Monday, April 4, 2016

Szechuan Kelp Noodles

This dish is a great alternative to a messy Chinese take-out and super easy to whip up! Kelp noodles are an awesome alternative to pasta - made of seaweed! Super low in calorie, gluten-free, high in calcium, iron and fiber. I like them best simmered in a fragrant stew or sauce to soften up their naturally springy texture. Before I add them to a dish, I like to boil them for a few minutes to help soften up the texture and remove some of the natural occurring sodium. 





Szechuan Style Kelp Noodles
by Sarah Farsh April 4th, 2016
  • 1 pack Sea Tangle Kelp Noodles
  • 2 carrots, finely chopped
  • 8 oz baby portobello mushrooms (or wild mushroom mix), chopped
  • 1 cup bean sprouts
  • 1 shallot, diced
  • 1 tbsp garlic, minced
  • 1 tbsp Ziggy Marley's Lemon Ginger Coconut Oil
  • 1 tsp sesame oil
  • 1 1/2 tbsp hoisin sauce
  • 1 tsp agave
  • Splash of veggie broth
  • 1 tbsp Bragg's Liquid Aminos
  • Salt/pepper/chili flakes to taste
  • Garnish: scallions, crushed peanuts
Boil a pot of water, add kelp noodles and let them soak. Meanwhile, heat up a wok with the coconut oil and sesame oil, sauté onions. Add garlic, carrots and mushrooms, lightly saute adding splashes of veggie broth as needed (to avoid veggies sticking to pan). Add hoisin sauce, agave, liquid aminos to pan and mix well. If you want more sauce, add a little more veggie broth. Add 2 tbsp scallions and salt/pepper/chili flakes to taste. Once veggie mix cooks down and is caramelized (about 5-7 minutes), drain kelp noodles from boiling water, and add the drained noodles into wok. Mix well and simmer for a few more minutes, so kelp noodles melt into sauce. Plate and top with scallions and crushed peanuts!

Saturday, March 26, 2016

Green Goddess Salad

I really love salad in general, I eat one every day. My salad bowls are normally based with kale or arugula and whatever legumes I have on hand. I don't normally write home about them since they're usually pretty simple and not all that exiting to post, but this one came out so beautiful that I had to share. 


Green Goddess Salad
by Sarah Farsh March 26th, 2016
  • handful lacinato (or dinosaur) kale, chopped
  • handful of fresh baby spinach
  • 2 tbsp fresh cilantro, chopped
  • 1/2 avocado
  • 1/2 cup cooked quinoa
  • 2 tbsp goji berries
  • 1 tbsp sliced almonds
  • dressing of choice - I used a store bought Miso Ginger
Plate up all greens, top with quinoa, avocado, goji's, sliced almonds and dressing of choice. Enjoy!


Spaghetti Squash with Basil Pesto & Crispy Kallettes

This super light and bright dish is a perfect way to welcome in the Spring! Spaghetti squash is low in carbs, high in fiber and packed with plant base nutrients. It's a great alternative to starchy based meals like pasta or rice and can be dressed up with creamy sauces like basil pesto or cashew cream. If you want an extra veggie kick, you can add a handful of kale to your pesto sauce before you blend! 


Spaghetti Squash with Basil Pesto & Crispy Kallettes
by Sarah Farsh March 25, 2016

  • 1 large spaghetti squash, cut in half vertically with seeds scooped out
  • sprinkle garlic powder
  • sprinkle onion powder
  • 1/4 cup raw almonds, soaked in water for 30min
  • 2 cups fresh basil
  • 2-3 cloves fresh garlic
  • Juice of 1/2 lemon
  • 3 sun-dried tomatoes
  • 1/4 cup veggie broth
  • 3 tbsp nutritional yeast
  • salt/pepper to taste
  • 1 bag Kallettes (or brussels sprouts or veg of choice)
  • 1 oz pack, Ziggy Marley Lemon Ginger Coconut Oil
  • 1 tbsp coconut oil
  • 1 tsp roasted pine nuts, optional
Preheat oven to 400 degrees. Prepare 2 cookie sheets - non-stick or spray with coconut oil. Rub a little bit of the Ziggy Marley Lemon Ginger Coconut Oil onto the insides of the squash, you can leave a few pieces of coconut oil in the squash for baking. Sprinkle garlic and onion powder to the insides of the squash, then place squash face down onto one cookie sheet. Bake for 45 minutes. On the second baking sheet, roast your Kallettes or veg of choice with salt/pepper to taste and a little coconut oil.

Meanwhile, in VitaMix or food processor, combine almonds, basil, garlic cloves, lemon juice, sun-dried tomatoes, veggie broth and nutritional yeast together and pulse until sauce is to consistency of your liking. You can add some kale to this mixture for extra veggie kick. 

Once the squash is baked, scoop out the squash meet with a fork. It will easily pull out resembling spaghetti. Plate your squash, poor pesto on top, add roasted kallettes or veg of choice and garnish with roasted pine nuts. 

Monday, February 8, 2016

Thai Coconut Hot & Sour Soup

It's been a little cold here in Miami, colder than our average of 80's. I was craving a warm pot of vegetable soup with lots of rich spices and flavors. I put this pot of gold together with some inspiration from my friend Jen's vegan thai coconut soup recipe. I would never normally think to use Tempeh in a soup, but She recently did and it looked so good that I had to try it! I use a little bit of fish sauce in my broth but you can replace with extra tamari if you want to make this vegan. This soup is amazing on it's own but I think it could also work well on top of rice or with the addition of shrimp, or beyond meat chicken strips or kelp noodles. Enjoy!


Thai Coconut Hot & Sour Soup
by Sarah Farsh February 8, 2016
  • 1 shallot, minced
  • 1 tbsp coconut oil
  • 3 cloves fresh garlic, minced
  • 1 tbsp fresh ginger, minced 
  • 1 bag frozen 365 Everyday Value™ Wild Mushroom Mix (or 2 cups loose wild mushrooms)
  • 1 red bell pepper, seeded and chopped
  • 3 organic carrots, sliced 
  • 1 pack, Light Life Foods Organic Three Grain Tempeh, cubed 
  • 1/2 a head of cauliflower, florets 
  • 1 box 365 Everyday Value™ Low Sodium Vegetable Broth (48 oz)
  • 1 can Organic Light Coconut Milk (13.5 oz)
  • 1 tsp koriander
  • 2 tbsp Tamari (or soy sauce)
  • 1 stick lemon grass, sliced in half vertically
  • 1/2 tsp tumeric
  • 1 tsp garlic powder
  • 2 tsp yellow thai curry paste
  • 1 tsp Thai Kitchen Fish Sauce 
  • 1 tbsp kosher salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 2 fresh limes, juiced and throw 1 of the halves that you juiced inside the pot (you'll fish it out before you serve)
  • 2 tsp Stevia (or sugar)
  • 5 basil leaves, torn 
  • small handful fresh cilantro, chopped
  • Garnish: fresh cilantro, basil, green chili and avocado slices 
Heat up coconut oil in a large soup pot. Add shallots and garlic and sauté. Add ginger, mushrooms, bell pepper and carrots, sauté on medium heat. Add splashes of veggie broth if the pan starts to stick. Add remainder spices: koriander, tamari, lemon grass, tumeric, garlic powder, curry paste, fish sauce, salt, pepper, bay leaves, stevia, lime juice and half a lime wedge - mix well so all spices marinate together and get warm. Add tempeh, cauliflower, carrots, coconut milk and the remainder carton of vegetable broth, stir lightly. Add handful of chopped cilantro and hand torn basil into pot, stir and put lid on top - let simmer for 30 minutes, stir lightly after 15 minutes. Fish out the lime wedge and bay leaf before serving. Serve soup with fresh cilantro, basil, green chili and avocado slices on top. It's also delicious on top of rice or quinoa. 

Monday, January 4, 2016

Shashito Peppers with Toasted Sesame & Smoked Salt

Anytime I see shashito peppers on a menu at a restaurant, I always order them. I don't see them everywhere so it's special when I do. I've never thought to make them at home until I found them fresh in the produce section and though I'd give them a try. They are CRAZY easy to make and taste just as good as when I get them at restaurants. They are a perfect little tapa to serve with cocktails or wine night with friends where cooking isn't the main focus. It takes minutes to saute and they are a crowd-wower. Perfect little snack to offer guests when you want to spend less time in the kitchen.


Shashito Peppers with Toasted Sesame & Smoked Shaved Salt
  • 1 pint fresh shashito peppers
  • 1 tbsp olive oil
  • 1 tbsp sesame seeds
  • pinch kosher salt
  • 2 tsp smoked salt flakes
In a large non-stick fry pan, heat up olive oil and add shashito peppers, sesame seeds and pinch kosher salt. Saute on high heat for 5 - 10 minutes and keep tossing until all sides are lightly brown. Top with smoked salt or specialty salt of choose. You can eat the whole pepper besides the stem. 

Sunday, January 3, 2016

Baba's Persian Shakshuka (Poached Eggs w/ Tomato & Saffron)

When I was little I would have this Persian (or Israeli) omelet almost every weekend. I have to admit that sometimes I'd even get sick of the idea of having the same thing over and over, and would request other options for a Sunday morning with my family. You know like pancakes, french toast or even cereal?! Shashuka was my dad's specialty though, in fact I think it's the only breakfast he really knew how to cook. Even with all the repetition, I could never never resist it once I smelled the tomatoes start to cook up with turmeric. The colors, flavors and aroma of this dish are very seducing, and it's surprisingly easy to sever for a larger bunch. 



Baba's Persian Shashuka, Poached Eggs w Tomato & Saffron
By my Baba Joon 
  • 4 - 5 vine ripe tomatoes, chopped
  • 1/2 sweet yellow onion, sliced
  • 1/2 cup fresh dill
  • 1 tbsp olive oil
  • 1 handful baby spinach (optional, extra veggie kick!)
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp paprika
  • pinch of Persian saffron 
  • kosher salt to taste (1 tsp to start)
  • fresh parsley and feta to garish on top (optional)
  • 6 organic, cage-free eggs
In a large frying pan, sauté onions with oil, add tomatoes and all spices. Cook down on medium heat until tomatoes melt, it will take about 10 - 15 minutes. Add dill, and optional spinach, mix in well with tomato base. Carefully crack eggs over tomatoes sauce so they are spread out across surface. Put a lid over pan and cook for about 5 minutes, until whites are cooked but the yellow should still be soft. With a large spoon, carefully spoon out mixture with egg - try to cut on cooked egg white so the yolk can crack when your ready to eat. Sprinkle with optional parsley and feta, and serve with warm hearty bread. We use Barbari bread which is a Persian farmers bread but it's hard to find if you don't have a close by Middle Eastern store. You can substitute with a french baguette, thick pita or fresh baked sourdough. 


Vegan Khoreshteh Karafs (Persian Celery & Mint Stew)

Karafs is my second favorite Persian stew after Ghormeh Sabzi; it's an aromatic celery based stew with lemon, mint and parsley. It's best served on top of basmati rice, but you can also enjoy it like a soup with with some hearty bread. Traditionally my family makes karafs with chicken, I've seen other families make it with stew meat. My version is vegan and vegetarian friendly since I use beans as a protein and it's just as good!




Vegan Khoreshte Karafs, Persian Celery & Mint Stew 
by Sarah Farsh January, 1 2016
  • 1 bunch celery, cut into 1-2 inch size pieces
  • 2 cups fresh mint, chopped
  • 2 cups fresh parsley, chopped
  • 1 sweet yellow onion, diced
  • 2 lemons, juiced
  • 4 dried Persian limes
  • 1 1/2 tsp turmeric
  • 1 tsp garlic powder 
  • 2 - 3 cups veggie broth or water (more or less depending how soupy you like it)
  • 1 can red or white kidney beans 
  • 1 tbsp olive oil (optional)
  • salt/pepper to taste 
In a large soup pot, dry sauté onions adding veggie stock or water as needed. Add celery and optional oil and keep cooking. Add mint, parsley, turmeric, garlic powder, salt and pepper and sauté for a few minutes until all veggies are combine and start to sweat. Add lemon juice, dried limes, and 2 - 3 cups veggie broth or water, stir and cook on medium/low heat with lid on for 25 minutes. Add can of beans, cook for additional 10 - 15 minutes and it's ready to serve!