Banana French Toast

22 Apr 2010 3 Comments

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

These were amazing! The banana was thick enough to really coat and soak the bread. It also gave the french toast the most deelish flavor. I highly recommend this!

Banana French Toast
Makes 4 slices

2 medium bananas
2/3 cup soymilk
2 tablespoons maple syrup
1/8 teaspoon cinnamon
4 slices whole-wheat bread
1 vegetable oil spray

Blend bananas, soymilk, syrup, and cinnamon until smooth. Pour into a flat, shallow dish and soak bread slices 1 minute on each side. Transfer carefully to a vegetable oil sprayed skillet. Cook first side until lightly browned, about 3 minutes, then turn and cook second side until browned.

Recipe from Food for Life, by Neal Barnard, M.D.

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

Maple Squash Mash

21 Mar 2010 1 Comment

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

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

  1. 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.
  2. Purée squash, syrup, earth balance, pepper and salt in Vita-mix or food processor. Serve and super enjoy

Banana and avocado sweet snack

10 Mar 2010 Leave a comment

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

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.

Vegan Waffles OH MY! YUM!

08 Mar 2010 1 Comment

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

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!

Leek and Feta Frittata, Hashbrowns & Tangerine Juice

28 Feb 2010 1 Comment

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

Frittatas are always a hit in my house. I love leeks so I figured this would be deelish. Michael really liked it, so I guess it was 🙂 I served this for breakfast so it paired perfectly with hashbrowns (with onions and peppers) and deelish tangerine juice! We love juice in my house, but tangerine juice is just so sweet and deelish, a wonderful treat! We use our Breville Juice Fountain Elite and the juice comes out so creamy it is amazing!

Leek and Feta Frittata

  • 2-3 leeks, washed and chopped
  • 2 onions, chopped
  • 1 tablespoon Olive Oil
  • 8-12 eggs
  • 1/2 cup low-fat milk
  • 1/2-1 cup crumbled feta cheese
  1. Preheat oven to 350F
  2. Heat olive oil over medium heat and sauté leeks and onions until soft; season to tates with salt and pepper
  3. Whisk eggs,  milk and feta together, till combined
  4. Pour into pan over leeks and onions and cook on stove for 5 minutes. Transfer to the oven for 8-10 minutes till set.
  5. Enjoy 🙂

YUM!!!

Zucchini and Spinach Tofu Scram

23 Feb 2010 1 Comment

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

YUM! I have never met a tofu scram I didn’t like 🙂 This is one of those stir-fry kind of recipes that you can substitute and play with, with whatever you have handy or is fresh in season. I have eaten tofu scram for breakfast, lunch or dinner and it is always a hearty, healthy and delicious meal. If you want to add something more to the plate, serve this with an english muffin or roll.

Before adding the spinach

Zucchini and Spinach Tofu Scram
6  servings

2 tablespoons olive oil
1-2 onion, chopped
2 garlic cloves, minced
2 medium zucchini, finely diced
12-16 ounces firm tofu, diced
2 teaspoon chili powder
1 – 2 tablespoon tamari
5 ounces baby spinach
1/2 cup salsa

  1. Heat oil over high-heat in a large non-stick skillet. Add onion and garlic and cook about 5 minutes.
  2. Add zucchini, tofu, tamari and chili powder. Reduce heat and cook, stirring often, about 5 minutes.
  3. Add salsa and spinach and stir until wilted, 1-2 minutes.

Zucchini Strata

17 Feb 2010 Leave a comment

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

More grating! My box grater was sure getting a work out these last couple of weeks. If you hate grating or have a tendency to cut yourself, try using the grating blade on a food processor. It is super simple and fast. I have one and have used it in the past,  but for some reason I love to grate. So box grater it is for me.

Michael really enjoyed this one! It can be a great side dish, breakfast or even a vegetarian entrée. Super simple, yet I love the way it came out with great color!

Zucchini Strata
Serves 4

4 zucchini
2 teaspoons salt
2 large eggs
1/4 cup bread crumbs
1/2 cup Parmigiano, grated
1 teaspoon curry powder

  1. Preheat the oven to 425 degrees. Grate the zucchini and place in a sieve with 1 teaspoon of salt. Let is drain for about 15 minutes and then rinse well to remove the salt. Squeeze the zucchini with a towel to get as much water out as possible.
  2. Whisk the eggs and add the bread crumbs, cheese, curry powder, and the remaining teaspoon of salt. Combine with zucchini and stir until combined.
  3. Pour the mixture into a sprayed/greased 8×8 baking and pat down until smooth. Bake for 15-20 minutes. If there is still liquid on top, blot with a paper towel and put back in the oven for 5-10 minutes. Remove and let cool slightly before serving.

Low-fat Zucchini Ricotta Cheesecake

07 Feb 2010 Leave a comment

by marisashealthykitchen in Vegetarian Recipes Tags: , , , ,

This was a great side dish or snack. I also thought it came out so pretty! I love my box grater and shredding so this was a joy for me. But please be careful with your fingers, they can be easily hurt in the grater, eek! Feel free to add in different herbs,  flavorings and veggies to this. You can use the recipe as a skeleton and just add what you like.

Low-fat Zucchini Ricotta Cheesecake
adapted from 101 cookbooks
serves 6-8

2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups fat-free or part-skim ricotta cheese
1/2 cup freshly shredded Parmesan cheese
1 onion, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil

  1. Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan (or tart pan).
  2. In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.
  3. In the meantime, combine the ricotta cheese, Parmesan cheese, onion, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
  4. At this point, if the cake is baked and set, but the top isn’t quite golden, zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature.

Souen Organic Macrobiotic Restaurant

02 Feb 2010 1 Comment

by marisashealthykitchen in New York Highlights Tags: , , , , ,

Souen Organic Macrobiotic Restaurant 212-627-7150 28 East 13th St. (btwn University and Fifth Ave.) & 212-807-7421 210 6th Ave. @Prince St

Soeun never disappoints and has been a favorite restaurant of mine for many years. I am not alone in that either as the restaurant is normally full with happy and hungry diners and many times has a wait. I have eaten many of the vegetarian items on the menu and have always been wonderfully satisfied. The food is simple and healthy all while managing to be delicious. I am all about the healthy vegan food. You can get total macrobiotic simple foods, fun curry and noodle dishes. I think it is fabulous that although they adhere to macrobiotic cooking they serve fish dishes and even some fried foods. When picking a restaurant to dine, it always helps when there is some food like this for friends and family to keep an open mind. Everyone I have taken here has really enjoyed their meal. I love the vibe of this place. The food, the atmosphere and the faint smell of green juice 🙂 it may not be for everyone, but I am sold!

I always get the deelish Mu Tea which has licorice, ginseng, peony root and dozen other flower and plant essences in it. Divine! The home-made seitan is great! (pictured) I have heard from other friends that their sushi is super fresh and sooo good! Plus I have seen several meat eaters enjoy the fish entrees with zeal, so it must be tasty! I typically order one of their abundant salads or get the Macro Plate (pictured). But I have tried so many of the appetizers and some noodle dishes and loved them too. There is always a big board with specials and desserts (YUM!) to choose from too.

A few months back (sorry it took me so long!) I came here with 2 of my fabulous ladies, Yi-Ching and Rae. Yi-Ching, the amazing photographer took pictures of our meal so we could show to you. Thanks ladies! We need to do this again soon 🙂

In March 2009 they opened a Ramen shop. I have wanted to take part in the Ramen craze that is everywhere around me in NYC but have not been able to since everything is also surrounded by pork there! haha! I am beyond excited to get over to the noodle shop to partake finally!  Souen Organic Ramen (212) 388-1155  326 East Sixth Street

Planet Platter or Macro Platter

Home-made Seitan

Carrot Ginger Dressing, so good!

Veggie Curry

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