30 Mar 2011
by marisashealthykitchen
in Cleansing, Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, Cleanse, comfort food, Detox, Kitchari, lentils, sides, snack, soup, vegan, vegetarian
I love Kitchari!! Kitchari is typically considered a fasting food and is used to purify digestion and cleanse systemic toxins but is also an amazing meal on its own account. I eat it at least once a week at the amazing Jivamukti (Jivamuktea) Cafe. When Michael and I were in India I expected to eat it all the time, but strangely we never had it, not once! So upon returning home I wanted to take on my very own Kitchari Challenge 🙂 I am going to play around with different takes of this amazing mixture of Dal and Rice. Some recipes have many spices in them and some call for just a dash of salt. This is where my challenge comes in, I want to try many of them out. I will post them as I make them. Enjoy!
I made a super big double batch of this first recipe and Michael and I were thrilled to have it in the house for over a week! It was super enjoyable and very nourishing.
Kitchari Recipe
Recipe adapted from The Ayurvedic Institute
1 cup Basmati Rice
2 cups Mung Dal (split yellow)
7 cups (approx.) Water
a bit of Salt
2 Tbs. neutral oil (like canola)
3 tsp. Mustard Seeds
2 tsp. Cumin Seeds or Powder
2 tsp. Turmeric Powder
2 tsp. Coriander Powder
2 tsp. Fennel Powder
1 pinch Asafoetida (Hing)(I was very excited to bring this back from India – although you can easily get it at your local Indian store)
I did not adapt my recipe for the specific doshas – but below is what The Ayurvedic Institute suggests to do.
* For Vata or Kapha conditions:
add a pinch of ginger powder
* For Pitta: leave out the mustard seeds
- Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water.
- Sauté the seeds in the oil until they pop. Then add the other spices. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil, then simmer for 30 minutes or until the dal is about 2/3 cooked.
- Add rice and stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.
- Stir until the rice and dal begin to mush together and Enjoy!
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 🙂
17 Mar 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: cake, chocolate, cocoa, comfort food, cream, dessert, entertaining, quick and easy, snack, soy, tofu, vegan, vegetarian
Recently I needed a fast dessert to bring to a party. I didn’t really have time to make something, and not that there is anything wrong with buying something to bring, it just really isn’t me. So I needed to improvise 🙂 My mom had recently sent me a 5 minute recipe for a Tofu Dream Pudding. (Thanks Mom!) I figured why not use this recipe to make a quick pie.
The pudding was incredible!!! We could have just eaten this on its own but it was super deelish as a pie filling as well.
It is easier to slice when frozen, but even more deelish when defrosted!
Tofu chocolate Pudding & Whipped Cream Pie
Pudding
Recipe adapted from food.com
- 2 boxes of firm silken tofu (the asceptic type…One brand is Mori-Nu…not the water packed kind!)
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons almond extract
- 2/3 cup cocoa powder (good quality)
- Simply blend tofu, cocoa, sugar, vanilla in a food processor or blender until smooth and well blended.
- Add the almond extract in a little at a time, and adjust to taste. (optional)
Pie
- vegan pie shell (I chose chocolate…see picture below)
- vegan whip cream (I used Soyatoo Soy whipped cream and was not so impressed, buy Hip Whip instead)
- chocolate bar
- Pour pudding into pie shell
- Decorate with whipped topping and then grate chocolate over it.
- Either serve immediately or freeze. (freezing made it perfect for travel! But it tastes best defrosted)
Pie Shell
Just the pudding in the pieshell
The pudding was amazing just on its own!
02 Mar 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: beans, coconut milk, comfort food, lentils, pasta, quick and easy, snack, soup, vegan, vegetarian
My friend Lisa Dawn is an amazing Yogi, Wife, Mother and Cook! We were talking recently about simple, nutritious, delicious and fast vegan meals and she served me such an amazing soup that I had to replicate it at home! Sometimes I forget how simple meals can be so amazing delicious, fun and taste so complex! Thank you Lisa for Inspiring me and Reminding me of this! I had so much fun in the kitchen dancing, stirring, singing – I have been so busy lately and have been neglecting cooking; it was good to find my way back 🙂
p.s. this soup/stew is AMAZING!!! Michael and I were so excited to have such a big batch to eat all week at home.
Soup while using the immersion blender
Soup after immersion
Coconut Lentil Soup
inspired by Lisa Dawn
- 2 onions, diced
- 2 tablespoons neutral oil (canola)
- 4 carrots, peeled and diced
- 1 lb lentils, rinsed and sorted
- 2 cans coconut milk (I used 1 light and 1 regular)
- 4 cups of water (+1-2 cups once the pasta is added)
- 8 ounces of little pasta (I used Conchigliette)
- Salt and White Pepper to taste (black pepper is fine, I just wanted to stay with the colors)
- Heat the oil in a large pot and saute the onions for about 5 minutes. Add the carrots and lentils and continuous stirring for 1 minute more.
- Add coconut milk and water and bring to a boil. Reduce hear and simmer till lentils are cooked.
- Using an immersion blender or by pouring into a blender – puree the soup.
- Add the pasta into the soup and the additional 1-2 cups of water. Enjoy!
note: It came out super thick for me, but we enjoyed it that way. If you want more of a soup consistency add more water.
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.
07 Feb 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, entertaining, h'orderves, puff pastry, quick and easy, snack, soy, vegan, vegetarian
Michael always loved these and I wanted to make them for us Vegan style 🙂 Now that I have made these several times over the past couple of years, I have to admit, I adore them as well! This is not one of those super healthy recipes but it is a fun party food to have occasionally. Perfect for company, parties, especially a football loving crowd! I always make 2 batches as these go Fast!!
Super Quick Vegan Pigs in a Blanket
- 1 package of puff pastry (several of them are actually vegan ex. Pillsbury Crescent Rolls)
- 1 package of vegan hot dogs
Preheat oven to 400 degrees.
Separate the dough into the pre-cut triangles. Roll each triangle around each vegan hot dog, making sure the dough is even till the ends. Slice each hot dog into 3 or 4 pieces. Place on a parchment paper lines baking sheet and bake for 15-20 minutes till the pastry is golden.
Serve with mustard or ketchup and Enjoy!!
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
21 Jan 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cookies, dessert, dip, entertaining, h'orderves, quick and easy, raw, snack, vegan, vegetarian
I am super excited about the Jets game this weekend!!! I wanted to share some past ideas for fun snack ideas to serve for the big game (or really any party :)) I know that sometimes we can end up at a party without any good vegan grub (potato chips don’t count!) so I like to always be prepared and bring something fun with me 🙂
Have a great weekend! Go J-E-T-S!!
Cheesy Baked Penne with Cauliflower and Crème Fraîche VEGAN Version! SO GOOD!
Sweet Potato Fries with Raspberry Dipping Sauce
Beet Ravioli with Herb Cheese Filling
Garbanzo Guacamole
Meltaway Peppermint Patties
Vegan 7 Layer Dip
Vegan Eggplant Pecan Pesto Dip
Herbin’ Ranch Dip
Babaganush
Chocolate-Covered Katie’s Banana Butter
Chocolate Banana Oatmeal Cookies
Chopped “Liver” Spread
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.
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.
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