20 Apr 2010
by marisashealthykitchen
in Home Cooking
Tags: chicken, comfort food, quick and easy
Just because you do not have a lot of time to prepare a great dinner doesn’t mean you can’t have one. All you have to do is plan a little. I love marinating because it is super simple to put together and toss in the fridge. When I come back to it, whether it is a few hours later or the next day it is ready to cook and off to the table in 15 minutes. How can you go wrong? Love that! I use foodsaver bags, but you can easily use a gallon ziplock or a bowl/plastic wrap combo. It is so simple, just pour the ingredients into the bag or bowl,shake or whisk around, add chicken and chill 🙂
I love these flavors and have made this before with tofu, so I was sure it would work great for chicken. It did 🙂 Michael really enjoyed it!
Teriyaki Chicken
4 servings
5 tablespoons tamari
1 teaspoon ginger, minced
3 tablespoons honey
2 tablespoon white wine
2 tablespoon white wine vinegar
2 garlic cloves, minced
4 boneless, skinless chicken breasts
In a gallon ziplock, foodsaver bag or bowl mix together all the ingredients except the chicken. Add the chicken and marinate, turning or shaking the bag for 20 minutes – overnight.
Heat a skillet or grill pan over medium-high heat. Add chicken (reserving marinade) and cook turning once for 15 or so minutes until cooked through. While chicken is cooking reduce marinade in a small pan. During the last 5 minutes of cooking, brush reduced marinade on chicken. Serve and Enjoy!
19 Apr 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almonds, comfort food, daiya, non-dairy cheese, pesto, quinoa, salad, sauces, sides, snack, vegan, vegetarian
OMG! We loved this! Broccoli Pesto – Genius!! I always love quinoa but this was a really exciting and super deelish way to have it. Such a creamy and well seasoned dish! I know we will have this again soon.
Let me know if you get to try this and what you think! ENJOY!!
Double Broccoli Quinoa
Recipe adapted from 101cookbooks
3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup cheddar vegan cheese (preferably daiya)
2 big pinches salt
2 tablespoons fresh lemon juice
1/3 cup olive oil
- Heat the quinoa and set aside.
- Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
- To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, vegan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil and pulse until smooth.
- Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and adjust if needed, you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds.
Serves 4 – 6.
Pesto in the Vita-Mix
15 Apr 2010
by marisashealthykitchen
in In the News, New York Highlights
Tags: comfort food, dessert, quick and easy, snack, soy, vegan, vegetarian
Terri 64 West 23rd Street NYC
We were SO excited to get to try out Terri, the new all vegan sandwich and juice shop! It was AMAZING!! Every bite was so enjoyable and moan-worthy hahaha
Michael and I shared the Meatball Parm sandwich, Bacon Cheddar Chicken Ranch sandwich and the Butterfinger Shake. All Vegan and All Amazing!! There are just a few bar stools and a counter to dine but of course you can take your lunch to go and head to Madison Square Park close by. The peeps behind the counter were super friendly and so nice! It was also so fabulous to have this $3 off any sandwich or wrap coupon! (expires 4/31) I know we will be back soon to try the rest of the menu!! Enjoy!
13 Apr 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: avocado, beans, comfort food, dip, entertaining, Guacamole, h'orderves, pate, quick and easy, sides, snack, vegan, vegetarian
This is a lower fat mix of hummus and guacamole. Not exactly guacamole and not exactly hummus. But whatever it is, it’s deelish!! We ate this with yummy multi-grain pita chips. A most enjoyable snack or meal.
Garbanzo Guacamole
1 15-ounce can garbanzo beans, rinsed and drained
1 tablespoon fresh lemon juice
1 garlic clove, crushed
1 medium sweet or red onion, chopped
1/2 small avocado, peeled and chopped
1 medium tomato, chopped
2 scallions, thinly sliced
1 tablespoon canned chopped green chilies
salt to taste
Place garbanzo beans, lemon juice and garlic in a food processor. Pulse chop until chopped but still chunky. Add onion and avocado and process again until well combined. Empty into a bowl and add tomato, green onions, and chilies. Mix well. Enjoy!!
11 Apr 2010
by marisashealthykitchen
in In the News, New York Highlights
Tags: comfort food, quick and easy, vegan, vegetarian
Terri 64 West 23rd Street NYC
I have been super excited about going to try out Terri, the new all vegan sandwich and juice shop which opened on February 15. ,Their menu looks amazing with offerings like Meatball Parm Sub, Grilled Cheese, Bacon Cheddar Chicken Ranch sub, a Buffalo Chicken sub, and a Thanksgiving leftovers sandwich — All Vegan!! People have been raving about this place and we are hopefully going to get to grab lunch there today!
To make this place even more appealing this month, I also found this $3 off any sandwich or wrap coupon! With none of the sandwiches coming in over $8, that is a super deal. This coupon expires 4/31, so use it now 🙂 Let me know what you think of the place!
07 Apr 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes
Tags: comfort food, entertaining, h'orderves, jewish, quick and easy, sides, snack, vegan, vegetarian
If you were celebrating Passover, I hope you had a good holiday.
This year I ate lots of quinoa and salads to tide me over. Yum!
I know it’s a little late for this year, but I would love to share what I ate this year so you have some ideas for next year 🙂
- Red Quinoa and Pumpkin Seed Stuffing – Amazing!! I doubled the recipe of the quinoa and did not make it with the squash, although of course you could 🙂
- Chopped “Liver” Spread – I brought this to a party and served it with cute Matzah crackers. This went over very well!!
- My mom made me vegan matzah balls and her deeelish homemade soup! She said they disintegrated when she left them too long in the broth. But the ones she was able to salvage were awesome! I would suggest leaving them in the broth for 15 minutes and taking them out immediately after.
- My mother-in-law made me deelish over-fried eggplant and sauce! She dipped the eggplant slices with oil and coated them with a matzah meal/spice mixture and baked them. They were so good, everyone loved them!
- My favorite food during passover is Charoset (chopped walnuts, apples and wine – seriously what could be bad there??) I spread this with horseradish on matzah and eat it all of Passover, not just at the sedars like most people 🙂
Next year I plan on making Vegan Matzah Brei and other recipes. Of course I will post them then.
31 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cream, daiya, entertaining, Lasagna, non-dairy cheese, pasta, soy crumbles, tofu, vegan, vegetarian
This is insane!! I love Daiya Vegan Cheese, amazing! The “ricotta” is beyond creamy and delicious. This is the Ultimate of all Comfort Foods! Both Michael and I were loving this. I have a feeling the next time we have company this is what I will make 😉 I am sure my guests will agree just how yummy this is! This is a crowd pleaser for vegans and carnivores alike!!
This is a perfect example of not only how easy living a vegan life is, but also how truly delicious and satisfying it can be!!
P.S. We are having a 2lb Chia Seed Giveaway that ends at Midnight on 4/2 – so don’t forget to enter HERE!!!
Amazing Vegan Lasagna
- 1 box no-boil lasagna noodles
- 12 oz. bag of soy crumbles
- 18 oz jar of marinara sauce
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 cup shredded vegan cheddar (preferably Daiya!!)
- 1 cup shredded vegan mozzarella (preferably Daiya!!)
- 1/2 – 1 tub lite firm tofu
- tub of vegan cream cheese
- drizzle of olive oil
- few squeezes of lemon juice
- Preheat oven to 350.
- In skillet, saute soy crumbles with olive oil, onion, and garlic. Once browned, add marinara sauce, basil and oregano.
- In food processor, make “ricotta.” Put tofu, cream cheese, olive oil, and lemon juice. Pulse until mixed. Try to maintain coarser texture.
- In a 9x13x3 glass dish, layer bottom with noodles, then soy crumbles, then “ricotta”, then “cheeze”on top. Repeat layering process 2-3 more times. Top with oregano. Cover with foil and bake for about 45 minutes. Remove the foil and put back in the oven for 10-15 more minutes. Let sit for 10 minutes or so before serving.
Uncooked
22 Mar 2010
by marisashealthykitchen
in Home Cooking
Tags: chicken, comfort food, quick and easy, sides
I knew that Michael loves hash so I wanted to give it a shot. He enjoyed this one and I loved how colorful it came out! Enjoy 🙂
Chicken with Potato-Pepper Hash
Serves 4
5 small red potatoes, unpeeled, cut into 1/2″ pieces
1 medium red pepper, diced
1 medium green pepper, diced
2 medium green onions, cut into 1/2″ slices
2 teaspoons plus 1 tablespoon canola oil
1 1/2 teaspoon salt
1 tablespoon all-purpose flour
1 teaspoon chili powder
4 medium, boneless chicken-breasts
- In 2-quart saucepan over high heat, heat the potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until potatoes are almost tender; drain
- Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot oil, cook diced red and green peppers until lightly browned, stirring frequently.
- Add the cut-up potatoes, green onions, and 3/4 teaspoon salt to the skillet. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently. Remove from heat and keep warm on a platter.
- Mix together flour, chili powder, and 3/4 teaspoon salt. Coat chicken breasts with flour mixture.
- In the same skillet over medium-high heat, in 1 tablespoon hot oil, cook chicken breasts 6 to 8 minutes, until they are lightly browned on both sides and juices run clear when pierced with a knife, turning chicken pieces occasionally. Arrange the chicken on platter with the potato hash.
21 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, butternut squash, comfort food, maple syrup, quick and easy, sides, snack, vegan, vegetarian
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
- 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.
- Purée squash, syrup, earth balance, pepper and salt in Vita-mix or food processor. Serve and super enjoy
18 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, comfort food, cream, dayia, entertaining, non-dairy cheese, pasta, sauces, sides, snack, soy, Tofutti, vegan, vegetarian
Who does not love Mac&Cheese? My friend Shalon gave me this recipe which she super enjoyed and I had to agree! Of course I made this Vegan so I could partake in all the fun and I am SOOO happy I did. Michael and I are obsessed with this dish! This made a huge batch and we were happy to have it to eat all week long 🙂 Thanks Shalon!! YUM!!!!
Note: Daiya Cheese – Ummm have you tried this yet? It is ABSURDLY AMAZING! There has never been a Vegan Cheese this good! I have had it before at restaurants but this was my first time cooking with it. SO amazing!! It was easy to find at whole foods, so awesome!
SO Yummy!
Without Breadcrumbs - Look how cheesy!
Cheesy Baked Penne with Cauliflower and Crème Fraîche – VEGAN VERSION IN ITALICS AND BOLD
* 1 – 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
* 1 12oz can of diced stewed tomatoes (drained)
* 5 tablespoons butter (EARTH BALANCE)
* Coarse kosher salt
* 2 tablespoons all purpose flour
* 1 cup 1% lowfat milk (8th continent light soymilk)
* 21/2 cups coarsely shredded sharp cheddar cheese (DAYIA – Used 3 cups)
* 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese (Didn’t use)
* 1 cup crème fraîche (Tofutti vegan Sour Cream)
* 1 tablespoon dijon mustard
* 10-12 ounces penne (3 1/2ish cups) (Used 14.5 ounces high protein penne)
* 1 cup fresh breadcrumbs
- Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Reserve pot of water.
- Melt 2 tablespoons butter (earth balance) in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
- Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture.
- Melt 2 tablespoons butter (earth balance) in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in milk (soymilk). Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups cheddar cheese (daiya cheese); whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan (didn’t use), then crème fraîche (tofutti vegan sour cream) and mustard. Season with salt and pepper. Remove from heat and stir into pasta and cauliflower in the pot.
- Butter 13x9x2-inch glass baking dish. Spoon in pasta mixture and with 1/2 cup cheddar cheese (daiya cheese). Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan (didn’t use). Sprinkle crumbs over pasta.
- Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
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