Monday, January 27, 2014

Vegan Tofu Scramble

A vegan alternative to classic scrambled eggs that I seriously like better than the real thing. Super easy to make, no smelly egg mess to clean up, and of course - no cholesterol. You can jazz up this tofu scramble with your favorite omelet accompaniment, or just enjoy for its simple goodness!

Vegan Tofu Scramble
by Sarah Farsh January 26, 2014
  • 1 pack organic, extra firm tofu
  • 1/4 cup nutritional yeast
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp kosher salt
  • pinch cayenne pepper
  • pinch paprika
  • fresh black pepper to taste
Drain tofu well and place in bowl with all spices. Using a fork, crush down tofu block while mixing in spices - crush to desired texture to resemble scrambled eggs, be careful not to over mash! Gently poor tofu scramble into non-stick pan, and sauté over medium heat until warm (about 5-7 minutes). 

Wednesday, January 1, 2014

Vanilla Bean Passion Fruit Tart

I made this tart for my friends New Years party,

not expecting there to be any competition.... 

Then I got to the dessert table to find two beautiful vegan pies 
that my friend made – would you look at that strawberry sculpture action!? 
There was some raw Mexican cacao under there... 

Each pie was simply delicious, and we all celebrated the New Year with a slice of each :)

Happy New Years! 

Vanilla Bean Passion Fruit Tart 
by Sarah Farsh, January 1, 2014
  • Pie crust of choice - you could make my Gluten Free, Vegan Crust
  • 1 1/2 cup raw cashews
  • 1 passion fruit
  • 1/2 cup unsweetened almond milk (or non dairy milk of choice)
  • 1/2 cup pure maple syrup
  • 1 vanilla bean or 1tsp vanilla extract
  • 2 cups fresh strawberries, sliced
  • 2 kiwis, sliced
  • 1 tbsp blueberries
Add cashews, almond milk, maple syrup and vanilla bean into VitaMix. Slice passion fruit in half, and scoop out insides into blender. Discard shell. Blend together well until whipped into a cream. Poor cashew cream into pie shell and spread evenly. Top with fresh strawberries, kiwis and blueberries (or fruit of choice) and keep cooled in refrigerator until ready to serve. 

Vegan Crispy Potato, Mushroom, Leek and Poblano Tart

This savory tart is a yummy treat that tastes very similar to a egg and cheese quiche. Instead of using a traditional flour based crust, I made a crispy potato pie shell - yum. You can enjoy this tart warm or cold, with a side salad.

Vegan, Gluten-Free, Crispy Potato, Mushroom, Leek and Poblano Tart
by Sarah Farsh, January 1, 2014

  • 4 - 5 medium sizes potatoes, sliced like chips
  • 1 pack organic, firm tofu
  • 1/2 cup nutritional yeast 
  • 1/2 yellow onion, diced
  • 2 cups mushrooms, diced
  • 1 bunch leeks, sliced thin (about one cup)
  • 1 poblano pepper, charred, skinned, seeded, diced
  • 3-4 tbsp good white wine
  • 1 tbsp tamari 
  • 1 tsp oregano
  • 1 tbsp good olive oil
  • 3 cloves garlic
  • 1 tsp turmeric
  • 1 tbsp rice wine vinegar
  • 1/4 cup almond milk
  • salt/pepper to taste
Bring a pot of water to a boil and add potato slices. Boil for about 7 minutes just to soften the potato, but not cook fully. Drain and run cold water over potatoes so you can handle them. Oil a pie dish, and line the base and sides with potato slices. Lightly paint oil on top of potatoes, and sprinkle with salt and pepper. Bake in oven for 30 - 35 minutes at 350, or until potatoes almost golden. 

Meanwhile, dry saute onions and add mushrooms, leeks and poblano peppers - adding splashes of white wine as needed. Add tamari, oregano, salt and pepper to taste. Set aside.

In a VitaMix or high powered blender, blend together tofu, nutritional yeast, garlic, turmeric, vinegar and almond milk until creamy. Poor tofu mixture into sauteed veggies and mix well. Poor veggie and tofu cream mixture into cooked potato crust. Bake crust with filling for 25 - 30 minutes on 350 to firm up filling. Serve warm or cold with a side salad.