Monthly Archives: November 2013

Rosemary Butter Biscuits (v)

There’s always room for carbs at any dinner table! With this being said, Thanksgiving is most definitely an excuse to hoard down all the yummy vegan food that is offered at dinner. You know all bets are off when I go to grab not just one, not two, but three of these scrumptious rosemary butter (vegan butter of course) biscuits!

Rosemary Butter Biscuits

After a whopping 4 failed attempts, I have finally made the recipe to my liking. I’ve learned that the two most important tips you want to remember when making homemade biscuits are: 1) DO NOT OVER MIX/KNEAD and 2) use cold butter. This will prevent a very dry and tasteless biscuit, that no one (I MEAN NO ONE) will think about coming for seconds.

Rosemary Butter Biscuits

Biscuits are best served immediately and warm, but if you have family and friends who are on “time” (meaning late), just pop them back in the oven for about 2 minutes and will be perfectly delicious!


2 cups whole wheat flour
1 tbsp baking powder
1 flax seed egg
2 fresh rosemary
3/4 tsp sea salt
1/2 cup Earth Balance butter
3/4 cup almond milk


Preheat oven to 365 degrees.

In a medium mixing bowl, mix flour, salt, baking powder and cold butter until batter is a little crumbly. (A food processor or your hands are the best tools for this part). Chop and add rosemary leaves. In a separate bowl, whisk flax egg and milk. Slowly add the wet ingredients to the dough batter. (Again, do not be afraid using your hands, this was the best method.)

Sprinkle a little flour onto a clean surface and roll out the dough to about 1 1/2 inches thick. Using a round cookie cutter, cut dough pieces and place on a lightly greased baking sheet. Align the biscuits so that they are touching each other. This will help the biscuits to rise evenly. Bake biscuits for about 10-12 minutes. The biscuits will be a little doughy, which is normal. They are technically still “baking” during their cooling process.

Last step, try not to eat them all in one sitting:)

Rosemary Butter Biscuits

Have a Happy and safe Thanksgiving and let me know what fun vegan dishes you made this year!

xoxo Sarah


AHNEST Raw Fudge Brownie

It’s chocolatey, it’s guilt-free, it’s sugar-free, it’s gluten-free, it’s a BROWNIE!

AHNEST Raw Fudge Brownie

I’m on an all raw-food diet this week and we’re in the the homestretch to completing the week and can’t give up now! To be totally honest, I had a serious cake craving last night and wanted to throw in the towel. Instead came up with this gooey chocolatey goodness that I can’t even believe myself to call a “brownie.”
This is really easy and super quick to whip up in your Ahnest kitchen and I couldn’t wait to share with you.

2 cups dates, soaked in warm water for about 3 minutes
1 cup raw cacao powder
1 cup walnuts
1 cup almonds
2 tbsp flax seed meal
3 tbsp water
dash sea salt

Garnish: (optional)
unsweetened coconut flakes
goji berries

Finely grind almonds and walnuts in a food processor. Add cocoa powder, sea salt, flax meal and pulse until well combined. Add dates 1 cup at a time, processing after each batch.
The mixture should become a bit thick. Add water to loosen up the mixture. Then add the remainder 1 cup of dates and pulse again. Scrape down the sides in between to make sure all ingredients are well incorporated.

Firmly press down the batter onto a parchment paper lined loaf dish.

This step is optional: Sprinkle coconut flakes and goji berries on top.

Cover and refrigerate for about 2 hours (overnight for better hold).

AHNEST Raw Fudge Brownie

AHNEST Raw Fudge Brownie

One bite into this fudgey goodness, will have you screaming for more… I PROMISE!


xoxo Sarah

Raw Eggnog Cheesecake (v+gf)

Another holiday post featuring “So Delicious”  limited edition, holiday Nong Coconut Milk! When I first heard about this, you bet I ran to the nearest Whole Foods and purchased all three! (they also have Pumpkin Spice and Chocolate Mint).

The aroma of cinnamon, nutmeg and vanilla goodness in the kitchen puts me right in the holiday spirit! I love this time of year, especially in the Ahnest kitchen.

Raw Eggnong Cheesecake

This is a single serving recipe. I found that using a mini spring pan helped keep the round shape together when ready to pop out the pan and serve. The size pan I used was 4″X1-3/4″.

Raw Crust ingredients:
1/2 cup raw almonds
1/2 cup Medjool dates, pitted

Chop almonds and dates in a food processor until all of the almond pieces are broken down. Firmly press the crust mixture down in the spring pan. Concentrate on the edge. Place in freezer for about 15 minutes.

Filling ingredients:
1 cup cashews, soaked overnight
1/3 cup So Delicious Nog Coconut Milk
1/2 tsp cinnamon
1/2 tsp vanilla extract
dash of nutmeg

Blend all filling components in a food processor until nice and creamy. Pour into raw crusted spring pan and freeze for an hour.

During the holidays, all I want to do is eat, eat ,eat! This guilt-free dessert for one is refined sugar, gluten, and dairy free so eating the whole “cake” was not such a big deal for me!
Raw Eggnog Cheesecake

Happy Holidays & Enjoy!
xoxo Sarah

Baby Squash 2 Ways

The power of Costco! Never ceases to surprise me with new products.

How cute are they?


This is a little twist to the Thyme Quinoa stuffed Acorn Squash recipe I made in October. These are perfect for when you’re hosting for the holidays and need something small to keep your guests steady until dinner time.

I’ve made two easy ways to serve the baby squash to  play up their shape and presentation.

Baby Squash 2 Ways
Quinoa stuffed Baby Squash

Recipe for Quinoa mushroom-herb stuffed Baby Squash

1 package assorted baby squash, save zucchini for 2nd dish
1 cup cooked quinoa
4 large mushrooms, chopped
1 clove garlic, minced
1 tbsp. earth balance butter
handful sunflower seed
1 tbsp Italian seasoning
salt and pepper, to taste


Preheat oven to 350 degrees.

In a medium high skillet, saute butter, garlic and mushroom until slightly translucent. Add quinoa, sunflower seeds, seasoning and stir for additional 2-3 minutes. Set aside.

Slice the tops of the baby squash. Gently spoon out the center and either discard or add to the mushroom quinoa mixture. Stuff each squash with the quinoa mixture then place the tops back on.  On a lightly coated baking pan, place the stuffed squash and bake for about 35-40 minutes or until tender.

Quinoa stuffed Baby Squash

Recipe for Rosemary infused Baby Zucchini


baby zucchini, from assortment package
1 sprig fresh rosemary
1 tbsp almond oil
salt and pepper, to taste
flavored hemp seeds, optional


Preheat oven to 350 degrees.

Slice zucchini in half lengthwise.

Detach the leaves off the rosemary sprig. In a small mixing bowl add oil, rosemary, salt and pepper, hemp seeds and toss in zucchini pieces. Place on baking pan and bake for 15-20 minutes or until lightly tender.

Rosemary infused Baby Zuchinni

xoxo Sarah