Epicurean Vegan

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Stuffed Dates

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Stuffed Dates -- Epicurean VeganHappy holidays! The last couple of days have consisted of family and friend get-togethers, which means lots of great food. Christmas Eve was an appetizer night, so I brought the amazing Fiesta Taco Potato Crisps from The Oh She Glows Cookbook, and my spinach dip. For Christmas breakfast, we feasted on our favorite Hash Brown Casserole and the Easy, Vegan Cinnamon Rolls. We had a wonderful dinner at our neighbor’s last night with a variety of vegan soups and the Festive Kale Salad from The Oh She Glows Cookbook. I brought the famous Party Cheese Ball, Pesto Potato Bread, Bourbon Balls, and these incredible Stuffed Dates. Talk about a food festivus! I always thought I didn’t like dates, but I think that’s because I’ve only had them pureed in something, and I’m not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn’t find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit—it’s that easy.

Stuffed Dates -- Epicurean VeganI had made two batches of cashew cream (one for the potato crisps; one for these) and divided the batches into these handy, dandy squeeze bottles. I finally got smart and picked up a couple. They made the process for the potato crisps and these stuffed dates sooooo much easier—and faster!
Stuffed Dates -- Epicurean Vegan

These dates are stuffed with cashew cream, an almond or pecan, and topped with orange zest. You can’t go wrong. You can easily change them up; imagine the possibilities!

INGREDIENTS:
40-45 dates, pitted or not
1 to 1-1/2 C roasted almonds and pecans
Zest from one large orange
1 C cashews
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
To make the cashew cream, soak the cashews in water for at least 4 hours, or if you’re short on time, pour boiling water over them in a bowl and let soak an hour. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.

Squeeze about 1/2 a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you’ve filled all of the dates. Refrigerate until ready to serve. Enjoy!

Stuffed Dates
 
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I always thought I didn't like dates, but I think that's because I've only had them pureed in something, and I'm not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn't find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit---it's that easy.
Author:
Ingredients
  • 40-45 dates, pitted or not
  • 1 to 1-1/2 C roasted almonds and pecans
  • Zest from one large orange
  • 1 C cashews
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. To make the cashew cream, soak the cashews in water for at least 4 hours, or if you're short on time, pour boiling water over them in a bowl and let soak an hour.
  2. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt.
  3. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers.
  4. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.
  5. Squeeze about ½ a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you've filled all of the dates.
  6. Refrigerate until ready to serve. Enjoy!

 

Cookbook Review: Meat is For Pussies

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Meat is for PussiesThat’s right. Meat is for pussies . . . well, according to the book’s author, John Joseph. Joseph is the front man for the punk band, Cro-Mags, has been plant-based eating for 34 years, and is an Ironman triathlete.
John JosephThe cover may not be sporting the typical colorful photograph of the author preparing a veggie-packed meal in his or her immaculate farmhouse kitchen, but what the cover lacks, the contents make up for with colorful language. But this book isn’t geared toward stay-at-home moms, tree-hugging hippies or your grandma; it’s aimed at macho, “weight-lifter Neanderthals,” who spend their days in the gym flexing and calling vegetarians and vegans “pussies.” Like it or not, this is how a lot of men—especially in the fitness and gym world—talk to each other. “There are some preachy, judgmental vegans who attacked me for the title of this book,” he writes. “In my eyes I think whatever starts the conversation and shows positive results is a good thing.”

Joseph takes a no-holds-barred approach, lays it all out on the table, and tells it like it is. And I have to say, I absolutely love it. Over half of the book is dedicated to educating readers on the detrimental health impacts of eating animal products, the problems and issues associated with the food industry, and finally, fitness tips and workouts. Joseph also devotes the Appendix to discussing the environmental impacts of animal food production, calling out  “‘environmentalist’ celebrities [who] suport their cause by serving five-hundred dollar Kobe beef steaks at their fund-raisers.” It’s a superbly-written section that I think everyone should read.

One of the things I have to say I love about him, is that he shudders at being called the V-word . . . yep, V-E-G-A-N. But he has a great point. The word is often associated with “judgmental, self-righteous attitudes” toward meat eaters, or even toward celebrities who try a plant-based diet. I love when I read “. . . let’s not forget the philosophy at the heart of a plant-based lifestyle, which is compassion for all beings, and that means humans included. You will not change anyone’s heart if you agitate their mind with a  condescending attitude.” He sums it up perfectly: “Let’s drink our green juice, eat our lentils, and then move the fuck on. Let’s convert people by showing them by example what badass motherfuckers they can be on a plant-based regime, and leave the judgment at the door.”

Don’t you just love this guy?!

Chapter 13 is where you’ll find “Super Badass Recipes.” Joseph offers lots of juice and smoothie recipes, breakfast ideas, as well as lunch and dinner options. In addition to his own recipes such as, Waffles or Pancakes with Fresh Mixed Berry Compote, and Ironman Stew, the book also features recipes from ultramarathoner and endurance athlete, Brendan Brazier; some renowned vegan chefs; and Rip Esselstyn.

Because Joseph’s intended audience are gym-going, iron-pumping jocks, most of his recipes are high in protein. Many recipes feature Gardein products as well as soy-based products like tofu, yet none are short on fresh vegetables, herbs, and spices. I thought the Barbecued Tofu on page 202 sounded good, so I gave it a whirl.
Barbecued Tofu, Meat is For Pussies -- Epicurean VeganThis dish was so easy to make and really delicious. To me, it doesn’t have a BBQ taste, but rather a more sophisticated tangle of flavors due to the variety of spices such as ginger, garam masala, and pineapple juice. This is great for snacking on, making a sandwich with, or I think, chopping up into a salad.

All in all, I think this is a great book—and one that needed to be published. As the subtitle says, it’s “A How-To Guide for Dudes Who Want to Get Fit, Kick Ass, and Take Names.”  You don’t have to be a dude to like this book. It’s full of great information about nutrition, fitness and the environment, plus it’ll give you lots of colorful ammo for the next time someone tells you that you need protein to build muscle. I think the book is well-written, entertaining, and incredibly helpful; Joseph’s knowledge and expertise is clearly evident. You can find Meat is for Pussies on Amazon for around $15.

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

Creamy Mushroom Soup

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Creamy Mushroom Soup -- Epicurean VeganI love soup season. Although, I tend to make soups year round. This one is particularly fitting for winter because mushrooms pack an immune-boosting punch. Those winter sniffles and coughs don’t stand a chance against this cold-fighting stew. I added a potato, which is certainly optional; I just thought it added a bit more heartiness. If you choose to omit the tuber, I recommend reducing the amount of broth by about a cup to a cup-and-a-half. This dish is super easy to make. I took a cue from my Wild Rice & Potato Stew by using Tofutti sour cream, almond milk and flour to give it that creamy goodness. I guarantee you’ll look forward to leftovers!

INGREDIENTS:
2 Tbs Earth Balance margarine
3 cloves garlic, minced
4 celery stalks, sliced thin
1 small onion, chopped
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp black pepper
16-oz cremini (baby portobellos), cut into chunks
5-oz pkg. shiitake mixture
5 C vegetable broth
1 large russet potato, peeled and diced small
6-oz jar button mushrooms, drained
1 bay leaf
1/2 C vegan sour cream
1/4 C plain, unsweetened almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
2 Tbs nutritional yeast
Chopped chives
Salt, to taste

DIRECTIONS:
In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
Creamy Mushroom Soup -- Epicurean VeganAdd the mushrooms and combine well with the celery and onions; cook 5 minutes.
Creamy Mushroom Soup -- Epicurean VeganNext, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
Creamy Mushroom Soup -- Epicurean VeganOnce the potatoes are softened (but not mushy—unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup to add them to.
Creamy Mushroom Soup --Epicurean VeganCook until they are heated through. You can fish out and discard the bay leaf now or later; doesn’t really matter. In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly. Serve with some fresh chives on top and season with salt, if necessary. Enjoy!

Creamy Mushroom Soup
 
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I love soup season. Although, I tend to make soups year round. This one is particularly fitting for winter because mushrooms pack an immune-boosting punch. Those winter sniffles and coughs don't stand a chance against this cold-fighting stew. I added a potato, which is certainly optional; I just thought it added a bit more heartiness. If you choose to omit the tuber, I recommend reducing the amount of broth by about a cup to a cup-and-a-half. This dish is super easy to make. I took a cue from my Wild Rice & Potato Stew by using Tofutti sour cream, almond milk and flour to give it that creamy goodness. I guarantee you'll look forward to leftovers!
Author:
Serves: 6
Ingredients
  • 2 Tbs Earth Balance margarine
  • 3 cloves garlic, minced
  • 4 celery stalks, sliced thin
  • 1 small onion, chopped
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  • 16-oz cremini (baby portobellos), cut into chunks
  • 5-oz pkg. shiitake mixture
  • 5 C vegetable broth
  • 1 large russet potato, peeled and diced small
  • 6-oz jar button mushrooms, drained
  • 1 bay leaf
  • ½ C vegan sour cream
  • ¼ C plain, unsweetened almond milk
  • 3 Tbs flour
  • ¾ tsp Herbs de Provence
  • 2 Tbs nutritional yeast
  • Chopped chives
  • Salt, to taste
Directions
  1. In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
  2. Add the mushrooms and combine well with the celery and onions; cook 5 minutes.
  3. Next, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
  4. Once the potatoes are softened (but not mushy---unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup for them.
  5. Cook until they are heated through. You can fish out and discard the bay leaf now, or later; doesn't really matter.
  6. In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly.
  7. Serve with some fresh chive on top and season with salt, if necessary. Enjoy!

 

 

Cinnamon-Almond Croissants

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Cinnamon-Almond Croissants -- Epicurean VeganPuff pastry can sometimes be a vegan’s best friend. I had one sheet of it in the freezer, so I stuck it in the fridge the night before so that it would be thawed by morning. Otherwise, it takes about 45-60 minutes if you take it out and set it on the counter to thaw. These were ready in no time and were the perfect breakfast treat for a lazy weekend morning.

INGREDIENTS:
1 puff pastry sheet, thawed
Flour for dusting
2 Tbs vegan margarine
1/4 C brown sugar
1 tsp cinnamon
1/4 tsp almond extract/flavoring
2-3 Tbs almond milk

DIRECTIONS:
Preheat oven to 400. In a small saucepan, melt the vegan margarine over low-medium heat. Stir in the brown sugar, cinnamon and almond flavoring.
Cinnamon-Almond Croissants -- Epicurean VeganNext, roll out the pastry sheet over a lightly floured surface until you have roughly a 10″x 10″ square. It doesn’t need to be perfect. Cut the dough into four even squares and spread a 1/4 of the sauce on a square.
Cinnamon-Almond Croissants -- Epicurean VeganTake one corner and fold it over to the opposite corner. Roll the folded side toward the corner, turn over and curl the ends in.
Cinnamon-Almond Croissants -- Epicurean VeganPlace onto a baking sheet and brush with the almond milk. Bake for 15 minutes, or until golden. Enjoy!

Cinnamon-Almond Croissants
 
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Puff pastry can sometimes be a vegan's best friend. I had one sheet of it in the freezer, so I stuck it in the fridge the night before so that it would be thawed by morning. Otherwise, it takes about 45-60 minutes if you take it out and set it on the counter to thaw. These were ready in no time and were the perfect breakfast treat for a lazy weekend morning.
Author:
Serves: 4
Ingredients
  • 1 puff pastry sheet, thawed
  • Flour for dusting
  • 2 Tbs vegan margarine
  • ¼ C brown sugar
  • 1 tsp cinnamon
  • ¼ tsp almond extract/flavoring
  • 2-3 Tbs almond milk
Directions
  1. Preheat oven to 400. In a small saucepan, melt the vegan margarine over low-medium heat. Stir in the brown sugar, cinnamon and almond flavorin
  2. Next, roll out the pastry sheet over a lightly floured surface until you have roughly a 10"x 10" square. It doesn't need to be perfect. Cut the dough into four even squares and spread a ¼ of the sauce on a square.
  3. Take one corner and fold it over to the opposite corner. Roll the folded side toward the corner, turn over and curl the ends in.
  4. Place onto a baking sheet and brush with the almond milk. Bake for 15 minutes, or until golden. Enjoy!

 

Groatmeal with Fresh Fruit

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Groatmeal with Fresh Fruit -- Epicurean VeganWhen it comes to breakfast, it can be a little lack luster for me. The Tenth Grader and I try to hit the gym in the mornings before school, so I typically inhale a Larabar at 5:45 a.m. and when I come home, I’m just wanting something quick. Sadly, I usually end up with a Boca “chicken” patty on an English muffin. Even though I’m a morning person, making a quick, healthy and delicious breakfast can be a tall order. If I had my way, I’d go to the Rainbow every morning for their Groatmeal (granola + oatmeal and loaded with lots of fruit), but that’s not an option. The other night, while lamenting with my friend Jessie about my boring breakfasts, she told me to make the oatmeal the night before. For many of you, this may be nothing new, but to me, it was revolutionary. You see, I’m not a huge oatmeal fan . . . unless it’s the Rainbow’s . . . but I thought, what the hell, it’s time to be a big girl and make my own oatmeal. And I loved it. Talk about easy and an ideal option for a post workout meal.

INGREDIENTS:
1 C old fashioned oats
1 to 1-1/2 C unsweetened almond milk
Fresh fruit like strawberries, blueberries, raspberries and/or bananas
Handful of granola, store-bought or homemade
Brown sugar
*next time, I’ll add some cinnamon to the oats and milk the night before. Yum!*

DIRECTIONS:
The night before, place the oats in a Pyrex dish (or any covered bowl) and pour in the almond milk. This is where your preference comes in. If you pour enough to just cover the oats, by morning, the oats will have absorbed most of the milk, or pour in a bit more to make it kind of soupy. I like the soupy kind. You can always add more almond milk in the morning if it’s not enough. You really can’t screw this up.
Groatmeal with Fresh Fruit -- Epicurean VeganI know, they pretty much look the same, right? There was only a little “loose” milk in the one on the right. When it comes time to eat, just scoop out some oatmeal, add a handful of granola, slice up some fruit, and sprinkle with a tiny bit of brown sugar. Enjoy!

Groatmeal with Fresh Fruit
 
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Author:
Serves: 2
Ingredients
  • 1 C old fashioned oats
  • 1 to 1-1/2 C unsweetened almond milk
  • Fresh fruit like strawberries, blueberries, raspberries and/or bananas
  • Handful of granola, store-bought or homemade
  • Brown sugar
Directions
  1. The night before, place the oats in a Pyrex dish (or any covered bowl) and pour in the almond milk. This is where your preference comes in. If you pour enough to just cover the oats and by morning, the oats will have absorbed it all, or pour in a bit more to make it kind of soupy. I like the soupy kind. You can always add more almond milk in the morning if it's not enough. You really can't screw this up.
  2. When it comes time to eat, just scoop out some oatmeal, add a handful of granola, slice up some fruit, and sprinkle with a tiny bit of brown sugar. Enjoy!

 

 

Creamy Avocado Pasta

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Creamy Avocado Pasta -- Epicurean VeganAvocados are incredibly versatile. They work in desserts such as mousses and cupcakes, in salads, dips, and spreads. Heck, you can make a facial out of it! Well, they also make the ideal pasta sauce. They’re very healthy too. Did you know they have more potassium than bananas? Yep, that’s 14% compared 10% in bananas. Another bonus is that they’re loaded with heart-healthy monounsaturated fatty acids, as well as fiber. This meal came together in less than 30 minutes and feel free to add other veggies such as cherry tomatoes and zucchini.

INGREDIENTS:
1/2 C cashews
2 cloves of garlic
2 avocados, peeled and pitted
1 Tbs lime juice
2 Tbs white wine
2 heaping Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
1/8 C almond milk
1 tsp olive oil
3 C mushrooms, sliced
3/4 C green onion, sliced
16-oz fettuccine or other pasta of your choice

DIRECTIONS:
Soak the cashews in hot water for about an hour. While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through. Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
Creamy Avocado Pasta -- Epicurean VeganTransfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it’s a little too thick. In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes—enough to just soften them. Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!

Creamy Avocado Pasta
 
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Avocados are incredibly versatile. They work in desserts such as mousses and cupcakes, in salads, dips, and spreads. Heck, you can make a facial out of it! Well, they also make the ideal pasta sauce. They're very healthy too. Did you know they have more potassium than bananas? Yep, that's 14% compared 10% in bananas. Another bonus is that they're loaded with heart-healthy monounsaturated fatty acids, as well as fiber. This meal came together in less than 30 minutes and feel free to add other veggies such as cherry tomatoes and zucchini.
Author:
Serves: 6
Ingredients
  • ½ C cashews
  • 2 cloves of garlic
  • 2 avocados, peeled and pitted
  • 1 Tbs lime juice
  • 2 Tbs white wine
  • 2 heaping Tbs nutritional yeast
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ⅛ C almond milk
  • 1 tsp olive oil
  • 3 C mushrooms, sliced
  • ¾ C green onion, sliced
  • 16-oz fettuccine or other pasta of your choice
Directions
  1. Soak the cashews in hot water for about an hour.
  2. While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through.
  3. Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
  4. Transfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it's a little too thick.
  5. In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes---enough to just soften them.
  6. Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!

 

 

 

Review: Eat Clean Live Well by Terry Walters

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Eat Clean Live Well Review -- Epicurean VeganI love books. I love to cook. So naturally, I love cookbooks. I probably own more than I need, too. But I will always welcome the opportunity to review a vegan cookbook. Eat Clean Live Well (Sterling Epicure, Nov. 4, 2014) by Terry Walters, author of Clean Food and Clean Start, is an all-encompassing guide to not only eating clean, but incorporating the same principals in day-to-day living.

EAT CLEAN LIVE WELL is about making the choices that give beauty and meaning to each day and allow us to live with intention, purpose and good health.” —Terry Walters

When I received the book, I was leaving to go out of town for a few days, so I lent the book to my  neighbor who loves to cook as much as I do. Even though she and her husband are not vegans, I knew she’d like this book because they consume very few animal products and shop the farmer’s markets every week. As I suspected, she loved the cookbook; so much so, she purchased her own copy. As a non-vegan, she appreciated the constructive approach Walters takes, by not preaching or judging meat eaters. She loved the practical advice Walters gives on how to incorporate easy, healthy lifestyle changes, without being over-the-top.

I couldn’t agree more. Walters, clearly knowledgeable on clean eating, makes it easy for readers to understand the importance of knowing where your food comes from, and in the process, support your local growers.

The book is broken up by season, beginning with spring. For each section, Walters provides clean living ideas and advice for that season, such as cleansing options (for both body and home) for spring. She then provides recipes using ingredients abundant during that season. The recipes are easy to follow with each section featuring appetizers, soups, vegetables, grains, legumes and desserts. All of the desserts use gluten-free flour and I also noticed that Walters uses maple syrup as a sweetener, rather than white or brown sugar. There are a lot of ingredients Walter uses that I rarely use, such as dried sea vegetables, certain vegetables like ramps and celery root, as well as the various gluten-free flours, however, that’s not necessarily a bad thing; I need to branch out, as long as I’m not stuck with a package of kombu for years because I only need one tiny piece. But this book makes it easy to slowly transition your kitchen into one packed with whole, in-season, non-processed foods. The true test, of course, are the recipes. Is the food any good?

Cauliflower Steaks with Ginger, Turmeric and OrangeCauliflower Steaks with Ginger, Turmeric and Orange, page 191
The roasted cauliflower with a ginger, turmeric and orange glaze, was absolutely delicious. Walters recommends serving the cauliflower over black lentils or wild rice; I just had green lentils.  The Husband felt that the lentils over powered the cauliflower. At first, I didn’t agree, but I could see his point halfway into the meal. However, he liked the cilantro on top, but this time, I felt the herb over powered the cauliflower. All in all, a winner, but I recommend serving with the wild rice and  as for the cilantro, you’ll have to decide. 

Sweet Potato Leek Soup with Sesame SprinkleSweet Potato Leek Soup with Sesame Sprinkle, page 174
An absolute winner. Not only is this soup incredibly simple to make, it is packed full of amazing flavor. The sesame sprinkle, made with toasted sesame seeds and a few seasonings is a must—it adds just the right amount flavor. I highly recommend this recipe.
Brown Rice Veggie PattiesBrown Rice Veggie Patties, page 196
These veggie patties, with brown rice, carrots, onion and white beans, are very easy to make and quite flavorful. They’re crunchy on the outside and soft on the inside. Walters suggests serving them as is, but we decided to top them with guacamole and red onion and serve with buns. Unlike a lot of homemade veggie burgers, these kept their shape when it came time to flip them in the oven and stayed together while eating them. I’d definitely makes these again.

Eat Clean Live Well Feast

This review then turned into a group affair. My neighbor hosted a dinner featuring recipes from the cookbook, so there were seven of us—which meant seven different opinions. Our other neighbors who came, were also smitten with the book and ordered a copy as well!  I brought another batch of the Sweet Potato Leek Soup with Sesame Sprinkle and every single guest loved it. So first up . . .
Arugula Salad with Creamy Lemon Parsley DressingArugula Salad with Creamy Lemon Parsley Dressing, page 243
Oh, my goodness. Amazing. The dressing is outstanding and melds perfectly with the avocado, dried cranberries and pepitas. The garlicky, lemony dressing was a hit with everyone.

Broccoli Salad with Dried Cranberries and Shallot DressingBroccoli Salad with Dried Cranberries and Shallot Dressing, page 181
While it came in as a close second behind the first salad, everyone agreed this one had a delicious combination of flavors. I loved the slivered almonds and tangy, yet subtle dressing.

Portobellos Topped with Cannellini Bean Mash and Brussels Sprout RibbonsPortobellos Topped with Cannellini Bean Mash and Brussels Sprout Ribbons, page 202
These definitely garnered differing opinions. When reading the recipe, my neighbor suspected that these could turn out a little bland, and unfortunately, we did find that they lacked a little something, such as lemon or a balsamic drizzle. They were still tasty, but some more seasoning or a tangy sauce would have topped them perfectly. We also agreed that the bean mash was a little too much, but the Brussels Sprouts were ideal. One guest felt that the bean mash texture turned her off and a few others didn’t care for the bean flavor, suggesting instead, to use mashed potatoes. These are certainly worth trying again, but maybe some seasoning tweaking might help.
Coconut Cacao Energy BarsCoconut Cacao Energy Bars, page 143
Incidentally, none of us neighbors/friends tend to be big dessert people, so we went with these bars that have dates and cacao nibs. Though incredibly easy to make, these unfortunately, didn’t wow us, as a dessert or as a snack. My issue, which I finally realized, is that I don’t like dates. Others just didn’t like the taste either. It’s not to say they were inedible, they just didn’t do it for us.

Despite this, I still highly recommend this cookbook. Other recipes I’m anxious to try:
Roasted Baby Artichokes with Tarragon Oil, page 56
Sarah’s Dandelion Thai Curry, page 58, 
Sprouted Lentil Salad with Dried Plums and Toasted Walnuts, page 70
Raw Chili with Sweet Corn, page 103
Watermelon Ice with Coconut Milk, page 138
Roasted Squash, Caramelized Shiitake and Shallot Lasagna, page 197
Applesauce Cake, page 207
On a side note, my neighbor had made the Fingerling Potatoes and Brussels Sprouts with Horseradish Dressing on page 246, earlier in the week and raved about it! She said she’d make it again and again, so I’m anxious to try it.

Overall, I am thrilled with this cookbook and it’s made me want to check out her previous cookbooks. EAT CLEAN LIVE WELL is available from Amazon and Barnes & Noble for around $23.
Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Easy, Vegan Cinnamon Rolls

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Easy, Vegan Cinnamon Rolls -- Epicurean Vegan

Sorry it’s been a while since my last post; been busy I guess. Next week, I’ll be bringing you 2 cookbook reviews that I’m super excited about, so look for that in the coming days. For now, I’ve got a quickie recipe for vegan cinnamon rolls, perfect for a lazy Sunday morning.

INGREDIENTS:
24 Rhodes white dinner rolls, thawed
1/4 C vegan margarine
1-1/2 C brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
Dash of ground cloves
Confectioner’s sugar
unsweetened vanilla almond milk

DIRECTIONS:
I ended up defrosting the rolls in microwave, so that worked well, but I recommend taking the rolls out the night before and thawing them in the fridge. Melt the vegan margarine in a small pan over low heat. Stir in the brown sugar, cinnamon, nutmeg and cloves. Turn off the heat and let the mixture stay warm. Combine all of the rolls with your hands and knead the dough for about 7-8 minutes, or until all the air bubbles are gone. Roll the dough out into a large square—maybe just over a foot on each side. If the dough wants to keep bouncing back, just keep at it; it’ll eventually roll out. Spread the brown sugar mixture on the dough, then, working from the top or bottom edge, roll up the square. Using a serrated bread knife, cut the roll into 12 pieces. Place in a greased 9×13″ baking dish. Cover with a dish towel, place in a warm area and let the rolls rise for about 30 minutes. Once they’ve risen a bit, preheat oven to 400, then bake for 18-20 minutes. I whipped up some frosting by combing about a cup of powdered (confectioner’s) sugar in a bowl with just a tablespoon or so of almond milk; you can play with these amounts to get the consistency you want. Once the cinnamon rolls are out of the oven, frost them and serve. Enjoy!

Easy, Vegan Cinnamon Rolls
 
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Author:
Serves: 12
Ingredients
  • 24 Rhodes white dinner rolls, thawed
  • ¼ C vegan margarine
  • 1-1/2 C brown sugar
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • Dash of ground cloves
  • Confectioner's sugar
  • unsweetened vanilla almond milk
Directions
  1. I ended up defrosting the rolls in microwave, so that worked well, but I recommend taking the rolls out the night before and thawing them in the fridge.
  2. Melt the vegan margarine in a small pan over low heat. Stir in the brown sugar, cinnamon, nutmeg and cloves. Set aside.
  3. Combine all of the rolls with your hands and knead the dough for about 7-8 minutes, or until all the air bubbles are gone.
  4. Roll the dough out to a large square---maybe just over a foot on each side. If the dough wants to keep bouncing back, just keep at it; it'll eventually roll out.
  5. Spread the brown sugar mixture on the dough, then, working from the top or bottom edge, roll up the square.
  6. Using a serrated bread knife, cut the roll into 9 pieces and place in a greased 9x13" baking dish. Cover with a dish towel, place in a warm area and let the rolls rise for about 30 minutes.
  7. Once they've risen a bit, preheat oven to 400, then bake for 18-20 minutes.
  8. I whipped up some frosting by combing about a cup of powdered (confectioner's) sugar in a bowl with just a tablespoon or so of almond milk; you can play with these amounts to get the consistency you want. Once the cinnamon rolls are out of the oven, frost them and serve. Enjoy!

 

Vegetable & Baked Tofu Salad

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Vegetable and Baked Tofu Salad -- Epicurean VeganLunches are sometimes a struggle for me to come up with. I’m usually not one for leftovers (unless it’s the cashew mac) but I do like to throw together sandwiches. However, those can get boring, so I came up with this veggie-cashew-tofu salad that is fabulous on bread, crackers or in a wrap. I love the combination of the soft tofu and crunchy cashews; to me, that makes an ideal salad. With a little bit of prep,  you’ll have a tasty, protein-filled lunch option for the whole week.

INGREDIENTS:
1/2 C vegan mayo (I recently discovered Just Mayo. It’s fantastic)
2 tsp Dijon
1 Tbs nutritional yeast
1 Tbs lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp kelp powder
4 green onion, sliced
1 carrot, grated
2 celery stalks, sliced or chopped
1/2 small cucumber, diced (about 1/2 cup)
1/2 C parsley, chopped
1/2 C cashews or almonds, coarsely chopped
8-oz pkg. baked tofu, Italian seasoning flavor, diced
The rest
Bread slices, wraps or crackers
Lettuce leaves
Tomato slices
Vegetable and Baked Tofu Salad -- Epicurean Vegan

DIRECTIONS:
In a medium bowl, combine everything (but the tofu) and thoroughly blend. Fold in the diced tofu. Serve on large flax crackers for a snack, or pile onto some bread or a wrap for a healthy lunch. Enjoy!

Vegetable and Baked Tofu Salad -- Epicurean Vegan
Vegetable and Baked Tofu Salad -- Epicurean Vegan

 

Vegetable & Baked Tofu Salad
 
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I came up with this veggie-cashew-tofu salad that is fabulous on bread, crackers or in a wrap. I love the combination of the soft tofu and crunchy cashews; to me, that makes an ideal salad. With a little bit of prep, you'll have a tasty, protein-filled lunch option for the whole week.
Author:
Serves: 6
Ingredients
  • ½ C vegan mayo (I recently discovered Just Mayo. It's fantastic)
  • 2 tsp Dijon
  • 1 Tbs nutritional yeast
  • 1 Tbs lemon juice
  • ½ tsp Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp kelp powder
  • 4 green onion, sliced
  • 1 carrot, grated
  • 2 celery stalks, sliced or chopped
  • ½ small cucumber, diced (about ½ cup)
  • ½ C parsley, chopped
  • ½ C cashews or almonds, coarsely chopped
  • 8-oz pkg. baked tofu, Italian seasoning flavor, diced
  • .
  • The rest
  • .
  • Bread slices, wraps or crackers
  • Lettuce leaves
  • Tomato slices
Directions
  1. In a medium bowl, combine everything (but the tofu) and thoroughly blend. Fold in the diced tofu. Serve on large flax crackers for a snack, or pile onto some bread or a wrap for a healthy lunch. Enjoy!

 

 

 

Vegan & Gluten-Free Pad Thai

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Vegan and Gluten-Free Pad Thai -- Epicurean VeganThis Pad Thai is pretty nontraditional, not just because it’s vegan, but also because I didn’t go with the usual veggies such as bean sprouts. Plus, I certainly didn’t go with the typical thin rice noodle; I opted for a heartier, thick cut one. So it is really Pad Thai? Well, sure! It’s my version and it was a hit with the family, so I must have done something right! The limey-tamari sauce, with is the star of the show in all it’s creamy, peanutty glory.

INGREDIENTS:
14-oz pkg. extra firm tofu, drained, pressed and cubed
1 tsp olive oil
2 cloves garlic, minced
1 orange or red bell pepper, sliced thin
1 can water chestnuts, sliced
2 C snap peas
1/2 C green onion, sliced
Salt and pepper, to taste
Sauce
2/3 C tamari
1/3 C creamy peanut butter
1/3 C sugar
2/3 C lime juice
1 heaping Tbs freshly grated gingerroot
1-1/2 tsp red pepper flakes
The rest
16-oz rice noodles
1 C peanuts, chopped
1 C fresh cilantro leaves

DIRECTIONS:

Vegan and Gluten-Free Pad Thai -- Epicurean VeganBegin with the noodles. The kind I used required 25-30 minutes of soaking in very hot tap water. The package warms not to over soak, but I probably soaked them about 40 minutes because they were still hard in places. However, once you add them to skillet in the end, they soften up quite quickly. While they’re soaking in a bowl, start with the tofu. I don’t use any oil, I just tossed the tofu cubes in a nonstick skillet over medium heat, seasoned with salt and pepper, and sauteed them until browned, about 15 minutes.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganTransfer to a plate or bowl and set aside. In the same skillet, heat the olive oil and garlic. Add the bell pepper, water chestnuts and snap peas. Saute for about 10 minutes, or until tender.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganWhile those are cooking, however, start the sauce. In a medium saucepan, whisk together all of the sauce ingredients and heat over low-medium heat. Once it just starts to bubble, turn off the heat.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganAdd the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganDrain the noodles and add them to the skillet and let the noodles soften, about 5 minutes, over low-medium heat. Add the sauce and combine thoroughly; serve immediately. Top each serving with fresh cilantro and peanuts. Enjoy!

Vegan & Gluten-Free Pad Thai
 
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This Pad Thai is pretty nontraditional, not just because it's vegan, but also because I didn't go with the usual veggies such as bean sprouts. Plus, I certainly didn't go with the typical thin rice noodle; I opted for a heartier, thick cut one. So it is really Pad Thai? Well, sure! It's my version and it was a hit with the family, so I must have done something right! The limey-tamari sauce, with is the star of the show in all it's creamy, peanutty glory.
Author:
Serves: 6
Ingredients
  • 14-oz pkg. extra firm tofu, drained, pressed and cubed
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 orange or red bell pepper, sliced thin
  • 1 can water chestnuts, sliced
  • 2 C snap peas
  • ½ C green onion, sliced
  • Salt and pepper, to taste
  • Sauce
  • ⅔ C tamari
  • ⅓ C creamy peanut butter
  • ⅓ C sugar
  • ⅔ C lime juice
  • 1 heaping Tbs freshly grated gingerroot
  • 1-1/2 tsp red pepper flakes
  • The rest
  • 16-oz rice noodles
  • 1 C peanuts, chopped
  • 1 C fresh cilantro leaves
Directions
  1. Begin with the noodles. The kind I used required 25-30 minutes of soaking in very hot tap water. The package warns not to over soak, but I probably soaked them about 40 minutes because they were still hard in places. However, once you add them to skillet in the end, they soften up quite quickly.
  2. While they're soaking in a bowl, start with the tofu. I didn't use any oil, I just tossed the tofu cubes in a nonstick skillet over medium heat, seasoned with salt and pepper, and sauteed, flipping them often, until browned, about 15 minutes. Transfer to a plate or bowl and set aside.
  3. In the same skillet, heat the olive oil and garlic. Add the bell pepper, water chestnuts and snap peas. Saute for about 10 minutes, or until tender.
  4. While those are cooking, however, start the sauce. In a medium saucepan, whisk together all of the sauce ingredients and heat over low-medium heat. Once it just starts to bubble, turn off the heat.
  5. Add the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
  6. Drain the noodles and add them to the skillet and let the noodles soften, about 5 minutes, over low-medium heat. Add the sauce and combine thoroughly; serve immediately.
  7. Top each serving with fresh cilantro and peanuts. Enjoy!

 

 

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