Tuesday, March 13, 2018

Smokin' Hot Skinny Summer Soup

This veggie forward soup makes getting ready for summer hearty and YUMMY! Rich in nutrients and phytochemicals; no added oils and packed with flavor. You can make a big pot and freeze Ziplock's of lunch sized portions for fast, easy and healthy lunches on the run. Enjoy!

Because Summers Coming!

Smokin' Hot Skinny Summer Soup 
by Sarah Farsh March 13, 2018
  • 2 cups onion, diced
  • 2 cups Japanese yams (or potato of choice), cubed
  • 2 cups zucchini squash noodles
  • 1 cup zucchini chopped
  • 1 cup carrots, chopped
  • 32oz Engine 2 Low Sodium Veggie Stock
  • 2 cups Pomi Chopped Tomatoes
  • Jalapeño peppers (as much as you can handle)
  • 8oz cannellini beans w/ juice
  • 1 lemon juiced
  • 1 bunch purple kale
  • Italian seasoning or make your own: 2 tbsp garlic powder, 1 tsp onion powder, 2 tbsp dried parsley 1 tsp oregano, 1 tsp paprika, salt/pepper to taste
In a large soup pot, dry saute onions, add potatoes and spices - splash veggie broth as needed so veggies don't stick to pan. Saute onions and potatoes on high for a few minutes to get juices flowing, add carrots, zucchini, crushed tomatoes, lemon, veggie broth, jalapeños, beans w/ bean juice, and zucchini noodles. Let simmer about 15min and add purple kale 2 minutes before serving. Serve straight up or  with warm french baguette! Really yummy w/ nutritional yeast sprinkled on top! 

Sunday, March 4, 2018

Zucchini Noodle Stir Fry

You can make this plant base zucchini noodle stir fry faster than ordering in delivery! Gluten free, veggie forward and totally guilt free - FULL of flavor and nutrients, enjoy!

Zucchini Noodle Stir Fry
by Sarah Farsh March, 2018

  • 1 tsp coconut oil
  • 1 pack fresh wild mushrooms (or baby portobellos sliced)
  • 3 cloves garlic, minced 
  • 1 tbsp liquid aminos
  • 1/2 tsp sesame oil
  • 1 pack fresh zucchini noodles (produce section at Whole Foods Market)
  • 1 pack fresh baby spinach
  • 1 cup frozen or fresh quinoa
  • 1/2 cup frozen peas
  • splash of water or veggie stock
Heat up a large wok and melt coconut oil, sauté  mushrooms first, add garlic, liquid aminos, sesame oil, zucchini noodles, quinoa, frozen peas and sauté on high heat, add water or veggie broth as needed if sticking to pan, add spinach last and season with red chili flakes and sesame seeds. 

Feta Sabzi (Feta w/ Fresh Herbs & Greens)

This Sabzi mixture is so yummy with a fresh warm French baguette, on top of salad or with scrambled eggs! If you're Vegan, you can substitute Feta Cheese with a small wheel of Kite Hill Soft Original Almond Cheese and just pile the fresh Sabzi mixture on top!

Feta Sabzi
by Sarah Farsh March 4th, 2018
  • 2 cups fresh dill, chopped
  • 1 cup fresh parsly, chopped
  • 1/2 cup fresh green onions, chopped
  • 6-7 sun dried tomatoes (in oil), chopped 
  • 1/2 cup olive oil
  • salt/pepper to taste
  • blocks of feta cheese or a wheel of Kite Hill Soft Original Almond Cheese 
  • pomegranate seeds for garnish
In a large bowl, mix together dill, parsley, green onions, sun dried tomatoes, olive oil, salt and pepper together. Plate cheese and pile herb and green mixture on top of cheese, top with fresh pomegranate seeds and enjoy! 

Sunday, August 6, 2017

Low Fat Vegan Silken Cashew Pudding

Eat your heart out, there's no need to feel guilty with this creamy silken chocolate puddin'. By using organic silken tofu as the base, this sweet treat stays low in fat with an added boost of protein. You're also getting fiber and healthy fats from the date molasses and raw cashews. Enjoy this energy boosting snack during the day, or as healthy dessert!

Low Fat Vegan Silken Cashew Chocolate Pudding
by Sarah Farsh August 6th, 2017
  • 16 oz Nasoya organic silken tofu
  • 1/2 cup unsweetened pure cocoa powder
  • 1/4 cup raw cashews, soaked in water
  • 1 tsp ground coffee, french roast
  • 1/4 cup date molasses
  • 4 drops stevia
  • 1/2 tsp pink himalayan sea salt
  • garnish: raw granola, coconut flakes, berries, and cherries
Soak your cashew nuts in water for at least 15min and drain. Place all ingredients accept for "garnish" into VitaMix or high powered blender. Blend until creamy and smooth. Transfer creamy pudding into a container cool for at least 2 hours prior to serving. Serve with garnishes listed, or get more creative! Enjoy for breakfast, lunch or dessert!

Monday, April 17, 2017

Portobello Rainbow Bunz

This is the prettiest thing you'll ever put in your mouth. 

You can eat these rainbow buns raw, or lightly grill your veggies before stacking. Either way, they're super easy to make and taste just as good as they look. Eat a Rainbow, Save a Unicorn. 

Portobello Rainbow Buns 
April 16th 2017
  • whole portobello mushroom caps
  • roasted beet slices
  • baby asparagus
  • avocado slices
  • vine ripe tomato slices
  • antipasta: roasted red pepper in olive oil and garlic
  • shreded carrots
  • alfalafa sprouts
  • optional: hummus, fresh mozzarella or feta cheese 
Start a stack with open face portobello cap, hummus (or cheese) and continue topping with all veggies. Top with portobello mushroom cap and enjoy!

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!