07 Mar 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: agave, agave syrup, breakfast, chocolate, Chocolate Pudding, chocolate tofu pudding, coconut milk, dessert, extra-firm tofu, firm tofu, Healthy & Decadent, maple syrup, pink himalayan sea salt, pudding, pudding for breakfast, quick and easy, raw cacao powder, silken tofu, snack, soy, tofu, tofu pudding, vegan, Vegan Chocolate Pudding, vegan pudding, vegetarian
Another fun snack with the kiddos 🙂 It took a little bit to get the right texture. First I used just a silken tofu and it was more like A DELICIOUS chocolate milkshake (which we loved drinking!), but not the pudding we were looking for! By adding the firm tofu, it was pretty perfect and had that pudding/mousse consistency and chocolatey deliciousness!! Plus considering the ingredients I was super happy for us all to snack out on this! YUM!!
Healthy & Decadent Vegan Chocolate Pudding
1 package silken tofu (the aseptic packaging kind)
1 package firm (or extra firm) tofu
4 heaping Tbsp raw cacao powder (adjust to taste)
6-7 Tbsp agave or maple syrup (Start with less and then adjust to the sweetness desired)
1/2 cup coconut milk
1/2 tsp pink himalayan sea salt
Super simple! Blend together and adjust to taste 🙂
23 May 2013
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: avaocado, avocado, chery tomatoes, comfort food, corn tortilla, garlic, grape tomatoes, jalapeno, mexican, onion, quick and easy, red pepper, romaine, soy, taco, tempeh, vegan, vegan taco, vegetarian, whole grain tortilla
We love tempeh and tacos so this was a perfect dinner for us! I have made tacos with soy crumbles before but decided to grate tempeh this time and it was sooo good! YUM!
Tempeh Tacos
Makes 4 – 6 servings
1/2 onion, chopped
3 cloves garlic, minced
2-3 jalapeño pepper, minced
1 red pepper, diced
1 teaspoon olive oil
2 8-ounce packages tempeh, grated
4 tablespoons Mexican seasoning
1 teaspoon salt
1 cup water
1 pint cherry or grape tomatoes
12 whole grain or corn tortillas
avocados, romaine lettuce, and jalapeños for add-ins
- Sauté onion, garlic, bell pepper and jalapeño in olive oil until soft. Add tempeh and continue to sauté for 2 minutes. Add seasoning, salt, and water. Cook the mixture 10 to 25 minutes, until enough liquid evaporates.
- Fill each tortilla with 2 or 3 tablespoons of tempeh mixture and your choice of add-ins.
18 Mar 2013
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cornmeal, cream cheese, creamy, fennel, field roast, garlic, onion, peppers, polenta, quick and easy, sausage, sides, soy, tofurkey, Tofutti, vegan, vegetarian
Sausage and Peppers (vegan style of course) has always been the ultimate comfort food meal for me. But I think I totally stepped it up by adding super creamy and deelish polenta. The perfect combo! I would say make more of this one as it will go super fast!
Another Vegan Sausage and Peppers recipe 🙂
Vegan Creamy Polenta with Sausage and Peppers
- 2 packages vegan sausage, sliced 1/2″ rounds (My favorites are Field Roast and Tofurkey)
- 1 sweet onion, sliced thin
- 3 cloves garlic, minced
- 2 bell pepper, sliced (I don’t like green peppers so I always use red, yellow or orange – but your preference)
- 1/4 cup red wine
- 1/4 teaspoon fennel
- salt and pepper, to taste
- Creamy Polenta, recipe below
- Saute sausage over medium heat until well browned on all sides. Remove and set aside.
- Over medium-high heat, saute the onion in olive oil about 5 minutes. Add the garlic and saute a minute more.
- Add the wine to deglaze the pan, Simmer until the wine has reduced by half. Add the peppers, fennel, salt and pepper, cooking about 3 minutes more until the peppers are tender but still brightly colored. Add the sausage back in and mix.
- Serve with creamy polenta.
Creamy Polenta
- 4 2/3 cup water
- 1 teaspoon salt
- 1 cup cornmeal
- 1/2 cup vegan cream cheese
- Add the water and salt to a saucepan and bring to a boil.
- Add the cornmeal, whisking to break up any lumps.
- Lower the heat and simmer for 15 minutes, stirring periodically.
- Remove from heat and stir in the vegan cream cheese. Serve & Enjoy!
12 Mar 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, asian, asparagus, comfort food, dressing, garlic, miso, olive oil, pecan, quick and easy, sauces, sides, soba, soy, vegan, vegetarian, white wine vinegar
This makes a big bowl of noodles, so you could always half the recipe if you don’t want so much. But this is such a deelish recipe it might be good to have leftovers or just more people to feed! Such a simple sauce to whip up but with such a complex flavor. I am sure this sauce would be amazing sauteed up with some veggies or just drizzled over steamed veggies. Yum!
Pecan Miso Soba Recipe
Serves 4-6
12 ounces soba noodles
1 small bunch of asparagus, sliced thinly, 1/4-inch thick
1 1/2 cup pecans, toasted
1/2 cup extra virgin olive oil
3 medium clove garlic, peeled
6 tablespoons mellow white miso paste
6 tablespoons white wine vinegar
3 teaspoon agave
2 big pinches salt (or to taste)
- Boil a large pot of salted water. Cook the soba as directed.
- 30 seconds before the pasta is done, add the asparagus to the pot and then drain the noodles and asparagus together.
- Toss with about 1/2-whole recipe of the sauce – adding more to taste. I ended up using most of the dressing.
Pecan Miso Sauce
- Puree the pecans, olive oil, garlic, miso paste, vinegar, and agave together until smooth. Adding salt to taste.
07 Mar 2013
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, apple cider vinegar, brown rice, comfort food, garlic, jalapeno, lime, lime juice, peanut butter, peanut oil, peanuts, quick and easy, red pepper, sauces, scallions, sesame seed oil, soy, Stir-fry, tamari, tofu, vegan, vegetarian, water chestnuts
Stir-frys are the ultimate quick one-pot vegan meals. Typically it is a super balanced meal with proteins, veggies and a grain. Perfection! Quick, easy, Deelish!
Check out these other stir-frys for a quick meal. You can always get super creative and change it up easily for variations. Thai Vegan Tofu, Quick Seitan Stir-Fry, Super Fast Veggie Stir-fry, Spinach and Tofu with Peanut Sauce and Rice Noodle and Vegetable Stir-Fry.
Peanut Sauce is my typical go to sauce as we all love it! Check out these other variations on this super deelish sauce. Amazing Raw “Peanut” Sauce and Zucchini Noodles, Cold Sesame Noodles, Mixed Veggies with Peanut Sauce (slow cooker style), Raw Zucchini Noodles and ‘Peanut’ Sauce II, Lettuce Wraps with Almond Butter Sauce and Kelp Noodles & Veggies in Peanut Sauce.
Tofu and Veggie Stir-fry with Peanut Sauce
sauce
1/2 cup apple cider vinegar
1/2 cup tamari
3 tablespoons agave
2 tablespoons natural peanut butter
veggie stir-fry
3 teaspoons peanut oil or sesame oil
2 blocks extra firm tofu, drained, pressed & cubed
6 cloves garlic, minced
8 scallions, chopped, white and green parts separated
2 jalapenos, minced
2 red pepper, chopped
1 can water chestnuts, sliced
Dash of lime juice or lime wedges
Roasted Peanuts
Cooked Brown Rice
- Combine vinegar, tamari, agave and peanut butter and whisk until smooth.
- In a skillet or wok, add the oil and saute tofu, garlic, white part of scallions, jalapeno, and red pepper for 2-3 minutes. Add water chestnuts.
- Add the sauce and turn heat to low, stirring until combined.
- Serve over brown rice, garnished with green part of scallions, peanuts and either lime wedge or drizzled with lime juice.
15 Jan 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: balsamic vinegar, crushed red pepper, green, lemon juice, maple, maple syrup, marinade, quick and easy, quinoa, quinoa pilaf, saffron, saffron pilaf, sauces, sesame, sesame oil, soy, spinach, sriracha, tofu, tumeric, vegan, vegetarian, vinegar
I have always valued a quick and delicious meal but now it is more important than ever! This was a great meal where I could cut and marinate the tofu in just a few minutes while the kiddos were playing and then whip this all up as soon as they went to sleep. Perfect! I was also able to use the marinade twice; cooking the spinach quickly after the tofu. I have always loved Saffron Rice Pilaf and thought a quinoa twist on it would be fun!
Maple-Balsamic Tofu & Spinach with Saffron Quinoa
Tofu & Spinach
- 1 block of tofu, pressed to remove water and cut in triangles
- 1/3 cup maple syrup
- 1/4 cup balsamic vinegar
- 2 tablespoons sesame oil
- dash of salt
- 6 ounces of baby spinach
Combine and marinate anywhere from 1 hour to overnight. Heat a frying pan and sear the tofu for a few minutes on both sides. Remove from pan and add spinach and any remaining marinade. Stir for just a few brief moments to wilt spinach and coat in the sauce. Remove and serve.
Quinoa Pilaf
- 2 cups quinoa (4 cups water or stock)
- 1/2 teaspoon saffron threads
- salt, to taste
- 1 teaspoon turmeric
- 1/4 teaspoon crushed red pepper
- lemon juice to taste
- sriracha, to taste (optional) (I love that extra kick!)
Combine water and quinoa in a pot and bring to a boil. Lower heat, add saffron, tumeric and salt, and cover to cook for 15 minutes until all the water is absorbed. Stir in other ingredients and serve.
24 Feb 2012
by marisashealthykitchen
in Home Cooking, New York Highlights, Vegan Recipes, Vegetarian Recipes
Tags: artichoke, broccoli, capers, comfort food, corn, daiya, dough, eggplant, flour, garlic, herbs, homemade, marinara, mushrooms, non-dairy cheese, olive oil, olives, onion, pala, pepper, pesto, pizza, sauces, sausage, soy, sugar, sun dried tomatoes, tempeh, tofu, tomato, tomatoes, vegan, vegan cheese, vegetarian, viva, yeast, zucchini
Who doesn’t appreciate a good slice, especially here in NYC where pizza is so very important and such a point of contention – even for vegans! Our favorite place to order from is Viva Herbal Pizzeria where we can get spelt or gluten-free crusts with daiya and even vegan sausage as toppings (our personal fave combo!) Pala Pizza also has great vegan options and that brick-fired pizza taste, yum!
Sometimes it is easy to buy dough and tomato sauce quickly whip up a pie at home, but if you are interested in making your own dough, here is a great recipe! My mom made the dough and I added the homemade sauce (thanks mom!!). It was really very very good!
Check out here for some of my other fun pizza nights 🙂 Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar (this is a raw one and Well Worth the effort!), Raw Eggplant Pizzas and the quick at home whipped up kind with purchased dough.
Vegan Pizza with Homemade Dough & Daiya Cheese
Pizza Dough Recipe
- 3 1/2 cups unbleached all-purpose flour
- 1 tablespoon finely ground sea salt
- 1 tablespoon olive oil
- 2 1/4 teaspoon dry yeast (1 packet of dry yeast)
- 1/4 teaspoon sugar
- 1 1/2 cup warm water
- Pre-heat oven to 500 degrees (if using a pizza stone – place in the oven to get hot and heat for an hour)
- Mix together the warm water, sugar and yeast. Put aside to get foamy. If it does not foam then the yeast is not good – redo this step.
- In a separate bowl mix all of the other ingredients. Add in the yeast mixture and mix well until dough forms a ball. Place the dough on a lightly floured surface. Knead the dough – Use the palm of your hand and keep pressing in and folding it over and repeating for about 5 minutes.
- Divide the dough into 4 – one pound balls. Place these dough balls into containers and cover the container with anything that will keep the air out. Set the dough to rise in a warm spot for at least 45 minutes. (you can freeze any unused dough after rising*)
- Prepare your topping. Stretch out the dough and aim for it to be even thickness all around. Top your pizza and place in the oven. Bake for 8 minutes. Let it rest. Add any herbs to your pizza afterwards.
*If using frozen dough – allow dough to defrost in fridge 12 hours
- Either use a jar of Marinara Sauce or make your own
Basic Sauce Recipe
- 28 ounce pureed tomatoes
- sugar to taste
- salt to taste
- 3-6 finely grated fresh peeled garlic cloves
Mix all the ingredients together.
Topping Suggestions:
- Mushrooms
- Onions
- Fresh or Roasted Garlic
- Broccoli
- Sweet Corn
- Peppers
- Olives
- Fresh Tomatoes
- Sun Dried Tomatoes
- Grilled/Fried/Baked Eggplant
- Grilled Zucchini
- Roasted Red Pepper
- Capers
- Saute Spinach
- Pesto Sauce
- Artichokes
- Soy Pepperoni or Soy Sausage or Tofu/tempeh
- Daiya Vegan Cheese or other vegan cheese
- Herbs
Unbaked Pizza
02 Oct 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, ginger, maple syrup, quick and easy, sauces, sesame, sides, snack, soy, tofu, vegan, vegetarian
OMG! So Simple and So Amazing! This was one of the best dinners. So healthy (paired with steamed Kale! YUM!) deeeeeeelish and simple! These were amazing to keep in the fridge and soooo good cold even! I doubled the recipe and wish I had quadrupled it!!! So good!
Sesame Ginger Maple Baked Tofu
adapted from Averie’s recipe from Love Veggies and Yoga Thanks!
1 Tbsp Ground Ginger
1/4 Tsp Cayenne Pepper
1/4 Tsp Black Pepper
1/8 cup Sesame Oil
1/8 cup Maple syrup
2 Tbsp Apple Cider Vinegar
Optional: Garlic, Onions, Salt, Nama Shoyu/Bragg’s Liquid Aminos/Soy Sauce, to Taste
Optional: bake and/or garnish with sesame seeds
- Preheat oven to 425F
- Blot the tofu with paper towels & cut into uniform slices
- Combine all ingredients in a small bowl, stir and pour over tofu slices.
- Bake for 35 Minutes, flipping over halfway through baking.
14 Aug 2011
by marisashealthykitchen
in New York Highlights
Tags: avocado, burger, comfort food, hampton's, lentil, non-dairy cheese, reuben, sandwich, soy, soy cheese, sweet potato, tempeh, vegan, vegetarian, walnut
I was super excited to read about Babette’s in East Hampton. They offer many different vegan dishes. When we went we were happy to get an outside table but I was a little astounded by the prices for the kind of food it was. But hey, its the Hamptons, I get it. The Lentil Vegetable Walnut burger with avocado and soy cheese was decent, but we liked the one at Banzai Burger better. We also had the vegan Tempeh Reuben which was super yummy. The sweet potato fries and smoothies were good too 🙂 I would go back but maybe try some of the other vegan options. I love that there are many! Fun!
26 Jul 2011
by marisashealthykitchen
in New York Highlights
Tags: avocado, carrots, coconut, comfort food, cucumber, curry, mushrooms, sag harbor, scallions, shitake, soba, soy, steamed buns, vegan, vegetarian, water chestnuts
AMAZING! I loved our meal at Page at 63 Main in Sag Harbor. So YUM! They had two really great vegan options. The Asian Steamed Buns were so deelish but the Vegan Soba Noodles were out of this world. I am not normally that impressed with a soba noodle dish. I love them, but restaurants don’t typically impress with them and these were seriously amazing! And of course I love that the word Vegan is in the title of the dish on a fancy restaurant’s menu 🙂 Awesome!!!
Vegan Soba Noodles: Black trumpet mushrooms, carrots, seared water chestnuts & soba noodles with lemongrass soy glaze.
We dove in too fast to catch a picture of the Asian Steamed Buns but here is what was in them; pickled cucumber, avocado, scallions, cilantro, green curry, soy glaze and smoked coconut with shitake mushrooms. Really amazing 🙂
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