13 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, pasta, Peanut Sauce, quick and easy, sauces, sides, snack, tamari, vegan, vegetarian
I was always obsessed with Cold Sesame Noodles from Chinese restaurants. If there is one food that I remember loving from my childhood, it is this one. And although I occasionally indulge in it now, we rarely order it in. We ordered some recently from Vegetarian Paradise 2, so yummy! I love this place but since it basically is just vegan chinese food, we almost never treat ourselves to it. After having that small taste, a couple of days later I was hankering for more. I chose to whip some up for myself and I was pleasantly surprised by how deelish it came out!
Before Mixing
After Mixing - don't they look so authentic!?!?!
Cold Sesame Noodles
3 tablespoons tamari
2 tablespoons rice vinegar
A squeeze of Sriracha
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup water
1 pound spaghetti
In a pan combine the soy sauce, vinegar, Sriracha, brown sugar, peanut butter, oil, ginger, and water. Simmer the mixture while stirring until thickened and combined, only a few minutes. Cook the noodles and drain. Toss with the sauce and chill until it reaches your desired temperature or if you just can’t wait any longer. if you want it traditional add chopped scallion and cucumber strips
YUM!!
10 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, chips, comfort food, dip, entertaining, h'orderves, quick and easy, sauces, sides, snack, sweet potato, vegan, vegetarian
Go JETS!
Game Day at my house is always an event! I don’t always make fun and fabulous foods but I try to. This one was so perfect and yummy! On these kind of days I can appreciate the short prep time so we can just sit down and enjoy ourselves. I always love making a sauce like this because not only is it amazing but it is so bright and gorgeous too!
The inspiration for this dish was from one of the great NYC vegetarian restaurants, Gobo. When I was younger I would order their Yam & Yucca fries that always came with a yummy raspberry dipping sauce. I haven’t ordered french fries anywhere in years, so this was such a pleasure to indulge in! I love taking something classic like that and updating it with a healthy twist! Deelish!
Sweet Potato Fries with Raspberry Dipping Sauce
3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1/2 bag of frozen raspberries
1/4-1/3 cup agave
Preheat the oven to 425 degrees. Spray or lightly grease a large baking sheet. Peel the sweet potatoes and cut them in 4 slices lengthwise. Then cut east piece into 1/4-inch wide strips. Place them into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 – 35 minutes. Make sure to rotate them once halfway through. While potatoes are baking; combine the frozen raspberries with agave until smooth in a food processor or blender and pour into a serving dish. When the potatoes are done serve immediately with dipping sauce.
Raw Sweet Potatoes
06 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, comfort food, cream, sides, snack, soup, vegan, vegetarian
MMM! Super creamy and tasty soup! It is soooo cold outside! There is nothing better in this weather than a deelish bowl of warm soup. And this one is super good and really low-fat. The flavors also undeniable wintertime, love that! I used sour cream for garnish to mix in, but you don’t have to. Actually, since there was lots of leftovers, I have been enjoying this so much without the addition of the sour cream and it is so good! This soup is super delightful on its own 🙂 Make this one soon, it is sure to impress.
Roasted Butternut Squash, Pumpkin, Pear Soup
6-8 servings
1 large butternut squash, peeled, seeded and chopped into 2-inch pieces
2 carrots, peeled and chopped
2 tablespoons extra-virgin olive oil
Coarse sea salt and ground black pepper
3 leeks, white and light green parts only, cleaned well and chopped
2 Bosc pears, peeled and chopped
1/2 cup white wine
1/4 cup port
7 cups vegetable broth
3/4 cup pumpkin puree (from can)
1 large sprig fresh thyme plus some for garnish
1-inch piece ginger, peeled and grated
1/4 cup reduced-fat or vegan sour cream, (optional)
3 tablespoon chopped crystallized ginger
- Preheat the oven to 450 degrees. In a large roasting pan, combine the squash and carrots with the oil and salt and pepper. Roast for 10 minutes, then add the leeks and pears. Toss together and continue to roast for another 30 minutes.
- Remove the pan from the oven and immediately add the wine and port. Use a wooden spoon to scrape the bits and vegetable from the pan. Carefully, transfer the vegetables mixture to a large pot. Pour in the broth and add the thyme sprig, grated ginger and pumpkin puree, bringing the liquid to a boil. Reduce the heat and simmer, partially covered, for 1 hour.
- Remove the thyme sprig and puree the soup with an immeserion blender or standing blender.
- Season with salt and pepper.
- Dollop with sour cream, if desired, and sprinkle with crystallized ginger and chopped thyme leaves.
05 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: avocado, Carol Alt, comfort food, quick and easy, raw, sides, snack, soup, vegan, vegetarian
This is another recipe that I have made many times and just LOVE!! Sorry for not sharing before today! I can’t say it enough, but there is nothing easier to make than a raw soup. All you do is take the ingredients and throw in your blender. You are eating a deelish and healthy meal in under 5 minutes 🙂
This soup is super creamy with the perfect flavor. Enjoy 🙂 Plus the recipe originated from the Glamour Girl of Raw, Carol Alt! You must check out her book. So fabulous!
RAW Red Pepper Curry Soup
Adapted from Carol Alt’s “The Raw 50” and TheSunnyRawKitchen
3-4 Servings
1 ½ large red or yellow bell pepper
1 apple, peeled
1 small avocado or ½ large one
½ cup basil leaves
¼ cup walnuts
1 green onion
1 clove garlic
1 tablespoon curry powder, or to taste
Salt, to taste
Dash cayenne
2 cups water, or until desired consistency is reached
Blend all ingredients until smooth.
04 Jan 2010
by marisashealthykitchen
in In the News
Tags: raw, travel, vegan, vegetarian, yoga
I was so happy to find out that I have been chosen for a Happy 101 Blog Award! Yeah!!!! Thanks Heathy! Heathy of Adventures of Raw Goddess Heathy Love her blog!
Here are The Rules:
“List 10 things that make you happy, try to do at least one of them today, and tag 10 bloggers that brighten your day. For those 10 bloggers who get the award, you must link back to my blog!”
10 things that make me happy:
1. The magic in my life!
2. Spending time with my amazing hubby!
3. Having my yoga and spiritual practice in my life, so thankful!
4. Cooking delicious and healthy meals to share with others
5. Travel adventures
6. My fabulous ladies!
7. Playing outside in the fresh air
8. Eating yummy and healthy food
9. Snuggling up on these cold nights with snacks, a movie and of course my husband!
10. Kirtan
There are so many amazing bloggers who inspire me all the time! I’m nominating:
10. There are many more out there that I love and would have liked to nominate, but they have already been nominated. But still I would like to give the shout out 🙂
Kristen,
Lauren, Carmella, Joyce, and Diana just to name a few.
03 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: green, Nama Shoyu, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I love snap peas and peppers! I normally prefer to eat both of them raw (as in plain, straight from the garden, store, fridge) but sometimes it is fun to mix things up. If you do not have a dehydrator just stir-fry them up in the same way. The recipe measurements are approximates as I am more a pour and dash kind of gal 🙂
Raw Snap Peas and Peppers
1 lb fresh sugar snap peas
1 red, orange or yellow bell pepper, sliced
1 teaspoon dried basil
1/4 cup nama shoyu
1/4 cup extra virgin olive oil
1/8 teaspoon black pepper
In a large bowl, combine all ingredients together to coat vegetables. Marinate for 1/2 to 1 hour.
Spread out on a teflex sheet and dehydrate for 1/2 hr., or until snap peas are tender but firm.
17 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, entertaining, quick and easy, sides, snack, vegan, vegetarian
I love cauliflower. Most of the time I end of making it the mashed way but this is going to be a wonderful alternative. Between Michael and me we ate the entire recipe in one sitting! YUM! This would make a great snack, side dish, or even a meal if you like it as much as I did 🙂
Amazing Roasted Cauliflower
1/2 cup breadcrumbs
1 head of cauliflower, trimmed into small florets
extra-virgin olive oil
1/2 teaspoon salt
2 cloves garlic, minced
1/4 teaspoon dried basil
sprinkle of crushed red pepper
Preheat oven to 400 degrees. Toss the cauliflower with a few tablespoons of olive oil and salt, until well coated. Place on a rimmed baking sheet and put in the oven for 15 minutes. While the cauliflower is in the oven, use the same bowl you mixed the cauliflower and oil and add a little more oil, the breadcrumbs, garlic and crushed red pepper and mix. Take the cauliflower out of the over after 15 minutes and rotate the pieces and sprinkle the breadcrumb mixture on top. Return the pan to the oven for another 10 minutes. Serve and devour immediately.
15 Dec 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: almond butter, banana, breakfast, chocolate, cocoa, comfort food, dessert, goji, ice cream, Lucuma, maca, Mesquite, protein powder, quick and easy, raw, snack, superfood, vegan, vegetarian
mmmmm!! We have been eating Banana Ice Cream for so long and I have never posted it! I am sorry not to have shared this beloved ‘secret’ recipe with everyone before!! It couldn’t be simpler (to make and ingredients) and is so delicious! For us it is super easy because we always keep a bunch of frozen bananas in the freezer to make smoothies and ice cream, so there is no planning for this fabulous dessert, ever! Since this recipe is really just bananas, you can enjoy it anytime; even for breakfast!! How great is that, Ice Cream for Breakfast! There are so many twists and additions you can make with this recipe, so have fun with it! Let me know anything else you try and love!
Banana Ice Cream
1-2 frozen bananas per person serving
any toppings or additions you want to add
So Simple! Just take the bananas and blend away in your Vita-mix, Blend-tec, blender or food processor until smooth. ENJOY 🙂
Suggested Topping or Add-Ins
- The pictures in this post, we used our beloved Agave Pecan Butter, basically making an amazing frozen version of Chocolate-Covered Katie’s Banana Butter
- Sometimes we add in Cocoa Nibs and we get amazing Chocolate Chip Ice cream
- ChocAgave –yummy raw chocolate sauce, or just use regular chocolate syrup
- Goji berries for a great chewy taste
- add other berries in the mixture to change up the taste, or as a topping
- add cocoa powder to make chocolate ice cream
- maca, mesquite, lucuma , protein powders
- have fun, this is such a great treat to play with
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