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Lemony Pan-Fried Chickpeas with Chard

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Lemony Pan-Fried Chickpeas with Chard -- Epicurean VeganThis recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)

INGREDIENTS:
1 Tbs olive oil
1 small onion, diced
1 15-oz can chickpeas, drained
1 bunch Swiss chard, chopped
1 small lemon
1/2 tsp salt, or to taste
Black pepper, to taste

DIRECTIONS:
Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.

Lemony Pan-Fried Chickpeas with Chard -- Epicurean Vegan

Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon—if there is any— in the hummus). Serve immediately, or at room temperature. Enjoy!

Lemony Pan-Fried Chickpeas with Chard -- Epicurean Vegan

Lemony Pan-Fried Chickpeas with Chard
 
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This recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)
Author:
Ingredients
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 1 15-oz can chickpeas, drained
  • 1 bunch Swiss chard, chopped
  • 1 small lemon
  • ½ tsp salt, or to taste
  • Black pepper, to taste
Directions
  1. Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.
  2. Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon---if there is any--- in the hummus). Serve immediately, or at room temperature. Enjoy!

Gluten-Free Granola Bars

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Gluten-Free Granola Bars -- Epicurean VeganThese are packed with nutty love! They’re also simple to make and grab while you’re on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!

INGREDIENTS:
3/4 C quick oats
2 Tbs brown rice flour
2 Tbs quinoa flakes
1/2 C nuts, chopped (I used peanuts and pecans)
1/4 C sunflower seeds
1/4 Cchia seeds
2 Tbs flaxseeds
1/2 C dried fruit, chopped (I used Craisins)
1/2 C dark chocolate chips
3 Tbs almond butter
1 small avocado, peeled and pitted
2 Tbs brown rice syrup
3 Tbs almond milk
1 tsp vanilla

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.

Gluten-Free Granola Bars -- Epicurean Vegan

Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8″ baking pan and press the mixture evenly in the dish.

Gluten-Free Granola Bars -- Epicurean Vegan

Bake for 20-25 minutes, or until the edges begin to brown.

Gluten-Free Granola Bars -- Epicurean Vegan

Cool the pan on a rack, then cut into squares. Enjoy!

Gluten-Free Granola Bars
 
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These are packed with nutty love! They're also simple to make and grab while you're on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!
Author:
Ingredients
  • ¾ C quick oats
  • 2 Tbs brown rice flour
  • 2 Tbs quinoa flakes
  • ½ C nuts, chopped (I used peanuts and pecans)
  • ¼ C sunflower seeds
  • ¼ Cchia seeds
  • 2 Tbs flaxseeds
  • ½ C dried fruit, chopped (I used Craisins)
  • ½ C dark chocolate chips
  • 3 Tbs almond butter
  • 1 small avocado, peeled and pitted
  • 2 Tbs brown rice syrup
  • 3 Tbs almond milk
  • 1 tsp vanilla
Directions
  1. Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.
  2. Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8" baking pan and press the mixture evenly in the dish.
  3. Bake for 20-25 minutes, or until the edges begin to brown.
  4. Cool the pan on a rack, then cut into squares. Enjoy!

Kale Salad with Tahini Dressing

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Kale Salad with Tahini Dressing -- Epicurean VeganThis is a great salad to take to work for lunch, a mid-day snack, or even for a picnic. I typically steam kale, but if I’m not careful, it’s easy to deplete it of nutrients if I steam it too much. Raw kale can be awfully bitter, but chopped and served with other veggies and this tahini dressing, it tastes amazing. The dressing recipe is for 2 large bunches of kale, making at least 4 good-sized salad servings. Like any salad, you can throw in your favorite ingredients and actually be excited about lunch! (and be sure to read about kale’s super powers)!

INGREDIENTS:
Dressing:
1/2 C tahini
1 Tbs miso
1 Tbs tamari
1/2 tsp lime juice
1 tps agave
1 tsp apple cider vinegar
2 tbs garlic, minced
3/4 C water
Variation: You can use almond butter instead of tahini, in which case, I’d leave out the agave since almond butter is sweeter. I also sometimes add in a Tbs of chia seeds.
The rest:
2 large bunches of kale, chopped
I dice up cucumber, mushrooms, red onion, and green onions. I also threw in some Craisins and slivered almonds.

DIRECTIONS:
Put all the dressing ingredients in a blender and combine until smooth.

Kale Salad with Tahini Dressing -- Epicurean Vegan

Combine the chopped kale with your other salad ingredients and toss well to combine.

Kale Salad with Tahini Dressing -- Epicurean Vegan

(This is just one bunch of kale)

Pour the dressing over the salad and massage into the kale with your hands. Enjoy!

Kale Salad with Tahini Dressing
 
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This is a great salad to take to work for lunch, a mid-day snack, or even for a picnic. I typically steam kale, but if I'm not careful, it's easy to deplete it of nutrients if I steam it too much. Raw kale can be awfully bitter, but chopped and served with other veggies and this tahini dressing, it tastes amazing. The dressing recipe is for 2 large bunches of kale, making at least 4 good-sized salad servings. Like any salad, you can throw in your favorite ingredients and actually be excited about lunch!
Author:
Ingredients
  • Dressing:
  • ½ C tahini
  • 1 Tbs miso
  • 1 Tbs tamari
  • ½ tsp lime juice
  • 1 tps agave
  • 1 tsp apple cider vinegar
  • 2 tbs garlic, minced
  • ¾ C water
  • Variation: You can use almond butter instead of tahini, in which case, I'd leave out the agave since almond butter is sweeter. I also sometimes add in a Tbs of chia seeds.
  • The rest:
  • 2 large bunches of kale, chopped
  • I dice up cucumber, mushrooms, red onion, and green onions. I also threw in some Craisins and slivered almonds.
Directions
  1. Put all the dressing ingredients in a blender and combine until smooth.
  2. Combine the chopped kale with your other salad ingredients and toss well to combine.
  3. Pour the dressing over the salad and massage into the kale with your hands. Enjoy!

Lemony Quinoa-Almond Granola

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Lemony Quinoa-Almond Granola -- Epicurean VeganOkay, yes, this is from Big Vegan again. And no, I won’t be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I’ve been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be a snap this morning. It has a bit more oil and sugar than my granola recipe so I won’t be replacing it with it, but it’s certainly a nice change! The only thing I might add next time is some chopped coconut flakes, otherwise, it was perfect with some soy yogurt and fruit.

INGREDIENTS:
3 C rolled oats
2 C quinoa flakes (look in the cereal aisle)
1/2 C whole wheat flour
1 tsp cinnamon
1/4 tsp salt
1-1/2 C all-fruit lemon concentrate, thawed
1/2 C brown sugar
1/2 C vegetable oil
2 tsp vanilla extract
1/2 tsp almond extract
1 C almonds, chopped
1 C apricots, chopped

Lemony Quinoa-Almond Granola -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.

Spray a baking sheet with cooking spray. Since I don’t have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.

Lemony Quinoa-Almond Granola -- Epicurean Vegan

I added another 5 minutes to the last 15. Ovens temps vary, so check often.

Lemony Quinoa-Almond Granola -- Epicurean Vegan

Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!

Lemony Quinoa-Almond Granola
 
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Okay, yes, this is from Big Vegan again. And no, I won't be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I've been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be a snap this morning. It has a bit more oil and sugar than my granola recipe so I won't be replacing it with it, but it's certainly a nice change! The only thing I might add next time is some chopped coconut flakes, otherwise, it was perfect with some soy yogurt and fruit.
Author:
Ingredients
  • 3 C rolled oats
  • 2 C quinoa flakes (look in the cereal aisle)
  • ½ C whole wheat flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1-1/2 C all-fruit lemon concentrate, thawed
  • ½ C brown sugar
  • ½ C vegetable oil
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 1 C almonds, chopped
  • 1 C apricots, chopped
Directions
  1. Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.
  2. Spray a baking sheet with cooking spray. Since I don't have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.
  3. I added another 5 minutes to the last 15. Ovens temps vary, so check often.
  4. Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!

 

Potato-Celery Soup

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Potato-Celery Soup -- Epicurean VeganThis FANTASTIC soup comes from Izzy over at Crash Test Vegetarian. We LOVED this soup–so easy to make and absolutely delicious. The only thing I changed was use almond milk instead of soy and added 1 tablespoon on chopped fresh rosemary. Get the recipe and visit Izzy–she has a great blog with lots of yummy recipes! Thanks, Izzy!

Three-Nut Cheese

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Three-Nut Cheese -- Epicurean VeganI have been both fascinated and mystified by nut cheese. It wasn’t until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn’t necessarily taste much like milk cheese, but it’s still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.

INGREDIENTS:
1/3 C macadamia nuts
1/3 C raw cashews
1/3 C almonds, slivered or flaked
1 acidophilus capsule
1 Tbs cold-pressed corn oil (I used olive oil)
1 tsp lemon juice
1/2 tsp salt

Three-Nut Cheese -- Epicurean Vegan

DIRECTIONS:
Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with 1/2 C water. Add the contents of the acidophilus capsule and puree.

Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.

Three-Nut Cheese -- Epicurean Vegan

It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!

Three-Nut Cheese
 
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I have been both fascinated and mystified by nut cheese. It wasn't until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn't necessarily taste much like milk cheese, but it's still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.
Author:
Ingredients
  • ⅓ C macadamia nuts
  • ⅓ C raw cashews
  • ⅓ C almonds, slivered or flaked
  • 1 acidophilus capsule
  • 1 Tbs cold-pressed corn oil (I used olive oil)
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with ½ C water. Add the contents of the acidophilus capsule and puree.
  2. Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.
  3. It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!

Tofu “Egg” Salad

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Tofu "Egg" Salad -- Epicurean VeganThis recipe is from Big Vegan. And it is big. It has over 350 recipes, most of which look and sound fantastic. When it comes to lunch, I seem to struggle finding something besides a mixed greens salad, or leftover pasta. And frankly, I’m not wild about leftovers anyway. So this I can get in to! This “egg” salad (I hate putting things in quotes, but egg salad is what this salad resembles) needs to be prepared ahead of time, so I recommend making it the night before or early in the morning–you’ll need some time. But it’s worth it. I served it on toasted bread with lettuce and avocado. The recipe calls for 12 ounces of firm tofu, but I recommend using 14-16 ounces because the recipe makes quite a bit of sauce—great for a few lunches.

INGREDIENTS:
12-16 oz firm tofu, drained and pressed
1 Tbs olive oil, plus 1/8 to 1/4 C
Salt
1/2 tsp celery seeds
1/2 tsp black pepper
1/2 C fresh parsley
12-oz silken tofu
2 tsp apple cider vinegar
2 Tbs Dijon
1 tsp dried basil
1 stalk celery, finely chopped
2 large green onions, chopped
1 medium carrot, grated
1/4 C sunflower seeds, toasted

DIRECTIONS:
Preheat the oven to 400. Crumble the tofu into a bowl and combine with the celery salt, 1/2 tsp salt, and black pepper. Lightly oil a baking sheet (I used foil and oiled that). Layer the tofu on the baking sheet.

Tofu "Egg" Salad -- Epicurean Vegan

Bake for 10 minutes, then use a spatula to turn the tofu. “Turning” crumbled tofu is about as easy as giving a cat a bath. Just move it around so it doesn’t stick and burn. Bake another 10 minutes.

Tofu "Egg" Salad -- Epicurean Vegan

While the tofu is baking, however, start on the sauce. In a food processor or blender, mince the parsley, then add the silken tofu. Process until smooth, then add the basil, vinegar, mustard, and a pinch of salt; combine well. While the machine is running, add the remaining oil. The recipe calls for a 1/4 cup, but I reduced it to an 1/8 cup.

Tofu "Egg" Salad -- Epicurean Vegan

While the tofu is cooling (which should only take about 10 minutes or so), you can chop up the veggies and toast the sunflower seeds. Combine the sauce, carrots, green onion, celery, and tofu in a large bowl.

Tofu "Egg" Salad -- Epicurean Vegan

Cover and refrigerate for up to 3 days. Enjoy on bread with lettuce, tomato, avocado, or on crackers or toasted baguette slices.

Tofu "Egg" Salad -- Epicurean Vegan

Tofu "Egg" Salad
 
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This recipe is from Big Vegan. And it is big. It has over 350 recipes, most of which look and sound fantastic. When it comes to lunch, I seem to struggle finding something besides a mixed greens salad, or leftover pasta. And frankly, I'm not wild about leftovers anyway. So this I can get in to! This "egg" salad (I hate putting things in quotes, but egg salad is what this salad resembles) needs to be prepared ahead of time, so I recommend making it the night before or early in the morning--you'll need some time. But it's worth it. I served it on toasted bread with lettuce and avocado. The recipe calls for 12 ounces of firm tofu, but I recommend using 14-16 ounces because the recipe makes quite a bit of sauce---great for a few lunches.
Author:
Ingredients
  • 12-16 oz firm tofu, drained and pressed
  • 1 Tbs olive oil, plus ⅛ to ¼ C
  • Salt
  • ½ tsp celery seeds
  • ½ tsp black pepper
  • ½ C fresh parsley
  • 12-oz silken tofu
  • 2 tsp apple cider vinegar
  • 2 Tbs Dijon
  • 1 tsp dried basil
  • 1 stalk celery, finely chopped
  • 2 large green onions, chopped
  • 1 medium carrot, grated
  • ¼ C sunflower seeds, toasted
Directions
  1. Preheat the oven to 400. Crumble the tofu into a bowl and combine with the celery salt, ½ tsp salt, and black pepper. Lightly oil a baking sheet (I used foil and oiled that). Layer the tofu on the baking sheet.
  2. Bake for 10 minutes, then use a spatula to turn the tofu. "Turning" crumbled tofu is about as easy as giving a cat a bath. Just move it around so it doesn't stick and burn. Bake another 10 minutes.
  3. While the tofu is baking, however, start on the sauce. In a food processor or blender, mince the parsley, then add the silken tofu. Process until smooth, then add the basil, vinegar, mustard, and a pinch of salt; combine well. While the machine is running, add the remaining oil. The recipe calls for a ¼ cup, but I reduced it to an ⅛ cup.
  4. While the tofu is cooling (which should only take about 10 minutes or so), you can chop up the veggies and toast the sunflower seeds. Combine the sauce, carrots, green onion, celery, and tofu in a large bowl.
  5. Cover and refrigerate for up to 3 days. Enjoy on bread with lettuce, tomato, avocado, or on crackers or toasted baguette slices.

 

Layered (Deep Dish) Pizza

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Layered (Deep Dish) Pizza -- Epicurean VeganThis brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

INGREDIENTS:
5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9″ cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Repeat, top with last tortilla, rest of sauce and cheese.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Bake uncovered for 30 minutes. Enjoy!

Layered (Deep Dish) Pizza
 
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This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I'd make a pizza version. It was delicious! This may be my new favorite way to eat pizza.
Author:
Ingredients
  • 5 8-inch flour tortillas
  • 1 Tbs olive oil
  • 3 Field Roast sausages, Italian Seasoning flavor, crumbled
  • 1 green bell pepper, chopped
  • 2-1/2 C mushrooms, sliced
  • 4-5 C spinach, chopped
  • 1 C fresh basil, chopped
  • 1 15-oz pizza sauce
  • 1-1/2 C vegan shredded cheese, mozzarella flavor
Directions
  1. Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.
  2. Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9" cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.
  3. Repeat, top with last tortilla, rest of sauce and cheese.
  4. Bake uncovered for 30 minutes. Enjoy!

Easy Tostadas

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Easy Tostadas -- Epicurean VeganThis is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together.

INGREDIENTS:
1 bag Boca crumbles (or other veggie crumbles of your choice)
1 can refried beans
1/2 large onion, dicced
1 Tbs olive oil
1 pkg taco seasoning
8-12 tostada shells
All the fixins’: vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

Easy Tostadas
 
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This is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together.
Author:
Ingredients
  • 1 bag Boca crumbles (or other veggie crumbles of your choice)
  • 1 can refried beans
  • ½ large onion, dicced
  • 1 Tbs olive oil
  • 1 pkg taco seasoning
  • 8-12 tostada shells
  • All the fixins': vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.
Directions
  1. Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

 

Pasta with Kale

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Pasta with Kale -- Epicurean Vegan

I was on my own for dinner the other night, so after staring blankly at the cupboards, then the fridge, I decided to combine some of my favorite ingredients for dinner: tri-color pasta, kale, mushrooms, and miso. For some added crunch (and protein) you could throw in some pine nuts or chopped cashews.

INGREDIENTS:
8-10 oz tri-color rotini
1 bunch kale, chopped
5-6 mushrooms, sliced
2 Tbs Earth Balance margarine
1 Tbs yellow miso
1 tsp garlic, minced

DIRECTIONS:
Cook the pasta until al dente and drain. Meanwhile, steam the kale and mushrooms 3-5 minutes—just until they’re tender. Usually, once the kale turns bright green, it’s ready. Using the same pot you cooked the pasta in, melt the margarine and garlic. Stir in the miso and blend it in. Add the kale and pasta and combine well. Enjoy!

Pasta with Kale
 
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I was on my own for dinner the other night, so after staring blankly at the cupboards, then the fridge, I decided to combine some of my favorite ingredients for dinner: tri-color pasta, kale, mushrooms, and miso. For some added crunch (and protein) you could throw in some pine nuts or chopped cashews.
Author:
Ingredients
  • 8-10 oz tri-color rotini
  • 1 bunch kale, chopped
  • 5-6 mushrooms, sliced
  • 2 Tbs Earth Balance margarine
  • 1 Tbs yellow miso
  • 1 tsp garlic, minced
Directions
  1. Cook the pasta until al dente and drain.
  2. Meanwhile, steam the kale and mushrooms 3-5 minutes---just until they're tender. Usually, once the kale turns bright green, it's ready.
  3. Using the same pot you cooked the pasta in, melt the margarine and garlic.
  4. Stir in the miso and blend it in.
  5. Add the kale and pasta and combine well. Enjoy!

 

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