Polenta with Nectarine-Blackberry Salsa

23 Sep 2010 6 Comments

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

Grilled nectarines and fresh blackberries are delicious in this salsa. I served it on top of polenta but you could easily put this over tofu or even just eat it with chips.  This came together so fast and was really tasty! Using prepared polenta was the key to this super fast meal.

Polenta with Nectarine-Blackberry Salsa
adapted from Eating Well

1 tablespoon canola oil & 1 teaspoon canola oil
1 tablespoon ground cumin
3/4 teaspoon sea salt & 1/4 teaspoon sea salt
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
1 tablespoon lime juice
Hot sauce to taste

1. Preheat grill or saute pan to medium-high and spray with cooking spray.
2. Cut the polenta crosswise into 8 slices. Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture all over polenta.Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
3. Place the polenta slices and nectarines on the pan. Grill the polenta 3 to 4 minutes per side. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Coarsely chop the nectarines.
4. Combine the chopped nectarines, blackberries, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta and fruit salsa and serve.

Lettuce Wraps with Almond Butter Sauce

22 Aug 2010 3 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , ,

This was such a super fast and deelish meal! The sauce is perfect and very similar to a Thai Peanut Sauce. It is nutty, tangy and sweet! YUM! If you keep the veggies cut and ready to go this makes a snack in seconds! The sauce is also perfect to dip crudite in.

Almond Butter Sauce

Lettuce Wraps with Almond Butter Sauce

Lettuce Wraps

  • Boston Lettuce
  • Jicama, julienned or shredded
  • Carrots, julienned or shredded
  • Cucumber, julienned or shredded
  • Almond Butter Sauce

Place lettuce leaves and stack the Jicama, cucumbers and carrots in them. Drizzle almond butter sauce on top. Enjoy!
Almond Butter Sauce

  • 1/2 cup Almond butter
  • 3 cloves garlic, chopped
  • 1 ounce chopped onion
  • 1/2 tsp Curry powder
  • 4 T Almond or any non-dairy milk
  • 4 tsp Lime juice
  • 2 tsp Agave
  • 1/2 teaspoon salt

Blend or process all the ingredients until smooth.

Pan-Fried Tofu with Chili Sauce

18 Aug 2010 2 Comments

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

I love tofu but I know it is not everyone’s favorite dish. I think this perfectly crisped tofu will help change their minds and the sauce is the perfect finish. You could also add herbs and change the flavor and look completely. Serve as apps or with a side of veggies and you have a lovely meal.

Pan-Fried Tofu with Chili Sauce

1/4 cup tamari
2 teaspoons dark sesame oil
1/3 cup grapeseed (or another neutral oil like vegetable oil)
1/4 cup red onion, chopped
1 -1 1/2inch ginger, peeled and sliced
1 teaspoon of  crushed red pepper
1 pound cake light-firm tofu, drained and cubed

  1. In a bowl, add the soy sauce and sesame oil.
  2. In a skillet over high heat, add 3 tablespoons grapeseed oil and stir-fry the onions, ginger, and pepper for about 1 minute. Add to the soy sauce and sesame oil bowl.
  3. In the same skillet over medium heat, add the remaining oil. When hot, pan-fry the tofu slices until golden on all sides, about 3 minutes total. Drain and place on a serving platter. Top each slice with sauce.
  4. Enjoy!

Parent’s Dinner Party – Vegan Seitan Piccata, Creamed Spinach & Creamy Polenta

10 Aug 2010 5 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , ,

YUM YUM YUM!!! If you want a meal to impress here you go 🙂

Candle 79 is one of my favorite vegan restaurants! And one of my fave dishes there is the Seitan Piccata.  I adapted this dish from their recipe and it was super deeeeelish! I am sure this sauce would work on tofu, tempeh, etc…  soooo yummy!!

I knew both our dads love Creamed Spinach and Polenta so I wanted to make it for them vegan style 🙂 It was super creamy and super amazing!! I doubled the recipes below to make sure we had enough and we were happy to have some left over! They were sooo good!

I love meals where people are like…”How is this vegan?!” This wasn’t the most low-fat of meals but it sure was amazing!! Creamed spinach and creamy polenta is not everyday food for us, but it was perfect for a special occasion.

I LOVE my warming drawer! Everything was ready to go for dinner, yet I had a clean kitchen perfect for the party!

This made a lot of sauce! Was great for meals that week as well 🙂

I cooked this down a little further, but it was still so rich and creamy! YUM!

YUM! Polenta Goodness!

Vegan Seitan Piccata
adapted from Candle 79 in NYC
Serves 6
1. Dredge seitan cutlets in flour, shaking off excess.
2. Heat 2 Tbs. olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate.
3. Add remaining 2 Tbs. olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.
4. Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.

  • 6 seitan cutlets, rinsed and drained (I used 12 cutlets – Gardein Lightly Seasoned Chick’n Scallopini)
  • Whole-wheat flour for dredging
  • 4 Tbs. olive oil, divided
  • 1/2 cup chopped shallots
  • 2 Tbs. drained capers
  • 1/2 tsp. minced garlic
  • 1/2 cup dry white wine  (I used red instead)
  • 2 Tbs. fresh lemon juice
  • 1/2 cup low-sodium vegetable broth
  • 2 Tbs. nonhydrogenated vegan margarine
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • Large caper berries or lemon slices, for garnish, optional

Vegan Creamed Spinach

  • salt
  • 1 1/2 pounds fresh spinach
  • 3/4 cup soy creamer
  • 3/4 cup plain soy milk
  • 2 tablespoons canola oil
  • 2 tablespoons all purpose flour
  • grated nutmeg
  • fresh pepper

1. Large pot of water with salt – boil
2. Put spinach  for about a minute then drain and rinse with cold water to stop the cooking process, then chop spinach
3. Place oil in broad saucepan on medium-low, add flour and cook stirring consistently till golden, then stir in creamer/milk
4. Add spinach and bring to a boil until spinach has absorbed most of liquid and sauce is thick, about 15-25 minutes
5. Add nutmeg, salt and pepper and season to taste

Vegan Creamy Polenta

  • 1 cup vegan creamer
  • 1 cup plain soy milk
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 1 1/2 cups coarse cornmeal
  • 4 tablespoons Earth Balance
  • fresh ground black pepper

1. In a medium saucepan bring the creamer, soy milk and the water to a boil.
2. Add the salt and then gradually add the polenta while stirring.
3. Reduce the heat to maintain a simmer, stirring constantly.
4. The polenta should be smooth and large bubbles will pop on the surface.
5. Cook until very thick but not stiff, about 5 to 7 minutes.
6. Remove from heat and add earth balance and pepper.
7. Enjoy!!

Parent’s Dinner Party – Raw Vegan Caesar Salad

08 Aug 2010 1 Comment

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

A few weekends ago we were super happy to host both sets of our parents over our house for dinner. We have been so busy lately it was nice to all get together 🙂 It was really great to see everyone and everyone enjoyed the deelish vegan meal I put together! Awesome!! All goodness!

We started off with a Raw Vegan Caesar Salad. YUM!! I haven’t made this in over a year and it was soooo good!! I doubled the recipe and kept the rest of the dressing in the fridge for a weeks worth of salads and dip for carrot sticks! You know when you eat the same food over and over and you don’t want it anymore — that did not happen! It was disappointing when we finally finished the dressing 🙂 YUM!!!

Check out the recipe here Raw Crisp Caesar Salad with Pinenut Parmesan. DEEELISH!!

Raw Zucchini Noodles and ‘Peanut’ Sauce II

20 Jul 2010 4 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , ,

I haven’t pulled out the spiralizer in a long time! During the raw part of the cleanse I was inspired to break it back out. YUM! I missed these zucchini noodles, so perfect, light and tasty! I love Peanut Sauce sooo much but when I make it at home I normally make it with Almond Butter so it is much healthier for us. Still comes out soo amazing 🙂

See these recipes for more inspiration on making Zucchini Noodles: Fig Fennel Pasta, Amazing Raw “Peanut” Sauce and Zucchini Noodles, Raw Sweet & Spicy Sesame Noodles, Lemon Basil Pesto & Raw Zucchini Pasta, and Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes.

Raw Zucchini Noodles and ‘Peanut’ Sauce II

1/3 cup almond butter
2 garlic clove, minced
juice of 1 lime
3 Tablespoons agave nectar
3 Tablespoons Nama Shoyu
3 Tablespoons water
2 Tablespoons grated ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt

In a blender puree together almond butter, garlic, lime juice, agave nectar, Nama Shoyu, water, ginger, red pepper flakes and sea salt until mixture is smooth. If needed add more water one tablespoon at a time to reach a desired consistency.

Quick, Easy & Healthy Vegan Mac & Cheeze

27 Jun 2010 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , ,

This was so super fast and I whipped it up with ingredients I had in the house. Love that! I bet this would be great for kids and those peeps who are not into their veggies. The squash is just folded right into the cheeze sauce, perfecto!

Quick, Easy & Healthy Vegan Mac & Cheeze

1 lb. whole wheat/quinoa or rice rotini
1 cup soymilk
12 oz package frozen or canned butternut squash
2 cups Cheddar Daiya
1 tsp salt
1/2 tsp dry mustard
pepper to taste

  1. Prepare pasta according to package and Pre-heat oven to 375 degrees
  2. In a medium saucepan, simmer soymilk with butternut squash until combined
  3. Remove from heat and mix with Cheddar Daiya, 1 tsp salt, 1/2 tsp dry mustard and pepper to taste
  4. Pour drained pasta into a baking dish and stir in cheeze mixture
  5. Bake at 375 degrees for 20 min
  6. ENJOY

Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce

20 Jun 2010 7 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , ,

This was surprisingly easy to make and deelish! Michael and I both loved it so much!! I would say double this recipe as it will go FAST 🙂 This dish is hearty with great flavor. This is definitely a great dish for people transitioning to a vegan diet, meat-eaters you want to impress with how deelish vegan food can be, and of course Vegans will love this too!! So yum!!!

I added my go-to pan-fried tofu to this dish. As far as I know, it is the best way to make tofu that is super tasty! The crust is perfect!! You can always change up the spices to suit any meal 🙂

Before the Sauce

Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Adapted from a recipe on http://www.thekitchn.com/

Polenta with Black Beans and Roasted Coconut Tomato Sauce
1 can black beans (15 ounces)
1 can diced tomatoes in juice (28 ounces)
6 large stalks swiss chard or kale
3 large or 6 small garlic cloves, diced
1 package pre-cooked polenta (18 ounces)
1/2 cup light coconut milk
2 tbs. jamaican jerk seasoning
3 tbs. olive oil
1 tbs. apple cider vinegar
1/3 cup water
1 tbs. chopped fresh thyme
1 lb extra firm tofu
1 1/2 tablespoons vegetable oil
dash of salt
dash of cayenne
sprinkling of Daiya/Italian – Mozzarella Blend

  1. Preheat oven to 500F. Empty entire can of tomatoes in a ceramic or glass baking dish, add coconut milk, and place in the oven. Bake 35 minutes.
  2. Meanwhile, heat 1 tbs. olive oil in a saucepan. Add 1-2 cloves diced garlic, 1 tbs. jerk seasoning and cook 2 minutes. Add entire can of black beans and set heat to low, stirring occasionally.
  3. Separate swiss chard stems from leaves. Dice stems very fine and add to a saute pan with 1 tbs. of oil and 2-3 cloves diced garlic. Heat through on medium 2-3 minutes, then add chopped leaves, apple cider vinegar, and 1/3 cup water. Cover with a lid and set heat to low.
  4. Check on the tomato sauce. Stir in fresh thyme and continue to roast.
  5. Drain, blot and press Tofu to release liquid. Slice into 1/2″ cubes.
  6. Heat vegetable oil on medium-high heat in a non-stick pan and add tofu, sprinkling with salt and cayenne. Let tofu sizzle for 6 minutes without stirring until a crust forms. Turn tofu over and cook for another 4-5 minutes. Remove from pan and train.
  7. In the same pan heat 1 tbs. olive oil on medium heat. Slice polenta in 1/2″ thick slices. Sprinkle one side with remaining 1 tbs. jerk seasoning. Fry polenta, about 3 minutes per side until light brown and crispy.
  8. To serve: spoon about 1/3 cup of beans on a place, 1/3 cup of tofu. Top with a heaping spoonful of greens and a slice of polenta. Top with about 1/4 cup tomato-coconut sauce and a sprinkling of daiya cheese and enjoy!

VEGAN CHIK’N CASSEROLE

11 Jun 2010 3 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

The word casserole is so funny to me, it brings me right to the 1950’s in my mind with horrible thoughts of tuna casserole dishes. But I can assure you this is a deelish, compassionate one dish wonder! YUM!! I always LOVE Bryanna’s recipes! Her Bechamel sauce is divine!! Super versatile and super deeeeelish! Great to have a vegan recipe for this 🙂

VEGAN CHIK’N CASSEROLE
Adapted from Bryanna’s Vegan “Chicken” Divan Casserole
Serves 6-9

  • 2 lbs. broccoli, cut into small pieces and steamed crisp-tender
  • 2 cups grated vegan “cheddar” (preferably Daiya cheese)
  • 3-4 cups strips of any vegan “chicken” substitute (I used Morningstar Farms Meal Starters Chik’n Strips)
  • 2 Tablespoons Earth Balance
  • 6 cloves garlic, minced
  • salt and freshly ground pepper
  • 2 cups vegan white sauce or Bechamel sauce(Bryanna’s Recipe is below)
  • 1 cup Tofu Sour Creme
  • 1 Tablespoon lemon juice
  • 2 cups bread crumbs
  1. Preheat the oven to 400 degrees F.
  2. Saute the “chicken” sub in a large pan with the Earth balance and chopped garlic.
  3. Spread the steamed broccoli in the bottom of 9 x 13″ baking pan. Cover that with the “chicken” sub. Sprinkle with salt and grind pepper over that to taste. Spread 1 cup of the vegan “cheese” over the top (save the other half for the top of the finished casserole).
  4. Mix the bechamel sauce with the sour creme and lemon juice, stirring well. Drizzle this evenly over the casserole and smooth it out. Sprinkle evenly with the breadcrumbs and then spread, sprinkle or dot with the remaining “cheese”.
  5. Bake for 20 minutes and serve hot.

BRYANNA’S DAIRY-FREE BESCIAMELLA (BECHAMEL OR WHITE SAUCE)
makes 2 cups

  • 2 Tablespoons dairy-free margarine or extra-virgin olive oil
  • 1 and 1/2 to 3 Tablespoons unbleached flour (depending on thickness desired)

Blended Mixture:

  • 1 cup soy, almond, or rice milk
  • 1/2 cup extra-firm SILKEN tofu or regular medium-firm tofu, crumbled
  • 1/2 cup water
  • 1 “chicken-style” vegetarian broth cube (or enough for 1 cup of liquid), crumbled
  • 1/2 teaspoon salt
  • a large pinch EACH of freshly-grated nutmeg and white pepper
  1. Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth.  Set aside.
  2. Melt the margarine in a medium, heavy saucepan and whisk in the flour.  Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white “roux”).  Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot.  Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes.  Whisk in the nutmeg and pepper.

Double Broccoli Quinoa

19 Apr 2010 5 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , ,

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

  1. Heat the quinoa and set aside.
  2. 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.
  3. 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.
  4. 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

Previous Older Entries Next Newer Entries