07 Jul 2010
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: banana, cookies, dessert, quick and easy, raw, snack, vegan, vegetarian
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!!
05 Jul 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: entertaining, quick and easy, raw, salad, sides, snack, vegan, vegetarian
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.
29 Jun 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, asian, comfort food, quick and easy, seitan, vegan, vegetarian
Here is a super fast and healthy dinner! Colorful and yum! You can serve this over brown rice or quinoa or just enjoy on its own.
Quick Seitan Stir-Fry
1/4 cup white cooking wine
1/4 cup water
1-2 tablespoons Hunan sauce
1 teaspoon cornstarch
1 tablespoon agave
1 tablespoon lime juice
1/8 teaspoon salt
4 teaspoons vegetable oil
8 ounces water-packed seitan
1 teaspoon chopped fresh ginger
2 carrots, peeled and chopped
1 bell pepper, sliced
1 cup baby spinach
1. Whisk wine, water, hunan, cornstarch, agave, lime and salt in a small bowl.
2. Heat 3 teaspoons oil in a large nonstick pan over medium-high heat. Add seitan and cook, stirring occasionally, until crispy, 4 to 7 minutes. Add the remaining 1 teaspoon oil, ginger and cook, stirring often, until fragrant, about 1 minute. Add carrots and pepper; cook, stirring, about 1 minute.
3. Whisk the sauce again; add it to the pan and stir to coat. Reduce heat to medium, cover and cook until the vegetables are tender-crisp and the sauce is thickened, about 3 minutes. Stir in spinach and toss till wilted. Serve and Enjoy.
before adding the spinach
27 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, butternut squash, comfort food, daiya, non-dairy cheese, pasta, quick and easy, sauces, sides, soy, vegan, vegetarian
This was so super fast and I whipped it up with ingredients I had in the house. Love that! I bet this would be great for kids and those peeps who are not into their veggies. The squash is just folded right into the cheeze sauce, perfecto!
Quick, Easy & Healthy Vegan Mac & Cheeze
1 lb. whole wheat/quinoa or rice rotini
1 cup soymilk
12 oz package frozen or canned butternut squash
2 cups Cheddar Daiya
1 tsp salt
1/2 tsp dry mustard
pepper to taste
- Prepare pasta according to package and Pre-heat oven to 375 degrees
- In a medium saucepan, simmer soymilk with butternut squash until combined
- Remove from heat and mix with Cheddar Daiya, 1 tsp salt, 1/2 tsp dry mustard and pepper to taste
- Pour drained pasta into a baking dish and stir in cheeze mixture
- Bake at 375 degrees for 20 min
- ENJOY
23 Jun 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: beet, Cashews, dates, dip, entertaining, h'orderves, Nama Shoyu, pate, quick and easy, Ravioli, raw, sides, snack, vegan, vegetarian
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
- 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.
- Spiral or mandolin-slice your beets to a very very thin width.
- Spoon your “cheese” filling onto one slice and top with a second.
- Serve and Enjoy 🙂
20 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: beans, coconut milk, comfort food, daiya, kale, non-dairy cheese, polenta, quick and easy, sauces, sides, tofu, vegan, vegetarian
This was surprisingly easy to make and deelish! Michael and I both loved it so much!! I would say double this recipe as it will go FAST 🙂 This dish is hearty with great flavor. This is definitely a great dish for people transitioning to a vegan diet, meat-eaters you want to impress with how deelish vegan food can be, and of course Vegans will love this too!! So yum!!!
I added my go-to pan-fried tofu to this dish. As far as I know, it is the best way to make tofu that is super tasty! The crust is perfect!! You can always change up the spices to suit any meal 🙂
Before the Sauce
Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Adapted from a recipe on http://www.thekitchn.com/
Polenta with Black Beans and Roasted Coconut Tomato Sauce
1 can black beans (15 ounces)
1 can diced tomatoes in juice (28 ounces)
6 large stalks swiss chard or kale
3 large or 6 small garlic cloves, diced
1 package pre-cooked polenta (18 ounces)
1/2 cup light coconut milk
2 tbs. jamaican jerk seasoning
3 tbs. olive oil
1 tbs. apple cider vinegar
1/3 cup water
1 tbs. chopped fresh thyme
1 lb extra firm tofu
1 1/2 tablespoons vegetable oil
dash of salt
dash of cayenne
sprinkling of Daiya/Italian – Mozzarella Blend
- Preheat oven to 500F. Empty entire can of tomatoes in a ceramic or glass baking dish, add coconut milk, and place in the oven. Bake 35 minutes.
- Meanwhile, heat 1 tbs. olive oil in a saucepan. Add 1-2 cloves diced garlic, 1 tbs. jerk seasoning and cook 2 minutes. Add entire can of black beans and set heat to low, stirring occasionally.
- Separate swiss chard stems from leaves. Dice stems very fine and add to a saute pan with 1 tbs. of oil and 2-3 cloves diced garlic. Heat through on medium 2-3 minutes, then add chopped leaves, apple cider vinegar, and 1/3 cup water. Cover with a lid and set heat to low.
- Check on the tomato sauce. Stir in fresh thyme and continue to roast.
- Drain, blot and press Tofu to release liquid. Slice into 1/2″ cubes.
- Heat vegetable oil on medium-high heat in a non-stick pan and add tofu, sprinkling with salt and cayenne. Let tofu sizzle for 6 minutes without stirring until a crust forms. Turn tofu over and cook for another 4-5 minutes. Remove from pan and train.
- In the same pan heat 1 tbs. olive oil on medium heat. Slice polenta in 1/2″ thick slices. Sprinkle one side with remaining 1 tbs. jerk seasoning. Fry polenta, about 3 minutes per side until light brown and crispy.
- To serve: spoon about 1/3 cup of beans on a place, 1/3 cup of tofu. Top with a heaping spoonful of greens and a slice of polenta. Top with about 1/4 cup tomato-coconut sauce and a sprinkling of daiya cheese and enjoy!
11 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cream, daiya, entertaining, non-dairy cheese, sauces, seitan, vegan, vegetarian
The word casserole is so funny to me, it brings me right to the 1950’s in my mind with horrible thoughts of tuna casserole dishes. But I can assure you this is a deelish, compassionate one dish wonder! YUM!! I always LOVE Bryanna’s recipes! Her Bechamel sauce is divine!! Super versatile and super deeeeelish! Great to have a vegan recipe for this 🙂
VEGAN CHIK’N CASSEROLE
Adapted from Bryanna’s Vegan “Chicken” Divan Casserole
Serves 6-9
- 2 lbs. broccoli, cut into small pieces and steamed crisp-tender
- 2 cups grated vegan “cheddar” (preferably Daiya cheese)
- 3-4 cups strips of any vegan “chicken” substitute (I used Morningstar Farms Meal Starters Chik’n Strips)
- 2 Tablespoons Earth Balance
- 6 cloves garlic, minced
- salt and freshly ground pepper
- 2 cups vegan white sauce or Bechamel sauce(Bryanna’s Recipe is below)
- 1 cup Tofu Sour Creme
- 1 Tablespoon lemon juice
- 2 cups bread crumbs
- Preheat the oven to 400 degrees F.
- Saute the “chicken” sub in a large pan with the Earth balance and chopped garlic.
- Spread the steamed broccoli in the bottom of 9 x 13″ baking pan. Cover that with the “chicken” sub. Sprinkle with salt and grind pepper over that to taste. Spread 1 cup of the vegan “cheese” over the top (save the other half for the top of the finished casserole).
- Mix the bechamel sauce with the sour creme and lemon juice, stirring well. Drizzle this evenly over the casserole and smooth it out. Sprinkle evenly with the breadcrumbs and then spread, sprinkle or dot with the remaining “cheese”.
- Bake for 20 minutes and serve hot.
BRYANNA’S DAIRY-FREE BESCIAMELLA (BECHAMEL OR WHITE SAUCE)
makes 2 cups
- 2 Tablespoons dairy-free margarine or extra-virgin olive oil
- 1 and 1/2 to 3 Tablespoons unbleached flour (depending on thickness desired)
Blended Mixture:
- 1 cup soy, almond, or rice milk
- 1/2 cup extra-firm SILKEN tofu or regular medium-firm tofu, crumbled
- 1/2 cup water
- 1 “chicken-style” vegetarian broth cube (or enough for 1 cup of liquid), crumbled
- 1/2 teaspoon salt
- a large pinch EACH of freshly-grated nutmeg and white pepper
- Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth. Set aside.
- Melt the margarine in a medium, heavy saucepan and whisk in the flour. Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white “roux”). Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot. Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes. Whisk in the nutmeg and pepper.
08 Jun 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: maple syrup, quick and easy, sides, snack, squash, vegan, vegetarian
Super simple and super yummy side. My mom used to make this or something like this and we always loved it! So def. kid taste tested and approved 🙂 Make sure to buy organic, especially since you are eating the skin. Yum!
Maple Squash
1 acorn squash (or really any squash you want)
drizzle olive oil
drizzle maple syrup
sprinkle of cinnamon (or pumpkin pie spices)
Pinch sea salt
- Preheat the oven to 350°F.
- Cut the squash into 1-inch circles, then halve them. Place on a baking sheet and drizzle olive oil, maple syrup, cinnamon and salt. Use a brush to spread over and cover the squash.
- Bake for 20-25 minutes, turning over halfway through – until the squash is tender. Serve and Enjoy 🙂
07 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: biscuits, breakfast, comfort food, quick and easy, snack, soy, vegan, vegetarian
A couple of weeks ago we were at a fabulous wedding down South in Jackson Mississippi! Not tons of vegan food to be had, but still a lot of fun! I always loved biscuits growing up in the South…..errr or NJ 🙂 Seeing all the biscuits down in Mississippi inspired me to make some deelish vegan ones that I could enjoy at home. YUM!!! They came out Fantastic! So simple and easy to make and baked in 15 minutes. I felt like a total Vegan Paula Deen, taking these babies out of the oven, smearing them with earth balance and enjoying! So good!! I used plain white flour, so I wouldn’t recommend making these all the time, but for a special treat, they really hit the spot!! Enjoy!!
Right out of the oven! Yum!!
Vegan Biscuits
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup earth balance
1 cup soymilk – plus a splash or two on reserve
- Heat oven to 450degrees
- Combine flour, baking powder, and salt in a bowl.
- Add Earth Balance to the bowl and use a fork to mash together and form a crumbly mixture.
- Add the soymilk in and mix till you form a ball.
- Flour a counter top and pat down till dough is about an inch thick.
- Using a cookie cutter or the edge of a glass cut biscuits out of the dough and place on a greased baking sheet. Continue to combine the scraps and make biscuits till you run out of dough.
- Bake for 12-15 minutes.
- ENJOY right away with some earth balance or jam. YUM!!
Raw biscuits
Raw Biscuits
03 Jun 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: breakfast, nutritional yeast, quick and easy, snack, soy, tamari, tofu, vegan, vegetarian
Tofu scram is one of those meals that I can eat for breakfast, lunch or dinner. It is super easy and fast and you can basically add whatever extra veggies you have in the house to it. We had it everyday for breakfast up at teacher training and if I am still eating it now, it must be a good thing 🙂
What is your favorite tofu scram recipe? I am always up for new ones!
Easy Tofu Scramble
- 1 packages extra firm tofu, drained and crumbled or cubed
- 2 small tomatoes, chopped
- 1/2 bunch scallions, chopped
- 1 red onion, chopped
- 1 lb mushrooms, sliced
- 1 lb fresh spinach
- Sprinkle of nutritional yeast
- Dash of tamari
- Dash of ground pepper
- Dash of Cholula Hot Sauce or your favorite brand
- Dash of crushed red pepper
- Dash of curry powder
Cook onions and mushrooms for 3 min, add scallions & tomatoes and cook for 2 minutes, add tofu and cook for 10 min, add spinach, yeast, tamari, pepper, hot sauce, crushed red pepper, and curry powder and simmer, stirring gently for 5-10 minutes. Serve and ENJOY 🙂
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