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Tofu & Shiitake Stir-fry with Soba Noodles

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Tofu and Shiitake Stir-fry with Soba Noodles -- Epicurean VeganThis is such an easy and tasty dinner to throw together—as long as you remember to give the veggies time to marinate. Even it’s just an hour, that’s quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.

INGREDIENTS
Marinade:
1/2 C tamari
2 Tbs brown rice vinegar
2 tsp agave
2 tsp sesame seed oil
2 Tbs sherry
1 tsp vegan Worcestershire sauce
2 cloves garlic, minced
1 Tbs ginger root, grated
1/2 C green onion, sliced
The rest:
8-oz shiitake mushrooms, sliced
14-oz pkg. extra firm tofu, drained, pressed and cubed
3/4 C snowpeas, cut in half
6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
1 Tbs olive oil
2 Tbs arrowroot

DIRECTIONS:
Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.

Tofu and Shiitake Stir-fry with Soba Noodles -- Epicurean VeganIn a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a 1/3 of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown. Meanwhile, heat the water for the noodles. They’ll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.

When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don’t have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.

Tofu and Shiitake Stir-fry with Soba Noodles -- Epicurean VeganDrain the soba noodles and serve with the vegetable mix on top. Enjoy!

Tofu & Shiitake Stir-fry with Soba Noodles
 
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This is such an easy and tasty dinner to throw together---as long as you remember to give the veggies time to marinate. Even it's just an hour, that's quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.
Author:
Ingredients
  • Marinade:
  • ½ C tamari
  • 2 Tbs brown rice vinegar
  • 2 tsp agave
  • 2 tsp sesame seed oil
  • 2 Tbs sherry
  • 1 tsp vegan Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 Tbs ginger root, grated
  • ½ C green onion, sliced
  • The rest:
  • 8-oz shiitake mushrooms, sliced
  • 14-oz pkg. extra firm tofu, drained, pressed and cubed
  • ¾ C snowpeas, cut in half
  • 6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
  • 1 Tbs olive oil
  • 2 Tbs arrowroot
Directions
  1. Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.
  2. In a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a ⅓ of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown.
  3. Meanwhile, heat the water for the noodles. They'll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.
  4. When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don't have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.
  5. Drain the soba noodles and serve with the vegetable mix on top. Enjoy!

 

Wild Rice & Potato Stew with Field Roast

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Wild Rice and Potato Stew with Field Roast -- Epicurean VeganCan you tell that I’m loving my new Dutch oven?! But really, this could be made with a regular soup pot too, but it’s way more satisfying to get use out of a new kitchen toy. This is a little similar to the Creamy Wild Rice Soup, but I revved it up by adding a Field Roast sausage (which we all thought, made the soup) and some other seasonings. I also didn’t have to prepare a roux, so it was even easier. This stew is perfect for a cold and wintry night. We’ve been socked in with LOTS of snow and temps this week haven’t risen much above 12 degrees. Our rain chain is certainly feeling it . . .

rainchainINGREDIENTS:
2 Tbs Earth Balance margarine
1/2 large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg’s Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
1/2 C Tofutti sour cream
1/4 C almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
Salt and pepper, to taste

Wild Rice and Potato Stew with Field Roast -- Epicurean Vegan

DIRECTIONS:
In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes. Add the diced potatoes and cook covered for another 20-25 minutes. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup. Season with the Herbs de Provence, salt, and pepper.

Wild Rice and Potato Stew with Field Roast -- Epicurean VeganLet it cook a few minutes longer until heated through, then enjoy! (Serves 6)
Wild Rice and Potato Stew with Field Roast -- Epicurean Vegan

Wild Rice & Potato Stew with Field Roast
 
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This stew is perfect for a cold and wintry night, but I make it often throughout the year; it's just that good!
Author:
Serves: 6
Ingredients
  • 2 Tbs Earth Balance margarine
  • ½ large red onion (about a cup)
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 4 C vegetable broth
  • 1 C wild rice mix (I like Lundberg's Wild Blend)
  • 1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
  • 3 small red potatoes, peeled and diced (about 1-1/2 cups)
  • ½ C Tofutti sour cream
  • ¼ C almond milk
  • 3 Tbs flour
  • ¾ tsp Herbs de Provence
  • Salt and pepper, to taste
Directions
  1. In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes.
  2. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes.
  3. Add the diced potatoes and cook covered for another 20-25 minutes.
  4. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup.
  5. Season with the Herbs de Provence, salt, and pepper.
  6. Let it cook a few minutes longer until heated through, then enjoy!

Bowties with Butternut Squash

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Bowties with Butternut Squash -- Epicurean VeganWe decided that this is one of those dishes that could easily put you in a food coma if you’re not careful. (Like the cashew cheese pasta—happens to us every time). The sauce is a basic roux that I then added seasoning and some roasted butternut squash to. Next time, I think I’d add some mushrooms and peas, but this dish is also delicious with just the squash.

INGREDIENTS:
10-12 oz bowtie pasta
1 med butternut squash, peeled and cut into 1/2″ pieces
1 Tbs olive oil
2 Tbs Earth Balance margarine
4 Tbs flour
1/3 C white cooking wine
1-1/2 C almond milk
1 Tbs nutritional yeast
3/4 tsp sage
Salt and pepper, to taste
vegan Parmesan, optional

DIRECTIONS:
Preheat oven to 400. In a medium bowl, coat the squash with the olive oil, then spread onto a baking sheet. Roast the squash for 30-40 minutes, stirring them once halfway through.
Bowties with Butternut Squash -- Epicurean Vegan
Meanwhile, boil the pasta until al dente, then drain. But while the pasta is cooking, prepare the sauce. In a medium saucepan, melt the Earth Balance. Slowly add the flour and whisk until thick and smooth. Next, whisk in the white cooking wine and blend until smooth. Little by little, add the almond milk, whisking until thickened over medium heat. Add the nutritional yeast, sage, salt, and pepper. Fold in the squash and remove from heat. You can either keep the pasta and sauce separate, or combine the two. Serve immediately and enjoy!

Bowties with Butternut Squash -- Epicurean Vegan

Bowties with Butternut Squash
 
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We decided that this is one of those dishes that could easily put you in a food coma if you're not careful. (Like the cashew cheese pasta---happens to us every time). The sauce is a basic roux that I then added seasoning and some roasted butternut squash to. Next time, I think I'd add some mushrooms and peas, but this dish is also delicious with just the squash.
Author:
Ingredients
  • 10-12 oz bowtie pasta
  • 1 med butternut squash, peeled and cut into ½" pieces
  • 1 Tbs olive oil
  • 2 Tbs Earth Balance margarine
  • 4 Tbs flour
  • ⅓ C white cooking wine
  • 1-1/2 C almond milk
  • 1 Tbs nutritional yeast
  • ¾ tsp sage
  • Salt and pepper, to taste
  • vegan Parmesan, optional
Directions
  1. Preheat oven to 400.
  2. In a medium bowl, coat the squash with the olive oil, then spread onto a baking sheet. Roast the squash for 30-40 minutes, stirring them once halfway through.
  3. Meanwhile, boil the pasta until al dente, then drain. But while the pasta is cooking, prepare the sauce. In a medium saucepan, melt the Earth Balance. Slowly add the flour and whisk until thick and smooth. Next, whisk in the white cooking wine and blend until smooth. Little by little, add the almond milk, whisking until thickened over medium heat. Add the nutritional yeast, sage, salt, and pepper.
  4. Fold in the squash and remove from heat. You can either keep the pasta and sauce separate, or combine the two. Serve immediately and enjoy!

 

Easy Baked Risotto

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Easy Baked Risotto -- Epicurean VeganThis is a lot like the Creamy Wild Mushroom Risotto, but this one requires a lot less work, especially when it comes to stirring! I recently purchased a Dutch oven and decided to try making risotto in it. So much less work! Mine is 5-quarts and this recipe only took up about 1/2 of the Dutch oven, so I would think even a 3-quart one is plenty big enough.
Easy Baked Risotto -- Epicurean VeganRisotto is a very versatile dish, so you can add whatever vegetables to it that you’d like. I stuck with spinach, onion and mushrooms, but feel free to add peas, asparagus, Swiss chard, kale . . . you name it.The great thing about using a Dutch oven, is that if you want to make this a side dish, you’ll have plenty of time to throw together the main entree while this cooks. But served with a salad and bread, this risotto makes an ideal main entree.

INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 Tbs olive oil
1 C onion, chopped
16-oz mushrooms (cremini or white), chopped or sliced
2 C spinach, chopped
1/4 C lemon juice
1/2 tsp salt
1/2 C white cooking wine
2 Tbs Earth Balance margarine
1/4 C nutritional yeast
1-1/2 tsp thyme
1/2 tsp black pepper
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside. Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.

Easy Baked Risotto -- Epicurean VeganI also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
Easy Baked Risotto -- Epicurean VeganOnce the rice is done (most of the liquid has been absorbed), add the remaining cup of broth:

Easy Baked Risotto -- Epicurean VeganNext, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy. Stir in the mushrooms mixture, along with the spinach.
Easy Baked Risotto -- Epicurean VeganSo good! Serve immediately and enjoy!
Easy Baked Risotto -- Epicurean Vegan

Easy Baked Risotto
 
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Prep time
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Risotto is a very versatile dish, so you can add whatever vegetables to it that you'd like. I stuck with spinach, onion and mushrooms, but feel free to add peas, asparagus, Swiss chard, kale . . . you name it.The great thing about using a Dutch oven, is that if you want to make this a side dish, you'll have plenty of time to throw together the main entree while this cooks. But served with a salad and bread, this risotto makes an ideal main entree.
Author:
Serves: 6
Ingredients
  • 5 C vegetable broth
  • 1-1/2 C Arborio rice
  • 1 Tbs olive oil
  • 1 C onion, chopped
  • 16-oz mushrooms (cremini or white), chopped or sliced
  • 2 C spinach, chopped
  • ¼ C lemon juice
  • ½ tsp salt
  • ½ C white cooking wine
  • 2 Tbs Earth Balance margarine
  • ¼ C nutritional yeast
  • 1-1/2 tsp thyme
  • ½ tsp black pepper
  • ½ tsp salt
Directions
  1. Preheat oven to 350.
  2. Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside.
  3. Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.
  4. I also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
  5. Once the rice is done (most of the liquid has been absorbed), add the remaining cup of broth.
  6. Next, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy.
  7. Stir in the mushrooms mixture, along with the spinach.
  8. So good! Serve immediately and enjoy!

Top of the Mountain Book Award

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TOMlogo1OK, I know this post isn’t vegan-related, but I do know that many of you out there are like me: vegan and a writer, so I wanted to let you in on a contest that I’m actually coordinating. The Top of the Mountain Book Award is given out each year at the Northern Colorado Writers Conference. This year, it’s happening March 28-29. You don’t have to attend the conference or even be a member to win. The contest is open to published and unpublished authors of fiction and/or creative/narrative nonfiction. Just polish up the first 25 pages and a 5-page synopsis. Deadline is February 1, so get those entries in! The top prize is $1,000!! Get the full guidelines HERE and good luck!

Tempeh-Salad Sandwich

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Tempeh-Salad Sandwich -- Epicurean Vegan

If you want to call this “Egg Salad” or “Tuna Salad,” go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I’ve also made it more like a pate. If that’s more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.

INGREDIENTS:
8-oz tempeh, cut into large chunks
1/3 C onion, chopped (I prefer red onion in this, but I was out)
1/3 C vegan mayo
1-1/2 Tbs yellow miso mixed with 1 Tbs water
1/4 C fresh parsley, minced or chopped
2 tsp Dijon mustard
1 tsp dried dill
1 Tbs nutritional yeast
1 tsp kelp powder
1 Tbs water
The rest…optional ingredients
bread
tomato
lettuce
vegan cheese
cucumber slices

DIRECTIONS:
Steam the tempeh for 15-20 minutes.

Tempeh-Salad Sandwich -- Epicurean Vegan

Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.

Tempeh-Salad Sandwich -- Epicurean Vegan

Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy!

Tempeh-Salad Sandwich -- Epicurean Vegan

Tempeh-Salad Sandwich
 
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If you want to call this "Egg Salad" or "Tuna Salad," go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I've also made it more like a pate. If that's more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.
Author:
Ingredients
  • 8-oz tempeh, cut into large chunks
  • ⅓ C onion, chopped (I prefer red onion in this, but I was out)
  • ⅓ C vegan mayo
  • 1-1/2 Tbs yellow miso mixed with 1 Tbs water
  • ¼ C fresh parsley, minced or chopped
  • 2 tsp Dijon mustard
  • 1 tsp dried dill
  • 1 Tbs nutritional yeast
  • 1 tsp kelp powder
  • 1 Tbs water
  • The rest...optional ingredients
  • bread
  • tomato
  • lettuce
  • vegan cheese
  • cucumber slices
Directions
  1. Steam the tempeh for 15-20 minutes.
  2. Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.
  3. Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy

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