering the ingredients I was super happy for us all to snack out on this! YUM!!
Healthy & Decadent Vegan Chocolate Pudding
1 package silken tofu (the aseptic packaging kind)
1 package firm (or extra firm) tofu
4 heaping Tbsp raw cacao powder (adjust to taste)
6-7 Tbsp agave or maple syrup (Start with less and then adjust to the sweetness desired)
1/2 cup coconut milk
1/2 tsp pink himalayan sea salt
Super simple! Blend together and adjust to taste 🙂
09 Feb 2016
by marisashealthykitchen
in Vegan Recipes
Tags: avocado, avocado curry, basil, bell pepper, brown rice noodles, carrots, cashew, cashew curry, cauliflower, coconut curry, coconut milk, Coconut-Cashew, Coconut-Cashew Veggie Curry, curry paste, diced tomatoes, gluten-free, no sugar, Not Your Sugar Mamas Salted Caramel Raw Chocolate, raw chocolate, red curry paste, rice noodles, sweet potatoes, tofu, Veg Whole 30, vegan curry, vegetarian curry, vegetarian tofu, vegetarian whole 30, VegWhole30, whole30
I just had the most amazing month of eating! I completed the Veg Whole 30! Felt a bit cliché doing a January cleanse, but I loved it! And did it with a group of amazing women, and that always makes everything so much more fun 🙂 The Veg Whole 30 is no-grains, no-dairy, and most importantly No Sugar (of any kind, including stevia and maple sugar!) ! I did eat legumes/soy (which the traditional Whole 30 eliminates) as I wanted to make sure to get enough Vegetarian Protein.
I feel really good and am going to keep this rolling by doing 100 Days of Real Food. I primarily eat this way, but not so strict! So inspiring and excited for more 🙂
As I slowly come off my Whole 30 month I am excited to add things like Rice Noodles and non-refined sugar sweeteners back into my life!!! I used to make a ton of curries and I was inspired to start off with this yummy take on curry! I cooked so much this last month, I feel newly refreshed and inspired in the kitchen!
Michael doesn’t always love coconut milk so I made it a coconut-cashew sauce and it was delicious!!!! I have to say though that after not eating grains for a month, I was SO full after eating this! Very satisfying!!!
I also enjoyed a few pieces of Raw Vegan Not Your Sugar Mamas Salted Caramel Raw Chocolate! Yum! It had been a while 😉
Coconut-Cashew Veggie Curry over Rice Noodles
- 1 can Coconut Milk
- 1/2 cup cashews, plus more for topping
- 1 can diced tomatoes
- 2 sweet potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 1 head of cauliflower, chopped
- 1 sweet bell pepper, chopped
- 1/2 a bunch of fresh basil, chopped
- 1 avocado, chopped
- 1 package of extra-firm tofu, cubed
- red curry paste
- salt
- rice noodles (brown or white)
- Soak cashews in water for 30 minutes-overnight. Drain and recover with water in a Vita-mix or other blender. Add coconut milk and blend. Add diced tomatoes and blend till smooth.
- In a large pot brown the tofu and remove for later use.
- In the same pot add coconut mixture above and 1/2 – 1 tablespoon of red curry paste to a large pot over medium heat and whisk. Add chopped veggies (minus the basil and bell pepper) and bring to a boil. Reduce to a simmer and cover for 15 minutes (or until cauliflower and sweet potato are cooked). Add the cooked tofu, bell pepper, basil, avocado and salt to taste. Stir to combine and heat for another 3-5 minutes.
- While the curry is cooking, boil water and cook noodles according to directions.
- Plate noodles and curry over top. Top with some cashews. Super enjoy! 🙂
29 Jan 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: vegetarian, cumin, dairy free, eggplant, eggplant tacos, gf, gluten-free, guac, Guacamole, healthy kids, jalapeno, jicama, kid tacos, kid-friendly, kids vegetables, lemon juice, lettuce wraps, mushrooms, onion, tofu, veg family, vegan, vegan kids, vegan Lettuce Wraps, vegan tacos, vegetarian kids, vegetarian lettuce wraps, vegetarian tacos, vegetarian whole 30, vegetarianwhole30, veggie tacos, vegkids, whole30
I love when meals are 100% success! With little kids this always feels like a big win all around! This was one of those times! Yeah!!! My kids LOVE guac and tomatoes and of course pretty much any toppings! So instead of assembling their tacos for them I opted to bring everything to the table in bowls, where we had fun constructing them (they used sprouted tortilla wraps and I had the lettuce wrap). They were happy, I was happy and the food was amazing! Life is Amazing! Then Michael came home and loved them too! Happy Wife & Mama! I have always loved ❤ lettuce wraps and this was a great family solution!
- 1/3 cup olive oil, divided
- 1 small onion, roughly chopped
- 2 Tablespoons lemon juice
- 2-3 cloves fresh garlic, minced
- 1/2-1 jalapeno pepper, minced
- 1 medium eggplant (or 2 small), peeled & diced into 1/4″-1/2″ cubes
- 2 cups mushrooms, diced
- 3 tablespoons ground cumin
- 1 1/2 tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 block of tofu, pressed & cut into 1/2″ cubes
- 1 head of Butter or Bib lettuce, leaves separated to make taco shells &/or tortilla wraps
- toppings (we used Guac with jicama & jalepeno, Red & Orange Peppers, & Cherry tomatoes, quartered & for me hot sauce)
- Heat 3 tablespoons olive oil in large skillet over medium-high heat. Stir in garlic and lemon juice, and cook for 1-2 minutes, making sure not to burn the garlic. Add jalapeno and onion. Cook until onion softens, about 3 minutes.
- Stir eggplant, mushrooms, and spices into the skillet. Drizzle remaining olive oil on top. Reduce heat to low, and bring to a simmer. Cook, stirring occasionally, until the eggplant softens and reduces in size, about 15 minutes.
- In a separate pan add just a drizzle of oil and add the tofu. When sizzle to have a nice char on each side before turning, so a few minutes between stirs (I know this feels hard to do, but it makes for the best tofu!) Once good and seared, add to the eggplant mixtures and continue to cook for a few more minutes until ready to serve.
- Spoon mixture into lettuce “shells” and add any additional toppings.
13 Jan 2016
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: appetizer, dessert, entertaining, fruit, Hors d'oeuvre, Hors d'oeuvres, raw, snack, vegan, vegetarian
I hope everyone is having the most amazing beginning to 2016! This Fruit Rainbow really makes me smile. I saw a similar idea on Pinterest and had to reproduce myself! Of course this was a huge hit too!!! Fun!
The recipe is pretty simple. Just cut the fruit to size and follow ROY G BIV for the fruit order on skewers!
Enjoy 🙂
18 Oct 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: carrots, chili powder, comfort food, CSA, farm share, garlic, garlic powder, ginger, ground celery seed, lentil soup, lentils, nutmeg, onion powder, parsnips, potatoes, quick and easy, Root Vegetable, root vegetable soup, shallots, soup, soup shells, sunchokes, turnips, vegan, vegetarian, veggie broth
Almost every week we received a big bag of root veggies from the CSA so I needed to figure out what to do with them. The night before I peeled and peeled and chopped many root veggies and then in the morning put them in the slow cooker with the other ingredients and a few hours later, YUM! It really came out amazing and I liked the added texture and bite of the pasta.
CSA Root Vegetable & Lentil Soup
Lots of root veggies, peeled and chopped (we used parsnips, turnips, carrots, sunchokes and potatoes)
10 small shallots, peeled and chopped
1 head of garlic, peeled
water or veggie broth (enough to cover veggies)
1 cup lentils
1 lb of soup shells (optional)
Spices – we used dashes of nutmeg, ground celery seed, chili powder, garlic powder, onion powder, ginger
Salt
Place root veggies, shallots, garlic, lentils & liquid in a slow cooker on low for 8 hours
After cooked and softened or when you get to it (we were out all day, so the full 8 hours) use an immersion blender to puree but still leaving a little texture (or more if that is what you like)
Add spices and salt to taste
Add dry pasta, if using and additional water/broth if too thick. Let cook together till pasta is softened.
Enjoy 🙂
01 Jul 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: baking powder, chickpea flour, choosingraw.com, coriander, corn, Corn and Zucchini Pancakes, cumin, flax egg, flax meal, Herbamare, nooch, nutritional yeast, protein vegan pancakes, red pepper, red pepper flakes, Spike, Summer Pancakes, Summer Savory Pancakes, Vegan Corn and Zucchini Pancakes, Vegan Pancakes, zucchini, Zucchini Pancakes
Summer Savory Pancakes. Yum!! Corn & Zucchini are such amazing and versatile summer veggies.
Love chickpea flour!! So super high in protein and such a great binder. It works great in pancakes & burgers. These pancakes were deelish! Very savory and had that sweet corn bite as well. The kiddos had lots of fun with them too!
Vegan Corn and Zucchini Pancakes
Recipe from Gena at choosingraw.com
makes 4 large pancakes (I doubled the recipe and made a bunch of smaller pancakes.)
1 small zucchini, shredded
Kernels from 1 large ear corn
1 red pepper, chopped
1/4 cup nutritional yeast
6 tbsp chickpea flour
1 tsp non-aluminum baking powder
1/4 cup flax meal + 6 tbsp water, mixed 5 min prior to making pancake batter and set aside
3/4 tsp salt
1 tsp coriander
1 tsp Herbamare or Spike
1/2 tsp cumin
Dash red pepper flakes (to taste)
1. Preheat a griddle or large saute pan over a medium flame. Spray or rub it with coconut oil—just enough for pancake making.
2. Mix all ingredients together.
3. As if you were making regular pancakes, drop the batter by 2-tbsp servings onto the griddle, and wait until the bottom side is nicely browned. Flip, and cook till second side is browned.
4. Serve and Enjoy!
10 Jun 2015
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, apple cider vinegar, avocado, choosingraw.com, dressing, dulse, garlic, green, herbamere, kale, kelp, lemon, miso, mushrooms, Nama Shoyu, nori, nutritional yeast, olive oil, portobello mushrooms, quick and easy, raw, salad, spirulina, tamari, vegan, vegetarian, white miso, Worsterchire sauce
I love all Kale Salads and this one was especially deelish. Not everyone is into sea vegetables, but this dressing manages to be chockfull of them without anyone being the wiser, super healthy goodness! They add such a great saltiness to this already super creamy dressing.
Kale Caesar with Marinated Portobello Mushrooms
2 heads of Kale
Chop up or tear pieces of Kale. Massage the dressing into the kale with your hands and top with mushrooms. Yum! Enjoy 🙂
Avocado Sea-sar Dressing (vegan, almost raw, gluten free, soy free)
Recipe from choosingraw.com
Yields over 1 cup
1 large Hass avocado
1 tsp vegan Worsterchire sauce
1/4 cup nutritional yeast
Juice of two large lemons
3 tbsp mellow white miso
1 small clove garlic
1 tsp spirulina
1 tbsp nori, kelp, or dulse flakes (or a mix of all three, which is what I used)
3/4 cup water (or more if needed)
*2 tbsp olive oil (optional)*
Blend all ingredients in a high speed blender till smooth. The olive oil is totally optional, but it lends a little added creaminess and richness to the dressing.
Marinated Portobello Mushrooms
3 1/2 cup portobello mushrooms, sliced
1/3 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup agave
2 tablespoons Nama Shoyu or Tamari
2 tablespoons Herbamere
3 tablespoons herbs of choice – I used oregano and bail
Blend all ingredients except mushrooms for about 10 seconds. Place the marinade, along with mushrooms, in a large plastic container or zipped bag and seal well. Toss around until well coated. Refrigerate and let sit overnight, tossing to coat from time to time. Strain the mushrooms out prior to serving, but reserve the marinade to use as a salad dressing for another time.
17 May 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond milk, apple, apple sauce, breakfast, cinnamon, comfort food, flour, pancakes, quick and easy, sugar, vanilla, vegan, vegetarian
We have been all about weekend pancakes lately and are always all about apples! And seriously who doesn’t love pancakes!! These were super easy and quick to whip up. Just had the urge and then 20 minutes later we were all eating pancakes.
Cinnamon Apple Pancakes
Makes 12-15 pancakes
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 – 1 teaspoon cinnamon
1 cup water
1 cup almond milk (or any non-dairy milk)
1/2 cup applesauce
1/4 teaspoon vanilla extract
- Combine dry ingredients, then add the rest and mix well
- Spoon batter (~ 2 tablespoons) onto a hot griddle. Cook until pancakes have a bubbly surface and slightly dry edges (1-2 minutes). Flip pancakes and let cook for an additional 1-2 minutes until golden.
- Serve with Maple Syrup and Enjoy 🙂
29 Mar 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: artichoke pesto, Artichoke Pesto Pasta Salad, artichokes in water, artichokes marinated in oil, basil, blog.fatfreevegan.com, entertaining, fat free pesto, fat free vegan, fat-free, fruit, fruit platter, g-f, garlic, gluten-free, lemon juice, low-fat, low-fat pesto, nutritional yeast, pesto pasta salad, pine nuts, quick and easy, quinoa brown rice pasta, raw, tomato, vegan, vegan pasta salad, vegan pesto, vegetable broth, vegetarian, veggies & hummus, whole wheat pasta
My amazing & beautiful kiddos turned 3 this last week. Beyond hard to believe but so wonderful to watch them continue to grow and surprise us all the time! We had a fun birthday party to celebrate them 🙂 Just a few food & goodie bag pictures and a yummy Vegan, Gluten-free, Super low-fat pasta salad that we served. FUN!!! Love big celebrations of course!!
Coloring Books
Artichoke Pesto Pasta Salad
Vegan – Gluten-free – Low-fat
Number of servings: 4
Recipe adapted from blog.fatfreevegan.com
1 cup basil, packed
1 can quartered artichoke hearts (packed in water)(I used 1/2 water, 1/2 marinated in oil)
1-2 cloves garlic
1 tbsp. nutritional yeast
2 tbsp. vegetable broth
1/2 tbsp. lemon juice
salt, to taste
8 ounces whole wheat pasta, cooked (I used quinoa brown rice pasta)
1 large tomato, diced
1/4 cup toasted pine nuts (optional)
Place the basil, about half the artichokes, garlic, nutritional yeast, vegetable broth, and lemon juice in a food processor and process until it becomes a thick paste. Add salt to taste.
In a serving bowl, combine the cooked pasta with the pesto and mix well. Add the remaining artichoke hearts, the tomato, and the (optional pine nuts) and toss. Serve at room temperature.
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