11 Apr 2010
by marisashealthykitchen
in In the News, New York Highlights
Tags: comfort food, quick and easy, vegan, vegetarian
Terri 64 West 23rd Street NYC
I have been super excited about going to try out Terri, the new all vegan sandwich and juice shop which opened on February 15. ,Their menu looks amazing with offerings like Meatball Parm Sub, Grilled Cheese, Bacon Cheddar Chicken Ranch sub, a Buffalo Chicken sub, and a Thanksgiving leftovers sandwich — All Vegan!! People have been raving about this place and we are hopefully going to get to grab lunch there today!
To make this place even more appealing this month, I also found this $3 off any sandwich or wrap coupon! With none of the sandwiches coming in over $8, that is a super deal. This coupon expires 4/31, so use it now 🙂 Let me know what you think of the place!
07 Apr 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes
Tags: comfort food, entertaining, h'orderves, jewish, quick and easy, sides, snack, vegan, vegetarian
If you were celebrating Passover, I hope you had a good holiday.
This year I ate lots of quinoa and salads to tide me over. Yum!
I know it’s a little late for this year, but I would love to share what I ate this year so you have some ideas for next year 🙂
- Red Quinoa and Pumpkin Seed Stuffing – Amazing!! I doubled the recipe of the quinoa and did not make it with the squash, although of course you could 🙂
- Chopped “Liver” Spread – I brought this to a party and served it with cute Matzah crackers. This went over very well!!
- My mom made me vegan matzah balls and her deeelish homemade soup! She said they disintegrated when she left them too long in the broth. But the ones she was able to salvage were awesome! I would suggest leaving them in the broth for 15 minutes and taking them out immediately after.
- My mother-in-law made me deelish over-fried eggplant and sauce! She dipped the eggplant slices with oil and coated them with a matzah meal/spice mixture and baked them. They were so good, everyone loved them!
- My favorite food during passover is Charoset (chopped walnuts, apples and wine – seriously what could be bad there??) I spread this with horseradish on matzah and eat it all of Passover, not just at the sedars like most people 🙂
Next year I plan on making Vegan Matzah Brei and other recipes. Of course I will post them then.
05 Apr 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: quick and easy, seitan, sides, snack, tamari, vegan, vegetarian
I wanted something simple and quick and this was perfect! If you have a little more time and want a more filling and colorful meal definitely use this recipe in a stirfry. When draining the seitan, reserve the marinade to be used with the veggies as well. Alone it is not the prettiest, but it was definitely tasty! I served this with my deelish Maple Squash Mash.
Sesame Seitan
Serves 4
1 pound seitan, cut into small pieces
2 Tablespoon toasted sesame oil
4 Tablespoons lite tamari or soy sauce
4 tablespoons water
2 Tablespoon minced ginger
2 Tablespoon minced garlic
2 Tablespoon sweetener
4 teaspoons five-spice powder
Combine all ingredients except the seitan together for the marinade. Marinate the seitan in the sauce for 15 to 30 minutes. Preheat the oven to 300 degrees. Grease a baking sheet, drain the seitan and put on baking sheet. Bake for 20 to 30 minutes. Eat as is or use in a stir-fry.
31 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cream, daiya, entertaining, Lasagna, non-dairy cheese, pasta, soy crumbles, tofu, vegan, vegetarian
This is insane!! I love Daiya Vegan Cheese, amazing! The “ricotta” is beyond creamy and delicious. This is the Ultimate of all Comfort Foods! Both Michael and I were loving this. I have a feeling the next time we have company this is what I will make 😉 I am sure my guests will agree just how yummy this is! This is a crowd pleaser for vegans and carnivores alike!!
This is a perfect example of not only how easy living a vegan life is, but also how truly delicious and satisfying it can be!!
P.S. We are having a 2lb Chia Seed Giveaway that ends at Midnight on 4/2 – so don’t forget to enter HERE!!!
Amazing Vegan Lasagna
- 1 box no-boil lasagna noodles
- 12 oz. bag of soy crumbles
- 18 oz jar of marinara sauce
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 cup shredded vegan cheddar (preferably Daiya!!)
- 1 cup shredded vegan mozzarella (preferably Daiya!!)
- 1/2 – 1 tub lite firm tofu
- tub of vegan cream cheese
- drizzle of olive oil
- few squeezes of lemon juice
- Preheat oven to 350.
- In skillet, saute soy crumbles with olive oil, onion, and garlic. Once browned, add marinara sauce, basil and oregano.
- In food processor, make “ricotta.” Put tofu, cream cheese, olive oil, and lemon juice. Pulse until mixed. Try to maintain coarser texture.
- In a 9x13x3 glass dish, layer bottom with noodles, then soy crumbles, then “ricotta”, then “cheeze”on top. Repeat layering process 2-3 more times. Top with oregano. Cover with foil and bake for about 45 minutes. Remove the foil and put back in the oven for 10-15 more minutes. Let sit for 10 minutes or so before serving.
Uncooked
30 Mar 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: dip, eggplant, entertaining, h'orderves, hummus, sides, snack, tahini, vegan, vegetarian
During my Yoga Teacher Training I was obsessed with The Hummus Kitchen that was 1 block away. We would all go at least 2-3 times a week! As any of my friends can attest I won’t stop talking about it. I really only eat 2 dishes there but I am sure all they serve is wonderful. I always order The Hummus Kitchen (hummus sampler) which is 4 different kinds of super creamy and delightful kinds of hummus. You can have this served with regular pita or their amazing whole wheat variety. I also LOVE their Super-Healthy Salad, an Amazing salad of quinoa, apricot, walnuts, butternut squash & mint tahini sauce. Pure Yummyliciousness! This is truly the best Hummus in NYC! I am always up for going if anyone is interested!!
Recently I decided to make my own Babaganush. I served this with whole wheat pitas and store bought hummus and it was deelish. I did think it was more work than I figured but it was a really large portion and very yummy. I would suggest only using 1 eggplant instead of 2. Babaganush is super tasty and way less fat than hummus alone.
P.S. We are having a 2lb Chia Seed Giveaway that ends on 4/2 – so don’t forget to enter HERE!!!
Babaganush
Serves a crowd!
2 large eggplants
2 cloves garlic, minced
1/3 cup tahini
Juice of one lemon
Salt and pepper to taste
- Preheat oven to 400 degrees. Poke several holes all over the eggplants and bake on a cookie sheet or shallow pan for 45 minutes
- Remove eggplants from the oven and place in a large bowl. Let cool for 5 minutes. Cut off the stem tips and slice each eggplant in half lengthwise. Scoop out the flesh and transfer to another bowl. Discard the skin.
- Cut the eggplant into inch size pieces. Place in a food processor. Add garlic, tahini, and lemon juice and pulse chop. Season with salt and pepper to taste.
- Chill until ready to serve. Enjoy!
28 Mar 2010
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, dessert, quick and easy, raw, smoothie, snack, superfood, vegan, vegetarian
So fabulous!! You all know how much I LOVE chia!!! It has so many amazing benefits! I am so excited to announce that the folks over at Chia Seeds Direct are hosting a give-away for my Fabulous readers! They have generously offered one of my lucky readers a 2-lb bag of chia seeds! Chia Seeds Direct offers a variety of chia seeds at great prices and FREE shipping in the US.
Here you can download a free 16 page booklet on chia seeds, chia seeds benefits and recipes. You can also check out these recipes: Oats and Chia, Mango Chia Goodness, Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, Superfood Smoothie and Banana Date Chia Pudding. (wow, I totally love Chia!!)
You have 3 ways to enter:
1. Follow my blog and leave a comment on this page letting me know why you want to win some chia seeds!
2. Post a link to this giveaway on your own blog, facebook, twitter, etc.
3. Comment or email me with your favorite chia seed recipes.
Winner will be randomly chosen after midnight EST on Friday April 2nd
*Only residents of the U.S. and Canada
24 Mar 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: dressing, green, quick and easy, raw, salad, sides, snack, vegan, vegetarian
This was really yummy and different. There was not too much dressing, so if you want more add more vinegar and lime juice. It was light and refreshing with great sweet bites of mango. YUM!
Cucumber, Mango, and Spinach Salad
5-10 ounces organic baby spinach
1 mango, peeled and diced
1 English cucumber, peeled and diced
6 scallions, thinly sliced
1/2 cup fresh basil, chopped
juice of 1 lime
1/2 cup seasoned rice vinegar
freshly ground black pepper, to taste
Place spinach in a serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Spoon mango mixture on top of spinach and sprinkle with black pepper.
21 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, butternut squash, comfort food, maple syrup, quick and easy, sides, snack, vegan, vegetarian
This is Amazing!!! So deelish, great texture and super good for you! This would make a great dish for kids to enjoy their veggies (or everyone for that matter!). You can make this even easier by buying the pre-cut squash, but even with peeling and cutting the squash this did not take too long. Very enjoyable and highly recommended! ENJOY 🙂
Gorgeous Color!
Maple Squash Mash
2 butternut squash, peeled, seeded, and cut into pieces
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoons Earth Balance
1/2 teaspoon black pepper
- In a large saucepan, place squash and water (water comes halfway up squash). Cover and boil squash in water with 1 teaspoon salt until tender and drain.
- Purée squash, syrup, earth balance, pepper and salt in Vita-mix or food processor. Serve and super enjoy
18 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, comfort food, cream, dayia, entertaining, non-dairy cheese, pasta, sauces, sides, snack, soy, Tofutti, vegan, vegetarian
Who does not love Mac&Cheese? My friend Shalon gave me this recipe which she super enjoyed and I had to agree! Of course I made this Vegan so I could partake in all the fun and I am SOOO happy I did. Michael and I are obsessed with this dish! This made a huge batch and we were happy to have it to eat all week long 🙂 Thanks Shalon!! YUM!!!!
Note: Daiya Cheese – Ummm have you tried this yet? It is ABSURDLY AMAZING! There has never been a Vegan Cheese this good! I have had it before at restaurants but this was my first time cooking with it. SO amazing!! It was easy to find at whole foods, so awesome!
SO Yummy!
Without Breadcrumbs - Look how cheesy!
Cheesy Baked Penne with Cauliflower and Crème Fraîche – VEGAN VERSION IN ITALICS AND BOLD
* 1 – 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
* 1 12oz can of diced stewed tomatoes (drained)
* 5 tablespoons butter (EARTH BALANCE)
* Coarse kosher salt
* 2 tablespoons all purpose flour
* 1 cup 1% lowfat milk (8th continent light soymilk)
* 21/2 cups coarsely shredded sharp cheddar cheese (DAYIA – Used 3 cups)
* 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese (Didn’t use)
* 1 cup crème fraîche (Tofutti vegan Sour Cream)
* 1 tablespoon dijon mustard
* 10-12 ounces penne (3 1/2ish cups) (Used 14.5 ounces high protein penne)
* 1 cup fresh breadcrumbs
- Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Reserve pot of water.
- Melt 2 tablespoons butter (earth balance) in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
- Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture.
- Melt 2 tablespoons butter (earth balance) in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in milk (soymilk). Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups cheddar cheese (daiya cheese); whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan (didn’t use), then crème fraîche (tofutti vegan sour cream) and mustard. Season with salt and pepper. Remove from heat and stir into pasta and cauliflower in the pot.
- Butter 13x9x2-inch glass baking dish. Spoon in pasta mixture and with 1/2 cup cheddar cheese (daiya cheese). Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan (didn’t use). Sprinkle crumbs over pasta.
- Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
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