Tuesday, December 20, 2016

Raw Vegan Thai Coconut Curry Zoodles

This bright dish is so refreshing and bursting with color and flavor. No cooking required - you can enjoy this cold noodle dish for a quick and easy, super healthy lunch or dinner!


 Raw Vegan Thai Coconut Curry Zoodles
by Sarah Farsh December 17, 2016 - serves 6
  • coconut curry dressing: 
    • 2 fresh young coconuts - the water and the meat
    • 1 cup raw cashews, soaked for at least 2 hours in water
    • 6 prunes or 2 dates
    • 2 tsp maple syrup or agave
    • 2 tsp Thai Kitchen's Green Thai Curry Paste 
    • 1 fresh lime - juiced
    • 6 - 8 cloves fresh garlic
    • 1/2 shallot
    • 1" piece of fresh ginger
    • 1 tsp pink himalayan sea salt
    • 1/2 tsp fresh ground black pepper
    • 1/2" piece fresh lemon grass
  • 2 organic zucchinis per person, spiralizer into thick pasta shape using a spiralizer (12 for 6 people)
  • garnish: fresh basil, cilantro, shallots chopped, red chili pepper, crushed peanuts, fresh lime, sirracha, lemon grass
In VitaMix or high powered blender, blend all coconut curry dressing ingredients together until really smooth. Plate each of your servings with a nice size pile of fresh zucchini noodles, top with coconut curry dressing and all of the garnishes. Enjoy!

Thursday, December 15, 2016

Eat A Rainbow Holiday Veggie Tart - Vegan & Gluten Free

Vegans, please don’t limit yourself to Tofurky and sides on Thanksgiving and the Holidays. There’s so many fruits and veggies to celebrate and be thankful for – create something hearty and happy! 

This year for the holiday, I came home and spent it with my family in NYC. It was our first fully vegan Thanksgiving dinner as a family, so I wanted to make it special. I also figured we’d have the whole day to spend together, so why not get creative and collaborate together in the kitchen!? Since this dish requires a lot of preparing in terms of slicing the veggies, it’s a great dish to make together with friends or family.
Potato Crust:




raw - before it goes into oven:
freshly baked: 



The measurements on the veggies vary depending on how you sculpt your tart. You’ll need to slice a pile of each color veggie, and use as much as you need for your size tart pan you use. You can freeze the leftover slices, make a veggie broth, dehydrate them into veggie chips, or just eat the left over veggie slices raw with hummus or dip! We ended up snacking on most of the left over slices before we got to dinner :) 

Rainbow Veggie Tart
By Sarah Farsh December 14th, 2016
  • Thin slices of a rainbow of veggies, you can use a mandolin or veggie peeler to make a pile of slices with the following veggies:
    • red beets
    • organic carrots
    • sweet potato
    • yellow carrot 
    • Zuccini
    • Lacinato kale
    • Japaneese eggplant
    • Purple potato
    • White potato 
  • 1/4 cup vegan nut cheese like Kite Hill Ricotta, or make your own: 
    • 1/4 cup macadamia, soaked in water for 2 hours
    • 1/4 cup nutritional yeast
    • 2 tbsp rice wine vinegar
    • 2 prunes or 1 medjoold date pitted 
    • 6 cloves garlic
    • 1 sprig of thyme 
    • Salt/pepper to taste
  • 1/4 cup sundried tomato pesto
    • 1/4 cup sundried tomatoes
    • 2 tbsp olive oil
    • Splash of water to help ingredients pulse easy in blender
    • 7-10 cloves garlic
    • 1 tsp oregano
    • Few basil leaves 

Grease your tart pan lightly and cover with oven safe parchment paper. The paper should be long enough to fold out of the tart pan so that after the tart cooks, you can easily pull out the tart with the ends of the parchment paper, so that it doesn't stick to the pan dish. It should look like my photo. You’ll first start with a full layer of potato slices, you can paint a little olive oil to help them stick together. Bake the potato layer for 15 – 20 minutes at 350 for the base of your tart. After the potato crust bakes, you’re ready to start building your flower! Spread a layer of the sundries tomato paste onto the cooked potato pie shell, add the vegan nut cheese layer, and then start wrapping each color of veggie ribbons you want into the shell. The nut cheese should hold your veggie ribbons down. Bake the tart for about 20 – 30 minutes and enjoy! I served this with a homemade vegan mushroom gravy, but you can enjoy it just as it is too! 

Monday, December 12, 2016

Raw Vegan Zoodles with Strawberry Kumato Sauce

This vibrant dish is bursting with sweet and tangy colors and flavors. It takes only minutes to make and no cooking required! Enjoy!




Raw Vegan Zoodles with Strawberry Kumato Sauce 
by Sarah Farsh December 12, 2016 • Serves 4
  • 5-6 organic zucchinis, run through a spiralizer under medium spaghetti cut 
  • 1 cup fresh strawberries
  • 2 cups heirloom grape tomatoes
  • 2 kumato tomatoes
  • 1/4 cup sun dried tomatoes
  • 4-5 cloves fresh garlic
  • 1/2 shallot (about 3 tbsp
  • 2 tbsp rice wine vinegar 
  • 1/2 tsp fennel seeds
  • 1/2 tsp pink himalayan sea salt
  • 1/2 tsp fresh black pepper
  • Garnish: fresh lemon zest, basil, sprouts and maitake mushrooms, nutritional yeast
In a VitaMix or Food Processor, pulse/blend together strawberries, grape tomatoes, kumato tomatoes, sun dried tomatoes, garlic, shallot, vinegar, fennel seeds, salt and pepper together to make sauce. Be careful not to over blend, you want to keep the consistency closer to a thick tomato sauce and not a soup. Poor sauce on top of zucchini noodles and top with garnish. Enjoy!

Wednesday, December 7, 2016

Vegan Gluten Free - Spaghetti Squash with Creamy Cauliflower Kalefredo

Don't be fooled by it's decadent looks, this veggie packed dish is low in fat and high in nutrient density. Spaghetti Squash is low in calories, high in fiber and contains 92% water by weight. This makes it a perfect base to a low fat dish. I prepared this squash with a cauliflower cream and greens kale-fredo, which amped up the nutrients and flavor. An easy to make crowd pleaser that's sure to satisfy all tastebuds. Enjoy!




Spaghetti Squash with Creamy Cauliflower Kalefredo 
by Sarah Farsh December 7, 2016
  • 1 spaghetti squash, sliced in half vertically
  • 2 cups frozen cauliflower florets
  • 2 1/2 cups almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup raw cashew nuts
  • 4 cloves fresh garlic
  • 1 tbsp rice wine vinegar 
  • 2 tsp maple syrup
  • 2 tsp onion powder
  • 2 cups frozen chopped kale
  • 1 - 2 cups fresh baby spinach
  • 2 tsp pink himalayan sea salt 
Slice spaghetti squash in half vertically and scoop out seeds. Place face down on a non stick baking sheet and bake in oven for about 1 hour at 375 degrees. Meanwhile, blend cauliflower, almond milk, nutritional yeast, cashews, garlic, vinegar, maple syrup and onion powder together in VitaMix or high powered blender. Add splashes of additional almond milk as needed, be careful you don't want your sauce too watery. Blend on high speed until all ingredients become a creamy sauce, if you have a VitaMix, the sauce should blend until it's warm, about 5 min on high speed. Place frozen chopped kale in a large cooking pot and heat on medium flame, poor in cauliflower alfredo sauce, mix together in pot to combine sauce and kale. Add baby spinach to the sauce mixture a minute before you're ready to serve. Once spaghetti squash is cooked, scoop out the strands of squash using a fork. Scoop the strands of squash into the sauce pot and mix the sauce and squash together well. You can scoop the mixture back into the skin of the spaghetti squash for a fancy presentation as seen in my photo. Enjoy!