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.
21 Feb 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, comfort food, mushroom, pasta, sauces, soy, tamari, vegan, vegetarian
HOLY deelish!!! This was soooo good!! You can also use any combo of mushrooms and I’m sure it would turn out really good! Michael and I could not get enough of this pure, vegan, comforting goodness! I would suggest eating this with a spoon to make sure you get all that lip-smackin sauce 🙂
Mushroom Stroganoff
Makes 4 servings
2/3 cup water
1 large onion, chopped
4 cups sliced white mushrooms
2 cups sliced shiitake mushrooms
1 cup sliced oyster mushrooms
1 dash cayenne pepper
3 tablespoons white wine
3 tablespoons tamari
1 cup soymilk
1 cup Vegetable Broth
2 tablespoons cornstarch mixed with 1/4 cup cold water
1 freshly ground black pepper, to taste
12 ounces dry fettuccine noodles, cooked
- Place the water and onion in a large non-stick skillet and cook for 2 to 3 minutes.
- Add mushrooms and cook until mushrooms are slightly limp.
- Add cayenne, wine, tamari, soymilk, and broth and mix.
- Cover and cook over low heat for 20 minutes, stirring occasionally.
- Uncover and add cornstarch mixture to pan, cook, and stir until thickened. Season with black pepper to taste.
- Serve mushroom mixture over fettuccine.
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.
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 In the News, Vegan Recipes
Tags: vegan, vegetarian
Oprah is
challenging you. Are you up for accepting the job? No meat, no milk, no animal anything. Oprah and 378 Harpo staffers go vegan for one week. This is an episode you’ll want to make sure to catch, and to tell all your friends and family about. Set your recorders now, and forward this on!! This is the year vegan will officially go Mainstream!!
TUNE IN, FEBRUARY 1, 2011 to watch the show.
Image via Ecorazzi
Guests on the show will include the terrific vegan advocate Kathy Freston and anti factory farming author Michael Pollan. Reporter Lisa Ling will give us an inside view of a “beef processing plant” i.e. slaughterhouse. The more enthusiastic support Oprah gets the better, so please
join the discussion. And please send the Oprah show a
separate note of support where the show take comments (some of which are read on air.) You can
check here to see when Oprah airs on your local station.
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!
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.
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