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Avocado Chimichurri Bruschetta

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Avocado Chimichurri Bruschetta -- Epicurean VeganAnother great one from Vegetarian Times that I brought to a friend’s fiesta not long ago—it was a hit! If you need a break from the ever-trusty guacamole, this is a great alternative. The recipe was requested from several of the guests. I have since made this several times and I always double, or even triple the sauce recipe and use 6-8 avocados. It makes a big batch, but it will be gone in no time. I’ll also use two baguettes. Either way, this will be favorite that everyone will love.

INGREDIENTS:
2 Tbs lemon juice
2 Tbs red wine vinegar
3 cloves garlic, minced (1 Tbs)
3/4 tsp salt
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp ground black pepper
1/4 C olive oil
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 avocados, peeled, pitted, and cubed
6 1/2″ thick slices whole-grain or ciabatta bread, toasted (I sliced a baguette)

DIRECTIONS:
First, for the bread, I sliced one baguette (I doubled the recipe), brushed the slices with olive oil, then sprinkled them with garlic salt. I put them under the broiler (on high) for about 4 mins.

Avocado Chimichurri Bruschetta -- Epicurean VeganCombine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl. Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon mixture onto toasted slices and serve.

Enjoy!

Avocado Chimichurri Bruschetta
 
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Another great one from Vegetarian Times that I brought to a friend's fiesta not long ago---it was a hit! If you need a break from the ever-trusty guacamole, this is a great alternative. The recipe was requested from several of the guests. I have since made this several times and I always double, or even triple the sauce recipe and use 6-8 avocados. It makes a big batch, but it will be gone in no time. I'll also use two baguettes. Either way, this will be favorite that everyone will love.
Author:
Ingredients
  • 2 Tbs lemon juice
  • 2 Tbs red wine vinegar
  • 3 cloves garlic, minced (1 Tbs)
  • ¾ tsp salt
  • ½ tsp red pepper flakes
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper
  • ¼ C olive oil
  • ¼ C chopped fresh cilantro
  • ¼ C chopped fresh parsley
  • 2 avocados, peeled, pitted, and cubed
  • 6½" thick slices whole-grain or ciabatta bread, toasted (I sliced a baguette)
Directions
  1. First, for the bread, I sliced one baguette (I doubled the recipe), brushed the slices with olive oil, then sprinkled them with garlic salt. I put them under the broiler (on high) for about 4 mins.
  2. Combine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl.
  3. Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon mixture onto toasted slices and serve. Enjoy!

 

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce

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Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce -- Epicurean VeganThis is another outstanding recipe from Vegetarian Times, this time, from their Healing Foods Cookbook. I used chicken-style seitan instead of tempeh and served it over mashed potatoes. I doubled it–making about 5 servings. Plus, taking less than 30 mins to make, I will certainly be making this again and again.

INGREDIENTS:
4 Tbs olive oil, divided
1 7-oz pkg tempeh, cut into 1/2″ cubes (I used 2 pkgs Westsoy seitan–blue box)
1 Tbs low sodium soy sauce
10 oz cremini or button mushrooms, sliced
8 oz shiitake mushrooms, stemmed and sliced (I didn’t have these so I just used more cremini mushrooms)
2 Tbs all-purpose flour
2-1/2 C lager, such as Samuel Adams Boston Lager (I used Dundee Lager–I don’t think it matters, plus I didn’t completely double this–used about 3-1/4 cups)
2 Tbs Dijon mustard
2 green onions, white and green parts finely sliced

DIRECTIONS:
Heat 2 Tbs oil in 12″ skillet over medium heat. Cook tempeh (if using seitan, keep in mind that seitan cooks faster than tempeh–it’s just a matter of browning it, which doesn’t take more than 5 mins) cubes in oil 7-10 mins, or until browned on all sides, stirring frequently. Add soy sauce and cook 2 mins, or until pan is almost dry. Transfer tempeh to a paper-towel-lined plate.

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce -- Epicurean VeganAdd remaining 2 Tbs oil and mushrooms to pan, and sprinkle with salt to taste, if desired. Saute 10 mins or until browned and slightly caramelized, stirring occasionally. Reduce heat to medium-low and stir in flour. Cook 1-2 mins or until flour begins to brown, stirring constantly. Increase heat to medium-high, add lager and mustard, and bring to a boil. Reduce heat to medium-low. Simmer 15 mins, or until the sauce thickens. Stir in tempeh; simmer 5 mins more. Serve sprinkled with green onions.

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce -- Epicurean VeganNOTE: The recipe suggests that for a sweeter take on the sauce, stir in 1 Tbs agave nectar with the mustard and use use just 1-1/2 C of lager plus 1 cup of water.

Enjoy!

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce -- Epicurean Vegan

Sesame Tofu Sandwiches

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Sesame Tofu Sandwiches -- Epicurean VeganI really love marinated tofu sandwiches. They’re easy to make, will last the whole week and it’s so simple to create your own marinades. I first came across this idea from Lauren Ulm of Vegan Yum Yum and her recipe for Smoky Miso Tofu Sandwiches. After making her recipe several times, I decided to changes things up and come up with my own marinade using some of my favorite ingredients.

INGREDIENTS:
1 lb extra-firm tofu
2-1/2 Tbs red miso
2 Tbs tamari
1/2 tsp toasted sesame oil
1/2 tsp minced garlic
1 Tbs brown rice syrup
About 1/8 C toasted sesame seeds
Avocado slices
Tomato slices
Spinach
Veganaise
Your favorite sandwich bread (I like to toast it)

DIRECTIONS:
Preheat oven to 400. Drain and press tofu. Meanwhile whisk together miso, tamari, sesame oil, garlic, and brown rice syrup. It makes about a cup. For a kick, add 1/8-1/4 tsp of cayenne to the marinade. Or try smoked paprika.

Slice pressed tofu into 13-18 slices. I wanted the tofu to be a little thick, so I got 13 slices out of this one. Line a baking sheet with foil. Brush one side of a tofu slice with the marinade and place it on the pan (marinaded side down) then brush the top. Repeat until all slices are covered. With 13 slices, I could layer it on pretty thick. Sprinkle with toasted sesame seeds and bake for about 15-20 mins, depending on how thick of slices you have. 17 mins worked great for mine.

Sesame Tofu Sandwiches -- Epicurean VeganAdd your favorite sandwich toppings. I toasted the bread, used some Veganaise, avocado slices, tomato slices and spinach. Try roasted red peppers, vegan cheese, sprouts, cucumbers, bell pepper…the list goes on.
Besides great for sandwiches, these baked tofu slices could be diced up for salads (green or pasta), tossed over cooked rice, or steamed vegetables or just to munch on.   Enjoy!

Sesame Tofu Sandwiches -- Epicurean Vegan

Iced Oatmeal Cookies

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Iced Oatmeal Cookies -- Epicurean VeganYum! This recipe comes from Vegetarian Times (February 2010 issue) and they are quite delicious and easy to make. The recipe calls for a 1/4 C of applesauce and of course, I didn’t have any. We’re not big applesauce eaters here and I knew that any leftovers would turn different shades of green and white, so I opted to make my own. I just chopped up 1/2 a Grannie Smith–skins and all–and threw it into the food processor with a 1/4 cup of water and a tsp of sugar. Worked beautifully! The lemon-flavored icing is the perfect accompaniment to these cookies!

INGREDIENTS:
2 Tbs flaxseed meal
1 C oat flour (I ground 1-1/2 C of oats to reach a cup of oat flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tbs margarine (I used Earth Balance)
1/2 C light brown sugar
1/4 C sugar
1/4 C applesauce (or they recommend prune puree)
1 tsp vanilla extract
1-1/2 C old-fashioned oats
1/2 C raisins or dried cranberries (I used 1/4 C golden raisins and 1/4 C of orange-flavored craisins)
Icing:
3/4 C confectioners’ sugar
2 Tbs lemon juice

DIRECTIONS:
Stir together flax meal and water in a small bowl; set side. Whisk together oat flour, baking powder, baking soda, salt and cinnamon in a large bowl; set aside. Beat margarine, brown sugar and sugar with an electric mixer, 1-2 mins, or until light and fluffy. Add applesauce, vanilla and flax meal mixture and beat until smooth. Stir in oat flour mixture with a spatula or wooden spoon. Add oats and raisins/craisins, stir to combine. Cover and chill 2 hours or overnight. (I went with the 2 hours)

Iced Oatmeal Cookies -- Epicurean VeganPreheat oven to 350. Line baking pans with parchment paper or coat with cooking spray. (I like to use the parchment or waxed paper). Roll cookie dough into golf ball-sized rounds, and place them 1-1/2″ apart on baking sheets. Flatten each cookie to 1/4″ thickness with the bottom of a drinking glass dipped in water.

Iced Oatmeal Cookies -- Epicurean VeganBake 10-12 mins or until cookies look dry on top and are just starting to brown.
Meanwhile, to make icing: Whisk together the confectioners’ sugar and lemon juice in a small bowl until smooth. Icing should be thick, but spreadable. Gently brush icing on hot cookies with a pastry brush. (On the second batch, I waited until the cookies cooled to ice them and I liked that better–the icing didn’t “melt” into the cookies). Transfer to a wire rack to cool completely. Makes about 24 cookies. Store cookies in an airtight container. Enjoy!

Spinach Dip

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Spinach Dip -- Epicurean VeganA friend shared this recipe with me several years ago and it’s a classic; I make it often for get togethers. I sometimes hollow out a round sourdough loaf to create a bowl and serve in that, but of course, that’s optional. The recipe calls for a leek soup mix, but a vegetable soup mix will work great too.

INGREDIENTS:
1 box (10 oz) chopped frozen spinach (I like Cascadian Farms brand)
1 can water chestnuts, chopped
1 C Tofutti sour cream
1 C Veganaise
1-1.8oz packet dried leek soup mix
Round sourdough loaf (optional)

DIRECTIONS:
Thaw spinach. I like Cascadian Farms brand because it comes in a plastic bag inside the box. I snip a corner of the bag off and drain as much liquid as I can out. I then wrap the spinach in a thin cotton napkin and squeeze any remaining liquid out of the spinach. Combine all ingredients, mix well and refrigerate until ready to serve. Then add to the bread bowl, if using. Serve with veggies, bread pieces and crackers. Enjoy!

Spinach Dip
 
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A friend shared this recipe with me several years ago and it's a classic; I make it often for get togethers. I sometimes hollow out a round sourdough loaf to create a bowl and serve in that, but of course, that's optional. The recipe calls for a leek soup mix, but a vegetable soup mix will work great too.
Author:
Ingredients
  • 1 box (10 oz) chopped frozen spinach (I like Cascadian Farms brand)
  • 1 can water chestnuts, chopped
  • 1 C Tofutti sour cream
  • 1 C Veganaise
  • 1-1.8oz packet dried leek soup mix
  • Round sourdough loaf (optional)
Directions
  1. Thaw spinach. I like Cascadian Farms brand because it comes in a plastic bag inside the box. I snip a corner of the bag off and drain as much liquid as I can out. I then wrap the spinach in a thin cotton napkin and squeeze any remaining liquid out of the spinach. Combine all ingredients, mix well and refrigerate until ready to serve. Then add to the bread bowl, if using. Serve with veggies, bread pieces and crackers. Enjoy!

 

Pita Chips

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Pita Chips -- Epicurean VeganI can’t remember where I got this recipe–I thought it was from the Sonoma Diet Cookbook where I got the fabulous hummus recipe, but nope…anyway, doesn’t matter. They’re wonderful and not hard to make at all. And the great thing, is that you can make as little, or as much as you want. You can also use flavored olive oils, too. I like to use both wheat and white pitas and on one 14″x14″ baking pan, I can get 2 whole pitas. That’s 32 pitas chips on one pan.

INGREDIENTS:
2 pkgs pitas
1/4 C olive oil
Dried basil
Garlic Salt

DIRECTIONS:
Preheat oven to 450. Slice the pita in half, then each half into 4 triangles. Then take each triangle and pull them apart to make two triangles. You should get 16 triangles from one pita.

Pita Chips -- Epicurean VeganPour the olive oil in a small bowl and lay the pita pieces on the baking pan, brush with olive oil, sprinkle with the garlic salt and basil.

Pita Chips -- Epicurean VeganBake for 4 mins.

Pita Chips -- Epicurean VeganWe’re having friends over tonight and I can’t wait to dig into these and the hummus. I also have some great black olive tapenade that my sister gave me that I think will be very tasty with these pita chips. Enjoy!

Personal Pizzas

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Personal Pizzas -- Epicurean VeganYou can easily make your own dough or use a prepackaged kind, but those typically have egg or milk in them. I have a very basic recipe that I use when I don’t have a lot of time, but if you’re in a pinch and don’t mind a tiny trace of milk, Jiffy makes a good pizza dough mix. When the weather is warm, we love to throw these on the grill.

INGREDIENTS:
Dough:
2 1/2 C flour
1 C hot tap water
2 Tbs quick, dry-active yeast
1/4 tsp salt
1/2 tsp dried rosemary (optional)
The Rest:
Rice mozzarella cheese
1 onion, sliced
black olives
artichoke hearts, diced
3/4 C walnuts, chopped and toasted
1/4 C balsamic vinegar
1-2 Tbs olive oil

DIRECTIONS:
Preheat oven to 375.
Combine all dough ingredients and let rise for about an hour. Punch down and knead for 5 minutes.
Caramelize the onions in olive oil and balsamic vinegar–it will take about 10 mins. In the meantime, toast the walnuts in a dry skillet, about 5-7 mins on medium heat.
Divide dough into 4 small sections, roll out each one to about 6″ in diameter. Butter up a large cookie sheet or pizza pan and place the rolled out pieces on the pan. Stick each piece with a fork several times and bake for 4 mins.
Then layer on the toppings. I start with a tiny bit of rice mozzarella, onions, olives, artichokes, more cheese, then sprinkle with walnuts. Bake 12-15 mins.

Personal Pizzas -- Epicurean VeganI then like to drizzle a little balsamic vinegar on top before devouring! Enjoy!

Blueberry Muffins with Crumb Topping

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Blueberry Muffins with Crumb Topping -- Epicurean VeganI found this recipe online from Vegetarian Times and I love that there is no oil and no need for egg-replacer. These are by far, the Best. Blueberry. Muffins. Ever. I added the crumb topping because really, that’s like icing on the cake . . . only sweet topping on the muffin!

INGREDIENTS:
Muffins:
1/4 C Earth Balance margarine
1/2 C apple sauce
1/2 tsp salt
1 C sugar
2 C flour
1 Tbs baking powder
1 tsp vanilla
1/2 C almond milk
2 C fresh blueberries
Crumb topping:
1/4 C sugar
1/8 C flour
3/4 tsp cinnamon
2 Tbs Earth Balance butter

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the blueberries. Mix well. Fold in the blueberries.

Blueberry Muffins with Crumb Topping -- Epicurean VeganEither use muffin cups, or spray a muffin tin with cooking spray. Evenly fill each muffin cup (12). To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.  Generously sprinkle the tops of each muffin with the crumb topping.
Bake for 30-33  minutes. Let cool on a rack for 5-10 minutes before removing from the pan. Enjoy!

Marinated Tempeh with Vegetables

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Marinated Tempeh with Vegetables -- Epicurean VeganThis is just a great basic marinade that would work with seitan, tofu, or even as a stir-fry sauce and takes no time at all to throw together.

INGREDIENTS:
8oz tempeh, sliced into 16 triangles
3 Tbs minced ginger
4 Tbs Tamari
3 tsp brown spicy mustard
3 tsp sesame oil
1 Tbs mirin
1 Tbs Ume plum vinegar
4 Tbs water
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6-8 mushrooms, quartered
(asparagus would be good, too)!

DIRECTIONS:
Preheat oven to 350. Whisk together the ginger, tamari, mustard, sesame oil, water, mirin and vinegar in  small bowl. In a medium-sized baking dish, combine the tempeh and vegetables and then coat thoroughly with the marinade. Cover with foil and bake for 20 mins. Remove foil, stir the tempeh and veggies and cover again; bake for another 12-15 mins. If you have more time, marinate the tempeh and veggies in the refrigerator for about an hour before baking.

Marinated Tempeh with Vegetables -- Epicurean Vegan

Hot Rice with Cold Lemon, Basil and Tomato

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Hot Rice with Cold Lemon, Basil and Tomato -- Epicurean VeganThis is a fast and easy side dish from The kind Diet that is very flavorful. For variety, I sometimes omit the basil and add grated ginger root instead. This also makes a light, refreshing lunch or snack. I really like the Arborio rice (risotto rice)–it’s a great change from regular white rice.

INGREDIENTS:
1 C Arborio rice
2 Tbs extra-virgin olive oil
3 Tbs fresh lemon juice
3 pinches of fine sea salt
2 pinches ground black pepper
1/2 C (or as much as you want) tomato, diced
2 Tbs chopped fresh basil

DIRECTIONS:
Place the unrinsed rice in a saucepan with 3 cups of water. Bring to a boil, reduce heat, cover and simmer 10-15 minutes or until mostly tender but still a little firm in the center of the grain. Drain off any excess water and transfer rice to a mixing bowl. Add the olive oil, lemon juice (grated ginger if using), salt and pepper. Mix well and addd the tomatoes and sprinkle basil (if using) on top. Toss to combine and serve. Makes about 4 servings. Enjoy!

Recipe source: The Kind Diet

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