03 Jun 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: breakfast, nutritional yeast, quick and easy, snack, soy, tamari, tofu, vegan, vegetarian
Tofu scram is one of those meals that I can eat for breakfast, lunch or dinner. It is super easy and fast and you can basically add whatever extra veggies you have in the house to it. We had it everyday for breakfast up at teacher training and if I am still eating it now, it must be a good thing 🙂
What is your favorite tofu scram recipe? I am always up for new ones!
Easy Tofu Scramble
- 1 packages extra firm tofu, drained and crumbled or cubed
- 2 small tomatoes, chopped
- 1/2 bunch scallions, chopped
- 1 red onion, chopped
- 1 lb mushrooms, sliced
- 1 lb fresh spinach
- Sprinkle of nutritional yeast
- Dash of tamari
- Dash of ground pepper
- Dash of Cholula Hot Sauce or your favorite brand
- Dash of crushed red pepper
- Dash of curry powder
Cook onions and mushrooms for 3 min, add scallions & tomatoes and cook for 2 minutes, add tofu and cook for 10 min, add spinach, yeast, tamari, pepper, hot sauce, crushed red pepper, and curry powder and simmer, stirring gently for 5-10 minutes. Serve and ENJOY 🙂
01 Jun 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, daiya, entertaining, Lasagna, non-dairy cheese, pasta, sweet potato, tofu, vegan, vegetarian
This recipe was amazing and unbelievably low in fat! So many veggies and such a great idea for the sweet potato layer! And literally the only fat in the dish was from the tofu and daiya cheese, amazing! Also no need to buy no-boil noodles as these came out great and were completely cooked through.
The author loves it so much that he served it at his own wedding!
vegan cheesy goodness!
assembled before adding the cheese layer
Raise-the-Roof Sweet Potato Vegetable Lasagna
- 1 onion, chopped
- 1 small head of garlic, all cloves chopped or pressed
- 8 ounces mushrooms, sliced
- 1 head broccoli, chopped
- 2 carrots, chopped
- 2 red bell peppers, seeded and chopped
- 1 can corn, rinsed and drained
- 1 package Silken Lite tofu
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 jars pasta sauce
- 2 boxes whole grain lasagna noodles
- 16 ounces frozen spinach, thawed and drained
- 2 sweet potatoes, cooked and mashed
- 1/2 cup daiya cheese – I used both cheddar and mozzarella
- Pre-heat oven to 400 degrees.
- Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
- Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
- Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with daiya cheese.
- Cover with foil and bake in the oven for 45 minutes. Remove the foil and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 – 12 servings of sweet potato lasagna.
uncooked
31 May 2010
by marisashealthykitchen
in In the News
Tags: quick and easy, vegan, vegetarian
Meatless Mondays are growing!!! If you have not heard about this initiative, the goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet. Love it! Click
here to read more about it.
I just read this article
Veg Daily. Go Mario!!! The message here is any effort helps. People are not being asked to give up meat all together, but just one day a week to improve people’s health and reduce the carbon footprint, water usage and fuel dependence dramatically. Go for it!
No stranger to boar sausage, or to a finely braised veal shank, Mario Batali isn’t the first person that comes to mind when you think about vegetables. And that’s what’s so interesting about Batali’s decision to embrace Meatless Monday in all of his 14 restaurants across the country.
“The fact is, most people in the U.S. eat way more meat than is good for them or the planet,’ maintains Batali. “Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal. But we can focus on a more plant-based diet. That’s why I’m such a big believer in the Meatless Monday movement!’
So how’s he going to do it? Every Monday every one of his 14 restaurants will serve at least two vegetarian options, whether entrees or pastas or pizzas. In addition, many of the restaurants will designate these dishes as Meatless Monday options, using Mario’s new MM logo. With this simple gesture, Mario will send a powerful message to other chefs and restauranteurs that we can all start the week right by eating our veggies.
26 May 2010
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chocolate, cocoa, coconut, cookies, dates, dessert, entertaining, maple syrup, quick and easy, raw, snack, vegan, vegetarian
I love Coconut, Chocolate and Mint! YUM!!!!! If you are not into mint just leave it out and enjoy the chocolate coconut goodness! This was super simple and fast to make and more importantly to enjoy!! Love that! Keep these babies cold and they are perfect for these already super hot summer days!
Meltaway Peppermint Patties
recipe adapted from Elaina Love
Mint layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup
1/2 tsp. mint extract or 3 drops peppermint essential oil
Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup or date paste (made by blending dates and water)
1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 tsp. vanilla extract
1/8 tsp. Celtic sea salt
1: Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vitamix. If you don’t have a Vitamix, you can still do this step, although you may need to separate the coconut into 2 batches.
2: Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. use a spatula to mix well. Set aside.
3: Blend the coconut for the chocolate layer. Mix the coconut by hand with the rest of the ingredients in a bowl.
4: Separate the chocolate mixture into 2 halves. Take one half, and press it into the bottom of a 4 x 4 baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.
5: Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.
6: Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.
7: Pop the meltaways out of the container by twisting or using a spatula to pry up. Place on a cutting board and cut your candies into whatever shape you like using a sharp, thin knife. Enjoy and store in the refrigerator.
25 May 2010
by marisashealthykitchen
in New York Highlights, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, dessert, snack, soy, vegan, vegetarian
I was telling you about all the amazing food we had up at Omega…. the glorious salad bar and always yummy cooked vegan meals, amazing breads with earth balance or pb&j! Cooked Kale at every meal and the list goes on. Plus we can’t forget the AMAZING vegan brownies and peanut butter cookies at the Cafe. ahhhhh good life & good food!!
We didn’t want my first night back in NYC to disappoint and it was perfect, of course 🙂 So fun celebrating with my amazing husband!! It was gorgeous so we wanted outdoor seating (and there is not a lot of vegan choices with outside eating) so we headed over the Life Cafe 343 E 10th St @ Ave. B (212) 477-9001 (so appropriate since David Life, co-founder of Jivamutki Yoga was also the co-founder of Life Cafe!) After yesterday’s post I was soooo excited to have the PHILLY SEITAN STEAK (VEGAN) Thin slices of seitan, sauteed onions, garlic, mushroom, miso sauce & soy cheese (casein-free) served on a baguette YUM!!!!!! I also had the organic side salad and was pretty impressed, exactly what I needed.
(Prema, this is right by your house, you neeeeeed to eat this sandwich 🙂 )
After dinner we strolled over to Lula’s Sweet Apothecary 516 E 6th St (btwn Ave A & Ave B) (646) 912-4549 for their famous and deeeeelish Cake Batter VEGAN Soft Serve! OH MY YUM! I always love this, but every time we have it, it seems to taste even more amazing! haha We were so lucky that they now have their Soft Serve Monday hours, since they are normally closed on Mondays. Love it!!!!
Perfect End to the Perfect Evening 🙂
24 May 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, quick and easy, vegan, vegetarian
I’m BAAAAACK!!!! Jivamukti Teacher Training was one of the MOST amazing experiences of my whole life. I feel so blessed to have gone through it and spent a month with so many beautiful Holy Beings!!
Up at Omega we all ate so well, it was deelish, vegan-scrumptious and abundant! If you have an opportunity to visit for an R&R weekend or any of their fabulous programs, I highly recommend it!!
This dish that I made (before I left for TT) reminds me of the Cheezesteak with Peppers and Onions at Omega. I love my version but next time I am going to make a cheeze sauce to go with as well! YUM!!!!
This is a dish my mom always made with meat growing up. I never ate it because I haven’t eaten meat since before I was 7 years old – but I knew how much everyone adored it so I set out to make the vegan version. YUM!!! I love sautéed onions, vegan sausage and peppers, so really I knew I could not go wrong! This is a great dish for vegans and for meat-eaters alike. Field Roast and Tofurkey sausage are so scrumptious that I am sure most people will love them!
Vegan Sausage & Peppers
- 1 package of either Field Roast or Tofurkey Italian sausage (or your fave vegan brand)
- cooking spray
- 2 yellow onion, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup white wine
- salt to taste
- Brown sausage in a large skillet over medium heat. Remove from skillet, and slice.
- Spray the skillet with cooking spray and stir in the onion and garlic, cooking for 2 to 3 minutes. Mix in red bell pepper and green bell pepper, season with basil, and oregano and add white wine. Continue to cook and stir until peppers and onions are tender.
- Return sliced sausage to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
22 Apr 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond milk, banana, breakfast, comfort food, dessert, entertaining, french toast, maple syrup, quick and easy, snack, soy, vegan, vegetarian
These were amazing! The banana was thick enough to really coat and soak the bread. It also gave the french toast the most deelish flavor. I highly recommend this!
Banana French Toast
Makes 4 slices
2 medium bananas
2/3 cup soymilk
2 tablespoons maple syrup
1/8 teaspoon cinnamon
4 slices whole-wheat bread
1 vegetable oil spray
Blend bananas, soymilk, syrup, and cinnamon until smooth. Pour into a flat, shallow dish and soak bread slices 1 minute on each side. Transfer carefully to a vegetable oil sprayed skillet. Cook first side until lightly browned, about 3 minutes, then turn and cook second side until browned.
Recipe from Food for Life, by Neal Barnard, M.D.
19 Apr 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almonds, comfort food, daiya, non-dairy cheese, pesto, quinoa, salad, sauces, sides, snack, vegan, vegetarian
OMG! We loved this! Broccoli Pesto – Genius!! I always love quinoa but this was a really exciting and super deelish way to have it. Such a creamy and well seasoned dish! I know we will have this again soon.
Let me know if you get to try this and what you think! ENJOY!!
Double Broccoli Quinoa
Recipe adapted from 101cookbooks
3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup cheddar vegan cheese (preferably daiya)
2 big pinches salt
2 tablespoons fresh lemon juice
1/3 cup olive oil
- Heat the quinoa and set aside.
- Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
- To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, vegan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil and pulse until smooth.
- Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and adjust if needed, you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds.
Serves 4 – 6.
Pesto in the Vita-Mix
15 Apr 2010
by marisashealthykitchen
in In the News, New York Highlights
Tags: comfort food, dessert, quick and easy, snack, soy, vegan, vegetarian
Terri 64 West 23rd Street NYC
We were SO excited to get to try out Terri, the new all vegan sandwich and juice shop! It was AMAZING!! Every bite was so enjoyable and moan-worthy hahaha
Michael and I shared the Meatball Parm sandwich, Bacon Cheddar Chicken Ranch sandwich and the Butterfinger Shake. All Vegan and All Amazing!! There are just a few bar stools and a counter to dine but of course you can take your lunch to go and head to Madison Square Park close by. The peeps behind the counter were super friendly and so nice! It was also so fabulous to have this $3 off any sandwich or wrap coupon! (expires 4/31) I know we will be back soon to try the rest of the menu!! Enjoy!
13 Apr 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: avocado, beans, comfort food, dip, entertaining, Guacamole, h'orderves, pate, quick and easy, sides, snack, vegan, vegetarian
This is a lower fat mix of hummus and guacamole. Not exactly guacamole and not exactly hummus. But whatever it is, it’s deelish!! We ate this with yummy multi-grain pita chips. A most enjoyable snack or meal.
Garbanzo Guacamole
1 15-ounce can garbanzo beans, rinsed and drained
1 tablespoon fresh lemon juice
1 garlic clove, crushed
1 medium sweet or red onion, chopped
1/2 small avocado, peeled and chopped
1 medium tomato, chopped
2 scallions, thinly sliced
1 tablespoon canned chopped green chilies
salt to taste
Place garbanzo beans, lemon juice and garlic in a food processor. Pulse chop until chopped but still chunky. Add onion and avocado and process again until well combined. Empty into a bowl and add tomato, green onions, and chilies. Mix well. Enjoy!!
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