23 Jan 2013
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, baby, baby food, banana, breakfast, cinnamon, date, dates, kids, oatmeal, oats, quick and easy, raw, smoothie, vegan, vegetarian
This recipe started off as me making the kiddos’ food which is funny because often they are eating what we make for us. But as I was making this (and tasted it!) I really wanted some too 🙂
So the babies had the oatmeal version and I had the smoothies (although I am sure they and I would have loved both!)
Banana Date Smoothie & Oatmeal
- 10 or so dried dates (I steamed them to make them extra soft, but not really necesary)
- 3 bananas
- dash of cinnamon
- 1 cup of almond milk (less for oatmeal, more for smoothie)
Super simple, just blend and either combine with cooked oatmeal or add extra almond milk for a smoothie.
17 Jan 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, almond, almond flour, almond meal, almond milk, baby, baby food, banana, breakfast, chia, date, dates, kids, maple syrup, mlyk, mylk, pudding, quick and easy, vanilla, vegan, vegetarian
With traditional almond milk, you soak the almonds overnight and then blend and strain the next day. (not hard but not instant) We were all out of almond milk and my kiddos have a new LOVE for Chia Pudding (Banana Date Chia Pudding) so I needed to fix some up Fast!! This was so delicious! We were so happy that there was extra for us as well 🙂
This really helped me out in a pinch but it is something you can make all the time and so much better than almond milk from a carton!!
Super Fast Emergency Almond Milk
- 1 cup of almond flour
- 4 cups of water
- small handful of dates (you could use agave or maple syrup as well)
- teaspoon of vanilla
- dash of salt
Blend & Enjoy!
15 Jan 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: balsamic vinegar, crushed red pepper, green, lemon juice, maple, maple syrup, marinade, quick and easy, quinoa, quinoa pilaf, saffron, saffron pilaf, sauces, sesame, sesame oil, soy, spinach, sriracha, tofu, tumeric, vegan, vegetarian, vinegar
I have always valued a quick and delicious meal but now it is more important than ever! This was a great meal where I could cut and marinate the tofu in just a few minutes while the kiddos were playing and then whip this all up as soon as they went to sleep. Perfect! I was also able to use the marinade twice; cooking the spinach quickly after the tofu. I have always loved Saffron Rice Pilaf and thought a quinoa twist on it would be fun!
Maple-Balsamic Tofu & Spinach with Saffron Quinoa
Tofu & Spinach
- 1 block of tofu, pressed to remove water and cut in triangles
- 1/3 cup maple syrup
- 1/4 cup balsamic vinegar
- 2 tablespoons sesame oil
- dash of salt
- 6 ounces of baby spinach
Combine and marinate anywhere from 1 hour to overnight. Heat a frying pan and sear the tofu for a few minutes on both sides. Remove from pan and add spinach and any remaining marinade. Stir for just a few brief moments to wilt spinach and coat in the sauce. Remove and serve.
Quinoa Pilaf
- 2 cups quinoa (4 cups water or stock)
- 1/2 teaspoon saffron threads
- salt, to taste
- 1 teaspoon turmeric
- 1/4 teaspoon crushed red pepper
- lemon juice to taste
- sriracha, to taste (optional) (I love that extra kick!)
Combine water and quinoa in a pot and bring to a boil. Lower heat, add saffron, tumeric and salt, and cover to cook for 15 minutes until all the water is absorbed. Stir in other ingredients and serve.
01 Nov 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: bread, brussel sprout, celery, comfort food, condiment, cornbread stuffing, dressing, entertaining, frozen, garlic, holiday, olive oil, onion, pepper, spread, stuffing, thanksgiving, tofurkey, vegan, vegetarian
HUGE bowl of stuffing with glimpses of tofurkey, brussel sprouts and apples & squash. Happy Thanksgiving!!
This Thanksgiving was a really great one! It has been quite the amazing year!
I am so thankful for my life and what this last year has brought. Although I have taught just a few yoga classes, cooked just a few meals and had literally just brief moments alone with myself (things that I always valued and still do) I am brimming with happiness and joy! There are not words to express how much I love these two angels, being their mama, how much I love my husband and how much I love being present to him being the world’s greatest and most loving father!
SO much has gone on this year with birthing and loving twins as well as buying and renovating a house all while the 4 of us live in a small 1 bedroom apartment and still this has been the best year ever. It has come with its frustrations and tensions but at the same time has brought such an overwhelming love between us and our children as well. I feel so blessed to have the amazing experience of raising and being raised by my children. Each and every moment has been amazing, even when I don’t have any free seconds, (Like right now as I type this I am still the “mama jungle gym” with the babies climbing all over me!)
This Thanksgiving we all gathered at my Sister-in-Laws apartment. Lots of great food and great family fun! (imagine her 4 year old twin girls running around everywhere and my twins crawling in every direction!)
I made enough brussel sprouts and stuffing as if there were 3x as many people but believe me, the leftovers did not disappoint us 🙂 I made my go-to brussel sprouts recipe, with 3 pounds of brussels.
Last year during my pregnancy when I was finally feeling well enough to cook again the first thing I made was Butternut Squash Cornbread Stuffing. So it only felt right to make stuffing again after another long departure from the kitchen! This year though I asked my mom for her amazing recipe and we were very happy with the results 🙂 (you can always halve or third the recipe if you don’t feel like you need enough stuffing for an army!)
The best thing (besides the stuffing of course!) is that this mixture can be prepared in advance and refrigerated or frozen until ready to use. It can also be used at a vegan/vegetarian side dish, a condiment or a bread spread. We have used it for spreads on sandwiches, a relish for vegan hot dogs, an easy tofu scramble recipe and in a pasta sauce so far this last week alone!
Also a great thanksgiving leftover idea (Inspired by the Thanksgiving sandwich as Terri’s): take a wrap, spread cranberry sauce all over, and add tofurkey and stuffing. ENJOY!! We loved these!
Whole Lotta Stuffing!
Mom’s Stuffing – Vegan
- 1/2 cup oil (your choice)(I used olive)
- 3-4 lbs of chopped onions
- 5 stalks of celery
- 10 garlic cloves, chopped
- 3-4 peppers, chopped (assorted colors, if possible)
- Salt and pepper to taste
- Basic recipe for 3 boxes or bags of bread stuffing (I used some corn and some multi-grain) (I used about 1.5 cups of margarine & a 32 ounce box of veggie broth. My mom says to use slightly less broth and butter than specified on the package to compensate for liquid in vegetable mixture.)
- Saute onions until soft – about 15 minutes.
- Add celery and garlic and continue to cook another 15 minutes.
- Drain mixture into a large colander or strainer, reserving liquid. Pour liquid back into pot, add peppers and saute for about 5 minutes.
- Add onion mixture back into pot and cook for 2 minutes to blend flavors.
- Add salt and pepper to taste.
- Day of serving stuffing, prepare according to box/package with broth and margarine. (see my notes above) Add onion mixture and bake in a casserole dish (or several) according to the package. (Mine was 350 degrees for 30 minutes)
the onion mixture! fyi: my mom makes hers finer which is better for using it as a spread
Stuffing: Pre-baking
16 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: chick peas, cumin, fennel, garbanzo beans, olive oil, paprika, quick and easy, sesame seeds, sides, snack, vegan, vegetarian
These make for an amazing snack on their own or a fabulous addition to salads or on top of soups. You could always adjust the seasonings and make different mixtures.
Baked Chickpeas
1 can of chickpeas
Olive oil
Cumin powder
Paprika
Fennel seeds
White sesame seeds
Sea salt
- Preheat 400’F oven
- Rinse and drain chickpeas in a colander.
- In a mixing bowl toss with olive oil, cumin powder, paprika, fennel seeds, sesame seeds and sea salt to taste.
- Spread on a baking sheet.
- Bake for 40 minutes or until crisp, stir them at 20 minutes.
11 Oct 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, candied ginger, coconut milk, comfort food, crock-pot, cumin, ginger, lemongrass, lime, olive oil, onions, pepitas, red curry, sides, slow cooker, soup, vegan, vegetable stock, vegetarian
This was a yummy warming soup that was great for this chillier weather we are having. I was hoping this would come out with a stronger “thai” or spiced flavor but I could not really taste the lemongrass, so if you rather leave it out, it would be fine. The candied ginger and the pepitas added some really good flavor and texture. Plus I love slow-cooker meals! (although I am sure you could make this in a soup pot on the stove) Start it in the morning and when you get home you have a fabulous dinner ready to go! Perfect! Enjoy this creamy squash soup 🙂
Check out these other slow cooker meals I made: Slow-cooked Open Enchiladas, Mixed Veggies with Peanut Sauce, Butternut squash, Apricots and Apples with Quinoa, Slow Cooked Corn Polenta and Chiles and Crock-Pot Oatmeal.
Before adding the squash and broth
Gingered Butternut Squash Soup (slow cooker)
1 tablespoon olive oil
2 onions, chopped
3 tablespoon, minced ginger root
1 teaspoon, fresh cracked pepper
2 stalks lemongrass, trimmed, smashed and cut in half crosswise
1 tablespoon cumin seeds, toasted
8 cups butternut squash, cubed
6 cups vegetable stock
2 cups coconut milk
3 teaspoons red curry paste
1 lime, juiced and zested
1/2 cup pepitas, toasted
1/2 cup of candied ginger, chopped
- In a skillet or a meal slow-cooker liner, heat oil over medium heat and add onions, cook for 3 minutes till softened. Add ginger, pepper, lemongrass and toasted cumin, stirring for 1 minute. Either place liner in slow-cooker or transfer skillet contents to stoneware. Add butternut squash and veggie stock.
- Cover and cook on low for 8 hours or high for 4 hours until squash is tender.
- Mix 1 tablespoon of coconut milk with the curry paste and blend well.
- Add to slow cooker along with the rest of the coconut milk and lime juice and heat till cooked through, about 20 minutes. Discard the lemongrass.
- Use an immersion blender to puree the soup.
- Serve with toasted pepitas and candied ginger.
18 Jul 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: basil, bread, Bruschetta, comfort food, dip, entertaining, garlic, h'orderves, olive bread, olive oil, onion, plum tomatoes, quick and easy, raw, red onion, sides, snack, toast, tomato, tomatoes, vegan, vegetarian
Love SUMMER!!! Fresh farm fresh veggies, picnics, vegan BBQs, pot-lucks and lots of family and friends FUN!
There is something so special about heading over to the farmers market and picking out the best and brightest fresh-picked veggies. Tomatoes are especially the best find since there is nothing like fresh summer tomatoes! Here is a perfect recipe for enjoying those fresh, juicy summer tomatoes. Yum!!
Fresh Bruschetta with Tomato, Basil and Red Onion
- loaf of fresh bread, sliced (we used olive bread)
- 2 large garlic cloves, chopped
- extra virgin olive oil
- 2-3 fresh plum tomatoes, seeded and chopped (or the best freshest looking tomatoes you see)
- 1/4 red onion, chopped
- 1 bunch of basil, chopped
- Coarse salt
- Rub sliced bread with garlic and olive oil.
- Combine tomatoes, onion and basil in a bowl. Add extra olive and salt to taste.
- Spoon onto sliced bread and enjoy!
Make it a party and add a fresh Salad, Guac & Chips and fresh summer corn! Even just the thought of fresh summer corn has me ready for the next party! The best!
23 May 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, brown rice, brown rice pasta, butternut squash, cayenne, cheddar, coconut oil, comfort food, cream cheese, daiya, entertaining, mac & cheese, mac & cheeze, mustard, pasta, quick and easy, rice milk, sauces, sides, Skinny Bitch, soy milk, squash, vegan, vegan cheese, vegetarian, whole-wheat, winter squash
Mac and Cheese is one of my ultimate comfort foods and I am always up for trying out different vegan versions 🙂 I love that this recipe uses 20 ounces of squash for the sauce so you “sneak” in the veggies and help make it a creamier sauce without needing extra vegan cheese. (although we didn’t really skimp on that:)) Check out Cheesy Baked Penne with Cauliflower (one of my fave versions ever!) and Quick, Easy & Healthy Vegan Mac & Cheeze (I also used winter squash in this one).
Vegan Macaroni and Cheese
adapted from Skinny Bitch in the Kitch
Serves 8
• 1 tablespoon refined coconut oil
• About 2 tablespoons fine sea salt
• 1 pound whole-wheat or brown rice elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups soy, rice milk or almond milk
• 8 ounces vegan Cheddar cheese, shredded
• 4 ounces (about 1/2 cup) vegan cream cheese
• 1 1/2 teaspoons powdered mustard
• 1/8 teaspoon cayenne pepper
- Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside.
- In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
- Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the Cheddar, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
- When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.
- Sprinkle with more cheese and salt and pepper and then bake for 20 minutes.
Bring on the troops!
16 May 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, brown sugar, chocolate, chocolate chips, cinnamon, comfort food, cookies, earth balance, Ener-G, nutmeg, vanilla, vegan, vegetarian, whole wheat flour, zucchini
Of course I love all things veggie but sometimes and for some people you have to sneak them in there. So this is a great dessert recipe that also has a bunch of zucchini hidden inside 🙂 These taste just like chocolate chip cookies – YUM – but with a great added bonus! I am sure by the time my little kiddos are ready to eat cookies they will already be super veggie lovers, but I still think, why not have the extra fiber and veggies in there 🙂
Zucchini Chocolate Chip Cookies
2 1/2 dozen cookies
Wet Ingredients
1 Ener-G Egg Replacer
1/2 cup earth balance
1/2 cup brown sugar
1/3 cup agave
1 tablespoon vanilla extract
Dry Ingredients
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1-2 cup finely shredded zucchini (I like to use more, as it is a great way to sneak a veggie into a dessert!)
12 oz chocolate chips..vegan
- Pre-heat oven to 350 Degrees.
- Combine wet ingredients in a medium sized bowl.
- Combine dry ingredients in a large bowl.
- Combine zucchini and chocolate chips into the wet ingredients and blend well.
- Mix all ingredients together and mix well.
- Drop by spoonful (I love to use a small ice cream scooper) onto greased baking sheet or silicon baking sheet, and flatten with the back of a spoon.
- Bake for 13- 15 minutes.
- Cool on a rack and enjoy!
11 Apr 2012
by marisashealthykitchen
in New York Highlights, Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: Amanda Cohen, caesar, Cake Batter soft serve, Candle 79, cauliflower, chard, Chocolate Ganache Cake, Dirt Candy, garlic granola, Gingersnap's Organic, gobo, Jalapeno Hush Puppies, lettuce wraps, Lula’s Sweet Apothecary, maple butter, mushroom, non-dairy ice cream, Organic king oyster mushrooms, Pine nut vegetable medley with lettuce wraps, popcorn pudding, Quintessence, raw, salad, Scallion pancakes, Seitan medallions, taco, truffle, vegan, vegetarian
What a great couple of food outings I have had over the last couple of weeks! YUM! Some goodies but oldies and some that I have been wanting to try out and finally made my way over to. Love that!!
My Babies Blessing Party at Candle 79. Awesome!! Always an amazing time there 🙂
Quintessence in the East Village has always been a solid stand out as far as vegan raw food. I have been totally craving Caesar salads lately and they make such a great one! I have actually had that and their raw tacos twice over the last 2 weeks haha. So good! The Caesar dressing is amazing with a generous amount of avocados in the salad to make for salad perfection! YUM! Plus the tacos are just super awesome too. I love that you can order just one.
Dirt Candy is also in the East Village and I have been wanting to go there since Amanda Cohen opened it up a few years ago. FINALLY we were able make it there! It was actually pretty hard to get a decent time reservation but luckily I planned this one in advance and there we were 🙂 It is a pretty tiny, yet adorable place but of course the main reason why we were there was the OUTSTANDING food! As you know I am quite the foodie and been to many many restaurants but I have to say – I was beyond impressed with everything we ate! I am really hoping to go back super soon and try the other half of the menu!
We started with the Jalapeno Hush Puppies served with maple butter (how could we not!) and the Mushroom! dish portobello mousse, truffled toast pear & fennel compote, incredible! Complex, creamy and of course deelish! Then we moved on to our entrees. I have to say, everything we had was well thought out, very creative, visually stunning and sooo tasty! Chard – chard gnocchi, grilled chard, garlic granola & drunken fig jam and Cauliflower buttermilk battered cauliflower, waffles, horseradish, wild arugula. And although we were getting pretty full how could I not try their dessert after such an incredible meal! Popcorn Pudding salted caramel corn. The other desserts had more of an out there sound to them, and although I am sure they were deelish, I had to go with this one. Suffice it to say, there was no disappointment here 🙂 We will for sure be back and are just sad that it took us this long to finally make it there!
Cauliflower - buttermilk battered cauliflower, waffles,horseradish, wild arugula
Chard - chard gnocchi, grilled chard,garlic granola & drunken fig jam
Lula’s Sweet Apothecary is another East Village fabulous vegan stand out when you are craving some amazing dessert. This awesome warm weather we have been having was just the perfect excuse to head over for some ice cream. They have a ton of fabulous flavors and I have tried many of them but I am sure as a lot of people would agree with – the Cake Batter soft serve is not to be missed. This is the first time I tried it with a topping and I had to go caramel sauce. So happy I did that! haha YUM!!!!
Gingersnap’s Organic is another amazing new raw place to open up in the East Village. It just opened up in November and I am so happy I didn’t wait too long to make it over there! The owner, Jamie, is super awesome, friendly and down to earth. The place itself is really cute, comfortable and they specialize in food on the fly. So although they have an awesome full menu, you can can just grab pre-made food and run. I had already eaten lunch when I went but wanted to try one of their raw vegan dessert specialties. OH MY Chocolate Ganache Cake! It was seriously the best raw food cake I have ever eaten! I am sure this would pass to anyone for a master slice of chocolate cake. I love raw food, but I know the thoughts and feelings many people have about them as desserts, and this one seriously measures up! YUM! I am excited to come back here and try the rest of the menu and their cool looking cleanse as well. Welcome to the neighborhood Gingersnaps!
Gobo is a West Village mostly vegan restaurant that has a cool vibe to it. I have been going there for years and years! It was always the, parents taking me out go-to restaurant, for so long 🙂 But it had been maybe 2 years that we have been there and it was super nice to revisit. I always start with their Scallion pancakes with homemade mango salsa. Then we moved on to the natural Seitan medallions in sizzling spicy citrus sauce and the Organic king oyster mushrooms in sizzling basil black bean sauce. I typically would not order a mushroom dish as an entrée but last time I was here my friend ordered it and I was lucky to get a taste. So deelish! The king oyster mushroom is such a star! My very favorite dish there is the Pine nut vegetable medley with lettuce wraps, which I could not help ordering to go for my lunch the next day 🙂 Absence does make the heart grow fonder, it was nice to go back. Yum!
Pine nut vegetable medley with lettuce wraps
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