Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

Archives for January 2012

Lemony Quinoa-Almond Granola

January 31, 2012 by epicureanvegan

Lemony Quinoa-Almond Granola -- Epicurean VeganOkay, yes, this is from Big Vegan again. And no, I won’t be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I’ve been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be a snap this morning. It has a bit more oil and sugar than my granola recipe so I won’t be replacing it with it, but it’s certainly a nice change! The only thing I might add next time is some chopped coconut flakes, otherwise, it was perfect with some soy yogurt and fruit.

INGREDIENTS:
3 C rolled oats
2 C quinoa flakes (look in the cereal aisle)
1/2 C whole wheat flour
1 tsp cinnamon
1/4 tsp salt
1-1/2 C all-fruit lemon concentrate, thawed
1/2 C brown sugar
1/2 C vegetable oil
2 tsp vanilla extract
1/2 tsp almond extract
1 C almonds, chopped
1 C apricots, chopped

Lemony Quinoa-Almond Granola -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.

Spray a baking sheet with cooking spray. Since I don’t have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.

Lemony Quinoa-Almond Granola -- Epicurean Vegan

I added another 5 minutes to the last 15. Ovens temps vary, so check often.

Lemony Quinoa-Almond Granola -- Epicurean Vegan

Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!

Lemony Quinoa-Almond Granola
 
Print
Okay, yes, this is from Big Vegan again. And no, I won't be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I've been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be a snap this morning. It has a bit more oil and sugar than my granola recipe so I won't be replacing it with it, but it's certainly a nice change! The only thing I might add next time is some chopped coconut flakes, otherwise, it was perfect with some soy yogurt and fruit.
Author: Epicurean Vegan
Ingredients
  • 3 C rolled oats
  • 2 C quinoa flakes (look in the cereal aisle)
  • ½ C whole wheat flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1-1/2 C all-fruit lemon concentrate, thawed
  • ½ C brown sugar
  • ½ C vegetable oil
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 1 C almonds, chopped
  • 1 C apricots, chopped
Directions
  1. Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.
  2. Spray a baking sheet with cooking spray. Since I don't have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.
  3. I added another 5 minutes to the last 15. Ovens temps vary, so check often.
  4. Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!
3.5.3208

 

Filed Under: Breakfasts, Snacks Tagged With: Big Vegan, granola, oats, quinoa flakes, soy yogurt

Potato-Celery Soup

January 30, 2012 by epicureanvegan

Potato-Celery Soup -- Epicurean VeganThis FANTASTIC soup comes from Izzy over at Crash Test Vegetarian. We LOVED this soup–so easy to make and absolutely delicious. The only thing I changed was use almond milk instead of soy and added 1 tablespoon on chopped fresh rosemary. Get the recipe and visit Izzy–she has a great blog with lots of yummy recipes! Thanks, Izzy!

Filed Under: Soups Tagged With: almond milk, celery, chowder, Crash Test Vegetarian, easy, potatoes, rosemary, roux

Three-Nut Cheese

January 27, 2012 by epicureanvegan

Three-Nut Cheese -- Epicurean VeganI have been both fascinated and mystified by nut cheese. It wasn’t until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn’t necessarily taste much like milk cheese, but it’s still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.

INGREDIENTS:
1/3 C macadamia nuts
1/3 C raw cashews
1/3 C almonds, slivered or flaked
1 acidophilus capsule
1 Tbs cold-pressed corn oil (I used olive oil)
1 tsp lemon juice
1/2 tsp salt

Three-Nut Cheese -- Epicurean Vegan

DIRECTIONS:
Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with 1/2 C water. Add the contents of the acidophilus capsule and puree.

Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.

Three-Nut Cheese -- Epicurean Vegan

It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!

Three-Nut Cheese
 
Print
I have been both fascinated and mystified by nut cheese. It wasn't until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn't necessarily taste much like milk cheese, but it's still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.
Author: Epicurean Vegan
Ingredients
  • ⅓ C macadamia nuts
  • ⅓ C raw cashews
  • ⅓ C almonds, slivered or flaked
  • 1 acidophilus capsule
  • 1 Tbs cold-pressed corn oil (I used olive oil)
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with ½ C water. Add the contents of the acidophilus capsule and puree.
  2. Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.
  3. It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!
3.5.3208

Filed Under: Appetizers, Dressings/Condiments Tagged With: almonds, Big Vegan, cashews, easy, macadamia nuts, make ahead, nut cheese, vegan cheese

Tofu “Egg” Salad

January 25, 2012 by epicureanvegan

Tofu "Egg" Salad -- Epicurean VeganThis recipe is from Big Vegan. And it is big. It has over 350 recipes, most of which look and sound fantastic. When it comes to lunch, I seem to struggle finding something besides a mixed greens salad, or leftover pasta. And frankly, I’m not wild about leftovers anyway. So this I can get in to! This “egg” salad (I hate putting things in quotes, but egg salad is what this salad resembles) needs to be prepared ahead of time, so I recommend making it the night before or early in the morning–you’ll need some time. But it’s worth it. I served it on toasted bread with lettuce and avocado. The recipe calls for 12 ounces of firm tofu, but I recommend using 14-16 ounces because the recipe makes quite a bit of sauce—great for a few lunches.

INGREDIENTS:
12-16 oz firm tofu, drained and pressed
1 Tbs olive oil, plus 1/8 to 1/4 C
Salt
1/2 tsp celery seeds
1/2 tsp black pepper
1/2 C fresh parsley
12-oz silken tofu
2 tsp apple cider vinegar
2 Tbs Dijon
1 tsp dried basil
1 stalk celery, finely chopped
2 large green onions, chopped
1 medium carrot, grated
1/4 C sunflower seeds, toasted

DIRECTIONS:
Preheat the oven to 400. Crumble the tofu into a bowl and combine with the celery salt, 1/2 tsp salt, and black pepper. Lightly oil a baking sheet (I used foil and oiled that). Layer the tofu on the baking sheet.

Tofu "Egg" Salad -- Epicurean Vegan

Bake for 10 minutes, then use a spatula to turn the tofu. “Turning” crumbled tofu is about as easy as giving a cat a bath. Just move it around so it doesn’t stick and burn. Bake another 10 minutes.

Tofu "Egg" Salad -- Epicurean Vegan

While the tofu is baking, however, start on the sauce. In a food processor or blender, mince the parsley, then add the silken tofu. Process until smooth, then add the basil, vinegar, mustard, and a pinch of salt; combine well. While the machine is running, add the remaining oil. The recipe calls for a 1/4 cup, but I reduced it to an 1/8 cup.

Tofu "Egg" Salad -- Epicurean Vegan

While the tofu is cooling (which should only take about 10 minutes or so), you can chop up the veggies and toast the sunflower seeds. Combine the sauce, carrots, green onion, celery, and tofu in a large bowl.

Tofu "Egg" Salad -- Epicurean Vegan

Cover and refrigerate for up to 3 days. Enjoy on bread with lettuce, tomato, avocado, or on crackers or toasted baguette slices.

Tofu "Egg" Salad -- Epicurean Vegan

Tofu "Egg" Salad
 
Print
This recipe is from Big Vegan. And it is big. It has over 350 recipes, most of which look and sound fantastic. When it comes to lunch, I seem to struggle finding something besides a mixed greens salad, or leftover pasta. And frankly, I'm not wild about leftovers anyway. So this I can get in to! This "egg" salad (I hate putting things in quotes, but egg salad is what this salad resembles) needs to be prepared ahead of time, so I recommend making it the night before or early in the morning--you'll need some time. But it's worth it. I served it on toasted bread with lettuce and avocado. The recipe calls for 12 ounces of firm tofu, but I recommend using 14-16 ounces because the recipe makes quite a bit of sauce---great for a few lunches.
Author: Epicurean Vegan
Ingredients
  • 12-16 oz firm tofu, drained and pressed
  • 1 Tbs olive oil, plus ⅛ to ¼ C
  • Salt
  • ½ tsp celery seeds
  • ½ tsp black pepper
  • ½ C fresh parsley
  • 12-oz silken tofu
  • 2 tsp apple cider vinegar
  • 2 Tbs Dijon
  • 1 tsp dried basil
  • 1 stalk celery, finely chopped
  • 2 large green onions, chopped
  • 1 medium carrot, grated
  • ¼ C sunflower seeds, toasted
Directions
  1. Preheat the oven to 400. Crumble the tofu into a bowl and combine with the celery salt, ½ tsp salt, and black pepper. Lightly oil a baking sheet (I used foil and oiled that). Layer the tofu on the baking sheet.
  2. Bake for 10 minutes, then use a spatula to turn the tofu. "Turning" crumbled tofu is about as easy as giving a cat a bath. Just move it around so it doesn't stick and burn. Bake another 10 minutes.
  3. While the tofu is baking, however, start on the sauce. In a food processor or blender, mince the parsley, then add the silken tofu. Process until smooth, then add the basil, vinegar, mustard, and a pinch of salt; combine well. While the machine is running, add the remaining oil. The recipe calls for a ¼ cup, but I reduced it to an ⅛ cup.
  4. While the tofu is cooling (which should only take about 10 minutes or so), you can chop up the veggies and toast the sunflower seeds. Combine the sauce, carrots, green onion, celery, and tofu in a large bowl.
  5. Cover and refrigerate for up to 3 days. Enjoy on bread with lettuce, tomato, avocado, or on crackers or toasted baguette slices.
3.5.3208

 

Filed Under: Lunches Tagged With: Big Vegan, sandwich, tofu, tofu egg salad, Vegan egg salad

Layered (Deep Dish) Pizza

January 24, 2012 by epicureanvegan

Layered (Deep Dish) Pizza -- Epicurean VeganThis brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

INGREDIENTS:
5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9″ cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Repeat, top with last tortilla, rest of sauce and cheese.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Bake uncovered for 30 minutes. Enjoy!

Layered (Deep Dish) Pizza
 
Print
This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I'd make a pizza version. It was delicious! This may be my new favorite way to eat pizza.
Author: Epicurean Vegan
Ingredients
  • 5 8-inch flour tortillas
  • 1 Tbs olive oil
  • 3 Field Roast sausages, Italian Seasoning flavor, crumbled
  • 1 green bell pepper, chopped
  • 2-1/2 C mushrooms, sliced
  • 4-5 C spinach, chopped
  • 1 C fresh basil, chopped
  • 1 15-oz pizza sauce
  • 1-1/2 C vegan shredded cheese, mozzarella flavor
Directions
  1. Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.
  2. Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9" cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.
  3. Repeat, top with last tortilla, rest of sauce and cheese.
  4. Bake uncovered for 30 minutes. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: bell pepper, deep dish, Field Roast, layered pizza, mushrooms, spinach, tortillas, vegan pizza

Easy Tostadas

January 23, 2012 by epicureanvegan

Easy Tostadas -- Epicurean VeganThis is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together.

INGREDIENTS:
1 bag Boca crumbles (or other veggie crumbles of your choice)
1 can refried beans
1/2 large onion, dicced
1 Tbs olive oil
1 pkg taco seasoning
8-12 tostada shells
All the fixins’: vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

Easy Tostadas
 
Print
This is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together.
Author: Epicurean Vegan
Ingredients
  • 1 bag Boca crumbles (or other veggie crumbles of your choice)
  • 1 can refried beans
  • ½ large onion, dicced
  • 1 Tbs olive oil
  • 1 pkg taco seasoning
  • 8-12 tostada shells
  • All the fixins': vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.
Directions
  1. Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!
3.5.3208

 

Filed Under: Dinners Tagged With: avocado, cilantro, daiya, fast and easy, Mexican, salsa, tofutti, tomato, tostadas

Pasta with Kale

January 22, 2012 by epicureanvegan

Pasta with Kale -- Epicurean Vegan

I was on my own for dinner the other night, so after staring blankly at the cupboards, then the fridge, I decided to combine some of my favorite ingredients for dinner: tri-color pasta, kale, mushrooms, and miso. For some added crunch (and protein) you could throw in some pine nuts or chopped cashews.

INGREDIENTS:
8-10 oz tri-color rotini
1 bunch kale, chopped
5-6 mushrooms, sliced
2 Tbs Earth Balance margarine
1 Tbs yellow miso
1 tsp garlic, minced

DIRECTIONS:
Cook the pasta until al dente and drain. Meanwhile, steam the kale and mushrooms 3-5 minutes—just until they’re tender. Usually, once the kale turns bright green, it’s ready. Using the same pot you cooked the pasta in, melt the margarine and garlic. Stir in the miso and blend it in. Add the kale and pasta and combine well. Enjoy!

Pasta with Kale
 
Print
I was on my own for dinner the other night, so after staring blankly at the cupboards, then the fridge, I decided to combine some of my favorite ingredients for dinner: tri-color pasta, kale, mushrooms, and miso. For some added crunch (and protein) you could throw in some pine nuts or chopped cashews.
Author: Epicurean Vegan
Ingredients
  • 8-10 oz tri-color rotini
  • 1 bunch kale, chopped
  • 5-6 mushrooms, sliced
  • 2 Tbs Earth Balance margarine
  • 1 Tbs yellow miso
  • 1 tsp garlic, minced
Directions
  1. Cook the pasta until al dente and drain.
  2. Meanwhile, steam the kale and mushrooms 3-5 minutes---just until they're tender. Usually, once the kale turns bright green, it's ready.
  3. Using the same pot you cooked the pasta in, melt the margarine and garlic.
  4. Stir in the miso and blend it in.
  5. Add the kale and pasta and combine well. Enjoy!
3.5.3208

 

Filed Under: Dinners, Lunches Tagged With: fast and easy, kale, miso, mushrooms, Pasta

Potato and Chard Casserole

January 19, 2012 by epicureanvegan

Potato and Chard Casserole -- Epicurean VeganI suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea. If you have a 13-year-old lying around, it’s a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the “Dirty Dozen” list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow—another good reason to stick to organic!

INGREDIENTS:
7 russet potatoes, peeled and sliced thin
1 large bunch of chard, stem and veins removed, then chopped
6 green onion, sliced
3 Tbs vegetable broth
2 Tbs flour
1-1/2 tsp Old Bay seasoning
1/4 tsp black pepper
Dash or two of nutmeg
1/4 tsp dry mustard
1-1/2 C almond milk
3/4 C vegan mozzarella shreds
2 slices of bread
2 Tbs vegan margarine

DIRECTIONS:
Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they’ll take forever to bake.

Meanwhile, steam the chard for about 5-7 minutes. You don’t want it too soft–just a little tender. Mix it in with potatoes and green onion. 

In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in 1/4 C of the cheese.

Pour the sauce over the veggies and mix well. Transfer to a 9″x13″ baking pan.

Top with the remaining cheese and the bread crumbs you made from the bread slices.

Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes.

Enjoy!

Potato and Chard Casserole
 
Print
I suppose you could also call this a "gratin" or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn't be a bad idea. If you have a 13-year-old lying around, it's a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the "Dirty Dozen" list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow---another good reason to stick to organic!
Author: Epicurean Vegan
Ingredients
  • 7 russet potatoes, peeled and sliced thin
  • 1 large bunch of chard, stem and veins removed, then chopped
  • 6 green onion, sliced
  • 3 Tbs vegetable broth
  • 2 Tbs flour
  • 1-1/2 tsp Old Bay seasoning
  • ¼ tsp black pepper
  • Dash or two of nutmeg
  • ¼ tsp dry mustard
  • 1-1/2 C almond milk
  • ¾ C vegan mozzarella shreds
  • 2 slices of bread
  • 2 Tbs vegan margarine
Directions
  1. Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they'll take forever to bake.
  2. Meanwhile, steam the chard for about 5-7 minutes. You don't want it too soft--just a little tender. Mix it in with potatoes and green onion.
  3. In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in ¼ C of the cheese.
  4. Pour the sauce over the veggies and mix well. Transfer to a 9"x13" baking pan.
  5. Top with the remaining cheese and the bread crumbs you made from the bread slices.
  6. Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: au gratin, baked, casserole, chard, easy, gratin, green onion, potatoes

Carrot & Roasted Bell Pepper Soup

January 16, 2012 by epicureanvegan

Carrot and Roasted Bell Pepper Soup -- Epicurean VeganI don’t go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It’s full of flavor—the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I’ll sub in one cup of coconut milk to change it up and add a different element to it.

INGREDIENTS:
3 carrots (I used two large ones), peeled and chopped
2 yellow onions, coarsely chopped
1 yellow potato, peeled and coarsely chopped
3 cloves garlic, minced
1/2 C dry sherry or white wine (I used cooking sherry)
1/4 tsp salt (or more for taste)
2 jarred roasted bell peppers, coarsely chopped
2 tsp dried thyme
3 C vegetable stock
1/3 C yellow miso
2 C almond milk
1/4 tsp cayenne pepper

DIRECTIONS:
In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.

Carrot and Roasted Bell Pepper Soup -- Epicurean Vegan

Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.

Carrot and Roasted Bell Pepper Soup -- Epicurean Vegan

Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.

Carrot and Roasted Bell Pepper Soup -- Epicurean Vegan

Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!

Carrot & Roasted Bell Pepper Soup
 
Print
I don't go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It's full of flavor---the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I'll sub in one cup of coconut milk to change it up and add a different element to it.
Author: Epicurean Vegan
Ingredients
  • 3 carrots (I used two large ones), peeled and chopped
  • 2 yellow onions, coarsely chopped
  • 1 yellow potato, peeled and coarsely chopped
  • 3 cloves garlic, minced
  • ½ C dry sherry or white wine (I used cooking sherry)
  • ¼ tsp salt (or more for taste)
  • 2 jarred roasted bell peppers, coarsely chopped
  • 2 tsp dried thyme
  • 3 C vegetable stock
  • ⅓ C yellow miso
  • 2 C almond milk
  • ¼ tsp cayenne pepper
Directions
  1. In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.
  2. Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.
  3. Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.
  4. Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!
3.5.3208

Filed Under: Soups Tagged With: carrot soup, carrots, Color Me Vegan, roasted red pepper, soup, Vegan

A New Year, A New You

January 13, 2012 by epicureanvegan

I’m very excited to share this fabulous guest post with all of you from Lauren at The Holy Kale. (Love that blog name!) Lauren is a certified nutritionist and her website is a fantastic resource for learning about a plant-based diet and how it benefits your mind, body and soul. 

Calvin and Hobbes

As we begin the year 2012, we make lofty goals, set high expectations and resolutions that we know we will not follow through on. We set ourselves up for guilt, disappointment, and self-loathing, only to leave ourselves worse off than when we began. So instead of our usual tendencies, let’s take some small steps toward permanent, healthy change, through the movement toward plant-based vegan eating.

We all know that eating less meat is “good” for us, and that we would be healthier without the steaks, ribs and chicken tenders, but the question still remains for most… “Why?” and “ How Much Better?”

image

Is changing to a plant-based vegan diet going to really make that big of a difference?

Living a plant-based, vegan lifestyle not only impacts your life but the world around you as well. The way that you eat is no longer just a preference of taste, but a vote for your physical and spiritual health, for the health of your community, for the environment, and for the animals. Without getting overly preachy here, your choices make a difference…and I mean a big difference.

This life is about being conscious – conscious of the way you treat yourself, the way you treat others and how you contribute to this life. Therefore, why not be conscious of how you fuel your body and impact this earth. We are here to make a difference and we have been given the gift of life, so let’s honor that gift and be mindful. We have the power within to make a change in our own life, and by changing ourselves we will change the world around us. To make a positive change in world, it can be as simple as adopting a plant-based vegan diet.

What will I gain? 

We must look at all change in this instance as a chance to grow and gain something new, not as something lost. I will point out the numerous ways in which your life in its entirety will become infinitely better once you decide to leave the animals out of the equation.

The Body:  

1. A Plant-Based Vegan Diet prevents Disease, Cancer and Degenerative Illnesses.

According to Dr. T. Colin Campbell, nutritional research at Cornell University, “The vast majority of all cancers, cardiovascular diseases, and other forms of degenerative illness can be prevented simply by adopting a plant-based diet.” The American Heart Association reports that vegetarians “have a lower risk of obesity, coronary heart disease, high blood pressure, diabetes mellitus, and some forms of cancer.

2. A Plant-Based Vegan Diet promotes a Healthy Weight and Immune System.

Scientists have also found that vegetarians have stronger immune systems than meat-eaters do, and they are also far less likely to be overweight. In fact, meat-eaters are nine times more likely to be obese than vegans.

Weight gain can result from toxicity and hormone imbalance, two factors that are directly related to eating hormone-laden meat and dairy foods.

3. A Plant-Based Vegan Diet reduces Toxicity 

Meat and dairy are highly contaminated with antibiotics, hormones and toxins (arsenic, pesticides, heavy metals) that are extremely harmful to the human body, which can lead to antibiotic-resistance, hormone imbalance, and full-body toxicity. Not to mention, the more toxic the body is the more body weight you hold onto. Fat tissue is simply a defense mechanism of the body to protect itself against foreign toxins, so the cleaner you eat, the leaner you become.

Secondly, a toxic body sets the stage for the development of an array of symptoms including chronic disease, inflammation and even cancer.

4. A Plant-Based Vegan Diet promotes an Alkaline Body 

A plant-based vegan diet comprises of nutritionally dense foods such as; vitamin-rich leafy greens, mineral-rich grains and seeds, as well as fruits packed with antioxidants, which all set the stage for an alkaline environment. In an alkaline environment no pathogens can flourish, therefore leading to a disease and symptom-free body. The more plant-based foods that you consume, the more you can lower your risk of a host of diseases including heart disease, obesity, diabetes and several types of cancer.

5. A Plant-Based Vegan Diet Saves your Bones and your Kidneys 

All meat (animal flesh) is highly acidic and causes the leaching of minerals from your bones. Furthermore, it breaks down into metabolites that are extremely hard on your kidneys, which can lead to kidney stones, gout, dehydration, osteoporosis and edema. Red meat is often made out to be the bad guy, but consuming the carcass of any animal will lead to these issues.

The Mind:  

The body is not only a chemical being but also an energetic one, picking up on various frequencies from the world around us and influencing our very biochemical body. Everything from the energy of people around us, to the biological changes of the earth impacts our physiology. Therefore, we must be conscious of the energy of the food we eat. Since the saying “you are what you eat” still holds true, have you thought of what the energetic impacts of eating flesh is?

Death hormones are actually created by the animals as soon as they are killed, leading to the transference of “death” energy from the animal to your body. The method of death of the animal is highly significant (typically mass slaughter lines in which the animal experiences great fear and trauma right before death) thus releasing the so-called “death hormones” into its tissues at the time of death. These toxic hormone residues are rarely addressed and may directly interfere with human hormone balance. Studies show that these “stress hormones” in animal tissue can negatively affect human tissue leading to an array of symptoms. Long gone are the days of respecting life of the animal you are about to take for food. Animals are aware and they sense things on a different level than humans. They know they are being slaughtered… but do you think they know why?

The Soul: 

We are all one, one vibration, one entity, one force. We must live in peace, we must protect those around us, even those beings less than ourselves. While animals may have been put on this earth as part of the food chain, we have certainly abused our right. We have taken a humane biological circle of life and have turned it into a horrific and abusive profit generator. The process of obtaining meat for food no longer resembles that which was first laid out for us as hunter and gatherers. Therefore, we must re-evaluate the principle of eating animal flesh.

Did you know that many cultures rooted in spirituality have preferences for not eating meat based on the principle of nonviolence?

The Hindus, Jains, and Buddhists support vegetarianism and the Jewish people only eat meat that has been prayed for and that has been slaughtered humanly. The principle of nonviolence applied to animals is connected with the intention to avoid negative karmic influences, which result from violence. Therefore, they abstain from eating any flesh, especially that which was unjustly treated.

Vegetarianism is also mandatory for those who practice Hatha Yoga based on their perception of its negative impact on the body. They choose to eat only high-quality food, because they are convinced that food shapes the personality, mood and mind. They believe that meat is said “to promote sloth and ignorance and an undesirable mental state known as tamas, while a vegetarian diet is considered to promote the desirable sattvic qualities essential for spiritual progress.”

Your body is a temple – treat it as such.

The Environment: 

“If anyone wants to save the planet, all they have to do is stop eating meat… It’s staggering when you think about it. Vegetarianism takes care of so many things in one shot; ecology, famine, cruelty.” Sir Paul McCartney

1.    Global Warming: According to a recent UN report, the meat industry causes more global warming (through emissions of carbon dioxide, methane, and nitrous oxide) than all the cars, trucks, planes and ships in the world combined. Furthermore, researchers at U of Chicago determined that switching to a vegan diet is 50% more effective than switching to a hybrid car.

2.   Water Resources: More than ½ of all the water consumed in the U.S. is used to raise animals for food. A vegetarian diet requires only 13% of that!

3.   Pollution: Farmed animals produce about 130 times as much excrement as the entire human population of the U.S. According to the EPA, the run-off from factory farms pollutes our rivers and lakes more than all other industrial sources combined.

Raising animals for food is “one of the top 2 or 3 most significant contributors to the most serious environmental problems, at every scale from local to global.” United Nations

Moving toward a plant-based vegan lifestyle can seem daunting, but simply see it as a choice in evolution. We all have the power to change, and the innate desire to be the best that we can be, so make the choice to tap into that power and move towards the path of self-progression- for yourself and the world.

The Holy Kale

Filed Under: Guest Bloggers Tagged With: body and soul, environment, Guest post, mind, plant-based diet, resolutions, The Holy Kale, vegan lifestyle, veganism

  • 1
  • 2
  • Next Page »

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Creamy Dill and Chive Potato Salad
  • Coconut-Lemon Bundt Cake
  • Pasta with Creamy Coconut-Mushroom Sauce
  • Zucchini Noodles with a Macadamia Nut Cream Sauce
  • Hard Cashew Cheese

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2026 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page