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Glass Noodles & Carrots with Peanut-Sesame Sauce

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Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

I’m learning how to think small. The College Student is well, off to college this fall, and frankly, he’s rarely home for dinner these days between his busy work and social schedules. Thus, thinking small. Or least, smaller. Admittedly, I struggle with figuring out portions, so cooking for two is certainly a challenge. It does help to use small ingredients like this package of Sweet Potato Glass Noodles (3.5-oz) and these wee little carrots from our garden:

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean VeganThe joy of cooking for two means saving money at the grocery store and saving time in the kitchen; these bowls are fresh and flavorful in less than 30 minutes. The downside? No leftovers.

INGREDIENTS:
3.5-oz pkg. Sweet Potato Glass Noodles
6-8 small carrots, sliced thin (about 2 cups)
1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
Sesame seeds
Peanut-Sesame Sauce
1-1/2 Tbs creamy peanut butter
4 Tbs soy sauce
2 tsp toasted sesame oil
2 tsp rice vinegar
2 Tbs mirin
1/2 tsp lime juice
1/2 tsp brown sugar
1 garlic clove, minced
1 Tbs grated ginger root

DIRECTIONS:

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Steam the carrots until softened, about 12-15 minutes. Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.

Whisk together all of the sauce ingredients.

Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Glass Noodles & Carrots with Peanut-Sesame Sauce
 
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Author:
Serves: 2
Ingredients
  • 3.5-oz pkg. Sweet Potato Glass Noodles
  • 6-8 small carrots, sliced thin (about 2 cups)
  • 1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
  • Sesame seeds
  • Peanut-Sesame Sauce
  • 1-1/2 Tbs creamy peanut butter
  • 4 Tbs soy sauce
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • 2 Tbs mirin
  • ½ tsp lime juice
  • ½ tsp brown sugar
  • 1 garlic clove, minced
  • 1 Tbs grated ginger root
Directions
  1. Steam the carrots until softened, about 12-15 minutes.
  2. Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.
  3. Whisk together all of the sauce ingredients.
  4. Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!

 

Sweet Potato Nachos with Cilantro-Lime Sour Cream

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Sweet Potato Nachos with Cilantro-Lime Sour Cream -- Epicurean Vegan

I really didn’t mean to take such a long hiatus from posting. Between work and The Eighteen-year-old’s graduation, it’s been a busy spring. Here’s a quick and yummy recipe that is perfect for enjoying out on the deck. I’ve come learn that there are few rules when it comes to nachos, so here’s my delicious and hearty take on a classic.

INGREDIENTS:
2 large sweet potatoes or yams, cut into 1/2″ slices
Olive oil
Garlic salt
Black pepper
5 to 6-oz of a Daiya Jalapeno Havarti Style Block, shredded
1-1/4 C vegan sour cream
1 C fresh cilantro leaves
1 Tbs lime juice
1/4 tsp salt
Toppings
2 15-oz cans black beans, drained and rinsed
Green onion
Black olives
Salsa
Pepitas

DIRECTIONS:
Preheat oven to 450. Line a baking sheet with foil and place the sweet potato slices on the sheet. Brush with olive oil and sprinkle with garlic salt and black pepper. Bake for 25-30 minutes, or until tender and browned. Sprinkle with the vegan cheese and bake another 2-3 minutes, or until the cheese in melted.

Sweet Potato Nachos with Cilantro-Lime Sour Cream -- Epicurean Vegan

In the meantime, over low heat, warm the black beans in a saucepan. Combine the sour cream, cilantro, lime juice, and salt in a food processor and blend well. Transfer to a squeeze bottle or bowl. Once the cheese is melted on the sweet potatoes, immediately top 3-4 on individual plates with black beans, sauce, and other toppings. Enjoy!

Sweet Potato Nachos with Cilantro-Lime Sour Cream
 
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I really didn't mean to take such a long hiatus from posting. Between work and The Eighteen-year-old's graduation, it's been a busy spring. Here's a quick and yummy recipe that is perfect for enjoying out on the deck. I've come learn that there are few rules when it comes to nachos, so here's my delicious and hearty take on a classic.
Author:
Serves: 5
Ingredients
  • 2 large sweet potatoes or yams, cut into ½" slices
  • Olive oil
  • Garlic salt
  • Black pepper
  • 5 to 6-oz of a Daiya Jalapeno Havarti Style Block, shredded
  • 1-1/4 C vegan sour cream
  • 1 C fresh cilantro leaves
  • 1 Tbs lime juice
  • ¼ tsp salt
  • Toppings
  • 2 15-oz cans black beans, drained and rinsed
  • Green onion
  • Black olives
  • Salsa
  • Pepitas
Directions
  1. Preheat oven to 450.
  2. Line a baking sheet with foil and place the sweet potato slices on the sheet. Brush with olive oil and sprinkle with garlic salt and black pepper. Bake for 25-30 minutes, or until tender and browned.
  3. Sprinkle with the vegan cheese and bake another 2-3 minutes, or until the cheese in melted.
  4. In the meantime, over low heat, the warm the black beans in a saucepan.
  5. Combine the sour cream, cilantro, lime juice, and salt in a food processor and blend well. Transfer to a squeeze bottle or bowl.
  6. Once the cheese is melted on the sweet potatoes, immediately top 3-4 on individual plates with black beans, sauce, and other toppings. Enjoy!

 

Potato Curry with Spinach & Tomato

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Potato Curry with Spinach and Tomato -- Epicurean Vegan

The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That’s right, avocado. I know it’s highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal?
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Yep . . . I added avocado my Indian curry and it was delicious! The mild flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you’ve got an avocado itchin’ to be eaten. I’m pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!

INGREDIENTS:
3 cloves of garlic, minced
1 Tbs olive oil
3 russet potatoes, nuked, skinned, and cut into cubes
1 can coconut milk
1 C vegetable broth
3 Tbs garam masala
3 Tbs yellow curry
1 tsp turmeric
3/4 tsp salt
3-4 C fresh baby spinach
3 tomatoes, diced
6 C cooked rice
1-2 avocados, peeled, pitted and diced (optional)
1 can of drained garbanzo beans would also be great to add!

DIRECTIONS:
In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Add the garam masala, curry, and turmeric and coat the potatoes well.
Potato Curry with Spinach and Tomato -- Epicurean VeganIn a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Fold in and let cook over medium-low heat until the spinach is wilted.
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

Potato Curry with Spinach & Tomato
 
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The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That's right, avocado. I know it's highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal? I added avocado my Indian curry and it was delicious! The mind flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you've got an avocado itchin' to be eaten. I'm pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!
Author:
Serves: 4-5
Ingredients
  • 3 cloves of garlic, minced
  • 1 Tbs olive oil
  • 3 russet potatoes, nuked, skinned, and cut into cubes
  • 1 can coconut milk
  • 1 C vegetable broth
  • 3 Tbs garam masala
  • 3 Tbs yellow curry
  • 1 tsp turmeric
  • ¾ tsp salt
  • 3-4 C fresh baby spinach
  • 3 tomatoes, diced
  • 6 C cooked rice
  • 1-2 avocados, peeled, pitted and diced
Directions
  1. In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
  2. Add the garam masala, curry, and turmeric and coat the potatoes well.
  3. In a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
  4. Fold in and let cook over medium-low heat until the spinach is wilted.
  5. Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

 

Spinach Linguine with Sausage & Sun-dried Tomatoes

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Spinach Linguine with Sausage and Sun-dried Tomatoes -- Epicurean Vegan

I came across Tofurky’s Spinach Pesto Artisan Sausage, but I didn’t really have a recipe in mind; it just sounded like good and I wanted to give ’em a whirl. One sausage offers 29 grams of protein! only 11 grams of carbs and only 1 gram of saturated fat. And of course, you won’t find any cholesterol in these sausages. Super tasty and paired with pasta and sun-dried tomatoes in a light oil and garlic sauce, it makes an excellent meal in very little time!

Spinach Linguine with Sausage and Sun-dried Tomatoes -- Epicurean Vegan

INGREDIENTS:
12-oz spinach linguine
2 Tofurky Spinach Pesto sausages, sliced
6-oz jar oil-packed sun-dried tomatoes, diced
4 cloves of garlic, minced
1/3 C olive oil
1 tsp vegan margarine
Salt and pepper, to taste
Vegan Parmesan, optional

DIRECTIONS:
Cook the linguine according to package instructions. Meanwhile, in a medium skillet, add the sausage and sun-dried tomatoes. Saute over medium-low heat, or until the edges of the sausage begin to brown.

Spinach Linguine with Sausage and Sun-dried Tomatoes -- Epicurean Vegan

In a small saucepan, heat the garlic, oil, and margarine to a low simmer, then remove from the heat. To serve, top individual servings of pasta with the sausage/sun-dried tomato mixture and drizzle with the garlic-oil sauce; top with vegan Parmesan and salt and pepper. Enjoy!

Spinach Linguine with Sausage & Sun-dried Tomatoes
 
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I came across Tofurky's Spinach Pesto Artisan Sausage, but I didn't really have a recipe in mind; it just sounded like good and I wanted to give 'em a whirl. One sausage offers 29 grams of protein! only 11 grams of carbs and only 1 gram of saturated fat. And of course, you won't find any cholesterol in these sausages. Super tasty and paired with sun-dried tomatoes in a light oil and garlic sauce, it makes an excellent meal in very little time!
Author:
Serves: 4
Ingredients
  • 12-oz spinach linguine
  • 2 Tofurky Spinach Pesto sausages, sliced
  • 6-oz jar oil-packed sun-dried tomatoes
  • 4 cloves of garlic, minced
  • ⅓ C olive oil
  • 1 tsp vegan margarine
  • Salt and pepper, to taste
  • Vegan Parmesan, optional
Directions
  1. Cook the linguine according to package instructions.
  2. Meanwhile, in a medium skillet, add the sausage and sun-dried tomatoes. Saute over medium-low heat, or until the edges of the sausage begin to brown.
  3. In a small saucepan, heat the garlic, oil, and margarine to a low simmer, then remove from the heat.
  4. To serve, top individual servings of pasta with the sausage/sun-dried tomato mixture and drizzle with the garlic-oil sauce; top with vegan Parmesan and salt and pepper. Enjoy!

 

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

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Spinach Ravioli with Lemon-Cashew Cream -- Epicurean Vegan

I’m so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it’s well worth it!

INGREDIENTS:
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, sliced and diced small
3 C cremini mushrooms, diced small
2 bunches of fresh spinach, chopped
Salt and pepper, to taste
60 eggless wonton wrappers
Lemon-Cashew Cream
1 C cashews
1 garlic clove
1 tsp apple cider vinegar
3/4 tsp salt
1/4 C water
1/4 C lemon juice
Butter-Garlic Sauce
6 garlic cloves, minced
1 C vegetable broth
1 lb vegan margarine
1/2 C fresh parsley, minced
The rest
2 tomatoes, diced
Vegan Parmesan
Toasted pinenuts, toasted (optional)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean VeganFold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.

To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean VeganPlace onto a baking sheet.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean Vegan

Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don’t plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.

Come mealtime, the process goes pretty quickly, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.

Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer the raviolis to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean Vegan

Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce
 
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I'm so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it's well worth it!
Author:
Ingredients
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 2 medium leeks, sliced and diced small
  • 3 C cremini mushrooms, diced small
  • 2 bunches of fresh spinach, chopped
  • Salt and pepper, to taste
  • 60 eggless wonton wrappers
  • Lemon-Cashew Cream
  • 1 C cashews
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • ¾ tsp salt
  • ¼ C water
  • ¼ C lemon juice
  • Butter-Garlic Sauce
  • 6 garlic cloves, minced
  • 1 C vegetable broth
  • 1 lb vegan margarine
  • ½ C fresh parsley, minced
  • The rest
  • 2 tomatoes, diced
  • Vegan Parmesan
  • Toasted pinenuts, toasted (optional)
Directions
  1. In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
  2. Fold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.
  3. To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 to 2-1/2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
  4. Place onto a baking sheet.
  5. Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don't plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.
  6. Come mealtime, the process goes pretty quick, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.
  7. Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water to and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.
  8. Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

 

 

 

Cauliflower Fried Rice

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Cauliflower Fried Rice -- Epicurean Vegan

While perusing the produce section at Costco, I came across a bag of cauliflower “rice” that can be sauteed, mashed, baked. . . you name it. I had seen recipes for cauliflower rice, so I thought I’d give it a whirl. The Husband loves cauliflower and fried rice (sans egg), so this seemed like something I could work with. (I love the convenience of the cauliflower already being “riced.”) I added tofu, cashews, red bell pepper and green onion to make this unconventional, yet delicious “fried rice” in no time.
Cauliflower Fried Rice -- Epicurean Vegan

INGREDIENTS:
4 C of cauliflower rice (that’s half of the Costco-sized bag)
1 14-oz pkg firm tofu, crumbled
4 Tbs cornstarch
Salt and pepper, to taste
2 Tbs sesame oil
1/4 C brown rice vinegar
1/2 C green onion, sliced
1 red bell pepper, diced small
1 Tbs + 1 tsp olive oil, divided
3 garlic cloves, minced
2 Tbs grated gingerroot
4 Tbs tamari or soy sauce
2 Tbs mirin
1 C toasted cashews

DIRECTIONS:
In a medium bowl, combine the crumbled tofu in a bowl with the cornstarch and salt and pepper; toss gently to coat. Heat one teaspoon of the olive oil in a large skillet and add the tofu; saute over medium heat, stirring and flipping the tofu until browned.
Cauliflower Fried Rice -- Epicurean VeganTransfer to a bowl and set aside. Wipe the skillet clean and heat the remaining olive oil. Add the garlic and ginger and saute over medium heat for 2 minutes, then add the bell pepper. Cook until softened, then add the cauliflower. Cook for another 2-3 minutes, then stir in the vinegar and let cook another 5 minutes, stirring often. Add the tofu, green onion, and cashews; combine well, then stir in the tamari and mirin. Serve hot and enjoy!

Cauliflower Fried Rice
 
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While perusing the produce section at Costco, I came across a bag of cauliflower "rice" that can be sauteed, mashed, baked. . . you name it. I had seen recipes for cauliflower rice, so I thought I'd give it a whirl. The Husband loves cauliflower and fried rice (sans egg), so this seemed like something I could work with. (I love the convenience of the cauliflower already being "riced.") I added tofu, cashews, red bell pepper and green onion to make this unconventional, yet delicious "fried rice" in no time.
Author:
Serves: 4-6
Ingredients
  • 4 C of cauliflower rice (that's half of the Costco-sized bag)
  • 1 14-oz pkg firm tofu, crumbled
  • 4 Tbs cornstarch
  • Salt and pepper, to taste
  • 2 Tbs sesame oil
  • ¼ C brown rice vinegar
  • ½ C green onion, sliced
  • 1 red bell pepper, diced small
  • 1 Tbs + 1 tsp olive oil, divided
  • 3 garlic cloves, minced
  • 2 Tbs grated gingerroot
  • 4 Tbs tamari or soy sauce
  • 2 Tbs mirin
  • 1 C toasted cashews
Directions
  1. In a medium bowl, combine the crumbled tofu in a bowl with the cornstarch and salt and pepper; toss gently to coat. Heat one teaspoon of the olive oil in a large skillet and add the tofu; saute over medium heat, stirring and flipping the tofu until browned.
  2. Transfer to a bowl and set aside. Wipe the skillet clean and heat the remaining olive oil. Add the garlic and ginger and saute over medium heat for 2 minutes, then add the bell pepper. Cook until softened, then add the cauliflower. Cook for another 2-3 minutes, then stir in the vinegar and let cook another 5 minutes, stirring often.
  3. Add the tofu, green onion, and cashews; combine well, then stir in the tamari and mirin.
  4. Serve hot and enjoy!

 

Seed n’ Green Salad with Lemon-Tahini Dressing

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Next to summertime, I think January is high-salad time (thanks to all those New Year resolutions). I’m a salad gal all the time, but I might as well jump on the bandwagon. I could have called this something more catchy like, Grains n’ Greens, but quinoa is actually the seed that is extracted from the grain. Hence, it’s Seed n’ Green (even though I’m sure I’ve called quinoa a grain many times before). Anyway, quinoa is pretty awesome so it’s an ideal mate for salad fixings. I recommend making the quinoa ahead of time and letting it cool, but feel free to serve this salad warm.

INGREDIENTS:
1 C quinoa
2 C broth or water
6 C baby spinach
1 14-oz can sliced green olives
1 avocado, diced
Pepitas
Lemon-Tahini Dressing
2 Tbs tahini
1 Tbs red miso
1/8 C nutritional yeast
1/8 C lemon juice
1 Tbs chia seeds
1/4 C water (more for thinning out, if necessary)
1/8 tsp black pepper

DIRECTIONS:
Combine the quinoa and broth or water and bring to a boil. Reduce heat to low, cover, and let cook for about 15-20 minutes, or until the liquid has been absorbed. I then transferred the quinoa to a bowl and chilled it in the fridge, uncovered, for about 30-45 minutes. Meanwhile, to make the dressing, combine all of the ingredients in a food processor. Puree until smooth. Transfer to a mason jar or other glass container. Store in the fridge until ready to use. Depending on how long it sits, the chia seeds will thicken the dressing up, so if you want a thinner dressing, whisk in a tad of water.

To make the salad, start with some spinach, then add a scoop or two of quinoa. Top with olives, avocado, pepitas and dressing. Enjoy!

Seed n' Green Salad with Lemon-Tahini Dressing
 
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Next to summertime, I think January is high-salad time---thanks to all those New Year resolutions. I'm a salad gal all the time, but I might as well jump on the bandwagon. I could have called this something more catchy like, Grains n' Greens, but quinoa is actually the seed that is extracted from the grain. Hence, it's Seed n' Green (even though I'm sure I've called quinoa a grain many times before. Anyway, quinoa is pretty awesome so it's an ideal mate for salad fixings. I recommend making the quinoa ahead of time and letting it cool, but feel free to serve this salad warm.
Author:
Serves: 4
Ingredients
  • 1 C quinoa
  • 2 C broth or water
  • 6 C baby spinach
  • 1 14-oz can sliced green olives
  • 1 avocado, diced
  • Pepitas
  • Lemon-Tahini Dressing
  • 2 Tbs tahini
  • 1 Tbs red miso
  • ⅛ C nutritional yeast
  • ⅛ C lemon juice
  • 1 Tbs chia seeds
  • ¼ C water (more for thinning out, if necessary)
  • ⅛ tsp black pepper
Directions
  1. Combine the quinoa and broth or water and bring to a boil. Reduce heat to low, cover, and let cook for about 15-20 minutes, or until the liquid has been absorbed.
  2. I then transferred to a bowl and chilled in the fridge, uncovered, for about 30-45 minutes. Meanwhile, to make the dressing, combine all of the ingredients in a food processor. Puree until smooth. Transfer to a mason jar or other glass container. Store in the fridge until ready to use. Depending on how long it sits, the chia seeds will thicken the dressing up, so if you want a thinner dressing, whisk in a tad of water.
  3. To make the salad, start with some spinach, then add a scoop or two of quinoa. Top with olives, avocado, pepitas and dressing. Enjoy!

 

 

Creamy Mushroom & Spinach Soup

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Creamy Mushroom & Spinach Soup -- Epicurean Vegan

It’s hard to beat a comforting, savory soup on a cold night. It’s also great when it doesn’t take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!

INGREDIENTS:
6 small russet potatoes, diced (about 4 C)
4-5 C vegetable broth
16-oz cremini mushrooms, sliced
1 bunch spinach, chopped small/fine
1 can lite coconut milk
1/2 tsp thyme
1/4 tsp rosemary
3/4 tsp Herbs de Provence
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
3 green onion or one bunch of chives, chopped

Creamy Mushroom and Spinach Soup -- Epicurean Vegan

DIRECTIONS:
In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender. Add half of the sliced mushrooms and about 2/3 of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.) Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic. Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning. Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

Creamy Mushroom & Spinach Soup
 
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It's hard to beat a comforting, savory soup on a cold night. It's also great when it doesn't take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!
Author:
Serves: 4-6
Ingredients
  • 6 small russet potatoes, diced (about 4 C)
  • 4-5 C vegetable broth
  • 16-oz cremini mushrooms, sliced
  • 1 bunch spinach, chopped small/fine
  • 1 can lite coconut milk
  • ½ tsp thyme
  • ¼ tsp rosemary
  • ¾ tsp Herbs de Provence
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 garlic cloves, minced
  • 3 green onion or one bunch of chives, chopped
Directions
  1. In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender.
  2. Add half of the sliced mushrooms and about ⅔ of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.)
  3. Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic.
  4. Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning.
  5. Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

 

Kale & Wonton Soup

by

Kale and Wonton Soup -- Epicurean Vegan

Okay, I get it; those are some really ugly-looking wontons. I clearly need to work on my wonton-making skills. Maybe they’re more like dumplings. If I called them dumplings would that have been better? Well, wontons . . . dumplings . . . they taste amazing. I got an instant “Oh, hell yeah,” after The Husband took one bite. In fact, he said this soup rivals his all-time favorite dish: tacos. The broth alone got some noteworthy accolades. Despite my obvious lack of wonton origami, they are actually super easy to make. (I have to give myself points for the fact that my “wumplings” stayed together!) In fact, they’re such a breeze to make, you can whip up a batch, store them in the freezer, and drop them into a simple broth whenever the mood strikes. This soup is ideal for someone who is feeling under the weather; the kale and mushrooms are immune-boosting superstars. So regardless if you make wontons or dumplings . . . or wumplings, you’ll love this soup!

INGREDIENTS:
8 C water
2 tsp Better than Bouillon vegetable base
3 Tbs red miso
1 bunch lacinato (dinosaur) kale, chopped
1 bunch green onions, chopped or sliced
16-oz cremini mushrooms, diced fine
2 tsp sesame oil
2 Tbs tamari or soy sauce
1 tsp ground ginger
1 Tbs olive oil
2 garlic cloves, minced
30 wonton wrappers
Kale and Wonton Soup -- Epicurean Vegan

DIRECTIONS:
Place the diced mushrooms in a medium bowl and drizzle with the sesame oil and tamari, then sprinkle on the ginger. Using a rubber spatula, gently fold the mushrooms and combine everything well.
Kale and Wonton Soup -- Epicurean Vegan

In a medium skillet, heat the olive oil and garlic over medium heat. Add the mushrooms and cook for about 5 minutes, or until the mushrooms soften. Drain the liquid or use a slotted spoon to transfer the mushrooms to a small bowl. To make the wontons, I recommending following these instructions. I’m not sure where I went wrong in the process, but that’s okay, I’m still happy with my wumplings. The trick is to not overfill them and to have a little dish of water nearby to dab onto the wrappers to form a seal. Place the wontons on a cookie sheet, making sure they don’t touch.
Kale and Wonton Soup -- Epicurean VeganUPDATE: Look at my second attempt at making wontons! Much better!
Kale and Wonton Soup -- Epicurean Vegan

Place in the freezer for 1-2 hours. Once frozen, you can then either use them or store in a Ziploc bag. To make the broth, whisk together the water, bouillon, and miso. Add the green onion and bring to a boil. Reduce the heat to a simmer and add the kale. Drop the wontons into the soup pot and cook until heated through, about 3-4 minutes. I used all 30, but feel free to use as many as you want. Serve immediately. Enjoy! (For leftovers, I recommend storing the broth and wontons separately to ensure the wontons don’t get saturated and fall apart.)

Kale & Wonton Soup
 
Print
Okay, I get it; those are some really ugly-looking wontons. I clearly need to work on my wonton-making skills. Maybe they're more like dumplings. If I called them dumplings would that have been better? Well, wontons . . . dumplings . . . they taste amazing. I got an instant "Oh, hell yeah," after The Husband took one bite. In fact, he said this soup rivals his all-time favorite dish: tacos. The broth alone got some noteworthy accolades. Despite my obvious lack of wonton origami, they are actually super easy to make. (I have to give myself points for the fact that my "wumplings" stayed together!) In fact, they're such a breeze to make, you can whip up a batch, store them in the freezer, and drop them into a simple broth whenever the mood strikes. This soup is ideal for someone who is feeling under the weather; the kale and mushrooms are immune-boosting superstars. So regardless if you make wontons or dumplings . . . or wumplings, you'll love this soup!
Author:
Serves: 6
Ingredients
  • 8 C water
  • 2 tsp Better than Bouillon vegetable base
  • 3 Tbs red miso
  • 1 bunch lacinato (dinosaur) kale, chopped
  • 1 bunch green onions, chopped or sliced
  • 16-oz cremini mushrooms, diced fine
  • 2 tsp sesame oil
  • 2 Tbs tamari or soy sauce
  • 1 tsp ground ginger
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 30 wonton wrappers
Directions
  1. Place the diced mushrooms in a medium bowl and drizzle with the sesame oil and tamari, then sprinkle on the ginger. Using a rubber spatula, gently fold the mushrooms and combine everything well.
  2. In a medium skillet, heat the olive oil and garlic over medium heat. Add the mushrooms and cook for about 5 minutes, or until the mushrooms soften. Drain the liquid or use a slotted spoon to transfer the mushrooms to a small bowl. To make the wontons, I recommending following these instructions. I'm not sure where I went wrong in the process, but that's okay, I'm still happy with my wumplings. The trick is to not overfill them and to have a little dish of water nearby to dab onto the wrappers to form a seal. Place the wontons on a cookie sheet, making sure they don't touch.
  3. Place in the freezer for 1-2 hours. Once frozen, you can then either use them or store in a Ziploc bag. To make the broth, whisk together the water, bouillon, and miso. Add the green onion and bring to a boil. Reduce the heat to a simmer and add the kale. Drop the wontons into the soup pot and cook until heated through, about 3-4 minutes. I used all 30, but feel free to use as many as you want. Serve immediately. Enjoy! (For leftovers, I recommend storing the broth and wontons separately to ensure the wontons don't get saturated and fall apart.)

 

Vegan Loaded Potato Skins

by

Loaded Potato Skins -- Epicurean Vegan

These loaded potato skins will be the real MVP on game day. And who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.

INGREDIENTS:
12 russet potatoes
Olive oil
Salt and pepper, to taste
12 slices of veggie bacon, cooked and chopped
4 green onions, sliced
1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
3/4 C water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
3/4 tsp salt

DIRECTIONS:
Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.

Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.

Once they’ve cooled, slice each potato in half and scoop out the inside; but leave about a 1/4″ around the edges.
Loaded Potato Skins -- Epicurean Vegan

I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!

Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!

Vegan Loaded Potato Skins
 
Print
You better add these to your list of game day snacks. Who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.
Author:
Serves: 24
Ingredients
  • 12 russet potatoes
  • Olive oil
  • Salt and pepper, to taste
  • 12 slices of veggie bacon, cooked and chopped
  • 4 green onions, sliced
  • 1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
  • ¾ C water
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ¾ tsp salt
Directions
  1. Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.
  2. Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.
  3. Once they've cooled, slice each in half and scoop out the potato; but leave about a ¼" around the edges.
  4. I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!
  5. Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!

 

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