Terri NYC

11 Apr 2010 4 Comments

by marisashealthykitchen in In the News, New York Highlights Tags: , , ,

Terri 64 West 23rd Street NYC

I have been super excited about going to try out Terri, the new all vegan sandwich and juice shop which opened on February 15. ,Their menu looks amazing with offerings like Meatball Parm Sub, Grilled Cheese, Bacon Cheddar Chicken Ranch sub, a Buffalo Chicken sub, and a Thanksgiving leftovers sandwich — All Vegan!!  People have been raving about this place and we are hopefully going to get to grab lunch there today!

To make this place even more appealing this month, I also found this $3 off any sandwich or wrap coupon! With none of the sandwiches coming in over $8, that is a super deal. This coupon expires 4/31, so use it now 🙂 Let me know what you think of the place!

Happy 1st Birthday Marisa’s Healthy Kitchen!!!

08 Apr 2010 4 Comments

by marisashealthykitchen in In the News

Wow how time flies!!!!! It has been a full year already!

Thank you all for reading and showing the love 🙂

Looking back to April 8th 2009 when I posted Woody Harrelson’s Raw Crisp Caesar Salad. YUM!!! This was such a good one that I need to make again, it has been a whole year!

I hope you keep enjoying my posts and recipes! Let me know if you make them and what you think.

Vegan Passover :)

07 Apr 2010 Leave a comment

by marisashealthykitchen in Home Cooking, Vegan Recipes Tags: , , , , , , , ,

If you were celebrating Passover, I hope you had a good holiday.

This year I ate lots of quinoa and salads to tide me  over. Yum!

I know it’s a little late for this year, but I would love to share what I ate this year so you have some ideas for next year 🙂

  • Red Quinoa and Pumpkin Seed Stuffing – Amazing!! I doubled the recipe of the quinoa and did not make it with the squash, although of course you could 🙂
  • Chopped “Liver” Spread – I brought this to a party and served it with cute Matzah crackers. This went over very well!!
  • My mom made me vegan matzah balls and her deeelish homemade soup! She said they disintegrated when she left them too long in the broth. But the ones she was able to salvage were awesome! I would suggest leaving them in the broth for 15 minutes and taking them out immediately after.
  • My mother-in-law made me deelish over-fried eggplant and sauce! She dipped the eggplant slices with oil and coated them with a matzah meal/spice mixture and baked them. They were so good, everyone loved them!
  • My favorite food during passover is Charoset (chopped walnuts, apples and wine – seriously what could be bad there??) I spread this with horseradish on matzah and eat it all of Passover, not just at the sedars like most people 🙂

Next year I plan on making Vegan Matzah Brei and other recipes. Of course I will post them then.

Sesame Seitan

05 Apr 2010 1 Comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , ,

I wanted something simple and quick and this was perfect! If you have a little more time and want a more filling and colorful meal definitely use this recipe in a stirfry. When draining the seitan, reserve the marinade to be used with the veggies as well. Alone it is not the prettiest, but it was definitely tasty! I served this with my deelish Maple Squash Mash.

Sesame Seitan
Serves 4

1 pound seitan, cut into small pieces
2 Tablespoon toasted sesame oil
4 Tablespoons lite tamari or soy sauce
4 tablespoons water
2 Tablespoon minced ginger
2 Tablespoon minced garlic
2 Tablespoon sweetener
4 teaspoons five-spice powder

Combine all ingredients except the seitan together for the marinade. Marinate the seitan in the sauce for 15 to 30 minutes. Preheat the oven to 300 degrees. Grease a baking sheet, drain the seitan and put on baking sheet. Bake for 20 to 30 minutes. Eat as is or use in a stir-fry.

Chia Seed Give-away Winner!

04 Apr 2010 1 Comment

by marisashealthykitchen in In the News

Congrats to Edo & Liz for winning 2lb of Chia Seeds courtesy of  Chia Seeds Direct! ENJOY!!!

They are planning to “make the banana, date, chia pudding for my picky 18 month old son. Think even if it isn’t a big hit with him, his parents will love it.”
♥Thanks to everyone who entered!!♥

OH MY Vegan Lasagna!!

31 Mar 2010 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , ,

This is insane!! I love Daiya Vegan Cheese, amazing! The “ricotta” is beyond creamy and delicious. This is the Ultimate of all Comfort Foods! Both Michael and I were loving this. I have a feeling the next time we have company this is what I will make 😉 I am sure my guests will agree just how yummy this is! This is a crowd pleaser for vegans and carnivores alike!!

This is a perfect example of not only how easy living a vegan life is, but also how truly delicious and satisfying it can be!!

P.S. We are having a 2lb Chia Seed Giveaway that ends at Midnight on 4/2 – so don’t forget to enter HERE!!!

Amazing Vegan Lasagna

  • 1 box no-boil lasagna noodles
  • 12 oz. bag of soy crumbles
  • 18 oz jar of marinara sauce
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 cup shredded vegan cheddar (preferably Daiya!!)
  • 1 cup shredded vegan mozzarella (preferably Daiya!!)
  • 1/2 – 1 tub lite firm tofu
  • tub of vegan cream cheese
  • drizzle of olive oil
  • few squeezes of lemon juice
  1. Preheat oven to 350.
  2. In skillet, saute soy crumbles with olive oil, onion, and garlic. Once browned, add marinara sauce, basil and oregano.
  3. In food processor, make “ricotta.” Put tofu, cream cheese, olive oil, and lemon juice. Pulse until mixed. Try to maintain coarser texture.
  4. In a 9x13x3 glass dish, layer bottom with noodles, then soy crumbles, then “ricotta”, then “cheeze”on top. Repeat layering process 2-3 more times. Top with oregano. Cover with foil and bake for about 45 minutes. Remove the foil and put back in the oven for 10-15 more minutes. Let sit for 10 minutes or so before serving.

Uncooked

Babaganush

30 Mar 2010 1 Comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

During my Yoga Teacher Training I was obsessed with The Hummus Kitchen that was 1 block away. We would all go at least 2-3 times a week! As any of my friends can attest I won’t stop talking about it. I really only eat 2 dishes there but I am sure all they serve is wonderful. I always order The Hummus Kitchen (hummus sampler) which is 4 different kinds of super creamy and delightful kinds of hummus. You can have this served with regular pita or their amazing whole wheat variety. I also LOVE their Super-Healthy Salad, an Amazing salad of quinoa, apricot, walnuts, butternut squash & mint tahini sauce. Pure Yummyliciousness! This is truly the best Hummus in NYC! I am always up for going if anyone is interested!!

Recently I decided to make my own Babaganush. I served this with whole wheat pitas and store bought hummus and it was deelish. I did think it was more work than I figured but it was a really large portion and very yummy. I would suggest only using 1 eggplant instead of 2. Babaganush is super tasty and way less fat than hummus alone.

P.S. We are having a 2lb Chia Seed Giveaway that ends on 4/2 – so don’t forget to enter HERE!!!

Babaganush
Serves a crowd!

2 large eggplants
2 cloves garlic, minced
1/3 cup tahini
Juice of one lemon
Salt and pepper to taste

  1. Preheat oven to 400 degrees. Poke several holes all over the eggplants and bake on a cookie sheet or shallow pan for 45 minutes
  2. Remove eggplants from the oven and place in a large bowl. Let cool for 5 minutes. Cut off the stem tips and slice each eggplant in half lengthwise. Scoop out the flesh and transfer to another bowl. Discard the skin.
  3. Cut the eggplant into inch size pieces. Place in a food processor. Add garlic, tahini, and lemon juice and pulse chop. Season with salt and pepper to taste.
  4. Chill until ready to serve. Enjoy!

Chia Seeds Giveaway!!

28 Mar 2010 22 Comments

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

So fabulous!! You all know how much I LOVE chia!!! It has so many amazing benefits! I am so excited to announce that the folks over at Chia Seeds Direct are hosting a give-away for my Fabulous readers! They have generously offered one of my lucky readers a 2-lb bag of chia seeds! Chia Seeds Direct offers a variety of chia seeds at great prices and FREE shipping in the US.

Here you can download a free 16 page booklet on chia seeds, chia seeds benefits and recipes. You can also check out these recipes: Oats and Chia, Mango Chia Goodness, Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, Superfood Smoothie and Banana Date Chia Pudding. (wow, I totally love Chia!!)

You have 3 ways to enter:

1. Follow my blog and leave a comment on this page letting me know why you want to win some chia seeds!

2. Post a link to this giveaway on your own blog, facebook, twitter, etc.

3. Comment or email me with your favorite chia seed recipes.

Winner will be randomly chosen after midnight EST on Friday April 2nd
*Only residents of the U.S. and Canada

Cucumber, Mango, and Spinach Salad

24 Mar 2010 Leave a comment

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

This was really yummy and different. There was not too much dressing, so if you want more add more vinegar and lime juice. It was light and refreshing with great sweet bites of mango. YUM!

Cucumber, Mango, and Spinach Salad

5-10 ounces organic baby spinach
1 mango, peeled and diced
1 English cucumber, peeled and diced
6 scallions, thinly sliced
1/2 cup fresh basil, chopped
juice of 1 lime
1/2 cup seasoned rice vinegar
freshly ground black pepper, to taste

Place spinach in a serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Spoon mango mixture on top of spinach and sprinkle with black pepper.

Chicken with Potato-Pepper Hash

22 Mar 2010 1 Comment

by marisashealthykitchen in Home Cooking Tags: , , ,

I knew that Michael loves hash so I wanted to give it a shot. He enjoyed this one and I loved how colorful it came out! Enjoy 🙂

Chicken with Potato-Pepper Hash

Serves 4

5 small red potatoes, unpeeled, cut into 1/2″ pieces
1 medium red pepper, diced
1 medium green pepper, diced
2 medium green onions, cut into 1/2″ slices
2 teaspoons plus 1 tablespoon canola oil
1 1/2 teaspoon salt
1 tablespoon all-purpose flour
1 teaspoon chili powder
4 medium, boneless chicken-breasts

  1. In 2-quart saucepan over high heat, heat the potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until potatoes are almost tender; drain
  2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot oil, cook diced red and green peppers until lightly browned, stirring frequently.
  3. Add the cut-up potatoes, green onions, and 3/4 teaspoon salt to the skillet. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently. Remove from heat and keep warm on a platter.
  4. Mix together flour, chili powder, and 3/4 teaspoon salt. Coat chicken breasts with flour mixture.
  5. In the same skillet over medium-high heat, in 1 tablespoon hot oil, cook chicken breasts 6 to 8 minutes, until they are lightly browned on both sides and juices run clear when pierced with a knife, turning chicken pieces occasionally. Arrange the chicken on platter with the potato hash.

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