Sunday, February 9, 2014

Persian Dill and Lima Bean Quinoa (Baghali Polo)

Baghali Polo is one of my favorite Persian rice dishes made with dill, lima beans and saffron of course. I decided to recreate this traditional specialty using quinoa in replacement of basmati rice - it was delightful!

If you eat fish occasionally like I do, this dish is a match made in heaven with 
simply poached salmon. 



Persian Dill and Lima Bean Quinoa
by Sarah Farsh February 9th, 2014
  • 4 cups quinoa
  • 8 cups water
  • 1 bunch fresh dill (about 2 cups chopped)
  • 1 bag frozen lima beans (about 2 cups)
  • 7 strands Persian saffron 
  • 1/2 tsp turmeric
  • 1 tsp kosher salt
Bring 8 cups of water to a boil. Turn flame off and add quinoa, saffron, turmeric, salt and stir well. Put lid on top of pot and let sit covered without heat on for about 45 minutes, or until all water absorbs into quinoa. Fluff with a fork. Add lima beans, and dill, put flame on very low and mix together delicately. Cook just to warm up quinoa. 

Wednesday, February 5, 2014

Raw, Vegan, Gluten Free: Blood Orange Chocolate Tart in a Coconut Shell

If you're wondering... The answer is YES, this is even better than it sounds. I'm not sure which part of this tart I love more... The coconut pie shell or the rich chocolate filling with the bite of citrus. This tart is almost like having ice cream pie, sine you'll freeze it before serving. I hope you enjoy it as much as I did!

Sliced just out of the freezer...

Getting a little melty after sitting room temp for a few minutes.



Perks of being the chef :) 

Raw, Vegan, Gluten Free: Chocolate Blood Orange Tart in a Coconut Shell
by Sarah Farsh February 5th, 2014
  • 2 cups shredded coconut flakes, unsweetened
  • 2 medjool date
  • 1/4 cup oats
  • 1/2 vanilla bean, or 1 tsp pure vanilla extract
  • 4 tbsp maple syrup
  • pinch kosher salt
  • pinch cinnamon
  • 1 block organic tofu, firm (drained)
  • 1/4 cup raw, organic cacao powder
  • 1/2 cup maple syrup or agave nectar
  • juice of 1 blood orange
  • 2 tbsp unsweetened cacao nibs
  • 3-4 tbsp raw cashews
In a VitaMix or food processor, blend together coconut flakes, dates, oats, vanilla bean, salt, cinnamon and 4 tbsp maple syrup until in form of dough. Scoop out and mold coconut dough into a pie shell - I just used my hands. Set aside. In VitaMix or high powered blender, blend together tofu, cacao powder, maple syrup, orange juice, cacao nibs and cashews together until smooth. Poor chocolate mixture into coconut pie shell, and cover with a sheet of wax or parchment paper. Place in freezer for at least 2 hours before serving. Serve ice cold or let sit out for a few minutes for a more melty constancy.

Tuesday, February 4, 2014

Sirracha Glazed Brussels and Apples

I really love Brussels Sprouts. They are a match made in heaven with apples, 
and let's get real, what doesn't go well with Sriracha? 


Sirracha Glazed Brussels and Apples
by Sarah Farsh February 4th, 2014
  • 1 lb fresh brussels sprouts (about 3 cups), sliced in half
  • 1 apple, I used a Pink Lady, cubed
  • 2 tbsp sirracha sauce
  • 2 cloves garlic, minced 
  • 1 tbsp maple syrup or honey
  • juice of one lemon
  • 2 tbsp good olive oil
  • salt/pepper to taste
Preheat oven to 400 degrees. Wisk together sirracha, garlic, syrup, lemon juice, olive oil, and salt/pepper together well. Place brussels and apples into oven safe pan and poor sirracha mixture on top. Mix together and roast for 30 min. Shuffle pan and mix well, cook for additional 20 minutes - but keep checking to make sure nothing burns. Everyones oven is pretty different, and the sugars in the sauce can burn easily. 

Monday, February 3, 2014

Veggie Juicer Pulp Pizza with Wild Mushrooms, Fennel and Kale Pesto

I'll admit, this is one of my more kooky inventions - but it tastes delish!



What I used for my pizza crust was vegetable pulp that was left over from juicing in a juicer. It kills me to throw away all that perfectly good veggie pulp, so I had to come up with something to make with it. This pizza crust was a great choice, it doesn't really taste like anything after being baked off... All the flavors for this dish are overwhelmed by the wild mushrooms, fennel and kale pesto. I've already got some more plans in mind for future juicer pulp recipes... 




Just realize this "pizza" isn't going to be anything like your traditional cheesy, crispy crust pizza. It's just shaped as a pizza pie, but you have to use a fork and knife to eat it - the crust is very delicate. It's a dish you'd cook for some of your brave, veggie eating friends (like I did) - they are sure to enjoy this far from traditional, veggie packed pizza pie :)

I had a blast cooking and creating this dish with my friend Melissa #pulpheads

Veggie Juicer Pulp Pizza with Wild Mushrooms, Fennel and Kale Pesto
February 5th, 2014

  • 2 cups veggie pulp from juicer (I used pulp from left over celery/kale/carrot/beet juice)
  • 1/2 cup oats
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1/4 cup nutritional yeast
  • pinch salt
  • kale pesto
  • 2 cups wild mushroom mix (shiitake, oyster, chanterelle, portobello)
  • 1 head fennel (about 1 cup), sliced thin
  • 1/2 sweet onion, sliced thin
  • 1 tbsp balsamic vinegar reduction glaze
  • 1 tbsp tamari, or soy sauce
  • pinch red chili flakes
  • 1 tbsp good olive oil (optional)
  • truffle oil for garnish (optional)
In VitaMix or food processor, blend together veggie pulp, oats, onion powder, garlic powder, nutritional yeast and salt together to form "dough". Preheat oven to 350 and lightly grease a pizza stone or large cookie sheet. Using fingers and hands, lay out pulp dough to form shape of a pizza. Bake in oven for about 15  - 20min until slightly hard to touch. Meanwhile, saute onions, mushrooms, fennel, balsamic vinegar, tamari, chili flakes and oil together. Remove pie crust out of oven, and top with kale pesto, and sauteed mushrooms/onions/fennel mixture. Bake for additional 15 - 20 minutes and serve! Be gentle when cutting slices, and use a thin spatula. Drizzle with good truffle oil... 

Raw, Vegan, Chocolate Goji Almond Truffles

These chewy chocolaty treats are heavenly decadent...
And a natural Super Food.


Virtually guilt-free, and they only take a few minutes
to prepare before enjoying. 


 They are also a perfect treat to gift for any occasion!


Raw, Vegan, Chocolate Goji Almond Truffles
by Sarah Farsh February 2nd, 2014
  • 1/2 cup almonds
  • 1/4 cup oats (optional)
  • 1/4 cup goji berries
  • 2 medjool dates, pitted
  • 4 tbsp raw, organic cacao powder, unsweetened
  • 1 tbsp raw cacao nibs, unsweetened
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract or 1/2 vanilla bean
  • 1/2 tsp cinnamon
  • pinch sea salt
  • sliced or ground almonds to dust, or coconut

In VitaMix or food processor, pulse all ingredients together until ground and blended together - but be careful not to over process. You want to consistency to look similar to very crunchy style peanut butter. Roll mixture into individual balls using hands, I used about a tablespoon for each truffle. Roll each ball into topping of choice (almonds) and place onto parchment or wax paper. Freeze for 3 hours and server right out of the freezer for best results. Keep cool. 

Saturday, February 1, 2014

Greens and Beans: Black Bean Pasta with Kale Pesto

So I'm pretty much hooked on Explore Asian Organic's Black Bean Pasta - it's just pasta, made from beans. Doesn't get better than that... They have a few different variates with other beans and noodle shapes, but the black bean variation is my favorite. The texture is chewier than what you would expect from normal flour-based pasta, but I actually like it. If it's your first time using the bean pasta, it might take a little time to get adjusted to the new texture.


For this recipe, I simply sauteed sweet onion, shiitake mushrooms, and lacinato kale together, cooked the bean pasta and added into the veggie pan, then topped with my kale pesto
Super easy.




Greens and Beans: Black Bean Pasta with Kale Pesto
by Sarah Farsh February 1st, 2014
  • 1/2 vidalia onion, diced
  • 1 cup shiitake mushrooms, sliced
  • 2 tbsp Bragg's liquid aminos (or tamari or soy sauce)
  • 2 sun dried tomatoes, diced
  • 1/2 bunch lacinato kale, chiffonade (about 1 heaping cup)
  • juice of one really juicy lemon
  • 1/2 cup kale pesto
  • 1 pack Explore Asian Organic's Black Bean Pasta, cooked
In a large pan, dry saute onions and add mushrooms, kale, sun dried tomatoes, liquid aminos and lemon. Meanwhile, bring water to a boil and cook pasta, drain and add into mushrooms and onions pan immediately, poor Kale Pesto on top and saute gently. Top with nutritional yeast for a nice "cheesey" kick.

Oil Free, Kale Pesto

I used Lacinato Kale to pack in the extra veg for this traditional
pesto recipe - I hope you don't mind!



I also didn't have extra money to splurge on pine nuts (why are they so pricey!?) - so I used raw cashew nuts instead. It was just as yummy! This oil-free pesto is great on gluten-free pasta, pizzas, quinoa or soups! 

Oil Free, Kale Pesto
by Sarah Farsh March 31, 2013
  • 1 bunch fresh basil (about 2 cups of leaves)
  • 4 cloves fresh garlic
  • 1/4 cup cashews (or pine nuts, if you're a baller)
  • 5 leaves lacinato kale, stems removed
  • 2 tbsp nutritional yeast
  • juice of 1 juicy lemon
  • salt/pepper to taste
  • pinch of red chili flakes (optional)
  • 1 sundried tomato 
  • 3 - 4 tbsp water
In VitaMix or high powered blender, blend all ingredients together until smooth.