epicureanvegan, Author at Epicurean Vegan

Cherry Tomato Tarts

August 16, 2012 by epicureanvegan

Don’t you love summer tomatoes? This is the first year we’ve had a garden. For Mother’s Day this year, The Hubby built me three large raised beds and they are overflowing with a bounty of tomatoes, lettuce, and peas. Several days a week, we’re needing to pick more ripened tomatoes.

So, what to do with all of them? (Besides snack on them, of course)? Make some fresh tarts! I had some leftover puff pastry in the freezer, so I used that. Otherwise, you can make a quick dough yourself. Check out this easy recipe. And thank goodness for fresh herbs…the piece de resistance!

INGREDIENTS:
1 puff pastry dough sheet
2 C cherry tomatoes, halved
2-3 Tbs fresh rosemary, chopped
1 C fresh basil, cut into strips
Olive oil
Optional: vegan cheese shreds

DIRECTIONS:
Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11×7. I used the bottom of a tart pan to cut out 4″ circles. I had some dough left, so I made some very ghetto-looking ones with the rest.

This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.

Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges.

Enjoy!

Cherry Tomato Tarts

Author: Epicurean Vegan

Ingredients

1 puff pastry dough sheet
2 C cherry tomatoes, halved
2-3 Tbs fresh rosemary, chopped
1 C fresh basil, cut into strips
Olive oil
Optional: vegan cheese shreds

Directions

Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11x7. I used the bottom of a tart pan to cut out 4" circles. I had some dough left, so I made some very ghetto-looking ones with the rest.
This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.
Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges. Enjoy!

Portobello Wraps

August 15, 2012 by epicureanvegan

After the delicious portobello wrap I had at Ouray Brewery last weekend, I decided to make my own. I had purchased some Vegenaise Chipotle Spread a couple of weeks back and figured it was high time to try it out.

This certainly has a zip to it, so go easy if you’re not keen on really spicy food. However, I did use chipotle olive oil and cumin in this meal, so that could have added some heat as well. Overall, an excellent spread or dipping sauce, plus dinner was ready in about 15 minutes.

INGREDIENTS:
3 large portobellos, washed, stems removed, and cut into slices
1/4 of a medium head of red/purple cabbage, sliced into strips
1/2 large red onion, cut into strips
Olive oil
1/4 to 1/2 tsp cumin
Salt and pepper, to taste
4 spinach tortilla wraps
Romaine leaves
Tomato slices
Vegenaise Chipotle Spread
Optional: sliced black olives

DIRECTIONS:
In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.

Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.

Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

Portobello Wraps

Author: Epicurean Vegan

Ingredients

3 large portobellos, washed, stems removed, and cut into slices
¼ of a medium head of red/purple cabbage, sliced into strips
½ large red onion, cut into strips
Olive oil
¼ to ½ tsp cumin
Salt and pepper, to taste
4 spinach tortilla wraps
Romaine leaves
Tomato slices
Vegenaise Chipotle Spread
Optional: sliced black olives

Directions

In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.
Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.
Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

Vegan Vacation: Santa Fe, Taos and Montrose & Ouray, CO

August 13, 2012 by epicureanvegan

Rio Grand Gorge outside Taos

Wow, where to start?! It’s good to be back, but it sure felt great to get away for nearly two weeks. I will try to keep this brief, but I have LOTS of wonderful food to bring you. Santa Fe and Taos are full of spectacular restaurants, so it wasn’t hard to find places to eat, even for vegans and vegetarians. I will say, when eating out in Santa Fe and Taos, be prepared to spend some dough. The average cost for the three of us (including wine or margaritas) for any meal, was $40-$45. The portion sizes, however seemed large, so splitting meals, or taking half your meal home with you (if possible) is a great idea. So first up . . .

SANTA FE

BLUE CORN CAFE

133 Water Street

Located just off the plaza in Santa Fe, this is a pretty decent option for vegans and vegetarians. We started with some chips and salsa (which are not complimentary). The salsa is delicious. We opted for the most vegan item: the Marinated Portobello Fajitas ($14.95) that came with onions and bell peppers, not to mention all the fixins’. (I worked around the sour cream and cheese).

This is a good-sized portion that two people could have easily split—I wish we had; it was a lot of food, but really tasty.

THE AZTEC CAFE

317 Aztec Street

LOVE, LOVE, LOVE this place! If fact, we ate here three different times. This is such a cool little cafe that offers a wide range of organic and natural whole foods. They have a great covered patio…

Our first visit was for breakfast. The Husband and I went with the Vegan Burrito and the Eight Grader went with the vegetarian one. The vegan one was filled with potatoes, black beans, and other great stuff (sorry, I forgot to write the ingredients down…)

We came back for breakfast again, and the guys went with their vegetarian quiche, and I had their homemade, raw muesli with fresh fruit. OUTSTANDING! And it came with almond milk. Even better. This kept me full all day long—a great choice before a long day of hiking.

Almond milk latte!

We then hit up the cafe for lunch and the kid went with a bagel with jam while The Husband got the portobello sandwich:

I decided the kale salad with cashew dressing was up my alley. So delicious!

This is a must-stop-at-destination if you’re visiting Santa Fe. Great service, reasonable prices, and excellent food.

ATOMIC GRILL

103 East Water Street

This was a great option for a quick lunch. It was a pretty popular place and had a great outdoor patio. Not to mention a really extensive beer and wine list. We started with some chips, salsa, and guacamole. (Awesome, freshly-made guac)!

The guys ordered cheese pizza (yeah, I know…the guys will cheat and eat cheese when sometimes eating out. At least they’re vegetarian!) I wasn’t starving, so I went with the spinach and strawberry salad (minus the feta cheese).

Fresh and fabulous. It was perfect after having chips and guac, too.

CAFE PASQUAL’S

121 Don Gaspar

This is actually located next door to The Atomic Grill. If you’re willing to splurge a bit, this is a must! Excellent! They serve breakfast, lunch and dinner and it’s important to have reservations for dinner; it fills up. We tried to hit it up the first night, but it was full until 8:30, so we made a reservation for the following night (a Friday). The only space available was at the community table that seats about 10 people. I have to say, that was the way to go. We had a great time chatting with the rest of the diners at the table—it was a really fun experience. The restaurant has tons of gluten-free, vegan, and vegetarian options; it was pretty hard to decide. I went with the organic Tofu Mole Enchiladas:

It came with a jicama salad, cilantro rice, and corn bread (not vegan–so they subbed in their signature grilled banana). I’m not a real big banana fan to begin with, so I wasn’t lovin’ the grilled version. But that’s ok, the rest of the meal was outstanding. The sauce definitely has a bite to it, but not overly spicy.

The Eighth Grader went a la carte by having a vegan chile relleno and vegan tamale with green chile:

The Husband opted for the Plato Supremo: a vegan chile relleno, vegan tamale, and a tofu mole enchilada.

The food was probably the best we’d had in Santa Fe . . . and the priciest. For the three of us (plus a bottle of wine) was about $140. But the service and atmosphere is also incredible—it was well worth it.

.

THE TEAHOUSE

821 Canyon Road

The Teahouse is located at the top of Canyon Road. It has its own parking lot, so keep that in mind—it’ll save you from trying to find parking on Canyon.

They have an outdoor patio, but the seating is somewhat limited. The area is large, but there aren’t a ton of tables. We were fortunate to snag one…

The kid went with a green tea…which he loved…

…and a scone and a bowl of fruit.

The Husband and I had their veggie sandwich (GF bread is an option, btw), with hummus, cucumber, sprouts, and bell pepper.

It was good, but it didn’t blow us away. It was a bit dry, actually. Some Vegenaise would have been great.

TAOS

BENT STREET DELI

120-M Bent Street

This is located just off the plaza in Taos. It offers breakfast and lunch only. The place we were staying recommended it for vegan and vegetarian options. I’d say it definitely has plenty of vegetarian options, but not as many vegan ones. But of course, it’s not difficult to make them vegan. The kid ordered the SW Spud, a potato smothered with beans, cheese, salsa, sour cream, and veggie green chile. He wasn’t impressed; said it didn’t have much flavor. Luckily, my Taos Hum was plenty big enough to share with him.

I forgot to ask for no feta, so I spent a little time picking it out…oh well. It was delicious! (Hummus, tomato, red onion, sprouts, cucumber, and salsa). The Husband had the Pita the Greek with black olives, feta, sprouts, onion, tomato, and cucumbers. He really liked it.

We stopped here again for breakfast. While the kid had the vegetarian tamale (a special), the husband went with a croissant sandwich with egg. There aren’t many vegan breakfast options, so I went with an English muffin and potatoes…

I also got a soy latte!

.

MICHAEL’S KITCHEN

304 C N Pueblo Road

This place is a local favorite, especially if you like diner-like food. There isn’t much for vegans, but there are some vegetarian options. The Hubby went with a vegetarian burrito:

And the kid had the French toast:

I had the granola pancakes. They were really good, but way too much! Four pancakes was a lot, so I recommend either splitting an order, or seeing if you can have half an order.

.

ANTONIO’S: A Taste of Mexico

122 Dona Luz

This was certainly one of our favorite places to eat. Great food. It was raining, so we couldn’t enjoy the beautiful patio . . .

but that’s ok…it was the food we really cared about. This restaurant certainly seemed to be a hotspot. Maybe it just seemed that way since the patio was closed, but the place was packed—and it was a Tuesday night! We started with drinks (of course). The Husband ordered a margarita ($7.50) and was really disappointed. He said it was “severely weak” and decided not pay for another one that was sure to be watered down. I went with wine. I was hoping for a decent-sized glass because the wines-by-the-glass start at $8-9, but it was pretty skimpy. Oh, well, it’s probably a good thing anyway. So for booze, you may not get your money’s worth.

Antonio’s is known for their guacamole that they make right there at table. For $9 a bowl, you too could have some. We decided not to. But what a cool idea.

The guys started out with the Tacos de Papa a la Creama. They’re mashed potato stuffed taquitos with a cotija cheese on top. I tried a bite sans cheese and holy cow! It was delicious. They loved these.

For dinner, The Husband and I both ordered the veggie tacos. I ordered mine with no cheese, but asked for a side of guac. I was surprised that even though I didn’t get cheese, they still charged me $2.50 for the tiny cup of guacamole. It was yummy though. The Husband’s were pretty spicy, but mine weren’t—the heat is going to vary depending on the pico de gallo. We both thought these were great.

The kid went with the nachos, which was 6 really large tortilla chips, each topped with cheese, sour cream, lettuce, and pico de gallo. He wasn’t thrilled. It’s an appetizer, but the server said it was big enough for a meal. He was expecting your typical pile of chips with all the fixings, and it was disappointing to him. Overall, this was a great place for really delicious Mexican food—I recommend it.

DRAGONFLY CAFE & BAKERY

402 Paseo del Pueblo Norte

This is a great option for vegans and vegetarians! When I looked at their menu online, they had me at Kale and Quinoa Salad! They serve a brunch on Sundays from 9-3, and are open 11-9 Monday-Saturday. We stopped in on Monday for lunch. I had a soy latte in addition to the salad.

The salad was amazing! (Kale, quinoa, onion, cucumber, mint, carrots, almonds, dried apricots, and a lemon vinaigrette).

The guys both ordered the Dragonfly Enchiladas with organic spinach, mushrooms, and white beans, topped with tomatillo salsa, goat cheese and tomatoes.

.

STELLA’S ITALIAN RESTAURANT

112 Camino de la Placita

Yes, Italian food in New Mexico. After several days of Mexican food, we were ready for a little change and man, did we luck out. Stella’s is a gem of a restaurant located just off the plaza. The prices are incredibly reasonable and included in the meal are trips to the olive bar with a variety of olives and garlic.

The liquor is also reasonably priced as well. We each got a glass of prosecco for $5 per glass. The service is also exceptional. We started with the Italian Truffle Fries for $4. SO GOOD!!

I then ordered the eggplant Parmesan, served with pesto garlic toast. (The Parm was easy to brush off) I love that it wasn’t drenched in sauce like what most restaurants do. It was delicious!

The Husband ordered the Mushroom Ravioli. These had ricotta inside (which is not listed on the menu description, so be sure to ask first). I couldn’t resist a bite…yum.

Oh, and all the entrees are served with a side of vegetables. Love that! The Eighth Grader ordered the vegetarian lasagna. We highly recommend Stella’s, especially if you’re wanting a change from Mexican food.

On our last day in Taos, we had a little picnic along the Red River. We had stopped at Trader Joe’s while in Santa Fe, so we picked up some goodies.

We picked up a Daiya Cheese Wedge (absolute best vegan cheese—ever! plus, my newest food obsession) and some apples at Cid’s Health Food Market (Taos’ answer to Whole Foods) and had a great snack while reading the latest issue of VegNews.

MONTROSE/OURAY

I didn’t get pictures of the food, but I will recommend El Jimador in Montrose, CO for Mexican food. I had the veggie burrito. The margaritas were also quite good!

In Ouray (probably the most beautiful town in Colorado!) we went to the Ouray Brewery. Check out these great bar chairs!

This is definitely a local (and tourist) favorite. Even at 3:00, it was packed. They have great rooftop dining, as well as two more floors of dining room. They offer six of their own brews and quite a variety of pub food. I had the portobello wrap–outstanding! And The Husband had their vegan burger. He said it was THE BEST vegan burger he has ever had. Sorry for the lack of pics, but trust me, this is a must-stop if you’re in Ouray.

So there you have it. I hope you enjoyed my culinary cruise through Santa Fe, Taos, Montrose, and Ouray. We certainly had fun eating our way through these great towns!

Cashew Stir-fry with Noodles

July 31, 2012 by epicureanvegan

Sorry for the absence…I haven’t been making new dishes over the last couple of weeks, but instead, have been relying on some old favorites like enchiladas, creamy cashew pasta, and tofu sandwiches. We are leaving Wednesday for Santa Fe and Taos, so it was a good time to use up the veggies in the fridge. I’m excited to bring you lots of wonderful vegan food and news from New Mexico. It’s been ten years since we’ve there and we’re looking forward to going back. Of course, any road trip is not complete in my household without an accident/injury a day or two before leaving. (Last year, the Eighth Grader got his two front teeth knocked out during a trampoline incident. We were supposed to drive to Southern CO for a wedding. It didn’t happen. Spring Break this year was altered after the kid’s appendectomy). It was my turn, I guess. I got a little too excited trying out my new mandolin slicer Sunday night…

I should have seen it coming. I’ve heard the horror stories associated with the mandolin, but I bought one the other day anyway. First time I use it, I slice a pretty large chunk off my right pinkie finger. I’m lucky though, it could have been worse. I was millimeters short of taking off bone and nail! Yikes. Good thing I married an Eagle Scout. He kept me calm and got it wrapped up. I ended up going to urgent care yesterday morning and they cleaned it up good, wrapped it, and I have to go back today to have it looked at. The doc said it will take several months to heal. 🙁 The mandolin is in timeout.

Had I not been an idiot and lost part of an appendage, I probably would have used it to make this stir-fry, but I decided to stick with a good old-fashioned knife. It was slow-going, but I had some help. I picked up some East-West Stir-fry Sauce and these awesome ramen noodles from Hakubaku. Both were outstanding. The sauce had a mild flavor with just a tiny bit of zip. I used about 1/2 the jar, but feel free to use as much or as little as you’d like.

INGREDIENTS:
2 medium zucchinis, cut into sticks
6 mushrooms, quartered
6 celery stalks, sliced
1 bell pepper, cut into chunks
1 can bamboo shoots, drained
6 green onions, sliced
1-2 handfuls of cashews
3 Tbs freshly grated gingerroot
1 jar East-est Stir-fry Sauce
9.5-oz Hakubaku noodles
Olive oil

DIRECTIONS
Heat about a tablespoon of olive oil in a large skillet. Add the zucchini, celery, and bell pepper. Cook until they begin to get tender, about 7-9 minutes.

Add the bamboo shoots and ginger. Cook another 5 -7 minutes.

The noodles will take four minutes to cook in boiling water, so when you toss them in to cook, add the mushrooms, green onion, and cashews to the skillet. Cook 2 minutes…then add the sauce. Stir well to combine and saute to heat the sauce.

Drain the noodles and serve them topped with some stir-fry. Enjoy!

Cashew Stir-fry with Noodles

Author: Epicurean Vegan

Ingredients

2 medium zucchinis, cut into sticks
6 mushrooms, quartered
6 celery stalks, sliced
1 bell pepper, cut into chunks
1 can bamboo shoots, drained
6 green onions, sliced
1-2 handfuls of cashews
3 Tbs freshly grated gingerroot
1 jar East-est Stir-fry Sauce
9.5-oz Hakubaku noodles
Olive oil

Directions

Heat about a tablespoon of olive oil in a large skillet. Add the zucchini, celery, and bell pepper. Cook until they begin to get tender, about 7-9 minutes.
Add the bamboo shoots and ginger. Cook another 5 -7 minutes.
The noodles will take four minutes to cook in boiling water, so when you toss them in to cook, add the mushrooms, green onion, and cashews to the skillet. Cook 2 minutes...then add the sauce. Stir well to combine and saute to heat the sauce.
Drain the noodles and serve them topped with some stir-fry. Enjoy!

Wine and Words

July 16, 2012 by epicureanvegan

For the second year in a row, I catered Wine & Words, a fundraising event for the Northern Colorado Writers. I love this event and I definitely love showing people that vegan food is delicious! You’ve seen the gluten-free & vegan cupcakes and I’m excited to show you what else I made (and about 95% organic, too!)

Quinoa Salad

I cooked 2 cups of quinoa in 2-1/2 cups of vegetable broth. I let it cool in the fridge for a day, then added 1 chopped up cucumber, two chopped tomatoes, a chopped red onion, 1 cup of chopped parsley, and a cup of toasted pinenuts. In a small bowl, I combined 3 Tbs of ume plum vinegar with 2 Tbs of olive oil, 1 tsp of salt, 1/2 tsp of black pepper, then mixed it into the salad. Easy!

Field Roast-Stuffed Mushrooms

These were gone in minutes! I cooked up a diced green pepper with a small chopped onion and added four ground up Field Roast sausages, Italian flavor. I could make the stuffing a day ahead, so that helped out. I then used about 60 mushrooms and lightly sauteed them in Earth Balance and garlic. Don’t cook too much, just enough to soften them up. Just before the event, I heated up the stuffing in a pan on the stove and stuffed the mushrooms.

Pesto Potato Bread Sandwiches

I LOVE this bread for these finger sandwiches. The recipe makes two loaves, so I made two different kinds of sandwiches. I did, however, use a seasoned cream cheese (Tofutti mixed with Good Seasoning dressing mix) on both. On one, I had cucumbers, tomatoes and fresh basil. On the other, I used roasted red peppers and avocados.

Fruit Cones

I figured this was a great way to eat fruit! I dipped the tops of ice cream cones in melted chocolate, then poured sprinkles around the top. Initially, I was going to fill them with fruit to serve, but it made more sense to let guests do it. That way, they can be picky about what fruit they want, and then the fruit wouldn’t make the cones soggy. I also recommend spooning a bit of chocolate into the bottom of the cone for added chocolate goodness!

I also made a huge batch (not enough!) of Avocado Bruschetta and served them with tortilla scoops and gluten-free crackers. The Spinach Dip was also a hit and I served it with cut up peppers, cucumbers, and celery. Olives and a green salad rounded it out and made for a fabulous event!

Gluten-Free & Vegan Cupcakes (Vanilla and Chocolate-Almond)!

July 16, 2012 by epicureanvegan

Last weekend, for the second year in a row, I catered Wine and Words, a fundraising event for the Northern Colorado Writers. (Hence, the Scrabble-like tile cookies on top). I wanted to be able to provide not only vegan food, but lots of gluten-free options as well. I think these cupcakes came out pretty damn good. Granted, they’ve got plenty of sugar, but vegan and gluten-free is certainly on the right track (especially since they have flax in them)! The original recipe is from Living Without magazine, but I altered several ingredients and steps. The baking mix is a great base for GF muffins, cupcakes, and cakes. One batch makes 24 cupcakes. I made two batches: one vanilla, one chocolate.

INGREDIENTS:
Flour mixture: (makes 7.5 cups)
3-3/4 C chickpea a.k.a garbanzo flour
2-1/4 C potato starch
1-1/2 C tapioca flour
The cupcakes:
6 Tbs water
2 Tbs flax meal
1 C almond milk
1 tsp apple cider vinegar
3-1/2 C of the making mix (use 3 cups for the chocolate ones)
1 Tbs + 1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1-1/2 C granulated sugar
1/2 C vegetable shortening
2 tsp vanilla (use almond extract for the chocolate ones)
Also, add 1/2 C baking cocoa to the 3 cups of making mix if making chocolate ones
Sugar cookie tile:
7/8 C rice flour
1 tsp xanthan gum
1/2 C vegan margarine
1/2 C sugar
1 tsp baking powder
1 tsp vanilla
zest from one lemon

DIRECTIONS:
In a large bowl, whisk together the three flours for the baking mix. Store in an airtight container. Preheat the oven to 350 and line two 12-cup muffin tins. In a small bowl, combine the almond milk and cider vinegar and set aside. In another small bowl, whisk together the water and flax meal; set aside.

In large bowl, combine 3-1/2 cups of the baking mix (again, use 3 cups of flour mix + 1/2 C cocoa for chocolate ones) with the baking powder, baking soda, and xanthan gum. Using a mixer, beat the shortening and sugar together until well combined and fluffy.

Add the flax mixture and vanilla (again, use almond extract for chocolate cupcakes). Next, alternate adding the dry ingredients with the milk/cider mixture, beginning and ending with the dry ingredients.

You will have a very thick, but moist batter. When I fill muffin cups, I tend to hold them in my hand to fill them up—it makes for a cleaner process with less chance of dropping globs of batter everywhere. This batter is pretty thick though, so you’ll have more control with these. Fill the 24 muffin cups evenly; about a 1/4 C in each.

Bake for 18-20 minutes.

To make the sugar cookies, combine the sugar and vegan margarine. Add the vanilla and combine well. In a separate bowl, combine the rice flour, xanthan gum, baking powder, and lemon zest. Shape into a ball and chill for at least 2 hours. Using a light rolling pin (not a marble one if you can help it), roll out about half of the dough.

I used a pizza cutter for the “tiles.”

Bake at 350 for 10-12 minutes.

I used a gel frosting for the lettering . . .

I didn’t have the patience to put the number in the corner like an actual Scrabble tile, but you get the idea…

I made some butter frosting for the cupcakes and topped with the letter or some sliced strawberries.

Enjoy!

Gluten-Free & Vegan Cupcakes (Vanilla and Chocolate-Almond)!

The original recipe is from Living Without magazine, but I altered several ingredients and steps. The baking mix is a great base for GF muffins, cupcakes, and cakes. One batch makes 24 cupcakes. I made two batches: one vanilla, one chocolate.

Author: Epicurean Vegan

Ingredients

Flour mixture: (makes 7.5 cups)
3-3/4 C chickpea a.k.a garbanzo flour
2-1/4 C potato starch
1-1/2 C tapioca flour
The cupcakes:
6 Tbs water
2 Tbs flax meal
1 C almond milk
1 tsp apple cider vinegar
3-1/2 C of the making mix (use 3 cups for the chocolate ones)
1 Tbs + 1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1-1/2 C granulated sugar
½ C vegetable shortening
2 tsp vanilla (use almond extract for the chocolate ones)
Also, add ½ C baking cocoa to the 3 cups of making mix if making chocolate ones
Sugar cookie tile:
⅞ C rice flour
1 tsp xanthan gum
½ C vegan margarine
½ C sugar
1 tsp baking powder
1 tsp vanilla
zest from one lemon

Directions

In a large bowl, whisk together the three flours for the baking mix. Store in an airtight container. Preheat the oven to 350 and line two 12-cup muffin tins. In a small bowl, combine the almond milk and cider vinegar and set aside. In another small bowl, whisk together the water and flax meal; set aside.
In large bowl, combine 3-1/2 cups of the baking mix (again, use 3 cups of flour mix + ½ C cocoa for chocolate ones) with the baking powder, baking soda, and xanthan gum. Using a mixer, beat the shortening and sugar together until well combined and fluffy.
Add the flax mixture and vanilla (again, use almond extract for chocolate cupcakes). Next, alternate adding the dry ingredients with the milk/cider mixture, beginning and ending with the dry ingredients.
You will have a very thick, but moist batter. When I fill muffin cups, I tend to hold them in my hand to fill them up---it makes for a cleaner process with less chance of dropping globs of batter everywhere. This batter is pretty thick though, so you'll have more control with these. Fill the 24 muffin cups evenly; about a ¼ C in each.
Bake for 18-20 minutes.
To make the sugar cookies, combine the sugar and vegan margarine. Add the vanilla and combine well. In a separate bowl, combine the rice flour, xanthan gum, baking powder, and lemon zest. Shape into a ball and chill for at least 2 hours. Using a light rolling pin (not a marble one if you can help it), roll out about half of the dough.
I used a pizza cutter for the "tiles."
Bake at 350 for 10-12 minutes.
I used a gel frosting for the lettering.

Another Reason to NOT Eat Chicken

July 12, 2012 by epicureanvegan

This is no surprise.

I hope that my wonderful non-vegan readers (you know who you are) 😉 will take a look at this. There is a superbug strain found in chicken from the antibiotics that they’re pumped full of. It’s a short ABC News segment. WATCH HERE.

Vegan Potatoes au Gratin

July 10, 2012 by epicureanvegan

We’re a potato-loving crowd around here. We’re certainly loving the leftovers of these, too. I didn’t want to overdo the carbs with this meal, so I steamed some kale and carrots, and had a side of fresh fruit salad.

INGREDIENTS:
8 russet potatoes, peeled and sliced very thin
3 Tbs vegetable broth
1 garlic clove, minced
2 Tbs arrowroot
1 tsp salt (or Old Bay Seasoning)
1/2 tsp black pepper
1/2 tsp dry mustard
1/8 tsp nutmeg
1-1/2 C almond milk
1 C shredded vegan cheddar, divided
3 slices of bread (the heels of the load are ideal for this)
3 Tbs vegan margarine, divided
Paprika

DIRECTIONS:

Preheat oven to 400. Spread half of the potato slices on the bottom of a 9×13″ baking pan. In a medium saucepan, heat one tablespoon of the Earth Balance and add the garlic. Cook for a minute. Add the broth or water and bring to a boil. Whisk in the arrowroot and cook for a minute over medium heat. Slowly add the almond milk and whisk as you go. Raise the heat and little and continue stirring until it begins to thicken. Add the salt, pepper, dry mustard, and nutmeg. Stir in half of the vegan cheese.

Once the cheese is mostly melted, spread half of the milk mixture on top of the potatoes in the pan.

Layer the remaining potatoes on top, then spread the rest of the sauce on top. To make breadcrumbs, combine the slices of bread and remaining 2 Tbs of Earth Balance in a food processor. Pulse until crumbly and sprinkle on top of potatoes, along with the rest of the cheese.

Sprinkle the top with paprika. Cover and bake for 35-45 minutes, or until the potatoes are tender (check using a fork or toothpick).

Enjoy!

Vegan Potatoes au Gratin

Author: Epicurean Vegan

Ingredients

8 russet potatoes, peeled and sliced very thin
3 Tbs vegetable broth
1 garlic clove, minced
2 Tbs arrowroot
1 tsp salt (or Old Bay Seasoning)
½ tsp black pepper
½ tsp dry mustard
⅛ tsp nutmeg
1-1/2 C almond milk
1 C shredded vegan cheddar, divided
3 slices of bread (the heels of the load are ideal for this)
3 Tbs vegan margarine, divided
Paprika

Directions

Preheat oven to 400. Spread half of the potato slices on the bottom of a 9x13" baking pan. In a medium saucepan, heat one tablespoon of the vegan margarine and add the garlic. Cook for a minute. Add the broth or water and bring to a boil. Whisk in the arrowroot and cook for a minute over medium heat. Slowly add the almond milk and whisk as you go. Raise the heat and little and continue stirring until it begins to thicken. Add the salt, pepper, dry mustard, and nutmeg. Stir in half of the vegan cheese.
Once the cheese is mostly melted, spread half of the milk mixture on top of the potatoes in the pan.
Layer the remaining potatoes on top, then spread the rest of the sauce on top. To make breadcrumbs, combine the slices of bread and remaining 2 Tbs of vegan margarine in a food processor. Pulse until crumbly and sprinkle on top of potatoes, along with the rest of the cheese.
Sprinkle the top with paprika. Cover and bake for 35-45 minutes, or until the potatoes are tender (check using a fork or toothpick). Enjoy!

Guac & Bean Tacos

July 8, 2012 by epicureanvegan

If you need a fast and fresh dinner (or lunch) these are ideal. I really like La Tortilla Factory’s homemade style tortillas for these. They’re a cross between a corn and flour tortilla and are the perfect size.

INGREDIENTS:
4 avocados
1/2 C white or red onion, diced
1/2 to 1 tsp garlic salt
1 tsp lime juice
1 can black beans, undrained
1/2 C fresh cilantro, chopped
1 tomato, diced
Tortillas
Lettuce, chopped

DIRECTIONS:
Mash the avocados and add the onion, lime juice, and garlic salt.

In a small sauce pan, heat the beans, stirring often, until heated through. Get ready to assemble . . .

Layer on some avocado mixture, cilantro, beans, and tomatoes. Enjoy!

Guac & Bean Tacos

Author: Epicurean Vegan

Ingredients

4 avocados
½ C white or red onion, diced
½ to 1 tsp garlic salt
1 tsp lime juice
1 can black beans, undrained
½ C fresh cilantro, chopped
1 tomato, diced
Tortillas
Lettuce, chopped

Directions

Mash the avocados and add the onion, lime juice, and garlic salt.
In a small sauce pan, heat the beans, stirring often, until heated through. Get ready to assemble: Layer on some avocado mixture, cilantro, beans, and tomatoes. Enjoy!

Stuffed Cabbage Rolls

July 7, 2012 by epicureanvegan

The (soon-to-be) Eighth Grader picked these out from Lightlife. The original recipe is for 12 rolls, but one large head of cabbage had about 8 good leaves to use, so we had some leftover filling. If you plan on making 12, you’ll probably want to pick up 2 heads of cabbage. These we actually pretty easy to make and were really flavorful and delicious, not to mention healthy. One roll is only 275 calories! You can also customize these rolls to suit your tastes—mix it up by adding your favorite ingredients. Next time, I’ll try mushrooms and zucchini. Keep in mind, the recipe calls for cooked rice, so you’ll want to get that going first. Also, you’ll need to steam the leaves ahead of time as well.

INGREDIENTS:
1 pkg Gimme Lean “beef”
2 Tbs olive oil
8-12 cabbage leaves
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 C cooked rice
15-oz can tomato sauce
Salt and pepper, to taste
2 tsp vegan Worcestershire sauce
3 Tbs brown sugar
3 Tbs apple cider vinegar
2-4 Tbs water

DIRECTIONS:
Preheat oven to 350. Bring a large pot of water to a boil. Add the cabbage leaves, remove from heat, cover, and let sit for 10 minutes. In a large skillet, heat the olive oil. Add the garlic, onions, and peppers and cook until tender.

Add the Gimme Lean. You could chop it up before adding it, or just dice it up with a spatula in the pan. You’ll want small clumps, or pieces. Add the Worcestershire sauce, salt, and pepper and continue cooking until the “beef” begins to brown.

Add the rice…

In a small bowl, whisk together the tomato sauce, brown sugar, and cider vinegar. Reserve a 1/4 cup; set aside. Add the remaining sauce to the pan and combine it well with the veggie mixture. After you’ve drained the cabbage leaves, pat them dry. Lay a leaf out flat and add about a 1/3 cup of the mixture in the center.

Fold in the sides, then roll up. You can also secure it with a toothpick if needed, but I found that these rolled up fine and stayed put.

Place the rolls in a 9×13 baking pan. Pour about 2-4 Tbs of water int he bottom of the pan to keep the leaves moist.

Mix 2 Tbs of water with the reserved 1/4 cup of sauce and pour it over the rolls.

Cover and bake for 35-40 minutes. Enjoy!

Stuffed Cabbage Rolls

The (soon-to-be) Eighth Grader picked these out from Lightlife. The original recipe is for 12 rolls, but one large head of cabbage had about 8 good leaves to use, so we had some leftover filling. If you plan on making 12, you'll probably want to pick up 2 heads of cabbage. These we actually pretty easy to make and were really flavorful and delicious, not to mention healthy. One roll is only 275 calories! You can also customize these rolls to suit your tastes---mix it up by adding your favorite ingredients. Next time, I'll try mushrooms and zucchini. Keep in mind, the recipe calls for cooked rice, so you'll want to get that going first. Also, you'll need to steam the leaves ahead of time as well.

Author: Epicurean Vegan

Ingredients

1 pkg Gimme Lean "beef"
2 Tbs olive oil
8-12 cabbage leaves
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 C cooked rice
15-oz can tomato sauce
Salt and pepper, to taste
2 tsp vegan Worcestershire sauce
3 Tbs brown sugar
3 Tbs apple cider vinegar
2-4 Tbs water

Directions

Preheat oven to 350. Bring a large pot of water to a boil. Add the cabbage leaves, remove from heat, cover, and let sit for 10 minutes. In a large skillet, heat the olive oil. Add the garlic, onions, and peppers and cook until tender.
Add the Gimme Lean. You could chop it up before adding it, or just dice it up with a spatula in the pan. You'll want small clumps, or pieces. Add the Worcestershire sauce, salt, and pepper and continue cooking until the "beef" begins to brown.
Add the rice.
In a small bowl, whisk together the tomato sauce, brown sugar, and cider vinegar. Reserve a ¼ cup; set aside. Add the remaining sauce to the pan and combine it well with the veggie mixture. After you've drained the cabbage leaves, pat them dry. Lay a leaf out flat and add about a ⅓ cup of the mixture in the center.
Fold in the sides, then roll up. You can also secure it with a toothpick if needed, but I found that these rolled up fine and stayed put.
Place the rolls in a 9x13 baking pan. Pour about 2-4 Tbs of water int he bottom of the pan to keep the leaves moist.
Mix 2 Tbs of water with the reserved ¼ cup of sauce and pour it over the rolls.
Cover and bake for 35-40 minutes. Enjoy!

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BLUE CORN CAFE

THE AZTEC CAFE

ATOMIC GRILL

CAFE PASQUAL’S

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THE TEAHOUSE

TAOS

BENT STREET DELI

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MICHAEL’S KITCHEN

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ANTONIO’S: A Taste of Mexico

DRAGONFLY CAFE & BAKERY

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STELLA’S ITALIAN RESTAURANT

MONTROSE/OURAY

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Wine and Words

Quinoa Salad

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Fruit Cones

Gluten-Free & Vegan Cupcakes (Vanilla and Chocolate-Almond)!

Another Reason to NOT Eat Chicken

Vegan Potatoes au Gratin

Guac & Bean Tacos

Stuffed Cabbage Rolls

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