Monthly Archives: January 2014

Rosemary Fingerling Potatoes w/garlic lemon aioli

As much as I wanted my Redskins to at least ATTEMPT to make it to the playoffs, I’m pretty excited to see the Seahawks and Broncos battle it out for the 2014 Superbowl this Sunday! Hosting is one of my favorite things  to do, especially if it means I can entertain my close friends, family and furry friends with all the yummy vegan noms.

How about we take a little sophisticated approach with our taste palette on ideas of what to serve on this years Superbowl party?

Potatoes are the perfect starchy- goodness, and surprisingly filling, ingredient to use in any party dish. More specifically, fingerling potatoes are a fun, and I guess you can consider them “elegant”, type to use. It’s the Superbowl for goodness sake, there are no wrong or right rules. Also, you can’t forget something to go with the potatoes and this vegan version of the “aioli” dipping sauce is just the perfect combo. The rosemary-herb goodness along side the citrus from the lemon is pure perfection.


1 -1lb. bag fingerling potato
whole bulb of garlic
2 sprigs fresh rosemary
2 tbsp olive oil
sea salt

Preheat oven to 500 degrees.

Thoroughly scrub and wash fingerling potatoes and completely dry with a clean washcloth or papertowl. Cut potatoes in half lengthwise.

In  a large mixing  bowl toss potatoes in olive oil and a little sea salt. Let sit and marinate for about 5 minutes

Pull leaves off the rosemary stem and toss in with potato mixture. Place potatoes on a baking sheet and bake for 15 minutes. Remove baking sheet from oven.

Cut garlic in half and place 1 half bulb on baking sheet with the potatoes. Place back in oven for an additional 15 minutes until the skin are golden brown, crispy and looks mouth watering delicious!

Garlic-Lemon Aioli:
1/2 cup vegan mayo
1 tsp whole grain mustard
1 tablespoon fresh lemon juice
1 tsp fresh grated lemon zest
few cloves minced garlic, reserved from baking process.
pinch of sea salt

Pick 3-4 cloves of roasted garlic and finely mince/mash. Combine in the bowl with the rest of the ingredients. Whisk until nice and creamy.
Enjoy and Go Broncos! (only because that’s my boyfriends team…)
XOXO Sarah



Korean BBQ Tempeh Sandwich

Here’s a vegan and non-traditional spin on Korean “BBQ.”
I also tried this recipe with tofu and seitan in sub of tempeh, and they came out delicious! There will be extra marinade which can be stored and refrigerated for later use in other dishes.

I enjoyed this with a little spread of vegan mayo to give a little “Asian fusion” feel and highly recommend it.

Korean BBQ tempeh sandwich
Look at that nice crispy goodness on those bad boys!

Processed with VSCOcam with f2 preset

Yields 2 sandwiches
1 package organic tempeh
4 slices of bread of choice
Organic Pea Shoots
cilantro, optional*
sesame seeds, optional*
For Marinade:
1/4 cup low-sodium soy sauce
1 clove garlic, minced
1/2 tsp ginger, finely minced
1/2 tsp red pepper flakes
1 tsp agave

Slice tempeh in 1/2 inch thick slices.

Whisk soy sauce, garlic, ginger, pepper flakes and agave in a large mixing bowl. Toss in tempeh slices to the marinade and let them bathe in the mixture for about 10 minutes.

Heat a little olive oil on a non-stick pan on medium high heat. Cook tempeh slices until they form a nice crusty exterior. Keep close watch as the soy sauce will burn. Set aside.

Toast bread slices and slab vegan mayo to one side of bread and start assembling. Add pea shoots in place of lettuce, a little something different. Add cilantro for extra flavor. Close sandwich, plate and enjoy!

XOXO Sarah


Since technically butternut squash is classified as a “winter squash” and the month of January happens to fall under the winter season..I should roast as much as possible before Spring rolls around! Butternut squash is so versatile as you can always roast or lightly bake and add to pretty much any dish. You can also mash the squash just like mashed potato. HOLD THE GRAVY!

This recipe was inspired by one of my favorite vegan restaurants here in Los Angeles, Real Food Daily.  P.S. I should be RFD’s spokeswomen now that I have given the restuarant two shout-outs on my blog! (cough, cough).

The sweetness from the *caramelized onions and the butternut squash compliments the saltiness from the tahini sauce and beans. Sweet and salty food is a win in my book.

This is a really fun and quick recipe you can make with your friends and/or kidssince most of the work is just assembling the ingredients together.

*Ingredients for Caramelized Onions
1 medium onion, sliced
½ tsp balsamic vinegar
1 clove garlic, minced
dash of water

Steps for Caramelized Onions:
In a medium pan, sauté onions and garlic for 10 minutes. Add balsamic vinegar and sauté for an additional 30 minutes until they start to brown in color. Stir every few minutes to prevent sticking to pan.

Tip* add water to bottom of pan to prevent sticking. Set aside

Caramelized Onions

*Yields 4 Quesadillas

Ingredients for Quesadillas:
1 medium butternut squash
8 flour tortilla of choice (I used Trader Joes Chia Seeds Tortilla)
2 cups Soy Cheese blend, shredded
1 can black beans, drained
1 tsp ground cumin
1 ½  tbsp tahini sauce
side of salsa of choice, optional

vegan butternut squash quesadillas

vegan butternut squash quesadilas

vegan butternut squash vegan butternut squash quesadillas

Steps for Quesadillas:
Preheat oven to 375 degrees.

Wash and cut squash in half lengthwise and bake cut side down for 40 minutes. Fork out flesh of butternut squash into a medium bowl. Mash using a fork or potato masher.

Add cumin, tahini, salt and pepper and mix.

Now time to assemble and layer up! Layer half the tortilla with mashed butternut squash, caramelized onions, beans and top with shredded soy cheese. Place a new tortilla on to and place on a pan to lightly warm the quesadilla. Enough to melt the cheese. Flip once and you’re done.

Serve with salsa or guacamole.

vegan butternut squash quesadillas

XOXO Sarah


Fluffiest Weekend Pancakes

What are weekends anyways? My schedule doesn’t consist of the usual Monday-Friday job description and honestly this is pretty normal living out here in LA. On those rare weekends that I’m off, I like to sleep in (to 8am) and fix myself a full cup of french press coffee and a monstrous amount of fluffy pancakes.

How can vegan pancakes be fluffy you ask? Love and care, that’s how! Another reason to eat piles and piles of these pancakes is that they do not consist of any refined-sugar so that’s another bonus!

So I’ve created some fluffy weekend pancakes for those who have weekends off and can spend some time in the kitchen to make this recipe. I had leftover pomegranate seeds in the fridge so I threw some on top to add a little crunch and natural sweetness, but you can always add your fruit of choice on top.

Fluffy vegan pancakes

Fluffy vegan pancakes

2 cups whole wheat flour
1 tbsp baking powder
1/4 cup coconut oil, solid
1 flax egg
2 cups almond milk
1 tsp pure vanilla extract
dash of salt

In a large mixing bowl, sift flour, baking powder and salt.

With a wooden spoon, mix and break down the coconut oil into the dry ingredients. Use your hands to thoroughly mix until mixture starts to look like almond meal.

Whisk in milk, flax egg and vanilla. You will need to mix vigorously mix until relatively smooth.

Heat a little vegan butter in a medium high pan. Pour desired size of pancake mixture to the center. Flip once air bubbles around the edge starts to form. *Try not to press down on the pancakes during the cooking process.

Serve warm with a generous amount of amber agave or pure maple syrup and vegan butter.

Cheers to a happy weekend and pancakes!

XOXO Sarah