Monday, May 26, 2014

Baked Quinoa and Bean Veggie Burgers

These veggie packed quinoa patties are great to make in a large batch so you can enjoy them throughout the week. You can enjoy them on top of your salad, inside a wrap or burger bun, on the side of some roasted veggies, or just on their own! You can even individually wrap them after their baked and store some in the freezer.

Baked Quinoa Veggie Burgers with Spinach and Carrots
by Sarah Farsh May 26, 2014
  • 1/2 bag frozen chopped spinach
  • 1 cup shredded carrots
  • 5 cups cooked quinoa
  • 1/2 sweet onion, chopped
  • 1 can red kidney beans, unsalted
  • 2 tbsp tahini sauce
  • 1 tbsp garlic powder
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1 - 2 tbsp tamari or soy sauce
  • splash vegetable broth (for deglazing)
In a large pan, dry saute onions. Add frozen spinach, carrots and tamari to mix and saute, adding splashes of veggie broth as needed. Meanwhile, in a large mixing bowl, crush kidney beans with hands and add tahini, garlic power, turmeric, onion powder, chili powder and cumin. Poor sauteed veggie mix into bowl of crushed beans, and mix well. Add cooked quinoa last, and gently mix together. Preheat oven to 350 degrees. Using a large tablespoon, spoon mixture onto a non-stick cookie sheet and mold into burger sizes of choice. Bake for 35 - 45 minutes, or until crispy on the outside. Let cool before scraping burgers off of nonstick pan - this will make it easier for them to come off clean.

Saturday, May 24, 2014

Watermelon, Elderflower and Jalapeño Gin Cocktail

I don't normally post recipes for cocktails, because I hardly ever make them. But I happen to have some company over and some fresh cut watermelon in the fridge, along with St. Germain and Gin in the pantry - so I thought I'd share. Boy is this a yummy cocktail, especially for the summer.

Watermelon, Elderflower and Jalapeño Gin Cocktail 
by Sarah Farsh May 24, 2014
  • 4 - 5 cups seedless watermelon
  • 3 tbsp agave nectar
  • 1/4 - 1/2 cup good gin (depending how strong you want the drinks)
  • 1/4 cup St. Germain (elderflower liquor)
  • 1/2 lime
  • fresh jalapeno
In a VitaMix or juicer, blend or juice watermelon and slice of fresh jalapeno together until liquified. Stir watermelon juice, agave, gin, St.Germain, lime juice together and serve on ice. Garnish with Jalapeno slice or watermelon. 

Low Fat, Vegan Jalapeño Aioli

This Jalapeño Aioli is super yummy with fresh baked Sweet Potato Fries, or to drizzle on top of a hearty veggie and grain bowl. I've even dolloped some onto a hearty salad...

Low Fat, Vegan Jalapeño Aioli 
by Sarah Farsh, May 24, 2014
  • 1/2 cup extra firm, organic tofu
  • 2 tbsp raw cashew nuts
  • 1 tbsp nutritional yeast
  • 4 cloves fresh garlic
  • 1 tsp onion powder
  • 4 tbsp rice wine vinegar
  • 1 tsp good dijon mustard
  • 1 medjool date
  • pinch of kosher salt
  • 1/2 fresh jalapeno
  • 1/2 tsp cyann pepper
  • 1 tsp paprika
In a VitaMix or high powered blender, blend all ingredients together until smooth. Keep chilled.

Thursday, May 22, 2014

Vegan Kookoo Sabzi (Persian Quiche)

Here's a vegan version to my Persian Kookoo Sabzi recipe. In my original recipe I added potato, but I didn't to this version. If you'd like to add potatoes - go for it! You can actually add anything else that might sound good to this mix such as sun-dried tomatoes, mushrooms and peppers! After baking, you can cut this vegan quiche into squares and enjoy hot or cold for a snack or dinner!

Note: Be careful when transferring the entire mixture into the baking sheet... I lost half my quiche in this process! And this mess was not fun to clean up...

Vegan Kookoo Sabzi
by Sarah Farsh May 10, 2014
  • 1 bag frozen, chopped spinach 
  • 1/2 cup fresh flat leaf parsley, finely chopped
  • 1/4 cup dried fenegriek (if you can find this herb, it's easily found in a middle eastern market, but this recipe is just as good without it.)
  • 1/2 sweet onion, chopped
  • 1 tbsp turmeric
  • 1 tbsp tamari
  • 1/4 cup rice wine vinegar
  • 2 packs organic extra firm tofu
  • 1/2 cup almond milk
  • 1/2 cup nutritional yeast
  • 2 tsp kosher salt
  • 1 tbsp garlic powder or 1 clove garlic
Dry sauté onions, spinach, parsley and fenegriek together, adding splashes of veggie broth as needed to deglaze. Add turmeric, tamari, salt and pepper and continue sautéing. Meanwhile, blend tofu, vinegar, almond milk, nutritional yeast, kosher salt, and garlic all together until smooth to create tofu "egg" mixture. Poor "egg" mixture into pan with spinach and onions, and mix well over low heat, just enough to combine all ingredients together well. Carefully poor entire mixture into a non-stick pan and bake for 35 - 40 minutes on 350.

Monday, May 12, 2014

Sweet and Spicy Crackin' Cauliflower

You can enjoy this dish as a side, or add it to a noodle and veggie bowl like I did. 
Either way, it's super yummy!

Sweet and Spicy Crackin' Cauliflower 
by Sarah Farsh May 12, 2014
  • 1 head cauliflower, cut into florets
  • 4 tbsp sriracha sauce
  • 4 tbsp maple syrup
  • 2 tsp rice wine vinegar
  • 2 tbsp tamari or soy sauce
  • 2 tsp miso paste
  • 1 tsp garlic powder
  • sprinkle of black sesame seeds and salt/pepper to taste for garnish
Preheat oven to 375. Fill up a large pot with water and bring to a boil. Add cauliflower florets and cook for about 7 minutes, just to get them soft. Drain cauliflower and place onto a non-stick cookie sheet. Meanwhile, whisk together sriracha sauce, maple syrup, vinegar, tamari, garlic powder and miso paste together. Poor half the amount of sauce evenly onto cauliflower. Bake for 15 minutes. Take out cauliflower and poor remainder amount of sauce onto cauliflower and bake for additional 15 minutes or until crispy.

Sunday, May 11, 2014

Roasted Veggie Qunioa Pilaf with Raisins and Pistachios

This super yummy dish is a complete meal on it's own. Instead of using rice for this pilaf dish, I used qunioa - both grains are healthy in my book, but I just love the delicate and fluffy texture of the qinoa mixed with the roasted veggies. You can serve this dish warm out of the oven, or on top of a salad cold, for lunch!

Roasted Veggie Qunioa Pilaf with Raisins and Pistachios
by Sarah Farsh May 11, 2014

  • 1 red bell pepper, seeded, chopped into small squares
  • 1 yellow bell pepper, seeded, chopped into small squares
  • 3 - 4 cups raw kale leaves, chopped
  • 1/2 cup sweet onion, chopped
  • 4 cups cooked quinoa
  • 1/4 cup raisins
  • 2 tbsp crushed pistachio nuts
  • 1 tbsp balsamic vinegar glaze
  • 1/2 tsp cumin
  • 1 tsp garlic powder
Preheat oven to 425 degrees. Place peppers and onions onto a non-stick baking sheet and roast in oven for 15 - 20 minutes. Place kale leaves onto a separate cookie sheet and bake for 15 - 20 minutes until crispy. Toss roasted veggies, kale, cooked quinoa, raisins, pistachios, balsamic, cumin, garlic powder together and place completed mixture into an oven safe pan. Bake on 350 for an additional 15 minutes.

A Hearty Vegan Dinner

Portobello Mushroom Steaks, Baby Kale with Garlic and Lemon, 
Baked Japanese Sweet Potato Fries, Brown Rice and Garbanzo Beans.

This might look like a complex meal to plate up, but this hearty
treat is not as hard to recreate as you might think!

I used Japanese Sweet Potatoes to make these baked fries - because I love
the sweet and buttery flavor they naturally have.

and basic Portobello Mushroom Caps for the "steaks"

Portobello Mushroom Steaks
  • Portobello Mushroom Caps
  • 1 tsp minced fresh garlic for each cap
  • splash vegetable broth
  • salt/pepper to taste
  • sprinkle of herb de provence 
  • splash of tamari or soy sauce for each cap
Preheat oven to 375. Meanwhile, dry saute garlic in a large pan, adding splashes of veggie broth as needed so that the garlic doesn't stick. Place mushroom caps in pan and add spices and tamari. Cook on both sides for about 5 minutes each on medium/hi heat. Remove caps from pan and place on non-stick cookie sheet. Bake for 12 - 15 minutes in oven.

Baked Japanese Sweet Potato Fries 
  • 3 Japanese Sweet Potatoes, cut vertically in shape of french fries 
  • light spray of olive oil - optional
  • sprinkle of garlic powder, paprika, oregano, salt and pepper
Preheat oven to 375. Place potatoes and spices on non-stick cookie sheet and bake for 20 minutes. Shuffle potatoes around and cook for an additional 20 minutes. **Note, if you want extra crispy fries, boil your slices of potatoes for 7-10 minutes before placing them into the oven.

Sauteed Baby Kale, Garlic and Lemon
  • 1 pack fresh baby kale (about 4 cups raw)
  • 1 tbsp minced garlic
  • juice of 1 lemon
  • pinch of red pepper flakes
  • salt/pepper to taste
Dry saute garlic, then add kale, red pepper flakes and spices. Add juice of one lemon to top and enjoy.

Brown Rice and Garbanzo Beans
  • cooked brown rice (how ever much you want to cook)
  • 1 can organic garbanzo beans, unsalted
  • 1 tsp turmeric
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp miso paste
Poor can of garbanzo beans into a pot with the liquid that was in the can. Cook over medium heat and add, turmeric, garlic powder and onion powder. Once boiled, lower heat and add miso paste, mix well. Serve on top of cooked brown rice.