Tuesday, November 25, 2014

Gluten-Free, Vegan Coconut Crusted Pumpkin Pie

This pumpkin pie is perfect for the holidays! It’s light and sweet way to end your hearty Thanksgiving meal. 



Gluten-Free, Vegan Coconut Crusted Pumpkin Pie
by Sarah Farsh, November 24th 2014
  • 1/2 block of extra firm, organic tofu
  • 1 can organic pumpkin
  • 1 cup pure maple syrup
  • 1 tbsp pumpkin pie spice
  • 1/2 cup dried shredded coconut flakes
  • 1/4 cup raw almonds
  • 3 tbsp stevia powder
  • 1/2 vanilla bean
  • 4 – 6 tbsp almond milk 


In a VitaMix or high powered blender, blend together coconut flakes, almonds, stevia, vanilla bean and almond milk until it forms a dough. You can add a little bit more almond milk if the batter is too thick. Scoop out dough and push out onto a tart or pie pan with fingers. In blender, blend tofu, pumpkin, maple syrup, and pumpkin pie spice together until really smooth. Poor pumpkin mixture into pie crust and bake at 350 for 45 – 60 min. Check on it every 20 minutes to make sure it’s not burning, everyones ovens will vary slightly. Serve with vegan ice cream or whipped cream!

Tuesday, November 18, 2014

Roasted Kabocha Squash with Greek Yogurt and Tahini

We had a rainy day at the beach over the weekend, so my dear friend Molly and I decided to stay in and cook all day! We shuffled through Yotam Ottolenghi’s cook book, Plenty, for some inspiration on what to cook up. I’ve had his book for years and always admired the beautiful photos of his recipes. This recipe is inspired by Yotam’s Roasted Butternut Squash and Chili Yogurt. I had enough dressing for leftovers and used it for the rest of the week on my salad. It’s delish!



Special thanks to Molly for doing the hard part of chopping the squash right in half with her ninja skills... 

Roasted Kabocha Squash with Greek Yogurt Tahini Dressing
Inspired by Yotam Ottolenghi, Plenty
  • 1 kabocha squash, or butternut squash, sliced thin
  • 2 tbsp tahini
  • 1/2 cup 0% fat plain greek yogurt, or plain soy yogurt 
  • 2 tbsp fresh lemon juice
  • Splash water as needed
  • 1 tsp garlic powder
  • 1/2 tsp cumin 
  • 1 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp paprica
  • 1 green chili pepper, sliced thin
  • 1/4 cup fresh parsley, chopped
  • Fresh pomegranate seeds
  • Light spray olive oil

Place squash on baking sheet and spray lightly with olive oil. Bake on 350 for 25 - 35min or until lightly golden. Meanwhile, whisk together tahini, yogurt, lemon juice, garlic powder, cumin, paprika, salt, pepper and splash of water. If you want a thinner dressing, add a little bit more water. Plate squash and drizzle dressing on top. Top with fresh parsley, chili pepper slices and pomegranate.

Wednesday, November 5, 2014

Kombucha Kale Miso Soup

You might already know that kombucha is my absolute most favorite squash of all. I'm excited to be in the heart of the season for it! I love it baked, sautéed or soft in soups like this one. This veggie kicked miso soup is sure to warm your insides and fill your belly with nutrients.


Kombucha Kale Miso Soup
by Sarah Farsh, November 5th 2014
  • 1/2 kombucha squash, cubed, skin on (about 2 cups)
  • 3 sheets nori (seaweed), chopped
  • 4 leaves lacinato kale (or dinasore kale), sliced thin
  • 2 tbsp sweet onion, chopped
  • 1 tbsp scallion, chopped
  • 1 can chickpeas, unsalted (or white beans of choice)
  • 2 tbsp Shiro Organic Miso (or miso paste of choice)
  • 2 tbsp rice vinigar
  • 1 tbsp tamari
  • 1 tsp seasam oil
  • 4 - 6 cups of water or veggie broth (depending how soupy you want this)
Boil your 4 - 6 cups of water or veggie broth in a soup pot. Add squash, nori, onions, kale, scallions, chickpeas, vinigar, tamari and seasamie oil. Mix well and let simmer about 7 minutes until squash is soft. Turn heat off and add miso paste after water stops boiling. It's important not add the miso paste while water is boiling so that you don't kill the probiotic enzimes in the miso paste. Mix well and enjoy warm!

Thursday, October 23, 2014

Gluten Free, Vegan Masala Dosa with Chickpea Pancakes

This was so yummy. I won't get much into detail about how good it tastes since I want you to skip down to the recipe and taste if for yourself! Definitely serve this with my Cucumber Mint Dip - it's a perfect match. 






Gluten Free, Vegan Masala Dosa with Chickpea Pancakes
by Sarah Farsh October 20, 2014

Chickpea Pancakes:

  • 1/2 cup chickpea flour (garbanzo bean flour)
  • 1/2 cup almond milk (a splash more for thinner pancakes)
  • 1/4 tsp baking powder
  • 1 tsp garlic powder
  • 1 tbsp fresh chopped basil
  • 1/2 tsp kosher salt

Masala Dosa Potato Filling:
  • 4 small yellow potatoes, diced
  • 1 shallot, diced
  • 2 cloves garlic
  • 1/2 tsp good olive oil
  • 1 1/2 tsp turmeric
  • 1 tsp mustard seeds
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp Persian saffron
  • juice of 1 lemon
  • 1 tbsp scallions, minced
  • 1/4 cup frozen peas
  • fresh cracked pepper
  • 1 tsp kosher salt to taste
For the pancakes, I like to pre-heat my oven to 350 and have a cookie sheet ready so that I can keep all my pancakes hot. In a bowl, sift together chickpea flour, baking powder, garlic powder, basil and salt. Slowly add almond milk and whisk together well. Heat up a non-stick pan, and use a ladle to poor your first pancake on the pan. Cook on medium heat for about 5 minutes, or until bubbles start to form. Flip quickly, and cook for an additional 5 minutes. Place on cookie sheet and into the oven while you continue making your pancakes.

For the potato filling, dry saute shallots. Add garlic, potatoes, olive oil (optional, or veggie stock), turmeric, mustard seeds, cumin, curry powder, saffron, lemon juice and scallions. Saute well on medium/hi heat. Cover pan for 10 minutes so potatoes soften, then continue to cook without cover. Add frozen peas, and saute mixture until peas are warm. Now you can stack your pancake with the potato filling! And top with Cucumber Mint Dip...

Vegan Persian Cucumber & Mint Dip (Most O Khiar)

I seriously can't believe how good this came out - if I didn't' make it myself, I'd think it really was authentic Most O Khiar. Most O Khiar literally means Yogurt and Cucumber in Farsi. It's a super refreshing dip that we use to side a rice dish, in a pita wrap, in a veggie sandwich, or straight up with a spoon! This dip goes perfect on top of my Chana Masala Pancakes!


Another yummy but dangerous way to eat this dip is with crushed potato chips mixed inside... But that's the unhealthier version that we won't talk about.

Anyways, be sure to chill this dip before serving, and enjoy every bite :)




Vegan Persian Cucumber Mint Dip (Most O Khiar)
by Sarah Farsh October 22nd, 2014
  • 1/2 cup raw cashews
  • 1/4 cup almond milk or water
  • 1 clove garlic
  • juice of 1 juicy lemon
  • a big handful of fresh mint
  • 2 tbsp dried dill
  • 1 tbsp onion powder
  • 1 tsp kosher salt
  • lots of fresh cracked pepper... There was a Persian cook book that said "Persians like it peppery" and it's true :)
  • 1 Persian cucumber, diced
In a VitaMix or high powered blender, blend together cashews, almond milk, garlic, lemon juice, fresh mint, dill, onion powder, kosher salt and pepper. Blend until very smooth until it looks like whipped cream. You can splash a little more liquid of almond milk or water if it's too thick, or add some extra cashews if it's too thin. Transfer dip to a bowl and add diced cucumber. Mix well and garnish with dried dill and/or mint.

Friday, September 19, 2014

Vegan, Gluten-Free, Spinach and Kale Pesto Shells

I used frozen chopped spinach and kale to whip up this fast and tasty dinner! By the time your pasta water boils, this dish is virtually ready to eat. The nutritional yeasts makes it taste decadent and cheesy, and you'll really love the bright flavors from the lemon zest gar


Spinach and Kale Pesto Shells
by Sarah Farsh September 18, 2014

  • 3 heaping cups of frozen chopped spinach and kale mix (or 5 cups fresh)
  • 4 cloves fresh garlic, minced
  • 2.5 cups dry Tinkyada Brown Rice Pasta Shells
  • 1/2 cup nutritional yeast, I used Bragg's 
  • 2 tbsp basil infused extra virgin olive oil, I use A L'Olivier Basil 
  • Garnish: Lemon Zest, crushed pine nuts and red chili flakes
  • Salt/Pepper to taste 
Bring a large pot of water to a boil. Meanwhile, dry sauté your frozen spinach, kale and garlic. You won't need any oil since the frozen veggies will release water as they cook. Add dried pasta shells to boiling water, and cook until shells become soft - about 10 minutes. Drain pasta, but leaving the shells slightly wet - you don't have to shake the water of thoroughly when draining... Poor shells back into pot, drizzle with basil olive oil and add sautéed greens. Add nutritional yeast and toss lightly - without crushing shells. You're shells should be slightly wet since you've kept a little bit of the pasta water after draining them. Spoon into bowl, and top with fresh lemon zest, crushed pine nuts and red chili flakes!

Sunday, August 17, 2014

Sprouted Veggie Breakfast Sandwich

This breakfast sandwich is my version of comfort food – perfect for a satisfying brunch! I loaded up Sprouted Grain Ezekiel Bagels with some fresh veggies, and topped with an oil-free fried egg. This vegetarian treat can turn vegan just by leaving the egg out, and replacing with hummus spread on both sides of your bagel. And if you do use the egg, please buy cage-free, organic. 



Sprouted Veggie Breakfast Sandwich 
by Sarah Farsh August 17, 2014
  • Food For Life Sprouted Grain Ezekiel Bagel, toasted
  • blanched asparagus tips
  • fresh tomato slices
  • fresh sprouts
  • 1 organic egg, cooked any style (or Hummus for vegan version)
  • ripped fresh basil leaves
  • drizzle of sirracha
  • salt/pepper
Toast your bagel and stack all ingredients as follows: bagel bottom, row of asparagus, tomato slices, hand full of sprouts, cooked egg (I dry-fried mine on a non-stick pan), fresh basil leaves, sirracha, salt, pepper and bagel top. For the vegan version, first line both sides of the bagel with your favorite hummus spread before stacking the rest of the veggies.