epicureanvegan, Author at Epicurean Vegan

Shameless Self Promotion . . .

November 22, 2011 by epicureanvegan

The 2012 writing planner is finally here! Actually, it came together surprisingly fast. After doing 13 illustrations in a month, it’s great to see them all together in a finished product. You can order one for $13.95 and pick it up at the NCW Studio or $18 if you need it shipped. It feels great getting back into illustration, but the planner is hopefully going to help me write and stay on track so I can finish my book, Folsom’s 93.

Life of Pi

Alice in Wonderland

Peter Pan

Kerrie Flanagan (creator of the planner) and I hope that it will help writers set and accomplish their goals. Kerrie even added a Submission Tracker page in the back. If you live in the Fort Collins area, stop by the NCW Studio on Friday, November 25th and Saturday, the 26th from 9-3 for the annual Holiday Mart. There will be lots of handcrafted items and food, as well as journals featuring a few of the planner’s illustrations.

Have a great Thanksgiving!

Another fun cooking class . . . and a contest!

November 21, 2011 by epicureanvegan

It was another fun cooking class last night where participants learned to make several appetizers and the Creamy Macaroni with Cashew Cheese. My good friend, Carolyn from Hooked and Happy came–have you checked out her blog yet? Now’s a great time! Head over to her site and tell her your best “good-gifts-gone-bad” experience and you could win a $25 Amazon gift card–just in time for the holidays.

Thanks to everyone who came to the class last night!

My First Cooking Class

November 14, 2011 by epicureanvegan

Last night I hosted my first vegan cooking class for fellow members of Fort Vegan, a vegan and vegetarian meetup here in Fort Collins. Many of the attendees were vegetarian, but looking to go vegan and needed ideas of how to cook without cheese and eggs. I enjoyed meeting everyone and getting a chance to “talk shop” and learn a few things myself. I put together a packet of information regarding protein, calcium, and ten different things to make with tofu. I also included the recipes for the vegan goodies we ate. I’m sorry to say, I completely forgot to serve the vegan brownies–although the recipe was included. The Seventh Grader was thrilled with my oversight.

I served four easy-to-make appetizers: Avocado Bruschetta, Crock Cheez, Hummus, and Field Roast Stuffed Phyllo Cups. I then showed attendees how to make the best mac n’ cheese ever.

Hopefully, everyone came away with lots of helpful information and full stomachs. I had a lot of fun and I’m looking forward to class number 2 next Sunday. I’m not sure what I’ll be whipping up for that class, but since Thanksgiving is coming up, I may focus on vegan holiday dishes. Thanks again to everyone who attended!

Breaded Zucchini with Bok Choy and Couscous

November 4, 2011 by epicureanvegan

This was fab-freakin’-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!

INGREDIENTS:
1 large zucchini, sliced
3 baby bok choy (about 8 stalks)
1-1/2 C mushrooms, quartered or sliced
1 box Near East Pearl Couscous
2 C panko
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 C egg-replacer powder + 1/8 C water
Olive oil

DIRECTIONS:
In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate–you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.

Start the couscous about the same time. It’ll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.

Zucchini actually cooks up pretty fast, so don’t worry if you have a few thick slices—they soften quickly. Keep the cooked slices warm under some foil until you’ve finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.

Serve the zucchini slices on top of the couscous and bok choy and enjoy!

Breaded Zucchini with Bok Choy and Couscous

This was fab-freakin'-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!

Author: Epicurean Vegan

Ingredients

1 large zucchini, sliced
3 baby bok choy (about 8 stalks)
1-1/2 C mushrooms, quartered or sliced
1 box Near East Pearl Couscous
2 C panko
2 tsp dried thyme
½ tsp salt
½ tsp black pepper
¼ C egg-replacer powder + ⅛ C water
Olive oil

Directions

In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate--you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.
Start the couscous about the same time. It'll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.
Zucchini actually cooks up pretty fast, so don't worry if you have a few thick slices---they soften quickly. Keep the cooked slices warm under some foil until you've finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.
Serve the zucchini slices on top of the couscous and bok choy and enjoy!

Halloween Shenanigans

November 3, 2011 by epicureanvegan

I’m a little slow in getting this post up—I’ve been swamped, but here it is. I LOVE Halloween—behind Christmas, it’s my favorite holiday. It’s The Husband’s least favorite holiday, but he puts up with it for me. (Thanks, hon). He’ll even don a costume . . .

The Husband, on the left, after getting fed up with the (cheaply made) Headless Man costume and our good friend, and neighbor, Chris.

I decided to go as a witch . . .

(No, I’m not drunk, just hamming it up for the camera)

I’ll make this quick . . . I threw together some appetizer favorites along with a pot of Vegetable-Barley Chili. On the menu were Stuff Phyllo Cups, Mushroom/Spinach Truffle Oil Tart, Hummus, and my mom’s famous Party Cheese Ball.

For dips, I used Tofutti sour cream with vegan veggie mixes, had some olive out, as well as cider and punch. For something sweet, I decided to make Cinnamon-Sugar Pita Chips:

So easy! Preheat oven to 425. Cut each pita in half, then each half into 3 pieces, then pull each piece apart; place on a baking sheet. Heat about 4 Tbs of Earth Balance in a saucepan and combine 2 Tbs sugar and 1 tsp of cinnamon in a bowl. Brush each pita triangle with Earth Balance, then sprinkle with the cinnamon/sugar mixture. Bake for about 4-5 minutes. Once they cool completely, whip up some icing by combining about 2 cups of powdered sugar with 2-3 Tbs of almond milk; drizzle on the chip. Enjoy!

Can you guess what my friend, Jessie is?

Feast On This!

October 28, 2011 by epicureanvegan

Wow, it’s been a while since I’ve done a Feast on This! post, but seeing as it’s cold season, I thought I’d repeat some information from a previous FOT post from a year ago.

A Veggie A Day Keeps The Colds (and Cancer) Away

It’s that time of year. Cold season. Although we can’t always avoid getting the traveling crud, there are ways to boost your immune and shorten the length of the cold or flu. And guess what? They’re all plant-based. No surprise there. Experts tend to agree that it’s best to avoid supplements and go straight for the real thing. For example, eat an orange rather than popping a supplement since you’ll also get magnesium, potassium, folate, B6 and antioxidants. Fruits and vegetables are loaded with antioxidants that are also key in fighting many cancers.

When I feel a cold coming on, I reach for kale every time. I steam it for no more than 5 minutes and enjoy it with just a smidge Earth Balance.

Works every single time! I also pair it with some Kick-Ass Immune, an herbal supplement that lives up to its name. It tastes pretty awful, but it’s worth it.

Vegetables:

Leafy Greens–Spinach, Swiss Chard, Mustard Greens & Kale: are loaded with antioxidants. Steam some kale and spinach and add a little Earth Balance, which has lots of Omega-3.
Broccoli, Green Peppers & Cauliflower: High in Vitamin C.
Orange Veggies–Sweet Potatoes, Carrots, Squash and Pumpkins: are loaded with Beta carotene which turns to Vitamin A, that is rich in antioxidants (which is also cancer-fighting).

Fruits:

Apples: contain antioxidants and insoluble and soluble fiber to help the bowels run smooth (always a good thing)
Kiwi, Oranges, Grapefruits & Cantelopes: High in Vitamin C and A and oranges and grapefruits are actually cheaper in the winter.
Blueberries and Raspberries: Rich in antioxidants and Vitamin B.
Strawberries: 8 berries supply 160% of your daily value of Vitamin C, as well as 170 mg of potassium.

Other Good Stuff:

Onions, Garlic, Leeks, & Chives: loaded with Vitamin C, potassium, chromium and selenium.
Ginger: Strong in antioxidants and helps with digestion and circulation.
Whole Grains, Quinoa, Barley & Amaranth: packed with fiber, zinc, and B vitamins.
Seeds: Lots of Vitamin E

Tips to Staying Healthy

Stick to organic: free of chemicals and contain more nutrients.
Avoid processed, canned or frozen food (With the exception of vegetables—steam or microwave them) but even avoid canned soups–they’re not fresh and are full of sodium.
Keep away from excess sugar. If you need a sugar fix, eat some strawberries.
Make some soup with vegetable broth, ginger, spinach, and green onions.
Eat some hot salsa or sprinkle some cayenne on steamed veggies to clear the sinuses.
Chew (and swallow) a garlic clove to cure a cough—some people swear by it. Just don’t breath on anyone.

Bottom line, stick with fruits and vegetables, preferably organic, and avoid hard-to-digest and processed foods. Don’t forget to drink tons of water and only 100% juice with a low sugar content. Then boil some fresh ginger, pour it through a strainer into your favorite mug, add a bit of fresh lemon juice and settle in with a good book!

Meat consumption is just as dangerous to public health as tobacco use… It’s time we looked into holding the meat producers and fast-food outlets legally accountable.
-Dr. Neal Barnard

Potato, White Bean & Kale Soup

October 27, 2011 by epicureanvegan

We received about 10″ of snow yesterday. The day before was up in the ’70s. That’s Colorado for you. And I am not a fan of Old Man Winter, but I do love to make soups, which are a staple during these cold, snowy months. This soup not only warms you up, but it’ll heal what ails you. Kale is a powerful veggie. It’s packed full of antioxidants which are essential in fighting chronic illnesses including heart disease and cancer. It works as an anti-inflammatory, helping those who suffer from joint pain to fibromyalgia. Loaded with calcium, vitamin C, Vitamin B6, folic acid, and potassium, kale is one of the best weapons against a cold. Let’s not forget the power of mushrooms, too, which are rich in potassium, riboflavin, niacin (B3), and selenium. Mushrooms have been shown to lower the risk of cardiovascular disease, as well as breast and prostate cancers. They’re your immune system’s best friend. So load this soup up with lots of kale and mushrooms—your body with thank you.

INGREDIENTS:
1-2 Tbs olive oil
1 Tbs garlic, minced
2 large leeks, chopped
1 large bunch of kale, stems removed and discarded, leaves chopped
2 russet potatoes, peeled and diced
2 C mushrooms, sliced
1 15-oz can Great Northern Beans
2 carrots, peeled and chopped small
8 C low-sodium vegetable stock
1 sprig rosemary
A dash or two of cayenne
Salt and pepper

We brought the rosemary inside just in time. The basil, however . . .

. . . has seen better days. My neighbor suggested cutting it down and placing it in our sunroom. Operation Save Basil has commenced.

DIRECTIONS:
I recommend having all of the ingredients chopped and ready to go before you start. In a large soup pot, heat the olive oil and garlic. Add the leek and carrots and saute for about 5 minutes, or until the leeks starts to brown. Add the broth and bring to a boil. Add the potatoes, cayenne, and rosemary sprig; cook for 10 minutes, or until the potatoes are softened. Stir in the beans, kale, and mushrooms, and season with salt and pepper. Let simmer another 5-7 minutes, or until the kale is wilted.

Remove and discard the rosemary sprig and enjoy!

Potato, White Bean & Kale Soup

We received about 10" of snow yesterday. The day before was up in the '70s. That's Colorado for you. And I am not a fan of Old Man Winter, but I do love to make soups, which are a staple during these cold, snowy months. This soup not only warms you up, but it'll heal what ails you. Kale is a powerful veggie. It's packed full of antioxidants which are essential in fighting chronic illnesses including heart disease and cancer. It works as an anti-inflammatory, helping those who suffer from joint pain to fibromyalgia. Loaded with calcium, vitamin C, Vitamin B6, folic acid, and potassium, kale is one of the best weapons against a cold. Let's not forget the power of mushrooms, too, which are rich in potassium, riboflavin, niacin (B3), and selenium. Mushrooms have been shown to lower the risk of cardiovascular disease, as well as breast and prostate cancers. They're your immune system's best friend. So load this soup up with lots of kale and mushrooms---your body with thank you.

Author: Epicurean Vegan

Ingredients

1-2 Tbs olive oil
1 Tbs garlic, minced
2 large leeks, chopped
1 large bunch of kale, stems removed and discarded, leaves chopped
2 russet potatoes, peeled and diced
2 C mushrooms, sliced
1 15-oz can Great Northern Beans
2 carrots, peeled and chopped small
8 C low-sodium vegetable stock
1 sprig rosemary
A dash or two of cayenne
Salt and pepper

Directions

I recommend having all of the ingredients chopped and ready to go before you start. In a large soup pot, heat the olive oil and garlic. Add the leek and carrots and saute for about 5 minutes, or until the leeks starts to brown. Add the broth and bring to a boil. Add the potatoes, cayenne, and rosemary sprig; cook for 10 minutes, or until the potatoes are softened. Stir in the beans, kale, and mushrooms, and season with salt and pepper. Let simmer another 5-7 minutes, or until the kale is wilted.
Remove and discard the rosemary sprig and enjoy!

Win a Copy of Peas and Thank You!

October 25, 2011 by epicureanvegan

I wanted to take this chance to introduce a friend of mine. Carolyn and I met many years ago during a novel-writing class and we’ve been (writing) pals ever since. Over at Hooked and Happy, Carolyn is giving away a copy of Peas and Thank You, a vegan cookbook! Click HERE to enter for your chance to win.

Spend some time at Hooked and Happy—it’s full of fun, witty, and practical ideas, recipes, and musing!

Vegan French Toast

October 19, 2011 by epicureanvegan

Recently, I’ve discovered The Vegan Zombie, and as you can imagine it’s been a hit with the Seventh Grader. Where else can you watch a YouTube zombie movie and get a great recipe at the same time? (You can also forgo the movie and jump to the recipe portion). They even have a kid-friendly version of certain zombie videos. So over the weekend, the kid and I made this French Toast courtesy of these zombie fighting vegans.

INGREDIENTS:
1 cup soy milk (I used almond milk)
1/4 cup flour
1/4 cup confectioners sugar
1 tbsp corn starch (I used arrowroot)
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
1 tsp cinnamon
pinch of salt
1 loaf of French bread, sliced

DIRECTIONS:
Using a whisk, combine all the ingredients (except the bread, of course) in a small bowl. Dip the bread slices in the mixture and coat well.

Place in a hot large skillet coated with cooking spray. Brown each side, about 3 minutes per side.

Top with some vegan margarine and syrup. Enjoy (zombie-free, hopefully).

Vegan French Toast

Recently, I've discovered The Vegan Zombie, and as you can imagine it's been a hit with the Seventh Grader. Where else can you watch a YouTube zombie movie and get a great recipe at the same time? (You can also forgo the movie and jump to the recipe portion). They even have a kid-friendly version of certain zombie videos. So over the weekend, the kid and I made this French Toast courtesy of these zombie fighting

Author: Epicurean Vegan

Ingredients

1 cup soy milk (I used almond milk)
¼ cup flour
¼ cup confectioners sugar
1 tbsp corn starch (I used arrowroot)
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
1 tsp cinnamon
pinch of salt
1 loaf of French bread, sliced

Directions

Using a whisk, combine all the ingredients (except the bread, of course) in a small bowl. Dip the bread slices in the mixture and coat well.
Place in a hot large skillet coated with cooking spray. Brown each side, about 3 minutes per side.
Top with some vegan margarine and syrup. Enjoy (zombie-free, hopefully).

Plum and Pear Cobbler

October 18, 2011 by epicureanvegan

Admittedly, I’m not great about eating fruit. Very rarely, I’ll bite into an apple, but give me a luscious bunch of kale and I’m all over it. So I always feel bad when I have to toss squishy apples and pears away because no one has eaten them. But baked fruit, I can do. I’ll take apple pie or a fruit tart over chocolate cake any day, and add some nondairy ice cream and I’m a happy camper. I wasn’t about to let these pears and plums whither away on my counter, so the Seventh Grader and I made this wonderful cobbler!

INGREDIENTS:
4 pears, sliced (leave the skins on)
4-5 plums, slice (with skins)
1/2 C brown sugar
2 Tbs flour
1 tsp cinnamon
1/4 C vegan margarine, cut into chunks
1 C oats
1/4 C almond milk (or other nondairy milk)
Nondairy ice cream (optional)

DIRECTIONS:
Preheat oven to 375. Combine the fruit in a baking dish–an 8×8 would be fine.

In a small bowl, combine the brown sugar, flour, cinnamon, margarine, oats, and milk. Use a fork or pastry blender to combine everything; making sure the butter turns to small pea-sized pieces. It will be a wet mixture. Top the fruit with the oat mixture.

Bake covered for 20-25 minutes. (It will smell sooooo good baking . . . 🙂 ) Top with some nondairy ice cream and thoroughly enjoy!

Plum and Pear Cobbler

Admittedly, I'm not great about eating fruit. Very rarely, I'll bite into an apple, but give me a luscious bunch of kale and I'm all over it. So I always feel bad when I have to toss squishy apples and pears away because no one has eaten them. But baked fruit, I can do. I'll take apple pie or a fruit tart over chocolate cake any day, and add some nondairy ice cream and I'm a happy camper. I wasn't about to let these pears and plums whither away on my counter, so the Seventh Grader and I made this wonderful cobbler!

Author: Epicurean Vegan

Ingredients

4 pears, sliced (leave the skins on)
4-5 plums, slice (with skins)
½ C brown sugar
2 Tbs flour
1 tsp cinnamon
¼ C vegan margarine, cut into chunks
1 C oats
¼ C almond milk (or other nondairy milk)
Nondairy ice cream (optional)

Directions

Preheat oven to 375. Combine the fruit in a baking dish--an 8x8 would be fine.
In a small bowl, combine the brown sugar, flour, cinnamon, margarine, oats, and milk. Use a fork or pastry blender to combine everything; making sure the butter turns to small pea-sized pieces. It will be a wet mixture. Top the fruit with the oat mixture.
Bake covered for 20-25 minutes. (It will smell sooooo good baking . . . 🙂 ) Top with some nondairy ice cream and thoroughly enjoy!

Shameless Self Promotion . . .

Another fun cooking class . . . and a contest!

My First Cooking Class

Breaded Zucchini with Bok Choy and Couscous

Halloween Shenanigans

Feast On This!

A Veggie A Day Keeps The Colds (and Cancer) Away

Potato, White Bean & Kale Soup

Win a Copy of Peas and Thank You!

Vegan French Toast

Plum and Pear Cobbler

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