Epicurean Vegan, Author at Epicurean Vegan

Cookbook Review: Mastering the Art of Vegan Cooking

May 26, 2015 by Epicurean Vegan

I won’t leave you in suspense. I love this cookbook. It’s probably one of the best I’ve seen in a while. Authors Annie and Dan Shannon who brought us Betty Goes Vegan, have outdone themselves with Mastering the Art of Vegan Cooking. They’ve taken decades of classic recipes and not only veganized them, but did it in a cost-effective manner. Of the many ridiculous excuses I’ve heard over the years for not going vegan, it’s too expensive is really one of the silliest. For one, even if that were true, isn’t your health and the health of the animals and environment worth it? Secondly, that argument is simply not true. Yes, it can take a bit of homework to create this very affordable lifestyle, but lucky for us, Annie and Dan have already done that.

Chapters 1 and 2 are must-reads, each packed full of money-saving tips, advice, and suggestions that will take the guesswork out of building a cost-effective vegan pantry. I love chapter 2 because it offers valuable shopping strategies from coupon-ing, reading price tag labels, and which fruits and vegetables to buy by season. The authors have also added the price-per-serving on each recipe. How cool is that?

And the recipes!! I’m in love. As you can see, I marked a few . . .
The book starts out with 26 breakfast recipes that are bound to get you out of bed in the morning: Ginger-Plum Oatmeal, Savory Crepes with Easy “Hollandaise” Sauce, Smoky Butternut Squash Scramble, and a Pumpkin Spice Latte.

Then we’ve got 33 lunch recipes. I’m dying to try The Six Million Dollar Tofu “Egg” Salad and the Lasagna Sandwiches featuring Italian Tempeh Sausage.

The dinner chapter features 52 recipes including Bubbie’s Polish Potato Pierogies, Steamed Sesame Seitan Dim Sum, and Betty’s Wartime Walnut Burger . . . not to mention several pizza options.

The next chapter is really genius. It’s called No More Leftovers and offers amazing recipes that you can then use the leftovers of to create a whole new meal. Love this idea. I’m not a big leftover fan; thankfully, The Husband is, but even he can sick of certain meals over several days. There are 31 recipes, including one for Pumpkin Curry Soup with the Leftover Recipe of Pumpkin and Spinach Orzo, both of which, I’m anxious to try.

Chapter 7 is all about special occasions: Sweet Treats; Potlucks and Parties; and The DIY Wedding. I’ve got my eye on the Chai Spice Cheesecake, Baked Potato Bar, and the Chilled Cucumber and Avocado Soup.

Throughout the book are money-saving tips and interesting food-related anecdotes. Many of the recipes also list suggestions and tips on what to do with certain leftover ingredients, which I think is incredibly helpful. The book also has two sections of beautiful, full-color photos showing 70 of the 200+ recipes. Hopefully you can’t see my drool on the pages . . .

Most of you know I love a good risotto, so I made the Vegan Bacon, White Bean, and Spinach Risotto on page 155.

It was super simple to make and was absolutely delicious. The only thing I omitted was the vegan Liquid Smoke because we aren’t big fans of it. I subbed in vegan Worcestershire sauce. The dish was creamy and full of flavor—certainly one I’d make again.

So, as you can tell, I highly recommend this cookbook. Not only do I think the recipes are unique, yet accessible, I find the money-saving tips and suggestions extremely valuable; I learned a lot. Mastering the Art of Vegan Cooking is available now for around $17 on Amazon. It would be a great addition to any cookbook collection.

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

Raw Walnut Tacos {The 22-Day Revolution}

May 18, 2015 by Epicurean Vegan

Earlier this month, I brought you my review of The 22-Day Revolution, a new plant-based cookbook by Marco Borges. I promised to post the Raw Walnut Tacos recipe, so here it is. Everyone here loved these; great flavor and ready in 10 minutes. The only thing I added was some cilantro. This makes a fabulous lunch option, or a light dinner.

INGREDIENTS:
Taco meat:
2 C walnuts
1-1/2 Tbs cumin
1 Tbs coriander
2 Tbs balsamic vinegar
1 Tbs coconut aminos
dash paprika
dash garlic powder
dash black pepper
Garnish:
2 avocados, peeled, pitted, and sliced
1/2 pint cherry tomatoes, halved
1/2 Tbs parsley flakes
pinch of black pepper
pinch sea salt
1 lime
The rest:
2 heads of romaine lettuce

DIRECTIONS:
Separate and wash the romaine leaves and set aside. Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
Spread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.

Enjoy!

Raw Walnut Tacos {22-Day Revolution}

Prep time

10 mins

Total time

10 mins

Author: Epicurean Vegan

Serves: 4-6

Ingredients

Taco meat:
2 C walnuts
1-1/2 Tbs cumin
1 Tbs coriander
2 Tbs balsamic vinegar
1 Tbs coconut aminos
dash paprika
dash garlic powder
dash black pepper
Garnish:
2 avocados, peeled, pitted, and sliced
½ pint cherry tomatoes, halved
½ Tbs parsley flakes
pinch of black pepper
pinch sea salt
1 lime
The rest:
2 heads of romaine lettuce

Directions

Separate and wash the romaine leaves and set aside.
Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
Spread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.
Enjoy!

Sweet & Salty Granola Trail Mix

May 17, 2015 by Epicurean Vegan

This is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It’s so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid’s lunchbox, or while you’re at your desk.

INGREDIENTS:
2 C old fashioned oats
1 C coconut flakes
1/2 C wheat germ
1 C raw and unsalted cashews
1 C raw and unsalted walnuts
1/2 C raw and unsalted almonds
1/2 C raw and unsalted pecans
1/2 C unsalted pepitas
1/3 C brown rice syrup
1/2 C unsweetened almond milk
1/4 C olive oil
1 tsp salt, plus some for sprinkling
1-1/2 C dried fruit (I like this organic mix from Costco)
1 C vegan dark chocolate chips

DIRECTIONS:
Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.

In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula. Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
Bake for 45-50 minutes, or until slightly browned. Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit. Let the mixture cool before stirring in the chocolate chips. Enjoy!

Sweet & Salty Granola Trail Mix

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

This is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It's so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid's lunchbox, or while you're at your desk.

Author: Epicurean Vegan

Serves: 6 cups

Ingredients

2 C old fashioned oats
1 C coconut flakes
½ C wheat germ
1 C raw and unsalted cashews
1 C raw and unsalted walnuts
½ C raw and unsalted almonds
½ C raw and unsalted pecans
½ C unsalted pepitas
⅓ C brown rice syrup
½ C unsweetened almond milk
¼ C olive oil
1 tsp salt, plus some for sprinkling
1-1/2 C dried fruit (I like this organic mix from Costco)
1 C vegan dark chocolate chips

Directions

Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.
In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula.
Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
Bake for 45-50 minutes, or until slightly browned.
Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit.
Let the mixture cool before stirring in the chocolate chips. Enjoy!

Mashed Cauliflower with Mushroom Gravy

May 12, 2015 by Epicurean Vegan

We’re not messing around here over at EV headquarters. No, this may not be your typical springtime dish, but does that matter? It’s vegan; it’s savory; it’s divine. You won’t be disappointed. I’ll be clear: these won’t taste like mashed potatoes, but who said mashed cauliflower isn’t fan-freakin-tastic? Lumpy, smooth; you decide. And if you’re feeling sassy, you can even add some vegan sour cream. What are you waiting for?

INGREDIENTS:
Gravy
Half a medium onion, chopped
2-3 garlic cloves
2 Tbs vegan margarine
2 Tbs arrowroot or flour
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp black pepper
1/4 C white wine
2 C vegetable broth
1 Tbs tamari
2 C sliced mushrooms
The rest
Florets from one large head of cauliflower
1/4 C nutritional yeast
1/8-1/4 C unsweetened almond milk
1 Tbs vegan margarine
1/3 C chives, chopped
Salt and pepper
A scoop or two of sour cream (optional)

DIRECTIONS:
Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I’ll give you direction to make the mashed cauliflower, then the gravy.) Drain and return to the pan. Add the margarine and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.

Stir in the nutritional yeast and chives (and sour cream, if using).
Cover and keep warm over low heat; stir occasionally.
Now, onto the gravy. Add the onion and garlic cloves to a food processor, and mince.
Transfer to a medium saucepan along with the margarine. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.

Next, add the broth, but only about a 1/4 cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
Boom, baby! You are ready to scoop and ladle. Enjoy!

Mashed Cauliflower with Mushroom Gravy

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

We're not messing around here over at EV headquarters. No, this may not be your typical springtime dish, but does that matter? It's vegan; it's savory; it's divine. You won't be disappointed. I'll be clear: these won't taste like mashed potatoes, but who said mashed cauliflower isn't fan-freakin-tastic? Lumpy, smooth; you decide. And if you're feeling sassy, you can even add some vegan sour cream. What are you waiting for?

Author: Epicurean Vegan

Serves: 3-4

Ingredients

Gravy
Half a medium onion, chopped
2-3 garlic cloves
2 Tbs vegan margarine
2 Tbs arrowroot or flour
½ tsp rosemary
½ tsp thyme
¼ tsp black pepper
¼ C white wine
2 C vegetable broth
1 Tbs tamari
2 C sliced mushrooms
The rest
Florets from one large head of cauliflower
¼ C nutritional yeast
⅛-1/4 C unsweetened almond milk
1 Tbs vegan margarine
⅓ C chives, chopped
Salt and pepper
A scoop or two of sour cream (optional)

Directions

Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I'll give you direction to make the mashed cauliflower, then the gravy.)
Drain and return to the pan. Add the margarine and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.Stir in the nutritional yeast and chives.Cover and keep warm over low heat; stir occasionally.
For the gravy, add the onion and garlic cloves to a food processor, and mince.
Transfer to a medium saucepan along with the margarine. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.
Next, add the broth, but only about a ¼ cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
Boom, baby! You are ready to scoop and ladle. Enjoy!

Book Review: The 22-Day Revolution

May 7, 2015 by Epicurean Vegan

I had the opportunity to review The 22-Day Revolution by Marco Borges, which boasts: “The plant-based program that will transform your body, reset your habits, and change your life.” The book focuses on the human health benefits of a plant-based diet, emphasizing that you could lose up to 22 pounds in 22 days. Borges is an exercise physiologist, plant-based-living advocate, and lifestyle coach. You may have heard about Beyonce going vegan, which she attributes to Borges. The two then teamed up to launch 22-Days Nutrition, an all-vegan food delivery service. In the forward, Beyonce endorses the program saying, “The truth is, if a Houston-born foodie like me can do it, you can too—you just need to try it for 22 days.”

Dr. Dean Ornish wrote the introduction and not only focuses on the health benefits of a vegan diet, but also touches on the environmental impacts of a meat-eating lifestyle.

This is a detailed, step-by-step guide to transforming your body and mind by embracing a plant-based diet. Borges offers strategies and tips on how to stay motivated and successful with what can be a difficult change for lifelong meat-eaters. Borges explains how and why a plant-based regime is better for your body and provides facts, figures, and health studies throughout.

Borges makes it easy by giving readers extensive information on nutrition, by explaining the ins and outs of carbs, proteins, calcium, and other nutrients. He spells it out clearly, which I feel is very important for those new to plant-based eating. Chapter 7 focuses on creating a kitchen pantry that’s free from processed food, and chapter 8 dives into actual shopping lists. There are also over 65 recipes that actually look pretty darn good. Normally, I include a recipe review with my cookbook reviews, but I’ve been swamped. However, I will be testing out the Raw Walnut Tacos on page 111. (I’ll post a review.) The center of the book is filled with color pictures of 28 different dishes from the book. Other dishes include: Vegetable Curry; Ceviche; Jicama and Avocado Salad; Chia Pudding; and even Mini Chocolate Chip Muffins.
Emphasizing that diet alone isn’t enough, Borges dedicates a chapter to fitness and includes an exercise routine complete with stick-figure explanations. Borges then offers ways to continue on the plant-based path after the 22 days.
Some vegans will scoff at this book because it focuses on the human health benefits of a plant-based diet and not the ethical reasons (the environment and the animals), but it’s aimed at those who want to improve their health; to get off medication and to lose weight. I think that’s just as an important reason to go vegan as the others. When I first began my vegan journey, I was focused on my health, but within the first couple of months, I had learned about the other implications of consuming (and wearing) animal products. It was an evolution, and frankly, the reason I stay vegan, is for the animals and for the environment.

Regardless of why you become vegan, once you make this change, it’s inevitable that you will be faced with all the other reasons—and those reasons will help you stay vegan; you’ll understand that it’s not just a “diet.” If this book gets people to eat a plant-based diet, then I’m all for it. This is a comprehensive, easy-to-follow book that can help guide people toward a vegan diet, which is what we all want, right? If you know someone who could benefit from a plant-based diet (uh, I think we all know a few), this book could be a great start, and possibly more effective than forcing them to watch Earthlings or an undercover slaughterhouse video. (While I urge everyone to watch these, trying to get others to watch in order to go veg, doesn’t always work.) Even if you’re a longtime vegan, you’ll still benefit from the book’s great information about nutrition that we can often overlook. It will also give us ammunition when faced with meat-eaters who love to challenge us on every turn about protein, etc. I highly recommend this book.

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

Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette

May 3, 2015 by Epicurean Vegan

I’m excited to bring you this light and delicious salad. I know this isn’t a complicated or complex recipe, but it’s so delicious and perfect for a light meal. I love salads, but sometimes they need to be livened up with flavor—it’s easy to fall into a salad rut. I obviously didn’t have anything, but for some color, I’d recommend some dried cranberries or maybe some radishes. Raspberries would also be a great addition. For the croutons, I had half a loaf of multi-grain sourdough with sunflower and sesame seeds from Trader Joe’s, that was probably going to go bad if I didn’t so something with it. The vinaigrette is simple and delicious, and perfect for a springtime salad. Everything comes together beautifully!

INGREDIENTS:
Croutons:
6-8 C cubed sourdough
Olive oil
Dried rosemary
Salt
Garlic powder
Dressing:
2 clove of garlic
1/2 a large shallot
1/2 C olive oil (I really used just less than half a cup, but slightly more than 1/4 C)
1 Tbs red wine vinegar
1 Tbs unsweetened almond milk
1 Tbs Dijon mustard
1/2 tsp agave
1 tsp salt
1/4 tsp black pepper
1 Tbs lemon juice
Salad:
8 C baby spinach
1 can garbanzo beans (chickpeas), drained and rinsed
2 C sliced mushrooms
1/2 cucumber, diced
1 avocado, peeled, pitted and cubed
1/3 C pepitas
Dried cranberries, radishes or raspberries (optional)

DIRECTIONS:
Preheat the oven to 400. Put the bread cubes in a large bowl and drizzle with olive oil—not a lot—you do not want to coat each bread cube with oil. Add the rosemary, salt, and garlic powder—to taste—and use a rubber spatula to combine everything well. Transfer to a large cookie sheet, preferably one with sides, and bake for 10-15 minutes, checking and stirring around about halfway through. When they start to brown around the edges, they’re done.
For the dressing, add the garlic clove and shallot to the food processor or blender and blend until minced. Add the rest of dressing ingredients and blend until smooth; transfer to a jar.
Combine all of the salad ingredients, except the avocado (I like to keep avocado out of any leftover salad because it doesn’t always stay fresh; I had it on top of individual servings). I’d treat raspberries the same if you decide to add them. Add some croutons and drizzle with a bit of dressing. Enjoy!

Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

I'm excited to bring you this light and delicious salad. I know this isn't a complicated or complex recipe, but it's so delicious and perfect for a light meal. I love salads, but sometimes they need to be livened up with flavor---it's easy to fall into a salad rut. I obviously didn't have anything, but for some color, I'd recommend some dried cranberries or maybe some radishes. Raspberries would also be a great addition. For the croutons, I had half a loaf of multi-grain sourdough with sunflower and sesame seeds from Trader Joe's, that was probably going to go bad if I didn't so something with it. The vinaigrette is simple and delicious, and perfect for a springtime salad. Everything comes together beautifully!

Author: Epicurean Vegan

Serves: 6

Ingredients

Croutons:
6-8 C cubed sourdough
Olive oil
Dried rosemary
Salt
Garlic powder
Dressing:
2 clove of garlic
½ a large shallot
½ C olive oil (I really used just less than half a cup, but slightly more than ¼ C)
1 Tbs red wine vinegar
1 Tbs unsweetened almond milk
1 Tbs Dijon mustard
½ tsp agave
1 tsp salt
¼ tsp black pepper
1 Tbs lemon juice
Salad:
8 C baby spinach
1 can garbanzo beans (chickpeas), drained and rinsed
2 C sliced mushrooms
½ cucumber, diced
1 avocado, peeled, pitted and cubed
⅓ C pepitas
Dried cranberries

Directions

Preheat the oven to 400. Put the bread cubes in a large bowl and drizzle with olive oil---not a lot---you do not want to coat each bread cube with oil. Add the rosemary, salt, and garlic powder---to taste---and use a rubber spatula to combine everything well. Transfer to a large cookie sheet, preferably one with sides, and bake for 10-15 minutes, checking and stirring around about halfway through. When they start to brown around the edges, they're done.
For the dressing, add the garlic clove and shallot to the food processor or blender and blend until minced. Add the rest of dressing ingredients and blend until smooth; transfer to a jar.
Combine all of the salad ingredients, except the avocado (I like to keep avocado out of any leftover salad because it doesn't always stay fresh; I had it on top of individual servings). Add some croutons and drizzle with a bit of dressing. Enjoy!

Cashew-Curry Noodle Bowl

April 30, 2015 by Epicurean Vegan

It’s been quite a busy spring for me, but I hope to get back into the swing of things very soon. I did have some time to whip up something new—or at least, newish. I slightly tweaked the sauce from these Black Rice & Lentil Bowls and I love how it came out. These are pretty easy to throw together, but I admit, it does take a few pans. However, with the right timing, it’ll all go smoothly. In any case, it’ll be worth it; these are delicious! Also, here’s a before and after of our new kitchen. There’s still a few more things to do, such as put the cabinet and drawer hardware on, but we’re getting there.

INGREDIENTS
Cashew-Curry Sauce
1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

DIRECTIONS
Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side. Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You’ll add the mushrooms shortly before they’re all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Once the tofu is done, cut each slab into 6 cubes; set aside.
Boil the water for the noodles. I used these Udon noodles from Hakubaku. They only take about 4 minutes to boil.
To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Cashew-Curry Noodle Bowl

Cook time

45 mins

Total time

45 mins

Author: Epicurean Vegan

Serves: 4

Ingredients

Cashew-Curry Sauce:
1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest:
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

Directions

Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side.
Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You'll add the mushrooms shortly before they're all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Once the tofu is done, cut each slab into 6 cubes; set aside.
Boil the water for the noodles. I used Udon noodles from Hakubaku. They only take about 4 minutes to boil.
To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Simple and Delicious: Cooked Edamame

April 16, 2015 by Epicurean Vegan

Sometimes it’s the little things. We typically order these as an appetizer when we eat out at Asian restaurants and figured it was high-time we started eating them at home, too. It’s so easy and they make a great side dish or starter. You can also change up the seasoning and you have a whole new dish. Not only do they taste amazing, they’re ready in 10-15 minutes. Edamame is full of fiber, protein, vitamins C and A, as well as iron, so dig in!

INGREDIENTS:
12-oz bag frozen edamame in the shell
1 tsp salt
Seasoning of choice: salt; pepper; tamari/soy sauce; orange zest + ginger; lemon + garlic; 5-spice; cayenne . . . endless possibilities!

DIRECTIONS:
Bring a medium saucepan of water (plus the teaspoon of salt) to a boil. Add the edamame and cook for 7-8 minutes. Drain and toss with a generous amount of seasonings.

Enjoy!

Product Review: Mac Uncheddar from Pastariso

April 15, 2015 by Epicurean Vegan

I recently got the chance to try out a new boxed vegan mac and “cheese.” This one is from Pastariso Foods and not only is it vegan, but it’s gluten-free and soy-free as well. Unlike the “real” mac and cheese varieties, this one isn’t full of freaky ingredients: White and brown rice flour, pea protein powder, organic maltodextrin, sunflower oil powder IP, sea salt, organic corn starch, fructooligosaccharides, citric acid, paprika extract.

Sometimes trying a new vegan product is like blindly eating food while backpacking through another country; it can be a little scary. You just never know. But vegan products are getting better and better-tasting these days, and I have to say, this stuff is pretty dang good. The Husband, who dislikes almost every vegan cheese there is, really, really liked this. We agreed that the sauce is fantastic—it doesn’t taste rubbery, plastic-y, or “fake.”

Because the noodles are gluten-free, I did find them a little grainy-feeling at first. They’re rice noodles, which have that kind of texture, and because I rarely eat gluten-free pasta, it struck me as odd at first. However, the sauce made up for it. Plus, the noodles are a good size—they cook up like a regular boxed mac and cheese noodle.

The package is only 5-oz, which seemed smaller than most, but it made for a nice little side dish. 2-ounces will run you 258 calories, 2 grams of fat (no saturated or trans fat), give you 190mg of potassium, 50 grams of carbs, 243 grams of sodium, and 10 grams of protein. When you compare it to regular Kraft mac and cheese, the calories are roughly the same, as is the protein and carbs, but the sodium is over twice as much with Kraft; more fat with Kraft; and 10 grams of cholesterol, compared to no cholesterol with Pastariso. I should point out, however, that Kraft’s serving size is about 20 grams more. All in all, if you’re going to feed your kids boxed mac and cheese, whether you’re vegan or not, this is a healthier choice.

You can find Pastariso Vegan Mac Uncheddar at Vegan Essentials ($3.79) and will be available at Sprouts later this month. I would definitely buy this product and I recommend you give it a try!

Book Release!

March 22, 2015 by Epicurean Vegan

Okay, so it’s not a cookbook, but my main character is a food columnist . . .Today’s an exciting day—it’s the release of my second book, Bobbing for Watermelons. You can order a copy from Amazon, and it is also be available for the Kindle, Nook and Kobo. One of these days I’ll be back with a new recipe . . . I promise! In the meantime, I hope you feel inclined to check out my new book:

In the small town of Brookwood, Iowa, forty-one-year-old food columnist Helen Munson, unappreciated by her two teenagers and her lazy husband, longs for more out of life, but hasn’t a clue how to make that happen. In fact, her tendency to overreact and put herself in embarrassing situations sabotages her own efforts to assert herself. Helen impulsively starts writing a spy novel whose main character exudes traits Helen tries to embody in her own life: power, assertiveness, and the ability to kick butt. However, this persona doesn’t quite manage to keep her out of trouble, or jail. With help from a cast of quirky characters, such as her hippie best friend, a free-spirited drifter, and a pair of fashionable gay store owners, Helen just might be able to pull of the transformation of a lifetime.

You can read the first four chapters now!

Thanks, everyone!

« Previous Page
1
…
6
7
8
9
10
…
16
Next Page »

Cookbook Review: Mastering the Art of Vegan Cooking

Raw Walnut Tacos {The 22-Day Revolution}

Sweet & Salty Granola Trail Mix

Mashed Cauliflower with Mushroom Gravy

Book Review: The 22-Day Revolution

Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette

Cashew-Curry Noodle Bowl

Simple and Delicious: Cooked Edamame

Product Review: Mac Uncheddar from Pastariso

Book Release!

Categories

Archives

Popular Posts