26 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, comfort food, crock-pot, non-dairy cheese, polenta, quick and easy, sides, slow cooker, vegan, vegetarian
WE LOVE POLENTA! We love grits! Whatever you want to call it, it is deelish and one of my fave comfort foods ever! It is so simple to prepare but even simpler to eat 🙂
Sometimes when I know I have a lot of cooking to do, I love to use the slow cooker so that I can prepare one part of the meal beforehand and it is ready when I am done cooking the rest. Ahh so simple!
Pre-cooked Polenta
Soft Polenta Yummyness
Set Polenta
Polenta Square
Slow cooked Corn Polenta and Chiles
3 cups water (or milk/ or non-dairy milk)
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup yellow cornmeal
1 cup corn kernels
1 cup shredded montery jack cheese (or non-dairy cheese)
1/2 cup freshly grated parmesan cheese (or non-dairy cheese)
1 can diced mild green chiles
- In a large saucepan or flame-proof slow cooker liner over medium heat bring water, garlic, rosemary, salt and pepper to a boil. Add polenta, whisking to prevent lumps. Continue whisking until mixture begins to thicken and bubbles, about 5 minutes. Add corn, Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware if you are using a saucepan.
- Cover and cook on Low for 2-3 hours. It will then be a soft (deelish) polenta. If you want it to set transfer to a 8×8 glass pan and place in the fridge for a half hour or so.
- Serve and enjoy either way!
LOVE POLENTA!3 cups skim milk (water or soy milk)
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsley yellow cornmeal, preferably stone-ground
1 cup corn kernals
1 cup shredded montery jack cheese
1/2 cup freshly grated parmesan cheese
1 can diced mild green chiles
1. in a large saucepa over medium heat, bring milk, garli, rosemary, salt and pepper to taste to a boil. Gradually add polenta, in a steady stream, whisking to remove all lumps. Continue whisking until mixture begins to thicken and bubbles like lava, about 5 minutes. Add corn, Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware.
2. Cover and cook on Low for 2 hours, until mixture is firm and just beginning to brown around the edges.
21 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, artichoke, comfort food, cream, pesto, quick and easy, sides, snack, soup, vegan, vegetarian
This soup was sooo good! Thanks Bryanna! It was super easy and super deelish! I love artichokes and the taste that lingers in your mouth after you have eaten them. This soup is just divine and super creamy and Vegan! Yum! Highly recommend! Bryanna also listed the nutrition stats, which is always helpful!
Plus I just found out this is the coldest winter in NYC since 1977. No wonder I am craving soups lately!
Vegan Creme of Artichoke and Mushroom Soup with Pesto
adapted from Vegan Feast Kitchen
Servings: 4
2 tablespoon vegan margarine or olive oil
1 1/2 cups fresh crimini or white mushrooms, chopped
2 shallots, chopped
2 tablespoons white unbleached flour
6 cups lite soy milk or other nondairy milk
2 tablespoons No-Chicken Bouillon/Soup Base
2/ 14 oz. cans artichokes hearts in water, well-drained and chopped
(OR use two 9 oz. pckgs. frozen artichoke hearts, thawed, drained and chopped)
2 tablespoons non-dairy basil pesto (I made my own but you can just use a packaged brand )
salt and freshly ground black pepper to taste
- Melt the vegan margarine or heat the olive oil in a large pot. Add the mushrooms and shallot and stir-cook over medium-high heat, about 5 minutes.
- Stir in flour and stir-cook for 1 minute.
- Vigorously stir in the nondairy milk and bouillon and let it come to a boil, stirring. Cook 1 minute, stirring consistently.
- Add the artichokes, reduce the heat to a simmer and cook, uncovered, for 5 minutes.
- Either use an immersion blender to puree the soup or Carefully pour into a blender and puree there.
- If you are using an external blender pour back into the pot.
- Add the pesto and stir to combine.
- Serve and Enjoy immediately.
Nutrition Facts
Nutrition (per serving): 285.1 calories; 27% calories from fat; 9.0g total fat; 0.0mg cholesterol; 3578.0mg sodium; 1272.9mg potassium; 44.1g carbohydrates; 12.9g fiber; 14.5g sugar; 31.2g net carbs; 22.3g protein; 5.6 points.
Check out the steam coming off the top of the soup!
19 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, dressing, green, quick and easy, raw, salad, sides, vegan, vegetarian
Another day, another salad! There are so many fun veggies and fruits out there that the combinations are endless! I really love this one but I also really love grapefruits so it was perfect for me. If you are not serving this right away, or have leftovers, keep the dressing and grapefruit separate from the greens. This will give you a couple of days to finish the salad.
I love that gorgeous Winter Citrus! Take advantage of it while you can 🙂
Grapefruit and Endive Salad
2 medium grapefruit
2 heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons capers
1/2 teaspoon agave
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens
- Over a bowl, peel grapefruit and cut sections. Place sections on a plate and squeeze the remaining juice out of the membrane and into the bowl.
- Cut endives lengthwise into strips.
- Add salad greens, grapefruit sections, and endive to dressing in bowl.
- In a serving bowl, combine balsamic vinegar, mustard, capers, agave, salt, and 2 tablespoons grapefruit juice. Add the olive oil while whisking the mixture together.
- Either reserve the rest of the grapefruit juice, or drink immediatley like I do!
13 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, pasta, Peanut Sauce, quick and easy, sauces, sides, snack, tamari, vegan, vegetarian
I was always obsessed with Cold Sesame Noodles from Chinese restaurants. If there is one food that I remember loving from my childhood, it is this one. And although I occasionally indulge in it now, we rarely order it in. We ordered some recently from Vegetarian Paradise 2, so yummy! I love this place but since it basically is just vegan chinese food, we almost never treat ourselves to it. After having that small taste, a couple of days later I was hankering for more. I chose to whip some up for myself and I was pleasantly surprised by how deelish it came out!
Before Mixing
After Mixing - don't they look so authentic!?!?!
Cold Sesame Noodles
3 tablespoons tamari
2 tablespoons rice vinegar
A squeeze of Sriracha
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup water
1 pound spaghetti
In a pan combine the soy sauce, vinegar, Sriracha, brown sugar, peanut butter, oil, ginger, and water. Simmer the mixture while stirring until thickened and combined, only a few minutes. Cook the noodles and drain. Toss with the sauce and chill until it reaches your desired temperature or if you just can’t wait any longer. if you want it traditional add chopped scallion and cucumber strips
YUM!!
10 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, chips, comfort food, dip, entertaining, h'orderves, quick and easy, sauces, sides, snack, sweet potato, vegan, vegetarian
Go JETS!
Game Day at my house is always an event! I don’t always make fun and fabulous foods but I try to. This one was so perfect and yummy! On these kind of days I can appreciate the short prep time so we can just sit down and enjoy ourselves. I always love making a sauce like this because not only is it amazing but it is so bright and gorgeous too!
The inspiration for this dish was from one of the great NYC vegetarian restaurants, Gobo. When I was younger I would order their Yam & Yucca fries that always came with a yummy raspberry dipping sauce. I haven’t ordered french fries anywhere in years, so this was such a pleasure to indulge in! I love taking something classic like that and updating it with a healthy twist! Deelish!
Sweet Potato Fries with Raspberry Dipping Sauce
3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1/2 bag of frozen raspberries
1/4-1/3 cup agave
Preheat the oven to 425 degrees. Spray or lightly grease a large baking sheet. Peel the sweet potatoes and cut them in 4 slices lengthwise. Then cut east piece into 1/4-inch wide strips. Place them into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 – 35 minutes. Make sure to rotate them once halfway through. While potatoes are baking; combine the frozen raspberries with agave until smooth in a food processor or blender and pour into a serving dish. When the potatoes are done serve immediately with dipping sauce.
Raw Sweet Potatoes
06 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, comfort food, cream, sides, snack, soup, vegan, vegetarian
MMM! Super creamy and tasty soup! It is soooo cold outside! There is nothing better in this weather than a deelish bowl of warm soup. And this one is super good and really low-fat. The flavors also undeniable wintertime, love that! I used sour cream for garnish to mix in, but you don’t have to. Actually, since there was lots of leftovers, I have been enjoying this so much without the addition of the sour cream and it is so good! This soup is super delightful on its own 🙂 Make this one soon, it is sure to impress.
Roasted Butternut Squash, Pumpkin, Pear Soup
6-8 servings
1 large butternut squash, peeled, seeded and chopped into 2-inch pieces
2 carrots, peeled and chopped
2 tablespoons extra-virgin olive oil
Coarse sea salt and ground black pepper
3 leeks, white and light green parts only, cleaned well and chopped
2 Bosc pears, peeled and chopped
1/2 cup white wine
1/4 cup port
7 cups vegetable broth
3/4 cup pumpkin puree (from can)
1 large sprig fresh thyme plus some for garnish
1-inch piece ginger, peeled and grated
1/4 cup reduced-fat or vegan sour cream, (optional)
3 tablespoon chopped crystallized ginger
- Preheat the oven to 450 degrees. In a large roasting pan, combine the squash and carrots with the oil and salt and pepper. Roast for 10 minutes, then add the leeks and pears. Toss together and continue to roast for another 30 minutes.
- Remove the pan from the oven and immediately add the wine and port. Use a wooden spoon to scrape the bits and vegetable from the pan. Carefully, transfer the vegetables mixture to a large pot. Pour in the broth and add the thyme sprig, grated ginger and pumpkin puree, bringing the liquid to a boil. Reduce the heat and simmer, partially covered, for 1 hour.
- Remove the thyme sprig and puree the soup with an immeserion blender or standing blender.
- Season with salt and pepper.
- Dollop with sour cream, if desired, and sprinkle with crystallized ginger and chopped thyme leaves.
05 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: avocado, Carol Alt, comfort food, quick and easy, raw, sides, snack, soup, vegan, vegetarian
This is another recipe that I have made many times and just LOVE!! Sorry for not sharing before today! I can’t say it enough, but there is nothing easier to make than a raw soup. All you do is take the ingredients and throw in your blender. You are eating a deelish and healthy meal in under 5 minutes 🙂
This soup is super creamy with the perfect flavor. Enjoy 🙂 Plus the recipe originated from the Glamour Girl of Raw, Carol Alt! You must check out her book. So fabulous!
RAW Red Pepper Curry Soup
Adapted from Carol Alt’s “The Raw 50” and TheSunnyRawKitchen
3-4 Servings
1 ½ large red or yellow bell pepper
1 apple, peeled
1 small avocado or ½ large one
½ cup basil leaves
¼ cup walnuts
1 green onion
1 clove garlic
1 tablespoon curry powder, or to taste
Salt, to taste
Dash cayenne
2 cups water, or until desired consistency is reached
Blend all ingredients until smooth.
03 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: green, Nama Shoyu, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I love snap peas and peppers! I normally prefer to eat both of them raw (as in plain, straight from the garden, store, fridge) but sometimes it is fun to mix things up. If you do not have a dehydrator just stir-fry them up in the same way. The recipe measurements are approximates as I am more a pour and dash kind of gal 🙂
Raw Snap Peas and Peppers
1 lb fresh sugar snap peas
1 red, orange or yellow bell pepper, sliced
1 teaspoon dried basil
1/4 cup nama shoyu
1/4 cup extra virgin olive oil
1/8 teaspoon black pepper
In a large bowl, combine all ingredients together to coat vegetables. Marinate for 1/2 to 1 hour.
Spread out on a teflex sheet and dehydrate for 1/2 hr., or until snap peas are tender but firm.
22 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cream, entertaining, pot pie, seitan, sides, snack, soy, vegetarian
And the fun continues….
Pot-pie is so comforting and deelish. I figured everyone else must love it as much as me, so I made this for the pot-luck. It was vegetarian but I used faux-chicken and I think everyone really liked it. But I know we were happy to have some as leftovers 🙂
I used a 13×9 glass baking dish, but in the past I have also used 2 8×8 glass dishes so I could bake one and have the other one in the freezer for an easy cooking night. But of course if you are feeding a crowd, go with the larger dish.
It was easier to make both the crust and the filling the night before and kept them separate and covered. So all I had to do the night of the party was roll out the dough and cover the filling before baking. Simple 🙂
Sorry I didn’t get to take pics of the pot-pie sliced up, but trust me, it was gorgeous and scrumptious!
For the 2nd dish I also made my version of Dina’s Chili-lime Ginger Tofu in Coconut Basil Broth with Rice Noodles. I almost never repeat dishes, and I have made this one 3 times in the last month. This is a real winner!
Shannon brought over some gorgeous sides to go with the entrees. Yum! Grilled Aspargus, Citrus & Cranberry Quinoa Salad (love quinoa!!) and roasted veggies. Thanks!!
Channukah Pot-Pie: I sense a tradition starting!
Pasta and Tofu
Asparagus
LOVE quinoa!
Vegetarian Pot Pie
8-10 servings
- 16 ounces faux-chicken, cut into 1/2-inch pieces (I used Morningstar Farms Meal Starters Chik’n Strips)
- 4 cups vegetable broth
- 2 carrots, peeled, cut into 1/2-inch pieces
- 2/3 cup frozen corn
- 2/3 cup frozen peas
- 2 potatoes, peeled and chopped
- 1/4 cup (1/2 stick) butter (use Earth Balance)
- 3-4 medium leeks (white and pale green parts only), Cleaned well and sliced
- 1 onion, chopped
- 2 tablespoons fresh thyme, minced
- 1/2 cup all purpose flour
- 1/2 cup dry white wine
- 1/2 cup whipping cream (soy cream)
Herb Crust
Recipe from Bon Appétit
Makes 1 crust
- 2 1/2 cups all purpose flour
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces (earth balance)
- 1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
- 6 1/2 tablespoons (about) ice water
Make the crust first:
Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
Then begin on the pot-pie:
- Butter or spray your baking dish. I used a 13×9 dish (as mentioned above you could use 2 8×8 dishes as well).
- Bring the broth to boil in a large pot; reduce heat to low. and add faux chicken for 3 minutes. Skim them out using a slotted spoon and cool before cutting and then add to baking dish. Add carrots and potatoes to the broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Skim them out and transfer to baking dish. Add corn and peas and cook for about 3 minutes. Transfer to baking dish. Strain and reserve broth.
- Melt butter in same pot over medium heat. Add leeks, onions and thyme. Sauté until tender, about 8 minutes. Add flour and whisk for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to boil, whisking constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400F. Roll out crust dough on parchment paper to a rectangle that will fit on top of dish. Using paper as aid, turn dough over onto filling. Trim the dough that is hanging off the sides and tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut into fun shapes. I used Magen David’s (Star of David’s since it was a Channukah party) Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
- Bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.
Pre-cooked pot-pie
Cooking the pasta
Check out the haze of steam on the pasta!
17 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, entertaining, quick and easy, sides, snack, vegan, vegetarian
I love cauliflower. Most of the time I end of making it the mashed way but this is going to be a wonderful alternative. Between Michael and me we ate the entire recipe in one sitting! YUM! This would make a great snack, side dish, or even a meal if you like it as much as I did 🙂
Amazing Roasted Cauliflower
1/2 cup breadcrumbs
1 head of cauliflower, trimmed into small florets
extra-virgin olive oil
1/2 teaspoon salt
2 cloves garlic, minced
1/4 teaspoon dried basil
sprinkle of crushed red pepper
Preheat oven to 400 degrees. Toss the cauliflower with a few tablespoons of olive oil and salt, until well coated. Place on a rimmed baking sheet and put in the oven for 15 minutes. While the cauliflower is in the oven, use the same bowl you mixed the cauliflower and oil and add a little more oil, the breadcrumbs, garlic and crushed red pepper and mix. Take the cauliflower out of the over after 15 minutes and rotate the pieces and sprinkle the breadcrumb mixture on top. Return the pan to the oven for another 10 minutes. Serve and devour immediately.
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