10 May 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cream, gravy, mushroom, pasta, quick and easy, sauces, soy, soy crumbles, Tofutti, vegan, vegetarian
Here is another Stroganoff recipe. The first one was such a hit but I still always love to experiment. I whipped this one up super fast and it was great! It was very different from the first one since I included the crumbles and vegan sour cream. Try both and see which one you like best 🙂
Mushroom and Crumble Stroganoff
Makes 4 servings
1-lb. pasta
1 onion, chopped
1 tablespoon canola oil
1-lb. pkg. Morningstar burger crumbles (or your favorite soy crumbles)
1 cup vegan (I used Hain Pure Foods Vegetarian Brown Gravy Mix)
8 ounces mushrooms, sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
6 ounces vegan sour cream (I used Tofutti)
3/4 cup white cooking wine
- Cook the pasta in boiling water.
- While pasta is cooking, in a large skillet, heat the oil and cook the onions and mushrooms until soft, about 4 minutes. Add the remaining ingredients, stir, and cook over medium heat for 15 minutes.
- Drain the pasta, and serve the sauce over the noodles.
05 May 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: brussel sprout, comfort food, green, quick and easy, salad, sauces, sides, soy, Stir-fry, tofu, vegan, vegetarian
We love all things Brussel Sprouts and this one was a real winner 🙂 definitely on the sweet side, so you may want to tone down the brown sugar, but it was very tasty the way we made it. Pecans went perfectly with the sprouts. For my go-to brussel sprouts I normally use pine nuts (although once I made with pistachios) so this was a nice change. Plus I loved using the same pan to have a great one-pot meal. Fast to make, Easy to clean up and Really yummy to eat!
Caramelized Tofu and Brussel Sprouts
adapted from 101cookbooks.com
Serves 2 – 3 as a main, 4 as a side
1 block extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive
4 medium cloves garlic, minced
1/2 cup pecans, toasted and chopped
4-5 tablespoons fine-grain natural cane sugar or brown sugar
1 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu cubes in large hot skillet with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Combine and Enjoy!!
Super Bright Green Brussels 🙂
Tofu and Pecans
01 May 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: Cashews, comfort food, non-dairy cheese, nutritional yeast, pine nuts, risotto, sauces, sides, vegan, vegetarian
I just recently tried out Freekeh “free-kah”. To me it was a new product but I have read that it has been around forever originating in the Middle East. It used to be only found in Middle Eastern markets but now it is popping up in restaurants in NYC and can be found in Whole Foods. Freekeh is a roasted green wheat and can be used in place of rice, bulgur or any grains and substituted in recipes for salads, pilaf, tabbouleh, or soup. I made a baked risotto with the freekeh and it came out sooo good! I used the whole grain version (instead of the cracked) which had a really nutty flavor and texture.
Baked Freekah Risotto
2 tablespoons extra virgin olive oil
zest of one lemon
1 medium onion
sea salt
1 1/2 cups freekeh
1 cup tomato sauce
2 1/2 cups vegetable broth
1 recipe Pinenut Parmesan (below), divided or Nutritional Yeast
1 tablespoons fresh oregano, chopped
Pinenut Parmesan from Raw Crisp Caesar Salad Recipe
1/2 cup pinenuts
1/2 cup whole cashews or macadamia nuts
2 teaspoon good oil or fresh water
6 tablespoons nutritional yeast
pinch dried garlic granules or powder
pinch Celtic or sea salt
In a food processor or blender: Chop pinenuts and cashews into a fine meal. Drizzle in a touch of oil or water. Chop in pulses until moist and ground. Add nutritional yeast, dried garlic and salt and chop in pulses until crumbly.
Baked Freekah Risotto
- Preheat oven to 400F, with a rack in the top third. Spray non-stick oil over a 8×8-inch baking dish and sprinkle with lemon zest.
- In a large saucepan over medium-high heat combine the olive oil, onion, and a couple pinches of salt. Cook until the onions soften up and begin to become translucent, a few minutes. Add the freekah, stir until well-coated, and cook for another minute or two. Stir in the tomato sauce and the broth. Bring just to a simmer, remove from heat, and stir in about 3/4 of the Parmesan. Carefully taste a bit of the liquid, and adjust the seasoning if needed. Transfer to the baking dish, cover with foil, poke a few slits in the foil, and bake for about 55 minutes or until the grains are cooked through. Uncover and add remaining Parmesan a cook for a few for minutes.
08 Mar 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: artichoke, comfort food, cream, Edamame, pasta, quick and easy, sauces, sides, vegan, vegetarian
This sauce is beyond versatile and deeeeelish! Love when the words Creamy and Vegan come together 🙂 Check out these two pasta dishes I made with just 1 batch of the sauce. It makes a little more than 4 cups so its great to keep in your fridge to quickly whip something up.
Enjoy!!!
Creamy Pasta with sliced sundried tomatoes, roasted peppers and marinated artichokes
- 1 handful of sundried tomatoes, chopped
- 1 jar roasted peppers
- 1 jar marinated artichokes, rinsed
- 1 onion, chopped
- 1 tablespoon olive oil
- Bryanna’s Quick Creamy Sauce for Pasta
- Boil water, cook pasta
- Saute onion in olive oil about 5 minutes
- Add tomatoes, peppers and artichokes and less than half of sauce and stir until warm
- Combine pasta and sauce and serve hot
Creamy Pasta with sauteed Onions, edamame and peas
- 2 onions
- 1 cup frozen edamame
- 1 cup frozen peas
- 2 tablespoon olive oil
- Bryanna’s Quick Creamy Sauce for Pasta
- Boil water, cook pasta
- Saute onion in olive oil about 5 minutes
- Add edamame, peas and less than half of sauce and stir until warm and veggies are cooked through
- Combine pasta and sauce and serve hot
Bryanna’s Quick Creamy Sauce for Pasta
Yield: 4 and 1/4 cups
From Bryanna‘s “The Almost No-Fat Cookbook”
1 1/2 cups cold water
3/4 lb (1/2 a box) of extra-firm Silken tofu
1/4 cup dry white wine
OR 3 tablespoons water plus 1 tablespoon balsamic vinegar or lemon juice
1/3 cup nutritional yeast flakes
2 tablespoons cornstarch
1 1/2 tablespoons “chicken-style” veggie broth powder
2 teaspoons salt OR 2 tablespoons light miso plus 1 tsp. salt
2 teaspoons garlic granules or powder
OPTIONAL: 2 T. tahini
1 1/2 cups hot water
- Combine in a blender the first 1 1/2 cups water and all of the rest of the ingredients EXCEPT the 1 1/2 cup HOT water.
- When the mixture is smooth, pour it into a heavy saucepan or a medium microwave-proof bowl. Whisk in the 1 1/2 cups hot water.
- Stir constantly over high heat until it comes to a boil. Turn down and simmer for a few minutes, until it thickens.
TO MAKE SOY-FREE: Omit water (all 3 cups in total) and the tofu. Instead, use 3 cups almond milk (the commercial type, such as Almond Breeze, is low in fat). Use 3 1/2 tablespoons cornstarch instead of 2 tablespoons. Use the salt, or use chickpea miso and salt.
Nutrition (per 1/4 cup): 24.8 calories; 16% calories from fat; 0.5g total fat; 0.0mg cholesterol; 251.2mg sodium; 96.0mg potassium; 2.8g carbohydrates; 0.8g fiber; 0.3g sugar; 1.9g net carbs; 2.8g protein; 0.4 points.
21 Feb 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, comfort food, mushroom, pasta, sauces, soy, tamari, vegan, vegetarian
HOLY deelish!!! This was soooo good!! You can also use any combo of mushrooms and I’m sure it would turn out really good! Michael and I could not get enough of this pure, vegan, comforting goodness! I would suggest eating this with a spoon to make sure you get all that lip-smackin sauce 🙂
Mushroom Stroganoff
Makes 4 servings
2/3 cup water
1 large onion, chopped
4 cups sliced white mushrooms
2 cups sliced shiitake mushrooms
1 cup sliced oyster mushrooms
1 dash cayenne pepper
3 tablespoons white wine
3 tablespoons tamari
1 cup soymilk
1 cup Vegetable Broth
2 tablespoons cornstarch mixed with 1/4 cup cold water
1 freshly ground black pepper, to taste
12 ounces dry fettuccine noodles, cooked
- Place the water and onion in a large non-stick skillet and cook for 2 to 3 minutes.
- Add mushrooms and cook until mushrooms are slightly limp.
- Add cayenne, wine, tamari, soymilk, and broth and mix.
- Cover and cook over low heat for 20 minutes, stirring occasionally.
- Uncover and add cornstarch mixture to pan, cook, and stir until thickened. Season with black pepper to taste.
- Serve mushroom mixture over fettuccine.
11 Feb 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, quick and easy, sauces, tamari, tofu, vegan, vegetarian
Super Yum! Great flavors, perfectly nutritious and oh so satisfying! On these cold winter nights, this is a great dish to warm you right up 🙂
Thai Vegan Tofu
adapted from VegNews Magazine
Serves 4
1 pound extra firm tofu, drained and pressed
1 tablespoon peanut or sesame oil
1 small red onion, thinly sliced
1/2 red or yellow bell pepper, cut into strips
1 garlic clove, minced
1 jalapeno or hot red chile, seeded and minced
Red pepper flakes, to taste
2 tablespoons tamari
1 tablespoon vegetarian “fish” sauce (see recipe)
1 teaspoon light brown sugar
1 cup loosely packed Thai basil
Freshly cooked jasmine rice
- Cut tofu into 1-inch cubes and set aside. In a large skillet or wok over medium-high heat, heat oil and add onion, bell pepper, and garlic. Stir-fry for 1 to 2 minutes, or until the onion begins to soften.
- Add chile, pepper flakes, soy sauce, “fish” sauce, sugar, and tofu and continue to stir-fry for another minute or two, or until tofu is golden brown. Add basil and cook a few seconds longer before serving over the rice.
Vegetarian “Fish” Sauce
Makes about 1 cup
3/4 cup soy sauce/tamari
1 garlic clove, crushed (optional)
1/2 teaspoon hot red pepper flakes
1 tablespoon lemon or lime juice
1 tablespoon sugar
1/4 cup water
- Combine all ingredients in a small jar with a tight-fitting lid. Shake until well blended. Keep refrigerated for up to three weeks.
10 Jan 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, maple syrup, quick and easy, sauces, sides, soy, tamari, tempeh, tofu, vegan, vegetarian
HAPPY NEW YEAR!!!!
Sorry to have disappeared for a bit there, but Michael and I spent almost a month in India, so please forgive me 🙂 It was one of the most amazing experiences of our lives. (Post to come soon!)
Back to healthy and deelish Vegan goodness for 2011!!!
This dish was amazing! I love tempeh so much but Michael doesn’t typically like it and he really enjoyed this dinner! It is all about these deelish flavors. You can use tofu as well if you prefer it or to mix it up.
I have been a little short on time these days so haven’t been cooking nearly as much as I like. But when I do get to it is really special time in the kitchen and even better at dinner time with Michael 🙂 But I am trying to come up with different time-saving techniques so I can cook more regularly. Normally I would squeeze the orange juice myself (all you need is 3-4 oranges) but instead I bought fresh OJ for the recipe. Just nice to know I can still make a deelish meal and save a little time here and there. I also always keep my ginger root in the freezer so it stays for longer. What I have been doing now is grating most of it and then putting it back in the freezer. That way when I have a recipe or dish that calls for freshly grated ginger all I have to do is pull it out of the freezer and measure, simple and perfect!
Orange Pan-glazed Tempeh
adapted from 101cookbooks.com
serves 3-4
1 cup freshly squeezed orange juice
1 tablespoon freshly grated ginger
2 teaspoons tamari
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
- Put the orange juice in a small bowl and combine with ginger, tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
- Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
- Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
- Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.
09 Nov 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, coconut oil, dip, kelp, Nama Shoyu, Peanut Sauce, quick and easy, raw, sauces, sides, tahini, vegan, vegetarian
Kelp Noodles are AWESOME! They are just seaweed yet you can eat them like noodles! Love it 🙂 They would go great with many different sauces. Have fun and experiment with them. They come out of the package a little crunchy. But after you rinse them and mix them with a sauce (containing some citrus or vinegar) they soften up and are super yummy!
I can never get enough ‘Peanut Sauce’ haha so I had to give this one a try. YUM! And with the grated daikon and carrot it was the perfect meal. I put the bowl in the Dehydrator for 30 minutes and it was great to have a slightly warmed meal.
Right out of the package they need a little help. But afterwards they were so good!
Kelp Noodles & Veggies in Peanut Sauce
Adapted from The Sunny Raw Kitchen
1 package kelp noodles
‘Peanut’ Sauce
3 tbs almond butter
2 tbs tahini
2 garlic cloves
2 1/2 tbs lime juice
1 tbs tamari
1 tbs raw sesame or coconut oil
1 tbs olive oil
1/2 tbs grated fresh ginger root
1/2 tsp salt
1/4 – 1/2 tsp red pepper flakes (depending on how hot you like it)
1/2 tsp salt
3 tbs agave
1/4 cup water
Blend until smooth. If necessary, add more water until desired consistency is reached.
Veggies
1 cup grated carrot
1 cup grated daikon
Place rinsed noodles and veggies in a large bowl. Toss with desired amount of Peanut Sauce. Let sit on the counter or in the Dehydrator for 30 minutes before serving.
20 Oct 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, dip, eggplant, entertaining, miso, pesto, quick and easy, sauces, sides, snack, vegan, vegetarian
Ahhh Football Season!!! Ad my J-E-T-S!!! are playing awesome! We have been really busy lately but this last Sunday, Michael and I got to hang out on Sunday and watch the games. Pure heaven! My hubby, football and super healthy & delicious Vegan snack goodness!
I had made a double batch of kale chips a few days before and then whipped up this insanely amazing and unbelievably low-fat dip! We served the dip with multi-grain pita chips and it was divine! The whole time we were eating it I couldn’t believe how good it was since I had just made it and knew what was in it and what was not in it! (fat!!!!) There is 1 cup of Pecans in this but there was no other oil or any other”creamy” ingredients. We really enjoyed the dip warm 🙂
Happy Snacking!!
Vegan Eggplant Pecan Pesto Dip
Makes about 3 cups
Recipe adapted from Dr. Neal Barnard
1/2 cup water, more or less as needed
1 medium onion, diced
1/2 teaspoon crushed garlic
1 large eggplant, peeled
1 cup pecans
1/2 cup firmly packed fresh basil
2-3 tablespoons fresh lemon juice
2-4 tablespoons light miso
dash of salt
Heat water in a large non-stick skillet. Add onion and garlic and cook over medium-high heat for 5 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Add to onion, cover, and reduce heat to medium. Cook, stirring often, until eggplant is very soft, about 25 to 30 minutes. If necessary, add a little more water to keep eggplant from sticking to pan. When tender, transfer eggplant mixture to blender or food processor. Add remaining ingredients and process until completely smooth. Mixture will be thick. Serve immediately while warm or at room temperature. Store leftovers in refrigerator and reheat to serve.
28 Sep 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: dressing, entertaining, fitness, quick and easy, salad, sauces, sides, soy, tofu, vegan, vegetarian
This salad is AMAZING!! Tastes just like the creamy, cucumber salads I had when I was younger. This is so refreshing!! It would taste deelish with anything spicy, immediately cooling you off. Or just eat it on its own, really tasty! This is the most perfect cold salad! Great for a picnic or BBQ 🙂
tofu & dill cream sauce
Cucumbers with Creamy Dill Dressing
1 1-1lb package firm low-fat silken tofu
1 1/4 teaspoon garlic powder
3/4 teaspoon dried dill weed
1/2 teaspoon salt
2 1/4 tablespoons lemon juice
3 1/4 tablespoons seasoned rice vinegar
1 1/4 tablespoon cider vinegar
2 cucumbers, peeled and thinly sliced
1/4 cup thinly sliced red onion
- Purée tofu, garlic powder, dill weed, salt, lemon juice, and vinegars in a food processor until completely smooth, 2 to 3 minutes.
- Place cucumbers and onion in a salad bowl. Add dressing and toss to mix. Chill 1 hour or more before serving.
Previous Older Entries Next Newer Entries
Marisa's Healthy Kitchen 