Thursday, August 25, 2016

Vegan Gluten-Free Zucchini Noodel Lasagna

This is a really great meal to cook for a group of friends that won’t keep you slaving away in the kitchen. Instead of using traditional pasta noodles for the layers of lasagna, I used zucchini and eggplant slices. They hold up great, instantly up your veggie intake and tastes delicious! Enjoy!

Vegan Zucchini Noodel Vegetable Lasagna
By Sarah Farsh August 25th, 2016
  • 4 zucchinis, sliced thin like lasagna noodles
  • 1 eggplant, sliced thin like lasagna noodles
  • 1 1/2 cups tomato sauce (homemade or store bought) 
  • 1 1/2 cup vegan ricotta cheese (homemade or store bought Kite Hill)
  • 1 cup frozen chopped spinach, thawed
  • 2 cups baby portobello mushrooms, chopped 
  • 1 tbsp braggs liquid amino
  • 1/2 tsp oregano
  • 1 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt/pepper to taste
  • 1 cup fresh basil
  • Thyme sprigs for garnish
  • Vegan parmesan cheese for garnish

Preheat oven to 375 degrees. Mix chopped mushrooms together with braggs liquid aminos and fennel seeds, let marinate while you continue setting up the lasagna. Mix ricotta, spinach, garlic powder, onion powder and oregano together using a fork. Poor a thin layer of tomato sauce on the bottom of a 9x13” glass pyrex dish. Layer with slices of zucchini and top with a little sauce. Continue layering: one layer of all of ricotta mixture, one layer of eggplant slices, more sauce, one layer of all the mushroom mix, bed of basil, last zucchini layer and top with last layer of tomato sauce. Top with a light sprinkle of vegan parmesan cheese and sprigs of thyme before popping into oven. Bake in oven for 1 hour and 20 minutes. Allow to cool for 15 minutes before cutting and serving. Top with fresh basil and sprinkle of vegan parm cheese for garnish. 

Monday, August 15, 2016

Zoodles with Creamy Cashew Cauliflower Alfredo

Don’t be shy, this bowl of zucchini noodles tastes just as fine as she looks. Mixing cauliflower into the cashew cream sauce cuts the fat in half, and bumps up your veggie load. I served her with caramelized onions, shrooms and roasted grape tomatoes. Enjoy!

Zoodles with Creamy Cashew Cauliflower Alfredo 
by Sarah Farsh August 12, 2016 - Serves 6

      Cashew Cauliflower Cream: 
  • 1/2 cup raw organic cashews
  • 1 bag frozen organic cauliflower (or about 2 cups)
  • 1/4 cup plain almond milk
  • 1/4 cup nutritional yeast
  • 2 tbsp rice wine vinegar
  • 4 cloves fresh garlic
  • 1 tsp agave 
  • 2 tsp pink Himalayan sea salt
  • 1/2 tsp white pepper
  • Pinch of nutmeg (no more than 1/2 tsp)
  • 10 medium size zucchinis, spiralized like noodles (I used a hand spiralizer) 
  • 2 heaping cups fresh baby spinach
  • 1 tsp coconut oil
  • Sautéed onions and mushrooms – with coconut oil, salt, pepper
  • Roasted red grape tomatoes
  • Fresh basil
  • Fresh lemon zest
  • Vegan parmigiano grated topping 
Have a friend help you spiralize your zoodles like I did, while you put your tomatoes in the oven to roast, and sauté onions and mushrooms. Meanwhile, warmup cauliflower slightly in zapper or a pot – just to defrost. Place all cashew cauliflower cream ingredients in VitaMix or high powered blender, blend until creamy and smooth. 

Warm up a large pot with 1 tsp coconut oil. Add zoodles and spinach to pot, and poor cashew cauliflower cream on top. Mix well and only cook for 5 minutes, so that everything blends together and gets warm but doesn’t cook or get mushy. Mix the noodles very lightly so that they don’t mush up – I use plastic thongs to mix and serve. 

Plate zoodle spinach sauce mixture with your garnish and enjoy!

Watermelon Fruit Cupcakes

All I ever wanted was watermelon cupcakes with fresh cut flowers on top, and then all my dreams came true. 

Fresh Vegan Watermelon Fruit Cupcakes 
By Sarah Farsh August 12, 2016
  • Fresh watermelon, carved into cupcake size pieces and kept in fridge until you’re ready to serve
  • So Delicious Dairy-Free Coco Whip
  • Sliced almonds
  • Edible flower garnish, or fresh berries
You can carve and prep your cuts of watermelon in advance, but you’ll need to ice and serve the cupcakes immediately. If you look close, you’ll see that some of mine were already melting. 

Top your watermelon pieces with as much coco whip as you like, and decorate with almonds and flowers. Serve right away. 

Wednesday, August 10, 2016

Indian Spiced Eggplant, Zucchini, Lentil & Mint

This one pan recipe is full of spice and packed with nutrients. Serve on top of quinoa, rice or your favorite grain for a filling and complete meal. 

Indian Spiced Eggplant, Zucchini, Lentil & Mint
by Sarah Farsh August 9, 2016

1 tbsp coconut oil
1 cup sweet vidalia onion, diced
2 Zucchinis, cubed
1 purple eggplant, cubed
1/4 cup fresh mint, chopped
4 tbsp raisins 
1 tbsp masala curry powder
1 tbsp whole cumin seeds
1/2 tsp garlic powder
1/2 tsp ginger powder
1 tsp cayenne pepper (optional, depending how spicy you can handle it)
Salt and pepper to taste
1 – 2 cups cooked black lentils 
Splashes of veggie broth or water

Heat up large skillet with coconut oil and sauté vialia onions. Add half of the fresh mint and sauté well with onions to release oils from mint. Add zucchini and eggplant, sauté well adding splashes of veggie broth if pan starts sticking. Add raisins, curry powder, garlic, ginger, cumin seeds, cayenne, salt and pepper until all ingredients start simmering down and marinating together in pan. Once veggies cook down (about 10-15 minutes) add the cooked black lentils and gently combine all together. Serve on top of quinoa or brown rice and top with the remainder fresh mint. 

Sunday, August 7, 2016

Pineapple Express Acai Bowl and Pan Toasted Granola

Pineapple is my favorite fruit on planet earth alone, and its extra yummy on top of this acai bowl! It's always great to pack in extra veggies whenever you can, especially for breakfast. Try adding frozen spinach to your acai blend, I promise you won't even taste it. You can even make warm homemade granola to top your frozen bowl with in just minutes.

Pineapple Express Acai Bowl
by Sarah Farsh August 1, 2016
  • 1 bag Sambazon Frozen Organic Acai
  • 1 - 2 tbsp almond milk 
  • 1/4 cup frozen chopped spinach 
  • 1/4 cup frozen blueberries 
  • fresh pineapple chunks and banana
  • Toasted Almond Madagascar Vanilla Granola - see below for homemade recipe  
In VitaMix or high powered blender, blend acai, almond milk, spinach and blueberries. Blend the mixture quickly on high speed using the blender plunger so it quickly freezes into sorbet, and doesn't melt. 
Scoop out frozen mixture into a bowl and top with pineapple, banana and granola. Enjoy right away!

Toasted Almond Madagascar Vanilla Granola 
by Sarah Farsh August 1, 2016
Serving makes about 1/2 cup granola
  • 3 tbsp dried Seitenbacher Musli #2 Berries Temptation or oats of choice
  • 3 tbsp sliced almonds
  • 1 tbsp chia seeds
  • 1 tsp cinnamon
  • 1 tsp madagascar vanilla extract
  • 1/2 tsp pink himalayan sea salt
  • 1 tbsp manuka honey or agave nectar 
Heat up a non-stick pan, lower heat to low. Place all ingredients execpt the honey into pan, lighly toast for 5 - 7 minutes on low heat. Shake ingredients up in pan often so nuts and oats toast evenly. Add honey 1 minute prior to serving granola, mix well and enjoy!

Dragon Fire Acai Bowl

Fire up your morning with this flaming mango and cayenne acai bowl. There are so many benefits to cayenne pepper; besides building up your dragon breath, cayenne helps digestion, detoxifies, relives migraines and can help lower cholesterol.

Dragon Fire Acai Bowl 
by Sarah Farsh August 1, 2016
  • 1 bag Sambazon Frozen Organic Acai
  • 1 - 2 tbsp almond milk 
  • 1/4 cup frozen chopped spinach 
  • 1/4 cup frozen blueberries 
  • 1 tbsp peanut butter
  • 1 tsp raw cacao nibs
  • 1 tsp manuka honey or agave
  • 1 tsp hemp seeds
  • fresh mango chunks
  • 1/2 tsp cayenne pepper (more or less depending on how hot you can take it)
In VitaMix or high powered blender, blend acai, almond milk, spinach and blueberries. Blend the mixture quickly on high speed using the blender plunger so it quickly freezes into sorbet, and doesn't melt. Scoop out frozen mixture into a bowl and top with peanut butter, cacao nibs, honey, mango, cayenne. Enjoy right away!