Wednesday, June 8, 2016

Curried Spaghetti Squash Chow Mein

This is a really fun recipe to make for a group of friends since you can make a big batch to share. It's super satisfying and flavorful - a real crowd pleaser. I fused Indian and Asian spices together for this stir fry which came out exotic and flavorful! If you have leftovers, you can fill rice paper wraps with the Chow Mein for a totally new dish you can eat with your hands!


Spaghetti Squash Chow Mein
by Sarah Farsh June 6, 2016
  • 1 large or 2 small spaghetti squash
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 tbsp coconut oil
  • Coconut oil spray
  • 2 tbsp hoisin sauce
  • 1/2 tsp agave nectar 
  • 1/2 tsp cayenne pepper (less if you don't like spicy)
  • 1-2 tbsp rice vinegar 
  • 2 - 3 tbsp tamari
  • 1 tsp sesame oil
  • 1 tsp indian curry spice
  • 1 cup green peas - frozen or fresh
  • 2 cups baby portobello mushrooms, sliced thin
  • 1/2 cup red sweet bell peppers, sliced thin
  • Garnish: fresh basil, fresh cilantro, fresh scallions and crushed peanuts
Cut spaghetti squash in half, horizontally and scoop seeds out. Lay skin side down on a cookie sheet, so that the inside of the squash is facing you. Spray inside of squash with coconut oil, and sprinkle with salt/pepper/garlic powder. Bake at 450 degrees for 30 - 40 minutes. Meanwhile, heat up a large stir fry pan with coconut oil. Sauté scallions, add garlic and minced ginger. Add hoisin sauce, agave, cayenne, rice vinegar, tamari, sesame oil and curry spice - mix well to combine into sauce. Add mushrooms and bell peppers and continue sauté. Once squash is baked, allow to cool until you can handle with your hands, and scoop out the squash away from the skin with a fork, so it breaks apart into strings. Discard the waxy skin of squash, it's not eatable. Add spaghetti squash to stir fry, and toss together lightly into sauce using thongs - so you don't break down the squash. Add green peas last and continue cooking until peas are warmed up. Serve with fresh basil, cilantro, scallions and crushed peanuts! 

Sunday, June 5, 2016

Indian Coconut Curry with Kamboocha & Collards

I love curry and it's probably my favorite thing to make. It's so comforting, satisfying, aromatic and you can feed a lot of people with one pot! I love cooking with my friends and family, and I enjoyed making this curry with my good friend Melissa.


Indian Coconut Curry with Kamboocha & Collards
by Sarah Farsh June 5, 2016
  • 1 shallot, minced
  • 2 tbsp coconut oil
  • 1 tbsp garlic, minced
  • 1 bunch of collard greens, center stems removed, chopped in ribbons
  • 1/2 kamboocha squash (about 2 cups), cubed
  • 2 - 3 cups chickpeas (I used sprouted raw chickpeas, or you can use canned)
  • 18 oz organic light coconut milk 
  • 2 - 3 cups organic low-sodium veggie broth (more or less depending how soupy you want it)
  • 2 tbsp indian curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1 tsp ginger (dried powder)
  • 1 tsp whole cumin seeds
  • salt/pepper to taste
In a large soup pot, heat up coconut oil and lightly sauté shallots. Add garlic, squash, coconut milk, chickpeas, veggie broth, curry powder, turmeric, cumin, ginger. Cook on medium so all ingredients stew together, about 20min or until squash is soft to fork. Reserve a small amount of collard greens to serve fresh with the hot curry, and add the rest of the collard greens to the cooked stew last. If you add the collard greens too early on, they will cook bitter. Mix curry with collard greens well, cook additional 5 minutes. Serve with rice, quinoa or straight up with fresh chopped collard greens. 


Thursday, June 2, 2016

Cold Peanut-Sesame Zoodles

Zoodles are all the rage - a gluten-free, dairy-free alternative to pasta. It's just a fancy way of saying spiralized zucchini - essentially just raw veggies. You can cook your zoodles or fix them up raw. For this recipe, I made the classic Chineese take-out inspired cold sesame noodles, raw! It literally takes minutes to make if you buy your zoodles pre-spiralized. You can find zoodles in pre-pack at Whole Foods Market, or get a spiralizer and sprilize your own. Enjoy!




Cold Peanut-Sesame Zoodles
by Sarah Farsh June 1, 2016

  • 2 packs zoodles (or about 10 zucchinis spirlized, you can mix in some spirlized sweet potato if you like!)
  • 2 tbsp chuncky peanut butter (I use 365 Everyday Value Organic PB from Whole Foods)
  • 4 tbsp tamari
  • 2 tbsp rice wine vinegar
  • 2 tsp agave nectar
  • 1 tsp seasame oil
  • 1 tsp fresh ginger, minced
  • 1 tsp fresh garlic, minced 
  • black pepper
  • pinch cayenne 
  • optional garnish: cilantro, basil, green onion and sesame seeds 
In a large bowl, whisk peanut butter, tamari, vinegar, agave, sesame oil, ginger and garlic together well to make dressing. Add zoodles and lightly toss. Chill in refrigerator 15 minutes before serving so the zoodles are lightly marinated in the sauce. Top with sesame seeds, cilantro, basil and green onion.