29 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almonds, Cashews, comfort food, cookies, dessert, raw, snack, vegan, vegetarian
These raw cookies tasted like regular amazing oatmeal raisin cookies!! So deeeelish!! I would suggest that you double or triple this recipe as these went so fast! The oats softened up in the dehydrator and the cookies were soft and sweet. I am so amazed and highly recommend these! Plus they are so cute 🙂
Raw Oatmeal Raisin Cookies
makes around 12 cookies
2 raw rolled oats (you can use oat groats as well)
1/2 cup almonds
1/2 cup raisins
1/2 cup agave nectar
1/4 cup cashews
1. Grind 1/2 the oats, 1/2 the almonds and cashews in food processor until fine.
2. Pour into a large bowl
3. Pulse the rest of the almonds until chunky
4. Transfer almonds to bowl
5. Add raisins and agave nectar to bowl and combine
6. With your hands or a ice cream scoop make rounds of dough and flatten onto mesh dehydrator sheet
7. Dehydrate for about 12 hours at 110 degrees.
Note: If you are using your hands to form the dough it will be very very sticky, but so worth it! They will fall apart a little while making, but the dehydrator sorts that out.
16 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, green, kale, Nama Shoyu, nutritional yeast, quick and easy, raw, sides, snack, vegan, vegetarian
I love Kale Chips!! You can make them with so many flavors or keep it very simple. There are tons of recipes out there. I prefer these simpler chips. They are gone so quick normally there is no time for a picture. But I made sure this time to take some 🙂 If you do not have a dehydrator I would suggest making these with the oven door ajar or if you want a quick vegetarian (non-raw) snack put the oven up to 350 degrees and bake these for 8-10 minutes. I am sure that would be divine too! This recipe is such a great alternative to any other kind of chips. They are crunchy, a little oily and salty; sooo super good! I have a tendency to check the dehydrator to see if they are done and munching the whole time! They are so good! I also like to use namu shoyu instead of salt because it brings more liquid into the kale rather than having to rely solely on the oil. The nutritional yeast bring such a good and cheesy flavor. So great! Make more than one batch if possible because these go QUICK!!
Kale Chips
1 head of kale, stems removed and torn in pieces
1/4 cup of
namu shoyu
2-3 tablespoons of oil (grape seed, canola, olive)
1/4 cup of
nutritional yeastPlace the kale in a big bowl and then pour the rest of the ingredients in. (I normally just drizzle over, so the measurements are approximate) With your hands massage all the ingredients together making sure it is well combined and all the kale looks a little wet and nicely coated. Divide in half and place on 2 dehydrator mesh sheets. Dehydrate till crunchy, from 6-10 hours.
- Pre-dehydrator Kale on the mesh sheet
Post-dehydrator kale (with a few pieces missing from munching!!)
09 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, burger, flax, pate, raw, snack, vegan, vegetarian
Post-dehydrator Veggie Burger
These were really good and pretty easy. I always love being able to put food in the dehydrator at night and it is ready in the morning. I put them in the fridge in the morning and took them out before yoga to warm them back up for 2 hours (in the dehydrator) while I was at class. Perfect! We ate these alongside and on top of salads. Deelish! I would recommend doubling the recipe if you want more leftovers as these will stay for a while in the fridge. You could also not dehyradrate the batter and eat as a pate 🙂
Raw Veggie Burger
recipe makes around 7-8 patties
1 rib celery, chopped
1 summer squash, chopped
1/2 red bell pepper
1 carrot, peeled and chopped
15 raw black olives, pitted
1 cup sunflower seeds, ground
1/4 cup flax seeds, ground
1/4 cup whole sesame seeds
2 T dehydrated onion flakes
1 tsp dried parsley
1 tsp dried oregano
1 tsp Celtic sea salt
optional 1 tsp agave
- Process everything in a food processor until smooth.
- Form them into rounds in your hands and place them on Teflex sheets.
- Dehydrate at 115 degrees for 4 hours and transfer them to mesh sheets (peeling off the teflex).
- Dehydrate for 2-6 hours more depending on how chewy you want them. Enjoy!
Pre-dehydrator on the Teflex sheets
Post-dehydrator Veggie Burgers - sorry for the dark picture
07 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, comfort food, entertaining, quick and easy, raw, sides, snack, vegan, vegetarian
I love love love Corn Chips. So when I had made my Super Amazing Raw Jalapeno Corn Chips I thought I had gone to heaven!! Hence, the Super Amazing part of the title 🙂 But of course I wanted to play and experiment more. I have been trying to cut back the amount of nuts in my diet, so I tried a nut-free chip. They were originally going to be just corn, but my mom was so sweet to pick me up some gorgeous red peppers and I wanted to put them to good use. These came out super tasty and could be enjoyed on their own. But I love the chips and dip meal, so of course I made a salsa with guacamole to go along with these. Michael and I both liked my Super Amazing Raw Jalapeno Corn Chips better, but these were still super delicious and nut free!
Sorry for the super fuzzy picture, but you can at least see the Gorgeous Color!!!
Corn & Red Pepper Chips
4 cups sweet corn, fresh or frozen
2 medium red peppers
1 jalapeno
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
- In a food processor combine all the ingredients until smooth
- On dehydrator tray, spread about 1/8″ thick
- Score diagonally left to right, then across right to left into triangles
- Dehydrate about 5 hours, or to desired texture
01 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, Cashews, chia, dates, dessert, pudding, quick and easy, raw, snack, stevia, superfood, vegan, vegetarian
Ahhh Chia Seed Pudding!! So good!! Chia seeds have so many wonderful properties that I want to incorporate them into our daily lives. See my post on Chia Seeds: Superfoods.
This recipe was so amazing!! I know I am always making new recipes but this needs to become a staple in my house! We normally just have a juice, smoothies or fruit for breakfast, but on the weekends we like to enjoy a little more. Last weekend we feasted on the Blueberry Flax Pancakes which were amazing. This was a little less decadent but still so divine!! This can be a dessert, breakast, lunch or dinner. It is pretty much a perfect food!
Chia Pudding
1/2 cup raw cashews, soaked for 4 hours – overnight
3 pitted, jumbo Medjool dates soaked for 1 hour in 2 cups of filtered water (Keep soak water for the recipe)
1/4 cup chia seeds
1/2-1 teaspoon of vanilla
1/4 teaspoon of cinnamon
Several drops of liquid stevia to taste
Soak the cashews for at least 4 hours and rinse. In a Vita-mix or blender combine cashews, dates, their 2 cups of soak water, vanilla, and cinnamon and blend until smooth. In a medium bowl combine this mixture with the chia seeds. Whisk for 1-2 minutes. Let stand in the fridge for 10 minutes and whisk again to prevent clumps. Add the stevia to taste. You can either begin to eat it then or put back in the fridge, covered for 6-8 hours (overnight) and even more of the nutrients will be accessible then.
28 Jun 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: almonds, banana, cake, chocolate, cocoa, comfort food, dates, dessert, raw, snack, strawberry, vegan, vegetarian
How fun is this dessert! I have always felt that you eat with your eyes first, so I love the colors and fresh take on this age old dessert. I know that the bottom later has nuts it in, but I love that the rest is nut free! We make banana ice cream all the time in my house as a quick go-to dessert, so this was a great way to mix it up a little. And now that it looks like the temperatures are finally rising, who wouldn’t love a big, delicious ice cream cake in their freezer?!?! The crust tastes like a fudgey cookie; the chocolate and the banana layers are like smooth ice creams and the strawberry layer is like a sweet/tart sorbet to round out the whole cake. mmmmm….
Neopolitan Ice Cream Pie
Recipe from The Raw Table
Serves 8-10
Pie is in four layers:
Bottom Fudge Layer:
3 C almond meal or flour (finely ground raw almonds)
3 T cocoa powder
1/4 C honey
1/2 C dates, pitted and soaked in water for 2 hours
pinch of sea salt
Prep:
Drain dates and combine with other ingredients in food processor. Blend until very smooth. Press into spring form pan and freeze for 30-40 minutes.
Chocolate Ice Cream Layer:
4 frozen bananas
3 T. cocoa powder
3 T. honey
1/2 tsp. vanilla
pinch of sea salt
Prep:
Combine all ingredients in food processor and blend until smooth. Pour over fudge layer and smooth out with knife. Freeze for about 30-40 minutes. (I would suggest freezing this layer a little longer, more like an hour. )
Banana Ice Cream Layer:
5 fozen bananas
2 T. honey
1/4 tsp. cinnamon
Prep:
Combine all ingredients in food processor and blend until smooth. Pour over the Chocolate Ice Cream Layer and smooth out with knife. Freeze for about 30-40 minutes.
Strawberry Layer:
3 C strawberries
1/2 C raspberries
1/2 C peeled black plums
2 frozen bananas
Prep:
Combine all ingredients in food processor and blend until smooth. Pour over banana layer and smooth out with knife. Freeze for at least 6-8 hours or overnight.
Serving: Remove spring form pan sides. Lift off with the wax paper and place on serving tray. Let stand at room temperature for about 5 minutes prior to serving.You will need a sharp knife to cut through the berry layer. Return to freezer when you are finished serving as this dish will melt quickly. Seriously!!
18 Jun 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, comfort food, entertaining, flax, raw, sides, snack, vegan, vegetarian
I am so surprised there was enough of these left to photograph! They are sooooo good! So sweet with a little kick! I have such a thing for chips and salsa and these have mastered my Raw Chips and Salsa need! Happy Munching!!
Super Amazing Raw Jalapeno Corn Chips
makes 64 chips
5 cups of fresh or frozen corn (thawed) kernels
1 cup raw walnuts, soaked for at least 6 hours
1/3 cup ground flax seed (a coffee grinder is great for grinding the seeds)
1 medium, fresh jalapeno, (depending on how much heat you want)
2 tablespoons of fresh lime juice
1 teaspoon sea salt
1/2 teaspoon ground cumin
In a food processor combine the jalapeno, corn, walnuts, lime juice, sea salt and cumin and blend until smooth. Empty into a large bowl. Add flax seeds to the corn mixture and mix well. Spread out mixture onto 2 Teflex Dehydrator Sheets and then score it into quarters, then score each quarter into quarters. Score each square into 2 triangles until you have 32 triangles on each Teflex sheet. Dehydrate at 110 degrees for 8 to 10 hours. Transfer onto a mesh sheet and peel off the Teflex sheet and dry on the mesh sheet for another 8 hours or until dry and crisp. Break each chip apart and serve.
Super Enjoy!!!
02 Jun 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: coconut oil, comfort food, kale, pasta, pine nuts, quick and easy, sides, Skinny Bitch, snack, vegan, vegetarian
I love making delicious comfort food that is also super healthy! There was such a great smell to this dish, I knew the flavors would rock! Michael confirmed this as well since he was the one eating it! I love all things Kale so it was so great to add this to the pasta for that healthy, tasty punch. Plus Broccoli, olive oil and garlic; such a good combo! The pasta I used is so fun and colorful, anyone would love it!
Green Goddess Pasta
Adapted from Skinny Bitch in the Kitch
serves 6
Ingredients
4 cloves garlic, minced
3 tablespoons refined coconut oil
6 tablespoons vegan or organic dairy butter (I prefer to use organic butter rather than vegan because of all the processed ingredients, but you could probably substitute oil instead to keep this vegan, or use vegan butter of course 🙂 )
3 quarts water
about 6 teaspoons fine sea salt
12 ouces whole wheat or brown rice elbow macaroni (I used Eden Organic Vegetable Shells Golden Amber Durum Wheat Pasta)
2 zucchinis, halved lengthwise ad cut into 1/4-inch slices
1 broccoli crown, cut into bite-sized florets (about 2 1/2 cups)
1/2 bunch (about 4 ounces) kale, cut into 1/2 inch long strips
1 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
1/4 cup pine nuts
Preparation
- In a 1 quart saucepan over low heat, combine the garlic and coconut oil ad cook, swirling occasional, until the garlic is fragrant and starting to brown, about 3 minutes.
- Remove from the heat, add the butter, swirling until it melts and set aside.
- In a -6 quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the pasta and cook according to the package directions until about 1 minute shy of being done.
- Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked , about 1 minute.
- Drain the pasta mixture, reserving 1/2 cup of pasta cooking water.
- Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons f the pine nuts, and the remainging teaspoon of salt, garlic and onion pepper.
- Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts and serve
01 Jun 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: chicken, comfort food, green, quick and easy, sides, snack, vegan, vegetarian
I don’t eat chicken of course, but these are all flavors I love and I knew it would be a big hit! It smelled great as it was cooking and I was right, Michael loved it!
I love the technique of blanching tomatoes and peeling them. I learned this a while back in a cooking class at the The Natural Gourmet Institute and thought it was so cool that the 10-30 seconds the tomatoes spend in the water makes it so easy to peel them.
The Broccoli was great too! I steam broccoli most of the time, but Michael really enjoyed the crunch of the roasted Broccoli. It was insanely easy to cut up the broccoli and put in the oven. Such a great idea!
Chicken Breasts Provençal
Adapted from The Culinary Institute of America, Hyde Park, New York
Makes 4 servings
Ingredients
- 1 pound ripe plum tomatoes
- 4 (6- to 8-ounce) skinless boneless chicken breasts
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 1/2 tablespoons anchovy paste
- 1/2 cup dry white wine
- 3/4 cup reduced-sodium chicken broth
- 10 pitted brine-cured black olives, thinly sliced lengthwise
- 2 tablespoons unsalted butter, softened
- 1 tablespoon finely shredded basil
Preparation
- Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
- Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered. (I have a wonderful warming drawer that is so perfect for this!)
- Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
- Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.
Roasted Garlic & Red Pepper Broccoli
Makes 4 – 6 servings
Ingredients
- 1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
- 3 1/2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- Large pinch of dried crushed red pepper (depending on how much you like spice, this dish is not very spicy, so feel free to use more!)
Preparation
Preheat oven to 450°F. Toss broccoli with 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.
12 Apr 2009
by marisashealthykitchen
in Vegetarian Recipes
Tags: comfort food, dip, jewish, Passover, pate, quick and easy, sides, snack, vegan, vegetarian
If you are celebrating Passover I hope it is a great and liberating time for you! Here is a delicious recipe that my whole family loves to munch on during Passover and any time really. Great with matzoh during Passover or crackers the rest of the year.
Chopped “Liver” Spread
Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).
- 3 Tbsp. oil
- 1/2 lb. mushrooms, chopped
- 1 small onion, chopped
- 1 cup chopped walnuts
- Pepper and salt, to taste
- 1 Tbsp. water
Sauté the mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread. Makes 1 cup
I would recommend using a food processor so it is still a little chunky and not too smooth. If you do over blend, no worries, it is still super good!
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