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.
24 Jul 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: basil, comfort food, gluten-free, olive oil, onions, pasta, pesto, pine nuts, quick and easy, quinoa, sauces, tofu, vegan, vegetarian
We had such a super lovely week of vacation! We spent most of the week out in Sag Harbor relaxing, cooking, practicing yoga with the amazing Colleen Saidman at Yoga Shanti, hanging out with my wonderful sister & brother in law and their adorable twin girls and just generally taking it super easy. (I’ll post some of our other super quick vacation recipes soon!)
We then headed out to Northport to stay with our friend Lisa Dawn. She has a beautiful studio there, Project Yoga, that I was honored to be teaching at this weekend. Such a sweet and blessed space. We spent the rest of the time there at the beach and of course cooking a little more 🙂
As many of you know, I love onions! We bought the most beautiful onions at the Farmers Market in Northport and I wanted to use them right away. Lisa had this amazing Vegan Pesto from Delpozzo at the farmers market so it was just a perfect quick and easy beach meal to throw both these together with quinoa pasta. Easy Peasy!
The pesto was Extra Virgin Olive Oil, Basil, Garlic, Pinenuts, Tofu, Salt and Pepper. Super easy! I have never tried tofu in the my pesto and this was out of control amazing! I usually make my pestos with olive oil, pinenuts (or sometimes other nuts), salt and pepper -occasionally I will add some nutritional yeast. I always like to try new things of course, so I am excited to experiment with this one soon myself.
Caramelized onions are one of my favorite things ever. They come out so sweet and deelish!! All you have to do is cook them down and the sugar in the onions make them super sweet. Yum!
Carmelized Onions and Pesto Quinoa Pasta
- 2 tablespoons olive oil
- 3-6 onions (depending on how much you love onions and if you want some for leftovers)
- 4 ounces of quinoa pasta
- 2-3 ounces vegan pesto
serves 2
To caramelize the onions, just peel and chop the onions. Heat oil in a pan over medium heat and add the onions, stirring. Continue to let the onions cook for a while, stirring occasionally to make sure the onions don’t burn. You can either cover the onions with a lid and let their liquid cook themselves down or for a browner more caramelized version, keep the lid off and the liquid begins to evaporate as the onions begin to brown, just make sure you are stirring frequently to prevent them from burning. You can cook both versions for about 10-20 minutes till you reach your desired color and texture.
After you get the onions in the pan, boil the pasta water. Add the pasta and cook according to instructions.
Then simply combine the onions, pesto and pasta with a bit of salt and pepper and Enjoy 🙂
I kept the cover on for the onions, so they are not as brown, but they are soft and super sweet!
I LOVE it when it says Vegan on it!! So Special!!!
01 Jun 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, cream, entertaining, sides, snack, tofu, Tofutti, vegan, vegetarian
I am so happy to present a Guest Blog entry from my fabulous and beautiful Friend, Yogi and Dancer,
Nina Hayes. These look sooo amazing, everything Nina does is fabulous! She also makes these deelish looking
Sugar Me Bon Bons! I can’t wait to try these too!!
About Nina’s decision to Go Vegan: I didn’t chose to become vegetarian, rather it chose me. At a young age I felt a deep sadness when a well intentioned adult “treated” me to chicken nuggets at McDonalds. All I could think about was the fuzzy little chicks I had seen at the farm and I became nauseated. But I was embarrassed to share my feelings so I ate the nuggets and attempted to push the thoughts away. After years of denying the distress that eating another being caused, I eventually became numb to the experience of cruelty. Then in my early teens the feelings resurfaced and I was compelled to stop eating flesh, though I still lacked the conviction to share my motivation for my decision and the journey continued. Several years later, I was diagnosed with endometriosis and it was at this time that I learned about the many negative health consequences of dairy, in particular the hormones that are passed on to humans when consuming animal products. I was alarmed and angered to learn that there were scientific studies directly linking animal products to cancer and a myriad of health problems. Why were health professionals, the federal government and my school offering this?! After, shunning dairy, largely for health reasons, my focus shifted when the connection between individual ill health and the suffering inflicted on dairy cows was revealed to me. This revelation came through the teachings of Jivamukti Yoga and the universal laws of Karma, causing suffering to another being would inevitably lead to individual and global suffering, was revealed. It was simple and astounding to remember that every cause has an effect. Often the effects do not come with immediacy, so we fail to see the relationship. When we do, we often deny it because the truth can be hard to bear. I chose to become a proud vegan because denying the truth is yet harder to bear. This is my story. I hope it inspires you to live your truth….our collective truth.
Nina’s Yukon gold potato pancakes with seaweed “caviar” and horseradish “creme fraiche”
My inspiration came from Ikea of all places. In the food market area they have a “caviar” made with seaweed and it sells for only $1.99. Impressively, unlike my small dresser requiring thirty plus steps to assemble, the caviar is ready to use 😉 A frugal and cruelty free find for everyday decadence. Inspired, I created a recipe for it that evening. It is boyfriend tested and approved. Before you lament that you don’t live near a Swedish furniture palace, search for “vegan caviar” online. There are countless options. I even came across a Divine sounding truffled vegan caviar.
Recipe:
- Prepare mashed potatoes (Yukon gold is far superior because of creamy texture and rich flavor). I trust you can prepare mashed potatoes, though here are a few tips: Salt potatoes after boiling. Use unsweetened soy milk and only the tiniest amount since you want a very stiff mash which you can handle to mold the pancake. For flavor add Earth Balance vegan margarine.
- Next prepare the “creme fraiche” by adding jarred/fresh horseradish and a pinch of salt to Tofutti brand sour cream. Set aside and allow flavors to meld.
- Meanwhile form mashies into 1/2″ rounds and dredge in flour. Pan fry over low heat for about 2 min. on each side.
- Final step is to plate. Carefully remove pancake from skillet and top with “creme fraiche”, a teaspoonful of “caviar”, a sprinkle of salt and a turn of fresh black pepper. For a special; occasion or extra decadence, serve with a flute of champagne. My apologize for the poor quality photo. We were so eager to sample that I didn’t take the time to take a proper photo. Bon Appetit!
15 May 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, sesame, sides, soy, tamari, tofu, vegan, vegetarian
In the past I had cooked meat for Michael and I enjoyed the challenge of making new dishes with different techniques. I no longer cook meat at all, but still like the challenge of trying new techniques 🙂 This was a fun way to make tofu that we both really enjoyed. It was Super perfect with my Sweet Roasted Broccoli.
Braised Asian Tofu
1 block firm tofu (I used light), cut in half lengthwise, and then sliced into 1/2 inch slices
2 tablespoons vegetable oil (I used canola)
1/4 cup tamari
1/4 cup water
2 tablespoons sesame oil
1/4 cup scallions, chopped
2 cloves garlic, chopped
1/2 teaspoon red chili powder
1 teaspoon sesame seed, crushed and toasted
- Heat oil in a medium pot over medium heat. Add tofu slices and be careful not to overcrowd. Brown each side, 2-3 minutes per side. When golden, remove to a plate. Continue cooking all tofu until done.
- After the tofu is cooked and removed, add tamari, water, sesame oil, scallions, garlic and chili powder. Stir and place tofu slices back into the pot. During the cooking process the liquid will eventually cover all of the tofu.
- Place the pot over medium heat. Cover. Cook for 15 minutes over medium heat.
- Top with sesame seeds and enjoy 🙂
05 May 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: brussel sprout, comfort food, green, quick and easy, salad, sauces, sides, soy, Stir-fry, tofu, vegan, vegetarian
We love all things Brussel Sprouts and this one was a real winner 🙂 definitely on the sweet side, so you may want to tone down the brown sugar, but it was very tasty the way we made it. Pecans went perfectly with the sprouts. For my go-to brussel sprouts I normally use pine nuts (although once I made with pistachios) so this was a nice change. Plus I loved using the same pan to have a great one-pot meal. Fast to make, Easy to clean up and Really yummy to eat!
Caramelized Tofu and Brussel Sprouts
adapted from 101cookbooks.com
Serves 2 – 3 as a main, 4 as a side
1 block extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive
4 medium cloves garlic, minced
1/2 cup pecans, toasted and chopped
4-5 tablespoons fine-grain natural cane sugar or brown sugar
1 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu cubes in large hot skillet with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Combine and Enjoy!!
Super Bright Green Brussels 🙂
Tofu and Pecans
11 Apr 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: asian, mushroom, quick and easy, soy, soy crumbles, tamari, tofu, vegan, vegetarian
This was super yummy, quick to make and very low in fat, which is always lovely! Perfect weeknight meal! Deelish!
Veggie and Tofu Moo Shu
Makes 8 wraps
8 – Whole Wheat Tortilla Wraps
12-oz. bag dry broccoli slaw mix
8 ounces mushrooms, chopped
1 block tofu, cubed and crumbled (or vegan crumbles)
1 cup water chestnuts
1 can bamboo shoots, drained and chopped
3 tablespoons tamari
3 tablespoons seasoned rice vinegar
1 teaspoon garlic, minced
1/2 teaspoon cornstarch
dash white pepper (black is fine, if you don’t have white)
hoisin sauce
- In a small bowl, combine tamari, vinegar, garlic, cornstarch, and pepper. Mix well and set aside.
- Heat a wok to medium-high heat. Add tofu and cook, 2 minutes.
- Add broccoli slaw and mushrooms to wok and, stirring occasionally, cook for 3 – 4 minutes, until veggies are soft.
- Add bamboo shoots, water chestnuts and sauce to the pan, mix well, and cook for an additional 3 – 4 minutes, until entire dish is hot.
- Remove from heat and transfer moo shu mixture to a serving dish. Set aside.
- Serve tortillas and hoisin sauce alongside moo shu mixture. Spread hoisin sauce on tortilla and spoon moo shu mixture and wrap.
- Enjoy!
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!
11 Feb 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, quick and easy, sauces, tamari, tofu, vegan, vegetarian
Super Yum! Great flavors, perfectly nutritious and oh so satisfying! On these cold winter nights, this is a great dish to warm you right up 🙂
Thai Vegan Tofu
adapted from VegNews Magazine
Serves 4
1 pound extra firm tofu, drained and pressed
1 tablespoon peanut or sesame oil
1 small red onion, thinly sliced
1/2 red or yellow bell pepper, cut into strips
1 garlic clove, minced
1 jalapeno or hot red chile, seeded and minced
Red pepper flakes, to taste
2 tablespoons tamari
1 tablespoon vegetarian “fish” sauce (see recipe)
1 teaspoon light brown sugar
1 cup loosely packed Thai basil
Freshly cooked jasmine rice
- Cut tofu into 1-inch cubes and set aside. In a large skillet or wok over medium-high heat, heat oil and add onion, bell pepper, and garlic. Stir-fry for 1 to 2 minutes, or until the onion begins to soften.
- Add chile, pepper flakes, soy sauce, “fish” sauce, sugar, and tofu and continue to stir-fry for another minute or two, or until tofu is golden brown. Add basil and cook a few seconds longer before serving over the rice.
Vegetarian “Fish” Sauce
Makes about 1 cup
3/4 cup soy sauce/tamari
1 garlic clove, crushed (optional)
1/2 teaspoon hot red pepper flakes
1 tablespoon lemon or lime juice
1 tablespoon sugar
1/4 cup water
- Combine all ingredients in a small jar with a tight-fitting lid. Shake until well blended. Keep refrigerated for up to three weeks.
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
25 Jan 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, eggplant, Ener-G, non-dairy cheese, nutritional yeast, quick and easy, tofu, vegan, vegetarian
Of course this is not Dairy Ricotta – but it is a deelish vegan alternative! You can use this mixture for lasagna or manicotti, etc.
It is also great to be able to bread the eggplant and and broil it (of course waaaaay healthier than frying them!) I bet this would have been extra insane with a sprinkling of daiya cheese on top…next time 🙂
Vegan Eggplant and Ricotta Bake
1 large eggplant, sliced medium thin
4 cups bread crumbs
3 Ener-G Eggs
2 cups tomato sauce
dried mixed Italian herbs
Vegan Cheese Ricotta
1 block extra-firm tofu
1 Tbs. lemon juice
2 Tbs. nutritional yeast
1 Tbs. garlic powder
3 Tbs. vegenaise
1 Tsp. Each dried Parsley, Marjarom, Basil and Chives
- Make the Vegan cheese ricotta. Crumble the tofu and make sure it is fine, no big pieces – looks like ricotta. Add the herbs and vegenaise, which makes it super creamy. Then add the lemon juice, nutritional yeast, garlic powder and salt and pepper and mix well.
- In two separate bowls, put the bread crumbs (also, herbs and salt and pepper) and Ener-G eggs and take each slice and coat in the egg mixture and then in crumbs.
- You could fry the eggplant or to keep it Much healthier broil the coated slices for 2 minutes on each side.
- Use an 8×8 glass baking dish and layer some sauce on the bottom. Then cover the bottom with layers of eggplant and the tofu. Pour on a little more sauce and a drizzle of olive oil and repeat the process. When you have two layers, cover with tin foil and bake for 25-30 minutes. Enjoy!
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