18 Jul 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: basil, bread, Bruschetta, comfort food, dip, entertaining, garlic, h'orderves, olive bread, olive oil, onion, plum tomatoes, quick and easy, raw, red onion, sides, snack, toast, tomato, tomatoes, vegan, vegetarian
Love SUMMER!!! Fresh farm fresh veggies, picnics, vegan BBQs, pot-lucks and lots of family and friends FUN!
There is something so special about heading over to the farmers market and picking out the best and brightest fresh-picked veggies. Tomatoes are especially the best find since there is nothing like fresh summer tomatoes! Here is a perfect recipe for enjoying those fresh, juicy summer tomatoes. Yum!!
Fresh Bruschetta with Tomato, Basil and Red Onion
- loaf of fresh bread, sliced (we used olive bread)
- 2 large garlic cloves, chopped
- extra virgin olive oil
- 2-3 fresh plum tomatoes, seeded and chopped (or the best freshest looking tomatoes you see)
- 1/4 red onion, chopped
- 1 bunch of basil, chopped
- Coarse salt
- Rub sliced bread with garlic and olive oil.
- Combine tomatoes, onion and basil in a bowl. Add extra olive and salt to taste.
- Spoon onto sliced bread and enjoy!
Make it a party and add a fresh Salad, Guac & Chips and fresh summer corn! Even just the thought of fresh summer corn has me ready for the next party! The best!
24 Feb 2012
by marisashealthykitchen
in Home Cooking, New York Highlights, Vegan Recipes, Vegetarian Recipes
Tags: artichoke, broccoli, capers, comfort food, corn, daiya, dough, eggplant, flour, garlic, herbs, homemade, marinara, mushrooms, non-dairy cheese, olive oil, olives, onion, pala, pepper, pesto, pizza, sauces, sausage, soy, sugar, sun dried tomatoes, tempeh, tofu, tomato, tomatoes, vegan, vegan cheese, vegetarian, viva, yeast, zucchini
Who doesn’t appreciate a good slice, especially here in NYC where pizza is so very important and such a point of contention – even for vegans! Our favorite place to order from is Viva Herbal Pizzeria where we can get spelt or gluten-free crusts with daiya and even vegan sausage as toppings (our personal fave combo!) Pala Pizza also has great vegan options and that brick-fired pizza taste, yum!
Sometimes it is easy to buy dough and tomato sauce quickly whip up a pie at home, but if you are interested in making your own dough, here is a great recipe! My mom made the dough and I added the homemade sauce (thanks mom!!). It was really very very good!
Check out here for some of my other fun pizza nights 🙂 Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar (this is a raw one and Well Worth the effort!), Raw Eggplant Pizzas and the quick at home whipped up kind with purchased dough.
Vegan Pizza with Homemade Dough & Daiya Cheese
Pizza Dough Recipe
- 3 1/2 cups unbleached all-purpose flour
- 1 tablespoon finely ground sea salt
- 1 tablespoon olive oil
- 2 1/4 teaspoon dry yeast (1 packet of dry yeast)
- 1/4 teaspoon sugar
- 1 1/2 cup warm water
- Pre-heat oven to 500 degrees (if using a pizza stone – place in the oven to get hot and heat for an hour)
- Mix together the warm water, sugar and yeast. Put aside to get foamy. If it does not foam then the yeast is not good – redo this step.
- In a separate bowl mix all of the other ingredients. Add in the yeast mixture and mix well until dough forms a ball. Place the dough on a lightly floured surface. Knead the dough – Use the palm of your hand and keep pressing in and folding it over and repeating for about 5 minutes.
- Divide the dough into 4 – one pound balls. Place these dough balls into containers and cover the container with anything that will keep the air out. Set the dough to rise in a warm spot for at least 45 minutes. (you can freeze any unused dough after rising*)
- Prepare your topping. Stretch out the dough and aim for it to be even thickness all around. Top your pizza and place in the oven. Bake for 8 minutes. Let it rest. Add any herbs to your pizza afterwards.
*If using frozen dough – allow dough to defrost in fridge 12 hours
- Either use a jar of Marinara Sauce or make your own
Basic Sauce Recipe
- 28 ounce pureed tomatoes
- sugar to taste
- salt to taste
- 3-6 finely grated fresh peeled garlic cloves
Mix all the ingredients together.
Topping Suggestions:
- Mushrooms
- Onions
- Fresh or Roasted Garlic
- Broccoli
- Sweet Corn
- Peppers
- Olives
- Fresh Tomatoes
- Sun Dried Tomatoes
- Grilled/Fried/Baked Eggplant
- Grilled Zucchini
- Roasted Red Pepper
- Capers
- Saute Spinach
- Pesto Sauce
- Artichokes
- Soy Pepperoni or Soy Sausage or Tofu/tempeh
- Daiya Vegan Cheese or other vegan cheese
- Herbs
Unbaked Pizza
06 Dec 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: barley, chanterelle, comfort food, cremini, garlic, morel, mushroom, olive oil, onion, oyster, sides, tumeric, vegan, vegetarian
I love all things mushroom! So this was one of those amazing recipes for my house. Thank goodness I made a bunch as we were super happy to eat it for a while 🙂 The best part was that unlike regular risotto – I didn’t have to stand over the hot stove and stir this dish the whole time. And of course barley is way more nutritious than arborio rice.
Check out these other mushroom dishes from the past…Mushroom and Crumble Stroganoff –Vegan Creme of Artichoke and Mushroom Soup with Pesto, Raw Spinach & Wild Mushroom Quiche, Chopped “Liver” Spread, Thai Coconut Bliss Soup, Mushroom Stroganoff and Raw Mushroom Cream Sushi
Mushroom-Barley “Risotto”
1 tablespoon olive oil
2 cups onion, chopped
2 garlic cloves, minced
4 cups mixed mushrooms, quartered (chanterelle, cremini, morel, and oyster)
1 cup pearl barley
3 cups vegetable stock or water
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
- Heat the oil in a large saucepan over medium heat.
- Add the onions; cook about 5 minutes and stir in the garlic and cook, 30 seconds.
- Add the mushrooms; cook until soft, about 5 minutes.
- Stir in the barley to coat.
- Add the stock, salt, and turmeric and bring to a boil.
- Lower to a simmer and cover, stirring occasionally, until the barley is tender and liquid is absorbed.
18 Aug 2011
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, basil, comfort food, entertaining, green, lemon, nutritional yeast, olive oil, onions, pignoli, pine nuts, pistachios, raw, sauces, tomatoes, vegan, vegetarian, zucchini, Zucchini Pasta
I have made this dish many times over the last couple of years, sorry for waiting so long to share it with you! It is one of my faves!! And you can use each component on its own in other dishes as well 🙂 SO versatile and deelish! A total crowd pleaser – beautiful and amazing! Plus it has been one of their top sellers at the restaurant for years!
Zucchini and Green Zebra Tomato Lasagne with Basil-Pistachio Pesto
Recipe by Matthew Kenney of Pure Food and Wine
Serves 6
Lemon-Pignoli “Ricotta”
2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
6 tablespoons water
Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon agave
2 teaspoons sea salt
Pinch hot-pepper flakes
Place all ingredients in a Vita-mix or high speed blender, and process until smooth.
Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup raw pistachios
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper
Place all ingredients in a Vita-mix or food processor and process until well combined but still slightly chunky.
Lasagne
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Pinch of sea salt and fresh pepper
Garnish: whole basil leaves
- Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices.
- Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil. (or make individual portions by layering into square shapes on plates)
24 Jul 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: basil, comfort food, gluten-free, olive oil, onions, pasta, pesto, pine nuts, quick and easy, quinoa, sauces, tofu, vegan, vegetarian
We had such a super lovely week of vacation! We spent most of the week out in Sag Harbor relaxing, cooking, practicing yoga with the amazing Colleen Saidman at Yoga Shanti, hanging out with my wonderful sister & brother in law and their adorable twin girls and just generally taking it super easy. (I’ll post some of our other super quick vacation recipes soon!)
We then headed out to Northport to stay with our friend Lisa Dawn. She has a beautiful studio there, Project Yoga, that I was honored to be teaching at this weekend. Such a sweet and blessed space. We spent the rest of the time there at the beach and of course cooking a little more 🙂
As many of you know, I love onions! We bought the most beautiful onions at the Farmers Market in Northport and I wanted to use them right away. Lisa had this amazing Vegan Pesto from Delpozzo at the farmers market so it was just a perfect quick and easy beach meal to throw both these together with quinoa pasta. Easy Peasy!
The pesto was Extra Virgin Olive Oil, Basil, Garlic, Pinenuts, Tofu, Salt and Pepper. Super easy! I have never tried tofu in the my pesto and this was out of control amazing! I usually make my pestos with olive oil, pinenuts (or sometimes other nuts), salt and pepper -occasionally I will add some nutritional yeast. I always like to try new things of course, so I am excited to experiment with this one soon myself.
Caramelized onions are one of my favorite things ever. They come out so sweet and deelish!! All you have to do is cook them down and the sugar in the onions make them super sweet. Yum!
Carmelized Onions and Pesto Quinoa Pasta
- 2 tablespoons olive oil
- 3-6 onions (depending on how much you love onions and if you want some for leftovers)
- 4 ounces of quinoa pasta
- 2-3 ounces vegan pesto
serves 2
To caramelize the onions, just peel and chop the onions. Heat oil in a pan over medium heat and add the onions, stirring. Continue to let the onions cook for a while, stirring occasionally to make sure the onions don’t burn. You can either cover the onions with a lid and let their liquid cook themselves down or for a browner more caramelized version, keep the lid off and the liquid begins to evaporate as the onions begin to brown, just make sure you are stirring frequently to prevent them from burning. You can cook both versions for about 10-20 minutes till you reach your desired color and texture.
After you get the onions in the pan, boil the pasta water. Add the pasta and cook according to instructions.
Then simply combine the onions, pesto and pasta with a bit of salt and pepper and Enjoy 🙂
I kept the cover on for the onions, so they are not as brown, but they are soft and super sweet!
I LOVE it when it says Vegan on it!! So Special!!!
13 Jul 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, basil, garlic, green, kale, olive oil, pear, pepitas, quick and easy, salad, sides, vegan, vegetarian
We LOVE raw kale! It is great because any other salad with dressing would get all wilted when left with dressing in the fridge, where as kale just gets better, so this is a great leftover salad! The cooked onions and pears added so much goodness to this too. YUM!
This is the 2nd Salad in the Kale Salad Challenge 🙂
Raw Kale and Pear Salad
inspired by Chef Rachel Greenspan
1 lb Lacinato kale, cut crosswise in very thin slices
1 clove garlic, minced
1/4 cup basil, diced
1 red onion, chopped
3 tablespoons olive oil, divided
1 tablespoon agave
2 pears, diced – carefully take onions out and leave some agave to sautee pear in
cinnamon, to taste
juice of 1 lemon
3 tablespoon white or red wine vinegar
salt and pepper
handful of pepitas, toasted
- Place kale, garlic, and herbs into a large bowl.
- Sweat onion with 1 tablespoon olive oil for about 5 minutes or until translucent. Add agave and continue cooking until nicely caramelized, another 10-15 minutes.
- Carefully take cooked onions (place in the bowl with kale) out of the skillet, leaving some agave liquid in the pan. In the same pan, saute diced pear until tender but still firm (add a dash or two of cinnamon to the pears). Once cooked, add to the kale and mix through.
- To dress salad, add remaining 1-2 tablespoons of olive oil, vinegar, lemon juice, and salt and pepper, all to taste. Let the salad sit for about 30 minutes to 24 hours to tenderize the kale without having to cook it. The salad should be vinegary and delicious.
30 Jun 2011
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: artichoke, Cashews, comfort food, dates, dressing, green, maple syrup, non-dairy cheese, nutritional yeast, olive oil, pasta, pine nuts, quick and easy, salad, sauces, sesame, sides, snack, spinach, tahini, vegan, vegetarian
As you know I LOVE Potlucks! And now we have a pretty regular Vegan Themed Potluck Party happening 🙂 Last nights theme was Italian Night! (last month was Asian) SUPER YUM! Not kidding this meal was out of control. We didn’t end up having dessert, but we all happily had seconds of the deelish food!
Lisa Dawn made this OUT of this world lasagna! We have seen her amazing Ricotta Cheese in her Stuffed Shells, but to taste this you would think that this was gourmet ricotta cheese made in Italy. But happily it was Vegan (but still super gourmet :)) And the homemade tomato sauce was also deelish!
Joey made this amazing pesto pasta sans cheese of course. It was so gorgeous with the fresh grape tomatoes and basil! Beautiful and super tasty!
I made my favorite Raw Crisp Caesar Salad with Pinenut parmesan and Artichoke Guacamole with mulit-grain pita chips. Yum!!!
On a side note, I can’t help but brag about Lisa & Paul’s overly impressive and adorable son Luke! Lisa had this great deck of cards with all the US Presidents pictures on them. Luke was able to go through all of them and name them!!! SO CUTE!! And he is under 2 years old!
Such a super great night with friends and deelish vegan food!
Amazing photo courtesy of Lisa's fabulous husband Paul!
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