Epicurean Vegan

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Baba Ganoush

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Baba Ganoush -- Epicurean Vegan

Baba ganoush is a traditional Middle Eastern dish made with eggplant, tahini, and seasonings. I’ve tried various renditions in restaurants, but I wanted to try my hand at making my own. I looked at different recipes and of course, there are some varying opinions on what makes a good baba ganoush. Purists will tell you that this dish never uses garlic (I couldn’t help myself) and to mix in some plain yogurt (I didn’t have any). I think what I came up with is pretty delicious and our guests raved about it. Garlic or no garlic; yogurt or no yogurt, this appetizer, served with pita chips and veggies, is full of flavor and sure to be a hit.

INGREDIENTS:
2 medium eggplants
2 garlic cloves
1 Tbs lemon juice
1/4 C tahini
1/3 C olive oil + more for brushing
1 Tbs cumin
1 tsp salt
1/2 C parsley leaves

DIRECTIONS:
Place you oven rack in the middle of the oven (about 3 down). Preheat broiler on high. Cut the eggplants in half, lengthwise and place flat side down on a baking sheet lined with foil. Brush the skins with olive oil. I wrapped the garlic cloves (skins removed and drizzled with a tiny bit of olive oil) in a little foil and placed on the baking sheet.

Broil for about 20-25 minutes, or until the skin is charred a little and the insides are soft. Flip over and let cool. Meanwhile, toss the roasted garlic, lemon juice, tahini, cumin, salt, and parsley in a food processor and blend well.
Baba Ganoush -- Epicurean VeganOnce the eggplants are cool enough to handle, scrape out the insides and transfer to the food processor and blend, drizzling in the olive oil while the machine is running. Serve with pita chips and veggies. Enjoy!

Baba Ganoush
 
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Baba ganoush is a traditional Middle Eastern dish made with eggplant, tahini, and seasonings. I've tried various renditions in restaurants, but I wanted to try my hand at making my own. I looked at different recipes and of course, there are some varying opinions on what makes a good baba ganoush. Purists will tell you that this dish never uses garlic (I couldn't help myself) and to mix in some plain yogurt (I didn't have any). I think what I came up with is pretty delicious and our guests raved about it. Garlic or no garlic; yogurt or no yogurt, this appetizer, served with pita chips and veggies, is full of flavor!
Author:
Serves: 3 cups
Ingredients
  • 2 medium eggplants
  • 2 garlic cloves
  • 1 Tbs lemon juice
  • ¼ C tahini
  • ⅓ C olive oil + more for brushing
  • 1 Tbs cumin
  • 1 tsp salt
  • ½ C parsley leaves
Directions
  1. Place you oven rack in the middle of the oven (about 3 down). Preheat broiler on high. Cut the eggplants in half, lengthwise and place flat side down on a baking sheet lined with foil. Brush the skins with olive oil. I wrapped the garlic cloves (skins removed and drizzled with a tiny bit of olive oil) in a little foil and placed on the baking sheet.
  2. Broil for about 20-25 minutes, or until the skin is charred a little and the insides are soft. Flip over and let cool. Meanwhile, toss the roasted garlic, lemon juice, tahini, cumin, salt, and parsley in a food processor and blend well.
  3. Once the eggplants are cool enough to handle, scrape out the insides and transfer to the food processor and blend, drizzling in the olive oil while the machine is running. Serve with pita chips and veggies. Enjoy!

 

Vegan Mincemeat Pockets

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Vegan Mincemeat Pockets -- Epicurean Vegan

For many of us, there are certain foods we associate with holidays and family. Like the Party Cheese Ball, mincemeat pockets are another food that my mom used to make every Christmas when I was a kid. She hasn’t made them in years and I’ve been itching to make them for some time—and to veganize them. I think I did a pretty damn good job, too! These are like little tiny apple pies and are perfect for the holiday season. I realize Christmas was yesterday, but why not ring in the New Year with these? This recipe makes about 56 pockets with about 1-1/2 C of mincemeat left over, it’s perfect to stuff some roasted butternut or acorn squash!

INGREDIENTS:
2 apples (any variety; I like Honeycrisp), finely chopped
1/2 C golden raisins
1/2 C dried currants
1/2 C coconut flakes, chopped fine
1/2 C almonds, chopped
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 C brown sugar
1/2 tsp ginger
3/4 tsp ground cloves
zest from one lemon
zest from one orange
3/4 C liquid coconut oil
1/4 C white wine (Optional. You can also use a port, gin, or brandy)
Pocket dough
3 C flour
3/4 C granulated sugar
1/4 C brown sugar
3/4 C vegan margarine
3 tsp egg-replacer powder
4 Tbs water
1 tsp baking soda
1/4 C milk
1 tsp vanilla
1/4 tsp salt

DIRECTIONS:
The night before: In a large bowl, combine all of the mincemeat ingredients except the white wine. Cover and refrigerate.

Vegan Mincemeat Pockets -- Epicurean Vegan

To make the dough, whisk the egg-replacer with the water and set aside. Using a mixer, blend together the margarine and sugars, then add the egg-replacer, vanilla, and milk. In a medium bowl, combine the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients. If it’s too dry, add a little more milk. Shape the dough into a ball, cover, and chill overnight.

The next day, place the mincemeat in a large skillet and add the white wine (if using). Cook over medium-low heat for about 20 minutes. Any liquid will cook off and the sugars will caramelize. Set aside.
Vegan Mincemeat Pockets -- Epicurean VeganTo make the pockets, preheat the oven to 375. Line a baking sheet with parchment paper. Work with a quarter of the dough at a time; refrigerate the remaining. It’s best to work in small batches so that the dough doesn’t get too dried out. Roll the quarter of dough into a ball, and on a lightly floured surface, roll the dough out. The trick is to roll the dough as thin as possible. A thick dough will be difficult to fold over and plus, you don’t want more dough than mincemeat. Use a 2-3/4″ to 3″ cookie cutter (I used a cleaned soup can) to cut out circles. Place the cutouts onto the baking sheet. Place about a 3/4 to 1 teaspoon of the mincemeat down the center of the pocket. Gently fold over and crimp the edges with a fork. (This was the first batch and I found the dough was too thick; be sure to roll it out thinner than these below) :
Vegan Mincemeat Pockets -- Epicurean VeganBake for 12 minutes, or until golden brown. Transfer to a cooling rack.

Vegan Mincemeat Pockets -- Epicurean Vegan

Repeat with remaining dough. Enjoy!

Vegan Mincemeat Pockets
 
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For many of us, there are certain foods we associate with holidays and family. Like the Party Cheese Ball, mincemeat pockets are another food that my mom used to make every Christmas when I was a kid. She hasn't made them in years and I've been itching to make them for some time---and to veganize them. I think I did a pretty damn good job, too! These are like little tiny apple pies and are perfect for the holiday season. I realize Christmas was yesterday, but why not ring in the New Year with these? This recipe makes about 56 pockets with about 1-1/2 C of mincemeat left over, it's perfect to stuff some roasted butternut or acorn squash!
Author:
Ingredients
  • 2 apples (any variety; I like Honeycrisp), finely chopped
  • ½ C golden raisins
  • ½ C dried currants
  • ½ C coconut flakes, chopped fine
  • ½ C almonds, chopped
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ C brown sugar
  • ½ tsp ginger
  • ¾ tsp ground cloves
  • zest from one lemon
  • zest from one orange
  • ¾ C liquid coconut oil
  • ¼ C white wine (Optional. You can also use a port, gin, or brandy)
  • Pocket dough
  • 3 C flour
  • ¾ C granulated sugar
  • ¼ C brown sugar
  • ¾ C vegan margarine
  • 3 tsp egg-replacer powder
  • 4 Tbs water
  • 1 tsp baking soda
  • ¼ C milk
  • 1 tsp vanilla
  • ¼ tsp salt
Directions
  1. The night before: In a large bowl, combine all of the mincemeat ingredients except the white wine. Cover and refrigerate.
  2. To make the dough, whisk the egg-replacer with the water and set aside. Using a mixer, blend together the margarine and sugars, then add the egg-replacer, vanilla, and milk. In a medium bowl, combine the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients. If it's too dry, add a little more milk. Shape the dough into a ball, cover, and chill overnight.
  3. The next day, place the mincemeat in a large skillet and add the white wine (if using). Cook over medium-low heat for about 20 minutes. Any liquid will cook off and the sugars will caramelize. Set aside.
  4. To make the pockets, preheat the oven to 375. Line a baking sheet with parchment paper. Work with a quarter of the dough at a time; refrigerate the remaining. It's best to work in small batches so that the dough doesn't get too dried out. Roll the quarter of dough into a ball, and on a lightly floured surface, roll the dough out. The trick is to roll the dough as thin as possible. A thick dough will be difficult to fold over and plus, you don't want more dough than mincemeat. Use a 2-3/4" to 3" cookie cutter (I used a cleaned soup can) to cut out circles. Place the cutouts onto the baking sheet. Place about a ¾ to 1 teaspoon of the mincemeat down the center of the pocket. Gently fold over and crimp the edges with a fork.
  5. Bake for 12 minutes, or until golden brown. Transfer to a cooling rack.
  6. Repeat with remaining dough. Enjoy!

 

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

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Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean Vegan

Well, I certainly didn’t mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can’t help it. But this recipe actually has lots of different elements than previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I’ve had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture–great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don’t have to miss out on the amazing health benefits of lentils.

Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak them overnight. If you don’t have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you’re ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorb all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer.

I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well.

All right, now that that’s out of the way, are we ready for the recipe?! I assure you, it’s worth the wait!

INGREDIENTS:
1 C black (beluga) lentils
1 Tbs fennel seed
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, chopped
1 8-oz can water chestnuts, chopped
4 C fresh spinach, chopped (salad size)
2-3 C white or cremini mushrooms, each cut into 4-6 pieces
Salt and pepper, to taste
Pepitas
Vegan Parmesan (optional)
Pepita-Tahini Dressing
1/3 C pepitas
1/2 C water (more if you’d like to thin the dressing)
2 Tbs tahini
2-1/2 Tbs grapeseed oil
1 Tbs apple cider vinegar
1 Tbs soy sauce or tamari
1 Tbs lime juice
1/4 C fresh cilantro leaves
1 tsp agave
3/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
(For a little kick, add some chili powder)

DIRECTIONS:
As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean VeganNext, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms–usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean VeganTo make the dressing, toss everything in a food processor or blender and blend until smooth.
Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean Vegan

To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing
 
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Well, I certainly didn't mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can't help it. But this recipe actually has lots of different elements from previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I've had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture--great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don't have to miss out on the amazing health benefits lentils are packed with. Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak lentils overnight. If you don't have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you're ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorbed all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer. I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well. All right, now that that's out of the way, are we ready for the recipe?! I assure you, it's been worth the wait!
Author:
Serves: 4-6
Ingredients
  • 1 C black (beluga) lentils
  • 1 Tbs fennel seed
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 2 medium leeks, chopped
  • 1 8-oz can water chestnuts, chopped
  • 4 C fresh spinach, chopped (salad size)
  • 2-3 C white or cremini mushrooms, each cut into 4-6 pieces
  • Salt and pepper, to taste
  • Pepitas
  • Vegan Parmesan (optional)
  • Pepita-Tahini Dressing
  • ⅓ C pepitas
  • ½ C water (more if you'd like to thin the dressing)
  • 2 Tbs tahini
  • 2-1/2 Tbs grapeseed oil
  • 1 Tbs apple cider vinegar
  • 1 Tbs soy sauce or tamari
  • 1 Tbs lime juice
  • ¼ C fresh cilantro leaves
  • 1 tsp agave
  • ¾ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • (For a little kick, add some chili powder)
Directions
  1. As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.
  2. Next, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms--usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
  3. To make the dressing, toss everything in a food processor or blender and blend until smooth.
  4. To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

 

Mushroom & Chard Stroganoff

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Mushroom and Chard Stroganoff -- Epicurean Vegan

Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it’s easy to veganize many “traditional foods,” and end up with a delicious meal–oftentimes, tastier than the original. You can also use whatever pasta you’d like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won’t be disappointed with this veganized classic.

INGREDIENTS:
16-oz pasta
16-oz fresh mushroom caps
2 bunches of rainbow chard, chopped
1 Tbs olive oil
3 Tbs vegan margarine
3 garlic cloves, minced
4 Tbs flour
1-1/4 C vegetable broth
1 C soy creamer
1 tsp Dijon mustard
1 tsp Worcestshire sauce
3/4 tsp salt
1/2 tsp black pepper
1/2 C fresh parsley, chopped
2 green onion, sliced
Vegan Parmesan, optional

DIRECTIONS:
Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large ones and left the smaller ones.)
Mushroom and Chard Stroganoff -- Epicurean VeganOnly saute for 3-5 minutes–just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a 1/4 C of water. Cover and steam until cooked down.
Mushroom and Chard Stroganoff -- Epicurean Vegan

Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you’ll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly. Mushroom and Chard Stroganoff -- Epicurean VeganDrain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.
Mushroom and Chard Stroganoff -- Epicurean Vegan

Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

Mushroom & Chard Stroganoff
 
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Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it's easy to veganize many "traditional foods," and end up with a delicious meal--oftentimes, tastier than the original. You can also use whatever pasta you'd like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won't be disappointed with this veganized classic.
Author:
Serves: 6
Ingredients
  • 16-oz pasta
  • 16-oz fresh mushroom caps
  • 2 bunches of rainbow chard, chopped
  • 1 Tbs olive oil
  • 3 Tbs vegan margarine
  • 3 garlic cloves, minced
  • 4 Tbs flour
  • 1-1/4 C vegetable broth
  • 1 C soy creamer
  • 1 tsp Dijon mustard
  • 1 tsp Worcestshire sauce
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ C fresh parsley, chopped
  • 2 green onion, sliced
  • Vegan Parmesan, optional
Directions
  1. Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large one and left the smaller ones.)
  2. Only saute for 3-5 minutes--just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a ¼ C of water. Cover and steam until cooked down.
  3. Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you'll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly.
  4. Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.
  5. Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

 

Lentil-Garbanzo Bean Salad with Creamy Garlic-Balsamic Dressing

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Lentil-Garbanzo Bean Salad with Creamy Garlic-Balsamic Dressing -- Epicurean Vegan

With the fresh veggies, savory dressing, and some roasted walnuts for crunch, this salad is a easily my new favorite dish. Plus, it’s so easy to make when you use Trader Joe’s steamed lentils that are ready to eat.
Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean Vegan

Let’s not forget lentils are loaded with protein, iron, and fiber–a powerhouse food ideal for any vegan diet.

INGREDIENTS:
1 pkg (1lb) Trader Joe’s Ready-to-Eat steamed lentils
1 15-oz can garbanzo beans, drained and rinsed
2 C fresh spinach, chopped
1 C fresh parsley, chopped
1 C green onions, sliced (white and green parts)
1 orange bell pepper, diced
1-1/2 C quartered cherry tomatoes
1 C roasted walnuts
Garlic-Balsamic Dressing
1 C cashews
2 garlic cloves
3/4 C cold water
2 Tbs balsamic vinegar
1 Tbs grapeseed oil
1 tsp lemon juice
1 tsp salt

DIRECTIONS:
To make the dressing, I soaked the cashews in hot water for about an hour. Drain and add to a food processor along with the garlic and water. Puree, then add the balsamic vinegar, oil, lemon juice, and salt. Blend until completely smooth; set aside.

In a large bowl, combine all of the salad ingredients, except the walnuts. Serve the salad topped with walnuts and dressing. Enjoy!

Lentil-Garbanzo Bean Salad with Creamy Garlic-Balsamic Dressing
 
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With the fresh veggies, savory dressing, and some roasted walnuts for crunch, this salad is a easily my new favorite dish. Plus, it's so easy to make when you use Trader Joe's steamed lentils that are ready to eat. Let's not forget lentils are loaded with protein, iron, and fiber--a powerhouse food ideal for any vegan diet.
Author:
Serves: 6-8
Ingredients
  • 1 pkg (1lb) Trader Joe's Ready-to-Eat steamed lentils
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 2 C fresh spinach, chopped
  • 1 C fresh parsley, chopped
  • 1 C green onions, sliced (white and green parts)
  • 1 orange bell pepper, diced
  • 1-1/2 C quartered cherry tomatoes
  • 1 C roasted walnuts
  • Garlic-Balsamic Dressing
  • 1 C cashews
  • 2 garlic cloves
  • ¾ C cold water
  • 2 Tbs balsamic vinegar
  • 1 Tbs grapeseed oil
  • 1 tsp lemon juice
  • 1 tsp salt
Directions
  1. To make the dressing, I soaked the cashews in hot water for about an hour. Drain and add to a food processor along with the garlic and water. Puree, then add the balsamic vinegar, oil, lemon juice, and salt. Blend until completely smooth; set aside.
  2. In a large bowl, combine all of the salad ingredients, except the walnuts.
  3. Serve the salad topped with walnuts and dressing. Enjoy!

 

Vegan Buffalo Chicken Wraps

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Vegan Buffalo Chicken Wraps -- Epicurean Vegan

Yes, these are simple. No, I didn’t stretch my culinary mind too much and that’s all right. Sometimes you just need a veganized classic. Plus, I think it’s important to have recipes for those who are transitioning to a vegan diet where kale and quinoa might still be a little daunting. For the really adventurous, add a couple of thin slices of avocado . . . delicious!

INGREDIENTS:
3 bags Boca Chik’n Veggie Nuggets
3-4 C romaine, chopped
12-oz jarred buffalo sauce of your choice (check ingredients to ensure vegan-ness)
Vegan bleu cheese or ranch dressing (Follow Your Heart is a great brand!)
1 avocado, peeled, pitted, and sliced thin (optional)
6 flour tortilla wraps

DIRECTIONS:
Bake the nuggets according to package instructions, then cut each nugget into 6 pieces.

Vegan Buffalo Chicken Wraps -- Epicurean Vegan In a large bowl, combine the nuggets and buffalo sauce. It may seem like a lot of sauce, but don’t be afraid; pour it on! To assemble, spread some dressing on a tortilla, a few slices of avocado (if using), some romaine, then top with nuggets. Wrap, eat, and enjoy!

Vegan Buffalo Chicken Wraps
 
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Yes, these are simple. No, I didn't stretch my culinary mind too much and that's all right. Sometimes you just need a veganized classic. Plus, I think it's important to have recipes for those who are transitioning into a vegan diet where kale and quinoa might still be a little daunting right now. For the really adventurous, add a couple of thin slices of avocado . . . delicious.
Author:
Serves: 6
Ingredients
  • 3 bags Boca Chik'n Veggie Nuggets
  • 3-4 C romaine, chopped
  • 12-oz jarred buffalo sauce of your choice (check ingredients to ensure vegan-ness)
  • Vegan bleu cheese or ranch dressing (Follow Your Heart is a great brand!)
  • 1 avocado, peeled, pitted, and sliced thin (optional)
  • 6 flour tortilla wraps
Directions
  1. Bake the nuggets according to package instructions, then cut each nugget into 6 pieces.
  2. In a large bowl, combine the nuggets and buffalo sauce. It may seem like a lot of sauce, but don't be afraid; pour it on!
  3. To assemble, spread some dressing on a tortilla, a few slices of avocado (if using), some romaine, then top with nuggets. Wrap, eat, and enjoy!

 

Kale & Zucchini Bowls with Lemon-Cashew Sauce

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Kale and Zucchini Bowls with Lemon-Cashew Sauce -- Epicurean Vegan

Where did the summer go? As much as I love autumn and all the wonderful soups and stews that always accompany this favorite season of mine, I’m not quite ready for it. I’m still stuck on fresh veggie bowls that are perfect for a summer evening on the patio with a glass of wine. I know it might be veggie-bowl overload for some of you, and I promise to get back in the kitchen to drum up some new vegan yumminess, but I assure you, you’ll love this fresh, lemony creation that is not only healthy, but super delicious! So go ahead, have that second glass of wine and enjoy those fresh summer veggies a little longer.

INGREDIENTS:
1 medium zucchini, spiralized
2 C fresh kale, chopped
1 C red cabbage, chopped
3 large green onion, chopped
1/2 red bell pepper, diced
1 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
1 C rice blend or quinoa (cooked according to package instructions)
1/2 C pepitas
Lemon-Cashew Sauce
1 C raw cashews
2 garlic cloves
3/4 tsp salt
1/4 C lemon juice
1/3 C water
1/4 C fresh cilantro or parsley

DIRECTIONS:

I had some left over Trader Joe’s Basmati Rice Medley, so I cooked that up–only took about 15 minutes. Feel free to use any grain of your choice.
Trader Joe's Basmati Rice Medley

Meanwhile, toss all of the sauce ingredients in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Next, combine the kale, cabbage, green onion, and red bell pepper in a large bowl; set aside. After spiralizing the zucchini, I placed them in a steamer basket and steamed it for only about 2 minutes; don’t over do it, otherwise, the zucchini gets too mushy. This step is also optional–I just preferred to soften the zucchini a little.
Kale and Zucchini Bowls with Lemon-Cashew Sauce -- Epicurean Vegan

To assemble the bowls, start with the rice, some zucchini and then the kale mixture. Top with tomatoes, avocado, pepitas, and sauce. Enjoy!

Kale & Zucchini Bowls with Lemon-Cashew Sauce
 
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Where did the summer go? As much as I love autumn and all the wonderful soups and stews that seem to accompany this favorite season of mine, I'm not quite ready for it. I'm still stuck on fresh veggie bowls that are perfect for a summer evening on the patio with a glass of wine. I know it might be veggie-bowl overload for some of you, and I promise to get back in the kitchen to drum up some new vegan yumminess, but I assure you, you'll love this fresh, lemony creation that is not only healthy, but super delicious! So go ahead, have that second glass of wine and enjoy those fresh summer veggies a little longer.
Author:
Serves: 4
Ingredients
  • 1 medium zucchini, spiralized
  • 2 C fresh kale, chopped
  • 1 C red cabbage, chopped
  • 3 large green onion, chopped
  • ½ red bell pepper, diced
  • 1 C cherry tomatoes, halved
  • 1 avocado, peeled, pitted and diced
  • 1 C rice blend or quinoa (cooked according to package instructions)
  • ½ C pepitas
  • Lemon-Cashew Sauce
  • 1 C raw cashews
  • 2 garlic cloves
  • ¾ tsp salt
  • ¼ C lemon juice
  • ⅓ C water
  • ¼ C fresh cilantro or parsley
Directions
  1. I had some left over Trader Joe's Basmati Rice Medley, so I cooked that up--only took about 15 minutes. Feel free to use any grain or your choice.
  2. Meanwhile, make the sauce. Combine all of the sauce ingredients in a food processor and blend until smooth. I then transfer it to a squeeze bottle. Next, combine the kale, cabbage, green onion, and red bell pepper in a large bowl; set aside. After spiralizing the zucchini, I placed them in a steamer basket and steamed it for only about 2 minutes; don't over do it, otherwise, the zucchini gets too mushy. This step is also optional--I just preferred to soften the zucchini a little.
  3. To assemble the bowls, start with the rice, some zucchini and then the kale mixture. Top with tomatoes, avocado, pepitas, and sauce. Enjoy!

 

Couscous with Leeks & Shiitake Mushrooms

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Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

Our summer has been awfully busy and I haven’t spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn’t taste rushed. I used Trader Joe’s Harvest Grain Blend that has Israeli-style couscous, quinoa, orzo, and baby garbanzo beans (which I didn’t even know existed). It only takes 10 minutes to cook. Feel free to use brown rice, quinoa, or even lentils (I recommend brown or green lentils), just keep in mind, the cooking time may vary. Either way, I think you’ll like this perfect-for-a-busy-summer dish!

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

INGREDIENTS:
16-oz pkg. Harvest Grains Blend, Trader Joe’s (or grain of choice)
3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
2 garlic cloves, minced
1-2 Tbs olive oil
2 large leeks, chopped
2 C shiitake mushrooms, cut into 1″ pieces
3/4 C soy sauce or tamari
1 tsp arrowroot
1-1/2 Tbs red wine vinegar
1/2 tsp sesame oil
1 heaping Tbs Dijon
Salt and pepper
Garlic powder
Toasted sesame seeds

DIRECTIONS:
Cook the grains according to package instructions. Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

Season with salt, pepper, and garlic powder. In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.

To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!

Couscous with Leeks & Shiitake Mushrooms
 
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Prep time
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Our summer has been awfully busy and I haven't spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn't taste rushed. I used Trader Joe's Harvest Grain Blend that has Israeli-style couscous, quinoa, orzo, and baby garbanzo beans (which I didn't even know existed). It only takes 10 minutes to cook. Feel free to use brown rice, quinoa, or even lentils (I recommend brown or green lentils), just keep in mind, the cooking time may vary. Either way, I think you'll like this perfect-for-a-busy-summer dish!
Author:
Serves: 5-6
Ingredients
  • 16-oz pkg. Harvest Grains Blend, Trader Joe's (or grain of choice)
  • 3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
  • 2 garlic cloves, minced
  • 1-2 Tbs olive oil
  • 2 large leeks, chopped
  • 2 C shiitake mushrooms, cut into 1" pieces
  • ¾ C soy sauce or tamari
  • 1 tsp arrowroot
  • 1-1/2 Tbs red wine vinegar
  • ½ tsp sesame oil
  • 1 heaping Tbs Dijon
  • Salt and pepper
  • Garlic powder
  • Toasted sesame seeds
Directions
  1. Cook the grains according to package instructions. If you're using the Harvest Grains Blend, it will cook in ten minutes.
  2. Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.
  3. Season with salt, pepper, and garlic powder.
  4. In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.
  5. To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!

 

 

Quick & Easy Lentils with Spinach & Mushrooms

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Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean Vegan

As much as I love to cook, there are times when I want to spend as little time in the kitchen preparing a meal as possible. We’re busy—we’ve got places to go, things to do, people to see! And I’m guessing you’re the same way. Unfortunately, the Standard American Diet (SAD) has allowed us to spend practically no time in the kitchen preparing healthy meals, but rather digging into a greasy bag or a plastic container of some deli salad that’s been sitting all day.

Thankfully, I’ve discovered these ready-to-eat lentils from Trader Joe’s.
Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean Vegan

I think I paid $2.99 for this 1 lb 1.6-oz package that contains 5, 1/2 cup servings. First, let’s talk figures: We’re looking at 8 grams of fiber, 9 grams of protein, and 20% of your daily intake of iron—and that’s just in half a cup! Lentils contain no fat or cholesterol either. Even though lentils are high in carbs, that’s okay because whole grains gives us the slow and steady release of glucose that our bodies need to keep going. Plus, in case you haven’t heard . . . fiber is awesome. It helps control your weight because it adds volume to foods without a lot of calories so you feel fuller longer. It also helps stabilizes blood sugar so you don’t go from satisfied to ravenous in a matter of two hours.

Okay, are you convinced? Good.

Anyway, I threw this together in about 20 minutes. We had been out of town, so the fridge contents were sparse, but I was able to scrounge up some items.  I also had some leftover Cilantro-Cashew Sauce in the freezer that I defrosted in some hot water. I sauteed some onion, mushrooms, and spinach, then topped these bowls with some pepitas and fresh chives. Check out THIS LIST of other sauces you could easily whip up in no time.

Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean VeganINGREDIENTS:
1 pkg. Trader Joe’s Ready-to-Eat lentils (in the produce section)
2 cloves garlic, minced
1 tsp olive oil
1 small onion, diced
2-3 C mushrooms, sliced
3-4 C fresh spinach, chopped
Salt and pepper
Juice from half a lime
Pepitas
Fresh chives, chopped
Sauce of your choice (see above)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; saute for 2 minutes over medium heat. Add the onion and cook 5-7 minutes, or until they soften and begin to brown. Add the mushrooms and cook 3-4 minutes. In the meantime, heat the lentils by making 3 slits in the bag and cooking for 3 minutes on high in the microwave. Then add them to the skillet and mix in well. Add the spinach and cook until it begins to wilt.
Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean VeganSeason with salt and pepper, then add the lime juice. Stir to combine. Serve in bowls and top with pepitas, chives and sauce. Enjoy!

Savory Field Roast Loaf with Gravy

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Savory Field Roast Loaf with Gravy -- Epicurean Vegan

No, it’s not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I’ve made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.
Savory Field Roast Loaf with Gravy -- Epicurean VeganINGREDIENTS:
1 Field Roast Celebration Loaf, cut into small cubes
3 cloves of garlic, minced
1 Tbs olive oil
1 small onion, diced
1 red bell pepper, diced
1 puff pastry sheet, thawed
Flour
2 Tbs almond milk
Gravy
1/2 C flour
2 Tbs vegan margarine
3 C vegetable broth
2 Tbs miso, any variety
3 Tbs water
2 Tbs tamari or soy sauce
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side:
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Scoop the Field Roast mixture into the center of the puff pastry:
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Wrap the loaf, alternating sides (I didn’t do a very pretty job, but you get the idea):
Savory Field Roast Loaf with Gravy -- Epicurean VeganIt’s a mummy loaf!
Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
Savory Field Roast Loaf with Gravy -- Epicurean VeganServe slices of the loaf topped with gravy. Enjoy!

Savory Field Roast Loaf with Gravy
 
Print
No, it's not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I've made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.
Author:
Serves: 4
Ingredients
  • 1 Field Roast Celebration Loaf, cut into small cubes
  • 3 cloves of garlic, minced
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 puff pastry sheet, thawed
  • Flour
  • 2 Tbs almond milk
  • Gravy
  • ½ C flour
  • 2 Tbs vegan margarine
  • 3 C vegetable broth
  • 2 Tbs miso, any variety
  • 3 Tbs water
  • 2 Tbs tamari or soy sauce
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp oregano
  • ½ tsp thyme
Directions
  1. Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
  2. Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
  3. On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side.
  4. Scoop the Field Roast mixture into the center of the puff pastry.
  5. Wrap the loaf, alternating sides.
  6. Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
  7. To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
  8. Serve slices of the loaf topped with gravy. Enjoy!

 

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