Thursday, September 15, 2016

Zaghetti with Cashew Kale Pesto, Garnet Yams and Eggplant

Helen, my Italian girlfriend schooled me when I mistakenly called my long thin strands of zucchini noodles “zoodles”. Clearly, they are in the shape of spaghetti. So from this day forward, they’ll rightfully be called “zaghetti”. Molto Buono!

Zucchini Spaghetti with Cashew Kale Pesto, Garnet Yams and Eggplant
by Sarah Farsh September 13th, 2016

Kale Pesto: 
  • 2 cups fresh basil leaves
  • 1/2 cup chopped kale (I used frozen)
  • 5-6 cloves fresh garlic
  • 1/2 cup cashews
  • 1/3 cup veggie broth or unsweetened almond milk
  • 4 tbsp nutritional yeast
  • 1/2 lemon, juiced – zest for garnish
  • Salt/pepper to taste
Zoodles & Veggies:
  • 1 tbsp coconut oil
  • 4-5 organic zucchini, sliced through spiralizer (noodle shape)  
  • 1 garnet yam, cubed and roasted
  • 3 indian eggplants, sliced in 1/4” thick rounds (salt/pepper/oregano) 

In food processor or blender, combine all kale pesto ingredients together to create sauce. Heat up a large pan or wok with coconut oil, add zaghetti and kale pesto. Sauté lightly using tongs so that you don’t break the noodles. Meanwhile, on a separate pan lightly fry the eggplant slices and season with salt/pepper/oregano. Plate up starting with zaghetti, eggplant slices and roasted yam cubes! 

Saturday, September 10, 2016

Vegan Persian Melon Cake with Rosewater and Pistachio

This "cake" does not have flour or flour alternatives, it's just fruit! And guess what, it tastes even better than it looks.

Keep in mind, since this is fresh fruit you'll need to serve immediately. What you can do to prepare is cut out your melon into the shape of a "cake", soak it lightly in rosewater on a deep plate or bowl, and keep it cool in the refrigerator. This way when you're ready to server, you can quickly layer creamy topping and crushed pistachio on the melon before serving.

Persian Melon Fruit Cake
by Sarah Farsh September 7th, 2016

  • 1/2 crenshaw or cantaloupe melon, peeled, seeded and carved into a cake shape of your choice
  • 1 1/2 tbsp rosewater, usually found in ethnic aisle 
  • SoDelicious dairy-free cocowhip (or creamy topping of choice), I use reduced fat variety
  • 1 cup crushed unsalted pistachio nuts
  • fresh mint for garnish
Prep your melon by slicing in half, peeling and scooping seeds out. Use a paring knife to carve the melon out to your desired cake shape. Rub the melon down with rosewater and let chill in refrigerator until you are ready to serve. Frost melon with cocowhip, top with pistachio nuts and garnish with mint. Serve immediately. 

Easy Peasy Cauliflower Fried Rice

I always keep a freezer full of frozen fruits and veggies, incase I don't have time to prep and cook with fresh. Don't give frozen veggies a bad rep - they are picked at their peak before being flash frozen, which maximizes their nutrient density. 

For this quick Asian stir-fry, I used all frozen veggies and frozen cauliflower rice. It only took minutes to saute on my wok, and tastes better than chinese take out! 

Easy Peasy Cauliflower Fried Rice
by Sarah Farsh September 5th, 2016
  • 1 tsp toasted sesame oil 
  • 1 tbsp garlic, minced 
  • 1 bag, 365 Everyday Value™ frozen organic cauliflower rice
  • 1 cup frozen or fresh broccoli
  • 1/2 cup frozen or fresh baked butternut squash cubes
  • 1/4 cup frozen or fresh shiitake mushrooms 
  • 1/4 cup green peas 
  • 3-4 tbsp brags liquid aminos (or tamari sauce)
  • 1/2 tsp ginger powder
  • 1/2 tsp coriander
  • chili flakes - optional 
Heat up a large non-stick wok or pan, dry saute garlic or use 1tsp coconut oil. Add cauliflower rice and start sauteing before adding reminder veggies and ingredients. Add sesame oil last, will help you use less oil than you really need and you'll enjoy the aroma. Saute for about 10 minutes, or until desired temp.