Sunday, August 9, 2015

Black Bean Enchiladas with Dark Chocolate Mole

This is my healthy spin to traditionally rich Mexican enchiladas. In my version, I use black beans and almond based vegan cheese as the filling, soaked in decadent mole sauce that's made with organic raw cocoa powder. Enjoy!


Black Bean Enchiladas with Dark Chocolate Mole Sauce
by Sarah Farsh - August 9, 2015
  • Filling
    • 1 1/2 cups cooked black beans (canned is fine)
    • 2 tbsp canned green chili peppers (available in ethnic section)
    • 1/2 cup shredded non-dairy mozzarella cheese, or regular mozzarella
    • 2 tsp chili powder
    • 1 tsp salt
    • 1/2 tsp cumin
  • Mole Sauce
    • 1, 28 oz can organic enchilada sauce, I used Las Palmas brand
    • 1 1/2 tbsp organic unsweetened dark cocoa powder
    • 1/2 tsp cinnamon
    • 1 tsp onion powder
    • 1 tsp salt
    • 1/2 tsp pepper
  • Assembly
    • 8, sprouted corn tortillas, I used Food of Life brand (frozen)
    • More cheese for topping
    • Avocado
    • Cilantro
    • Fresh Jalapeno
    • Queso Fresco (optional
Pre-heat oven to 350. Combine all filling ingredients together in a bowl, set aside. Meanwhile, combine all mole sauce ingredients together in a deep skillet and cook on medium/low heat. Once mole sauce is warm, take one corn tortilla at a time and dip in mole sauce (front and back) so the tortilla is soaked in sauce. Using tongs or your fingers, take soaked corn tortilla onto a deep baking dish and fill with 2 tbsp filling. Roll enchilada and continue making 7 more. If you have any mole sauce left after dipping all enchiladas (I did), then poor the rest of the sauce on top of your enchilada assembly line. Top enchiladas with cheese before baking in oven. Bake for 20 - 35 minutes, keep checking to make sure they don't burn. Enchiladas are ready once the cheese is melted to your liking. Top with avocado, cilantro, fresh jalapeno and optional Queso Fresco. 

Tuesday, June 23, 2015

Gluten-Free Fettuccine with Lemon Kale Pesto, Caramelized Shiitake Mushrooms and Grilled Asparagus

I wanted to cook up a bright summery dish for dinner, so I combined a few of my favorite flavors to create this light and healthy summertime dish. The lemon zest really helps the kale pesto pop! And I caramelized the shrooms in a sweet glaze to balance out the tart in the lemony pesto. Enjoy!

Fettuccine with Lemon Kale Pesto, Caramelized
Shiitake Mushrooms and Grilled Asparagus 
by Sarah Farsh - June 21, 2015
  • Kale/Pesto: 
    • 1 pack Tinkyada - Gluten Free Brown Rice Fettucini (14oz)
    • 2 cups lacinato kale, chopped - stem removed
    • 1 cup fresh basil
    • 2 sun dried tomatoes 
    • 4 - 5 cloves fresh garlic (depending how garlicy you want it)
    • Juice of 1 lemon
    • Zest of 1 lemon
    • Salt/pepper to taste
    • Splash of water
  • Caramelized Shiitake's:
    • 2 tbsp balsamic glaze (sweet, balsamic vinegar reduction)
    • 1 tsp soy sauce or tamari
    • 1 tsp garlic powder
    • pinch salt
    • 1 pack shiitake mushrooms, stems removed (1 pack)
    • 1 tsp olive oil (optional, you can also use water)
  • Grilled Asparagus
    • As much asparagus as you like, ends chopped off, grilled
In a VitaMix or high powered blender, combine kale, basil, garlic, lemon juice, lemon zest, sun dried tomatoes, salt, pepper and splash of water together and blend together to form kale pesto. Set aside. Bring a large pot of water to a boil for your pasta. Meanwhile, combine balsamic glaze, tamari or soy sauce, garlic powder and pinch of salt together. Warm up a non stick pan add 1 tsp of oil or 1 tbsp of water and add your shiitake mushrooms. Poor balsamic glaze mixture over mushrooms and cook on medium/low heat for 7 minutes on each side. Cook up your pasta noodles in the boiling water, and cook until al dente. Drain water from pasta, but leave the noodles a little wet, and poor pasta back into pot. Poor kale pesto on top of pasta, and lightly combine together. Top pasta with caramelized mushrooms and grilled asparagus or veg of choice. 

Sunday, June 21, 2015

Gluten-Free, Vegan Key Lime Tart

If you decide to keep the crust raw (like I did), I'll warn you that scooping the slices out of the pan can be a little tricky... I like the consistency of the no-bake crust, it tastes kind of like cookie dough! You just won't have that perfect looking slice since the crust mashes when you're scooping a slice out of the pan - but it still tastes delish! Lastly, you'll have to plan ahead before making this tart since it requires overnight freezing. Enjoy!

Gluten-Free, Vegan Key Lime Tart
by Sarah Farsh - June 21, 2015
  • Crust:
  • Filling:
    • 1 hass avocado
    • 1 block, extra firm tofu
    • 1/2 cup Truvia, brown sugar blend 
    • Juice of 4 limes
    • Zest of 2 limes
    • 1 tsp vanilla 
  • Optional:
In a food processor, combine almond flour, oats, cinnamon, truvia, maple syrup and splash of water together. This should be a REALLY sticky "dough". Scoop out the dough into a tart pan, and spread out using your fingers. It helps if you keep your hands wet with water. You can either bake this crust in the oven for 25 minutes on 350, or keep it raw and skip the baking part. In a VitaMix or high powered blender, blend together avocado, tofu, truvia, lime juice, lime zest and vanilla until it becomes a cream. Poor lime cream into tart and place in freezer overnight. If you baked your tart crust, you should let your pie cool in the refrigerator 1 hour before serving. If you did not bake your tart, you'll need to slice out your servings while it's still very frozen - and don't expect perfect pie slices :) Top with So Delicious Coco Whip and enjoy!

Vegan Cilantro Coconut Curry with Beyond Chicken Strips

This is an easy and light coconut curry that is super yummy on top of quinoa or brown rice. I used Beyond Meat, Chicken Strips to add some additional protein. I like Beyond Meat's Chicken because their ingredients are pretty clean, opposed to other vegan alternative meats. It also REALLY tastes like chicken strips... Texture and all. I served the curry with roasted Kalettes, a new veg that's a combo of kale and brussels sprouts, and topped with freshly diced jalapeño peppers. If you're a baby, you can leave out the peppers. Enjoy!

Vegan Cilantro Coconut Curry with Beyond Meat Chicken Strips
by Sarah Farsh June 15, 2015
  • 1 can light coconut milk - organic, 365 Everyday Value™ (13.5 oz)
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes (leave out if you're a baby)
  • 2 tbsp fresh chopped cilantro
  • Juice of 1 lemon 
  • 1/2 tsp lemon zest
  • Salt/pepper to taste
  • Jalapeño's and cilantro - to top
  • Beyond Meat Chicken Strips - as much as you like, chopped
  • Roasted Kalettes (or any roasted veg of choice)
In a soup pot, combine coconut milk, all spices, cilantro, lemon, and lemon zest together, and bring to a boil. Lower flame to let sauce simmer and add in beyond meat chicken strips. Let stew for at least 15 minutes. Meanwhile, cook up your quinoa or rice following directions on the package, and roast your vegetable of choice. To assemble your bowl, scoop 1 - 2 cups quinoa or rice and top with coconut curry. Finish with your roasted vegetable and fresh jalapeño's and cilantro.

Monday, May 11, 2015

Raw Vegan Cookie Dough Bites

These cookie dough bites are not only a yummy treat, but a nutritious snack that's easy to pack and travel with.

Raw Vegan Cookie Dough Bites
by Sarah Farsh May 10, 2015
  • 1 1/4 cup rolled oats
  • 1 cup raisins
  • 1/2 cup unsweetened peanut butter
  • 1/2 vanilla bean, or 2 tsp vanilla extract
  • pinch of cinnamon
  • 1/4 cup raw cacao nibs
  • 2 tbsp hot water
In a VitaMix or food processor, process oats, raisins, peanut butter, vanilla, cinnamon and raw cacao nibs and hot water together. Scoop out mixture and roll into bite size balls. You have to press firmly so that mixture keeps it's shape. These are ready to eat right after you roll them, or you can place them into a container and store in the fridge or freezer. 

Sunday, May 10, 2015

Vegan Tres Leches with Coconut Milk

After Enrique and I got our minds blown from Cowspericy, Enrique came to the sad realization that he couldn't each Tres Leches anymore and feel good about it. I promised I would figure out a way to make Vegan Tres Leches so he could still enjoy his favorite treat.

If you've never had Tres Leches before, it's kind of like having vanilla cake thats been soaked in melted vanilla ice cream... and topped with whipped cream. It's easily my most favorite cake in the world. In Spanish, it simply means "three milks". A layer of spongy cake soaked in evaporated sweet milk and sweet condensed milk then topped with whipped cream. To turn this creamy dairy dessert vegan, I simply used coconut milk in different forms. The rich and creamy consistency that coconut can mold into won't make you miss the cow's cream at all. 

Now we can have our cake, and save a rainforest too!

Vegan Tres Leches
for Enrique by Sarah Farsh May 3, 2015
  • 2 cans coconut milk
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1/4 cup stevia or 3/4 cup sugar
  • 1 cup almond milk
  • pinch sea salt
  • 2 vanilla beans
  • 1 tsp vanilla extract
  • coconut whipped cream
Sift together flour, baking soda, stevia and sea salt. Add almond milk and vanilla and mix well. Poor batter into 8" baking pan. Bake at 350 for 20 - 30 minutes. Let cake cool just for a little before soaking into coconut milk, but the cake should still be warm to soak.

Bring coconut milk to a light boil, scrape vanilla beans out of vanilla bean and throw beans and skin into milk to flavor and stew. Add stevia to coconut milk and stir. Cut out pieces of cake with cup and poor about 1/2 cup (or more) coconut milk mixture on top. Cool for at least 8 hours. When ready to serve, top with coconut whipped cream.

Note: This cake tastes best made the night before you serve (chilled for at least 8 hours). This way the coconut milk soaks really well into the vanilla cake. 

Sunday, May 3, 2015


Enrique and I watched Cowspiracy the other night and were mind blown. I really thought I knew so much about the benefits of living a plant-base lifestyle. Like how limiting your intake of animal based products and replacing them with fruits, veggies, lagoons and single ingredient whole foods could lead to weight loss, hypertension control, hearth health and even skin care. But I didn't know that eating even small and limited portions of cheese or organic, grass-fed beef contributes to global warming. 

Here's some facts from the website that hit me hard, you can find more at
  • Agriculture is responsible for 80-90% of US water consumption. 
  • Growing feed crops for livestock consumes 56% of water in the US. 
  • 2,500 gallons of water are needed to produce 1 pound of beef. 
  • 5% of water consumed in the US is by private homes. 56% of water consumed in the US is for Animal Agriculture.
  • Animal agriculture is the leading cause of species extinction, ocean dead zones, water pollution, and habitat destruction. 
Before I watched this movie, I felt like if I ate animal based products on occasion, that it would only do a disservice to my personal health. I also thought I was being responsible by purchasing only step-rated, grass-fed beef and that the animals weren't treated inhumanly that way. But I didn't know that they were nocking down rainforests and killing our natural habitats in that process.

Unfortunately, this is the world we live in today. Enrique and I are still confused and upset. We both like to indulge in a slice of pizza with real cheese once in a while, but now thats like saying I like to chop down rainforests once in a while!

I guess all I'm really trying to say is that we are even more inspired to eat our fruits and veggies now than we were before - to help save rainforests, one plate at a time! Together, we can make a difference.