Broccolini with Garlic and Olive Oil

15 Jun 2009 1 Comment

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

I love all things Broccoli, but other than raw broccoli crudité, I am not that into the vegetable raw. So I was super happy when I came upon this tasty recipe. You don’t need to use the dehydrator, but I highly recommend it! I love that almost cooked, tender taste 🙂

Broccolini with Garlic and Olive Oil

This recipe is adapted from Rawrifficfood 

Ingredients

  • 1 bunch broccolini (washed, with stems trimmed)
  • 2-3 garlic cloves (peeled, and sliced thin or minced)
  • 1-2 tbsps Olive Oil
  • Sea salt and garlic powder to taste
  • Rep Pepper flakes to taste

Preparation

  1. Cut broccolini into florets.
  2. In a bowl or baggie, add the olive oil and the garlic, as well as the spices. Mix well, then add the broccolini and marinate for 30 minutes – overnight.
  3. Great on its own like this, but I suggest you dehydrate for 30 minutes to an hour until the broccolini and garlic is tender and a little warm.
brocollni

Sorry for the super fuzzy picture, it was so hard to take this picture! But I promise it was deeelish!

Lemon Basil Pesto & Raw Zucchini Pasta

14 Jun 2009 5 Comments

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

pasta 3I love Zucchini Pasta! I feel so decadent eating it, yet all I am having is delicious sauce and a whole zucchini. So if you are ever looking for that perfect “guilt free” meal, here you go! We love Pesto in my house and here is a new take on my usual.

Lemon Basil Pesto & Raw Zucchini Pasta

3-4 servings

2 cups packed fresh basil
2 cloves of garlic
1/4 cup extra virgin olive oil
¼- ½ cup raw pine nuts
2 tablespoons of fresh lemon juice
1 tablespoon of fresh lemon zest
2 heaping tablespoons nutritional yeast
¾-1 teaspoons sea salt
4 medium zucchini
either sun-dried tomatoes or grape tomatoes

1. In a food processor combine the garlic, basil, lemon juice, lemon zest, salt and oil and process until smooth. Add pine nuts and nutritional yeast and process.

2. If you are using non-organic zucchini peel them, if not just go ahead and spiralize all the zucchini or use a vegetable peeler. Use paper towels to blot the zucchini in order to remove some of the moisture.

3. Plate the zucchini pasta and pesto with tomatoes and serve.pasta 2pasta 1

Turkey Piccata & Vegan Cauliflower and Swiss Chard over Mushroom Couscous

03 Jun 2009 Leave a comment

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

Michael and I made dinner together tonight which was so fun! Thank goodness he was there to help out because my fingers were covered in dredging flour. Plus with him sauteing the turkey, I was able to dredge the pieces at the same time. This would have taken so much longer if I was doing both since there were so many pieces of turkey! I know this is strange, but I loved seeing how these little pieces of turkey became these really wide and flat pieces after pounding. So cool! There is a ton of butter in this dish, but it does serve 4-6 people and every once in a while it is ok to splurge like that! Plus the shallot sauce looked so good! They were so pink and smelled so good!

turkey

Turkey Piccata

Adapted from Alton Brown’s Recipe
Serves 4-6

Ingredients

  • 1 whole turkey breast, approximately 2-3 pounds
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots
  • 1/2 cup white wine
  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons freshly chopped parsley leaves

Preparation

Preheat oven to 200 degrees F, or turn your warming drawer on.

Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.

Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.

In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm. I love my warming drawer for times like these, so that is where my turkey went.

Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

Cauliflower and Swiss Chard over Mushroom Couscous

This could definitely be a vegan entree. It looked really good! Plus I was happy to serve something so healthy next to the turkey.  To me there is nothing like fresh herbs, so if you have them available I would suggest that.
Serves 2 entrees or 4 appetizer dishes

Ingredients
1 bunch of red swiss chard, chopped
2 cups of cauliflower florets
1/2 cup baby portobello mushrooms, sliced
1 lemon, juiced
2 tablespoons olive oil
2/3 cup dry whole wheat couscous
1 cup water
1 teaspoon dried tarragon, or fresh
1/2 teaspoon dried sage, ground or fresh
garlic powder to taste
salt to taste

Preparation
Put red swiss chard, cauliflower and olive oil into a pot with a lid and cook on medium heat until swiss chard is cooked down and cauliflower has softened slightly. Add sage, tarragon, lemon juice and any salt. Turn off and let sit covered.

Bring water and mushrooms to a boil, turn off heat, and add dried couscous. Cover and let stand for 5 minutes. Serve cauliflower and swiss chard over couscous.

Green Goddess Pasta

02 Jun 2009 1 Comment

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

I love making delicious comfort food that is also super healthy! There was such a great smell to this dish, I knew the flavors would rock! Michael confirmed this as well since he was the one eating it! I love all things Kale so it was so great to add this to the pasta for that healthy, tasty punch. Plus Broccoli, olive oil and garlic; such a good combo! The pasta I used is so fun and colorful, anyone would love it!

pastaGreen Goddess Pasta

Adapted from Skinny Bitch in the Kitch

serves 6

Ingredients

4 cloves garlic, minced
3 tablespoons refined coconut oil
6 tablespoons vegan or organic dairy butter (I prefer to use organic butter rather than vegan because of all the processed ingredients, but you could probably substitute oil instead to keep this vegan, or use vegan butter of course 🙂 )
3 quarts water
about 6 teaspoons fine sea salt
12 ouces whole wheat or brown rice elbow macaroni (I used Eden Organic Vegetable Shells Golden Amber Durum Wheat Pasta)
2 zucchinis, halved lengthwise ad cut into 1/4-inch slices
1 broccoli crown, cut into bite-sized florets (about 2 1/2 cups)
1/2 bunch (about 4 ounces) kale, cut into 1/2 inch long strips
1 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
1/4 cup pine nuts

Preparation

  1. In a 1 quart saucepan over low heat, combine the garlic and coconut oil ad cook, swirling occasional, until the garlic is fragrant and starting to brown, about 3 minutes.
  2. Remove from the heat, add the butter,  swirling until it melts and set aside.
  3. In a -6 quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the pasta and cook according to the package directions until about 1 minute shy of being done.
  4. Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked , about 1 minute.
  5. Drain the pasta mixture, reserving 1/2 cup of pasta cooking water.
  6. Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons f the pine nuts, and the remainging  teaspoon of salt, garlic and onion pepper.
  7. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts and serve

Chicken Breasts Provençal with Roasted Garlic & Red Pepper Broccoli

01 Jun 2009 3 Comments

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

I don’t eat chicken of course, but these are all flavors I love and I knew it would be a big hit! It smelled great as it was cooking and I was right, Michael loved it!

I love the technique of blanching tomatoes and peeling them. I learned this a while back in a cooking class at the The Natural Gourmet Institute and thought it was so cool that the 10-30 seconds the tomatoes spend in the water makes it so easy to peel them.

The Broccoli was great too! I steam broccoli most of the time, but Michael really enjoyed the crunch of the roasted Broccoli. It was insanely easy to cut up the broccoli and put in the oven. Such a great idea!

chicken and brocChicken Breasts Provençal

 Adapted from The Culinary Institute of America, Hyde Park, New York

Makes 4 servings

Ingredients

  • 1 pound ripe plum tomatoes
  • 4 (6- to 8-ounce) skinless boneless chicken breasts
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 1/2 tablespoons anchovy paste
  • 1/2 cup dry white wine
  • 3/4 cup reduced-sodium chicken broth
  • 10 pitted brine-cured black olives, thinly sliced lengthwise
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon finely shredded basil
Preparation
  1. Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
  2. Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
  3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered. (I have a wonderful warming drawer that is so perfect for this!)
  4. Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
  5. Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

Roasted Garlic & Red Pepper Broccoli

Makes 4 – 6 servings

Ingredients
  • 1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
  • 3 1/2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • Large pinch of dried crushed red pepper (depending on how much you like spice, this dish is not very spicy, so feel free to use more!)
Preparation

Preheat oven to 450°F. Toss broccoli with 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Baked Acorn Squash with Red Quinoa and Pumpkin Seed Stuffing

25 May 2009 2 Comments

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

This was fun to make and super good! Plus don’t they look like little hearts! This is such a romantic and heart healthy meal!

I used regular quinoa because I could not find organic red quinoa (and I had regular quinoa in the house 🙂 ), but I am sure this came out just as Delicious! You could always substitute the butter for oil to make this vegan and I doubt it would change a thing as the butter is just used to sauté the veggies. I did not have currants so I put more cranberries and apricots in then the recipe called for. You will also have some of the quinoa left over, but it makes a great leftover side dish.

lots of squash

2 heart squashBaked Acorn Squash with Red Quinoa and Pumpkin Seed Stuffing

Recipe adapted from The Flexitarian Table.

SERVINGS 8

INGREDIENTS
2 cups quinoa
4 tablespoons Earth Balance or olive oil
1 1/2 cups diced onion
sea salt or Kosher salt
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced fresh ginger
1 tablespoon chopped fresh sage
1/2 cup dried cranberries
1/3 cup dried apricots, chopped the size of raisins
1/4 cup dried currants
1/3 cup toasted pumpkin seeds
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
freshly ground black pepper
4 medium Delicata squash, halved lengthwise, seeds and membranes removed
extra-virgin olive oil, for brushing

PREPARATION

  1. Adjust a rack to the middle shelf of the oven and preheat to 350 degrees F.
  2. Simmer the quinoa in 4 cups of water until fluffy, 15 to 20 minutes.
  3. While the quinoa cooks, melt the butter in a saucepan over medium heat. Add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, ginger, and sage.
  4. Cover the pan and simmer until the vegetables are tender, 5 to 7 minutes (add a tablespoon of water, if necessary, to prevent scorching.)
  5. In a large bowl, toss together the quinoa and vegetables. Stir in the dried fruit, pumpkin seeds, nutmeg, and cinnamon, season with salt and pepper.
  6. Brush the skin of the squash lightly with oil. Place the squash, cut side down, in a baking pan large enough to hold them in a snug single layer.
  7. Pour 1/2-inch of boiling water into the pan and bake for 20 minutes (you want the squash to have softened slightly, but not completely). Transfer the squash to a plate and let rest until cool enough to handle.
  8. Stuff the squash halves with the quinoa mixture, return them, stuffing-up, to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife, 20 to 30 minutes more.

Cashew “Mock Chicken” Salad and Corn Stuffing

11 May 2009 1 Comment

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

This is really delicious stuffed in a large red pepper 🙂 Sometimes you just want to eat really fun food! This salad was fun to make and even more fun to eat. I cut the pepper in sections and used them as scoopers for the salad. It was divine! The salad reminded me of the cooked vegetarian chopped liver that I enjoy on many Jewish Holidays. This is a great raw version that can be substituted.

stuffed pepper, mock chicken

Cashew “Mock Chicken” Salad

Recipe provided by Purely Delicious Magazine

Serves 4-6

Ingredients:
1/4 C sunflower seeds
1 C cashews
1 C of pecans
1 cucumber, peeled, seeded and cut into chunks
2 green onions, cut into smaller pieces
1/2 sweet apple
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!

I love colorful food. So along side this gorgeous stuffed red pepper I made this Delicious stuffing or corn salad. I love love love corn. When you eat corn raw your body treats it like a vegetable unlike cooked corn which becomes a starch. Summer corn is so fresh and sweet, I just could not get enough of this amazing salad.

corn stuffing

Corn Stuffing

This inspiration for this salad was based off a recipe from Juliano’s Raw Uncook Book.

2 cups fresh corn off the cob
1/3 cup olive oil
1/2 cup minced onion
1/4 cup minced celery
1/2 cup shredded carrot
1/4 -1/3 cup lemon juice
1 teaspoon minced garlic
2 teaspoons minced jalapeno
1 teaspoon Celtic Sea salt
1-2 teaspoons agave or other sweetener if desired

Preparation: Combine the above ingredients in a serving bowl. Mix and serve.

Grilled Chicken with Edamame Skordalia

26 Apr 2009 Leave a comment

by marisashealthykitchen in Home Cooking Tags: , , , ,

This dish smelled so good as I was making it. If I was not juice cleansing I would have definitely had some of the skordalia on its own. I served this with collard greens sauteed with a garlic paste that I made. Michael loved it all! Enjoy!

Skordalia is a Greek dip normally made with potatoes instead of edamame. You can serve this as a good vegetarian side dish or app paired with pita bread.

img_1776

Recipe from Bon Appétit August 2008

  • 1 16-ounce bag frozen shelled edamame (soybeans)
  • 1/2 cup coarsely chopped fresh basil
  • 1/3 cup extra-virgin olive oil plus additional for brushing
  • 3 garlic cloves, peeled
  • 6 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 4 large skinless boneless chicken breast halves ( I used thin cutlet cut breasts, so I used more)

Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes (this should just take 3-4 minutes). Drain, reserving 1 cup cooking liquid for skordalia.

Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.

Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.

Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.

Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

21 Apr 2009 1 Comment

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

This is an amazing cooked veggie side dish! The vegetables are cooked until just tender to retain their fresh-from-the-market flavor. I love the use of all the fresh vegetables; how good they taste and how the colorful they are. The onions and the corn give off such a nice sweetness! mmm So good!!!

img_176811Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

recipe from Bon Appetit October 2008

Makes 6 servings

  • 2 tablespoons extra-virgin olive oil
  • Coarse kosher salt
  • 1 large garlic clove, minced
  • 3 cups chopped red tomatoes (about 1 1/2 pounds)
  • 2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
  • 2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
  • 3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Stir in basil and serve.

Chopped “Liver” Spread

12 Apr 2009 6 Comments

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

If you are celebrating Passover I hope it is a great and liberating time for you! Here is a delicious recipe that my whole family loves to munch on during Passover and any time really. Great with matzoh during Passover or crackers the rest of the year.

img_7115-300x225

Chopped “Liver” Spread

Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).

  • 3 Tbsp. oil
  • 1/2 lb. mushrooms, chopped
  • 1 small onion, chopped
  • 1 cup chopped walnuts
  • Pepper and salt, to taste
  • 1 Tbsp. water

Sauté the mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread. Makes 1 cup

I would recommend using a food processor so it is still a little chunky and not too smooth. If you do over blend, no worries, it is still super good!

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