Epicurean Vegan

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Chocolate-Apple Tart

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Chocolate-Apple Tart -- Epicurean Vegan

Sometimes you’re just in the mood to make something sweet for breakfast…but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!

INGREDIENTS:
1 puff pastry sheet, thawed
1 tsp vegan margarine
Flour
1 apple (I used a Honeycrisp), sliced very thin
1 Tbs sugar
1/2 tsp ground cinnamon
1/4 C semi-sweet vegan chocolate chips
1-2 Tbs almond milk
1/2 C powdered sugar
Almond milk

DIRECTIONS:
Preheat oven to 375. Grease an 11×17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough—about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
Chocolate-Apple Tart -- Epicurean Vegan

Layer on the apples.
Chocolate-Apple Tart -- Epicurean VeganCombine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
Chocolate-Apple Tart -- Epicurean VeganWhile the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk—a teaspoon at a time—to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!
Chocolate- Apple Tart -- Epicurean Vegan

Chocolate Apple Tart
 
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Sometimes you're just in the mood to make something sweet for breakfast...but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!
Author:
Ingredients
  • 1 puff pastry sheet, thawed
  • 1 tsp vegan margarine
  • Flour
  • 1 apple (I used a Honeycrisp), sliced very thin
  • 1 Tbs sugar
  • ½ tsp ground cinnamon
  • ¼ C semi-sweet vegan chocolate chips
  • 1-2 Tbs almond milk
  • ½ C powdered sugar
  • Almond milk
Directions
  1. Preheat oven to 375. Grease an 11x17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough---about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
  2. Layer on the apples.
  3. Combine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
  4. While the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk---a teaspoon at a time---to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!


Peanut-Tofu Bowls

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Peanut-Tofu Bowls -- Epicurean Vegan

I’m on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don’t mind that they’re easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.

INGREDIENTS:
Bowls
6 C cooked rice
2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
1 Tbs olive oil
2 red bell peppers, chopped
2 carrots, shredded
3 C spinach, chopped
1 C green onion, sliced
2 heads of broccoli florets
Chopped peanuts
Peanut Sauce
2 cloves of garlic
1/3 C peanut butter
1/3 C tamari
1 Tbs sesame oil
1/8-1/4 C canned coconut milk or almond milk

DIRECTIONS:
Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.

To make the sauce, throw everything in a food processor (but start with just an 1/8 C of the nondairy milk). Add more if you want to thin it some more. Set aside.

In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes–just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.

To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

Peanut-Tofu Bowls
 
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I'm on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don't mind that they're easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.
Author:
Serves: 4
Ingredients
  • Bowls
  • 6 C cooked rice
  • 2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
  • 1 Tbs olive oil
  • 2 red bell peppers, chopped
  • 2 carrots, shredded
  • 3 C spinach, chopped
  • 1 C green onion, sliced
  • 2 heads of broccoli florets
  • Chopped peanuts
  • Peanut Sauce
  • 2 cloves of garlic
  • ⅓ C peanut butter
  • ⅓ C tamari
  • 1 Tbs sesame oil
  • ⅛-1/4 C canned coconut milk or almond milk
Directions
  1. Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.
  2. To make the sauce, throw everything in a food processor (but start with just an ⅛ C of the nondairy milk). Add more if you want to thin it some more. Set aside.
  3. In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes--just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.
  4. To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

 

 

Vegan Meatball Sliders

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Vegan Meatball Sliders -- Epicurean Vegan

I had seen a non-vegan version of these on Pinterest, and thought, Heck, those can be veganized! And whoa, Nelly, was that easy to do! Not only did I make them healthy and animal-friendly, I added some onions for more flavor and tweaked the baking process. These were a huge hit! The sorta-vegan teen staying with us didn’t believe that the meatballs were actually meatless and loved this version. I think you will too.

Vegan Meatball Sliders -- Epicurean Vegan

INGREDIENTS:
12 slider buns
1 small onion, cut into small strips
1 Tbs + 1 tsp olive oil, divided
1 pkg. Gardein Meatless Meatballs (12), thawed completely
2 to 2-1/2 C marinara sauce
1 to 1-1/2 C vegan shredded Mozzarella
3 Tbs Vegan Parmesan (this one from Follow Your Heart is amazing)!
1 Tbs Italian Seasoning

DIRECTIONS:
Preheat oven to 375. In a small skillet, heat 1 tsp of the olive oil and saute the onions 5 minutes, or until they are just softened.

Place the bottoms of the 12 slider buns in a 9×13 pan. Spoon on some marinara sauce and add the onions.
Vegan Meatball Sliders -- Epicurean Vegan

Sprinkle with a little cheese. Then cut each meatball in half and place flat-side down on the onions.
Vegan Meatball Sliders -- Epicurean Vegan

Spoon on the rest of the sauce and sprinkle with remaining cheese.
Vegan Meatball Sliders -- Epicurean VeganAdd the top buns and brush with remaining oil. In a small bowl, combine the vegan Parmesan with the Italian seasoning then sprinkle onto the top buns.
Vegan Meatball Sliders -- Epicurean VeganCover and bake for 20 minutes. Remove the foil then bake another 5 minutes to brown the tops.
Vegan Meatball Sliders -- Epicurean VeganEnjoy!

Vegan Meatball Sliders
 
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I had seen a non-vegan version of these on Pinterest, and thought, Heck, those can be veganized! And whoa, Nelly, was that easy to do! Not only did I make them healthy and animal-friendly, I added some onions and make a few alterations to the recipe I came across. These were a huge hit and did I mention easy to make? The sorta-vegan teen staying with us didn't believe that the meatballs were actually meatless and loved this version. I think you will too.
Author:
Serves: 4
Ingredients
  • 12 slider buns
  • 1 small onion, cut into small strips
  • 1 Tbs + 1 tsp olive oil, divided
  • 1 pkg. Gardein Meatless Meatballs (12), thawed completely
  • 2 to 2-1/2 C marinara sauce
  • 1 to 1-1/2 C vegan shredded Mozzarella
  • 3 Tbs Vegan Parmesan (this one from Follow Your Heart is amazing)!
  • 1 Tbs Italian Seasoning
Directions
  1. Preheat oven to 375. In a small skillet, heat 1 tsp of the olive oil and saute the onions 5 minutes, or until they are just softened.
  2. Place the bottoms of the 12 slider buns in a 9x13 pan. Spoon on some marinara sauce and add the onions.
  3. Sprinkle with a little cheese. Then cut each meatball in half and place flat-side down on the onions.
  4. Spoon on the rest of the sauce and sprinkle with remaining cheese.
  5. Add the top buns and brush with remaining oil. In a small bowl, combine the vegan Parmesan with the Italian seasoning then sprinkle onto the top buns.
  6. Cover and bake for 20 minutes. Remove the foil then bake another 5 minutes to brown the tops. Enjoy!

 

Quinoa & Kale Bowls with Orange-Tahini Sauce

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Quinoa & Kale Bowls with Orange-Tahini Sauce -- Epicurean Vegan

I love fresh veggie bowls. They’re so easy to make, plus you can customize them they way you like ’em. I also love to experiment with the sauces and dressings. I think you’ll enjoy this Orange-Tahini Sauce, but to really make it a hard decision, here’s a list of other dressings to suit your fancy:

Cashew-Curry Sauce

Thai-Curry Sauce

Peanut Sauce

Cashew-Coconut Curry Sauce

Cilantro-Lime Cashew Sauce

Coconut-Garlic Cashew Sauce

Cilantro-Ginger Cashew Sauce

Lemony-Almond Butter Dressing

Tahini Dressing

Thai Peanut Sauce

Orange-Maple Miso Dressing

(I obviously like to make cashew-based sauces!) There’s a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in  your fridge, so chop chop!

INGREDIENTS:
Bowls
1 C quinoa
2 C vegetable broth
4-5 C chopped kale
1 can garbanzo beans, drained and rinsed
2 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
pepitas
Orange-Tahini Sauce
3/4 C tahini
1/2 C orange juice
1 Tbs sesame oil
2 Tbs white wine vinegar
1 Tbs tamari
1 Tbs agave
salt and pepper, to taste

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
Quinoa and Kale Bowls with Orange-Tahini Sauce -- Epicurean Vegan

To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It’s that easy. Enjoy!

Quinoa & Kale Bowls with Orange-Tahini Sauce
 
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There's a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in your fridge, chop chop!
Author:
Serves: 4
Ingredients
  • Bowls
  • 1 C quinoa
  • 2 C vegetable broth
  • 4-5 C chopped kale
  • 1 can garbanzo beans, drained and rinsed
  • 2 C cherry tomatoes, halved
  • 1 avocado, peeled, pitted and diced
  • pepitas
  • Orange-Tahini Sauce
  • ¾ C tahini
  • ½ C orange juice
  • 1 Tbs sesame oil
  • 2 Tbs white wine vinegar
  • 1 Tbs tamari
  • 1 Tbs agave
  • salt and pepper, to taste
Directions
  1. In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed.
  2. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
  3. To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle.
  4. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It's that easy. Enjoy!

 

Cookbook Review: Pure & Beautiful Vegan Cooking

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Pure & Beautiful Vegan Cooking

I am convinced that vegan cookbooks are truly the most beautiful cookbooks around. Filled with gorgeous photography of colorful fruits and vegetables, vegan cookbooks are the ultimate in food porn. Pure & Beautiful Vegan Cooking: Recipes Inspired by Rural Life in Alaska by Kathleen Henry (even her name invokes a sense of tranquility) is no exception. You may know Kathleen from her blog, Produce on Parade. As Kathleen points out in the introduction, you may not find vegan cooking synonymous with living in Alaska, but as it turns out, it isn’t that difficult. Despite the short growing season and limited access to certain ingredients, Alaska offers plenty of fruits, vegetables, grains, and other staples of a vegan diet. And the recipes prove it can be done quite deliciously, too.

In the cookbook, you will find recipes for Mornings; Afternoons; Evenings; Snacks, Sides & Salads; Bakery; Sweets; and Drinks. Every other page features a beautiful photo of either food, or life in Alaska.
Pure & Beautiful Vegan CookingSo here’s what I tried.

Red Wine Minestrone w/Chard Pesto on page 106

Pure & Beautiful Vegan Cooking

This soup, using cabbage, white beans, and pasta is flavorful and delicious. The chard pesto, however, makes it outstanding! I loved the pesto and used the leftovers on some pasta.

Broccoli & Tofu Pad Thai on page 105

Pure & Beautiful Vegan Cooking

This easy-to-make Thai classic was delicious, although I found that it does get dried out quickly, so if you’re looking for seconds, I suggest adding some water to the pot. Otherwise, very tasty!

Blueberry Thyme Lemon Bars on page 179

Pure & Beautiful Vegan Cooking

A hands-down winner. The tartness of the lemon mingles perfectly with the blueberry! And a breeze to make. The Husband remarked that these would be great paired with an Moscow Mule or a Lavender-Lemoncello cocktail on a summer night. Yep.

I also made the Garden Lasagna on page 74, but failed to get a picture because I made it for the guys ahead of time since I wouldn’t be home that night for dinner. Rave reviews all around. The cashew ricotta is delicious and a great soy-free option.

There are a number of other recipes I’m anxious to try. I even have beets in my fridge for the Tahini Beet Pesto Pasta on page 78. I’m totally intrigued by the Savory Steel Cut Oats w/Flava Beans, Sweet Potatoes & Baby Kale on page 27, looking forward to trying the Lentil Chickpea Wraps w/Garam Masala Cashew Cream on page 58, and the White wine “Clam” Linguine on page 97 is calling my name!

I’m certainly impressed by how easy eating a vegan diet in Alaska can be! My only complaint (and this goes for most cookbooks, actually) is that because we now have two hungry 17-year-old boys to feed, the serving sizes for most of the recipes isn’t quite enough. I will definitely need to double some of the recipes, or serve some as a side instead. Not a big deal and as I said, I’m finding that’s the case with a lot of cookbooks these days. It won’t deter me from trying more Pure & Beautiful recipes.

Available on Amazon for around $13.

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

Cookbook Review: Minimalist Baker’s Everyday Cooking

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Minimalist Baker's Everyday Cooking

I was thrilled to have the chance to review Dana Shultz’s debut cookbook, Minimalist Baker’s Everyday Cooking. Like me, you probably enjoy Shultz’s blog, The Minimalist Baker. (As you can see by the picture, I have lots of recipes tagged!) The beautiful, hardcover cookbook features 101 vegan (and mostly gluten-free) recipes that are simple to make. The resources page in the beginning offers some great basic recipes for DIY Almond Milk, a Vegan Parmesan, and Easy Vegan BBQ Sauce, to name a few. The cookbook is broken down into the following categories: Breakfast, Appetizers + Sides, Main Dishes, Desserts, and Beverages. You’ll also find a section of Staple Pantry Items and Nutritional Information for each recipe.

Minimalist Baker's Collage

As I went through the cookbook, I kept tagging recipes—they all look and sound amazing! Pizza-Stuffed Mushrooms, “Cheddar” Beer Soup, Thai Baked Sweet Potatoes, Toasted Coconut Dark Chocolate Popcorn! Too many to list. Each recipe indicates the number of servings, prep time, cook time and total time required. It also tells readers if it’s gluten-free.

Recipes can look and sound delicious, but how do they taste?

I started with the star of the cover: Pizza Burgers on page 181. Made with quinoa and chickpeas, I fell in love at first sight. However . . . have you ever met a veggie burger that would actually stay together? I had a bit of trouble with these guys. Is there anyone out there who knows of a plant-based, organic, all-natural, edible vegan glue?! I was really wishing for a product like that while I tried making these. Shultz does warn readers that these burgers can be fragile. Boy, was she right. Every time I turned around those darn things would calve like a iceberg. I followed Shultz’s advice by adding a bit more oil. I even added more pizza sauce, but they just refused to stay together. I even transferred them from the skillet to a baking sheet because I knew trying to flip them in the skillet would result in tears and profanity.

Minimalist Baker's Everyday Cooking

I really try to not cry in the kitchen though. Instead, I opted for more of a Sloppy Joe. I ended up adding more pizza sauce and served them up with buns and the recommended red onions and cilantro.

Minimalist Baker's Everyday Cooking

It actually turned out pretty well. I think I would have liked it without the bun though—just by itself it’s delicious, but certainly not meant for Sloppy Joe-style. I hate to say it though…I probably wouldn’t try making them again because I have no idea what else I could have done to make them stay together. I knew, however, that there would be plenty of other fabulous recipes to try.

Such as the Spinach + Artichoke Dip on page 71. I won’t keep you in suspense. It was absolutely delicious. I’d make this again and again.

Minimalist Baker's Everyday Cooking

(Shultz’s picture is much better.) Made with cashews, almond milk, and vegan cream cheese, this dip is creamy, rich, and flavorful. Topped with the Vegan Parmesan, it’s outstanding. I used a glass dish because I haven’t gotten around to seasoning my new cast iron skillet, so I’m sure it’s even better in the skillet—and easy! One pan and that’s it. Great with pita chips and veggies.

I have several more recipes I plan on trying out. The book features a variety of recipes from Mexican to Asian to Thai to Indian and plenty in between. I also like that the recipes are simple and they don’t require strange, hard-to-find ingredients. Overall, a winner.

Minimalist Baker’s Everyday Cooking released just yesterday and retails on Amazon for $22.65.

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

Broccoli-Cashew Cheese Soup

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Broccoli-Cashew Cheese Soup -- Epicurean Vegan

It’s been too long! I’ve had a lot on my plate (no pun intended) these days and so I haven’t had a chance to get adventurous in the kitchen. I recently took over ownership of Northern Colorado Writers and have been working nonstop since January on our upcoming writers conference that’s next month. Any writers out there? Fort Collins is all about books, bands, and beer (and beards, it seems) so make a fun weekend of it and join us for 32+ workshops and an awesome keynote speaker. Okay, this concludes my shameless plug for the conference! I’m thrilled with this new venture, but a gal (and her family) has got to eat! So here we go. This rich, creamy, and flavorful soup takes no time at all and goes great with a salad and garlic toast. It also tastes even better the next day! I started out using this recipe, but then made several changes as I went along. I love how it turned out!

INGREDIENTS:
5 C vegetable broth, divided
1 head of cauliflower florets, cut into small pieces
2 small heads of broccoli florets, cut into small pieces
3 large carrots, thinly sliced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp thyme
1 tsp salt
1/4-1/2 tsp black pepper
1/3 C white wine
1/2 C nutritional yeast
1 C canned lite coconut milk
1 C raw cashews, unsalted
1 garlic clove
1 tsp apple cider vinegar
1/2 tsp salt
1/4 C to 1/2 C water
1 tsp lemon juice

DIRECTIONS:
Soak the cashews in hot water for 30-60 minutes. In a large soup pot, combine 2-1/2 C vegetable broth with the cauliflower. Bring to a boil, then lower and simmer for 15 minutes, or until the cauliflower is tender.
Broccoli-Cashew Cheese Soup -- Epicurean Vegan

Turn off the heat and puree using an immersion blender. Once pureed, add the rest of vegetable broth, broccoli, carrots, garlic powder, onion powder, thyme, salt, and pepper. Return to a simmer and let cook for 10-15 minutes, or until the broccoli and carrots are tender.

Meanwhile, drain and rinse the cashews and transfer to a food processor with the clove of garlic. Add the vinegar, lemon juice, salt, and water. Puree, scraping the sides of the bowl a few times, until you have a thick and creamy consistency. This may take about 3-4 minutes. Set aside.
Broccoli-Cashew Cheese Soup -- Epicurean VeganI then used the immersion blender to puree the soup a little more—not too much; I wanted to still have chunks of broccoli and carrot. This step is certainly optional. Next, whisk in the white wine, coconut milk, cashew cheese, and nutritional yeast; blend well. Heat on medium-low until hot.

Serve with some crusty bread and maybe some vegan cheddar shreds, croutons, and green onion. So delicious! Enjoy!

Broccoli-Cashew Cheese Soup
 
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Author:
Serves: 6
Ingredients
  • 5 C vegetable broth, divided
  • 1 head of cauliflower florets, cut into small pieces
  • 2 small heads of broccoli florets, cut into small pieces
  • 3 large carrots, thinly sliced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp thyme
  • 1 tsp salt
  • ¼-1/2 tsp black pepper
  • ⅓ C white wine
  • ½ C nutritional yeast
  • 1 C canned lite coconut milk
  • 1 C raw cashews, unsalted
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ¼ C to ½ C water
  • 1 tsp lemon juice
Directions
  1. Soak the cashews in hot water for 30-60 minutes. In a large soup pot, combine 2-1/2 C vegetable broth with the cauliflower. Bring to a boil, then lower and simmer for 15 minutes, or until the cauliflower is tender.
  2. Turn off the heat and puree using an immersion blender. Once pureed, add the rest of vegetable broth, broccoli, carrots, garlic powder, onion powder, thyme, salt, and pepper. Return to a simmer and let cook for 10-15 minutes, or until the broccoli and carrots are tender.
  3. Meanwhile, drain and rinse the cashews and transfer to a food processor with the clove of garlic. Add the vinegar, lemon juice, salt, and water. Puree, scraping the sides of the bowl a few times, until you have a thick and creamy consistency. This may take about 3-4 minutes. Set aside.
  4. I then used the immersion blender to puree the soup a little more---not too much; I wanted to still have chunks of broccoli and carrot. This step is certainly optional. Next, whisk in the white wine, coconut milk, cashew cheese, and nutritional yeast; blend well. Heat on medium-low until hot.
  5. Serve with some crusty bread and maybe some vegan cheddar shreds, croutons, and green onion. So delicious! Enjoy!

 

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

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Layered Mexican Casserole with a creamy cilantro-chipotle sauce -- Epicurean Vegan

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.
Layered Mexican Casserole, Chipotle PasteIt gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it’s got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

INGREDIENTS:
1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
The rest
24 6″ corn tortillas
1 large tomato, chopped
1 small can sliced black olives
3/4 C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganAdd the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don’t like to cook mushrooms down too much–I want them to still have a “meaty” texture. Gently fold in the black beans then remove from the heat.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganCombine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you’ll end up with a paste-like sauce. Whisk in about a 1/4 to 1/2 cup of the milk and let thicken before adding a little more. Repeat process until you’ve added all the milk. Season with salt and pepper.

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganTo assemble the casserole, spread a thin layer of sauce on the bottom of a 9×13 baking pan. Lay 6 tortillas on the bottom.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganSpread 1/3 of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganDo this two more times, however, don’t drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganBake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean Vegan

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce
 
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I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it's got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.
Author:
Ingredients
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • ½ large onion, chopped
  • 2 C mushrooms, sliced
  • 1 bunch of kale, torn or chopped into bite-sized pieces
  • 15-oz can black beans, drained and rinsed
  • Cilantro-Chipotle Sauce
  • 3 tbs vegan margarine
  • 2 C unsweetened almond milk
  • 1 C packed fresh cilantro leaves
  • 2 tsp chipotle paste
  • 4 tbs four
  • 3 Tbs nutritional yeast
  • ¾ tsp salt
  • ¼ tsp black pepper
  • The rest
  • 24 6" corn tortillas
  • 1 large tomato, chopped
  • 1 small can sliced black olives
  • ¾ C sliced green onion
  • 1-2 C vegan shredded cheese
  • Optional toppings: vegan sour cream, salsa, diced avocado or guacamole
Directions
  1. Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
  2. Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don't like to cook mushrooms down too much--I want them to still have a "meaty" texture. Gently fold in the black beans then remove from the heat.
  3. Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you'll end up with a paste-like sauce. Whisk in about a ¼ to ½ cup of the milk and let thicken before adding a little more. Repeat process until you've added all the milk. Season with salt and pepper.
  4. To assemble the casserole, spread a thin layer of sauce on the bottom of a 9x13 baking pan. Lay 6 tortillas on the bottom.
  5. Spread ⅓ of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
  6. Do this two more times, however, don't drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
  7. Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

 

Chipotle Lentil & Walnut Taco Filling

by

Chipotle Lentil and Walnut Taco Filling -- Epicurean Vegan

It’s obvious we like our tacos around here. Unfortunately, we’ve lost our taste for most varieties of meatless crumbles; they just don’t taste great and for some reason, our tummies tend to not agree with them later on. That’s where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils–which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he’s been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!

INGREDIENTS:
2 C walnuts
2 C green lentils (red will get too mushy)
4-5 C vegetable broth
4 Tbs water
3 tbs olive oil, divided
2 garlic cloves, minced
1/2 large onion, diced
2 Field Roast sausages, Chipotle-flavored
The rest
15-20 taco shells
Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce

DIRECTIONS:
Preheat oven to 350. Toast the walnuts for 10 minutes; set aside. Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don’t want them too mushy, but not too crunchy (I know, vague, but you’ll know what I mean when you taste them.) You might need to add some more broth if it’s getting absorbed but the lentils aren’t done.

While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened. Toss the Field Roast sausages in the food processor and pulse a few times until they’re chunky–not too pureed. Add them to the skillet and saute with the onions.
Chipotle Lentil and Walnut Taco Filling -- Epicurean Vegan

Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
Chipotle Lentil and Walnut Taco Filling -- Epicurean VeganAdd them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
Chipotle Lentil and Walnut Taco Filling -- Epicurean VeganFill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

Chipotle Lentil & Walnut Taco Filling
 
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It's obvious we like our tacos around here. Unfortunately, we've lost our taste for most varieties of meatless crumbles; they just don't taste great and for some reason, our tummies tend to not agree with them later on. That's where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils--which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he's been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!
Author:
Ingredients
  • 2 C walnuts
  • 2 C green lentils (red will get too mushy)
  • 4-5 C vegetable broth
  • 4 Tbs water
  • 3 tbs olive oil, divided
  • 2 garlic cloves, minced
  • ½ large onion, diced
  • 2 Field Roast sausages, Chipotle-flavored
  • The rest
  • 15-20 taco shells
  • Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce
Directions
  1. Preheat oven to 350. Toast the walnuts for 10 minutes; set aside.
  2. Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don't want them too mushy, but not too crunchy (I know, vague, but you'll know what I mean when you taste them.) You might need to add some more broth if it's getting absorbed but the lentils aren't done.
  3. While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened.
  4. Toss the Field Roast sausages in the food processor and pulse a few times until they're chunky--not too pureed. Add them to the skillet and saute with the onions.
  5. Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
  6. Add them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
  7. Fill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

 

Bean & Hash Brown Tacos

by

Bean and Hash Brown Tacos -- Epicurean Vegan

We love tacos around here and the fact that they’re so versatile makes them the perfect option for breakfast, lunch or dinner. You could very well make these makes these for breakfast, but how about for dinner? Yes, please. Tasty and simple to throw together.

INGREDIENTS:
2 Tbs olive oil
3 cloves of garlic, minced
4 C shredded potato (about 5 small russet potatoes)
1 medium red onion, chopped
1 15-oz can black beans, drained and rinsed
1/2 pkg. taco seasoning
1/2 C lime juice
1/4 C water
10-12 corn and/or flour tortillas, warmed
Toppings:
avocado slices
vegan sour cream
vegan shreds (I love Daiya’s Farmhouse Block cheddar and jalapeno flavors)
lettuce, chopped
salsa

DIRECTIONS:
In a large skillet, heat the olive oil and garlic. Add the potato and red onion. Saute for about 20 minutes, stirring often to keep from burning.
Bean and Hash Brown Tacos -- Epicurean VeganIn a small cup, combine the lime juice, water, and taco seasoning. Stir into the potato mixture along with the black beans. Heat through for 3-4 minutes.
Bean and Hash Brown Tacos -- Epicurean VeganFill the tortillas with the hash brown mixture and top with your favorite toppings. Enjoy!
Bean & Hash Brown Tacos -- Epicurean Vegan

Bean & Hash Brown Tacos
 
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Prep time
Cook time
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We love tacos around here and the fact that they're so versatile makes them the perfect option for breakfast, lunch or dinner. You could very well make these makes these for breakfast, but how about for dinner? Yes, please. Tasty and simple to throw together.
Author:
Serves: 10-12
Ingredients
  • 2 Tbs olive oil
  • 3 cloves of garlic, minced
  • 4 C shredded potato (about 5 small russet potatoes)
  • 1 medium red onion, chopped
  • 1 15-oz can black beans, drained and rinsed
  • ½ pkg. taco seasoning
  • ½ C lime juice
  • ¼ C water
  • 10-12 corn and/or flour tortillas, warmed
  • Toppings:
  • avocado slices
  • vegan sour cream
  • vegan shreds (I love Daiya's Farmhouse Block cheddar and jalapeno flavors)
  • lettuce, chopped
  • salsa
Directions
  1. In a large skillet, heat the olive oil and garlic. Add the potato and red onion. Saute for about 20 minutes, stirring often to keep from burning.
  2. In a small cup, combine the lime juice, water, and taco seasoning. Stir into the potato mixture along with the black beans. Heat through for 3-4 minutes.
  3. Fill the tortillas with the hash brown mixture and top with your favorite toppings. Enjoy!

 

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