Saturday, April 28, 2012

Sirracha Glazed Tempeh and Garlicky Greens

I'm not a huge fan of Tempeh... Maybe I just don't know how to make it well. I don't fry food and the only time I've somewhat enjoyed Tempeh was when it was pan fried at a restaurant. Maybe it's just not for me - but the Sriracha glaze made it not so bad... I think I'll have to work on this recipe.



I made some super easy Garlicky Greens which I enjoyed way more than the Tempeh. I used Broccolini here, also known as Brocclette. I looooove broccolini - it's kindof like feathery broccoli with thin and delicate stems.


I served the tempeh and garlicky greens together for dinner. Zach seemed to love it and I was pretty puzzled as to why. I quickly excused myself from the table to make a peanut butter orange dressing to poor on top of my dish to make it taste better. I'm being honest here! Not all my recipes come out great, and all I can say is that this was definitely not my favorite dinner. But maybe you will like it?

Sirracha Glazed Tempeh
by Sarah Farsh April 26, 2012
  • 1 pack tempeh, cut into 4 pieces
  • 3 tbsp sirracha sauce
  • 1 tbsp maple syrup
  • 2 tsp soy sauce
In a small bowl, whisk sirracha, maple syrup and soy sauce together. In a deep dish, marinate tempheh in sirracha mixture overnight. Preheat oven to 350˚. Lightly grease a cookie sheet and place marinated tempheh pieces on cookie sheet. Bake for 15-20min and try to enjoy.

Garlicky Greens 
  • 2 bunches organic broccolini
  • 5 garlic cloves
  • 3 tbsp veggie stock
In a large saute pan, dry saute garlic on very low heat. You don't dry saute garlic as you would onions - they are more delicate and burn easily. Add in veggie stock and whole broccolini. Cover and cook for 5min on medium heat. 


Friday, April 27, 2012

Zucchini Squash and Cauliflower Curry

This week I slacked and missed my 101 Wednesday session, I'm sorry for that. Instead, I played with Minou and taught her how to play the iPad cat game.


I didn't play with Minou every free chance I had after work... I try to continue my life as I would before we got Minou so that I don't turn into a cat lady. The other night, I went to my aunt Rebecca's house for dinner. Rebecca is an incredible cook and is famous for her roasted chicken. It's seriously the greatest roasted chicken ever. The very rare occations that I eat animal protien, I make a small exception for a few bites of her chicken. The other night when I went over for dinner, she created a vegetarian dish that was super tasty. She made a Zucchini and Cauliflower Curry in what seemed like 5 minutes flat.

Because I've been pressed on time this week (not playing with Minou), I decided to try recreating her delicious one pot wonder.


Zucchini Squash and Cauliflower Curry
adapted from my aunt, Rebecca Nazar
  • 1 head cauliflower, floret
  • 1 head broccoli, floret 
  • 4 zucchini squash, cut into half circles
  • 1 yellow onion, diced
  • 28oz. can organic diced tomatoes
  • 6oz. can organic tomato paste
  • 2 tbsp curry powder
  • 1 tsp red chili flakes
  • 1 tsp mustard seeds
  • 1 tsp cumin
  • 3 cups vegetable stock 
In a large pot, dry saute onions and add in cauliflower, broccoli and zucchini. Stir well and add diced tomatoes, tomato paste, curry powder, mustard seeds, chili flakes and cumin. Stir well and add vegetable stock. Cook for minimum of 20min or as long as desired. Serve with brown rice or grain of choice. 


Friday, April 20, 2012

Petite Minou and Tacos

Zach and I just rescued a kitty, we named her Petite Minou. You can call her Minou for short. Petite Minou means "Small Kitty" in French, which we thought fit her perfectly.


Our friends and family have been wanting to come over and meet Minou - I think she loves the attention. We had our first group of guests over the other night to meet her and have dinner. The kitty cat in me was craving some fish tacos, so I decided that's what I'd make. If your confused about me making fish, please read this post to understand my take on it. The fish was delicious, but you'll notice that it is pretty much used as a garnish for our meal.




I used coconut milk and curry powder to marinate the fish in; this gave the fish an exotic creamy taste with a kick of spice. I steamed up curly kale leaves which I used to line our tortillas with before laying the fish on top. I use these Organic Sprouted Grain Corn Tortillas, they are my favorite. For each taco, there was only about 1 tablespoon of cooked fish and loads of veggies. I topped the tacos with a healthy scoop of fresh Kiwi Mango Slaw.




I quickly whipped up some Dirty Rice and Beans to serve along with the tacos - I made this up on the spot using leftover brown rice and black beans.


After we all had dinner, we all enjoyed being entertained by our sweet Minou.

Coconut Curry Fish Tacos
by Sarah Farsh April 19, 2012
  • 1 lb Whole Foods Market® Responsibly Farm Raised Tilapia Fillet
  • 1 tbsp curry powder
  • 1 can coconut milk
  • 1 bunch curly kale, stems removed
  • Sprouted Grain Corn Tortillas
Preheat oven to 375˚. In a pyrex dish, lay out tilapia fillets and sprinkle curry powder ontop of them. Poor coconut milk ontop and bake for 25min. You can marinate ahead of time for more flavor. Meanwhile, steam kale leaves for 7min and warm up corn tortillas in the oven. Line corn tortillas with 1-2 kale leaves and spoon fish ontop. Serve with Kiwi Mango Slaw on top and Dirty Rice and Beans on the side.

Kiwi Mango Slaw
by Sarah Farsh April 19, 2012

  • 1 bag shredded coleslaw (or shred your own cabbage and carrots)
  • 4 kiwis, peeled and diced
  • 1 ripe ataulfo mango, peeled and diced
  • 2 limes, juiced
  • 3 tbsp Whole Foods Market House Made Guacamole (or your own fresh guac)
  • 2 tbsp fresh cilantro, chopped
In a large bowl, mix all ingredients together well. *serve inside fish tacos.

Easy Dirty Rice and Beans
by Sarah Farsh April 19, 2012
  • 3 cups cooked brown rice
  • 2 cups unsalted cooked black beans (canned or fresh)
  • 2 vine tomatoes, diced
  • 1 onion, diced
  • 2 tsp cumin powder
  • 2 tsp garlic powder
  • 1 tsp chili flakes
In a pot, warm up all ingredients together on medium low heat for 10-15min

Bonus Minou pictures :)







Thursday, April 19, 2012

Breakfast

Lightly toasted sprouted grain bread, freshly ground organic peanut butter, ripe banana slices and juicy blueberries. One of my favorite go-to breakfast treats.


Wednesday, April 18, 2012

Dinner for Mommy & Me

My mom is a really special lady. I've always looked up to her with great appreciation, but even more so ever since I moved out and have become more independent. We've built this new friendship together and I get to know her more and more each time I see her. The other night, She came over for dinner and we started talking about old times when David and I were younger growing up in Manhattan. We dug up these pictures from the 80's of my mom and I swinging in the park - these are my favorite photos of us.




These pictures completely capture the beauty of our relationship and of course, NYC playgrounds!


Before my mom came over for dinner the other night, I FINALLY got her to come with me to Kitty's yoga class. I'm putting extra emphases on the "finally" part because I have been trying to get her to come for 2 years now. It was worth the wait, I knew she would love it, and who doesn't need some yoga in their life?


After some serious stretching, breathing and gigging in yoga, we continued the fun by meeting at my place for dinner. I decided to keep dinner quick, easy and light. To start, I served Watercress Cherry and Pecan Salad. I almost always make salads using arugula mainly because that's really my favorite salad green. I thought it's time to switch things up a bit, so I turned to watercress. Watercress is super refreshing and crisp with a hint of radish characteristics. I served the watercress salad with an Avocado Orange Dressing.



For our main course, I served some lightly steamed curly kale, broccoli, portobello mushrooms, spiced garbanzo beans and these beautiful multi-colored baby potatoes that look flower petals to me. I whipped up a quick tahini dressing to drizzle on top of our platter. It was a super quick and easy meal that was satisfying and really delicious. It was a perfect night for Mommy and Me.






Watercress Cherry Pecan Salad with Avocado Orange Dressing
By Sarah Farsh April 16, 2012

  • 1 bunch watercress
  • 1/4 cup dried cherries, sweetened with fruit juice - not sugar
  • 1/4 cup chopped pecans
  • 1 ripe avocado
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp rice vinegar
  • 1 tbsp water, more if you want dressing thinner.
In a large bowl, mash and whisk avocado, orange juice, vinegar and water together until smooth. Add watercress, cherries and pecans - toss well. 


Steamed Kale, Broccoli, Portobello Mushrooms and Baby Potatoes with Spiced Garbanzo Beans and Tahini Dressing
By Sarah Farsh April 16, 2012

  • 1 bunch curly kale, bottoms removed
  • 1 head of broccoli, cut into florets
  • 2 whole portobello mushrooms
  • 1 tsp low sodium soy sauce
  • 1 bag colored baby potatoes, sliced in half
  • 2 cans garbanzo beans, unsalted (or make your own)
  • 1 tsp turmeric
  • 1 tsp chili flakes (keep out if your a baby)
  • 1 tsp garlic powder
  • 2 tbsp tahini paste
  • 1 tbsp miso paste
  • 2 tbsp rice vinegar
  • 1 tbsp parsley, minced
  • 2 tbsp water, add more if you want a lighter dressing
In a steamer or a large pan, steam kale, broccoli, mushrooms and potatoes for 10 minutes (you will need to add a tinny bit of water to steam). Drizzle soy sauce on top of mushrooms before steaming. In a small pot, warm up garbanzo beans, and stir in turmeric, chili flakes and garlic powder. Whisk tahini, miso, rice vinegar, parsley and water together and drizzle on top of veggies when ready to serve. 

Wednesday, April 11, 2012

101 Wednesday: Gluten Free, Vegan Pie Crust

In this video, I demonstrate how I make my gluten free, vegan pie crust. I use this pie crust for my tarts, pies and dessert casseroles. It works best if you have a pie or tart pan that has a removable bottom like this one. You can easily enjoy this pie crust raw just by skipping the baking step. I hope you enjoy this crust and have fun filling it!


Gluten Free, Vegan Pie Crust
by Sarah Farsh April 11, 2012

  • 2 cups raw almonds
  • 4 tbsp pressed dates or date paste
  • 2 tbsp steal cut oats (or 2 additional tbsp of almonds)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup unsweetened organic soy milk (or non dairy milk of choice)
Pre heat oven to 350 (optional if baking). In VitaMix, blend ingredients together using plunger, until smooth. Scoop out dough into a tart pan or pie crust and spread out evenly with wet hands or spoon. Bake for 20min if you are cooking, or refrigerate if enjoying raw.

Vegan Chocolate Mousse - Engine 2 Diet
recipe from The Engine 2 Diet by Rip Esselstyn
  • 1 package silken soft tofu
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup (more or less to taste)
This is the mouse I filled my pie crust with. Top with fresh fruit of choice, I use bananas in this demonstration. Keep pie cooled.




Monday, April 9, 2012

Tarte aux Fruit (a healthier fruit tart)

Yes... I have a sweet tooth and I make a lot of healthy alternatives for pies and tarts, I hope you don't mind. This is my personal favorite dessert that I make - I try to save it for special occasions. The last time I made this tart was for Zach's firehouse holiday party. I didn't tell any of the firefighters that it was vegan, gluten-free, no sugar added and all natural. There was not a crumb left over and one of the members even asked Zach the next day where I bought the tart from so he could go and get one. I was very flattered and I don't even remember if I ended up telling anyone the truth about the wholesome tart...



Yesterday my family and I were invited to my brothers friends house for Easter dinner. I thought it would be nice to bring something special, so I made three of my fruit tarts.

You can make this tart completely raw and it would taste just as good. I personally like to bake the crust off before I fill it, but it's not necessary. This would work with any fruit of choice. You can also fill this tart with my pudding recipe for a fat-free version instead of using the cashew cream I'll mention below. I don't know if you can make the cashew cream in any other blender besides a VitaMix... The VitaMix blades work so fast that air blends into the cashews to give it a whipped and creamy consistency - if you try it on a regular high powered blender, let me know how it works!





Tart aux Fruit - Fruit Tart
By Sarah Farsh, April 9th 2012
  • 2 cups raw almonds
  • 4 tbsp pressed dates
  • 2 tbsp steal cut oats
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup unsweetened organic soy milk (or non dairy milk of choice)
  • 1 1/2 cup raw cashews
  • 1/2 cup unsweetened soy milk (or non dairy milk of choice)
  • 1/2 cup pure maple syrup
  • 1 vanilla bean (insides scooped out, skin removed) or 1tsp vanilla extract
  • 2 cups fresh strawberries, sliced
  • 2 kiwis, sliced
  • 1 tbsp blueberries
Pre heat oven to 350 (optional if baking). In VitaMix, blend almonds, dates, oats, 1 tsp vanilla extract, cinnamon and 1/2 cup soy milk together until crushed into a sticky paste like consistency. I have a video demonstration for the crust here. Scoop crust mixture into a tart or pie pan. Using fingers, press and spread the dough evenly - wetting your fingers lightly really helps this process. Using a fork, poke holes around the base of the pie shell and bake for 25-30min - let cool.
In VitaMix, blend cashews, 1/2 cup soy milk, maple syrup and vanilla bean until whipped into a cream. Poor cashew cream into pie shell and spread evenly. Top with fresh strawberries, kiwis and blueberries (or fruit of choice) and keep cooled in refrigerator until ready to serve. 

Wednesday, April 4, 2012

101 Wednesdays: Kale Two Ways

There is a lot that I can say about kale - the bottom line is, you should eat it as often as possible. It is a super-duper food that is extremely nutrient dense. Just google "kale" and you'll find a ton of reasons why it's so good for you. If you never tried kale, your not alone and you shouldn't be scared! Kale is just another dark leafy green like spinach, collard greens, and romaine lettuce. It can be eaten raw, sautéed, steamed, stewed, cooked in a soup, blended into smoothies, baked into chips, dehydrated and probably a million other ways. Anyway you choose to eat it, it's good for you!

Kale has a slightly bitter and earthy taste with a thick leafy texture. There are two different types of kale that I typically use. I have seen wider variates such as baby kale sold in pre-packs (which I'm dying to try), but Lacinato and Curly Kale are the two I most often use. Lacinato kale has a much smoother leaf with an almost velvety texture. It's a little harder to find in grocery stores and farms and is also known as "dinosaur kale". It's a little sweeter compared to the curly kale. Curly kale is the most conventional version of kale that you will find in almost any produce department. It has a more wild and ruff leaf texture with a slightly bitter bite.

I personally like to prepare my kale in super thin ribbons, also known as chiffonade. In this video, I show you how to chiffonade your kale and how to enjoy your kale two ways - raw in a salad and lightly sauteed over the stove. The thinner you make your kale ribbons, the easier it may be for you to eat if you're just trying it out for the first time. After a while, you'll get adjusted to the delicious flavor of kale and wont mind how big your pieces are =)




Raw Lacinato Kale Salad
by Sarah Farsh April 4, 2012
  • 2 bunches lacinato or dinosaur kale, chiffonade
  • 1 bell pepper, sliced thin
  • 1 avocado, peeled and pitted
  • 2 lemons, juiced
  • 1 tbsp tahini
  • 1/2 tsp chili flakes (keep out if your a baby)
In a small bowl, mix together avocado, lemon juice, tahini and chili flakes. In a large bowl, mix kale ribbons and bell peppers together. Add avocado mixture into kale bowl and massage the dressing into the kale leaves. Working the dressing into the leaves with your fingers is a very important step. This helps soften the leaves to give it a smoother consistency.



Kale with Lemon and Garlic
by Sarah Farsh April 4, 2012
  • 1 bunch curly kale, chiffonade
  • 1 lemon, juiced
  • 5 cloves garlic, minced
  • 1/2 tsp chili flakes (leave out if your a baby)
  • 4 tbsp vegetable stock
In a large skillet, heat up garlic with vegetable stock on low heat - being careful not to burn. Add kale and chili flakes, raise heat to high and saute for 5-7 min. until kale wilts down. Pour lemon juice on top and stir well.

Monday, April 2, 2012

Dinner For My Best Friend

The other night my best friend Julie came over for dinner. Julie moved to Boston about 3 years ago, so I don't get to see her as often as I'd like. When I do get to see her, it's always a great time and feels as if no time has passed. When I found out she was coming to visit for the day, I decided to make a special dinner for us.

Since it's spring, I worked up a fresh seasonal menu for the night.
To start, I served Roasted Artichokes with a Walnut Dip.




For our main course, I made a Vegan Asparagus and Mushroom Strata.





If you have never had or heard of a Strata before, the best way I can describe it is like a savory bread pudding. Traditionally, Strata is made with eggs, cheese and cream - mixed with either vegetables or sausage. I obviously had to create my own variation of this decadent dish without the use of dairy or eggs, and I must say it came out delicious. You really can't tell that there is no cheese or eggs in this, if you don't tell your guests, they'll never know.

I served the Strata with Sautéed Kale with Lemon and Garlic. (this 101-Wednesday coming up, I'll be posting a video on how to make this along with a raw kale salad..)



It's very rare that I decide to make a cocktail instead of serving wine, mainly because I don't like many cocktails. I thought having my best friend over was a good reason to come up with a fun cocktail for us to enjoy. I made Watermelon Elderflower Martinis. If you don't drink alcohol, you can still enjoy this drink without any.





It was a magical time having my best friend over for the night, catching up and enjoying some healthy eats. Until next time!


Roasted Artichokes
by Sarah Farsh April 1, 2012
  • 4 artichokes, tops and bottoms trimmed
  • 1/4 cup vegetable stock
  • 8 garlic cloves
  • 1 lemon, cut into wedges
Preheat oven to 375. Place artichokes in a pyrex dish face up. Squeeze 2 garlic cloves into the center of each artichoke. Squeeze lemon wedges on top of artichokes and leave whole lemon wedges in pirex. Pour vegetable stock on top. Cover lightly with aluminum foil and bake for 40min. Remove aluminum foil and bake for an additional 10-15min. Serve with Creamy Walnut Dip from wholefoodsmarket.com

Vegan Asparagus and Mushroom Strata
by Sarah Farsh April 1, 2012
  • 1 yellow onion, diced
  • 2 bunches asparagus, cut into 1/2 inch pieces
  • 18 oz mini bell mushrooms, sliced
  • 1 loaf rosemary boule bread, cubed
  • 1 tsp fresh thyme
  • 1 cup spinach
  • 2 packages of firm tofu
  • 6 cloves garlic
  • 1/4 cup nutritional yeast
  • 4 tbsp vegetable stock
  • 2 tbs tahini
  • 2 tsp turmeric
  • pinch of cyan pepper
  • 1 cup soy milk
preheat oven to 350 and bake bread cubes on a baking sheet for 10min. In a large skillet, dry saute onions adding vegetable stock when needed. Add in asparagus, mushrooms and spinach to skillet. Meanwhile, in a VitaMix or high powered blender, blend together tofu, garlic, nutritional yeast, tahini, turmeric, cyan pepper and soy milk until very smooth. Add blended tofu mixture into skillet with the vegetables. Add in the lightly toasted bread cubes into the skillet and gently toss all ingredients together. Pour batter into a lightly greased pyrex dish and bake at 350 for 35min.

*This recipe would work great with various veggies, don't be shy to create different variations using other veggies.

Sautéed Kale with Lemon and Garlic.
by Sarah Farsh April 1, 2012
  • 2 bunches kale, chiffonade
  • 1 lemon
  • 5 cloves garlic, minced
  • 1/2 tsp chili flakes (leave out if your a baby)
  • 4 tbsp vegetable stock
In a large skillet, heat up garlic with vegetable stock on low heat - being careful not to burn. Add kale and chili flakes, raise heat to high and saute for 5-7 min. until kale wilts down. Pour lemon juice on top and stir well.

Watermelon Elderflower Martini
by Sarah Farsh April 1, 2012
Serves 2
  • 3 cups fresh watermelon
  • 2 shots vodka
  • 1 shot St. Germain
In VitaMix of high powered blender, blend watermelon chunks until smooth. Pour watermelon juice, vodka and St. Germain into a drink mixer with 3 ice cubes. Mix well and pour into martini glasses. Garnish with thyme. *You can make this alcohol free by substituting the vodka and St. Germain with 1 tbsp of rose water.