18 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, comfort food, cream, dayia, entertaining, non-dairy cheese, pasta, sauces, sides, snack, soy, Tofutti, vegan, vegetarian
Who does not love Mac&Cheese? My friend Shalon gave me this recipe which she super enjoyed and I had to agree! Of course I made this Vegan so I could partake in all the fun and I am SOOO happy I did. Michael and I are obsessed with this dish! This made a huge batch and we were happy to have it to eat all week long 🙂 Thanks Shalon!! YUM!!!!
Note: Daiya Cheese – Ummm have you tried this yet? It is ABSURDLY AMAZING! There has never been a Vegan Cheese this good! I have had it before at restaurants but this was my first time cooking with it. SO amazing!! It was easy to find at whole foods, so awesome!
SO Yummy!
Without Breadcrumbs - Look how cheesy!
Cheesy Baked Penne with Cauliflower and Crème Fraîche – VEGAN VERSION IN ITALICS AND BOLD
* 1 – 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
* 1 12oz can of diced stewed tomatoes (drained)
* 5 tablespoons butter (EARTH BALANCE)
* Coarse kosher salt
* 2 tablespoons all purpose flour
* 1 cup 1% lowfat milk (8th continent light soymilk)
* 21/2 cups coarsely shredded sharp cheddar cheese (DAYIA – Used 3 cups)
* 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese (Didn’t use)
* 1 cup crème fraîche (Tofutti vegan Sour Cream)
* 1 tablespoon dijon mustard
* 10-12 ounces penne (3 1/2ish cups) (Used 14.5 ounces high protein penne)
* 1 cup fresh breadcrumbs
- Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Reserve pot of water.
- Melt 2 tablespoons butter (earth balance) in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
- Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture.
- Melt 2 tablespoons butter (earth balance) in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in milk (soymilk). Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups cheddar cheese (daiya cheese); whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan (didn’t use), then crème fraîche (tofutti vegan sour cream) and mustard. Season with salt and pepper. Remove from heat and stir into pasta and cauliflower in the pot.
- Butter 13x9x2-inch glass baking dish. Spoon in pasta mixture and with 1/2 cup cheddar cheese (daiya cheese). Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan (didn’t use). Sprinkle crumbs over pasta.
- Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
16 Mar 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: Cashews, comfort food, crock-pot, maple syrup, Peanut Sauce, quick and easy, Rice Noodle, sauces, sides, slow cooker, tamari, vegan, vegetarian
Yum! Peanut Sauce and Veggies – what could be bad?!?! As you know I often use the slow cooker because it is so easy and mostly comes out delicious! This was a great example of a perfect meal that could not have been easier! I usually use the slow cooker on Sundays. In the morning I prep and set in the slow cooker and then go on with our day. When we come home we have a deelish and easy meal with minimal clean-up. What could be better for a relaxing Sunday!?!
Mixed Veggies with Peanut Sauce (slow cooker style)
1 tbsp olive oil
2 onions, chopped
6 carrots, peeled and chopped
2 tbsp ginger, minced
2 tbsp garlic, minced
1/2 tsp fresh pepper
1 cup vegetable stock
3 cups frozen sliced green beans
1 bunch of broccoli, cut into florets and chopped, peeled stems
1/2 cup smooth peanut butter
2 tbsp tamari
2 tbsp lemon juice
1 tbsp maple syrup
2 tsp red curry paste
1/2 cup scallions, chopped
1/2 cup chopped peanuts or cashews
broad rice noodles – cooked
- Heat oil in a large skillet or slow cooker insert and add onions and carrots and cook will softened. Add ginger, garlic and pepper, stirring for 1 minute. Transfer to a slowcooker insert or place insert in slowcooker. Add veggie stock and stir well.
- Add green beans and broccoli and stir well. Cover and cook for 6 hour on low or 3 hours on high, until tender,
- In a bowl, whisk together peanut butter, tamari, lemon juice, maple syrup and red curry paste until blended. Add to slow cooker and stir. Cover and cook for 10 more minutes until heated through.
- Serve on top of rice noodles garnished with scallions and peanuts or cashews.
10 Mar 2010
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, banana, chocolate, cocoa, comfort food, dessert, quick and easy, raw, sauces, snack, strawberry, superfood, vegan, vegetarian
I love Banana Ice Cream! It is always so deelish and you can have so much fun playing around and making so many yummy flavors. Michael and I were Loving this one! Sundaes are so comforting and fun to eat. They are even more fun when they are healthy and delicious!
Pre-Topping Yummyness
Complete Sundae Love!
Raw Ice Cream Trio Sundae
2 big servings
3 frozen bananas
2-3 tablespoons nut butter (I used almond)
2 tablespoon agave nectar
1 1/2 teaspoon vanilla
dash sea salt
2 1/2 cup frozen strawberries
1 1/2 tablespoons cocoa powder
toppings of your choice
- Start off my combining the frozen bananas, nut butter, agave nectar, vanilla and dash of sea salt in a Vita-mix, blender or food processor until well combined and smooth.
- Have 2 serving bowls ready and using a large ice cream scoop or spoon, scoop out 1 scoop for each bowl and set in the freezer.
- Next, add the frozen strawberries to the frozen banana mixture in your blender and process until well combined.
- Take the bowls out of the freezer and add 1 scoop of the gorgeous strawberry “ice cream” to both bowls and put back into the freezer.
- Add the cocoa powder to the strawberry “ice cream” and process until well combined.
- Take the bowls out of the freezer and add 1 scoop of the chocolate “ice cream” to both bowls and put back into the freezer to set.
- Feel free to eat as is or add toppings. I made a strawberry sauce out of agave and strawberries in the blender. I also used chocagave on top, yum! Use nuts, cocoa nibs, etc.
- DEVOUR and ENJOY 🙂
01 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, coconut, comfort food, Peanut Sauce, quick and easy, sauces, sides, soy, tamari, tofu, vegan, vegetarian
YUM!!! I love peanut sauce, tofu and spinach so what can be bad here?!?! You can serve this over rice or noodles as there is more than enough sauce to go around. What a deelish dinner!
Spinach and Tofu with Peanut Sauce
adapted from Vegan Feast Kitchen
Quick peanut sauce:
1/4 cup peanut butter
1/2 cup veggie broth
1/2 cup plain soymilk or nut milk
2 Tbs coconut powder
2 Tbs sweet Thai chile sauce
1 Tbs lemon or 2 Tbs lime juice
1 Tbs tamari
Whisk all ingredients in a small saucepan and heat gently.
The rest:
Cube 1 block of firm tofu and brown it quickly in a nonstick skillet in 1 Tbs. peanut oil
Add the peanut sauce mixed with:
1 tsp. roasted (Asian) sesame oil
a few shakes of Thai or Vietnamese hot sauce
Stir this around the pan until the tofu almost absorbs it.
Add 12 oz. of fresh, cleaned baby spinach.
Stir around over high heat JUST until the spinach wilts. Serve immediately and ENJOY 🙂
13 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, pasta, Peanut Sauce, quick and easy, sauces, sides, snack, tamari, vegan, vegetarian
I was always obsessed with Cold Sesame Noodles from Chinese restaurants. If there is one food that I remember loving from my childhood, it is this one. And although I occasionally indulge in it now, we rarely order it in. We ordered some recently from Vegetarian Paradise 2, so yummy! I love this place but since it basically is just vegan chinese food, we almost never treat ourselves to it. After having that small taste, a couple of days later I was hankering for more. I chose to whip some up for myself and I was pleasantly surprised by how deelish it came out!
Before Mixing
After Mixing - don't they look so authentic!?!?!
Cold Sesame Noodles
3 tablespoons tamari
2 tablespoons rice vinegar
A squeeze of Sriracha
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup water
1 pound spaghetti
In a pan combine the soy sauce, vinegar, Sriracha, brown sugar, peanut butter, oil, ginger, and water. Simmer the mixture while stirring until thickened and combined, only a few minutes. Cook the noodles and drain. Toss with the sauce and chill until it reaches your desired temperature or if you just can’t wait any longer. if you want it traditional add chopped scallion and cucumber strips
YUM!!
10 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, chips, comfort food, dip, entertaining, h'orderves, quick and easy, sauces, sides, snack, sweet potato, vegan, vegetarian
Go JETS!
Game Day at my house is always an event! I don’t always make fun and fabulous foods but I try to. This one was so perfect and yummy! On these kind of days I can appreciate the short prep time so we can just sit down and enjoy ourselves. I always love making a sauce like this because not only is it amazing but it is so bright and gorgeous too!
The inspiration for this dish was from one of the great NYC vegetarian restaurants, Gobo. When I was younger I would order their Yam & Yucca fries that always came with a yummy raspberry dipping sauce. I haven’t ordered french fries anywhere in years, so this was such a pleasure to indulge in! I love taking something classic like that and updating it with a healthy twist! Deelish!
Sweet Potato Fries with Raspberry Dipping Sauce
3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1/2 bag of frozen raspberries
1/4-1/3 cup agave
Preheat the oven to 425 degrees. Spray or lightly grease a large baking sheet. Peel the sweet potatoes and cut them in 4 slices lengthwise. Then cut east piece into 1/4-inch wide strips. Place them into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 – 35 minutes. Make sure to rotate them once halfway through. While potatoes are baking; combine the frozen raspberries with agave until smooth in a food processor or blender and pour into a serving dish. When the potatoes are done serve immediately with dipping sauce.
Raw Sweet Potatoes
02 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: coconut milk, coconut water, comfort food, entertaining, quick and easy, Rice Noodle, sauces, soup, sweet potato, tamari, tofu, vegan, vegetarian
My fabulous girlfriend Dina sent me the most deelish and simple recipe recently. I made it and was beyond delighted. I am already thinking about making it again soon. It was really quick and I had almost all the ingredients in my house already. This was just so tasty! I used wide noodles which took about 10 minutes to cook. It came out with the most delicious, thick, coconuty sauce! If you use thin noodles, it might need less cooking time and turn out more brothy. I had sliced the yam with a mandolin so it was super thin and broke up during cooking which just added to the thickness of the sauce. We do not normally eat that much tofu in our house, but Michael and I agreed that this was the best we ever had it prepared, it was so good!
Dina’s Chili-lime Ginger Tofu in Coconut Basil Broth with Rice Noodle
2 cups veggie broth
1 can light coconut milk
1 cup coconut water (or more veggie broth/coconut milk)
Fresh basil, chopped
1 yam, peeled and slice thin
rice noodles
2 tsp safflower, grapeseed or another neutral oil
1 block tofu, cubed
Soy sauce or tamari, to taste
fresh ginger, grated
juice and zest from 1 lime
red pepper flakes
sriracha sauce.
Combine the veggie broth, coconut milk and coconut water in a saucepan over medium heat. Next add basil and the yam and bring to a boil. Cover and let simmer until the potatoes were tender. Add the rice noodles and cook till soft, 3-7 minutes.
Pour the oil in saute pan over medium heat and add the tofu. Hit it with some soy sauce, ginger, lime zest, lime juice, red pepper flakes and sriracha sauce. Saute until nice crust forms on tofu.
Combine broth, noodles and tofu in a bowl. As Dina says, “Holy guacamole!!!!!!!! Try it! You’ll never do Thai takeout again!!”
09 Nov 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: chicken, comfort food, green, quick and easy, sauces, sides
My husband loved this one! Using chicken tenders made this quite simple and super quick! The sauce was thick and looked deelish :)I served this with my go to broccoli dish. I normally make a big batch of the broccoli and freeze it in individual servings for future sides.
Marmalade Chicken
2-3 servings
1/2 cup chicken or vegetable broth
1 tablespoon red-wine vinegar
1 heaping tablespoon orange marmalade
1/2 teaspoon Dijon mustard
1/2 teaspoon cornstarch
12 ounces chicken tenders
1/8 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil
1 large shallot, minced
1 orange, zested
Whisk together broth, vinegar, marmalade, mustard and cornstarch. Salt and pepper the chicken. Heat 2 teaspoons of oil in a skillet, add chicken and cooked till no longer pink inside. Remove chicken and add remaining oil and shallots and cook until they begin to brown. Add broth mixture and reduce heat. Simmer until reduced and add chicken to rewarm. Once warm remove from heat and add zest. Serve and Enjoy 🙂
Roasted Broccoli
Makes 6 servings
2 bunches of broccoli, trimmed and cut into bite-size florets
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon salt
Preheat oven to 350°F. Toss broccoli, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli softens, 30-45 minutes. Stirring occasionally.
03 Nov 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: avocado, chips, comfort food, dip, Edamame, entertaining, green, Guacamole, h'orderves, quick and easy, sauces, sides, snack, soy, vegan, vegetarian
I served this with pita chips and it was deelish! This was a great way to enjoy heaping chips full of guacamole with more than half the fat! Check out the nutrition stats below!!! Love it!! Just be careful how much lime juice you use. I used a whole lime and it came out a little too limey. If you want traditional guacamole add cilantro. I don’t enjoy cilantro so I didn’t add it.
Edamame Guacamole
Serves 6
1/2 cup shelled edamame
1/2 cup broccoli stalks, peeled
1 avocado
1 scallion, minced
1/2 red onion, diced
1 clove garlic, minced
1 jalapeno, minced
juice of 1/2 lime
1 tomato, diced
salt to taste
cilantro – optional
Bring 4 cups of water to boil. Add edamame and broccoli to boiling water for 4 minutes till softened. Drain and puree in a food processor. With a fork or a whisk mash the puree with the avocado. Add in the avocado, scallion, red onion, garlic, jalapeno, lime, tomato and the optional cilantro. Salt to taste and enjoy 🙂
Per serving: 66 calories, 4 g fat, .5 g saturated fat, 0 g cholesterol, 10 sodium, 2.5 g protein, 6 g carbohydrates, 1 g sugar, 3 g fiber
26 Oct 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: almond butter, banana, breakfast, comfort food, dessert, dip, entertaining, h'orderves, quick and easy, raw, sauces, sides, snack, vegan, vegetarian
Chocolate-Covered Katie came up with this great idea of mixing peanut butter and bananas to make a deelish Banana Butter! Adding the banana makes an amazingly spreadable and much lower calorie butter. You can make it thinner or thicker depending on the amount of nut butter you use. This recipe is so simple yet so super enjoyable!
I know this would be great with any nut butter but because I had just “made” my deelish Agave Pecan Butter I thought this was perfect time to use it. The butter was the perfect dip! We enjoyed this with apples and with pita chips as well. So creamy and sooo deelish!!
Katie, I totally want to be a member of your band 🙂 This is so fabulous!!!!
Chocolate-Covered Katie’s Banana Butter
Makes about 1.5 cups
- 2 bananas
- 8 tablespoons of nut butter
Super simple…. just blend together and enjoy!
Previous Older Entries Next Newer Entries
Marisa's Healthy Kitchen 