Saturday, November 30, 2013

Vegan Vietnamese Style Pho

You're gonna phockin' love this vegan/vegetarian version of Pho.


I promise you won't miss the meat that you'd find in the traditional Vietnamese version...



If you end up trying this recipe at home, be sure to let me know how the phock you like it!


Vegan Pho
by Sarah Farsh November 28, 2013

Soup
  • 1 small yellow onion, sliced thin
  • 2 tbsp fresh lemon grass, sliced thin
  • 2 tsp fresh ginger, minced
  • 2 cups baby portobello mushrooms, sliced
  • 3 tbsp scallions, sliced
  • 3 tbsp tamari or soy sauce
  • 1 tbsp red miso paste
  • 1 box brown rice Pho noodles (it's up to you how much noodles you want)
  • 2 cups broccoli florets (optional)
  • 4-5 cups water (more or less depending how much broth you want)
Toppings
  • avocado slices
  • sprouts
  • shredded carrot
  • cilantro leaves
  • fresh lime slices (to squeeze into soup)
  • fresh basil leaves
  • fresh jalapeno, sliced
  • SRIRACHA!
Assembly 
In a large soup pot, dry saute onions. Add lemon grass, ginger, mushrooms, scallions, tamari and water. Bring to a boil. Once boiled, lower heat to medium/low and add in miso paste, pho noodles and optional broccoli. Cook on low until pasta is cooked - about 7 minutes. Serve some noodles and broth into a bowl, and top with some or all of the fresh toppings!

Pumpkin Oatmeal Breakfast Bars

Breakfast on the go has never tasted sweeter! These protein - packed pumpkin bars are a great way to enjoy a quick breakfast and you can even enjoy as a dessert.


Pumpkin Oatmeal Breakfast Bars
by Sarah Farsh November 30, 2013
  • 1 cups oats
  • 1 cup chickpea flour
  • 2 tbsp chia seeds
  • 2 cups pumpkin purée, or organic canned pumpkin (unsweetened)
  • 1/2 cup maple syrup (more or less to taste)
  • 2 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/2 cup almond milk or water (you might have to add more if batter is too thick)
  • pumpkin seeds (optional, for topping)
Preheat oven to 350. In a large mixing bowl, combine all ingredients together. Poor oat batter into a  baking dish, top with pumpkin seeds, and bake for 20 - 30min until cooked. Put a fork in it to check on doneness. Let cool and cut into squares.

Friday, November 29, 2013

Sweet Roasted Butternut Squash Salad with Baby Kale, Pepitas and Maple Basil Vinaigrette

A wonderful autumn dish, exploding with colors and flavors. You can keep this dish vegan by leaving the cheese out, it's still really tasty.




Roasted Butternut Squash with Baby Kale, Pepitas and Maple Basil Vinaigrette 
by Sarah Farsh November 28, 2013
  • 1 whole butternut squash, skinned, seeded, cubed. (about 3 cups)
  • 3 tbsp pepita seeds (pumpkin seeds)
  • 1 tbsp coconut oil (optional, for roasting squash)
  • 2 cups baby kale leaves
  • 2 tbsp pure maple syrup
  • 2 tsp basil infused olive oil
  • 2 tbsp raisins
  • 1 tsp balsamic vinegar glaze
  • 2 tbsp good balsamic vinegar 
  • 1 tsp herbes de provence
  • salt/pepper to taste
  • feta cheese crumbles (optional)
Pre-heat oven to 375 degreese. Toss butternut squash cubes, coconut oil, pepita seeds and salt together in a glass pyrex dish. Roast squash for 45 - 55 minutes, checking every 20 minutes and shaking up pan so all sides cook well. Let squash cool. Add kale leaves and raisins and toss. Wisk together basil infused olive oil, maple syrup, balsamic glaze, balsamic vinegar, herbes de provence and salt/pepper together to create dressing. Poor dressing on top of squash and kale, add feta cheese if you choose and serve at room temperature.

Tuesday, November 26, 2013

Avocado and Citrus Salad

This refreshing salad is bursting with colors and flavor. The tart but sweet grapefruit slices taste so yummy with creamy avocado and lime. This salad is so easy to put together, and is great to serve as an appetizer or side dish.


Avocado Citrus Salad
by Sarah Farsh November 26, 2013
  • bed of salad greens (arugula, romaine, or spinach)
  • 1 grapefruit, sliced and seeded (or an orange)
  • 1 ripe avocado, sliced
  • 1 tsp fresh chives, minced
  • juice of 1 lime
  • salt/pepper to taste
Toss all ingredients together in bowl and enjoy!

Monday, November 25, 2013

Very Veggie Coconut Curry

I love curry. Not only because it's delicious, but also because I can use up any veggies that I over bought and don't know what to do with. They melt down into big pot of curry-goodness that can feed me for a couple of days (or a few guests for a dinner party).





I like to let most of my veggies simmer and melt together, then hold on to some veggies to add in towards the end (that wont cook down as long). This way you'll have some veggies that stay crunchy and fresh - which adds a nice dynamic of texture and flavor to this silky spiced broth.

I served my coconut curry with brown, saffron basmati rice - yum!

Very Veggie Coconut Curry
by Sarah Farsh November 21, 2013

  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsp fresh lemon grass, minced
  • 1 small red bell pepper, seeded and diced
  • 1 small yellow pepper, seeded and diced
  • 2 cups baby portobello mushrooms, sliced
  • 1 cup asparagus, chopped
  • 1 jalapeño pepper, diced (keep out if you're a baby)
  • 1 medium/large can organic coconut milk, light, unsweetweened
  • 2 cups water (more or less depending how much sauce you would like)
  • juice of one lime
  • 1 tbsp turmeric
  • 1 heaping tbsp good curry powder of choice
  • salt/pepper to taste
  • a few fresh basil leaves, hand torn
In a large pot, dry saute onions. Add garlic, ginger, lemon grass, bell peppers, yellow peppers, and portobello mushrooms. Let cook down for about 10-15 minutes on medium heat. Add curry powder, salt/pepper, turmeric, and coconut milk - mix well. Let cook down for additional 10-15 minutes with lid on, stirring occasionally. At this point, your veggies should be stewed down. Add in asparagus, jalapeño, lime juice and few fresh basil leaves. Mix well and cook for just a few minutes more - I like these added veggies to stay crispy and crunchy. Serve over brown rice with saffron or warm yellow potatoes. 

Friday, November 15, 2013

Kabocha White Bean Miso Soup

I love Kabocha Squash. There's so much you could do with this sweet Japanese pumpkin, but my favorite way to enjoy it is cooked in a soup or stew. I don't remove the peel, it's totally edible and has additional nutrients - so why not leave it on!


This soup is really easy to create and delicious on a cool autumn day. 



Kabocha White Bean Miso Soup
by Sarah Farsh November 13, 2013
  • 1 yellow onion, diced
  • 1 sheet of raw, organic nori, chopped
  • 1/2 kabocha squash, seeded and diced (about 3 cups)
  • 2 cups mixed mushrooms of choice, sliced
  • juice of 1 lemon
  • 2 tbsp miso (more or less to taste)
  • 1 tbsp garlic powder
  • salt and pepper to taste
  • 1 can organic white cannellini beans 
  • 4 cups water (more or less depending how much soup you want)
In a large soup pot, dry saute onions. Add nori and kabocha squash, mix and put top on pot, cook on medium heat for 5 - 10 minutes. Add mushrooms, spices and water and cook until boiling. Check to see if squash is cooked, should be able to stick a fork into it easily. Cook a little longer if needed. Lower heat to simmer and add lemon juice, miso and canellini beans. Top with fresh cilantro, avocado and sriracha!

Monday, November 4, 2013

Vegan Spaghetti and Meatballs

Warning: These meatless balls may take a non-veggie eater over to the other side. 


(exploding with flavor)


Fully loaded with nutrients and phytochemicals,


they are easy to mold and taste very much like the real thing. 


I happened to have a pair leftover, so I tossed them in a salad. 


What can I say, you're gonna love my veggie balls.

Vegan Spaghetti and Meatballs
by Sarah Farsh November 4, 2013
  • 1 can organic black beans, unsalted
  • 1/4 cup walnuts
  • 5 sun dried tomatoes, without oil
  • 1 small yellow onion, diced
  • 2 cups baby portobello mushrooms, chopped
  • 1 cup baby spinach
  • 2 cloves garlic
  • 1 tbsl garlic powder
  • 1/4 cup nutritional yeast
  • 1/4 cup veggie broth
  • 2 tbsp tamari 
  • 1 - 2 cups panko breadcrumbs, or gluten free breadcrumbs 
  • salt and pepper to taste
  • chili flakes
  • pinch of turmeric 
  • pinch of herbs de provence
  • cooked pasta, Tinkyada is my favorite 
  • homemade or store bought tomato sauce. Try my favorite, Jersey Italian Gravy
Pre-heat oven to 350 degrees. Saute onions, mushrooms and garlic until lightly brown and add spinach and tamari sauce towards the end. In a food processor or VitaMix, blend walnuts, sun dried tomatoes, veggie broth, nutritional yeast and black beans together. Poor mushroom and onion mixture into blender, and pulse until ingredients are combined. You can add a little more veggie broth if it's too hard to puls. Poor out mixture into a bowl, add all spices and panko breadcrumbs. Gently fold ingredients together. Be careful not to over mix. Roll out into balls of desired size and place onto a lined cookie sheet. Bake for 30 - 35 min until golden brown. 

Warm up pasta sauce and plop cooked veggie balls into sauce 5 minutes before serving over cooked pasta.