07 Oct 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: basil, dill, entertaining, feta, garlic, greek, green onion, h'orderves, leek, lemon juice, majoram, non-dairy cheese, nutmed, nutritional yeast, olive oil, onion, oregano, puff pastry, scallion, sides, snack, Spanakopita, spinach, Spinach Pie, thyme, tofu, vegan, vegan cheese, vegan feta, vegetarian, walnuts
My kids are Obsessed with Spanakopita so naturally I had to make some at home. It was hard to save them some 😉 but we did manage it. I have made this since without the puff pastry because the filling is just so good on its own. Also love my veganized version with tofu, no one would even notice, it is just so good!
Spanakopita – Spinach Pie
2 – 10 ounce packages frozen spinach, thawed
1 pound extra firm tofu, crumbled
1 teaspoon dill
1/3 cup lemon juice
1/2 cup walnuts, ground
2 tbsp nutritional yeast
1 teaspoon salt
pepper, taste
1/4 cup olive oil
dashes of nutmeg, thyme, marjoram, basil and oregano
1 onion, chopped
1 leek, quartered and chopped (cleaned super well!)
4 scallions, sliced
3 cloves garlic, minced
2 sheets frozen puff pastry, thawed (or phyllo dough)
- Preheat oven to 375.
- Saute the onion with a little salt in olive oil until translucent. Add in the leeks, garlic and scallions, season with salt, and continue to saute until translucent.
- Combine the spinach, tofu, dill, lemon juice, walnuts, nutritional yeast, salt, pepper, olive oil & spices together and mix well.
- Combine onion mixture with the spinach/tofu mixture.
- Line a baking sheet with ether parchment paper or aluminum foil. Unfold puff pastry and place on baking sheet. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high. Cover with the second sheet of pastry that has been slightly flattened to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips, making sure mixture is sealed well. Brush just the top with non-dairy milk, Cut a few slits in the top with a sharp knife to allow steam to escape.
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
You have options for the extra filling. You can use it like a dip, eat it with a spoon or take another sheet of puff pastry and made deelish spinach pinwheels!
For the pinwheels: Unfold the pastry sheet on the work surface. Top with the spinach mixture. Starting at a short side, roll up like a jelly roll. Cut into 1/2-inch slices. Place the slices onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
22 Aug 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: baguette, bean dip, cannellini beans, comfort food, crackers, dip, entertaining, garlic, h'orderves, lemon juice, martha stewart, marthastewart.com, olive oil, quick and easy, red wine vinegar, roasted garlic, rosemary, sides, snack, vegan, vegetarian
I have made this dish now a few times and every time I prepared it a bit differently and every time it came out deelish!! Super easy, super yummy, healthy and everyone will love it!
I am really into cooking dried beans lately instead of using canned ones. I found this insanely easy technique of just soaking them and cooking them on low for 4+ hours in a crock pot! Done, easy peasy!! Beautiful! You will never have to use canned beans again unless you are in a pinch!!
3 variations:
- red wine vinegar or lemon juice
- roasted garlic blended in & saved some full roasted cloves for garnish
- fresh garlic blended
Rosemary White Bean Dip
- baguette or crackers
- 2 cans (15.5 ounces each) cannellini beans, rinsed & drained OR 1/2 lb dried beans, soaked & cooked
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 to 2 tablespoons red-wine vinegar (or lemon juice)
- 2 teaspoons finely chopped fresh rosemary
- Coarse salt and ground pepper
- (optional) fresh or roasted garlic
If using baguette, slice 1/2 inch thick, brush with olive oil, and cook in a 350-degree oven until lightly toasted.
In a food processor, combine cannellini beans, olive oil, vinegar or lemon juice and garlic (optional). Process until smooth, adding water if necessary. Add 2 teaspoons rosemary and pulse until combined. Season with salt & pepper and Transfer to a serving bowl and drizzle with a little oil.
18 Jun 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: bok choy, boston bib lettuce, carrot, Cleanse, cucumber, ginger, green, jalapeno, lettuce wrap, lime juice, mint, onion, Peanut Sauce, peanuts, quick and easy, red pepper, rice wine vinegar, sauces, sesame seed oil, sides, snack, tofu, vegan, vegetarian
I am obsessed with Lettuce Wraps! I think it is the ultimate light fresh meal. Typically the filling is cooked and hot, but it being so warm out I wanted a nice cooling easy no-cook meal.
I have always loved the ones at Gobo and also at Wild Ginger. I thought it was about time I made my own 🙂 I am so happy I did, loved this meal!
What is your favorite lettuce wrap recipe? I want to try out some more variations!!
Tofu Lettuce Wraps with Peanut Sauce
2 blocks extra-firm tofu, diced
4 carrots, grated
4 stalks boy choy, shredded
1 sweet onions, grated or diced
2 red bell peppers, diced
1 cucumbers, peeled and grated
4 tablespoons mint, chopped
3 tablespoon sesame oil
1 tablespoon toasted sesame oil
2 tablespoons lime juice
4 teaspoons rice wine vinegar
3 inches ginger, peeled and grated
2 jalapenos, diced
1 teaspoon salt, or to taste
24 large boston bib lettuce leaves, washed and patted dried
24 peanuts, chopped
- In a bow, combine tofu, carrots, bok choy, onion, pepper, cucumber and mint.
- In a large bowl, whisk together the oils, lime juice, rice wine vinegar, ginger, jalapeno, and salt.
- Add tofu and veggies to the peanut sauce and toss.
- Serve on lettuce leaves garnished with peanuts.
10 Jun 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, almond, almond flour, chocolate, cocoa butter, cocoa powder, comfort food, dates, dessert, fudge, PB2, peanut butter, powdered sugar, quick and easy, snack, vegan, vegetarian
PB2 is a fun powdered peanut butter made out of roasted peanuts, salt, and sugar. It has 85% less fat calories than typical peanut butter so I thought it would be a fun product to experiment with.
I think that chocolate and peanut butter is pretty much the ultimate combination for dessert, so of course it was the best place to start with this product. This was a yummy fudge that wasn’t overkill on the powdered sugar, which I typically LOVE but shouldn’t eat all the time of course 🙂 Enjoy!
If you have tried PB2 – let me know what fun recipes you have come up with!
Chocolate Peanut Butter Fudge
3 tablespoons of peanut butter
2 heaping tablespoons of PB2
2 heaping tablespoons powdered sugar
4 heaping tablespoons cocoa powder
3 dates
1/4 cup agave
1/3 cup cocoa butter, chopped
2 heaping tablespoons almond flour (ground almonds)
pinch of salt
Place all ingredients in food processor and blend till smooth. Spoon and smooth into an 8×8 glass baking dish. place in fridge or freezer to set. Enjoy!
12 Apr 2013
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond milk, breakfast, chia, chia pudding, chia seed pudding, cinnamon, coconut milk, hemp milk, nut milk, quick and easy, raw, sides, snack, superfood, vanilla, vegan, vegetarian
I always love Chia and the kiddos adore it! Such a great breakfast or snack! I normally get a little fancier with the recipes (here are a few of them that I have made Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding.) but this one is still super good and really fast and easy to make 🙂 Love that too!
Super Simple and Fast Chia Pudding
1 cup chia seeds
3 cups nut milk, coconut milk, or hemp milk
3 to 5 tablespoons agave nectar
1 teaspoon vanilla extract
1 /4 teaspoon cinnamon
Pinch of sea salt
Place the chia seeds, vegan milk, agave, vanilla, cinnamon and salt in a bowl and stir well with a fork, so there are no clumps and all the chia seeds are coated in milk. Let this sit at room temperature for 10 and stir again. Then cover and refrigerate. This pudding will keep well in the refrigerator for days.
03 Apr 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond butter, apple, comfort food, cookies, dark chocolate, dessert, earth balance, entertaining, flax seed, ground flax, h'orderves, HD's, nut butter, peanut butter, potato flakes, powdered sugar, quick and easy, rice chex, snack, vegan, vegan butter, vegetarian
I have always loved to entertain but haven’t had the space in so long, especially the last year with 4 of us in a 1-bedroom apartment! But now that we have moved and have a bit more space, we are able to have more people over. And that means fun food for me 🙂 We are still new here but expect to see a bunch of party appetizers/HD’s/1-biters in the near future!
These were super good and went fast! They are a bit gooey to work with so next time I might add more thickener but no one was complaining 🙂 My mom tried them out and brought them right away to a party that weekend. See below for her changes as well.
With Chocolate – to us this really wasn’t optional 🙂
Peanut Butter Cookie Dough Bites
recipe from namelymarly.com
1 cup Rice Chex
1 cup potato flakes
1 cup peanut butter
1/2 cup (1 stick) softened Vegan Butter (aka, Earth Balance margarine)
1 cup powdered sugar (less if you used sweetened peanut butter)
2 tablespoons ground flax seed
1 – 2 cups dark chocolate chips, plus more for melting and dipping
Pulse Rice Chex and instant mashed potatoes in a food processor until fairly pulverized. It doesn’t have to be flour-like, but in the neighborhood.
Add the peanut butter and softened Vegan Butter. Pulse for a few more seconds until everything is blended.
Add the powdered sugar and ground flax seed and pulse a few more times to mix it together.
Transfer the dough into a medium lidded bowl. Add the chocolate chips and stir so they’re evenly incorporated.
Put the lid on the bowl and place it in the fridge for a minimum of an hour so the dough firms up a bit. (makes it so much easier to work with!) Take tablespoon size pieces and roll into balls.
Optional – Double Boil chocolate and dip. Refrigerate until ready to serve.
Naked Balls
My mom’s changes:
She used some almond butter also, instead of all peanut butter, added about 1/4 cup extra potato flakes to make a thicker batter, used ground sunflower seeds and fiber one instead of chex. She didn’t dip into chocolate- just put a dollop of melted chocolate on each and swirled a little with back of my spoon.
14 Feb 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: apple, apple sauce, breakfast, brown sugar, chick peas, chocolate, Chocolate Chip, comfort food, Cookie Dough, cookies, dessert, entertaining, garbanzo beans, gluten-free, Mini-Muffins, muffin, oat, quick and easy, quick cooking oats, snack, valentine, valentine's day, vanilla, vegan, vegan chocolate, vegan valentine, vegetarian
We went to an awesome Valentine’s Day Brunch with some lovely mamas and kiddos 🙂 This was a perfect treat to bring! Bite-sized deliciousness and no one knew (or believed me!) that these were really made from great ingredients like garbanzo beans and applesauce. They are low-fat and protein-rific, yet still have that fun chocolate bite! Plus they are super simple. I bet these would be great fun baking with the kids! (just make sure to save some for your husband! Mine LOVED them!!)
Happy Valentine’s Day!!
Chocolate Chip Cookie Dough Mini-Muffins
recipe from http://vegnews.com
Makes 24 mini muffins (I doubled the recipe and had 39 mini muffins)
- 1/2 cup quick-cooking oats
- 1 15-ounce can garbanzo beans, drained and rinsed
- 2 tablespoons applesauce
- 1-1/2 tablespoons vegetable oil
- 1/2 tablespoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup brown sugar
- 1/2 cup vegan chocolate chips
1. Preheat oven to 350 degrees and grease mini-muffin pan or cookie sheet. In a food processor, process oats, garbanzo beans, applesauce, vegetable oil, vanilla, baking soda, salt, baking powder, and brown sugar until completely smooth.
2. In a medium bowl, combine batter and chocolate chips. Into mini-muffin pan, scoop dough. Bake for 13 to 15 minutes. Let cool for 10 minutes before removing from muffin pan.
Batter ready to bake!
Muffins resting/cooling
16 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: chick peas, cumin, fennel, garbanzo beans, olive oil, paprika, quick and easy, sesame seeds, sides, snack, vegan, vegetarian
These make for an amazing snack on their own or a fabulous addition to salads or on top of soups. You could always adjust the seasonings and make different mixtures.
Baked Chickpeas
1 can of chickpeas
Olive oil
Cumin powder
Paprika
Fennel seeds
White sesame seeds
Sea salt
- Preheat 400’F oven
- Rinse and drain chickpeas in a colander.
- In a mixing bowl toss with olive oil, cumin powder, paprika, fennel seeds, sesame seeds and sea salt to taste.
- Spread on a baking sheet.
- Bake for 40 minutes or until crisp, stir them at 20 minutes.
18 Jul 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: basil, bread, Bruschetta, comfort food, dip, entertaining, garlic, h'orderves, olive bread, olive oil, onion, plum tomatoes, quick and easy, raw, red onion, sides, snack, toast, tomato, tomatoes, vegan, vegetarian
Love SUMMER!!! Fresh farm fresh veggies, picnics, vegan BBQs, pot-lucks and lots of family and friends FUN!
There is something so special about heading over to the farmers market and picking out the best and brightest fresh-picked veggies. Tomatoes are especially the best find since there is nothing like fresh summer tomatoes! Here is a perfect recipe for enjoying those fresh, juicy summer tomatoes. Yum!!
Fresh Bruschetta with Tomato, Basil and Red Onion
- loaf of fresh bread, sliced (we used olive bread)
- 2 large garlic cloves, chopped
- extra virgin olive oil
- 2-3 fresh plum tomatoes, seeded and chopped (or the best freshest looking tomatoes you see)
- 1/4 red onion, chopped
- 1 bunch of basil, chopped
- Coarse salt
- Rub sliced bread with garlic and olive oil.
- Combine tomatoes, onion and basil in a bowl. Add extra olive and salt to taste.
- Spoon onto sliced bread and enjoy!
Make it a party and add a fresh Salad, Guac & Chips and fresh summer corn! Even just the thought of fresh summer corn has me ready for the next party! The best!
15 Mar 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, banana, banana bread, breakfast, chocolate, chocolate chips, comfort food, cookies, cream, cream cheese, dessert, entertaining, granola, mousse, non-dairy cheese, peanut butter, pudding, quick and easy, silken tofu, snack, strawberry, tofu, Tofutti, vanilla, vegan, vegetarian
Addictive does not even describe how good this is! You are lucky if it makes it out of the blender to serve. Have fun with this and change up the toppings or get super creative and make a pudding pie or cake with the mousse.
This one is so super easy to whip up but be careful, not sure we should have mousse EVERY day 🙂 ENJOY!
Vegan Peanut Butter Mousse
1 cup peanut butter
16 oz firm silken tofu (not the vacuum packed kind – I used Nasoya)
1/2 cup agave
1/2 cup vegan cream cheese
1 1/2 tablespoon vanilla extract
Blend tofu and peanut butter in blender or food processor until smooth. Add cream cheese and blend more, scraping down the sides. Add agave and vanilla and blend again.
Assemble with toppings or just enjoy alone (maybe even straight out of the blender :))
Toppings Ideas
bananas
strawberries
other fruit
granola
banana bread crumbles
chocolate chips
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