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 :)

Sunday, July 13, 2014

Eggplant Steak Fajitas with Fresh Avocado Salsa

I just came back from Costa Rica where the vegans eat a lot of rice, beans, corn tortillas, avocado and fresh salsa. After eating pretty much that for two weeks straight (for breakfast, lunch and dinner), I surprisingly craved even more when I got home. So here's a vegan friendly Central American dish that I hope you will enjoy as much as I do!


Eggplant Steak Fajitas with Fresh Avocado Salsa 
by Sarah Farsh July 13, 2014
  • 1 large Italian eggplant, sliced into strips that would resemble strips of steak or chicken. I keep the skin on.
  • light spray of olive oil
  • 1 tbsp chili powder
  • 1 tsp paprika 
  • 1 tsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp tamari or soy sauce
  • salt/pepper to taste
  • rice or corn tortillas
  • 1 ripe avocado, diced
  • 1 vine ripe tomato, diced
  • 1 shallot, diced
  • 1/4 cup fresh cilantro, minced
  • 1 lemon, juiced
  • 1 fresh jalapeno pepper, minced (or leave out if you're a baby)
  • 1 tsp garlic powder
Pre-heat oven to 500˚. Place strips of eggplant on non-stick cookie sheet. Lightly spray with olive oil just so that the spices stick. Sprinkle eggplant strips with chili powder, paprika, cumin, garlic powder, salt and pepper to taste. Bake for 12 minutes, and add tamari or soy sauce and shuffle strips around so all sides get cooked well. Bake for additional 10-15 minutes or until strips are broiled. Meanwhile, toss avocado, tomato, shallot, cilantro, lemon juice, jalapeno, garlic powder salt and pepper together to create avocado salsa. Warm up your tortillas of choice and line with eggplant strips and top with avocado salsa. I served this with quinoa and black beans. Yum!

Vegan Dark Chocolate Orange Mousse with Crushed Pistachio

Possibly one of the simplest desserts to make and so decadently delicious!

Vegan Dark Chocolate Orange Mousse with Crushed Pistachio
by Sarah Farsh June 20, 2014
  • 1 pack extra firm, organic tofu, drained well
  • 1/4 cup good organic dark chocolate powder (no sugar added, pure cacao nibs)
  • 1 tsp all natural orange extract
  • 1/2 cup maple syrup or 1/4 cup agave nectar
  • crushed pistachio nuts for topping (optional)
Blend tofu, chocolate powder, orange extract and maple syrup together in VitaMix or high powered blender. Poor into dessert dishes and keep cool in refrigerator until ready to serve. You should chill this mouse for at least 2 hours before serving, and top with crushed pistachios. 


Tahini Garlic Cauliflower Mash

This cauliflower mash is SUPER yummy! I love it even better than mashed potatoes. I had to stop myself from eating it all straight out of the blender before dinner... Try this mash with roasted portobello mushroom steaks and a vegetable for a perfect dinner dish.


Tahini Garlic Cauliflower Mash
by Sarah Farsh June 15, 2014

  • 1 small Japanese sweet potato, sliced in 4 pieces
  • 1 head cauliflower, florets
  • 2 tbsp tahini paste
  • 1 clove garlic
  • 1 tbsp garlic powder
  • pinch of paprika
  • 4 tbsp nutritional yeast
  • salt/pepper to taste
Boil potato and cauliflower until a fork can poke through skin softly - about 10 minutes. Drain really well - you don't want any additional liquid in blender. Place cauliflower florets and potato pieces into VitaMix or food processor. Add all additional ingredients and pulse - be sure not to over blend otherwise it will turn into a dip!

Monday, May 26, 2014

Baked Quinoa and Bean Veggie Burgers

These veggie packed quinoa patties are great to make in a large batch so you can enjoy them throughout the week. You can enjoy them on top of your salad, inside a wrap or burger bun, on the side of some roasted veggies, or just on their own! You can even individually wrap them after their baked and store some in the freezer.






Baked Quinoa Veggie Burgers with Spinach and Carrots
by Sarah Farsh May 26, 2014
  • 1/2 bag frozen chopped spinach
  • 1 cup shredded carrots
  • 5 cups cooked quinoa
  • 1/2 sweet onion, chopped
  • 1 can red kidney beans, unsalted
  • 2 tbsp tahini sauce
  • 1 tbsp garlic powder
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1 - 2 tbsp tamari or soy sauce
  • splash vegetable broth (for deglazing)
In a large pan, dry saute onions. Add frozen spinach, carrots and tamari to mix and saute, adding splashes of veggie broth as needed. Meanwhile, in a large mixing bowl, crush kidney beans with hands and add tahini, garlic power, turmeric, onion powder, chili powder and cumin. Poor sauteed veggie mix into bowl of crushed beans, and mix well. Add cooked quinoa last, and gently mix together. Preheat oven to 350 degrees. Using a large tablespoon, spoon mixture onto a non-stick cookie sheet and mold into burger sizes of choice. Bake for 35 - 45 minutes, or until crispy on the outside. Let cool before scraping burgers off of nonstick pan - this will make it easier for them to come off clean.

Saturday, May 24, 2014

Watermelon, Elderflower and Jalapeño Gin Cocktail

I don't normally post recipes for cocktails, because I hardly ever make them. But I happen to have some company over and some fresh cut watermelon in the fridge, along with St. Germain and Gin in the pantry - so I thought I'd share. Boy is this a yummy cocktail, especially for the summer.


Watermelon, Elderflower and Jalapeño Gin Cocktail 
by Sarah Farsh May 24, 2014
  • 4 - 5 cups seedless watermelon
  • 3 tbsp agave nectar
  • 1/4 - 1/2 cup good gin (depending how strong you want the drinks)
  • 1/4 cup St. Germain (elderflower liquor)
  • 1/2 lime
  • fresh jalapeno
In a VitaMix or juicer, blend or juice watermelon and slice of fresh jalapeno together until liquified. Stir watermelon juice, agave, gin, St.Germain, lime juice together and serve on ice. Garnish with Jalapeno slice or watermelon. 

Low Fat, Vegan Jalapeño Aioli

This Jalapeño Aioli is super yummy with fresh baked Sweet Potato Fries, or to drizzle on top of a hearty veggie and grain bowl. I've even dolloped some onto a hearty salad...


Low Fat, Vegan Jalapeño Aioli 
by Sarah Farsh, May 24, 2014
  • 1/2 cup extra firm, organic tofu
  • 2 tbsp raw cashew nuts
  • 1 tbsp nutritional yeast
  • 4 cloves fresh garlic
  • 1 tsp onion powder
  • 4 tbsp rice wine vinegar
  • 1 tsp good dijon mustard
  • 1 medjool date
  • pinch of kosher salt
  • 1/2 fresh jalapeno
  • 1/2 tsp cyann pepper
  • 1 tsp paprika
In a VitaMix or high powered blender, blend all ingredients together until smooth. Keep chilled.