20 Jul 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, comfort food, Nama Shoyu, Peanut Sauce, quick and easy, raw, sauces, vegan, vegetarian, Zucchini Pasta
I haven’t pulled out the spiralizer in a long time! During the raw part of the cleanse I was inspired to break it back out. YUM! I missed these zucchini noodles, so perfect, light and tasty! I love Peanut Sauce sooo much but when I make it at home I normally make it with Almond Butter so it is much healthier for us. Still comes out soo amazing 🙂
See these recipes for more inspiration on making Zucchini Noodles: Fig Fennel Pasta, Amazing Raw “Peanut” Sauce and Zucchini Noodles, Raw Sweet & Spicy Sesame Noodles, Lemon Basil Pesto & Raw Zucchini Pasta, and Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes.
Raw Zucchini Noodles and ‘Peanut’ Sauce II
1/3 cup almond butter
2 garlic clove, minced
juice of 1 lime
3 Tablespoons agave nectar
3 Tablespoons Nama Shoyu
3 Tablespoons water
2 Tablespoons grated ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
In a blender puree together almond butter, garlic, lime juice, agave nectar, Nama Shoyu, water, ginger, red pepper flakes and sea salt until mixture is smooth. If needed add more water one tablespoon at a time to reach a desired consistency.
29 Jun 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, asian, comfort food, quick and easy, seitan, vegan, vegetarian
Here is a super fast and healthy dinner! Colorful and yum! You can serve this over brown rice or quinoa or just enjoy on its own.
Quick Seitan Stir-Fry
1/4 cup white cooking wine
1/4 cup water
1-2 tablespoons Hunan sauce
1 teaspoon cornstarch
1 tablespoon agave
1 tablespoon lime juice
1/8 teaspoon salt
4 teaspoons vegetable oil
8 ounces water-packed seitan
1 teaspoon chopped fresh ginger
2 carrots, peeled and chopped
1 bell pepper, sliced
1 cup baby spinach
1. Whisk wine, water, hunan, cornstarch, agave, lime and salt in a small bowl.
2. Heat 3 teaspoons oil in a large nonstick pan over medium-high heat. Add seitan and cook, stirring occasionally, until crispy, 4 to 7 minutes. Add the remaining 1 teaspoon oil, ginger and cook, stirring often, until fragrant, about 1 minute. Add carrots and pepper; cook, stirring, about 1 minute.
3. Whisk the sauce again; add it to the pan and stir to coat. Reduce heat to medium, cover and cook until the vegetables are tender-crisp and the sauce is thickened, about 3 minutes. Stir in spinach and toss till wilted. Serve and Enjoy.
before adding the spinach
27 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, butternut squash, comfort food, daiya, non-dairy cheese, pasta, quick and easy, sauces, sides, soy, vegan, vegetarian
This was so super fast and I whipped it up with ingredients I had in the house. Love that! I bet this would be great for kids and those peeps who are not into their veggies. The squash is just folded right into the cheeze sauce, perfecto!
Quick, Easy & Healthy Vegan Mac & Cheeze
1 lb. whole wheat/quinoa or rice rotini
1 cup soymilk
12 oz package frozen or canned butternut squash
2 cups Cheddar Daiya
1 tsp salt
1/2 tsp dry mustard
pepper to taste
- Prepare pasta according to package and Pre-heat oven to 375 degrees
- In a medium saucepan, simmer soymilk with butternut squash until combined
- Remove from heat and mix with Cheddar Daiya, 1 tsp salt, 1/2 tsp dry mustard and pepper to taste
- Pour drained pasta into a baking dish and stir in cheeze mixture
- Bake at 375 degrees for 20 min
- ENJOY
20 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: beans, coconut milk, comfort food, daiya, kale, non-dairy cheese, polenta, quick and easy, sauces, sides, tofu, vegan, vegetarian
This was surprisingly easy to make and deelish! Michael and I both loved it so much!! I would say double this recipe as it will go FAST 🙂 This dish is hearty with great flavor. This is definitely a great dish for people transitioning to a vegan diet, meat-eaters you want to impress with how deelish vegan food can be, and of course Vegans will love this too!! So yum!!!
I added my go-to pan-fried tofu to this dish. As far as I know, it is the best way to make tofu that is super tasty! The crust is perfect!! You can always change up the spices to suit any meal 🙂
Before the Sauce
Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Adapted from a recipe on http://www.thekitchn.com/
Polenta with Black Beans and Roasted Coconut Tomato Sauce
1 can black beans (15 ounces)
1 can diced tomatoes in juice (28 ounces)
6 large stalks swiss chard or kale
3 large or 6 small garlic cloves, diced
1 package pre-cooked polenta (18 ounces)
1/2 cup light coconut milk
2 tbs. jamaican jerk seasoning
3 tbs. olive oil
1 tbs. apple cider vinegar
1/3 cup water
1 tbs. chopped fresh thyme
1 lb extra firm tofu
1 1/2 tablespoons vegetable oil
dash of salt
dash of cayenne
sprinkling of Daiya/Italian – Mozzarella Blend
- Preheat oven to 500F. Empty entire can of tomatoes in a ceramic or glass baking dish, add coconut milk, and place in the oven. Bake 35 minutes.
- Meanwhile, heat 1 tbs. olive oil in a saucepan. Add 1-2 cloves diced garlic, 1 tbs. jerk seasoning and cook 2 minutes. Add entire can of black beans and set heat to low, stirring occasionally.
- Separate swiss chard stems from leaves. Dice stems very fine and add to a saute pan with 1 tbs. of oil and 2-3 cloves diced garlic. Heat through on medium 2-3 minutes, then add chopped leaves, apple cider vinegar, and 1/3 cup water. Cover with a lid and set heat to low.
- Check on the tomato sauce. Stir in fresh thyme and continue to roast.
- Drain, blot and press Tofu to release liquid. Slice into 1/2″ cubes.
- Heat vegetable oil on medium-high heat in a non-stick pan and add tofu, sprinkling with salt and cayenne. Let tofu sizzle for 6 minutes without stirring until a crust forms. Turn tofu over and cook for another 4-5 minutes. Remove from pan and train.
- In the same pan heat 1 tbs. olive oil on medium heat. Slice polenta in 1/2″ thick slices. Sprinkle one side with remaining 1 tbs. jerk seasoning. Fry polenta, about 3 minutes per side until light brown and crispy.
- To serve: spoon about 1/3 cup of beans on a place, 1/3 cup of tofu. Top with a heaping spoonful of greens and a slice of polenta. Top with about 1/4 cup tomato-coconut sauce and a sprinkling of daiya cheese and enjoy!
11 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cream, daiya, entertaining, non-dairy cheese, sauces, seitan, vegan, vegetarian
The word casserole is so funny to me, it brings me right to the 1950’s in my mind with horrible thoughts of tuna casserole dishes. But I can assure you this is a deelish, compassionate one dish wonder! YUM!! I always LOVE Bryanna’s recipes! Her Bechamel sauce is divine!! Super versatile and super deeeeelish! Great to have a vegan recipe for this 🙂
VEGAN CHIK’N CASSEROLE
Adapted from Bryanna’s Vegan “Chicken” Divan Casserole
Serves 6-9
- 2 lbs. broccoli, cut into small pieces and steamed crisp-tender
- 2 cups grated vegan “cheddar” (preferably Daiya cheese)
- 3-4 cups strips of any vegan “chicken” substitute (I used Morningstar Farms Meal Starters Chik’n Strips)
- 2 Tablespoons Earth Balance
- 6 cloves garlic, minced
- salt and freshly ground pepper
- 2 cups vegan white sauce or Bechamel sauce(Bryanna’s Recipe is below)
- 1 cup Tofu Sour Creme
- 1 Tablespoon lemon juice
- 2 cups bread crumbs
- Preheat the oven to 400 degrees F.
- Saute the “chicken” sub in a large pan with the Earth balance and chopped garlic.
- Spread the steamed broccoli in the bottom of 9 x 13″ baking pan. Cover that with the “chicken” sub. Sprinkle with salt and grind pepper over that to taste. Spread 1 cup of the vegan “cheese” over the top (save the other half for the top of the finished casserole).
- Mix the bechamel sauce with the sour creme and lemon juice, stirring well. Drizzle this evenly over the casserole and smooth it out. Sprinkle evenly with the breadcrumbs and then spread, sprinkle or dot with the remaining “cheese”.
- Bake for 20 minutes and serve hot.
BRYANNA’S DAIRY-FREE BESCIAMELLA (BECHAMEL OR WHITE SAUCE)
makes 2 cups
- 2 Tablespoons dairy-free margarine or extra-virgin olive oil
- 1 and 1/2 to 3 Tablespoons unbleached flour (depending on thickness desired)
Blended Mixture:
- 1 cup soy, almond, or rice milk
- 1/2 cup extra-firm SILKEN tofu or regular medium-firm tofu, crumbled
- 1/2 cup water
- 1 “chicken-style” vegetarian broth cube (or enough for 1 cup of liquid), crumbled
- 1/2 teaspoon salt
- a large pinch EACH of freshly-grated nutmeg and white pepper
- Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth. Set aside.
- Melt the margarine in a medium, heavy saucepan and whisk in the flour. Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white “roux”). Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot. Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes. Whisk in the nutmeg and pepper.
07 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: biscuits, breakfast, comfort food, quick and easy, snack, soy, vegan, vegetarian
A couple of weeks ago we were at a fabulous wedding down South in Jackson Mississippi! Not tons of vegan food to be had, but still a lot of fun! I always loved biscuits growing up in the South…..errr or NJ 🙂 Seeing all the biscuits down in Mississippi inspired me to make some deelish vegan ones that I could enjoy at home. YUM!!! They came out Fantastic! So simple and easy to make and baked in 15 minutes. I felt like a total Vegan Paula Deen, taking these babies out of the oven, smearing them with earth balance and enjoying! So good!! I used plain white flour, so I wouldn’t recommend making these all the time, but for a special treat, they really hit the spot!! Enjoy!!
Right out of the oven! Yum!!
Vegan Biscuits
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup earth balance
1 cup soymilk – plus a splash or two on reserve
- Heat oven to 450degrees
- Combine flour, baking powder, and salt in a bowl.
- Add Earth Balance to the bowl and use a fork to mash together and form a crumbly mixture.
- Add the soymilk in and mix till you form a ball.
- Flour a counter top and pat down till dough is about an inch thick.
- Using a cookie cutter or the edge of a glass cut biscuits out of the dough and place on a greased baking sheet. Continue to combine the scraps and make biscuits till you run out of dough.
- Bake for 12-15 minutes.
- ENJOY right away with some earth balance or jam. YUM!!
Raw biscuits
Raw Biscuits
01 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, daiya, entertaining, Lasagna, non-dairy cheese, pasta, sweet potato, tofu, vegan, vegetarian
This recipe was amazing and unbelievably low in fat! So many veggies and such a great idea for the sweet potato layer! And literally the only fat in the dish was from the tofu and daiya cheese, amazing! Also no need to buy no-boil noodles as these came out great and were completely cooked through.
The author loves it so much that he served it at his own wedding!
vegan cheesy goodness!
assembled before adding the cheese layer
Raise-the-Roof Sweet Potato Vegetable Lasagna
- 1 onion, chopped
- 1 small head of garlic, all cloves chopped or pressed
- 8 ounces mushrooms, sliced
- 1 head broccoli, chopped
- 2 carrots, chopped
- 2 red bell peppers, seeded and chopped
- 1 can corn, rinsed and drained
- 1 package Silken Lite tofu
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 jars pasta sauce
- 2 boxes whole grain lasagna noodles
- 16 ounces frozen spinach, thawed and drained
- 2 sweet potatoes, cooked and mashed
- 1/2 cup daiya cheese – I used both cheddar and mozzarella
- Pre-heat oven to 400 degrees.
- Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
- Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
- Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with daiya cheese.
- Cover with foil and bake in the oven for 45 minutes. Remove the foil and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 – 12 servings of sweet potato lasagna.
uncooked
25 May 2010
by marisashealthykitchen
in New York Highlights, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, dessert, snack, soy, vegan, vegetarian
I was telling you about all the amazing food we had up at Omega…. the glorious salad bar and always yummy cooked vegan meals, amazing breads with earth balance or pb&j! Cooked Kale at every meal and the list goes on. Plus we can’t forget the AMAZING vegan brownies and peanut butter cookies at the Cafe. ahhhhh good life & good food!!
We didn’t want my first night back in NYC to disappoint and it was perfect, of course 🙂 So fun celebrating with my amazing husband!! It was gorgeous so we wanted outdoor seating (and there is not a lot of vegan choices with outside eating) so we headed over the Life Cafe 343 E 10th St @ Ave. B (212) 477-9001 (so appropriate since David Life, co-founder of Jivamutki Yoga was also the co-founder of Life Cafe!) After yesterday’s post I was soooo excited to have the PHILLY SEITAN STEAK (VEGAN) Thin slices of seitan, sauteed onions, garlic, mushroom, miso sauce & soy cheese (casein-free) served on a baguette YUM!!!!!! I also had the organic side salad and was pretty impressed, exactly what I needed.
(Prema, this is right by your house, you neeeeeed to eat this sandwich 🙂 )
After dinner we strolled over to Lula’s Sweet Apothecary 516 E 6th St (btwn Ave A & Ave B) (646) 912-4549 for their famous and deeeeelish Cake Batter VEGAN Soft Serve! OH MY YUM! I always love this, but every time we have it, it seems to taste even more amazing! haha We were so lucky that they now have their Soft Serve Monday hours, since they are normally closed on Mondays. Love it!!!!
Perfect End to the Perfect Evening 🙂
24 May 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, quick and easy, vegan, vegetarian
I’m BAAAAACK!!!! Jivamukti Teacher Training was one of the MOST amazing experiences of my whole life. I feel so blessed to have gone through it and spent a month with so many beautiful Holy Beings!!
Up at Omega we all ate so well, it was deelish, vegan-scrumptious and abundant! If you have an opportunity to visit for an R&R weekend or any of their fabulous programs, I highly recommend it!!
This dish that I made (before I left for TT) reminds me of the Cheezesteak with Peppers and Onions at Omega. I love my version but next time I am going to make a cheeze sauce to go with as well! YUM!!!!
This is a dish my mom always made with meat growing up. I never ate it because I haven’t eaten meat since before I was 7 years old – but I knew how much everyone adored it so I set out to make the vegan version. YUM!!! I love sautéed onions, vegan sausage and peppers, so really I knew I could not go wrong! This is a great dish for vegans and for meat-eaters alike. Field Roast and Tofurkey sausage are so scrumptious that I am sure most people will love them!
Vegan Sausage & Peppers
- 1 package of either Field Roast or Tofurkey Italian sausage (or your fave vegan brand)
- cooking spray
- 2 yellow onion, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup white wine
- salt to taste
- Brown sausage in a large skillet over medium heat. Remove from skillet, and slice.
- Spray the skillet with cooking spray and stir in the onion and garlic, cooking for 2 to 3 minutes. Mix in red bell pepper and green bell pepper, season with basil, and oregano and add white wine. Continue to cook and stir until peppers and onions are tender.
- Return sliced sausage to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
22 Apr 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond milk, banana, breakfast, comfort food, dessert, entertaining, french toast, maple syrup, quick and easy, snack, soy, vegan, vegetarian
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.
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