31 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: beans, comfort food, green, okra, quick and easy, soup, vegan, vegetarian
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
- Combine the celery, carrots, onion, bell pepper, and garlic in a food processor and pulse chop (do not purée).
- 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.
- While soup in simmering prepare rice. When the rice is almost done stir in with gumbo and simmer 10 minutes more all together.
- Enjoy!
26 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, comfort food, crock-pot, non-dairy cheese, polenta, quick and easy, sides, slow cooker, vegan, vegetarian
WE LOVE POLENTA! We love grits! Whatever you want to call it, it is deelish and one of my fave comfort foods ever! It is so simple to prepare but even simpler to eat 🙂
Sometimes when I know I have a lot of cooking to do, I love to use the slow cooker so that I can prepare one part of the meal beforehand and it is ready when I am done cooking the rest. Ahh so simple!
Pre-cooked Polenta
Soft Polenta Yummyness
Set Polenta
Polenta Square
Slow cooked Corn Polenta and Chiles
3 cups water (or milk/ or non-dairy milk)
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup yellow cornmeal
1 cup corn kernels
1 cup shredded montery jack cheese (or non-dairy cheese)
1/2 cup freshly grated parmesan cheese (or non-dairy cheese)
1 can diced mild green chiles
- In a large saucepan or flame-proof slow cooker liner over medium heat bring water, garlic, rosemary, salt and pepper to a boil. Add polenta, whisking to prevent lumps. Continue whisking until mixture begins to thicken and bubbles, about 5 minutes. Add corn, Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware if you are using a saucepan.
- Cover and cook on Low for 2-3 hours. It will then be a soft (deelish) polenta. If you want it to set transfer to a 8×8 glass pan and place in the fridge for a half hour or so.
- Serve and enjoy either way!
LOVE POLENTA!3 cups skim milk (water or soy milk)
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsley yellow cornmeal, preferably stone-ground
1 cup corn kernals
1 cup shredded montery jack cheese
1/2 cup freshly grated parmesan cheese
1 can diced mild green chiles
1. in a large saucepa over medium heat, bring milk, garli, rosemary, salt and pepper to taste to a boil. Gradually add polenta, in a steady stream, whisking to remove all lumps. Continue whisking until mixture begins to thicken and bubbles like lava, about 5 minutes. Add corn, Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware.
2. Cover and cook on Low for 2 hours, until mixture is firm and just beginning to brown around the edges.
24 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: comfort food, cream, quick and easy, sides, snack, soup, vegetarian
I have been craving and cooking so many soups lately because of these bitter cold wintery days! This one will be sure to warm you up but I love that it is also super low in fat! Michael and our friend Jesse were both pleasantly surprised and happy to find out how yummy low-fat soups can be. Enjoy this one! Yum!!
Broccoli Cheese Soup
6 servings
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 potato, peeled and chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 28-32 ounces vegetable broth
- 2 bunches of broccoli, stems (peeled and chopped) and florets (chopped)
- 1 – 2 cups shredded fat-free or reduced-fat Cheddar cheese
- 1/2 cup fat-free or reduced-fat sour cream
- 1/2 teaspoon salt
- Heat oil in a large pot over medium-high heat. Add onion, carrot and celery and cook, stirring, until the onion and celery soften, 5 – 6 minutes. Add potato and garlic and cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring continuously for 2 minutes.
- Add broth and broccoli; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 20 minutes.
- Use an immersion blender or pour into a blender and puree soup. If you want leave it a little chunky, but I preferred a smooth puree. If you used a standing blender, pour the puree back into the pot.
- Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted, about 2 minutes. Season with salt.
21 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, artichoke, comfort food, cream, pesto, quick and easy, sides, snack, soup, vegan, vegetarian
This soup was sooo good! Thanks Bryanna! It was super easy and super deelish! I love artichokes and the taste that lingers in your mouth after you have eaten them. This soup is just divine and super creamy and Vegan! Yum! Highly recommend! Bryanna also listed the nutrition stats, which is always helpful!
Plus I just found out this is the coldest winter in NYC since 1977. No wonder I am craving soups lately!
Vegan Creme of Artichoke and Mushroom Soup with Pesto
adapted from Vegan Feast Kitchen
Servings: 4
2 tablespoon vegan margarine or olive oil
1 1/2 cups fresh crimini or white mushrooms, chopped
2 shallots, chopped
2 tablespoons white unbleached flour
6 cups lite soy milk or other nondairy milk
2 tablespoons No-Chicken Bouillon/Soup Base
2/ 14 oz. cans artichokes hearts in water, well-drained and chopped
(OR use two 9 oz. pckgs. frozen artichoke hearts, thawed, drained and chopped)
2 tablespoons non-dairy basil pesto (I made my own but you can just use a packaged brand )
salt and freshly ground black pepper to taste
- Melt the vegan margarine or heat the olive oil in a large pot. Add the mushrooms and shallot and stir-cook over medium-high heat, about 5 minutes.
- Stir in flour and stir-cook for 1 minute.
- Vigorously stir in the nondairy milk and bouillon and let it come to a boil, stirring. Cook 1 minute, stirring consistently.
- Add the artichokes, reduce the heat to a simmer and cook, uncovered, for 5 minutes.
- Either use an immersion blender to puree the soup or Carefully pour into a blender and puree there.
- If you are using an external blender pour back into the pot.
- Add the pesto and stir to combine.
- Serve and Enjoy immediately.
Nutrition Facts
Nutrition (per serving): 285.1 calories; 27% calories from fat; 9.0g total fat; 0.0mg cholesterol; 3578.0mg sodium; 1272.9mg potassium; 44.1g carbohydrates; 12.9g fiber; 14.5g sugar; 31.2g net carbs; 22.3g protein; 5.6 points.
Check out the steam coming off the top of the soup!
20 Jan 2010
by marisashealthykitchen
in Home Cooking
Tags: chicken, comfort food, maple syrup, Nama Shoyu, quick and easy, tamari
This is a super simple recipe I just whipped up for Michael. If I know I am not going to have a lot of time one evening to cook, I love setting up something in a marinade the night before so all I have to do is cook. I am a big fan of the foodsaver but you could just use a gallon size bag to marinade. I doubled the recipe as usual, but wrote it for 4 servings. Michael really enjoyed the flavor of this chicken dish!
Maple Chicken
4 tablespoons pure maple syrup
2 tablespoon tamari, nama-shoyu or soy sauce
juice from 2 lemons
2 clove garlic, minced
2 teaspoon ginger, minced
1/2 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts
- In a large plastic bag pour all ingredients except the chicken and mix. Add chicken and marinate from 2 hours to overnight.
- Heat a grill pan or skillet on medium heat and spray with cooking spray. remove chicken from the marinde (reserve) and grill chicken untikl cooked through on both sides, flipping once.
- While the chicken is cooking, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat until reduced by half. Pour over cooked chicken and serve.
19 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, dressing, green, quick and easy, raw, salad, sides, vegan, vegetarian
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
- 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.
- Cut endives lengthwise into strips.
- Add salad greens, grapefruit sections, and endive to dressing in bowl.
- 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.
- Either reserve the rest of the grapefruit juice, or drink immediatley like I do!
13 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, pasta, Peanut Sauce, quick and easy, sauces, sides, snack, tamari, vegan, vegetarian
I was always obsessed with Cold Sesame Noodles from Chinese restaurants. If there is one food that I remember loving from my childhood, it is this one. And although I occasionally indulge in it now, we rarely order it in. We ordered some recently from Vegetarian Paradise 2, so yummy! I love this place but since it basically is just vegan chinese food, we almost never treat ourselves to it. After having that small taste, a couple of days later I was hankering for more. I chose to whip some up for myself and I was pleasantly surprised by how deelish it came out!
Before Mixing
After Mixing - don't they look so authentic!?!?!
Cold Sesame Noodles
3 tablespoons tamari
2 tablespoons rice vinegar
A squeeze of Sriracha
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup water
1 pound spaghetti
In a pan combine the soy sauce, vinegar, Sriracha, brown sugar, peanut butter, oil, ginger, and water. Simmer the mixture while stirring until thickened and combined, only a few minutes. Cook the noodles and drain. Toss with the sauce and chill until it reaches your desired temperature or if you just can’t wait any longer. if you want it traditional add chopped scallion and cucumber strips
YUM!!
12 Jan 2010
by marisashealthykitchen
in Home Cooking
Tags: beans, chicken, comfort food, entertaining, quick and easy, sides
This one is simple. You prepare the goodies, mix them up and then put them in the oven and Voila! Dinner is Served 🙂 I liked the colors as well. I served this with my go-to brussel sprouts but I am sure you could also serve this with rice to sop up the yummy sauce.
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
Inspired from Bon Appétit
4 servings
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, pressed
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup plain yogurt or Greek yogurt
- 4 chicken breast halves
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1 12-ounce container cherry tomatoes
- 1 cup chopped fresh cilantro, divided
Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken in a 9×13 baking dish. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture and toss. Pour bean mixture around chicken. Season with salt and pepper. Roast until chicken is cooked through, about 20-30 minutes (depending on how thick your chicken is). Sprinkle with 1/2 cup cilantro. Serve chciken with bean mixture spooned over it and serve with yogurt sauce.
10 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, chips, comfort food, dip, entertaining, h'orderves, quick and easy, sauces, sides, snack, sweet potato, vegan, vegetarian
Go JETS!
Game Day at my house is always an event! I don’t always make fun and fabulous foods but I try to. This one was so perfect and yummy! On these kind of days I can appreciate the short prep time so we can just sit down and enjoy ourselves. I always love making a sauce like this because not only is it amazing but it is so bright and gorgeous too!
The inspiration for this dish was from one of the great NYC vegetarian restaurants, Gobo. When I was younger I would order their Yam & Yucca fries that always came with a yummy raspberry dipping sauce. I haven’t ordered french fries anywhere in years, so this was such a pleasure to indulge in! I love taking something classic like that and updating it with a healthy twist! Deelish!
Sweet Potato Fries with Raspberry Dipping Sauce
3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1/2 bag of frozen raspberries
1/4-1/3 cup agave
Preheat the oven to 425 degrees. Spray or lightly grease a large baking sheet. Peel the sweet potatoes and cut them in 4 slices lengthwise. Then cut east piece into 1/4-inch wide strips. Place them into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 – 35 minutes. Make sure to rotate them once halfway through. While potatoes are baking; combine the frozen raspberries with agave until smooth in a food processor or blender and pour into a serving dish. When the potatoes are done serve immediately with dipping sauce.
Raw Sweet Potatoes
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