20 Mar 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: artichoke, dip, entertaining, Guacamole, h'orderves, quick and easy, sides, snack, vegan, vegetarian
I am not sure this is a guacamole but it is definitely an amazing bruschetta or dip of any kind. Very sophisticated flavors. We really really loved this. Such a fun snack or dinner with pita chips or crostini. Plus super low in fat and calories, which I love!
Artichoke Guacamole
adapted from The Olives Table by Todd English and Sally Sampson
Makes about 1-1/2 cups
1 can of artichoke bottoms, including stem
1/2 small red onion, finely chopped
2 plum tomatoes, chopped
2 tablespoons fresh lemon juice (about 1/2 lemon)
3 tablespoons extra-virgin olive oil
1 teaspoon toasted sesame oil
1/3 cup chopped scallions
1 teaspoon sea salt
1/2 teaspoon black pepper
1. Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes. Drain.
2. When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, salt, and pepper and gently mash with a fork.
Up close 🙂
08 Mar 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: artichoke, comfort food, cream, Edamame, pasta, quick and easy, sauces, sides, vegan, vegetarian
This sauce is beyond versatile and deeeeelish! Love when the words Creamy and Vegan come together 🙂 Check out these two pasta dishes I made with just 1 batch of the sauce. It makes a little more than 4 cups so its great to keep in your fridge to quickly whip something up.
Enjoy!!!
Creamy Pasta with sliced sundried tomatoes, roasted peppers and marinated artichokes
- 1 handful of sundried tomatoes, chopped
- 1 jar roasted peppers
- 1 jar marinated artichokes, rinsed
- 1 onion, chopped
- 1 tablespoon olive oil
- Bryanna’s Quick Creamy Sauce for Pasta
- Boil water, cook pasta
- Saute onion in olive oil about 5 minutes
- Add tomatoes, peppers and artichokes and less than half of sauce and stir until warm
- Combine pasta and sauce and serve hot
Creamy Pasta with sauteed Onions, edamame and peas
- 2 onions
- 1 cup frozen edamame
- 1 cup frozen peas
- 2 tablespoon olive oil
- Bryanna’s Quick Creamy Sauce for Pasta
- Boil water, cook pasta
- Saute onion in olive oil about 5 minutes
- Add edamame, peas and less than half of sauce and stir until warm and veggies are cooked through
- Combine pasta and sauce and serve hot
Bryanna’s Quick Creamy Sauce for Pasta
Yield: 4 and 1/4 cups
From Bryanna‘s “The Almost No-Fat Cookbook”
1 1/2 cups cold water
3/4 lb (1/2 a box) of extra-firm Silken tofu
1/4 cup dry white wine
OR 3 tablespoons water plus 1 tablespoon balsamic vinegar or lemon juice
1/3 cup nutritional yeast flakes
2 tablespoons cornstarch
1 1/2 tablespoons “chicken-style” veggie broth powder
2 teaspoons salt OR 2 tablespoons light miso plus 1 tsp. salt
2 teaspoons garlic granules or powder
OPTIONAL: 2 T. tahini
1 1/2 cups hot water
- Combine in a blender the first 1 1/2 cups water and all of the rest of the ingredients EXCEPT the 1 1/2 cup HOT water.
- When the mixture is smooth, pour it into a heavy saucepan or a medium microwave-proof bowl. Whisk in the 1 1/2 cups hot water.
- Stir constantly over high heat until it comes to a boil. Turn down and simmer for a few minutes, until it thickens.
TO MAKE SOY-FREE: Omit water (all 3 cups in total) and the tofu. Instead, use 3 cups almond milk (the commercial type, such as Almond Breeze, is low in fat). Use 3 1/2 tablespoons cornstarch instead of 2 tablespoons. Use the salt, or use chickpea miso and salt.
Nutrition (per 1/4 cup): 24.8 calories; 16% calories from fat; 0.5g total fat; 0.0mg cholesterol; 251.2mg sodium; 96.0mg potassium; 2.8g carbohydrates; 0.8g fiber; 0.3g sugar; 1.9g net carbs; 2.8g protein; 0.4 points.
28 Feb 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: beans, chips, comfort food, crock-pot, daiya, dip, entertaining, h'orderves, quick and easy, sides, slow cooker, snack, vegan, vegetarian
Such a super fast and satisfying meal. I made this as a dinner but we realized what an amazing salsa/dip this would make! So yummy with tortilla chips! When I make this again, I will forget about adding the tortillas in since we could just eat this with the chips anyway.
Before the Daiya
after Daiya, ready to eat!
Slow-cooked Open Enchiladas
- 1 28-ounce can diced tomatoes
- 1 16-ounce bottle chunky salsa
- 1 6-ounce can tomato paste
- 2 15-ounce cans black beans, rinsed and drained
- 1 15 1/4-ounce can whole kernel corn, drained
- 1 4-ounce can diced green chiles
- 1 1/2 tablespoons ground cumin
- 1/2 teaspoon garlic powder
- 6-10 6″ corn tortillas
- daiya or any other vegan cheese
- In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Spread about 1 cup of this mixture into the slow cooker liner; spread evenly. Top with 2-3 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
- Cover and cook on the low heat setting about 5 hours.
- Add vegan cheese on top and continue cooking for another 10 minutes, till melted. Serve hot.
31 Jan 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, comfort food, entertaining, h'orderves, nutritional yeast, quick and easy, sides, snack, soy, tofu, vegan, vegetarian
Vegan Quiche!! Seriously! How fabulous are these! So perfect!!! They were amazing to have as breakfast or as a side next to some veggies or as a quick go-to snack. Plus, they were super tasty!! The crust is a little crumbly, but it was worth it.
Vegan Mini Broccoli Quiche
Recipe from http://www.glueandglitter.com
Crust
2 2/3cups all-purpose whole wheat flour
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. sugar
1 cup canola oil
1/4 cup soy milk
filling
1 package soft silken tofu
2 Tablespoons nutritional yeast
1/2 tsp. tumeric
1 tsp. Italian seasoning
1/2 tsp. salt
2 cloves of garlic, minced
2 Tablespoons olive oil
1 1/2 cup frozen or fresh broccoli, cut into small florets and peeled stems
- Preheat the oven to 350.
- Mix the crusts – dry ingredients together, then add the wet and stir until well combined. Press about 1/3 cup crust into each cup of a regular muffin pan. With your hands form the cups up the sides and make sure they are pressed well together, without cracks or holes.
- Vita-mix or blend all the filling ingredients except the broccoli until smooth. Transfer to a bowl and stir in the broccoli.
- Spoon the filling into each cup, and bake for 20 to 30 minutes, until the tops start to brown.
- Cool for 10 minutes and then using a knife remove from cups and Enjoy 🙂
raw crust
before the oven
17 Jan 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: avocado, beans, chips, comfort food, cream, daiya, dip, entertaining, Guacamole, non-dairy cheese, quick and easy, sides, snack, Tofutti, vegan, vegetarian
I like to go to and host parties — and around this time its all about Football!!
GO J-E-T-S!!!!!!!!
I always want something yummy that everyone will like but of course want to keep it vegan. This was actually beyond deelish and people were bumping their hands to get in there for more 🙂
Hosting a Championships or Super Bowl Football party? Or just attending one and need a fabulous dish to bring….try this one out and let me know what you think. I am sure you and everyone else will be super delighted!!!
with cheese layer, after baking
before cheese layer and baking
Vegan 7 Layer Dip
1 (16-ounce) can vegan refried beans
3 large avocados
3 tablespoons fresh lime juice
2 (8-ounce) containers vegan sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1 can sliced black olives
5 tomatoes, chopped
2 cups shredded cheddar daiya or other vegan cheddar cheese
- Preheat the oven to 350 degrees.
- Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
- Spoon avocados into a bowl and mash with the lime juice. Spread on top of the refried beans.
- Stir together the sour cream and taco seasoning, and spread over the avocado.
- Sprinkle the chiles over the sour cream, and top with a layer of black olives.
- Add the tomatoes, and sprinkle with the cheese.
- Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
- Serve warm or at room temperature.
10 Jan 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, maple syrup, quick and easy, sauces, sides, soy, tamari, tempeh, tofu, vegan, vegetarian
HAPPY NEW YEAR!!!!
Sorry to have disappeared for a bit there, but Michael and I spent almost a month in India, so please forgive me 🙂 It was one of the most amazing experiences of our lives. (Post to come soon!)
Back to healthy and deelish Vegan goodness for 2011!!!
This dish was amazing! I love tempeh so much but Michael doesn’t typically like it and he really enjoyed this dinner! It is all about these deelish flavors. You can use tofu as well if you prefer it or to mix it up.
I have been a little short on time these days so haven’t been cooking nearly as much as I like. But when I do get to it is really special time in the kitchen and even better at dinner time with Michael 🙂 But I am trying to come up with different time-saving techniques so I can cook more regularly. Normally I would squeeze the orange juice myself (all you need is 3-4 oranges) but instead I bought fresh OJ for the recipe. Just nice to know I can still make a deelish meal and save a little time here and there. I also always keep my ginger root in the freezer so it stays for longer. What I have been doing now is grating most of it and then putting it back in the freezer. That way when I have a recipe or dish that calls for freshly grated ginger all I have to do is pull it out of the freezer and measure, simple and perfect!
Orange Pan-glazed Tempeh
adapted from 101cookbooks.com
serves 3-4
1 cup freshly squeezed orange juice
1 tablespoon freshly grated ginger
2 teaspoons tamari
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
- Put the orange juice in a small bowl and combine with ginger, tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
- Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
- Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
- Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.
17 Nov 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: green, quick and easy, sides, vegan, vegetarian
Such a great Fall vegetable. Love the bitter broccoli crunch! Here is a great recipe that has big and tasty flavor and really easy to make.
Garlic Broccoli Rabe
3 teaspoons garlic, minced
1 cup fresh multi-grain bread crumbs
3 tablespoons olive oil
1 bunch broccoli rabe
2 tablespoons freshly squeezed lemon juice
- Bring a large pot of boiling salted water to a boil over high heat.
- While waiting for water to boil, mix 2 teaspoons of garlic with the bread crumbs in a small bowl. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the bread crumb mixture and cook, stirring constantly, until the crumbs are toasted and the garlic is beginning to turn golden, 3 – 4 minutes. Remove the crumbs from heat and spread on a plate to cool.
- Add the broccoli rabe to pot of boiling water and leave in just until the water returns to boil. Then drain it in a colander, and squeeze it gently to remove the excess water. Coarsely chop the broccoli rabe, leaving any florets whole, and set aside.
- Heat the remaining 1 tablespoon olive oil over medium heat in the same skillet that you used for toasting the bread crumbs. Add remaining teaspoon of garlic to oil and cook, stirring constantly, until it begins to turn translucent, about 5 minutes. Add the broccoli rabe and cook, stirring, until it is hot, about 7 minutes. Season with salt and pepper, drizzle with the lemon juice, sprinkle with the bread crumb mixture, and serve immediately.
09 Nov 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, coconut oil, dip, kelp, Nama Shoyu, Peanut Sauce, quick and easy, raw, sauces, sides, tahini, vegan, vegetarian
Kelp Noodles are AWESOME! They are just seaweed yet you can eat them like noodles! Love it 🙂 They would go great with many different sauces. Have fun and experiment with them. They come out of the package a little crunchy. But after you rinse them and mix them with a sauce (containing some citrus or vinegar) they soften up and are super yummy!
I can never get enough ‘Peanut Sauce’ haha so I had to give this one a try. YUM! And with the grated daikon and carrot it was the perfect meal. I put the bowl in the Dehydrator for 30 minutes and it was great to have a slightly warmed meal.
Right out of the package they need a little help. But afterwards they were so good!
Kelp Noodles & Veggies in Peanut Sauce
Adapted from The Sunny Raw Kitchen
1 package kelp noodles
‘Peanut’ Sauce
3 tbs almond butter
2 tbs tahini
2 garlic cloves
2 1/2 tbs lime juice
1 tbs tamari
1 tbs raw sesame or coconut oil
1 tbs olive oil
1/2 tbs grated fresh ginger root
1/2 tsp salt
1/4 – 1/2 tsp red pepper flakes (depending on how hot you like it)
1/2 tsp salt
3 tbs agave
1/4 cup water
Blend until smooth. If necessary, add more water until desired consistency is reached.
Veggies
1 cup grated carrot
1 cup grated daikon
Place rinsed noodles and veggies in a large bowl. Toss with desired amount of Peanut Sauce. Let sit on the counter or in the Dehydrator for 30 minutes before serving.
20 Oct 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, dip, eggplant, entertaining, miso, pesto, quick and easy, sauces, sides, snack, vegan, vegetarian
Ahhh Football Season!!! Ad my J-E-T-S!!! are playing awesome! We have been really busy lately but this last Sunday, Michael and I got to hang out on Sunday and watch the games. Pure heaven! My hubby, football and super healthy & delicious Vegan snack goodness!
I had made a double batch of kale chips a few days before and then whipped up this insanely amazing and unbelievably low-fat dip! We served the dip with multi-grain pita chips and it was divine! The whole time we were eating it I couldn’t believe how good it was since I had just made it and knew what was in it and what was not in it! (fat!!!!) There is 1 cup of Pecans in this but there was no other oil or any other”creamy” ingredients. We really enjoyed the dip warm 🙂
Happy Snacking!!
Vegan Eggplant Pecan Pesto Dip
Makes about 3 cups
Recipe adapted from Dr. Neal Barnard
1/2 cup water, more or less as needed
1 medium onion, diced
1/2 teaspoon crushed garlic
1 large eggplant, peeled
1 cup pecans
1/2 cup firmly packed fresh basil
2-3 tablespoons fresh lemon juice
2-4 tablespoons light miso
dash of salt
Heat water in a large non-stick skillet. Add onion and garlic and cook over medium-high heat for 5 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Add to onion, cover, and reduce heat to medium. Cook, stirring often, until eggplant is very soft, about 25 to 30 minutes. If necessary, add a little more water to keep eggplant from sticking to pan. When tender, transfer eggplant mixture to blender or food processor. Add remaining ingredients and process until completely smooth. Mixture will be thick. Serve immediately while warm or at room temperature. Store leftovers in refrigerator and reheat to serve.
14 Oct 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, entertaining, Passover, sides, vegan, vegetarian
Over Passover this year my mom made the most insanely tasty cauliflower ever!! (and I love most cauliflower dishes!) Luckily she shared the recipe with me and I can share it with all of you 🙂 You will not be disappointed! I made it at home and we loved it again, soooo good! Enjoy 🙂
6 lb cauliflower (3 heads), cut into small florets
1/2 cup olive oil
6 garlic cloves minced
1 teaspoon salt
1/4 teaspoon white pepper
- Preheat oven to 425 F
- Place everything in a big ziplock back and let marinate overnight in the fridge.
- Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of the oven, stirring occasionally until golden, about 25 – 30 mins.
- Cover tightly with foil and let cool until about an hour before serving. Then put back in the oven, sealed with foil, at about 250 F for at least another hour, stirring occasionally.
Previous Older Entries Next Newer Entries
Marisa's Healthy Kitchen 