Category Archives: Vegan

Vegan Seafood Expedition by Om Sabor

Om Sabor

Vegan Seafood Expedition | Featuring: Paella a La Valenciana, “Fish” Taco Salad, Ceviche Trio Tostadas

Dear Readers,
I am beyond joy to share that we are having our first Pop Up dinner in San Francisco, June 17th. This has been a long awaited dream and I want to welcome you to be a part of our journey. I partnered up with a Latin Chef from Dropbox to expand Om Sabor’s flavors and our first dinner is a Vegan Seafood Expedition. This menu was built on flavors that bring back childhood memories on a plant based platform. Our vision is to open doors to all that crave seafood flavors and textures on their vegan diet, or curious about it, if you grew up vegetarian. We are proudly sourcing our produce from local farmers such as Hamada Farms, Brokaw Ranch, Dirty Girl, Green Gulch, Vegetarian Layonna Health Food and others.

Stay tuned for more dinners coming up in case you can’t make it to this one! Below is the link for dinner tickets, we hope to cater our amazing vegan fusion cuisine to you in the future.

Link to Feastly Pop Up Dinner | Om Sabor


Amazing skin care, make up, nutrition, hair care… all VEGAN!!!

Hi guys I realize it’s been a long time since I’ve been around. After a new job at Greens Restaurant and doing Veg Festivals all year round, I’m finally going to get some time to get back to the blogging scenario. But first I want to share what I discovered at the WORLD VEG FEST in San Francisco this year. For those that know me very well, you’d know that I was crazy about Jane Iredale’s Skin Care Makeup, and have been using for over 10 years, but I tried Arbonne’s line of products, from foundation to eye and lips, and I’m in love! The results were as fabulous in HD coverage and lasting color as Jane Iredale’s. Difference is that this skin care is all PLANT BASED with no chemicals and CRUELTY FREE. Prices are about the same as Jane Iredale’s but they have a crazy extensive list of cool products I welcome you to check out. Maybe it’s time to get a cool self gift for xmas or for your friend!

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Ash Reshteh Persian Noodle Soup with Vegan Saffron Macadamia Cream

vegan ash reshteh

Dear readers, I’m excited to post my first recipe since I started working as a vegan chef at Dropbox. Truth is ever since I moved to San Francisco, the dramatic change has taken me time to adjust and get into a routine to make time for blogging among a few other things. I want to commit to share all the delicious things I am learning and creating at work. Everyday every recipe has to be different and that is one of the amazing challenges I love from work. Today I made a Persian noodle soup called Ash Reshteh. Ash is a thick soup and Reshteh is a type of noodle similar to linguini but thinner. At work I just used udon noodles but you can use any similar type of noodle. This soup consists of beans, spinach, and lots of herbs. At work I added roasted carrots and summer squashes and smeared the cream along the side of the bowl, but you don’t have to put extra veggies if you don’t want.

Ingredients | Serves 4-6

Ash Reshteh

3 large onions, halved and thinly sliced
8 garlic cloves, minced
2 cilantro bunches; separate leaves for garnish and mince stems
2 parsley bunches, mince leaves, stems, keep separate
3 tsp turmeric
3 tsp Ras El Hanout or Garam Masala
1 cup chickpeas, cooked
2 cup kidney beans, cooked
1 cup lentils, cooked
2 lbs baby spinach leaves
1/2 pasta: Reshteh noodles, linguini, udon, vermicelli…your fave…
mint leaves for garnish
chives for garnish

Macadamia Saffron Cream

1/2 cup soaked macadamias(unroasted, soaked for 15 minutes)
a pinch of saffron
1 tbsp apple cider vinegar
1 cup water or more
1 tsp salt
Sauté onions until translucent and add garlic, parsley and cilantro stems. Cook until onions caramelize (brown). Add turmeric, ras el hanout, chickpeas, red beans, and lentils. Sauté for a few minutes together and add 2 qts (8 cups) of water, bring to a boil for 3 minutes and simmer until beans are cooked.
Meanwhile bring a pot of salted water to boil for your desired noodles and cook according to package. Cook al dente and run them under cold water so the heat doesn’t carry off to over cook them. Place in a bowl and add olive oil so they don’t stick.
Stir your bean soup and add spinach and parsley. You might have to add the spinach in small bunches to allow the first batch to wilt. Cook soup for another 15 minutes on low heat and turn off.

For the vegan saffron cream, soak saffron threads in 1 cup of warm water for 10 minutes. Place your soaked macadamias in the blender, add the apple cider vinegar, salt and saffron water. Turn your blender on low and gradually turn up to a higher speed. If the blades don’t move add 1/2 cup water gradually until you have a smooth creamy paste.

Place noodles in bowls and pour the hot bean soup on top. Add mint, cilantro, chives and the saffron cream. A super simple version that is also delicious, is just the cilantro on top which is how I made it at home. 🙂

ash reshteh

I hope you enjoyed this recipe and hopefully understand the directions. Please comment if you have any questions or if I got typos :p (I gotta wake up early at 5am for work tomorrow so I must have a few that slipped). Hasta La Vista Baby!!!

Photo taken at by Brian Mattingly at Dropbox’s Headquarters
Heres my picture from my cell phone that I took at work. I didn’t get the best angle so excuse the poor photography and sloppy plating. 😛

Free eBook Download: A La Mexicana

What happens if you don’t have internet and can’t access your favorite recipe online. My dear friends, I have made a compilation of my favorite Mexican Vegan and Gluten free recipes and put them in an ebook so you can view or print them anytime offline. Please feel free to share with friends and family. Enjoy!

Buy this on Selz Start selling on Selz

Chile Verde Seitan Tacos

Chile Verde Seitan Tacos
Vegan Chile Verde
Chile Verde is a popular Mexican dish with an aromatic green chile sauce with cilantro, and tomatillos that cook the protein, thus the translation name “green chile” of Chile Verde.I remember this was one of my favorite dishes from my mama’s Mexican seitan recipes.
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Gluten Free Veggie Quinoa Lentil Burgers

Quinoa Burger

This week has been the introduction of a new month, a celebration to freedom and the 239th birthday of the United States of America. This weekend for the 4th of july (the independence of the United States of America) is an all American tradition of grilling burgers and hot dogs, enjoying the warm summer days, and enjoying any outdoor resources. My 4th of July couldn’t have been more awesome without the company of my vegetarian big family. We definitely fired up the grill with all of the vegetarian options, some family and friends camped outside, and spent our days at the river, swimming, slip and sliding, shooting bows and arrows and of course shooting guns…definitely did it the American way…only in a Vegetarian American Way!!! Below is my gluten free veggie burger I want to share with you all because it’s so practical and not only do I use them in burgers but also in spicy asian wraps, or Mediterranean with hummus and avocado. They are full of fiber and protein, and will satisfy any hungry taste buds!

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