Epicurean Vegan, Author at Epicurean Vegan

Creamy Chick’n & Mushroom Soup

May 8, 2014 by Epicurean Vegan

Wow, two posts in two days! I’m on a roll! We have had three days of rain, which is great—we need it (my lilac bush loves it):
but it makes me want to hunker down, get cozy and cook something comforting. Soup was in order. I had these chicken-free strips from Beyond Meat, so I decided to go for a hearty, satisfying soup.
I’ve used this product for enchiladas and thought they’d be great for this soup. I think the strips lose a bit of firmness when boiled, but that didn’t bother me; the flavor was still great. When it comes to fake chicken, I think Beyond Meat is the best tasting and uses the most natural ingredients. They’re not only vegan, but non-GMO, gluten-free, kosher, hormone-free, cholesterol-free, and has 20 grams of protein for every 6 strips. Good stuff, especially great for feeding those omnivores in the family.

INGREDIENTS:
1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/2 C vegan sour cream
3 Tbs flour
1/2 C nutritional yeast
1/4 C unsweetened, plain almond milk
3/4 tsp Herbs de Provence

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.

Add the broth and let simmer over medium heat for 10 minutes. Toss in the chick’n and mushrooms and let cook for 10 minutes.
In a small bowl, whisk together the sour cream, flour, nutritional yeast and almond milk; stir into the soup. Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!

Creamy Chick'n & Mushroom Soup

Prep time

5 mins

Cook time

35 mins

Total time

40 mins

Author: Epicurean Vegan

Serves: 4-6

Ingredients

1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tsp onion powder
½ C vegan sour cream
3 Tbs flour
½ C nutritional yeast
¼ C unsweetened, plain almond milk
¾ tsp Herbs de Provence

Directions

In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.
Add the broth and let simmer over medium heat for 10 minutes.
Toss in the chick'n and mushrooms and let cook for 10 minutes.
In a small bowl, whisk together the sour cream, flour, nutritional yeast and almond milk; stir into the soup.
Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!

Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce

May 7, 2014 by Epicurean Vegan

It’s been a busy spring, but I hope to get back to posting more regularly very, very soon. I’m excited to bring you this new recipe that is a “smorgasbord of flavors,” as The Husband called it. (That’s a good thing, I found out). This weekend, we went to WaterCourse Foods in Denver where I thoroughly enjoyed their Street Tacos that had a cilantro cream sauce. I have no idea how they made theirs, but it inspired me to make my own. Then came the veggies, rice and tofu and an incredible meal was born! (Sorry, a little dramatic). But I think you’ll really love this easy to make meal (no judgment here if you lick the bowl).

INGREDIENTS:
Cilantro-Ginger Cashew Sauce:
1 C raw, unsalted cashews, soaked for at least an hour in hot water
1 Tbs white or yellow miso
1/3 C packed cilantro leaves
2 Tbs lime juice
1 large clove of garlic, minced
1 Tbs fresh ginger
1 tsp salt
1/4 C water
1/4 C unsweetened, unflavored almond milk
The rest:
1-3/4 C vegetable broth
1 C wild rice (I used Lundberg Jubilee variety)
14-oz extra firm tofu, drained and pressed, cut into 6-7 slabs
1-1/2 C snowpeas, ends trimmed and cut in half
3/4 C green onion, sliced
2 carrots, grated
Shallot salt (or regular salt)
1-2 avocados, sliced
Cooking spray

DIRECTIONS:
Start with preparing the rice. Combine the broth and rice in a medium saucepan and bring to a boil. Reduce heat to low and cover for 40 minutes. Meanwhile, to make the amazing sauce, drain the cashews and transfer them to the food processor. Add the other ingredients and puree. Scrape the bowl a few times and process until completely smooth.

Spray a large skillet with cooking spray and place over medium-high heat. Place the tofu slabs in the skillet, season with shallot salt. Turn the tofu once one side is browned. Season once again with shallot salt.
Once the tofu is done, transfer to a cutting board and cut each slab into 3 long pieces, then again in half.
Add the snowpeas and green onion to the same skillet. Over medium heat, saute the veggies for just a few minutes; enough to soften them a little. If need be, spray the skillet again with cooking spray. Stir in the carrot and cook another few minutes. Season with a little shallot salt, if you’d like.
To assemble, start with rice, top with the vegetable mixture, then add the tofu and avocado. Drizzle, drop or dump some sauce on top. Then . . . mix it all together and enjoy!

Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce

I'm excited to bring you this new recipe that is a "smorgasbord of flavors," as The Husband called it. (That's a good thing, I found out). This weekend, we went to WaterCourse Foods in Denver where I thoroughly enjoyed their Street Tacos that had a cilantro cream sauce. I have no idea how they made theirs, but it inspired me to make my own. Then came the veggies, rice and tofu and an incredible meal was born! (Sorry, a little dramatic). But I think you'll really love this easy to make meal (no judgment here if you lick the bowl).

Author: Epicurean Vegan

Ingredients

Cilantro-Ginger Cashew Sauce:
1 C raw, unsalted cashews, soaked for at least an hour in hot water
1 Tbs white or yellow miso
⅓ C packed cilantro leaves
2 Tbs lime juice
1 large clove of garlic, minced
1 Tbs fresh ginger
1 tsp salt
¼ C water
¼ C unsweetened, unflavored almond milk
The rest:
1-3/4 C vegetable broth
1 C wild rice (I used Lundberg Jubilee variety)
14-oz extra firm tofu, drained and pressed, cut into 6-7 slabs
1-1/2 C snowpeas, ends trimmed and cut in half
¾ C green onion, sliced
2 carrots, grated
Shallot salt (or regular salt)
1-2 avocados, sliced
Cooking spray

Directions

Start with preparing the rice. Combine the broth and rice in a medium saucepan and bring to a boil. Reduce heat to low and cover for 40 minutes.
Meanwhile, to make the amazing sauce, drain the cashews and transfer them to the food processor. Add the other ingredients and puree. Scrape the bowl a few times and process until completely smooth
Spray a large skillet with cooking spray and place over medium-high heat. Place the tofu slabs in the skillet, season with shallot salt. Turn the tofu once one side is browned. Season once again with shallot salt.
Once the tofu is done, transfer to a cutting board and cut each slab into 3 long pieces, then again in half.
Add the snowpeas and green onion to the same skillet. Over medium heat, saute the veggies for just a few minutes; enough to soften them a little. If need be, spray the skillet again with cooking spray. Stir in the carrot and cook another few minutes. Season with a little shallot salt, if you'd like.
To assemble, start with rice, top with the vegetable mixture, then add the tofu and avocado. Drizzle, drop or dump some sauce on top. Then . . . mix it all together and enjoy!

Grilled Veggie Sandwiches with Hummus & Avocado

April 15, 2014 by Epicurean Vegan

All right. I have two confessions. First, these aren’t technically grilled, nor do they have avocado on them. *GASP* I know, I’m sorry. But let me explain. So, it’s very early spring here in Colorado and the outdoor grill, much like my legs, are still winterized. But, I do have the spray tan of grills . . .
Now, about that avocado. I’ve had 4 avocados sitting in a paper bag on my counter for about 5 days and they are still rock solid. I made the mistake of trying to cut into one and it was like stabbing a butternut squash. And if that wasn’t enough, I tried a second avocado and ended up with the same results. In fact, I couldn’t even get the halves apart! I was all ready to place the beautiful slices of avocado next to the fresh basil . . .

In spite of these culinary catastrophes, I assure you, the “grilling” process worked beautifully, and the avocado would be a grand addition to these sandwiches.

INGREDIENTS:
Marinade
1/2 C balsamic vinegar
1/2 C red wine
1/4 C olive oil
2 cloves garlic, minced
The rest
2 small zucchini, sliced length-wise
1 red bell pepper, cut into wide strips
1 eggplant, sliced length-wise, then again length-wise
1/2 large onion, cut into wide strips
1 avocado (preferably real and not imaginary), sliced
1 C fresh basil leaves
1/2 C hummus, homemade (easy) or store bought (even easier)
6 French rolls, or other sandwich bread

DIRECTIONS:
Combine the marinade ingredients in a large zip bag. Add the veggies and let them marinate in the fridge for about an hour. Turn the bag over halfway through. Spray the grill pan with a small amount of cooking spray and heat pan over medium heat. Using tongs, place the veggies in the pan. I recommend putting as many slices of bell pepper on as you can because they’ll take the longest to cook. I also suggest flattening them out a little so that you can turn them over to cook both sides. The zucchini and eggplant will take about 3-4 minutes per side.

I continued cooking all of the zucchini and eggplant, transferring the cooked slices to a large sheet of foil and sealing it up while everything else cooked. Everything stayed nice and hot. I then added the onions while the peppers continued to cook.
Once the vegetables are cooked, start assembling your sandwiches! (You can toast the bread first, if you’d like). Spread on some hummus, add the veggies, basil and of course, a few beautiful slices of avocado. Enjoy!

Grilled Veggie Sandwiches with Hummus & Avocado

Author: Epicurean Vegan

Ingredients

Marinade
½ C balsamic vinegar
½ C red wine
¼ C olive oil
2 cloves garlic, minced
The rest
2 small zucchini, sliced length-wise
1 red bell pepper, cut into wide strips
1 eggplant, sliced length-wise, then again length-wise
½ large onion, cut into wide strips
1 avocado (preferably real and not imaginary), sliced
1 C fresh basil leaves
½ C hummus, homemade (easy) or store bought (even easier)
6 French rolls, or other sandwich bread

Directions

Combine the marinade ingredients in a large zip bag. Add the veggies and let them marinate in the fridge for about an hour. Turn the bag over halfway through.
Spray the grill pan with a small amount of cooking spray and heat pan over medium heat. Using tongs, place the veggies in the pan. I recommend putting as many slices of bell pepper on as you can because they'll take the longest to cook. I also suggest flattening them out a little so that you can turn them over to cook both sides. The zucchini and eggplant will take about 3-4 minutes per side.
I continued cooking all of the zucchini and eggplant, transferring the cooked slices to a large sheet of foil and sealing it up while everything else cooked. Everything stayed nice and hot. I then added the onions while the peppers continued to cook.
Once the vegetables are cooked, start assembling your sandwiches! (You can toast the bread first, if you'd like). Spread on some hummus, add the veggies, basil and of course, a few beautiful slices of avocado. Enjoy!

Pine Nut & Cashew Ravioli with Fresh Mushrooms, Tomatoes & Basil

April 11, 2014 by Epicurean Vegan

I’m finally back with a new recipe! As much as I love them, I don’t use pine nuts often because they’re rather pricey, but I picked some up on sale. They add such a decadent flavor to dishes and this is no exception. Combined with cashews, they make an ideal stuffing for ravioli. The fresh veggies on top complete the meal.

INGREDIENTS
Dough
1-1/2 C semolina flour
1/2 C whole wheat pastry flour
1/2 tsp salt
3/4 C warm unsweetened almond milk
1 Tbs olive oil
Filling
1/2 C pine nuts
1 C roasted, unsalted cashews
2 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 C fresh spinach
Topping
2 Tbs Earth Balance
3 cloves garlic, minced
3 C cremini mushrooms, sliced
2 large tomatoes, diced
1 C fresh basil, chopped
2 Tbs red wine
Salt and pepper

DIRECTIONS
You can soak the nuts for several hours to overnight, or to speed things up, in a medium bowl, pour boiling water over the nuts and let sit for 2 hours. Sometimes, I only soak them for an hour or so; I don’t mind if the filling isn’t perfectly smooth, so it’s up to you. To prepare the dough, whisk together the two flours and the salt. Whisk in the warm almond milk and oil. Sometimes it’s easier to use your hands to combine everything; use what works. Transfer the dough to a very lightly floured surface and knead for 5-7 minutes until the dough is smooth. Cover in plastic wrap and set aside. To make the filling, drain the nuts and add them to a food processor. Process them for about 30 seconds to get them a bit pureed. Add the rest of the ingredients and puree 1-2 minutes until smooth. Set aside.

As you probably recall, I like to use my pasta maker and a ravioli plate to make raviolis, and I have to say, the process gets easier and quicker each time. I recommend at least getting a ravioli plate—you can find one for under $20 on Amazon.
I ended up with 44 raviolis . . .
I then let them sit for about 20 minutes. Meanwhile, I prepared the topping. In a small bowl, combine the tomatoes and basil; season with salt and pepper. In a medium skillet, heat the Earth Balance and add the garlic. Saute for 3-4 minutes, then add the mushrooms. Cook for two minutes, then add the wine and cook another 2-3 minutes, or until the mushrooms soften. Remove from heat and stir in the tomatoes and basil.
Bring a large pot of water to a boil and cook the ravioli (about a dozen at a time) for 3-5 minutes. They will float to the top and puff up a little when they’re ready. I usually serve them as they finish cooking so they stay hot. If you want to cook them all first, I suggest transferring them to a large, oiled baking sheet. Otherwise, they’ll stick together. Serve with a scoop or two of the fresh topping and enjoy!

Pine Nut & Cashew Ravioli with Fresh Mushrooms, Tomatoes & Basil

As much as I love them, I don't use pine nuts often because they're rather pricey, but I picked some up on sale. They add such a decadent flavor to dishes and this is no exception. Combined with cashews, they make an ideal stuffing for ravioli. The fresh veggies on top complete the meal.

Author: Epicurean Vegan

Ingredients

Dough
1-1/2 C semolina flour
½ C whole wheat pastry flour
½ tsp salt
¾ C warm unsweetened almond milk
1 Tbs olive oil
Filling
½ C pine nuts
1 C roasted, unsalted cashews
2 Tbs nutritional yeast
2 Tbs lemon juice
½ tsp salt
¼ tsp black pepper
1 C fresh spinach
Topping
2 Tbs Earth Balance
3 cloves garlic, minced
3 C cremini mushrooms, sliced
2 large tomatoes, diced
1 C fresh basil, chopped
2 Tbs red wine
Salt and pepper

Directions

You can soak the nuts for several hours to overnight, or to speed things up, in a medium bowl, pour boiling water over the nuts and let sit for 2 hours. Sometimes, I only soak them for an hour or so; I don't mind if the filling isn't perfectly smooth, so it's up to you.
To prepare the dough, whisk together the two flours and the salt. Whisk in the warm almond milk and oil. Sometimes it's easier to use your hands to combine everything; use what works.
Transfer the dough to a very lightly floured surface and knead for 5-7 minutes until the dough is smooth.
Cover in plastic wrap and set aside.
To make the filling, drain the nuts and add them to a food processor. Process them for about 30 seconds to get them a bit pureed. Add the rest of the ingredients and puree 1-2 minutes until smooth. Set aside.
As you probably recall, I like to use my pasta maker and a ravioli plate to make raviolis, and I have to say, the process gets easier and quicker each time. I recommend at least getting a ravioli plate---you can find one for under $20 on Amazon.I ended up with 44 raviolis.
I then let them sit for about 20 minutes.
Meanwhile, I prepared the topping. In a small bowl, combine the tomatoes and basil; season with salt and pepper.
In a medium skillet, heat the Earth Balance and add the garlic. Saute for 3-4 minutes, then add the mushrooms. Cook for two minutes, then add the wine and cook another 2-3 minutes, or until the mushrooms soften.
Remove from heat and stir in the tomatoes and basil.
Bring a large pot of water to a boil and cook the ravioli (about a dozen at a time) for 3-5 minutes. They will float to the top and puff up a little when they're ready. I usually serve them as they finish cooking so they stay hot. If you want to cook them all first, I suggest transferring them to a large, oiled baking sheet. Otherwise, they'll stick together.
Serve with a scoop or two of the fresh topping and enjoy!

And the winner is . . .

April 7, 2014 by Epicurean Vegan

Congrats to Scout and Bodhi who won a copy of The Oh She Glows Cookbook!

Thank you to everyone who visited and entered!

And by the way, I also made the Fiesta Taco Potato Crisps that are on page 85 and brought them to a get together. Everyone (including us) declared they were the Best. Appetizer. Ever. I made them again last night when my Mom came over for dinner. Again, Best. Appetizer. Ever.

Thanks again, everyone!

Empowered Noodle Bowl + A Giveaway of The Oh She Glows Cookbook!

April 3, 2014 by Epicurean Vegan

I was thrilled to have an opportunity to post a recipe from Angela Liddon’s The Oh She Glows Cookbook AND be able to give a copy away to one lucky reader! I’ve been glued to this cookbook since I received it because not only is it full of beautiful photographs (about every recipe has a pic), but the recipes look downright delicious. Like Liddon, I had some unhealthy eating (or should I say, not eating) habits before I went vegan. I can truly say that a vegan diet saved my life. This is a great cookbook to have in your collection because it is full of tasty, healthy recipes that use only whole, minimally-processed ingredients. If you’ve been a fan of the Oh She Glows website, you’re going to love this cookbook with 75 brand-spankin’ new recipes, plus 25 updated reader favorites. So if you want to win this beautiful cookbook, leave a comment; it’s that easy! You have until midnight (PST) on Sunday, April 6. I’ll announce the winner on Monday, April 7th.

You’ll love Liddon’s Empowered Noodle Bowl, two ways: Thai Peanut & Orange-Maple Miso on page 153. I decided to make both dressings and honestly, I can’t tell you which one is my favorite; they’re both delicious. The Thai Peanut is thicker with some garlic kick, whereas the Orange-Maple Miso is a tad thinner and milder. They’re both easy enough to make, so why not do both? This is a fantastic lunch or light dinner, that comes together rather quickly. I like how the veggies take precedence over the noodles—it’s not a heavy pasta dish, but rather, a bowl of fresh veggies with some noodles thrown in and coated with a tasty dressing. A winner for sure.

Serves 4
INGREDIENTS
Thai Peanut Sauce
1 large garlic clove
2 Tbs toasted sesame oil
3 Tbs natural smooth peanut butter
2 tsp grated fresh ginger
3 Tbs fresh lime juice
2 Tbs + 1 tsp low-sodium tamari
1-2 tsp granulated sugar
Orange-Maple Miso Dressing
3 Tbs light miso
2 Tbs rice vinegar
1 Tbs toasted sesame oil
1 Tbs tahini
1/4 C fresh orange juice
1 Tbs water
1 tsp maple syrup
Salad
4 oz gluten-free soba noodles
Extra virgin olive oil, for the noodles
16 oz bag frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 English cucumber, diced
1 carrot, julienned
4 green onions, chopped
1/4 C cilantro, chopped
Sesame seeds, for serving

DIRECTIONS
To make the Thai Peanut sauce, combine all of the ingredients in a food processor and blend until completely smooth. Do the same for the Orange-Maple Miso Dressing.

Cook the noodles according to instructions on the package (5-9 minutes). Drain, rinse under cold water and transfer to a large bowl. Drizzle with a little of the olive oil, then toss with the veggies and dressing of your choice. Top individual servings with sesame seeds and enjoy! If you like the looks of this recipe, you’re going to want this cookbook, so leave a comment and you just may get it! Good luck!

With the Thai Peanut Sauce
With the Orange-Maple Miso Dressing

I’ll be back soon…I promise!

March 31, 2014 by Epicurean Vegan

Sorry it’s been a while since my last post! I’ve been swamped with training for a half marathon, helping coordinate a writer’s conference and traveling. We spent a wonderful week in the Big Apple, so for now, I’ll leave you with this drool-worthy pic of a a vegan cheeseburger from PeaceFood Cafe in NYC.

I’ll be back with new recipes very soon!

Quinoa & Kale Pitas with Tahini Dressing

March 2, 2014 by Epicurean Vegan

These are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it’s kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you’re fearful of getting quinoa’d out. (Inconceivable! 😉 )

INGREDIENTS
Filling
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
3/4 C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
3/4 C pepitas
Dressing
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
1/4 C nutritional yeast
1/2 C unsweetened almond milk
1/2 C cold water
2 Tbs chia seesds
1/4 tsp black pepper
The rest
Pita pockets
Avocado slices

DIRECTIONS
I recommend making the dressing first. It’ll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.

In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.

Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Fold the veggies and pepitas into the cooked quinoa.
I placed a little dressing inside the pita, along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!

Quinoa & Kale Pitas with Tahini Dressing

These are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it's kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you're fearful of getting quinoa'd out. (Inconceivable! 😉 )

Author: Epicurean Vegan

Ingredients

Filling
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
¾ C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
¾ C pepitas
Dressing
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
¼ C nutritional yeast
½ C unsweetened almond milk
½ C cold water
2 Tbs chia seesds
¼ tsp black pepper
The rest
Pita pockets
Avocado slices

Directions

I recommend making the dressing first. It'll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.
In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.
Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Fold the veggies and pepitas into the cooked quinoa.
I placed a little dressing inside the pita, along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!

Asian-Inspired Risotto

February 26, 2014 by Epicurean Vegan

Yep, I’m still on my risotto kick. This time, however, I gave it an Asian twist by adding bok choy, shiitake mushrooms, and a touch of sesame oil (among other seasonings). This is a unique and delicious change from the usual risotto dish and would be great paired with some veggie crystal rolls. Yum!

INGREDIENTS:
4 C vegetable broth
1 Tbs red miso
1 C water
1-1/2 C Arborio rice
2 heads baby bok choy, chopped
2 C shiitake mushrooms, chopped
3/4 C green onion, sliced thin
1/2 C Sherry cooking wine
2 Tbs Earth Balance
1/3 C nutritional yeast
1/4 tsp Chinese 5-Spice blend
1/4 tsp sesame oil
1 Tbs tamari ( or soy sauce)

DIRECTIONS:
Preheat oven to 350. In a Dutch oven, whisk the 4 cups of broth and 1 tablespoon of miso; stir in the rice. Cover and bake for 45 minutes. Fifteen minutes before the rice is done, begin steaming the bok choy. Steam for 10 minutes, then add the mushrooms and green onion.

When the rice is done (most of the liquid has been absorbed), stir in the one cup of water,sherry and Earth Balance. Stir vigorously for 1-2 minutes—it’ll thicken up. Next, add the nutritional yeast, five-spice blend, sesame oil, and tamari. Stir well for at least a minute. Fold in the bok choy mixture and enjoy!

Asian-Inspired Risotto

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

I gave this risotto dish an Asian twist by adding bok choy, shiitake mushrooms, and a touch of sesame oil (among other seasonings). This is a unique and delicious change from the usual risotto dish and would be great paired with some veggie crystal rolls. Yum!

Author: Epicurean Vegan

Ingredients

4 C vegetable broth
1 Tbs red miso
1 C water
1-1/2 C Arborio rice
2 heads baby bok choy, chopped
2 C shiitake mushrooms, chopped
¾ C green onion, sliced thin
½ C Sherry cooking wine
2 Tbs Earth Balance
⅓ C nutritional yeast
¼ tsp Chinese 5-Spice blend
¼ tsp sesame oil
1 Tbs tamari ( or soy sauce)

Directions

Preheat oven to 350.
In a Dutch oven, whisk the 4 cups of broth and 1 tablespoon of miso; stir in the rice.
Cover and bake for 45 minutes.
Fifteen minutes before the rice is done, begin steaming the bok choy. Steam for 10 minutes, then add the mushrooms and green onion.
When the rice is done (most of the liquid has been absorbed), stir in the one cup of water,sherry and Earth Balance. Stir vigorously for 1-2 minutes---it'll thicken up.
Next, add the nutritional yeast, five-spice blend, sesame oil, and tamari. Stir well for at least a minute.
Fold in the bok choy mixture and enjoy!

Potato-Leek & Broccoli Soup with Tempeh Bacon

February 22, 2014 by Epicurean Vegan

We’ve had some mighty chilly weather lately—mostly in the form of wind, so by evening, we’re ready for a hot soup to warm the bones. This soup is easy to prepare (especially if you have an immersion blender) but if you don’t, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.

INGREDIENTS:
5 Tbs Earth Balance Margarine, divided
4 cloves garlic, minced
3 leeks, chopped
4 stalks celery, chopped
2 heads worth of broccoli florets
2.5 lbs russet potatoes, peeled and diced
6 C vegetable broth
1 tsp shallot salt
1/2 tsp black pepper
3/4 tsp Herbs de Provence
1/2 C nutritional yeast flakes
4 Tbs flour
1 C warm almond milk
Daiya cheese shreds, optional

DIRECTIONS:
In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.

Add the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened. Using an immersion blender, blend the soup to your heart’s content . . . you can leave some chunks of potato and broccoli if you’d like. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast. In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!

Potato-Leek & Broccoli Soup with Tempeh Bacon

This soup is easy to prepare (especially if you have an immersion blender) but if you don't, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.

Author: Epicurean Vegan

Ingredients

5 Tbs Earth Balance Margarine, divided
4 cloves garlic, minced
3 leeks, chopped
4 stalks celery, chopped
2 heads worth of broccoli florets
2.5 lbs russet potatoes, peeled and diced
6 C vegetable broth
1 tsp shallot salt
½ tsp black pepper
¾ tsp Herbs de Provence
½ C nutritional yeast flakes
4 Tbs flour
1 C warm almond milk
Daiya cheese shreds, optional

Directions

In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.
Add the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened.
Using an immersion blender, blend the soup to your heart's content . . . you can leave some chunks of potato and broccoli if you'd like.
Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.
In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly.
Top with a scoop of tempeh bacon and Daiya cheese and enjoy!

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