05 Feb 2013
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: asian, carrot, dip, dressing, ginger, grapeseed oil, miso, quick and easy, rice vinegar, salad, sesame seed oil, shallot, vegan, vegetarian
For as long as I can remember I have been obssessed with Carrot Ginger Dressings. Here is a quick recipe for one that keeps pretty well in the fridge, so you can make extra and break out whenever you want a quick salad or even as a dip.
This is a quick salad with avocado, romaine and the dressing.
Carrot Ginger Dressing
- 1 large carrot, peeled and chopped
- 1 large shallot, peeled and chopped
- 2 tablespoons ginger, chopped
- 1 tablespoon sweet white miso
- 2 tablespoons rice wine vinegar
- 1 tablespoon roasted sesame seed oil
- 1/4 cup grapeseed oil
- 2 tablespoons water
Pulse chop carrot, shallot and ginger until finely chopped. Add the miso, rice wine vinegar, sesame seed oil, grapeseed oil and water and blend. Enjoy!
23 Jan 2013
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, baby, baby food, banana, breakfast, cinnamon, date, dates, kids, oatmeal, oats, quick and easy, raw, smoothie, vegan, vegetarian
This recipe started off as me making the kiddos’ food which is funny because often they are eating what we make for us. But as I was making this (and tasted it!) I really wanted some too 🙂
So the babies had the oatmeal version and I had the smoothies (although I am sure they and I would have loved both!)
Banana Date Smoothie & Oatmeal
- 10 or so dried dates (I steamed them to make them extra soft, but not really necesary)
- 3 bananas
- dash of cinnamon
- 1 cup of almond milk (less for oatmeal, more for smoothie)
Super simple, just blend and either combine with cooked oatmeal or add extra almond milk for a smoothie.
17 Jan 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, almond, almond flour, almond meal, almond milk, baby, baby food, banana, breakfast, chia, date, dates, kids, maple syrup, mlyk, mylk, pudding, quick and easy, vanilla, vegan, vegetarian
With traditional almond milk, you soak the almonds overnight and then blend and strain the next day. (not hard but not instant) We were all out of almond milk and my kiddos have a new LOVE for Chia Pudding (Banana Date Chia Pudding) so I needed to fix some up Fast!! This was so delicious! We were so happy that there was extra for us as well 🙂
This really helped me out in a pinch but it is something you can make all the time and so much better than almond milk from a carton!!
Super Fast Emergency Almond Milk
- 1 cup of almond flour
- 4 cups of water
- small handful of dates (you could use agave or maple syrup as well)
- teaspoon of vanilla
- dash of salt
Blend & Enjoy!
15 Jan 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: balsamic vinegar, crushed red pepper, green, lemon juice, maple, maple syrup, marinade, quick and easy, quinoa, quinoa pilaf, saffron, saffron pilaf, sauces, sesame, sesame oil, soy, spinach, sriracha, tofu, tumeric, vegan, vegetarian, vinegar
I have always valued a quick and delicious meal but now it is more important than ever! This was a great meal where I could cut and marinate the tofu in just a few minutes while the kiddos were playing and then whip this all up as soon as they went to sleep. Perfect! I was also able to use the marinade twice; cooking the spinach quickly after the tofu. I have always loved Saffron Rice Pilaf and thought a quinoa twist on it would be fun!
Maple-Balsamic Tofu & Spinach with Saffron Quinoa
Tofu & Spinach
- 1 block of tofu, pressed to remove water and cut in triangles
- 1/3 cup maple syrup
- 1/4 cup balsamic vinegar
- 2 tablespoons sesame oil
- dash of salt
- 6 ounces of baby spinach
Combine and marinate anywhere from 1 hour to overnight. Heat a frying pan and sear the tofu for a few minutes on both sides. Remove from pan and add spinach and any remaining marinade. Stir for just a few brief moments to wilt spinach and coat in the sauce. Remove and serve.
Quinoa Pilaf
- 2 cups quinoa (4 cups water or stock)
- 1/2 teaspoon saffron threads
- salt, to taste
- 1 teaspoon turmeric
- 1/4 teaspoon crushed red pepper
- lemon juice to taste
- sriracha, to taste (optional) (I love that extra kick!)
Combine water and quinoa in a pot and bring to a boil. Lower heat, add saffron, tumeric and salt, and cover to cook for 15 minutes until all the water is absorbed. Stir in other ingredients and serve.
02 Jan 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: asian, avocado, brown rice, cooking wine, cremini, greens, kale, mirin, mushrooms, olive oil, quick and easy, rice, rice vinegar, sriracha, Stir-fry, wok
Quick, the kids are sleeping! This dinner was a perfect combination of healthy, delicious and fast! Leftover brown rice and a quick mushroom and kale stir-fry in the wok. Yum! The avocado was amazing on the side. First off, doesn’t avocado make everything taste better? and then with the sriracha in the kale the avocado was a nice cooling element.
Quick Mushroom & Kale over Brown Rice
- 8 ounces mushrooms any type, sliced (I used cremini mushrooms)
- bunch of kale, destemmed and chopped
- cooked brown rice
- olive oil, 1-2 tablespoons
- mirin, 1/4 cup
- rice vinegar, 1/8 cup
- white cooking wine, 1/4 cup
- sriracha, a few dashes depending on how spicy you like it
- 1 avocado (optional)
- salt, to taste
In a wok or large frying pan heat the olive oil over medium heat and add the kale, mirin and white wine. Using tongs toss to coat and keep cooking kale to cook it down (3-5 minutes). Add the mushrooms and cook another 3 minutes till they become soft. Add sriracha and salt to taste. Plate over brown rice and slice avocado on the side.
Enjoy and if possible sit down and relax by the fire your amazing husband built while you cooked dinner 🙂 
28 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: basmati, bay leaf, bay leaves, beans, black beans, caribbean, coconut milk, easy, garlic, jamaican, onion, peas, quick and easy, rice, rice and beans, rice and peas
I know I haven’t been in the kitchen too much these days, let alone posting/blogging! With our amazing 7 month old twins, involved and complicated recipe building is not really on my to-do list. Being hunkered down for Hurricane Sandy, I figured I could go through my idle ingredient stash and start to whip up some good, quick food. It felt amazing to be back in the kitchen and inspired, even if only a simple recipe!. And now that the kiddos are starting to eat solid foods I plan to be back in the kitchen making quick but deelish family friendly food. I loved that I could get a really yummy but still nutritious (one-pot) meal on the table in less that a half hour!
This recipe came out super creamy!! I used two cans of coconut milk but made sure to use one that was light to calm the fat content down a bit! I didn’t have onions but I could see sauteing some up and stirring in with the beans. I also served this with Cholula sauce, Michael didn’t use it but since it’s my current obsession, I couldn’t resist. Also, Michael doesn’t typically love anything with coconut, but he really enjoyed this and was ready for seconds! And as you know I LOVE all things coconut!
Here is just a sampling of some of my other recipes with coconut milk:
Thai Root Veggie Curry with Coconut Milk
Coconut Lentil Soup
Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Dina’s Chili-lime Ginger Tofu in Coconut Basil Broth with Rice Noodles
Yummy Protein Goo Ball Bites
Vegan Fudge
If you are on the East Coast – Be Safe with Hurricane Sandy!! Prayers for a peaceful day ahead. We are already enjoying some inside time together after our fun-filled Halloween weekend 🙂
Easy Coconut Rice & Beans
- 2 cans coconut milk (I used 1 Light and 1 Regular)
- 1 bay leaf
- 1 teaspoon garlic, minced
- onion powder, pinch (optional)
- 1 1/2 cups rice (short or long grain)(I used white basmati because it is what I had)
- salt, to taste
- 1 can cooked beans (kidney, pinto, or black beans)
- In a pot, combine coconut milk, bay leaf, garlic, (onion powder), salt and rice. Bring to a boil over medium heat, stirring occasionally.
- Once you see a boil, lower heat to low and cover, cooking for 10 minutes, stirring to prevent burning.
- Uncover and continue to cook & stir over low heat, until tender and creamy, about 10 minutes.
- Add the beans, stir, and cook for 2-3 more minutes. Salt to taste and enjoy!
16 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: chick peas, cumin, fennel, garbanzo beans, olive oil, paprika, quick and easy, sesame seeds, sides, snack, vegan, vegetarian
These make for an amazing snack on their own or a fabulous addition to salads or on top of soups. You could always adjust the seasonings and make different mixtures.
Baked Chickpeas
1 can of chickpeas
Olive oil
Cumin powder
Paprika
Fennel seeds
White sesame seeds
Sea salt
- Preheat 400’F oven
- Rinse and drain chickpeas in a colander.
- In a mixing bowl toss with olive oil, cumin powder, paprika, fennel seeds, sesame seeds and sea salt to taste.
- Spread on a baking sheet.
- Bake for 40 minutes or until crisp, stir them at 20 minutes.
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!
23 May 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, brown rice, brown rice pasta, butternut squash, cayenne, cheddar, coconut oil, comfort food, cream cheese, daiya, entertaining, mac & cheese, mac & cheeze, mustard, pasta, quick and easy, rice milk, sauces, sides, Skinny Bitch, soy milk, squash, vegan, vegan cheese, vegetarian, whole-wheat, winter squash
Mac and Cheese is one of my ultimate comfort foods and I am always up for trying out different vegan versions 🙂 I love that this recipe uses 20 ounces of squash for the sauce so you “sneak” in the veggies and help make it a creamier sauce without needing extra vegan cheese. (although we didn’t really skimp on that:)) Check out Cheesy Baked Penne with Cauliflower (one of my fave versions ever!) and Quick, Easy & Healthy Vegan Mac & Cheeze (I also used winter squash in this one).
Vegan Macaroni and Cheese
adapted from Skinny Bitch in the Kitch
Serves 8
• 1 tablespoon refined coconut oil
• About 2 tablespoons fine sea salt
• 1 pound whole-wheat or brown rice elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups soy, rice milk or almond milk
• 8 ounces vegan Cheddar cheese, shredded
• 4 ounces (about 1/2 cup) vegan cream cheese
• 1 1/2 teaspoons powdered mustard
• 1/8 teaspoon cayenne pepper
- Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside.
- In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
- Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the Cheddar, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
- When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.
- Sprinkle with more cheese and salt and pepper and then bake for 20 minutes.
Bring on the troops!
15 Mar 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, banana, banana bread, breakfast, chocolate, chocolate chips, comfort food, cookies, cream, cream cheese, dessert, entertaining, granola, mousse, non-dairy cheese, peanut butter, pudding, quick and easy, silken tofu, snack, strawberry, tofu, Tofutti, vanilla, vegan, vegetarian
Addictive does not even describe how good this is! You are lucky if it makes it out of the blender to serve. Have fun with this and change up the toppings or get super creative and make a pudding pie or cake with the mousse.
This one is so super easy to whip up but be careful, not sure we should have mousse EVERY day 🙂 ENJOY!
Vegan Peanut Butter Mousse
1 cup peanut butter
16 oz firm silken tofu (not the vacuum packed kind – I used Nasoya)
1/2 cup agave
1/2 cup vegan cream cheese
1 1/2 tablespoon vanilla extract
Blend tofu and peanut butter in blender or food processor until smooth. Add cream cheese and blend more, scraping down the sides. Add agave and vanilla and blend again.
Assemble with toppings or just enjoy alone (maybe even straight out of the blender :))
Toppings Ideas
bananas
strawberries
other fruit
granola
banana bread crumbles
chocolate chips
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