Orange Pan-glazed Tempeh

10 Jan 2011 2 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , ,

HAPPY NEW YEAR!!!!

Sorry to have disappeared for a bit there, but Michael and I spent almost a month in India, so please forgive me 🙂 It was one of the most amazing experiences of our lives. (Post to come soon!)

Back to healthy and deelish Vegan goodness for 2011!!!

This dish was amazing! I love tempeh so much but Michael doesn’t typically like it and he really enjoyed this dinner! It is all about these deelish flavors. You can use tofu as well if you prefer it or to mix it up.

I have been a little short on time these days so haven’t been cooking nearly as much as I like. But when I do get to it is really special time in the kitchen and even better at dinner time with Michael 🙂 But I am trying to come up with different time-saving techniques so I can cook more regularly. Normally I would squeeze the orange juice myself (all you need is 3-4 oranges) but instead I bought fresh OJ for the recipe. Just nice to know I can still make a deelish meal and save a little time here and there. I also always keep my ginger root in the freezer so it stays for longer. What I have been doing now is grating most of it and then putting it back in the freezer. That way when I have a recipe or dish that calls for freshly grated ginger all I have to do is pull it out of the freezer and measure, simple and perfect!

Orange Pan-glazed Tempeh
adapted from 101cookbooks.com
serves 3-4
1 cup freshly squeezed orange juice
1 tablespoon freshly grated ginger
2 teaspoons tamari
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime

  1. Put the orange juice in a small bowl and combine with ginger, tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
  2. Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
  3. Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
  4. Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.

Garlic Broccoli Rabe

17 Nov 2010 1 Comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , ,

Such a great Fall vegetable. Love the bitter broccoli crunch! Here is a great recipe that has big and tasty flavor and really easy to make.

Garlic Broccoli Rabe

3 teaspoons garlic, minced
1 cup fresh multi-grain bread crumbs
3 tablespoons olive oil
1 bunch broccoli rabe
2 tablespoons freshly squeezed lemon juice

  1. Bring a large pot of boiling salted water to a boil over high heat.
  2. While waiting for water to boil, mix 2 teaspoons of garlic with the bread crumbs in a small bowl. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the bread crumb mixture and cook, stirring constantly, until the crumbs are toasted and the garlic is beginning to turn golden, 3 – 4 minutes. Remove the crumbs from heat and spread on a plate to cool.
  3. Add the broccoli rabe to pot of boiling water and leave in just until the water returns to boil. Then drain it in a colander, and squeeze it gently to remove the excess water. Coarsely chop the broccoli rabe, leaving any florets whole, and set aside.
  4. Heat the remaining 1 tablespoon olive oil over medium heat in the same skillet that you used for toasting the bread crumbs. Add remaining teaspoon of garlic to oil and cook, stirring constantly, until it begins to turn translucent, about 5 minutes. Add the broccoli rabe and cook, stirring, until it is hot, about 7 minutes. Season with salt and pepper, drizzle with the lemon juice, sprinkle with the bread crumb mixture, and serve immediately.

Kelp Noodles & Veggies in Peanut Sauce

09 Nov 2010 1 Comment

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , ,

Kelp Noodles are AWESOME! They are just seaweed yet you can eat them like noodles! Love it 🙂 They would go great with many different sauces. Have fun and experiment with them. They come out of the package a little crunchy. But after you rinse them and mix them with a sauce (containing some citrus or vinegar) they soften up and are super yummy!

I can never get enough ‘Peanut Sauce’ haha so I had to give this one a try. YUM! And with the grated daikon and carrot it was the perfect meal. I put the bowl in the Dehydrator for 30 minutes and it was great to have a slightly warmed meal.

Right out of the package they need a little help. But afterwards they were so good!

Kelp Noodles & Veggies in Peanut Sauce
Adapted from The Sunny Raw Kitchen

1 package kelp noodles

‘Peanut’ Sauce
3 tbs almond butter
2 tbs tahini
2 garlic cloves
2 1/2 tbs lime juice
1 tbs tamari
1 tbs raw sesame or coconut oil
1 tbs olive oil
1/2 tbs grated fresh ginger root
1/2 tsp salt
1/4 – 1/2 tsp red pepper flakes (depending on how hot you like it)
1/2 tsp salt
3 tbs agave
1/4 cup water

Blend until smooth. If necessary, add more water until desired consistency is reached.

Veggies
1 cup grated carrot
1 cup grated daikon

Place rinsed noodles and veggies in a large bowl. Toss with desired amount of Peanut Sauce. Let sit on the counter or in the Dehydrator for 30 minutes before serving.

Raw Fudge Brownies with frosting

31 Oct 2010 5 Comments

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , , , , , , ,

The fudge brownies are delicious! The frosting on top really added to how yummy they were. It gave the brownies 2 different textures, awesome! I love how amazing raw desserts can be. Make a batch of these and keep them in the fridge. All you need is little slices, just a taste is enough. These will stay great for over a week.

Raw Fudge Brownies
adapted from Raw Lou Lou

1 Tablespoon melted cacao butter
2 Tablespoons cacao nibs
2 Tablespoons cacao powder
1/2 teaspoon hemp protein powder
1 Tablespoon carob powder
1 cup soaked macadamia nuts
2 Tablespoons ground flax seeds
1 handful goji berries
2 Tablespoons almond nut butter
1 Tablespoon coconut oil
1  1/2 Tablespoons agave
1/4 teaspoon cinnamon

Blend all of the above in a Vitamix or a food processor. Press into a loaf baking  pan and set in fridge.
Chocolate Frosting
1 avocado
1 Tablespoon agave
1 teaspoon vanilla extract
1 Tablespoon cacao powder
Blend all of the above together and spread on top of the fudge brownie mix and leave to set in the fridge. Enjoy!

Before Frosting

with the yummy frosting!

Now is the Time! 10/27 – ANIMAL LIBERATION THROUGH THE HEALING POWER OF MANTRAS- THE SHARANAM CAMPAIGN

26 Oct 2010 2 Comments

by marisashealthykitchen in In the News, New York Highlights Tags: , , ,

Now is the Time! – ANIMAL LIBERATION THROUGH THE HEALING POWER OF MANTRAS- THE SHARANAM CAMPAIGN


Music has the power to change hearts, minds and consciousness.   History shows there are messages inherent in music that create peaceful and revolutionary change for freedom and civil rights.  Animal Rights Activists/music artists such as Paul McCartney, Emmylou Harris, Morrissey and Moby successfully use music as the message to speak up for animals.

Every decade or so, an extraordinary artist comes along – who carries us to the newest, important musical frontier. “Sharanam” by our friend and animal rights activist Sharon Gannon, is a CD that gives the listener the direct and powerful experience of healing our emotional, spiritual, psychological and ecological disconnection with ourselves and with the world through Sanskrit Mantras.

Mantra is a Sanskrit word that translates to: Man means “mind”, Tra means to “to protect” or “to cross over.” Sharanam means “Refuge.” By listening to and singing with Sharanam’s mantras, we can take refuge, strength and inspiration to change our perception of our ability to create positive change in our world. Sharanam is a healing mantra and prayer offering for all beings- especially animals.

Today, Wednesday October 27, we are requesting your participation in a special offer for this extraordinary CD called “Healing the World with Mantra – Sharanam -” an online campaign.

TODAY 10/27 only, anyone who purchases a copy of Sharanam through Amazon.com will be eligible to receive an array of gifts. http://www.amazon.com/Sharanam-Sharon Gannon/dp/B002L1AV78/ref=sr_1_2?ie=UTF8&qid=1287577495&sr=8-2

Many generous friends and supporters have donated excellent, exclusive gifts and prizes to anyone who purchases Sharanam (on Wednesday October 27th only.) As a thank you for participating, Jivamukti Yoga Schools and some of their friends around the world are offering a wide range of cruelty free gifts. These includes:  FREE yoga classes , downloadable CDs and MP3 songs from artists such as world renowned mantra singers Jai Uttal, MC Yogi, Cheb I Sabbah, Deva Premal and Miten, Sharon Gannon, David Newman, Sura das,  vegan recipes, discount coupons, plus enter your name for a chance to win amazing prizes (such as a one of a kind Yantra painting!) With over 20 cruelty free gifts and prizes, everyone who buys Sharanam via amazon.com on October 27 (only) is eligible to receive them.  After you purchase the album, simply enter your Amazon.com order number on the gift page to receive your free gifts: http://jivamuktiyoga.com/promo.html

With your participation in purchasing Sharanam via Amazon.com we want to create a tipping point that will change global consciousness, encouraging healing, freedom, kindness and happiness for all beings – animal and human.To learn more about the album, the campaign, or to redeem your free gifts, please visit: http://jivamuktiyoga.com/promo.html

Vegan Eggplant Pecan Pesto Dip

20 Oct 2010 2 Comments

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , ,

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.

Mom’s Cauliflower

14 Oct 2010 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , ,

Over Passover this year my mom made the most insanely tasty cauliflower ever!! (and I love most cauliflower dishes!) Luckily she shared the recipe with me and I can share it with all of you 🙂 You will not be disappointed! I made it at home and we loved it again, soooo good! Enjoy 🙂

6 lb cauliflower (3 heads), cut into small florets
1/2 cup olive oil
6 garlic cloves minced
1 teaspoon salt
1/4 teaspoon white pepper

  1. Preheat oven to 425 F
  2. Place everything in a big ziplock back and let marinate overnight in the fridge.
  3. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of the oven, stirring occasionally until golden, about 25 – 30 mins.
  4. Cover tightly with foil and let cool until about an hour before serving. Then put back in the oven, sealed with foil, at about 250 F for at least another hour, stirring occasionally.

Vegan BBQ Burgers with Amazing Barbecue Sauce

07 Oct 2010 5 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

These are amazing!!! The gardein was a super ingredient in these burgers. They came together really easily when making them into patties. The best part was how unbelievably tasty they are!

And the BBQ sauce is so deelish and perfect for everything else you would ever want with a condiment! It was great that I had extra left over sauce to savor for weeks 🙂

I served this with Cucumbers with Creamy Dill Dressing and Summer Corn & Zucchini Salad with Citrus Dressing. Pretty much the perfect meal!!!

Amazing BBQ Sauce bubbling away

Vegan BBQ Burgers
Makes 8 -12 amazing burgers

1 ½ cup onions, chopped
1 ½ teaspoon Earth Balance
1/3 cup nutritional yeast
½ cup tahini
2 tablespoons paprika
2 teaspoons salt
4 cups Chick’n Scallopini Gardein, roughly chopped
2 cups Barbecue Sauce (recipe below)

  1. Preheat oven to 350 degrees. Coat a baking sheet with oil spray. In a skillet, sauté onions in Earth Balance until soft. In a bowl, combine nutritional yeast, tahini, paprika, and salt. Add onions and combine.
  2. In a food processor, combine half of the mixture and 2 cups of Gardein and blend together, adding Gardein gradually. Set aside and repeat with the other half of the mixture and Gardein.
  3. Form mixture into 1-inch-thick patties, and place on prepared baking sheet. Bake uncovered for 45 minutes. Pour 2 cups of barbecue sauce over patties, and increase heat to 375 degrees. Bake for 20 minutes or until well done. Serve with extra barbecue sauce on the side.

Amazing Barbecue Sauce
Makes about 3 cups

2 teaspoons corn oil
1/2 cup onion, chopped
1 teaspoon garlic, minced
2 1/2  cups tomato sauce
2 cups water, divided
1 cup agave
2 tablespoons molasses
1/2 cup mustard
1 1/2 teaspoons salt
1 teaspoon allspice
2 teaspoons red pepper flakes
1 tablespoon tamari
2 tablespoons fresh lemon juice
1 teaspoon liquid smoke

  1. In a medium pan over high heat, add oil. Sauté onion and garlic until onions are translucent. Add tomato sauce, cup of water, agave, molasses, mustard, salt, allspice and red pepper flakes. Bring to a boil, reduce heat, and let simmer for about an hour.
  2. Add second cup of water, tamari, lemon juice, and liquid smoke. Cook for 10 to 15 minutes longer. Allow to cool slightly and serve generously over burgers.

Cooked Burgers before the Sauce

Uncooked

Herbin’ Ranch Dip Reprise! YUM!!

03 Oct 2010 1 Comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

I love when you come to dishes you haven’t made in so long and get to enjoy them all over again. I haven’t made this dip in a year and a half and it was so nice to come back to it! Plus if you add some extra oil/water you get dressing for lots of salads too 🙂 So handy! I also love that you can make Raw and Vegan Super Creamy Dips! So awesome!

I made this for our wonderful Surprise Birthday Party for my Dear and Beloved Teacher, Phil! I also made the yummy Vegan chopped liver. I usually make the chopped liver for Passover but since it is so addictively amazing I might start making it year round. YUM! Break out the crudité and enjoy both of these fun dips!!!

Here is the link to the dip: Herbin’ Ranch Dip

All packed and ready to go to the party 🙂

Cucumbers with Creamy Dill Dressing

28 Sep 2010 2 Comments

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , ,

This salad is AMAZING!! Tastes just like the creamy, cucumber salads I had when I was younger. This is so refreshing!! It would taste deelish with anything spicy, immediately cooling you off. Or just eat it on its own, really tasty! This is the most perfect cold salad! Great for a picnic or BBQ 🙂

tofu & dill cream sauce

Cucumbers with Creamy Dill Dressing

1 1-1lb package firm low-fat silken tofu
1 1/4 teaspoon garlic powder
3/4 teaspoon dried dill weed
1/2 teaspoon salt
2 1/4 tablespoons lemon juice
3 1/4 tablespoons seasoned rice vinegar
1 1/4 tablespoon cider vinegar
2 cucumbers, peeled and thinly sliced
1/4 cup thinly sliced red onion

  1. Purée tofu, garlic powder, dill weed, salt, lemon juice, and vinegars in a food processor until completely smooth, 2 to 3 minutes.
  2. Place cucumbers and onion in a salad bowl. Add dressing and toss to mix. Chill 1 hour or more before serving.

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