09 Feb 2016
by marisashealthykitchen
in Vegan Recipes
Tags: avocado, avocado curry, basil, bell pepper, brown rice noodles, carrots, cashew, cashew curry, cauliflower, coconut curry, coconut milk, Coconut-Cashew, Coconut-Cashew Veggie Curry, curry paste, diced tomatoes, gluten-free, no sugar, Not Your Sugar Mamas Salted Caramel Raw Chocolate, raw chocolate, red curry paste, rice noodles, sweet potatoes, tofu, Veg Whole 30, vegan curry, vegetarian curry, vegetarian tofu, vegetarian whole 30, VegWhole30, whole30
I just had the most amazing month of eating! I completed the Veg Whole 30! Felt a bit cliché doing a January cleanse, but I loved it! And did it with a group of amazing women, and that always makes everything so much more fun 🙂 The Veg Whole 30 is no-grains, no-dairy, and most importantly No Sugar (of any kind, including stevia and maple sugar!) ! I did eat legumes/soy (which the traditional Whole 30 eliminates) as I wanted to make sure to get enough Vegetarian Protein.
I feel really good and am going to keep this rolling by doing 100 Days of Real Food. I primarily eat this way, but not so strict! So inspiring and excited for more 🙂
As I slowly come off my Whole 30 month I am excited to add things like Rice Noodles and non-refined sugar sweeteners back into my life!!! I used to make a ton of curries and I was inspired to start off with this yummy take on curry! I cooked so much this last month, I feel newly refreshed and inspired in the kitchen!
Michael doesn’t always love coconut milk so I made it a coconut-cashew sauce and it was delicious!!!! I have to say though that after not eating grains for a month, I was SO full after eating this! Very satisfying!!!
I also enjoyed a few pieces of Raw Vegan Not Your Sugar Mamas Salted Caramel Raw Chocolate! Yum! It had been a while 😉
Coconut-Cashew Veggie Curry over Rice Noodles
- 1 can Coconut Milk
- 1/2 cup cashews, plus more for topping
- 1 can diced tomatoes
- 2 sweet potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 1 head of cauliflower, chopped
- 1 sweet bell pepper, chopped
- 1/2 a bunch of fresh basil, chopped
- 1 avocado, chopped
- 1 package of extra-firm tofu, cubed
- red curry paste
- salt
- rice noodles (brown or white)
- Soak cashews in water for 30 minutes-overnight. Drain and recover with water in a Vita-mix or other blender. Add coconut milk and blend. Add diced tomatoes and blend till smooth.
- In a large pot brown the tofu and remove for later use.
- In the same pot add coconut mixture above and 1/2 – 1 tablespoon of red curry paste to a large pot over medium heat and whisk. Add chopped veggies (minus the basil and bell pepper) and bring to a boil. Reduce to a simmer and cover for 15 minutes (or until cauliflower and sweet potato are cooked). Add the cooked tofu, bell pepper, basil, avocado and salt to taste. Stir to combine and heat for another 3-5 minutes.
- While the curry is cooking, boil water and cook noodles according to directions.
- Plate noodles and curry over top. Top with some cashews. Super enjoy! 🙂
Like this:
Like Loading...
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.
Like this:
Like Loading...
29 Mar 2015
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: artichoke pesto, Artichoke Pesto Pasta Salad, artichokes in water, artichokes marinated in oil, basil, blog.fatfreevegan.com, entertaining, fat free pesto, fat free vegan, fat-free, fruit, fruit platter, g-f, garlic, gluten-free, lemon juice, low-fat, low-fat pesto, nutritional yeast, pesto pasta salad, pine nuts, quick and easy, quinoa brown rice pasta, raw, tomato, vegan, vegan pasta salad, vegan pesto, vegetable broth, vegetarian, veggies & hummus, whole wheat pasta
My amazing & beautiful kiddos turned 3 this last week. Beyond hard to believe but so wonderful to watch them continue to grow and surprise us all the time! We had a fun birthday party to celebrate them 🙂 Just a few food & goodie bag pictures and a yummy Vegan, Gluten-free, Super low-fat pasta salad that we served. FUN!!! Love big celebrations of course!!
Coloring Books
Artichoke Pesto Pasta Salad
Vegan – Gluten-free – Low-fat
Number of servings: 4
Recipe adapted from blog.fatfreevegan.com
1 cup basil, packed
1 can quartered artichoke hearts (packed in water)(I used 1/2 water, 1/2 marinated in oil)
1-2 cloves garlic
1 tbsp. nutritional yeast
2 tbsp. vegetable broth
1/2 tbsp. lemon juice
salt, to taste
8 ounces whole wheat pasta, cooked (I used quinoa brown rice pasta)
1 large tomato, diced
1/4 cup toasted pine nuts (optional)
Place the basil, about half the artichokes, garlic, nutritional yeast, vegetable broth, and lemon juice in a food processor and process until it becomes a thick paste. Add salt to taste.
In a serving bowl, combine the cooked pasta with the pesto and mix well. Add the remaining artichoke hearts, the tomato, and the (optional pine nuts) and toss. Serve at room temperature.
Like this:
Like Loading...
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.
Like this:
Like Loading...
27 Jul 2014
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: avocado pasta, avocado pesto, avocados, basil, cherry tomatoes, cooking with kids, dairy free, dairy free sauce, Flax seed oil, garlic, gluten-free, grape tomatoes, green, ground black pepper, healthy eating, healthy meals, healthykids, healthymeals, kids, lemon, lemon juice, olive oil, oregano, pasta, quick and easy, raw sauce, sauce, Super Fast Avocado Pasta, trader joes, Trader Joes Fresh Rice Pasta, vegan, vegetarian
I am all about cooking with the kiddos whenever possible 🙂 Today for lunch we made our Avocado Pasta, similar to This One that I make for them normally that they love, but this time we did it all in one bowl (and a pot) 🙂 They loved it and were even super happy to take turns mashing (and tasting!) Lunch was deelish but cooking together and smiles around (and green mouths!) makes it that much sweeter!
Super Fast Avocado Pasta
2-3 servings
Gluten-free, Dairy-free, Vegan, no cook/raw sauce
2 avocados
Juice of 1 lemon
1 teaspoon garlic, minced
1 teaspoon sea salt, or to taste
1 teaspoon dried Basil
1/2 teaspoon dried Oregano
3 tablespoons extra virgin olive oil
1 tablespoon Flax seed oil
12 ounces- 1 lb of pasta (we used Trader Joes Fresh Rice Pasta – made it even faster, cooks in 2 minutes!)
ground black pepper, to taste
cherry or grape tomatoes, cut
- Boil water and cook pasta in a large pot
- In a bowl combine avocado, garlic, lemon juice, oils, salt, basil, pepper and oregano. Mash with a fork till creamy.
- When pasta is done, drain and mix with sauce. Garnish with tomatoes. Serve immediately. YUM!
Like this:
Like Loading...
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!
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
Like this:
Like Loading...
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.
Like this:
Like Loading...
19 May 2014
by marisashealthykitchen
in Raw Desserts and Treats, Vegan Recipes
Tags: chia, chia seeds, chocolate, Chocolate Macaroons, cocoa powder, coconut, coconut oil, dessert, gluten-free, grain-free, jewish, macaroons 1 banana, maple syrup, No Bake Chocolate Macaroons, nut-free, Oh She Glows, ohsheglows.com, Passover, quick and easy, raw, Sea Salt, snack, unsweetened shredded coconut, vanilla extract, vegan, vegetarian
Oh how I LOVE Oh She Glows! Just amazing! I am a huge fan of raw desserts, but not everyone is. Thankfully my family loved these macaroons for Passover. They definitely are not your traditional but they were super yummy and even considered healthy! How fun! Another one of our recipes that can be enjoyed anytime!!
I doubled the recipe and used small and big ice cream scoopers to make big macaroons and mini ones 🙂 (or baby ones as my kiddos would say!)
No Bake Chocolate Macaroons
Recipe from ohsheglows.com
Raw, Vegan, gluten-free, nut-free, grain-free
12 macaroons
- 1 banana, finely mashed
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup (or other liquid sweetener)*
- 1/2 tsp pure vanilla extract
- 6 tbsp cocoa powder, sifted
- 1.5 cups unsweetened shredded coconut
- 1 tbsp chia seeds (optional)(I used)
- small pinch of fine grain sea salt, to taste
- In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.
- Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.
- Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.
Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.
Like this:
Like Loading...
18 Mar 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: celery, chickpeas, crock-pot, diced tomatoes, Freezer Cook, freezer cooking, garam masala, garlic, gluten-free, healthyslowcooking.com, Kathy Hester, kids, meal planning, not-chicken bouillon, one-pot meal, organizing meals, quinoa, Quinoa Stew, red lentils, slow cooker, Slow Cooker Indian Spiced Chickpea Quinoa Stew, soy-free, sweet potato, turmeric, turnip, vegan freezer cook, vegan freezer cooking, vegan meal planning, vegetable bouillon
Here is a super simple deelish slow cooker meal! We LOVE a great one-pot meal! I like Kathy’s suggestions to add any veggies you have on hand or use yellow lentils instead of red, potato in place of turnip and even carrots.
A while ago I spent a day doing a Huge Freezer Cook aka cooking/assembling meals and freezing then for later use! Brilliant idea but makes for one super crazy cooking day plus another whole afternoon to shop! But I made 26 meals to freeze!! Some meals required cooking and storing in tins to be later defrosted and cooked or reheated. Some meals, like this one, I cut and prepped all the ingredients/spices and put in a food saver bag so it was ready to go in the slow-cooker 🙂 We Love having a freezer full of meals for when we need a prepared meal and don’t feel like or have time for cooking!
This was PERFECT after we came home from vacation recently. We woke up in the morning and I just tossed the bag of ingredients & the 4 cups of water, in the slow-cooker and 8.5 hours later we had a wonderful & hot dinner. Which after coming back to the cold, snowy NY from hot and sunny Mexico was much needed to warm us up! Plus always so nice when the kids love the meal you prepared! Yeah!
Slow Cooker Indian Spiced Chickpea Quinoa Stew
Recipe from Kathy Hester at healthyslowcooking.com
serves 4 to 6
- 4 to 5 cups water
- 1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
- 1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
- 1/2 cup red lentils
- 1/2 cup quinoa, rinsed
- 1 cup peeled turnip, chopped
- 1 cup sweet potato, chopped
- 1/2 cup celery, chopped (about 1 stalk)
- 1 tablespoon not-chicken bouillon
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- salt, to taste
Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)
* If you plan to prep & freeze for another time, add the water at the time of cooking.
Like this:
Like Loading...
01 Jul 2013
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: cashew, garlic, gf, gluten-free, lemon juice, maca, nutmeg, nutritional yeast, olive oil, parmesan, pasta, pinenut, pinenut parmesan, spinach, thyme, zucchini, Zucchini Pasta
It’s been a while since I made zucchini noodles. They are so easy and so nutritious and such a light and quick meal. You need the spiralizer, but it is such a fun and inexpensive addition to your kitchen, so an easy investment. I have always loved these noodles because they are raw, vegan, deelish and healthy, but my sister loves them because they are gluten-free and still has that fun pasta meal feel to them. So awesome for everyone!
I love love love the Pinenut Parmesan. I have used it with so many different dishes as it is so versatile and deelish!
Check out these other Zucchini Noodle dish ideas 🙂
Amazing Raw “Peanut” Sauce and Zucchini Noodles, Raw Zucchini Noodles and ‘Peanut’ Sauce II, Raw Sweet & Spicy Sesame Noodles, Lemon Basil Pesto & Raw Zucchini Pasta, Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes and Zucchini Noodles with Sun-Dried Tomato Pesto.
Raw Zucchini Noodles with Creamy Spinach Sauce
Pasta
2-4 zucchinis, spiralized
Creamy Spinach Sauce
4 cups spinach
1 small garlic clove
1/2 cup cashews
1/4 cup water
1 tbs lemon juice
1 tbs olive oil
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp thyme
Blend in high speed blender until very smooth.
Pinenut Parmesan from Raw Crisp Caesar Salad Recipe
1/2 cup pinenuts
1/2 cup whole cashews or macadamia nuts
2 teaspoon good oil or fresh water
6 tablespoons nutritional yeast
pinch dried garlic granules or powder
pinch Celtic or sea salt
First process macadamias and cashews until ground. Then add the pine nuts and process briefly. Follow with the rest of the ingredients and process until well mixed.
Toss the noodles with the sauce and sprinkle with Pine Nut Parmesan. Serve & Enjoy.
Like this:
Like Loading...
Previous Older Entries
Marisa's Healthy Kitchen 