Seitan Piccata with White Wine and Capers

Seitan Piccata with White Wine and Capers -- Epicurean VeganI LOVE this recipe! It is so full of flavor, easy to make and absolutely delicious. My husband has already claimed the leftovers for his breakfast tomorrow!

(Update: I made this with a sliced Field Roast and it was wonderful!)

INGREDIENTS:
6 large pieces plain seitan (about a pound–I used Westsoy in the blue box and just broke it up into small pieces)
Whole wheat flour for dredging (about 3/4 C)
1/4 C olive oil
1/2 C diced shallots
1/2 C diced onion
1 tsp chopped garlic
1/4 C drained capers
1 C dry white wine
1/4 C lemon juice
1 C vegetable broth
2 Tbs all-purpose flour
4 Tbs soy margarine (Earth Balance)
1 C chopped fresh parsley
1/2 tsp sea salt
1/2 tsp black pepper

DIRECTIONS:
Dredge the seitan in the whole wheat flour, shaking off the excess. Heat 2 Tbs olive oil over high heat in a large skillet. Add the seitan and saute until crisp and tender, about 30 seconds per side.

Seitan Piccata with White Wine and Capers -- Epicurean VeganTransfer seitan to a plate. Heat the remaining 2 Tbs oil in the same skillet. Add the scallions, onions, garlic, and capers and saute, stirring frequently, until softened, 1-2 mins. Add the wine, and cook, stirring frequently, until reduced by half. Whisk in the lemon juice, and cook until sauce has reduced a bit more, 1-2 mins. Whisk in broth and the all-purpose flour and bring to a boil. Reduce heat and simmer for 1 min to thicken. Whisk in the margarine, parsley, salt and pepper.

Seitan Piccata with White Wine and Capers -- Epicurean VeganPour over seitan and serve immediately. (I added the seitan to the pan and coated it with the sauce). This sauce was so rich and lemony…enjoy!

Recipe source: The Kind Diet

Fresh and Healthy Soft Tacos/Burritos

Fresh and Healthy Soft Tacos/Burritos -- Epicurean VeganWhen I don’t have a lot of time but I want my family and I to have a satisfying, healthy dinner, this is one of my go-to meals. I typically have the ingredients all the time and with so many different ingredient options, it’s easy to make the whole crew happy! Packed with protein and veggies, it’s a great option for lunch or dinner.

INGREDIENTS:
1 C cooked rice
1 can refried beans
1/4-1/2 C salsa
vegan cheese, shredded
diced avocado
sliced green onion
cilantro, chopped
Small flour tortillas
Tofutti sour cream
Other tasty options: diced or shredded cucumber, sprouts, lettuce

DIRECTIONS:
Combine cooked rice (I use Minute Rice), refries and salsa in a medium pan, heat on low-medium heat. Stir until heated through.

Fresh and Healthy Soft Tacos/Burritos -- Epicurean VeganSeparate other ingredients into small bowls and I like to start with the sour cream, then layer the beans/rice mixture, then top with cheese, avocado slices, etc. on a warmed tortilla.

Fresh and Healthy Soft Tacos/Burritos -- Epicurean VeganVoila! You’re ready to eat! Served with a salad, this is a quick, delicious and healthy meal. Enjoy!

Fresh and Healthy Soft Tacos/Burritos -- Epicurean Vegan

A Smarter Fettuccine Alfredo

A Smarter Fettuccine Alfredo -- Epicurean VeganThis comes from my friend over at Tried and Tasted Recipes Even though the original recipe isn’t vegan, it was super easy to veganize–and so delicious! I of course, added 1/3 C of Tofutti sour cream for extra creaminess and mushrooms and green onions and she added peas and carrots (another great variety).

INGREDIENTS
8 ounces fettuccine, uncooked
1 1/4 cups fat-free reduced-sodium vegetable broth
4 teaspoons flour
1/3 cup Tofutti cream cheese
3 tablespoons Rice brand parmesan cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 C nutritional yeast (optional)
1/3 C Tofutti sour cream (optional)
5 mushrooms, sliced (optional)
2 green onions, sliced (optional)
Handful of frozen peas and carrots (optional)

DIRECTIONS
Cook pasta according to package instructions. At this time, I sauteed the mushrooms and green onions in a small skillet.
Meanwhile, combine broth and flour in medium saucepan over medium heat. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens. I had trouble getting the sauce to thicken, so I added a tiny bit cornstarch/water mixture and presto! It thickened immediately. If using, add nutritional yeast and stir to combine. I then removed it from the heat and stirred in the sour cream.
Drain pasta. Toss with sauce (and veggies, if using) Sprinkle with remaining Parmesan cheese and parsley.
I served this with leftover salad from the previous night and some fabulous olive bread!

Serves 4.
Enjoy

Vegan Ranch Dressing

Vegan Ranch Dressing -- Epicurean VeganThis is a great version of dairy-free ranch dressing. It’s perfect for salads, but if  you want it thicker, such as for a dip, I would add about 1/4 – 1/2 C of Tofutti sour cream and use less soy milk.

INGREDIENTS:
1 C Veganaise
1 1/2 tsp lemon juice
6-8 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
Whisk all ingredients together in a bowl. Transfer to a pourable jar and keep refrigerated up to 4-5 days. Enjoy!

Quinoa-Couscous Cereal with Dried Fruit

Quinoa-Couscous Cereal with Dried Fruit -- Epicurean VeganThis may take a bit longer to make than regular old oatmeal, but it is so worth it!  Not only is it good for you, but is quite filling; the protein is perfect to keep you going all morning.

INGREDIENTS
1 1/2 C unsweetened apple juice
1 C water
1/2 C quinoa
2 Tbs dried cranberries
2 Tbs dried apricots, chopped
2 Tbs dried blueberries
2 Tbs raisins (I like the golden variety)
1/2 tsp ground cinnamon
1/4 tsp allspice
1/2 C couscous
1/2 cup soy, rice or almond milk

DIRECTIONS
n a medium saucepan, combine apple juice and water. Bring to a boil and in the meantime, rinse and drain quinoa (or use an already rinse kind) and put into a small saute pan and heat over medium heat, stirring constantly until grains begin to pop, about 2-3 mins. Add the quinoa, dried fruit and spices to the liquid in the sauce pan, stirring occasionally for about 12 minutes. Stir in couscous. Remove pan from heat and cover with a lid. Let stand for 5 mins until liquid has been absorbed.  Stir and serve with soy milk. Enjoy!

Serves 6

Recipe source: Shape Magazine, 2006

Seitan Marsala

Seitan Marsala -- Epicurean VeganThis is my husband’s specialty, but of course he had always made it with chicken. Well…not anymore! I finally convinced him to use seitan and even he loved it. Turned out absolutely delicious, which means he’ll be cooking more often. I served it over pilaf and also with my kale and mustard green salad and red wine vinaigrette and it made a complete, satisfying and healthy meal.

INGREDIENTS:
2 pkgs seitan (chicken style), broken up into pieces
1/4 C all purpose flour
1/4 tsp dried marjoram, crushed
1/8 tsp salt, pepper
1 C sliced mushrooms
2 Tbs sliced green onion
3 Tbs Earth Balance margarine
1/4 C vegetable broth
1/4 C Marsala or dry sherry

DIRECTIONS:
Stir together flour, marjoram, salt and pepper. Lightly press seitan pieces into flour mixture and cover all sides, gently shake off the excess. In a large skillet over medium-high heat, saute the seitan in 1 Tbs of the margarine. Saute until brown on all sides. Seitan is already cooked–its just a matter of heating it through, about 5 mins.

Seitan Marsala -- Epicurean VeganAdd the mushrooms, green onions, vegetable broth, Marsala or sherry and remaining 2 Tbs of margarine. Cook uncovered for about 2-3 mins, until the sauce thickens, stirring occasionally.

Seitan Marsala -- Epicurean VeganServe over rice or pilaf and enjoy!

By the way, here’s my favorite seitan for this dish:

Red Wine Vinaigrette and Salad with a Kick

So long to boring salads! Between the mustard greens and the Dijon and shallots in the dressing, this salad is anything but tame.

Red Wine Vinaigrette and Salad with a Kick -- Epicurean VeganRed Wine Vinaigrette and Salad with a Kick -- Epicurean Vegan

 

INGREDIENTS:
Vinaigrette:
4 Tbs red wine vinegar
2 Tbs shallots, chopped fine
3 tsp Dijon mustard
4 Tbs olive oil
1 tsp salt
1/4 tsp ground black pepper

Salad:
2 large leaves mustard greens, chopped into 1″ pieces
2 large leaves of kale, chopped into 1″ pieces
2 big handfuls of spinach, chopped into bite sized pieces
8 mushrooms, sliced
2 small tomatoes, diced
1/2 cucumber, diced (not tiny diced–bite sized)
1 big handful sunflower seeds
2 big handfuls craisins
croutons

DIRECTIONS:
Dressing
Whisk together all ingredients, serve immediately, or cover and refrigerate. Makes about a 1 cup
Salad
Combine and toss–I’ll bet you know how to make a salad!
Enjoy!

Tempeh Burgers

Tempeh Burgers -- Epicurean VeganIt didn’t take much to throw these together–which was good, because I didn’t have a lot of time–and with leftovers, the next day’s lunch is a breeze. Tempeh is an excellent source of protein, manganese and B12, not to mention low in fat, calories and devoid of cholesterol. No wonder it’s the perfect alternative to a beef burger!

INGREDIENTS:
1 (8-ounce) package tempeh
1/4 cup low-sodium tamari
2 tablespoons mirin (Japanese rice cooking wine)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Liquid Smoke

DIRECTIONS:
Cut the tempeh in half, then slice each half into thinner slices. Steam the tempeh for 10-15 mins. In a small bowl, combine tamari, mirin, garlic powder, onion powder, salt, pepper and Liquid Smoke. Place half of the marinade in a shallow bowl or dish, then add steamed tempeh. Pour the rest of the marinade and be sure to coat the pieces thoroughly. Marinate in the refrigerator 30-60 mins.

When ready to prepare, heat a large nonstick skillet with 2 teaspoons of olive oil. Cook the tempeh–3-4 mins on both sides.

Serve on buns, or open face. Here are suggestions of toppings:
Guacamole or avocado slices
Tomato
Vegan cheese
Lettuce
Mustard
Ketchup
Sliced jalapeno peppers
Onions
Pickles
I liked mine with Veganaise, vegan cheese and tomato. The hubby and son liked guacamole, cheddar cheese and ranch dressing (I’ve only been able to convince them to be part-time vegans). Load up on your favorite ingredients and enjoy!

Pineapple-Cashew-Quinoa Stir-Fry

Pineapple-Cashew-Quinoa Stir-Fry -- Epicurean VeganThis recipe from Veganomicon is so flavorful and delicious!
It helps to have all the ingredients ready and chopped up before your start and the recipe calls for chilling the quinoa once it’s done, but I didn’t have time for that, so I filled the sink with cold water and placed the pan of quinoa in the sink–it worked beautifully. I also made some other changes to the recipe, but I’ll list the original and my alterations.

INGREDIENTS:
Quinoa:
1 C quinoa, well rinsed and drained (I like Ancient Harvest brand–already rinsed)
1 C pineapple juice (I used a cup from the canned pineapple you’ll need for the stir-fry)
1 C cold water
1/4 tsp soy sauce
Stir-fry:
4 oz cashews, raw and unsalted
3 Tbs peanut oil (I used olive oil)
2 scallions, sliced thinly
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds (When I started this, I realized I didn’t have one…oops)
1/2″ piece ginger, peeled and minced
1 red bell pepper, seeded and diced (I also added one diced yellow bell pepper)
1 C frozen green peas or cooked edamame (I used the edamame)
1/2 C fresh basil leaves, rolled and sliced thin shreds
2 Tbs chopped fresh mint
10-oz fresh pineapple, cut into bite sized pieces (about 2 C–I used canned)
3 Tbs soy sauce
3 Tbs vegetable stock
1 Tbs mirin
Lime wedges for garnish (I drizzled jarred lime juice on top)

DIRECTIONS:
Prepare the quinoa first: Combine the quinoa, juice, water and soy sauce in a medium-sized pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower heat to medium-low, cover and cook for 12-14 mins until all the liquid has been absorbed and the quinoa appears plump and slightly translucent. Uncover, fluff and let cool. For best results, place the quinoa in an airtight container and refrigerate overnight, or chill for 1 hour. Like I said, I cooled it in a sink of cold water.

To prepare the stir-fry: Use a very large skillet–at least 11 inches. Place the cashews in the dry pan and heat over medium heat, stirring them, until lightly toasted, 4-5 mins. Remove the cashews from the pan, raise the heat to medium and add the oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 mins then add the bell pepper(s) and peas (or edamame).

Pineapple-Cashew-Quinoa Stir-Fry -- Epicurean Vegan(Such a colorful dish)!
Stir-fry for another 3-4 mins, until the bell pepper is softened. Add the basil and mint and stir for another minute before adding the pineapple and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry 10-14 mins, until the quinoa is very hot.

Pineapple-Cashew-Quinoa Stir-Fry -- Epicurean Vegan(I see why the recipe called for a very large skillet)

The recipe didn’t say anything else about the cashews, so I added them the last 5 mins of stir-frying.  Serve with lime wedges and additional soy sauce to season individual servings to taste. Serves 5-6.  Enjoy!

Pineapple-Cashew-Quinoa Stir-Fry -- Epicurean VeganRecipe source: Veganomicon

Breakfast Sandwiches

Breakfast Sandwiches -- Epicurean VeganThese were delicious, but I made it harder on myself than I needed to…I thought I could get away by using soft, Silken tofu, not firm, like the recipe says…won’t make that mistake again. Despite the detours I had to make these sandwiches were very yummy and served with some tempeh bacon, it was a satisfying breakfast.
The recipe includes homemade biscuits, but I used toasted English muffins instead–I didn’t have ALL morning…!

INGREDIENTS:
Tofu eggs:
1 12-oz pkg Firm Aseptic Silken Tofu
5 Tbs soy milk
2 Tbs nutritional yeast
1 Tbs olive oil
3/4 tsp salt
1 Tbs tahini
1/2 tsp Dijon mustard
1 Tbs plus 1 tsp cornstarch
1/8 tsp baking powder
Vegetable oil for heating in pan
Maple Soy Tofu:
1 14oz block of water-packed tofu, pressed
3 Tbs soy sauce
3 Tbs maple syrup

DIRECTIONS:
To make the tofu egg, mix all the ingredients, except vegetable oil in a blender or food processor. Blend well.  Heat a nonstick skillet with a few teaspoons of vegetable oil.  Pour 1/3c of batter into the hot pan, using a rubber spatula to gently spread the batter into a thin pancake. When beginning to brown, flip gently and cook on the other side. Continue to cook the tofu egg “pancakes”; stack and set aside. (Ok…this was not as easy as it sounds–perhaps it was the tofu issue, after the first “pancake” fizzled and disintegrated into the oil, I said screw it–I’ll make scrambled eggs. That didn’t work. BUT…after 5 mins, it made a thicker batter, so I poured it back into a bowl and was able to make the egg pancakes).

Breakfast Sandwiches -- Epicurean VeganThey weren’t real pretty, but that’s okay…they tasted great.
To make the maple tofu:
(And I recommend doing this while the egg pancakes are cooking–save on time–if you don’t mind having 2 pans going)
After tofu is drained and pressed, slice it into 10 thick slices. Cook in an ungreased, nonstick skillet until brown on both sides, cooking in batches if necessary. Place all of the cooked tofu into the pan. Add the soy sauce and maple syrup (I whisked together both in a bowl first–made more sense) until the sauce bubbles up and thickens into a glaze, being careful not to burn it. Set aside. Place the tofu eggs and maple tofu on the toasted english muffins and serve. I had a third pan going with the tempeh bacon–and then added a slice to the sandwich. Hmmm….despite all the work and my “egg” mishap, it was well worth it! The tofu eggs really tasted very much real like egg–impressed. I think a good variation would be to use a Tofutti cheese slice in the place of the tofu egg, the maple tofu and tempeh bacon.

Breakfast Sandwiches -- Epicurean VeganRecipe source: Vegan Yum Yum