Thursday, January 19, 2017

Raw Kimchee & Kelp Sesame Noodles

This kelp noodle dish is a great alternative to a traditional cold sesame rice noodle dish you’d get from Chinese take out, accept hella-healthier! 
Kimchee & Kelp Sesame Noodles
by Sarah Farsh January 14th 2016
  • 1 pack, 12oz kelp noodles (drained)** 
  • 1/4 cup organic shredded carrots
  • 1/4 cup fresh sprouts
  • 1 cup korean spinach salad
  • 2 tbsp green onion, finely sliced 
  • 1 tsp fresh ginger, minced 
  • 2 tbsp fresh garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp rice wine vinegar
  • 2 tsp agave nectar
  • 1 tsp kelp flakes
  • 1-2 tbsp sesame seeds
  • Garnish: fresh kimchee! 
**Before using my kelp noodles, I soak them in a bath of water with 1 tbsp liquid aminos and 1 tbsp baking soda, for 2 hours before draining them for use. This part is optional, it just gives your kelp noodles a much softer texture. 

Whisk together ginger, garlic, sesame oil, rice wine vinegar and agave together to make dressing. In a large bowl, poor dressing over kelp noodles, add carrots, sprouts, spinach and green onion, mix well. Top with kelp flakes, sesame seeds, and optional kimchee. 

My Mama’s Vegan Kimchi

My mom recently surprised me with her newly developed skill set of making vegan kimchi! If you’ve never had kimchi before, let me brief you. Kimchi is Korean style fermented pickled veggies, in a deliciously spicy marinade. There are so many varieties of kimchi you can make from traditional cabbage, cucumber or zoodles and carrots! Traditional recipes call for fish sauce, but I made my first vegan batch together with my mama, and since then have been kimching away! In addition to kimchi being simply delicious, it makes a great addition to stir-frys, soups, salads or side dishes. Kimchi also has many health benefits including probiotics, amino acids and essential in vitamin A, B1, B2, C, and helps curb your appetite! Enjoy!

My Mama’s Vegan Kimchi
By Mama Farshicle, January 17th 2017
  • 1 head nappa cabbage, shredded
  • 1 cup dikon radish, chopped into matchstick pieces
  • 1/4 cup fresh ginger (about 3” piece)
  • 7-8 cloves garlic
  • 1/2 sweet or white onion
  • 1 pink lady apple (or red apple of choice: fuji, honey crisp)
  • 3-5 tbsp tae kyung (ground red pepper powder, from Korean market - more or less depending how spicy you want your batch)
  • 1/4 cup kosher salt
  • 4-5 scallions, sliced

Place nappa cabbage and dikon into a bowl of filtered water (about 12 cups, and mix in kosher salt. Cover with plastic and let cabbage sit in water overnight at room temperature for at least 8 hours and up to 24 hours. After cabbage has lightly fermented overnight, drain all water from cabbage and rinse with cold water, set aside. Meanwhile, In VitaMix or high powered blender, blend together ginger, garlic, onion, apple and tae kyung (ground red pepper) all together to create kimchee marinade. Add marinade to bowl of cabbage along with green onion and mix together well. Pack mixture tightly into glass jars of choice, with a sealed lid. Let packed jars cool in a shaded area but not in the fridge for at least 48 hours before refrigerating. Kimchi is best after fermenting about 1 week and can be refrigerated for up to 1 month!

Tuesday, January 17, 2017

Vegan Pho with Zoodles

Who doesn’t love the way a big bowl of Pho makes you feel like? It’s gotta be one of the most satisfying and flavorful Vietnamese soups that I always enjoy. Instead of using beef stock and rice noodles found in a traditional recipe, I made this extra nourishing version with veggie-mushroom stock and zucchini noodles! It’s just as yummy and so easy to make for yourself, or a group of hungry guests. Enjoy!

Vegan Pho Zoodle Soupby Sarah Farsh January 17th, 2017

  • Broth:
    • 32 oz Pacific Organic Mushroom Broth
    • 1/2 sweet onion, sliced thin
    • 1 tbsp fresh ginger, minced
    • 2 tsbp fresh garlic, minced
    • 2 tsp lemon grass, sliced thin
  • Raw Veggies:
    • 1 1/2 cups spiralized zucchini, per person
    • Spiralizer carrots 
    • Fresh lime
    • Fresh cilantro
    • Jalapeno slices
  • Steamed Veggies:
    • Sweet or purple potato slices
    • Baby bok choy
    • Baby portobello mushroom slices
Boil all broth ingredients together in a soup pot. Build your soup bowls by starting with zucchini noodles, and top with desired amount of broth. Top with raw and steamed veggie assortment and enjoy with sriracha sauce!

Vegan Soondubu Jjigae (Korean Soft Tofu Veggie Stew)

This stew is everything to me, a big pot of fiery veggies is every Dragon Girls dream come true! If you have a low tolerance to spicy foods, you might want to pass over this recipe. 

If you didn't already know my obsession with Korean food, you're about to find out. Before I moved to Miami, I lived in "K-Town" and a bowl of Korean Hot Stone Tofu Soup was a weekly ritual at BCD Tofu House. Since my move to Florida, Korean food has been the only thing missing. I finally scored some authentic ingredients from a Korean market. If you don’t have a Korean market by you, you can also order the spices on Amazon. You can make this stew in a large soup pot, or more authentic would be using a hot stone bowl. Serve this stew with steamed rice or kabocha squash like I did. Enjoy or admire!

Soondubu Jjigae (Korean Soft Tofu Vegetable Stew)By Sarah Farsh March 16th, 2017 - Serves 8 + leftovers

  • 1 cup yellow onion, minced
  • 2 tbsp fresh garlic, minced garlic cloves garlic, minced
  • 1 tbsp fresh ginger, minced 
  • 1/2 cup scallions, finely chopped
  • 1/2 cup chrysanthemum leaves, finely chopped (from Asian Market)
  • 2 tbsp gochujang (from spicy miso from Korean Market)
  • 4 –5 tbsp tae kyung (ground red pepper powder from Korean Market)
  • 2 cups potato, minced (I used a Japanese yam)
  • 2 cup carrots, minced
  • 2 cups wild mushroom mixture (shitaki,oyster, wood ear, chanterelle)
  • 48 oz 365 Everyday Value Vegetable Broth
  • 24 oz organic soft silken tofu, lighlty broken up
In a large cooking pot, dry sauté onions and add garlic, ginger, scallions, 1/2 of the 1/2 cup of chrysanthemum leaves, potato and carrot – add splashes of veggie stock if veggies start sticking to pan. Add all spices (gochujang, tae kyung) and sauté. Fill pot with remainder 48oz of veggie broth and stew until pot starts to boil. Right before serving, add silken tofu and remainder of the chrysanthemum leaves. Serve over steamed rice or squash and top with enokitake mushrooms and sigeumchi muchim.  

Lavander Lime Coconut Pudding

One of my girlfriends Annie just moved to Miami from New York and like me, is enjoying all of the fruits and veggies we are able to grow in our tropical environment. She gave me a couple coconuts from her coconut tree, so I made some puddin’. 

Raw Vegan Lavander Lime Coconut Pudding
by Sarah Farsh, January 15th 2017
  • 1 cup fresh coconut meat, from about one fresh coconut
  • 1 - 1/2 cup coconut water, from fresh coconut
  • 5 medjool dates, pits removed
  • 3 tbsp agave nectar 
  • 1/2 tsp culinary lavander (dried or oil)
  • 1 fresh lime, juiced
  • 3 tbsp chia seeds
  • Pinch of pink Himalayan sea salt

Slay your coconut open with a machete knife. Be careful, or ask one of your friends to do it for you. Collect the juice and scoop out all of the meat. Place all of the ingredients into a VitaMix or high powered blender, blend until smooth. Refrigerate for at least 2 hours prior to enjoying. I enjoy this pudding for breakfast along with some Pumpkin Oat Bar chunks!

Tuesday, December 20, 2016

Raw Vegan Thai Coconut Curry Zoodles

This bright dish is so refreshing and bursting with color and flavor. No cooking required - you can enjoy this cold noodle dish for a quick and easy, super healthy lunch or dinner!

 Raw Vegan Thai Coconut Curry Zoodles
by Sarah Farsh December 17, 2016 - serves 6
  • coconut curry dressing: 
    • 2 fresh young coconuts - the water and the meat
    • 1 cup raw cashews, soaked for at least 2 hours in water
    • 6 prunes or 2 dates
    • 2 tsp maple syrup or agave
    • 2 tsp Thai Kitchen's Green Thai Curry Paste 
    • 1 fresh lime - juiced
    • 6 - 8 cloves fresh garlic
    • 1/2 shallot
    • 1" piece of fresh ginger
    • 1 tsp pink himalayan sea salt
    • 1/2 tsp fresh ground black pepper
    • 1/2" piece fresh lemon grass
  • 2 organic zucchinis per person, spiralizer into thick pasta shape using a spiralizer (12 for 6 people)
  • garnish: fresh basil, cilantro, shallots chopped, red chili pepper, crushed peanuts, fresh lime, sirracha, lemon grass
In VitaMix or high powered blender, blend all coconut curry dressing ingredients together until really smooth. Plate each of your servings with a nice size pile of fresh zucchini noodles, top with coconut curry dressing and all of the garnishes. Enjoy!

Thursday, December 15, 2016

Eat A Rainbow Holiday Veggie Tart - Vegan & Gluten Free

Vegans, please don’t limit yourself to Tofurky and sides on Thanksgiving and the Holidays. There’s so many fruits and veggies to celebrate and be thankful for – create something hearty and happy! 

This year for the holiday, I came home and spent it with my family in NYC. It was our first fully vegan Thanksgiving dinner as a family, so I wanted to make it special. I also figured we’d have the whole day to spend together, so why not get creative and collaborate together in the kitchen!? Since this dish requires a lot of preparing in terms of slicing the veggies, it’s a great dish to make together with friends or family.
Potato Crust:

raw - before it goes into oven:
freshly baked: 

The measurements on the veggies vary depending on how you sculpt your tart. You’ll need to slice a pile of each color veggie, and use as much as you need for your size tart pan you use. You can freeze the leftover slices, make a veggie broth, dehydrate them into veggie chips, or just eat the left over veggie slices raw with hummus or dip! We ended up snacking on most of the left over slices before we got to dinner :) 

Rainbow Veggie Tart
By Sarah Farsh December 14th, 2016
  • Thin slices of a rainbow of veggies, you can use a mandolin or veggie peeler to make a pile of slices with the following veggies:
    • red beets
    • organic carrots
    • sweet potato
    • yellow carrot 
    • Zuccini
    • Lacinato kale
    • Japaneese eggplant
    • Purple potato
    • White potato 
  • 1/4 cup vegan nut cheese like Kite Hill Ricotta, or make your own: 
    • 1/4 cup macadamia, soaked in water for 2 hours
    • 1/4 cup nutritional yeast
    • 2 tbsp rice wine vinegar
    • 2 prunes or 1 medjoold date pitted 
    • 6 cloves garlic
    • 1 sprig of thyme 
    • Salt/pepper to taste
  • 1/4 cup sundried tomato pesto
    • 1/4 cup sundried tomatoes
    • 2 tbsp olive oil
    • Splash of water to help ingredients pulse easy in blender
    • 7-10 cloves garlic
    • 1 tsp oregano
    • Few basil leaves 

Grease your tart pan lightly and cover with oven safe parchment paper. The paper should be long enough to fold out of the tart pan so that after the tart cooks, you can easily pull out the tart with the ends of the parchment paper, so that it doesn't stick to the pan dish. It should look like my photo. You’ll first start with a full layer of potato slices, you can paint a little olive oil to help them stick together. Bake the potato layer for 15 – 20 minutes at 350 for the base of your tart. After the potato crust bakes, you’re ready to start building your flower! Spread a layer of the sundries tomato paste onto the cooked potato pie shell, add the vegan nut cheese layer, and then start wrapping each color of veggie ribbons you want into the shell. The nut cheese should hold your veggie ribbons down. Bake the tart for about 20 – 30 minutes and enjoy! I served this with a homemade vegan mushroom gravy, but you can enjoy it just as it is too!