06 Apr 2015
by marisashealthykitchen
in Vegetarian Recipes
Tags: cheese, comfort food, dill, eggs, entertaining, feta cheese, goat cheese, green, green onions, Greens and Quinoa Pie Recipe, jewish, kid-friendly, olive oil, onions, Passover, quinoa, sides, spinach, vegetarian, vegetarian times, www.vegetariantimes.com quinoa
This is a delicious recipe that was perfect for Passover and will definitely be repeated throughout the year! SO good! We love to use quinoa since it is such a super food and so delicious! It is not a grain so totally great for Passover as well 🙂 I doubled this to feed the whole table. Super protein-riffic meal!
Greens and Quinoa Pie
Recipe adapted from http://www.vegetariantimes.com
Serves 6
- ½ cup quinoa, rinsed and drained
- 10 ounces chopped spinach
- 3 Tbs. olive oil, divided
- 2 medium onions, thinly sliced (2 cups)
- 2 green onions, thinly sliced (¼ cup)
- ¼ cup chopped fresh dill
- ¼ cup crumbled feta cheese (1 oz.)
- ¼ cup grated aged goat cheese (1 oz.)
- 3 eggs, lightly beaten
- Preheat oven to 350°F.
- Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
- Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add spinach and cook until wilted, stirring frequently or tossing with tongs. Stir greens into quinoa. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper.
- Grease a 9-inch pie pan, then spread quinoa mixture in pan with spatula. Bake 40-50 minutes or until golden brown.
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.
08 May 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, cooking with kids, entertaining, h'orderves, jewish, kid-friendly, kids, Mayim Bialik, Mayim Bialik passover, Mayim Bialik vegan, Mayim Bialik's recipes, Mini Potato Kugels, olive oil, onion, paprika, Passover, Potato Kugel, potato starch, potatoes, quick and easy, sides, vegan, vegetarian
I love that all the food we cooked for this year’s Passover Sedar, we cooked as a family! Such a sweet day with the four of us! Most of the recipes we made were also great for year round.
In searching for some kiddo & adult friendly Passover recipes I found this one for Mini Potato Kugels. They are perfect little cups of fried onions and potatoes, so really yummy handheld hash browns 🙂 My kids really liked them (even raw as we were making them) and pressing them into the muffin tins! Plus it was super fun for both of the kiddos to take turns pressing the on/off switch on the food processor to grate these.
I was also inspired because this is one of Mayim Bialik’s recipes and LOVE all things Mayim! True to form it was great 🙂
Mini Potato Kugels
5 medium potatoes, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch
Salt, to taste (somehow I missed that this was not in the recipe, so notice the salt I sprinkled on top 🙂 but best to add to the mixture first!)
- Grate the potatoes, and then drain the liquid from them.
- Saute the grated onion in 2 Tablespoons of the olive oil until soft but not brown. Add paprika.
- Mix onions into the potatoes and add potato starch and 1 more Tablespoon olive oil.
- Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil.
- Bake at 400F for 40 minutes.
23 Apr 2014
by marisashealthykitchen
in Uncategorized, Vegan Recipes, Vegetarian Recipes
Tags: almond butter, chocolate, chocolate chips, comfort food, dessert, earth balance, entertaining, holiday, lisasprojectvegan.com, matzah, matzah meal, matzo meal, nut butter, Organic, organic natural peanut butter, Passover, peanut butter, powdered sugar, quick and easy, Sea Salt, snack, vegan, vegan chocolate chips, vegan powdered sugar, vegetarian
Passover dessert is not really known for being so great (think dry flour less cardboard), but these were awesome! Chocolate & Peanut Butter to me is always a winning combination 🙂 Not everyone eats peanuts/legumes during the holiday so you can always substitute Almond butter and I’m sure would be amazing too! Also to make this as a Non-Passover dessert you can use graham cracker meal or maybe even try coconut flour! mmmm ideas!
My dear friend Lisa posted these on her site and I’m so happy, and so was the rest of my family! YUM!!!!!
Chocolate Peanut Butter Matzo Squares
recipe from lisasprojectvegan.com
1 1/4 cup organic natural peanut butter (room temperature)
4 tablespoons Earth Balance (1/2 stick, softened)
1 cup vegan powdered sugar
1 cup of matzo meal (approx 3 sheets processed)
1 cup vegan chocolate chips
coarse sea salt (optional)
Combine the peanut butter and Earth Balance. Use a hand mixer and if it gets to tough, use your hands. Work the powdered sugar in 1/2 a cup at a time. When that is thoroughly combined, add the matzo meal and 1/2 cup of the chocolate chips. Combine well. Lightly grease a small square pan (mine is a 8×8 baking pan) and set the mixture in by really pressing it down firmly so it is even. Melt together 1/4 cup of the peanut butter and the other 1/2 cup of the chocolate chips. Pour it over the top of the crust and spread it out evenly. If using sea salt, sprinkle on (I did so on half) Place in the refrigerator to set (at least an hour.) Cut into squares and serve! Enjoy!
16 Apr 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond milk, appetizer, dip, earth balance, entertaining, extra virgin olive oil, garlic, Happy Passover, Hors d'oeuvre, Hors d'oeuvres, kale, ketchup, lacinato kale, lemon juice, Mashed Potato, Mashed Potato Quinoa Puffs, Mashed Potato Quinoa Puffs with Sriracha Mayo, mayonnaise, non-dairy milk, Passover, Potato, Puffs, quinoa, Quinoa Puffs, rice milk, sauces, sides, snack, spinach, sriracha, Sriracha Mayo, swiss chard, vegan, vegan mayonnaise, vegetarian
Happy Passover! If you celebrated the last two nights, I hope they were joyous ones!! We are stuffed, exhausted but had a great time!
This year I made a bunch of new dishes (and some old favorites!!) and they all came out super deelish!! I wanted to concentrate on some kid friendly dishes that I knew the adults would love too. We had fun as a family cooking these up together. So sweet 🙂
This one was a perfect appetizer for Passover or really any party 🙂 It was a hit both nights and we are super happy to have some leftover! I doubled the recipe to make sure we would have enough and will do next time since they everyone loved them!
Mashed Potato Quinoa Puffs with Sriracha Mayo
recipe adapted from http://brazenkitchen.com
Mashed Potato Quinoa Puffs
1 lb. potatoes
1 cup cooked quinoa
2 cups very finely chopped greens such as lacinato kale, swiss chard or spinach
1-3 cloves garlic, pressed
2 tablespoons extra virgin olive oil or Earth Balance Soy-Free Spread
¼ cup almond milk or rice milk
Salt and pepper to taste
vegan mayonnaise
Sriracha
ketchup
lemon juice
- Preheat the oven to 425 degrees.
- Cut the potatoes into 1 inch cubes. Steam or boil until soft. Drain.
- Mash the potatoes well or put it through a ricer.
- Once the lumps are gone, add all the ingredients and mix thoroughly.
- Using a tablespoon, form into 1 inch balls or using two tablespoons, form the into rough “quenelles” or oblong discs. (I used a mini ice cream scoop/cookie scooper)
- Drop into parchment lined cookie sheet.
- Bake for 15 minutes. Turn the puffs and bake for another 15 minutes.
Sriracha Mayo
- Mix Sriracha and mayo to your desired spice level
- Kick up with some ketchup and lemon juice.
26 Apr 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, entertaining, jewish, Passover, quick and easy, quinoa, quinoa flakes, vegan, vegetarian
This Passover was extra special with an addition of some new recipes! YUM!!!
We always eat a lot of quinoa, salads and veggies. And of course I also get to have the treat of Matzah & Earth Balance. So simple, yet amazing of course!
Last year we tried these vegan matzah balls but they disintegrated when left in the broth. This year my friend Lisa Dawn has been experimenting for a few weeks for the perfect Passover recipes. Thanks to Lisa Dawn and to Nava Atlas for these new amazing Matzah Balls and Matzah Brei recipes!! And thanks to my Mom and Mother-in-Law for making these amazing matzah balls for us. And Michael and I loved the Brei! YUM!!!
Also check out these recipes as well 🙂
Matzah Balls
Makes: About 24
The main difference with these matzah balls are you don’t boil them, you bake them so they stay intact! The quinoa flakes bind them together and adds protein, how fabulous! These were amazing!!! And now I see what Lisa Dawn was saying how quinoa flakes are her new best friend!
1 cup quinoa flakes
2 cups boiling water
One box (2 packets) Streit’s or Maneschewitz Matzo Ball Mix
1/4 cup light vegetable oil (like safflower)
In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes. Stir in both packets of matzah meal mix along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes. Just before baking, preheat the oven to 275º F. Roll the matzah meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet. Bake for 20 to 25 minutes, carefully turning the matzah balls after 10 minutes, until firm to the touch; don’t let them brown. If making ahead of time, let the matzah balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzah balls per serving.
Vegan Matzah Brei
Makes 4 servings
Adapted from Nava Atlas and Lisa Dawn
I have only seen recipes for vegan mazah brei with tofu and was sooo happy when Lisa Dawn posted this recipe from Nava Atlas. More of our new best friend Quinoa Flakes! This was so good and I added the sugar so it tasted just like my mom’s growing up! YUM!
6 sheets of matzah, crumbled
1 cup quinoa flakes
4 cups boiling water
3 tablespoons Earth Balance
1/2 teaspoon Salt
1/4 cup Sugar
Boil the water. In a bowl, mix the crumbled matzah and the quinoa flakes. Pour the hot water over it and let it sit for 3 to 4 minutes. It is ready when the water is absorbed. In a skillet, melt Earth Balance and pour the mixture in. Sort of flatten it down a little and sprinkle with salt and sugar. When it has been going for a few minutes, scramble it a little to give all sides a chance to crisp up. Just scramble for a few more minutes and then serve and Enjoy!
14 Oct 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, entertaining, Passover, sides, vegan, vegetarian
Over Passover this year my mom made the most insanely tasty cauliflower ever!! (and I love most cauliflower dishes!) Luckily she shared the recipe with me and I can share it with all of you 🙂 You will not be disappointed! I made it at home and we loved it again, soooo good! Enjoy 🙂
6 lb cauliflower (3 heads), cut into small florets
1/2 cup olive oil
6 garlic cloves minced
1 teaspoon salt
1/4 teaspoon white pepper
- Preheat oven to 425 F
- Place everything in a big ziplock back and let marinate overnight in the fridge.
- Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of the oven, stirring occasionally until golden, about 25 – 30 mins.
- Cover tightly with foil and let cool until about an hour before serving. Then put back in the oven, sealed with foil, at about 250 F for at least another hour, stirring occasionally.
25 May 2009
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, Passover, quinoa, sides, squash, vegetarian
This was fun to make and super good! Plus don’t they look like little hearts! This is such a romantic and heart healthy meal!
I used regular quinoa because I could not find organic red quinoa (and I had regular quinoa in the house 🙂 ), but I am sure this came out just as Delicious! You could always substitute the butter for oil to make this vegan and I doubt it would change a thing as the butter is just used to sauté the veggies. I did not have currants so I put more cranberries and apricots in then the recipe called for. You will also have some of the quinoa left over, but it makes a great leftover side dish.
Baked Acorn Squash with Red Quinoa and Pumpkin Seed Stuffing
Recipe adapted from The Flexitarian Table.
SERVINGS 8
INGREDIENTS
2 cups quinoa
4 tablespoons Earth Balance or olive oil
1 1/2 cups diced onion
sea salt or Kosher salt
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced fresh ginger
1 tablespoon chopped fresh sage
1/2 cup dried cranberries
1/3 cup dried apricots, chopped the size of raisins
1/4 cup dried currants
1/3 cup toasted pumpkin seeds
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
freshly ground black pepper
4 medium Delicata squash, halved lengthwise, seeds and membranes removed
extra-virgin olive oil, for brushing
PREPARATION
- Adjust a rack to the middle shelf of the oven and preheat to 350 degrees F.
- Simmer the quinoa in 4 cups of water until fluffy, 15 to 20 minutes.
- While the quinoa cooks, melt the butter in a saucepan over medium heat. Add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, ginger, and sage.
- Cover the pan and simmer until the vegetables are tender, 5 to 7 minutes (add a tablespoon of water, if necessary, to prevent scorching.)
- In a large bowl, toss together the quinoa and vegetables. Stir in the dried fruit, pumpkin seeds, nutmeg, and cinnamon, season with salt and pepper.
- Brush the skin of the squash lightly with oil. Place the squash, cut side down, in a baking pan large enough to hold them in a snug single layer.
- Pour 1/2-inch of boiling water into the pan and bake for 20 minutes (you want the squash to have softened slightly, but not completely). Transfer the squash to a plate and let rest until cool enough to handle.
- Stuff the squash halves with the quinoa mixture, return them, stuffing-up, to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife, 20 to 30 minutes more.
12 Apr 2009
by marisashealthykitchen
in Vegetarian Recipes
Tags: comfort food, dip, jewish, Passover, pate, quick and easy, sides, snack, vegan, vegetarian
If you are celebrating Passover I hope it is a great and liberating time for you! Here is a delicious recipe that my whole family loves to munch on during Passover and any time really. Great with matzoh during Passover or crackers the rest of the year.
Chopped “Liver” Spread
Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).
- 3 Tbsp. oil
- 1/2 lb. mushrooms, chopped
- 1 small onion, chopped
- 1 cup chopped walnuts
- Pepper and salt, to taste
- 1 Tbsp. water
Sauté the mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread. Makes 1 cup
I would recommend using a food processor so it is still a little chunky and not too smooth. If you do over blend, no worries, it is still super good!
Marisa's Healthy Kitchen 