epicureanvegan, Author at Epicurean Vegan

Vegan Sausage Breakfast Casserole

August 4, 2010 by epicureanvegan

It was a beautiful, lazy morning, and I love to cook in the morning, however, it seems I usually don’t have the time. It was also a good opportunity to clean out the fridge of the on-the-verge veggies that I just couldn’t see get thrown away. This casserole was creamy, spicy and a great way to start the day. (And to satisfy my morning-cooking-craving.) The 6th Grader even said, “Dad better not eat it all before tomorrow morning.”

INGREDIENTS:
2 Field Roast Sausages, Mexican Chipotle flavor, crumbled
1/4 of a head of cabbage, any variety, shredded
1/2 a large red bell pepper, diced
1 large leek, chopped
6-8 mushrooms, diced
1 small zucchini, diced
2 C crackers, broken into large crumbles (herbed crackers would be nice for added flavor)
1 C Tofutti sour cream
1-3/4 C vegan cheddar, shredded and divided
Dashes of cumin, cayenne, salt, and pepper
Olive oil

DIRECTIONS:
Preheat oven to 350. Spread cracker crumbles on the bottom of a 9×13″ pan; set aside.

In a large skillet, heat 1-2 tablespoons of olive oil. Add bell pepper, cabbage, leek, and sausage. Saute about 10-12 minutes until vegetables are just beginning to soften and turn brown. Add mushrooms, cumin, cayenne, salt, and pepper; cook another 3 minutes, or so.

In a small bowl, combine sour cream with about 3/4 cup of the cheddar. Layer on top of the cracker “crust”. You want to avoid dropping big clumps of it because you want it to be evenly spread on top of the crackers. Try and spread it around as best you can.

Layer with sausage mixture and spread it out evenly. Top with remaining cheddar cheese and bake uncovered for 20 minutes.

Let it sit a couple of minutes before slicing it up. Enjoy!

Spicy Black Bean Burgers

August 3, 2010 by epicureanvegan

Yep, they are as good as they look! They are also simple to make and you can either grill them or bake them in the oven. I went the oven route as I was afraid they’d fall apart on the grill. These go great with the cole slaw that I made earlier today, which can also be easily thrown together while the burgers are baking.

INGREDIENTS:
1-15 ounce can black beans, drained and rinsed
1/2 green bell pepper, chopped
1/2 onion, chopped
1 tsp egg replacer powder
1 C cooked brown rice (1/2 cup dried with 1/2 cup water)
1 Tbs chili powder
1 Tbs cumin
2 tsp garlic, minced
salt and pepper to taste
1/8-1/4 C bread crumbs
Hamburger buns
Optional ingredients: sliced avocado, sliced tomato, iceberg lettuce, Tofutti cheese slices

DIRECTIONS:
If using the oven, preheat it to 375, otherwise, heat the grill. Also, this is a good time to get the brown rice cooking—I used the instant stuff. In a medium bowl, mash the black beans. (I find that a pastry blender works great for this). Mash them up as much as you’d like—I prefer to have some chunkiness to the burger, so I don’t go overboard with the mashing.

In a food processor, combine the green pepper, onion, and garlic. Just pulse it a couple of times, otherwise it’ll turn soupy and you don’t want that! Add to the black beans and mix in. Then add the cooked rice, egg replacer, chili powder, cumin, salt, pepper and bread crumbs. Stir well to combine.

Shape into patties. (I got 5 large patties). If using the oven, place patties on a baking sheet lined with greased foil.

Bake about 12-15 minutes on each side. If grilling, cook about 8-10 minutes per side over medium heat.If using cheese, add slice for the last minute of baking, or until it melts a bit.

Top with your favorite burger ingredients and enjoy!

Easy Cole Slaw

August 3, 2010 by epicureanvegan

We received a head of cabbage in our CSA this week, and as I stared at it, wondering what to do with it, I ended up with the obvious: cole slaw. The original recipe is from Bobby Flay and all I had to do was veganize it—pretty simple. I really like the flavors in this slaw—not too tangy, but not bland like some slaws tend to be.

INGREDIENTS:
1 head green cabbage, finely shredded ( I think a combo of red and green would be great)
2 large carrots, finely shredded
3/4 cup Vegenaise
2 tablespoons Tofutti sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt,
Salt and freshly ground pepper

DIRECTIONS:
Combine the shredded cabbage and carrots in a large bowl.

Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl.

Add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. Enjoy!

Product Review: Tofutti Yours Truly Cones

August 2, 2010 by epicureanvegan

I have come to learn that thankfully, going vegan doesn’t mean you have to give up ice cream. I may not be able to grab a cone at the downtown ice cream shop, but thanks to Tofutti, I can enjoy it at home. I was actually going to pick up some Tofutti Cuties but my heart went aflutter when I spotted these. I can’t remember the cost (under $4.50 for 4) but who cares. They were worth it.

The scoop of ice cream is coated in a thick dark dark chocolate that is then sprinkled with chunks of cookie crunchies–delicious!! Then the ice cream. It’s smooth and cream vanilla (the outside of the box tells you all this) and the inside of the cone is lined with a thin layer of chocolate.

Now the cone is a little on the chewy/soft side and I don’t know if that’s how most frozen ice cream cones are because it’s been a heck of a long time since I’ve had one, so it could be the norm for such desserts. So don’t expect a real crunchy cone. I wasn’t complaining too much though–the thin layer of chocolate in the cone made up for that.

Each cone comes with 220 calories and 13 grams of fat, 3 of which are saturated. We’re also looking at 24 grams of carbs and 21 grams of sugar, but it’s still less than the real deal. So indulge every once in a while and enjoy!

Vegan Vacation: Jackson Hole, WY

August 1, 2010 by epicureanvegan

I’m definitely still in vacation mode–this was probably one of the most relaxing trips we’ve been on. After an 8 to 9 hour drive, we arrived in Kelly, Wyoming in the beautiful Tetons National Park. We stayed in Budge’s Slide Lake Cabins just outside Kelly and about 20 minutes north of Jackson Hole.

This was absolutely a great location for us—secluded, close to Jackson Hole, and not far at all from both the Tetons National Park and Yellowstone. The Gros Ventre River flows out of Slide Lake as well and a short trek along the lake gave us a spectacular view of the Tetons:

(Sunset)

(Sunrise)

Since the cabins are located right on the lake, we spent lots of time lounging around on the patio taking in the sun, watching the kayakers, and reading.

Currently, I’m reading The Great Fire by Shirley Hazzard:

Having access to a full kitchen was really great—it saved us some money and we didn’t have to drive into Jackson for every meal. I was able to make a few things ahead of time like granola, vegan ranch dressing, tofu spread, and the filling for lasagna. We arrived around 6:30, so we went with easy spaghetti for dinner.

(View from the kitchen)

The next morning I went for a run along the lake and then had a breakfast of granola and English muffins with peanut butter. Another morning, I also made a tofu scramble with some tempeh bacon I made ahead of time. With some Tofutti sour cream in a warmed tortilla, it was delicious, especially when you need something to stick to your ribs for a big day of hiking. We decided to go to Jenny Lake, only about a half hour drive from the cabin and a must see when visiting the Tetons. We made this trek before about 3 years ago and knew what to expect. The most popular hike is fairly easy and after 2 miles, you’ll come to the Cascade Falls:

By the time we got here, it was time for a snack. Lara bars are a yummy vegan energy bar that I love. My mom, her friend, and The 6th Grader took the ferry back to the trail head ($6.50/person one-way). The Husband and I made the hike back and met them for a picnic along the lake–which is right at the base of the Tetons.

We packed a picnic of Boca “chicken” wraps, fruit, and chips. It was so relaxing and a great place to relax after the hike.

Other dinners at the cabin: Grilled veggie burgers and I made lasagna. We also had an appetizer night serving the tofu spread, Can’t Say it’s Cheese spread, avocado bruschetta, salad and rice.

The Husband, being the manly-man he is, grilled a Smart Dog over a campfire and said it was quite delicious.

The next day we decided to drive north about an hour to the south entrance of Yellowstone and Yellowstone Lake where he started with a lakeside picnic.

We packed bagels with Tofutti cream cheese, avocado, and tomato. They were fresh and delicious and perfect for a picnic.

After a warm and sunny picnic, we braved the roads with hundreds of others to visit the other amazing sights of Yellowstone: Old Faithful, Midway Geyser, Biscuit Basin, and the Fountain Mud Pots.

OK…On to Jackson Hole—what you’re all probably more interested than my family photos. So I was pretty apprehensive about finding vegan options in a place that is surrounded by cattle and buffalo.

(Who’d want to eat this cute guy)?!

I was looking on my iphone for vegan options in Jackson, particularly, Harvest Natural Foods Cafe, which is vegetarian, but in the meantime, we came across Lotus Cafe, just a block from the town square on a quiet street.

It was around 1pm and were able to score a patio table in some shade (actually, they let us move a table into the shade). It didn’t appear to be air conditioned inside, so it proved to be cooler on the patio. We were really impressed with the many vegetarian/vegan options on the menu–it was so hard to decide. I opted for the Thai Curry Bowl with tofu for $12.99.

Unfortunately, I didn’t get one bite of it. After finding about 5 bugs in in, I took it back. I was told that the greens were fresh from the farm that morning and probably did not get rinsed well. They are an organic cafe, so it’s to be expected, but I sure the hell didn’t want it in my meal. They were very apologetic about it and I decided to order the same thing The Husband got: The Aztec Enchiladas for $12.99. They are corn tortillas stuffed with quinoa and served with enchilada sauce and avocados, lentils, and steamed kale.

I believe it was also served with creme fraiche but I obviously didn’t use any. Anyhow, I had to wait again for a my meal and while The Husband loved the enchiladas, I wasn’t as moved as he was. They were good, but not great. I didn’t like the lentils and the kale tasted funny. I would definitely like to try making my own quinoa stuffed enchiladas because they were good. I was hoping they were comp me my meal but, they didn’t. Oh well. I certainly would eat at Lotus Cafe again–they have lots of other vegan options that I would love to try.

For our last night, we wanted to have dinner in Jackson. I looked through a Jackson Hole 2010 Dining Guide that was in the cabin. We picked Nani’s Cucina Italiana:

What drew me in was that on their advertisement in the dining guide, they accommodate to various dietary needs, including veganism. I was ecstatic. Since we were also with two nonvegans, there were options for everyone. We sat on the patio that faced the quiet street, just off of the town square.

It was certainly on the pricey side, but we figured since it was our last night and this was only our 2nd restaurant meal of the trip, we could splurge. The Husband and 6th Grader ordered regular spaghetti, each for $13.99.

They both loved it. They said it was amazing, so I guess that means spaghetti at home will be a disappointment. My mom went vegetarian with fresh linguine with pistachio cream sauce for $18 and said it was outstanding. For my meal, I went pasta-less. For vegetarians/vegans, Nani’s offers an entree for $19 where you can choose from three of the following: roasted tomatoes or potatoes, soft polenta, grilled zucchini, peas sautéed with onion, chard sautéed with pine nuts & raisins, sautéed oyster mushrooms, vegetable & chickpea salad, sautéed broccolletti, or braised green beans. I went with the roasted potatoes, sauteed oyster mushrooms, and the chard sauteed with pine nuts and raisins.

I was blown away. This was by far one of the BEST restaurant meals I have had in a long time. The flavors of everything was fresh and savory. The chard was amazing. It was the perfect amount for one meal, but I would have loved to have had leftovers. Oh my gosh, it was amazing. Everyone loved their meals and agreed that it was the perfect place for a farewell dinner—or any dinner for that matter.

The 6th Grader’s dessert stomach was of course empty, so he ordered the sorbet sampler:

He loved it and after a taste test of each, I wish I had ordered my own. Overall, it was a fabulous choice for dinner and is clearly a popular place, as it was getting packed as we were leaving. I highly recommend Nani’s for the food and great service.

According to the dining guide, there are other places offering vegan/vegetarian options. A previous guest of the cabin wrote in the guest book that Jackson Lake Lodge, about a half hour north of Kelly, had lots of vegetarian/vegan options and the place overall, has been highly rated.

Other places worth looking into: Betty Rock Cafe, Bon Appe Thai, Chinatown Restaurant, or Ocean City Chinese Bistro. We also found Jackson Whole Grocer, a natural and organic grocery store that everything we could possibly need as vegans.

It was an amazing vacation, especially since my mom had never seen the Tetons or been to Yellowstone, so it was great to share this with her. Anyway, hope I haven’t bored you to pieces with my trip photos and food ramblings.

Going On Vacation!

July 25, 2010 by epicureanvegan

The Grand Tetons

We’re off to Jackson Hole, Wyoming, folks! I’ll be back on the 31st with hopefully some fabulous pictures, tales of adventure and possibly a little bit of tan. We’ll be staying in a cabin where we have access to a full kitchen so we’ll be doing a lot of cooking, but we’ll definitely be hitting plenty of restaurants as well, so I’ll report back with my vegan finds and fare.

So until then, have a great week and I’ll look forward to reconnecting next weekend!

Cheers!

Feast On This!

July 23, 2010 by epicureanvegan

Brings New Meaning to ‘Veggie Dog’

Moe

So do you feed your pet a vegan diet? It can be a controversial issue. Dog food itself is full of animal parts and cancerous tissue. There are LOTS of ingredients to avoid when picking out the best food for that sweet, lovable child -with-fur. For a list of those nasty ingredients, check out The Dog Food Project.

Regardless of avoiding these ingredients, pet food still contains other animal products. Is it safe to give your pooch a vegan diet? Will they get all of their vital nutritional needs met? It’s quite a task to pick out food for pets since there are a million choice: active dog, old dog, joint help, shiny coat, etc, etc. . . . Vegetarian Dogs can also answer some questions regarding this decision.

Our Moe is fed a natural dog food that has Glucosamine for his joints. He’s got a tender tummy and can be quite gassy, so I can’t imagine feeding him a veggie-based diet! I’m not crazy about feeding him animal products, but we try to go with the most natural stuff out there. There are actually lots of brands out there that claim to be vegetarian, but I think the best bet is to talk to your vet before making such a radical change to Rover’s diet.

57 Health Benefits of Going Vegan

Well, I won’t list all 57, but you can go to NursingDegree.net for the full list. As the site says, vegans are misunderstood. I couldn’t agree more. People tend to think we’re deficient in every vitamin and mineral, protein and calcium and that we are fanatic about animal rights. It’s certainly a stereo type. And while I am an advocate for animal rights, that isn’t how it started for me—it was for health reasons that I decided to go vegan and through this process, I’ve become more aware of the animal abuse issues. What prompted you to go vegan?

The list includes nutritional benefits such as reduced saturated fat, more fiber, and increased antioxidants.

Disease prevention like cancers, diabetes, and cardiovascular disease.

Physical benefits such as weight loss (woo-hoo)!, healthy skin, and energy.

Reduces unnecessary food products and toxins that are in animal protein and eggs, not to mention mercury

Bonus health benefits such as avoiding E.Coli, Mad cow disease, and hormone consumption

And just plain eating healthy because there are lots of sources of fat-free vegan food, gluten-free, and raw cooking that help anyone on their journey of becoming and staying vegan.

Check out the full list at NursingDegree.net, print it off and show it to everyone who know and love!

The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of “real food for real people” you’d better live real close to a real good hospital.

-Neal Barnard

Product Review: Stonewall’s Vegan Jerquee

July 22, 2010 by epicureanvegan

I was very intrigued when I saw these at my local Vitamin Cottage yesterday. For $1.65 for a 1.5 ounce package, I decided to try 3 of their 8 different varieties. The Husband and I tried the Original Mild, Teriyaki “Beef” and the Peppy “Pepperoni”.

On the outside, they look very much like real jerky nuggets and the outside coating tastes kind of meaty and salty. For nutritional information and ingredients, click here.

All of them taste like they’re made of seitan and I’ve got to give them kudos for trying, but these just don’t taste quite right. They’re not terrible, but there were some flavors in them that I just couldn’t put my finger on. The Peppy “Pepperoni” has a black licorice taste, while the other two have a chocolate-like flavor to them. I’m sure you could get used to them, but I think I’ll pass on buying these particular flavors again. Other varieties are: BBQ “Beef”, Tandoori “Chicken”, Original Wild, Spicy “Chicken”, Hot “Pastrami”, and Cajun “Bacon”. I’ll definitely give the others a try sometime, but for now, I’ll pass.

Stuffed Mushrooms

July 20, 2010 by epicureanvegan

I needed to come up with an appetizer to feed a crowd, so I came up with my own vegan version of stuffed mushrooms. They were pretty easy to make and were gone in no time. Another great ingredient to add is a couple of Field Roast Italian Sausages–just thaw, chop and add to the food processor with the bell pepper.

INGREDIENTS:
About 30 mushrooms, washed and stems reserved
2 cloves garlic, minced
1 red bell pepper
5 green onions
3-4 Tbs Earth Balance margarine, divided
1/2 C bread crumbs
6″ of a garlic scape
Salt and pepper, to taste
1/2 to 1 tsp cayenne pepper
3/4 C vegan mozzarella (like Vegan Rella), shredded

DIRECTIONS:
Preheat oven to 325. Saute the mushroom caps in 2 tablespoons of margarine until they just begin to brown on each side. Then set aside.

Chop up the mushroom stems, red bell pepper, green onions and scape. Here’s a scape:

Add all four to a food processor and chop up until fine:

Transfer to the same pan that you used to saute the mushrooms caps in, and saute the pepper mixture in 2-3 tablespoons of margarine for 3-4 minutes. Add bread crumbs, salt, pepper, and cayenne.

Remove from heat. Stuff each cap with about 1/2 to 1 teaspoon of the pepper mixture and a medium pinch of cheese.

If you are making these ahead, you can stuff them and refrigerate them, but add the cheese just before baking. Bake for 15 minutes and enjoy!

Broccoli Almond Sweet-and-Sour Tofu

July 19, 2010 by epicureanvegan

There is definitely a method to this recipe and I learned that there are easier ways to make this dish than what the original recipe instructs. I also doubled the sauce recipe because I tend to wish I had done that with other sauces from this cookbook (Vegan Yum Yum). I’m glad I did because not only is the sauce delicious, it was made the tofu gooey with yumminess.

INGREDIENTS:
1 14-oz package extra firm tofu, drained
2 tsp egg replacer, plus 4 teaspoons water, mixed (I had to make a little more)
1/4 C cornstarch (Again, I needed a tad more)
1/4 C canola oil
1/2 C sliced almonds
1-2 cups steamed broccoli (I used 2 heads of broccoli)
Sesame seeds for garnish (optional)
Sweet and Sour Sauce: (recipe below is doubled)
6-1/2 Tbs seasoned rice vinegar
1/2 C plus 2 Tbs water (I left this out for a thicker sauce)
4 Tbs plus 4 tsp sugar
4 Tbs tamari
4 tsp ketchup
2 tsp molasses
1/2 tsp ginger powder
1 tsp salt
1-1/2 Tbs cornstarch, plus 2 Tbs water, mixed (I didn’t double this–didn’t need to)

DIRECTIONS:
Slice the tofu into triangles or cubes. Toss the tofu with the end replacer/water mixture until coated . I would use a large ziploc bag–much easier than a bowl. Then toss in cornstarch. Again, I recommend using a ziplock bag for this and coat each piece thoroughly.

I would then make the sauce. You can also make it while frying the tofu, but I found it hard to do both at the same time. To make the sauce: In a small saucepan, mix rice vinegar, water (if using), sugar, tamari, ketchup, molasses, ginger powder, and salt and whisk over medium heat until the sugar and salt is dissolved. Add the cornstarch/water mixture and whisk until the sauce thickens.

Place the tofu in the hot oil—you can do all at once, or in batches. I transferred pieces to a plate lined with paper towels. Fry for 3-5 minutes on each side until golden brown. Add the almonds right before removing the tofu. (I did this after I drained the oil first). I then combined the tofu, sauce, and almonds in a large bowl and stirred to thoroughly coat the tofu. I served over rice and the steamed broccoli and topped with toasted sesame seeds.

Recipe source: Vegan Yum Yum