Sunday, March 31, 2013

Not Ground Beef Tacos

This is ridiculously easy to make, and so satisfying. The texture and consistency is very similar to ground beef - and its much better than using the processed fake stuff they sell by the tofu section at your grocery store.


Vegan, Soy Free, Ground Beef Tacos
by Sarah Farsh March 31, 2013
  • 15oz can unsalted kidney beans, drained
  • 6oz organic tomato paste
  • 4 tbsp tamari (or soy sauce)
  • 1 cup organic corn meal
  • 1/2 cup cooked brown rice
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 2 tsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp cumin
  • stone ground, whole wheat tortillas
  • toppings: avocado, cilantro, jalapeno, cherry tomatoes, favorite hot sauce
In a bowl, mash kidney beans, tomato paste, tamari, corn meal paprika, chili powder and cumin together with a fork. You don't have to mash perfectly, it's ok if there are some pieces of bean whole - it  adds texture. When you're happy with the mash, add in brown rice, and combine well - trying not to mash the rice too much. Meanwhile, dry saute onions and garlic in a large pan. Add bean mixture to onions and garlic, and start sauteing on med/high heat. Mash and mix in pan as you would cook ground meat for tacos! Continue moving mixture around in pan for about 15min with a wooden spoon, until warm. Serve inside of hard or soft taco shell, or on top of a bed of greens, with your favorite taco toppings.

Another Fruit Tart

I had Passover dinner at my Aunt and Uncle's house, so I deiced to make one of my famous tarts -
which just so happens to be kosher for passover.


Recipe: Tarte aux Fruit

Monday, March 25, 2013

Veggie Stir Fry with Spicy Peanut Ginger Sauce

My Baba came to visit me last week, and we had the best time ever. I missed him so much. I'm a complete daddy's girl, and having him spend the week with me here in Miami was magical. We cooked, we ate and drank - a lot. We made this collaborative stir fry during His visit, and we both agree it was our favorite meal during his trip.

Worlds Best Baba <3

Veggie Stir Fry with Spicy Peanut Ginger Sauce
by Sarah Farsh March 25, 2013
  • 1 sweet onion, diced
  • 1 zucchini, sliced
  • 1/2 red bell pepper, diced
  • 1/2 green pepper, diced
  • 1 cup shiitake mushrooms, sliced 
  • 1 cup broccoli, floret (I also use the stems, peeled)
  • 1/4 cup scallions, chopped
  • 1 jalapeno (optional)
  • 1 cup bean sprouts
  • 1 tbsp garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp tamari
  • 1 tsp sesame oil (for flavor, optional)
Peanut Ginger Sauce
  • 1 cup dry roasted, unsalted peanuts
  • 2 cloves garlic
  • small piece of ginger
  • 2 tbsp rice vinegar
  • 3 tsp tamari
  • 1 tsp ginger, minced
  • 1 tbsp sriracha (optional)
Heat up a large wok (or whatever kind of of large cooking pan you have) to very hot. Add onions, and dry saute. Add in order: garlic, ginger, broccoli, red peppers, green peppers, zucchini and mushrooms. Cook on high, mixing well continuously for about 7min. Add tamari, sprouts, and sesame oil, mix well. Your veggie stir-fry shouldn't be very liquidy, if it seems to juicy, you can add in a little bit of corn starch. Meanwhile, in a vitamix or high powered blender, blend together peanuts, 2 cloves garlic, rice vinegar, tamari, ginger and sriracha on high. You may add a little more vinegar or water if sauce is too thick for your licking. Poor sauce over veggie mixture, and serve stir-fry over brown rice noodles or brown rice!

Sunday, March 24, 2013

Simple Avocado Toast

One of my favorite breakfasts, and it only takes minutes to make. 

It's delicious to enjoy anytime of the day...

Simple Avocado Toast
  • 2 slices toast of choice. I used my favorite, Ezekiel Sprouted Grain Bagels which you can buy at Whole Foods Market.
  • 1/2 of a ripe avocado
  • wedge of lemon
  • pinch of garlic powder
  • pinch of chili flakes
  • sprinkle of Bragg's Nutritional Yeast 
Warm up your toast slices and scoop the avocado out of it's skin, onto your warm toast. Mash the avocado onto toast with a fork. Juice lemon and sprinkle all spices on top. Garnish with tomato and serve with a side salad.

Friday, March 15, 2013

Raw, Spicy Sesame Zucchini "Noodles"

This is super yum.. and really easy to make. The trick is to slice the zucchinis thin enough to resemble noodles.

Raw, Spicy Sesame Zucchini Noodles
by Sarah Farsh March 14, 2013
  • You'll need a julienne peeler.
  • 1 raw zucchini
  • 1 tbsp raw tahini (sesame paste) or peanut butter
  • 1 tsp fermented miso paste
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/2 tsp chili flakes
  • healthy shot of Sriracha sauce
  • garnish with thinly sliced scallions and black sesame seeds
Slice zucchini using julienne peeler to make pasta shaped slices. In a small bowl, whisk together tahini, miso, rice vinegar, honey, chili flakes and Sriacha sauce. Poor on top of zucchini pasta, and garnish with scallions and sesame seeds. Enjoy!

Wednesday, March 13, 2013

Vanilla Bean & Date Blender Ice Cream

Try this ice cream on top of a freshly baked Rip's Big Bowl Cookie (like I did).

Vanilla Bean & Date Blender Ice Cream
by Sarah Farsh March 13, 2013
  • 2 medjool dates - pits removed
  • 1/2 vanilla bean, insides scooped, discard the outside layer
  • 1 cup ice
  • 1/4 cup raw cashews
  • 1/4 cup flax milk
In a Vita Mix, blend together all ingredients until smooth. Start blender from low to high, using tamper when needed. Serve immediately. 

Tuesday, March 12, 2013

Chocolate Chia Goji Smoothie with Kale

Chocolate Chia Goji Smoothie with Kale
by Sarah Farsh March 13, 2013
  • 1/2 bunch kale, of choice, stems removed
  • 1/2 cup frozen mixed berries (strawberries, blueberries, rasberries)
  • 2 tbsp dried goji berries
  • 2 tbsp unsweetened cocoa powder, or raw caco
  • 2 tbsp chia seeds
  • 1 1/2 cup flax milk, or non dairy milk of choice
  • 1 tbsp honey
  • 1 date (optional)
In a Vita Mix, or high powered blender, blend all ingredients together until smooth.

Rip's Big Bowl Cookies

I was craving cookies today and was dreaming about making my Farshin' Amazing Cookies during my commute home. When I finally got home, I discovered I had no oats in my pantry (blast!). I did however, have a fresh box of Rip's Big Bowl Cereal, and I thought that would be a really interesting substitute to use instead of plane old oats. It worked out great, and I can now enjoy these cookies as a quick power breakfast for the next couple days too! Rip's Big Bowl comes in a few varieties - Triple Berry and Banana Walnut are my personal favorite. For this recipe, I used Triple Berry.

Rip's Big Bowl Cookies
by Sarah Farsh March 12, 2013
  • 2 cups Rip's Big Bowl - Engine 2 cereal 
  • 1/4 cup dried shredded coconut, unsweetened
  • 1 large handfull raisins
  • 1 1/2 cup unsweetened flax milk, or non dairy milk of choice
  • 1/2 cup stone ground, whole wheat flour
  • 1/4 cup chia seeds
  • 1 tsp baking powder
  • 2 tbsp freshly ground almond butter
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon 
Preheat oven to 350 degrees. In a large bowl, mix together cereal, coconut, raisins, flour, chia seeds, baking powder and cinamon. Add flax milk, almond butter, maple syrup and vanilla extract - mix well. Scoop cookie batter onto a non stick or lightly greased cookie sheet - about 2 tbsp batter per cookie. Feel free to use your hands to mold the cookies - they won't change shape much in the oven. Cook for 15-20min. Let cool for a few minutes before removing off cookie sheet. Keep refrigerated.

Wednesday, March 6, 2013

Fresh Tomato, Garlic, White Bean and Olive Pasta

A simple recipe that's quick and easy to put together.

Fresh Tomato, Garlic, White Bean and Olive Pasta 
Inspired by Mama Ellie's Garlic Tomato Pasta
  • 4 ripe, vine tomatoes, diced
  • 4-5 cloves garlic, minced
  • 16 oz can white cannellini beans with liquid, unsalted
  • 1/4 cup dry cured black olives, rinsed, pits removed and diced
  • 2-3 cups Tinkyada's Gluten Free, Brown Rice Pasta Shells
  • 1/2 tsp Herbes de Provence
Boil water for pasta and cook pasta shells to al dente. Meanwhile, heat up a medium sized skillet, and saute tomatoes and garlic - there is no need for oil due to the natural juices in the tomatoes. Lower heat to medium once juices start to reduce (about 4 min), and add in cannellini beans, black olives and Herbs de Provence and pasta shells (with out pasta water). *I rinse my olives just to take away any execs oils the olives extract - if you don't care about the extra oils, then no need to wash them. Toss pasta and tomato mixture well and serve with fresh basil or greens. 

Monday, March 4, 2013

Smokey Wild Mushroom Quinoa and Bean Veggie Burgers

This was my first attempt at making homemade veggie burgers – success! To my surprise, homemade veggie burgers are REALLY easy to make, and totally economical. I've mentioned before how veggie burgers simply don't get me excited (besides Hilary's), but I had a super picky eater over for dinner, and veggie burgers came into play by process of elimination. 

As much as veggie burgers bore me, I thought I could spice this batch up and make them exciting. 
I decided to mix in sauteed wild mushrooms and onions to a traditional recipe, and season with Smoked Paprika.

Also... I'm all about the stack: Ezekiel sprouted grain bun, patty, vine tomato, avocado, jalapeno, sweet onion, sprouts and Sriracha. How do you roll?

I ended up having a lot of veggie burger batter left over, so I rolled out some patties and wrapped them in plastic wrap for the freezer! These will be great for dinner on a busy night. 

Smokey Wild Mushroom Quinoa and Bean Veggie Burgers
by Sarah Farsh, March 4th 2013
Makes a lot - depending on how big/small you roll out your patties.
  • 1, 16 oz bag, frozen butternut squash, defrosted (or 1 large sweet potato, baked and peeled.)
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 1 cup mixed wild mushrooms, finely chopped (shiitake, porcini, chanterelles, portobellos)
  • 1, 16 ounce can unsalted black beans, rinsed, drained
  • 1, 16 ounce can unsalted kidney beans, rinsed, drained
  • 1 1/2 cup cooked quinoa
  • 4 tbsp cornmeal
  • 1/2 cup steal cut oats
  • 2 tsp smoked paprika
  • 4  tbsp tamari
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • salt and pepper to taste
  • fixins': sprouted grain buns, avocado, spouts, jalapeno, onions, tomato, sriracha.
Heat up a medium/large skillet and dry saute onions. Add in mushrooms, garlic and tamari. Set aside. Meanwhile, in a large bowl, combine squash, beans, cornmeal, oats and all spices. Mash really well using your hands! You can also combine in a food processor... But be careful not to over-mix. You want to have a textured consistency here, it's better to just use your hands and get messy for this one. After you mash up burger batter, add quinoa and the pan of sauteed wild mushrooms. Combine together well using hands - no more mashing. Add more oats to batter to thicken if needed. If you can wait, cover and let this marinate for a couple hours in the refrigerator for best flavor. When you are ready to cook, heat up a skillet (I used the ones I sautéed my mushrooms and onions in) and roll batter into desired sized patties using your hands. Lower heat to medium and cook on one side for about 10min, scrape sides carefully before flipping. Careful not to burn! Cook other side for another 10-15min, covered. Serve on top of a bun and stack! Or, serve on top of a bed of greens. You can freeze left over batter by rolling into patties and wrapping in plastic wrap.