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! 

Wednesday, October 21, 2015

Golden Cilantro Lime Kabocha Soup with Fire Roasted Corn & Rainbow Swiss Chard

There's absolutely nothing like a hot pot of homemade soup with fresh vegetables and herbs. This soup is so clean, refreshing and flavorful; perfect to welcome the fall season. It feels like drinking liquid gold – packed with nutrients and phytochemicals you can taste in every bite.



You can enjoy this soup on it's own, 
or on top of rice, quinoa or potatoes.


Golden Cilantro Lime Kambooka Soup with
Fire Roasted Corn and Rainbow Swiss Chard
by Sarah Farsh, October 21st 2015

  • 1 shallot, finely diced
  • 5 cloves fresh garlic, minced
  • 1 quart baby portobello mushrooms, diced
  • 2 cups kabocha squash, cut into bite size pieces
  • 1 handful fresh basil, chopped
  • 1 bunch rainbow swiss card, chopped
  • 2 limes, juiced
  • 4 bay leaves
  • 1 tsp Organic Better Than Bouillon sauce (or veggie bouillon) 
  • 2 tbsp tamari sauce (or soy sauce)
  • 2 tbsp olive oil (optional)
  • 1 tbsp turmeric
  • salt and pepper to taste
  • 1/2 cup fresh cilantro, chopped
  • 1 cup 365 Everyday Value™ Fire Roasted Corn (located in the freezer section at Whole Foods Market)
  • 5-6 cups water, depending on the amount of soup you'd like
  • 1 can white kidney beans, unsalted
  • avocado and cilantro, garnish
In a large soup pot, dry sauté shallots and garlic - oil sauté is optional. Add mushrooms and tamari sauce, sauté. Add kabocha squash, basil, swish chard sauté and cover pot for 5 - 7 minutes until chard melts down. Add lime juice, bouillon, all spices, cilantro, corn and water. Mix well and cook until boiling. Once soup is boiling, add the can of white kidney beans with liquid from the can. Mix well and cook for additional few minutes. Serve over rice or on it's own with fresh avocado and cilantro. 

Sunday, September 13, 2015

Basmati Rice with Beluga Lentils and Fresh Mint

This simple and tasty dish can be served all on its own as a complete meal, rich in nutrients, vitamins, minerals and flavor!


Basmati Rice with Beluga Lentils and Fresh Mint
by Sarah Farsh, September 13th 2015
  • 4 cups brown basmati rice, cooked
  • 1 cup beluga lentils (black lentils), dry
  • 2 bay leaves
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 all-natural vegetable broth cube
  • fresh mint, basil and green onion - as much as you like
  • tahini - optional dressing
Cook rice by following directions on package. Bring 4 cups water to a boil, then add 1 cup lentils and lower heat to simmer. Add cumin, turmeric, bay leaves, veggie broth cube and salt to taste to lentils - mix well. Cook lentils on low heat with lid half open. Transfer cooked lentils into cooked rice pot. If there is extra water left in your cooked lentils, try to drain the water from lentils before transferring to rice. Lightly combine rice and lentils together. Serve with fresh mint, basil, green onions and tahini paste. 



Fast Fashion - The True Cost

Please watch this movie, if you wear cloths and care about human beings all over the world. 


I don't listen to the news, radio or watch tv - but my mom does a really good job updating me with what's going and things I should know about. This isn't a movie that your local news channel will ask you to watch - but it really should be. Thank you mom for always sharing what's really important with me.

I am so conscious about the food I eat - that its as close to it's natural state as possible, and that it's fair trade or local. I don't know why it had come as such a surprise to me that the clothing we purchase should also follow the same practices. I even grew up in the garment district of New York City, where my dad had clothing factories and fashion lines - but I only knew of his way of clothing manufacturing which was made in the USA and sweatshop free. I never wondered too much about how they produce clothing in Bangladesh, Thailand, Cambodia, or many other countries outside the United States until I got to see in this movie. 

I wouldn't say I'm a huge clothing consumer, but before I watched this movie, I would shop for cloths at Zara and H&M - the leading companies of "Fast Fashion". Huge selection, low prices, convenience; which come with low quality, low closet life, lots of waste, harsh chemicals and horrible labor conditions – pretty opposite to my standards of food shopping. Now I'm conscious of what it means when a t-shirt is only $5, and the hidden price that really comes with it.

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.