Tuesday, October 18, 2016

Gluten-Free Vegan Carrot Cake w Cashew Cream Frosting

I had originally intended to make this a raw carrot cake recipe. After freezing my mixture overnight and giving it a try, I didn’t like the texture or flavor. So I decided to chopped up the frozen pan of raw carrot cake, put all the pieces into my VitaMix, added quinoa flour, baking soda and maple syrup, then baked to carrot cake perfection. It’s definitely a delicious and seductive baked treat that’s still super healthy and wholesome. It's a great post workout treat that's packed with protein, healthy fats and fiber in the nuts and grains mixture. It would also make a perfect festive dessert for a holiday dinner party. Enjoy!

Gluten-Free Vegan Carrot Cake with Cashew Cream Frosting
by Sarah Farsh, October 17th 2016
  • 2 cups shredded carrots
  • 1/2 cup raw walnuts, soaked in water for at least 3 hours
  • 1/2 cup raw almonds, soaked in water for at least 3 hours
  • 1/2 cup date molasses 
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup rasins
  • 1 tsp fresh ginger, minced
  • 1 tsp vanilla 
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp pink himalayan sea salt
  • 1 cup quinoa flour (or chickpea flour)
  • 1 tsp baking soda
  • 1/4 cup maple syrup

Cashew Cream Frosting
  • 1 1/2 cup raw cashews, soaked in water for at least 3 hours
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 vanilla bean
  • Juice of 1/2 lemon, plus zest
  • Pinch of salt
Soak all nuts in water for 3 hours, or overnight. Preheat oven to 350. In a food processor, pulse carrots, walnuts, almonds, date molasses, coconut, raisins, ginger, vanilla, cinnamon, nutmeg, maple syrup and baking soda together. Scoop wet mixture out into a bowl and add quinoa flour, mix well into the wet mixture. Spray a baking loaf pan with coconut oil, or use a nonstick pan, and poor carrot cake batter into pan and bake for about 50 - 70 minutes, or until top is golden brown and bouncy to touch. The consistency of this loaf is more like a pudding bread, rather than a hearth bread. So it tends to be on the stickier moist side. Allow to cool before taking loaf out of pan. Meanwhile, place all cashew cream frosting ingredients into VitaMix, blend on high until whipped into a frosting. You can keep cool in the refrigerator until you're ready to frost. Frost your carrot cake once it's cool. 

Tuesday, October 11, 2016

Kelp Noodle Stir Fry

I used the leftover dressing I had from my Almond Ginger Pad Thai Zoodle dish to marinate these kelp noodles. Kelp noodles are virtually a free food - only 34 calories per serving, primarily in vitamins and minerals. This is a great meal you can make in under 15min and tastes just like take out! Thank you @missionmeli and @foodmarshall for giving me a new love to kelp and maitake.

Kelp Noodle Stir Fry
by Sarah Farsh October 12th, 2016

  • 1 bag kelp noodles, rinsed and cut in half once
  • 1 tsp sesame seed oil
  • 1 tbsp coconut oil
  • 1/4 cup scallions
  • 1 tbsp garlic, minced
  • 1/4 cup almond ginger dressing
    • 1 cup raw almonds, soaked in water for 4 hours
    • 1/2" piece raw ginger
    • 1 lime, juiced
    • 2 tbsp rice wine vinegar
    • 1 tbsp tamari
    • 2 medjool dates
    • 1 raw carrot
    • water as needed
  • 1/2 cup green veggie (green beans or broccoli) 
  • serve with tamari and sriracha

Heat up sesame seed oil and coconut oil in a large wok. Add green beans (or broccoli), garlic and kelp noodles and sauté. Meanwhile, blend all almond ginger dressing ingredients together. After cooking kelp noodles in wok for 10 minutes on hi, add dressing and toss together well. Sauté for a few more minutes and enjoy! 

Raw Almond Ginger Pad Thai Zoodles with Japanese Eggplant Steaks

This dish is primary raw, plant-base vegan and kicking with flavor. You can add the grilled eggplant to this dish which closely resembles sea bass. Love and thanks to my dear friend @missionmeli who cooked this dish with me and decorated the plate so elegantly.

Raw Pad Thai Zoodles
by Sarah Farsh October 10th, 2016 - Serves 4

Almond Ginger Dressing:

  • 1 cup raw almonds, soaked in water for 4 hours
  • 1/2" piece of raw ginger
  • 3-4 cloves garlic
  • 1 lime, juiced
  • 2 tbsp rice wine vinigar
  • 1 tbsp tamari 
  • 2 madjool dates, pitted
  • 1 raw carrot
  • water as needed
Japanese Eggplant Steaks

  • 2 Japanese Eggplants, sliced in half vertically
  • 1 tbsp olive oil
  • 1 tbsp miso paste
  • 1 tbsp maple syrup
  • salt/pepper/garlic powder/onion powder
  • toasted sesame seeds
Additional Ingredients:

  • 5 Organic Zucchinis, run through spiralizer into spaghetti shape
  • 1 cup fresh cilantro
  • 1 cup fresh scallions, chopped
  • 1 cup maitake mushrooms
  • 1/2 cup fresh green beans, sliced thin
  • garnis: lime, jalapenio
Preheat oven to 375 and place Japanese eggplant slices face up on cookie sheet. Whisk together olive oil, miso paste and maple syrup. With a paring knife, score diamond shapes into the eggplant (criss-cross slices into the eggplant, vertically) Paint top of eggplant with miso mixture and sprinkle seasonings. Bake for about 35-40 minutes until eggplant is golden. Sprinkle with toasted sesame seeds. Meanwhile, in VitaMix or food processor, blend all Almond Ginger Dressing ingredients together until smooth - add small amounts of water as needed to build a dressing like consistency.

Place zucchini spaghetti into a large bowl, poor ginger dressing on top, add small handful of all "additional ingredients" and toss together well. Slice eggplant into smaller size pieces, this should look similar to grilled fish. Place on top of zucchini salad and add more additional "ingredients" as garnish.

Chocolate Chia Mousse

Although this mousse looks unhealthy, it's actually a complete whole food loaded with fiber, antioxidants, protein and omega-3 fatty acids! You can enjoy this chia mousse for dessert or even breakfast. 

Chocolate Chia Mousse
by Sarah Farsh October 11th, 2016
  • 1/4 cup chia seeds
  • 1/2 cup raw cacao powder
  • 1 1/2 cup almond milk (or coconut milk)
  • 2 medjool dates, pitted
  • 1/4 cup maple syrup 
  • 1 tsp ground coffee
  • 1 vanilla bean
In a bowl, mix chia seeds and almond milk together and mix. Cover bowl and chill in refrigerator for 4 hours, come back and stir it after 60 minutes. After 4 hours, the chia seeds should turn into a tapioca like consistency and doubled it's size. Poor the chia seeds into a VitaMix, add caco powder, dates, maple syrup, coffee and vanilla bean. Blend on high for about 2 minutes, until chia is totally whipped into a cream. Poor mousse back into a bowl and chill in refrigerator until ready to serve. You can make this a night before you serve for ultimate creamy consistency. 

Friday, October 7, 2016

Spaghetti Squash with Tomato Sauce and Shrooms

Super easy and light dinner dish thats ultra low carbs and calories. If you've never played with spaghetti squash before, it's a fun squash that tears into spaghetti like shape after being baked, simply by combing a fork into the center. Enjoy!

Spaghetti Squash with Tomato Sauce and Shrooms 
by Sarah Farsh October 7th, 2016
  • 1 medium size spaghetti squash
  • 1 can 365 Everyday Value™ organic tomato sauce
  • 1 tsp garlic powder
  • salt/pepper to taste
  • 1 lb baby portobello mushrooms, minced
  • 2 tsp tamari
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tsp coconut oil
Preheat over to 350. Slice spaghetti squash in half vertically, and scoop out seeds. Place squash on cookie sheet, inside facing up (skin side down) and bake in over for 45 - 60 minutes. Meanwhile, sauté mushrooms, garlic, shallot, tamari, salt/pepper in a skillet with coconut oil. When spaghetti squash is cooked (soft to the touch of a fork stab), let cool until it's ready to be handled (about 5 min). Using your fork, scrape the inside of the squash to form spaghetti like strands of squash. Scoop out all of the squash from the skin, and transfer into a large skillet. Poor tomato sauce over top and add garlic powder, salt and pepper to taste. Cook on low, just to combine sauce with squash. Plate spaghetti squash, top with shroom mixture and garnish with vegan parm cheese and fresh basil. 

Vegan Grain Medley Meatloaf

This vegan meatloaf is a super comforting meal, full of flavor and great to serve for a hungry crowd. It tastes like a savory cake, I like to serve it with raw bright leafy greens such as a kale salad. 

Vegan Grain Medley Meatloaf
by Sarah Farsh October 6th, 2016
  • 2 large organic carrots
  • 1 shallot
  • 1 cup cooked lentils
  • 2 cups cooked quinoa
  • 4 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp coconut oil
  • 1/4 cup nutritional yeast
  • 1 tsp miso paste
  • 1 tbsp maple syrup
  • 3 tbsp tamari
  • 2 tsp Italian seasoning
  • 1 tsp fennel seeds
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black papper
glaze topping: 
  • 2 tbsp tomato paste
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tsp tamari
Preheat oven to 350, spray a 9x5 loaf pan with coconut oil. In a food processor mince carrots, shallots, garlic, and lentils together. Heat up a skillet pan with coconut oil, and sauté your carrot/lentil mix. Meanwhile, whisk together tomato paste, miso paste, maple syrup, tamari, Italian seasoning, fennel seeds, salt and pepper. Poor tomato paste mixture into skillet and combine with carrot/lentil mixture. Add quinoa and nutritional yeast to skillet, and sauté together well until all ingredients combine into a dough like mixture. Transfer mixture into loaf pan, and pat down firmly using spatula. Combine glaze topping together and coat the top of the loaf with glaze before placing into oven. You can sprinkle vegan parm cheese for garnish. 

Zaghetti and Vegan Bolognese with Garnet Yams

So simple, yet so seductive. Love the colors in this dish and it's effortless to recreate. You can use store bought tomato sauce, or make your own. Enjoy!

Zaghetti and Vegan Bolognese with Garnet Yams 
by Sarah Farsh, Oct 1st 2016 • Serves 4
  • 1 bag, Beyond Meat Beefy Crumble
  • 1 jar, 365 Everyday Value™ Organic Fat-Free Pasta Sauce
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/2 tsp turmeric
  • 1/2 tsp oregano
  • 5 organic zucchinis, run through spiralizer, raw  
  • 1 garnet yam, sliced into chip shapes
  • Vegan parm & basil for garnish
Lay slices of garnet yams onto cookie sheet and bake in oven at 350 for 40 - 60 min. until lightly browned at top. Meanwhile, heat up sauce pan and dry-sauté shallots (or use a little coconut oil), add garlic, beyond meet crumble and all spices - sauté well about 10min. Add tomato sauce to "meet" crumble, cook until boiling lightly. Plate zucchini's raw, poor sauce on top and garnish with the baked garnet yams, vegan parm and fresh basil.