epicureanvegan, Author at Epicurean Vegan

Mexican Stuffed Shells

October 22, 2013 by epicureanvegan

I had been seeing recipes for this dish floating around and decided to try make my own vegan version. You might not think to combine pasta and Mexican food, but it’s not unlike my Mexican Pasta Casserole. Easy and delicious!

INGREDIENTS:

Filling:
1 Tbs olive oil
1 (12-oz) pkg. LightLife veggie crumbles (or other ground “meat” of your choice)
1 C onion, diced small
1/2 red bell pepper, diced small
1 packet taco seasoning
1/2 C cilantro, minced
2 Tbs lime juice
Sauce:
1 (15-oz) can tomato sauce
2 tsp Ancho chili powder (or other chili powder)
1 tsp oregano
1 tsp cumin
1 tsp sugar
1 tsp salt
3 cloves garlic
2 jarred roasted red peppers
1 (4-oz) can diced green chilies
The rest:
1 box jumbo shells (approx 45 shells)
1/2 C green onions, sliced
1 (4-oz) can sliced black olives
Vegan shredded cheese
Optional: vegan sour cream, salsa

DIRECTIONS:
Preheat the oven to 350. In a large skillet, heat the olive oil and add the onions and bell pepper. Saute until they begin to soften and brown. Add the veggie crumbles and cook another 5-7 minutes. I mixed the taco seasoning with about a 1/2 C of water and poured it into the skillet and combined it with the veggie mixture. Stir in the cilantro and lime juice and remove from the heat. Let it cool.

Meanwhile, boil the water for the shells and prepare the sauce. In a medium saucepan, whisk together the tomato sauce and seasonings. In a food processor, puree the garlic cloves and roasted red peppers. Add the puree to the sauce, along with the green chilies and cook over medium heat. Once the shells are ready, drain, rinse and place them on a large baking sheet. (It keeps them from sticking together).

Place about a 1/4 C of the sauce on the bottom of a 15″ baking dish. Stuff each shell with about a tablespoon of filling; place in dish. I ended up with about 42 stuffed shells with a few leftover. Top with remaining sauce, green onions, olives, and cheese.

Cover and bake for 30 minutes. Enjoy!

Mexican Stuffed Shells

Author: Epicurean Vegan

Serves: 6-8

Ingredients

Filling:
1 Tbs olive oil
1 (12-oz) pkg. LightLife veggie crumbles (or other ground "meat" of your choice)
1 C onion, diced small
½ red bell pepper, diced small
1 packet taco seasoning
½ C cilantro, minced
2 Tbs lime juice
Sauce:
1 (15-oz) can tomato sauce
2 tsp Ancho chili powder (or other chili powder)
1 tsp oregano
1 tsp cumin
1 tsp sugar
1 tsp salt
3 cloves garlic
2 jarred roasted red peppers
1 (4-oz) can diced green chilies
The rest:
1 box jumbo shells (approx 45 shells)
½ C green onions, sliced
1 (4-oz) can sliced black olives
Vegan shredded cheese
Optional: vegan sour cream, salsa

Directions

Preheat the oven to 350.
In a large skillet, heat the olive oil and add the onions and bell pepper. Saute until they begin to soften and brown.
Add the veggie crumbles and cook another 5-7 minutes.
I mixed the taco seasoning with about a ½ C of water and poured it into the skillet and combined it with the veggie mixture.
Stir in the cilantro and lime juice and remove from the heat.
Let it cool.
Meanwhile, boil the water for the shells and prepare the sauce. In a medium saucepan, whisk together the tomato sauce and seasonings. In a food processor, puree the garlic cloves and roasted red peppers. Add the puree to the sauce, along with the green chilies and cook over medium heat.
Once the shells are ready, drain, rinse and place them on a large baking sheet. (It keeps them from sticking together).
Place about a ¼ C of the sauce on the bottom of a 15" baking dish.
Stuff each shell with about a tablespoon of filling; place in dish. I ended up with about 42 stuffed shells with a few leftover.
Top with remaining sauce, green onions, olives, and cheese.
Cover and bake for 30 minutes. Enjoy!

Quinoa & Veggies with a Tahini-Miso Dressing

October 15, 2013 by epicureanvegan

Quinoa is such a fantastic lunch option. It’s packed with protein and it can be made so many different ways, that it’s pretty hard to get bored with it. I wanted a light dressing for this and came up with this tangy tahini-miso goodness. I also love adding nuts for a bit of crunch to these types of dishes, so I threw in some toasted almond slivers. Delish!

INGREDIENTS:
1 C quinoa (I like this Rainbow Quinoa from Alter Eco)
2 C vegetable broth or water
1-1/2 to 2 C mushrooms, sliced
6 green onions, sliced
1 C cherry tomatoes, halved
1/2 C slivered almonds, toasted
Dressing:
1 tsp tahini
1 Tbs yellow miso
1/8 C almond milk
2 Tbs nutritional yeast
1/8 tsp ginger
1/8 tsp garlic powder
pinch of salt

DIRECTIONS:
Rinse the quinoa in fine mesh strainer with cold water. Combine it with the broth (or water) in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until there is just a little bit of water left, about 12-15 minutes. Add the mushrooms and green onions, but don’t combine—cover and let the veggies steam 3-4 minutes. For the dressing, whisk all of the ingredients together until smooth.

Once the mushrooms have softened, stir them into the quinoa. Add the tomatoes, nuts and dressing. I recommend adding a little dressing at a time in case you don’t want it all. I had a little left over.

Gently fold and combine everything. Enjoy!

Quinoa & Veggies with a Tahini-Miso Dressing

Quinoa is such a fantastic lunch option. It's packed with protein and it can be made so many different ways, that it's pretty hard to get bored with it. I wanted a light dressing for this and came up with this tangy tahini-miso goodness. I also love adding nuts for a bit of crunch to these types of dishes, so I threw in some toasted almond slivers. Delish!

Author: Epicurean Vegan

Serves: 4

Ingredients

1 C quinoa (I like this Rainbow Quinoa from Alter Eco)
2 C vegetable broth or water
1-1/2 to 2 C mushrooms, sliced
6 green onions, sliced
1 C cherry tomatoes, halved
½ C slivered almonds, toasted
Dressing:
1 tsp tahini
1 Tbs yellow miso
⅛ C almond milk
2 Tbs nutritional yeast
⅛ tsp ginger
⅛ tsp garlic powder
pinch of salt

Directions

Rinse the quinoa in fine mesh strainer with cold water. Combine it with the broth (or water) in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until there is just a little bit of water left, about 12-15 minutes.
Add the mushrooms and green onions, but don't combine---cover and let the veggies steam 3-4 minutes.
For the dressing, whisk all of the ingredients together until smooth.
Once the mushrooms have softened, stir them into the quinoa. Add the tomatoes, nuts and dressing. I recommend adding a little dressing at a time in case you don't want it all. I had a little left over.
Gently fold and combine everything. Enjoy!

Pumpkin-Spiced Pancakes

October 12, 2013 by epicureanvegan

What a fabulous fall morning for these pancakes!

The Ninth Grader found this recipe last week and we finally got around to making them. The original recipe is not vegan; easy enough to remedy. . . and we also upped the spices to give these more flavor. With the leftover canned pumpkin, I’ll be making vegan pumpkin-spiced lattes tomorrow, which I’m definitely looking forward to.

INGREDIENTS:
1-1/2 C almond milk
1 C pumpkin puree
Egg-replacer for one egg (I used Ener-G Egg replacer)
2 Tbs oil
2 Tbs vinegar
2 C flour
3 Tbs brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp allspice
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
The Rest:
Earth Balance margarine
Syrup

DIRECTIONS:
In a large bowl, combine the milk, pumpkin puree, egg-replacer, oil, and vinegar. In a separate bowl, combine the dry ingredients. Slowly whisk in the dry ingredients into the pumpkin mixture.

Place a flat pan over medium heat and spray with oil. Let it preheat for a minute or two. Scoop 1/3 cupfuls of batter onto the hot pan.

Let cook 3-5 minutes, then flip.

I transferred the cooked ones to a pan, covered with foil and placed in a warm oven until all pancakes were cooked. This recipe makes 12 pancakes.

Enjoy!

Pumpkin-Spiced Pancakes

Author: Epicurean Vegan

Serves: 6

Ingredients

1-1/2 C almond milk
1 C pumpkin puree
Egg-replacer for one egg (I used Ener-G Egg replacer)
2 Tbs oil
2 Tbs vinegar
2 C flour
3 Tbs brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp allspice
2 tsp cinnamon
1 tsp ginger
½ tsp salt
The Rest:
Earth Balance margarine
Syrup

Directions

In a large bowl, combine the milk, pumpkin puree, egg-replacer, oil, and vinegar.
In a separate bowl, combine the dry ingredients. Slowly whisk in the dry ingredients into the pumpkin mixture.
Place a flat pan over medium heat and spray with oil. Let it preheat for a minute or two. Scoop ⅓ cupfuls of batter onto the hot pan.
Let cook 3-5 minutes, then flip.
I transferred the cooked ones to a pan, covered with foil and placed in a warm oven until all pancakes were cooked. This recipe makes 12 pancakes. Enjoy!

Sugar-Glazed Zucchini Bread

October 11, 2013 by epicureanvegan

Ah . . . Fall, the changing of the leaves, and the smell of baking zucchini bread. Not bad for a Friday afternoon. Then of course, eating the sugar-crusted bread! This is a very easy bread to throw together and great for sharing!

INGREDIENTS:
6 Tbs flax meal
1/2 C warm water
4 C zucchini, grated and squeezed of all liquid (2 to 2-1/2 medium zucchinis)
2 C brown sugar
1/2 C applesauce
1/4 C oil
1 tsp vanilla
1/8 C almond milk
3 C regular flour
1/2 tsp baking soda
1 Tbs baking powder
1 Tbs cinnamon
2 tsp nutmeg
1 tsp salt
Glaze:
1 Tbs Earth Balance margarine, melted
1/4 C brown sugar
3 Tbs almond milk

DIRECTIONS:
Preheat oven to 350. In a small bowl whisk together the flax meal and warm water; set aside. Using a mixer, combine the brown sugar, applesauce, oil, vanilla, and almond milk. Add the zucchini and flax meal; mix well. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Slowly add the flour mixture to the wet ingredients and combine well. Pour the mixture evenly into two lightly greased loaf pans. Bake for 35-45 minutes. Every oven runs differently, so check often. Once they are a bit browned on top and an inserted toothpick or knife comes out clean from the center . . .

Just before this, of course, whip up the glaze. Whisk together the ingredients and brush the tops of the bread with it. Bake it again for another 7-10 minutes.

Let them cool for 10-15 minutes before removing from the pans. Slice and enjoy!

Sugar-Glazed Zucchini Bread

Author: Epicurean Vegan

Ingredients

6 Tbs flax meal
½ C warm water
4 C zucchini, grated and squeezed of all liquid (2 to 2-1/2 medium zucchinis)
2 C brown sugar
½ C applesauce
¼ C oil
1 tsp vanilla
⅛ C almond milk
3 C regular flour
½ tsp baking soda
1 Tbs baking powder
1 Tbs cinnamon
2 tsp nutmeg
1 tsp salt
Glaze:
1 Tbs Earth Balance margarine, melted
¼ C brown sugar
3 Tbs almond milk

Directions

Preheat oven to 350.
In a small bowl whisk together the flax meal and warm water; set aside.
Using a mixer, combine the brown sugar, applesauce, oil, vanilla, and almond milk. Add the zucchini and flax meal; mix well.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Slowly add the flour mixture to the wet ingredients and combine well. Pour the mixture evenly into two lightly greased loaf pans.
Bake for 35-45 minutes. Every oven runs differently, so check often. Once they are a bit browned on top and an inserted toothpick or knife comes out clean from the center
Just before this, of course, whip up the glaze. Whisk together the ingredients and brush the tops of the bread with it.
Bake it again for another 7-10 minutes.
Let them cool for 10-15 minutes before removing from the pans. Slice and enjoy!

Marinated Field Roast Gyros

October 9, 2013 by epicureanvegan

Yep, go ahead, bookmark this one right now; I’ll wait . . .

Ready? Did you get it? Okay, so these are pretty outstanding. They look darn good, too. I made similar ones quite a while ago, but I wanted to change them up a little. I also made the pitas myself, which I assure you, is completely worth the effort. Store-bought pitas tend to be dry, but these are incredibly soft, plus there aren’t any hidden ingredients. I highly encourage you to make your own, but you can certainly buy them. Flour tortillas would also work great. Because I love Field Roast and their simple, healthy ingredients, I thought I’d use their Celebration Roast . . . simply brilliant!

You’ll need a little bit of prep time for this meal, so you’ll probably want to start everything earlier in the day, if possible. I let the Field Roast mixture marinate for about 4 hours and the pitas (with the dough-rising time) will take a while too. Don’t let that scare you though! The processes are super easy and you’ll be glad you took the extra time.

INGREDIENTS:
Pita bread recipe
or flour tortillas
Gyros/Marinade:
1 Field Roast, Celebration Roast
1 large red onion, sliced
1/2 C tamari or soy sauce
1/8 C olive oil
1 Tbs vegan Worcestershire sauce
1 Tbs red wine vinegar
1 Tbs lemon juice
2 cloves garlic, minced
1 tsp cumin
1-1/2 tsp oregano
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cayenne
Salt and pepper
Tzatziki Sauce:
8-oz plain almond or soy yogurt
1/2 C Tofutti sour cream
2 tsp garlic powder
1-1/2 tsp onion powder
1 Tbs lemon juice
2 tsp red wine vinegar
2 Tbs fresh mint, minced
2 Tbs fresh dill, minced
1 tsp salt
1/4 tsp black pepper
1/2 of a large cucumber, shredded and squeezed of all water
The rest:
1-2 tomatoes, thinly sliced
1/2 of a large cucumber, sliced
Lettuce, chopped

DIRECTIONS:
Slice the Field Roast loaf into 12-14 slices, then cut each slice into strips.

In a large ziplock, combine all of the marinade ingredients and mix well. Add the Field Roast slices and onion to the bag, seal it up and refrigerate for 4-6 hours, turning the bag over a few times.

Meanwhile, prepare the tzatziki sauce by whisking everything together in a large bowl. Cover and refrigerate until mealtime.

When it’s time for dinner, pour the Field Roast/onion mixture along with all of the marinade into a skillet and saute over medium heat until the liquid is absorbed and the Field Roast begins to brown, about 10 minutes.

Fill the pita with some Field Roast mixture, a slice or two of tomato, cucumber, lettuce, and some tzatziki sauce. Enjoy!

Marinated Field Roast Gyros

Okay, so these are pretty outstanding. They look darn good, too. I made similar ones quite a while ago, but I wanted to change them up a little. I also made the pitas myself, which I assure you, is completely worth the effort. Store-bought pitas tend to be dry, but these are incredibly soft, plus there aren't any hidden ingredients. I highly encourage you to make your own, but you can certainly buy them. Flour tortillas would also work great. Because I love Field Roast and their simple, healthy ingredients, I thought I'd use their Celebration Roast . . . simply brilliant! You'll need a little bit of prep time for this meal, so you'll probably want to start everything earlier in the day, if possible. I let the Field Roast mixture marinate for about 4 hours and the pitas (with the dough-rising time) will take a while too. Don't let that scare you though! The processes are super easy and you'll be glad you took the extra time.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

Pitas or flour tortillas
Gyros/Marinade:
1 Field Roast, Celebration Roast
1 large red onion, sliced
½ C tamari or soy sauce
⅛ C olive oil
1 Tbs vegan Worcestershire sauce
1 Tbs red wine vinegar
1 Tbs lemon juice
2 cloves garlic, minced
1 tsp cumin
1-1/2 tsp oregano
½ tsp nutmeg
½ tsp cinnamon
½ tsp cayenne
Salt and pepper
Tzatziki Sauce:
8-oz plain almond or soy yogurt
½ C Tofutti sour cream
2 tsp garlic powder
1-1/2 tsp onion powder
1 Tbs lemon juice
2 tsp red wine vinegar
2 Tbs fresh mint, minced
2 Tbs fresh dill, minced
1 tsp salt
¼ tsp black pepper
½ of a large cucumber, shredded and squeezed of all water
The rest:
1-2 tomatoes, thinly sliced
½ of a large cucumber, sliced
Lettuce, chopped

Directions

Slice the Field Roast loaf into 12-14 slices, then cut each slice into strips.
In a large ziplock, combine all of the marinade ingredients and mix well. Add the Field Roast slices and onion to the bag, seal it up and refrigerate for 4-6 hours, turning the bag over a few times.
Meanwhile, prepare the tzatziki sauce by whisking everything together in a large bowl. Cover and refrigerate until mealtime.
When it's time for dinner, pour the Field Roast/onion mixture along with all of the marinade into a skillet and saute over medium heat until the liquid is absorbed and the Field Roast begins to brown, about 10 minutes.
Fill the pita with some Field Roast mixture, a slice or two of tomato, cucumber, lettuce, and some tzatziki sauce. Enjoy!

Let’s Rethink the Pink

October 8, 2013 by epicureanvegan

I love fall, but there are two things that piss me off about October: 1.) Starbuck’s stupid non-vegan PSL and 2.) “Pinktober.” I’m all for finding a cure for breast cancer (and all cancers, of course) but do you know where your support dollars go?! “Pinktober” was created by a pharmaceutical company—your money goes to a drug company who makes expensive, toxic, and ineffective drugs and ignores alternative therapies. Please take a few minutes to read this AWESOME article from The Gerson Institute, “Rethinking Pinktober.”

Also, check this out: A man with stage 3 colon cancer cured his cancer with a vegan diet. It’s incredible.

Ultimate Green Protein Smoothie

September 30, 2013 by epicureanvegan

A friend gave me this recipe over the weekend and I’ve made 3 of these so far! I added a tablespoon of chia seeds because of their amazing health benefits, but you can leave them out if you’d like. Please note, you don’t have to use peanut butter AND protein powder, but if you omit the protein powder, I suggest using vanilla almond milk or a vanilla flavoring for taste. Bottoms up!

INGREDIENTS: (1-16 oz smoothie)
1-1/2 C unsweetened almond milk
1 handful of fresh spinach
1/2 a ripe avocado
1 Tbs peanut butter
1 scoop vegan vanilla protein powder
1 Tbs chia seeds
2-3 ice cubes

DIRECTIONS:
Blend 2-3 minutes in a blender until smooth. Enjoy!

Ultimate Green Protein Smoothie

Prep time

5 mins

Total time

5 mins

Author: Epicurean Vegan

Serves: 1

Ingredients

1-1/2 C unsweetened almond milk
1 handful of fresh spinach
½ a ripe avocado
1 Tbs peanut butter
1 scoop vegan vanilla protein powder
1 Tbs chia seeds
2-3 ice cubes

Directions

Blend 2-3 minutes in a blender until smooth. Enjoy!

Bowties with Veggies and Roasted Garlic Ricotta

September 30, 2013 by epicureanvegan

I’m so happy there are some leftovers! The original recipe uses real ricotta, but not only did I make use my go-to ricotta recipe, I also added/omitted some ingredients. Ricotta cheese has so much fat it’s ridiculous (10 g/fat, 6 g/saturated fat) so even if you do eat dairy, I urge you to try my tofu-version that contains 5 grams of fat, and only 1 gram of saturated fat. Plus, you’ll also benefit from the protein and the no cholesterol! Also, if you think roasting garlic is a pain, it’s really not. It’s so easy to do and takes only 30 minutes, in which time, you can prepare all of your ingredients. Ideally, if you can roast the garlic and make the ricotta the day before, it will be even more flavorful by the time you make this dish. I think you’ll find this is a great main meal or side dish that will please even picky eaters.

INGREDIENTS:
Tofu-Ricotta:
14-oz pkg extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
Optional: 1/2 C Daiya Mozzarella shreds
The rest:
1 lb bow-tie pasta (any variety would be fine)
6 cloves of garlic (or more if you want)
Olive oil
1-1/2 C cherry tomatoes, halved
4-6 C fresh spinach, chopped
2 C mushrooms, sliced and sauteed
Salt and pepper, to taste
1/4 C reserved pasta-cooking water

DIRECTIONS:
To roast the garlic, preheat the oven to 425. Cut off the tips of each garlic clove and place on a piece of foil; drizzle with olive oil. Wrap up loosely in the foil, place on a small baking sheet, and roast for about 30 minutes. Set aside and let cool.

Meanwhile, however, prepare your other ingredients. To make the “ricotta,” combine all of the ingredients in a food processor, but don’t blend it yet until the garlic is done. You’ll want to add the garlic cloves and blend everything together, along with the 1/4 C of the reserved pasta-cooking water. So until the garlic is ready, at least throw together the ingredients to get started. Cook the pasta according to package instructions while you saute the mushrooms in a small pan with a teaspoon of olive oil. Chop your spinach, slice those tomatoes, and finish off the ricotta by adding the newly roasted garlic and water. (For the garlic cloves, gently squeeze an end and the skins should come right off, then discard.)

Drain the pasta and rinse with hot water to remove as much starch as possible. Return the pot to the stove and over medium-low heat, add the spinach, tomatoes, and mushrooms; saute with a smidgen of water until wilted and heated through.

Add the pasta and ricotta and combine everything thoroughly, season with salt and pepper, and enjoy!

Bowties with Veggies and Roasted Garlic Ricotta

Ricotta cheese has so much fat it's ridiculous (10 g/fat, 6 g/saturated fat) so even if you do eat dairy, I urge you to try my tofu-version that contains 5 grams of fat, and only 1 gram of saturated fat. Plus, you'll also benefit from the protein and the no cholesterol! Also, if you think roasting garlic is a pain, it's really not. It's so easy to do and takes only 30 minutes, in which time, you can prepare all of your ingredients. Ideally, if you can roast the garlic and make the ricotta the day before, it will be even more flavorful by the time you make this dish. I think you'll find this is a great main meal or side dish that will please even picky eaters.

Author: Epicurean Vegan

Serves: 6

Ingredients

Tofu-Ricotta:
14-oz pkg extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
¼ tsp black pepper
⅓ C nutritional yeast
2 Tbs lemon juice
Optional: ½ C Daiya Mozzarella shreds
The rest:
1 lb bow-tie pasta (any variety would be fine)
6 cloves of garlic (or more if you want)
Olive oil
1-1/2 C cherry tomatoes, halved
4-6 C fresh spinach, chopped
2 C mushrooms, sliced and sauteed
Salt and pepper, to taste
¼ C reserved pasta-cooking water

Directions

To roast the garlic, preheat the oven to 425.
Cut off the tips of each garlic clove and place on a piece of foil; drizzle with olive oil. Wrap up loosely in the foil, place on a small baking sheet, and roast for about 30 minutes. Set aside and let cool.
Meanwhile, however, prepare your other ingredients. To make the "ricotta," combine all of the ingredients in a food processor, but don't blend it yet until the garlic is done. You'll want to add the garlic cloves and blend everything together, along with the ¼ C of the reserved pasta-cooking water. So until the garlic is ready, at least throw together the ingredients to get started.
Cook the pasta according to package instructions while you saute the mushrooms in a small pan with a teaspoon of olive oil.
Chop your spinach, slice those tomatoes, and finish off the ricotta by adding the newly roasted garlic and water. (For the garlic cloves, gently squeeze an end and the skins should come right off, then discard.)
Drain the pasta and rinse with hot water to remove as much starch as possible. Return the pot to the stove and over medium-low heat, add the spinach, tomatoes, and mushrooms; saute with a smidgen of water until wilted and heated through.
Add the pasta and ricotta and combine everything thoroughly, season with salt and pepper, and enjoy!

Rosemary Drop Biscuits

September 15, 2013 by epicureanvegan

The rain is continuing to wreak havoc on our state. It took a break yesterday, but started up again last night and hasn’t let up since. Tomorrow is shaping up to be another day off for the Ninth Grader. We are so lucky where we’re at right now, that we aren’t experiencing flooding in my neighborhood, but other sections aren’t fairing as well. We’re so thankful we’re not in Lyons, Estes Park, Boulder, and other mountain towns where people have lost their homes. Hundreds of people are unaccounted for. Please keep Colorado and those affected by the floods in your thoughts!

We’re grateful to be warm, dry and safe in our home and able to have veggie chili simmering in the crock pot, listening to music, and spending our day together. The Ninth Grader made these the other night for dinner and I wanted to share them all of you—an easy addition to any meal.

INGREDIENTS:
1 C whole wheat pastry flour
2/3 C flour
1 Tbs baking powder
1/2 tsp salt
1/3 C Earth Balance, melted
2/3 C almond milk
1 Tbs dried rosemary

DIRECTIONS:
Preheat oven to 375. Lightly grease a baking sheet. Whisk together the dry ingredients, then stir in the milk and melted Earth Balance. It’ll be sticky, but that’s okay; just incorporate everything the best you can.

We had a very curious visitor stop by . . .

Take 1/4 C-sized pieces of dough and place them on the baking sheet. We got 12 biscuits out of the batch.

Bake 12-15 minutes, or until they begin to brown around the edges. Enjoy!

Rosemary Drop Biscuits

Author: Epicurean Vegan

Serves: 12

Ingredients

1 C whole wheat pastry flour
⅔ C flour
1 Tbs baking powder
½ tsp salt
⅓ C Earth Balance, melted
⅔ C almond milk
1 Tbs dried rosemary

Directions

Preheat oven to 375.
Lightly grease a baking sheet.
Whisk together the dry ingredients, then stir in the milk and melted Earth Balance. It'll be sticky, but that's okay; just incorporate everything the best you can.
Take ¼ C-sized pieces of dough and place them on the baking sheet. We got 12 biscuits out of the batch.
Bake 12-15 minutes, or until they begin to brown around the edges. Enjoy!

Rainy Day Tofu Scramble

September 13, 2013 by epicureanvegan

So Mother Nature has not been happy with us. A couple of weeks ago, we were having extreme heat that schools actually closed down for a day. Now, Denver and Northern Colorado is having extreme rain and flooding. (And we can’t forget about the snowstorm in May!) Fort Collins is shutting down bridges and closing up shop. Other cities, like Lyons are being completely evacuated. Many of the mountain towns have no water, electricity and gas! We’re fortunately doing fine where we’re at, but other neighborhoods in Fort Collins are gearing up for some serious flooding.

This is between Lyons and Estes Park. Image from Estes Park News.

Yikes! I hope everyone stays safe and that this rain gives us a break!

So while we wait it out, might as well eat, right? Here’s a quick, easy, and versatile breakfast that will be ready in minutes.

INGREDIENTS:
1 Tbs olive oil
1 14-oz tub extra firm tofu, drained, pressed and crumbled
6 mushrooms, sliced
1/2 C green onions, sliced
1/2 C black olives
A few dashes of turmeric
A few dashes of cumin
A couple dashes of garlic salt
A couple of dashes of black pepper
1/4 C salsa
1 tomato, diced
1 avocado, peeled, pitted, and diced
Daiya cheese shreds
Flour tortillas, optional

DIRECTIONS:
Heat the olive oil in a large skillet. Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little. Add the turmeric, cumin, garlic salt, and pepper. Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa. Cook for a few minutes until everything is hot. Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

Rainy Day Tofu Scramble

Author: Epicurean Vegan

Serves: 3

Ingredients

1 Tbs olive oil
1 14-oz tub extra firm tofu, drained, pressed and crumbled
6 mushrooms, sliced
½ C green onions, sliced
½ C black olives
A few dashes of turmeric
A few dashes of cumin
A couple dashes of garlic salt
A couple of dashes of black pepper
¼ C salsa
1 tomato, diced
1 avocado, peeled, pitted, and diced
Daiya cheese shreds
Flour tortillas, optional

Directions

Heat the olive oil in a large skillet.
Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little.
Add the turmeric, cumin, garlic salt, and pepper.
Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa.
Cook for a few minutes until everything is hot.
Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

Mexican Stuffed Shells

Quinoa & Veggies with a Tahini-Miso Dressing

Pumpkin-Spiced Pancakes

Sugar-Glazed Zucchini Bread

Marinated Field Roast Gyros

Let’s Rethink the Pink

Ultimate Green Protein Smoothie

Bowties with Veggies and Roasted Garlic Ricotta

Rosemary Drop Biscuits

Rainy Day Tofu Scramble

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