08 Jun 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: avocado, avocado pasta, basil, black pepper, comfort food, cook pasta, creamy, garlic, green, lemon juice, lemon zest, pasta, pignoli, pine nuts, quick and easy, sauces, spinach, vegan, vegetarian
Sometime you just want a home cooked meal but haven’t planned anything and haven’t gone shopping to cook. The kids are always well fed but sometimes we get left a little behind 😉 This is a great meal that took literally the time to boil pasta to create with all ingredients I always have at home. Super simple and deelish, the best!
Creamy Avocado Pasta
4 servings
2 avocados
Juice of 1 lemon + lemon zest to garnish
1-3 garlic cloves, to taste
1 teaspoon sea salt, or to taste
1/2 cup Fresh Basil or Spinach
3 tablespoons extra virgin olive oil
1 lb of pasta
ground black pepper, to taste
Pine nuts, for garnish
- Boil water and cook pasta in a large pot
- In blender or food processor combine garlic, lemon juice, and olive oil and process until smooth. Add avocado, basil, and salt and blend until creamy
- When pasta is done, drain and mix with sauce. Garnish with lemon zest, black pepper and pine nuts. Serve immediately.
08 May 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, cooking with kids, entertaining, h'orderves, jewish, kid-friendly, kids, Mayim Bialik, Mayim Bialik passover, Mayim Bialik vegan, Mayim Bialik's recipes, Mini Potato Kugels, olive oil, onion, paprika, Passover, Potato Kugel, potato starch, potatoes, quick and easy, sides, vegan, vegetarian
I love that all the food we cooked for this year’s Passover Sedar, we cooked as a family! Such a sweet day with the four of us! Most of the recipes we made were also great for year round.
In searching for some kiddo & adult friendly Passover recipes I found this one for Mini Potato Kugels. They are perfect little cups of fried onions and potatoes, so really yummy handheld hash browns 🙂 My kids really liked them (even raw as we were making them) and pressing them into the muffin tins! Plus it was super fun for both of the kiddos to take turns pressing the on/off switch on the food processor to grate these.
I was also inspired because this is one of Mayim Bialik’s recipes and LOVE all things Mayim! True to form it was great 🙂
Mini Potato Kugels
5 medium potatoes, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch
Salt, to taste (somehow I missed that this was not in the recipe, so notice the salt I sprinkled on top 🙂 but best to add to the mixture first!)
- Grate the potatoes, and then drain the liquid from them.
- Saute the grated onion in 2 Tablespoons of the olive oil until soft but not brown. Add paprika.
- Mix onions into the potatoes and add potato starch and 1 more Tablespoon olive oil.
- Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil.
- Bake at 400F for 40 minutes.
23 Apr 2014
by marisashealthykitchen
in Uncategorized, Vegan Recipes, Vegetarian Recipes
Tags: almond butter, chocolate, chocolate chips, comfort food, dessert, earth balance, entertaining, holiday, lisasprojectvegan.com, matzah, matzah meal, matzo meal, nut butter, Organic, organic natural peanut butter, Passover, peanut butter, powdered sugar, quick and easy, Sea Salt, snack, vegan, vegan chocolate chips, vegan powdered sugar, vegetarian
Passover dessert is not really known for being so great (think dry flour less cardboard), but these were awesome! Chocolate & Peanut Butter to me is always a winning combination 🙂 Not everyone eats peanuts/legumes during the holiday so you can always substitute Almond butter and I’m sure would be amazing too! Also to make this as a Non-Passover dessert you can use graham cracker meal or maybe even try coconut flour! mmmm ideas!
My dear friend Lisa posted these on her site and I’m so happy, and so was the rest of my family! YUM!!!!!
Chocolate Peanut Butter Matzo Squares
recipe from lisasprojectvegan.com
1 1/4 cup organic natural peanut butter (room temperature)
4 tablespoons Earth Balance (1/2 stick, softened)
1 cup vegan powdered sugar
1 cup of matzo meal (approx 3 sheets processed)
1 cup vegan chocolate chips
coarse sea salt (optional)
Combine the peanut butter and Earth Balance. Use a hand mixer and if it gets to tough, use your hands. Work the powdered sugar in 1/2 a cup at a time. When that is thoroughly combined, add the matzo meal and 1/2 cup of the chocolate chips. Combine well. Lightly grease a small square pan (mine is a 8×8 baking pan) and set the mixture in by really pressing it down firmly so it is even. Melt together 1/4 cup of the peanut butter and the other 1/2 cup of the chocolate chips. Pour it over the top of the crust and spread it out evenly. If using sea salt, sprinkle on (I did so on half) Place in the refrigerator to set (at least an hour.) Cut into squares and serve! Enjoy!
05 Jan 2014
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: apple cider vinegar, Barbeque, barbeque sauce, Barbeque Seitan, bbq, chili powder, comfort food, Creamy Polenta, garlic, grits, mustard, onion, peanut butter, polenta, red pepper, sauces, seitan, sides, sugar, tamari, tomato sauce, vegan, vegetarian
As you know we LOVE polenta over here 🙂 What is not to love; creamy, smooth corn goodness! And what makes this even better is a deelish, hearty sauce over top 🙂
Just a couple of past polenta dishes: Vegan Creamy Polenta with Sausage and Peppers, Mushroom and Kale Polenta, Polenta & Shallot Squares, Polenta with Nectarine-Blackberry Salsa, Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Slow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.
Creamy Polenta with Barbeque Seitan Sauce
1 1/2 cups water, divided
3 teaspoons tamari, divided
1 large onion, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 15-ounce can tomato sauce
1 tablespoon sugar
1 teaspoon chili powder
2 tablespoons apple cider vinegar
1 tablespoon peanut butter
1 teaspoon stone-ground or Dijon mustard
8 ounces coarsley chopped or grated seitan
4 cups cooked polenta (see recipe)
Heat 1/2 cup water and 1 teaspoon tamari in a large pot. Add onion, pepper, and garlic and cook until onion is soft and translucent. Add remaining 1 cup water and 2 teaspoons tamari, tomato sauce, sugar, chili powder, vinegar, peanut butter, mustard, and seitan and cook over medium heat, stirring frequently, for 10 minutes. Spoon the cooked polenta into bowls and top with the sauce. Enjoy 🙂
27 Nov 2013
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, apple, Apple Cranberry Pie, brown sugar, butter, cinnamon, Cobbler, comfort food, cranberry, dessert, earth balance, lemon, non-dairy milk, sugar, thanksgiving, vegan, vegan cobbler, vegetarian
My husband’s favorite dessert ever is cobbler so it was pretty easy to decide what to make when we had so many CSA apples and cranberries! It was super deelish!!!
Have a wonderful and gentle Thanksgiving!!!
Round 1: I used a pie pan. Loved the height but was so happy I used the baking sheet underneath!
Round 2: I used a cake pan so it wasn’t as high up but barely made a mess 🙂
Apple Cranberry Cobbler
Filling:
4 apples, peeled and chopped
2 cup cranberries
1/3 cup white sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 teaspoons cornstarch
juice of 1 lemon
dash of salt
8 tablespoons non-dairy butter (we used earth balance)
For the Cobbler Topping:
3/4 cup non-dairy milk (we used almond milk)
1 cup flour
1/2 cup sugar
2 teaspoons baking soda
dash of salt
- Preheat oven to 350 degrees
- Combine the Cobbler Filling ingredients in a large bowl.
- In a separate bowl, whisk together the topping ingredients.
- Melt the butter in a pie dish in oven. Remove from oven and fill with the filling. Pour topping over the fruit.
- Bake for approximately 1 hour (helpful to use a cookie sheet underneath to avoid a mess!), or until the juices are bubbling and the cobbler is golden.
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!
22 Aug 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: baguette, bean dip, cannellini beans, comfort food, crackers, dip, entertaining, garlic, h'orderves, lemon juice, martha stewart, marthastewart.com, olive oil, quick and easy, red wine vinegar, roasted garlic, rosemary, sides, snack, vegan, vegetarian
I have made this dish now a few times and every time I prepared it a bit differently and every time it came out deelish!! Super easy, super yummy, healthy and everyone will love it!
I am really into cooking dried beans lately instead of using canned ones. I found this insanely easy technique of just soaking them and cooking them on low for 4+ hours in a crock pot! Done, easy peasy!! Beautiful! You will never have to use canned beans again unless you are in a pinch!!
3 variations:
- red wine vinegar or lemon juice
- roasted garlic blended in & saved some full roasted cloves for garnish
- fresh garlic blended
Rosemary White Bean Dip
- baguette or crackers
- 2 cans (15.5 ounces each) cannellini beans, rinsed & drained OR 1/2 lb dried beans, soaked & cooked
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 to 2 tablespoons red-wine vinegar (or lemon juice)
- 2 teaspoons finely chopped fresh rosemary
- Coarse salt and ground pepper
- (optional) fresh or roasted garlic
If using baguette, slice 1/2 inch thick, brush with olive oil, and cook in a 350-degree oven until lightly toasted.
In a food processor, combine cannellini beans, olive oil, vinegar or lemon juice and garlic (optional). Process until smooth, adding water if necessary. Add 2 teaspoons rosemary and pulse until combined. Season with salt & pepper and Transfer to a serving bowl and drizzle with a little oil.
10 Jun 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, almond, almond flour, chocolate, cocoa butter, cocoa powder, comfort food, dates, dessert, fudge, PB2, peanut butter, powdered sugar, quick and easy, snack, vegan, vegetarian
PB2 is a fun powdered peanut butter made out of roasted peanuts, salt, and sugar. It has 85% less fat calories than typical peanut butter so I thought it would be a fun product to experiment with.
I think that chocolate and peanut butter is pretty much the ultimate combination for dessert, so of course it was the best place to start with this product. This was a yummy fudge that wasn’t overkill on the powdered sugar, which I typically LOVE but shouldn’t eat all the time of course 🙂 Enjoy!
If you have tried PB2 – let me know what fun recipes you have come up with!
Chocolate Peanut Butter Fudge
3 tablespoons of peanut butter
2 heaping tablespoons of PB2
2 heaping tablespoons powdered sugar
4 heaping tablespoons cocoa powder
3 dates
1/4 cup agave
1/3 cup cocoa butter, chopped
2 heaping tablespoons almond flour (ground almonds)
pinch of salt
Place all ingredients in food processor and blend till smooth. Spoon and smooth into an 8×8 glass baking dish. place in fridge or freezer to set. Enjoy!
23 May 2013
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: avaocado, avocado, chery tomatoes, comfort food, corn tortilla, garlic, grape tomatoes, jalapeno, mexican, onion, quick and easy, red pepper, romaine, soy, taco, tempeh, vegan, vegan taco, vegetarian, whole grain tortilla
We love tempeh and tacos so this was a perfect dinner for us! I have made tacos with soy crumbles before but decided to grate tempeh this time and it was sooo good! YUM!
Tempeh Tacos
Makes 4 – 6 servings
1/2 onion, chopped
3 cloves garlic, minced
2-3 jalapeño pepper, minced
1 red pepper, diced
1 teaspoon olive oil
2 8-ounce packages tempeh, grated
4 tablespoons Mexican seasoning
1 teaspoon salt
1 cup water
1 pint cherry or grape tomatoes
12 whole grain or corn tortillas
avocados, romaine lettuce, and jalapeños for add-ins
- Sauté onion, garlic, bell pepper and jalapeño in olive oil until soft. Add tempeh and continue to sauté for 2 minutes. Add seasoning, salt, and water. Cook the mixture 10 to 25 minutes, until enough liquid evaporates.
- Fill each tortilla with 2 or 3 tablespoons of tempeh mixture and your choice of add-ins.
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
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