Epicurean Vegan

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Roasted Rosemary Nuts

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Roasted Rosemary Nuts -- Epicurean VeganThese have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It’s from Ina Garten, but I’ve made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they’re warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!

INGREDIENTS:
1-1/4 C cashews
1-1/4 C almonds
1-1/4 C macadamia nuts
4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
4 (heaping) tsp brown sugar
2 tsp salt
1/4 tsp cayenne
1-1/2 Tbs vegan margarine, melted

DIRECTIONS:
Preheat oven to 375. Spread the nuts on a large baking sheet.
Roasted Rosemary Nuts -- Epicurean VeganRoast for 8-10 minutes. They’ll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
Roasted Rosemary Nuts -- Epicurean VeganI add the melted butter at the last few seconds before taking the nuts out of the oven.
Roasted Rosemary Nuts -- Epicurean VeganPour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!
Roasted Rosemary Nuts -- Epicurean Vegan

Roasted Rosemary Nuts
 
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These have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It's from Ina Garten, but I've made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they're warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!
Author:
Serves: 3-3/4 cups
Ingredients
  • 1-1/4 C cashews
  • 1-1/4 C almonds
  • 1-1/4 C macadamia nuts
  • 4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
  • 4 (heaping) tsp brown sugar
  • 2 tsp salt
  • ¼ tsp cayenne
  • 1-1/2 Tbs vegan margarine, melted
Directions
  1. Preheat oven to 375. Spread the nuts on a large baking sheet.
  2. Roast for 8-10 minutes. They'll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
  3. I add the melted butter at the last few seconds before taking the nuts out of the oven.
  4. Pour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!

 

Rice Bowls with Kale, Mushrooms, and Chickpeas

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Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean Vegan

We’ve been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We’re not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend’s diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can’t get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days’ worth of delicious, high-protein lunches. I used Trader Joe’s Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.
Trader Joe's Brown Rice Medley -- Epicurean Vegan

INGREDIENTS:
2-1/2 C vegetable broth
1 C Trader Joe’s Brown Rice Medley
1 Tbs vegan margarine
4-5 C kale, chopped or torn
2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
1 14-oz can chickpeas (garbanzo beans), drained and rinsed
1 C cilantro, chopped
1-1/2 C green onion, chopped
1/3 C pepita seeds
Cashew-Curry Sauce
1/2 C cashews
1 clove garlic
3/4 C canned coconut milk
1 tsp fresh ginger, grated
1 Tbs peanut butter
2 Tbs lime juice
1 tsp curry powder
1/2 tsp salt

DIRECTIONS:
Start with the rice since it will some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.

Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean VeganIn a small bowl, combine the cilantro, green onions, and pepitas.
Rice Bowls with Kale, Mushrooms, and Chickpeas (Topping) -- Epicurean VeganTo assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!
Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean Vegan

Rice Bowls with Kale, Mushrooms, and Chickpeas
 
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We've been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We're not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend's diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can't get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days' worth of delicious, high-protein lunches. I used Trader Joe's Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.
Author:
Serves: 6
Ingredients
  • 2-1/2 C vegetable broth
  • 1 C Trader Joe's Brown Rice Medley
  • 1 Tbs vegan margarine
  • 4-5 C kale, chopped or torn
  • 2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
  • 1 14-oz can chickpeas (garbanzo beans), drained and rinsed
  • 1 C cilantro, chopped
  • 1-1/2 C green onion, chopped
  • ⅓ C pepita seeds
  • Cashew-Curry Sauce
  • ½ C cashews
  • 1 clove garlic
  • ¾ C canned coconut milk
  • 1 tsp fresh ginger, grated
  • 1 Tbs peanut butter
  • 2 Tbs lime juice
  • 1 tsp curry powder
  • ½ tsp salt
Directions
  1. Start with the rice since it will take some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.
  2. Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
  3. In a small bowl, combine the cilantro, green onions, and pepitas.
  4. To assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!

 

Strawberry-Avocado Salad with Agave-Balsamic Dressing

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Strawberry-Avocado Salad with Agave-Balsamic Dressing -- Epicurean Vegan

I guess I’m a salad kick lately. But that’s a good thing, right? They’re a great way to load up on essential vitamins and nutrients and it’s pretty hard to screw up a salad. This is the perfect light lunch that not only tastes amazing, but it gave me a chance to use up some ingredients that were going to soon start showing their age. I had some leftover almond feta from earlier this week, so it worked great to sprinkle on top. The dressing has a subtle flavor so as not to overpower the strawberries, but feel free to punch up the seasonings if you’d like.

INGREDIENTS:
Dressing
1/4 C olive oil
1/8 C balsamic vinegar
1 Tbs agave
1-2 dashes of salt
1-2 dashes of black pepper
1-2 dashes of garlic powder
The rest
Mixed spring greens
Strawberries
Avocado slices
Almond feta
Marcona almonds
Marcona AlmondsDIRECTIONS:
To make the dressing, add the dressing ingredients to a mason jar or other dressing jar; shake to combine.
Agave-Balsamic Dressing -- Epicurean VeganOn a bed of greens, layer on the strawberries, avocado, almonds, and almond feta. Drizzle with dressing and enjoy!

Strawberry-Avocado Salad with Agave-Balsamic Dressing
 
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I guess I'm a salad kick lately. But that's a good thing, right? They're a great way to load up on essential vitamins and nutrients and it's pretty hard to screw up a salad. This is the perfect light lunch that not only tastes amazing, but it gave me a chance to use up some ingredients that were going to soon start showing their age. I had some leftover almond feta from earlier this week, so it worked great to sprinkle on top. The dressing has a subtle flavor so as not to overpower the strawberries, but feel free to punch up the seasonings if you'd like.
Author:
Ingredients
  • Dressing
  • ¼ C olive oil
  • ⅛ C balsamic vinegar
  • 1 Tbs agave
  • 1-2 dashes of salt
  • 1-2 dashes of black pepper
  • 1-2 dashes of garlic powder
  • The rest
  • Mixed spring greens
  • Strawberries
  • Avocado slices
  • Almond feta
  • Marcona almonds
Directions
  1. To make the dressing, add the dressing ingredients to a mason jar or other dressing jar; shake to combine.
  2. On a bed of greens, layer on the strawberries, avocado, almonds and almond feta. Drizzle with dressing and enjoy!

 

East Meets West Chickpea Lettuce Wraps

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East Meets West Chickpea Lettuce Wraps -- Epicurean Vegan

Garbanzo beans (or chickpeas) are such a versatile bean. (I shudder to think of a world without hummus!) I obviously couldn’t decide on Asian or Mexican food, so why not combine them? It turned out to be a very tasty, gluten-free collaboration, not to mention easy to make. All you need is about an hour to marinate the beans and the rest is a breeze.

INGREDIENTS:
2 14-oz cans chickpeas, drained and rinsed
Marinade
4 Tbs tamari
3 Tbs lime juice
3 Tbs red wine vinegar
1 garlic clove, minced
1 Tbs olive oil
1 Tbs arrowroot or cornstarch
The rest
2 C cabbage, roughly chopped
8-10 mushrooms, quartered
6 green onion, cut into large pieces
1 C cilantro leaves
1 Tbs olive oil
3/4 C General Tso stir-fry sauce
1/4 C hoisin sauce
12 iceberg lettuce leaves
1 avocado, peeled, pitted, and diced
1/2 C roasted and chopped peanuts or cashews

DIRECTIONS:
To prepare the chickpeas, mix all of the marinade ingredients in a resealable plastic bag; add the chickpeas and coat them well. Refrigerate for at least an hour, turning the bag over halfway through. To make things easy, I pulsed the chopped cabbage in a food processor a few times:
CabbageI transferred it to a large bowl, then added the mushrooms, green onion, and cilantro to the food processor. It helps to mix the vegetables up in the processor bowl beforehand so that you get a consistent chop. Add to the cabbage.
East Meets West Chickpea Lettuce Wraps -- Epicurean VeganIn a large skillet, over medium heat, add the olive oil and chickpeas (with the marinade). Saute for about 5-7 minutes; the marinade will start to thicken. Reduce the heat if it starts to stick too much.
East Meets West Chickpea Lettuce Wraps -- Epicurean VeganIn a small bowl or measuring cup, combine the General Tso sauce and the Hoisin sauce, then add to the skillet. Let it simmer for another 5-7 minutes.
East Meets West Chickpea Lettuce Wraps -- Epicurean VeganRemove from the heat and allow the chickpeas to cool a little. To assemble your lettuce wraps, place a little bit of the slaw on the bottom of a lettuce cup, add a scoop or two of the chickpeas, then some slaw, and top with a little avocado and nuts. Enjoy!

East Meets West Chickpea Lettuce Wraps
 
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Garbanzo beans (or chickpeas) are such a versatile bean. (I shudder to think of a world without hummus!) I obviously couldn't decide on Asian or Mexican food, so why not combine them? It turned out to be a very tasty, gluten-free collaboration, not to mention easy to make. All you need is about an hour to marinate the beans and the rest is a breeze.
Author:
Serves: 12
Ingredients
  • 2 14-oz cans chickpeas, drained and rinsed
  • Marinade
  • 4 Tbs tamari
  • 3 Tbs lime juice
  • 3 Tbs red wine vinegar
  • 1 garlic clove, minced
  • 1 Tbs olive oil
  • 1 Tbs arrowroot or cornstarch
  • The rest
  • 2 C cabbage, roughly chopped
  • 8-10 mushrooms, quartered
  • 6 green onion, cut into large pieces
  • 1 C cilantro leaves
  • 1 Tbs olive oil
  • ¾ C General Tso stir-fry sauce
  • ¼ C hoisin sauce
  • 12 iceberg lettuce leaves
  • 1 avocado, peeled, pitted, and diced
  • ½ C roasted and chopped peanuts or cashews
Directions
  1. To prepare the chickpeas, mix all of the marinade ingredients in a resealable plastic bag; add the chickpeas and coat them well. Refrigerate for at least an hour, turning the bag over halfway through.
  2. To make things easy, I pulsed the chopped cabbage in a food processor a few times.
  3. I transferred it to a large bowl, then added the mushrooms, green onion, and cilantro to the food processor. It helps to mix the vegetables up in the processor bowl beforehand so that you get a consistent chop. Add to the cabbage.
  4. In a large skillet, over medium heat, add the olive oil and chickpeas (with the marinade). Saute for about 5-7 minutes; the marinade will start to thicken. Reduce the heat if it starts to stick too much.
  5. In a small bowl or measuring cup, combine the General Tso sauce and the Hoisin sauce, then add to the skillet. Let it simmer for another 5-7 minutes.
  6. Remove from the heat and allow the chickpeas to cool a little.
  7. To assemble your lettuce wraps, place a little bit of the slaw on the bottom of a lettuce cup, add a scoop or two of the chickpeas, then some slaw, and top with a little avocado and nuts. Enjoy!

 

Mediterranean Salad with Almond Feta

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Mediterranean Salad with Almond Feta -- Epicurean VeganI don’t know about you, but I tend to make the same salad all the time, and even though I love salads, I do get bored with them once in a while. It was time to shake things up. This Mediterranean salad is quick and easy to throw together and has everything you’d expect: kalamata olives, artichokes and feta—almond feta, that is! So delicious and fresh. Great for a lunch, dinner, or side. Just remember to make the feta ahead of time as it needs 2-3 hours to set up.

INGREDIENTS:
Salad
3-4 hearts of romaine, chopped
1 C cherry tomatoes, halved
1 C kalamata olives, pitted and halved
1 bell pepper, chopped
1/3 C red onion, diced
1 C canned artichoke hearts, chopped
Dressing
1/2 C olive oil
1/3 C red wine vinegar
1 garlic clove
1 tsp oregano
3/4 tsp onion powder
3/4 tsp black pepper
3/4 tsp salt
3/4 tsp Dijon mustard
Almond feta
1 C blanched almonds
1/4 C lemon juice
3 Tbs olive oil
1 clove of garlic
1-1/4 tsp salt
1/2 C cold water

DIRECTIONS:
Start with the feta. This will need to be made ahead of time (2-3 hours). To begin, if you need to blanch them, boil them in just enough water to cover them, for 2 minutes. Drain and remove the skins; they should slide right off. Toss into a food processor with the rest of the ingredients and process several minutes until super smooth. You’ll have to scrape the sides of the bowl once or twice. Pour the almond mixture onto  cheesecloth (I use a thin cotton napkin) and squeeze out as much liquid as possible. Keep wrapped in the cloth and store in the fridge on a plate or bowl. Chill for 2-3 hours.

To make the dressing, puree everything in a food processor. Blend 2-3 minutes until completely smooth. Transfer to a sealed container. Refrigerate until ready to use. (Makes about 1-1/2 cups.)
Olive oil dressingCombine all of the salad ingredients in a large bowl and toss. You can dress the whole salad or leave it off for individual servings. Top with some almond feta. The feta is also great on bread, crackers and veggies. Enjoy!

Mediterranean Salad with Almond Feta
 
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I don't know about you, but I tend to make the same salad all the time, and even though I love salads, I do get bored with them once in a while. It was time to shake things up. This Mediterranean salad is quick and easy to throw together and has everything you'd expect: kalamata olives, artichokes and feta---almond feta, that is! So delicious and fresh. Great for a lunch, dinner, or side. Just remember to make the feta ahead of time as it needs 2-3 hours to set up.
Author:
Ingredients
  • Salad
  • 3-4 hearts of romaine, chopped
  • 1 C cherry tomatoes, halved
  • 1 C kalamata olives, pitted and halved
  • 1 bell pepper, chopped
  • ⅓ C red onion, diced
  • 1 C canned artichoke hearts, chopped
  • Dressing
  • ½ C olive oil
  • ⅓ C red wine vinegar
  • 1 garlic clove
  • 1 tsp oregano
  • ¾ tsp onion powder
  • ¾ tsp black pepper
  • ¾ tsp salt
  • ¾ tsp Dijon mustard
  • Almond feta
  • 1 C blanched almonds
  • ¼ C lemon juice
  • 3 Tbs olive oil
  • 1 clove of garlic
  • 1-1/4 tsp salt
  • ½ C cold water
Directions
  1. Start with the feta. This will need to be made ahead of time (2-3 hours). To begin, if you need to blanch them, boil them in just enough water to cover them, for 2 minutes. Drain and remove the skins; they should slide right off. Toss into a food processor with the rest of the ingredients and process several minutes until super smooth. You'll have to scrape the sides of the bowl once or twice. Pour the almond mixture onto cheesecloth (I use a thin cotton napkin) and squeeze out as much liquid as possible. Keep wrapped in the cloth and store in the fridge on a plate or bowl. Chill for 2-3 hours.
  2. To make the dressing, puree everything in a food processor. Blend 2-3 minutes until completely smooth. Transfer to a sealed container. Refrigerate until ready to use. (Makes about 1-1/2 cups.)
  3. Combine all of the salad ingredients in a large bowl and toss. You can dress the whole salad or leave it off for individual servings. Top with some almond feta. The feta is also great on bread, crackers and veggies. Enjoy!

 

Marinated Tomato Salad

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Marinated Tomato Salad -- Epicurean VeganOur garden is exploding with beautiful tomatoes, plus, a friend had given me a couple of heirlooms. so what better way to enjoy them, than a salad?

Heirloom tomatoesThis is a fabulously fresh salad, ideal as any side dish. The summer is just about over and here in Colorado, the air is getting cooler and cooler every day, so I’m going to enjoy these summer treats while I can.

INGREDIENTS:
5-6 tomatoes, cut into large chunks
1/2 a red onion, sliced
1/3 C olive oil
5 Tbs balsamic vinegar
12-15 basil leaves, cut into strips
1/4 C parsley, chopped
1 garlic clove, minced
1/8 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
Spinach

DIRECTIONS:
In a large, resealable bag, combine the onion, oil, vinegar, basil, parsley, garlic, sugar, salt, and pepper. Gently add the tomatoes and coat them with the marinade. Refrigerate for at least an hour, turning the bag once. When ready to eat, serve over a bed of spinach leaves. Enjoy!

Marinated Tomato Salad
 
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Author:
Ingredients
  • 5-6 tomatoes, cut into large chunks
  • ½ a red onion, sliced
  • ⅓ C olive oil
  • 5 Tbs balsamic vinegar
  • 12-15 basil leaves, cut into strips
  • ¼ C parsley, chopped
  • 1 garlic clove, minced
  • ⅛ tsp sugar
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Spinach
Directions
  1. In a large, resealable bag, combine the onion, oil, vinegar, basil, parsley, garlic, sugar, salt, and pepper.
  2. Gently add the tomatoes and coat them with the marinade. Refrigerate for at least an hour, turning the bag once. When ready to eat, serve over a bed of spinach leaves. Enjoy!

 

Vegan Cheesecake, Two Ways: Chai-Spiced and Lemon-Lavender

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Vegan Cheesecakes Two Ways -- Epicurean VeganIt’s not often I post dessert recipes. It’s not because I don’t like them; I most certainly do, but The Husband and Eleventh Grader aren’t that into them, so alas, I don’t make them often. Well, that, and a recent food allergy test revealed I’m sensitive to sugar (which, really, explained a lot). But it won’t stop me from indulging once in a while, plus, these cheesecakes just might have turned the heads of my dessert snubbers; they loved these. I also served these to non-vegans who raved about them, so something must have gone right. The original recipe comes from Mastering the Art of Vegan Cooking. I made it for guests a week ago, then decided to tweak the recipe to make a lemon-lavender version a few days ago for a get together. Both are outstanding. I must note, however, that you shouldn’t expect a dry cheesecake like a New York-style, but rather a creamier, softer version. The taste is just as decadent though. I’m not sure which one I liked more. Also, keep in mind that you’ll need to make this cake the day before. I assure you, it’ll be worth it!

CHAI-SPICED CHEESECAKE

INGREDIENTS:
Crust
Vegetable shortening, for the pan
1 C flour
1/2 C vegan margarine
1/4 C sugar
1 Tbs applesauce (I buy the individual cups of applesauce since I don’t need a lot.)
1/4 tsp cinnamon
Filling
1-1/4 C almond milk (I used unsweetened)
6 chai tea bags
3, 8-oz pkgs. plain vegan cream cheese
1 C sugar
3 Tbs applesauce
1 Tbs egg replacer powder (I use Ener-G)
1/2 tsp cinnamon
1/4 tsp cardamom
1 tsp vanilla
1 Tbs orange zest
1 Tbs flour
Pinch of sea salt
Cinnamon-Sugar Topping
3 Tbs sugar
2 tsp cinnamon
(I found this to be too much, but I saved the rest in an extra spice jar I had)

DIRECTIONS:
To make the crust, preheat the oven to 350. Place a baking sheet or foil under the top rack to catch any drippings. I learned the hard way. The butter and shortening can leak from the bottom edges of the springform pan and create a gross, baked-on mess on the bottom of your oven. Lightly coat a springform pan with the vegetable shortening. In a medium bowl, add all of the crust ingredients (I cut the margarine into small cubes). Use a pastry blender to create a crumbly mixture. With your hands, press the crust into the bottom of the pan. Bake for 5-6 minutes; set aside. Reduce oven to 300.
Cheesecake Crust -- Epicurean VeganTo make the filling, heat the almond milk and tea bags in a small sauce pan. Once the milk starts to boil, remove from the heat and let it cool.

In a large bowl, mix the remaining filling ingredients. The recipe specifies using a hand mixer, but I used my stand mixture and it worked fine. When the almond milk is cool enough, squeeze the tea bags into the milk and discard the bags. Add the milk mixture to the filling.
Chai-Spiced Cheesecake Filling -- Epicurean VeganPour the filling onto the crust and use a spatula or spoon to even it out. Combine the cinnamon and sugar and sprinkle into the cheesecake in a spiral or swirl pattern.
Vegan Chai-Spiced Cheesecake -- Epicurean VeganBake at 300 for 20 minutes, then reduce the heat to 200 and bake for an hour. It may look jiggly still, but it will set up. Don’t insert a toothpick or knife in it. Turn off the oven, but leave the cheesecake for another 30 minutes. Remove from the oven and let cool on a wire rack for 30 minutes. Then, run a sharp knife carefully along the side to loosen it; don’t remove the sides of the pan. Refrigerate, uncovered, overnight.

Before serving, run a knife along the side again, then gently release the sides of the pan.
Vegan Chai-Spiced Cheesecake -- Epicurean VeganCut and serve directly from the bottom of the springform pan. Enjoy!
Vegan Chai-Spiced Cheesecake -- Epicurean VeganOkay, onto the second cheesecake!

LEMON-LAVENDER CHEESECAKE

INGREDIENTS:
Crust
Vegetable shortening, for the pan
1/2 C flour
1/2 C crushed graham crackers
1/2 C vegan margarine, cut into small cubes
1/4 C sugar
1 Tbs applesauce (I buy the individual cups since I don’t need a lot.)
Filling
1-1/4 C unsweetened almond milk
12 drops of lemon oil (I use doTerra essential oil)
3, 8-oz pkgs. plain vegan cream cheese
1 C sugar
3 Tbs applesauce
1 Tbs egg replacer (I use Ener-G)
1 tsp vanilla
1 Tbs flour
Pinch of sea salt
Sugar-Lavender Topping
2 Tbs sugar
1 tsp crushed lavender

DIRECTIONS:
To make the crust, preheat oven to 350. Place a baking sheet or foil under the top rack to catch any drippings. I learned the hard way. The butter and shortening can leak from the bottom edges of the springform pan and create a gross, baked-on mess on the bottom of your oven. Lightly coat a springform pan with the vegetable shortening. Combine all of the crust ingredients into a  medium bowl.
Vegan Lemon-Lavender Cheesecake -- Epicurean VeganUse a pastry blender to blend it all together. Press the mixture onto the bottom of the pan and bake for 5-6 minutes; set aside. Reduce heat to 300.
Graham Cracker crustTo make the filling, combine the almond milk and lemon oil in a medium bowl; set aside. In a large bowl, mix together the rest of filling ingredients. Add the almond milk.
Vegan Lemon-Lavender Cheesecake Filling -- Epicurean VeganPour the filling onto the crust. Use a spatula to even it out. Combine the sugar and lavender and sprinkle over the top of the cake. I admit, I forgot to do this step.
Vegan Lemon-Lavender Cheesecake -- Epicurean VeganBake at 300 for 20 minutes, then reduce the heat to 200 and bake for an hour. It may look jiggly still, but it will set up. Don’t insert a toothpick or knife in it. Turn off the oven, but leave the cheesecake for another 30 minutes. Remove from the oven and let cool on a wire rack for 30 minutes. Then, run a sharp knife carefully along the side to loosen it; don’t remove the sides of the pan. Refrigerate, uncovered, overnight.

Before serving, run a knife along the side again, then gently release the sides of the pan.
Vegan Lemon-Lavender Cheesecake -- Epicurean VeganCut and serve directly from the bottom of the springform pan. Enjoy!
Vegan Lemon-Lavender Cheesecake -- Epicurean Vegan

Cookbook Review: The Easy Vegan Cookbook

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The Easy Vegan Cookbook

I recently got the opportunity to check out The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless, by Kathy Hester. I have Hester’s vegan slow cooker cookbook, which I really enjoy, so I looked forward to checking this one out.

It’s a beautiful cookbook. Nearly each recipe has an accompanying photo, which I really like. Pictures of the finished dish are always a draw, and of course, everything looks delicious.
The Easy Vegan CookbookI think this is a great cookbook for new vegans, too. Hester made the recipes adaptable for different diets, such as soy-free or gluten-free, and offers great information on planning meals. She also gives readers lots of great tips on utilizing their freezer to make cooking and meal planning easier and more cost effective. I really appreciated this section because I find that I don’t take advantage of my freezer nearly as much as I should.

Chapter one features 14 make-ahead staples such as Easy Homemade Bouillon, Almond Ricotta, DIY Golden Creamy Gravy, and Super Fast Enchilada Sauce. Chapter two consists of 10 amazing soups such as Autumn Harvest Noodle Soup; and Warming Lentil Soup. Chapter 3 offers 10 hearty stews. I’m eyeing the White Bean Kale Stew. Chapter 4 is all about pastas—10 recipes that include One-Pot Veggie Vodka Sauce Pasta; and Almost Effortless Lasagna. Chapter 5 features 11 Manageable Mains. I’d like to try the Holiday Stuffing Casserole, and the Carrot Kale Falafel. Stir-fries make up chapter 6, while chapter 7 is all about sandwich fillings and spreads. The Middle Eastern Chickpea Salad is on my list to try. Chapter 8 is called, Straight-Forward Sides and has recipes like Zucchini Masala Fries and Dreamy Greens. We finish up with Desserts and Drinks and the Salted Caramel No-Ice-Cream Milk Shake is calling to me!

So what did I make?

First up, the Carrot Cashew Chez on page 27.
Carrot Cashew ChezI love anything cashew chez, so I knew I wanted to make this. We really liked the flavor, texture, and consistency. However, both The Husband and I agreed that next time, I’d reduce the carrot a little. I’d also amp up some of the seasonings. It’s great for a cracker spread, or dip, but I think it’d be great on toast or on a sandwich too.

Next, I made the Veggie “Potpie” Pasta on page 97.
The Easy Vegan Cookbook

We definitely liked this dish. But because it does taste like a potpie, we were looking for the flaky pie crust. It just felt like it needed it, which I think would be easy to do with some puff pastry. I also felt it needed some more seasoning, but otherwise, a great dish.

I also made the Cuban Black Beans Over Coconut Rice on page 63.
The Easy Vegan CookbookAn amazing dish! Loved it. And so easy to make. The rice takes 30-40 minutes, but the rest is so simple. We really loved the flavors and the heartiness of the coconut brown rice.

Lastly, I made the Surprise Walnut Brownies on page 179.
The Easy Vegan CookbookThese brownies require 2 avocados which is fantastic, so no need for added oil. I did however, find them to be a little dry. The recipes says to cook them for 30-35 minutes, warning not to overcook them. I went with the 30 minutes, but they still were a tad on the dry side. I wrapped them up in parchment and put them in an air tight container and after a day, I was surprised to find that they weren’t so dry. They’re very tasty, but I think they’d be perfect with a scoop of cashew ice cream on top! Oh yes, I’ll be picking up some ice cream later.

The Easy Vegan Cookbook has some unique recipes that are definitely simple to make. I think it’s a great cookbook for those starting out with the vegan diet. I liked that I had most of the ingredients at home already, so I didn’t have to go out of my way to find a bunch of items. I like having a cookbook I can rely on for quick and simple recipes that can also be tweaked here and there. The book goes on sale today and is listed for around $12 now on Amazon. Overall, a great cookbook.

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

Lasagna Bolognese

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Lasagna Bolognese -- Epicurean Vegan

This picture was taken mid-process. I forgot to take a picture of the final product, but that’s okay . . . it wasn’t as pretty as this shot. It’s all about taste anyway, right? (Yes, I know, presentation counts, too.) Anyway, this is adapted from Mastering the Art of Vegan Cooking cookbook. I made some changes and tailored it to my own tastes and what ingredients I had on hand. It’s a fantastic variation of typical lasagna. I also went rogue by not boiling the noodles ahead of time! Ack! I totally took a gamble, especially since I was feeding guests who are not vegan. I took the advice of Kathy Hester who advises (in her new cookbook, The Easy Vegan Cookbook) not to cook the noodles ahead of time. It actually worked beautifully. It could have helped that I made this a few hours ahead of time, thus, giving the sauces times to soften the noodles. Either way, this is a will-make-again dish. (By the way, look for my review tomorrow of Hester’s new book.)

INGREDIENTS:
Bolognese sauce
2 Tbs olive oil
1 red onion, diced
2 stalks celery, diced
1 carrot, diced
2 Field Roast Sausages, Italian Seasoning flavored, crumbled
1 tsp fennel seed
1/4 tsp black pepper
2 pinches red pepper flakes
1 tsp Italian seasoning
1/4 tsp celery salt
1/2 tsp smoked paprika
Dash of vegan Worcestershire sauce
1 clove of garlic, minced
1 Tbs soy sauce
1 24-oz jar marinara sauce
2 Tbs sherry
Vegan Bechamel Sauce
2 Tbs vegan margarine
1/4 C nutritional yeast
3 Tbs whole wheat flour
1 Tbs white wine
1 Tbs soy sauce
1 tsp onion powder
2 tsp garlic powder
1/4 tsp nutmeg
2 tsp vegan Parmesan cheese
1-1/2 C almond milk
2 tsp lemon juice
Lasagna
9 lasagna noodles (I used Bionaturae brand) Keep the leftovers for a fabulous Lasagna Soup!
2 large tomatoes, sliced
3-4 C chopped spinach
Lasagna Bolognese -- Epicurean Vegan

DIRECTIONS:
Start with the Bolognese sauce. In a cast iron sauce pan, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until tender. Add the Field Roast, fennel, pepper, red pepper flakes, Italian seasoning, celery salt, paprika, vegan Worcestershire sauce, and garlic. Stir occasionally for 5 minutes. Add the soy sauce, marinara sauce, and red wine. Reduce heat and simmer while you prepare the rest of the dish.Lasagna Bolognese -- Epicurean VeganNow start the Bechamel sauce. In a medium sauce pan, melt the vegan margarine over medium heat. Whisk in the nutritional yeast and flour, then whisk in the white wine, soy sauce, onion powder, garlic powder, nutmeg, vegan Parmesan, almond milk, and lemon juice. Whisk until thick and creamy. This may take a few minutes, and you might need to reduce the heat a little. Transfer to a large measuring cup.
Lasagna Bolognese -- Epicurean VeganPreheat the oven to 350 and start assembling the lasagna. Ladle some sauce in the bottom of a 9×13 baking pan. Keep it thin, not too much. Next, place 3 uncooked lasagna noodles on top, followed by some Bolognese sauce, some spinach, 2 slices of tomato (per noodle), then pour a little Bechamel sauce on top.
Lasagna Bolognese -- Epicurean VeganGo easy on the Bechamel sauce because you will need to top the dish at the end, covering the noodles completely. Repeat this step two more times, ending with the last 3 lasagna noodles. Top with the remaining Bechamel sauce.
Lasagna Bolognese -- Epicurean VeganCover and bake 30-40 minutes. If you make this ahead of time and it’s been in the fridge for a while, add about 10 minutes to the cooking time. Let cool 5-10 minutes, then slice and enjoy!

Lasagna Bolognese
 
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Prep time
Cook time
Total time
 
This picture was taken mid-process. I forgot to take a picture of the final product, but that's okay . . . it wasn't as pretty as this shot. It's all about taste anyway, right? (Yes, I know, presentation counts, too.) Anyway, this is adapted from Mastering the Art of Vegan Cooking cookbook. I made some changes and tailored it to my own tastes and what ingredients I had on hand. It's a fantastic variation of typical lasagna. I also went rogue by not boiling the noodles ahead of time! Ack! I totally took a gamble, especially since I was feeding guests who are not vegan. I took the advice of Kathy Hester who advises (in her new cookbook, The Easy Vegan Cookbook) not to cook the noodles ahead of time. It actually worked beautifully. It could have helped that I made this a few hours ahead of time, thus, giving the sauces times to soften the noodles. Either way, this is a will-make-again dish. (By the way, look for my review tomorrow of Hester's new book.)
Author:
Serves: 9
Ingredients
  • Bolognese sauce
  • 2 Tbs olive oil
  • 1 red onion, diced
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 2 Field Roast Sausages, Italian Seasoning flavored, crumbled
  • 1 tsp fennel seed
  • ¼ tsp black pepper
  • 2 pinches red pepper flakes
  • 1 tsp Italian seasoning
  • ¼ tsp celery salt
  • ½ tsp smoked paprika
  • Dash of vegan Worcestershire sauce
  • 1 clove of garlic, minced
  • 1 Tbs soy sauce
  • 1 24-oz jar marinara sauce
  • 2 Tbs sherry
  • Vegan Bechamel Sauce
  • 2 Tbs vegan margarine
  • ¼ C nutritional yeast
  • 3 Tbs whole wheat flour
  • 1 Tbs white wine
  • 1 Tbs soy sauce
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • ¼ tsp nutmeg
  • 2 tsp vegan Parmesan cheese
  • 1-1/2 C almond milk
  • 2 tsp lemon juice
  • Lasagna
  • 9 lasagna noodles (I used Bionaturae brand) Keep the leftovers for a fabulous Lasagna Soup!
  • 2 large tomatoes, sliced
  • 3-4 C chopped spinach
Directions
  1. Start with the Bolognese sauce. In a cast iron sauce pan, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until tender. Add the Field Roast, fennel, pepper, red pepper flakes, Italian seasoning, celery salt, paprika, vegan Worcestershire sauce, and garlic. Stir occasionally for 5 minutes. Add the soy sauce, marinara sauce, and red wine. Reduce heat and simmer while you prepare the rest of the dish.
  2. Now start the Bechamel sauce. In a medium sauce pan, melt the vegan margarine over medium heat. Whisk in the nutritional yeast and flour, then whisk in the white wine, soy sauce, onion powder, garlic powder, nutmeg, vegan Parmesan, almond milk, and lemon juice. Whisk until thick and creamy. This may take a few minutes, and you might need to reduce the heat a little. Transfer to a large measuring cup.
  3. Preheat the oven to 350 and start assembling the lasagna. Ladle some sauce in the bottom of a 9x13 baking pan. Keep it thin, not too much. Next, place 3 uncooked lasagna noodles on top, followed by some Bolognese sauce, some spinach, 2 slices of tomato (per noodle), then pour a little Bechamel sauce on top.
  4. Go easy on the Bechamel sauce because you will need to top the dish at the end, covering the noodles completely. Repeat this step two more times, ending with the last 3 lasagna noodles. Top with the remaining Bechamel sauce.
  5. Cover and bake 30-40 minutes. If you make this ahead of time and it's been in the fridge for a while, add about 10 minutes to the cooking time. Let cool 5-10 minutes, then slice and enjoy!

 

Thai Green Curry Bowls

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Thai Green Curry Bowls -- Epicurean VeganIt’s perfectly fine to let someone else take the lead on a recipe once in a while. In this case, Trader Joe’s. I had a jar of their Thai Green Curry Sauce and some (quick cook) Organic Brown Basmati Rice, and together, they made the perfect base for this meal. Add a few veggies, some healthy protein, and you have a delicious meal in no time.
Thai Green Curry Bowls -- Epicurean Vegan

INGREDIENTS:
1 C Trader Joe’s quick cook brown rice
2-1/2 C vegetable broth
1 jar of Trader Joe’s Thai Green Curry Sauce
2-3 C mushrooms, quartered
1 can garbanzo beans (chickpeas), drain and rinsed
1 bell pepper, cut into chunks (I had half a red; half a yellow)
3-4 green onions, sliced
1 Tbs olive oil

DIRECTIONS:
Start with making the rice. If using the TJ brand, it’ll only be about 15-20 minutes; cook according to package instructions using the vegetable broth. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
Thai Green Curry Bowls -- Epicurean VeganAdd the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
Thai Green Curry Bowls -- Epicurean VeganNext, add the sauce and let simmer for about 10 minutes.
Thai Green Curry Bowls -- Epicurean VeganFor individual servings, top rice with the curry mixture a some green onions. Enjoy!

Thai Green Curry Bowls
 
Print
It's perfectly fine to let someone else take the lead on a recipe once in a while. In this case, Trader Joe's. I had a jar of their Thai Green Curry Sauce and some (quick cook) Organic Brown Basmati Rice, and together, they made the perfect base for this meal. Add a few veggies, some healthy protein, and you have a delicious meal in no time.
Author:
Ingredients
  • 1 C Trader Joe's quick cook brown rice
  • 2-1/2 C vegetable broth
  • 1 jar of Trader Joe's Thai Green Curry Sauce
  • 2-3 C mushrooms, quartered
  • 1 can garbanzo beans (chickpeas), drain and rinsed
  • 1 bell pepper, cut into chunks (I had half a red; half a yellow)
  • 3-4 green onions, sliced
  • 1 Tbs olive oil
Directions
  1. Start with making the rice. If using the TJ brand, it'll only be about 15-20 minutes; cook according to package instructions using the vegetable broth. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
  2. Add the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
  3. Next, add the sauce and let simmer for about 10 minutes.
  4. For individual servings, top rice with the curry mixture a some green onions. Enjoy!

 

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