14 Jul 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, quick and easy, soy, soy crumbles, vegan, vegetarian
Although I eat primarily raw I still enjoy a fabulous home-cooked vegan meal every now and then. This is one that I made sure to partake in and I was so glad I did! I can’t say I have ever had a ‘real’ sloppy joe, but so far I have never met a vegan one that I didn’t love! This was so comforting and warm and most importantly yummy!! You can serve it on buns for a more authentic take, but I didn’t want all that bread and the wraps really did the job. This dish was surprisingly super quick and easy in the kitchen 🙂 Enjoy!
Vegan Sloppy Joes
1 Tbsp. olive oil
2 Tbsp. dark brown sugar
16 ounces of veggie soy crumbles (I used Morningstar)
6-8 ounces of tomato paste
1/4-1/2 cup water
2 heaping Tbsp. Dijon mustard
1 onion, chopped
2 roma tomatoes or 1 large tomato, chopped
1 tsp. Dried Oregano
1 tsp. Chili Powder
2 Tbsp. organic ketchup
1 Tbsp. rice vinegar
Salt and Pepper, to taste
buns or tortillas
-  Heat olive oil in a (non teflon) saucepan and add the soy crumbles to let brown. Stir for 2 minutes to prevent burning.
- Add the brown sugar and tomato paste and mix well, adding water to bring to thick but smooth consistency.
- Mix in the mustard, onion, and tomatoes.
- Once well combined add the oregano and chili powder, ketchup and rice vinegar and stir.
- Season with the salt and pepper.
- Serve on toasted sandwich buns or in heatede tortillas.
13 Jul 2009
by marisashealthykitchen
in Cleansing, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: acai, Blue green algae, chia, Cleanse, coconut milk, Green Powder, juice, Lucuma, maca, Mesquite, quick and easy, raw, smoothie, superfood, Synergy, vegan, vegetarian
We normally make smoothies in lieu of our usual Green Juices once or twice a week. They are so yummy and such a great treat! We make so many different variations but here is our most recent one. I never measure the ingredients when I put them in the Vita-mix, so below are approximates.
Superfood Smoothie
3/4 cup Blueberries
4 ounces Acai puree
1/2 cup Cherries
3/4 cup Mango
3 stalks of rainbow chard, with the stems removed
2 heaping tablespoons Synergy Green Powder
1 teaspoon Maca
3/4 teaspoon Crystal Manna Blue green algae
1 tablespoon Lucuma powder
1 tablespoon Mesquite powder
1/4 cup Chia pudding
1 cup Coconut milk
1/2 cup water
12 Jul 2009
by marisashealthykitchen
in Vegetarian Recipes
Tags: pasta, quick and easy, raw, salad, sides, vegan, vegetarian
This was the perfect mix of a meal for Michael and me. I was able to have the raw super fresh bruschetta-like sauce as a salad for dinner and Michael loved it all together with the pasta and the cheese. What a great and simple summer dinner! It also doubled as a fabulous cold lunch in the park over the weekend. You could also just make the bruschetta to top bread or eat as a salad or side. So yummy!
- 1 shallot, minced
- 2 small garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds roma tomatoes, chopped
- 1/4 teaspoon hot red-pepper flakes
- 1/3 cup coarsely chopped basil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound dried orecchiette or another pasta (I love orecchiette pasta! It means little ears in Italian 🙂 )
- 3/4 cup bucheron, goat or fresh ricotta cheese
- Combine all ingredients (except pasta and ricotta) in a large bowl. Set aside and stir occasionally.
- Cook the pasta according to direction, but do not forget to add salt to the water. This is the only time you will have to salt the pasta.
- Drain pasta and toss with tomato mixture. Add salt and pepper to taste and serve with the cheese placed on top.
09 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, burger, flax, pate, raw, snack, vegan, vegetarian
Post-dehydrator Veggie Burger
These were really good and pretty easy. I always love being able to put food in the dehydrator at night and it is ready in the morning. I put them in the fridge in the morning and took them out before yoga to warm them back up for 2 hours (in the dehydrator) while I was at class. Perfect! We ate these alongside and on top of salads. Deelish! I would recommend doubling the recipe if you want more leftovers as these will stay for a while in the fridge. You could also not dehyradrate the batter and eat as a pate 🙂
Raw Veggie Burger
recipe makes around 7-8 patties
1 rib celery, chopped
1 summer squash, chopped
1/2 red bell pepper
1 carrot, peeled and chopped
15Â raw black olives, pitted
1 cup sunflower seeds, ground
1/4 cup flax seeds, ground
1/4Â cup whole sesame seeds
2 T dehydrated onion flakes
1 tsp dried parsley
1 tsp dried oregano
1 tsp Celtic sea salt
optional 1 tsp agave
- Process everything in a food processor until smooth.
- Form them into rounds in your hands and place them on Teflex sheets.
- Dehydrate at 115 degrees for 4 hours and transfer them to mesh sheets (peeling off the teflex).
- Dehydrate for 2-6 hours more depending on how chewy you want them. Enjoy!
Pre-dehydrator on the Teflex sheets
Post-dehydrator Veggie Burgers - sorry for the dark picture
07 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, comfort food, entertaining, quick and easy, raw, sides, snack, vegan, vegetarian
I love love love Corn Chips. So when I had made my Super Amazing Raw Jalapeno Corn Chips I thought I had gone to heaven!! Hence, the Super Amazing part of the title 🙂 But of course I wanted to play and experiment more. I have been trying to cut back the amount of nuts in my diet, so I tried a nut-free chip. They were originally going to be just corn, but my mom was so sweet to pick me up some gorgeous red peppers and I wanted to put them to good use. These came out super tasty and could be enjoyed on their own. But I love the chips and dip meal, so of course I made a salsa with guacamole to go along with these. Michael and I both liked my Super Amazing Raw Jalapeno Corn Chips better, but these were still super delicious and nut free!
Sorry for the super fuzzy picture, but you can at least see the Gorgeous Color!!!
Corn & Red Pepper Chips
4 cups sweet corn, fresh or frozen
2 medium red peppers
1 jalapeno
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
- In a food processor combine all the ingredients until smooth
- On dehydrator tray, spread about 1/8″ thick
- Score diagonally left to right, then across right to left into triangles
- Dehydrate about 5 hours, or to desired texture
06 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chocolate, cocoa, coconut, dates, dessert, Natalia Rose, pudding, quick and easy, raw, vegan, vegetarian
I find that I come back to Natalia Rose’s books time and time again and always love her recipes. I have made Chocolate Pudding with an avocado before and it comes out divine (it does not taste like an avocado, only gets the creaminess from it) but I have been wanting to use more and more Young Coconuts. Love them! So here is the take on Chocolate Pudding with young coconut meat. Plus once you open the coconuts you get the water; which is the Nectar of God! It is so delicious, nutritious and very healing! mmmm Of course you can get bottled coconut water, but there is nothing like the real thing!
This was so amazing! My husband and I both had scratchy throats and this was so soothing and perfect for us! This is something to enjoy all the time; so easy and so good!
Raw Chocolate Pudding
Recipe from Natalia Rose’s  The Raw Food Detox Diet
Makes about 2 cups
Meat of 2 coconuts
6 dates
4 tablespoons Pure cocoa powder
Blend all the ingredients until smooth. Deeeelish!!!
05 Jul 2009
by marisashealthykitchen
in In the News
Tags: vegan, vegetarian
I read this on the Livin’ Veg Blog. I wanted to pass it along in case this could benefit anyone or anyone you know. I wish this was around when I was going to school!!
College Scholarships For Vegetarians
Know a high school junior who is a vegetarian? Do they help promote vegetarianism in their community? The Vegetarian Resource Group has a great annual grant. They give out $10,000 total ($5,000 each) in college scholarships to two veggies. The annual deadline is February 20. You’ve got plenty of time before the next round.
In this economic climate, any money is helpful. But I just love that the VRG is giving away funds specifically to young people who make compassionate decisions about their diet. What is the criteria?
Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian diet/lifestyle.
05 Jul 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: chicken, comfort food, quinoa, sides, vegetarian
Breaded Herb Chicken & Summer Quinoa with Corn
Breaded Herb Chicken
serves 3-6 depending on how hungry everyone is
I like that this chicken is pretty low in fat and is baked. It is a pretty simple breaded chicken recipe that you can mix and match with. You can serve as is or make a lemon butter sauce to go along with this. I am sure many other sauces would go great with this as well. You can also mix up the spices/herbs in the breadcrumbs for a different flavor.
- 6 skinless boneless chicken breast halves
- 3Â tablespoons fresh lemon juice
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons olive oil
- 1 1/2 cups dry breadcrumbs
- 6 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Wrap individual pieces of chicken between parchment paper or plastic wrap and tenderize with a mallet till 1/2-3/4″ thick.
- Place the pieces in a baking dish and pour lemon juice over them. Let sit for 15 minutes while you prepare the next steps.
- Preheat oven to 450°F.
- Melt butter with oil in small saucepan over medium heat.
- Mix breadcrumbs, basil, parsley, salt, and pepper in pie pan or plate.
- Remove chicken from dish and pat dry with paper towels.
- Brush chicken breasts on both sides with melted butter and then coat chicken on both sides with breadcrumb mixture.
- Place on baking sheet and bake until cooked through and breadcrumbs are golden, 20 minutes or so.
Summer Quinoa with Corn
serves 5-7
I love fresh raw corn! It is one of my favorite summertime loves. Just peel off the husk and dig in! Many people miss out on the wonders of raw corn because they are always eating it cooked. It is so fresh and sweet when it is raw, it should not be missed. Also a great nutritional benefit is that raw corn acts like a vegetable in your body where as cooked corn acts like a starch!
We also love quinoa in my house! Such a supergrain!! Plus of course it is super delicious! Here is a fun recipe to try out for the summer. The butter can easily be substituted with oil or margarine to make this vegan. This can even be served as an entree because of all the nutrition packed into those little adorable quinoa grains!
- 4 ears corn, shucked
- 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 stick (1/4 cup) unsalted butter/Earth Balance or 4 tablespoons of olive oil
- 1 tablespoon mild honey (or agave)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups quinoa
- 3 scallions, chopped
- 1/2 cup chopped fresh mint
- Melt butter with oil in small saucepan over medium heat.
- Whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
- Cook quinoa in a 3-4 quart bot of boiling salted water.
- Add quinoa to the lemon mixture and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
02 Jul 2009
by marisashealthykitchen
in Vegetarian Recipes
Tags: comfort food, quick and easy, vegetarian
Eggs are not just for breakfast 🙂 You can make a tasty, nutritious and fast dinner with them too. A tortilla is a Spanish omelet that you let sit and cook until the bottom is browned and then you flip it so that the other side is browned as well. I love all the Spinach that I packed into this tortilla! This is a great meal morning, noon or night that is fast and delicious.
Spanish Tortilla
adapted from EatingWell MagazineÂ
3 teaspoons extra-virgin olive oil, divided
1 onion, thinly sliced
1 can cooked new potatoes, diced
1 tablespoon chopped fresh thyme or 1 tsp dried thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2-1 cup shredded Jack cheese
3-4 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
-
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
-
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
-
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
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