18 Nov 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes
Tags: agave, coconut, cookies, dessert, quick and easy, raw, snack, vegan, vegetarian
Ahhh Fall we meet again 🙂 When I think of fall, I think of fresh and crisp apples. There are so many varieties and so many flavors! Love them! Such a great snack, but also so fun to cook with of course.
This was something I was able to just throw together to have healthy and quick snack bites in the house. They turned out deelish! They are super light and slightly chewy inside. So perfect for a great, sweet, apply bite.
Apple Cookies
3 apples, cored
1 cup walnuts
1/4 cup raw honey or agave
1/2 teaspoon Cinnamon
1/2 cup dried coconut
Blend/Process everything till combined. Either form into balls with your hands or use an ice cream scoop to drop cookies directly onto teflex sheet. I love using an ice cream scoop for raw and non-raw cookies alike. They make everything uniform and are so super easy to use. Dehydrate cookies for about 10-12 hours until solid on the outside but still chewy inside. ENJOY 🙂
15 Nov 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: coconut milk, comfort food, cream, maple syrup, quick and easy, sides, snack, soup, vegan, vegetarian
This was so delightful! One of the creamiest vegan soups I have ever had!!! Such a great flavor and the nuts added so much! This will be a great fall and winter go-to soup. The recipe is super simple and super quick. I have mentioned canned pumpkin puree before as it is a wonderful ingredient to take advantage of! Super fast, deelish and very low in calories. I am sure you could substitute butternut squash if you prefer that over the pumpkin but the puree keeps this simple. If you are looking to cut calories definitely use a light can of coconut milk as it will still be creamy and deeelish!!!
Cream of Pumpkin Soup Topped with Curried Pecans
Recipe inspired by the Quick-Fix Vegetarian cookbook
Serves 4
1 tablespoon extra-virgin olive oil
1/4 onion, chopped
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree
2 cups vegetable broth
3 tablespoons pure maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1/2 teaspoon salt, plus more to taste
1 (14-ounce) can unsweetened coconut milk
1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion, Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes.
2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder and 1/2 teaspoon salt, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
3. If you have an an immersion blender use that to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.
11 Nov 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almonds, Ani Phyo, chia, comfort food, cookies, dates, dessert, flax, Halva, quick and easy, raw, snack, superfood, tahini, vegan, vegetarian
AMAZING!!!!!!!! Michael and I loved these!!! Growing up in a Jewish household halvah was always one of our go-to desserts and this is a fabulous raw substitute 🙂 I know when I make these for my family they are going to freak! These were (as in they are already gone haha) one of the best cookies ever! I used frozen raspberries and the raspberry sauce tasted sooo fresh and soo BRIGHT! YUMM!!! Plus how cute are they !?!??! Try these asap and let me know what you think.
Halva Raspberry Thumbprint Cookies
These were thankfully inspired by Ani Phyo’s Halva Chia Thumbprint Cookies
Raspberry Sauce:
1/2 cup fresh or frozen raspberries
1/3 cup pitted semi-soft Medjool dates
1/8 cup agave syrup
1/4 cup water
Combine well in blender. Chill till ready for use.
Cookies:
3/4 cup flax seed powder
1/2 cup tahini
3/4 cup almond meal
1/4 teaspoon salt
3/4 cup pitted semi-soft Medjool dates
Recipe for Raspberry Sauce
Combine dry ingredients with tahini in a food processor and mix well. Add in dates and mix till combined. Roll dough into 10-15 balls. Place on sheet preferably lined with parchment paper. Use your thumb to make an indentation into the center of each cookie. Fill each with generous amount of sauce. Chill in the refrigerator for 20 min. or more to firm up. Will keep for several days or many weeks stored separately from jam if you can keep them that long haha 🙂 Enjoy!!!
These are the cookies up close, so easy to make!
a close-up of these little gems! mmmmmm
08 Nov 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: Cashews, comfort food, quick and easy, raw, sides, snack, vegan, vegetarian
The raw corn cakes are deelish! As I have probably mentioned before I love Corn!!! I know this is a bit late for fresh corn but I wanted to go ahead with this anyway. It was such a great success! Deelish!!!!
Raw Corn Cakes
around 5-6 cakes
3 ears of fresh corn, cut off the cob
1 jalapeño, seeded
1/4 cup red bell pepper
1/2 cup cashews
1 shallot
1 garlic clove
Celtic sea salt to taste
Blend all ingredients until combined but still slightly chunky. On a teflex sheet make 2 tablespoon rounds and dehydrate for 8-10 hours at 115 degrees. (make sure to flip after 4 hours)
I also made a pesto sauce to go with the cakes but it really was not necessary. The cakes were more than delicious on their own.
04 Nov 2009
by marisashealthykitchen
in In the News
Tags: vegan, vegetarian
Windsor Castle Goes Vegan For 24 Hours As They Celebrate Faith And The Environment
See this clip below from Vegdaily. SO cool!!!!!
You heard correct! Windsor Castle is going vegan for 24 hours in honor of a special banquet of 200 bigwigs, including UN General Secretary Ban Ki-moon, the Grand Mufti of Egypt and Archbishop Valentine Mokiwa, President of the All Africa Conference of Churches.
The event was planned by the Duke of Edinburgh and the UN Development Program as part of “the Celebration of Faiths and the Environment.”
Because the guest list includes people with various dietary restrictions, the Duke decided it would just be easier to make the whole darn thing vegan. And we can’t forget that part of the evening is about celebrating the environment. What better way than with some plant-powered cuisine!?
Sophie Douglas-Bate, managing director of Edible — one of only two caters approved by the Castle — said, “I thought, we’d be serving up a lettuce leaf. I’ve never done vegan before. But it’s been fun, a challenge for the whole team.”
We approve! To learn more about this vegantastic event, visit Telegraph.co.uk!
03 Nov 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: avocado, chips, comfort food, dip, Edamame, entertaining, green, Guacamole, h'orderves, quick and easy, sauces, sides, snack, soy, vegan, vegetarian
I served this with pita chips and it was deelish! This was a great way to enjoy heaping chips full of guacamole with more than half the fat! Check out the nutrition stats below!!! Love it!! Just be careful how much lime juice you use. I used a whole lime and it came out a little too limey. If you want traditional guacamole add cilantro. I don’t enjoy cilantro so I didn’t add it.
Edamame Guacamole
Serves 6
1/2 cup shelled edamame
1/2 cup broccoli stalks, peeled
1 avocado
1 scallion, minced
1/2 red onion, diced
1 clove garlic, minced
1 jalapeno, minced
juice of 1/2 lime
1 tomato, diced
salt to taste
cilantro – optional
Bring 4 cups of water to boil. Add edamame and broccoli to boiling water for 4 minutes till softened. Drain and puree in a food processor. With a fork or a whisk mash the puree with the avocado. Add in the avocado, scallion, red onion, garlic, jalapeno, lime, tomato and the optional cilantro. Salt to taste and enjoy 🙂
Per serving: 66 calories, 4 g fat, .5 g saturated fat, 0 g cholesterol, 10 sodium, 2.5 g protein, 6 g carbohydrates, 1 g sugar, 3 g fiber
02 Nov 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, quick and easy, sides, snack, Spaghetti Squash, vegan, vegetarian
I love Spaghetti Squash! I actually love most squash but spaghetti squash holds a special place in my heart. You can use it in place of actual spaghetti pasta and make a sauce but I love it super simple with a little vegan margarine and salt. Now that we are officially in winter squash season I will be sure to make it often! I have already made this twice in the last two weeks 🙂
Simple Spaghetti Squash
Spaghetti Squash
Vegan Margarine about 1/4 cup (depending on the size of your squash and taste)
Salt to taste
Preheat oven to 350 degrees. Cut slits into the squash so it can breathe during cooking. Place on a baking sheet and bake for 50 min – 1:10. You can check after 45 minutes by cutting in half. Once the squash is fully cooked scoop out the seeds and then take a fork and rake against the squash to “release” the spaghetti. Place in a bowl with the margarine and salt to taste. Enjoy 🙂 Leftovers will keep in the fridge for up to a week but also freezes beautifully!
Slice in half after 45 minutes to check if done or to continue cooking
01 Nov 2009
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, chia, comfort food, pudding, quick and easy, raw, sides, snack, superfood, vegan, vegetarian
I love all things chia. I am sure you have seen my many posts on Chia and all the fun recipes you can make with it. Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding. (wow, I totally love Chia!!)
Here is a super simple recipe that barely takes any prep time to make (although you do have to let it sit overnight). For me this chia recipe is super simple… I mix it at night and in the morning all I have to do is cut up a mango and I am ready to go 🙂 Love it! Super simple and deelish!
Mango Chia Goodness
4 servings
2 cups vanilla almond milk
1/3 cup chia seeds
1 mango diced
Combine chia seeds with almond milk and whisk. Let sit for 10 minutes and stir again to avoid clumps. Cover and refrigerate overnight. In the morning dice a mango and add to chia pudding. Enjoy 🙂
Per serving: 144 calories, 8 g fat, 1 g saturated fat, 0 g cholesterol, 4 g protein, 18 g carbohydrates, 8 g sugar, 9 g fiber
01 Nov 2009
by marisashealthykitchen
in In the News
Tags: babies, travel, vegan, vegetarian
Love this!! I just read about this on the Livin’ Veg Blog! So fabulous! Go Baltimore!! Check it out 🙂
Baltimore City Schools Have Meatless Mondays
Here is a bit about what Baltimore is doing:
The 80,000 young people BCPS serves will begin each week with a Meatless Monday menu. And that’s not all. The school system has introduced a wide variety of projects to ensure its students eat and learn about healthy, environmentally friendly choices. BCPS has teemed up with local farmers and distributors to provide students fresh, locally raised fruits, vegetables and milk. They’ve also introduced Great Kids Farm, a 33-acre teaching farm, home to chickens, goats and a variety of fruits and vegetables. Educators on the farm teach kids and adults how to produce home-grown fresh food, even in an urban setting. BCPS is also in the process of developing gardens for each of the system’s 200 schools.
29 Oct 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, maple syrup, oatmeal, quick and easy, sides, snack, stevia, vegan, vegetarian
I love Oatmeal!! But sometimes I want more per serving and don’t want to up the carb & calorie stats. I know many people have the same feeling with cereal servings. What we would consider a normal serving is twice what the stats are giving us 😦 So this time around I added canned pure pumpkin. It added a deelish pumpkin taste and fiber, giving me more oatmeal for a tiny bit more calories. A 1/2 cup serving has just 40 calories, .5 gram of fat, 9 carbs, and 5 grams of fiber (and I only used 8 tablespoons for the whole recipe!) I loved this recipe and it was husband approved 🙂 Success!
Pumpkin Oatmeal
4 servings
1 1/2 cups oatmeal
2 1/2 cups water
8 tbsp canned pure pumpkin
4 tbsp maple syrup
1/4 tsp cinnamon
1/4 tsp ground dry ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
12 drops of stevia
3/4 tsp Celtic sea salt
Boil water and oatmeal together for about 8-10 minutes. Turn down the heat and add the pumpkin, maple syrup, spices, stevia and salt. Stir over heat until well combined and it has reached the desired consistency. Enjoy!
Per Serving: 240 calories, 3 fat, 44g carbs, 7g fiber, 15g sugars, 7g protein
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