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.
08 Jun 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: avocado, avocado pasta, basil, black pepper, comfort food, cook pasta, creamy, garlic, green, lemon juice, lemon zest, pasta, pignoli, pine nuts, quick and easy, sauces, spinach, vegan, vegetarian
Sometime you just want a home cooked meal but haven’t planned anything and haven’t gone shopping to cook. The kids are always well fed but sometimes we get left a little behind 😉 This is a great meal that took literally the time to boil pasta to create with all ingredients I always have at home. Super simple and deelish, the best!
Creamy Avocado Pasta
4 servings
2 avocados
Juice of 1 lemon + lemon zest to garnish
1-3 garlic cloves, to taste
1 teaspoon sea salt, or to taste
1/2 cup Fresh Basil or Spinach
3 tablespoons extra virgin olive oil
1 lb of pasta
ground black pepper, to taste
Pine nuts, for garnish
- Boil water and cook pasta in a large pot
- In blender or food processor combine garlic, lemon juice, and olive oil and process until smooth. Add avocado, basil, and salt and blend until creamy
- When pasta is done, drain and mix with sauce. Garnish with lemon zest, black pepper and pine nuts. Serve immediately.
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!
22 Jan 2014
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: brown lentils, cayenne, crock-pot, cumin, garam masala, garlic, ginger, indian, lentils, onion, quick and easy, quinoa, sauces, sides, slow cooker, turmeric, vegan, vegetarian
My friend Dina told me about a super easy slow cooker lentils recipe. It was really yummy and beyond easy! There is something so nice about placing everything in a slow cooker and hours later having a hot cooked and deelish meal waiting for you! Perfect for weeknight dinners 🙂
Easy Slow Cooker Lentils
2 cups brown lentils
1 1/2 cups quinoa
1 chopped onion
3 cloves minced garlic
1 tbsp fresh grated ginger (I keep mine peeled and frozen so it is super easy to grate )
1 tsp each garam masala, turmeric, cayenne, cumin
Salt to taste
Mix all of the above in the slow cooker and put in enough water to cover by an inch plus. Cook on high for 2-3 hrs or low for 3-4 hrs. (add more water if needed) I served it with yogurt and chopped cucumber. Deelish!
15 Jan 2014
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: avocado, caesar, caper, Cashews, dip, dressing, garlic, green, kale, kale salad, lemon juice, miso, nutritional yeast, pignoli, pine nuts, quick and easy, radish, raw, rice vinegar, salad, vegan, vegetarian
Back to the Kale Salad! YUM! This one is so creamy and deelish it will please even people who think they don’t love kale. This dressing can be used with any other salad or even as dip!
Kale Caesar Salad
2 large bunches kale, stems discarded, chopped
Caesar Dressing
1 bunch red radishes, sliced super thin
3 tablespoons capers
1/2 ripe avocado, chopped
- Massage Kale and Dressing in a large bowl. Use your hands to massage and make sure to really get in there to soften the kale and evenly distribute the dressing.
- Add radishes, capers and avocado and toss.
Caesar Dressing
2 cups water
1/2 cup pine nuts
1/2 cup cashews
1 clove garlic, coarsely chopped
1/2 cup plus 2 tablespoons fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons dark miso
2 tablespoons nutritional yeast flakes
1 1/2 teaspoons salt
1 teaspoon rice vinegar
- Place all the ingredients into a high speed blender and blend till creamy.
- Chill until ready to use and shake well.
10 Nov 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, butternut squash, cardamom, cinnamon, cranberry, muffins, nutmeg, oats, pumpkin, quick and easy, snack, soy milk, vanilla, vegan, vegetarian, vinegar, whole-wheat
We recently moved to the country and it has been beyond amazing but now Michael has a bit longer commute. So I am trying to come up with some quick and healthy “grab as you run out the door” breakfasts 🙂 Green Juice, check! (thank you Blue Print Bottles!) But then something a bit more substantial for him throughout the morning. These were super yummy, kid & husband approved!
Butternut Cranberry Oat Muffins
Makes 12
¾ cup organic cane sugar
1 ½ cups unbleached all purpose flour
½ cup whole wheat pastry or spelt flour
½ cup oats
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup almond or other nondairy milk
1 cup cooked pumpkin or butternut squash, mashed
2 tablespoons canola or other neutral oil
1 teaspoon white or rice vinegar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly ground nutmeg
½ cup dried cranberries
- Preheat oven to 350 degrees F.
- Spray regular sized muffin tins with cooking spray
- Combine the sugar, flours, oats, salt, baking powder and soda in a large bowl. Stir well to combine.
- In another bowl, mix the remaining ingredients except the cranberries. Stir until well mixed.
- Pour the liquid ingredients into the dry ingredients, along with the cranberries, and stir well but quickly to combine. Do not over-stir the dough otherwise the muffins will come out tough. . Spoon the batter into the muffin tins to fill about 2/3 of each cup.
- Bake for 18 to 20 minutes until the muffins are golden brown and cooked in the middle. Let cool on a rack. Enjoy 🙂
24 Oct 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: apple, autumn, butternut squash, butternut squash soup, carrot, cinnamon, coconut, coconut milk, comfort food, fall, nutmeg, onion, parsnips, quick and easy, soup, vegan, vegetarian
Today was that perfect Fall day. Super brisk yet still super sunny highlighting those gorgeous fall colors!! We spent the late afternoon crunching on all the fallen leaves and a messy outdoor art project!! It was a bit chilly and as it got later (and colder) I figured it was the perfect day for a warm & creamy soup. Yum!!
I was thinking Butternut Squash Soup with Coconut Milk. Then I decided to add carrots from the CSA and apples we picked last weekend. I figured this was going to be a winning combination and it was!
I used pre-chopped butternut squash which made this meal a breeze and done within 30 minutes!
Butternut Squash, Carrot & Apple Soup
- medium butternut squash, peeled and chopped
- 1 large onion, chopped
- 2 apples, peeled and chopped
- bag of carrots/parsnips, peeled and chopped
- 4 cups (water & broth)(I used 2 of each)
- olive oil
- salt & pepper
- 1 can of coconut milk (all I had was light and it still came out creamy)
- dash of nutmeg & cinnamon
In a large pot sauté onions in olive oil while peeling and cutting the squash, carrots & apples.
Turn the heat down and add the veggies, stirring until they are all added.
Add liquid and salt &pepper.
Cover and bring to a boil. Turn down heat and simmer until the squash and carrots are soft.
Using an immersion blender puree completely smooth in the same pot.
Add coconut milk, nutmeg & cinnamon, taste and season, stir (I used the blender again) and enjoy!
22 Aug 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: baguette, bean dip, cannellini beans, comfort food, crackers, dip, entertaining, garlic, h'orderves, lemon juice, martha stewart, marthastewart.com, olive oil, quick and easy, red wine vinegar, roasted garlic, rosemary, sides, snack, vegan, vegetarian
I have made this dish now a few times and every time I prepared it a bit differently and every time it came out deelish!! Super easy, super yummy, healthy and everyone will love it!
I am really into cooking dried beans lately instead of using canned ones. I found this insanely easy technique of just soaking them and cooking them on low for 4+ hours in a crock pot! Done, easy peasy!! Beautiful! You will never have to use canned beans again unless you are in a pinch!!
3 variations:
- red wine vinegar or lemon juice
- roasted garlic blended in & saved some full roasted cloves for garnish
- fresh garlic blended
Rosemary White Bean Dip
- baguette or crackers
- 2 cans (15.5 ounces each) cannellini beans, rinsed & drained OR 1/2 lb dried beans, soaked & cooked
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 to 2 tablespoons red-wine vinegar (or lemon juice)
- 2 teaspoons finely chopped fresh rosemary
- Coarse salt and ground pepper
- (optional) fresh or roasted garlic
If using baguette, slice 1/2 inch thick, brush with olive oil, and cook in a 350-degree oven until lightly toasted.
In a food processor, combine cannellini beans, olive oil, vinegar or lemon juice and garlic (optional). Process until smooth, adding water if necessary. Add 2 teaspoons rosemary and pulse until combined. Season with salt & pepper and Transfer to a serving bowl and drizzle with a little oil.
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