Sunday, August 17, 2014

Sprouted Veggie Breakfast Sandwich

This breakfast sandwich is my version of comfort food – perfect for a satisfying brunch! I loaded up Sprouted Grain Ezekiel Bagels with some fresh veggies, and topped with an oil-free fried egg. This vegetarian treat can turn vegan just by leaving the egg out, and replacing with hummus spread on both sides of your bagel. And if you do use the egg, please buy cage-free, organic. 

Sprouted Veggie Breakfast Sandwich 
by Sarah Farsh August 17, 2014
  • Food For Life Sprouted Grain Ezekiel Bagel, toasted
  • blanched asparagus tips
  • fresh tomato slices
  • fresh sprouts
  • 1 organic egg, cooked any style (or Hummus for vegan version)
  • ripped fresh basil leaves
  • drizzle of sirracha
  • salt/pepper
Toast your bagel and stack all ingredients as follows: bagel bottom, row of asparagus, tomato slices, hand full of sprouts, cooked egg (I dry-fried mine on a non-stick pan), fresh basil leaves, sirracha, salt, pepper and bagel top. For the vegan version, first line both sides of the bagel with your favorite hummus spread before stacking the rest of the veggies.

Saturday, August 2, 2014

Vegan Basil Cream Pasta Bowls

I used bean pasta for my noodles, and roasted brussels sprouts and squash for the vegetable. Don't limit yourself though, you can use any vegetables you want - broccoli, zucchini or kale would be great too. The vegan basil cream is seriously yummy and completes the bowl! I used the leftover cream as a salad dressing. You can even drizzle it on top of fresh strawberries for a dessert! I'd just leave the garlic out if you decide to use it for a dessert sauce.

Vegan Basil Cream Pasta Bowls
by Sarah Farsh August 2nd, 2014
  • bean pasta, I used Explore Asian Organic Mung Bean Fettuchini 
  • roasted veggies of choice, I used brussle sprouts and butternut squash
  • 1/2 cup raw, unsalted cashews 
  • 1/2 cup plain almond milk, and maybe an extra splash!
  • 3 tbsp nutritional yeast
  • 3 cloves raw garlic
  • 1 tbsp rice wine vinegar 
  • a big handful of fresh basil leaves
  • 1 tsp herbes de provence
  • salt/pepper to taste
Roast off your veggies of choice. Meanwhile, boil water for pasta, cook pasta and drain. To make sauce, place cashews, almond milk, garlic cloves, nutritional yeast, rice wine vinegar, basil leaves, herbs de provence, salt and pepper into VitaMix or high powered blender and blend all ingredients together until it turns into a cream. Set up your pasta bowls by starting with a layer of pasta, roasted veggies, and drizzle basil cream on top. Add fresh basil for garnish!

Heirloom Tomato, Basil and Balsamic Glaze

There's really not much to this recipe - but it's a beautiful dish for a brunch or lunch accompaniment. Try this side on top of a warm sprouted grain bagel, or just on its own! A perfect summer treat.

Heirloom Tomato, Basil and Balsamic Glaze
  • 2 colorful heirloom tomatoes, sliced thin
  • sweet onion, thinly sliced
  • fresh basil, 
  • balsamic glaze, salt, pepper
Arrange tomato slices on a plate, top with onions and basil. Drizzle with balsamic glaze and garnish with salt and pepper.