Epicurean Vegan

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Mediterranean Couscous Salad

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Let’s see if I can do this blogging thing again . . . after all, it’s been nearly 2-1/2 years since I’ve posted a recipe. Sorry for the long absence; life got busy, I suppose. To update you, we moved from Colorado to Brooklyn in March of last year, the twenty-one-year-old just finished his junior year of college, and we hit our ten-year vegan (and blog)-versary in January. So now you’re pretty much caught up.

Being stuck at home because of the pandemic, I’ve found myself cooking a lot more recently (I mean, come on, it’s NYC–we were definitely eating out more). I’ve also been trying to master the art of cooking for two, which has proved difficult for me, but I’m learning.

I decided to come out of hiding and share this recipe with you because we have been living off of it. It’s so damn good! It’s great by itself, but even better in a wrap with some hummus. Plus, it’s one of those salads that can be made with all kinds of ingredients, but these are certainly my favorites. It’s the perfect lunch, but also ideal after a workout since it’s packed with a nice mix of protein and carbs. Between The Husband and me, it lasts about four days and then it’s time for another batch. I love having something in the fridge that’s ready-to-go so I can get on with my day–which I guess right now, isn’t much, but it fills me up so I don’t find myself sitting around thinking I’m hungry, when I’m really just bored. Anyway, I think you’ll love it.

Other ingredient options: celery, capers, tomato, cucumber, pepitas, artichokes.
Serve with: tortillas (or pitas), and hummus.

Mediterranean Couscous Salad

A flavorful, carb- and protein-packed salad that is perfect for lunch or as a side dish. It's super versatile, so add your other favorite ingredients such as cucumber, tomato, capers, or celery.
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Prep Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 1 C couscous (I like the tri-color variety)
  • 1 C vegetable broth
  • 1/2 C red bell pepper, diced
  • 1/2 C onion (yellow or red), diced
  • 2 large carrots, shredded
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1/2 C olives (green or black), diced
  • 1/2 C dried cranberries
  • 1/2 C cashews, chopped
  • 1/3 C parsley, chopped

Dressing

  • 4 Tbs lemon juice
  • 1-1/2 tsp yellow miso
  • 2 Tbs red wine vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs nutritional yeast
  • 6 Tbs olive oil

Instructions
 

  • Start by cooking the couscous. In a small or medium saucepan, heat the vegetable broth and add the couscous; stir to combine. Turn off the heat and cover. After about 5 minutes, fluff with a fork so that it doesn’t get too solid.
  • In a large bowl, combine all of the salad ingredients, including the couscous.
  • Drizzle the dressing over the salad and combine thoroughly. 

The Engine 2 Cookbook Review & Giveaway!

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Engine 2 Cookbook -- Epicurean Vegan

CONGRATS TO TIYA WHO WAS OUR RANDOMLY CHOSEN WINNER! Thank you to everyone who commented!

I had the opportunity to review The Engine 2 Cookbook by Rip Esselstyn and his sister, Jane Esselstyn. You probably recognize Rip Esselstyn as the former firefighter and triathelete featured in the 2011 documentary, Forks Over Knives. He is also the son of Dr. Caldwell Esselstyn, a plant-based physician and author.

So what’s Engine 2? In 2003, one of Rip’s co-workers at the Engine 2 station in Texas discovered he had high cholesterol, so Rip convinced the entire team to switch to a plant-based diet in order to help his colleague. And it worked. One chapter in this book is dedicated to discussing what’s killing over 50% of firefighters a year. It’s not fire-related. It’s heart disease, something that can be reversed, with a “plant-strong” diet.

Chapter two covers the guidelines of The Engine 2 diet: no animal products and added oils, sweeteners, and sodium. It also gives readers the essentials for a plant-based kitchen from pots, to pans to produce to spices.

The book, which is full of high-quality photographs of many of the recipes, offers the following recipe categories:

Breakfast
Sauces, Spreads, Salsas, Dressings, Dips, and Hummus
Appetizers and Sides
Salads and Croutons
Soups and Sandwiches
Suppers and One-Bowl Meals
Desserts

I tried several recipes and I have to say, they were all delicious.

Folded Chickpea Omelets, page 50. Delicious! However, learning to flip the omelet without destroying it, is going to take some practice. The batch is said to make 2 large omelets, but I found that to be a bit too much. I think 4 smaller omelets is ideal. The Husband went rogue and made a scramble out of his. Overall, a winner. I’d make these again for sure.

Engine 2 Cookbook -- Epicurean Vegan

The OMG Walnut Sauce, page 57. It lives up to its name. Used it as a dip for crackers. So garlicky, but delicious and incredibly simple to make.

Thai Peanut Butter Sauce, page 64. I made this for a get together with friends and we enjoyed it with veggie dumplings. A big hit with everyone!

“Kale, Caesar!” Salad, page 136 + Sandy’s Caesar Dressing, page 92. Outstanding! It’s probably my new favorite Caesar dressing and the cooked onions are an excellent touch.

Engine 2 Cookbook -- Epicurean Vegan

Green Lightening Bowl, page 199 + Lightening Dressing, page 91. Another flavorful winner. I really liked how easy this was to make and the dressing is tangy with some zip–perfect.

Engine 2 Cookbook -- Epicurean Vegan

Mac-N-Cash, page 235. I made this version of mac-n-cheese with the broccoli, but not the optional collard greens. The flavor is really great and The Husband and I agreed, that the more we ate it, the more we liked it. We both also thought it would have been better to steam the broccoli first, not add it raw as the recipe says. It just didn’t soften enough in the baking process. We loved the corn in it though–a fabulous combo with the pasta.

There are so many other recipes I’m anxious to try such as, Raspberry Pudding Crumble Parfait, page 253; Big Hit Waffles, page 32; Texas Armadillo Tater Tots, page 108; and Sweet Potato and Shiitake Soup, page 161 (to name just a few).

All in all, I highly recommend this cookbook. The recipes are accessible with easy-to-find ingredients, and will probably impress the pants off of any meat-eater. It is available on Amazon for around $18, but you can win one here!

Simply leave a comment by Sunday, January 21 and you’ll be entered into a random drawing to win a copy of The Engine 2 Cookbook! Good luck!

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Gnocchi Soup with Kale & Veggie Sausage

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Gnocchi Soup with Kale and Veggie Sausage -- Epicurean Vegan

Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It’ll be ready in 30 minutes (and pairs well with a chilly December evening)!

INGREDIENTS:
1-2 Tbs olive oil
4 cloves of garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
2 C mushrooms, diced (I used cremini)
2 Italian Seasoning-flavored Field Roast sausages, crumbled
5 C vegetable broth
12-oz Delallo mini gnocchi (gluten-free, wheat-free)
4 C Lacinato (Dino) kale, chopped
1-1/2 C almond milk
3 Tbs cornstarch
1 Tbs nutritional yeast
3/4 tsp salt
1/2 tsp black pepper

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.

Add the broth and let the soup simmer for 10 minutes. Stir in the gnocchi and kale and cook for 3-5 minutes. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

Gnocchi Soup with Kale & Veggie Sausage
 
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Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It'll be ready in 30 minutes (and pairs well with a chilly December evening)!
Author:
Serves: 6-8
Ingredients
  • 1-2 Tbs olive oil
  • 4 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 2 C mushrooms, diced (I used cremini)
  • 2 Italian Seasoning-flavored Field Roast sausages, crumbled
  • 5 C vegetable broth
  • 12-oz Delallo mini gnocchi (gluten-free, wheat-free)
  • 4 C Lacinato (Dino) kale, chopped
  • 1-1/2 C almond milk
  • 3 Tbs cornstarch
  • 1 Tbs nutritional yeast
  • ¾ tsp salt
  • ½ tsp black pepper
Directions
  1. In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes.
  2. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent.
  3. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.
  4. Add the broth and let the soup simmer for 10 minutes.
  5. Stir in the gnocchi and kale and cook for 3-5 minutes.
  6. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

 

 

 

 

Tempeh “Chicken” Salad

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Tempeh "Chicken" Salad -- Epicurean Vegan

Okay, I know what you’re thinking . . . It sure looks like the Chickpea Salad Tacos, but I assure you, totally different. (But they are both amazing!) Lunches as a vegan can be a pain to pull together, especially when you want something fast and healthy. I find it super convenient to make something ahead of time that I can enjoy the whole week. If you’re itching for change, you can always accessorize your salad with tomatoes, avocado, cucumber. This salad is easy to throw together and can be served on tortillas (I used soft corn), wraps, bread, lettuce leaves, or just by itself! Tempeh also has all the protein you need to keep you chugging along the rest of the afternoon, so you won’t fall asleep at your desk. This recipe makes about 6 cups, so feel free to halve it for a smaller batch.

INGREDIENTS:
16-oz (2 pkgs) tempeh, cut into cubes
1, 8-oz can water chestnuts, drained and chopped
1 large celery stalk, chopped
1/2 C onion, diced
1-1/2 C purple/red cabbage, chopped
1 C raw and roasted cashews, coarsely chopped
1/2 C vegan mayo
1/4 C vegan sour cream
1 Tbs spicy brown mustard
2 heaping Tbs pickle relish
1 Tbs vegan Worcestershire sauce
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
Optional: diced tomato, diced avocado, diced cucumber

DIRECTIONS:
Start by steaming the tempeh for 10-12 minutes (I used my saucepan/steamer on the stove). Once softened, transfer to a large bowl and mash the tempeh into a desired consistency. I left quite a bit of the large chunks. Let cool (I stuck the bowl in the fridge while I prepared the rest of the salad).

In a small bowl, whisk together the mayo, sour cream, mustard, relish, Worcestershire sauce, nutritional yeast, salt, pepper, and garlic; set aside to let the flavors mingle. In a large bowl, combine the water chestnuts, celery, onion, cabbage, and cashews. Once the tempeh has cooled, mix it in with the vegetables. Add the sauce and coat well. Serve on your choice of bread, wrap, or tortilla, or even crackers. Enjoy!

Tempeh "Chicken" Salad
 
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Okay, I know what you're thinking . . . It sure looks like the Chickpea Salad Tacos, but I assure you, totally different. (But they are both amazing!) Lunches as a vegan can be a pain to pull together, especially something healthy. I find it super convenient to make something ahead of time that I can enjoy the whole week. If you're itching for change, you can always accessorize your salad with tomatoes, avocado, cucumber. This salad is easy to throw together and can be served on tortillas (I used soft corn), wraps, bread, lettuce leaves, or just by itself! Tempeh also has all the protein you need to keep you chugging along the rest of the afternoon, so you won't fall asleep at your desk. This recipe makes about 6 cups, so feel free to halve it for a smaller batch.
Author:
Serves: 6 cups
Ingredients
  • 16-oz (2 pkgs) tempeh, cut into cubes
  • 1 8-oz can water chestnuts, drained and chopped
  • 1 large celery stalk, chopped
  • ½ C onion, diced
  • 1-1/2 C purple/red cabbage, chopped
  • 1 C raw and roasted cashews, coarsely chopped
  • ½ C vegan mayo
  • ¼ C vegan sour cream
  • 1 Tbs spicy brown mustard
  • 2 heaping Tbs pickle relish
  • 1 Tbs vegan Worcestershire sauce
  • 1 Tbs nutritional yeast
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 garlic cloves, minced
  • Optional: diced tomato, diced avocado, diced cucumber
Directions
  1. Start by steaming the tempeh for 10-12 minutes (I used my saucepan/steamer on the stove). Once softened, transfer to a large bowl and mash the tempeh into a desired consistency. I left quite a bit of the large chunks. Let cool (I stuck the bowl in the fridge while I prepared the sauce).
  2. In a small bowl, whisk together the mayo, sour cream, mustard, relish, Worcestershire sauce, nutritional yeast, salt, pepper, and garlic; set aside to let the flavors mingle.
  3. In a large bowl, combine the water chestnuts, celery, onion, cabbage, and cashews.
  4. Once the tempeh has cooled, mix it in with the vegetables. Add the sauce and coat well.
  5. Serve on your choice of bread, wrap, or tortilla, or even crackers. Enjoy!

 

Black Rice Salad with Craisins & Shiitakes

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Black Rice Salad with Craisins & Shiitakes -- Epicurean Vegan

Black rice, a.k.a forbidden rice, rarely gets the kudos it deserves. It’s full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slows down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it’s also a powerful immune-booster, so when you’re feeling sluggish and sick this winter, pile on the ‘shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.

INGREDIENTS:
1 C black rice
1/2 C wild rice mix (this is for variety, but feel free to just use more black rice)
2-3/4 C vegetable broth
1 Tbs olive oil
2 garlic cloves, minced
1 C onion, chopped
3-4 C sliced shiitake and white mushrooms
3 C fresh spinach, chopped
2 Tbs fresh sage, minced
1 Tbs fresh thyme, minced
1 tsp salt
1/2 tsp black pepper
1/4 C white wine
1/2 C Craisins
1/2 C pepitas

Black Rice Salad with Craisins and Shiitakes -- Epicurean Vegan

DIRECTIONS:
Combine the rice and vegetable broth in a large sauce pan; bring to a boil. Reduce the heat to low, cover, and let it simmer for 35-45 minutes, or until the liquid is absorbed. Meanwhile, in a large skillet over medium heat, heat the olive oil and garlic. Add the onion and cook until softened and translucent. Add the mushrooms and cook another 5-10 minutes, then toss in the spinach and add the white wine. Let the spinach cook down, then add the sage, thyme, salt, and pepper. Add the mushroom mixture to the cooked rice and fold in the Craisins and pepitas. Serve hot, warm, or cold. Enjoy!

Black Rice Salad with Craisins & Shiitakes
 
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Black rice, a.k.a forbidden rice, rarely get the kudos it deserves. It's full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, and, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slow down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it's also a powerful immune-booster, so when you're feeling sluggish and sick this winter, pile on the 'shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.
Author:
Serves: 6-8
Ingredients
  • 1 C black rice
  • ½ C wild rice mix (this is for variety, but feel free to just use more black rice)
  • 2-3/4 C vegetable broth
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 1 C onion, chopped
  • 3-4 C sliced shiitake and white mushrooms
  • 3 C fresh spinach, chopped
  • 2 Tbs fresh sage, minced
  • 1 Tbs fresh thyme, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ C white wine
  • ½ C Craisins
  • ½ C pepitas

 

Portobello Tetrazzini Soup

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Portobello Tetrazzini Soup - Epicurean Vegan

Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Who needs it?! Because it’s just the two of us these days, I made a small batch (serves 3), but you could easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in about 30 minutes.

INGREDIENTS:
2 Tbs vegan margarine
3 cloves of garlic, minced
1 C diced onion
5 portobello mushroom caps, cut into cubes
4 C vegetable broth
1/2 C red wine
4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
1 C frozen peas
1/2 tsp dried lemon peel
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
1 C chopped parsley
Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)

DIRECTIONS:
In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.  Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes. Stir in the half and half and parsley and heat. Top individual servings with Parmesan and enjoy!

Portobello Tetrazzini Soup
 
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Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Because it's just the two of us these days, I made a small batch (serves 3), but you would easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in just over 30 minutes.
Author:
Serves: 3
Ingredients
  • 2 Tbs vegan margarine
  • 3 cloves of garlic, minced
  • 1 C diced onion
  • 5 portobello mushroom caps, cut into cubes
  • 4 C vegetable broth
  • ½ C red wine
  • 4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
  • 1 C frozen peas
  • ½ tsp dried lemon peel
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme
  • ½ C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
  • 1 C chopped parsley
  • Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)
Directions
  1. In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes.
  2. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down.
  3. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.
  4. Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes.
  5. Stir in the half and half and parsley and heat.
  6. Top individual servings with Parmesan and enjoy!

 

 

Roasted Corn & Chile Chowder

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Roasted Corn and Chile Chowder -- Epicurean Vegan
Fall is upon us and that means soup season! I had four fresh ears of corn in the fridge, cans of diced green chiles, and the cold and rain had set in outside, so I took it as a sign. Roasting the veggies ahead of time also seemed like the appropriate thing to do and I can tell you, it’s worth the small effort. This hearty, spicy chowder is packed full of flavor and heat that you’ll be welcoming fall and its soup-loving weather.

INGREDIENTS:
4 fresh sweet corn ears
1 red bell pepper, diced
4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it’s zippy!)
1 onion, diced
6 garlic cloves
2-3 Tbs coconut oil
Salt and black pepper
Olive oil
2 medium russet potatoes, peeled and diced
2 C vegetable broth
2 C coconut milk (the refrigerated carton variety, unsweetened)
2 tsp cumin
1 tsp oregano
2 Tbs nutritional yeast
1/4 C lime juice
1/2 to 1 C fresh cilantro leaves, chopped
3-4 C cherry tomatoes, halved or quartered
Vegan sour cream, tortilla strips, diced avocado, optional

DIRECTIONS:
Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper. On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the  baking sheet.

Roasted Corn and Chile Chowder -- Epicurean Vegan Roasted Corn and Chile Chowder -- Epicurean Vegan

Roast for 15 minutes, stir, then roast another 15 minutes.
Roasted Corn and Chile Chowder -- Epicurean Vegan

Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes. Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
Roasted Corn and Chile Chowder -- Epicurean VeganAdd the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.

Roasted Corn and Chile Chowder -- Epicurean VeganSimmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup—not too much. If you don’t have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.

Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!

Roasted Corn & Chile Chowder
 
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Prep time
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Fall is upon us and that means soup season! I had four fresh ears of corn in the fridge, cans of diced green chiles, and the cold and rain had set in outside, so I took it as a sign. Roasting the veggies ahead of time also seemed like the appropriate thing to do and I can tell you, it's worth the small effort. This hearty, spicy chowder is packed full of flavor and heat that you'll be welcoming fall and its soup-loving weather.
Author:
Serves: 6
Ingredients
  • 4 fresh sweet corn ears
  • 1 red bell pepper, diced
  • 4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it's zippy!)
  • 1 onion, diced
  • 6 garlic cloves
  • 2-3 Tbs coconut oil
  • Salt and black pepper
  • Olive oil
  • 2 medium russet potatoes, peeled and diced
  • 2 C vegetable broth
  • 2 C coconut milk (the refrigerated carton variety, unsweetened)
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 Tbs nutritional yeast
  • ¼ C lime juice
  • ½ to 1 C fresh cilantro leaves, chopped
  • 3-4 C cherry tomatoes, halved or quartered
  • Vegan sour cream, tortilla strips, diced avocado, optional
Directions
  1. Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper.
  2. On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the baking sheet.
  3. Roast for 15 minutes, stir, then roast another 15 minutes.
  4. Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes.
  5. Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
  6. Add the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.
  7. Simmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup---not too much. If you don't have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.
  8. Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!

 

Raw Date Granola

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Raw Date Granola - Epicurean Vegan

For the last couple of months, I have been making more of an effort to not skip breakfast and to incorporate more fruit into my diet. I’m not sure why I reach for leafy greens before an orange, but I guess I just love my veggies. As we all know, a healthy vegan diet’s gotta include fruit, so let’s do this! I recently came across the book, Life-Changing Foods and while I don’t (yet) know about life-changing, I will say, the recipes have been meal-changing for me. Unprocessed and fresh. That’s what I’ve been focusing on for the last six months and I’ve embraced my love of food again. I was getting too reliant upon vegan products and not plant-based, whole foods—one of the main reasons my becoming a vegan. (I’ve even cut way back on gluten/wheat and I feel so much better, but that’s a whole other post.) Anyway, this recipe (which I double) from Life-Changing Foods has certainly changed my breakfasts, which needed a serious (and delicious) overhaul.

INGREDIENTS:
4 C fresh, pitted dates
1/2 C unsalted almonds (I like to roast mine)
1/2 C unsweetened coconut flakes
1/2 tsp salt
1/2 tsp cinnamon (my addition)

DIRECTIONS:
I like to add the salt and cinnamon to the food processor first to get them well-combined. I then add the dates, almonds, and coconut; blend well. Transfer to a glass container and store in the refrigerator. I usually make this the night before, otherwise, it’s too soft to be granola. For breakfast, I crumble/pull apart pieces.

Raw Date Granola - Epicurean Vegan

My favorite breakfast:
Raw Date Granola - Epicurean Vegan
unsweetened Cashew Yogurt
a teeny drizzle of agave
fresh strawberries
fresh blueberries

 

Enjoy!

 

 

 

Raw Date Granola
 
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For the last couple of months, I have been making more of an effort to not skip breakfast and to incorporate more fruit into my diet. I'm not sure why I reach for leafy greens before an orange, but I guess I just love my veggies. As we all know, a healthy vegan diet's gotta include fruit, so let's do this! I recently came across the book, Life-Changing Foods and while I don't (yet) know about life-changing, I will say, the recipes have been meal-changing for me. Unprocessed and fresh. That's what I've been focusing on for the last six months and I've embraced my love of food again. I was getting too reliant upon vegan products and not plant-based, whole foods---one of the main reasons my becoming a vegan. (I've even cut way back on gluten/wheat and I feel so much better, but that's a whole other post.) Anyway, this recipe (which I double) from Life-Changing Foods has certainly changed my breakfasts, which needed a serious (and delicious) overhaul.
Author:
Serves: 3 cups
Ingredients
  • 4 C fresh, pitted dates
  • ½ C unsalted almonds (I like to roast mine)
  • ½ C unsweetened coconut flakes
  • ½ tsp salt
  • ½ tsp cinnamon (my addition)
Directions
  1. I like to add the salt and cinnamon to the food processor first to get them well-combined. I then add the dates, almonds, and coconut; blend well. Transfer to a glass container and store in the refrigerator. I usually make this the night before, otherwise, it's too soft to be granola. For breakfast, I crumble/pull apart pieces. My favorite breakfast: unsweetened Cashew Yogurt, a teeny drizzle of agave, fresh strawberries, fresh blueberries. Enjoy!

 

Avocado Toast with Cashew-Cilantro Cream

by

Avocado Toast with Cashew-Cilantro Cream -- Epicurean Vegan

Yes, I’ve jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don’t love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!

INGREDIENTS:
2 ripe avocados, peeled, pitted and mashed
4-oz (half a can) water chestnuts, diced
4 Tbs olive oil
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Cashew-Cilantro Cream
3/4 C roasted, unsalted cashews
1/2 C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
1/2 C fresh cilantro leaves
2 Tbs lime juice
1/2 tsp salt
1/4 tsp black pepper
The rest
Pepitas
6-8 small slices of bread, toasted (Love Outside the Breadbox gluten-free bread)

DIRECTIONS:
In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

Avocado Toast with Cashew-Cilantro Cream
 
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Prep time
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Yes, I've jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don't love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!
Author:
Serves: 6-8
Ingredients
  • 2 ripe avocados, peeled, pitted and mashed
  • 4-oz (half a can) water chestnuts, diced
  • 4 Tbs olive oil
  • 2 cloves of garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • Cashew-Cilantro Cream
  • ¾ C roasted, unsalted cashews
  • ½ C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
  • ½ C fresh cilantro leaves
  • 2 Tbs lime juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • The rest
  • Pepitas
  • 6-8 small slices of bread, toasted
Directions
  1. In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper.
  2. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher.
  3. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

 

Chickpea Salad Tacos

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Chickpea Salad Tacos -- Epicurean Vegan

I find it’s easy to fall into a lunch rut, especially when you don’t have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won’t get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they’ll keep you going through the afternoon slump. I love crunch in my salads, so there’s plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage–next time!) Lately, I’ve been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for 1/2 a red bell pepper, I used 2 of the mini peppers:

Chickpea Salad Tacos -- Epicurean Vegan

I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.

UPDATE: And for the second batch (because the first batch disappeared fast, I swapped out the carrots with the promised purple cabbage and water chestnuts. Divine)!

Chickpea Salad Tacos -- Epicurean Vegan

INGREDIENTS:
1 15-oz can chickpeas, drained and rinsed
1/3 C onion, diced or minced
1/3 C carrots, diced
2 celery stalks, diced
1/2 red bell pepper, diced
1/4-1/3 C pepitas or chopped almonds
Sauce:
1-1/2 Tbs miso + 1 Tbs water
1/2 C vegan mayo
2 Tbs Dijon mustard
1 (heaping) Tbs dill relish
1 Tbs nutritional yeast
1 tsp kelp powder
3/4 tsp salt
1/4 tsp black pepper
The rest:
Gluten-free corn tortillas
Lettuce

DIRECTIONS:
Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.

Chickpea Salad Tacos -- Epicurean Vegan

In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.

Chickpea Salad Tacos -- Epicurean Vegan

Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!

Chickpea Salad Tacos
 
Print
Prep time
Total time
 
I find it's easy to fall into a lunch rut, especially when you don't have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won't get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they'll keep you going through the afternoon slump. I love crunch in my salads, so there's plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage--next time!) Lately, I've been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for ½ a red bell pepper, I used 2 of the mini peppers. I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.
Author:
Serves: 6-8
Ingredients
  • 1 15-oz can chickpeas, drained and rinsed
  • ⅓ C onion, diced or minced
  • ⅓ C carrots, diced
  • 2 celery stalks, diced
  • ½ red bell pepper, diced
  • ¼-1/3 C pepitas or chopped almonds
  • Sauce:
  • 1-1/2 Tbs miso + 1 Tbs water
  • ½ C vegan mayo
  • 2 Tbs Dijon mustard
  • 1 (heaping) Tbs dill relish
  • 1 Tbs nutritional yeast
  • 1 tsp kelp powder
  • ¾ tsp salt
  • ¼ tsp black pepper
  • The rest:
  • Gluten-free corn tortillas
  • Lettuce
Directions
  1. Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.
  2. In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.
  3. Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!

 

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