Tuesday, December 24, 2013

Happy Holidays! Vegan, Gluten Free, Dark Chocolate Raspberry Tart

It's that crazy time of the year, the holidays! I was invited to my friend's house to enjoy some festivities, so I created a decadent dessert to celebrate the fun, just like a good Jewish girl should :)

If you are a raw vegan, you can enjoy this tart by freezing the crust instead of baking it. Either way, it's deeply delicious and perfect for the holidays!



Dark Chocolate Raspberry Tart
by Sarah Farsh December 25, 2013
  • 2 cups raw almonds
  • 2 tbsp steal cut oats
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1//2 cup unsweetened almond milk
  • 2 medjool dates (pits removed)
  • 1 1/2 cup raw cashews
  • 1/2 cup almond milk
  • 1/2 cup pure maple syrup
  • 1/4 cup pure coco powder, unsweetened
  • 1 tsp good espresso, finely ground
  • 2 pints fresh organic raspberries
In VitaMix or food processor, pulse almonds, oats, vanilla, cinnamon, dates and 1/2 cup almond milk together to create tart crust. I have a video to demonstrate how to set up the crust here. Scoop crust mixture into a tart or pie pan. Using fingers, press and spread the dough out evenly, using water to wet your fingers as needed. Poke some holes around the base of the pie shell with a fork, and bake for 25 minutes on 350 degrees. If you are serving raw, place in freezer instead.

In VitaMix, blend together cashews, 1/2 cup almond milk, maple syrup, coco powder, and espresso together until whipped into a cream. Poor cashew cream into pie shell and spread evenly. Top with fresh raspberries and keep cooled in refrigerator until ready to serve. 

Monday, December 23, 2013

Goat Cheese, Arugula and Spinach Pasta

This bright and colorful dish is so fast to put together, and tastes super rich and comforting. You can replace the Goat Cheese with Vegan Almond Cheese if you want a dairy-free version.

Goat Cheese, Arugula and Spinach Pasta with Cherry Tomatoes
by Sarah Farsh December 23, 2013
  • 3 cups pasta of choice (I used brown rice, gluten free dried pasta)
  • 1/4 cup cherry tomatoes
  • 3 - 4 cups fresh arugula and spinach mix
  • 1/4 cup of your favorite tomato sauce
  • 1 - 2 tbsp herbed goat cheese
  • 1 tsp red chili flakes
  • 1 tsp garlic powder
  • salt/pepper to taste
In a medium sized pot, boil pasta until al dente. Drain, and poor pasta back into pot - keeping a little bit of the pasta water (just don't drain so much). Lower heat to medium/low and add cherry tomatoes, arugula, spinach, tomato sauce, goat cheese and all spices. Combine together well and serve!

Sunday, December 22, 2013

Vegetarian Celery and Mint Stew (Khoreshteh Karafs)

Khoreshteh Karafs is possibly one of my favorite Persian stews of all time. The base of this stew is celery, mint and lemon - a super flavorful and rich combination that makes my mouth water just thinking about it. It tastes SUPER Persian... So if you are just venturing into this region's cuisine, it might taste really exotic to you.

Traditionally, we serve this stew with chicken, or stew meat. It's naturally packed with veggies, but it's normally cooked with a lot of olive oil. My version is completely vegan/vegetarian and oil-free, and tastes just as good as the real thing! I also used red kidney beans as some added protein, but I've tried this variation with white kidney beans or garbanzo beans, and it tastes just as yummy!

Special thank you to my Baba for cooking this dish for me <3

Vegetarian Khoreshteh Karafs
(Persian Celery and Mint Stew)
by Sarah Farsh December 22, 2013

  • 1 yellow onion, diced
  • 2 cups parsley, chopped (1 bunches)
  • 1/2 cup fresh mint, chopped
  • 1 bunch celery, chopped into 1/4 inch slices
  • 2 dried limes, pierced with some holes
  • 1/4 cup fresh squeezed lime juice
  • 1 can red kidney beans, unsalted
  • 3 - 4 cups water or veggie stock (more or less depending on how soupy you want it)
  • 1 tbsp turmeric
  • salt and pepper to taste (I recommend 1 tbsp salt)
  • pinch of Persian saffron
In a stew pot, dry saute onions, adding small splashes of water or veggie stock as needed. Add in parsley, mint and celery, mix well. Add dried limes, lime juice, turmeric, salt, pepper and saffron. Combine well. Add water or veggie stock, beans, and cook on medium/low heat for 20 - 25 minutes until all flavors cook together. Serve over Basmati Rice or grain of choice. 

Warm Pumpkin Chia Quinoa Breakfast Bowl

If you're eating a strictly plant-base, vegan diet and regularly exercising, it's important to make sure you're giving your body enough nutrients and protein. This breakfast bowl is a great way to pack in all those great SuperFoods at the start of your day! Because this breakfast bowl is packed with protein, antioxidants, Omega-3 and nutrients, it helps fight food cravings throughout your day.

Warm Pumpkin Chia Quinoa Breakfast Bowl
by Sarah Farsh December 22, 2013
makes 3 - 4 servings
  • 1/4 cup pure pumpkin puree
  • 2 tbsp chia seeds
  • 4 tbsp whole rolled oats
  • 1 tsp pumpkin pie spice (cinnamon, clove, nutmeg, all-spice, nutmeg, ginger)
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetend almond milk
  • 3 - 4 tbsp pure maple syrup (more or less depending how sweet you like it)
  • 1 cup cooked quinoa
In a bowl, combine pumpkin puree, chia seeds, rolled oats, spices, vanilla, almond milk and maple syrup together using a spoon. Cover and refrigerate for 2 hours or overnight. When ready to serve, stir well. Scoop desired amount of cooked quinoa into serving bowl and a few scoops of pumpkin chia pudding on top. Sprinkle with pumpkin seeds, goji berries and raw cacao nibs. Stir and enjoy! You can top with more maple syrup if you like it to be more sweet ;)

Saturday, December 21, 2013

Warm Cumin and Parsley Spaghetti Squash

If you've never had Spaghetti Squash, don't let anyone try and tell you that it tastes anything like spaghetti. You will be extremely disappointed. The only resemblance Spaghetti Squash has to Spaghetti is it's shape - long and stringy. The texture, flavor, and smells are wildly different. So I like to celebrate this squashes flavors as it fits best with it's true self - instead of topping with tomato sauce to try and make it taste like something it's not. 

In this recipe, I used warm seasonings to bring out some of the sweetness in this squash, and topped with fresh parsley. A nice and simple veggie dish that looks pretty and tastes like yummy squash. 

Warm Cumin and Parsley Spaghetti Squash
by Sarah Farsh December 21, 2013
  • 1 Spaghetti Squash
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp maple syrup
  • 1 tbsp olive oil, coconut oil, or butter
  • fresh parsley, minced
Pre-heat oven to 375 degrees. Slice spaghetti squash in half, vertically, and remove seeds. Poor about 1/2 inch of water into an oven safe pan (glass pyrex dish), and place squash skin side down into pan. Place in oven and cook for 45 - 55 minutes, until fork easily pierces squash. Let squash cool. Meanwhile, mix together cumin, cinnamon, salt, garlic powder, maple syrup and olive oil. Using a fork, break up the squash and serve onto a plate. You will notice the squash breaks up into strings naturally just by scraping with your fork. Poor sauce over squash and top with fresh parsley.

Monday, December 9, 2013

Veggie Stir Fry with Fire Roasted Corn, Rice Noodles and Sweet Chili Sauce

This dish is so ridiculously easy and simple to put together that I feel a little guilty posting a recipe for such effortless work. It took me longer to clean my dishes than it did to whip up this stir fry. 

The yummy sweet chili sauce really completes this dish. You can amp up this stir fry with even more veggies like peppers, spinach, mushrooms... You name it! But I decided to keep it super simple using only whatever I already had in the kitchen. 

Here's a little secret, I always keep my freezer stocked with flash frozen organic veggies, they are just as good for you as fresh veggies and contain the same nutrients and photochemicals. Of course, when I have extra time, I prefer using fresh.

So here you have it.

Vegan Veggie Stir Fry with Fire Roasted Corn and Sweet Chili Sauce 
by Sarah Farsh December 6th, 2013
  • 1/2 yellow onion, diced
  • 1 bag organic broccoli florets, 365 Everyday Value® from Whole Foods Market
  • 3 cups frozen Fire Roasted Corn, 365 Everyday Value® from Whole Foods Market
  • 1/2 pack rice noodles of choice, I used brown rice noodles
  • 1 tbsp almond butter
  • 2 tbsp tamari or soy sauce
  • 2 tbsp chili garlic sauce (found in Asian section, Sambal Oelek)
  • 3 tbsp rice wine vinegar
  • 1 tsp garlic powder
  • 1/2 tsp toasted sesame oil
  • 1 tsp honey or maple syrup
  • splash water
In a large skillet, dry saute onions. Add frozen broccoli and corn and saute until cooked, about 7 minutes. Meanwhile, whisk together almond butter, tamari, chili garlic sauce, rice wine vinegar, garlic powder, sesame oil, honey and water well. Set aside. Boil a pot of water and cook rice noodles as directed - be careful not to over cook or let sit for too long, they get mushy easily. Once rice noodles are just about cooked, drain and add to veggie stir fry. Poor dressing on top and lightly saute until combined. Told you it was easy.

Wednesday, December 4, 2013

Vegan, Gluten Free, Eggplant Lasagna with Cinnamon Cumin Tomato Sauce

My dear friend Molly made this yummy recipe for Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta from The New York Times.

Photo by Andrew Scivani
 It was so yummy, that I was craving more when I got home, and even more the next day...

I had to recreate the recipe – vegan and oil-free of course.

So voilá! Here you have it.

Oh, and you can enjoy this as a raw lasagna too if you like - just skip the popping into oven part ;)

Gluten Free, Vegan Eggplant Lasagna with Cinnamon Cumin Tomato Sauce
by Sarah Farsh, Adapted by Martha Rose Shulman, December 4, 2013
  • 2 medium sized eggplants, cut into 1/4" thick slices vertically, shaped as lasagna pasta
  • 1 small yellow onion, diced
  • 1 can crushed tomatoes
  • 3 tbsp fresh Basil, chopped (or dried)
  • 1 tbsp maple syrup (or honey or agave) 
  • 3 cloves garlic, minced (for sauce)
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp turmeric 
  • 2 cans unsalted chickpeas, rinsed and drained  
  • 2 tsp Herbs de province 
  • 2 cups baby portobello mushrooms, sliced
  • handful of cherry tomatoes, optional
Vegan Almond Cheese (vegan feta)
  • 2 cups almonds 
  • 4 tbsp fresh squeezed lemon juice
  • salt/pepper to taste 
  • 3 cloves garlic
Preheat oven to 450 degrees. Place eggplant slices onto nonstick cookie sheet and bake for 10 -13 minutes until lightly browned. Meanwhile, dry sautĂ© onions in a medium sized sauce pan. Add the minced three cloves of garlic reserved for sauce, basil, cumin, cinnamon, turmeric and 1 tsp Herbs de Province. Mix well and add crushed tomatoes, maple syrup salt and pepper. Add in chickpeas and combine together with sauce. Let simmer. Note: If you would like to create this dish raw, you could use the red sauce in my Raw Living Lasagna recipe and add sprouted chickpeas. 

Meanwhile, you can prep the vegan almond cheese. In VitaMix or food processor, add almonds, lemon juice, salt, pepper and 3 cloves garlic. Pulse until all ingredients are combined. This ends up tasting like feta cheese!

Once eggplant is cooked, let cool until you are ready to handle the slices. In a large pyrex dish, layer the chickpea tomato sauce onto bottom - reserve about a 1/4 cup of sauce for topping. Add one layer of mushrooms - use all 2 cups. Add layer with all your eggplant and top with remaining sauce. Using a fork, scrape out almond "cheese" from blender and arrange as the top layer. Sprinkle with 1 tsp Herbs de Province and optional grape tomatoes. Lower oven to 350 degrees and bake lasagna for 40 - 45 minutes - until bubbly and almond cheese is golden brown. 

Sunday, December 1, 2013

Cumin Dusted, Caramelized Carrots with Cilantro Cream

Originally, I planed to serve this dish as a Thanksgiving side, but while I was assembling the vegetables and spices, it reminded me more of Hanukkah. The aromas from the cumin and caramelized carrots brought me back to my Grandma's dinner table. Either way, I say it's just a yummy dish for anytime of the year... But why not enjoy it during the holidays!

 PS, It tastes A LOT better than it looks.

Cumin Dusted Caramelized Carrots with Cilantro Cream
by Sarah Farsh December 1, 2013
  • 1 lb organic carrots, cut 1 inch thick (about 3 cups)
  • 3 tbsp pure maple syrup
  • 1 tbsp good olive oil (for roasting)
  • salt/pepper to taste
  • 1 cup raw cashews
  • 1 cup cilantro
  • 2 cloves garlic
  • juice from 1 lime
  • splash water
  • salt to taste
Preheat oven to 375 degrees. Toss carrots, maple syrup, olive oil and salt in a glass pyrex dish. Bake for 45 minutes. Meanwhile, in a VitaMix or high powered blender, blend together cashews, cilantro, garlic, lime juice, splash water and salt to create cilantro cream. Once carrots are roasted, poor cilantro cream on top once ready to serve. Note: I threw in some cubes of butternut squash left over from another dish I was putting together.