Tea Time Chatter

Making time for tea and luxurious fashion everyday with Sararose

Herbed Chickpeas Stuffed Mushrooms Recipe 

Ingredients:
Stuffing:
1 can Chickpeas/garbanzo beans or 1.5 cups cooked chickpeas
1/2 cup small chopped carrots
1/4 cup finely chopped red onions
3-4 scallions chopped
1/2 - 3/4 tsp salt(depends on if the chickpeas are already salted or not)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1+ tsp Italian herb blend(Thyme, oregano, rosemary, basil, marjoram)
2 Tablespoons vegan mayo or tahini
black pepper to taste
1/4 cup raw cashew halves
1/4 cup bread crumbs (use gf crumbs or omit or use coarsely ground oats to make gluten-free)
2 tsps extra virgin olive oil (optional)

Portabellas, stems removed. Remove gills if you like
salt, pepper, thyme to taste
extra virgin olive oil
1 tomato sliced

Method:
Wash and scrub the bellas. Pat dry. Brush olive oil all over and place with tops down on parchment lined baking sheet. Sprinkle a little salt, pepper and thyme on the bellas. 

Stuffing:
In a bowl, add chickpeas and mash well. Add all the ingredients till black pepper and mix well. Taste and adjust salt and seasoning. When ready to use the stuffing to stuff the portabellas (or to stuff bell peppers or tomatoes or Squash), add the cashews, bread crumbs and oil and mix well. Add a few tsps broth or water if the mixture feels too crumbly.
Note: If you like the veggies well cooked, then saute the onions in oil, for 4-5 minutes on low-medium heat. Then add carrots, cashews and mashed chickpeas and a few tablespoons of veggie broth, cover and cook for 5-8 minutes. Take off heat, add the rest of the ingredients and mix well and use. 

Stuff the seasoned mushrooms with the stuffing. Top with tomato slices. Bake in preheated 350 degrees F for 30-40 minutes, or until the mushrooms are well done and the stuffing is golden,

(Source: veganricha.com)

Looking for vegan nail polish?! Here is a full list of products that are not only cruelty free, but also do not contain any animal ingredients! Keeping our furry friends safe, while still having fun summer nails!

-a.dorn

-a England

-American Apparel

-Beauty Without Cruelty

-Flower

-LVX

-Manic Panic

-NCLA

-No Miss

-Obsessive Compulsive Cosmetics

-ORLY

-Priti NYC

-Ruby Kisses

-Sante

-Scotch Naturals

-SpaRitual

-Zoya

Make sure to check them out and let us know of any we should add to our list! Happy painting! 




Celebrating this musical Monday with some Coachella fashion! We love these looks!! 

We are loving the Spring 2014 OlsenHaus Collection. Founder Elizabeth Olsen, was able to mix her passion for fashion and love for the animal kingdom to create one inspirational brand. Vegan and beautiful! 

How beautiful are these flowers from A Pretty Flower?! Having flowers around can really brighten up our day:)

How beautiful are these flowers from A Pretty Flower?! Having flowers around can really brighten up our day:)

(Source: facebook.com)

Corn and Bean Quesadillas with Avocado-Mango-Chipotle Salsa

INGREDIENTS:

Avocado-Mango-Chipotle Salsa 
1 medium ripe Hass avocado, peeled, pitted, and diced in 1/4-inch pieces
1 cup diced mango, in 1/4-inch pieces (I used frozen)
juice from 1/2 lime
about 1 teaspoon chipotle seasoning, or to taste
pinch salt and pepper, optional and to taste

Corn and Bean Quesadillas
2 fajita or soft taco shells (try fajita whole wheat)
1/4 cup chunky bean and corn salsa (I used a storebrand, or try Cowboy Caviar)
1/4 cup shredded cheese (Daiya is vegan, or use a reduced fat Mexican blend)

DIRECTIONS:

1. Avocado-Mango-Chipotle Salsa - Combine all ingredients in a small bowl, tossing gently to mix thoroughly.

2. Taste salsa and adjust chipotle seasoning, salt, pepper, or lime juice ratios if necessary. Cover with plasticwrap to help prevent oxidation of avocado; set aside while preparing the quesadilla. Salsa is best fresh, but extra will keep for up to 2 days airtight in the refrigerator, although some oxidation will occur.

3. Corn and Bean Quesadillas - Place one fajita shell into a non-stick skillet.

4. Spoon on salsa in an even flat layer, leaving a small bare 1/2-inch margin around the perimeter.

5. Evenly sprinkle with cheese.

6. Top with the other fajita shell.

7. Turn stove to medium-high heat, and once pan is warm, cook for about 3 minutes on first side. If you have a lid, cover skillet to encourage cheese to melt.

8. Uncover skillet, flip quesadilla over, and cook on second side for 1 to 3 minutes, or until done to taste preference.

9. Transfer quesadilla from skillet to plate, top with Avocado Mango Chipotle Salsa, and serve immediately. Quesadillas are best warm and fresh.

Our Wellness Weekend and Trunk Show with Atelier Minyon are coming to SARAROSE soon!  Time to make it happen! 

Our Wellness Weekend and Trunk Show with Atelier Minyon are coming to SARAROSE soon!  Time to make it happen! 

Stella McCartney’s 2014 Spring line is amazing. The fact that she doesn’t  use leather or fur in her designs makes her brand even more lovable<3

Captivating Beauty 
How beautiful is this light show at Ruby Falls? Aside from being a natural underground waterfall, Ruby Falls is committed to being an environmentally friendly attraction! Time to plan a visit:)

Captivating Beauty 

How beautiful is this light show at Ruby Falls? Aside from being a natural underground waterfall, Ruby Falls is committed to being an environmentally friendly attraction! Time to plan a visit:)

With summer right around the corner, we thought we would share this great vegan recipe! We hear this option falls apart easily, but the taste makes up for it! 

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed
plentiful Panko crumbs
safflower oil for pan
burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:
1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

(Source: kblog.lunchboxbunch.com)