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.

Saturday, August 2, 2014

Vegan Basil Cream Pasta Bowls

I used bean pasta for my noodles, and roasted brussels sprouts and squash for the vegetable. Don't limit yourself though, you can use any vegetables you want - broccoli, zucchini or kale would be great too. The vegan basil cream is seriously yummy and completes the bowl! I used the leftover cream as a salad dressing. You can even drizzle it on top of fresh strawberries for a dessert! I'd just leave the garlic out if you decide to use it for a dessert sauce.

Vegan Basil Cream Pasta Bowls
by Sarah Farsh August 2nd, 2014
  • bean pasta, I used Explore Asian Organic Mung Bean Fettuchini 
  • roasted veggies of choice, I used brussle sprouts and butternut squash
  • 1/2 cup raw, unsalted cashews 
  • 1/2 cup plain almond milk, and maybe an extra splash!
  • 3 tbsp nutritional yeast
  • 3 cloves raw garlic
  • 1 tbsp rice wine vinegar 
  • a big handful of fresh basil leaves
  • 1 tsp herbes de provence
  • salt/pepper to taste
Roast off your veggies of choice. Meanwhile, boil water for pasta, cook pasta and drain. To make sauce, place cashews, almond milk, garlic cloves, nutritional yeast, rice wine vinegar, basil leaves, herbs de provence, salt and pepper into VitaMix or high powered blender and blend all ingredients together until it turns into a cream. Set up your pasta bowls by starting with a layer of pasta, roasted veggies, and drizzle basil cream on top. Add fresh basil for garnish!

Heirloom Tomato, Basil and Balsamic Glaze

There's really not much to this recipe - but it's a beautiful dish for a brunch or lunch accompaniment. Try this side on top of a warm sprouted grain bagel, or just on its own! A perfect summer treat.

Heirloom Tomato, Basil and Balsamic Glaze
  • 2 colorful heirloom tomatoes, sliced thin
  • sweet onion, thinly sliced
  • fresh basil, 
  • balsamic glaze, salt, pepper
Arrange tomato slices on a plate, top with onions and basil. Drizzle with balsamic glaze and garnish with salt and pepper. 

Monday, July 14, 2014

Homemade, Vegan, Plant Base Protein Powder

I was really tired of watching my boyfriend buy huge tubs of protein powder. If you ask me - most are just overpriced containers filled with lots of processed junk. What is it with boys and their protein obsession!? I thought it couldn't be that difficult to make my own protein mix loaded with pure, unprocessed protein, fats and vitamins - so I did it! I used garbanzo bean flour as the main source of protein, and added additional super foods to up the nutrients and taste. After making a small taste batch, I sifted all the ingredients together into a large air tight jar to last a couple weeks! You can get creative and add your own personal spices/additions to your liking, but this version is a simple and versatile blend that would go well with most smoothie mixes. And guess what - it's still packed with protein, healthier and cheaper than purchasing conventional protein powders. Most importantly, Enrique loves it :)

Homemade Vegan, Plant Base, Protein Powder 
by Sarah Farsh July 14, 2014
  • 1 LB Bobs Red Mill Garbanzo Bean Flour
  • 1 cup oats
  • 1 cup good organic chocolate powder (unsweetened)
  • 1/2 cup Stevia In The Raw - or dry sugar of choice (brown sugar, coconut sugar, date sugar..)
  • 1/4 cup maca powder
  • 1/4 cup spirulina powder
  • 1/4 cup chia seeds
  • 1/4 cup dried coconut flakes
  • 1/2 cup hemp Seeds
  • 1 cup raw, ground almonds
  • 1 tsp cinnamon
  • pinch of kosher salt
In a large jar, shake all ingredients together. Add 2 - 3 TBSP of this protein mixture to your favorite green smoothie for an extra kick of protein! Note: This recipe is intended to add into a green smoothie - it might not taste good on it's on with just water or milk. I've got a few recipes of green smoothies that you can try adding this stuff to :)