Thursday, September 15, 2016

Zaghetti with Cashew Kale Pesto, Garnet Yams and Eggplant

Helen, my Italian girlfriend schooled me when I mistakenly called my long thin strands of zucchini noodles “zoodles”. Clearly, they are in the shape of spaghetti. So from this day forward, they’ll rightfully be called “zaghetti”. Molto Buono!

Zucchini Spaghetti with Cashew Kale Pesto, Garnet Yams and Eggplant
by Sarah Farsh September 13th, 2016

Kale Pesto: 
  • 2 cups fresh basil leaves
  • 1/2 cup chopped kale (I used frozen)
  • 5-6 cloves fresh garlic
  • 1/2 cup cashews
  • 1/3 cup veggie broth or unsweetened almond milk
  • 4 tbsp nutritional yeast
  • 1/2 lemon, juiced – zest for garnish
  • Salt/pepper to taste
Zoodles & Veggies:
  • 1 tbsp coconut oil
  • 4-5 organic zucchini, sliced through spiralizer (noodle shape)  
  • 1 garnet yam, cubed and roasted
  • 3 indian eggplants, sliced in 1/4” thick rounds (salt/pepper/oregano) 

In food processor or blender, combine all kale pesto ingredients together to create sauce. Heat up a large pan or wok with coconut oil, add zaghetti and kale pesto. Sauté lightly using tongs so that you don’t break the noodles. Meanwhile, on a separate pan lightly fry the eggplant slices and season with salt/pepper/oregano. Plate up starting with zaghetti, eggplant slices and roasted yam cubes! 

Saturday, September 10, 2016

Vegan Persian Melon Cake with Rosewater and Pistachio

This "cake" does not have flour or flour alternatives, it's just fruit! And guess what, it tastes even better than it looks.

Keep in mind, since this is fresh fruit you'll need to serve immediately. What you can do to prepare is cut out your melon into the shape of a "cake", soak it lightly in rosewater on a deep plate or bowl, and keep it cool in the refrigerator. This way when you're ready to server, you can quickly layer creamy topping and crushed pistachio on the melon before serving.

Persian Melon Fruit Cake
by Sarah Farsh September 7th, 2016

  • 1/2 crenshaw or cantaloupe melon, peeled, seeded and carved into a cake shape of your choice
  • 1 1/2 tbsp rosewater, usually found in ethnic aisle 
  • SoDelicious dairy-free cocowhip (or creamy topping of choice), I use reduced fat variety
  • 1 cup crushed unsalted pistachio nuts
  • fresh mint for garnish
Prep your melon by slicing in half, peeling and scooping seeds out. Use a paring knife to carve the melon out to your desired cake shape. Rub the melon down with rosewater and let chill in refrigerator until you are ready to serve. Frost melon with cocowhip, top with pistachio nuts and garnish with mint. Serve immediately. 

Easy Peasy Cauliflower Fried Rice

I always keep a freezer full of frozen fruits and veggies, incase I don't have time to prep and cook with fresh. Don't give frozen veggies a bad rep - they are picked at their peak before being flash frozen, which maximizes their nutrient density. 

For this quick Asian stir-fry, I used all frozen veggies and frozen cauliflower rice. It only took minutes to saute on my wok, and tastes better than chinese take out! 

Easy Peasy Cauliflower Fried Rice
by Sarah Farsh September 5th, 2016
  • 1 tsp toasted sesame oil 
  • 1 tbsp garlic, minced 
  • 1 bag, 365 Everyday Value™ frozen organic cauliflower rice
  • 1 cup frozen or fresh broccoli
  • 1/2 cup frozen or fresh baked butternut squash cubes
  • 1/4 cup frozen or fresh shiitake mushrooms 
  • 1/4 cup green peas 
  • 3-4 tbsp brags liquid aminos (or tamari sauce)
  • 1/2 tsp ginger powder
  • 1/2 tsp coriander
  • chili flakes - optional 
Heat up a large non-stick wok or pan, dry saute garlic or use 1tsp coconut oil. Add cauliflower rice and start sauteing before adding reminder veggies and ingredients. Add sesame oil last, will help you use less oil than you really need and you'll enjoy the aroma. Saute for about 10 minutes, or until desired temp. 

Thursday, August 25, 2016

Vegan Gluten-Free Zucchini Noodel Lasagna

This is a really great meal to cook for a group of friends that won’t keep you slaving away in the kitchen. Instead of using traditional pasta noodles for the layers of lasagna, I used zucchini and eggplant slices. They hold up great, instantly up your veggie intake and tastes delicious! Enjoy!

Vegan Zucchini Noodel Vegetable Lasagna
By Sarah Farsh August 25th, 2016
  • 4 zucchinis, sliced thin like lasagna noodles
  • 1 eggplant, sliced thin like lasagna noodles
  • 1 1/2 cups tomato sauce (homemade or store bought) 
  • 1 1/2 cup vegan ricotta cheese (homemade or store bought Kite Hill)
  • 1 cup frozen chopped spinach, thawed
  • 2 cups baby portobello mushrooms, chopped 
  • 1 tbsp braggs liquid amino
  • 1/2 tsp oregano
  • 1 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt/pepper to taste
  • 1 cup fresh basil
  • Thyme sprigs for garnish
  • Vegan parmesan cheese for garnish

Preheat oven to 375 degrees. Mix chopped mushrooms together with braggs liquid aminos and fennel seeds, let marinate while you continue setting up the lasagna. Mix ricotta, spinach, garlic powder, onion powder and oregano together using a fork. Poor a thin layer of tomato sauce on the bottom of a 9x13” glass pyrex dish. Layer with slices of zucchini and top with a little sauce. Continue layering: one layer of all of ricotta mixture, one layer of eggplant slices, more sauce, one layer of all the mushroom mix, bed of basil, last zucchini layer and top with last layer of tomato sauce. Top with a light sprinkle of vegan parmesan cheese and sprigs of thyme before popping into oven. Bake in oven for 1 hour and 20 minutes. Allow to cool for 15 minutes before cutting and serving. Top with fresh basil and sprinkle of vegan parm cheese for garnish. 

Monday, August 15, 2016

Zoodles with Creamy Cashew Cauliflower Alfredo

Don’t be shy, this bowl of zucchini noodles tastes just as fine as she looks. Mixing cauliflower into the cashew cream sauce cuts the fat in half, and bumps up your veggie load. I served her with caramelized onions, shrooms and roasted grape tomatoes. Enjoy!

Zoodles with Creamy Cashew Cauliflower Alfredo 
by Sarah Farsh August 12, 2016 - Serves 6

      Cashew Cauliflower Cream: 
  • 1/2 cup raw organic cashews
  • 1 bag frozen organic cauliflower (or about 2 cups)
  • 1/4 cup plain almond milk
  • 1/4 cup nutritional yeast
  • 2 tbsp rice wine vinegar
  • 4 cloves fresh garlic
  • 1 tsp agave 
  • 2 tsp pink Himalayan sea salt
  • 1/2 tsp white pepper
  • Pinch of nutmeg (no more than 1/2 tsp)
  • 10 medium size zucchinis, spiralized like noodles (I used a hand spiralizer) 
  • 2 heaping cups fresh baby spinach
  • 1 tsp coconut oil
  • Sautéed onions and mushrooms – with coconut oil, salt, pepper
  • Roasted red grape tomatoes
  • Fresh basil
  • Fresh lemon zest
  • Vegan parmigiano grated topping 
Have a friend help you spiralize your zoodles like I did, while you put your tomatoes in the oven to roast, and sauté onions and mushrooms. Meanwhile, warmup cauliflower slightly in zapper or a pot – just to defrost. Place all cashew cauliflower cream ingredients in VitaMix or high powered blender, blend until creamy and smooth. 

Warm up a large pot with 1 tsp coconut oil. Add zoodles and spinach to pot, and poor cashew cauliflower cream on top. Mix well and only cook for 5 minutes, so that everything blends together and gets warm but doesn’t cook or get mushy. Mix the noodles very lightly so that they don’t mush up – I use plastic thongs to mix and serve. 

Plate zoodle spinach sauce mixture with your garnish and enjoy!

Watermelon Fruit Cupcakes

All I ever wanted was watermelon cupcakes with fresh cut flowers on top, and then all my dreams came true. 

Fresh Vegan Watermelon Fruit Cupcakes 
By Sarah Farsh August 12, 2016
  • Fresh watermelon, carved into cupcake size pieces and kept in fridge until you’re ready to serve
  • So Delicious Dairy-Free Coco Whip
  • Sliced almonds
  • Edible flower garnish, or fresh berries
You can carve and prep your cuts of watermelon in advance, but you’ll need to ice and serve the cupcakes immediately. If you look close, you’ll see that some of mine were already melting. 

Top your watermelon pieces with as much coco whip as you like, and decorate with almonds and flowers. Serve right away. 

Wednesday, August 10, 2016

Indian Spiced Eggplant, Zucchini, Lentil & Mint

This one pan recipe is full of spice and packed with nutrients. Serve on top of quinoa, rice or your favorite grain for a filling and complete meal. 

Indian Spiced Eggplant, Zucchini, Lentil & Mint
by Sarah Farsh August 9, 2016

1 tbsp coconut oil
1 cup sweet vidalia onion, diced
2 Zucchinis, cubed
1 purple eggplant, cubed
1/4 cup fresh mint, chopped
4 tbsp raisins 
1 tbsp masala curry powder
1 tbsp whole cumin seeds
1/2 tsp garlic powder
1/2 tsp ginger powder
1 tsp cayenne pepper (optional, depending how spicy you can handle it)
Salt and pepper to taste
1 – 2 cups cooked black lentils 
Splashes of veggie broth or water

Heat up large skillet with coconut oil and sauté vialia onions. Add half of the fresh mint and sauté well with onions to release oils from mint. Add zucchini and eggplant, sauté well adding splashes of veggie broth if pan starts sticking. Add raisins, curry powder, garlic, ginger, cumin seeds, cayenne, salt and pepper until all ingredients start simmering down and marinating together in pan. Once veggies cook down (about 10-15 minutes) add the cooked black lentils and gently combine all together. Serve on top of quinoa or brown rice and top with the remainder fresh mint.