21 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, butternut squash, comfort food, maple syrup, quick and easy, sides, snack, vegan, vegetarian
This is Amazing!!! So deelish, great texture and super good for you! This would make a great dish for kids to enjoy their veggies (or everyone for that matter!). You can make this even easier by buying the pre-cut squash, but even with peeling and cutting the squash this did not take too long. Very enjoyable and highly recommended! ENJOY 🙂
Gorgeous Color!
Maple Squash Mash
2 butternut squash, peeled, seeded, and cut into pieces
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoons Earth Balance
1/2 teaspoon black pepper
- In a large saucepan, place squash and water (water comes halfway up squash). Cover and boil squash in water with 1 teaspoon salt until tender and drain.
- Purée squash, syrup, earth balance, pepper and salt in Vita-mix or food processor. Serve and super enjoy
18 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, comfort food, cream, dayia, entertaining, non-dairy cheese, pasta, sauces, sides, snack, soy, Tofutti, vegan, vegetarian
Who does not love Mac&Cheese? My friend Shalon gave me this recipe which she super enjoyed and I had to agree! Of course I made this Vegan so I could partake in all the fun and I am SOOO happy I did. Michael and I are obsessed with this dish! This made a huge batch and we were happy to have it to eat all week long 🙂 Thanks Shalon!! YUM!!!!
Note: Daiya Cheese – Ummm have you tried this yet? It is ABSURDLY AMAZING! There has never been a Vegan Cheese this good! I have had it before at restaurants but this was my first time cooking with it. SO amazing!! It was easy to find at whole foods, so awesome!
SO Yummy!
Without Breadcrumbs - Look how cheesy!
Cheesy Baked Penne with Cauliflower and Crème Fraîche – VEGAN VERSION IN ITALICS AND BOLD
* 1 – 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
* 1 12oz can of diced stewed tomatoes (drained)
* 5 tablespoons butter (EARTH BALANCE)
* Coarse kosher salt
* 2 tablespoons all purpose flour
* 1 cup 1% lowfat milk (8th continent light soymilk)
* 21/2 cups coarsely shredded sharp cheddar cheese (DAYIA – Used 3 cups)
* 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese (Didn’t use)
* 1 cup crème fraîche (Tofutti vegan Sour Cream)
* 1 tablespoon dijon mustard
* 10-12 ounces penne (3 1/2ish cups) (Used 14.5 ounces high protein penne)
* 1 cup fresh breadcrumbs
- Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Reserve pot of water.
- Melt 2 tablespoons butter (earth balance) in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
- Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture.
- Melt 2 tablespoons butter (earth balance) in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in milk (soymilk). Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups cheddar cheese (daiya cheese); whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan (didn’t use), then crème fraîche (tofutti vegan sour cream) and mustard. Season with salt and pepper. Remove from heat and stir into pasta and cauliflower in the pot.
- Butter 13x9x2-inch glass baking dish. Spoon in pasta mixture and with 1/2 cup cheddar cheese (daiya cheese). Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan (didn’t use). Sprinkle crumbs over pasta.
- Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
17 Mar 2010
by marisashealthykitchen
in In the News
Tags: green
Clean Plates NYC, a guide to the healthiest, tastiest restaurants in Manhattan (for vegetarians and carnivores!), highlighting those that serve local, organic and sustainable foods.
In honor of St. Patrick’s Day, Clean Plates NYC wants to make green eating even easier in NYC and is offering 20% off + free shipping with code “eatgreen” at checkout: www.cleanplatesnyc.com
16 Mar 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: Cashews, comfort food, crock-pot, maple syrup, Peanut Sauce, quick and easy, Rice Noodle, sauces, sides, slow cooker, tamari, vegan, vegetarian
Yum! Peanut Sauce and Veggies – what could be bad?!?! As you know I often use the slow cooker because it is so easy and mostly comes out delicious! This was a great example of a perfect meal that could not have been easier! I usually use the slow cooker on Sundays. In the morning I prep and set in the slow cooker and then go on with our day. When we come home we have a deelish and easy meal with minimal clean-up. What could be better for a relaxing Sunday!?!
Mixed Veggies with Peanut Sauce (slow cooker style)
1 tbsp olive oil
2 onions, chopped
6 carrots, peeled and chopped
2 tbsp ginger, minced
2 tbsp garlic, minced
1/2 tsp fresh pepper
1 cup vegetable stock
3 cups frozen sliced green beans
1 bunch of broccoli, cut into florets and chopped, peeled stems
1/2 cup smooth peanut butter
2 tbsp tamari
2 tbsp lemon juice
1 tbsp maple syrup
2 tsp red curry paste
1/2 cup scallions, chopped
1/2 cup chopped peanuts or cashews
broad rice noodles – cooked
- Heat oil in a large skillet or slow cooker insert and add onions and carrots and cook will softened. Add ginger, garlic and pepper, stirring for 1 minute. Transfer to a slowcooker insert or place insert in slowcooker. Add veggie stock and stir well.
- Add green beans and broccoli and stir well. Cover and cook for 6 hour on low or 3 hours on high, until tender,
- In a bowl, whisk together peanut butter, tamari, lemon juice, maple syrup and red curry paste until blended. Add to slow cooker and stir. Cover and cook for 10 more minutes until heated through.
- Serve on top of rice noodles garnished with scallions and peanuts or cashews.
15 Mar 2010
by marisashealthykitchen
in Home Cooking
Tags: comfort food, entertaining, mushroom, quick and easy
My Fabulous friend Shalon gave me this recipe to make for Michael. It was super simple and I followed all her directions exactly. He really enjoyed it 🙂 (especially the crust!) Meatloaf is always something great to make for a bunch of people or if you like to have leftovers, like we do 🙂 It freezes wonderfully as well. Enjoy!
Turkey Meatloaf with Mushrooms
* 2 cups bread crumbs
* 1 cup chicken broth
* 8 ounces sliced white mushrooms
* 2 large eggs, lightly beaten
* 2 tablespoons olive oil
* 1 heaping tablespoon dijon mustard
* 1 envelope Lipton onion soup mix
* 1/2 teaspoon ground black pepper
* 1 pound ground turkey (15% fat)
* 1 pound ground turkey breast
- Preheat oven to 350°F. Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf pan with olive oil.
- Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix chicken broth, bread crumbs, mushrooms, eggs, onion soup mix, pepper, dijon mustard and olive oil.
- Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.
14 Mar 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, chicken, comfort food, nutritional yeast, quick and easy, salad, sandwich, seitan, sides, Skinny Bitch, snack, vegan, vegetarian
Ahhhh Skinny Bitches! I love those fabulous ladies, Rory Freedman and Kim Barnouin! They have had the most amazing impact on the vegan movement and helping people eating a healthy vegan diet. Everything I have made from them has been amazing 🙂
This ‘Chicken salad’ sandwich recipe was quick to make and the perfect quick fix for lunches. You can eat this salad or bread, put it on lettuce wraps or eat it straight.
‘Chicken salad’ sandwich
Recipe from ‘Skinny Bitch in the Kitch’
Makes 3 or 4 sandwiches
• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)(I used seitan)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)(I did not use grapes)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced (I used shallots)
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread
- In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
- Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.
10 Mar 2010
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, banana, chocolate, cocoa, comfort food, dessert, quick and easy, raw, sauces, snack, strawberry, superfood, vegan, vegetarian
I love Banana Ice Cream! It is always so deelish and you can have so much fun playing around and making so many yummy flavors. Michael and I were Loving this one! Sundaes are so comforting and fun to eat. They are even more fun when they are healthy and delicious!
Pre-Topping Yummyness
Complete Sundae Love!
Raw Ice Cream Trio Sundae
2 big servings
3 frozen bananas
2-3 tablespoons nut butter (I used almond)
2 tablespoon agave nectar
1 1/2 teaspoon vanilla
dash sea salt
2 1/2 cup frozen strawberries
1 1/2 tablespoons cocoa powder
toppings of your choice
- Start off my combining the frozen bananas, nut butter, agave nectar, vanilla and dash of sea salt in a Vita-mix, blender or food processor until well combined and smooth.
- Have 2 serving bowls ready and using a large ice cream scoop or spoon, scoop out 1 scoop for each bowl and set in the freezer.
- Next, add the frozen strawberries to the frozen banana mixture in your blender and process until well combined.
- Take the bowls out of the freezer and add 1 scoop of the gorgeous strawberry “ice cream” to both bowls and put back into the freezer.
- Add the cocoa powder to the strawberry “ice cream” and process until well combined.
- Take the bowls out of the freezer and add 1 scoop of the chocolate “ice cream” to both bowls and put back into the freezer to set.
- Feel free to eat as is or add toppings. I made a strawberry sauce out of agave and strawberries in the blender. I also used chocagave on top, yum! Use nuts, cocoa nibs, etc.
- DEVOUR and ENJOY 🙂
10 Mar 2010
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: avocado, banana, breakfast, dessert, Lucuma, Mesquite, quick and easy, raw, sides, snack, superfood, vegan, vegetarian
This is a super fast and easy recipe to whip up. I ate it plain for breakfast and snacks. I also made delicious sandwiches with it for lunch. I loved this so much! Raw Rob said you can also use it for a cake filling but I have not tried to yet. This may not be the prettiest of foods, but it sure was really yummy!
I told you it is not the prettiest, but it sure is tasty!!
Banana and avocado sweet snack
Recipe from Raw Rob
- 1/2 avocado
- 1 banana
- 2 teaspoons mesquite meal
- 2 teaspoons lucuma powder
Simply mash the avocado and banana with a fork, then mix in the powders.
08 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, comfort food, dessert, entertaining, quick and easy, soy, vegan, vegetarian, waffles
My fabulous friend Rae hosts super fun brunches in her gorgeous sunlight filled apartment! So fun! Great group of people and amazing food. Love it!
They had all the usual suspects from waffles, eggs, bacon, fruit & mimosas. Rae was so thoughtful and even made me vegan waffles so I have fun food too! They were deelish!
Check out the pics 🙂 Waffles, fruit and boysenberry syrup. YUM!
Rae’s Vegan Waffles
2cups All Purpose flour
1cups Whole Wheat Flour
1/4cup brown sugar (Rae used sucanat)
2tbsp canola oil
1/4tsp salt
1tsp baking powder
2 1/2c soy milk (Rae used rice milk & some water)
Mix the dry together, add the wet. Don’t overmix. Make sure the waffle iron is hot and cook 4-6 minutes each! ENJOY!
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