16 Mar 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: Cashews, comfort food, crock-pot, maple syrup, Peanut Sauce, quick and easy, Rice Noodle, sauces, sides, slow cooker, tamari, vegan, vegetarian
Yum! Peanut Sauce and Veggies – what could be bad?!?! As you know I often use the slow cooker because it is so easy and mostly comes out delicious! This was a great example of a perfect meal that could not have been easier! I usually use the slow cooker on Sundays. In the morning I prep and set in the slow cooker and then go on with our day. When we come home we have a deelish and easy meal with minimal clean-up. What could be better for a relaxing Sunday!?!
Mixed Veggies with Peanut Sauce (slow cooker style)
1 tbsp olive oil
2 onions, chopped
6 carrots, peeled and chopped
2 tbsp ginger, minced
2 tbsp garlic, minced
1/2 tsp fresh pepper
1 cup vegetable stock
3 cups frozen sliced green beans
1 bunch of broccoli, cut into florets and chopped, peeled stems
1/2 cup smooth peanut butter
2 tbsp tamari
2 tbsp lemon juice
1 tbsp maple syrup
2 tsp red curry paste
1/2 cup scallions, chopped
1/2 cup chopped peanuts or cashews
broad rice noodles – cooked
- Heat oil in a large skillet or slow cooker insert and add onions and carrots and cook will softened. Add ginger, garlic and pepper, stirring for 1 minute. Transfer to a slowcooker insert or place insert in slowcooker. Add veggie stock and stir well.
- Add green beans and broccoli and stir well. Cover and cook for 6 hour on low or 3 hours on high, until tender,
- In a bowl, whisk together peanut butter, tamari, lemon juice, maple syrup and red curry paste until blended. Add to slow cooker and stir. Cover and cook for 10 more minutes until heated through.
- Serve on top of rice noodles garnished with scallions and peanuts or cashews.
14 Mar 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, chicken, comfort food, nutritional yeast, quick and easy, salad, sandwich, seitan, sides, Skinny Bitch, snack, vegan, vegetarian
Ahhhh Skinny Bitches! I love those fabulous ladies, Rory Freedman and Kim Barnouin! They have had the most amazing impact on the vegan movement and helping people eating a healthy vegan diet. Everything I have made from them has been amazing 🙂
This ‘Chicken salad’ sandwich recipe was quick to make and the perfect quick fix for lunches. You can eat this salad or bread, put it on lettuce wraps or eat it straight.
‘Chicken salad’ sandwich
Recipe from ‘Skinny Bitch in the Kitch’
Makes 3 or 4 sandwiches
• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)(I used seitan)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)(I did not use grapes)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced (I used shallots)
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread
- In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
- Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.
10 Mar 2010
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: avocado, banana, breakfast, dessert, Lucuma, Mesquite, quick and easy, raw, sides, snack, superfood, vegan, vegetarian
This is a super fast and easy recipe to whip up. I ate it plain for breakfast and snacks. I also made delicious sandwiches with it for lunch. I loved this so much! Raw Rob said you can also use it for a cake filling but I have not tried to yet. This may not be the prettiest of foods, but it sure was really yummy!
I told you it is not the prettiest, but it sure is tasty!!
Banana and avocado sweet snack
Recipe from Raw Rob
- 1/2 avocado
- 1 banana
- 2 teaspoons mesquite meal
- 2 teaspoons lucuma powder
Simply mash the avocado and banana with a fork, then mix in the powders.
03 Mar 2010
by marisashealthykitchen
in Vegetarian Recipes
Tags: butternut squash, quick and easy, sides, snack, vegetarian
I love Hungry Girl! Most of her recipes are not vegan and many contain sugar-free ingredients but she never claims you should live solely on her food. I have only made a handful of her recipes and I always adapt them a little to fit the needs of my family, but I am always impressed. I know many other family members or friends that love her stuff too 🙂
This was a great one that Michael loved! It can be a fabulous side dish or a snack. This was super fast as well. Of course if you didn’t want to use the microwave, you could boil, steam or bake the squash till soft and saute the onions. Either way I would highly recommend this!
Cheesy Butternut Bake
recipe adapted from Hungry Girl (love her!)
4 cups cubed butternut squash
2 wedges The Laughing Cow cheese, Light Original Swiss, room temperature
1 onion, diced
2 eggs, whites only
1/2 tsp. salt
1/4 tsp. chili powder
1/8 tsp. pepper
- Preheat oven to 350 degrees.
- Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.
- Place onions in a small microwave-safe dish with 2 tbsp. water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.
- Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.
- Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 – 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!
MAKES 4 SERVINGS
Per Serving (1/4th of casserole): 101 calories, 1g fat, 457mg sodium, 20g carbs, 3g fiber, 5g sugars, 4g protein
01 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, coconut, comfort food, Peanut Sauce, quick and easy, sauces, sides, soy, tamari, tofu, vegan, vegetarian
YUM!!! I love peanut sauce, tofu and spinach so what can be bad here?!?! You can serve this over rice or noodles as there is more than enough sauce to go around. What a deelish dinner!
Spinach and Tofu with Peanut Sauce
adapted from Vegan Feast Kitchen
Quick peanut sauce:
1/4 cup peanut butter
1/2 cup veggie broth
1/2 cup plain soymilk or nut milk
2 Tbs coconut powder
2 Tbs sweet Thai chile sauce
1 Tbs lemon or 2 Tbs lime juice
1 Tbs tamari
Whisk all ingredients in a small saucepan and heat gently.
The rest:
Cube 1 block of firm tofu and brown it quickly in a nonstick skillet in 1 Tbs. peanut oil
Add the peanut sauce mixed with:
1 tsp. roasted (Asian) sesame oil
a few shakes of Thai or Vietnamese hot sauce
Stir this around the pan until the tofu almost absorbs it.
Add 12 oz. of fresh, cleaned baby spinach.
Stir around over high heat JUST until the spinach wilts. Serve immediately and ENJOY 🙂
28 Feb 2010
by marisashealthykitchen
in Vegetarian Recipes
Tags: breakfast, comfort food, juice, quick and easy, sides, snack, vegetarian
Frittatas are always a hit in my house. I love leeks so I figured this would be deelish. Michael really liked it, so I guess it was 🙂 I served this for breakfast so it paired perfectly with hashbrowns (with onions and peppers) and deelish tangerine juice! We love juice in my house, but tangerine juice is just so sweet and deelish, a wonderful treat! We use our Breville Juice Fountain Elite and the juice comes out so creamy it is amazing!
Leek and Feta Frittata
- 2-3 leeks, washed and chopped
- 2 onions, chopped
- 1 tablespoon Olive Oil
- 8-12 eggs
- 1/2 cup low-fat milk
- 1/2-1 cup crumbled feta cheese
- Preheat oven to 350F
- Heat olive oil over medium heat and sauté leeks and onions until soft; season to tates with salt and pepper
- Whisk eggs, milk and feta together, till combined
- Pour into pan over leeks and onions and cook on stove for 5 minutes. Transfer to the oven for 8-10 minutes till set.
- Enjoy 🙂
YUM!!!
23 Feb 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, quick and easy, sides, snack, tamari, tofu, vegan, vegetarian
YUM! I have never met a tofu scram I didn’t like 🙂 This is one of those stir-fry kind of recipes that you can substitute and play with, with whatever you have handy or is fresh in season. I have eaten tofu scram for breakfast, lunch or dinner and it is always a hearty, healthy and delicious meal. If you want to add something more to the plate, serve this with an english muffin or roll.
Before adding the spinach
Zucchini and Spinach Tofu Scram
6 servings
2 tablespoons olive oil
1-2 onion, chopped
2 garlic cloves, minced
2 medium zucchini, finely diced
12-16 ounces firm tofu, diced
2 teaspoon chili powder
1 – 2 tablespoon tamari
5 ounces baby spinach
1/2 cup salsa
- Heat oil over high-heat in a large non-stick skillet. Add onion and garlic and cook about 5 minutes.
- Add zucchini, tofu, tamari and chili powder. Reduce heat and cook, stirring often, about 5 minutes.
- Add salsa and spinach and stir until wilted, 1-2 minutes.
21 Feb 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, comfort food, crock-pot, quick and easy, quinoa, sides, slow cooker, snack, vegan, vegetarian
This is a great meal or side dish. The apricot and apples add such a nice sweetness and the spices were amazing! I left mine in the slow-cooker on warm for 2 hours after it was done cooking, it was still really good, but I would recommend not over-cooking this dish. I have said many time before how much I love slow-cooking. It is a tremendous time-saver and such a pleasure to come home to a house smelling so delicious and a meal ready to eat. YUM!
Butternut squash, Apricots and Apples with Quinoa
1 tbsp. cumin powder
1 tbsp. olive oil
2 onions, chopped
2 garlic cloves, minced
1 tbsp. ginger, minced
2 tsp. orange zest
1 cinnamon stick
1 tsp. turmeric
1 tsp. salt
1/2 tsp. crushed black pepper
1 cup veggie broth
1/2 cup fresh orange juice
2 medium, peeled butternut squash
2 apples, peeled, cored and sliced
1/2 cup dried apricots, chopped
1 1/2 cups quinoa
- In a skillet or heatproof slow-cooker liner, heat oil over medium heat and cook onions about 3 minutes. Add garlic, ginger, zest, cinnamon stick, turmeric, salt and pepper, stirring for 1 minute. Add veggie broth and orange juice and bring to a boil. If using a skillet transfer to a slow cooker stoneware.
- Add squash, apples, and apricots to stoneware and stir well. Cover and cook on low for 6 hours or on high for 3 hours, until vegetables are tender.
- In a pot, bring 3 cups of water to a boil. Add quinoa stirring to prevent lumps and return to a boil. Cover and reduce heat to low and simmer for 15 minutes until tender and liquid is absorbed. Add to slow cooker and stir well. Serve immediately.
18 Feb 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: pine nuts, quick and easy, sides, vegan, vegetarian
This is one of those recipes where you can interchange almost any veggie or root vegetable and keep it delicious! When I am cooking a lot of other dishes, it is nice to make a simple veggie side that does not need a lot of attention or prep. It is not the most exciting recipe, but its simple and healthy.
Simple Roasted Veggies
1 head cauliflower, cut into florets
1 bunch of broccoli, cut in to florets and stem peeled and chopped
1 cup baby carrots
10 garlic cloves, unpeeled
1 onion, chopped
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
3 to 4 whole sprigs rosemary
1/4 cup pine nuts, toasted
- Preheat the oven to 425 F. Combine the cauliflower, broccoli, carrots, garlic, and onion in a roasting pan. Drizzle olive oil over the veggies and season with salt and pepper, and toss to coat. Place the rosemary around the veggies and sprinkle with the pine nuts.
- Roast the vegetables for 20 minutes. Using tongs toss the veggies and add more oil if they are too dry. Roast for another 15 or so minutes.
- Take out the rosemary and chop up the softened leaves to sprinkle to veggie with.
- Season to taste with salt and pepper and enjoy! So simple!
17 Feb 2010
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: breakfast, quick and easy, sides, snack, vegetarian
More grating! My box grater was sure getting a work out these last couple of weeks. If you hate grating or have a tendency to cut yourself, try using the grating blade on a food processor. It is super simple and fast. I have one and have used it in the past, but for some reason I love to grate. So box grater it is for me.
Michael really enjoyed this one! It can be a great side dish, breakfast or even a vegetarian entrée. Super simple, yet I love the way it came out with great color!
Zucchini Strata
Serves 4
4 zucchini
2 teaspoons salt
2 large eggs
1/4 cup bread crumbs
1/2 cup Parmigiano, grated
1 teaspoon curry powder
- Preheat the oven to 425 degrees. Grate the zucchini and place in a sieve with 1 teaspoon of salt. Let is drain for about 15 minutes and then rinse well to remove the salt. Squeeze the zucchini with a towel to get as much water out as possible.
- Whisk the eggs and add the bread crumbs, cheese, curry powder, and the remaining teaspoon of salt. Combine with zucchini and stir until combined.
- Pour the mixture into a sprayed/greased 8×8 baking and pat down until smooth. Bake for 15-20 minutes. If there is still liquid on top, blot with a paper towel and put back in the oven for 5-10 minutes. Remove and let cool slightly before serving.
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