29 Jan 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: vegetarian, cumin, dairy free, eggplant, eggplant tacos, gf, gluten-free, guac, Guacamole, healthy kids, jalapeno, jicama, kid tacos, kid-friendly, kids vegetables, lemon juice, lettuce wraps, mushrooms, onion, tofu, veg family, vegan, vegan kids, vegan Lettuce Wraps, vegan tacos, vegetarian kids, vegetarian lettuce wraps, vegetarian tacos, vegetarian whole 30, vegetarianwhole30, veggie tacos, vegkids, whole30
I love when meals are 100% success! With little kids this always feels like a big win all around! This was one of those times! Yeah!!! My kids LOVE guac and tomatoes and of course pretty much any toppings! So instead of assembling their tacos for them I opted to bring everything to the table in bowls, where we had fun constructing them (they used sprouted tortilla wraps and I had the lettuce wrap). They were happy, I was happy and the food was amazing! Life is Amazing! Then Michael came home and loved them too! Happy Wife & Mama! I have always loved ❤ lettuce wraps and this was a great family solution!
- 1/3 cup olive oil, divided
- 1 small onion, roughly chopped
- 2 Tablespoons lemon juice
- 2-3 cloves fresh garlic, minced
- 1/2-1 jalapeno pepper, minced
- 1 medium eggplant (or 2 small), peeled & diced into 1/4″-1/2″ cubes
- 2 cups mushrooms, diced
- 3 tablespoons ground cumin
- 1 1/2 tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 block of tofu, pressed & cut into 1/2″ cubes
- 1 head of Butter or Bib lettuce, leaves separated to make taco shells &/or tortilla wraps
- toppings (we used Guac with jicama & jalepeno, Red & Orange Peppers, & Cherry tomatoes, quartered & for me hot sauce)
- Heat 3 tablespoons olive oil in large skillet over medium-high heat. Stir in garlic and lemon juice, and cook for 1-2 minutes, making sure not to burn the garlic. Add jalapeno and onion. Cook until onion softens, about 3 minutes.
- Stir eggplant, mushrooms, and spices into the skillet. Drizzle remaining olive oil on top. Reduce heat to low, and bring to a simmer. Cook, stirring occasionally, until the eggplant softens and reduces in size, about 15 minutes.
- In a separate pan add just a drizzle of oil and add the tofu. When sizzle to have a nice char on each side before turning, so a few minutes between stirs (I know this feels hard to do, but it makes for the best tofu!) Once good and seared, add to the eggplant mixtures and continue to cook for a few more minutes until ready to serve.
- Spoon mixture into lettuce “shells” and add any additional toppings.
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01 Jul 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: baking powder, chickpea flour, choosingraw.com, coriander, corn, Corn and Zucchini Pancakes, cumin, flax egg, flax meal, Herbamare, nooch, nutritional yeast, protein vegan pancakes, red pepper, red pepper flakes, Spike, Summer Pancakes, Summer Savory Pancakes, Vegan Corn and Zucchini Pancakes, Vegan Pancakes, zucchini, Zucchini Pancakes
Summer Savory Pancakes. Yum!! Corn & Zucchini are such amazing and versatile summer veggies.
Love chickpea flour!! So super high in protein and such a great binder. It works great in pancakes & burgers. These pancakes were deelish! Very savory and had that sweet corn bite as well. The kiddos had lots of fun with them too!
Vegan Corn and Zucchini Pancakes
Recipe from Gena at choosingraw.com
makes 4 large pancakes (I doubled the recipe and made a bunch of smaller pancakes.)
1 small zucchini, shredded
Kernels from 1 large ear corn
1 red pepper, chopped
1/4 cup nutritional yeast
6 tbsp chickpea flour
1 tsp non-aluminum baking powder
1/4 cup flax meal + 6 tbsp water, mixed 5 min prior to making pancake batter and set aside
3/4 tsp salt
1 tsp coriander
1 tsp Herbamare or Spike
1/2 tsp cumin
Dash red pepper flakes (to taste)
1. Preheat a griddle or large saute pan over a medium flame. Spray or rub it with coconut oil—just enough for pancake making.
2. Mix all ingredients together.
3. As if you were making regular pancakes, drop the batter by 2-tbsp servings onto the griddle, and wait until the bottom side is nicely browned. Flip, and cook till second side is browned.
4. Serve and Enjoy!
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25 Feb 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: appetizer, black beans, cumin, entertaining, gluten free flour, Guacamole, Hors d'oeuvre, Hors d'oeuvres, olive oil, paprika, sides, snack, vegan, vegetarian, whole wheat flour
This was a really fun dish! I love the idea of the serving cup being edible and not being the typical chip or bread. For the filling I used avocado guacamole but you could try out something new and fun like Edamame Guacamole or Garbanzo Guacamole.
Mini Bean Black Cups Stuffed with Guacamole
Recipe from cakebatterandbowl.com
1 (15.5 ounce) can black beans, rinsed and drained
1/2 cup whole wheat or gluten-free flour
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons olive oil
1 cup of your favorite guacamole
Preheat oven to 350ºF. Spray a 24 cup mini-muffin tray with cooking spray. Pulse black beans, flour, cumin, paprika, salt, and olive oil in a food processor until soft dough forms. Place dough evenly into the 24 mini-muffin cups and form mini-cups by spreading dough up the sides of each cup. Bake the cups for 15 to 20 minutes at 350ºF or until set. Cool completely, about 30 minutes, and fill cups evenly with guacamole.
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21 Jan 2015
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: apple cider vinegar, cauliflower, Cauliflower Buffalo Wings, cumin, dill, dip, earth balance, frank's, garlic powder, gf, gluten-free, gluten-free all-purpose flour, ground pepper, hot sauce, non-dairy milk, onion powder, paprika, parsley, Sea Salt, vegan Buffalo Wings, vegan dip, vegan mayo, vegan mayonaise, vegan ranch, vegan ranch dip, vegan wings, vegan worcesterchire sauce, wing sauce
I kinda have an obsession with hot sauce and vegan wings in general. Michael knows that if we go to Red Bamboo that we 100% have to order their amazing Barbecue Buffalo Wings. I love that there is a Cauliflower Buffalo Wing craze/trend these days! BEYOND better than so many of the other popular food trends of 2014!! And they are AMAZING!!!!!!!!
I had these at a New Year’s Party and had to make them immediately! I made them for a dinner party and even the biggest meat eaters enjoyed these! I doubled the recipe to make sure to feed a crowd 🙂 Loved the sauce & the dip together! But also soooo excited to try this recipe with a bunch of other flavors as well…. thinking Jamaican Jerk Marinade, Sweet Mango Barbecue, Teriyaki-Orange, Thai Chili and Thai Peanut! But I have a feeling we will return to the Buffalo ones again and again!!!
This is going to be perfect for Superbowl time too! Try this recipe! I think everyone will be so surprised and impressed with how yummy and substantial it is!!
Cauliflower Buffalo Wings
recipe adapted from hotforfoodblog.com
- 1 head of cauliflower
- 1/2 C non-dairy milk
- 1/2 C water
- 3/4 C gluten-free all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp of paprika
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 1 tbsp earth balance buttery spread
- 1 C frank’s wing sauce (can also use hot sauce)
- Line a baking sheet with parchment paper and preheat your oven to 450 F.
- Wash and cut cauliflower head into small bite sized pieces.
- Mix all the ingredients (minus the earth balance and hot sauce) into a mixing bowl. (The batter will be thin enough that it runs off your fork and the cauliflower florets)
- Dip each floret into the mixture and coat evenly. You can shake or tap off the excess on the side of the bowl.
- Bake for 25 minutes or until golden brown.
- While the cauliflower is baking get your ranch dip (recipe below) and wing sauce ready.
- In a small saucepan on low heat melt earth balance and mix in hot sauce, bringing to a low simmer before removing from the heat.
- Remove the cauliflower from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes.
Ranch Dip
- 1 C vegan mayo of your choice
- 1/8 C non-dairy milk
- 3 tsp apple cider vinegar
- 1 tbsp dill
- 1 tbsp parsley
- 1 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 1 tsp of garlic powder
- 1 tsp vegan worcesterchire sauce
Blend all the ingredients in a blender until smooth. Refrigerate for at least 30 mins before serving.
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13 Nov 2014
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, vegetarian, basil, comfort food, crumbles, cumin, earth balance, gravy, havarti, home cooking, majoram, mushroom gravy, mushrooms, onion, oregano, parmesan, parsley, polenta, Polenta Shepherds Pie, sage, shephard's pie, shepherd's pie, soy crumbles, tamari, thyme, vegan, vegan gravy, vegan Shepherds Pie, vegetable broth, vegetarian gravy, vegetarian Shepherds Pie, veggie crumbles
When the temperature drops we just want warm and cozy foods (yet I am always happy with a Kale Salad!). This one was great and warmed us right up!
Michael has always apprecaited a good Shepherds Pie so I have made a few Veg variations on them over the years. This one was super good because of our shared love of polenta!
Polenta Shepherds Pie
Filling
1 lb veggie crumbles
1 onion, chopped
3 cups mushrooms, chopped
1 cup frozen mixed vegetables
2 cups mushroom gravy – recipe below
cumin, salt & pepper, to taste
Polenta
1 1/2 cup water
1/2 cup unsweetened almond milk
1/2 cup polenta
1 tablespoon Earth Balance
2 tablespoons fresh herbs (I used basil, parsley, oregano)
salt, to taste
havarti or parmesan cheese (optional)
- Saute onion until translucent, then add veggie crumbles and mushrooms and cook 5 more minutes.
- Add frozen veggies and cook until thawed. Add cumin, salt & pepper and gravy.
- Bring to a boil and then reduce heat to low.
- Meanwhile begin polenta, bring almond milk, water, earth balance and herbs to a boil.
- Slowly whisk in the polenta and continue to stir until thick, a few minutes. Remove from heat. If adding cheese do so now, stirring till melted.
- Oil a casserole dish and pour filling mixture in.
- Top with polenta and smooth with a spatula.
- Bake for 30 minutes in a 350 deg oven. Let sit for 5 minutes before serving.
Mushroom Gravy
3/4 cup white or button mushrooms, chopped
1 yellow or white onion, chopped
1/4 cup earth balance
2 1/2 cups vegetable broth
2 tablespoons tamari
1/4 cup flour
1/2 tsp each of sage, thyme and marjoram
salt and pepper, to taste
- In a large skillet, melt the earth balance and add onion and mushrooms. Saute for just a minute or two over high heat.
- Reduce heat to medium and add vegetable broth and tamari. Slowly add flour, stirring well to combine and prevent lumps. Bring to a simmer and then reduce heat.
- Add spices, salt and pepper, stirring regularly for 8-10 minutes until gravy thickens.
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27 Aug 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: basil, broccoli, carrots, comfort food, corn, corn cob, crushed tomatoes, cumin, dried basil, fresh basil, garlic, greek yogurt, olive oil, onions, oregano, pasta, Pasta Sauce, sauces, soy yogurt, sugar, tomato sauce, Tomato-Vegetable Pasta Sauce, vegan, vegetarian, yogurt
This is a basic outline for creating a quick sauce that includes lots of veggies and can be done with most of the veggies you happen to have in your home. We used onions, broccoli, carrots and corn but I bet cauliflower, peas, squash, spinach, eggplant, peppers and mushrooms would all work great! 🙂 Perfect for CSA’s! We chopped all the veggies up small as we were using a food processor for the fun of pushing buttons. The kiddos were LOVING this and the before and after veggies, but this also helped everyone eat more veggies too! Love that! Super easy and fun to make your own sauce! Enjoy!!!
Tomato-Vegetable Pasta Sauce
1 can 28 ounce crushed tomatoes
2 onions, chopped (or in our case in food processor, the kiddos LOVED to press the buttons)
1 cup broccoli, chopped
1 cup carrots, chopped
2 ears of corn, cut from cob
1 tablespoon of sugar
bit of fresh basil, cut (we only had a bit but you can add more if you have it!)
3 tablespoons of olive oil
dash of dried basil (I only had a little bit of fresh basil, so wanted to add a bit more)
dash of oregano
2 teaspoons of salt
dash of garlic powder
dash of cumin
1 lb pasta (we used gnocchi tonight, but that is just because the kids pulled it out of the pantry and requested :))
*(optional) greek or soy yogurt
1. Heat 1 tablespoon of olive oil and cook onions for 5 minutes. Add broccoli and carrots and cook stirring occasionally another 5 minutes. Add the crushed tomatoes, corn, sugar, 2 tablespoons of olive oil, and spices (reserving the fresh basil till 5 minutes before serving).
2. Simmer for a few minutes or up to a half hour depending on when your pasta is done or when you want to serve dinner 🙂
3. While sauce is simmering cook the pasta and combine when done.
*Optional – add greek or soy yogurt to the sauce for extra creaminess.
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22 Jan 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: brown lentils, cayenne, crock-pot, cumin, garam masala, garlic, ginger, indian, lentils, onion, quick and easy, quinoa, sauces, sides, slow cooker, turmeric, vegan, vegetarian
My friend Dina told me about a super easy slow cooker lentils recipe. It was really yummy and beyond easy! There is something so nice about placing everything in a slow cooker and hours later having a hot cooked and deelish meal waiting for you! Perfect for weeknight dinners 🙂
Easy Slow Cooker Lentils
2 cups brown lentils
1 1/2 cups quinoa
1 chopped onion
3 cloves minced garlic
1 tbsp fresh grated ginger (I keep mine peeled and frozen so it is super easy to grate )
1 tsp each garam masala, turmeric, cayenne, cumin
Salt to taste
Mix all of the above in the slow cooker and put in enough water to cover by an inch plus. Cook on high for 2-3 hrs or low for 3-4 hrs. (add more water if needed) I served it with yogurt and chopped cucumber. Deelish!
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16 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: chick peas, cumin, fennel, garbanzo beans, olive oil, paprika, quick and easy, sesame seeds, sides, snack, vegan, vegetarian
These make for an amazing snack on their own or a fabulous addition to salads or on top of soups. You could always adjust the seasonings and make different mixtures.
Baked Chickpeas
1 can of chickpeas
Olive oil
Cumin powder
Paprika
Fennel seeds
White sesame seeds
Sea salt
- Preheat 400’F oven
- Rinse and drain chickpeas in a colander.
- In a mixing bowl toss with olive oil, cumin powder, paprika, fennel seeds, sesame seeds and sea salt to taste.
- Spread on a baking sheet.
- Bake for 40 minutes or until crisp, stir them at 20 minutes.
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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.
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Marisa's Healthy Kitchen 
