epicureanvegan, Author at Epicurean Vegan

White Bean Crock Cheez

June 13, 2011 by epicureanvegan

This cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don’t eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it’s made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.

INGREDIENTS:
2 C cooked white beans or garbanzo beans
3 Tbs nutritional yeast flakes
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs light miso
1-2 Tbs olive oil
1 tsp onion powder
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

DIRECTIONS:
Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!

White Bean Crock Cheez

This cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don't eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it's made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.

Author: Epicurean Vegan

Ingredients

2 C cooked white beans or garbanzo beans
3 Tbs nutritional yeast flakes
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs light miso
1-2 Tbs olive oil
1 tsp onion powder
¾ tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp dry mustard

Directions

Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!

Quinoa with Sun-Dried Tomatoes & Zucchini

June 6, 2011 by epicureanvegan

This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers—an ideal (and protein-packed) combo!

INGREDIENTS:
1/2 cup sun-dried tomatoes (not packed in oil–your choice)
1-1/2 cups low-sodium vegetable broth, divided
1 cup finely chopped red onion
3 cloves garlic, finely chopped
3/4 cup dry white wine
1/4 cup lemon juice
1 cup uncooked quino
1 small zucchini, sliced, then quartered
1/2 cup roasted cashew pieces
2-4 green onions, thinly sliced

DIRECTIONS:
If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring 1/2 cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.

Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

Quinoa with Sun-Dried Tomatoes & Zucchini

This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers---an ideal (and protein-packed) combo!

Author: Epicurean Vegan

Ingredients

½ cup sun-dried tomatoes (not packed in oil--your choice)
1-1/2 cups low-sodium vegetable broth, divided
1 cup finely chopped red onion
3 cloves garlic, finely chopped
¾ cup dry white wine
¼ cup lemon juice
1 cup uncooked quino
1 small zucchini, sliced, then quartered
½ cup roasted cashew pieces
2-4 green onions, thinly sliced

Directions

If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring ½ cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.
Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

Herbed Almond Cheeze

May 31, 2011 by epicureanvegan

It’s amazing what you can make with almonds! This recipe is the same as the Almond Cheeze Log, but this time, I added herbs to it. This cheeze is light and fluffy and the herbs are subtle. Feel free to add more than I did, but I think you’ll like this mild version.

INGREDIENTS:
1 C blanched almonds
1/4 C lemon juice
3 Tbs olive oil
1 clove garlic, peeled (I used minced)
1-1/4 tsp salt
1 Tbs fresh chives, chopped
1 Tbs fresh parsley, chopped
1/2 tsp dried dill
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 C cold water
Cheesecloth (a thin cotton napkin works great, too)

DIRECTIONS:
First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.

Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds with the chives and parsley.

Then, add the dill, onion powder, garlic powder, lemon juice, olive oil, garlic, salt and water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth or cloth napkin.

Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band and refrigerate for several hours. Enjoy!

Herbed Almond Cheeze

It's amazing what you can make with almonds! This recipe is the same as the Almond Cheeze Log, but this time, I added herbs to it. This cheeze is light and fluffy and the herbs are subtle. Feel free to add more than I did, but I think you'll like this mild version.

Author: Epicurean Vegan

Ingredients

1 C blanched almonds
¼ C lemon juice
3 Tbs olive oil
1 clove garlic, peeled (I used minced)
1-1/4 tsp salt
1 Tbs fresh chives, chopped
1 Tbs fresh parsley, chopped
½ tsp dried dill
½ tsp onion powder
½ tsp garlic powder
½ C cold water
Cheesecloth (a thin cotton napkin works great, too)

Directions

First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.
Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds with the chives and parsley.
Then, add the dill, onion powder, garlic powder, lemon juice, olive oil, garlic, salt and water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth or cloth napkin.
Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band and refrigerate for several hours. Enjoy!

Edamame Hummus

May 29, 2011 by epicureanvegan

My wonderful friend and neighbor brought this over to me. We are both foodies and even though she’s not vegan, she always whips up amazing vegan creations for me to try. This hummus is full of flavor and is great with veggies, chips, crackers, etc. A refreshing summer dip!

INGREDIENTS:
2 C edamame
2-3 garlic cloves
2-3 lemons, juice and zest reserved
1/3 C tahini
5/8 C olive oil
1/2 avocado, peeled and pitted
1-1/4 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
1/4 tsp ground coriander
1/16 tsp cayenne
1/2 tsp agave

DIRECTIONS:
Using a food processor, blend edamame, garlic, lemon juice, lemon zest and tahini. With motor running, slowly drizzle in oil to emulsify mixture. Add remaining ingredients and puree until smooth. Enjoy!

Recipe: Edible Front Range

VegNews’ Macaroni and Cheese

May 28, 2011 by epicureanvegan

So legend has it, this recipe from VegNews is the “best mac ‘n’ cheese on the planet,”—vegan or not. I had to try it for myself and well . . . the rumors are true. This mac and cheese is outstanding! It doesn’t take fake at all, is creamy and incredibly tasty. You won’t believe that it has onions, carrots, and potatoes in it. Seriously. Between the three of us, we cleaned up a 9×12 pan of it in no time.

INGREDIENTS:
8-oz elbow macaroni (I used about 10-ounces)
4 slices of bread, torn into large pieces (I recommend using two. Four was WAY too much)
2 Tbs + 1/3 C Earth Balance margarine (this is one stick)
2 Tbs shallots, chopped
1 C red potatoes, peeled and chopped (I used one large russet potato)
1/4 C carrot, chopped|
1/3 C onion, chopped
1 C water
1/4 C cashews
2 tsp salt (I used 1 tsp)
1/4 tsp garlic, minced
1/4 tsp Dijon mustard
1 Tbs lemon juice
1/4 tsp black pepper
1/8 tsp cayenne
1/4 tsp paprika
Optional: 1/4 C nutritional yeast (I threw it in for some extra B vitamins)

DIRECTIONS:
Preheat oven to 350. Place the bread pieces in a food processor with the 2 tablespoons of Earth Balance and process until well crumbly and well combined. I used Rudi’s brand and it made so much! I ended up only using maybe half of what it made and even that was too much. I highly recommend using 2 slices of bread with 1 tablespoon of margarine.

Cook the pasta according to package instructions. In a medium saucepan, combine the potatoes, carrots, onions, and shallots with the water. Bring to a boil. Reduce heat to a simmer and cover for 15 minutes.

Meanwhile, in a blender or food processor, combine the cashews, salt, garlic, remaining margarine, Dijon, lemon juice, pepper, cayenne, and nutritional yeast, if using. I recommend grinding the cashews up first before adding the rest of the ingredients. Blend until smooth.

Add the vegetable/water mixture to the cashew mixture and blend it until smooth. You’ll end up with a creamy cheesy sauce.

In a large bowl, combine the sauce and pasta until well coated. Pour it into a 9×13 baking pan.

Top with the breadcrumbs and sprinkle with paprika.

Bake for 25-30 minutes and enjoy!

VegNews' Macaroni and Cheese

So legend has it, this recipe from VegNews is the "best mac 'n' cheese on the planet,"---vegan or not. I had to try it for myself and well . . . the rumors are true. This mac and cheese is outstanding! It doesn't take fake at all, is creamy and incredibly tasty. You won't believe that it has onions, carrots, and potatoes in it. Seriously. Between the three of us, we cleaned up a 9x12 pan of it in no time.

Author: Epicurean Vegan

Ingredients

8-oz elbow macaroni (I used about 10-ounces)
4 slices of bread, torn into large pieces (I recommend using two. Four was WAY too much)
2 Tbs + ⅓ C Earth Balance margarine (this is one stick)
2 Tbs shallots, chopped
1 C red potatoes, peeled and chopped (I used one large russet potato)
¼ C carrot, chopped|
⅓ C onion, chopped
1 C water
¼ C cashews
2 tsp salt (I used 1 tsp)
¼ tsp garlic, minced
¼ tsp Dijon mustard
1 Tbs lemon juice
¼ tsp black pepper
⅛ tsp cayenne
¼ tsp paprika
Optional: ¼ C nutritional yeast (I threw it in for some extra B vitamins)

Directions

Preheat oven to 350.
Place the bread pieces in a food processor with the 2 tablespoons of Earth Balance and process until well crumbly and well combined. I used Rudi's brand and it made so much! I ended up only using maybe half of what it made and even that was too much. I highly recommend using 2 slices of bread with 1 tablespoon of margarine.
Cook the pasta according to package instructions.
In a medium saucepan, combine the potatoes, carrots, onions, and shallots with the water. Bring to a boil. Reduce heat to a simmer and cover for 15 minutes.
Meanwhile, in a blender or food processor, combine the cashews, salt, garlic, remaining margarine, Dijon, lemon juice, pepper, cayenne, and nutritional yeast, if using. I recommend grinding the cashews up first before adding the rest of the ingredients. Blend until smooth.
Add the vegetable/water mixture to the cashew mixture and blend it until smooth. You'll end up with a creamy cheesy sauce.
In a large bowl, combine the sauce and pasta until well coated. Pour it into a 9x13 baking pan.
Top with the breadcrumbs and sprinkle with paprika.
Bake for 25-30 minutes and enjoy!

Kale and Cream Cheese-Stuffed Sweet Chilies

May 27, 2011 by epicureanvegan

Geez . . . it’s been a while since I last posted. The Sixth Grader (or should I say, soon-to-be The Seventh Grader) was on a week-long field trip so me and The Husband ate out a lot this week. Produce in my refrigerator, however, was feeling very neglected, so last night I decided to make these. They were delicious! We threw them on the grill, but you can also bake them in the oven at 350 for about 20 minutes. Use this stuffing for small chilies and serve them as appetizers, too.

INGREDIENTS:
3 large sweet chili peppers
10-oz Tofutti cream cheese
3 Tbs lime juice
1 tsp cumin
1 C fresh cilantro, chopped
6-8 sun-dried tomatoes, diced
1 bunch of kale
6-8 green onions, sliced
1/2 C vegan pepper jack cheese, shredded
2 tsp garlic, minced
2 tsp olive oil

DIRECTIONS:
Using a food processor or mixer, cream together the cream cheese, lime juice, cumin, and cilantro.

In a large saucepan or skillet, heat the olive oil and garlic. Add the kale. One bunch may seem like a lot (5-6 cups) but it will cook down quite a bit. Cook it over medium heat, constantly stirring it. I found that tongs work great for this. Cook for 4-5 minutes, or until nice and wilted.

In a large bowl, combine the sun-dried tomatoes, green onions, and cheese. Mix in the cream cheese mixture, then stir in the kale.

To prepare the chilies, there are a number of different ways to do it. First, slice the tops off and pull out the insides–as much as you can. You can either stuff them from the top, or slice them in the side. You can also slice them lengthwise, stuff them, then put them back together. I sliced into the side of it and found that that just worked better for the size of these chilies.

Preheat the grill to a medium-high heat. Wrap the stuffed chilies in foil and place on the heated grill. Cook them for about 10 minutes, turning them often. Once the filling starts to drip out from the foil, remove them from the grill. Unwrap from the foil and enjoy!

Vegetables Korma

May 18, 2011 by epicureanvegan

I saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.

INGREDIENTS:
1 C barley
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder
3/4 tsp ground cardamom
4 Tbs golden raisins (I used craisins)
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped

DIRECTIONS:
Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you’d like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.

Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.

Serve over the barley, sprinkle with the peanuts, and enjoy!

Vegetables Korma

I saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.

Author: Epicurean Vegan

Ingredients

1 C barley
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder
¾ tsp ground cardamom
4 Tbs golden raisins (I used craisins)
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
⅓ C coconut milk
Toasted peanuts, chopped

Directions

Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you'd like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.
Stir in the vegetables, garbanzo beans, and coconut milk. If it's too thick, add a bit more coconut milk. Season with salt and pepper, if you'd like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.
Serve over the barley, sprinkle with the peanuts, and enjoy!

Vegan and Gluten-Free Red Velvet Cake

May 16, 2011 by epicureanvegan

Some of you may recall when I made this cake about a year ago, I put in way, way too much of the flour mixture and a friend, who I had served it to, joked that I made him eat a brick. The cake was a disaster and apparently, it took me a year to get over it, but here it is. Wow, what a difference correctly following the recipe makes! 😉 This cake is outstanding! You’d never know it was gluten-free AND vegan! The cake was soft, moist, and not too sweet. (The icing will sure make up for that!) This is now going to be the family birthday cake for a while—it’s that good! Plus, I’ve completely redeemed myself and my friend told me he can no longer tease me about serving him a brick!

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 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.

Grease 2 9″ cake pans, line the bottoms with parchment paper, then grease the parchment paper; 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. Evenly divide the batter into the two cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool completely on a rack before turning them out of the pans.

Once cooled, turn over the pans and remove the parchment paper. Take a large plate and place it upside down on the bottom of one of the cakes (that will be upside down on the rack). Flip over so the cake is face up on the plate.

To make the frosting cream the 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.

Frost the top and sides of the cake that is on the plate. Lay it pretty thick, especially on the top. Carefully place the 2nd cake on top and frost that one.

Slice and enjoy! Cover the leftovers and store in the refrigerator.

Recipe source (cake only): Living Without

Vegan and Gluten-Free Red Velvet Cake

This cake from Living Without is outstanding! You'd never know it was gluten-free AND vegan! The cake was soft, moist, and not too sweet. (The icing will sure make up for that!) This is now going to be the family birthday cake for a while---it's that good!

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.
Grease 2 9" cake pans, line the bottoms with parchment paper, then grease the parchment paper; 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. Evenly divide the batter into the two cake pans
Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool completely on a rack before turning them out of the pans.
Once cooled, turn over the pans and remove the parchment paper. Take a large plate and place it upside down on the bottom of one of the cakes (that will be upside down on the rack). Flip over so the cake is face up on the plate.
To make the frosting cream the 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.
Frost the top and sides of the cake that is on the plate. Lay it pretty thick, especially on the top. Carefully place the 2nd cake on top and frost that one.
Slice and enjoy! Cover the leftovers and store in the refrigerator.

Wild Rice, Mushroom and Spinach Stuffed Peppers

May 13, 2011 by epicureanvegan

I know what you’re thinking . . . stuffed peppers again?! But these are different—that’s what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they’re well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow’s lunch.

INGREDIENTS:
4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
1/2 C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

DIRECTIONS:
In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.

In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt—just a few minutes. Stir in the cooked rice and pumpkin seeds.

Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers

I know what you're thinking . . . stuffed peppers again?! But these are different---that's what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they're well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow's lunch.

Author: Epicurean Vegan

Ingredients

4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
½ C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

Directions

In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.
In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt---just a few minutes. Stir in the cooked rice and pumpkin seeds.
Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Product Review: Bob’s Red Mill Gluten Free Pizza Crust

May 12, 2011 by epicureanvegan

I’ve been wanting to try gluten-free pizza crust for quite some time now. I’d like to reduce to the amount of gluten I eat, so I was anxious to try this mix from Bob’s Red Mill. The mix requires water, oil and eggs. However, it suggests using 2 tablespoons of flaxseed meal and water as an egg replacement. I used Ener-G Egg Replacer. The package also comes with a yeast packet. The crust makes 2 12″ pizzas, or one 26″ pizza. Since The Husband is in San Francisco for work, the Sixth Grader and me decided to make a couple of pizzas tonight.

This is a simple process: combine the egg-replacer with water; set aside. In a large bowl whisk together 1-1/2 cups warm water with the yeast and let it sit a few minutes. Add the egg-replacer mixture and 2 Tbs olive oil to the yeast mixture. Stir in the pizza crust mix. I don’t recommend a whisk, as the dough will collect inside of it; use a wooden spoon. Divide the dough into two, cover with plastic wrap and let rise for 20 minutes.

The dough didn’t rise all that much after 20 minutes, but it could be that the dough wasn’t placed in a warm enough area. Preheat oven to 425. Grease a baking sheet/pizza pan and wet your hands with some water. Spread the dough onto the pan. The dough will have a spongy-mashed potato texture and having wet hands is critical when trying to spread it out. Bake for 7-9 minutes.

Top with your favorite sauce and toppings. The kid went with Tofurky Italian Sausage and FYH Mozzarella:

I also like to use Contadina sauce:

The directions said to bake for 16-18 minutes. About 14-15 minutes worked for us, but ovens run differently, so keep an eye on it.

I debated on what kind of pizza to make, but in the end, I went with spinach and mushrooms with truffle oil (big surprise, huh?)

So the verdict is . . . great. We really liked this crust a lot. The edges are crispy, like a crusty bread and the rest if softer and chewier. The crunchy edge is really the only difference from regular pizza crust. I would regularly use this mix as an alternative to regular pizza dough. I think using this mix is much easier than making your own gluten-free pizza crust and highly recommend this one.

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Product Review: Bob’s Red Mill Gluten Free Pizza Crust

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