Thursday, April 25, 2013

Zucchini Chia Seed Pudding

Yes, another Chia Seed Pudding... Last one for the week - I promise. 
This is my favorite one. 

Zucchini Chia Seed Pudding
by Sarah Farsh April 25, 2013
  • 1/4 cup chia seeds
  • 1/4 cup oats
  • 1 cup flax milk (or non dairy milk of choice)
  • 1 hand full of blueberries (I used frozen)
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/2 zucchini squash, finely chopped
  • 1 tbsp cinnamon spiced peanut butter
  • 1 tbsp goji berries
  • 1 tbsp raw, unsweetened cacao nibs
In a bowl, or to-go tupperwear, soak chia seeds, oats, maple syrup, vanilla extract and blueberries in flax milk. Mix well, and store in fridge. Meanwhile, chop zucchini squash. After 15 minutes, your chia seeds pudding will be ready - take it out of the fridge and top with zucchini pieces, goji berries, cacao nibs, and peanut butter. More about Chia Seed Pudding here...


Tuesday, April 23, 2013

Zucchini and Red Lentil Stew

The only fresh veggies I had in my refrigerator were some zucchini squash and red bell peppers. I scrambled through my pantry to see what I could whip up, and decided to make a Red Lentil Stew!  If I had an onion, I would have definitely started this with sauteed onion...




Zucchini and Red Lentil Stew
by Sarah Farsh March 23, 2013
  • 3 zucchini squash, diced
  • 2 red bell peppers, seeded and diced
  • 1 cup shitakki mushrooms (I used frozen)
  • 1 can diced tomatoes (unsalted, no-oil)
  • 2 cups red dried red lentils
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • pinch of cinnamon
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp agave nectar
  • 1 tsp soy sauce
  • juice of one lemon
  • 1/2 cup vegetable stock
In a pot, saute in order: zucchini, red peppers and shitakki mushrooms. Add lentils, mustard seeds, all spices, diced tomatoes, agave nectar, soy sauce, lemon juice and vegetable stock, and mix together well. Cook on low/medium heat, stirring occasionally, for 15-20 minutes. Serve with qunioa, brown rice, or on its own!




Chia Seed Pudding with Banana, Peanuts and Gojis

Another Chia Seed Pudding concoction... 

Chia Seed Pudding with Banan, Penuts and Goji Berries
by Sarah Farsh April 23, 2013
  • 1/4 cup chia seeds
  • 1/4 cup oats
  • 1 cup flax milk (or non dairy milk of choice
  • 1/2 tsp pure vanilla extract
  • 1 tbsp maple syrup
  • 1 banana, sliced
  • 1 handfull of dry-roasted peanuts
  • 1 handfull of goji berries
  • 1 tbso raw, unsweetened cacao nibs
In a bowl, or to-go tupperwear, soak chia seeds, oats, vanilla, maple syrup and flax milk together and store in fridge. After 10 minutes, mix well, and put back into fridge for additional 10 minutes. *You can eat the pudding right away, but it becomes a more "pudding" like consistency after an additional 10 minutes. Top with bananas, peanuts, goji berries and cacao. 

Sunday, April 21, 2013

Black Bean and Rice Salad with Smoked Paprika

This is so delicious and easy to make.
You can use leftovers on top of salad greens!

Black Bean and Rice Salad with Smoked Paprika
by Sarah Farsh April 22, 2013
  • 1 red bell pepper, seeded and diced
  • 1 shallot, diced
  • 1/4 cup fresh cilantro, minced
  • 1 vine ripe tomato, diced
  • 1 ripe avocado, diced
  • 1 jalapeno, diced (keep out if you're a baby)
  • 1 can unsalted, black beans, drained
  • 2 cups cooked brown rice (cooled)
  • juice of from one juicy lime
  • 1 tsp chili powder
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
In a large bowl, toss all ingredients together. 

Chia Seed Pudding with Banana, Almond Butter and Cacao

Ooook, so I'm officially obsessed with this stuff. I discovered Chia Seed Pudding a while back... but for some reason, I kind of forgot about it. I've been CRAZY busy at work, and have had no time to make breakfast bars, or anything that takes too much time - so I've been resorting to YUMMY chia seed pudding concoctions. I've been adding in a handful of steel cut oats into the mixture, and it's been great! It takes only minutes to make, and is ready by the time I get to work. Here's one (of many) that I've eatin' this past week. I'll be sure to post more soon.


Chia Seeds & Oats Before...

Chia Seeds & Oats After a few minutes...

I got too hungry to take another picture after 15min... But if you refer back to my first Chia Seed Post, you can see how much this stuff transforms :)

Chia Seed Oat Pudding with Banana, Almond Butter and Cacoa 
by Sarah Farsh March 21, 2013
  • 1/4 cup chia seeds
  • 1/4 cup oats
  • 1 cup flax milk (or non dairy milk of choice)
  • hand full of blueberries
  • 1/2 tsp pure vanilla extract
  • 1 tbsp maple syrup
  • as many scoops of almond butter as you'd like
  • 1 banana, sliced
  • 1 tbsp raw, unsweetened cacao nibs
In a bowl, or to-go tupperwear, soak chia seeds, oats and blueberries in flax milk, vanilla extract and maple syrup. Add bananas, almond butter, banana and cacao nips to top, and refrigerate for 10min or more. Mix well, and enjoy!


Saturday, April 20, 2013

Baked Kale Chips

Believe it or not, this is my very first attempt at making kale chips. They are just way too easy to eat, and I feel like when I put work and effort into something, I want it to last! That's probably why I've never made these before, but they're worth it - even if you eat the whole batch in one sitting ;)


I don't particularly like doing dishes, 
so I used one large bowl for the whole process.



Baked Kale Chips
Inspired by Nico @groogruxx
  • 1 bunch green curly kale, cut into chip pieces. No, I don't remove the stem.
  • 1 tbsp miso paste
  • 1 tbsp rice vinegar
  • 1 tsp tamari (or soy sauce)
  • 2 tbsp nutritional yeast
  • 1 tbsp favorite hot sauce (keep out if you're a baby)
  • 1 tsp fresh lemon juice
  • splash of water
Preheat oven to 375. In a large bowl, whisk together miso paste, rice vinegar, nutritional yeast, hot sauce, lemon juice and splash of water. Add in kale, and mix together very well. Line a cookie sheet with aluminum foil, and lay out kale leaves. Bake for 35min, and shake up the pan a little, place back in oven and cook until crispy - about 15-20 more minutes. *Keep an eye on them to make sure they don't burn!



Friday, April 19, 2013

Sausage, Peppers and Onions

Sausage!? Huh!? What!? Yeah. Sometimes, I eat a little bit of meat. If/when I do eat meat, it's more like a garnish in my dish, and never the main coarse. It's very rare that I do partake in animal products - but every now and then, I'll conform. For whatever reason, I was craving good old fashioned sausage and peppers - I used one link of Antibiotic Free, Free-Ranged, Turkey Sausage for 4 servings of this dish... You can easily keep the sausage out and still enjoy, or substitute with a meat alternative. 



Sausage and Peppers with Rice
Inspired by Mama Ellie's One Pot Wonder: Sausage and Peppers
  • 1 spicy Italian sausage link
  • 1 red bell pepper, seeded, sliced
  • 1 green bell pepper, seeded, sliced
  • 1 yellow onion, sliced
  • 1 jalapeno (leave out if you're a baby)
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • garnish with fresh cilantro
  • serve with brown rice
Preheat oven to 450. In a large bowl, toss sausage, peppers, onions, jalapeno, garlic, salt and pepper together well. Poor sausage and pepper mixture into a glass Pyrex dish or a lined cookie sheet and bake for 15-20min until cooked.

Wednesday, April 17, 2013

Pita Pizza

Why didn't I think of this sooner!? I mean, back when I used to eat cheese, I made pita pizza all the time. I don't know why I never thought to make some today... but I'm glad I had some pita, sauce and zucchinis laying around in my fridge to inspire me. 




Pita Pizza
  • whole wheat pita
  • favorite tomato sauce
  • zucchini slices (or veggies of choice)
Preheat oven to 350. Slice pitas in half, top with sauce then veggies. Bake for 15min and enjoy!


Sunday, April 14, 2013

Creamy Wild Mushroom Linguine

I know what I'm going to make the next time I'd like to impress someone that's over for dinner... This is SUPER yummy and creamy... It tastes like you should feel bad about eating it afterwards... Like you need to exercise extra hard just to work it off... Well, you won't have to feel bad about eating this decadent dish! (And you can just continue your regular workout routine). 


I used raw cashews as my creamy base for the sauce, and a mixture of chanterelle 
and portobello mushrooms for the veg. 






If you have the extra budget... top this dish with some grated truffles... 
It would take this dish over the edge! 

Oh! Did I mention this dish is ready in the time your pasta water boils...?

Creamy Wild Mushroom Linguine
By Sarah Farsh April 14, 2013

  • 1/2 lb linguine pasta (I used Tinkyada's Gluten-Free Pasta)
  • 8 oz portobello mushrooms, sliced
  • 3 cups chanterelle mushrooms, chopped
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 2 tbsp tamari (or soy sauce)
  • 1 1/2 tsp miso paste
  • splash of good white wine (I used sauvignon blanc)
  • 3 large hand fulls of raw cashews
  • 2 cups vegetables stock
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
In a large pot, boil water for pasta. Meanwhile, heat up a skillet to high, and dry saute onions.  Add 5 cloves minced garlic, and lower heat to medium. Add a few splashes of good white wine to de-glaze the pan. Add in portobello and chanterelle mushrooms, saute well for about 5 minutes. lower heat to low, and add tamari and miso paste to mushrooms - mix well. *In order to keep the healthy enzymes live and active in the miso and tamari, you must keep the heat down and be careful not to boil them. Adding these ingredients last like this, preserves the beneficial probiotics.

For the cashew cream sauce, blend together cashews, veggie stock, nutritional yeast and garlic powder in a vitamix or high powered blender. Blend until completely smooth. 

At this time, your pasta water is probably boiling... add in pasta and cook until al dente. Drain pasta water and put pasta back into large pot. Add in mushroom mixture and creamy cashew mixture. Mix well, but gently, being careful not to squash pasta. Serve immediately with cilantro and chili garnish. 

Wednesday, April 3, 2013

Pasta Primavera with Wine and Chili-Garlic Sauce



Pasta Primavera with Wine and Chili-Garlic Sauce
by Sarah Farsh, April 3 2013
  • 1 zucchini squash, sliced
  • 2 cups broccoli, floret
  • 1 cup baby portobellos
  • 1/2 red bell pepper, sliced
  • 5 cloves garlic, minced
  • 1/2 cup black olives, diced
  • 1 cup cherry tomatoes, sliced in halves
  • 2 tsp red pepper flakes
  • 1/4 cup good white wine, I used sauvignon blanc
  • 2 cups cooked Tinkyada brown rice pasta
In a large pan, saute all veggies together. Add in chili flakes and white wine. Add pasta and toss well.


Tuesday, April 2, 2013

Fat Free, Vegan, Cauliflower Mac and Cheese

I came across this recipe for Mac N Cheese from healthyblenderrecipes.com a while ago. After drooling all over my keyboard, I decided to give it a go and eat some for myself. The first time I made this recipe, I followed it exact - it was phenomenal, and I highly recommend it.

The second time I made this dish was tonight. I thought I had cashews in my pantry, but realized I was fresh out once I started cooking. I figured I'd give it a shot anyways, without the cashews - and work with whatever I already had on hand in the kitchen. It was still super delicious, and I didn't miss the cashews at all.


Oh! And, I had some leftover homemade, vegan ground beef from my
Not Ground Beef Tacos - so I crumbled some in at the end too. Do it!


Thank you Tess Master for sharing this masterpiece. 

Fat Free, Vegan, Cauliflower Mac and Cheese
  • 8oz gluten free pasta of choice
  • 1 cup flax milk or non-dairy milk of choice
  • 1 head cauliflower, steamed, floret
  • 1/2 cup nutritional yeast
  • 1 tbsp rice vinegar
  • 2 cloves garlic
  • 1 tbsp tahini
  • salt and pepper to taste
Boil pasta in a large pot until al dente. Meanwhile, blend together flax milk, steamed cauliflower, nutritional yeast, vinegar, garlic, tahini and seasoning in vitamix or high powered blender until very smooth. Drain pasta and place cooked pasta back into pot, and poor cauliflower mixture on top of pasta. Mix gently with spoon, careful not to mash pasta. This tastes best served right away.