Epicurean Vegan

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My Favorite Hummus and Pita Chips

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My Favorite Hummus and Pita Chips -- Epicurean VeganI make this hummus all the time. It’s inexpensive, high in fiber, packed with protein and delicious! It’s also easy to change it up with other flavors such as olives, roasted red pepper or artichokes. In fact,  in one of my recent magazines, it was listed as one of the ten best foods you could eat. (For the life of me, I can’t find the magazine, but as soon as I do, I’ll post it!). This from About.com: “Chickpeas, or garbanzo beans, are the main ingredient in hummus. One cup of chickpeas contains 286 calories and 5 grams of fat. This is relatively low considering when made into hummus, the calories and fat become much lower per serving. Chickpeas have no saturated fat, and no cholesterol. They aid in improving blood sugar levels and help fight cholesterol. They are also high in protein, making them a perfect addition to a vegetarian’s diet or one who would like to cut back on red meat.”  Also… ” Tahini [ingredient in hummus], like chickpeas, is a great source of protein, and calcium. The fat contained in tahini is mainly unsaturated fat, rather than the more unhealthy saturated fat.”
So dig in!

INGREDIENTS
1 15-16oz can garbanzo beans (chickpeas), rinsed and drained
1/4 C Tahini (sesame seed paste)
3 Tbs water
2 Tbs lemon juice
1 Tbs olive oil
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 Tbs chopped parsley (I tend to leave this out)

DIRECTIONS
In a food processor combine garbanzo beans, tahini, water, lemon juice, oil, garlic, salt, cumin and cayenne pepper. Cover and process until smooth. Transfer to medium bowl, stir in parsley. Makes 1 3/4 C

Pita Chips: Cut pita bread in half, then cut each half into 4-5 wedges -peel apart so they are one layer. Place on a cookie sheet, brush with olive oil and sprinkle with garlic salt and dried basil. For a variation, use a flavored olive oil, or one with the herbs already in it to cut back on prep time. Bake 4-5 mins at 400. They are delicious right out of the oven with a bit of hummus! (Check out this post for instructions and full recipe.)

My Favorite Hummus and Pita Chips -- Epicurean VeganRecipe source: Sonoma Diet Cookbook

Seitan Fajitas

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Seitan Fajitas -- Epicurean VeganI love that there is a tasty alternative to meat. Even The Husband went so far as to say that he liked these better than chicken. This…coming from a man who  absolutely loved chicken!  Maybe it’s because seitan really, truely has the same texture and similar flavor to meat, particularly chicken, but none of the saturated fat, hormones and antibiotics. These were super easy to make and I served them with a scoop of refries with vegan cheddar melted on top. Talk about a yummy, protein-packed meal!

INGREDIENTS:
2 pkgs seitan, break up or slice into pieces (I like Westsoy brand)
1 Tbs olive oil
1/2 large red onion, sliced
1 large red bell pepper, sliced into thin strips
3 cloves minced garlic
1 packet fajita mix + 1/2-3/4 C water
Tofutti sour cream
Vegan cheese, shredded, cheddar flavor
cilantro, chopped
Salsa
sliced avocado (optional)
Flour tortillas (I like Whole Foods brand–organic and small. They come in whole wheat, fat free and Homestyle (white). I like the taste and that they are the perfect size. Small, so I don’t feel like I have to load up a large tortilla. I can always make 2 if I want more).

DIRECTIONS:
Saute onions and garlic in olive oil until tender, 3-5 mins. Add seitan and saute for 10-12 mins. Combine the fajita mix with the water and add to the pan. Coat veggies and seitan and cook for 2 mins on med-high heat. Reduce heat to low and cover for about 3 mins.

Seitan Fajitas -- Epicurean VeganI like to spread a Tbs or so of Tofutti sour cream on a warmed tortilla, then add a bit of cilantro, then seitan mixture and top with vegan cheese and salsa. If I have avocado, I’ll add 1-2 slices on top. Roll up and enjoy!

Seitan Fajitas -- Epicurean Vegan

Seitan Fajitas -- Epicurean Vegan

Miso Soup with Tofu and Baby Spinach

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Miso Soup with Tofu and Baby Spinach -- Epicurean VeganThis soup has all my favorite ingredients! Mushrooms, spinach, tofu, green onion….It’s a very light soup that would go great with half a sandwich and is tasty, tasty, tasty! Plus, with prep and cook time, it was ready in about 25 minutes. This is great soothing soup–it’s the new chicken soup. Add or substitute your favorite ingredients like celery, leeks or shredded carrot.

INGREDIENTS:
6 C water
1 1/2 C baby spinach leaves, cut into thin strips
1/2 C thinly sliced mushrooms
3 Tbs minced scallions (about 3 large green onions)
1 Tbs Tamari or other soy sauce
1/3 C mellow white miso paste
4 oz extra firm silken tofu, drained and cut into 1/2″ dice

DIRECTIONS:
Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions, and tamari. Reduce heat to medium and simmer until the vegetables soften, about 3-6 mins. Reduce the heat to low. Place 1/4 cup of the soup mixture in a small bowl and add the miso, blending well. Stir the mixture back into the soup and add the tofu and simmer for 2 minutes, being careful not to boil. Serve hot. Serves 4. Enjoy!

Miso Soup with Tofu and Baby Spinach -- Epicurean VeganRecipe source: Vegan Planet

Soyrizo Layer Dip

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Soyrizo Layer Dip -- Epicurean VeganMeat-eaters won’t know the difference! I like to use Soyrizo instead of refried beans because it adds so much flavor. Soyrizo needs no seasoning, isn’t raw and can be served cold or heated up. I served this dip cold and didn’t tell people it was vegan. It was gone in a matter of minutes! The ingredient amounts are approximate–I just threw it together and how much you layer on is up to you.

INGREDIENTS:
1 pkg Soyrizo
1 C Tofutti sour cream
1 C Vegan cheddar, shredded
1 C sliced black olives
1 C green onion, sliced thin
1/2 C salsa
1 C fresh cilantro, chopped
1 C fresh roma tomatoes, diced
Optional: 1C prepared guacamole, or 1-2 C diced avocado

DIRECTIONS:
Layer Soyrizo, sour cream, guacamole, salsa, cilantro, green onion, tomatoes, cheese, olives and enjoy with your favorite tortilla chips!

Ginger-Molasses Bread

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Ginger-Molasses Bread -- Epicurean VeganMmmm…this tasted like it came from my Grandmother’s kitchen! And it smelled wonderful, too! Plus, it was a breeze to make–ten minutes of prep work and it was in the oven.

INGREDIENTS:
1 C warm soy milk
1 Tbs cider vinegar
2 C all-purpose flour
1/2 C yellow cornmeal
1/3 C sugar
1 Tbs ground ginger
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 dark molasses
1/2 C fresh or dried blueberries (I used dried)

DIRECTIONS:
Preheat oven to 350. Lightly oil a 9″ loaf pan and set aside. In a small bowl, combine the warm soy milk and vinegar and set aside. In a large bowl combine the flour, cornmeal, sugar, ginger, baking soda, baking powder and salt. Mix well. Add the molasses and soy milk mixture to the flour mixture and stir until the batter is just mixed. Fold in the blueberries and transfer the batter to the prepared pan. Bake until firm and a toothpick (or knife) inserted in the middle comes out clean, about an 1 hour. (I found that it came out perfect in 53 minutes). Let cool slightly on a wire rack, then remove from pan and slice. Enjoy!

Ginger-Molasses Bread -- Epicurean VeganRecipe source: 1000 Vegan Recipes

Classic Guacamole

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Classic Guacamole -- Epicurean VeganThe recipe is actually my sister-in-law’s and perhaps it’s just how most guacs are made, but this recipe is always a hit. The ingredients are kind of approximate–don’t get too heavy-handed with them right away–you can always add more flavor to taste. Keep in mind that most tortilla chips are salted, so I wouldn’t go too crazy with the garlic salt.

INGREDIENTS:
6-7 ripe avocados
2 Tbs lime juice
1/2 C salsa
1/2-1 tsp garlic salt
1/2 C fresh cilantro, chopped (A total must)!

DIRECTIONS:
Mash the avocados with one of these (pastry blender)…it works the best, especially if the avocados aren’t quite ripe enough.

Add the lime juice, garlic salt and salsa, mix well. Taste to adjust seasoning. I then gently stir in the cilantro and serve with tortilla chips! Always a crowd-pleaser…enjoy!
NOTE: To keep it from browning, cover with plastic wrap, but mold the plastic wrap to the top of the dip so that air will not get to it.

Classic Guacamole -- Epicurean Vegan

Sauteed Seitan with Mushrooms and Spinach

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Sauteed Seitan with Mushrooms and Spinach -- Epicurean VeganOh wow…talk about yummy vegan comfort food! This was so satisfying, delicious and a breeze to make. I used the stir fry style seitan that had a very beefy taste and texture. I served it over mashed potatoes (YUM!!), but you can also use quinoa or rice.

INGREDIENTS:
1 Tbs olive oil
2 C seitan, (Westsoy brand in the red box–2 pkgs)
1 small onion, sliced into thick half-moons
2 C sliced white or cremini mushrooms
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried basil
1 tsp salt
Several pinches of freshly ground black pepper (I left this off–not a fan of black pepper)
1/4 C white wine
1/4 C vegetable broth
6 C spinach (Recipe didn’t specify if it should be chopped and since I had large-leaf spinach, I coarsely chopped it and I also used about 4 cups, thinking 6 was overkill, but it cooks down quite a bit).
Lemon slices

DIRECTIONS:
Preheat a large, lidded skillet over med-high heat. Saute the seitan for about 2 mins. Add the onions and saute for another 5 mins, until softened, covering the pan but lifting to stir occasionally, to make the seitan and onion cook faster.

Sauteed Seitan with Mushrooms and Spinach -- Epicurean VeganAdd the mushrooms, garlic, thyme, basil, salt and pepper and saute for another 8 mins, again covering but occasionally stirring. Once the mushrooms are cooked and soft, add the wine and broth. Add the spinach in batches and combine.

Sauteed Seitan with Mushrooms and Spinach -- Epicurean VeganServe immediately with slices of lemon (which is a really nice added flavor). I will definitely be making this again and agiain–it was hit with the fam. Enjoy!

Sauteed Seitan with Mushrooms and Spinach -- Epicurean VeganRecipe source: Veganomicon

Baked Zucchini Fries (and other stuff…)

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Baked Zucchini Fries -- Epicurean VeganI really like to experiment with vegetables and spices and see what I can cook up. I had some zucchini in the crisper (which weren’t getting any crisper), so I decided to make fries out of them. I served this with spaghetti and they tasted extra yummy dipped in the spaghetti sauce.

INGREDIENTS:
3 medium zucchini, cut into long wedges
1/2 C plain bread crumbs
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/8-1/4 C toasted sesame seeds
1/8 C vegetable oil
1/4 C lemon juice

DIRECTIONS:
Preheat oven to 375. Line a baking sheet with foil. Combine lemon juice and oil in a small bowl. In another bowl, combine bread crumbs, sesame seeds, paprika, and garlic salt. Coat zucchini slices in the lemon juice mixture and then coat them in the bread crumb mixture. Place on baking sheet.

Baked Zucchini Fries -- Epicurean VeganBake for about 25-30 mins until they start to brown. The toasted sesame seeds really add a nice flavor. Like I said, I served these with spaghetti, so I ladled a little extra sauce in small bowls for dipping, and they were even more delicious!
Since it was just boring, ol’ spaghetti, I wanted to spice it up, so I sauteed about 10 sliced mushrooms in olive oil and Burgundy cooking wine.

Marinated Mushrooms -- Epicurean VeganOnce sauteed until tender, I added them to the warmed sauce. It just gives it a bit more flavor and then it’s not just boring old spaghetti anymore.

This is my favorite red cooking wine. It’s actually just a really cheap table wine, and for 4 whopping liters of it, it’s only about $12! It is great for sauteeing, adding to soups and pretty much anything requiring red cooking wine–but I won’t attempt to drink it though! There’s a particular “gourmet” dried soup mix I get at my favorite kitchen store–Hungarian Mishroom–and I always add a couple splashes of this wine to it and it is the perfect addition! Anyhow, I thought I’d share it with everyone.

Baked Zucchini Fries -- Epicurean Vegan

Smoky Miso Tofu Sandwiches

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Smoky Miso Tofu Sandwiches -- Epicurean VeganI love sandwiches, but I typically don’t post any unless they are unique and out-of-this-world. This sandwich is just that! The baked tofu slices will keep in the refrigerator for a while for future lunches, snacks, pasta salads, etc. I end up making a batch every couple of weeks. When it comes to sandwiches, anything goes! Add your favorite ingredients. I like mayo, roasted red pepper, spinach, a Tofutti cheese slice. I sometimes substitute the roasted red pepper for tomato. My husband likes to add some balsamic vinegar. Just go for it!

INGREDIENTS:
1 block extra-firm tofu, drained and pressed
3 Tbs red miso
3 Tbs lemon juice
3 Tbs sugar
3 Tbs tamari or soy sauce
1 Tbs nutritional yeast
1/4 tsp Liquid Smoke flavoring
Your favorite sandwich bread

DIRECTIONS:
Preheat oven to 425. Wrap drained tofu in a few paper towels. (What I do is wrap in paper towels, place in/on a large dish or plate. Top with a plate and then stack 2-3 heavy cans on the plate. I press down just a little. I wait 5 mins then re-wrap tofu again in new paper towels and repeat. Works great.) Meanwhile, mix together the miso, lemon juice, sugar, tamari, yeast, and Liquid Smoke to make the marinade. Unwrap tofu and cut many thin, width-wise slices with a large knife. (Don’t use a serrated knife–you don’t want to saw your way through the tofu. I like it a bit thick and got 17 slices, but depending on how thick or thin you want it, you can get 20 slices.)

Smoky Miso Tofu Sandwiches -- Epicurean VeganI then line a large cookie sheet with aluminum foil. I brush one side of each tofu slice with the marinade, placing the brushed side down. Then I brush the other side. Let the slices absorb the mariade for 10 mins, then brush just the tops again. Bake for 20 mins (unless you go really thin with the slices–check after 10 mins). Remove from the oven and let the slices cool on the sheet. (I like them a bit warm.) The tofu should be darkened around the edges, but not burned.

Smoky Miso Tofu Sandwiches -- Epicurean VeganTo make a sandwich, I toast a couple slices of sour dough and add my favorite sandwich toppings! Here’s some suggestions:
roasted red peppers
spinach
vegan cheese slices
cucumber
tomato
avocado
sprouts
Dijon mustard
bell pepper
The ideas are endless. What your favorite sandwich ingredients?
I store the leftovers in a well-sealed container in the fridge. Dice up the slices for pasta salad, stir fry, rice, or just plain snack on it! Enjoy!

Smoky Miso Tofu Sandwiches -- Epicurean VeganRecipe source: Vegan Yum Yum

Pecan-Crusted Seitan

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Pecan-Crusted Seitan -- Epicurean VeganThis comes from Alicia Silverstone’s cookbook, The Kind Diet and it is wonderful! The chicken-style seitan is perfect for this recipe and I have found that not only is it yummy served over pasta or rice, but try dipping them in marinara sauce or your favorite vegan dressing for a heavy appetizer.

INGREDIENTS:
Marinade:
3/4 C tomato paste
1/4 C umeboshi vinegar (Asian section of most health food stores like, Whole Foods)
1/4 C dry red wine
1/2 C orange juice
1/4 C shoyu (Like a soy sauce found in the Asian section of most health food stores, like Whole Foods)
1/4 C minced garlic
1/4 C chopped fresh parsley
2 Tbs minced fresh tarragon or 1 Tbs dried
2 Tbs minced fresh rosemary
The rest:
8-10 pieces of seitan-about a pound (I used 2 packages)
2 C flour (I would use just 1 to 1 1/2 cups–2 is a bit too much)
1/2 tsp fine sea salt
1/2 tsp ground black pepper
1 C ground pecans (a must)!
2 Tbs finely chopped fresh rosemary
1/4 C olive oil
I added about 8-10 sliced mushrooms and 3/4 C sliced green onion. I sauteed them after I cooked all the seitan and while the seitan was keeping warm in the oven.

DIRECTIONS:
Combine the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tarragon and rosemary in a blender or food processor and blend until smooth. Transfer the marinade to a shallow dish (a zip lock doesn’t work well) add the seitan and turn to coat on all sides. Cover the dish and marinate in the fridge for at least 3 hours to overnight. When ready to serve, mix together flour, salt, pepper, pecans and rosemary in a shallow bowl. Dredge the marinaded seitan in the flour mixture. Heat the oil (don’t use Pam cooking spray–gotta use enough oil for frying) and add the seitan to the pan. Saute until golden brown on both sides, 2-3 minutes per side. Serve immediately. I usually preheat the oven to 275-300 and keep the cooked pieces warm as I make them. I then serve them over cooked spaghetti or rice. I like to use Arborio rice (risotto). The pecans have such a wonderful flavor and honestly, the final product tastes so much like chicken that it’s hard to tell a difference! After cooking the seitan, I drained the oil and then added sliced mushrooms and sliced green onions and sauted them a bit. I then added the cooked seitan to the pan and served over pasta. It was so delicious! Enjoy!

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