Archives for January 2012

Mushroom Barley Soup

January 11, 2012 by epicureanvegan

This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook!

The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It’s subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots—it all depends on what you like. It’s a satisfying, tasty soup that’s sure to become a staple around here.

INGREDIENTS:
4 C water
3/4 C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth–or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
1/2 tsp salt
1/4 tsp black pepper
3 Tbs fresh parsley, minced

DIRECTIONS:
In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes—you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.

Add the mushrooms.

That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.

Stir in the carrots, tomato paste, broth, and partially cooked barley.

Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.

Sprinkle with parsley and serve. Enjoy!

Mushroom Barley Soup

This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I'm just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook! The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It's subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots---it all depends on what you like. It's a satisfying, tasty soup that's sure to become a staple around here.

Author: Epicurean Vegan

Ingredients

4 C water
¾ C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth--or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
½ tsp salt
¼ tsp black pepper
3 Tbs fresh parsley, minced

Directions

In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes---you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.
Add the mushrooms. That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.
Stir in the carrots, tomato paste, broth, and partially cooked barley.
Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.
Sprinkle with parsley and serve. Enjoy!

Fondue Flop

January 9, 2012 by epicureanvegan

Looks good, huh? And actually, it wasn’t too bad, but NOT as a fondue. The recipe is called Blonde Bliss Vegan Fondue from the Jan/Feb issue of Vegetarian Times. (I tried to find the recipe on their site, but couldn’t, but found it HERE). The stars of the show are potatoes and I figured since the Veg News’ Mac n’ Cheese is made with potatoes and is SO DELICIOUS, then this one has got to be pretty good. It tasted more like a potato chowder, which is good in its own right, but not as a fondue. I wanted to add some Daiya cheese, Tofutti sour cream and some chopped chives. Oh well.

Fondue was invented for cow’s milk cheese—that’s just the way it is, but I think the Veg News’ sauce , a vegan white sauce, and the creamy cashew sauce would make much better fondues. Next time, I might give that a try. For now, at least I have some leftover chowder for tomorrow’s lunch.

The apples, bread and mushrooms were good though!

White Bean Truffle Spread

January 9, 2012 by epicureanvegan

Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it.

I brought this spread to a get together and wow—it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe—you’ll be glad you did!

INGREDIENTS:
1 15-oz can white beans, drained and rinsed
2 tsp garlic, crushed
1/2 tsp salt
2 Tbs lemon juice
1 Tbs + 1 tsp truffle oil
1 Tbs fresh chives, chopped (I used one green onion)

DIRECTIONS:
Using a food processor, blend the garlic and salt together. Next, add the beans, chives, and lemon juice; blend well. With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in—which was just fine. (The remaining teaspoon is for drizzling on top when you serve it). Chill for at least two hours, then serve with crackers and veggies.

White Bean Truffle Spread

Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it. I brought this spread to a get together and wow---it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe---you'll be glad you did!

Author: Epicurean Vegan

Ingredients

1 15-oz can white beans, drained and rinsed
2 tsp garlic, crushed
½ tsp salt
2 Tbs lemon juice
1 Tbs + 1 tsp truffle oil
1 Tbs fresh chives, chopped (I used one green onion)

Directions

Using a food processor, blend the garlic and salt together.
Next, add the beans, chives, and lemon juice; blend well.
With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in---which was just fine. (The remaining teaspoon is for drizzling on top when you serve it).
Chill for at least two hours, then serve with crackers and veggies.

Product Review: Red Chile Beer Bread Mix

January 8, 2012 by epicureanvegan

The Husband and I picked up this $6 bread mix, made by Mannons Foods, a while back and I finally got around to making it. Seeing as the Broncos played (and WON) today, and we were headed over to our friend’s house to watch, it seemed like the ideal thing to bring. And on top of that, I made it with our favorite local brew, Fat Tire from New Belgium. Oh yeah, and the bread mix is made in Colorado, too!

All I had to do was combine the mix with 12 ounces of beer, pour it into a greased loaf pan and bake it for 50 minutes. That’s it.

It smelled incredible as it baked, too. So what’s in the magic bag? Check out the ingredients:

Bleached Enriched Flour, Sugar, Baking Powder, Chile Peppers, Onions, Salt, Garlic & Jalapeno Peppers.

The mix can be used as a batter on veggies, too. 1/8 cup of the dry mix contains 100 calories, no fat, and 2 grams of protein.

I let it cool for about 5-10 minutes before removing (quite easily) from the pan.

I wrapped it foil and about an hour later, it was still warm. It sliced very easily.

We were all very impressed! The bread was moist and had so much flavor. The Red Chile was not overpowering, nor was the beer taste. It would be great paired with soup, or even drizzled with some agave. You can find all kinds of products from Mannons Foods and have them shipped directly to you.

Tortilla Lasagna

January 6, 2012 by epicureanvegan

This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you’d like to make a gluten-free version.

INGREDIENTS:
6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
1/2 C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa

DIRECTIONS:
Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and 1/2 cup of water. Season with salt and pepper, if you’d like.

Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2″ deep by 8″ round cake pan with cooking spray and pour 1/4 cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about 3/4 cup of the bean mixture and some cheese.

Repeat four more times, then top with last tortilla.

Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.

Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.

Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Tortilla Lasagna

This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren't in a Mexican dish like this, don't bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you'd like to make a gluten-free version.

Author: Epicurean Vegan

Ingredients

6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
½ C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa

Directions

Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and ½ cup of water. Season with salt and pepper, if you'd like.
Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2" deep by 8" round cake pan with cooking spray and pour ¼ cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about ¾ cup of the bean mixture and some cheese.
Repeat four more times, then top with last tortilla.
Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Zucchini and Kale Breakfast Frittata

January 4, 2012 by epicureanvegan

I haven’t made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan.

INGREDIENTS:
1 Field Roast sausage, Italian-style, thawed and crumbled
4 green onions, sliced
3-4 C torn kale (I used a red boar kale)
1 small zucchini, sliced thin
6-8 mushrooms, sliced
1 C crackers
1/3 C vegan cheddar shreds
1 small tomato, diced
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.

Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn’t cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.

Pour the veggie mix into the pie plate.

Top with remaining cheese and the diced tomatoes.

Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!

Zucchini and Kale Breakfast Frittata

I haven't made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan.

Author: Epicurean Vegan

Ingredients

1 Field Roast sausage, Italian-style, thawed and crumbled
4 green onions, sliced
3-4 C torn kale (I used a red boar kale)
1 small zucchini, sliced thin
6-8 mushrooms, sliced
1 C crackers
⅓ C vegan cheddar shreds
1 small tomato, diced
1 Tbs olive oil
1 tsp garlic, minced

Directions

Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.
Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn't cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.
Pour the veggie mix into the pie plate.
Top with remaining cheese and the diced tomatoes.
Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!

Sweet & Sour Boca Nugget Stir-fry

January 3, 2012 by epicureanvegan

Stir-fries are great ways to use up veggies and they’re typically easy to throw together. I didn’t feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect–a great balance of both elements!

INGREDIENTS:
1 pkg. Boca nuggets
2 C mushrooms, cut into chunks
6-8 green onions, sliced
1 can sliced water chestnuts, drained
1 C carrots, sliced thin
1 Tbs olive oil
2 tsp garlic, minced
2 C cooked rice
Sauce:
2/3 C rice vinegar
8 Tbs brown sugar
2 Tbs ketchup
2 tsp tamari
4 tsp arrowroot
6 tsp water

DIRECTIONS:
The sauce won’t take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag’s instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don’t forget to get it started, too!)

Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.

At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.

Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Sweet & Sour Boca Nugget Stir-fry

Stir-fries are great ways to use up veggies and they're typically easy to throw together. I didn't feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect--a great balance of both elements!

Author: Epicurean Vegan

Ingredients

1 pkg. Boca nuggets
2 C mushrooms, cut into chunks
6-8 green onions, sliced
1 can sliced water chestnuts, drained
1 C carrots, sliced thin
1 Tbs olive oil
2 tsp garlic, minced
2 C cooked rice
Sauce:
⅔ C rice vinegar
8 Tbs brown sugar
2 Tbs ketchup
2 tsp tamari
4 tsp arrowroot
6 tsp water

Directions

The sauce won't take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag's instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don't forget to get it started, too!)
Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.
At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.
Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Mushroom Barley Soup

Fondue Flop

White Bean Truffle Spread

Product Review: Red Chile Beer Bread Mix

Tortilla Lasagna

Zucchini and Kale Breakfast Frittata

Sweet & Sour Boca Nugget Stir-fry

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