Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Archives for September 2010

Hard Cashew Cheese

by

Hard Cashew Cheese -- Epicurean VeganWhen I made this block of cheese, I was wondering what in the world am I going to do with that much cheese?! It wasn’t hard to figure that out once I tasted it. Eat it! The recipe is from The Vegan Table and her Creamy Macaroni and Cashew Cheese recipe, but with just one alteration: agar flakes. You can find these flakes in the Asian section of most grocery stores, but be prepared to spend a little. One 1-ounce package (you’ll need 1-1/2 packages) is about $8. But, it does make one big block of cheese. I’m sure halving the recipe would be fine.

I think this recipe is an excellent base for a block of cashew cheese, but we found that it just needed a little extra punch. Next time I will add some vegan Worcestershire sauce and perhaps some minced onion. It needed just a bit more saltiness. It’s a delicious mild cheese and easy to slice and would be fantastic on sandwiches or even on nachos. Really, anything you can think of needing some cheese, melted or not, this would work—even shredded.

INGREDIENTS:
1-1/4 C raw cashews
1/2 C nutritional yeast
2 tsp onion powder
1 to 2 tsp salt, to taste
1 tsp garlic powder
1/8 tsp white pepper|
3-1/2 C nondairy milk
1 C agar flakes
1/2 C canola oil
1/4 C light (yellow or white) miso
2 Tbs lemon juice

DIRECTIONS:
Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.

In a heavy saucepan, combine milk, agar flakes and oil. Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until the sauce thickens.

With the food processor running, gradually add milk mixture to cashew mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice. It won’t take long for the sauce to start thickening up. Transfer to a mold. I used a glass bowl, but plastic would be fine, too. In fact, it may work better.

Hard Cashew Cheese -- Epicurean VeganLet it harden in the refrigerator for a few hours—after 3 hours, it still wasn’t quite ready, so I left it over night.

It did not stick to the sides of the mold at all, but there was a tiny bit of liquid on the bottom acting as a suction and the cheese wasn’t budging. I inserted a straw in the middle of the cheese, took it out, creating a hole and then turned it upside down over a cutting board. It came right out. With a plastic mold, you could probably squeeze the sides enough to loosen it enough. Enjoy!

Hard Cashew Cheese -- Epicurean Vegan

Gooey Chai-Spiced Brownies

by

Gooey Chai-Spiced Brownies -- Epicurean VeganI can’t remember the last time I made a batch of brownies. I was craving them, however, I didn’t want just any ordinary brownies, so I added some chai spices. With only 5 minutes of prep time and about 25 minutes to cook, they make a quick, go-to dessert for last minute guests.

INGREDIENTS:
1 C flour
1 C granulated sugar
1/4 C cocoa
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking powder
1/2 C water
1/4 + 1 Tbs C vegetable oil
2 tsp cinnamon
1 tsp cardamon
1 tsp ginger
1 tsp cloves
1/2  tsp fennel seed
1 C dark chocolate chips

DIRECTIONS:
Preheat oven to 350. Combine flour, sugar, cocoa, salt, baking powder, cinnamon, cardamon, ginger, cloves, and fennel (basically all the dry ingredients) in a large bowl. In a small bowl, combine the water, oil, and vanilla and add to the dry mixture. Combine well.

Gooey Chai-Spiced Brownies -- Epicurean Vegan

Stir in the chocolate chips and pour into a lightly greased 8″ baking pan. It will have a thick pudding-like consistency.

Gooey Chai-Spiced Brownies -- Epicurean Vegan

Bake for 25 minutes, then transfer to a cooling rack and let cool for 10 minutes before slicing. Enjoy!

Gooey Chai-Spiced Brownies -- Epicurean Vegan

Vegetable Soft Tacos/Fajitas

by

Vegetable Soft Tacos/Fajitas -- Epicurean VeganBetween school, tae kwon do practice, errands,  and well . . . life, I love meals that make themselves. Ok, well,  they don’t exactly make themselves, but pretty close.  I had lots of veggies to use up, so fajitas/tacos were perfect. I added lime juice and cilantro for a flavorful combination. I served them with some warmed refried beans topped with vegan cheese for some protein.

INGREDIENTS:
1 small summer squash, cut into 2″ pieces
1 small zucchini, cut into 2″ pieces
1/2 large onion, cut into 2″ pieces
1 red bell pepper, cut into 2″ pieces
1-2 Tbs olive oil
1 avocado, sliced
1-oz pkg fajita seasoning
1/8 C water
1/8 C lime juice
1 C fresh cilantro, chopped
Salsa
Vegan cheddar, shredded
Tofutti sour cream
Flour tortillas, warmed

DIRECTIONS:
In a large skillet heat the olive oil. Add the squash, zucchini, bell pepper, and onion.

Vegetable Soft Tacos/Fajitas -- Epicurean VeganSaute covered for about 15 minutes, stirring occasionally, until softened. Combine the fajita mix with the water and lime juice. Add to the vegetable mixture and combine well. Stir in the cilantro.

Vegetable Soft Tacos/Fajitas -- Epicurean VeganOn a warm tortilla, layer on some sour cream, veggies, avocado, salsa, and cheese. Enjoy!

Vegetable Soft Tacos/Fajitas -- Epicurean Vegan

Field Roast Sausage and Vegetable Hash

by

Field Roast Sausage and Vegetable Hash -- Epicurean VeganWhen I began to make this, just throwing stuff together, I wasn’t planning on posting it, but then I tasted it and damn, I knew I had to share it. Even The Husband called it hands-down the best, most phenomenal breakfast burrito/hash he’s ever had. Wow. Now that my “chef-ego” is inflated, here you go:

INGREDIENTS:
2 Field Roast sausages, Italian flavor
3 small potatoes, peeled and diced
1 small green bell pepper, diced
1/2 a large onion, diced
1 small zucchini, sliced then quartered
1 C sliced mushrooms
2 Tbs olive oil
vegan cheddar, shredded
Flour tortillas, warmed
Garlic & Wine seasoning, to taste (So this is a blend that we got from The Melting Pot a million years ago and here’s what’s in it: salt, soya flour, garlic, sherry wine flavor, cracked pepper, select imported spices, citric acid, and parsley).

DIRECTIONS:
Saute the potatoes in the olive oil for about 10 minutes, or until they just  start to soften. Add the green pepper, onion, and zucchini. Over medium heat, cover and let saute for about another 10 to 15 minutes, or until soft. Season with the garlic blend and then add the sausage (I just tear it apart into small pieces) and the mushrooms. Season again with the garlic blend and cover another 4-5 minutes until the mushrooms are just softening.

Scoop some onto a warmed tortilla and add a little cheese. YUM! Enjoy!

Field Roast Sausage and Vegetable Hash -- Epicurean Vegan

Kale, Chard and Tofu Calzones

by

Kale, Chard and Tofu Calzones -- Epicurean VeganWhen I said I was making calzones tonight, The Husband joked, ‘Oh, yeah, those nine pounders?’ Okay, yes, these calzones typically run a little big. I should call them “No Joke Calzones.” They’re a little different than the other calzone recipe I’ve made by adding the same tofu mixture that I use for lasagna and stuffed shells. I had some leftover tofu mixture so I just threw in the freezer—I’ll use add it to a batch of lasagna at some point. This is also a great recipe for sneaking in some extra veggies, especially for the kids—they’ll never know!

INGREDIENTS:
Dough: (from Vegan Planet)
1-1/2 tsp active dry yeast
3/4 C warm water ( I found that I needed another 1/2 cup)
2-1/4 C unbleached all-purpose flour
1 tsp salt
Pinch of sugar or natural sweetener
1 Tbs olive oil, plus more for spreading
The Tofu mixture:
1-14 oz pkg extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil (I also threw in a tablespoon or two of fresh rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
The rest:
4 C chard and kale, chopped (you can also add in some spinach)
1-3.8 oz can of sliced black olives
6 mushrooms, sliced
1-1/2 C vegan mozzarella cheese
1 jar marinara sauce

DIRECTIONS:
To make dough: Place yeast in a small bowl. Add 1/4 C of the water and stir to dissolve. Set aside for 5-10 minutes. To make the dough in the food processor (like I did), combine the flour, salt, and sugar, pulsing to blend. With the machine running, add the yeast mixture through the feeding tube, along with the olive oil and as much of the remaining 1/2 water (I needed another 1/3 C in addition to the 1/2 C) as necessary to make the dough hold together. To make the dough by hand, combine the flour, salt, and sugar in a large bowl. Stir in the yeast mixture, olive oil, and remaining 1/2 C water until well combined. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Transfer to a large oiled bowl. Spread a small amount of oil on top of the dough, cover with plastic wrap, and set aside in a warm place to rise until doubled in bulk, about 1 hour. Use immediately or store for up to 8 hours in the refrigerator or for 3-4 weeks in the freezer. Make sure it is tightly wrapped in plastic.

To make tofu mixture: Add tofu, basil, garlic powder, salt, pepper, and lemon juice to a food processor and process well until the mixture resembles ricotta cheese.

Preheat oven to 375. Punch the dough down and divide it into fourths. On a lightly floured surface, roll out each piece into a 1/4″ thick circle. Divide the filling equally between the dough circles, leaving a 1″ border around the edge. I layered on some tofu mixture, greens mix, olives, mushrooms, and cheese.

Kale, Chard and Tofu Calzones -- Epicurean VeganFold over one side and roll up the bottom part and press with a fork to seal the edges.

Kale, Chard and Tofu Calzones -- Epicurean VeganPlace on a baking sheet lined with foil that is slightly greased. Bake for 30 minutes, or until golden brown.

Kale, Chard and Tofu Calzones -- Epicurean VeganIn the meantime, heat the sauce in a small saucepan. Ladle a scoopful on top of each calzone and add a bit of cheese. Enjoy!

Kale, Chard and Tofu Calzones -- Epicurean Vegan

Mediterranean Olive Bread

by

Mediterranean Olive Bread -- Epicurean VeganThe fresh rosemary in this bread reminds me of Christmas. Love it. I love this bread for many reasons: a.) it was fast and easy to make, b.) no need for yeast, c.) no kneading required and d.) it’s delicious.

INGREDIENTS:
4-1/2 tsp Ener-G Egg Replacer
6 Tbs water
1-1/2 C flour
3/4 C whole wheat flour
2-1/2 tsp baking powder
1 tsp fresh rosemary, chopped
1 tsp fresh basil, chopped
1/2 tsp salt
1 C nondairy milk (I used almond milk)
1/4 C olive oil
1/3 C finely chopped walnuts
1/3 C chopped pitted black olives
1/3 C chopped sundried tomatoes

DIRECTIONS:
Preheat oven to 350 and lightly grease an 8 or 9-inch loaf pan. In a food processor, whip the egg replacer and water together until thick and creamy. In a large bowl, combine the flours, baking powder, rosemary, basil, and salt. In a separate bowl, combine the egg replacer mixture, nondairy milk, and olive oil.

Add the wet mixture to the dry and fold until dry ingredients are moistened. Add the walnuts, sundried tomatoes, and olives; fold in just until the pieces are distributed. The batter will be stiff and sticky.

Mediterranean Olive Bread -- Epicurean Vegan

Scrape batter into the loaf pan and spread evenly.

Mediterranean Olive Bread -- Epicurean VeganBake for 40 minutes, or until an inserted toothpick comes out clean. Let cool in the pan on a rack for 5-10 minutes before taking out of the pan, then let cool completely on rack. Enjoy!

Recipe source: The Joy of Vegan Baking

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme