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 🙂
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09 Feb 2016
by marisashealthykitchen
in Vegan Recipes
Tags: avocado, avocado curry, basil, bell pepper, brown rice noodles, carrots, cashew, cashew curry, cauliflower, coconut curry, coconut milk, Coconut-Cashew, Coconut-Cashew Veggie Curry, curry paste, diced tomatoes, gluten-free, no sugar, Not Your Sugar Mamas Salted Caramel Raw Chocolate, raw chocolate, red curry paste, rice noodles, sweet potatoes, tofu, Veg Whole 30, vegan curry, vegetarian curry, vegetarian tofu, vegetarian whole 30, VegWhole30, whole30
I just had the most amazing month of eating! I completed the Veg Whole 30! Felt a bit cliché doing a January cleanse, but I loved it! And did it with a group of amazing women, and that always makes everything so much more fun 🙂 The Veg Whole 30 is no-grains, no-dairy, and most importantly No Sugar (of any kind, including stevia and maple sugar!) ! I did eat legumes/soy (which the traditional Whole 30 eliminates) as I wanted to make sure to get enough Vegetarian Protein.
I feel really good and am going to keep this rolling by doing 100 Days of Real Food. I primarily eat this way, but not so strict! So inspiring and excited for more 🙂
As I slowly come off my Whole 30 month I am excited to add things like Rice Noodles and non-refined sugar sweeteners back into my life!!! I used to make a ton of curries and I was inspired to start off with this yummy take on curry! I cooked so much this last month, I feel newly refreshed and inspired in the kitchen!
Michael doesn’t always love coconut milk so I made it a coconut-cashew sauce and it was delicious!!!! I have to say though that after not eating grains for a month, I was SO full after eating this! Very satisfying!!!
I also enjoyed a few pieces of Raw Vegan Not Your Sugar Mamas Salted Caramel Raw Chocolate! Yum! It had been a while 😉
Coconut-Cashew Veggie Curry over Rice Noodles
- 1 can Coconut Milk
- 1/2 cup cashews, plus more for topping
- 1 can diced tomatoes
- 2 sweet potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 1 head of cauliflower, chopped
- 1 sweet bell pepper, chopped
- 1/2 a bunch of fresh basil, chopped
- 1 avocado, chopped
- 1 package of extra-firm tofu, cubed
- red curry paste
- salt
- rice noodles (brown or white)
- Soak cashews in water for 30 minutes-overnight. Drain and recover with water in a Vita-mix or other blender. Add coconut milk and blend. Add diced tomatoes and blend till smooth.
- In a large pot brown the tofu and remove for later use.
- In the same pot add coconut mixture above and 1/2 – 1 tablespoon of red curry paste to a large pot over medium heat and whisk. Add chopped veggies (minus the basil and bell pepper) and bring to a boil. Reduce to a simmer and cover for 15 minutes (or until cauliflower and sweet potato are cooked). Add the cooked tofu, bell pepper, basil, avocado and salt to taste. Stir to combine and heat for another 3-5 minutes.
- While the curry is cooking, boil water and cook noodles according to directions.
- Plate noodles and curry over top. Top with some cashews. Super enjoy! 🙂
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29 Jan 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: vegetarian, cumin, dairy free, eggplant, eggplant tacos, gf, gluten-free, guac, Guacamole, healthy kids, jalapeno, jicama, kid tacos, kid-friendly, kids vegetables, lemon juice, lettuce wraps, mushrooms, onion, tofu, veg family, vegan, vegan kids, vegan Lettuce Wraps, vegan tacos, vegetarian kids, vegetarian lettuce wraps, vegetarian tacos, vegetarian whole 30, vegetarianwhole30, veggie tacos, vegkids, whole30
I love when meals are 100% success! With little kids this always feels like a big win all around! This was one of those times! Yeah!!! My kids LOVE guac and tomatoes and of course pretty much any toppings! So instead of assembling their tacos for them I opted to bring everything to the table in bowls, where we had fun constructing them (they used sprouted tortilla wraps and I had the lettuce wrap). They were happy, I was happy and the food was amazing! Life is Amazing! Then Michael came home and loved them too! Happy Wife & Mama! I have always loved ❤ lettuce wraps and this was a great family solution!
- 1/3 cup olive oil, divided
- 1 small onion, roughly chopped
- 2 Tablespoons lemon juice
- 2-3 cloves fresh garlic, minced
- 1/2-1 jalapeno pepper, minced
- 1 medium eggplant (or 2 small), peeled & diced into 1/4″-1/2″ cubes
- 2 cups mushrooms, diced
- 3 tablespoons ground cumin
- 1 1/2 tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 block of tofu, pressed & cut into 1/2″ cubes
- 1 head of Butter or Bib lettuce, leaves separated to make taco shells &/or tortilla wraps
- toppings (we used Guac with jicama & jalepeno, Red & Orange Peppers, & Cherry tomatoes, quartered & for me hot sauce)
- Heat 3 tablespoons olive oil in large skillet over medium-high heat. Stir in garlic and lemon juice, and cook for 1-2 minutes, making sure not to burn the garlic. Add jalapeno and onion. Cook until onion softens, about 3 minutes.
- Stir eggplant, mushrooms, and spices into the skillet. Drizzle remaining olive oil on top. Reduce heat to low, and bring to a simmer. Cook, stirring occasionally, until the eggplant softens and reduces in size, about 15 minutes.
- In a separate pan add just a drizzle of oil and add the tofu. When sizzle to have a nice char on each side before turning, so a few minutes between stirs (I know this feels hard to do, but it makes for the best tofu!) Once good and seared, add to the eggplant mixtures and continue to cook for a few more minutes until ready to serve.
- Spoon mixture into lettuce “shells” and add any additional toppings.
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16 Oct 2014
by marisashealthykitchen
in Vegetarian Recipes
Tags: 101cookbooks.com, almonds, quickmeals, vegetarian, black olives, brown rice, casserole, cheese, eggs, firm organic tofu, firm tofu, Gruyere, leftover rice, Manchego, olive oil, one-pot meal, Parm, pine nuts, pre-cooked rice, quick and easy, red onion, rice, rice meal, Sea Salt, spinach, Spinach Rice Gratin, tofu, white rice
This made a awesome weeknight meal! We used pre-cooked and leftover rice which made this super easy and quick to throw together. The whole family loved this! It went fast so we didn’t even get a pic of it cut into slices!
Spinach Rice Gratin
Recipe adapted from 101cookbooks.com
gluten-free
2 1/2 cups leftover/pre-cooked brown&/or white rice, room temp
1 1/2 cups cups well finely chopped spinach
8 ounces firm organic tofu, crumbled
15 black olives, chopped
1/2 medium red onion, diced
1/2 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1 cup shredded Manchego cheese (or Parm, or Gruyere)
5 large eggs
1/2 teaspoon fine grain sea salt
Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish, casserole pan, oven-proof pot with a bit of olive oil.
In a large bowl combine the rice, spinach, and tofu. Stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/2 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving – or taste and get a sense of whether you need any.
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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.
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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.
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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.
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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.
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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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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
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