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!
13 Jun 2010
by marisashealthykitchen
in Cleansing
Tags: Cleanse, juice, raw, vegan, vegetarian
It’s that time again! Summer Cleansing Fun!! A cleanse is for assisting the body to clean out anything that needs removing. Then replacing it with something beneficial for the body and spirit.
I have done many a cleanse in my life. If you want to read more; see My 100% Raw Month (which I continued for many months!) and one excerpt on a 10-day Juice Feast and a post on a Liver/Gallbladder Flush.
I am planning a group cleanse for all of us! You can do as little or as much or none of it as you like, but I think it would be great to connect us all.
Here is how the cleanse will work:
7/5-7/11 – Raw Foods Diet — this will help prepare you and your body for juice cleansing, and will also work to purify your body & mind
7/12-7/17 – Juice Cleanse – 1-6 days long, however long you want to juice for. If you stop before the 6th day, just continue with Raw Foods (If you are in NYC we will be organizing a group juice cleanse through BLUEPRINT CLEANSE and should receive 15% off 🙂 )
7/18-7/25 – Raw Food Diet – this is a great transition from the juice cleanse and will continue to purify your body & mind
It would also be great to have an intention during this cleanse to make it that much more powerful! I am thinking a two-part intention:
1. With my Jivamukti Teacher Training Peeps, we are going to honor and thank our beautiful and gracious teachers Sharonji and Davidji …. But of course honor and show gratitude to any special teacher in your life who has helped you!
2. Bringing awareness to living a Vegan Lifestyle. So even if you or other people involved are not vegan, it will be a conscious effort to practice Ahimsa (non-violence and kindness to others) during this time.
**Please let me know if you are interested in The July Summer Cleanse Fun** 🙂
I will be updating on here with new information about how to order juice if you are in NYC, recipes and additional cleansing we can do during this time as I put this together.
And of course please invite others you think would be interested as well!
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.
10 Jun 2010
by marisashealthykitchen
in In the News, New York Highlights
Tags: vegetarian, yoga
GULF COAST CALL TO ACTION
Help heal the Gulf Coast through
31 minutes of Japa (continuous chanting)
“LOKAH SAMASTAH SUKHINO BHAVANTU”
with
The Global Jivamukti Yoga Tribe
*THIS* Friday June 11th
Meditation will be begin at 8amEST and Chanting at 8:30amEST
We will be holding this event in
Dechen Thurman’s 8am EST Meditation class.
JIVAMUTKI YOGA SCHOOL
841 Broadway, 2nd fl (13 & 14th)
OR Join us via *SKYPE* by emailing
Eamonn Cunnane at eamonn.cunnane@gmail.com for details
Organized with love by
Jivamukti Yoga Teacher Training class of 2010.
“LOKAH SAMASTAH SUKHINO BHAVANTU”
“May all beings everywhere be happy and free and may the thoughts, words and actions of my own life contribute in some way to that happiness and to that freedom for all.”
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 🙂
01 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, daiya, entertaining, Lasagna, non-dairy cheese, pasta, sweet potato, tofu, vegan, vegetarian
This recipe was amazing and unbelievably low in fat! So many veggies and such a great idea for the sweet potato layer! And literally the only fat in the dish was from the tofu and daiya cheese, amazing! Also no need to buy no-boil noodles as these came out great and were completely cooked through.
The author loves it so much that he served it at his own wedding!
vegan cheesy goodness!
assembled before adding the cheese layer
Raise-the-Roof Sweet Potato Vegetable Lasagna
- 1 onion, chopped
- 1 small head of garlic, all cloves chopped or pressed
- 8 ounces mushrooms, sliced
- 1 head broccoli, chopped
- 2 carrots, chopped
- 2 red bell peppers, seeded and chopped
- 1 can corn, rinsed and drained
- 1 package Silken Lite tofu
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 jars pasta sauce
- 2 boxes whole grain lasagna noodles
- 16 ounces frozen spinach, thawed and drained
- 2 sweet potatoes, cooked and mashed
- 1/2 cup daiya cheese – I used both cheddar and mozzarella
- Pre-heat oven to 400 degrees.
- Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
- Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
- Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with daiya cheese.
- Cover with foil and bake in the oven for 45 minutes. Remove the foil and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 – 12 servings of sweet potato lasagna.
uncooked
31 May 2010
by marisashealthykitchen
in In the News
Tags: quick and easy, vegan, vegetarian
Meatless Mondays are growing!!! If you have not heard about this initiative, the goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet. Love it! Click
here to read more about it.
I just read this article
Veg Daily. Go Mario!!! The message here is any effort helps. People are not being asked to give up meat all together, but just one day a week to improve people’s health and reduce the carbon footprint, water usage and fuel dependence dramatically. Go for it!
No stranger to boar sausage, or to a finely braised veal shank, Mario Batali isn’t the first person that comes to mind when you think about vegetables. And that’s what’s so interesting about Batali’s decision to embrace Meatless Monday in all of his 14 restaurants across the country.
“The fact is, most people in the U.S. eat way more meat than is good for them or the planet,’ maintains Batali. “Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal. But we can focus on a more plant-based diet. That’s why I’m such a big believer in the Meatless Monday movement!’
So how’s he going to do it? Every Monday every one of his 14 restaurants will serve at least two vegetarian options, whether entrees or pastas or pizzas. In addition, many of the restaurants will designate these dishes as Meatless Monday options, using Mario’s new MM logo. With this simple gesture, Mario will send a powerful message to other chefs and restauranteurs that we can all start the week right by eating our veggies.
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