Garlic Broccoli Rabe

17 Nov 2010 1 Comment

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

Such a great Fall vegetable. Love the bitter broccoli crunch! Here is a great recipe that has big and tasty flavor and really easy to make.

Garlic Broccoli Rabe

3 teaspoons garlic, minced
1 cup fresh multi-grain bread crumbs
3 tablespoons olive oil
1 bunch broccoli rabe
2 tablespoons freshly squeezed lemon juice

  1. Bring a large pot of boiling salted water to a boil over high heat.
  2. While waiting for water to boil, mix 2 teaspoons of garlic with the bread crumbs in a small bowl. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the bread crumb mixture and cook, stirring constantly, until the crumbs are toasted and the garlic is beginning to turn golden, 3 – 4 minutes. Remove the crumbs from heat and spread on a plate to cool.
  3. Add the broccoli rabe to pot of boiling water and leave in just until the water returns to boil. Then drain it in a colander, and squeeze it gently to remove the excess water. Coarsely chop the broccoli rabe, leaving any florets whole, and set aside.
  4. Heat the remaining 1 tablespoon olive oil over medium heat in the same skillet that you used for toasting the bread crumbs. Add remaining teaspoon of garlic to oil and cook, stirring constantly, until it begins to turn translucent, about 5 minutes. Add the broccoli rabe and cook, stirring, until it is hot, about 7 minutes. Season with salt and pepper, drizzle with the lemon juice, sprinkle with the bread crumb mixture, and serve immediately.

Cucumber, Mango, and Spinach Salad

24 Mar 2010 Leave a comment

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

This was really yummy and different. There was not too much dressing, so if you want more add more vinegar and lime juice. It was light and refreshing with great sweet bites of mango. YUM!

Cucumber, Mango, and Spinach Salad

5-10 ounces organic baby spinach
1 mango, peeled and diced
1 English cucumber, peeled and diced
6 scallions, thinly sliced
1/2 cup fresh basil, chopped
juice of 1 lime
1/2 cup seasoned rice vinegar
freshly ground black pepper, to taste

Place spinach in a serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Spoon mango mixture on top of spinach and sprinkle with black pepper.

March 20th is the 25th annual Great American Meatout!

19 Mar 2010 Leave a comment

by marisashealthykitchen in In the News Tags: , ,

March 20th is the 25th annual Great American Meatout!  It’s a day completely devoted to the plant-based diet!

Take a look at this whole article about the Great American Meatout in the Huffington Post’s Green section:
http://www.huffingtonpost.com/ellen-kanner/meatless-monday-great-ame_b_496508.html

All that you have to do to be part of it is go one day without meat!  There will be people all over the world observing this day… It’s now the world’s largest diet education campaign!

Clean Plates NYC 20% Off

17 Mar 2010 Leave a comment

by marisashealthykitchen in In the News Tags:

Clean Plates NYC, a guide to the healthiest, tastiest restaurants in Manhattan (for vegetarians and carnivores!), highlighting those that serve local, organic and sustainable foods.

In honor of St. Patrick’s Day, Clean Plates NYC wants to make green eating even easier in NYC and is offering 20% off + free shipping with code “eatgreen” at checkout: www.cleanplatesnyc.com

Brussels Sprouts and Pistachios

09 Feb 2010 1 Comment

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

As much as I love my go-to brussel sprouts, I wanted to try something new. Instead of chopping up the brussel sprouts I peeled the leaves off individually. This gave them such a light a deelish texture.I really loved this dish, but then again I have never met a brussel sprout I didn’t like. 🙂 They have such an amazing nutty flavor that I love to pair with nuts. I chose pistachios this time over my usual pine nuts. Loved it! This is also an incredibly fast cooking recipe once the sprouts have been prepped.

SO Bright and Gorgeous!!

Brussels Sprouts and Pistachios

2 tablespoons grapeseed oil, or other neutral oil
1 tablespoon minced shallot
1 pound brussel sprouts, trimmed, and leaves peeled
1/2 cup shelled unsalted natural pistachios
juice from 1 lemon
salt and pepper

In a non-stick skillet heat oil over medium-high heat and saute shallot for 30 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over and season to taste with salt and pepper. Enjoy!

Spicy Vegan Gumbo

31 Jan 2010 4 Comments

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

I have made a ton of soups lately (its BRRRRRR outside!!) and was in the mood for some more heartier fare. This did the trick 🙂 So hearty, spicy, nutritious AND delicious! YUM! This is a definite pleaser! This also freezes well, just in case you don’t need all 8 servings right away 😉 You can also substitute or add other veggies & greens to your liking.

Spicy Vegan Gumbo
Serves 8

4 ribs celery, chopped
2 carrots, peeled and chopped
1 onion, peeled and quartered
1  green bell pepper, seeded, chopped
2 cloves garlic, peeled
2 tablespoons olive oil
4 cups vegetable broth
1 can (28 ounces) diced tomatoes (if you can find fire roasted, go with that)
1 can (15 ounces) kidney beans, rinsed and drained
1 box frozen chopped spinach, thawed
1/2 head green cabbage, chopped
1 package (16 ounces) chopped frozen okra
1/2 bunch flat-leaf parsley, finely chopped
2 tablespoons dried parsley
2 bay leaves
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon brown sugar
1/8 teaspoon cayenne pepper
2 cups uncooked long-grain brown rice

  1. Combine the celery, carrots, onion, bell pepper, and garlic in a food processor and pulse chop (do not purée).
  2. In a large soup pot, heat the oil over medium-high heat. Add the celery mixture and sauté for 10 minutes, stirring occasionally. Stir in the vegetable broth, tomatoes (with juice), beans, spinach, cabbage, okra, parsley, bay leaves, oregano, thyme, salt, black pepper, sugar, and cayenne pepper. Reduce the heat to medium-low, cover and cook for 30 minutes, stirring occasionally. Remove and discard the bay leaves.
  3. While soup in simmering prepare rice. When the rice is almost done stir in with gumbo and simmer 10 minutes more all together.
  4. Enjoy!

Grapefruit and Endive Salad

19 Jan 2010 Leave a comment

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

Another day, another salad! There are so many fun veggies and fruits out there that the combinations are endless! I really love this one but I also really love grapefruits so it was perfect for me. If you are not serving this right away, or have leftovers, keep the dressing and grapefruit separate from the greens. This will give you a couple of days to finish the salad.

I love that gorgeous Winter Citrus! Take advantage of it while you can 🙂

Grapefruit and Endive Salad

2 medium grapefruit
2 heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons capers
1/2 teaspoon agave
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens

  1. Over a bowl, peel grapefruit and cut sections. Place sections on a plate and squeeze the remaining juice out of the membrane and into the bowl.
  2. Cut endives lengthwise into strips.
  3. Add salad greens, grapefruit sections, and endive to dressing in bowl.
  4. In a serving bowl, combine balsamic vinegar, mustard, capers, agave, salt, and 2 tablespoons grapefruit juice. Add the olive oil while whisking the mixture together.
  5. Either reserve the rest of the grapefruit juice, or drink immediatley like I do!

Raw Snap Peas and Peppers

03 Jan 2010 5 Comments

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

I love snap peas and peppers! I normally prefer to eat both of them raw (as in plain, straight from the garden, store, fridge) but sometimes it is fun to mix things up. If you do not have a dehydrator just stir-fry them up in the same way. The recipe measurements are approximates as I am more a pour and dash kind of gal 🙂


Raw Snap Peas and Peppers

1 lb fresh sugar snap peas
1 red, orange or yellow bell pepper, sliced
1 teaspoon dried basil
1/4 cup nama shoyu
1/4 cup extra virgin olive oil
1/8 teaspoon black pepper

In a large bowl, combine all ingredients together to coat vegetables. Marinate for 1/2 to 1 hour.
Spread out on a teflex sheet and dehydrate for 1/2 hr., or until snap peas are tender but firm.

Fabulous Pot-Luck part 2

24 Nov 2009 10 Comments

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

After enjoying plenty of wine and Judith’s Amazing Fig and Goat Cheese Bruschettait was time to sit and enjoy the main course. I made 3 dishes for our pot-luck; a Chestnut and Mushroom Pâté en Croûte, an updated version of my Fresh Summer Bruschetta Pasta, and my go-to brussel sprout recipe. I must say, that everything turned out deelish 🙂

To see the recipe for my Fresh Summer Bruschetta Pasta click on the link. The only differences were that I used red onion instead of shallots and fresh ricotta instead of goat cheese. I also doubled this recipe which could have fed 10+ people! The fresh ricotta was an amazing addition. Mixing it with the hot, fresh pasta made the cheese melt right into it and it was soo good! Because I had doubled the recipe we had tons of leftovers! Good thing Michael really enjoys this dish 🙂

For the side dish I made my go-to brussel sprout recipe. It was inspired around my Aunt Carole and Aunt Joanne’s brussel sprouts. I am so lucky to come from an amazing family full of fabulously talented women! This dish would make a person who thought they hated brussel sprouts a true believer! They are super tasty and so good for you!

I have never written down this recipe so all my measurements are approximates.

For the other entree I made a Chestnut and Mushroom Pâté en Croûte! mmmm! I first made this a few years back when Michael and I were just dating. It is still a main concern of mine to make the most scrumptious food out there, but of course when you are dating you want to really impress! This is an exceptional entree or side dish that is so deeeeelish! Yummy filling and puff pastry, how can you really go wrong? You can play with the filling, for instance if you aren’t into mushrooms just leave them out or substitue some cauliflower or cooked potatoes. This is a luscious and playful dish, have fun with it 🙂 If you want to keep it 100% vegan use soy milk to brush on top of the pastry to get that gorgeous shine instead of an egg wash. (1 egg mixed with a tablespoon of water)

I had a little trouble cutting it, but it was still amazing!

Brussel Sprouts with toasted Pine Nuts

2 pints of brussel sprouts, cleaned and trimmed, quartered
2 tablespoons olive oil
2 garlic cloves, minced
1/3 cup toasted pine nuts
onions (optional)
salt to taste

In a large pot saute the brussel sprouts with the olive oil and garlic for 5-10 minutes. They will turn bright green and gorgeous! Add in the pine nuts and salt to taste. Enjoy!

*the cooking time depends on if you like your brussel sprouts crispy or cooked through, taste as you cook to tell.

*sometimes I saute some onions beforehand and put them in with the brussel sprouts, always delicious!

*to toast the pine nuts; pour onto a baking sheet and toast in 350 degree oven for 8-10 minutes, being careful that they do not burn.

Chestnut and Mushroom Pâté en Croûte
serves 4-6

2 tbsp olive oil
2 onions, diced
2 cloves garlic, minced
2/3 cup button mushrooms, chopped
1 cup red wine
2 cups canned chestnuts, pureed
1 1/2 cups fresh breadcrumbs
salt and pepper to taste
1 lb frozen puff pastry, defrosted
soy milk or egg wash

Preheat the oven to 450 degrees. Heat the oil in a large pot, add onions and cook for 10 minutes, stirring. Add garlic and mushrooms and cook for 2-3 minutes. Add wine and cook for 2-5 minutes until most of the liquid has reduced. Remove the pan from heat and add in the chestnuts, breadcrumbs and salt and pepper to taste. Let cool.

Roll out the pastry dough into 2 strips. The first should be around 6x12in and the other 9x12in. Place the first strip onto a baking sheet which has been sprayed with cooking spray or water. Spread the chestnut mixture over the pastry, leaving a 1cm gap around the edge. Form the mixture into a neat loaf. Brush the edges with water and lay the 2nd piece of pastry on top. Press the edges down to seal and trim. Make a few steam holes with a fork and brush with soy milk or egg wash.

Bake for 8 minutes and reduce heat to 400degrees and bake for a further 20-25 minutes, until the pastry is golden brown. Serve immediately and enjoy!!

Marmalade Chicken and Roasted Broccoli

09 Nov 2009 2 Comments

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

My husband loved this one! Using chicken tenders made this quite simple and super quick! The sauce was thick and looked deelish :)I served this with my go to broccoli dish. I normally make a big batch of the broccoli and freeze it in individual servings for future sides.

IMG_2725

Marmalade Chicken
2-3 servings

1/2 cup chicken or vegetable broth
1 tablespoon red-wine vinegar
1 heaping tablespoon orange marmalade
1/2 teaspoon Dijon mustard
1/2 teaspoon cornstarch
12 ounces chicken tenders
1/8 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil
1 large shallot, minced
1 orange, zested
Whisk together broth, vinegar, marmalade, mustard and cornstarch.  Salt and pepper the chicken. Heat 2 teaspoons of oil in a skillet, add chicken and cooked till no longer pink inside. Remove chicken and add remaining oil and shallots and cook until they begin to brown. Add broth mixture and reduce heat. Simmer until reduced and add chicken to rewarm. Once warm remove from heat and add zest. Serve and Enjoy 🙂

IMG_2718

Roasted Broccoli
Makes 6 servings

2 bunches of broccoli, trimmed and cut into bite-size florets
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon salt

Preheat oven to 350°F. Toss broccoli, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli softens, 30-45 minutes. Stirring occasionally.

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