Category Archives: Vegan

Peachy Dream “Ice Cream” with Blackberry Sauce

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Recipe Redux – September, 2013: No-Cook Desserts

Take a walk through any grocery store, and it is easy to see that one of America’s favorite desserts is ice cream.

Whether served in a bowl or cup, between “sandwich” cookies or alongside cake, creamy, sweet ice cream is savored by the young and old alike. Unfortunately, with all the sugar and fat, ice cream is not a healthy dish. If only there was a way to enjoy a deliciously creamy, frozen treat that was also good for you too…

Enter the Yonanas Machine. A friend told me about this device recently and I decided to pick one up and test it out for myself. This machine allows you to turn frozen bananas and other fruit into ice cream! Ok, technically it is not ice cream at all since it is dairy-free (great news for anyone lactose-intolerant), but the end result is just as creamy and delicious as the full-fat version. Simply feed cut bananas and other pieces of frozen fruit into the machine by dropping them into the tube and pushing it down with the damper, and the machine  works its magic and churns the fruit into a frozen delight.

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Peachy Dream “Ice Cream” with easy Blackberry Sauce

At $50, the machine is reasonably priced. It does take a little bit of muscling to push the fruit down the tube (but my peaches and bananas were super frozen, so that did make the task tougher.) Online I did find a Yonanas deluxe model also available for double the price, but I have yet to test it out in the kitchen.

My simple, no-cook recipe here uses frozen peaches and banana. I also added a little vanilla to enhance the peach flavor and give more of that ice cream taste. The blackberry sauce is super easy to make and tastes great with the sweet “ice cream.”

I recommend every family pick up one of these machines. Go to the store with the kids, so you can pick out fruits together for freezing. Or you can buy bags of fruit already cut and frozen. When everyone is in the mood for a frozen treat, custom pick which fruits are included in your creations. How fun is that?!?

INGREDIENTS
1/3 cup Blackberries

Make delicious frozen treats for the whole family with a Yonanas Machine

1 small Lime wedge
1 medium Banana, peeled, quartered, frozen
1 cup Peaches, peeled, sliced, frozen
1/4 teaspoon Vanilla extract, pure
PREPARATION

Place the blackberries in a blender. Squeeze the lime wedge so its juice squirts over the blackberries, and then discard the wedge. Blend the blackberries until a sauce consistency, about 30 seconds.

Feed the banana and peaches into the running Yonanas machine, alternating between the banana quarters and peach slices so the flavors blend better. Drizzle the vanilla extract over the fruit in the tube. Feed the fruit into the machine by pushing onto the damper. Make sure to use even pressure when pushing on the damper.

Serve the Peachy Dream “Ice Cream” with a healthy drizzle of Blackberry Sauce.

Makes 2 servings.

Zucchini Summer Pizza

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Recipe Redux – July, 2013: Have Snacks, Will Travel

When I travel, my favorite snack to take with me is chopped veggies and hummus. Usually I chop and bag a big variety of veggies into sticks and bite-size pieces. Of course, after my snack bag is full, I often have extra veggies left in my the fridge.

What to do with the leftovers? My favorite dish to use them in is Zucchini Veggie Pizza. Right now there are really great zucchini available out on the market- perfect for this use. The fresh zucchini slices replace the traditional pizza crust, cutting both calories in the dish and the time needed for cooking.  In addition to your veggies, fruit like pineapple adds great flavor too. Many different cheeses work great including feta, ricotta, mozzarella or Parmesan.

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Zucchini Summer Pizza, shown topped with baby bella mushrooms, red and orange bell peppers, scallions, radish, baby mozzarella and fresh jalapeno slices.

For dairy-free or vegan options you can use dairy-free cheese, or omit the cheese altogether (Tip: if you do omit cheese, drizzle the pizzas with a 1/2 teaspoon of of olive oil each to add a bit of fat. This will help you maximize your absorption of nutrients from all the great veggies). Top with a few fresh hot pepper slices to give dish a real zing (avoid using the marinated peppers, as they usually contain too much salt per serving.)

With over a cup of veggies per serving, this may be the healthiest pizza you ever bake! These are fun for kids to assemble too.

INGREDIENTS
1 medium Zucchini, sliced lengthwise into 6 even slices
3-4 tablespoons Tomato sauce
1/8 teaspoon Oregano
1/8 teaspoon Red pepper flakes
1-2 cloves Garlic, minced
1 tablespoon Basil, sliced
2/3 cup Veggies, assorted colors, sliced (such as mushroom, pepper, onion, broccoli, artichoke, tomato, olive, spinach, radish, scallion, etc)
1 tablespoon Cheese, low-fat, shredded (optional)
6-10 slices Jalapeno (optional)
As needed Fresh cracked pepper

PREPARATION
Preheat oven to 350 degrees.

Line a bake pan with parchment paper.

Lay out zucchini slices on parchment so that the slices slightly overlap each other, forming 2 rectangles, each rectangle having 3 zucchini slices each. Divide tomato sauce between pizzas and pour over zucchini. Sprinkle oregano, garlic, basil  and red pepper flakes onto tomato sauce. Decorate each pizza with a 1/3 cup of assorted veggies. If using, top veggies with cheese and/or jalapenos. Add fresh ground pepper to taste.

Bake until veggies are al dente and cheese is melted, about 12-18 minutes. Carefully remove pizza from parchment with spatula. Serve warm.

Serves 2.


 

 

Easy Roasted Carrots

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Recipe Redux – March, 2013: Green with Herb Envy

With the arrival of spring also marks the arrival of new seasonal produce. One of the best finds are fresh herbs. The beauty of using herbs is that, with all the great flavor they contribute, they can often be a delicious, healthy substitute for salt.

Originally I was planning a cold dish for this post, expecting spring to be in the air by now. After all, didn’t the groundhog not see his shadow in February? Apparently, the groundhog needs glasses, for here in New England we are still getting snow this week!   So instead I revamped and warmed myself  up a bit with some sweet, roasted carrots.

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This side dish is great when you don’t have a lot of time on your hands. For extra quick prep, I mix everything in the pan I bake it in (saves me a bowl to wash.) The marjoram and basil taste great with the orange and carrot flavors. Other fresh herbs work great in this too, including chervil (toss in the chervil after carrots bake), thyme and/or chives.

INGREDIENTS
1 cup Carrots, peeled,sliced
1/2 teaspoon Olive oil
1 teaspoon Marjoram, fresh, chopped
1 teaspoon Basil, fresh, chopped
2-3 teaspoons Orange juice

PREPARATION
Preheat oven to 350 degrees.

In a small roast pan, add the carrots and olive oil and toss to coat the carrots. Add the marjoram and basil and toss to mix. pour the orange juice over the carrots.

Roast the carrots until cooked, about 15-20 minutes.

Serve warm.

Makes 1-2 servings.




Curried Cauliflower Soup with Apple and Cilantro Drizzle

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Recipe Redux – January, 2013: “A Trend in Every Pot”

With the start of every new year comes the predictions of what new trends will be in store for us. Of course, my favorite lists are the food trends. Most notable was the prediction that people will want more food products that are healthy (great news!) We will also see more dishes where vegetables are the star of the meal, instead of on the side as backdrop to a piece of meat. If this is true, well, 2013 may prove to be a very heart-healthy year for many!

 

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Curried Cauliflower Soup with  sliced Apple, Cilantro Apple Drizzle, Toasted Pine Nuts

Since cauliflower is also one of the trendy veggies to have on your plate this year, I decided to give it center stage in this soup. The apple, ginger and curry flavors all complement the cauliflower nicely. To get extra flavor out of your curry spice blend, toast it in a dry pan over low heat for about a minute.

 

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Curried Cauliflower Soup

This soup is the perfect warmup on a chilly day. If you would like to add some additional heat with spice, slice a few fresh chilis and sprinkle over top.

After a few bites of this soup, how quickly you will realize it’s tasty to be trendy!

INGREDIENTS
(for soup)
2 tablespoons olive oil
1 large white onion, diced
1 tablespoon fresh ginger, peeled and diced
1 pound cauliflower florets (about 5 cups)
4 teaspoons curry powder
2 cups vegetable stock
1 tablespoon apple cider vinegar
1/8 teaspoon salt

(for garnishes)
2 medium Granny Smith apples
1 tablespoon lemon juice
1 cup cilantro, fresh
2 tablespoons apple juice
2 tablespoons olive oil
1/2 teaspoon apple cider vinegar
1 teaspoon honey
pinch salt
1 tablespoon pine nuts, toasted
20-30 cilantro leaves

PREPARATION
for soup: In a large soup pot, heat the 2 tablespoons olive oil over medium-high heat. Add the onion and saute until softened, about 5 minutes. Add the fresh ginger and curry powder and saute another minute. Add the cauliflower and saute another 2 minutes. Add the vegetable stock, a tablespoon of apple cider vinegar and 1/8 teaspoon of salt, stir, then cover and simmer until the cauliflower is tender, about 25 minutes.

Cool soup slightly, then puree in batches in a food processor until smooth. Serve warm.

for apple sticks: Add lemon juice to a medium bowl. Slice apple into matchstick pieces. Toss apple matchsticks in lemon juice to keep them from turning brown.

for cilantro drizzle: Add cilantro, apple juice, olive oil, honey, 1/2 teaspoon apple cider vinegar and pinch of salt to blender; process until smooth.

To assemble: Ladle soup into bowl. With the back of a small spoon, mark where you want the cilantro drizzle to go on top of the soup, then drizzle onto marked area. Grab a bunch of apple matchsticks and carefully stack them onto the soup. Sprinkle several pine nuts and a few cilantro leaves over everything.

Serves 6-8.




Cranberry Ginger Chutney

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Recipe Redux- November, 2012: “Old-Fashioned” Side Dishes Made New

At every Thanksgiving dinner two dishes have always appeared on the table- roast turkey and cranberry sauce. I remember as a child the many hours spent by my family on preparing the big bird, roasting it, and then ceremoniously slicing it up onto the fancy turkey platter. The turkey even had its own special stuffing and gravy. As for the cranberry sauce, well… the only things needed for its prep was a can opener and a bowl to dump it in (hopefully my Nana and Mom don’t get too upset over my divulging this info, but on the other hand, I think back in the day most holiday tables used this same “technique” for cranberry sauce.)

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Cranberry Ginger Chutney

As a kid, I thought I didn’t like cranberry sauce. Once I got the pleasure of trying a freshly-made cranberry sauce as an adult, I realized instantly that I just don’t like cranberries out of a can (as usual, fresh is best!)

For this fresh version, I actually adapted this recipe from a one that appeared in a Food & Wine magazine over a decade ago. Unfortunately, I do not have that November issue anymore and cannot remember the original chef’s name (I think he was from Washington State). Among several differences, his version included champagne vinegar, which is delicious but super expensive. Mine uses apple cider vinegar, which is an ingredient much easier on the wallet.

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The perfect accompaniment to your next holiday bird.

This dish has been a family favorite for years at my Thanksgiving and Christmas dinners. Try this recipe out for yourself at your next holiday- your guests will love it, plus your can opener will appreciate the rest.

INGREDIENTS
1 tablespoon Olive oil
2 medium Shallots, peeled and minced
2 tablespoons Ginger, minced
2 cups Orange juice, fresh squeezed
1 cup Light brown sugar
2 tablespoons Orange zest
1/2 cup Cider vinegar
1 1/2 pounds  Cranberries (2 bags)
1 tablespoon Golden mustard seeds

PREPARATION
In a large, deep pan, heat the olive oil on medium high heat. Add the shallot and ginger and cook until the shallot is softened, about a couple of minutes. add the orange juice, sugar and cinnamon stick, stir until the sugar dissolves, then simmer until the orange juice is is reduced by about third (about 5 minutes). Add the orange zest, cider vinegar, cinnamon stick and cranberries to the pan and cook the cranberries until they completely burst, about 12 minutes. Take the pan off the heat and let the chutney cool.

In a small, dry fry pan add the mustard seeds and toast over a medium heat until the seeds become fragrant, about a minute. Make sure to move the seeds around in the pan as you cook them so that they cook evenly. Add the toasted seeds to the chutney and stir so that they are evenly distributed.

When the chutney is completely cooled, remove and discard the cinnamon stick.

Makes about 4 cups of chutney.

Serving size: 2 tablespoons.

 

 

 

 




Spinach & Artichoke Dip (and pizza topping!)

Spinach and Artichoke Dip (and pizza topping!)health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, dairy free, soy, tofu, spinach, artichoke, dip, pizza, baked, appetizer
Recipe Redux: “How to Tofu” Recipe Challange, plus Cookbook Giveaway!

To enter the Cookbook Giveaway, follow entry instructions below… (expired sorry)

This marks my first blog entry after a brief hiatus- a break taken due to losing my dear friend Jenn to cancer. What made the return especially hard for me at first was that Jenn was also my web designer whom helped me turn the vision of this Healthy in the Kitchen with Chef Michelle website into the reality it is today.

I do find it fitting that my first blog back is about cooking with soy. Studies have shown soy to be beneficial in the reducing the rates of certain cancers. So, if perhaps this site and others help make it easier for others to enjoy cooking and eating with soy, then maybe, just maybe we could help put a dent in this cancer mess. Yes, I dare to dream big… but then, is there really any other way…

So this Spinach & Artichoke dip recipe is super-duper easy to make- even a novice in the kitchen can master this on their first-try. It’s a great dish for when you are in a pinch for an easy, substantial appetizer – keep the spinach and artichoke in the freezer on hand ready and waiting for when you need it!

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This dip makes for a delicious pizza topping too. Just simply spread some Spinach-Artichoke dip over your favorite pre-made pizza dough, add a few chopped veggies on top (like peppers, onions, mushrooms) and bake (ok, if you must have the cheese, you can sprinkle some of that on too…)  Now your leftover veggie dip from Saturday night’s party can cleverly transform to your pizza served on football Sunday. And no one will be the wiser during either meal that there is soy making each dish so tasty (unless you tell them, which I would confess right after they remark how delicious it is!) Note: When making a pizza, if using a gluten-free crust, for better texture I recommend lightly spraying the pizza’s edges (where the dough is exposed) with olive oil.

INGREDIENTS
12 ounces tofu, firm (1 small package)
2-3 cloves Garlic, chopped
1/8 teaspoon Chili Flakes
1 tablespoon Apple cider vinegar
pinch of salt and black pepper
20 ounces  Frozen  chopped spinach, thawed (2 packages)
9 ounces  Frozen artichokes, thawed, chopped (1 package)

PREPARATION
Preheat oven to 350 degrees.

In a medium mixing bowl, add the tofu, garlic, mustard, chili flakes, vinegar, salt and pepper. Mash tofu to a course consistency, like feta cheese. Add the spinach and artichokes and toss to combine.

Spread dip out evenly in a large baking dish (I used a 9′ pie pan). Bake uncovered for about 25 minutes, or until thoroughly heated. Serve dip warm with lots of cut veggies (like celery, carrot, pepper, broccoli, radish and cucumber) and spread a bit of it over your favorite whole-grain crackers or bread.

Enjoy!

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This post is dedicated to the loving memory of Jenn Marcelais of Soul Oyster Web Studios, and to all our other loved ones who have battled, or who are now in the fight, with cancer. May we all have a cure soon.

 

“By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Cookbook Offer!!! Enter for a chance to win a copy of Soyfoods Cookbook!

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Enter to Win

Simply comment on this post about your favorite way to enjoy soy,and you are entered – it’s that easy! Click on the “Comments” tag below to share a comment and enter.

One respondent will be chosen at random. Entry must be made by October 23, 2012.

(contest is now closed.)