07 Mar 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: agave, agave syrup, breakfast, chocolate, Chocolate Pudding, chocolate tofu pudding, coconut milk, dessert, extra-firm tofu, firm tofu, Healthy & Decadent, maple syrup, pink himalayan sea salt, pudding, pudding for breakfast, quick and easy, raw cacao powder, silken tofu, snack, soy, tofu, tofu pudding, vegan, Vegan Chocolate Pudding, vegan pudding, vegetarian
Another fun snack with the kiddos 🙂 It took a little bit to get the right texture. First I used just a silken tofu and it was more like A DELICIOUS chocolate milkshake (which we loved drinking!), but not the pudding we were looking for! By adding the firm tofu, it was pretty perfect and had that pudding/mousse consistency and chocolatey deliciousness!! Plus considering the ingredients I was super happy for us all to snack out on this! YUM!!
Healthy & Decadent Vegan Chocolate Pudding
1 package silken tofu (the aseptic packaging kind)
1 package firm (or extra firm) tofu
4 heaping Tbsp raw cacao powder (adjust to taste)
6-7 Tbsp agave or maple syrup (Start with less and then adjust to the sweetness desired)
1/2 cup coconut milk
1/2 tsp pink himalayan sea salt
Super simple! Blend together and adjust to taste 🙂
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! 🙂
04 Dec 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: 1 onion, appetizer, brown lentils, butternut squash, cinnamon, coconut, coconut milk, curry, curry powder, entertaining, green lentils, Hors d'oeuvre, Hors d'oeuvres, indian lentils, Salt and pepper, sides, vegan, vegetarian
I hope everyone had a great holiday!!! The season is just beginning! This is a great dish that can be an appetizer or easily adapted into an entree. Perfect seasonal food to keep you toasty & warm! Plus it was AMAZING!
The only thing I would do differently next time is make more and make some of them in kid-friendly serving-ware as they love love loved this dish! The lentils are so easy and similar to what I make often for us as a staple. And the butternut was so amazing and smooth with the coconut milk added to it. YUM!
Layered Lentil and Butternut Appetizers
Adapted from Eatwell101.com
Mashed Butternut
- 1lb butternut squash, peeled, seeded & chopped
- 1/3 cup coconut milk
- 1 pinch of cinnamon
- Salt and pepper
- Put butternut squash into a pot or a large saucepan and soak up with water, cover and cook until the squash pieces are tender.
- Drain the butternut keeping the cooking water.
- Then blend it with coconut milk and cinnamon adding a little cooking water to obtain the desired consistency.
- Adjust seasoning and pour into the bottom of the glasses.
Mashed Lentil Curry
- 1 onion, chopped
- 1 teaspoon curry powder
- 1/2 lb green or brown lentils
- 2 1/2 cups water
- Salt and pepper
- In a large pan, sauté the onions in olive oil.
- When the onion is softened , add the lentils, water and curry. Cover and cook until lentils are tender, add a little water during cooking if necessary.
- Once the lentils are cooked, drain them keeping the cooking water.
- Immersion Blend half of the lentils and add more water depending on desired consistency.
- Season to taste.
To create the layers. Pour the squash into the glass first, follow with the lentils and finish by topping your with a second layer of butternut puree. Serve warm or hot.
30 Jun 2014
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: arrowroot, coconut milk, comfort food, garlic powder, gf, gluten-free, jewish, lemon juice, mac & cheese, mac & cheeze, nutritional yeast, One Pot, One Pot Gluten Free Vegan Mac-n-Cheese, quick and easy, quinoa, salt, sides, tahini, vegan, vegan cheese, Vegan Mac-n-Cheese, vegetarian
I have wanted to try this one for a while and it was really great. After too many leftover meals in a row this was super welcome and I had all the ingredients already at home! This was so quick and so good, I know it will become a regular!
One Pot Gluten Free Vegan Mac-n-Cheese
Serves 4
Recipe adapted from www.pure2raw.com
4 cups water
2 cup quinoa
- In small saucepan over high heat bring the water to a boil. Once boiling add quinoa and return to a boil. Then reduce heat to low and let simmer for 15 minutes *There might be some water left over, but that is okay.
- Remove from heat and pour the quinoa into a bowl and set aside.
The cheezy sauce
1 1/2 cups coconut milk (I was a little short so I used some almond milk mixed with coconut milk)
6 tablespoons nutritional yeast
4 tablespoons tahini
4 tablespoons arrowroot
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
Using the same pot that the quinoa was in, place it back on the stovetop over medium heat and add coconut milk and tahini. Whisk together. The tahini will melt into the milk. Then add remaining ingredients and whisk. Raise the heat to be medium high. It will start to thicken, takes about 1-2 minutes. Once it starts getting thick pour the quinoa back in the pot and stir till well combined.
24 Oct 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: apple, autumn, butternut squash, butternut squash soup, carrot, cinnamon, coconut, coconut milk, comfort food, fall, nutmeg, onion, parsnips, quick and easy, soup, vegan, vegetarian
Today was that perfect Fall day. Super brisk yet still super sunny highlighting those gorgeous fall colors!! We spent the late afternoon crunching on all the fallen leaves and a messy outdoor art project!! It was a bit chilly and as it got later (and colder) I figured it was the perfect day for a warm & creamy soup. Yum!!
I was thinking Butternut Squash Soup with Coconut Milk. Then I decided to add carrots from the CSA and apples we picked last weekend. I figured this was going to be a winning combination and it was!
I used pre-chopped butternut squash which made this meal a breeze and done within 30 minutes!
Butternut Squash, Carrot & Apple Soup
- medium butternut squash, peeled and chopped
- 1 large onion, chopped
- 2 apples, peeled and chopped
- bag of carrots/parsnips, peeled and chopped
- 4 cups (water & broth)(I used 2 of each)
- olive oil
- salt & pepper
- 1 can of coconut milk (all I had was light and it still came out creamy)
- dash of nutmeg & cinnamon
In a large pot sauté onions in olive oil while peeling and cutting the squash, carrots & apples.
Turn the heat down and add the veggies, stirring until they are all added.
Add liquid and salt &pepper.
Cover and bring to a boil. Turn down heat and simmer until the squash and carrots are soft.
Using an immersion blender puree completely smooth in the same pot.
Add coconut milk, nutmeg & cinnamon, taste and season, stir (I used the blender again) and enjoy!
07 May 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond, cayenne, coconut, coconut milk, comfort food, entertaining, garlic powder, gravy, maple syrup, mushroom gravy, mushrooms, nutritional yeast, quinoa, quinoa risotto, risotto, romantic, saffron, sauces, scallion, sliced almonds, vegan, vegan gravy, vegan risotto, vegetarian
Just reading the name of this recipe makes my mouth water with how good it was!!!! To me this was perfect date/impress/romantic/thank goodness for leftovers food.
Coco-Almond Quinoa Risotto with Saffron Coconut Mushroom Gravy
recipe from kblog.lunchboxbunch.com
makes 8-9 cups (lots of leftovers – half recipe to serve just a few, but if you are like me make the whole thing!)
Risotto:
4 ounces coconut milk
8 ounces almonds, sliced
2 cups scallions, sliced (1 bunch)
16 ounces quinoa, dry (about 2 1/2 cups) – rinsed
5 1/2 cups water
1-2 Tbsp garlic powder
2 Tbsp maple syrup
1 cup white mushrooms, sliced
1/4 cup nutritional yeast
2 tsp herbed sea salt
Gravy:
8 ounces coconut milk
2 Tbsp maple syrup
2-3 Tbsp nutritional yeast, pinch salt
1/2 tsp cayenne
1 1/2 cups sliced white mushrooms
a spoonful of cooked quinoa risotto
1/2 tsp saffron (optional)
add a splash of water if you’d like a thinner gravy
1. Using a large pot – bring your water and a pinch of salt to a strong boil. Add the rinsed quinoa. Cover with a small vent and allow to boil for 10-12 minutes on med-high heat.
2. When the ten minutes is up, remove the lid completely from the large quinoa pot. Not all the liquid will be absorbed. Add in: all your almond, scallions and a splash of coconut milk. Also grind in some fresh pepper.
3. Stir with a wooden spoon and turn the heat down a bit. The ingredients will begin to absorb more of the liquid and a thick risotto will begin to form.
4. Next add in the nutritional yeast, maple syrup (just a splash), garlic powder and risotto mushrooms. Continue folding the quinoa until a moist thick consistency forms. Like a very thick oatmeal. Turn heat off and begin spooning the quinoa out of the pot and into a serving/storage bowl. You can also begin plating your quinoa.
5. In the same pot, you will make the gravy. It’s OK if some of the quinoa ( a few spoonfuls) remains in the pot. This will help to thicken your gravy.
6. For gravy: add all the gravy ingredients and stir on medium until sauce thickens. Allow saffron to bloom. Remove from heat and spoon gravy over top plated quinoa – or transfer to a gravy serving bowl.
7. Plate your risotto and then add the gravy. Garnish with fresh pepper and plenty of mushrooms from the gravy. ENJOY!!
Plated Risotto
Risotto
Gravy
12 Apr 2013
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond milk, breakfast, chia, chia pudding, chia seed pudding, cinnamon, coconut milk, hemp milk, nut milk, quick and easy, raw, sides, snack, superfood, vanilla, vegan, vegetarian
I always love Chia and the kiddos adore it! Such a great breakfast or snack! I normally get a little fancier with the recipes (here are a few of them that I have made Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding.) but this one is still super good and really fast and easy to make 🙂 Love that too!
Super Simple and Fast Chia Pudding
1 cup chia seeds
3 cups nut milk, coconut milk, or hemp milk
3 to 5 tablespoons agave nectar
1 teaspoon vanilla extract
1 /4 teaspoon cinnamon
Pinch of sea salt
Place the chia seeds, vegan milk, agave, vanilla, cinnamon and salt in a bowl and stir well with a fork, so there are no clumps and all the chia seeds are coated in milk. Let this sit at room temperature for 10 and stir again. Then cover and refrigerate. This pudding will keep well in the refrigerator for days.
28 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: basmati, bay leaf, bay leaves, beans, black beans, caribbean, coconut milk, easy, garlic, jamaican, onion, peas, quick and easy, rice, rice and beans, rice and peas
I know I haven’t been in the kitchen too much these days, let alone posting/blogging! With our amazing 7 month old twins, involved and complicated recipe building is not really on my to-do list. Being hunkered down for Hurricane Sandy, I figured I could go through my idle ingredient stash and start to whip up some good, quick food. It felt amazing to be back in the kitchen and inspired, even if only a simple recipe!. And now that the kiddos are starting to eat solid foods I plan to be back in the kitchen making quick but deelish family friendly food. I loved that I could get a really yummy but still nutritious (one-pot) meal on the table in less that a half hour!
This recipe came out super creamy!! I used two cans of coconut milk but made sure to use one that was light to calm the fat content down a bit! I didn’t have onions but I could see sauteing some up and stirring in with the beans. I also served this with Cholula sauce, Michael didn’t use it but since it’s my current obsession, I couldn’t resist. Also, Michael doesn’t typically love anything with coconut, but he really enjoyed this and was ready for seconds! And as you know I LOVE all things coconut!
Here is just a sampling of some of my other recipes with coconut milk:
Thai Root Veggie Curry with Coconut Milk
Coconut Lentil Soup
Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Dina’s Chili-lime Ginger Tofu in Coconut Basil Broth with Rice Noodles
Yummy Protein Goo Ball Bites
Vegan Fudge
If you are on the East Coast – Be Safe with Hurricane Sandy!! Prayers for a peaceful day ahead. We are already enjoying some inside time together after our fun-filled Halloween weekend 🙂
Easy Coconut Rice & Beans
- 2 cans coconut milk (I used 1 Light and 1 Regular)
- 1 bay leaf
- 1 teaspoon garlic, minced
- onion powder, pinch (optional)
- 1 1/2 cups rice (short or long grain)(I used white basmati because it is what I had)
- salt, to taste
- 1 can cooked beans (kidney, pinto, or black beans)
- In a pot, combine coconut milk, bay leaf, garlic, (onion powder), salt and rice. Bring to a boil over medium heat, stirring occasionally.
- Once you see a boil, lower heat to low and cover, cooking for 10 minutes, stirring to prevent burning.
- Uncover and continue to cook & stir over low heat, until tender and creamy, about 10 minutes.
- Add the beans, stir, and cook for 2-3 more minutes. Salt to taste and enjoy!
11 Oct 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, candied ginger, coconut milk, comfort food, crock-pot, cumin, ginger, lemongrass, lime, olive oil, onions, pepitas, red curry, sides, slow cooker, soup, vegan, vegetable stock, vegetarian
This was a yummy warming soup that was great for this chillier weather we are having. I was hoping this would come out with a stronger “thai” or spiced flavor but I could not really taste the lemongrass, so if you rather leave it out, it would be fine. The candied ginger and the pepitas added some really good flavor and texture. Plus I love slow-cooker meals! (although I am sure you could make this in a soup pot on the stove) Start it in the morning and when you get home you have a fabulous dinner ready to go! Perfect! Enjoy this creamy squash soup 🙂
Check out these other slow cooker meals I made: Slow-cooked Open Enchiladas, Mixed Veggies with Peanut Sauce, Butternut squash, Apricots and Apples with Quinoa, Slow Cooked Corn Polenta and Chiles and Crock-Pot Oatmeal.
Before adding the squash and broth
Gingered Butternut Squash Soup (slow cooker)
1 tablespoon olive oil
2 onions, chopped
3 tablespoon, minced ginger root
1 teaspoon, fresh cracked pepper
2 stalks lemongrass, trimmed, smashed and cut in half crosswise
1 tablespoon cumin seeds, toasted
8 cups butternut squash, cubed
6 cups vegetable stock
2 cups coconut milk
3 teaspoons red curry paste
1 lime, juiced and zested
1/2 cup pepitas, toasted
1/2 cup of candied ginger, chopped
- In a skillet or a meal slow-cooker liner, heat oil over medium heat and add onions, cook for 3 minutes till softened. Add ginger, pepper, lemongrass and toasted cumin, stirring for 1 minute. Either place liner in slow-cooker or transfer skillet contents to stoneware. Add butternut squash and veggie stock.
- Cover and cook on low for 8 hours or high for 4 hours until squash is tender.
- Mix 1 tablespoon of coconut milk with the curry paste and blend well.
- Add to slow cooker along with the rest of the coconut milk and lime juice and heat till cooked through, about 20 minutes. Discard the lemongrass.
- Use an immersion blender to puree the soup.
- Serve with toasted pepitas and candied ginger.
29 Feb 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: broth, butternut squash, carrot, coconut milk, comfort food, curry, curry paste, ginger, lime, onion, potatoes, quick and easy, rice, thai, tomatoes, turnips, vegan, vegetarian
I love curries! Since winter is ending (yeah!!!!) I wanted to get one last yummy root veggie dish on the table and this turned out amazing! I also love a big one pot meal, especially if I already have cooked rice in the fridge already like I did this night! Perfection!
Thai Root Veggie Curry with Coconut Milk
Serves 4
2 cups rice, cooked and set aside
1 tablespoon canola oil
1 teaspoon fresh ginger, minced
1 onion, minced
1 teaspoon salt
1 1/2 cups butternut squash, cut into 1-inch cubes
2 turnips, trimmed and cubed
3 carrots, cut into 1-inch pieces
6 fingerling potatoes, cut into 1-inch pieces
2 zucchini, cut into 1-inch pieces
2 plum tomatoes, seeded and diced
2 1/2 cups hot vegetable broth, or more as needed
1 teaspoon red or yellow Thai curry paste, or more to taste
1 cup low-fat coconut milk
1 1/2 tablespoons fresh lime juice
- Heat the oil in a large pan and set over medium-high heat. Add ginger, onions and salt and cook 4 to 5 minutes until the onions softens. Reduce the heat to low and add the butternut squash, turnips, carrots, potatoes, tomatoes and zucchini and simmer.
- In a separate saucepan over medium heat, whisk the hot broth with the curry paste until the paste dissolves. Pour the broth over the vegetables to cover them; simmer over medium heat, covered , for 20 to 25 minutes,until veggies are tender.
- In the empty broth saucepan boil coconut milk until it reduces in volume by half. The pour over the vegetables and simmer for 5 minutes.
- Stir in the lime juice and serve over rice with lime wedges.
Previous Older Entries
Marisa's Healthy Kitchen 