epicureanvegan, Author at Epicurean Vegan

Mushroom Chowder with Potatoes and Rosemary

September 7, 2011 by epicureanvegan

Yesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we’ve stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I’d change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew—loved it.

INGREDIENTS:
3/4 oz dried porcini mushrooms
4 Tbs olive oil (I cut this in half)
1-1/2 lb Yukon Gold potatoes
1-1/2 lb cremini mushrooms,
3 cloves garlic, minced (1 Tbs)
1 Tbs plus 1 tsp chopped fresh rosemary, divded
1/2 C dry white wine

DIRECTIONS:
Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.

Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.

Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.

Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.

Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

Mushroom Chowder with Potatoes and Rosemary

Yesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we've stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I'd change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew---loved it.

Author: Epicurean Vegan

Ingredients

¾ oz dried porcini mushrooms
4 Tbs olive oil (I cut this in half)
1-1/2 lb Yukon Gold potatoes
1-1/2 lb cremini mushrooms,
3 cloves garlic, minced (1 Tbs)
1 Tbs plus 1 tsp chopped fresh rosemary, divded
½ C dry white wine

Directions

Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.
Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.
Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.
Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

Couscous and Roasted Asparagus Salad

September 6, 2011 by epicureanvegan

This salad is great because it can be served hot or cold—perfect for a pot luck or feeding a crowd.

INGREDIENTS:
1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
2 shallots, minced
2-1/2 C vegetable broth
3 green onions, sliced
1 small bunch asparagus, cut into 1″ pieces
2 tomatoes, diced
1/2 C pumpkin seeds, toasted
zest from one medium lemon
Dash of cinnamon
2 Tbs fresh basil, minced
2 Tbs Earth Balance margarine
1 Tbs garlic
White pepper, black pepper, and salt
Olive oil

DIRECTIONS:
Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.

Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.

Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!

Couscous and Roasted Asparagus Salad

This salad is great because it can be served hot or cold---perfect for a pot luck or feeding a crowd.

Author: Epicurean Vegan

Ingredients

1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
2 shallots, minced
2-1/2 C vegetable broth
3 green onions, sliced
1 small bunch asparagus, cut into 1" pieces
2 tomatoes, diced
½ C pumpkin seeds, toasted
zest from one medium lemon
Dash of cinnamon
2 Tbs fresh basil, minced
2 Tbs Earth Balance margarine
1 Tbs garlic
White pepper, black pepper, and salt
Olive oil

Directions

Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.
Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.
Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!

Vegetable Pot Pies

September 5, 2011 by epicureanvegan

The Husband picked these out of the June 2011 issue of Vegetarian Times. Being a former meat and potatoes kind of guy, these immediately appealed to him. Although I have to admit, chicken pot pies were a comfort food that I used to love. These are really easy to make and I’m assuming the recipe would work fine to make one large pot pie instead of 8 small ones. If that’s more up your alley, I’d suggest using a 9×13 pan. Even though theses were quite good, we did find them a bit bland. The leftovers, however, had more time to mingle, so they tasted more flavorful. I suggest adding more of the seasoning, or adding some salt and pepper.

INGREDIENTS:
Dough:
1 C all-purpose flour
1/2 C whole wheat flour
1/4 tsp salt
4 Tbs cold Earth Balance margarine, cut into pieces
Filling:
2 Tbs olive oil (I used 1)
1 medium leek, white and green parts, chopped
1-1/2 C celery, chopped
2 large carrots, diced
8-oz mushrooms, thinly sclied
2 Tbs all-purpose flour
2 cloves garlic, minced
4-oz (1-1/2 C) red-skinned potatoes, peeled and cut into 1/2″ cubes
2-1/4 C low-sodium vegetable broth
1 tsp poultry seasoning
2 Tbs creamy cashew butter (Optional. I left this out since I didn’t have any)
6 asparagus spears, cut into 1″ pieces
1/2 C fresh or thawed frozen peas
1/2 C fresh or thawed frozen corn kernels

DIRECTIONS:
To make the dough, whisk the flours and salt together in a bowl. Add the margarine; using a fork or pastry blender, combine it well until no large pieces remain. Stir in 3-4 Tbs of cold water until a smooth dough forms. I had to add about 6 tablespoons of water.

Wrap in plastic wrap and chill while you make the filling.

To make the filling, heat the olive oil in a large pot. Add the leek, celery, carrots, and mushrooms; saute for 5-7 minutes. Stir in the flour and garlic and cook another minute.

Add the potatoes, broth, and seasonings. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in the cashew butter (if using) and cook 1 minute more. Remove from the heat and add the asparagus, peas, and corn.

Preheat oven to 400. Roll out the dough to a 1/8″ thickness. Cut into 8 4″ rounds. I used one of the bottoms of my tart pan since they happen to be 4″. Worked perfect.

Divide the filing among the 8 1-cup ramekins. Place a dough round on top and press the edges around the sides of the dish with your fingers or a fork to seal.

Poke a hole (I cut a hole using kitchen scissors) on the top of each pot pie.

Place each pot pie on a baking sheet and bake for 30-40 minutes, or until the tops are golden brown. Let sit for 5 minutes before serving. Enjoy!

Vegetable Pot Pies

The Husband picked these out of the June 2011 issue of Vegetarian Times. Being a former meat and potatoes kind of guy, these immediately appealed to him. Although I have to admit, chicken pot pies were a comfort food that I used to love. These are really easy to make and I'm assuming the recipe would work fine to make one large pot pie instead of 8 small ones. If that's more up your alley, I'd suggest using a 9x13 pan. Even though theses were quite good, we did find them a bit bland. The leftovers, however, had more time to mingle, so they tasted more flavorful. I suggest adding more of the seasoning, or adding some salt and pepper.

Author: Epicurean Vegan

Ingredients

Dough:
1 C all-purpose flour
½ C whole wheat flour
¼ tsp salt
4 Tbs cold Earth Balance margarine, cut into pieces
Filling:
2 Tbs olive oil (I used 1)
1 medium leek, white and green parts, chopped
1-1/2 C celery, chopped
2 large carrots, diced
8-oz mushrooms, thinly sclied
2 Tbs all-purpose flour
2 cloves garlic, minced
4-oz (1-1/2 C) red-skinned potatoes, peeled and cut into ½" cubes
2-1/4 C low-sodium vegetable broth
1 tsp poultry seasoning
2 Tbs creamy cashew butter (Optional. I left this out since I didn't have any)
6 asparagus spears, cut into 1" pieces
½ C fresh or thawed frozen peas
½ C fresh or thawed frozen corn kernels

Directions

To make the dough, whisk the flours and salt together in a bowl. Add the margarine; using a fork or pastry blender, combine it well until no large pieces remain. Stir in 3-4 Tbs of cold water until a smooth dough forms. I had to add about 6 tablespoons of water
Wrap in plastic wrap and chill while you make the filling.
To make the filling, heat the olive oil in a large pot. Add the leek, celery, carrots, and mushrooms; saute for 5-7 minutes. Stir in the flour and garlic and cook another minute.
Add the potatoes, broth, and seasonings. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in the cashew butter (if using) and cook 1 minute more. Remove from the heat and add the asparagus, peas, and corn.
Preheat oven to 400. Roll out the dough to a ⅛" thickness. Cut into 8 4" rounds. I used one of the bottoms of my tart pan since they happen to be 4". Worked perfect.
Divide the filing among the 8 1-cup ramekins. Place a dough round on top and press the edges around the sides of the dish with your fingers or a fork to seal.
Poke a hole (I cut a hole using kitchen scissors) on the top of each pot pie.
Place each pot pie on a baking sheet and bake for 30-40 minutes, or until the tops are golden brown. Let sit for 5 minutes before serving. Enjoy!

Vegan Mushroom-Onion Quiche

September 2, 2011 by epicureanvegan

Yes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won’t get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it—I guarantee you will come away from it wanting to make positive changes in yours and your kids’ diet.

So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture–just don’t blend as smooth. The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.

INGREDIENTS:
1 prepared 10″ pie crust
3 C (2 12-oz pkgs) firm silken tofu, mashed
3/4 C plain non-dairy milk (I used almond milk)
1/2 C flour (any kind; I used brown rice flour)
1/4 C nutritional yeast
1 tsp salt
1/4 tsp nutmeg
1/4 tsp turmeric
1/8 tsp white pepper
1 Tbs olive or organic canola or safflower oil (I used olive oil)
1-1/2 C finely chopped onions
2 C sliced mushrooms

DIRECTIONS:
Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350. In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.

In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You’ll probably need to scrapes the sides once or twice and continuing blending.

Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9″ pie crust, so I poured the extra batter into two ramekins.

Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

Vegan Mushroom-Onion Quiche

Yes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won't get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it---I guarantee you will come away from it wanting to make positive changes in yours and your kids' diet. So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture--just don't blend as smooth. The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.

Author: Epicurean Vegan

Ingredients

1 prepared 10" pie crust
3 C (2 12-oz pkgs) firm silken tofu, mashed
¾ C plain non-dairy milk (I used almond milk)
½ C flour (any kind; I used brown rice flour)
¼ C nutritional yeast
1 tsp salt
¼ tsp nutmeg
¼ tsp turmeric
⅛ tsp white pepper
1 Tbs olive or organic canola or safflower oil (I used olive oil)
1-1/2 C finely chopped onions
2 C sliced mushrooms

Directions

Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350. In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.
In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You'll probably need to scrapes the sides once or twice and continuing blending.
Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9" pie crust, so I poured the extra batter into two ramekins.
Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

Restaurant Review: Larkburger

August 24, 2011 by epicureanvegan

Yes, you read that right: Larkburger. When my friend suggested we go there, I said, “Excuse, me? Did you forget who you were with?!” She assured me that they offer a mushroom burger and that basically I need to shut up and eat. I will like it. Hmpf. Ok, fine.

Larkburger is a Colorado-based burger joint with stores in Boulder, Edwards, Denver, and Fort Collins. So sure enough, on the menu is Amy’s Burger, a portabello mushroom burger with lettuce, tomato and grilled onions. Larkburger is also famous for their truffle oil fries, so as you can imagine, I didn’t need much convincing to get those (just sans Parmesan). As we waited for our food, I got a good look around . . .

So get this: the very woodsy interior is made of all reclaimed timber. Not only that, but 100% of the restaurant is run by wind power. How cool is that? It doesn’t end there. All of the cups and containers are made from a biodegradable corn-based product and the “Spudware” is made from potato and/or cornstarch. Everything is compost-able. They use energy-efficient commercial equipment, and even their leftover canola oil is used for automobile fuel. Pretty impressive. (So impressive, I can overlook the fact that the beef industry is one of the BIGGEST contributors to global destruction). You don’t see many businesses and restaurants doing their part like this, so I have to commend Larkburger. So on to the food! (which they say is made with 100% natural ingredients and no additives or preservatives). Oh, and they also offer gluten-free buns. So . . .was this mushroom burger really any good?

Yes. I was hungry, but I don’t think I’ve ever eaten anything so fast. Plus, it was hard to put down since they come in a little pocket—you have to pretty much scarf it down with one hand, while stuffing the delicious fries in your mouth with the other hand. Best $9.89 I’ve spent on food at restaurant of this type. The service was great, too. My friend had only gotten half a cup of iced tea before the machine went on the fritz (must have been a low-wind day). 😉 So they gave her a free milkshake. Nice . . . if you’re into that kind of thing.

Thanks Larkburger for your environmental work and for a fabulous mushroom burger!

Product Reviews: Nate’s Savory Mushroom Meatless Meatballs & Gardein Chipotle-Lime Crispy Fingers

August 21, 2011 by epicureanvegan

The other night just seemed like an appetizer night. Every once in a while we’ll peruse Whole Foods, or Sunflower Market for some vegan appetizers for dinner. We had never tried Nate’s Savory Mushroom Meatless Meatballs before and anything that says “savory mushrooms,” we’re all over it. I’ve had Nate’s Zesty Meatless Meatballs, and we weren’t that impressed. They had no flavor—even with marinara sauce and cheese on them. I was willing to give these a try, however.

There are three methods of cooking them listed on the back: stove top, oven or microwave. We went with the oven: 375 for 10 minutes. They come with zero saturated fat, no trans fat, no cholesterol, 8 grams of protein, and only 4.5 grams of total fat. So onto the taste . . . they weren’t good. Not only did they have NO FLAVOR, the little taste that they did have, was not good at all. They tasted very fake. All three of us tried one and none of us liked them. Bummer. We were hoping for more. You’re better off making your own.

Now, on to better news . . .

These were outstanding! I usually have a problem with fake chicken products that taste too much like the real thing—it really grosses me out, but for some reason, these don’t do that to me—and the consistency and taste are pretty close to real chicken. We all loved these, especially with the vegan ranch dip. Gardein makes many varieties, and the Chipotle Lime flavoring is just right—not overpowering. We baked them at 450 for 20-25 minutes. They have 6 grams of fat (0.5 grams of saturated fat), no cholesterol and 16 grams of protein. These would be ideal cut up for a “chicken” salad.

The guys wanted onion rings and vegetarian tamales as well. I made some hummus to go on pitas and crackers and it was a fun and delicious (minus the “meat” balls) appetizer night.

Vegan Ranch Dip

August 21, 2011 by epicureanvegan

This dip is ideal for chips, veggies, and especially for the Gardein Chipotle-Lime Crispy Fingers. I used Galaxy Foods Vegan Cream Cheese—which was new for me, as I’ve always used Tofutti brand. I thought it was really good.

INGREDIENTS:
8-oz vegan cream cheese
2 Tbs light miso
2 Tbs lemon juice
2 Tbs nutritional yeast
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1 Tbs dried chives

DIRECTIONS:
Combine everything in a food processor and chill for a couple of hours. Enjoy!

Coq Au Vin Fondue and Dipping Sauces

August 19, 2011 by epicureanvegan

This is one of those meals that will make you wish you wore your elastic waistbands pants. It’s actually pretty easy to throw together because you can do a lot of the prep work ahead of time. So invite your friends over and don’t be shy, put on some sweatpants or yoga pants and sit down to a long evening of fondue!

INGREDIENTS:

Coq Au Vin Fondue:
3-1/2 C vegetable stock
1/2 C Burgundy wine
1/2 C mushrooms, sliced
1 Tbs garlic, minced
2 green onions, sliced

Cilantro-Yogurt Dip:
1 C soy yogurt
4 green onions, minced
1/4 C cilantro, chopped fine
2 tsp fresh ginger
1/4 tsp garlic powder
Salt and pepper, to taste

Sour Cream & Horseradish Dip:
1-1/4 C Tofutti sour cream
5 tsp prepared horseradish
2 Tbs lemon juice
2 Tbs red onion, chopped fine
1/4 tsp cayenne
Salt and pepper, to taste

Sesame-Soy Sauce:
1/2 C tamari
1/4 C rice wine vinegar
2 tsp toasted sesame oil
1 tsp agave
1 Tbs garlic, minced
1-1/2 tsp fresh ginger
1 green onion, sliced thin
1 Tbs sesame seeds, toasted
2 Tbs fresh chives, chopped

Butter-Mustard Sauce:
1/2 C Earth Balance margarine
3 Tbs Dijon mustard
5 Tbs Worcestershire sauce

The rest:
Whole mushrooms
zucchini/yellow squash
asparagus
potatoes
bell peppers
broccoli

DIRECTIONS:
It’s best to make the dipping sauces ahead of time. The Butter-Mustard Sauce is served warm, so you can do that one last minute. To make the Cilantro-Yogurt Dip, combine all the ingredients and refrigerate. To make the Sour Cream Horseradish Dip, combine all ingredients and refrigerate. To make the Sesame-Soy Dipping Sauce, combine all ingredients and set aside. Refrigerate if not using right away. To make the Butter-Mustard Sauce, combine all ingredients in a small saucepan and melt together–takes only a few minutes.

When you’re ready to eat, make the Coq Au Vin Fondue, by combining all the ingredients in a fondue pot and bring to a boil.

Divide the dipping sauces evenly among everyone.

The potatoes will take the longest, so it might be best to zap them in the microwave first, just to soften them a little. Everything else will take 3-5 minutes. Enjoy! (And you’ll know you’re done eating when you pass your fondue forks over to The Husband who will most likely continue to eat for another 45 minutes)!

Experimenting with Ramen: Let Junior Cook

August 17, 2011 by epicureanvegan

The Seventh Grader loves to cook. He’ll help me out in the kitchen whenever possible and makes some pretty darn good chocolate chip cookies! There are times, however, when he wants to create something for lunch and be the master of kitchen without me hovering over him. In comes Top Ramen and Maruchan Ramen. Ask any college student (or any one who spent a few semesters in a dorm) and they’ll tell you that Top Ramen accounted for about 60% of their diet (along with beer, Lucky Charms and Totino’s pizzas). At 19 cents a package, Top Ramen is a mainstay for those on a tight budget.

The spice packets that come with the noodles are not vegan, but who needs them? This has prompted the Seventh Grader to come up with his own ramen meals. The variations are endless. Today, I took some pics of his cooking and I thought I’d pass along his recipe of the day. He didn’t really measure the ingredients, but that’s the fun of winging it. So if you have middle schoolers at home, this is a fabulous way to give them some freedom and independence in the kitchen. I also think it’s imperative to teach boys how to cook . . . girls dig a guy who can cook.

INGREDIENTS: (serves 2)
2 packages Oriental Top Ramen
Tamari
black pepper
garlic salt
cayenne pepper
olive oil
Optional ingredients: green onion, minced garlic, mushrooms, red bell pepper

DIRECTIONS:
After adding the noodles to boiling water, he added some tamari, then continued to cook for 3-4 minutes. He drained the noodles, but reserved some of the cooking water because The Husband likes his with some broth. In a large skillet, he heated about a tablespoon of oil and then added the noodles. He added some water once the noodles started to get dried and sticky. This created more of a sauce. Add the spices here, too.

Once the noodles begin to get a bit crispy, he separated them into two bowls, adding the reserved broth to one.

Enjoy! (and of course, use chopsticks!)

Strawberry Cupcakes

August 16, 2011 by epicureanvegan

I was in a baking mood today, but I couldn’t decide between these, chocolate chip scones, or lemon madeleine cookies. Obviously, I went with these cupcakes from Colleen Patrick-Goudreau’s The Joy of Vegan Baking. If you love to bake, vegan or not, this is a fabulous cookbook to own. Not only is it filled with easy and delicious recipes, it also is filled with lots of valuable baking tips, especially if you are new to the world of vegan baking. I found that these cupcakes are really more like muffins, but if Ms. Colleen says they’re cupcakes, then I’ll go with it. Cupcakes, muffins, whatevs—you’ll love them!

INGREDIENTS:
1-3/4 C flour
1 tsp baking soda
1 C granulated sugar (I used about 3/4 C)
1/2 C canola oil
1 Tbs white distilled vinegar
1 tsp vanilla extract
8 oz frozen or fresh strawberries, crushed or pureed (I used fresh)
For the frosting, I didn’t go with her Butter Cream Frosting. I used confectioners’ sugar mixed with almond milk.
Strawberries to garnish the tops

DIRECTIONS:
Preheat the oven to 350. Lightly grease or line a muffin pan with muffin cups. I only had 9 muffin cups, so I greased the last three. Both methods worked fine.I pureed the strawberries in the food processor.

Mix the flour, baking soda, and sugar in a large bowl. In a small bowl, combine the oil, vinegar, and vanilla. Stir in the strawberries. Make a well in the dry ingredients and pour the wet ingredients into it.

Stir to combine, but don’t over-stir. You’ll be left with a light and fluffy batter:

Evenly fill the muffins cups with the batter.

Bake for 25-30 minutes. Remove from the oven and place onto a wire rack to cool.

Let them cool completely before icing them. I just mixed a few cups of confectioners’ sugar with just 1-1/2 to 2 tsp of almond milk to reach a very thick consistency. If you’d like, you can add a dash of extract flavoring to it. Drizzle the tops of the cupcakes with the icing and top with a few strawberry slices. Enjoy! Makes 12.

Strawberry Cupcakes

I was in a baking mood today, but I couldn't decide between these, chocolate chip scones, or lemon madeleine cookies. Obviously, I went with these cupcakes from Colleen Patrick-Goudreau's The Joy of Vegan Baking. If you love to bake, vegan or not, this is a fabulous cookbook to own. Not only is it filled with easy and delicious recipes, it also is filled with lots of valuable baking tips, especially if you are new to the world of vegan baking. I found that these cupcakes are really more like muffins, but if Ms. Colleen says they're cupcakes, then I'll go with it. Cupcakes, muffins, whatevs---you'll love them!

Author: Epicurean Vegan

Serves: 12

Ingredients

1-3/4 C flour
1 tsp baking soda
1 C granulated sugar (I used about ¾ C)
½ C canola oil
1 Tbs white distilled vinegar
1 tsp vanilla extract
8 oz frozen or fresh strawberries, crushed or pureed (I used fresh)
For the frosting, I didn't go with her Butter Cream Frosting. I used confectioners' sugar mixed with almond milk.
Strawberries to garnish the tops

Directions

Preheat the oven to 350. Lightly grease or line a muffin pan with muffin cups. I only had 9 muffin cups, so I greased the last three. Both methods worked fine.I pureed the strawberries in the food processor.
Mix the flour, baking soda, and sugar in a large bowl. In a small bowl, combine the oil, vinegar, and vanilla. Stir in the strawberries. Make a well in the dry ingredients and pour the wet ingredients into it.
Stir to combine, but don't over-stir. You'll be left with a light and fluffy batter.
Evenly fill the muffins cups with the batter.
Bake for 25-30 minutes. Remove from the oven and place onto a wire rack to cool.
Let them cool completely before icing them. I just mixed a few cups of confectioners' sugar with just 1-1/2 to 2 tsp of almond milk to reach a very thick consistency. If you'd like, you can add a dash of extract flavoring to it. Drizzle the tops of the cupcakes with the icing and top with a few strawberry slices. Enjoy! Makes 12.

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