Polenta with Nectarine-Blackberry Salsa

23 Sep 2010 6 Comments

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

Grilled nectarines and fresh blackberries are delicious in this salsa. I served it on top of polenta but you could easily put this over tofu or even just eat it with chips.  This came together so fast and was really tasty! Using prepared polenta was the key to this super fast meal.

Polenta with Nectarine-Blackberry Salsa
adapted from Eating Well

1 tablespoon canola oil & 1 teaspoon canola oil
1 tablespoon ground cumin
3/4 teaspoon sea salt & 1/4 teaspoon sea salt
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
1 tablespoon lime juice
Hot sauce to taste

1. Preheat grill or saute pan to medium-high and spray with cooking spray.
2. Cut the polenta crosswise into 8 slices. Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture all over polenta.Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
3. Place the polenta slices and nectarines on the pan. Grill the polenta 3 to 4 minutes per side. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Coarsely chop the nectarines.
4. Combine the chopped nectarines, blackberries, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta and fruit salsa and serve.

Avocado Squash

19 Sep 2010 5 Comments

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

Oh My these little gems are good!! I saw these at the Union Square farmers market being cooked in a demo. At first I was wondering why they were sautéing avocados and then they told us they were actually squash. But to me they look so similar! There true name is not even Avocado Squash, but the farmer renamed them because they look so alike. They are firm and nutty and deelish! So happy that I bought a couple.

All I did was chop them up and saute them with some olive oil, salt & pepper. Super simple and amazing!

Picnic Perfect Chicken-less Salad

14 Sep 2010 1 Comment

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

Truly deeeeeelish!! Perfect picnic food! This was great to have in the house. I doubled the recipe and had it for lunch several times. Packs a punch of flavor! YUM! There are a bunch of ingredients in this dish, but it comes together sooo well!

Picnic Perfect Chicken-less Salad
adapted from Healthy, Happy Life

1 package Trader Joe’s Chickenless strips
or 1 1/2 cups of grilled seitan, firm tofu or tempeh
1 1/2 cups celery, chopped thinly
1/4 tsp black pepper
1 tsp salt
1/2 Tbsp paprika
1 small orange, diced
1/2 cup red cabbage, shredded
2 Tbsp dried Tarragon, chopped
4 Tbsp Vegenaise, heaping
1 Tbsp olive oil
1 lemon, juiced or 2 Tbsp apple cider vinegar
1 tsp lemon zest
1/4 cup flat parsley, chopped
3-4 Tbsp sunflower seeds, roasted/salted
2 scallions, chopped thinly
optional: 3 Tbsp Arrowroot powder (natural thickener)
optional: 1 tsp cayenne
*Add more Vegenaise if you want a richer creamier chickenless salad

1. Saute, grill, bake or microwave chicken-less strips or seitan/tofu/tempeh. Chop into small cubes. Place into medium sized bowl-set in fridge to cool while you prep the other ingredients.
2. Clean and chop celery.
3. Finely chop tarragon.
4. Shred and chop cabbage. Dice and de-seed orange. Zest and squeeze lemon.
5. Add to a medium glass bowl:
Protein: chickenless cubes or seitan/tofu/tempeh cubes.
6. Add olive oil. Stir oil into cubes.
7. Add celery, orange, lemon juice, lemon zest, salt, pepper, paprika, cabbage, parsley, sunflower seeds, parsley and scallions. Mix well. Fold in veganaise and tarragon.
8. Add optional arrowroot powder gradually and fold into salad. Add optional cayenne and more black pepper to top of salad.
9. Press salad firmly into bowl, cover and place in the fridge for a half hour to chill. Chill overnight if you have time.
10. Serve! Add to sandwiches, pitas or eat with hearty grain crackers. Picnic perfect!

Cucumber, Watermelon & Soy Feta Salad

12 Sep 2010 Leave a comment

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

I was talking about my Watermelon & Mint Salad with my friend Alex. He suggested a watermelon and cucumber salad! YUM! I love both ingredients so much! Such a refreshing salad 🙂 I also had wanted to try this yummy soy feta out and it was a perfect addition to this salad. Great idea Alex, Thanks!

Cucumber, Watermelon & Soy Feta Salad

4 cups of watermelon, chopped
2 cucumbers, peeled and chopped
soy feta, chopped

Combine everything together and enjoy! Would be yummy with mint as well.

Summer Corn & Zucchini Salad with Citrus Dressing

06 Sep 2010 4 Comments

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

Happy Labor Day Weekend!! Sorry I haven’t posted in a while but we were away on an AMAZING vaca out in Utah and Colorado. I will be posting pictures and fun out west veggie foods soon.

We still have a little bit of time left for summer corn. But I wanted to make sure to get the most out of it because I love summer corn! I usually eat it raw, but it was a pleasant change to cook it for this salad. But of course you could have it raw as well.

I ended up having extra dressing left over and it will be great for salads the rest of the week.

Summer Corn & Zucchini Salad with Citrus Dressing

6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/4 cup finely chopped flat-leaf parsley

Citrus Dressing
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and pepper, to taste

1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper. Pour into a lidded container.
2. In a medium bowl, toss together corn, zucchini & scallions. Sprinkle with parsley. Cover and chill several hours or overnight. When you are ready to serve the salad add dressing and toss well to coat.

Chocolate Banana Oatmeal Cookies

24 Aug 2010 3 Comments

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

One of my fabulous readers, Kim sent me this deelish cookie recipe! They came out so great! Plus these were super simple and fast to make. This is a recipe you can whip up any time in no time 🙂

I ended up quadrupling the recipe to bring to Prema & Alex’s engagement party. I never even mentioned they were vegan and all the boys couldn’t get at them fast enough. Always so nice to see that! Some people hear that something is vegan and are immediately turned off. Have them taste them first and then let them know just how amazing vegan food can be! YUM!

Thanks Kim!!!


Chocolate Banana Oatmeal Cookies
Prep: 10 min
Cook time:  25 min
Makes 16 cookies
Recipe from Susan Sarandon (love her!!)

1 cup oat flour (I use half white flour and half whole wheat flour)
¾ cup old fashioned rolled oats
½ teaspoon baking powder
1/3 teaspoon baking soda
1/2 cup raw sugar
1/3 cup canola oil
1/3 cup plain soy milk
½ teaspoon vanilla extract
½ banana, cut into small pieces (I mash them, it makes the cookies more moist)
¼ cup walnuts (optional), chopped
1/3 semisweet chocolate chips (dark chocolate tastes good as well)

Preheat oven to 350°. Combine first 5 ingredients (up until sugar) in a bowl.   Whisk together oil, soy milk, and vanilla in a separate bowl.  Add wet mixture to dry ingredients; stir to combine.  Fold in banana, walnuts, and chocolate chips.

Line baking sheet with parchment paper or grease the pan.  Scoop dough onto pan.  Bake 20-25 minutes or until golden brown,  turning baking sheet halfway through.  Let cool and enjoy.

For a healthier cookie:
Honey, or agave syrup can be used to replace sugar.  Dried fruits or nuts can be used in place of chocolate chips as well.

Lettuce Wraps with Almond Butter Sauce

22 Aug 2010 3 Comments

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

This was such a super fast and deelish meal! The sauce is perfect and very similar to a Thai Peanut Sauce. It is nutty, tangy and sweet! YUM! If you keep the veggies cut and ready to go this makes a snack in seconds! The sauce is also perfect to dip crudite in.

Almond Butter Sauce

Lettuce Wraps with Almond Butter Sauce

Lettuce Wraps

  • Boston Lettuce
  • Jicama, julienned or shredded
  • Carrots, julienned or shredded
  • Cucumber, julienned or shredded
  • Almond Butter Sauce

Place lettuce leaves and stack the Jicama, cucumbers and carrots in them. Drizzle almond butter sauce on top. Enjoy!
Almond Butter Sauce

  • 1/2 cup Almond butter
  • 3 cloves garlic, chopped
  • 1 ounce chopped onion
  • 1/2 tsp Curry powder
  • 4 T Almond or any non-dairy milk
  • 4 tsp Lime juice
  • 2 tsp Agave
  • 1/2 teaspoon salt

Blend or process all the ingredients until smooth.

Pan-Fried Tofu with Chili Sauce

18 Aug 2010 2 Comments

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

I love tofu but I know it is not everyone’s favorite dish. I think this perfectly crisped tofu will help change their minds and the sauce is the perfect finish. You could also add herbs and change the flavor and look completely. Serve as apps or with a side of veggies and you have a lovely meal.

Pan-Fried Tofu with Chili Sauce

1/4 cup tamari
2 teaspoons dark sesame oil
1/3 cup grapeseed (or another neutral oil like vegetable oil)
1/4 cup red onion, chopped
1 -1 1/2inch ginger, peeled and sliced
1 teaspoon of  crushed red pepper
1 pound cake light-firm tofu, drained and cubed

  1. In a bowl, add the soy sauce and sesame oil.
  2. In a skillet over high heat, add 3 tablespoons grapeseed oil and stir-fry the onions, ginger, and pepper for about 1 minute. Add to the soy sauce and sesame oil bowl.
  3. In the same skillet over medium heat, add the remaining oil. When hot, pan-fry the tofu slices until golden on all sides, about 3 minutes total. Drain and place on a serving platter. Top each slice with sauce.
  4. Enjoy!

Avocado, Mango and Jicama Salad

16 Aug 2010 2 Comments

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

This salad is the perfect combo of sweet, creamy and crunchy! YUM!! I was thinking about serving this over baby spinach but then I just enjoyed it as is. So good!!! This is one of those dishes I would be happy eating all the time!!

My friend Karla, taught me to keep the pit of the avocado in the guac or any avocado dish I make to ensure that it does not turn brown fast. I love it and it works so well!


Avocado, Mango and Jicama Salad

2 ripe Avocados, cubed
2 ripe Mangoes, cubed
1 jicama, cubed
1/2 cup chopped Red Onion
3/4 cup dried cranberries
Salt and Pepper to taste

Combine everything, breaking up the avocado a bit to coat the salad. Enjoy!

Parent’s Dinner Party – Dessert Time!

12 Aug 2010 1 Comment

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

Although the meal was sooo good, dessert is always our favorite time! I made a deelish Fresh Mango Coconut Cobbler, my Mom brought yummy home-made vegan cookies and my Mother in Law brought amazing Jacques Torres Dark Chocolate and fresh fruit! How fabulous!!!

Thank you for coming over and sharing a wonderful meal with us!

Raw Mango Cobbler Goodness

Mom's Cookies

Decadent!!

Cobbler Filling

Fresh Mango Coconut Cobbler
Adapted from Ani Phyo

Cobbler Crust:
3 cups pecans, dry
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 cup pitted dates

For the crust, process pecans, vanilla, and salt in food processor with S blade. Add pitted dates and process until mixed well.
Sprinkle half of the cobbler crust onto the bottom of your pie dish, and set aside.

Cobbler Filling:

3 to 4 ripe mangos, peel, seed, slice (about 2 cups)
1 batch Orange Coconut Syrup, below

Place sliced mango into a large mixing bowl and toss with Orange Coconut Syrup.

Cobbler Coconut Syrup:
1/3 cup pitted dates
1/3 cup agave
3 Tablespoons coconut oil
1/2 teaspoon vanilla
2/3 cup water, as needed

Place all ingredients into blender, adding water as needed to make a smooth syrup. Pour syrup into bowl with mango, and mix well.
Scoop coated mango onto cobbler crust. Top with half of remaining cobbler crust and serve!
Will keep for 3-5 days in refrigerator. Try as a delicious way to start your day!
Mom’s Banana Nut Bread Cookies
adapted from vegweb.com

1 1/4 cup flour (unbleached, all purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup canola oil
1/4 cup apple sauce
1/2 teaspoon vanilla
1 mashed banana
1 teaspoons baking powder
handful of walnuts, crushed

Preheat oven to 350 degrees.
Mix together flour, baking soda, cinnamon and salt in a small – medium bowl and set aside.
In a large bowl, mix together oil, sugar, and vanilla.  Mix in mashed banana and baking powder.
Add ingredients in the small bowl and stir well.
Once it is well stirred, lightly mix in the crushed handful of walnuts.
Drop by tablespoons onto lightly greased cookie sheet.  Bake 15-18 minutes

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