epicureanvegan, Author at Epicurean Vegan

Raw Alfredo with Zucchini Noodles from Vegangela

July 25, 2011 by epicureanvegan

I saw this recipe from Angela at Vegangela earlier this week, and it’s all I could think about. I had to wait until the reboot was over since it contains cashews. She came up with the sauce based on the creamy cashew sauce. Using non-pasteurized miso will make it raw and I think zucchini makes ideal noodles. Thanks for another amazing recipe, Angela!

INGREDIENTS:
4 medium zucchinis
1 C raw cashews
3/4 C water
1 tbsp lemon juice
1/4 tsp nutmeg
1 tsp thyme
2 garlic cloves, minced
salt & pepper, to taste
1 Tbs light miso paste (optional)
2 Tbs nutritional yeast (optional)
Fresh basil (optional)

DIRECTIONS:
Soak the cashews for minutes in water. While that’s going on, remove the peel of the zucchinis. Using a peeler, peel the zucchinis from one end to the other, rotating until the core is too small to peel anymore.

Next, grind the cashews in a food processor to a fine consistency. Add the other ingredients and blend until fairly smooth.

You can mix the noodles with the sauce or spoon it over them. Top with some fresh basil and enjoy!

Raw Alfredo with Zucchini Noodles from Vegangela

I saw this recipe from Angela at Vegangela earlier this week, and it's all I could think about. I had to wait until the reboot was over since it contains cashews. She came up with the sauce based on the creamy cashew sauce. Using non-pasteurized miso will make it raw and I think zucchini makes ideal noodles. Thanks for another amazing recipe, Angela!

Author: Epicurean Vegan

Ingredients

4 medium zucchinis
1 C raw cashews
¾ C water
1 tbsp lemon juice
¼ tsp nutmeg
1 tsp thyme
2 garlic cloves, minced
salt & pepper, to taste
1 Tbs light miso paste (optional)
2 Tbs nutritional yeast (optional)
Fresh basil (optional)

Directions

Soak the cashews for minutes in water. While that's going on, remove the peel of the zucchinis. Using a peeler, peel the zucchinis from one end to the other, rotating until the core is too small to peel anymore.
Next, grind the cashews in a food processor to a fine consistency. Add the other ingredients and blend until fairly smooth.
You can mix the noodles with the sauce or spoon it over them. Top with some fresh basil and enjoy!

Reboot Wrap-Up

July 24, 2011 by epicureanvegan

So I did about 6.5 days of the reboot and I feel GREAT! I won’t lie . . . it wasn’t easy, but it was well-worth it. I’ve lost about 6 pounds, too. This reboot is a great way to jump start you into healthier eating habits. As much as I loved my vino, I actually didn’t miss it since there were so many other things I couldn’t eat. I discovered new foods and learned to love those green smoothies every morning. I also really loved this mango-strawberry-pineapple-avocado smoothie:

This morning, we headed over to one of our favorite restaurants, The Rainbow.

Restaurant breakfasts can be tough since most items have egg, milk and meat in them. But The Rainbow offers some great vegan items.

As you can see . . . about 98% of the vegan items on the breakfast menu are under “Light & Healthy.” Hmmm . . . what does that tell you? 😉 Anyway, I usually get Dan’s Groatmeal. It’s amazing! It’s a bowl full of oatmeal, granola, fruit and you can order soy milk to go with it. I highly recommend it! Oh—and they also make a vegan coffeecake that is to die for!!

One thing this reboot taught me, was that I needed a new blender. Mine sucked. I had an old Hamilton Beach and the only good thing about it, was the pitcher was glass. That’s how old it was. Anyway, I went shopping at Bed Bath & Beyond and after talking with the electronics guy who went through all the specs of all the blenders, I settled on the Ninja.

This thing is amazing and highly satisfying to use. For $80 (I used one of their 20% off coupons), it comes with a 1000 watts and features a vertical 3-blade system. It crushes ice like nobody’s business. When I fired it up to make smoothies for a picnic this afternoon, The Husband remarked that it sounded like a jet plane taking off. The Seventh Grader joked, “I thought ninjas were supposed to be quiet.”

Mango-Strawberry-Cherry smoothies

For the picnic, I also made some hummus and crock cheez and instead of eating them with bread or crackers, we brought cucumber slices, celery, and yellow & red bell peppers with us.

We also picked up some noodles with sesame oil, cucumber, and cilantro from Whole Foods.

It’s been a delicious day . . . and Moe enjoyed the picnic, too.

Day 5 of Reboot, Plus More Recipes

July 22, 2011 by epicureanvegan

It’s the morning of day 5 of my Reboot and I feel great, especially since I’m even down 5 pounds! I definitely don’t feel as weak and tired as the last few days, not as hungry either. Mentally, I feel clearer and less foggy–able to concentrate longer. Last night we went and saw Harry Potter and we usually go for some popcorn . . . I know, terrible (btw, did you know (according to the latest VegNews mag) that a large movie popcorn–without butter–is 1,050 calories?!) Anyway, the boys finished a vat of popcorn before the movie even started, but I wasn’t tempted to eat any. Wow. That never happens! I’m determined to continue this reboot through Sunday and after that, I plan on making a lot of changes, such as no alcohol, little oil, little gluten, and very little processed foods. That’s the goal at least.

Yesterday, I had a class at the NCW and then worked in the studio for the afternoon, so I needed to come prepared. With salty snacks and soda in the fridge just ten feet from me, I had to arm myself with good food. I made a salad, packed some jicama, yellow bell peppers, and mushrooms and dipped them in dressing. The dressing recipes are from the JointheReboot site. Having both dressings changes things up—it’s great so that you don’t get sick of one.

Ginger-Honey (Agave)-Soy Dressing and Agave-Mustard Dressing

Ginger-Agave-Soy Dressing

INGREDIENTS:

2 Tbsp. Minced Fresh Ginger
2 Tbsp. Minced Fresh Garlic
2 Tbsp. Raw Honey (I used agave)
4 Tbsp. Nama Shoyu or Tamari
4 Tbsp. Olive Oil

Combine all ingredients in a shaker.

Mustard-Agave Dressing

INGREDIENTS:

1/4 cup Cider Vinegar
2 Tbsp. Rice Vinegar
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Agave Nectar
1 Tbsp. Honey (I used agave)
1 Tbsp. Dijon Mustard
1/4 Tbsp. Sea or Celtic salt
1/8 Tbsp. coarsely Ground Black Pepper

Combine all ingredients in a shaker.

For dinner, I made sweet potato “fries” also from the Reboot site. They were delicious!

INGREDIENTS:

1 large sweet potato, peeled, cut into sticks or crescents
1 tsp olive oil
A couple pinches of sea salt
A couple pinches of black pepper
A couple pinches of cumin

DIRECTIONS:
Preheat oven to 425. Combine the sweet potatoes with the rest of the ingredients and coat well.

Layer onto a baking sheet lined with parchment paper or foil. Bake for 25-30 minutes.

I also made lettuce wraps:

INGREDIENTS:

1 can water chestnuts, drained and chopped
5-6 mushrooms, diced
1 avocado, diced
1/2 a large tomato, diced
2 Tbs diced green chilies
3 scallions, sliced
Large lettuce leaves
Ginger-Agave-Soy Dressing
Optional: fresh mint, basil, or cilantro

Combine all the veggies and top the lettuce leaves with a couple of spoonfuls of them. Drizzle with the Ginger dressing. So good!

So this morning . . . I find that fruit smoothies are the easiest way to start the day. I blended up a mango, 1/2 a cup of fresh cherries (I removed the pits first) and about a cup of water. Awesome.

So, I’ll keep going and continue to try different recipes. I’ll keep you posted on my progress—thanks for traveling along with me!

Day 3 of Reboot, plus Potato-Spinach Soup

July 20, 2011 by epicureanvegan

So the first three days of a reboot are usually the worst. You’re hungry, tired, and usually suffering from headaches. You may even feel like biting someone’s head off. Just remember, feeling lousy is actually a good thing when detoxing—it means your body is expelling toxins (just try to refrain from murdering anyone).

Today’s been a good day. Yesterday . . . not so much. The Husband was ready to force feed me a burrito or two, but I mashed up an avocado with some lime juice and ate it with a handful of jicama. I admire folks who can do the all-juicing fast—I think I’d keel over after two days of it. Luckily, the reboot I’m doing allows me to eat fruits and veggies in addition to the juicing. I am also allowed to use small amounts of oils and spices. My mid-section is noticeably smaller and I’ve dropped two pounds already. No complaints there!

I started the day off with a kale-strawberry-mango smoothie. The reboot does not include nuts, so when I’m fully rebooted, I think some chia seeds would be ideal in this.

Ok, it may not look appetizing, but it is truly my favorite smoothie! Give it a whirl: 5-6 kale leaves, 5 strawberries, 1 mango, and 3/4 cup of water. Blend until smooth. 🙂

After munching on salad mid-morning, for lunch, I needed something with some girth. A warm meal sounded great, too. I remembered my Potato-Leek Soup recipe, but it’s not quite acceptable for the reboot as it is . . . so I gave it a reboot of my own.

The original recipe calls for Earth Balance margarine and milk, so I needed to get creative. I added mushrooms to give it that thick and creamy texture and I also threw in some spinach. I incorporated a sweet potato and used a tablespoon of coconut oil instead of butter. LOVED it! It was exactly was I was needing to fill me up and satisfy my comfort food cravings—all with staying within the reboot guidelines!

INGREDIENTS:
1 Tbs coconut oil
1 large sweet potato
1 tsp garlic, minced
3 medium russet potatoes or 6 small Yukon Gold potatoes, diced
2 large leeks, sliced thin, then halved
2 cups mushrooms, quartered
1-1/2 to 2 cups fresh spinach leaves
5 cups water or low-sodium vegetable broth
salt and white pepper, to taste
fresh chives

DIRECTIONS:
In a large soup pot, melt the coconut oil and add the garlic. Saute for a minute. Add the leeks and saute 5-7 minutes, or until they soften.

Add the potatoes and broth/water; bring to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes soften.

Working in batches, ladle into a food processor and add some mushrooms and spinach. Puree until smooth-ish. Transfer to a large bowl. Continue to puree the rest of the soup, adding mushrooms and spinach. Season with salt and white pepper and top with some freshly chopped chives. This was out outstanding and I didn’t miss the milk, cheese, or sour cream that the original recipe uses.

Layer, I threw together another tasty smoothie: 4 kale leaves, 1/2 a small cantaloupe, 1 pear (peeled and chopped), and 3/4 C of water.

I snacked on some salad, munched on some jicama and cherries, and for dinner, I had some more of the leftover potato-spinach soup and decaf herbal tea. I have several more recipes geared up for the next few days, so I’ll be bringing those to you soon. All in all, I feel pretty good and its get easier as I go. The key is planning. Be armed with recipes and ingredients. I recommend planning your meals in advance and spending some time chopping vegetables up ahead of time so that it’s a matter of just grabbing them when you need them. Lack of planning can easily derail you from the reboot!

Acorn Squash Stuffed with Apples, Mushrooms and Sage

July 19, 2011 by epicureanvegan

I found this recipe from the Reboot Your Life website, but I made some changes. First, I reduced the oil from a whopping 6 tablespoons to a 1/4 teaspoon!! I also added the apples, which gave these a sweet and savory flavor. The recipe also calls for salt, pepper, and red pepper flakes, but I wanted to let the flavors of the ingredients to speak for themselves—no need for the sodium!

INGREDIENTS:
2 acorn squash, cut in half and cleaned of innards
1 tsp garlic, minced
1/2 C red onion, diced
1 grannie smith apple, diced
10 mushrooms, diced
2 (heaping) Tbs fresh sage
1/4 tsp olive oil

DIRECTIONS:
Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.

Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the sage.

I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture.

Bake for another 10 minutes and enjoy!

Acorn Squash Stuffed with Apples, Mushrooms and Sage

I found this recipe from the Reboot Your Life website, but I made some changes. First, I reduced the oil from a whopping 6 tablespoons to a ¼ teaspoon!! I also added the apples, which gave these a sweet and savory flavor. The recipe also calls for salt, pepper, and red pepper flakes, but I wanted to let the flavors of the ingredients to speak for themselves---no need for the sodium!

Author: Epicurean Vegan

Ingredients

2 acorn squash, cut in half and cleaned of innards
1 tsp garlic, minced
½ C red onion, diced
1 grannie smith apple, diced
10 mushrooms, diced
2 (heaping) Tbs fresh sage
¼ tsp olive oil

Directions

Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.
Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the sage.
I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture.
Bake for another 10 minutes and enjoy!

Quick Gazpacho Soup

July 18, 2011 by epicureanvegan

This refreshing soup is great not only for the summer, but for a reboot, too! You can actually juice these ingredients, but I decided to use the food processor.

INGREDIENTS:
4 large tomatoes, chopped
1 large cucumber, peeled and chopped into big pieces
2 celery stalks, cut into large pieces
1 red bell pepper, cut into large pieces
1/4 C red onion, chopped
1/2 C fresh parsley
1/2 C fresh cilantro
Salt and pepper (optional)

DIRECTIONS:
Add the onion, bell pepper, parsley, cilantro, and celery to the food processor. Process until smooth. Add the cucumber and tomatoes and process until smooth. Season with salt and pepper, if you’d like. Enjoy!

Makes about 5 cups.

Quick Gazpacho Soup

This refreshing soup is great not only for the summer, but for a reboot, too! You can actually juice these ingredients, but I decided to use the food processor.

Author: Epicurean Vegan

Ingredients

4 large tomatoes, chopped
1 large cucumber, peeled and chopped into big pieces
2 celery stalks, cut into large pieces
1 red bell pepper, cut into large pieces
¼ C red onion, chopped
½ C fresh parsley
½ C fresh cilantro
Salt and pepper (optional)

Directions

Add the onion, bell pepper, parsley, cilantro, and celery to the food processor. Process until smooth. Add the cucumber and tomatoes and process until smooth. Season with salt and pepper, if you'd like. Enjoy!
Makes about 5 cups.

Time for a Reboot!

July 18, 2011 by epicureanvegan

I recently watched Fat, Sick and Nearly Dead, a film my Joe Cross, who documented his 60-day juice fast. This documentary is fabulous and I recommend it to everyone. Check out the film’s site and watch the trailer. Cross also started Reboot Your Life, a fruit/veggie/juice program to detoxify and energize your body. Who can’t use a reboot once in a while? I sure could. For the last couple of months, I’ve been feeling mentally sluggish and I know I haven’t been eating as well as I could have.

I just got a publisher for my book, so now is not the time to be feeling mentally fatigued—I have a lot of work in front of me and I’m thinking this no-caffeine-no-alcohol-no-processed-foods-all-fruit-and-vegetable reboot is exactly what I need to jump start my drive and motivation. Lucky for me, I love my fruit and veggies.

The Reboot site tells you everything you need to know to get started and includes tons of recipes to help you. My hegans won’t be partaking in this challenge and I promised last week to make them a tater tot casserole, so it will be a true test for me: to not sneak a tot! However, the recipes on the site look amazing: Roasted Acorn Squash Stuffed with Mushrooms and Sage, Lettuce Wraps, and Pear Squash Soup. Off to the store I went:

Each one of these bags is filled with fruits and veggies. I don’t think I’ve ever bought this much produce in one shopping trip before. And you know what? It felt great. Not one processed, packaged, item to be had. I’m not sure how long I plan on rebooting, but I’d like to set a goal of 7 days and then see where I’m at. So stayed tuned for some new recipes as I take this veggie voyage to Reboot Land!

Green Monster and Carrot-Ginger Juice

Asian Veggie Salad with Almonds

July 13, 2011 by epicureanvegan

This is a simple summer salad that is ideal for parties and picnics. It’s also easy to throw together and I love the Asian dressing, too—gives it a yummy, peanutty-flavor.

INGREDIENTS:
1 head of romaine lettuce, chopped
1 C corn kernels, thawed (if frozen)
1-1/2 C cabbage, diced
1 red bell pepper, diced
1 C edamame, thawed (if frozen)
1/2 a cucumber, sliced, then halved
1 C slivered almonds
1/3 C Light Asian Toasted Sesame Dressing (from Kraft)

DIRECTIONS:
In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.

In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

Asian Veggie Salad with Almonds

This is a simple summer salad that is ideal for parties and picnics. It's also easy to throw together and I love the Asian dressing, too---gives it a yummy, peanutty-flavor.

Author: Epicurean Vegan

Ingredients

1 head of romaine lettuce, chopped
1 C corn kernels, thawed (if frozen)
1-1/2 C cabbage, diced
1 red bell pepper, diced
1 C edamame, thawed (if frozen)
½ a cucumber, sliced, then halved
1 C slivered almonds
⅓ C Light Asian Toasted Sesame Dressing (from Kraft)

Directions

In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.
In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

Vegan and Gluten-Free Red Velvet Cupcakes

July 12, 2011 by epicureanvegan

I used the same recipe for these, as the red velvet cake I made a couple of months ago. I wasn’t sure how making the batter into cupcakes would work out, but in the end, they were delicious!! To begin with, it’s never easy to figure out how full to fill the muffin cups. I went with about 2/3 to 3/4 full, and I got 23 cupcakes. They puffed up a bit, so I recommend filling them halfway which will probably yield more than 24. These are certainly sinful and not something I recommend making on a weekly basis, but rather to enjoy as an occasional treat!

INGREDIENTS:
1 C gluten-free vanilla rice milk
1 tsp cider vinegar
2-1/2 C Betsy’s Baking Mix (recipe below)
1 tsp salt
1 tsp xanthan gum
1-1/2 cups sugar
1/2 C palm oil shortening
2 Tbs unsweetened cocoa powder
1-oz red food coloring
1/4 C + 3 Tbs unsweetened applesauce
1 tsp vanilla
1 Tbs distilled white vinegar
1 tsp baking soda
1 recipe butter cream frosting (below)
Betsy’s Making Mix: this makes 7-1/2 cups–remember, use just 2-1/2 cups of it.
3-3/4 C garbanzo bean flour
2-1/4 C potato starch
1-1/2 C tapioca starch/flour
Buttercream Frosting:
1 C Earth Balance margarine
4 to 4-1/2 C confectioner’s sugar
Vanilla rice milk

DIRECTIONS:
Preheat oven to 350. Make your baking mix first: Combine all the flours in a large zip-lock bag. Using a whisk, blend them well. Then seal tightly and shake it vigorously for 1 minute. This mix will stay good for up to 3 months. Place muffin liners into muffin pan and set aside.

In a small bowl or measuring cup, combine the rice milk and cider vinegar to create “buttermilk” and set aside. In a small bowl, use a spoon to combine the cocoa powder and food coloring. (Keep in mind that 1 ounce is a full-sized bottle of food coloring). It will form a paste:

In a large bowl, combine 2-1/2 cups of the baking mix, salt, and xanthan gum. In the bowl of a stand mixer, cream together the sugar and palm oil shortening. Add the applesauce and vanilla and cream everything together until mixture is light and creamy. Add the cocoa paste and mix well.

Alternately, add the dry ingredients and the “buttermilk” mixture to the batter, beginning and ending with the dry ingredients. Pour the white vinegar into a small cup and sprinkle the baking soda over it. Immediately pour the fizzing combo into the cake batter and thoroughly mix it in.

Fill each muffin cup about halfway with batter. I find that it’s easiest to hold the muffin cup in my hand and use a small spoon to drop filling in the cup. I then place it into the muffin pan. Works great and you can avoid getting batter on the pan.

Bake for 30 minutes, or until an inserted toothpick comes out clean.

Let cool completely before frosting.

To make the frosting cream the vegan margarine until smooth. Little by little, add the confectioner’s sugar. Add the vanilla rice milk 1-2 tablespoons at a time until you reach a thick consistency. I beat this for several minutes to not only cream all the margarine, but to make it good and fluffy.

Layer the tops of the cupcakes with some frosting and enjoy!

Vegan and Gluten-Free Red Velvet Cupcakes

I used the same recipe for these, as the red velvet cake I made a couple of months ago. I wasn't sure how making the batter into cupcakes would work out, but in the end, they were delicious!! To begin with, it's never easy to figure out how full to fill the muffin cups. I went with about ⅔ to ¾ full, and I got 23 cupcakes. They puffed up a bit, so I recommend filling them halfway which will probably yield more than 24. These are certainly sinful and not something I recommend making on a weekly basis, but rather to enjoy as an occasional treat!

Author: Epicurean Vegan

Ingredients

1 C gluten-free vanilla rice milk
1 tsp cider vinegar
2-1/2 C Betsy’s Baking Mix (recipe below)
1 tsp salt
1 tsp xanthan gum
1-1/2 cups sugar
½ C palm oil shortening
2 Tbs unsweetened cocoa powder
1-oz red food coloring
¼ C + 3 Tbs unsweetened applesauce
1 tsp vanilla
1 Tbs distilled white vinegar
1 tsp baking soda
1 recipe butter cream frosting (below)
Betsy’s Making Mix: this makes 7-1/2 cups–remember, use just 2-1/2 cups of it.
3-3/4 C garbanzo bean flour
2-1/4 C potato starch
1-1/2 C tapioca starch/flour
Buttercream Frosting:
1 C vegan margarine
4 to 4-1/2 C confectioner’s sugar
Vanilla rice milk

Directions

Preheat oven to 350.
Make your baking mix first: Combine all the flours in a large zip-lock bag. Using a whisk, blend them well. Then seal tightly and shake it vigorously for 1 minute. This mix will stay good for up to 3 months. Place muffin liners into muffin pan and set aside.
In a small bowl or measuring cup, combine the rice milk and cider vinegar to create “buttermilk” and set aside. In a small bowl, use a spoon to combine the cocoa powder and food coloring. (Keep in mind that 1 ounce is a full-sized bottle of food coloring). It will form a paste.
In a large bowl, combine 2-1/2 cups of the baking mix, salt, and xanthan gum. In the bowl of a stand mixer, cream together the sugar and palm oil shortening. Add the applesauce and vanilla and cream everything together until mixture is light and creamy. Add the cocoa paste and mix well.
Alternately, add the dry ingredients and the “buttermilk” mixture to the batter, beginning and ending with the dry ingredients. Pour the white vinegar into a small cup and sprinkle the baking soda over it. Immediately pour the fizzing combo into the cake batter and thoroughly mix it in.
Fill each muffin cup about halfway with batter. I find that it's easiest to hold the muffin cup in my hand and use a small spoon to drop filling in the cup. I then place it into the muffin pan. Works great and you can avoid getting batter on the pan.
Bake for 30 minutes, or until an inserted toothpick comes out clean.
Let cool completely before frosting.
To make the frosting cream the vegan margarine until smooth. Little by little, add the confectioner’s sugar. Add the vanilla rice milk 1-2 tablespoons at a time until you reach a thick consistency. I beat this for several minutes to not only cream all the margarine, but to make it good and fluffy.
Layer the tops of the cupcakes with some frosting and enjoy!

Spicy Field Roast-Stuffed Fillo Cups

July 11, 2011 by epicureanvegan

Sorry for the lousy picture—I took it with my iphone since I didn’t have my camera on hand. Don’t let it deter you from trying these tasty appetizers. They’re easy to make and a sure crowd-pleaser.

INGREDIENTS:
2 Field Roast Chipotle-flavored sausages
6 green onions, sliced
6 mushrooms, diced small
1 can water chestnuts, diced small
2 pkgs Athens mini fillo shells (30 shells)
1-2 tsp olive oil
Daiya cheddar-flavored cheese shreds

DIRECTIONS:
Cut the Field Roast into large pieces and grind them up in a food processor.

In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.

Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.

Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!

Spicy Field Roast-Stuffed Fillo Cups

Author: Epicurean Vegan

Ingredients

2 Field Roast Chipotle-flavored sausages
6 green onions, sliced
6 mushrooms, diced small
1 can water chestnuts, diced small
2 pkgs Athens mini fillo shells (30 shells)
1-2 tsp olive oil
Daiya cheddar-flavored cheese shreds

Directions

Cut the Field Roast into large pieces and grind them up in a food processor.
In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.
Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.
Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!

Raw Alfredo with Zucchini Noodles from Vegangela

Reboot Wrap-Up

Day 5 of Reboot, Plus More Recipes

Day 3 of Reboot, plus Potato-Spinach Soup

Acorn Squash Stuffed with Apples, Mushrooms and Sage

Quick Gazpacho Soup

Time for a Reboot!

Asian Veggie Salad with Almonds

Vegan and Gluten-Free Red Velvet Cupcakes

Spicy Field Roast-Stuffed Fillo Cups

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