Wednesday, February 20, 2013

Zucchini and Portobello Lasagna with Cashew Ricotta featuring Jersey Italian Gravy

This pasta-free lasagna is so satisfying, you'd never know there's no pasta or cheese inside. It could be because of my decadent cashew ricotta... or my friend Carlos's very special Jersey Italian Gravy. I think it's the combination... and boy is it yummy!




I can eat this sauce straight out of the jar... with a spoon... it's that good. If you want to get your hands on some of Carlos's special sauce, check out his website for locations.


Zucchini and Portobello Lasagna featuring Jersey Italian Gravy
by Sarah Farsh February 20, 2013
  • 3-4 zucchinis, thinley sliced vertically
  • 3 portobello mushroom caps, diced
  • 1 jar Jersey Italian Gravy
  • 3 cups cooked quinoa (I used frozen)
  • 2 tbsp tamari (or braggs liquid aminos)
Preheat oven to 375. Lightly coat the bottom of a medium sized baking dish with 2 tbsp Jersey Italian Gravy. Lay out one layer of zucchini slices on top of sauce, add mushrooms, more sauce, quinoa, tamari and Cashew Ricotta Cheese. Continue to layer in this order, ending with "cheese" on top. Bake in oven, uncovered for 30-35min.

Cashew Ricotta Cheese
  • 3 cups raw cashews
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1 tsp oregano
  • splash water
In VitaMix or high powered blender, blend all ingredients together until chunky.

Tuesday, February 19, 2013

Raw Vegan Coconut Dusted Chocolate Truffles

I discovered that I have the worlds best neighbors here in my new home, so I made them a gift.




Raw, Vegan, Coconut Dusted Chocolate Truffles
by Sarah Farsh February 19, 2013

  • 1/2 cup raw cashew nuts
  • 1/2 cup raw almonds
  • 1/4 cup unsweetened raw cacao nibs
  • 1/2 vanilla bean, scooped
  • 5 medjool dates, pits removed
  • 2 tbsp chia seeds
  • 3 tbsp raw honey (or maple syrup)
  • 4 tbsp water
  • unsweetened coconut flakes, for dusting
In a VitaMix or high powered blender, blend all ingredient, besides coconut flakes, together until formed into a paste like texture. *Be sure to start your blender on low, and slowly bring the speed up - these ingredients can easily burn out your blender temporarily. Once ingredients form desired consistency, wet hands, and roll into balls forming truffles. Roll the chocolate truffles into coconut, nuts, or desired toppings. Transfer truffles onto a plate or tupperware and refrigerate for 1 hour before enjoying.

Monday, February 18, 2013

Raw Vegan Chocolate Cherry Ice Cream

You'll need a VitaMix for this recipe - I apologize in advance to those of you who are missing out on this one. I HIGHLY recommend scooping some of this chocolaty goodness on top of one of my Chocolate Pumpkin Squares... warmed up.




Raw, Vegan, Chocolate Cherry VitaMix Ice Cream
by Sarah Farsh February 18, 2013
  • 2 cups ice cubes
  • 1/2 cup raw cashews
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup maple syrup
  • 1/2 cup organic frozen cherries
  • 1 tsp vanilla extract
In a VitaMix, place ingredients in order: cashews, ice, cherries, cocoa powder, maple syrup, vanilla extract. Blend starting on low, and quickly turn to high. Using tamper, pound ice and ingredients into blade very quickly during blending process. Serve immediately and don't over blend.

Sunday, February 17, 2013

Vegan Chocolate Pumpkin Bars

These bars are great for breakfast, or warmed up for dessert. I really don't have much more to say about them besides the fact that they are yummy... OH! And that I sneaked some chia seeds into this mix - so it makes them even more magical.



Chocolate Pumpkin Bars
by Sarah Farsh February 17, 2013
  • 1 1/2 cup stone ground, whole wheat flour
  • 1 can pure pumpkin puree (unsweetened)
  • 1/4 cup unsweetened, cocoa powder
  • 1/2 cup maple syrup
  • 2 tsp pure vanilla extract
  • 2 tbsp chia seeds
  • 1/2 cup ground raw almonds (optional)
  • 2 tsp pumpkin pie spice (cinnamon, nutmeg ginger, clove mix)
  • 5 dates, chopped
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt

Preheat oven to 350 and lightly grease your pan of choice. In a bowl, mix together flower, cocoa powder, chia seeds, (almonds), dates, spices, baking soda, baking powder and salt. Add pumpkin, maple syrup and vanilla extract. Mix together well. Poor mixture into baking pan, and bake for 45min. 

Saturday, February 16, 2013

Savory Oats

I really couldn't come up with a better title for this recipe... But I tried. You gotta trust me on this one, it's delish. Oats don't always have to be sweet, or just for breakfast. You can also enjoy oatmeal savory style - for brunch, lunch, or a light dinner. In this recipe, I get the oats tasting like cheesey, creamy goodness... In no time at all.



(You can also put an egg on it.)



Savory Oats
by Sarah Farsh February 16, 2013
  • 1 cup steel cut oats
  • 2 cups water
  • 1/2 cup flax milk, or non dairy milk of choice
  • 1/4 cup nutritional yeast
  • 1 tbsp tahini
  • 1 tsp rice wine vinegar
  • 2 tsp garlic powder
  • 1 tsp turmeric
  • salt and pepper to taste
  • optional: poached egg
In a large sauce pot, bring oats, water and flax milk to a boil. Lower heat flame to low, and stir well. Add nutritional yeast, tahini, vinegar, garlic powder, turmeric, salt and pepper to taste, and stir well. Serve, and enjoy!

Tuesday, February 12, 2013

The Best Blender Guacamole

A classic recipe to this creamy green goodness – in a blender! 




Classic Guacamole - In A Blender
by Sarah Farsh February 12, 2013

  • 1 large avocado (or 2 normal sized ones)
  • 1/3 of an onion
  • 2 cloves garlic
  • hand full fresh cilantro leaves
  • juice of 2 limes
  • 1 jalapeno (less if you're a baby)
  • salt and pepper to taste
  • 1 tsp smoked paprika
In a VitaMix or blender, add in onion, garlic, cilantro, jalapeno and lime juice - pulse until chopped fine. Add in avocado and spices, blend until desired consistency. *be sure to use the tamper to get all ingredients blended well together.

Monday, February 11, 2013

Sun Dried Tomato Hummus

Hummus is one of those things I always have ready in my refrigerator. The only time it's not in my refrigerator is when I'm blending up a new batch. One of my favorite combinations for hummus is this version, using sun dried tomatoes. It's a perfect snack for on the go with cucumber slices, or smeared onto a wrap stuffed with fresh sprouts and veggies.


Sun Dried Tomato Hummus
by Sarah Farsh February 13, 2013

  • 1 can organic, unsalted chickpeas (save a little bit of the soaking liquid)
  • 2 tbsp raw, organic tahini
  • 1 garlic clove
  • 1/4 cup dried, sun dried tomatoes (not in a jar of oil)
  • juice of 1 lemon
  • 1 tsp cumin
  • salt/pepper to taste
In VitaMix or high powered blender, add (in order) sun dried tomatoes, garlic, chickpeas, lemon juice and spices. Blend from low to high until creamy. Add in soaking liquid from chickpeas if you like your hummus more smooth/creamy, and less liquid if you like it thicker.

Portobello Mushroom, Pepper and Onion Quesadilla

Super quick, super yummy, and packed with veggies! These quesadillas will fill
you up, and your tummy will thank you for it. 



Have some extra Vegan Queso lying around? Do it.


Portobello Mushroom, Pepper and Onion Quesadillas
by Sarah Farsh February 11, 2013
  • 2 portobello mushroom caps, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 yellow onion, sliced
  • 2-3 cups fresh spinach leaves
  • stone ground, whole wheat, tortillas
  • 2 tsp garlic powder
  • 1 tbsp tamari (or soy sauce)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 tsp chili powder
  • pepper to taste
  • splash veggie stock (for deglazing)
In a large pan, dry saute onions. Add in red bell peppers, mushroom caps, garlic powder, tamari, cumin, paprika and chili powder. Mix well and splash in veggie stock when needed. Cook for about 7min, and add in spinach leaves. Cook with lid on for 10min. Spoon this mixture in between two tortillas, and press down. Slice and enjoy. 

Sunday, February 10, 2013

Vegan Queso "Cheese"

Dear Miranda, I'm dedicating this recipe to your love for Queso.


Love, Farshicle.


Vegan Cashew Queso "Cheese"
by Sarah Farsh February 10, 2013
  • 1 cup raw cashews (soak in water overnight if you don't have a VitaMix)
  • 2 tbsp raw, organic tahini
  • 1 pickled red bell pepper (optional) 
  • 1 jalapeno (leave out if your a baby that can't take the heat)
  • 1 large garlic clove or 2 tsp garlic powder
  • 1/2 cup nutritional yeast
  • 1/2 tsp turmeric
  • 4 tbsp veggie stock or vinegar 
  • 1 tsp fresh lemon juice
  • pinch salt
In a VitaMix or high powered blender, blend all ingredients together until really smooth. If you have a VitaMix, you can continue to blend on high for 2min if you'd like your Queso warm.

Guilty Pleasures I'm Not So Guilty About.


Poached Eggs
Sprouted grain bagel, with guac or hummus, sprouts, lox
and a side of arugula.

Red Wine  

Stacy's Multigrain Pita Chips

Extra Dark Chocolate 

Now that I told you mine, what are some of yours?