Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil

04 Aug 2010 1 Comment

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

This was a gorgeous and delish recipe!! It was a perfect addition to the Summer Cleanse or any entertaining situation! Just beautiful!! The Cashew Cheeze is a great recipe to have for other dishes as well. This would be amazing in wraps, sandwiches or topped on Salads! So divine! Enjoy!

Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil
Adapted from a recipe on RawMazing

For each Napoleon you will need:
1 small tomato
several  slices of zucchini
Basil Cashew Cheeze Spread
Basil Oil

Cut the tomato in thirds. Spread the Cashew Cheeze on the tomato slice. Layer tomato slice, zucchini and cheese, repeat. Drizzle basil Oil over top.

Basil Cashew Cheeze Spread
1 cup Cashews, soaked at least 1 hour
2 tablespoon Lemon Juice
1 Garlic clove
Pinch Salt
1 cup basil leaves

Start food processor. Drop clove of garlic into processor and run until garlic is chopped. Add cashews, lemon juice and salt. Place all ingredients except basil in food processor and process until smooth. Add basil and pulse until basil is chopped up and combined into cheese.

Basil Oil
Finely chop 4 tablespoons basil and add to 1/4 cup olive oil

Watermelon & Mint Salad

05 Jul 2010 4 Comments

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

I hope everyone had a fabulous July 4th Weekend! We had sooo much fun at a fabulous wedding and fun times in Montreal. Loved it! I will be posting on our vaca soon. Stay tuned.

In honor of the heat I wanted to post this perfect, refreshing summer salad!! I love watermelon and mint! So light and such great flavor! The longer you let the salad combine together, the better it is. YUM!

It was perfect the way it was, but I plan on trying it out with some Vegan Feta and chopped Heirloom tomatoes later this summer.

Watermelon & Mint Salad

3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
3 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground black pepper

Combine all ingredients and toss together.

Beet Ravioli with Herb Cheese Filling

23 Jun 2010 7 Comments

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

This was deelish!! I love beets! I found this dish sweet, crunchy and savory! YUM! The herb cheese filling will make a fabulous dip as well. I know this dish will be a super crowd pleaser.

herbed cheeze

Beet Ravioli with Herb Cheese Filling
Adapted from http://www.therawtable.com/

1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water

1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion

Peeled beets for the outer layer

  1. Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
  2. Spiral or mandolin-slice your beets to a very very thin width.
  3. Spoon your “cheese” filling onto one slice and top with a second.
  4. Serve and Enjoy 🙂

VEGAN CHIK’N CASSEROLE

11 Jun 2010 3 Comments

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

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
  1. Preheat the oven to 400 degrees F.
  2. Saute the “chicken” sub in a large pan with the Earth balance and chopped garlic.
  3. 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).
  4. 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”.
  5. 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
  1. Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth.  Set aside.
  2. 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.

Raise-the-Roof Sweet Potato Vegetable Lasagna

01 Jun 2010 9 Comments

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

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
Recipe altered from Engine 2 Diet
  • 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
  1. Pre-heat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Meltaway Peppermint Patties

26 May 2010 3 Comments

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

I love Coconut, Chocolate and Mint! YUM!!!!! If you are not into mint just leave it out and enjoy the chocolate coconut goodness! This was super simple and fast to make and more importantly to enjoy!! Love that! Keep these babies cold and they are perfect for these already super hot summer days!

Meltaway Peppermint Patties
recipe adapted from Elaina Love

Mint layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup
1/2 tsp. mint extract or 3 drops peppermint essential oil

Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup or date paste (made by blending dates and water)
1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 tsp. vanilla extract
1/8 tsp. Celtic sea salt

1: Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vitamix. If you don’t have a Vitamix, you can still do this step, although you may need to separate the coconut into 2 batches.

2: Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. use a spatula to mix well. Set aside.

3: Blend the coconut for the chocolate layer. Mix the coconut by hand with the rest of the ingredients in a bowl.

4: Separate the chocolate mixture into 2 halves. Take one half, and press it into the bottom of a 4 x 4 baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.

5: Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.

6: Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

7: Pop the meltaways out of the container by twisting or using a spatula to pry up. Place on a cutting board and cut your candies into whatever shape you like using a sharp, thin knife. Enjoy and store in the refrigerator.

Banana French Toast

22 Apr 2010 3 Comments

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

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.

Garbanzo Guacamole

13 Apr 2010 6 Comments

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

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!!

Vegan Passover :)

07 Apr 2010 Leave a comment

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

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.

OH MY Vegan Lasagna!!

31 Mar 2010 1 Comment

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

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
  1. Preheat oven to 350.
  2. In skillet, saute soy crumbles with olive oil, onion, and garlic. Once browned, add marinara sauce, basil and oregano.
  3. In food processor, make “ricotta.” Put tofu, cream cheese, olive oil, and lemon juice. Pulse until mixed. Try to maintain coarser texture.
  4. 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

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