Monday, May 20, 2013

Chickpea Salad

I got inspired to whip up some chickpea salad after stumbling across Susan Voisin's Chickpea Salad recipe in my news feed. I haven't decided if my version tastes more like egg salad, or potato salad... but it's perfect for sandwiches, or to scoop on top of a bed of greens. Did I mention it only takes minutes to make? 



Chickpea Salad
Inspired by Susan Voisin of Fat Free Vegan Kitchen
  • 1 can unsalted chickpeas, drained
  • 1/2 red bell pepper, diced
  • 1/4 cup parsley, minced
  • 1 pickle, minced (or 1 tbsp relish)
  • 1 shallot, minced
  • 1 tsp paprika
  • pinch of cumin
  • pinch of cyan
  • 1 tbsp tahini
  • 2 tsp garlic powder
  • 1 tbsp rice wine vinigar
  • pinch of salt and pepper
In a bowl, mash up chickpeas with a fork. Add in all other ingredients and spices, and mix well. *Tastes even better the next day!


Sunday, May 19, 2013

Kale Pesto

You can serve this pesto sauce on top of your favorite pasta, or make it a raw dish and add it to some zucchini noodles! Either way, this sauce is delish... without the oil and fat that traditional pesto has... Plus, you've got your kale kick. 


Kale Pesto
by Sarah Farsh May 19, 2013
  • 1 bunch kale, stems removed (lacinato, curly green, or purple)
  • 1 handful walnuts (or raw cashews)
  • 1/4 cup green olives, soaked in water
  • 4 sun dried tomatoes
  • 5 cloves garlic
  • 1/4 - 1/2 cup vegetable stock (more or less depending on the desired thickness)
  • 1/4 cup nutritional yeast
  • juice of one lemon, and zest (or 2 tbsp pure lemon juice)
  • 1 bag cooked gluten free pasta, or zucchini ribbons 
In a VitaMix or high powered blender, blend together kale, walnuts, olives, sun dried tomatoes, garlic, veggie stock, nutritional yeast and lemon until smooth. Combine with cooked pasta, or raw zucchini noodles. 

Saturday, May 18, 2013

Blueberry Granola Vegan Pancakes

These power packed pancakes will make your morning bright and delicious! I don't normally spend a lot of time on breakfast... and I'll be honest, pancakes are a labor of love. You've got to make them one at a time, and wait around the stove to flip before they burn. They are so particular and needy... but well worth the work. What I do is preheat the oven to 250ยบ, and place my done pancakes onto an oven safe plate, while my others are cooking on the stove. This way, they all stay hot and I can serve the morning treats all at once. 


I am not particularly good with following recipes (don't read too deep into that statement). I love cookbooks, but I will normally look at the pictures, and skim a recipe that interests me, then wing it and likely add my own flair. For these pancakes, I used the base of Fran Costigan recipe for Cornmeal Banana Walnut Pancakes, featured in the Crazy Sexy Kitchen cookbook. 




Blueberry Granola Vegan Pancakes
by Sarah Farsh May 18, 2013. Adapted by Fran Costigan's Cornmeal Banana Walnut Pancakes.
  • 1/4 cup medium grind, organic cornmeal
  • 1/4 cup oats
  • 1/4 cup no sugar added, dry baked granola (or granola of choice)
  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 tsp pure vanilla extract
  • pinch kosher salt
  • 3/4 cup unsweetened almond milk, or nondairy milk of choice (you may have to add a little more)
  • 3 tbsp real maple syrup
  • 1/4 cup frozen blueberries
  • dried mulberries, pumpkin seeds and maple syrup for toppings.
  • 1 tsp coconut oil (optional, for pan)
In a bowl, mix together cornmeal, oats, granola, pastry flour, baking powder, cinnamon, and salt with a fork or whisk. Add in vanilla extract, almond milk and maple syrup and mix well. Add in blueberries, and combine. You may have to add a little more almond milk if the batter is too thick. Note: The thicker the batter, the thicker the pancakes. Heat up a medium sizes pan, and set to low/medium heat. Oil pan with coconut oil (if using), and ladle in approximately 5 tbsp batter onto center of pan. Once batter starts to bubble in the center, carefully scrape sides, and flip! Cooking one pancake takes approximately 7-10minutes total, be sure to stay by the pan to avoid burnt pancakes :)

Tuesday, May 14, 2013

Mushrooms, Onions and Fire Roasted Corn Fajitas

I recently discovered Organic Fire Roasted Corn in the frozen section at my local Whole Foods Market. I think I'm in love. There's nothing added to the corn... no oil, salt or seasonings, which makes me so happy! I've been adding it to my salads for lunch, but I thought it would be a great addition to veggie fajitas. I also found a Southwest frozen veggie mix that works perfect for this recipe, it's a mix of red and green bell peppers with onions. You can use fresh veggies if you prefer - using the frozen just saves you some chopping time. 






I had left over fajita mix, 
so I added it to my salad greens for lunch the next day.


Mushrooms, Onions and Fire Roasted Corn Fajitas
by Sarah Farsh May 14, 2013
  • 1 sweet onion, sliced
  • 2 cups baby portobello mushrooms, sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup frozen 365 Everyday Value Southwest frozen veggie mix (green and red bell peppers)
  • 1 cup frozen 365 Everyday Value Fire Roasted Corn
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 tbsp tamari or soy sauce
  • splash veggie stock
  • brown rice tortillas, I used Engine 2 Tortillas
  • toppings: hot sauce, vegan cheese, avocado, jalapeno
Dry saute onions in a large skillet. Add mushrooms, cherry tomatoes, frozen veggies, frozen corn, chili powder, cumin, and tamari. Add veggie stock when needed, to deglaze pan. Add veggie mixture to a heated tortilla, and top with toppings of choice. 

Monday, May 13, 2013

Kale Chia Cherry Smoothie

A quick pick-me-up for for a busy day. 


Kale Chia Cherry Smoothie
  • 5 purple kale leaves (or kale of choice, I include stems)
  • 2 tbsp chia seeds
  • 1 tbsp raw, unsweetened cacao nibs
  • 1 cup frozen cherries
  • 1 ripe banana
  • 1-2 cups unsweetened vanilla almond milk
In a VitaMix or high powered blender, blend all ingredients together until smooth.

Sunday, May 12, 2013

Roasted Portobello and Veggie Quinoa Stacks

This dish is not only beautiful... It's also delish! For this recipe, I cook the portobello mushroom caps and quinoa separately, then stack and bake for a few minutes. I like topping these stacks with fresh avocado, cherry tomatoes, jalapeno and parsley - it's a great combination of cooked and fresh veggies.



Roasted Portobello and Veggie Quinoa Stacks
by Sarah Farsh May 12, 2013
  • 2 portobello mushroom caps
  • 2 cups cooked quinoa
  • 1/2 sweet onion, diced
  • 5 cloves garlic, minced
  • 1/2 bell pepper, diced, color of choice
  • 1/2 tsp coconut oil (optional)
  • 2 tbsp raisins
  • splash veggie stock
  • 1 tsp Herbs de Provence
  • garlic powder
  • chili flakes
  • salt and pepper to taste
  • juice of 1/2 lemon
  • 2 tsp tamari (or soy sauce)
Preheat oven to 375. Season mushroom caps with chili flakes, garlic powder, Herbs de Provence, coconut oil and one teaspoon tamari on each mushroom cap. Bake on cookie sheet for about 15 minutes. Meanwhile, in a large skillet, dry saute onions, and add garlic, peppers, raisins, lemon, salt and pepper to taste. Add splashes of veggie stock when needed to deglaze pan. Add cooked quino to veggie skillet and combine. Top mushroom caps with quino veggie mixture, and bake for an additional 10-15 minutes. Garnish with avocado, tomato, parsley and jalapeno!