Mixed Veggies with Peanut Sauce (slow cooker style)

16 Mar 2010 3 Comments

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

Yum! Peanut Sauce and Veggies – what could be bad?!?! As you know I often use the slow cooker because it is so easy and mostly comes out delicious! This was a great example of a perfect meal that could not have been easier! I usually use the slow cooker on Sundays. In the morning I prep and set in the slow cooker and then go on with our day. When we come home we have a deelish and easy meal with minimal clean-up. What could be better for a relaxing Sunday!?!

Mixed Veggies with Peanut Sauce (slow cooker style)

1 tbsp olive oil
2 onions, chopped
6 carrots, peeled and chopped
2 tbsp ginger, minced
2 tbsp garlic, minced
1/2 tsp fresh pepper
1 cup vegetable stock
3 cups frozen sliced green beans
1 bunch of broccoli, cut into florets and chopped, peeled stems
1/2 cup smooth peanut butter
2 tbsp tamari
2 tbsp lemon juice
1 tbsp maple syrup
2 tsp red curry paste
1/2 cup scallions, chopped
1/2 cup chopped peanuts or cashews

broad rice noodles – cooked

  1. Heat oil in a large skillet or slow cooker insert and add onions and carrots and cook will softened. Add ginger, garlic and pepper, stirring for 1 minute. Transfer to a slowcooker insert or place insert in slowcooker. Add veggie stock and stir well.
  2. Add green beans and broccoli and stir well. Cover and cook for 6 hour on low or 3 hours on high, until tender,
  3. In a bowl, whisk together peanut butter, tamari, lemon juice, maple syrup and red curry paste until blended. Add to slow cooker and stir. Cover and cook for 10 more minutes until heated through.
  4. Serve on top of rice noodles garnished with scallions and peanuts or cashews.

Turkey Meatloaf with Mushrooms

15 Mar 2010 1 Comment

by marisashealthykitchen in Home Cooking Tags: , , ,

My Fabulous friend Shalon gave me this recipe to make for Michael. It was super simple and I followed all her directions exactly. He really enjoyed it 🙂 (especially the crust!) Meatloaf is always something great to make for a bunch of people or if you like to have leftovers, like we do 🙂 It freezes wonderfully as well. Enjoy!

Turkey Meatloaf with Mushrooms

* 2 cups bread crumbs
* 1 cup chicken broth
* 8 ounces sliced white mushrooms
* 2 large eggs, lightly beaten
* 2 tablespoons olive oil
* 1 heaping tablespoon dijon mustard
* 1 envelope Lipton onion soup mix
* 1/2 teaspoon ground black pepper
* 1 pound ground turkey (15% fat)
* 1 pound ground turkey breast

  1. Preheat oven to 350°F. Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf pan with olive oil.
  2. Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix chicken broth, bread crumbs, mushrooms, eggs, onion soup mix, pepper, dijon mustard and olive oil.
  3. Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.

‘Chicken salad’ sandwich

14 Mar 2010 3 Comments

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

Ahhhh Skinny Bitches! I love those fabulous ladies, Rory Freedman and Kim Barnouin! They have had the most amazing impact on the vegan movement and helping people eating a healthy vegan diet. Everything I have made from them has been amazing 🙂

This ‘Chicken salad’ sandwich recipe was quick to make and the perfect quick fix for lunches. You can eat this salad or bread, put it on lettuce wraps or eat it straight.

‘Chicken salad’ sandwich
Recipe from ‘Skinny Bitch in the Kitch’

Makes 3 or 4 sandwiches

• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)(I used seitan)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)(I did not use grapes)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced (I used shallots)
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread

  1. In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
  2. Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.

Raw Ice Cream Trio Sundae

10 Mar 2010 Leave a comment

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

I love Banana Ice Cream! It is always so deelish and you can have so much fun playing around and making so many yummy flavors. Michael and I were Loving this one! Sundaes are so comforting and fun to eat. They are even more fun when they are healthy and delicious!

Pre-Topping Yummyness

Complete Sundae Love!

Raw Ice Cream Trio Sundae
2 big servings

3 frozen bananas
2-3 tablespoons nut butter (I used almond)
2 tablespoon agave nectar
1 1/2 teaspoon vanilla
dash sea salt
2 1/2 cup frozen strawberries
1 1/2 tablespoons cocoa powder

toppings of your choice

  1. Start off my combining the frozen bananas,  nut butter, agave nectar, vanilla and dash of sea salt in a Vita-mix, blender or food processor until well combined and smooth.
  2. Have 2 serving bowls ready and using a large ice cream scoop or spoon, scoop out 1 scoop for each bowl and set in the freezer.
  3. Next, add the frozen strawberries to the frozen banana mixture in your blender and process until well combined.
  4. Take the bowls out of the freezer and add 1 scoop of the gorgeous strawberry “ice cream” to both bowls and put back into the freezer.
  5. Add the cocoa powder to the strawberry “ice cream” and process until well combined.
  6. Take the bowls out of the freezer and add 1 scoop of the chocolate  “ice cream” to both bowls and put back into the freezer to set.
  7. Feel free to eat as is or add toppings. I made a strawberry sauce out of agave and strawberries in the blender. I also used chocagave on top, yum! Use nuts, cocoa nibs, etc.
  8. DEVOUR and ENJOY 🙂

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!

Natural Gourmet Institute Friday Night Dinner

07 Mar 2010 4 Comments

by marisashealthykitchen in New York Highlights, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

YUM!!

Over the years I have taken several fabulous classes at Natural Gourmet Institute. They also offer a Friday Night Dinner at which the “Chef Instructors and students
of our Chef’s Training Program pour their expertise and enthusiasm into a three-course vegetarian dinner”. We wanted to check this out and this last Friday we got to go! It was great! They transformed the classrooms into communal tables with candles and flowers but the highlight of the evening was the meal! It was so deelish. Sorry, I did not take any pictures, but at least you will be able to drool over the menu 🙂 It is a great deal and was super fun. At the end of the meal the chefs come out to explain the meal and answer questions. It was great to meet them and to applaud the people who created such an amazing feast!

They change the menu every week so I know we will be going back soon enough. Our entire meal was vegan (yeah!) but even if there is a vegetarian part of the meal, there will always be a vegan alternative.

Check out the menu!

Roasted Butternut Squash Soup (this was so good! they had roasted the butternut before pureeing, so it gave it this great carmelized flavor)

Bitter Greens Salad with Pecans, Shallots,  Spicy, Smoky Dressing (of course I have had my fair share of salads, but this one was amazing! The smoky flavor was so different and deelish!)

Tempeh Scallopini with Portobello Risotto, Roasted Asparagus, Pepper Coulis (YUM!! The Risotto was made with a brown basmatti and was sooo creamy. The tempeh was insane and the asparagus were perfect!)

Maple Pecan Cookie, Vanilla Bean Sorbet, Caramel Crème, Strawberry Coulis (we loved the whole meal, but for me, dessert is typically the highlight and this one was amazing! the cookie was so sweet and mapley! ahhh! the vanilla bean sorbet was made out of young coconut and the caramel creme was divine!)

Can you tell that I enjoyed our meal?? I want to plan another night out there, who’s in??

Prix Fixe: $40.00 (includes tax)
6:30 p.m. seating
BYOB
Reservations required: 212-645-5170 (ext. 0)

Spinach and Tofu with Peanut Sauce

01 Mar 2010 1 Comment

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

YUM!!! I love peanut sauce, tofu and spinach so what can be bad here?!?! You can serve this over rice or noodles as there is more than enough sauce to go around. What a deelish dinner!

Spinach and Tofu with Peanut Sauce
adapted from Vegan Feast Kitchen

Quick peanut sauce:

1/4 cup peanut butter
1/2 cup veggie broth
1/2 cup plain soymilk or nut milk
2 Tbs coconut powder
2 Tbs sweet Thai chile sauce
1 Tbs lemon or 2 Tbs lime juice
1 Tbs tamari

Whisk all ingredients in a small saucepan and heat gently.

The rest:

Cube 1 block of  firm tofu and brown it quickly in a nonstick skillet in 1 Tbs. peanut oil

Add the peanut sauce mixed with:
1 tsp. roasted (Asian) sesame oil
a few shakes of Thai or Vietnamese hot sauce

Stir this around the pan until the tofu almost absorbs it.

Add 12 oz. of fresh, cleaned baby spinach.

Stir around over high heat JUST until the spinach wilts. Serve immediately and 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!!!

Chicken with Peppers and Hummus

24 Feb 2010 1 Comment

by marisashealthykitchen in Home Cooking Tags: , , ,

This dish was super easy and had bright fun colors! The hummus blended in with the chicken but Michael said it was a great addition. This is a great weeknight meal that can be thrown together so quickly! You could even just buy chicken tenders and throw this together with the veggies for a super fast dinner.

Chicken with Peppers and Hummus
adapted from Gourmet
4 servings

1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crumbled
1 1/2 pounds skinless boneless chicken breasts, sliced in 1 1/2 inch tenders
1 red or orange bell pepper, cut lengthwise into 1/2-inch-wide strips1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
1 medium red onion, cut lengthwise into 1/2-inch-wide strips
1 (8- to 10-ounce) container prepared hummus

  1. Preheat broiler. Line a large baking pan with foil.
  2. Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables.
  3. Arrange in baking pan and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8-12 minutes.
  4. Divide hummus among plates and top with chicken and vegetables.

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.

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