Tuesday, November 25, 2014

Gluten-Free, Vegan Coconut Crusted Pumpkin Pie

This pumpkin pie is perfect for the holidays! It’s a light and sweet way to end your hearty Thanksgiving meal. 

Gluten-Free, Vegan Coconut Crusted Pumpkin Pie
by Sarah Farsh, November 24th 2014
  • 1/2 block of extra firm, organic tofu
  • 1 can organic pumpkin
  • 1 cup pure maple syrup
  • 1 tbsp pumpkin pie spice
  • 1/2 cup dried shredded coconut flakes
  • 1/4 cup raw almonds
  • 3 tbsp stevia powder
  • 1/2 vanilla bean
  • 4 – 6 tbsp almond milk 

In a VitaMix or high powered blender, blend together coconut flakes, almonds, stevia, vanilla bean and almond milk until it forms a dough. You can add a little bit more almond milk if the batter is too thick. Scoop out dough and push out onto a tart or pie pan with fingers. In blender, blend tofu, pumpkin, maple syrup, and pumpkin pie spice together until really smooth. Poor pumpkin mixture into pie crust and bake at 350 for 45 – 60 min. Check on it every 20 minutes to make sure it’s not burning, everyones ovens will vary slightly. Serve with vegan ice cream or whipped cream!

Tuesday, November 18, 2014

Roasted Kabocha Squash with Greek Yogurt and Tahini

We had a rainy day at the beach over the weekend, so my dear friend Molly and I decided to stay in and cook all day! We shuffled through Yotam Ottolenghi’s cook book, Plenty, for some inspiration on what to cook up. I’ve had his book for years and always admired the beautiful photos of his recipes. This recipe is inspired by Yotam’s Roasted Butternut Squash and Chili Yogurt. I had enough dressing for leftovers and used it for the rest of the week on my salad. It’s delish!

Special thanks to Molly for doing the hard part of chopping the squash right in half with her ninja skills... 

Roasted Kabocha Squash with Greek Yogurt Tahini Dressing
Inspired by Yotam Ottolenghi, Plenty
  • 1 kabocha squash, or butternut squash, sliced thin
  • 2 tbsp tahini
  • 1/2 cup 0% fat plain greek yogurt, or plain soy yogurt 
  • 2 tbsp fresh lemon juice
  • Splash water as needed
  • 1 tsp garlic powder
  • 1/2 tsp cumin 
  • 1 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp paprica
  • 1 green chili pepper, sliced thin
  • 1/4 cup fresh parsley, chopped
  • Fresh pomegranate seeds
  • Light spray olive oil

Place squash on baking sheet and spray lightly with olive oil. Bake on 350 for 25 - 35min or until lightly golden. Meanwhile, whisk together tahini, yogurt, lemon juice, garlic powder, cumin, paprika, salt, pepper and splash of water. If you want a thinner dressing, add a little bit more water. Plate squash and drizzle dressing on top. Top with fresh parsley, chili pepper slices and pomegranate.

Wednesday, November 5, 2014

Kombucha Kale Miso Soup

You might already know that kombucha is my absolute most favorite squash of all. I'm excited to be in the heart of the season for it! I love it baked, sautéed or soft in soups like this one. This veggie kicked miso soup is sure to warm your insides and fill your belly with nutrients.

Kombucha Kale Miso Soup
by Sarah Farsh, November 5th 2014
  • 1/2 kombucha squash, cubed, skin on (about 2 cups)
  • 3 sheets nori (seaweed), chopped
  • 4 leaves lacinato kale (or dinasore kale), sliced thin
  • 2 tbsp sweet onion, chopped
  • 1 tbsp scallion, chopped
  • 1 can chickpeas, unsalted (or white beans of choice)
  • 2 tbsp Shiro Organic Miso (or miso paste of choice)
  • 2 tbsp rice vinigar
  • 1 tbsp tamari
  • 1 tsp seasam oil
  • 4 - 6 cups of water or veggie broth (depending how soupy you want this)
Boil your 4 - 6 cups of water or veggie broth in a soup pot. Add squash, nori, onions, kale, scallions, chickpeas, vinigar, tamari and seasamie oil. Mix well and let simmer about 7 minutes until squash is soft. Turn heat off and add miso paste after water stops boiling. It's important not add the miso paste while water is boiling so that you don't kill the probiotic enzimes in the miso paste. Mix well and enjoy warm!