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Potato and Chard Casserole

January 19, 2012 by epicureanvegan

Potato and Chard Casserole -- Epicurean VeganI suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea. If you have a 13-year-old lying around, it’s a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the “Dirty Dozen” list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow—another good reason to stick to organic!

INGREDIENTS:
7 russet potatoes, peeled and sliced thin
1 large bunch of chard, stem and veins removed, then chopped
6 green onion, sliced
3 Tbs vegetable broth
2 Tbs flour
1-1/2 tsp Old Bay seasoning
1/4 tsp black pepper
Dash or two of nutmeg
1/4 tsp dry mustard
1-1/2 C almond milk
3/4 C vegan mozzarella shreds
2 slices of bread
2 Tbs vegan margarine

DIRECTIONS:
Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they’ll take forever to bake.

Meanwhile, steam the chard for about 5-7 minutes. You don’t want it too soft–just a little tender. Mix it in with potatoes and green onion. 

In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in 1/4 C of the cheese.

Pour the sauce over the veggies and mix well. Transfer to a 9″x13″ baking pan.

Top with the remaining cheese and the bread crumbs you made from the bread slices.

Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes.

Enjoy!

Potato and Chard Casserole
 
Print
I suppose you could also call this a "gratin" or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn't be a bad idea. If you have a 13-year-old lying around, it's a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the "Dirty Dozen" list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow---another good reason to stick to organic!
Author: Epicurean Vegan
Ingredients
  • 7 russet potatoes, peeled and sliced thin
  • 1 large bunch of chard, stem and veins removed, then chopped
  • 6 green onion, sliced
  • 3 Tbs vegetable broth
  • 2 Tbs flour
  • 1-1/2 tsp Old Bay seasoning
  • ¼ tsp black pepper
  • Dash or two of nutmeg
  • ¼ tsp dry mustard
  • 1-1/2 C almond milk
  • ¾ C vegan mozzarella shreds
  • 2 slices of bread
  • 2 Tbs vegan margarine
Directions
  1. Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they'll take forever to bake.
  2. Meanwhile, steam the chard for about 5-7 minutes. You don't want it too soft--just a little tender. Mix it in with potatoes and green onion.
  3. In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in ¼ C of the cheese.
  4. Pour the sauce over the veggies and mix well. Transfer to a 9"x13" baking pan.
  5. Top with the remaining cheese and the bread crumbs you made from the bread slices.
  6. Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: au gratin, baked, casserole, chard, easy, gratin, green onion, potatoes

Carrot & Roasted Bell Pepper Soup

January 16, 2012 by epicureanvegan

Carrot and Roasted Bell Pepper Soup -- Epicurean VeganI don’t go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It’s full of flavor—the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I’ll sub in one cup of coconut milk to change it up and add a different element to it.

INGREDIENTS:
3 carrots (I used two large ones), peeled and chopped
2 yellow onions, coarsely chopped
1 yellow potato, peeled and coarsely chopped
3 cloves garlic, minced
1/2 C dry sherry or white wine (I used cooking sherry)
1/4 tsp salt (or more for taste)
2 jarred roasted bell peppers, coarsely chopped
2 tsp dried thyme
3 C vegetable stock
1/3 C yellow miso
2 C almond milk
1/4 tsp cayenne pepper

DIRECTIONS:
In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.

Carrot and Roasted Bell Pepper Soup -- Epicurean Vegan

Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.

Carrot and Roasted Bell Pepper Soup -- Epicurean Vegan

Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.

Carrot and Roasted Bell Pepper Soup -- Epicurean Vegan

Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!

Carrot & Roasted Bell Pepper Soup
 
Print
I don't go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It's full of flavor---the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I'll sub in one cup of coconut milk to change it up and add a different element to it.
Author: Epicurean Vegan
Ingredients
  • 3 carrots (I used two large ones), peeled and chopped
  • 2 yellow onions, coarsely chopped
  • 1 yellow potato, peeled and coarsely chopped
  • 3 cloves garlic, minced
  • ½ C dry sherry or white wine (I used cooking sherry)
  • ¼ tsp salt (or more for taste)
  • 2 jarred roasted bell peppers, coarsely chopped
  • 2 tsp dried thyme
  • 3 C vegetable stock
  • ⅓ C yellow miso
  • 2 C almond milk
  • ¼ tsp cayenne pepper
Directions
  1. In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.
  2. Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.
  3. Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.
  4. Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!
3.5.3208

Filed Under: Soups Tagged With: carrot soup, carrots, Color Me Vegan, roasted red pepper, soup, Vegan

A New Year, A New You

January 13, 2012 by epicureanvegan

I’m very excited to share this fabulous guest post with all of you from Lauren at The Holy Kale. (Love that blog name!) Lauren is a certified nutritionist and her website is a fantastic resource for learning about a plant-based diet and how it benefits your mind, body and soul. 

Calvin and Hobbes

As we begin the year 2012, we make lofty goals, set high expectations and resolutions that we know we will not follow through on. We set ourselves up for guilt, disappointment, and self-loathing, only to leave ourselves worse off than when we began. So instead of our usual tendencies, let’s take some small steps toward permanent, healthy change, through the movement toward plant-based vegan eating.

We all know that eating less meat is “good” for us, and that we would be healthier without the steaks, ribs and chicken tenders, but the question still remains for most… “Why?” and “ How Much Better?”

image

Is changing to a plant-based vegan diet going to really make that big of a difference?

Living a plant-based, vegan lifestyle not only impacts your life but the world around you as well. The way that you eat is no longer just a preference of taste, but a vote for your physical and spiritual health, for the health of your community, for the environment, and for the animals. Without getting overly preachy here, your choices make a difference…and I mean a big difference.

This life is about being conscious – conscious of the way you treat yourself, the way you treat others and how you contribute to this life. Therefore, why not be conscious of how you fuel your body and impact this earth. We are here to make a difference and we have been given the gift of life, so let’s honor that gift and be mindful. We have the power within to make a change in our own life, and by changing ourselves we will change the world around us. To make a positive change in world, it can be as simple as adopting a plant-based vegan diet.

What will I gain? 

We must look at all change in this instance as a chance to grow and gain something new, not as something lost. I will point out the numerous ways in which your life in its entirety will become infinitely better once you decide to leave the animals out of the equation.

The Body:  

1. A Plant-Based Vegan Diet prevents Disease, Cancer and Degenerative Illnesses.

According to Dr. T. Colin Campbell, nutritional research at Cornell University, “The vast majority of all cancers, cardiovascular diseases, and other forms of degenerative illness can be prevented simply by adopting a plant-based diet.” The American Heart Association reports that vegetarians “have a lower risk of obesity, coronary heart disease, high blood pressure, diabetes mellitus, and some forms of cancer.

2. A Plant-Based Vegan Diet promotes a Healthy Weight and Immune System.

Scientists have also found that vegetarians have stronger immune systems than meat-eaters do, and they are also far less likely to be overweight. In fact, meat-eaters are nine times more likely to be obese than vegans.

Weight gain can result from toxicity and hormone imbalance, two factors that are directly related to eating hormone-laden meat and dairy foods.

3. A Plant-Based Vegan Diet reduces Toxicity 

Meat and dairy are highly contaminated with antibiotics, hormones and toxins (arsenic, pesticides, heavy metals) that are extremely harmful to the human body, which can lead to antibiotic-resistance, hormone imbalance, and full-body toxicity. Not to mention, the more toxic the body is the more body weight you hold onto. Fat tissue is simply a defense mechanism of the body to protect itself against foreign toxins, so the cleaner you eat, the leaner you become.

Secondly, a toxic body sets the stage for the development of an array of symptoms including chronic disease, inflammation and even cancer.

4. A Plant-Based Vegan Diet promotes an Alkaline Body 

A plant-based vegan diet comprises of nutritionally dense foods such as; vitamin-rich leafy greens, mineral-rich grains and seeds, as well as fruits packed with antioxidants, which all set the stage for an alkaline environment. In an alkaline environment no pathogens can flourish, therefore leading to a disease and symptom-free body. The more plant-based foods that you consume, the more you can lower your risk of a host of diseases including heart disease, obesity, diabetes and several types of cancer.

5. A Plant-Based Vegan Diet Saves your Bones and your Kidneys 

All meat (animal flesh) is highly acidic and causes the leaching of minerals from your bones. Furthermore, it breaks down into metabolites that are extremely hard on your kidneys, which can lead to kidney stones, gout, dehydration, osteoporosis and edema. Red meat is often made out to be the bad guy, but consuming the carcass of any animal will lead to these issues.

The Mind:  

The body is not only a chemical being but also an energetic one, picking up on various frequencies from the world around us and influencing our very biochemical body. Everything from the energy of people around us, to the biological changes of the earth impacts our physiology. Therefore, we must be conscious of the energy of the food we eat. Since the saying “you are what you eat” still holds true, have you thought of what the energetic impacts of eating flesh is?

Death hormones are actually created by the animals as soon as they are killed, leading to the transference of “death” energy from the animal to your body. The method of death of the animal is highly significant (typically mass slaughter lines in which the animal experiences great fear and trauma right before death) thus releasing the so-called “death hormones” into its tissues at the time of death. These toxic hormone residues are rarely addressed and may directly interfere with human hormone balance. Studies show that these “stress hormones” in animal tissue can negatively affect human tissue leading to an array of symptoms. Long gone are the days of respecting life of the animal you are about to take for food. Animals are aware and they sense things on a different level than humans. They know they are being slaughtered… but do you think they know why?

The Soul: 

We are all one, one vibration, one entity, one force. We must live in peace, we must protect those around us, even those beings less than ourselves. While animals may have been put on this earth as part of the food chain, we have certainly abused our right. We have taken a humane biological circle of life and have turned it into a horrific and abusive profit generator. The process of obtaining meat for food no longer resembles that which was first laid out for us as hunter and gatherers. Therefore, we must re-evaluate the principle of eating animal flesh.

Did you know that many cultures rooted in spirituality have preferences for not eating meat based on the principle of nonviolence?

The Hindus, Jains, and Buddhists support vegetarianism and the Jewish people only eat meat that has been prayed for and that has been slaughtered humanly. The principle of nonviolence applied to animals is connected with the intention to avoid negative karmic influences, which result from violence. Therefore, they abstain from eating any flesh, especially that which was unjustly treated.

Vegetarianism is also mandatory for those who practice Hatha Yoga based on their perception of its negative impact on the body. They choose to eat only high-quality food, because they are convinced that food shapes the personality, mood and mind. They believe that meat is said “to promote sloth and ignorance and an undesirable mental state known as tamas, while a vegetarian diet is considered to promote the desirable sattvic qualities essential for spiritual progress.”

Your body is a temple – treat it as such.

The Environment: 

“If anyone wants to save the planet, all they have to do is stop eating meat… It’s staggering when you think about it. Vegetarianism takes care of so many things in one shot; ecology, famine, cruelty.” Sir Paul McCartney

1.    Global Warming: According to a recent UN report, the meat industry causes more global warming (through emissions of carbon dioxide, methane, and nitrous oxide) than all the cars, trucks, planes and ships in the world combined. Furthermore, researchers at U of Chicago determined that switching to a vegan diet is 50% more effective than switching to a hybrid car.

2.   Water Resources: More than ½ of all the water consumed in the U.S. is used to raise animals for food. A vegetarian diet requires only 13% of that!

3.   Pollution: Farmed animals produce about 130 times as much excrement as the entire human population of the U.S. According to the EPA, the run-off from factory farms pollutes our rivers and lakes more than all other industrial sources combined.

Raising animals for food is “one of the top 2 or 3 most significant contributors to the most serious environmental problems, at every scale from local to global.” United Nations

Moving toward a plant-based vegan lifestyle can seem daunting, but simply see it as a choice in evolution. We all have the power to change, and the innate desire to be the best that we can be, so make the choice to tap into that power and move towards the path of self-progression- for yourself and the world.

The Holy Kale

Filed Under: Guest Bloggers Tagged With: body and soul, environment, Guest post, mind, plant-based diet, resolutions, The Holy Kale, vegan lifestyle, veganism

Mushroom Barley Soup

January 11, 2012 by epicureanvegan

Mushroom Barley Soup -- Epicurean VeganThis recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook!

The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It’s subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots—it all depends on what you like. It’s a satisfying, tasty soup that’s sure to become a staple around here.

INGREDIENTS:
4 C water
3/4 C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth–or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
1/2 tsp salt
1/4 tsp black pepper
3 Tbs fresh parsley, minced

DIRECTIONS:
In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes—you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.

Mushroom Barley Soup -- Epicurean Vegan

Add the mushrooms.

Mushroom Barley Soup -- Epicurean Vegan

That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.

Mushroom Barley Soup -- Epicurean Vegan

Stir in the carrots, tomato paste, broth, and partially cooked barley.

Mushroom Barley Soup -- Epicurean Vegan

Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.

Mushroom Barley Soup -- Epicurean Vegan

Sprinkle with parsley and serve. Enjoy!

Mushroom Barley Soup
 
Print
This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I'm just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook! The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It's subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots---it all depends on what you like. It's a satisfying, tasty soup that's sure to become a staple around here.
Author: Epicurean Vegan
Ingredients
  • 4 C water
  • ¾ C uncooked pearl barley
  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 1 Tbs olive oil
  • 1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
  • 2 C carrots, chopped
  • 6 C mushroom or veggie broth--or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
  • 1 Tbs tomato paste
  • 1 Tbs truffle oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 Tbs fresh parsley, minced
Directions
  1. In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes---you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.
  2. Add the mushrooms. That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.
  3. Stir in the carrots, tomato paste, broth, and partially cooked barley.
  4. Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.
  5. Sprinkle with parsley and serve. Enjoy!
3.5.3208

Filed Under: Soups Tagged With: barley, carrots, easy, hearty soup, mushrooms, stew, Vegan

Fondue Flop

January 9, 2012 by epicureanvegan

Looks good, huh? And actually, it wasn’t too bad, but NOT as a fondue. The recipe is called Blonde Bliss Vegan Fondue from the Jan/Feb issue of Vegetarian Times. (I tried to find the recipe on their site, but couldn’t,  but found it HERE). The stars of the show are potatoes and I figured since the Veg News’ Mac n’ Cheese is made with potatoes and is SO DELICIOUS, then this one has got to be pretty good. It tasted more like a potato chowder, which is good in its own right, but not as a fondue. I wanted to add some Daiya cheese, Tofutti sour cream and some chopped chives. Oh well.

Fondue was invented for cow’s milk cheese—that’s just the way it is, but I think  the Veg News’ sauce , a vegan white sauce, and the creamy cashew sauce would make much better fondues. Next time, I might give that a try. For now, at least I have some leftover chowder for tomorrow’s lunch.

The apples, bread and mushrooms were good though!

Filed Under: Dinners Tagged With: fondue, Vegetarian Times

White Bean Truffle Spread

January 9, 2012 by epicureanvegan

White Bean Truffle Spread -- Epicurean Vegan

Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it.

I brought this spread to a get together and wow—it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe—you’ll be glad you did!

INGREDIENTS:
1 15-oz can white beans, drained and rinsed
2 tsp garlic, crushed
1/2 tsp salt
2 Tbs lemon juice
1 Tbs + 1 tsp truffle oil
1 Tbs fresh chives, chopped (I used one green onion)

DIRECTIONS:
Using a food processor, blend the garlic and salt together. Next, add the beans, chives, and lemon juice; blend well. With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in—which was just fine. (The remaining teaspoon is for drizzling on top when you serve it). Chill for at least two hours, then serve with crackers and veggies.

White Bean Truffle Spread
 
Print
Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it. I brought this spread to a get together and wow---it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe---you'll be glad you did!
Author: Epicurean Vegan
Ingredients
  • 1 15-oz can white beans, drained and rinsed
  • 2 tsp garlic, crushed
  • ½ tsp salt
  • 2 Tbs lemon juice
  • 1 Tbs + 1 tsp truffle oil
  • 1 Tbs fresh chives, chopped (I used one green onion)
Directions
  1. Using a food processor, blend the garlic and salt together.
  2. Next, add the beans, chives, and lemon juice; blend well.
  3. With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in---which was just fine. (The remaining teaspoon is for drizzling on top when you serve it).
  4. Chill for at least two hours, then serve with crackers and veggies.
3.5.3208

Filed Under: Appetizers, Dressings/Condiments Tagged With: chives, dip, Great Northern Beans, green onion, spread, truffle oil, white beans

Product Review: Red Chile Beer Bread Mix

January 8, 2012 by epicureanvegan

The Husband and I picked up this $6 bread mix, made by Mannons Foods, a while back and I finally got around to making it. Seeing as the Broncos played (and WON) today, and we were headed over to our friend’s house to watch, it seemed like the ideal thing to bring. And on top of that, I made it with our favorite local brew, Fat Tire from New Belgium. Oh yeah, and the bread mix is made in Colorado, too!

All I had to do was combine the mix with 12 ounces of beer, pour it into a greased loaf pan and bake it for 50 minutes. That’s it.

It smelled incredible as it baked, too. So what’s in the magic bag? Check out the ingredients:

Bleached Enriched Flour, Sugar, Baking Powder, Chile Peppers, Onions, Salt, Garlic & Jalapeno Peppers. 

The mix can be used as a batter on veggies, too. 1/8 cup of the dry mix contains 100 calories, no fat, and 2 grams of protein.

I let it cool for about 5-10 minutes before removing (quite easily) from the pan.

I wrapped it foil and about an hour later, it was still warm. It sliced very easily.

We were all very impressed! The bread was moist and had so much flavor. The Red Chile was not overpowering, nor was the beer taste. It would be great paired with soup, or even drizzled with some agave. You can find all kinds of products from Mannons Foods and have them shipped directly to you.

Filed Under: Product Reviews Tagged With: Beer bread, beer bread mix, fast and easy, Fat Tire, Mannons Foods, New Belgium

Tortilla Lasagna

January 6, 2012 by epicureanvegan

Tortilla Lasagna -- Epicurean VeganThis was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you’d like to make a gluten-free version.

INGREDIENTS:
6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
1/2 C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa

DIRECTIONS:
Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and 1/2 cup of water.  Season with salt and pepper, if you’d like.

Tortilla Lasagna -- Epicurean Vegan

Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2″ deep by 8″ round cake pan with cooking spray and pour 1/4 cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about 3/4 cup of the bean mixture and some cheese.

Tortilla Lasagna -- Epicurean Vegan

Repeat four more times, then top with last tortilla.

Tortilla Lasagna -- Epicurean Vegan

Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.

Tortilla Lasagna -- Epicurean Vegan

Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.

Tortilla Lasagna -- Epicurean Vegan

Tortilla Lasagna -- Epicurean Vegan

Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Tortilla Lasagna -- Epicurean Vegan

Tortilla Lasagna
 
Print
This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren't in a Mexican dish like this, don't bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you'd like to make a gluten-free version.
Author: Epicurean Vegan
Ingredients
  • 6, 8-inch flour tortillas
  • 1 Tbs olive oil
  • 1 small onion, chopped (1 cup)
  • 2 Tbs chili powder (I used 1 Tbs ground cumin)
  • 2 tsp ancho chile powder
  • 2 cloves garlic, minced
  • 2 C strained tomatoes, divided (I used a can of crushed tomatoes)
  • 1, 15-oz can black beans, drained and rinsed
  • 1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
  • ½ C fresh or frozen corn kernels
  • 1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
  • Optional ingredients: (totally worth it)
  • black olives, green onion, guacamole, Tofutti sour cream, salsa
Directions
  1. Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and ½ cup of water. Season with salt and pepper, if you'd like.
  2. Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2" deep by 8" round cake pan with cooking spray and pour ¼ cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about ¾ cup of the bean mixture and some cheese.
  3. Repeat four more times, then top with last tortilla.
  4. Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
  5. Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
  6. Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: black beans, casserole, daiya, easy, flour tortillas, guacamole, Mexican, Mexican casserole, Mexican lasagna, tofutti

Zucchini and Kale Breakfast Frittata

January 4, 2012 by epicureanvegan

Zucchini and Kale Breakfast Frittata -- Epicurean VeganI haven’t made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the  point of recognition. Loaded with some of my favorite veggies,  I could have eaten the entire pan.

INGREDIENTS:
1 Field Roast sausage, Italian-style, thawed and crumbled
4 green onions, sliced
3-4 C torn kale (I used a red boar kale)
1 small zucchini, sliced thin
6-8 mushrooms, sliced
1 C crackers
1/3 C vegan cheddar shreds
1 small tomato, diced
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn’t cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Pour the veggie mix into the pie plate.

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Top with remaining cheese and the diced tomatoes.

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Zucchini and Kale Breakfast Frittata
 
Print
I haven't made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan.
Author: Epicurean Vegan
Ingredients
  • 1 Field Roast sausage, Italian-style, thawed and crumbled
  • 4 green onions, sliced
  • 3-4 C torn kale (I used a red boar kale)
  • 1 small zucchini, sliced thin
  • 6-8 mushrooms, sliced
  • 1 C crackers
  • ⅓ C vegan cheddar shreds
  • 1 small tomato, diced
  • 1 Tbs olive oil
  • 1 tsp garlic, minced
Directions
  1. Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.
  2. Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn't cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.
  3. Pour the veggie mix into the pie plate.
  4. Top with remaining cheese and the diced tomatoes.
  5. Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!
3.5.3208

Filed Under: Breakfasts Tagged With: brunch, casserole, daiya, fast and easy, Field Roast, frittata, kale, mushrooms, tomatoes

Sweet & Sour Boca Nugget Stir-fry

January 3, 2012 by epicureanvegan

Sweet and Sour Boca Nugget Stir-fry -- Epicurean VeganStir-fries are great ways to use up veggies and they’re typically easy to throw together. I didn’t feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect–a great balance of both elements!

INGREDIENTS:
1 pkg. Boca nuggets
2 C mushrooms, cut into chunks
6-8 green onions, sliced
1 can sliced water chestnuts, drained
1 C carrots, sliced thin
1 Tbs olive oil
2 tsp garlic, minced
2 C cooked rice
Sauce:
2/3 C rice vinegar
8 Tbs brown sugar
2 Tbs ketchup
2 tsp tamari
4 tsp arrowroot
6 tsp water

DIRECTIONS:
The sauce won’t take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag’s instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don’t forget to get it started, too!)

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Sweet & Sour Boca Nugget Stir-fry
 
Print
Stir-fries are great ways to use up veggies and they're typically easy to throw together. I didn't feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect--a great balance of both elements!
Author: Epicurean Vegan
Ingredients
  • 1 pkg. Boca nuggets
  • 2 C mushrooms, cut into chunks
  • 6-8 green onions, sliced
  • 1 can sliced water chestnuts, drained
  • 1 C carrots, sliced thin
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 2 C cooked rice
  • Sauce:
  • ⅔ C rice vinegar
  • 8 Tbs brown sugar
  • 2 Tbs ketchup
  • 2 tsp tamari
  • 4 tsp arrowroot
  • 6 tsp water
Directions
  1. The sauce won't take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag's instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don't forget to get it started, too!)
  2. Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.
  3. At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.
  4. Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!
3.5.3208

Filed Under: Dinners Tagged With: Asian, Boca, Boca nuggets, fast and easy, green onion, mushrooms, rice, sweet and sour, water chestnuts

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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