Sunday, June 17, 2012

Brunch: Vegan Veggie Scallion Quiche in an Almond Crust

This morning we had Zach's lovely mom and sister over for brunch. At first, I was not planning to cook anything. I thought we would just go to the café around the corner and sit outside for brunch. But for some reason I woke up super early and decided I wanted to cook instead - so I did.

Cooking breakfast or brunch for company has never been my forte. I don't do eggs, bacon or sausage, and making vegan pancakes can get a little fussy. I normally eat some variation of oats and fruit for breakfast, and that's a bit boring to serve to guests in my opinion. I had made a healthy vegan recipe a while ago for Asparagus and Mushroom Strata, I could have served that - but I thought I would try something different. I decided I could use the base of my strata recipe to make a quiche - it was delicious and a perfect brunch crowd pleaser.

Vegan Veggie Scallion Quiche
by Sarah Farsh June 17, 2012
  • 2 cups raw almonds
  • 1 cup whole wheat pastry flour
  • 4 springs thyme
  • 1/2 cup soy milk (or non dairy milk of choice)
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 cup scallion, chopped
  • 1 cup asparagus, chopped
  • 1/2 cup baby portobello mushrooms, chopped
  • 1/2 cup kale, finely chopped
  • 1 (14 oz) package firm tofu, drained
  • 2 tbsp tahini 
  • 2 tsp turmeric
  • 4 tbsp nutritional yeast
  • 3 cloves garlic
  • 1 lemon, juiced
  • chili flakes, salt, pepper - to taste
Preheat oven to 350. In a vita mix or high powered blender, blend together almonds, flour, soy milk, thyme, salt and pepper into a dough/batter. Lightly grease a tart pan and poor dough/batter in, spread out evenly, covering all sides to the top. Bake crust for 20min. After 20min, open oven and poke a few holes into crust with a fork. Bake for an additional 15min. Set aside.

In a large skillet, dry sauté onions, garlic, scallion, asparagus, mushrooms, and kale - adding very small amounts of water if anything starts sticking to pan.

Meanwhile, in a vita mix or food processor, blend tofu, tahini, turmeric, nutritional yeast, 3 cloves garlic, and lemon juice until smooth.

Add tofu mixture to sautéed veggies and sir well. Poor veggie/tofu mixture into almond pie shell and bake on 375 for 35-40 minutes. Let cool for 10 minutes before slicing.

Happy Father's Day

I love you Baba.

Friday, June 15, 2012

Millet Tabouli Salad

Millet is a great gluten-free grain full of protein and and fiber. You can use it in place of quinoa or rice, in home made veggie burgers, warm cereals or in salads. Today I made a tabouli salad and replaced bulgur wheat with millet - just to switch things up a bit. You can serve this tabouli salad with my Baked Falafel Cookies for a middle eastern treat!

Millet Tabouli Salad
by Sarah Farsh June 15, 2012
makes a lot of salad...
  • 1 cup uncooked millet
  • 2 1/2 cups veggie stock (or water)
  • 2 bunches parsley
  • 1 pint grape tomatoes, diced in half
  • 1 large persian cucumber, diced
  • 1/2 cup fresh mint, chopped
  • 2 jalapinios, diced (keep out if your a baby)
  • 1 large onion, diced
  • 4 juciy lemons, juiced
In a medium sized pot, combine veggie stock or water with millet and bring to a boil. Once pot starts to boil, lower heat to medium/low and cook with lid on for 5min - do not remove lid. After 15min, uncover lid and fluff lightly with a fork. Cover pot again for additional 5 minutes and then remove from heat. Combine all veggies together in a large bowl and gently toss in millet. Serve chilled.

Baked Falafel Cookies For Sarah Vanderbeek

I asked everyone yesterday to post something that you'd like me to make. My friend Sarah (with an "h" like me!) asked for a baked falafel recipe. Coincidentally, I already have a recipe for something I call Baked Falafel Cookies!

These falafel cookies are a perfect alternative to the traditional deep fried version. You can make them gluten free by using rice or quinoa flour. They really should be served with tahini sauce, (I'll post my sauce recipe along with the cookies) they just don't taste complete without it. My cookies tend to turn out more like mini patties just because that's how I line them up on my cookie sheets. If you would like a more traditional round ball shape, just roll them out with your hands... Things just get a little messy that way.

they aren't the most attractive raw cookies

and they don't get much better looking after they cook.

but they taste REALLY good inside a pita sandwich.

Zach and I decided to wrap our sandi's up and eat them at the park and they tasted even better.

Baked Falafel Cookies
by Sarah Farsh June 14, 2012
makes 12 cookies
  • 2 15oz. cans salt free chickpeas (or fresh cooked)
  • 8 garlic cloves (no one said to make this on a first date)
  • 1 tbsp cumin
  • 1 tsp coriander
  • 2 tbsp fresh lemon juice
  • 1 handful parsley
  • 1 tbsp tahini paste
  • 1/2 large onion, or 1 small onion
  • 5 heaping tbsp whole wheat flour (stone ground)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • salt and pepper to taste
Preheat oven to 350. In a VitaMix or food processor, combine all ingredients together until smooth. Consistency should be pasty and thick. If you need to add a tiny bit of water to get the moter running.. just add very little at a time. Spoon batter onto a non-stick cookie sheet, or roll into balls with your hands. Bake for 35-40min until golden brown. Serve on a pita sandwich with tabooli salad and tahini sauce!

Tahini Sauce
  • 3 tbsp tahini paste
  • 9 garlic cloves (yea, its really garlicky)
  • 1 tbsp cumin
  • 2 lemons, juiced
  • small handful of parsley
  • 1/4 cup water
  • salt and pepper to taste
In blender, blend all ingredients together until smooth. Poor on top of falafel cookies, or take by spoonfuls to help prevent vampire attacks.

Thursday, June 14, 2012

Tell Me What To Make!

Is there a vegetable your scared of but would like to give a try? A grain that you don't know how to cook? Or a seed that you don't know what to do with? Post your requests below, and I'll make up a recipe specially for you! If your lazy and don't have an account to post comments, you can just email me at ;)

I'm looking forward to your requests! (Minou asked for a tuna recipe.)

Sunday, June 10, 2012

Bell Pepper Bowls

I had 4 bell peppers lying around, and some Kale and Quinoa Salad left over - so I got fancy.

Banana Split Popsicles

It's that time of the season for popsicle making - yummy.

I had some super ripe bananas, so I thought why not make some Banana Split Popsicles. You can get these ice pop molds at some Whole Foods Market locations, or online here.

Banana Split Popsicles
by Sarah Farsh June 10, 2012

  • 4 really ripe bananas
  • 7 fresh or frozen strawberries
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp pure maple syrup (optional)
  • 2 cups unsweetend soy milk, or non dairy milk of choice
In a VitaMix or high powered blender, blend all ingredients together until smooth. Poor blended mixture into ice pop molds and freeze overnight.

Thursday, June 7, 2012

Farshin' Amazing Oatmeal Cookies

Seriously. These cookies are outrageously delicious, it's hard to believe they are actually healthy. They are a perfect snack to take on a hike, to have for breakfast or to fuel yourself after a work out. They are pumped with flax seeds, nuts and dried fruit to give you an energy boost.

Super-duper easy to make... Just try not to eat them all at once...

Farshin' Amazing Oatmeal Cookies
by Sarah Farsh June 6, 2012

  • 2 cups steel cut oats
  • 1/4 cup dried shredded coconut
  • 1 handful dried cherries (unsweetened, or sweetened with fruit juice - not sugar)
  • 2 cups unsweetened soy milk, or non dairy milk of choice
  • 1/4 cup whole wheat pastry flour
  • 1 tbsp raisins
  • 3 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 3 tbsp ground flax seeds
  • 2 tbsp freshly ground pure peanut butter
Preheat oven to 350 degrees. In a mixing bowl, mix all ingredients together well. Scoop cookie batter onto a nonstick or lightly greased cookie sheet - about 2 tablespoons batter per cookie. Leave about an inch between each cookie. Cook for 20-25min. Let cool for 10 minutes before removing off of cookie sheet. Keep Refrigerated. Makes 12 cookies.

Wednesday, June 6, 2012

Snack Attack

Mary's Gone Crackers, Sticks & Twigs dipped into Whole Foods Market, Organic Peanut Butter.

Jalapeño Kale and Quinoa Salad

Last night for dinner, I made a Jalapeño Kale and Quinoa Salad. To accompany the salad, Zach made some spicy black beans in the pressure cooker. We served the salad and beans together, topped with fresh avocado - it was a bowl of goodness.

After dinner, Zach and I went out to support the D.A.R.E group by getting unlimited ride wrist bands for their annual carnival. At one point of the night, I almost thought I was going to loose the bowl of goodness I ate... but I'm happy to say it stayed down =)

Jalapeño Kale and Quinoa Salad
by Sarah Farsh June 5, 2012
  • 3 cups cooked quinoa, follow package for cooking instructions
  • 3 cups finely chiffonade kale
  • 1 orange bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 1 jalapeno, finely diced (1/2 if your a baby)
  • 2 limes, juiced
  • 2 tbsp tamari (or soy sauce)
In a large bowl, toss all ingredients together well. Serve on it's own, or make a bowl of goodness by adding your favorite beans and avocado on top! *You can use less kale if you prefer your salad to be more grainy... I like to squeeze as much greens in as possible.. but you should do what tastes good for you.

Tuesday, June 5, 2012

Leftovers For Lunch

Putting leftovers into a pita pocket, wrap, or sandwich makes old taste like new.

Today for lunch, I had my Minty Beet Salad with fresh spinach, stuffed inside a whole wheat pita. Yummy!

Chia Seed Pudding - It's What's For Breakfast!

Chia Seeds are a super healthy seed high in Omega-3 fatty acids and protein. If your wondering, chia seeds are actually higher in Omega-3's than salmon... I won't bore you with all the facts about these magical seeds, just do a google search for them or check out some info here.

Just like the Chia Pet from the 80's, these seeds also expand when soaked in liquid. It may look like creepy/slimy/scary stuff, but it tastes really good! If you've never had chia seed pudding before, it does take some getting used to. The best way I can describe it is like a crunchy/seedy tapioca pudding. The flavor will end up tasting like whatever you put inside of it. It is really easy to make either the night before you eat it, or right before you leave for work. What I did today was made my chia seed pudding in a to-go tupperware... and by the time I arrived to work, the seeds magically turned into my breakfast pudding!

Chia Seed Pudding with Fresh Berries
by Sarah Farsh June 5th, 2012
  • 1/2 cup dried chia seeds
  • 1 cup unsweetened soy milk, or non dairy milk of choice
  • 1/2 tsp pure vanilla extract
  • 2 tbsp pure honey or maple syrup
  • 1 large handful fresh blueberries
  • 1 large handful fresh raspberries
  • 1/2 cup fresh strawberries, sliced
In a bowl or tupperwear, stir all ingredients together. Cover bowl or tupperwear, and refrigerator for 15min. After 15min, stir chia seed mixture well. Refrigerator again overnight, or an additional 15-20min. You'll know when your pudding is ready once chia seeds take on their gel like form.

Monday, June 4, 2012

World's Best Veggie Burger

I'm not very big into veggie burgers.. I never really was. I prefer eating a sandwich loaded with actual veggies instead of eating a rubbery veggie patty, that's been processed to taste absolutely nothing like a real burger. Don't get me wrong, I think they are a convenient filler to a sandwich when you don't have much time and are really hungry. So that's why I usually have a box of veggie burgers in my freezer - that don't go anywhere fast... Until now.

I recently came across a veggie burger that's new to me called "The World's Best Veggie Burger" by Hilary's Eat Well. Reading the label didn't sell it to me... In my head I laughed and was like, "yea-right." But after flipping to the back of the package to look over the ingredients, I was intrigued. This product is gluten free, dairy free, soy free, corn free, yeast free, egg free and nut free. The base of the veggie burger is whole millet and quinoa - there's even some spinach in the mix. No crap, just pure goodness - so I took it home.

I baked The World's Best Veggie Burger in the oven for about 15min on 350 and served it on sprouted grain toast with lettuce, tomato, onion, jalapeno and avocado. I cut the sandwich in a diagonal (fancy), and for the first time, truly loved a veggie burger sandwich. The patty is crispy on the outside, soft and chewy on the inside and bursting with flavor. This veggie burger tastes nothing like a processed, wanna be beef burger - it just tastes like its yummy self.  

Sunday, June 3, 2012

Minty Beet Salad

I was shopping at the farm for my fruits and veggies trying to decide what to cook for dinner. For some reason, fresh beets caught my eye... along with some aromatic fresh mint. I thought the two would make a great match - and I was right. 

(I served this salad with roasted red potatoes and portobello mushroom steaks.)

Minty Beet Salad with Tahini Lemon Dressing
by Sarah Farsh June 3, 2012
  • 6 fresh beets, cooked well, peeled and chilled
  • 1 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • 1/4 cup finely chopped sweet onion
  • 2 tbsp tahini paste
  • 2 lemons, juiced
  • 1 lime, juiced
  • 1 tsp rice wine vinegar
  • pinch cumin
  • pepper to taste
In a large bowl, toss beets, parsley, mint and onion together. In a small bowl, whisk tahini, lemon juice, lime juice, vinegar and cumin together well. Poor dressing on top of beet salad and toss well. You can serve immediately; but it tastes even better marinated the next day.