epicureanvegan, Author at Epicurean Vegan

Summertime Fruit and Greens Salad

September 8, 2013 by epicureanvegan

I was needing to bring a dish to an outdoor potluck and The Ninth Grader actually had this idea and it sounded pretty good, so I went to work in the kitchen. Not only was it gone by the end of the night, I’ve already emailed the recipe to those who requested it. It has a light, tangy dressing that is perfect for a summertime get together.

INGREDIENTS:
Dressing:
1/8 C + 1 Tbs olive oil
1 Tbs + 1/2 tsp balsamic vinegar
3/4 tsp red wine vinegar
1/2 tsp lemon juice
1/2 tsp lime juice
1/2 tsp sugar
1 Tbs poppy seeds
Salad:
8 C greens, chopped (I used iceberg and green leaf)
2 15-oz cans mandarin oranges, drained|
2 6-oz containers raspberries
1 C Craisins
1 C pomegranate seeds
1 C walnuts, chopped

DIRECTIONS:
In a small bowl, whisk together the dressing ingredients. In a large bowl, combine the greens.

Carefully fold in the fruit and walnuts, then drizzle the dressing on top.

Again, gently fold or toss the salad to incorporate the dressing. Enjoy!

Summertime Fruit and Greens Salad

I was needing to bring a dish to an outdoor potluck and The Ninth Grader actually had this idea and it sounded pretty good, so I went to work in the kitchen. Not only was it gone by the end of the night, I've already emailed the recipe to those who requested it. It has a light, tangy dressing that is perfect for a summertime get together.

Author: Epicurean Vegan

Serves: 8-10

Ingredients

Dressing:
⅛ C + 1 Tbs olive oil
1 Tbs + ½ tsp balsamic vinegar
¾ tsp red wine vinegar
½ tsp lemon juice
½ tsp lime juice
½ tsp sugar
1 Tbs poppy seeds
Salad:
8 C greens, chopped (I used iceberg and green leaf)
2 15-oz cans mandarin oranges, drained|
2 6-oz containers raspberries
1 C Craisins
1 C pomegranate seeds
1 C walnuts, chopped

Directions

In a small bowl, whisk together the dressing ingredients.
In a large bowl, combine the greens.
Carefully fold in the fruit and walnuts, then drizzle the dressing on top.
Again, gently fold or toss the salad to incorporate the dressing. Enjoy!

Vegan French Onion Soup

September 7, 2013 by epicureanvegan

I’ll be honest, I never really ate French onion soup before my vegan days, so I’m not sure how it’s supposed to taste. My guys were the ones to decide if this one passed the test. The Ninth Grader liked it a lot, but found it a little salty (I used broth and miso). The Husband liked it, but didn’t care for the vegan cheese—he admitted that the real cheese is what made it so great before. I myself, loved the vegan cheese and I found that it all worked so well. Of course, the salt-factor didn’t seem to be a problem for me, which I’m thinking is because I spent the day (from 8 a.m. to 1 p.m.) walking over 15 miles along one of Fort Collins’ trails and pretty much sweated out any salt, so I was needing it! You can certainly just use water for this recipe. This recipe serves 3.

INGREDIENTS:
3 Tbs olive oil
2 extra large onions, sliced (about 8 cups)
4 C water (or broth)
1/3 C miso
3 Tbs water or broth
1 Tbs thyme
Black pepper (and salt, if needed)
Vegan cheese
Croutons
1/2 a loaf of sourdough or French bread or baguette, sliced
Olive oil

DIRECTIONS:

Heat the 3 tablespoons of oil in a large soup pot and add the onions. Cook them over medium heat for about 30-40 minutes, or until they soften and begin to brown.

Meanwhile, make the croutons. Lay them out on a baking sheet, brush with oil and place under the broiler until browned. Flip them, brush with oil and broil again.

In a small bowl, combine the miso, thyme and tablespoons of water or broth.

Add the water/broth and miso mixture to the onions and bring to a boil.

Fill bowls with the soup, top with the croutons and cover with cheese. I used the Daiya shreds and also sliced up some of the Daiya Swiss slices:

Place the bowls onto a baking sheet and place under the broiler for just 1-2 minutes.

Enjoy!

Vegan French Onion Soup

I'll be honest, I never really ate French onion soup before my vegan days, so I'm not sure how it's supposed to taste. My guys were the ones to decide if this one passed the test. The Ninth Grader liked it a lot, but found it a little salty (I used broth and miso). The Husband liked it, but didn't care for the vegan cheese---he admitted that the real cheese is what made it so great before. I myself, loved the vegan cheese and I found that it all worked so well. Of course, the salt-factor didn't seem to be a problem for me, which I'm thinking is because I spent the day (from 8 a.m. to 1 p.m.) walking over 15 miles along one of Fort Collins' trails and pretty much sweated out any salt, so I was needing it! You can certainly just use water for this recipe. This recipe serves 3.

Author: Epicurean Vegan

Serves: 3

Ingredients

3 Tbs olive oil
2 extra large onions, sliced (about 8 cups)
4 C water (or broth)
⅓ C miso
3 Tbs water or broth
1 Tbs thyme
Black pepper (and salt, if needed)
Vegan cheese
Croutons
½ a loaf of sourdough or French bread or baguette, sliced
Olive oil

Directions

Heat the 3 tablespoons of oil in a large soup pot and add the onions. Cook them over medium heat for about 30-40 minutes, or until they soften and begin to brown.
Meanwhile, make the croutons. Lay them out on a baking sheet, brush with oil and place under the broiler until browned. Flip them, brush with oil and broil again.
In a small bowl, combine the miso, thyme and tablespoons of water or broth.
Add the water/broth and miso mixture to the onions and bring to a boil.
Fill bowls with the soup, top with the croutons and cover with cheese. I used the Daiya shreds and also sliced up some of the Daiya Swiss slices
Place the bowls onto a baking sheet and place under the broiler for just 1-2 minutes.

My “New” Chairs

September 3, 2013 by epicureanvegan

This post sort of has to do with food. We sit on these “new” chairs while eating delicious vegan food . . .

Our dining room chairs were beginning to show their age and I had already reupholstered them once before. We had inherited a new table, but the chairs didn’t match. *GASP*! Can you imagine?! 😉 The set had been a housewarming gift when we bought our first house back in 2002, so when we went shopping, we had no idea how dang expensive good quality chairs were. We would have paid anywhere between $800-$2000 for 6 chairs. In the end, I decided to go all DIY on them . . .

Between fabric (worth waiting for a sale–saved 50%), paint, and supplies, I spent $102—for all six chairs. Don’t you love recycling?!

I chose to accent two of the six chairs with this fabulous patterned yellow fabric; the others in the gray chevron.

Sure, there’s work involved, but I had these babies done in less than 3 days. My search is now on for a rug, which unfortunately, I don’t think I can whip up from anything I have already. Any recommendations for a durable, earth-friendly rug?

Garden Watch

August 28, 2013 by epicureanvegan

It’s pretty amazing what can grow in a few short months. This was what our garden and yard looked like in May:

and here we are now:

Earlier in the summer, we had quite a crop of snap peas, but now that they’ve run their course, we’ve had to make way for the tomatoes, which so far, have been amazing! Here’s a look at what’s cooking in the garden . . .

PEPPERS (ANAHEIM, BELL & JALAPENO)

DAIKON RADISHES, CARROTS (COLORED AND REGULAR), AND KALE

TOMATOES

I also thought I’d share the incredible transformation that our little corner of the earth has gone through since 2009 . . .

Happy gardening and I’ll bring you pictures (with more than just green veggies) when harvest time comes!

WHAT ARE YOU MOST LOOKING FORWARD TO FROM YOUR GARDEN?

Homemade Fettuccine with a Pesto-Butter Sauce

August 21, 2013 by epicureanvegan

It’s hard to believe we’re nearing the end of August. Right now, I can see a few leaves on the Sumac trees outside my window, already turning red. I feel as though I missed a great deal of our Colorado summer, spending it rather, in different parts of the U.S. (and in one case, another country). We experienced the gorgeous summer days of Victoria, BC, Seattle, San Francisco, a couple balmy days in San Diego, Sacramento, Napa, and finally wrapped up the season’s fun in New York City. I feel truly blessed that I was able to go on these trips with the people I love and adore. This morning, I was reminded of how lucky I am to have such times and that my family and I have our health. A young teacher at my son’s school, passed away last night from cancer. He had just celebrated his one-year anniversary with his wife. I didn’t know him, but he was to be my son’s English teacher this year. My heart goes out to his wife, who is also a teacher at the school. It makes me appreciate even more, the times spent together as a family. One of my favorite times is cooking with the Ninth Grader and the fun we have together making messes in the kitchen. This meal would not have come together without his help; him holding up the sheet of pasta dough while I crank it through the pasta maker. It may have looked like a circus stunt, but the results were nothing less than spectacular.

INGREDIENTS:
Pasta dough:
2 C semolina flour
1 C whole wheat pastry flour
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Pesto Sauce:
2 to 2-1/2 C fresh basil leaves
1/2 C parsley
2-3 cloves of garlic, minced
1/4 tsp salt
1/8 tsp black pepper
1/8 C lemon juice
1/4 C olive oil
1 C pine nuts (sunflower seeds, walnuts or almonds would work great, too)
3 Tbs Earth Balance margarine
The rest:
2-3 C mushrooms, sliced
1 C green onions, sliced
1 Tbs olive oil
1 large tomato, diced
1 C walnuts, chopped and toasted

DIRECTIONS:
To make the dough, whisk together the flours and salt. Make a well in the center and pour in the warm almond milk and olive oil. I recommend using your hands to then blend everything together thoroughly. Transfer to a lightly floured surface and knead for 5 minutes. I divided the dough into fourths and proceeded to feed each section through the pasta maker to make long sheets, then through the fettuccine portion. I found that four hands make this job much easier, if not necessary. You’ll want to let the pasta dry up a little. I don’t have any pasta drying racks, so I improvised . . .

These methods worked beautifully. Time-consuming, perhaps, but a necessary step—otherwise, you’ll have a bunch of fettuccine noodles stuck together in one big mess. While the pasta drying, make up the pesto. You can also make this earlier in the day to save time. Toss the basil, parsley, oil, lemon juice, garlic, salt, and pepper in a food processor and blend for about a minute. Add the nuts and blend until smooth. Transfer to a covered dish and refrigerate until ready to use. To make the sauce, I added about half of the pesto and 3 Tbs of Earth Balance to a small saucepan over medium to low heat. Let the butter melt, stirring often.

Now would be a good time to get a large pot of salted water boiling. While you’re waiting, heat the one tablespoon of olive oil in a large skillet and add the mushrooms and green onion.

Saute 3-5 minutes, depending on how cooked you want the mushrooms to be. Meanwhile, the Ninth Grader toasted the walnuts in a small, dry skillet.

Have your dinner plates ready because once the water is boiling, the small batches of pasta will cook quickly. I think I cooked all of the pasta in 4 batches. This recipe will easily feed 6 people. The pasta will stick together if you cook it all at once, so I recommend having everyone dish up as you go. You can also drizzle a little olive oil over the cooked noodles to keep them from getting sticky. Top each serving with a tablespoon or two of pesto sauce, mushroom mixture, tomatoes, and walnuts. Enjoy!

Homemade Fettuccine with a Pesto-Butter Sauce

Author: Epicurean Vegan

Serves: 6

Ingredients

Pasta dough:
2 C semolina flour
1 C whole wheat pastry flour
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Pesto Sauce:
2 to 2-1/2 C fresh basil leaves
½ C parsley
2-3 cloves of garlic, minced
¼ tsp salt
⅛ tsp black pepper
⅛ C lemon juice
¼ C olive oil
1 C pine nuts (sunflower seeds, walnuts or almonds would work great, too)
3 Tbs Earth Balance margarine
The rest:
2-3 C mushrooms, sliced
1 C green onions, sliced
1 Tbs olive oil
1 large tomato, diced
1 C walnuts, chopped and toasted

Directions

To make the dough, whisk together the flours and salt. Make a well in the center and pour in the warm almond milk and olive oil. I recommend using your hands to then blend everything together thoroughly.
Transfer to a lightly floured surface and knead for 5 minutes. I divided the dough into fourths and proceeded to feed each section through the pasta maker to make long sheets, then through the fettuccine portion. I found that four hands make this job much easier, if not necessary. You'll want to let the pasta dry up a little.
These methods worked beautifully. Time-consuming, perhaps, but a necessary step---otherwise, you'll have a bunch of fettuccine noodles stuck together in one big mess.
While the pasta drying, make up the pesto. You can also make this earlier in the day to save time. Toss the basil, parsley, oil, lemon juice, garlic, salt, and pepper in a food processor and blend for about a minute. Add the nuts and blend until smooth. Transfer to a covered dish and refrigerate until ready to use.
To make the sauce, I added about half of the pesto and 3 Tbs of Earth Balance to a small saucepan over medium to low heat. Let the butter melt, stirring often.
Now would be a good time to get a large pot of salted water boiling. While you're waiting, heat the one tablespoon of olive oil in a large skillet and add the mushrooms and green onion.
Saute 3-5 minutes, depending on how cooked you want the mushrooms to be.
Meanwhile, toast the walnuts in a small, dry skillet.
Have your dinner plates ready because once the water is boiling, the small batches of pasta will cook quickly. I think I cooked all of the pasta in 4 batches. This recipe will easily feed 6 people. The pasta will stick together if you cook it all at once, so I recommend having everyone dish up as you go. You can also drizzle a little olive oil over the cooked noodles to keep them from getting sticky.
Top each serving with a tablespoon or two of pesto sauce, mushroom mixture, tomatoes, and walnuts. Enjoy!

Meatless Mushroom Ragu

August 1, 2013 by epicureanvegan

Hello! I didn’t forget about all of you; I’ve had a very busy month of traveling. I spent a couple of weeks traveling around Northern California on a little book tour—you can read about it HERE if you’d like. I now get to spend 8 days in New York City this month with my dear friends Kerrie and Nicole! I’ve thrilled to be going on this trip, especially since I’ve never been to the Big Apple. I’m hoping I get a chance to check out some of Alicia Silverstone’s favorite NYC vegan eateries while I’m there. Any recommendations of your own?

In the meantime, I’ve been enjoying not living out of a suitcase for a few days and I finally got back in the kitchen. I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we’re not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day—a real time-saver. There wasn’t much to do the night before, so I threw it all together in about 15 minutes around noon.

INGREDIENTS:
1 Tbs olive oil
1/2 C onion, diced small
3 cloves garlic, minced
2 Field Roast sausages, Italian Seasonings flavor, crumbled
1 28-oz can fire-roasted crushed tomatoes, undrained
2 C mushrooms, chopped
Salt and pepper, to taste
1 Tbs balsamic vinegar
3 Tbs port wine
Chopped fresh basil
Optional ingredients: diced zucchini and/or bell pepper
1 lb Rigatoni pasta

DIRECTIONS:
In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.

Transfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.

Transfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.

Serve over cooked pasta and top with fresh basil. Enjoy!

Meatless Mushroom Ragu

I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we're not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day---a real time-saver. There wasn't much to do the night before, so I threw it all together in about 15 minutes around noon.

Author: Epicurean Vegan

Serves: 4-6

Ingredients

1 Tbs olive oil
½ C onion, diced small
3 cloves garlic, minced
2 Field Roast sausages, Italian Seasonings flavor, crumbled
1 28-oz can fire-roasted crushed tomatoes, undrained
2 C mushrooms, chopped
Salt and pepper, to taste
1 Tbs balsamic vinegar
3 Tbs port wine
Chopped fresh basil
Optional ingredients: diced zucchini and/or bell pepper
1 lb Rigatoni pasta

Directions

In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.
Transfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.
Transfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.
Serve over cooked pasta and top with fresh basil. Enjoy!

Garbanzo-White Bean Truffle Spread

July 6, 2013 by epicureanvegan

This is a variation on the white bean truffle spread that I decided to whip up for our July 4th party. I’ve made the original version several times, but I wanted to change things up a little and I’m thinking I like this new version even better!

INGREDIENTS:
1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

DIRECTIONS:
Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up. Add the beans, lemon juice, salt, and green onions; puree until smooth. While the machine is running, add the truffle oil; blend well. If you have time, let it chill for an hour or two before serving. Enjoy on crackers, toasted baguette slices, or veggies.

Garbanzo-White Bean Truffle Spread

Author: Epicurean Vegan

Ingredients

1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

Directions

Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up.
Add the beans, lemon juice, salt, and green onions; puree until smooth.
While the machine is running, add the truffle oil; blend well.
If you have time, let it chill for an hour or two before serving.
Enjoy on crackers, toasted baguette slices, or veggies.

Quinoa-Rice Salad with Tempeh and “Feta”

July 5, 2013 by epicureanvegan

We had a fabulous July 4th holiday feast with great friends and family. Our friends made these incredible grilled vegetable sandwiches and an outstanding gazpacho! (recipe soon to come, for sure).

Cold quinoa and/or rice salads tend to be ideal for outdoor get togethers, plus, being vegan AND gluten-free, makes it so everyone can enjoy. Granted, there was a lot of prep work for this salad, but you can save yourself some time by making certain things ahead of time. I love the different flavors in this salad, as well as the crunch from the nuts. I made quite a big batch, so feel free to halve the recipe for a smaller crowd.

INGREDIENTS:

Salad:
2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
1 C quinoa (cooked in 1-1/4 C vegetable broth)
1-1/2 C dried apricots, diced
1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
1 C fresh parsley, chopped
Tempeh + marinade:
8-oz pkg. tempeh, cut into small cubes
1/4 C tamari
1 Tbs vegan Worcestershire sauce
1/4 tsp black pepper
1/2 tsp salt
1 tsp brown sugar
1 garlic clove, minced
Tofu “feta”: (adapted)
1 14-oz pkg extra firm tofu, drained and pressed
1/4 C cashews
2 Tbs olive oil
1 tsp yellow or mellow miso
2 Tbs reserved marinade (below)
Marinade:
3 Tbs lemon juice
5 Tbs white wine vinegar
1-1/2 Tbs yellow or mellow miso
1 tsp salt
2 garlic cloves, minced
Dressing:
1/2 C lime juice
4 Tbs red wine vinegar
4 Tbs olive oil
1/2 tsp salt

DIRECTIONS:
I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn’t, and I think the salad still turned out great, but it’ll bring out the flavors even more. We’ll start with the feta.

Slice the tofu into 1/2″ slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn’t get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.

Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.

When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.

Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.

Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Quinoa-Rice Salad with Tempeh and "Feta"

Author: Epicurean Vegan

Serves: 6-8

Ingredients

Salad:
2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
1 C quinoa (cooked in 1-1/4 C vegetable broth)
1-1/2 C dried apricots, diced
1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
1 C fresh parsley, chopped
Tempeh + marinade:
8-oz pkg. tempeh, cut into small cubes
¼ C tamari
1 Tbs vegan Worcestershire sauce
¼ tsp black pepper
½ tsp salt
1 tsp brown sugar
1 garlic clove, minced
Tofu "feta": (adapted)
1 14-oz pkg extra firm tofu, drained and pressed
¼ C cashews
2 Tbs olive oil
1 tsp yellow or mellow miso
2 Tbs reserved marinade (below)
Marinade:
3 Tbs lemon juice
5 Tbs white wine vinegar
1-1/2 Tbs yellow or mellow miso
1 tsp salt
2 garlic cloves, minced
Dressing:
½ C lime juice
4 Tbs red wine vinegar
4 Tbs olive oil
½ tsp salt

Directions

I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn't, and I think the salad still turned out great, but it'll bring out the flavors even more. We'll start with the feta.
Slice the tofu into ½" slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn't get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.
Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.
When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.
Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.
Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Polenta Marsala

July 2, 2013 by epicureanvegan

It’s great to be back with a new recipe! I haven’t worked with polenta much, so I decided to take the easy route and use the pre-cooked version.

It’s great when you don’t want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this “f***ing brilliant.” Need I say more?

INGREDIENTS:

1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
1-2 Tbs olive oil
2 C mushrooms, sliced (I recommend cremini or baby portobello)
1/2 C green onion, sliced
3 Tbs Earth Balance
1/4 C flour, any variety
1/2 tsp marjoram
1/4 tsp black pepper
1 to 1-1/4 C vegetable broth
1/4 C Marsala cooking wine

DIRECTIONS:
Slice the polenta into about 18-19 slices.

In a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.

Once they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it’s smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.

Add the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!

Polenta Marsala

It's great when you don't want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this "f***ing brilliant." Need I say more?

Author: Epicurean Vegan

Serves: 4

Ingredients

1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
1-2 Tbs olive oil
2 C mushrooms, sliced (I recommend cremini or baby portobello)
½ C green onion, sliced
3 Tbs Earth Balance
¼ C flour, any variety
½ tsp marjoram
¼ tsp black pepper
1 to 1-1/4 C vegetable broth
¼ C Marsala cooking wine

Directions

Slice the polenta into about 18-19 slices.
In a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.
Once they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it's smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.
Add the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!

Vegan Vacation: Seattle

July 1, 2013 by epicureanvegan

I have been such a slacker! I finally got a chance to throw together this post about our vegan adventures in Seattle. I had made quite a list of restaurants to try to hit up while we were there, but it didn’t work out completely. Because we stayed downtown, we opted to hoof it everywhere, except for taking the city bus one day, which meant we couldn’t hit up a few vegan eateries that I was hoping to get to. All in all, it worked out just fine and we certainly didn’t starve!

Hook and Plow

Located right along the piers on Alaskan Way, Hook and Plow wasn’t the most obvious vegan choice, but a menu we had found online listed some vegan options. Once we got there, however, these items were awol. When we asked the waitress about this, she happily offered to speak with the chef about what he could make. He ended up coming to our table and was very willing to fix us something vegan and delicious. We each went with this incredible mushroom (oyster, shiitake and button) risotto.

It was probably one of best meals we had in Seattle. So flavorful and delicious! Diners at the other tables were intrigued and asked the waitress about it. We felt vegan-special. 🙂

Chutney’s Queen Anne

Located at 519 1st Ave., and is in walking distance to the Seattle Center (Space Needle, Chihuly Gardens, Pacific Center, etc.) The outside is very unassuming, but the inside is more upscale. If you like Indian food, you will love Chutney’s. They have a great selection of vegan items to choose from and are very reasonably priced. We started with the Onion Bhajiya, onion fritters fried in a seasoned chickpea batter.

We could have eaten ten more a piece; they were outstanding.

We went with the Vegetable Biryani with rice, nuts, spices, and raisins. The flavors were amazing.

And the Aaloo Gobi Punjabi (potatoes, cauliflower tossed with onions and tomato and seasoned with coriander and ginger garlic). Pure awesomeness.

Everything was delicious (including the rosemary and garlic naan!) and the service was outstanding. I highly recommend Chutney’s for a fine vegan Indian cuisine.

So, speaking of the Seattle Center, we were highly impressed with the amount of vegan options (thank, Bill Gates)! At the Armoey/Center House, you’ll have your choice of several restaurant options in a food court setting. 21 eateries to be exact! Once day, we grabbed a quick sub from Subway, but then we discovered more . . .

Plum Market

You can only imagine our excitement when we found this 100% vegan and organic eatery. It’s actually tucked back in a corner and we didn’t even see it at first (hence, the Subway).

I don’t know what it was called, but I got the last one. Thank goodness. It was a puff pastry with vegan mac and cheese and caramel onions on top. Yes, please.

I also went with the kale salad with tofu “feta.” Delicious!

The Husband went with this incredible tofu sandwich. I can’t remember what was all in it, but he really enjoyed it.

The Ninth Grader went with the vegetarian pot pie from Sweet and Savory Pie.

He thought it was great . . . just not big enough!

Gordon Biersch

Located at the Pacific Place Shopping Center downtown. For the typical American brewhouse, they actually have quite a few vegetarian items that can be made vegan. We were all drawn to the veggie tacos with lettuce, pico de gallo, and avocado. (Just ask for no cheese). Served with black beans and rice. They tasted fresh and the flavor was great.

Dragonfish Asian Cafe

Located at 722 Pine St. This was located just across the street from the hotel, so for Asian takeout, it was great. We weren’t necessarily starving, so we each ordered the vegetable spring rolls, the avocado rolls, and the tofu rolls.

I’m usually not big on veggie sushi rolls, but these were fantastic. They were also larger than the rolls we’ve had in other places. We enjoyed the food so much, we ended up ordering another night from them as well.

Rock Bottom Brewery

Located on 5th Ave., across from the 5th Ave Theater this was a great stop for a veggie burger. And a beer flight . . .

The house-made veggie burger was pretty darn good and it was nice to hear (from our waiter) that around 90% of the menu is made in house and from scratch. The patio is a great place to sit and relax (as long as it’s not raining).

Guaymas Cantina

Located near Pioneer Square at the Harbor Steps at 1303 1st Ave. Typically, it’s pretty easy to find plenty of vegan options at a Mexican restaurant and that was certainly the case here.

We all had the “Guaymas” Wet Burrito (minus the cheese).

Another winner. Really delicious.

The atmosphere is nice and they also offer a complimentary salsa bar. The service was also great.

Yard House

Located at 1501 4th Ave. We were thrilled to come across Yard House since they have lots of vegetarian and vegan options, including a large menu of Gardein products.

Plus, any of their burgers can be made with a Gardein patty. I ordered the Gardein Orange Peel Chicken with baby corns, bok choy with an orange glaze. Yum!

The Husband went with one of their Gardein burgers, as did the Ninth Grader. Obviously, I was too hungry and didn’t get pictures! They enjoyed them, however.

Museum of Flight’s Wings Cafe

Located inside the Museum of Flight 9404 Marginal Way S.

We were delighted to see the Vegan Asian Rice Noodle Salad, so we each ordered that.

Although we highly appreciated the effort to accommodate vegans, it left a lot to be desired. Even with the sesame dressing, we found the salad (tofu, bell peppers, edamame, noodles, and cabbage) incredibly bland; there was just no flavor. At least it was healthy!

P.F. Chang’s

Located downtown at the Westlake Center (400 Pine St). This is always a great options for vegans and instead of trying to find another dinner place for our last night, we decided to wait the 30 minutes for a table. Having eaten at P.F.Chang’s several times before, we knew it’d be a good option.

Veggie chow mein

Buddha’s Feast

Coconut Vegetable Curry

This post isn’t complete without showing you the original Starbucks located at Pikes Market!

Yes, the coffee tasted the same, but it’s all about the experience, right?

Summertime Fruit and Greens Salad

Vegan French Onion Soup

My “New” Chairs

Garden Watch

Homemade Fettuccine with a Pesto-Butter Sauce

Meatless Mushroom Ragu

Garbanzo-White Bean Truffle Spread

Quinoa-Rice Salad with Tempeh and “Feta”

Polenta Marsala

Vegan Vacation: Seattle

Hook and Plow

Chutney’s Queen Anne

Plum Market

Gordon Biersch

Dragonfish Asian Cafe

Rock Bottom Brewery

Guaymas Cantina

Yard House

Museum of Flight’s Wings Cafe

P.F. Chang’s

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