05 Jan 2014
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: apple cider vinegar, Barbeque, barbeque sauce, Barbeque Seitan, bbq, chili powder, comfort food, Creamy Polenta, garlic, grits, mustard, onion, peanut butter, polenta, red pepper, sauces, seitan, sides, sugar, tamari, tomato sauce, vegan, vegetarian
As you know we LOVE polenta over here 🙂 What is not to love; creamy, smooth corn goodness! And what makes this even better is a deelish, hearty sauce over top 🙂
Just a couple of past polenta dishes: Vegan Creamy Polenta with Sausage and Peppers, Mushroom and Kale Polenta, Polenta & Shallot Squares, Polenta with Nectarine-Blackberry Salsa, Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Slow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.
Creamy Polenta with Barbeque Seitan Sauce
1 1/2 cups water, divided
3 teaspoons tamari, divided
1 large onion, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 15-ounce can tomato sauce
1 tablespoon sugar
1 teaspoon chili powder
2 tablespoons apple cider vinegar
1 tablespoon peanut butter
1 teaspoon stone-ground or Dijon mustard
8 ounces coarsley chopped or grated seitan
4 cups cooked polenta (see recipe)
Heat 1/2 cup water and 1 teaspoon tamari in a large pot. Add onion, pepper, and garlic and cook until onion is soft and translucent. Add remaining 1 cup water and 2 teaspoons tamari, tomato sauce, sugar, chili powder, vinegar, peanut butter, mustard, and seitan and cook over medium heat, stirring frequently, for 10 minutes. Spoon the cooked polenta into bowls and top with the sauce. Enjoy 🙂
07 Oct 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: basil, dill, entertaining, feta, garlic, greek, green onion, h'orderves, leek, lemon juice, majoram, non-dairy cheese, nutmed, nutritional yeast, olive oil, onion, oregano, puff pastry, scallion, sides, snack, Spanakopita, spinach, Spinach Pie, thyme, tofu, vegan, vegan cheese, vegan feta, vegetarian, walnuts
My kids are Obsessed with Spanakopita so naturally I had to make some at home. It was hard to save them some 😉 but we did manage it. I have made this since without the puff pastry because the filling is just so good on its own. Also love my veganized version with tofu, no one would even notice, it is just so good!
Spanakopita – Spinach Pie
2 – 10 ounce packages frozen spinach, thawed
1 pound extra firm tofu, crumbled
1 teaspoon dill
1/3 cup lemon juice
1/2 cup walnuts, ground
2 tbsp nutritional yeast
1 teaspoon salt
pepper, taste
1/4 cup olive oil
dashes of nutmeg, thyme, marjoram, basil and oregano
1 onion, chopped
1 leek, quartered and chopped (cleaned super well!)
4 scallions, sliced
3 cloves garlic, minced
2 sheets frozen puff pastry, thawed (or phyllo dough)
- Preheat oven to 375.
- Saute the onion with a little salt in olive oil until translucent. Add in the leeks, garlic and scallions, season with salt, and continue to saute until translucent.
- Combine the spinach, tofu, dill, lemon juice, walnuts, nutritional yeast, salt, pepper, olive oil & spices together and mix well.
- Combine onion mixture with the spinach/tofu mixture.
- Line a baking sheet with ether parchment paper or aluminum foil. Unfold puff pastry and place on baking sheet. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high. Cover with the second sheet of pastry that has been slightly flattened to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips, making sure mixture is sealed well. Brush just the top with non-dairy milk, Cut a few slits in the top with a sharp knife to allow steam to escape.
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
You have options for the extra filling. You can use it like a dip, eat it with a spoon or take another sheet of puff pastry and made deelish spinach pinwheels!
For the pinwheels: Unfold the pastry sheet on the work surface. Top with the spinach mixture. Starting at a short side, roll up like a jelly roll. Cut into 1/2-inch slices. Place the slices onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
22 Aug 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: baguette, bean dip, cannellini beans, comfort food, crackers, dip, entertaining, garlic, h'orderves, lemon juice, martha stewart, marthastewart.com, olive oil, quick and easy, red wine vinegar, roasted garlic, rosemary, sides, snack, vegan, vegetarian
I have made this dish now a few times and every time I prepared it a bit differently and every time it came out deelish!! Super easy, super yummy, healthy and everyone will love it!
I am really into cooking dried beans lately instead of using canned ones. I found this insanely easy technique of just soaking them and cooking them on low for 4+ hours in a crock pot! Done, easy peasy!! Beautiful! You will never have to use canned beans again unless you are in a pinch!!
3 variations:
- red wine vinegar or lemon juice
- roasted garlic blended in & saved some full roasted cloves for garnish
- fresh garlic blended
Rosemary White Bean Dip
- baguette or crackers
- 2 cans (15.5 ounces each) cannellini beans, rinsed & drained OR 1/2 lb dried beans, soaked & cooked
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 to 2 tablespoons red-wine vinegar (or lemon juice)
- 2 teaspoons finely chopped fresh rosemary
- Coarse salt and ground pepper
- (optional) fresh or roasted garlic
If using baguette, slice 1/2 inch thick, brush with olive oil, and cook in a 350-degree oven until lightly toasted.
In a food processor, combine cannellini beans, olive oil, vinegar or lemon juice and garlic (optional). Process until smooth, adding water if necessary. Add 2 teaspoons rosemary and pulse until combined. Season with salt & pepper and Transfer to a serving bowl and drizzle with a little oil.
18 Jun 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: bok choy, boston bib lettuce, carrot, Cleanse, cucumber, ginger, green, jalapeno, lettuce wrap, lime juice, mint, onion, Peanut Sauce, peanuts, quick and easy, red pepper, rice wine vinegar, sauces, sesame seed oil, sides, snack, tofu, vegan, vegetarian
I am obsessed with Lettuce Wraps! I think it is the ultimate light fresh meal. Typically the filling is cooked and hot, but it being so warm out I wanted a nice cooling easy no-cook meal.
I have always loved the ones at Gobo and also at Wild Ginger. I thought it was about time I made my own 🙂 I am so happy I did, loved this meal!
What is your favorite lettuce wrap recipe? I want to try out some more variations!!
Tofu Lettuce Wraps with Peanut Sauce
2 blocks extra-firm tofu, diced
4 carrots, grated
4 stalks boy choy, shredded
1 sweet onions, grated or diced
2 red bell peppers, diced
1 cucumbers, peeled and grated
4 tablespoons mint, chopped
3 tablespoon sesame oil
1 tablespoon toasted sesame oil
2 tablespoons lime juice
4 teaspoons rice wine vinegar
3 inches ginger, peeled and grated
2 jalapenos, diced
1 teaspoon salt, or to taste
24 large boston bib lettuce leaves, washed and patted dried
24 peanuts, chopped
- In a bow, combine tofu, carrots, bok choy, onion, pepper, cucumber and mint.
- In a large bowl, whisk together the oils, lime juice, rice wine vinegar, ginger, jalapeno, and salt.
- Add tofu and veggies to the peanut sauce and toss.
- Serve on lettuce leaves garnished with peanuts.
12 Apr 2013
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond milk, breakfast, chia, chia pudding, chia seed pudding, cinnamon, coconut milk, hemp milk, nut milk, quick and easy, raw, sides, snack, superfood, vanilla, vegan, vegetarian
I always love Chia and the kiddos adore it! Such a great breakfast or snack! I normally get a little fancier with the recipes (here are a few of them that I have made Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding.) but this one is still super good and really fast and easy to make 🙂 Love that too!
Super Simple and Fast Chia Pudding
1 cup chia seeds
3 cups nut milk, coconut milk, or hemp milk
3 to 5 tablespoons agave nectar
1 teaspoon vanilla extract
1 /4 teaspoon cinnamon
Pinch of sea salt
Place the chia seeds, vegan milk, agave, vanilla, cinnamon and salt in a bowl and stir well with a fork, so there are no clumps and all the chia seeds are coated in milk. Let this sit at room temperature for 10 and stir again. Then cover and refrigerate. This pudding will keep well in the refrigerator for days.
18 Mar 2013
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cornmeal, cream cheese, creamy, fennel, field roast, garlic, onion, peppers, polenta, quick and easy, sausage, sides, soy, tofurkey, Tofutti, vegan, vegetarian
Sausage and Peppers (vegan style of course) has always been the ultimate comfort food meal for me. But I think I totally stepped it up by adding super creamy and deelish polenta. The perfect combo! I would say make more of this one as it will go super fast!
Another Vegan Sausage and Peppers recipe 🙂
Vegan Creamy Polenta with Sausage and Peppers
- 2 packages vegan sausage, sliced 1/2″ rounds (My favorites are Field Roast and Tofurkey)
- 1 sweet onion, sliced thin
- 3 cloves garlic, minced
- 2 bell pepper, sliced (I don’t like green peppers so I always use red, yellow or orange – but your preference)
- 1/4 cup red wine
- 1/4 teaspoon fennel
- salt and pepper, to taste
- Creamy Polenta, recipe below
- Saute sausage over medium heat until well browned on all sides. Remove and set aside.
- Over medium-high heat, saute the onion in olive oil about 5 minutes. Add the garlic and saute a minute more.
- Add the wine to deglaze the pan, Simmer until the wine has reduced by half. Add the peppers, fennel, salt and pepper, cooking about 3 minutes more until the peppers are tender but still brightly colored. Add the sausage back in and mix.
- Serve with creamy polenta.
Creamy Polenta
- 4 2/3 cup water
- 1 teaspoon salt
- 1 cup cornmeal
- 1/2 cup vegan cream cheese
- Add the water and salt to a saucepan and bring to a boil.
- Add the cornmeal, whisking to break up any lumps.
- Lower the heat and simmer for 15 minutes, stirring periodically.
- Remove from heat and stir in the vegan cream cheese. Serve & Enjoy!
12 Mar 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, asian, asparagus, comfort food, dressing, garlic, miso, olive oil, pecan, quick and easy, sauces, sides, soba, soy, vegan, vegetarian, white wine vinegar
This makes a big bowl of noodles, so you could always half the recipe if you don’t want so much. But this is such a deelish recipe it might be good to have leftovers or just more people to feed! Such a simple sauce to whip up but with such a complex flavor. I am sure this sauce would be amazing sauteed up with some veggies or just drizzled over steamed veggies. Yum!
Pecan Miso Soba Recipe
Serves 4-6
12 ounces soba noodles
1 small bunch of asparagus, sliced thinly, 1/4-inch thick
1 1/2 cup pecans, toasted
1/2 cup extra virgin olive oil
3 medium clove garlic, peeled
6 tablespoons mellow white miso paste
6 tablespoons white wine vinegar
3 teaspoon agave
2 big pinches salt (or to taste)
- Boil a large pot of salted water. Cook the soba as directed.
- 30 seconds before the pasta is done, add the asparagus to the pot and then drain the noodles and asparagus together.
- Toss with about 1/2-whole recipe of the sauce – adding more to taste. I ended up using most of the dressing.
Pecan Miso Sauce
- Puree the pecans, olive oil, garlic, miso paste, vinegar, and agave together until smooth. Adding salt to taste.
16 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: chick peas, cumin, fennel, garbanzo beans, olive oil, paprika, quick and easy, sesame seeds, sides, snack, vegan, vegetarian
These make for an amazing snack on their own or a fabulous addition to salads or on top of soups. You could always adjust the seasonings and make different mixtures.
Baked Chickpeas
1 can of chickpeas
Olive oil
Cumin powder
Paprika
Fennel seeds
White sesame seeds
Sea salt
- Preheat 400’F oven
- Rinse and drain chickpeas in a colander.
- In a mixing bowl toss with olive oil, cumin powder, paprika, fennel seeds, sesame seeds and sea salt to taste.
- Spread on a baking sheet.
- Bake for 40 minutes or until crisp, stir them at 20 minutes.
11 Oct 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, candied ginger, coconut milk, comfort food, crock-pot, cumin, ginger, lemongrass, lime, olive oil, onions, pepitas, red curry, sides, slow cooker, soup, vegan, vegetable stock, vegetarian
This was a yummy warming soup that was great for this chillier weather we are having. I was hoping this would come out with a stronger “thai” or spiced flavor but I could not really taste the lemongrass, so if you rather leave it out, it would be fine. The candied ginger and the pepitas added some really good flavor and texture. Plus I love slow-cooker meals! (although I am sure you could make this in a soup pot on the stove) Start it in the morning and when you get home you have a fabulous dinner ready to go! Perfect! Enjoy this creamy squash soup 🙂
Check out these other slow cooker meals I made: Slow-cooked Open Enchiladas, Mixed Veggies with Peanut Sauce, Butternut squash, Apricots and Apples with Quinoa, Slow Cooked Corn Polenta and Chiles and Crock-Pot Oatmeal.
Before adding the squash and broth
Gingered Butternut Squash Soup (slow cooker)
1 tablespoon olive oil
2 onions, chopped
3 tablespoon, minced ginger root
1 teaspoon, fresh cracked pepper
2 stalks lemongrass, trimmed, smashed and cut in half crosswise
1 tablespoon cumin seeds, toasted
8 cups butternut squash, cubed
6 cups vegetable stock
2 cups coconut milk
3 teaspoons red curry paste
1 lime, juiced and zested
1/2 cup pepitas, toasted
1/2 cup of candied ginger, chopped
- In a skillet or a meal slow-cooker liner, heat oil over medium heat and add onions, cook for 3 minutes till softened. Add ginger, pepper, lemongrass and toasted cumin, stirring for 1 minute. Either place liner in slow-cooker or transfer skillet contents to stoneware. Add butternut squash and veggie stock.
- Cover and cook on low for 8 hours or high for 4 hours until squash is tender.
- Mix 1 tablespoon of coconut milk with the curry paste and blend well.
- Add to slow cooker along with the rest of the coconut milk and lime juice and heat till cooked through, about 20 minutes. Discard the lemongrass.
- Use an immersion blender to puree the soup.
- Serve with toasted pepitas and candied ginger.
18 Jul 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: basil, bread, Bruschetta, comfort food, dip, entertaining, garlic, h'orderves, olive bread, olive oil, onion, plum tomatoes, quick and easy, raw, red onion, sides, snack, toast, tomato, tomatoes, vegan, vegetarian
Love SUMMER!!! Fresh farm fresh veggies, picnics, vegan BBQs, pot-lucks and lots of family and friends FUN!
There is something so special about heading over to the farmers market and picking out the best and brightest fresh-picked veggies. Tomatoes are especially the best find since there is nothing like fresh summer tomatoes! Here is a perfect recipe for enjoying those fresh, juicy summer tomatoes. Yum!!
Fresh Bruschetta with Tomato, Basil and Red Onion
- loaf of fresh bread, sliced (we used olive bread)
- 2 large garlic cloves, chopped
- extra virgin olive oil
- 2-3 fresh plum tomatoes, seeded and chopped (or the best freshest looking tomatoes you see)
- 1/4 red onion, chopped
- 1 bunch of basil, chopped
- Coarse salt
- Rub sliced bread with garlic and olive oil.
- Combine tomatoes, onion and basil in a bowl. Add extra olive and salt to taste.
- Spoon onto sliced bread and enjoy!
Make it a party and add a fresh Salad, Guac & Chips and fresh summer corn! Even just the thought of fresh summer corn has me ready for the next party! The best!
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