05 Jul 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: entertaining, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I hope everyone had a fabulous July 4th Weekend! We had sooo much fun at a fabulous wedding and fun times in Montreal. Loved it! I will be posting on our vaca soon. Stay tuned.
In honor of the heat I wanted to post this perfect, refreshing summer salad!! I love watermelon and mint! So light and such great flavor! The longer you let the salad combine together, the better it is. YUM!
It was perfect the way it was, but I plan on trying it out with some Vegan Feta and chopped Heirloom tomatoes later this summer.
Watermelon & Mint Salad
3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
3 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground black pepper
Combine all ingredients and toss together.
19 Apr 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almonds, comfort food, daiya, non-dairy cheese, pesto, quinoa, salad, sauces, sides, snack, vegan, vegetarian
OMG! We loved this! Broccoli Pesto – Genius!! I always love quinoa but this was a really exciting and super deelish way to have it. Such a creamy and well seasoned dish! I know we will have this again soon.
Let me know if you get to try this and what you think! ENJOY!!
Double Broccoli Quinoa
Recipe adapted from 101cookbooks
3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup cheddar vegan cheese (preferably daiya)
2 big pinches salt
2 tablespoons fresh lemon juice
1/3 cup olive oil
- Heat the quinoa and set aside.
- Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
- To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, vegan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil and pulse until smooth.
- Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and adjust if needed, you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds.
Serves 4 – 6.
Pesto in the Vita-Mix
24 Mar 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: dressing, green, quick and easy, raw, salad, sides, snack, vegan, vegetarian
This was really yummy and different. There was not too much dressing, so if you want more add more vinegar and lime juice. It was light and refreshing with great sweet bites of mango. YUM!
Cucumber, Mango, and Spinach Salad
5-10 ounces organic baby spinach
1 mango, peeled and diced
1 English cucumber, peeled and diced
6 scallions, thinly sliced
1/2 cup fresh basil, chopped
juice of 1 lime
1/2 cup seasoned rice vinegar
freshly ground black pepper, to taste
Place spinach in a serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Spoon mango mixture on top of spinach and sprinkle with black pepper.
14 Mar 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, chicken, comfort food, nutritional yeast, quick and easy, salad, sandwich, seitan, sides, Skinny Bitch, snack, vegan, vegetarian
Ahhhh Skinny Bitches! I love those fabulous ladies, Rory Freedman and Kim Barnouin! They have had the most amazing impact on the vegan movement and helping people eating a healthy vegan diet. Everything I have made from them has been amazing 🙂
This ‘Chicken salad’ sandwich recipe was quick to make and the perfect quick fix for lunches. You can eat this salad or bread, put it on lettuce wraps or eat it straight.
‘Chicken salad’ sandwich
Recipe from ‘Skinny Bitch in the Kitch’
Makes 3 or 4 sandwiches
• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)(I used seitan)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)(I did not use grapes)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced (I used shallots)
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread
- In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
- Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.
07 Mar 2010
by marisashealthykitchen
in New York Highlights, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cookies, dessert, entertaining, salad, soup, vegan, vegetarian
YUM!!
Over the years I have taken several fabulous classes at Natural Gourmet Institute. They also offer a Friday Night Dinner at which the “Chef Instructors and students
of our Chef’s Training Program pour their expertise and enthusiasm into a three-course vegetarian dinner”. We wanted to check this out and this last Friday we got to go! It was great! They transformed the classrooms into communal tables with candles and flowers but the highlight of the evening was the meal! It was so deelish. Sorry, I did not take any pictures, but at least you will be able to drool over the menu 🙂 It is a great deal and was super fun. At the end of the meal the chefs come out to explain the meal and answer questions. It was great to meet them and to applaud the people who created such an amazing feast!
They change the menu every week so I know we will be going back soon enough. Our entire meal was vegan (yeah!) but even if there is a vegetarian part of the meal, there will always be a vegan alternative.
Check out the menu!
Roasted Butternut Squash Soup (this was so good! they had roasted the butternut before pureeing, so it gave it this great carmelized flavor)
Bitter Greens Salad with Pecans, Shallots, Spicy, Smoky Dressing (of course I have had my fair share of salads, but this one was amazing! The smoky flavor was so different and deelish!)
Tempeh Scallopini with Portobello Risotto, Roasted Asparagus, Pepper Coulis (YUM!! The Risotto was made with a brown basmatti and was sooo creamy. The tempeh was insane and the asparagus were perfect!)
Maple Pecan Cookie, Vanilla Bean Sorbet, Caramel Crème, Strawberry Coulis (we loved the whole meal, but for me, dessert is typically the highlight and this one was amazing! the cookie was so sweet and mapley! ahhh! the vanilla bean sorbet was made out of young coconut and the caramel creme was divine!)
Can you tell that I enjoyed our meal?? I want to plan another night out there, who’s in??
Prix Fixe: $40.00 (includes tax)
6:30 p.m. seating
BYOB
Reservations required: 212-645-5170 (ext. 0)
09 Feb 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: brussel sprout, comfort food, green, quick and easy, salad, sides, snack, vegan, vegetarian
As much as I love my go-to brussel sprouts, I wanted to try something new. Instead of chopping up the brussel sprouts I peeled the leaves off individually. This gave them such a light a deelish texture.I really loved this dish, but then again I have never met a brussel sprout I didn’t like. 🙂 They have such an amazing nutty flavor that I love to pair with nuts. I chose pistachios this time over my usual pine nuts. Loved it! This is also an incredibly fast cooking recipe once the sprouts have been prepped.
SO Bright and Gorgeous!!
Brussels Sprouts and Pistachios
2 tablespoons grapeseed oil, or other neutral oil
1 tablespoon minced shallot
1 pound brussel sprouts, trimmed, and leaves peeled
1/2 cup shelled unsalted natural pistachios
juice from 1 lemon
salt and pepper
In a non-stick skillet heat oil over medium-high heat and saute shallot for 30 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over and season to taste with salt and pepper. Enjoy!
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!
03 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: green, Nama Shoyu, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I love snap peas and peppers! I normally prefer to eat both of them raw (as in plain, straight from the garden, store, fridge) but sometimes it is fun to mix things up. If you do not have a dehydrator just stir-fry them up in the same way. The recipe measurements are approximates as I am more a pour and dash kind of gal 🙂
Raw Snap Peas and Peppers
1 lb fresh sugar snap peas
1 red, orange or yellow bell pepper, sliced
1 teaspoon dried basil
1/4 cup nama shoyu
1/4 cup extra virgin olive oil
1/8 teaspoon black pepper
In a large bowl, combine all ingredients together to coat vegetables. Marinate for 1/2 to 1 hour.
Spread out on a teflex sheet and dehydrate for 1/2 hr., or until snap peas are tender but firm.
21 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: comfort food, entertaining, h'orderves, quick and easy, salad, sides, snack, vegetarian
We hosted a Channukah Potluck on the last night of Channukah. It was so nice to be with everyone and share great food! I love having my friends over the house and cooking for them. I have been really into the pot-luck idea lately as you aren’t exhausted when your friends come over after spending the week cooking in the kitchen. We were really excited to celebrate and so happy that we managed to fit 9 people into out apartment! The joys of city living 🙂
Judith is an amazing cook and makes such great and gorgeous food! This time she made an Insalata Caprese for our first course. I always love that kind of salad, but she made it even more special with the addition of roasted peppers, sun-dried tomatoes and deelish balsamic drizzle. Yum!! Check out her Fig and Goat Cheese Bruschetta from our last pot-luck.
Uploading these pics now is making my mouth water!! Seriously how gorgeous is this dish?!?!?!
Insalata Caprese
- Assorted Heirloom or Garden Tomatoes (about one large tomato per person)
- Large bunch fresh basil
- Fresh Mozzarella. It will be packed in water. About ~3 oz per person
- Balsamic Glaze (or Balsamic Vinegar)
- Jar of roasted peppers
- Bag of sun-dried tomatoes (optional)
- Slice tomatoes (tip: put them in the fridge for an hour to make slicing easier) and mozzarella into pieces of equal thickness. Place in a plastic container or cover and let come up to room temperature before eating.
- Drizzle balsamic on the bottom of a plate.
- Arrange slices of tomatoes, basil leaves, peppers, sun dried tomatoes and mozzarella.
- OPTIONAL – For a more filling salad, toss mesclun mixed greens with a small amount of vinegar, oil, salt and pepper.
- OPTIONAL TIP #2 – In a blender, combine 2-4 tbsp olive oil with the remaining basil leaves to make an herb oil. Use this to drizzle over the TMB.
Stay tuned for the entrée course tomorrow 🙂
02 Sep 2009
by marisashealthykitchen
in Home Cooking, Raw Vegan Recipes, Vegetarian Recipes
Tags: avocado, chicken, quick and easy, raw, salad, sides, vegan, vegetarian
Have I mentioned lately that I have been in love with summer fruits and veggies, well I am! The peaches that we picked in the Hampton’s are long gone but we still got to enjoy a few local peaches with this salad. I have been freaking out about the fresh east coast corn as well. It is so sweet, crisp and fresh. (It also just makes the most perfect quick and deelish snack too! just shuck and eat!) And of course the addition of avocado in any dish is welcome in our house 🙂
The Grilled Chicken is a basic go-to quick cooking dish, but of course we still have to give it some flavor. Michael thought it paired nicely with the salad. As for me, I was beyond happy with a huge bowl of that yummy salad! mmmm
Grilled Chicken
- 1 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 4 small skinless boneless chicken breast halves
Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11×7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
Prepare bbq, oven or griddler to medium-high heat.Grill chicken until cooked through, about 5 minutes per side. Cut into thin slices.
Peach, Avocado & Corn Salad
- 4 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 scallions, chopped
- 1 shallot, finely chopped
- 1 1/2 tablespoons sherry wine vinegar
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon honey-dijon mustard (or dijon mixed with agave)
- 2 peaches, pitted, diced
- 1-2 avocados, diced
- 2 cob of corn worth of fresh shucked corn
- 4-5 cups mixed baby greens
Whisk 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, scallions, shallot, vinegar, thyme, and mustard in large bowl. Mix peaches, avocado, corn and greens into dressing and toss.
This is the salad before I added the greens and the avocado. Check out those colors!!!
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