08 Aug 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, dip, quick and easy, raw, salad, sauces, sides, vegan, vegetarian
A few weekends ago we were super happy to host both sets of our parents over our house for dinner. We have been so busy lately it was nice to all get together 🙂 It was really great to see everyone and everyone enjoyed the deelish vegan meal I put together! Awesome!! All goodness!
We started off with a Raw Vegan Caesar Salad. YUM!! I haven’t made this in over a year and it was soooo good!! I doubled the recipe and kept the rest of the dressing in the fridge for a weeks worth of salads and dip for carrot sticks! You know when you eat the same food over and over and you don’t want it anymore — that did not happen! It was disappointing when we finally finished the dressing 🙂 YUM!!!
Check out the recipe here Raw Crisp Caesar Salad with Pinenut Parmesan. DEEELISH!!
04 Aug 2010
by marisashealthykitchen
in Cleansing, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: Cashews, Cleanse, entertaining, h'orderves, pate, quick and easy, raw, sides, snack, vegan, vegetarian
This was a gorgeous and delish recipe!! It was a perfect addition to the Summer Cleanse or any entertaining situation! Just beautiful!! The Cashew Cheeze is a great recipe to have for other dishes as well. This would be amazing in wraps, sandwiches or topped on Salads! So divine! Enjoy!
Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil
Adapted from a recipe on RawMazing
For each Napoleon you will need:
1 small tomato
several slices of zucchini
Basil Cashew Cheeze Spread
Basil Oil
Cut the tomato in thirds. Spread the Cashew Cheeze on the tomato slice. Layer tomato slice, zucchini and cheese, repeat. Drizzle basil Oil over top.
Basil Cashew Cheeze Spread
1 cup Cashews, soaked at least 1 hour
2 tablespoon Lemon Juice
1 Garlic clove
Pinch Salt
1 cup basil leaves
Start food processor. Drop clove of garlic into processor and run until garlic is chopped. Add cashews, lemon juice and salt. Place all ingredients except basil in food processor and process until smooth. Add basil and pulse until basil is chopped up and combined into cheese.
Basil Oil
Finely chop 4 tablespoons basil and add to 1/4 cup olive oil
01 Aug 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, quick and easy, sides, snack, vegan, vegetarian
This dish is SO divine! Next time I will definitely double this recipe, it went so fast! This is one that anyone will love and Great for Kids!!!
Garlic & Herb Cauliflower
Recipe adapted from Tofu n Sproutz
- 1-2 heads cauliflower
- 2-4 cloves garlic, peeled
- handful fresh herbs (a few sprigs rosemary, parsley & sage)
- 4 Tbs olive oil
- salt
- 2 cups fine, dry, seasoned breadcrumbs – fresh not seasoned
1. Break cauliflower into small florets and place in a large bowl.
2. Put garlic, herbs and olive oil into food processor and mix until garlic is completely blended.
3. Pour oil mixture over cauliflower; stir until all cauliflower bits are evenly coated (Note: It works best and breaks less cauliflower if you toss with your hands until evenly coated).
4. Pour breadcrumbs over cauliflower; toss carefully again until all breadcrumbs are stuck on to cauliflower (Note: Depending on how dry the crumbs are, you might need more crumbs; cauliflower should be evenly coated and dry).
5. Lift carefully onto a shallow sided 9 X 12″ baking pan; roast at 425 degrees for 15-20 minutes or until tender-soft when pierced with a fork.
29 Jul 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, flax, nutritional yeast, quick and easy, raw, sides, vegan, vegetarian
Summer Corn is Back!! Yeah!! I love Corn Chowder but I decided to make creamed corn tonight! YUM!!! It was really good, although I think I overdid it a little on the cayenne, so that is why I am recommending a pinch not a few shakes like I did. You could also make this creamier by adding soaked cashews into the base before blending. This could also be made sweeter by blending in some dates as well, depending on how you like it. Enjoy!
To see more recipes for Summer Corn check out all of these! Raw Corny Soup, Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions, Cashew “Mock Chicken” Salad and Corn Stuffing, Super Amazing Raw Jalapeno Corn Chips, Summer Quinoa with Corn, Corn & Red Pepper Chips, Raw Corn Chowder, Sweet Corn and Snap Pea Summer Side, Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes, Fresh Corn and Avocado Salad, Raw Spicy Corn Chips, Peach, Avocado & Corn Salad, Toasted Corn Salsa, Raw Just Corn Chips, Raw Corn Cakes, and Raw Corn Chowder II. Can you tell that I LOVE LOVE LOVE gorgeous fresh summer corn!!??!!
Raw Sweet Summer Creamed Corn
5 ears raw sweet corn
1/2 large cucumber, peeled and diced
1 Tablespoon nutritional yeast
1 Tablespoon flax seed oil/cold-pressed olive oil
1 teaspoon dried oregeno
2 teaspoon ground cumin
1 teaspoon onion powder
1/2 cup water
1/2 teaspoon of salt
1 teaspoon garlic powder
tiny, pinch of cayenne pepper
- Cut corn off cobs, setting aside the kernels from 3 of the cobs
- Blend the remaining corn and the rest of the ingredients until smooth.
- Pour puree into bowls and stir in the reserved corn.
25 Jul 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: chia, comfort food, Edamame, sides, tofu, truffle oil, vegan, vegetarian
I served this deeelish Tofu with the Shaved Asparagus and Edamame Salad and Cauliflower Mash. What an absolute perfect meal!!!! Chia seeds are soo yummy and so good for you! If you want you can substitute other seeds here like poppy or sesame. The tofu had a great crunch and taste. For the salad, peeling asparagus is not as easy as peeling carrots but the salad was worth it, so deelish! This salad is protein rich and gorgeous!
Chia-Crusted Tofu
1 12-ounce package extra-firm tofu (not silken), drained
1 teaspoon chopped garlic
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons chia seeds
1/8 teaspoon cayenne pepper
Zest of 1 lime
1 tablespoon toasted sesame oil
2 teaspoons vegetable oil
- Wrap tofu in a double layer of paper towels and drain excess water.
- On a plate, mix chia seeds, cayenne, lime zest, and remaining salt and pepper.
- Slice tofu into 4 pieces crosswise. Brush each side with sesame oil. Press each side of tofu into chia mixture to coat thoroughly.
- Heat vegetable oil in a skillet over medium heat. Sear tofu blocks until crisp and golden brown, about 5 minutes on each side.
Shaved Asparagus and Edamame Salad with Truffle Oil Vinaigrette
recipe adapted from Debi Shaw Cross (picture as well)
Makes 4 side salads
Vinaigrette
2 Tbs. white or black truffle oil
1 1/2 Tbs. extra-virgin olive oil
1 Tbs. champagne or white wine vinegar
1 Tbs. lemon juice
2 tsp. sea salt
1/2 tsp. freshly ground pepper
Salad
1 lb. asparagus
1 c. shelled, cooked edamame
1 tsp. lemon zest – no zest
Whisk all vinaigrette ingredients together in a small bowl.
Using a vegetable peeler, peel asparagus into shavings. Combine shaved asparagus, edamame, lemon zest and vinaigrette in a large bowl. Toss with dressing and serve.
11 Jul 2010
by marisashealthykitchen
in Cleansing, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almonds, avocado, Cleanse, dressing, flax, quick and easy, raw, salad, sides, vegan, vegetarian
Tomorrow we are starting the Juice Cleanse portion of the July Cleanse, so this was the perfect last meal before a week of Super Cleansing!!
One of my pet peeves is when a salad is full of huge pieces of lettuce that make it difficult and sloppy to eat. Here is one of my versions of the chopped salad. Super easy, tasty, nutritious, colorful and you will even look pretty eating it. 😉 Perfection!
Cranberry, Cabbage & Almond Chopped Salad
1/4 of a green cabbage, chopped
1/2 red bell pepper, chopped
1 large carrot, chopped
1/4 cup almonds
1/3 cup dried cranberries
Juice of 1 lime
2 Tablespoons flax oil
2 Tablespoons agave nectar
1/3 cup red onion, minced
1 large avocado, chopped
Place all ingredients into a large food processor and pulse-chop until chopped. ENJOY!!
05 Jul 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: entertaining, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I hope everyone had a fabulous July 4th Weekend! We had sooo much fun at a fabulous wedding and fun times in Montreal. Loved it! I will be posting on our vaca soon. Stay tuned.
In honor of the heat I wanted to post this perfect, refreshing summer salad!! I love watermelon and mint! So light and such great flavor! The longer you let the salad combine together, the better it is. YUM!
It was perfect the way it was, but I plan on trying it out with some Vegan Feta and chopped Heirloom tomatoes later this summer.
Watermelon & Mint Salad
3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
3 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground black pepper
Combine all ingredients and toss together.
27 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, butternut squash, comfort food, daiya, non-dairy cheese, pasta, quick and easy, sauces, sides, soy, vegan, vegetarian
This was so super fast and I whipped it up with ingredients I had in the house. Love that! I bet this would be great for kids and those peeps who are not into their veggies. The squash is just folded right into the cheeze sauce, perfecto!
Quick, Easy & Healthy Vegan Mac & Cheeze
1 lb. whole wheat/quinoa or rice rotini
1 cup soymilk
12 oz package frozen or canned butternut squash
2 cups Cheddar Daiya
1 tsp salt
1/2 tsp dry mustard
pepper to taste
- Prepare pasta according to package and Pre-heat oven to 375 degrees
- In a medium saucepan, simmer soymilk with butternut squash until combined
- Remove from heat and mix with Cheddar Daiya, 1 tsp salt, 1/2 tsp dry mustard and pepper to taste
- Pour drained pasta into a baking dish and stir in cheeze mixture
- Bake at 375 degrees for 20 min
- ENJOY
23 Jun 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: beet, Cashews, dates, dip, entertaining, h'orderves, Nama Shoyu, pate, quick and easy, Ravioli, raw, sides, snack, vegan, vegetarian
This was deelish!! I love beets! I found this dish sweet, crunchy and savory! YUM! The herb cheese filling will make a fabulous dip as well. I know this dish will be a super crowd pleaser.
herbed cheeze
Beet Ravioli with Herb Cheese Filling
Adapted from http://www.therawtable.com/
1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water
1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion
Peeled beets for the outer layer
- Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
- Spiral or mandolin-slice your beets to a very very thin width.
- Spoon your “cheese” filling onto one slice and top with a second.
- Serve and Enjoy 🙂
20 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: beans, coconut milk, comfort food, daiya, kale, non-dairy cheese, polenta, quick and easy, sauces, sides, tofu, vegan, vegetarian
This was surprisingly easy to make and deelish! Michael and I both loved it so much!! I would say double this recipe as it will go FAST 🙂 This dish is hearty with great flavor. This is definitely a great dish for people transitioning to a vegan diet, meat-eaters you want to impress with how deelish vegan food can be, and of course Vegans will love this too!! So yum!!!
I added my go-to pan-fried tofu to this dish. As far as I know, it is the best way to make tofu that is super tasty! The crust is perfect!! You can always change up the spices to suit any meal 🙂
Before the Sauce
Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Adapted from a recipe on http://www.thekitchn.com/
Polenta with Black Beans and Roasted Coconut Tomato Sauce
1 can black beans (15 ounces)
1 can diced tomatoes in juice (28 ounces)
6 large stalks swiss chard or kale
3 large or 6 small garlic cloves, diced
1 package pre-cooked polenta (18 ounces)
1/2 cup light coconut milk
2 tbs. jamaican jerk seasoning
3 tbs. olive oil
1 tbs. apple cider vinegar
1/3 cup water
1 tbs. chopped fresh thyme
1 lb extra firm tofu
1 1/2 tablespoons vegetable oil
dash of salt
dash of cayenne
sprinkling of Daiya/Italian – Mozzarella Blend
- Preheat oven to 500F. Empty entire can of tomatoes in a ceramic or glass baking dish, add coconut milk, and place in the oven. Bake 35 minutes.
- Meanwhile, heat 1 tbs. olive oil in a saucepan. Add 1-2 cloves diced garlic, 1 tbs. jerk seasoning and cook 2 minutes. Add entire can of black beans and set heat to low, stirring occasionally.
- Separate swiss chard stems from leaves. Dice stems very fine and add to a saute pan with 1 tbs. of oil and 2-3 cloves diced garlic. Heat through on medium 2-3 minutes, then add chopped leaves, apple cider vinegar, and 1/3 cup water. Cover with a lid and set heat to low.
- Check on the tomato sauce. Stir in fresh thyme and continue to roast.
- Drain, blot and press Tofu to release liquid. Slice into 1/2″ cubes.
- Heat vegetable oil on medium-high heat in a non-stick pan and add tofu, sprinkling with salt and cayenne. Let tofu sizzle for 6 minutes without stirring until a crust forms. Turn tofu over and cook for another 4-5 minutes. Remove from pan and train.
- In the same pan heat 1 tbs. olive oil on medium heat. Slice polenta in 1/2″ thick slices. Sprinkle one side with remaining 1 tbs. jerk seasoning. Fry polenta, about 3 minutes per side until light brown and crispy.
- To serve: spoon about 1/3 cup of beans on a place, 1/3 cup of tofu. Top with a heaping spoonful of greens and a slice of polenta. Top with about 1/4 cup tomato-coconut sauce and a sprinkling of daiya cheese and enjoy!
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