07 Oct 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, burgers, comfort food, Gardein, nutritional yeast, sauce, tahini, tamari, vegan, vegetarian
These are amazing!!! The gardein was a super ingredient in these burgers. They came together really easily when making them into patties. The best part was how unbelievably tasty they are!
And the BBQ sauce is so deelish and perfect for everything else you would ever want with a condiment! It was great that I had extra left over sauce to savor for weeks 🙂
I served this with Cucumbers with Creamy Dill Dressing and Summer Corn & Zucchini Salad with Citrus Dressing. Pretty much the perfect meal!!!
Amazing BBQ Sauce bubbling away
Vegan BBQ Burgers
Makes 8 -12 amazing burgers
1 ½ cup onions, chopped
1 ½ teaspoon Earth Balance
1/3 cup nutritional yeast
½ cup tahini
2 tablespoons paprika
2 teaspoons salt
4 cups Chick’n Scallopini Gardein, roughly chopped
2 cups Barbecue Sauce (recipe below)
- Preheat oven to 350 degrees. Coat a baking sheet with oil spray. In a skillet, sauté onions in Earth Balance until soft. In a bowl, combine nutritional yeast, tahini, paprika, and salt. Add onions and combine.
- In a food processor, combine half of the mixture and 2 cups of Gardein and blend together, adding Gardein gradually. Set aside and repeat with the other half of the mixture and Gardein.
- Form mixture into 1-inch-thick patties, and place on prepared baking sheet. Bake uncovered for 45 minutes. Pour 2 cups of barbecue sauce over patties, and increase heat to 375 degrees. Bake for 20 minutes or until well done. Serve with extra barbecue sauce on the side.
Amazing Barbecue Sauce
Makes about 3 cups
2 teaspoons corn oil
1/2 cup onion, chopped
1 teaspoon garlic, minced
2 1/2Â cups tomato sauce
2 cups water, divided
1 cup agave
2 tablespoons molasses
1/2 cup mustard
1 1/2 teaspoons salt
1 teaspoon allspice
2 teaspoons red pepper flakes
1 tablespoon tamari
2 tablespoons fresh lemon juice
1 teaspoon liquid smoke
- In a medium pan over high heat, add oil. Sauté onion and garlic until onions are translucent. Add tomato sauce, cup of water, agave, molasses, mustard, salt, allspice and red pepper flakes. Bring to a boil, reduce heat, and let simmer for about an hour.
- Add second cup of water, tamari, lemon juice, and liquid smoke. Cook for 10 to 15 minutes longer. Allow to cool slightly and serve generously over burgers.
Cooked Burgers before the Sauce
Uncooked
03 Oct 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, dip, entertaining, h'orderves, quick and easy, raw, snack, vegan, vegetarian
I love when you come to dishes you haven’t made in so long and get to enjoy them all over again. I haven’t made this dip in a year and a half and it was so nice to come back to it! Plus if you add some extra oil/water you get dressing for lots of salads too 🙂 So handy! I also love that you can make Raw and Vegan Super Creamy Dips! So awesome!
I made this for our wonderful Surprise Birthday Party for my Dear and Beloved Teacher, Phil! I also made the yummy Vegan chopped liver. I usually make the chopped liver for Passover but since it is so addictively amazing I might start making it year round. YUM! Break out the crudité and enjoy both of these fun dips!!!
Here is the link to the dip: Herbin’ Ranch Dip
All packed and ready to go to the party 🙂
28 Sep 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: dressing, entertaining, fitness, quick and easy, salad, sauces, sides, soy, tofu, vegan, vegetarian
This salad is AMAZING!! Tastes just like the creamy, cucumber salads I had when I was younger. This is so refreshing!! It would taste deelish with anything spicy, immediately cooling you off. Or just eat it on its own, really tasty! This is the most perfect cold salad! Great for a picnic or BBQ 🙂
tofu & dill cream sauce
Cucumbers with Creamy Dill Dressing
1 1-1lb package firm low-fat silken tofu
1 1/4 teaspoon garlic powder
3/4 teaspoon dried dill weed
1/2 teaspoon salt
2 1/4 tablespoons lemon juice
3 1/4 tablespoons seasoned rice vinegar
1 1/4 tablespoon cider vinegar
2 cucumbers, peeled and thinly sliced
1/4 cup thinly sliced red onion
- Purée tofu, garlic powder, dill weed, salt, lemon juice, and vinegars in a food processor until completely smooth, 2 to 3 minutes.
- Place cucumbers and onion in a salad bowl. Add dressing and toss to mix. Chill 1 hour or more before serving.
23 Sep 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, h'orderves, polenta, quick and easy, sauces, sides, vegan, vegetarian
Grilled nectarines and fresh blackberries are delicious in this salsa. I served it on top of polenta but you could easily put this over tofu or even just eat it with chips. This came together so fast and was really tasty! Using prepared polenta was the key to this super fast meal.
Polenta with Nectarine-Blackberry Salsa
adapted from Eating Well
1 tablespoon canola oil & 1 teaspoon canola oil
1 tablespoon ground cumin
3/4 teaspoon sea salt & 1/4 teaspoon sea salt
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
1 tablespoon lime juice
Hot sauce to taste
1. Preheat grill or saute pan to medium-high and spray with cooking spray.
2. Cut the polenta crosswise into 8 slices. Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture all over polenta.Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
3. Place the polenta slices and nectarines on the pan. Grill the polenta 3 to 4 minutes per side. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Coarsely chop the nectarines.
4. Combine the chopped nectarines, blackberries, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta and fruit salsa and serve.
19 Sep 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: quick and easy, sides, vegan, vegetarian
Oh My these little gems are good!! I saw these at the Union Square farmers market being cooked in a demo. At first I was wondering why they were sautéing avocados and then they told us they were actually squash. But to me they look so similar! There true name is not even Avocado Squash, but the farmer renamed them because they look so alike. They are firm and nutty and deelish! So happy that I bought a couple.
All I did was chop them up and saute them with some olive oil, salt & pepper. Super simple and amazing!
14 Sep 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, entertaining, salad, seitan, sides, snack, tempeh, tofu, vegan, vegetarian
Truly deeeeeelish!! Perfect picnic food! This was great to have in the house. I doubled the recipe and had it for lunch several times. Packs a punch of flavor! YUM! There are a bunch of ingredients in this dish, but it comes together sooo well!
Picnic Perfect Chicken-less Salad
adapted from Healthy, Happy Life
1 package Trader Joe’s Chickenless strips
or 1 1/2 cups of grilled seitan, firm tofu or tempeh
1 1/2 cups celery, chopped thinly
1/4 tsp black pepper
1 tsp salt
1/2 Tbsp paprika
1 small orange, diced
1/2 cup red cabbage, shredded
2 Tbsp dried Tarragon, chopped
4 Tbsp Vegenaise, heaping
1 Tbsp olive oil
1 lemon, juiced or 2 Tbsp apple cider vinegar
1 tsp lemon zest
1/4 cup flat parsley, chopped
3-4 Tbsp sunflower seeds, roasted/salted
2 scallions, chopped thinly
optional: 3 Tbsp Arrowroot powder (natural thickener)
optional: 1 tsp cayenne
*Add more Vegenaise if you want a richer creamier chickenless salad
1. Saute, grill, bake or microwave chicken-less strips or seitan/tofu/tempeh. Chop into small cubes. Place into medium sized bowl-set in fridge to cool while you prep the other ingredients.
2. Clean and chop celery.
3. Finely chop tarragon.
4. Shred and chop cabbage. Dice and de-seed orange. Zest and squeeze lemon.
5. Add to a medium glass bowl:
Protein: chickenless cubes or seitan/tofu/tempeh cubes.
6. Add olive oil. Stir oil into cubes.
7. Add celery, orange, lemon juice, lemon zest, salt, pepper, paprika, cabbage, parsley, sunflower seeds, parsley and scallions. Mix well. Fold in veganaise and tarragon.
8. Add optional arrowroot powder gradually and fold into salad. Add optional cayenne and more black pepper to top of salad.
9. Press salad firmly into bowl, cover and place in the fridge for a half hour to chill. Chill overnight if you have time.
10. Serve! Add to sandwiches, pitas or eat with hearty grain crackers. Picnic perfect!
12 Sep 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: non-dairy cheese, quick and easy, salad, sides, vegan, vegetarian
I was talking about my Watermelon & Mint Salad with my friend Alex. He suggested a watermelon and cucumber salad! YUM! I love both ingredients so much! Such a refreshing salad 🙂 I also had wanted to try this yummy soy feta out and it was a perfect addition to this salad. Great idea Alex, Thanks!
Cucumber, Watermelon & Soy Feta Salad
4 cups of watermelon, chopped
2 cucumbers, peeled and chopped
soy feta, chopped
Combine everything together and enjoy! Would be yummy with mint as well.
06 Sep 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: dressing, quick and easy, salad, sides, vegan, vegetarian
Happy Labor Day Weekend!! Sorry I haven’t posted in a while but we were away on an AMAZING vaca out in Utah and Colorado. I will be posting pictures and fun out west veggie foods soon.
We still have a little bit of time left for summer corn. But I wanted to make sure to get the most out of it because I love summer corn! I usually eat it raw, but it was a pleasant change to cook it for this salad. But of course you could have it raw as well.
I ended up having extra dressing left over and it will be great for salads the rest of the week.
Summer Corn & Zucchini Salad with Citrus Dressing
6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/4 cup finely chopped flat-leaf parsley
Citrus Dressing
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and pepper, to taste
1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper. Pour into a lidded container.
2. In a medium bowl, toss together corn, zucchini & scallions. Sprinkle with parsley. Cover and chill several hours or overnight. When you are ready to serve the salad add dressing and toss well to coat.
24 Aug 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond milk, banana, chocolate, comfort food, cookies, dessert, entertaining, oat, quick and easy, snack, soy, vegan, vegetarian
One of my fabulous readers, Kim sent me this deelish cookie recipe! They came out so great! Plus these were super simple and fast to make. This is a recipe you can whip up any time in no time 🙂
I ended up quadrupling the recipe to bring to Prema & Alex’s engagement party. I never even mentioned they were vegan and all the boys couldn’t get at them fast enough. Always so nice to see that! Some people hear that something is vegan and are immediately turned off. Have them taste them first and then let them know just how amazing vegan food can be! YUM!
Thanks Kim!!!
Chocolate Banana Oatmeal Cookies
Prep: 10 min
Cook time:Â 25 min
Makes 16 cookies
Recipe from Susan Sarandon (love her!!)
1 cup oat flour (I use half white flour and half whole wheat flour)
Âľ cup old fashioned rolled oats
½ teaspoon baking powder
1/3 teaspoon baking soda
1/2 cup raw sugar
1/3 cup canola oil
1/3 cup plain soy milk
½ teaspoon vanilla extract
½ banana, cut into small pieces (I mash them, it makes the cookies more moist)
ÂĽ cup walnuts (optional), chopped
1/3 semisweet chocolate chips (dark chocolate tastes good as well)
Preheat oven to 350°. Combine first 5 ingredients (up until sugar) in a bowl.  Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips.
Line baking sheet with parchment paper or grease the pan. Scoop dough onto pan. Bake 20-25 minutes or until golden brown, turning baking sheet halfway through. Let cool and enjoy.
For a healthier cookie:
Honey, or agave syrup can be used to replace sugar. Dried fruits or nuts can be used in place of chocolate chips as well.
22 Aug 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, almond milk, dip, Peanut Sauce, quick and easy, raw, sauces, sides, snack, vegan, vegetarian, wraps
This was such a super fast and deelish meal! The sauce is perfect and very similar to a Thai Peanut Sauce. It is nutty, tangy and sweet! YUM! If you keep the veggies cut and ready to go this makes a snack in seconds! The sauce is also perfect to dip crudite in.
Almond Butter Sauce
Lettuce Wraps with Almond Butter Sauce
Lettuce Wraps
- Boston Lettuce
- Jicama, julienned or shredded
- Carrots, julienned or shredded
- Cucumber, julienned or shredded
- Almond Butter Sauce
Place lettuce leaves and stack the Jicama, cucumbers and carrots in them. Drizzle almond butter sauce on top. Enjoy!
Almond Butter Sauce
- 1/2 cup Almond butter
- 3 cloves garlic, chopped
- 1 ounce chopped onion
- 1/2 tsp Curry powder
- 4 T Almond or any non-dairy milk
- 4 tsp Lime juice
- 2 tsp Agave
- 1/2 teaspoon salt
Blend or process all the ingredients until smooth.
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