Archives for January 2010

Queso is Back!!

January 21, 2010 by epicureanvegan

Finally! I have found a queso I can eat!! You’d never know this is dairy-free! It makes about 4 cups, so it’s perfect for a get together.

INGREDIENTS:
1 Tbs olive oil
1/2 C minced onion (I just chopped them really fine)
1/4 C oat flour or finely ground old fashioned oats ( I ground the oats)
2 Tbs Tahini
1/2 nutritional yeast flakes
1/3 C soy milk
1 tsp maple syrup
1 (14.5 oz) can diced tomatoes, drained
1 (4oz) can diced green chilies, drained (I diced up half a large Anaheim pepper)
1 1/2 tsp chili powder
1 1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp ground cayenne
1/2 tsp salt
1 1/2 Tbs lemon juice

DIRECTIONS:
In a large saucepan, heat the oil over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the oat flour, tahini, nutritional yeast, soy milk and maple syrup. Stir in the tomatoes and mix well. Lower heat and cook, stirring constantly. When mixture starts to bubble, add the chilies, chili powder, paprika, cumin, cayenne and salt. Continue to cook, stirring for about 10 mins. Stir in lemon juice. The recipe recommends adding more soy milk if it is too thick, but I added 1/2C Tofutti sour cream, because, well, I just love that stuff and it made it very creamy and delish! I also transferred it to my electric fondue pot to keep warm. Love it! Hope you enjoy it!

Recipe Source: 1000 Vegan Recipes

Grilled Portobellos with Rosemary-Roasted Vegetables

January 21, 2010 by epicureanvegan

The great thing about portobello mushrooms (besides their great flavor) is that they’re so versatile and can be grilled, baked, sauteed–you name it. I added balsamic vinegar and burgundy wine to this recipe, but you can certainly leave them out–I just find that both of those go beautifully with mushrooms.

INGREDIENTS:
1 large red onion, chopped
1 large yellow bell pepper, seeded and chopped
1 medium zucchini, chopped (a little more would have been good)
1/3 C olive oil (I used a 1/4 cup + 1-2 Tbs)
2 Tbs coarsely chopped fresh rosemary or other herb leaves (I would increased this to at least 3 Tbs)
Salt and pepper, ground
1 large tomato, chopped
4 large portobello mushrooms, stems removed
1/4C balsamic vinegar (optional)
1/8-1/4C Burgundy wine (optional)

DIRECTIONS:
Preheat oven to 425 and heat your grill (if using). In a large bowl, combine the onion, bell pepper, zucchini, 1/4 C of olive oil, the rosemary and salt and pepper to taste. (I added the balsamic vinegar here).Toss to coat the veggies with oil, then spread them in a single layer in a rimmed baking sheet. Roast until tender and lightly browned, about 25 mins. (18-20 mins was perfect). Reduce oven temperature to 275. Add the tomatoes to the roasted vegetables, stirring to combine and return to the oven to keep warm. (I just turned the oven off and it stayed plenty warm in the oven for the tomatoes). Brush the mushrooms with the remaining olive oil and grill until tender and lightly charred on the outside, about 5 mins per side. (At this point, seeing as it’s in the single digits here in Colorado, I decided not to brave the snow-piled deck to do some bakyard grilling. I opted to lightly saute the ‘shrooms in the Burgundy wine). To serve, arrange the portobello caps gill side down and top with the roasted veggies. (I served them gill side up and filled them with the veggies). They were delicious! I’m sure grilling would add a whole new flavor, so that it why I chose the wine to give it a bit more jazz.I served these with the Tarragon Pasta Salad and together, they make a great meal, especially for the coming spring and summer. But beware, if you’re not used to eating that amount of veggies in one sitting (namely, my husband) don’t go to a 2 1/2 hour movie afterwards…poor guy. Luckily, veggie gas tends to be less offensive. Otherwise, eat up and enjoy!

Recipe source: Vegan Planet

Thai Peanut-Burger Wraps with Spicy Peanut Sauce

January 21, 2010 by epicureanvegan

These require a little bit of (easy) prep work and they’re well worth it! I also think they’d taste great as the next day’s cold lunch.

INGREDIENTS:
Burgers:
1/2 C chopped red onion
1/2 seeded and chopped green bell pepper
2 garlic cloves
2 tsp peeled and minced fresh ginger
1/2 C unsalted dry-roasted peanuts
8 oz extra-firm tofu, drained and mashed (I recommend squeezing all the water out, too)
3 Tbs smooth peanut butter
2 Tbs chopped fresh Thai basil or cilantro leaves
2 Tbs tamari or dark soy sauce
1/2 tsp Asian chili paste
Salt
1/2 C dry bread crumbs (I had to use about a cup)
flour tortillas or pita bread
Shredded romaine lettuce
Spicy Peanut Sauce:
1/2 C smooth natural peanut butter
1 Tbs minced garlic
1/4 C tamari or other soy sauce
1/4 C water, or more as needed
1 Tbs rice vinegar
1 tsp Asian chili paste
1 tsp sugar
2 Tbs chopped fresh cilantro

DIRECTIONS:
Preheat oven to 350. In a food processor, combine the onion, bell pepper, garlic, ginger and peanuts. Pulse to blend, leaving some texture. Add the tofu, peanut butter, Thai basil or cilantro, tamari, chili paste and salt to taste and pulse until mixture is well combined. Shape the the mixture into 4 large or 8 small patties (I advise going for the smaller patties–they are much easier to handle because they will fall apart if too big) and coat evenly with the bread crumbs. (Here, I recommend shaping the patty with hands and leave in your hand and thoroughly sprinkle with bread crumbs, then flip to other hand and sprinkle the other side with bread crumbs). Arrange on a lightly oiled baking sheet and bake turning once, until browned on both sides, 25-30 mins. (15 mins on each side was just about right. This is where you’ll be glad you did small patties because they’re hard to keep together if they’re too big). While these are baking, make the peanut sauce: In a small bowl or food processor, combine peanut butter, garlic, tamari, water, vinegar, chili paste, and sugar until well blended. Taste and adjust seasonings. Add more water if the sauce is too thick. (Use at once or refrigerate until ready to use). Stir in the cilantro just before using. Will keep for 4-5 days. It makes 1 cup, but I doubled it since I’ll use it on baked tofu, tempe, steamed veggies and even sandwiches.

Okay…to assemble cut the burgers in halves or thirds, if necessary, so that they roll up easily. Place them end to end on the lower third of the tortillas. Top with the lettuce and drizzle with the peanut sauce (it goes a long way, so you don’t need a ton) and roll up. Serves 4. Serve immediately and enjoy!

Recipe source: Vegan Planet

Herb-Roasted Potatoes

January 21, 2010 by epicureanvegan

These are great for a side dish or if you’re like me, just to have a plateful! Feel free to vary up the spices to your liking; this is a basic recipe for roasting potatoes. The options for seasonings are pretty endless.

INGREDIENTS:
10 small russet potatoes, scrubbed (not peeled) and cut into large wedges
1/3 C olive oil
1 1/2 Tbs garlic salt
1 tsp dried thyme
2 tsp dried rosemary
1 tsp dried marjoram
1/2 tsp black pepper
2 Tbs lemon juice

DIRECTIONS:
Preheat oven to 400. In a large bowl, combine oil and potatoes, toss to coat. In a small bowl, combine garlic salt, thyme, rosemary, marjoram, pepper and lemon juice. If you want a spicy kick, add 1/4 tsp cayenne red pepper. Combine well, pour over potatoes and coat thoroughly. Line a large baking sheet with foil and evenly spread potatoes on pan. Bake for 30 mins. Enjoy!

My Favorite Hummus and Pita Chips

January 21, 2010 by epicureanvegan

I make this hummus all the time. It’s inexpensive, high in fiber, packed with protein and delicious! It’s also easy to change it up with other flavors such as olives, roasted red pepper or artichokes. In fact, in one of my recent magazines, it was listed as one of the ten best foods you could eat. (For the life of me, I can’t find the magazine, but as soon as I do, I’ll post it!). This from About.com: “Chickpeas, or garbanzo beans, are the main ingredient in hummus. One cup of chickpeas contains 286 calories and 5 grams of fat. This is relatively low considering when made into hummus, the calories and fat become much lower per serving. Chickpeas have no saturated fat, and no cholesterol. They aid in improving blood sugar levels and help fight cholesterol. They are also high in protein, making them a perfect addition to a vegetarian’s diet or one who would like to cut back on red meat.” Also… ” Tahini [ingredient in hummus], like chickpeas, is a great source of protein, and calcium. The fat contained in tahini is mainly unsaturated fat, rather than the more unhealthy saturated fat.”
So dig in!

INGREDIENTS
1 15-16oz can garbanzo beans (chickpeas), rinsed and drained
1/4 C Tahini (sesame seed paste)
3 Tbs water
2 Tbs lemon juice
1 Tbs olive oil
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 Tbs chopped parsley (I tend to leave this out)

DIRECTIONS
In a food processor combine garbanzo beans, tahini, water, lemon juice, oil, garlic, salt, cumin and cayenne pepper. Cover and process until smooth. Transfer to medium bowl, stir in parsley. Makes 1 3/4 C

Pita Chips: Cut pita bread in half, then cut each half into 4-5 wedges -peel apart so they are one layer. Place on a cookie sheet, brush with olive oil and sprinkle with garlic salt and dried basil. For a variation, use a flavored olive oil, or one with the herbs already in it to cut back on prep time. Bake 4-5 mins at 400. They are delicious right out of the oven with a bit of hummus! (Check out this post for instructions and full recipe.)

Recipe source: Sonoma Diet Cookbook

Seitan Fajitas

January 21, 2010 by epicureanvegan

I love that there is a tasty alternative to meat. Even The Husband went so far as to say that he liked these better than chicken. This…coming from a man who absolutely loved chicken! Maybe it’s because seitan really, truely has the same texture and similar flavor to meat, particularly chicken, but none of the saturated fat, hormones and antibiotics. These were super easy to make and I served them with a scoop of refries with vegan cheddar melted on top. Talk about a yummy, protein-packed meal!

INGREDIENTS:
2 pkgs seitan, break up or slice into pieces (I like Westsoy brand)
1 Tbs olive oil
1/2 large red onion, sliced
1 large red bell pepper, sliced into thin strips
3 cloves minced garlic
1 packet fajita mix + 1/2-3/4 C water
Tofutti sour cream
Vegan cheese, shredded, cheddar flavor
cilantro, chopped
Salsa
sliced avocado (optional)
Flour tortillas (I like Whole Foods brand–organic and small. They come in whole wheat, fat free and Homestyle (white). I like the taste and that they are the perfect size. Small, so I don’t feel like I have to load up a large tortilla. I can always make 2 if I want more).

DIRECTIONS:
Saute onions and garlic in olive oil until tender, 3-5 mins. Add seitan and saute for 10-12 mins. Combine the fajita mix with the water and add to the pan. Coat veggies and seitan and cook for 2 mins on med-high heat. Reduce heat to low and cover for about 3 mins.

I like to spread a Tbs or so of Tofutti sour cream on a warmed tortilla, then add a bit of cilantro, then seitan mixture and top with vegan cheese and salsa. If I have avocado, I’ll add 1-2 slices on top. Roll up and enjoy!

Miso Soup with Tofu and Baby Spinach

January 21, 2010 by epicureanvegan

This soup has all my favorite ingredients! Mushrooms, spinach, tofu, green onion….It’s a very light soup that would go great with half a sandwich and is tasty, tasty, tasty! Plus, with prep and cook time, it was ready in about 25 minutes. This is great soothing soup–it’s the new chicken soup. Add or substitute your favorite ingredients like celery, leeks or shredded carrot.

INGREDIENTS:
6 C water
1 1/2 C baby spinach leaves, cut into thin strips
1/2 C thinly sliced mushrooms
3 Tbs minced scallions (about 3 large green onions)
1 Tbs Tamari or other soy sauce
1/3 C mellow white miso paste
4 oz extra firm silken tofu, drained and cut into 1/2″ dice

DIRECTIONS:
Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions, and tamari. Reduce heat to medium and simmer until the vegetables soften, about 3-6 mins. Reduce the heat to low. Place 1/4 cup of the soup mixture in a small bowl and add the miso, blending well. Stir the mixture back into the soup and add the tofu and simmer for 2 minutes, being careful not to boil. Serve hot. Serves 4. Enjoy!

Recipe source: Vegan Planet

Soyrizo Layer Dip

January 21, 2010 by epicureanvegan

Meat-eaters won’t know the difference! I like to use Soyrizo instead of refried beans because it adds so much flavor. Soyrizo needs no seasoning, isn’t raw and can be served cold or heated up. I served this dip cold and didn’t tell people it was vegan. It was gone in a matter of minutes! The ingredient amounts are approximate–I just threw it together and how much you layer on is up to you.

INGREDIENTS:
1 pkg Soyrizo
1 C Tofutti sour cream
1 C Vegan cheddar, shredded
1 C sliced black olives
1 C green onion, sliced thin
1/2 C salsa
1 C fresh cilantro, chopped
1 C fresh roma tomatoes, diced
Optional: 1C prepared guacamole, or 1-2 C diced avocado

DIRECTIONS:
Layer Soyrizo, sour cream, guacamole, salsa, cilantro, green onion, tomatoes, cheese, olives and enjoy with your favorite tortilla chips!

Ginger-Molasses Bread

January 21, 2010 by epicureanvegan

Mmmm…this tasted like it came from my Grandmother’s kitchen! And it smelled wonderful, too! Plus, it was a breeze to make–ten minutes of prep work and it was in the oven.

INGREDIENTS:
1 C warm soy milk
1 Tbs cider vinegar
2 C all-purpose flour
1/2 C yellow cornmeal
1/3 C sugar
1 Tbs ground ginger
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 dark molasses
1/2 C fresh or dried blueberries (I used dried)

DIRECTIONS:
Preheat oven to 350. Lightly oil a 9″ loaf pan and set aside. In a small bowl, combine the warm soy milk and vinegar and set aside. In a large bowl combine the flour, cornmeal, sugar, ginger, baking soda, baking powder and salt. Mix well. Add the molasses and soy milk mixture to the flour mixture and stir until the batter is just mixed. Fold in the blueberries and transfer the batter to the prepared pan. Bake until firm and a toothpick (or knife) inserted in the middle comes out clean, about an 1 hour. (I found that it came out perfect in 53 minutes). Let cool slightly on a wire rack, then remove from pan and slice. Enjoy!

Recipe source: 1000 Vegan Recipes

Classic Guacamole

January 21, 2010 by epicureanvegan

The recipe is actually my sister-in-law’s and perhaps it’s just how most guacs are made, but this recipe is always a hit. The ingredients are kind of approximate–don’t get too heavy-handed with them right away–you can always add more flavor to taste. Keep in mind that most tortilla chips are salted, so I wouldn’t go too crazy with the garlic salt.

INGREDIENTS:
6-7 ripe avocados
2 Tbs lime juice
1/2 C salsa
1/2-1 tsp garlic salt
1/2 C fresh cilantro, chopped (A total must)!

DIRECTIONS:
Mash the avocados with one of these (pastry blender)…it works the best, especially if the avocados aren’t quite ripe enough.

Add the lime juice, garlic salt and salsa, mix well. Taste to adjust seasoning. I then gently stir in the cilantro and serve with tortilla chips! Always a crowd-pleaser…enjoy!
NOTE: To keep it from browning, cover with plastic wrap, but mold the plastic wrap to the top of the dip so that air will not get to it.

Queso is Back!!

Grilled Portobellos with Rosemary-Roasted Vegetables

Thai Peanut-Burger Wraps with Spicy Peanut Sauce

Herb-Roasted Potatoes

My Favorite Hummus and Pita Chips

Seitan Fajitas

Miso Soup with Tofu and Baby Spinach

Soyrizo Layer Dip

Ginger-Molasses Bread

Classic Guacamole

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