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Calling all writers . . . get organized with a writing planner!

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I’ve been very busy these days between finishing my book, gearing up for the 2012 NCW Writers Conference, and doing an illustrations for a writing planner. I guess that’s why my recipe posting has taken a back seat lately. 

Every writer could use a planner to help them stay on track. My friend, Kerrie Flanagan, director of the Northern Colorado Writers, publishes a writing planner every year. She asked me to do the illustrations for the 2012 version and I couldn’t be more thrilled with this project. In addition to writing, art is a passion of mine—even majored in it. (Word of advice for you youngins’: don’t major in fine arts. It sounds great now, but wait until you need to go to work in the real world . . .)

So I’m excited to be tapping into more of my right brain by returning to illustration. The planner is especially designed for writers to help keep them organized and on-task. Writing is a journey, thus, the theme of this planner. Each illustration portrays a different literary journey, such as The Road Not Taken, Alice in Wonderland, and the Odyssey, to name a few.

The planner will be available November 15th, but you can pre-order one for $13.95, $18, with shipping.

Around the World in 80 Days

If you’d like to pre-order your planner (and ones for your writing friends . . . ) visit the Northern Colorado Writers and order online. Thanks in advance for your support!

Homemade Ravioli

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Homemade Ravioli -- Epicurean VeganI bought a pasta maker many years ago and used it a few times. Then, two years ago, when we moved, I couldn’t find the damn thing. Even though it was something I hardly used, I was determined to find it. But I couldn’t. I figured it had run off with my white Chantel soup pot because it too, was missing. So last December, I was digging around in the laundry room for something else entirely, when I opened a bin that was supposed to contain miscellaneous crap. Well, there it was. Along with soup pot. I let out a celebratory yelp and the Husband rushed in, wondering what my deal was. When I showed him that I finally captured the elusive kitchen appliance, I assumed he’d be as excited as I was and happy that I’d quit lamenting over losing the thing. But he didn’t seem too thrilled.  He left the room and returned with a wrapped box, about the same size of the box I held in my hands. “I’ll take this one back tomorrow,” he mumbled. He had gotten me a new pasta maker to replace the one I “lost.” He was really happy that I found it, but then he had to come up with something else to give me for Christmas.

So jump to October 2011, nearly a year later. It was the first time I used that stupid pasta maker since finding it. I know, it’s terrible . . . the Husband wasn’t even home to enjoy these raviolis! But now that I have some practice, I’ll make more of an effort to use it because there’s nothing like fresh pasta. Making fresh pasta, however, isn’t always easy, especially raviolis—it will take some trial and error to get these right. Regardless of their less-than-pretty appearance, they were delicious!

INGREDIENTS:
Dough:
1 C flour
1 C semolina flour
Dash of salt
1 Tbs olive oil
1/2 to 3/4 C water
Filling: (I used my go-to ricotta cheese recipe)
1-14oz pkg extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/2 C Daiya mozzarella shreds
The rest:
1 jar of marinara or spaghetti sauce

DIRECTIONS:
Using a food processor with the sharp blade, pulse the flours and salt together. While the machine is running, add the oil and water. The dough shouldn’t be sticky.

Homemade Ravioli -- Epicurean Vegan

Knead the dough using some all purpose flour. Using small pieces of dough, feed it into the pasta maker—the widest setting, then one notch thinner, then a third time on the next thinner notch. The Seventh Grader and I didn’t quite figure this method out until halfway through, but oh well, we had fun experimenting. His job was to cut the rolled out dough into squares.

Homemade Ravioli -- Epicurean Vegan

Place the squares on a cookie sheet or cutting board to dry a little—about 20 minutes. Meanwhile, combine all the filling ingredients, except the mozzarella, in a food processor. Transfer to a bowl and stir in the cheese. Place a small scoop, about a teaspoon of filling in the middle of each ravioli square.

Homemade Ravioli -- Epicurean Vegan

There are other ways of doing this. I think it’s better to NOT cut squares first, but to have a long piece of rolled out dough, place the filling dollops in a line and fold over the dough, then cut using a pastry wheel to seal the edges.

Homemade Ravioli -- Epicurean Vegan

I finally got smart and used the pastry wheel to seal the edges instead of a using a fork, but accumulated an unusable pile of dough shrapnel.

Anyway, we ended up with pretty ghetto ravioli.

Homemade Ravioli -- Epicurean Vegan

In batches of 5-6, add them to boiling water and cook for about 2-3 minutes; remove with a slotted spoon. Top with warm spaghetti sauce and enjoy!

Cream Cheese and Jalapeno Empanadas

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Cream Cheese and Jalapeno Empanadas -- Epicurean VeganI was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven’t already brought a million times before, I just have to hope they turn out if I’m making them for the first time. How do you do that? I don’t know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!

INGREDIENTS:
Dough:
3 C all purpose flour
1 tsp salt
1 C Earth Balance margarine
1/2 C almond milk
Filling:
12-oz Tofutti or Galaxy Foods brand vegan cream cheese
1-1/2 C fresh cilantro, chopped
6-7 green onions, sliced
5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
1/2 C vegan Monterrey jack or mozzarella, shredded
About 1-1/2 Tbs lime juice
A few dashes of garlic salt

DIRECTIONS:
Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it–just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan
To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice–just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

On a floured surface, roll out the dough to about an 1/8″ to a 1/4″ thick. I cut out 4″ circles by cutting around the bottom of my 4″ tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it’s kinda long and narrow.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

You’re then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they’ll puff up in the oven and come open.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

Bake for about 25-30 minutes.  About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

Yield: about 28

Cream Cheese and Jalapeno Empanadas
 
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I was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven't already brought a million times before, I just have to hope they turn out if I'm making them for the first time. How do you do that? I don't know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!
Author:
Serves: 28
Ingredients
  • Dough:
  • 3 C all purpose flour
  • 1 tsp salt
  • 1 C Earth Balance margarine
  • ½ C almond milk
  • Filling:
  • 12-oz Tofutti or Galaxy Foods brand vegan cream cheese
  • 1-1/2 C fresh cilantro, chopped
  • 6-7 green onions, sliced
  • 5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
  • ½ C vegan Monterrey jack or mozzarella, shredded
  • About 1-1/2 Tbs lime juice
  • A few dashes of garlic salt
Directions
  1. Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it--just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.
  2. To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice--just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.
  3. On a floured surface, roll out the dough to about an ⅛" to a ¼" thick. I cut out 4" circles by cutting around the bottom of my 4" tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it's kinda long and narrow.
  4. You're then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they'll puff up in the oven and come open.
  5. Bake for about 25-30 minutes. About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

Zucchini and Field Roast Stuffed Peppers

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Zucchini and Field Roast Stuffed Peppers -- Epicurean VeganI feel a little guilty that I’m not participating in VeganMoFo this year. I was out of town the first couple days of October on a writing retreat and came back to a full plate of projects. October is just going to be a busy month. But a vegan’s gotta eat, so I’ll share new recipes when I can. (And no this isn’t a repeat post—we do love stuffed peppers around here). They’re simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.

INGREDIENTS:
3 large bell peppers, any color
1 Field Roast sausage, Mexican Chipotle flavor, crumbled
1-1/2 C zucchini, diced
1-1/2 C mushrooms, sliced
1/2 a large onion, diced
1/2 C fresh cilantro, chopped
1/3 C vegan cheddar, shredded
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 375. Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.

In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.

Zucchini and Field Roast Stuffed Peppers -- Epicurean Vegan

Evenly divide the stuffing amongst the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Zucchini and Field Roast Stuffed Peppers
 
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They're simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.
Author:
Ingredients
  • 3 large bell peppers, any color
  • 1 Field Roast sausage, Mexican Chipotle flavor, crumbled
  • 1-1/2 C zucchini, diced
  • 1-1/2 C mushrooms, sliced
  • ½ a large onion, diced
  • ½ C fresh cilantro, chopped
  • ⅓ C vegan cheddar, shredded
  • 1 Tbs olive oil
  • 1 tsp garlic, minced
Directions
  1. Preheat oven to 375.
  2. Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.
  3. In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.
  4. Evenly divide the stuffing among the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Mushroom and Spinach Manicotti

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Mushroom and Spinach Manicotti -- Epicurean VeganIt’s hard not to please the family with this simple, flavorful dish. Many people think that vegans can’t enjoy Italian food because the cheese factor, but in reality, it’s so simple to veganize. I use my go-to ricotta cheese recipe and Daiya cheese is really delicious, so there’s not reason herbivores can’t indulge in their favorite pasta dishes!

INGREDIENTS:
12-13 manicotti shells
1 jar marinara sauce
1-1/2 C sliced mushrooms
2 C chopped fresh spinach
1 tsp olive oil
2 tsp garlic, minced
1/2 C diced onion
1/2 C Daiya mozzarella
Tofu Ricotta:
1 14-oz pkg extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice

DIRECTIONS:
Preheat oven to 350. Cook the pasta until just al dente—it will cook more in the sauce while in the oven. Meanwhile, combine all of the ricotta ingredients in a food processor and blend well. In a small saucepan, heat the olive oil and garlic and add the onion. Cook under tender, about 5-7 minutes. Add the mushrooms and cook another 5 minutes.

Mushroom and Spinach Manicotti -- Epicurean Vegan

Combine the tofu mixture and the mushroom mixture in a medium bowl. Stir in the spinach.

Mushroom and Spinach Manicotti -- Epicurean Vegan

Pour about a half the sauce on the bottom of a 9×13″ pan; spread evenly. Using your hands or a spoon, stuff each manicotti shell and place in pan. Cover with the rest of the sauce and sprinkle the cheese on top.

Mushroom and Spinach Manicotti -- Epicurean Vegan

Cover and bake for 30 minutes. Uncover and bake another 5-7 minutes. Let it sit for 5 minutes before serving. Enjoy!

Mushroom and Spinach Manicotti
 
Print
It's hard not to please the family with this simple, flavorful dish. Many people think that vegans can't enjoy Italian food because the cheese factor, but in reality, it's so simple to veganize. I use my go-to ricotta cheese recipe and Daiya cheese is really delicious, so there's not reason herbivores can't indulge in their favorite pasta dishes!
Author:
Ingredients
  • 12-13 manicotti shells
  • 1 jar marinara sauce
  • 1-1/2 C sliced mushrooms
  • 2 C chopped fresh spinach
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • ½ C diced onion
  • ½ C Daiya mozzarella
  • Tofu Ricotta:
  • 1 14-oz pkg extra firm tofu, drained and pressed
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 2 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
Directions
  1. Preheat oven to 350. Cook the pasta until just al dente---it will cook more in the sauce while in the oven. Meanwhile, combine all of the ricotta ingredients in a food processor and blend well. In a small saucepan, heat the olive oil and garlic and add the onion. Cook under tender, about 5-7 minutes. Add the mushrooms and cook another 5 minutes.
  2. Combine the tofu mixture and the mushroom mixture in a medium bowl. Stir in the spinach.
  3. Pour about a half the sauce on the bottom of a 9x13" pan; spread evenly. Using your hands or a spoon, stuff each manicotti shell and place in pan. Cover with the rest of the sauce and sprinkle the cheese on top.
  4. Cover and bake for 30 minutes. Uncover and bake another 5-7 minutes. Let it sit for 5 minutes before serving. Enjoy!

 

Mango and Avocado Spring Rolls

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Mango and Avocado Spring Rolls -- Epicurean VeganI’ve been wanting to make this type of spring roll for a while—I’ve seen recipes for then in various different places, but all I knew is that I had a very ripe avocado and a very ripe mango that needed to be used. These were delicious! The only thing I had trouble with, was coming up with a dipping sauce. Traditional peanut sauce just didn’t seem right for these. They’re good on their own, but I think a sauce would be nice. Any ideas?

INGREDIENTS:
14-16 sheets rice paper
8-oz rice noodles
1-2 avocados, sliced thin
1 mango, sliced thin
1 medium cucumber, cut into matchsticks
1 C fresh cilantro
Salt and pepper, to taste

DIRECTIONS:
Have everything chopped and ready to go. While chopping, cook the noodles according to package instructions, which is only a few minutes.

Mango and Avocado Spring Rolls -- Epicurean Vegan

Fill a pie plate with warm water. I find it best to set it next to the left of my large wooden cutting board (where I’ll be assembling the rolls). Place a sheet of rice of paper into the water and let it soften for about 45 seconds. Carefully pull it out, let it drip any excess water and then lay it out onto the cutting board. Place another sheet in the water so that it’s ready when you need another one. Start with a handful of rice noodles. They can be hard to tear apart, so I found that having some kitchen scissors on hand is helpful. Place into the middle of the rice paper. Add a couple slices of avocado, mango, and cucumber and top with some cilantro and salt and pepper.

Mango and Avocado Spring Rolls -- Epicurean Vegan

Fold in the sides first, then bring up the bottom and roll up. Transfer to a plate. They’re not that difficult to make as long as your work area is set up before hand. Enjoy!

Mango and Avocado Spring Rolls
 
Print
I've been wanting to make this type of spring roll for a while---I've seen recipes for then in various different places, but all I knew is that I had a very ripe avocado and a very ripe mango that needed to be used. These were delicious! The only thing I had trouble with, was coming up with a dipping sauce. Traditional peanut sauce just didn't seem right for these. They're good on their own, but I think a sauce would be nice. Any ideas?
Author:
Ingredients
  • 14-16 sheets rice paper
  • 8-oz rice noodles
  • 1-2 avocados, sliced thin
  • 1 mango, sliced thin
  • 1 medium cucumber, cut into matchsticks
  • 1 C fresh cilantro
  • Salt and pepper, to taste
Directions
  1. Have everything chopped and ready to go. While chopping, cook the noodles according to package instructions, which is only a few minutes.
  2. Fill a pie plate with warm water. I find it best to set it next to the left of my large wooden cutting board (where I'll be assembling the rolls). Place a sheet of rice of paper into the water and let it soften for about 45 seconds. Carefully pull it out, let it drip any excess water and then lay it out onto the cutting board. Place another sheet in the water so that it's ready when you need another one. Start with a handful of rice noodles. They can be hard to tear apart, so I found that having some kitchen scissors on hand is helpful. Place into the middle of the rice paper. Add a couple slices of avocado, mango, and cucumber and top with some cilantro and salt and pepper.
  3. Fold in the sides first, then bring up the bottom and roll up. Transfer to a plate. They're not that difficult to make as long as your work area is set up before hand. Enjoy!

 

Fort Vegan & The Sustainable Living Fair

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(That’s the Seventh-Grader helping set up)

I had a fantastic time at the Sustainable Living Fair here in Fort Collins over the weekend. I volunteered with Fort Vegan, a local meetup. We handed out information and vegan samples, thanks to VegFund. I got an opportunity to meet lots of great people including Mike and Dan of Cruelty-Free World. They are a wonderful couple! They sell vegan products and cookbooks and donate 100% of the profits to animal and human rights organizations. How noble/admirable/kind/awesome/selfless is that?

I made a contribution by purchasing Color Me Vegan and the Seventh-Grader bought a vegan wallet.If you haven’t already, visit Mike and Dan at The Gay Vegans.

In addition to nearly 200 exhibitors, the fair boasted several large areas dedicated to renewable energy, natural heath, green building, green living, and local produce. I also had the pleasure of volunteering with fellow Fort Vegan member, Sara Jelley, who is a personal trainer and recently began her own business, Curvy Fitness. If you are in the area, hate the gym, and want a practical, holistic approach to fitness, contact Sara on her site—she’s a sweetheart!

Fort Collins Sustainable Living Fair

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400th Post!!


This weekend, I will be volunteering at the Fort Veg*n –Northern Colorado’s Vegan and Vegetarian Meetup booth at the Sustainable Living Fair here in Fort Collins and I’m really excited. I’m not, however, excited about the forecast—Saturday is shaping up to be rainy. It should still be a fantastic time with lots of great venders (excluding the Weston A. Price folks who will be 2 down from us 🙁 ) But, hey—that’s ok.

In addition to lots of venders, the fair has several keynote speakers lined up including actress Sheryl Lee (she played the unfortunate Laura Palmer on Twin Peaks), as well as Alec Loorz, a 17-year-old non-profit founder.

I’m getting my postcards printed out so that I can hopefully pursue fair visitors to check out Epicurean Vegan and give recipe or two a try.

And . . . a HUGE thank you to VegFund for providing us with some moolah!! Thanks for them, we’ll have some fabulous vegan food samples.

If you are in the area, please stop by. The fair is open 10-6 on Saturday and 10-5 on Saturday. Also be sure to stop at the Cruelty-Free World booth out of Denver. Hope to see you there!

Grilled Portobello Burgers

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Grilled Portobello Burgers -- Epicurean VeganPortobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.

INGREDIENTS:
3-4 portobello caps, rinsed and patted dry
2 Tbs olive oil
1 Tbs balsamic vinegar
1/4 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
Red onion slices
Burger buns
8-10 basil leaves
Sliced tomato

DIRECTIONS:
The recipe didn’t specify how hot to heat the grill, so to be safe, we set it on the low side. While that’s heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil:

Grilled Portobello Burgers -- Epicurean Vegan

At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2  minutes of grilling, add the buns and toast them.

To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!

Grilled Portobello Burgers -- Epicurean Vegan

Grilled Portobello Burgers
 
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Portobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.
Author:
Ingredients
  • 3-4 portobello caps, rinsed and patted dry
  • 2 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • ¼ tsp sugar
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Red onion slices
  • Burger buns
  • 8-10 basil leaves
  • Sliced tomato
Directions
  1. The recipe didn't specify how hot to heat the grill, so to be safe, we set it on the low side. While that's heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil.
  2. At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2 minutes of grilling, add the buns and toast them.
  3. To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!

Veggie BBQ Tacos

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Veggie BBQ Tacos -- Epicurean VeganI was inspired by Vegetarian Times for this recipe. I didn’t have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.

INGREDIENTS:
BBQ Sauce:
1-1/2 Tbs ketchup
1/2 tsp agave
1 Tbs Worcestershire sauce
1/4 tsp to 1 tsp prepared horseradish (depending on how hot you want it)
Tacos:
1 tsp olive oil
1-1/2 C sliced mushrooms
1/2 C diced mild bullnose peppers (Thanks, GBF)!
1/2 C shredded carrot
3/4 C diced red cabbage
1/2 a pkg of Gimme Lean, Sausage-style, crumbled
6 small corn or flour tortillas (I like the small La Tortilla Factory ones–of course, I didn’t have any)
2 Tbs chopped red onion (Thanks, GBF)!
1/2 C sliced cherry tomatoes (Thanks, GBF)!
1/2 C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula—Thanks, GBF)!
Optional: shredded vegan cheddar and pickle relish (highly recommend both)

Mild Bullnose Peppers

La Tortilla Factory Hand Made Style

DIRECTIONS:
To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better). To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It’s gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.

Veggie BBQ Tacos -- Epicurean Vegan

Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!

Veggie BBQ Tacos
 
Print
I was inspired by Vegetarian Times for this recipe. I didn't have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.
Author:
Ingredients
  • BBQ Sauce:
  • 1-1/2 Tbs ketchup
  • ½ tsp agave
  • 1 Tbs Worcestershire sauce
  • ¼ tsp to 1 tsp prepared horseradish (depending on how hot you want it)
  • Tacos:
  • 1 tsp olive oil
  • 1-1/2 C sliced mushrooms
  • ½ C diced mild bullnose peppers
  • ½ C shredded carrot
  • ¾ C diced red cabbage
  • ½ a pkg of Gimme Lean, Sausage-style, crumbled
  • 6 small corn or flour tortillas (I like the small La Tortilla Factory ones--of course, I didn't have any)
  • 2 Tbs chopped red onion
  • ½ C sliced cherry tomatoes
  • ½ C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula)
  • Optional: shredded vegan cheddar and pickle relish (highly recommend both)
Directions
  1. To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better).
  2. To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It's gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.
  3. Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!

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