Dairy-free ice cream in the East Village

14 Apr 2009 Leave a comment

by marisashealthykitchen in New York Highlights Tags: , ,

I have not been here yet, but so excited to try! Their coconut based ice-cream is pasteurized so it is not raw, but I am still super excited to check it out!

trio

Dairy-free ice cream without all the artificial ingredients!! No refined sugars, no animal products, no preservatives and no artificial flavorings!

Stogo, a new East Village dairy-free ice cream shop which specializes in small-batch ice creams and sorbets with all-natural, high-quality ingredients. They start with an agave-sweetened soy or coconut base, then add vegan and organic ingredients to create flavors like Salted Caramel Pecan and  Toasted Almond Joy. MMMMMM!!!!!! The toppings sound amazing as well; rich vegan hot fudge sauce,  Raw Cacao Nibs, Goji berries and more.

Stogo, 159 E. 10th St. (between Second and Third aves.); 212-677-2301 or www.stogonyc.com

Chopped “Liver” Spread

12 Apr 2009 6 Comments

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

If you are celebrating Passover I hope it is a great and liberating time for you! Here is a delicious recipe that my whole family loves to munch on during Passover and any time really. Great with matzoh during Passover or crackers the rest of the year.

img_7115-300x225

Chopped “Liver” Spread

Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).

  • 3 Tbsp. oil
  • 1/2 lb. mushrooms, chopped
  • 1 small onion, chopped
  • 1 cup chopped walnuts
  • Pepper and salt, to taste
  • 1 Tbsp. water

Sauté the mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread. Makes 1 cup

I would recommend using a food processor so it is still a little chunky and not too smooth. If you do over blend, no worries, it is still super good!

Pumpkin Veggie Soup

10 Apr 2009 Leave a comment

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

For me there is nothing better in the winter than tasty Hot soup to warm your body and your soul! Here is a great recipe adapted from hungrygirl.com that is really delcious and very low in fat and calories.

Pumpkin Veggie Soup

Ingredients:

  • 4 cups fat-free vegetable broth;
  • 1/2 cup canned pure pumpkin (or more, I put in around 1 cup – the more pumpkin the creamier the soup is)
  • 1 small zucchini
  • 1 1/2 cups chopped celery
  • 1 medium-sized red pepper
  • salt and pepper; to taste
  • optional add-ins: be creative…1/2 cup of any: corn kernels, black beans, onions, okra, scallions and/or salsa

Directions: Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, and dig in! Makes five 1-cup servings.

Nori Rolls with Ginger Sunflower Pate

10 Apr 2009 Leave a comment

by marisashealthykitchen in Raw Vegan Recipes Tags: , , ,

I love these rolls! The are super yummy plus something great to eat on the run.

radha-011

Nori Rolls with Ginger Sunflower Pate

from thesunnyrawkitchen.blogspot.com

Ginger Sunflower Pate

  • 1 cup sunflower seeds, soaked overnight
  • 1 garlic clove
  • 1 tbs lemon juice
  • 1″ piece fresh ginger, grated
  • 1/8 tsp grated horseradish
  • Salt or tamari, to taste

Blend until smooth in food processor.

‘Rice’

Adapted from Cafe Gratitude’s I Am Grateful

  • 2 cups parsnip, roughly chopped
  • 1 med. garlic clove
  • 3 tbs pine nuts
  • 1/2 tsp salt

Process parsnip and garlic in food processor until rice-like consistency. Add pine nuts and salt and process some more.

Toppings

Red or yellow peppers, julienned Carrots, julienned Cucumber, julienned Thinly sliced avocado A few sunflower or radish sprouts

Assembly

Place 1 or 2 tablespoons of ‘rice’ mixture on the nori sheet and spread evenly across the bottom third of the sheet leaving 1 inch of space exposed at the bottom. On top of the rice, spread a little Ginger Sunflower Pate, roughly the size of a cigar. Top with red bell pepper, carrot, cucumber and avocado slices. Finish off with a few radish or sunflower sprouts. Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.

RAW Brownie Bites with Vanilla Icing

10 Apr 2009 1 Comment

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

I was telling my husband that I posted the yummy Chocolate Mint Candies and he said I had to let everyone know about His favorite Raw Dessert! It really is so good and super easy! Blissful!!

Raw Brownie Bites with Vanilla Icing

IMG_2328

Vanilla Icing

  • 2 cups Cashews
  • 2 tsp Vanilla Extract
  • 1/4 cups Raw Agave
  • 1/4-1/2 cups Water

Brownie Bites

  • 3 cups Pecans
  • 2 Tbsp Nut Butter (almond, cashew, etc.)
  • 1/4 cups Raw Agave
  • 1/4 cups Raw Cacao Powder
  • Dash of Celtic Sea salt

First make the icing so it has time to set in the fridge while you make the brownie bites. Make sure to use a Food Processor and not a Vita-Mix, as much as I love my dear Vita-mix it is not for this dessert 🙂 Blend the cashews till they are a fine texture. Add in the vanilla, agave and 1/4 cup of water. It is best to keep the icing thick, so add in more water as you process but never more than 1/2 a cup. After the icing is well combines fill up a pastry bag or ziplock and set in the fridge.

Once you have the icing in the fridge you can begin on the yummy brownie bites. Blend the pecans in the food processor till they are a fine texture. Add the ut butter, agave, raw cacao powder and salt and process until the mixture forms a ball around the blades. Transfer to a bowl and make sure everything is combined with your hands. This is a really fun part if you want to include your kids. Now form little balls of dough and flatten them to make the brownie bite rounds. They should be no more than 1 1/2″ wide. Once you have all the bites formed take your icing out the fridge and top the bites. If you want to dress them up more you can add cocoa nibs, dried fruit bits or anything else in your imagination.

These can be eaten immediately or set in the fridge to firm up. They will stay great in the fridge for over a week. ENJOY!

IMG_2319

Raw Chocolate Mint Candies

10 Apr 2009 Leave a comment

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

Happy Passover everyone! I hope this year is especially liberating for you!

I wanted to share this super delicious Candy Recipe I made last month. I only had to eat one and was super happy! So keep them in your freezer in a ziplock and pull them out when you need that fix! They are so great!

Raw Chocolate Mint Candies

  • 1 c. coconut oil
  • 1/2 c. raw cashew butter or almond butter
  • 1/3 c. agave nectar
  • 1/8 c. raw carob powder
  • 1/2 c. cacao nibs
  • 10 drops peppermint essential oil or peppermint flavoring

Place all ingredients in a high speed blender and blend until smooth. Pour into molds or ice cube tray (that is what I did); freeze for at least 30 minutes before serving.

Raw Crisp Caesar Salad

08 Apr 2009 5 Comments

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

I made this on Sunday night with the Romaine/Dressing/Parmesan and Monday used the dressing and parm on a regular big yummy salad…. SOOO GOOD!!!!! mmmmmm

caesar salad

Crisp Caesar Salad

Posted on Woody Harrelson’s site

A classic Caesar salad with crisp romaine lettuce and a Pinenut Parmesan.

  • 1-2 heads Romaine lettuce

Caesar Salad Dressing:

Makes 1 pint of thick dressing that will keep fresh for a week.

  • 5 tablespoons raw tahini
  • 1/4 cup pine nuts
  • 2 tablespoons tamarind paste (optional)(I did not use)
  • 1 nice clove garlic2 green onions, or 1/4 cup sweet onion(I used sweet onion)
  • 1 lemon, juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup or 3 soft dates, pitted
  • 3 tablespoons nutritional yeast
  • 1-2 teaspoon black pepper or to taste
  • 1-2 teaspoons sea salt or to taste
  • 2 tablespoons good olive oil (optional)
  • fresh water, 2 tablespoons at a time as necessary to blend

In a blender or Vita Mix: Blend tahini, pine nuts, tamarind, garlic, green onion or minced onion, lemon juice, vinegar, maple syrup or dates, nutritional yeast, black pepper and sea salt, adding oil and fresh water, 2 tablespoons at a time as necessary to blend until very smooth.

Season with sea salt and pepper to taste.

Pinenut parmesan:

  • 1/4 cup pinenuts
  • 1/4 cup whole cashews or macadamia nuts
  • 1 teaspoon good oil or fresh water
  • 2-3 tablespoons nutritional yeast
  • pinch dried garlic granules or powder
  • pinch Celtic or sea salt

In a food processor or blender: Chop pinenuts and cashews into a fine meal. Drizzle in a touch of oil or water. Chop in pulses until moist and ground. Add nutritional yeast, dried garlic and salt and chop in pulses until crumbly.

Assembly:

Separate Romaine lettuce leaves and break into pieces. Dollop dressing on, a few tablespoons at a time, and toss with lettuce until well coated, but not drenched. Serve and sprinkle with ‘Pinenut Parmesan’

Serves 4-6

Next Newer Entries