epicureanvegan, Author at Epicurean Vegan

Easy, Healthy Granola

January 21, 2010 by epicureanvegan

This is inspired by my mom’s granola recipe, however, she uses 1-14oz can of condensed milk, so I had to come up with an alternative. There are recipes to make a dairy-free condensed milk using soy milk powder and sugar, but it looked like a bit of work, plus I couldn’t find soy milk powder. So…with the need for sugar and milk in her recipe, I decided to use maple syrup and soy milk. You can also use brown rice syrup as well. Log Cabin makes a nice maple syrup that has no high fructose corn syrup, which I like. This isn’t a super sweet granola, so if you prefer it be sweeter, add 1/4-1/2 C brown sugar to the mix or a tsp of cinnamon, which happens to be rich in antioxidants. Don’t forget, sunflower seeds, walnuts and almonds are a great source of calcium and protein. Plus, wheat germ itself is miracle-working superfood!

Check out the benefits here.

INGREDIENTS:
2 C old fashioned oats
1 C shredded coconut
1/2 C wheat germ
1/2 C chopped almonds
1/2 C chopped walnuts
1/2 C sunflower seeds
1 tsp salt
1/4 C maple or brown rice syrup
1/2 C soy milk
1/8 C vegetable oil
1-6oz bag craisins (try orange-flavored craisins–they add just a bit more sweetness)

DIRECTIONS:
Preheat oven to 300. Combine oats, coconut, wheat germ, nuts and salt. Stir in syrup and soy milk and add oil and mix. Spread evenly on a large greased and foiled pan. Make sure you grease it well, or it’ll “stick something awful,” as my mom said.

Bake until it starts to brown, 45-50 mins. Transfer to a large bowl and add the craisins. Makes about 8 C. Store in an air tight container. Serve over vanilla soy yogurt, soy ice cream, in a bowl with some soy or rice milk, or just snack on it! Try other dried fruit like blueberries, apricots, apples, cherries…you name it! Enjoy!

Tarragon Pasta with Roasted Asparagus

January 21, 2010 by epicureanvegan

This is a wonderful take on pasta salads. With the flavor of the roasted asparagus, the baked tofu and shallots, there’s no need for a heavy, rich mayo-sour cream dressing. The lemon juice and cayenne dressing is the perfect accompaniment to the other flavors. I just made a couple of small changes to the recipe for convenience, but I’ll list the original recipe and my changes.

INGREDIENTS:
8 oz rotini pasta (I used about 16oz because I just didn’t think 8oz was quite enough)
1/4C plus 1 Tbs olive oil
1 lb thin asparagus, bottoms trimmed (I cut them into about 1 1/2″ pieces as well)
Salt and pepper
2 Tbs fresh lemon juice
Cayenne, to taste (I used about 1/8 of a tsp)
1/2 medium yellow bell pepper, seeded and chopped
2 shallots, minced
1 large, ripe yellow tomato, seeded and diced (I used a large roma tomato)
8 oz baked tofu, cut into small cubes (I used Westsoy’s Garlic and Herb baked tofu–so yummy)!
2 Tbs minced fresh tarragon leaves

DIRECTIONS:
Cook pasta until al dente, 8-10 mins. Drain and rinse under cold water. Place in a large bowl, toss with 1 tsp of the olive oil and set aside. Preheat oven to 425 degrees. Place the asparagus on a lightly oiled baking sheet, season with salt and pepper to taste, drizzle with 1 tsp of the olive oil. Roast until soft and lightly browned, about 10 mins. Set aside and cool. (I did this while the pasta was cooking). In a small bowl, combine the lemon juice, salt and cayenne to taste. Whisk in the remaining olive oil until well blended and pour over the pasta. Add the bell pepper, shallots, tomato, tofu and tarragon and toss to combine well. Divide among 4 individual plates and top with the asparagus. Serve immediately. (I added the asparagus with the other ingredients). Enjoy!

Recipe source: Vegan Planet

Szechuan Hot and Sour Soup

January 21, 2010 by epicureanvegan

Very easy and very delicious! It smelled so good as it simmered. I could easily taste each ingredient such as the toasted sesame oil and cilantro.

INGREDIENTS:
1/2 dried cloud ear or shiitake mushrooms, soaked in very hot water to cover, 20 mins (I used the shiitake)
2 C canned or fresh sliced bamboo shoots (The recipe didn’t specify what sized can. I used 14 oz of small, cute, little bamboo shoots)
4 tsp peanut oil
8 oz (just over 1/2 a usual pkg of tofu), drained and cut into thin strips
1 garlic clove, minced
1 Tbs peeled and minced fresh ginger root
4 C Vegetable stock
2 Tbs tamari or other soy sauce
2 Tbs rice vinegar
1/2 tsp sugar
1 tsp Asian chili paste
1 tsp cornstarch dissolved in 2 tsp water
1 Tbs toasted sesame oil
1 Tbs fresh chopped cilantro
2 Tbs chopped scallions (I left these out)
One thing I thought it needed was at least a 1/2 C of chopped green onion. I say add with the mushrooms.
Salt and pepper

DIRECTIONS:
Drain the mushrooms and discard the stems. Cut into thin strips and set aside. If using canned bamboo shoots, drain and rinse, then cut into thin strips (unnecessary if they’re the ones in the can–typically) and set side. If using fresh ones, soak in water to cover for 30 mins. Cut into thin strips, cook in boiling water until tender and set aside.
Heat 2 tsp of peanut oil in a medium skillet over medium-high heat. Add the tofu and cook, stirring until golden brown, about 5 mins. (I found that 10 mins was better). Set aside.
Heat the remaining 2 tsp oil in a large pot. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the stock, tamari, vinegar, sugar, chili paste, and mushroom strips. (If you don’t want crunchy bamboo shhots, add them now). Bring to a boil over high heat, then reduce the heat to medium and simmer until mushrooms are tender, about 5 (to 10) mins. Add the tofu and bamboo shoots and bring back to a simmer. Stir in the cornstarch mixture and cook until heated through, about 5 mins. Stir in the sesame oil, scallions, cilantro, salt and pepper to taste. Serve hot.
This was such a delicious soup and can be quite changeable. Try 8-10 oz rice noodles during last 5 mins of cook time. If you’re going to do that, I would recommend adding at least another cup of broth and nearly doubling some of the other ingredients like the rice vinegar, sesame oil, tamari, chili paste and cilantro.
This made about 4 servings with no leftovers. Next time, I might just double it. I was impressed with the various flavors and the ability to taste so many of them at once. I loved it! Enjoy!

Recipe source: Vegan Planet

Party Cheese Ball

January 21, 2010 by epicureanvegan

I can’t tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most. I finally made a dairy-free version after a couple of attempts and frankly, it’s so good, it brought a tear to my eye. (Also, this is also one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball.)

UPDATE: After making this cheeseball so many times, I’ve tweaked the amount of some of the ingredients, so I figured it was time to update the recipe. I have found that I use about 10-oz of cream cheese, not 12. I also upped the pimento, green pepper and onion to about 4 Tbs each.

INGREDIENTS:
12-oz Tofutti* cream cheese
2 1/2 C Rice brand, or Daiya brand shredded cheese, cheddar flavor
2 Tbs pimento, chopped
2 Tbs green pepper, chopped
2 Tbs onion, chopped
2 tsp vegan Worcestershire sauce
1 tsp lemon juice
1 C walnuts, chopped

*Kite Hill is also a great option. I think it tastes closest to real cream cheese, however, it’s softer than Tofutti, so the cheese ball won’t form a perfect ball–more like a mound. It’s about presentation, otherwise it still tastes amazing regardless of which “cream cheese” you go with.

DIRECTIONS:
Combine softened cream cheese and cheddar. Like to use my stand mixer for this. A food processor works too, but I recommend using the dough blade. Add remaining ingredients except walnuts and mix well. (I tend to add 1-2 more tablespoons of the pimento, green pepper and onion; it just depends on your own tastes.) Transfer to a bowl and chill for several hours or overnight. Shape into a ball and roll in nuts. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball.)

NOTE: Keep in mind that Rice cheese does have traces of casein.

Party Cheese Ball

I can't tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most. I finally made a dairy-free version after a couple of attempts and frankly, it's so good, it brought a tear to my eye. (Also, this is also one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball.) UPDATE: After making this cheeseball so many times, I've tweaked the amount of some of the ingredients, so I figured it was time to update the recipe. I have found that I use about 10-oz of cream cheese, not 12. I also upped the pimento, green pepper and onion to about 4 Tbs each.

Author: Epicurean Vegan

Ingredients

12-oz Tofutti cream cheese
2½ C Rice brand, or Daiya brand shredded cheese, cheddar flavor
2 Tbs pimento, chopped
2 Tbs green pepper, chopped
2 Tbs onion, chopped
2 tsp vegan Worcestershire sauce
1 tsp lemon juice
1 C walnuts, chopped

Directions

Combine softened cream cheese and cheddar. Like to use my stand mixer for this. A food processor works too, but I recommend using the dough blade.
Add remaining ingredients except walnuts and mix well. (I tend to add 1-2 more tablespoons of the pimento, green pepper and onion; it just depends on your own tastes.)
Transfer to a bowl and chill for several hours or overnight.
Shape into a ball and roll in nuts.
Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball.)
NOTE: Keep in mind that Rice cheese does have traces of casein.

Snickerdoodles

January 21, 2010 by epicureanvegan

These cookies are not flat and crispy like your typical snickerdoodle, but more like scrumptious little bites–definitely something I love! These were a cinch to make and the aroma of these baking was divine!

INGREDIENTS:
1-2/3 C all purpose flour
1/2 tsp nutmeg
3/4 tsp baking powder
1/2 tsp salt
1/2 C butter, at room temp (I used Earth Balance sticks)
1/3 C plus 2 Tbs sugar
Ener-G egg replacer for 1 egg
1 tsp vanilla
1 Tbs cinnamon
Baking sheet lined with parchment, waxed paper or greased (waxed paper worked lovely)

DIRECTIONS:
Preheat over to 350. Combine flour, nutmeg, baking powder and salt and set aside. In a large bowl, cream the butter with 1/3 of the sugar until light in texture and pale in color, then beat in egg and vanilla.

Stir in the dry ingredients until blended smooth.

(Well, I couldn’t get mine smooth, and I was a bit worried, but it worked out just great…)
Spoon out rest of sugar and the cinnamon onto a plate and combine. Then, with your fingers, squeeze out pieces of dough and roll between the palms of your hands into walnut-sized balls. (Shaping with my fingers worked best–didn’t crack). Roll each ball in the sugar mixture and arranged on prepared baking sheet.

Bake for 15 mins (13 1/2 mins was perfect for mine), by which time they will begin to brown. Transfer to a wire rack to cool. Makes 32-34. Enjoy!
For a variation, replace 2 Tbs of the flour with cocoa to make chocodoodles. I haven’t tried this, but next time I certainly will!

Recipe source: Nigella Lawson

Soyrizo Tacos

January 21, 2010 by epicureanvegan

Soyrizo is such a perfect alternative to meat and these tacos are so satisfying and delicious. Combined with fresh ingredients, vegans and non vegans alike will love them!

INGREDIENTS:
1 Tbs olive oil
8 oz vegan chorizo or taco crumbles (found in the tempe and tofu section)
4-6 corn shells (or soft, if you prefer)
1/2 C diced onion
1/2 C chopped tomatoes
1 C tofu sour cream (Tofutti brand)
2/3 C shredded vegan cheese
Prepared salsa
I added diced avocado and chopped fresh cilantro

DIRECTIONS:
Heat the olive oil in a skillet over med-high heat (I added the onions at this time and cooked until softened). Add the chorizo or taco crumbles and cook, stirring until heated through, 3-4 mins.

Arrange onions (if you want more), lettuce, tomatoes, salsa, sour cream, cheese, avocado, salsa and cilantro in bowls. Assemble as you want! Enjoy!

Easy, Healthy Granola

Tarragon Pasta with Roasted Asparagus

Szechuan Hot and Sour Soup

Party Cheese Ball

Snickerdoodles

Soyrizo Tacos

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