09 Feb 2016
by marisashealthykitchen
in Vegan Recipes
Tags: avocado, avocado curry, basil, bell pepper, brown rice noodles, carrots, cashew, cashew curry, cauliflower, coconut curry, coconut milk, Coconut-Cashew, Coconut-Cashew Veggie Curry, curry paste, diced tomatoes, gluten-free, no sugar, Not Your Sugar Mamas Salted Caramel Raw Chocolate, raw chocolate, red curry paste, rice noodles, sweet potatoes, tofu, Veg Whole 30, vegan curry, vegetarian curry, vegetarian tofu, vegetarian whole 30, VegWhole30, whole30
I just had the most amazing month of eating! I completed the Veg Whole 30! Felt a bit cliché doing a January cleanse, but I loved it! And did it with a group of amazing women, and that always makes everything so much more fun 🙂 The Veg Whole 30 is no-grains, no-dairy, and most importantly No Sugar (of any kind, including stevia and maple sugar!) ! I did eat legumes/soy (which the traditional Whole 30 eliminates) as I wanted to make sure to get enough Vegetarian Protein.
I feel really good and am going to keep this rolling by doing 100 Days of Real Food. I primarily eat this way, but not so strict! So inspiring and excited for more 🙂
As I slowly come off my Whole 30 month I am excited to add things like Rice Noodles and non-refined sugar sweeteners back into my life!!! I used to make a ton of curries and I was inspired to start off with this yummy take on curry! I cooked so much this last month, I feel newly refreshed and inspired in the kitchen!
Michael doesn’t always love coconut milk so I made it a coconut-cashew sauce and it was delicious!!!! I have to say though that after not eating grains for a month, I was SO full after eating this! Very satisfying!!!
I also enjoyed a few pieces of Raw Vegan Not Your Sugar Mamas Salted Caramel Raw Chocolate! Yum! It had been a while 😉
Coconut-Cashew Veggie Curry over Rice Noodles
- 1 can Coconut Milk
- 1/2 cup cashews, plus more for topping
- 1 can diced tomatoes
- 2 sweet potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 1 head of cauliflower, chopped
- 1 sweet bell pepper, chopped
- 1/2 a bunch of fresh basil, chopped
- 1 avocado, chopped
- 1 package of extra-firm tofu, cubed
- red curry paste
- salt
- rice noodles (brown or white)
- Soak cashews in water for 30 minutes-overnight. Drain and recover with water in a Vita-mix or other blender. Add coconut milk and blend. Add diced tomatoes and blend till smooth.
- In a large pot brown the tofu and remove for later use.
- In the same pot add coconut mixture above and 1/2 – 1 tablespoon of red curry paste to a large pot over medium heat and whisk. Add chopped veggies (minus the basil and bell pepper) and bring to a boil. Reduce to a simmer and cover for 15 minutes (or until cauliflower and sweet potato are cooked). Add the cooked tofu, bell pepper, basil, avocado and salt to taste. Stir to combine and heat for another 3-5 minutes.
- While the curry is cooking, boil water and cook noodles according to directions.
- Plate noodles and curry over top. Top with some cashews. Super enjoy! 🙂
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18 Oct 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: carrots, chili powder, comfort food, CSA, farm share, garlic, garlic powder, ginger, ground celery seed, lentil soup, lentils, nutmeg, onion powder, parsnips, potatoes, quick and easy, Root Vegetable, root vegetable soup, shallots, soup, soup shells, sunchokes, turnips, vegan, vegetarian, veggie broth
Almost every week we received a big bag of root veggies from the CSA so I needed to figure out what to do with them. The night before I peeled and peeled and chopped many root veggies and then in the morning put them in the slow cooker with the other ingredients and a few hours later, YUM! It really came out amazing and I liked the added texture and bite of the pasta.
CSA Root Vegetable & Lentil Soup
Lots of root veggies, peeled and chopped (we used parsnips, turnips, carrots, sunchokes and potatoes)
10 small shallots, peeled and chopped
1 head of garlic, peeled
water or veggie broth (enough to cover veggies)
1 cup lentils
1 lb of soup shells (optional)
Spices – we used dashes of nutmeg, ground celery seed, chili powder, garlic powder, onion powder, ginger
Salt
Place root veggies, shallots, garlic, lentils & liquid in a slow cooker on low for 8 hours
After cooked and softened or when you get to it (we were out all day, so the full 8 hours) use an immersion blender to puree but still leaving a little texture (or more if that is what you like)
Add spices and salt to taste
Add dry pasta, if using and additional water/broth if too thick. Let cook together till pasta is softened.
Enjoy 🙂
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26 Jan 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: butter, carrot soup, carrots, garlic, olive oil, quick and easy, soup, stone barns, stone barns soup, vegan, vegetable broth, vegetarian, yellow onion
Last week we had a wonderful afternoon at Stone Barns. I guess winter keeps away most of the crowds so we basically had the place to ourselves. We got to feed the chickens (greens and lettuce!), see the sheep, ducks and beautiful greenhouses. Then we went to cafe and ate a great lunch! We had the Carrot Soup (every time I am there the soup is Vegan, so it might always be!) and my kids loved it! Picnics outdoors in the winter tends to scream Soup! haha
We wanted to recreate the yummy soup for dinner. On the Stone Barns site there was a recipe for Simple Carrot-Ginger Soup so I made this and adapted it just a bit 🙂 Just simple and delicious! I’m sure you can jazz it up with some herbs or coconut milk for creaminess but it was delicious as is.
Stay warm everyone!!!!! Soup will be perfect food for the storm!!
Simple Carrot Soup
Recipe adapted from stonebarnscenter.org
3 tablespoons butter or olive oil
2-1/2 pounds of carrots—peeled and sliced
1 large yellow onion, chopped
3 cloves garlic
6 cups vegetable broth
Melt butter or heat olive oil in a large soup pot.
Over medium heat, add onion and garlic, and cook until tender (about 7 to 10 minutes.)
Add carrots and a dash of salt.
Cook for five minutes then add the broth.
Bring to a boil, then reduce heat and simmer for 30 minutes, until carrots are tender.
Purée. (I love to use the immersion blender in the pot, so no need for transferring hot soup!)
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27 Aug 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: basil, broccoli, carrots, comfort food, corn, corn cob, crushed tomatoes, cumin, dried basil, fresh basil, garlic, greek yogurt, olive oil, onions, oregano, pasta, Pasta Sauce, sauces, soy yogurt, sugar, tomato sauce, Tomato-Vegetable Pasta Sauce, vegan, vegetarian, yogurt
This is a basic outline for creating a quick sauce that includes lots of veggies and can be done with most of the veggies you happen to have in your home. We used onions, broccoli, carrots and corn but I bet cauliflower, peas, squash, spinach, eggplant, peppers and mushrooms would all work great! 🙂 Perfect for CSA’s! We chopped all the veggies up small as we were using a food processor for the fun of pushing buttons. The kiddos were LOVING this and the before and after veggies, but this also helped everyone eat more veggies too! Love that! Super easy and fun to make your own sauce! Enjoy!!!
Tomato-Vegetable Pasta Sauce
1 can 28 ounce crushed tomatoes
2 onions, chopped (or in our case in food processor, the kiddos LOVED to press the buttons)
1 cup broccoli, chopped
1 cup carrots, chopped
2 ears of corn, cut from cob
1 tablespoon of sugar
bit of fresh basil, cut (we only had a bit but you can add more if you have it!)
3 tablespoons of olive oil
dash of dried basil (I only had a little bit of fresh basil, so wanted to add a bit more)
dash of oregano
2 teaspoons of salt
dash of garlic powder
dash of cumin
1 lb pasta (we used gnocchi tonight, but that is just because the kids pulled it out of the pantry and requested :))
*(optional) greek or soy yogurt
1. Heat 1 tablespoon of olive oil and cook onions for 5 minutes. Add broccoli and carrots and cook stirring occasionally another 5 minutes. Add the crushed tomatoes, corn, sugar, 2 tablespoons of olive oil, and spices (reserving the fresh basil till 5 minutes before serving).
2. Simmer for a few minutes or up to a half hour depending on when your pasta is done or when you want to serve dinner 🙂
3. While sauce is simmering cook the pasta and combine when done.
*Optional – add greek or soy yogurt to the sauce for extra creaminess.
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26 Aug 2012
by marisashealthykitchen
in Cleansing, Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: Ayurveda, bay leaves, carrots, challenge, chili, coriander, corn, cumin seeds, Edamame, ginger, indian, jalapeno, Kitchari, Lasagna, mung bean, olive oil, rice, split peas, tumeric
When putting together my Kitchari Challenge, I asked some friends for their favorites. This one is the favorite of my friend Jynne and from Kurma Dasa. Click for the original recipe.
I really liked the addition and punch of flavor with the veggies added. Great choice Jynne!
Kitchari adapted from Kurma Dasa
1 cup yellow split peas or mung beans
12 cups water
2 bay leaves
finely chopped ginger
1 jalapeno pepper, seeded and chopped
1 teaspoon turmeric
4 teaspoons coriander powder
2 cups long grain rice
a heap (about 3 cups) of vegetables, cut into cubes (I used edamame, colorful carrots and fresh corn)
2-3 teaspoons salt
4 tablespoons olive oil
4 teaspoons cumin seeds
1 teaspoon asafetida powder
1. Bring split peas, water, bay leaves, ginger, pepper, turmeric and coriander to boil, then reduce to a simmer and cook partially covered for about 15 minutes
2. Add rice, vegetables, and salt, increase heat and stir as you bring to the boil, then return to a simmer, covered. Cook for 10-15 minutes, stirring occasionally, or until rice is soft.
3. Heat the olive oil in a saucepan over moderate heat. Add the cumin seeds and fry until a few shades darker, then add asafetida powder, then stir through the big pot-o-stuff and cook for another 5 minutes.
4. Serve and Enjoy!
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26 Jul 2011
by marisashealthykitchen
in New York Highlights
Tags: avocado, carrots, coconut, comfort food, cucumber, curry, mushrooms, sag harbor, scallions, shitake, soba, soy, steamed buns, vegan, vegetarian, water chestnuts
AMAZING! I loved our meal at Page at 63 Main in Sag Harbor. So YUM! They had two really great vegan options. The Asian Steamed Buns were so deelish but the Vegan Soba Noodles were out of this world. I am not normally that impressed with a soba noodle dish. I love them, but restaurants don’t typically impress with them and these were seriously amazing! And of course I love that the word Vegan is in the title of the dish on a fancy restaurant’s menu 🙂 Awesome!!!
Vegan Soba Noodles: Black trumpet mushrooms, carrots, seared water chestnuts & soba noodles with lemongrass soy glaze.
We dove in too fast to catch a picture of the Asian Steamed Buns but here is what was in them; pickled cucumber, avocado, scallions, cilantro, green curry, soy glaze and smoked coconut with shitake mushrooms. Really amazing 🙂
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Marisa's Healthy Kitchen 
