25 Jul 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: beet, beet greens, chicory, CSA, entertaining, entree, farmers market, garlic, garlic pesto, garlic scape pesto, garlic scapes, olive oil, parmigian, pasta, pesto, pignoli nuts, pine nuts, side, spaghetti, vegan, vegetarian
We are LOVING our first summer being part of a CSA. A super awesome surprise box of beyond fresh veggies every week 🙂 What a great present to have! Before joining the CSA I had never had a garlic scape before. Garlic scapes are the beautiful bright green stems and unopened flower buds of garlic. I heard that if you place them in water, their flowers are beautiful!! (but then your house will also smell of garlic!). They have a mild-strong garlic flavor, depending, and can be used a variety of ways, often times just in place of garlic itself. You can find them early summer at farmer’s markets and they are quite the gem!
I decided to try making a pesto with them. I ended up adding a bunch of baby spinach to tame down the powerful garlic flavor, but in the end it was DEELISH! We used it to make pesto pasta, sautéed greens (from the CSA), as a condiment in wraps and even the babies Loved it as a dip with baby carrots. 
Garlic Scape Pesto
- 10 garlic scapes
- 2 handfuls baby spinach
- 1/3 cup pignoli nuts + some for garnish
- 1/3 cup finely grated parmigian (optional)
- sea salt and black pepper, to taste
- 1/3 cup extra-virgin olive oil
Puree everything together, scraping down the sides to incorporate everything. Season with salt and pepper to taste and garnish with pignoli nuts. Simple and delicious.
For Pasta – Just boil 1 lb of pasta and combine with Pesto.
For Sauteed Chicory – Boil Chicory for about 5 minutes to remove some of the bitterness and then saute with pesto. Amazing!! A CSA Fave!!!
For Baby Beet Greens – Chop up, saute the stems first till they soften a bit and then add the greens and mix with pesto. (enjoy the beets with this or on their own)
01 Jul 2013
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: cashew, garlic, gf, gluten-free, lemon juice, maca, nutmeg, nutritional yeast, olive oil, parmesan, pasta, pinenut, pinenut parmesan, spinach, thyme, zucchini, Zucchini Pasta
It’s been a while since I made zucchini noodles. They are so easy and so nutritious and such a light and quick meal. You need the spiralizer, but it is such a fun and inexpensive addition to your kitchen, so an easy investment. I have always loved these noodles because they are raw, vegan, deelish and healthy, but my sister loves them because they are gluten-free and still has that fun pasta meal feel to them. So awesome for everyone!
I love love love the Pinenut Parmesan. I have used it with so many different dishes as it is so versatile and deelish!
Check out these other Zucchini Noodle dish ideas 🙂
Amazing Raw “Peanut” Sauce and Zucchini Noodles, Raw Zucchini Noodles and ‘Peanut’ Sauce II, Raw Sweet & Spicy Sesame Noodles, Lemon Basil Pesto & Raw Zucchini Pasta, Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes and Zucchini Noodles with Sun-Dried Tomato Pesto.
Raw Zucchini Noodles with Creamy Spinach Sauce
Pasta
2-4 zucchinis, spiralized
Creamy Spinach Sauce
4 cups spinach
1 small garlic clove
1/2 cup cashews
1/4 cup water
1 tbs lemon juice
1 tbs olive oil
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp thyme
Blend in high speed blender until very smooth.
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
First process macadamias and cashews until ground. Then add the pine nuts and process briefly. Follow with the rest of the ingredients and process until well mixed.
Toss the noodles with the sauce and sprinkle with Pine Nut Parmesan. Serve & Enjoy.
18 Jun 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: bok choy, boston bib lettuce, carrot, Cleanse, cucumber, ginger, green, jalapeno, lettuce wrap, lime juice, mint, onion, Peanut Sauce, peanuts, quick and easy, red pepper, rice wine vinegar, sauces, sesame seed oil, sides, snack, tofu, vegan, vegetarian
I am obsessed with Lettuce Wraps! I think it is the ultimate light fresh meal. Typically the filling is cooked and hot, but it being so warm out I wanted a nice cooling easy no-cook meal.
I have always loved the ones at Gobo and also at Wild Ginger. I thought it was about time I made my own 🙂 I am so happy I did, loved this meal!
What is your favorite lettuce wrap recipe? I want to try out some more variations!!
Tofu Lettuce Wraps with Peanut Sauce
2 blocks extra-firm tofu, diced
4 carrots, grated
4 stalks boy choy, shredded
1 sweet onions, grated or diced
2 red bell peppers, diced
1 cucumbers, peeled and grated
4 tablespoons mint, chopped
3 tablespoon sesame oil
1 tablespoon toasted sesame oil
2 tablespoons lime juice
4 teaspoons rice wine vinegar
3 inches ginger, peeled and grated
2 jalapenos, diced
1 teaspoon salt, or to taste
24 large boston bib lettuce leaves, washed and patted dried
24 peanuts, chopped
- In a bow, combine tofu, carrots, bok choy, onion, pepper, cucumber and mint.
- In a large bowl, whisk together the oils, lime juice, rice wine vinegar, ginger, jalapeno, and salt.
- Add tofu and veggies to the peanut sauce and toss.
- Serve on lettuce leaves garnished with peanuts.
10 Jun 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, almond, almond flour, chocolate, cocoa butter, cocoa powder, comfort food, dates, dessert, fudge, PB2, peanut butter, powdered sugar, quick and easy, snack, vegan, vegetarian
PB2 is a fun powdered peanut butter made out of roasted peanuts, salt, and sugar. It has 85% less fat calories than typical peanut butter so I thought it would be a fun product to experiment with.
I think that chocolate and peanut butter is pretty much the ultimate combination for dessert, so of course it was the best place to start with this product. This was a yummy fudge that wasn’t overkill on the powdered sugar, which I typically LOVE but shouldn’t eat all the time of course 🙂 Enjoy!
If you have tried PB2 – let me know what fun recipes you have come up with!
Chocolate Peanut Butter Fudge
3 tablespoons of peanut butter
2 heaping tablespoons of PB2
2 heaping tablespoons powdered sugar
4 heaping tablespoons cocoa powder
3 dates
1/4 cup agave
1/3 cup cocoa butter, chopped
2 heaping tablespoons almond flour (ground almonds)
pinch of salt
Place all ingredients in food processor and blend till smooth. Spoon and smooth into an 8×8 glass baking dish. place in fridge or freezer to set. Enjoy!
23 May 2013
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: avaocado, avocado, chery tomatoes, comfort food, corn tortilla, garlic, grape tomatoes, jalapeno, mexican, onion, quick and easy, red pepper, romaine, soy, taco, tempeh, vegan, vegan taco, vegetarian, whole grain tortilla
We love tempeh and tacos so this was a perfect dinner for us! I have made tacos with soy crumbles before but decided to grate tempeh this time and it was sooo good! YUM!
Tempeh Tacos
Makes 4 – 6 servings
1/2 onion, chopped
3 cloves garlic, minced
2-3 jalapeño pepper, minced
1 red pepper, diced
1 teaspoon olive oil
2 8-ounce packages tempeh, grated
4 tablespoons Mexican seasoning
1 teaspoon salt
1 cup water
1 pint cherry or grape tomatoes
12 whole grain or corn tortillas
avocados, romaine lettuce, and jalapeños for add-ins
- Sauté onion, garlic, bell pepper and jalapeño in olive oil until soft. Add tempeh and continue to sauté for 2 minutes. Add seasoning, salt, and water. Cook the mixture 10 to 25 minutes, until enough liquid evaporates.
- Fill each tortilla with 2 or 3 tablespoons of tempeh mixture and your choice of add-ins.
07 May 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond, cayenne, coconut, coconut milk, comfort food, entertaining, garlic powder, gravy, maple syrup, mushroom gravy, mushrooms, nutritional yeast, quinoa, quinoa risotto, risotto, romantic, saffron, sauces, scallion, sliced almonds, vegan, vegan gravy, vegan risotto, vegetarian
Just reading the name of this recipe makes my mouth water with how good it was!!!! To me this was perfect date/impress/romantic/thank goodness for leftovers food.
Coco-Almond Quinoa Risotto with Saffron Coconut Mushroom Gravy
recipe from kblog.lunchboxbunch.com
makes 8-9 cups (lots of leftovers – half recipe to serve just a few, but if you are like me make the whole thing!)
Risotto:
4 ounces coconut milk
8 ounces almonds, sliced
2 cups scallions, sliced (1 bunch)
16 ounces quinoa, dry (about 2 1/2 cups) – rinsed
5 1/2 cups water
1-2 Tbsp garlic powder
2 Tbsp maple syrup
1 cup white mushrooms, sliced
1/4 cup nutritional yeast
2 tsp herbed sea salt
Gravy:
8 ounces coconut milk
2 Tbsp maple syrup
2-3 Tbsp nutritional yeast, pinch salt
1/2 tsp cayenne
1 1/2 cups sliced white mushrooms
a spoonful of cooked quinoa risotto
1/2 tsp saffron (optional)
add a splash of water if you’d like a thinner gravy
1. Using a large pot – bring your water and a pinch of salt to a strong boil. Add the rinsed quinoa. Cover with a small vent and allow to boil for 10-12 minutes on med-high heat.
2. When the ten minutes is up, remove the lid completely from the large quinoa pot. Not all the liquid will be absorbed. Add in: all your almond, scallions and a splash of coconut milk. Also grind in some fresh pepper.
3. Stir with a wooden spoon and turn the heat down a bit. The ingredients will begin to absorb more of the liquid and a thick risotto will begin to form.
4. Next add in the nutritional yeast, maple syrup (just a splash), garlic powder and risotto mushrooms. Continue folding the quinoa until a moist thick consistency forms. Like a very thick oatmeal. Turn heat off and begin spooning the quinoa out of the pot and into a serving/storage bowl. You can also begin plating your quinoa.
5. In the same pot, you will make the gravy. It’s OK if some of the quinoa ( a few spoonfuls) remains in the pot. This will help to thicken your gravy.
6. For gravy: add all the gravy ingredients and stir on medium until sauce thickens. Allow saffron to bloom. Remove from heat and spoon gravy over top plated quinoa – or transfer to a gravy serving bowl.
7. Plate your risotto and then add the gravy. Garnish with fresh pepper and plenty of mushrooms from the gravy. ENJOY!!
Plated Risotto
Risotto
Gravy
12 Apr 2013
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond milk, breakfast, chia, chia pudding, chia seed pudding, cinnamon, coconut milk, hemp milk, nut milk, quick and easy, raw, sides, snack, superfood, vanilla, vegan, vegetarian
I always love Chia and the kiddos adore it! Such a great breakfast or snack! I normally get a little fancier with the recipes (here are a few of them that I have made Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding.) but this one is still super good and really fast and easy to make 🙂 Love that too!
Super Simple and Fast Chia Pudding
1 cup chia seeds
3 cups nut milk, coconut milk, or hemp milk
3 to 5 tablespoons agave nectar
1 teaspoon vanilla extract
1 /4 teaspoon cinnamon
Pinch of sea salt
Place the chia seeds, vegan milk, agave, vanilla, cinnamon and salt in a bowl and stir well with a fork, so there are no clumps and all the chia seeds are coated in milk. Let this sit at room temperature for 10 and stir again. Then cover and refrigerate. This pudding will keep well in the refrigerator for days.
03 Apr 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond butter, apple, comfort food, cookies, dark chocolate, dessert, earth balance, entertaining, flax seed, ground flax, h'orderves, HD's, nut butter, peanut butter, potato flakes, powdered sugar, quick and easy, rice chex, snack, vegan, vegan butter, vegetarian
I have always loved to entertain but haven’t had the space in so long, especially the last year with 4 of us in a 1-bedroom apartment! But now that we have moved and have a bit more space, we are able to have more people over. And that means fun food for me 🙂 We are still new here but expect to see a bunch of party appetizers/HD’s/1-biters in the near future!
These were super good and went fast! They are a bit gooey to work with so next time I might add more thickener but no one was complaining 🙂 My mom tried them out and brought them right away to a party that weekend. See below for her changes as well.
With Chocolate – to us this really wasn’t optional 🙂
Peanut Butter Cookie Dough Bites
recipe from namelymarly.com
1 cup Rice Chex
1 cup potato flakes
1 cup peanut butter
1/2 cup (1 stick) softened Vegan Butter (aka, Earth Balance margarine)
1 cup powdered sugar (less if you used sweetened peanut butter)
2 tablespoons ground flax seed
1 – 2 cups dark chocolate chips, plus more for melting and dipping
Pulse Rice Chex and instant mashed potatoes in a food processor until fairly pulverized. It doesn’t have to be flour-like, but in the neighborhood.
Add the peanut butter and softened Vegan Butter. Pulse for a few more seconds until everything is blended.
Add the powdered sugar and ground flax seed and pulse a few more times to mix it together.
Transfer the dough into a medium lidded bowl. Add the chocolate chips and stir so they’re evenly incorporated.
Put the lid on the bowl and place it in the fridge for a minimum of an hour so the dough firms up a bit. (makes it so much easier to work with!) Take tablespoon size pieces and roll into balls.
Optional – Double Boil chocolate and dip. Refrigerate until ready to serve.
Naked Balls
My mom’s changes:
She used some almond butter also, instead of all peanut butter, added about 1/4 cup extra potato flakes to make a thicker batter, used ground sunflower seeds and fiber one instead of chex. She didn’t dip into chocolate- just put a dollop of melted chocolate on each and swirled a little with back of my spoon.
18 Mar 2013
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cornmeal, cream cheese, creamy, fennel, field roast, garlic, onion, peppers, polenta, quick and easy, sausage, sides, soy, tofurkey, Tofutti, vegan, vegetarian
Sausage and Peppers (vegan style of course) has always been the ultimate comfort food meal for me. But I think I totally stepped it up by adding super creamy and deelish polenta. The perfect combo! I would say make more of this one as it will go super fast!
Another Vegan Sausage and Peppers recipe 🙂
Vegan Creamy Polenta with Sausage and Peppers
- 2 packages vegan sausage, sliced 1/2″ rounds (My favorites are Field Roast and Tofurkey)
- 1 sweet onion, sliced thin
- 3 cloves garlic, minced
- 2 bell pepper, sliced (I don’t like green peppers so I always use red, yellow or orange – but your preference)
- 1/4 cup red wine
- 1/4 teaspoon fennel
- salt and pepper, to taste
- Creamy Polenta, recipe below
- Saute sausage over medium heat until well browned on all sides. Remove and set aside.
- Over medium-high heat, saute the onion in olive oil about 5 minutes. Add the garlic and saute a minute more.
- Add the wine to deglaze the pan, Simmer until the wine has reduced by half. Add the peppers, fennel, salt and pepper, cooking about 3 minutes more until the peppers are tender but still brightly colored. Add the sausage back in and mix.
- Serve with creamy polenta.
Creamy Polenta
- 4 2/3 cup water
- 1 teaspoon salt
- 1 cup cornmeal
- 1/2 cup vegan cream cheese
- Add the water and salt to a saucepan and bring to a boil.
- Add the cornmeal, whisking to break up any lumps.
- Lower the heat and simmer for 15 minutes, stirring periodically.
- Remove from heat and stir in the vegan cream cheese. Serve & Enjoy!
12 Mar 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, asian, asparagus, comfort food, dressing, garlic, miso, olive oil, pecan, quick and easy, sauces, sides, soba, soy, vegan, vegetarian, white wine vinegar
This makes a big bowl of noodles, so you could always half the recipe if you don’t want so much. But this is such a deelish recipe it might be good to have leftovers or just more people to feed! Such a simple sauce to whip up but with such a complex flavor. I am sure this sauce would be amazing sauteed up with some veggies or just drizzled over steamed veggies. Yum!
Pecan Miso Soba Recipe
Serves 4-6
12 ounces soba noodles
1 small bunch of asparagus, sliced thinly, 1/4-inch thick
1 1/2 cup pecans, toasted
1/2 cup extra virgin olive oil
3 medium clove garlic, peeled
6 tablespoons mellow white miso paste
6 tablespoons white wine vinegar
3 teaspoon agave
2 big pinches salt (or to taste)
- Boil a large pot of salted water. Cook the soba as directed.
- 30 seconds before the pasta is done, add the asparagus to the pot and then drain the noodles and asparagus together.
- Toss with about 1/2-whole recipe of the sauce – adding more to taste. I ended up using most of the dressing.
Pecan Miso Sauce
- Puree the pecans, olive oil, garlic, miso paste, vinegar, and agave together until smooth. Adding salt to taste.
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