epicureanvegan, Author at Epicurean Vegan

Cashew Alfredo and Roasted Asparagus

April 8, 2013 by epicureanvegan

The Alfredo recipe is from The Kind Life and is probably the best vegan Alfredo sauce I’ve tried thus far. The taste and consistency is perfect. The only thing I added was some nutritional yeast and some sliced mushrooms. Paired with the asparagus, it was a fantastic meal!

INGREDIENTS:
Alfredo:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1-1/2 tsp salt (I used 1 tsp)
1/2 tsp black pepper
1/4 C nutritional yeast
4 C pasta (I used 16 oz of orecchiette, a.k.a “suction cup pasta)
1 to 2 C mushrooms, sliced
Asparagus:
1 bunch of asparagus, ends trimmed
1-2 Tbs olive oil
Salt

DIRECTIONS:
Preheat the oven to 400. In a large bowl, coat the asparagus with the olive oil and season with salt; set aside. To make the sauce, grind the nuts in a blender until you reach a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper and mushrooms. It won’t take long to thicken up and stir it often to keep it from burning.

Transfer the asparagus to a baking sheet and as soon as you add your pasta to a pot to boil it, throw the asparagus in the oven. Incidentally, they’re both take about 14 minutes to cook.

Turn the asparagus halfway through—about 7 minutes. Cook another 7 minutes.

Perfect!
Drain the pasta and serve with sauce ladled on top. (The Eighth Grader cut up his asparagus and added it to the pasta and loved it). Enjoy!

Cashew Alfredo and Roasted Asparagus

The Alfredo recipe is from The Kind Life and is probably the best vegan Alfredo sauce I've tried thus far. The taste and consistency is perfect. The only thing I added was some nutritional yeast and some sliced mushrooms. Paired with the asparagus, it was a fantastic meal!

Author: Epicurean Vegan

Serves: 4

Ingredients

Alfredo:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1-1/2 tsp salt (I used 1 tsp)
½ tsp black pepper
¼ C nutritional yeast
4 C pasta (I used 16 oz of orecchiette, a.k.a "suction cup pasta)
1 to 2 C mushrooms, sliced
Asparagus:
1 bunch of asparagus, ends trimmed
1-2 Tbs olive oil
Salt

Directions

Preheat the oven to 400.
In a large bowl, coat the asparagus with the olive oil and season with salt; set aside.
To make the sauce, grind the nuts in a blender until you reach a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth---about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper and mushrooms. It won't take long to thicken up and stir it often to keep it from burning.
Transfer the asparagus to a baking sheet and as soon as you add your pasta to a pot to boil it, throw the asparagus in the oven. Incidentally, they're both take about 14 minutes to cook.
Turn the asparagus halfway through---about 7 minutes. Cook another 7 minutes.
Drain the pasta and serve with sauce ladled on top. Enjoy!

Gluten-Free Burrito Bowls with Avocado-Lime Rice

April 5, 2013 by epicureanvegan

This is my new favorite versatile meal. I saw this recipe for the avocado rice, where they also suggested making burrito bowls using it. Obviously, I wasn’t keen on their meat and dairy version, so I made my own, healthier ones. I also made some changes to the rice recipe by using this awesome rice from Lundberg. The guys tend to be white rice kind of men, but there were no complaints! It’s a blend of sweet brown rice, short grain brown rice, long grain brown rice, whole grain Wehani (brand) rice, whole grain black Japonica (brand) rice.

And I have to mention the quite ingenious Velcro re-closeable bag!

This is such a fresh, simple, and healthy meal where everyone in the family can create their own with their favorite fresh ingredients. Now, my new favorite ingredient . . . is this tri-bean blend. Organic and on sale for $1 a can! Love these. Packed with protein and fiber.

So, on to the recipe!

INGREDIENTS: (Makes 6 bowls)
Rice:
3-1/2 C water
2 C Lundberg Jubilee rice
2 avocados, mashed
1/2 C cilantro, chopped
zest and juice from one lime
The beans:
3 cans tri-bean blend (black bean, pinto, and kidney)
2 tsp cumin
2 tsp Ancho Chili pepper
1 tsp garlic powder
1/2 tsp salt
1/3 C water
The rest (toppings):
Green onion, sliced
Tomato, diced
Daiya cheese
Sour cream
Lettuce, chopped
Salsa
Corn tortilla crunchies/chips

DIRECTIONS:
The rice will take 35-40 minutes, so you’ll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.

Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.

When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.

Fill a bowl with about 1 to 1-1/2 cups of the avocado rice . . .

. . . layer on some beans and toppings and enjoy!

Gluten-Free Burrito Bowls with Avocado-Lime Rice

Author: Epicurean Vegan

Serves: 3

Ingredients

Rice:
3-1/2 C water
2 C Lundberg Jubilee rice
2 avocados, mashed
½ C cilantro, chopped
zest and juice from one lime
The beans:
3 cans tri-bean blend (black bean, pinto, and kidney)
2 tsp cumin
2 tsp Ancho Chili pepper
1 tsp garlic powder
½ tsp salt
⅓ C water
The rest (toppings):
Green onion, sliced
Tomato, diced
Daiya cheese
Sour cream
Lettuce, chopped
Salsa
Corn tortilla crunchies/chips

Directions

The rice will take 35-40 minutes, so you'll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.
Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.
When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.
Fill a bowl with about 1 to 1-1/2 cups of the avocado rice and layer on some beans and toppings and enjoy!

Homemade Gluten-Free Ravioli

April 1, 2013 by epicureanvegan

Nothing says Easter like ravioli, right? Well, if you’re vegan and some of your dinner guests can’t eat gluten, then yes, raviolis are an ideal Easter meal—or for any occasion, actually. In all of the excitement, I didn’t get a good picture of the finished product with the amazing garlic-butter-walnut sauce, but I did get one with some regular raviolis that I made as well.

In addition to the raviolis, one guest brought some delicious vegan horseradish mashed potatoes, roasted Brussels sprouts with pecans and another guest brought this incredible corn and avocado salad. So, I was living on the edge when I decided to not do a test run on the gluten-free dough before the big day. Luckily, it turned out ok, but not before having a slight meltdown when the GF dough wouldn’t fully cooperate with me. First off, don’t try using your pasta maker; the dough will fall apart. You’re better off using a rolling pin and lots of GF flour to roll it out. Believe me, it’s doable and worth the extra effort; just be patient. I also recommend using a ravioli plate like this one—and that goes for any type of raviolis—it just makes life easier. For the filling, I made two: pureed beet/cashew and tofu ricotta with spinach and mushrooms. Make it easy on yourself and prepare these fillings ahead of time and refrigerate until ready to use. If I was unable to eat gluten, I would miss homemade pasta, especially raviolis, so I’d be making these all the time. Our GF guests loved them and happily took the few leftovers home with them. My friend Kerrie gave me a conversion for GF flour and regular flour a while back and uses it for most things, so I thought I’d give it a whirl for pasta. Basically, for every 1 cup of regular flour, use 7/8 C of rice flour and 1 teaspoon of xanthan gum—worked like a charm.

INGREDIENTS:
Dough:
1-3/4 C white rice flour
7/8 C brown rice flour
3 tsp xanthan gum
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Spinach-Tofu-Mushroom Filling:
14-oz pkg extra firm tofu, drained and pressed
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
3 C fresh spinach, chopped
3 mushrooms, diced small
Beet/Cashew filling: see link above
Garlic-Butter-Walnut sauce: (I was feeding a crowd, so for 3-4 people, you may want to halve the sauce recipe)
1-1/2 C walnuts, chopped
6 cloves garlic, crushed or minced
1-1/2 C Earth Balance margarine, cut into pieces

DIRECTIONS:
To make the spinach filling, puree the first 9 ingredients in food processor. Set aside, or refrigerate until ready to use. The beet filling will take just over an hour to prepare, so keep that in mind if using that one. (Click on link above to see instructions.)

To make the dough, combine both rice flours, xanthan gum, and salt in a bowl of a stand mixer. On medium speed, slowly add the oil, then the warm almond milk. When it’s fully incorporated, form it into a ball and refrigerate if not using right away. The dough will probably work better if it’s room temperature.

On a constantly-floured surface, roll out the sections of the dough into long pieces, big enough for your ravioli plate. I wouldn’t bother using the plastic mold part, as it will easily break through the dough. Gently use your fingers to create a small dip where the filling will go. Fill each dip with about a teaspoon of the filling. If using the spinach one, place a few pieces of mushroom on top of the filling. Roll out another long piece of dough and place it carefully over the top of the filling and gently press down. You can use the rolling pin to then finish the process. (This is a great YouTube video showing how to use the plate). Here’s a pic of the regular dough with the fillings:

I was pleasantly surprised at how well they turned out. A couple of them had some a filling peeking out, but they still cooked up great.

Let them sit for 20 minutes. While this is happening, prepare the sauce. In a medium, dry saucepan, add the walnuts and brown them over medium heat for 5 minutes. Add the garlic and cook for 2 minutes, then add the Earth Balance. Stir over low to medium heat until the butter is melted and reduce the heat to low. To cook the raviolis, boil them, about 4-6 at a time, for 3-4 minutes, or until they float to the surface. I usually give them a minute more, just to make sure they’re heated though.

I’m happy to tell you that none of them fell apart and they were delicious. The regular ones seemed to taste a little sweeter, but otherwise, they tasted very much like regular raviolis! Top them with a ladle of the garlic sauce and enjoy!

Homemade Gluten-Free Ravioli

So, I was living on the edge when I decided to not do a test run on the gluten-free dough before the big day. Luckily, it turned out ok, but not before having a slight meltdown when the GF dough wouldn't fully cooperate with me. First off, don't try using your pasta maker; the dough will fall apart. You're better off using a rolling pin and lots of GF flour to roll it out. Believe me, it's doable and worth the extra effort; just be patient. I also recommend using a ravioli plate like this one---and that goes for any type of raviolis---it just makes life easier. For the filling, I made two: pureed beet/cashew and tofu ricotta with spinach and mushrooms. Make it easy on yourself and prepare these fillings ahead of time and refrigerate until ready to use. If I was unable to eat gluten, I would miss homemade pasta, especially raviolis, so I'd be making these all the time. Our GF guests loved them and happily took the few leftovers home with them. My friend Kerrie gave me a conversion for GF flour and regular flour a while back and uses it for most things, so I thought I'd give it a whirl for pasta. Basically, for every 1 cup of regular flour, use ⅞ C of rice flour and 1 teaspoon of xanthan gum---worked like a charm.

Author: Epicurean Vegan

Ingredients

Dough:
1-3/4 C white rice flour
⅞ C brown rice flour
3 tsp xanthan gum
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Spinach-Tofu-Mushroom Filling:
14-oz pkg extra firm tofu, drained and pressed
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
⅓ C nutritional yeast
2 Tbs lemon juice
3 C fresh spinach, chopped
3 mushrooms, diced small
Beet/Cashew filling: see link above
Garlic-Butter-Walnut sauce: (I was feeding a crowd, so for 3-4 people, you may want to halve the sauce recipe)
1-1/2 C walnuts, chopped
6 cloves garlic, crushed or minced
1-1/2 C Earth Balance margarine, cut into pieces

Directions

To make the spinach filling, puree the first 9 ingredients in food processor. Set aside, or refrigerate until ready to use. The beet filling will take just over an hour to prepare, so keep that in mind if using that one. (Click on link above to see instructions.)
To make the dough, combine both rice flours, xanthan gum, and salt in a bowl of a stand mixer. On medium speed, slowly add the oil, then the warm almond milk. When it's fully incorporated, form it into a ball and refrigerate if not using right away. The dough will probably work better if it's room temperature.
On a constantly-floured surface, roll out the sections of the dough into long pieces, big enough for your ravioli plate. I wouldn't bother using the plastic mold part, as it will easily break through the dough. Gently use your fingers to create a small dip where the filling will go. Fill each dip with about a teaspoon of the filling. If using the spinach one, place a few pieces of mushroom on top of the filling. Roll out another long piece of dough and place it carefully over the top of the filling and gently press down. You can use the rolling pin to then finish the process.
I was pleasantly surprised at how well they turned out. A couple of them had some a filling peeking out, but they still cooked up great.
Let them sit for 20 minutes. While this is happening, prepare the sauce. In a medium, dry saucepan, add the walnuts and brown them over medium heat for 5 minutes. Add the garlic and cook for 2 minutes, then add the Earth Balance. Stir over low to medium heat until the butter is melted and reduce the heat to low. To cook the raviolis, boil them, about 4-6 at a time, for 3-4 minutes, or until they float to the surface. I usually give them a minute more, just to make sure they're heated though.
I'm happy to tell you that none of them fell apart and they were delicious. The regular ones seemed to taste a little sweeter, but otherwise, they tasted very much like regular raviolis! Top them with a ladle of the garlic sauce and enjoy!

Roman Pasta Soup with Potatoes

March 28, 2013 by epicureanvegan

This is definitely a carb-lover’s soup! You certainly don’t have to use pasta and potatoes, but I think they work really well together in this soup. I used to make this soup a lot about ten or twelve years ago, but sort of forgot about it, especially since it used real bacon, but like most meat dishes, this one is easy to veganize. It’s incredibly easy to make and versatile, too. I think some chopped kale or mushrooms would be great additions.

INGREDIENTS:
1 Tbs olive oil
2 cloves garlic, minced
3 veggie bacon slices, diced
1 large onion, chopped
1/3 C fresh parsley, chopped
8-9 C vegetable broth
3 medium russet or Yukon Gold potatoes, peeled and diced
2 C pasta shells, uncooked
Black pepper, to taste
Daiya mozzarella

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and veggie bacon and cook 5 minutes. Stir in the parsley and cook another 2 minutes. Add the potatoes and broth and cook over medium heat about 15 minutes, or until the potatoes are slightly tender. Add the pasta and cook 10 minutes, or until the pasta is cooked through. Season with black pepper and serve with Daiya cheese on top. Enjoy!

Roman Pasta Soup with Potatoes

This is definitely a carb-lover's soup! You certainly don't have to use pasta and potatoes, but I think they work really well together in this soup. I used to make this soup a lot about ten or twelve years ago, but sort of forgot about it, especially since it used real bacon, but like most meat dishes, this one is easy to veganize. It's incredibly easy to make and versatile, too. I think some chopped kale or mushrooms would be great additions.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 cloves garlic, minced
3 veggie bacon slices, diced
1 large onion, chopped
⅓ C fresh parsley, chopped
8-9 C vegetable broth
3 medium russet or Yukon Gold potatoes, peeled and diced
2 C pasta shells, uncooked
Black pepper, to taste
Daiya mozzarella

Directions

In a large soup pot, heat the olive oil and garlic. Add the onions and veggie bacon and cook 5 minutes. Stir in the parsley and cook another 2 minutes. Add the potatoes and broth and cook over medium heat about 15 minutes, or until the potatoes are slightly tender. Add the pasta and cook 10 minutes, or until the pasta is cooked through. Season with black pepper and serve with Daiya cheese on top. Enjoy!

Buffalo Cauliflower Potato Pizza

March 23, 2013 by epicureanvegan

This is going to blow your mind. This turned out to be the most amazing pizza—ever. I was inspired by Kelly over at Vegan Thyme who made this using Gardein, but because Gardein never seems to agree with me, I thought I’d sub in cauliflower. A friend had made buffalo “wings” from cauliflower and used this recipe from PETA. If anything, try the wings—they are incredible! (just double it if you’re feeding a crowd). March Madness, anyone? Can I tell you how excited we are that our CSU Rams have advanced?! GO RAMS!!

So, making cauliflower wings is definitely going to add to your prep time, so I recommend enlisting some help. That’s why you had kids, right? The Eighth Grader was a great sous chef. I also made several changes to the original, just based on what I had on hand, so feel free to tweak the recipe. This recipe is going to require a certain timing of tasks, but thankfully, they’re all easy to do. So, get ready for some amazing pizza that you won’t mind making again and again!

INGREDIENTS:
Wings:
1 C almond milk
1 C flour (any variety)
2 tsp garlic powder
1 head cauliflower, chopped into pieces
1 C buffalo wing sauce (I used Wing Time)
1 Tbs olive oil or Earth Balance, melted
Dough: (I made a quick, no-rise pizza dough. So if you like a thin crust, crispy dough, this is a good one to use. Otherwise, if you have more time, I recommend a yeast-based one).
2-1/2 C flour
2-3/4 tsp baking powder
1 tsp salt
1 Tbs olive oil
3/4 C to 1 C warm water
Pizza:
3 large russet or Yukon Gold potatoes, sliced thin (my sous chef used a potato chip slicer—major time saver)!
3/4 C red onion, chopped
1 tsp salt
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp black pepper
5 mushrooms, diced
3 celery stalks, sliced
1 tsp olive oil
Daiya mozzarella, optional
Vegan ranch dressing (Try Follow Your Heart Vegan Ranch or make your own)
Sauce:
2 Tbs flour
1/3 C warm water
3 Tbs Earth Balance
1 C vegetable broth, warmed up
Dash or two of red wine vinegar

DIRECTIONS:
So, first off, prep the potatoes. Once they’re sliced, place in a bowl of water with 1 tsp of salt and let sit for 30-45 minutes. This is a good time to make the dough and chop up the mushrooms, celery, and cauliflower. Drain the potatoes and season them with the rosemary, basil, and pepper; stir in the red onion.

To make the dough, mix the dry ingredients together in a stand mixer. Slowly add the olive oil and warm water until you have a dough that is just slightly sticky. Knead on a lightly floured surface for 5 minutes.

This is where timing comes in. Preheat oven to 400. Roll out the dough to fit an 11″x17″ pan. I actually let it hang over the edges a little to account for shrinkage:

Stick with a fork in several places and bake 5 minutes. This is also where you’ll need a hand. While your amazing helper lines the crust with the potatoes and onions . . .

. . . you’ll want to be making the “wings.” Pretty easy: Preheat oven to 450. Whisk together the milk, flour and garlic powder in a medium bowl. You’ll have a pancake batter-like consistency. Add the cauliflower and coat them completely; transfer to a baking dish.

Bake for 15-18 minutes . . .

While they’re baking, whisk together the wing sauce and olive oil (or Earth Balance). Loosen the cauliflower if it’s stuck to the dish. Pour the wing sauce over the cauliflower and bake another 5-8 minutes.

Now, while those are baking, saute up the celery and mushrooms in the olive oil. Also, start the sauce in a small saucepan. Combine the 2 Tbs of flour and 1/3 C warm water; set aside. Melt the 3 Tbs of Earth Balance in a the pan and add 1 Tbs of the flour-water mixture and whisk until smooth. Slowly whisk in the rest over medium heat. Just a little at time, add the broth. Whisk until thickened; add the red wine vinegar.

So now, your wings are ready to come out of the oven. Throw the pizza in the oven (still at 400 degrees) and bake for 10-15 minutes, or until the potatoes start to brown on the edges. This is a good reason to use a slicer to make them thin, otherwise, they’ll take too long to cook and your crust will be lovely shade of black. I then chopped up the cauliflower into bite-sized pieces.

It even looks like chicken pieces! Try not to eat it all yet. Combine the cauliflower in a bowl with the celery and mushrooms and pour the sauce over them and coat well. When you have just a few minutes left on the potatoes, sprinkle the top with a little Daiya cheese.

Yum!

Cut into squares and top with the cauliflower/veggie mix and ranch dressing. Thoroughly enjoy!

Buffalo Cauliflower Potato Pizza

Author: Epicurean Vegan

Ingredients

Wings:
1 C almond milk
1 C flour (any variety)
2 tsp garlic powder
1 head cauliflower, chopped into pieces
1 C buffalo wing sauce (I used Wing Time)
1 Tbs olive oil or Earth Balance, melted
Dough: (I made a quick, no-rise pizza dough. So if you like a thin crust, crispy dough, this is a good one to use. Otherwise, if you have more time, I recommend a yeast-based one).
2-1/2 C flour
2-3/4 tsp baking powder
1 tsp salt
1 Tbs olive oil
¾ C to 1 C warm water
Pizza:
3 large russet or Yukon Gold potatoes, sliced thin (my sous chef used a potato chip slicer---major time saver)!
¾ C red onion, chopped
1 tsp salt
½ tsp dried rosemary
½ tsp dried basil
¼ tsp black pepper
5 mushrooms, diced
3 celery stalks, sliced
1 tsp olive oil
Daiya mozzarella, optional
Vegan ranch dressing (Try Follow Your Heart Vegan Ranch or make your own)
Sauce:
2 Tbs flour
⅓ C warm water
3 Tbs Earth Balance
1 C vegetable broth, warmed up
Dash or two of red wine vinegar

Directions

So, first off, prep the potatoes. Once they're sliced, place in a bowl of water with 1 tsp of salt and let sit for 30-45 minutes.
This is a good time to make the dough and chop up the mushrooms, celery, and cauliflower. Drain the potatoes and season them with the rosemary, basil, and pepper; stir in the red onion.
To make the dough, mix the dry ingredients together in a stand mixer. Slowly add the olive oil and warm water until you have a dough that is just slightly sticky. Knead on a lightly floured surface for 5 minutes.
This is where timing comes in. Preheat oven to 400. Roll out the dough to fit an 11"x17" pan. I actually let it hang over the edges a little to account for shrinkage:
Stick with a fork in several places and bake 5 minutes. This is also where you'll need a hand. While your amazing helper lines the crust with the potatoes and onions
you'll want to be making the "wings." Pretty easy: Preheat oven to 450. Whisk together the milk, flour and garlic powder in a medium bowl. You'll have a pancake batter-like consistency. Add the cauliflower and coat them completely; transfer to a baking dish.
Bake for 15-18 minutes
While they're baking, whisk together the wing sauce and olive oil (or Earth Balance). Loosen the cauliflower if it's stuck to the dish. Pour the wing sauce over the cauliflower and bake another 5-8 minutes.
Now, while those are baking, saute up the celery and mushrooms in the olive oil. Also, start the sauce in a small saucepan. Combine the 2 Tbs of flour and ⅓ C warm water; set aside. Melt the 3 Tbs of Earth Balance in a the pan and add 1 Tbs of the flour-water mixture and whisk until smooth. Slowly whisk in the rest over medium heat. Just a little at time, add the broth. Whisk until thickened; add the red wine vinegar.
So now, your wings are ready to come out of the oven. Throw the pizza in the oven (still at 400 degrees) and bake for 10-15 minutes, or until the potatoes start to brown on the edges. This is a good reason to use a slicer to make them thin, otherwise, they'll take too long to cook and your crust will be lovely shade of black. I then chopped up the cauliflower into bite-sized pieces.
It even looks like chicken pieces! Try not to eat it all yet. Combine the cauliflower in a bowl with the celery and mushrooms and pour the sauce over them and coat well. When you have just a few minutes left on the potatoes, sprinkle the top with a little Daiya cheese.
Cut into squares and top with the cauliflower/veggie mix and ranch dressing. Thoroughly enjoy!

Field Roast and Avocado Burritos

March 19, 2013 by epicureanvegan

Yikes, it’s been a while. I have so many new recipes on my list to make, but I’ve been so busy with various different projects, that throwing together a simple favorite has been all I’ve had time for. I’ll get back into the swing of things. I can’t tell you how happy I am to be emerging from the cold and depressing days of winter! We even got our garden started this weekend. (I’ll be bringing you Garden Watch soon). In the meantime, here’s a fast and simple meal that is ready in less than 30 minutes.

INGREDIENTS:
1 Tbs chipotle-flavored olive oil (or regular)
1/2 C yellow or white onion, chopped
1/2 C red onion, chopped
4 Field Roast Sausages, Italian Seasoning flavor, crumbled
2 avocados, peeled, pitted and sliced
4 Flour tortillas
Other (optional) burrito fillings: vegan sour cream, salsa, cilantro, diced tomatoes, Daiya cheese

DIRECTIONS:
Heat the olive oil over medium-high heat and add the onions. Cook 5-7 minutes, or until they soften. Add the Field Roast and cook over medium heat until heated through, again, for 5-7 minutes.

On a warmed tortilla, layer on some sour cream, Field Roast mixture, avocados, and any other burrito fillings you want. Roll up and enjoy! (See, I told you it was easy)!

Field Roast and Avocado Burritos

Author: Epicurean Vegan

Ingredients

1 Tbs chipotle-flavored olive oil (or regular)
½ C yellow or white onion, chopped
½ C red onion, chopped
4 Field Roast Sausages, Italian Seasoning flavor, crumbled
2 avocados, peeled, pitted and sliced
4 Flour tortillas
Other (optional) burrito fillings: vegan sour cream, salsa, cilantro, diced tomatoes, Daiya cheese

Directions

Heat the olive oil over medium-high heat and add the onions. Cook 5-7 minutes, or until they soften. Add the Field Roast and cook over medium heat until heated through, again, for 5-7 minutes.
On a warmed tortilla, layer on some sour cream, Field Roast mixture, avocados, and any other burrito fillings you want. Roll up and enjoy!

Creamy Baked Potato Soup

March 5, 2013 by epicureanvegan

I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor—a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.

INGREDIENTS:
Soup:
1/2 C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
3 C vegetable broth
2-3 large (4 C) russet potatoes, peeled and diced
1/3 C nutritional yeast
1/4 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
2-3 dashes cayenne
Fresh chives, chopped
Garnish:
2 russet potatoes (2 C), diced peeling them is optional
1/2 C nutritional yeast
2-3 Tbs olive oil + 1 Tbs for sauteing
Salt and pepper, to taste
1/2 C onion, chopped
5-6 slices veggie bacon
4 green onions (white and green parts), sliced

DIRECTIONS:
Begin by making the garnish. Preheat oven to 400. In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.

Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.

Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.

Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne. Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through. Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!

Creamy Baked Potato Soup

I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor---a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.

Author: Epicurean Vegan

Ingredients

Soup:
½ C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
3 C vegetable broth
2-3 large (4 C) russet potatoes, peeled and diced
⅓ C nutritional yeast
¼ tsp black pepper
1 tsp salt
½ tsp garlic powder
2-3 dashes cayenne
Fresh chives, chopped
Garnish:
2 russet potatoes (2 C), diced peeling them is optional
½ C nutritional yeast
2-3 Tbs olive oil + 1 Tbs for sauteing
Salt and pepper, to taste
½ C onion, chopped
5-6 slices veggie bacon
4 green onions (white and green parts), sliced

Directions

Begin by making the garnish. Preheat oven to 400.
In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.
Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.
Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.
Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne.
Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through.
Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!

Green Buffalo Food Company

March 4, 2013 by epicureanvegan

So how green is your garden? Right now, ours is pretty white . . . and brown. It was certainly a nice surprise when Green Buffalo Food Company asked me to review one of their fresh produce boxes, delivered right to my door, no less. I’ve mention GBF before and how their box of organic fruit and veggie goodness had saved me (more than once) when it came to making dinner. GBF, based in Fort Collins provides locally-grown, certified organic fruits and vegetables to homes in Northern Colorado. (To see if your zip code is within their delivery routes, click HERE). You can opt for weekly or every-other-week delivery, choose from several different sizes of orders, AND customize your order, which takes the mystery out of that “mystery vegetable” that many CSAs include in their orders.

Recently, Grant Farms, one of the country’s largest CSAs, located north of Fort Collins, filed for bankruptcy and left thousands of its customers without their produce. A few years ago, myself and two other neighbors shared an order from Grant Farms and after one season, we decided that not only was it too expensive, but we always ended up with an unbalanced box of produce. I love kale, but even I can’t go through 5 bunches of it in a week! I love the idea of customizing my fruit and veggie order so that I know exactly what I’m getting—and we support a local farmer in the process. Not only that, it’s delivered right to my door.

I was given the option, via email, to customize my box, but I was pleased with what was already on the list. I received GBF’s Fresh Front Range box:

Gorgeous, huh? This box, a mix of both fruits and vegetables, is $33.99. I received: (all organic)

2 Cameo apples

2 Red Delicious apples

2 large avocados

1 lb bag baby carrots

1 bunch cilantro

3 kiwi

1 bunch leaf lettuce

2 red onion

3 Navel oranges

2 green bell pepper

2 lemons

2 (delicious!) heirloom tomatoes

As always, I was impressed with the quality and size of the produce. It can be difficult to find organic produce in stores that are not half the size of conventionally-grown produce, and frankly, ugly as hell. No homely runts here.

Everything is packaged carefully and in the summer, you can even expect ice packs tucked inside to keep the produce fresh. Green Buffalo also strives to live up to their name by committing themselves to being eco-friendly by recycling their shipping cartons, having efficient driving routes, and composting any unusable produce to The Growing Project. They are also committed to making the community a better place by donating leftovers to the Larimer County Food Bank.

Green Buffalo Food boxes start at $24.99 for The Mini. A typical box includes 2 apples, 2 avocado, 1 head of broccoli, 3 bananas, 1 carrot, 1 grapefruit, 2 pears, 1 leaf lettuce bunch, and 3 baby bok choy. And don’t forget, you have the option to change anything in this box, as well as add anything, ala carte style! GBF has eight different box options to choose from, so you’re bound to find one that fits your needs.

I also received a one-page newsletter with recipes, specials of the week, and other veggie news. There are no upfront costs, no membership fees, no cancellation fees, or contracts to sign. You are only charged on the day of delivery and you can cancel or make changes to your order anytime up to 2 days before your delivery date. You can Get Started and easily maintain your account online—it’s that easy!

Green Buffalo Foods have been such a pleasure to work with and I wouldn’t hesitate to recommend them. I think we all know how important fruits and vegetables are to our diet—especially organically-grown ones, and GBF really takes out the guesswork. Check out their great blog for recipes and much more. Also, be sure to visit their Facebook page for updates and contests!

Cherry-Zucchini Bread

March 3, 2013 by epicureanvegan

Sorry for my absence. We were all hit with a pretty nasty cold and it’s taken a couple of weeks to return to normal. The break did, however, give me way too much time to veg out and thanks to Hulu and PBS, I watched all three seasons of Downton Abbey. (If they keep killing off beloved characters, I’m going to have to stop watching; my heart can’t take it.) Anyway, I’m back in the kitchen and it feels great. We spent the afternoon with our friends (both human and animal) at Beakon Hill Farm and Education Center. Their newest residents are a trio of adorable lambs. They took them in when they were just less than 24 hours old and have been bottle-feeding them for weeks. Randy and Teresa are such amazing people and are working toward making Beakon Hill a non-profit. It is home to some of the most wonderful animals: goats, horses, alpacas, hens, roosters, ducks, and many more.

The Eighth Grader bottle-feeding one of the lambs

Shiro’s just like a puppy, but with horns. His latest game is to push against you with his head.

Zee Man liked to follow us around as we shoveled poop from the pens . . .

So I figured I’d bring along this amazing bread to share (with the humans) of Beakon Hill. The recipe is adapted from Hell Yeah it’s Vegan, because I made a few changes and added some ingredients. That’s the beauty of making two loaves; share the love!

INGREDIENTS: (Makes 2 loaves)
4-1/2 tsp Ener-G Egg Replacer
1/2 C warm water
1-1/4 C brown sugar
1/2 C applesauce
1/2 C canola oil
1 tsp vanilla
2 C zucchini, grated
2 C flour
1 C whole wheat flour
1 Tbs baking powder
1/2 tsp baking soda
1 Tbs cinnamon
2 tsp nutmeg
1 tsp salt
1 C dried cherries
1/8 C chia seeds (optional . . . I was out of them, but I would have definitely put them in if I had any)!

DIRECTIONS:
Preheat oven to 350. Grease two 8x4x2″ loaf pans and set aside. In a large bowl, mix together the egg replacer and warm water. Add the brown sugar, canola oil, vanilla and applesauce. I don’t usually keep applesauce on hand, but we definitely have plenty of apples, so I just pureed two apples in the food processor.

Add the zucchini and blend until smooth. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, nutmeg, salt, and chia seeds (if using). Little by little, add the dry ingredients to the batter.

Fold in the dried cherries. Divide the dough between the two loaf pans.

Bake for 35-40 minutes, or until done in the middle (check using a toothpick or knife).

Let them cool on a rack and lay a piece of foil loosely over the top to keep in the moisture while they cool. Slice and enjoy!

Me holding Worf, the rooster.

Cherry-Zucchini Bread

The recipe is adapted from Hell Yeah it's Vegan, because I made a few changes and added some ingredients. That's the beauty of making two loaves; share the love!

Author: Epicurean Vegan

Ingredients

4-1/2 tsp Ener-G Egg Replacer
½ C warm water
1-1/4 C brown sugar
½ C applesauce
½ C canola oil
1 tsp vanilla
2 C zucchini, grated
2 C flour
1 C whole wheat flour
1 Tbs baking powder
½ tsp baking soda
1 Tbs cinnamon
2 tsp nutmeg
1 tsp salt
1 C dried cherries
⅛ C chia seeds (optional . . . I was out of them, but I would have definitely put them in if I had any)!

Directions

Preheat oven to 350.
Grease two 8x4x2" loaf pans and set aside. In a large bowl, mix together the egg replacer and warm water. Add the brown sugar, canola oil, vanilla and applesauce. I don't usually keep applesauce on hand, but we definitely have plenty of apples, so I just pureed two apples in the food processor.
Add the zucchini and blend until smooth. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, nutmeg, salt, and chia seeds (if using). Little by little, add the dry ingredients to the batter.
Fold in the dried cherries. Divide the dough between the two loaf pans.
Bake for 35-40 minutes, or until done in the middle (check using a toothpick or knife).
Let them cool on a rack and lay a piece of foil loosely over the top to keep in the moisture while they cool. Slice and enjoy!

Quinoa Pasta with Kale and Mushrooms

February 18, 2013 by epicureanvegan

This is a very quick and healthy lunch. It’s also a good idea to munch on if you’re feeling under the weather since it has immune-boosting ingredients like kale, mushrooms, garlic, and pepita seeds. Regardless, it’ll hit the spot!

INGREDIENTS:
8-oz quinoa pasta, veggie curls (I used Ancient Harvest brand)
2-3 C chopped kale (I used red kale)
2 C diced or quartered mushrooms
1/2 C green onions, sliced
1/2 C pepitas seeds
1 Tbs olive oil or 2 Tbs Earth Balance
2 cloves garlic, minced or crushed
Salt and pepper, to taste

DIRECTIONS:
Cook the pasta according to package instructions. You don’t want to overcook quinoa pasta, as it tends to get mushy if you do. Drain and set aside.

Using the same pot, heat the olive oil or Earth Balance and add the garlic. Cook for 2-3 minutes. Add the kale, mushrooms, and green onions and cook 5-7 minutes, or until they soften.

Once the veggies are cooked down a little, stir in the pasta and pepita seeds. Season with salt and pepper and enjoy!

Quinoa Pasta with Kale and Mushrooms

This is a very quick and healthy lunch. It's also a good idea to munch on if you're feeling under the weather since it has immune-boosting ingredients like kale, mushrooms, garlic, and pepita seeds. Regardless, it'll hit the spot!

Author: Epicurean Vegan

Ingredients

8-oz quinoa pasta, veggie curls (I used Ancient Harvest brand)
2-3 C chopped kale (I used red kale)
2 C diced or quartered mushrooms
½ C green onions, sliced
½ C pepitas seeds
1 Tbs olive oil or 2 Tbs Earth Balance
2 cloves garlic, minced or crushed
Salt and pepper, to taste

Directions

Cook the pasta according to package instructions. You don't want to overcook quinoa pasta, as it tends to get mushy if you do. Drain and set aside.
Using the same pot, heat the olive oil or Earth Balance and add the garlic. Cook for 2-3 minutes. Add the kale, mushrooms, and green onions and cook 5-7 minutes, or until they soften.
Once the veggies are cooked down a little, stir in the pasta and pepita seeds.
Season with salt and pepper and enjoy!

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Cashew Alfredo and Roasted Asparagus

Gluten-Free Burrito Bowls with Avocado-Lime Rice

Homemade Gluten-Free Ravioli

Roman Pasta Soup with Potatoes

Buffalo Cauliflower Potato Pizza

Field Roast and Avocado Burritos

Creamy Baked Potato Soup

Green Buffalo Food Company

Cherry-Zucchini Bread

Quinoa Pasta with Kale and Mushrooms

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