18 Oct 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: carrots, chili powder, comfort food, CSA, farm share, garlic, garlic powder, ginger, ground celery seed, lentil soup, lentils, nutmeg, onion powder, parsnips, potatoes, quick and easy, Root Vegetable, root vegetable soup, shallots, soup, soup shells, sunchokes, turnips, vegan, vegetarian, veggie broth
Almost every week we received a big bag of root veggies from the CSA so I needed to figure out what to do with them. The night before I peeled and peeled and chopped many root veggies and then in the morning put them in the slow cooker with the other ingredients and a few hours later, YUM! It really came out amazing and I liked the added texture and bite of the pasta.
CSA Root Vegetable & Lentil Soup
Lots of root veggies, peeled and chopped (we used parsnips, turnips, carrots, sunchokes and potatoes)
10 small shallots, peeled and chopped
1 head of garlic, peeled
water or veggie broth (enough to cover veggies)
1 cup lentils
1 lb of soup shells (optional)
Spices – we used dashes of nutmeg, ground celery seed, chili powder, garlic powder, onion powder, ginger
Salt
Place root veggies, shallots, garlic, lentils & liquid in a slow cooker on low for 8 hours
After cooked and softened or when you get to it (we were out all day, so the full 8 hours) use an immersion blender to puree but still leaving a little texture (or more if that is what you like)
Add spices and salt to taste
Add dry pasta, if using and additional water/broth if too thick. Let cook together till pasta is softened.
Enjoy 🙂
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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 WingsÂ
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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14 Jul 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: ‎quickmeals‬, ‎vegetarian‬, baby carrots, Cashews, cauliflower, cauliflower cheese sauce, cauliflower florets, Cauliflower Mac & Cheese, comfort food, dinner ideas, dinnerideas, Fresh parsley, garlic powder, gf, GF penne pasta, gluten-free, glutenfree‬, healthy kids, healthy meals, Healthy Vegan Cheese Sauce, healthykids‬, healthymeals, kids, kids vegetables, lemon juice, nutritional yeast, nuts, onion powder, pasta, penne pasta, pepper, sauces, Sea Salt, vegan, vegan mac & cheese, vegetarian
So this was awesome!!! We are lucky that our kids eat a ton of veggies but this was still an awesome way to serve them! Everyone loved it! Enjoy this tasty and super healthy dish!
Cauliflower Mac & Cheese – Healthy Vegan Cheese Sauce Yum!Â
Gluten-free, Vegan
1 cauliflower, cut into florets
handful of baby carrots
1/4 cup cashews
1/4 cup nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon fine grain sea salt, or to taste
1/4-1/2 teaspoon pepper, to taste
pasta of choice (we used GF penne pasta)
Fresh parsley, for garnish
- Add cauliflower & carrots in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 8-9 minutes until super tender. Drain.
- At the same time boil water for pasta and cook as instructed by package. Drain when done.
- In a high-speed blender (we use a Vitamix) blend the cashews and a 1/4 cup of water for 30 seconds. Then add the cooked and drained cauliflower & carrots, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth.
- Add sauce & pasta into a pot and stir, till just combined. Salt, to taste
- Serve with parsley sprinkled on top
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30 Jun 2014
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: arrowroot, coconut milk, comfort food, garlic powder, gf, gluten-free, jewish, lemon juice, mac & cheese, mac & cheeze, nutritional yeast, One Pot, One Pot Gluten Free Vegan Mac-n-Cheese, quick and easy, quinoa, salt, sides, tahini, vegan, vegan cheese, Vegan Mac-n-Cheese, vegetarian
I have wanted to try this one for a while and it was really great. After too many leftover meals in a row this was super welcome and I had all the ingredients already at home! This was so quick and so good, I know it will become a regular!
One Pot Gluten Free Vegan Mac-n-Cheese
Serves 4
Recipe adapted from www.pure2raw.com
4 cups water
2 cup quinoa
- In small saucepan over high heat bring the water to a boil. Once boiling add quinoa and return to a boil. Then reduce heat to low and let simmer for 15 minutes *There might be some water left over, but that is okay.
- Remove from heat and pour the quinoa into a bowl and set aside.
The cheezy sauce
1 1/2 cups coconut milk (I was a little short so I used some almond milk mixed with coconut milk)
6 tablespoons nutritional yeast
4 tablespoons tahini
4 tablespoons arrowroot
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
Using the same pot that the quinoa was in, place it back on the stovetop over medium heat and add coconut milk and tahini. Whisk together. The tahini will melt into the milk. Then add remaining ingredients and whisk. Raise the heat to be medium high. It will start to thicken, takes about 1-2 minutes. Once it starts getting thick pour the quinoa back in the pot and stir till well combined.
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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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Marisa's Healthy Kitchen 