05 Jun 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: brussel sprout, comfort food, figs, green, quick and easy, sides, vegan, vegetarian, walnuts
My friend Lisa Dawn, the inspiration behind the amazing Coconut Lentil Soup, recently told me about this amazing brussel sprout dish she made. We L-O-V-E brussel sprouts here, so we are always up for a new recipe with them.
She adapted this from ilili’s brussel sprout recipe. It was really sweet, very fresh, quick and super deelish.
Also see her guest post with the most deelish looking Vegan Stuffed Shells with Cashew Ricotta Cheese!!
Figgy Brussel Sprouts with Grapes and Walnuts
1 lb Brussel sprout, quartered
Olive Oil
Salt & Pepper, to taste
1 cup grapes, halved
1 cup walnuts, chopped
2-3 tablespoons fig jam
2 tablespoons water
- Pre-heat oven to 350.
- Toss Brussel Sprouts with olive oil and Salt and Pepper. Roast for 10-15 minutes.
- In a small pot, melt fig jam with water.
- Mix roasted brussel sprouts with grapes, walnuts and fig mixture.
- Enjoy!!
Love the Super Bright Green Brussels!
01 Jun 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, cream, entertaining, sides, snack, tofu, Tofutti, vegan, vegetarian
I am so happy to present a Guest Blog entry from my fabulous and beautiful Friend, Yogi and Dancer,
Nina Hayes. These look sooo amazing, everything Nina does is fabulous! She also makes these deelish looking
Sugar Me Bon Bons! I can’t wait to try these too!!
About Nina’s decision to Go Vegan: I didn’t chose to become vegetarian, rather it chose me. At a young age I felt a deep sadness when a well intentioned adult “treated” me to chicken nuggets at McDonalds. All I could think about was the fuzzy little chicks I had seen at the farm and I became nauseated. But I was embarrassed to share my feelings so I ate the nuggets and attempted to push the thoughts away. After years of denying the distress that eating another being caused, I eventually became numb to the experience of cruelty. Then in my early teens the feelings resurfaced and I was compelled to stop eating flesh, though I still lacked the conviction to share my motivation for my decision and the journey continued. Several years later, I was diagnosed with endometriosis and it was at this time that I learned about the many negative health consequences of dairy, in particular the hormones that are passed on to humans when consuming animal products. I was alarmed and angered to learn that there were scientific studies directly linking animal products to cancer and a myriad of health problems. Why were health professionals, the federal government and my school offering this?! After, shunning dairy, largely for health reasons, my focus shifted when the connection between individual ill health and the suffering inflicted on dairy cows was revealed to me. This revelation came through the teachings of Jivamukti Yoga and the universal laws of Karma, causing suffering to another being would inevitably lead to individual and global suffering, was revealed. It was simple and astounding to remember that every cause has an effect. Often the effects do not come with immediacy, so we fail to see the relationship. When we do, we often deny it because the truth can be hard to bear. I chose to become a proud vegan because denying the truth is yet harder to bear. This is my story. I hope it inspires you to live your truth….our collective truth.
Nina’s Yukon gold potato pancakes with seaweed “caviar” and horseradish “creme fraiche”
My inspiration came from Ikea of all places. In the food market area they have a “caviar” made with seaweed and it sells for only $1.99. Impressively, unlike my small dresser requiring thirty plus steps to assemble, the caviar is ready to use 😉 A frugal and cruelty free find for everyday decadence. Inspired, I created a recipe for it that evening. It is boyfriend tested and approved. Before you lament that you don’t live near a Swedish furniture palace, search for “vegan caviar” online. There are countless options. I even came across a Divine sounding truffled vegan caviar.
Recipe:
- Prepare mashed potatoes (Yukon gold is far superior because of creamy texture and rich flavor). I trust you can prepare mashed potatoes, though here are a few tips: Salt potatoes after boiling. Use unsweetened soy milk and only the tiniest amount since you want a very stiff mash which you can handle to mold the pancake. For flavor add Earth Balance vegan margarine.
- Next prepare the “creme fraiche” by adding jarred/fresh horseradish and a pinch of salt to Tofutti brand sour cream. Set aside and allow flavors to meld.
- Meanwhile form mashies into 1/2″ rounds and dredge in flour. Pan fry over low heat for about 2 min. on each side.
- Final step is to plate. Carefully remove pancake from skillet and top with “creme fraiche”, a teaspoonful of “caviar”, a sprinkle of salt and a turn of fresh black pepper. For a special; occasion or extra decadence, serve with a flute of champagne. My apologize for the poor quality photo. We were so eager to sample that I didn’t take the time to take a proper photo. Bon Appetit!
24 May 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: green, maple syrup, quick and easy, salad, sesame, sides, spinach, tamari, vegan, vegetarian
Simple, fresh, tasty and quick! Perfection! And despite what Scott Conant says on Chopped, I totally Heart Raw Red Onion!! YUM! It is often the star of my salads besides the frequent appearances of avocado 🙂
Spinach & Orange Salad with Maple Sesame Dressing
Makes 2 servings
4 cups raw baby spinach
1/2 small red onion, sliced
1 orange, peeled and segmented
fresh black pepper, to taste
1 1/2 tablespoons sesame seeds, toasted (in a dry skillet, toast for a few minutes, stirring frequently)
2 tablespoons maple syrup
2 tablespoons tamari
1/4 teaspoon water
- Place spinach in a large bowl. Toss onion and orange segments on top of the spinach. Season with black pepper.
- Whisk sesame seeds, maple syrup, tamari, and water together in a small bowl. Add to salad and toss to mix.
- SO simple, enjoy!
18 May 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, kale, mushroom, nutritional yeast, polenta, sides, vegan, vegetarian
We love polenta! It cooks so quick and you can do so many fun things with it 🙂 You can probably guess from many of my recipes that I love kale and mushrooms and they went SO well with the polenta. This an easy dish that also makes great leftovers.
Some other polenta goodness: Polenta with Nectarine-Blackberry Salsa, Vegan Creamy Polenta, Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Slow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.
Here are just a few other mushroom recipes if you love them too! Mushroom Stroganoff, Mushroom and Crumble Stroganoff, Raise-the-Roof Sweet Potato Vegetable Lasagna, Raw Spinach & Wild Mushroom Quiche, Vegan Creme of Artichoke and Mushroom Soup with Pesto, Thai Coconut Bliss Soup, Easy Tofu Scramble, Raw Mushroom Cream Sushi and Chopped “Liver” Spread.
Mushroom and Kale Polenta
1 cup coarse ground cornmeal
2 garlic cloves, minced
1 – 2 cups corn kernels (fresh or frozen)
2 cups sliced mushrooms (any mix)
1 – 2 cups kale, washed and chopped
1/2 cup nutritional yeast
2-3 cups water
1/2 teaspoon dried thyme
Salt, freshly ground pepper, olive oil
- Preheat oven to 350F.
- Bring 2 cups of water to a boil. Add the cornmeal, whisking continuously. Add corn, thyme, and salt and pepper, turn heat to low and continue to cook for about 10-15 minutes. If the polenta becomes too stiff, add a little more water. (1/4 cup at a time.)
- In the meantime, heat a large skillet over medium heat. Add olive oil and garlic and cook for a few minutes. Add mushrooms and a pinch of salt, and continue to cook for 5 minutes; the mushrooms should be giving off some liquid.
- Add kale and about 2 tablespoons of water to the mushrooms, then cover the skillet for about a minute, until the kale softens up.
- Add everything in the mushroom and kale skillet to the polenta. Mix the nutritional yeast into the polenta, and spread the mixture into a glass baking dish.
- Bake for 10-15 minutes. Either serve right away or chill and cut into squares.
15 May 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, sesame, sides, soy, tamari, tofu, vegan, vegetarian
In the past I had cooked meat for Michael and I enjoyed the challenge of making new dishes with different techniques. I no longer cook meat at all, but still like the challenge of trying new techniques 🙂 This was a fun way to make tofu that we both really enjoyed. It was Super perfect with my Sweet Roasted Broccoli.
Braised Asian Tofu
1 block firm tofu (I used light), cut in half lengthwise, and then sliced into 1/2 inch slices
2 tablespoons vegetable oil (I used canola)
1/4 cup tamari
1/4 cup water
2 tablespoons sesame oil
1/4 cup scallions, chopped
2 cloves garlic, chopped
1/2 teaspoon red chili powder
1 teaspoon sesame seed, crushed and toasted
- Heat oil in a medium pot over medium heat. Add tofu slices and be careful not to overcrowd. Brown each side, 2-3 minutes per side. When golden, remove to a plate. Continue cooking all tofu until done.
- After the tofu is cooked and removed, add tamari, water, sesame oil, scallions, garlic and chili powder. Stir and place tofu slices back into the pot. During the cooking process the liquid will eventually cover all of the tofu.
- Place the pot over medium heat. Cover. Cook for 15 minutes over medium heat.
- Top with sesame seeds and enjoy 🙂
12 May 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, comfort food, green, quick and easy, sesame, sides, vegan, vegetarian
I love roasted veggies! I decided to go more the sweet route with the broccoli tonight. The result was deelish crispy and sweet! Roasted veggies are super easy. Prep the veggies, toss with some seasonings, pop in the oven and prepare the rest of dinner while they are roasting away. Perfect!
See here for other roasted Broccoli Recipes 🙂 Roasted Garlic & Red Pepper Broccoli, Roasted Broccoli and Simple Roasted Veggies. Also check out Garlic Broccoli Rabe or Raw Broccolini with Garlic and Olive Oil.
So bright and green!! Before Roasting.
After Roasting. Sweet & Crispy goodness.
Sweet Roasted Broccoli
5-6 servings as a side
3 bunches of broccoli, cut into florets and peeled and chopped stem
drizzle of olive oil (about 3 tablespoons)
drizzle of agave (about 3 tablespoons)
3/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 tablespoon sesame seeds
- Preheat oven to 400 degrees.
- In a baking dish combine all ingredients, mixing well.
- Bake for 30 minutes, stirring after 20 minutes.
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.
30 Mar 2011
by marisashealthykitchen
in Cleansing, Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, Cleanse, comfort food, Detox, Kitchari, lentils, sides, snack, soup, vegan, vegetarian
I love Kitchari!! Kitchari is typically considered a fasting food and is used to purify digestion and cleanse systemic toxins but is also an amazing meal on its own account. I eat it at least once a week at the amazing Jivamukti (Jivamuktea) Cafe. When Michael and I were in India I expected to eat it all the time, but strangely we never had it, not once! So upon returning home I wanted to take on my very own Kitchari Challenge 🙂 I am going to play around with different takes of this amazing mixture of Dal and Rice. Some recipes have many spices in them and some call for just a dash of salt. This is where my challenge comes in, I want to try many of them out. I will post them as I make them. Enjoy!
I made a super big double batch of this first recipe and Michael and I were thrilled to have it in the house for over a week! It was super enjoyable and very nourishing.
Kitchari Recipe
Recipe adapted from The Ayurvedic Institute
1 cup Basmati Rice
2 cups Mung Dal (split yellow)
7 cups (approx.) Water
a bit of Salt
2 Tbs. neutral oil (like canola)
3 tsp. Mustard Seeds
2 tsp. Cumin Seeds or Powder
2 tsp. Turmeric Powder
2 tsp. Coriander Powder
2 tsp. Fennel Powder
1 pinch Asafoetida (Hing)(I was very excited to bring this back from India – although you can easily get it at your local Indian store)
I did not adapt my recipe for the specific doshas – but below is what The Ayurvedic Institute suggests to do.
* For Vata or Kapha conditions:
add a pinch of ginger powder
* For Pitta: leave out the mustard seeds
- Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water.
- Sauté the seeds in the oil until they pop. Then add the other spices. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil, then simmer for 30 minutes or until the dal is about 2/3 cooked.
- Add rice and stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.
- Stir until the rice and dal begin to mush together and Enjoy!
24 Mar 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, comfort food, cream, nutritional yeast, risotto, sides, vegan, vegetarian
I Love risotto. YUM! It does take a bit to prepare and a lot of stirring but it always turns out amazing, pretty much fool-proof. This is such an amazingly creamy and deelish recipe. Serve this for non-veg company and they will be so surprised it is vegan!
Creamy Vegan Butternut Squash Risotto
serves 4
1 tablespoon olive oil
1 yellow onion, chopped
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1 to 1/2-inch pieces
Salt and pepper to taste
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth
1/3 cup nutritional yeast
1 tbsp chopped fresh sage
- In a medium saucepan, heat olive oil on medium. Add onion and squash; season with salt and pepper. Continue cooking, stirring occasionally until squash is tender, about 10 minutes.
- Heat vegetable broth in a separate pot on low.
- Add rice to saucepan with onions and squash, stir to coat for 1 minute. Add the wine and cook until almost evaporated, about 2 minutes.
- Reduce heat to medium-low and add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Continue adding 1/2 cup at a time, stirring until absorbed. The whole process takes about 40 minutes.
- Once creamy and rice is fully cooked, stir in the nutritional yeast, sage, salt and pepper to taste.
- Serve and super enjoy!
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