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Vegan Loaded Potato Skins

December 26, 2016 by Epicurean Vegan

Loaded Potato Skins -- Epicurean Vegan

These loaded potato skins will be the real MVP on game day. And who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.

INGREDIENTS:
12 russet potatoes
Olive oil
Salt and pepper, to taste
12 slices of veggie bacon, cooked and chopped
4 green onions, sliced
1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
3/4 C water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
3/4 tsp salt

DIRECTIONS:
Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.

Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.

Once they’ve cooled, slice each potato in half and scoop out the inside; but leave about a 1/4″ around the edges.
Loaded Potato Skins -- Epicurean Vegan

I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!

Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!

Vegan Loaded Potato Skins
 
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You better add these to your list of game day snacks. Who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.
Author: Epicurean Vegan
Serves: 24
Ingredients
  • 12 russet potatoes
  • Olive oil
  • Salt and pepper, to taste
  • 12 slices of veggie bacon, cooked and chopped
  • 4 green onions, sliced
  • 1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
  • ¾ C water
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ¾ tsp salt
Directions
  1. Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.
  2. Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.
  3. Once they've cooled, slice each in half and scoop out the potato; but leave about a ¼" around the edges.
  4. I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!
  5. Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!
3.5.3226

 

Filed Under: Appetizers, Snacks Tagged With: cashew cheese, easy, game day snack, loaded potato skins

Baba Ganoush

December 26, 2016 by Epicurean Vegan

Baba Ganoush -- Epicurean Vegan

Baba ganoush is a traditional Middle Eastern dish made with eggplant, tahini, and seasonings. I’ve tried various renditions in restaurants, but I wanted to try my hand at making my own. I looked at different recipes and of course, there are some varying opinions on what makes a good baba ganoush. Purists will tell you that this dish never uses garlic (I couldn’t help myself) and to mix in some plain yogurt (I didn’t have any). I think what I came up with is pretty delicious and our guests raved about it. Garlic or no garlic; yogurt or no yogurt, this appetizer, served with pita chips and veggies, is full of flavor and sure to be a hit.

INGREDIENTS:
2 medium eggplants
2 garlic cloves
1 Tbs lemon juice
1/4 C tahini
1/3 C olive oil + more for brushing
1 Tbs cumin
1 tsp salt
1/2 C parsley leaves

DIRECTIONS:
Place you oven rack in the middle of the oven (about 3 down). Preheat broiler on high. Cut the eggplants in half, lengthwise and place flat side down on a baking sheet lined with foil. Brush the skins with olive oil. I wrapped the garlic cloves (skins removed and drizzled with a tiny bit of olive oil) in a little foil and placed on the baking sheet.

Broil for about 20-25 minutes, or until the skin is charred a little and the insides are soft. Flip over and let cool. Meanwhile, toss the roasted garlic, lemon juice, tahini, cumin, salt, and parsley in a food processor and blend well.
Baba Ganoush -- Epicurean VeganOnce the eggplants are cool enough to handle, scrape out the insides and transfer to the food processor and blend, drizzling in the olive oil while the machine is running. Serve with pita chips and veggies. Enjoy!

Baba Ganoush
 
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Baba ganoush is a traditional Middle Eastern dish made with eggplant, tahini, and seasonings. I've tried various renditions in restaurants, but I wanted to try my hand at making my own. I looked at different recipes and of course, there are some varying opinions on what makes a good baba ganoush. Purists will tell you that this dish never uses garlic (I couldn't help myself) and to mix in some plain yogurt (I didn't have any). I think what I came up with is pretty delicious and our guests raved about it. Garlic or no garlic; yogurt or no yogurt, this appetizer, served with pita chips and veggies, is full of flavor!
Author: Epicurean Vegan
Serves: 3 cups
Ingredients
  • 2 medium eggplants
  • 2 garlic cloves
  • 1 Tbs lemon juice
  • ¼ C tahini
  • ⅓ C olive oil + more for brushing
  • 1 Tbs cumin
  • 1 tsp salt
  • ½ C parsley leaves
Directions
  1. Place you oven rack in the middle of the oven (about 3 down). Preheat broiler on high. Cut the eggplants in half, lengthwise and place flat side down on a baking sheet lined with foil. Brush the skins with olive oil. I wrapped the garlic cloves (skins removed and drizzled with a tiny bit of olive oil) in a little foil and placed on the baking sheet.
  2. Broil for about 20-25 minutes, or until the skin is charred a little and the insides are soft. Flip over and let cool. Meanwhile, toss the roasted garlic, lemon juice, tahini, cumin, salt, and parsley in a food processor and blend well.
  3. Once the eggplants are cool enough to handle, scrape out the insides and transfer to the food processor and blend, drizzling in the olive oil while the machine is running. Serve with pita chips and veggies. Enjoy!
3.5.3226

 

Filed Under: Appetizers, Dressings/Condiments Tagged With: baba ganoush, dip, eggplant, fast and easy, Middle Eastern, roasted garlic, spread

Jalapeno Popcorn

February 4, 2016 by Epicurean Vegan

Jalapeno Popcorn -- Epicurean Vegan

I can’t tell you how thrilled I am to bring this to you. Our dear friends (and neighbors) came up with this recipe a few years ago and it has been a staple every time we get together–which is a lot. Sadly, they are moving out-of-state, but they couldn’t leave without sharing the famous Jalapeno Popcorn recipe. This is the perfect Super Bowl snack (GO BRONCOS!) The jalapenos and nutritional yeast are a fantastic combination and I guarantee it will become your go-to snack for get togethers. Make it spicy or keep it tame; either way, you’ll love it!

INGREDIENTS:
1 to 1-1/2 C sliced jalapenos (I use jarred)
3 Tbs coconut oil
3/4 C popcorn kernels
2-3 Tbs vegan margarine, melted
Salt
Nutritional yeast

DIRECTIONS:
Using a slotted spoon, scoop the jalapeno slices onto a couple of paper towels.
Jalapeno Popcorn -- Epicurean Vegan

Roll them up in the paper towel to soak up some of the liquid. If you want the popcorn extra hot, skip this step. Next, start to melt the coconut oil over medium-high heat and lay the jalapenos flat in the pan. Cover and let cook 2-3 minutes, or until the bottoms of the jalapenos just start to brown.
Jalapeno Popcorn -- Epicurean VeganDump in the popcorn, cover, and shake the pan a little. This will get the kernels on the bottom of the pan and move the peppers up on top of the kernels.
Jalapeno Popcorn -- Epicurean VeganCover and hold the lid closed tight and shake every 10-15 seconds to keep everything from burning. The kernels will start to pop after about 1-2 minutes. You will definitely need to run the oven fan because the jalapenos will fill the air! (You may suffer from Jalapeno Lung.) Once you stop hearing the popping, remove from the heat and transfer to a large bowl. The jalapenos will be a little crispy–yum! Jessie recommends using a slightly curved rubber spatula to drizzle and fold in the butter.
Jalapeno Popcorn -- Epicurean VeganSprinkle with salt, stir, then sprinkle with nutritional yeast.
Jalapeno Popcorn - Epicurean Vegan Fold everything together again and add more seasoning, if needed. It’s so easy and so delicious! Thank you, Jessie!

Jalapeno Popcorn
 
Print
I can't tell you how thrilled I am to bring this to you. Our dear friends (and neighbors) came up with this recipe a few years ago and it has been a staple every time we get together--which is a lot. Sadly, they are moving out-of-state, but they couldn't leave without sharing the famous Jalapeno Popcorn recipe. This is the perfect Super Bowl snack (GO BRONCOS!) The jalapenos and nutritional yeast are a fantastic combination and I guarantee it will become your go-to snack for get togethers. Make it spicy or keep it tame; either way, you'll love it!
Author: Epicurean Vegan
Ingredients
  • 1 to 1-1/2 C sliced jalapenos (I use jarred)
  • 3 Tbs coconut oil
  • ¾ C popcorn kernels
  • 2-3 Tbs vegan margarine, melted
  • Salt
  • Nutritional yeast
Directions
  1. Using a slotted spoon, scoop the jalapeno slices onto a couple of paper towels.
  2. Roll them up in the paper towel to soak up some of the liquid. If you want the popcorn extra hot, skip this step. Next, start to melt the coconut oil over medium-high heat and lay the jalapenos flat in the pan. Cover and let cook 2-3 minutes, or until the bottoms of the jalapenos just start to brown.
  3. Dump in the popcorn, cover, and shake the pan a little. This will get the kernels on the bottom of the pan and move the peppers up on top of the kernels.
  4. Cover and hold the lid closed tight and shake every 10-15 seconds to keep everything from burning. The kernels will start to pop after about 1-2 minutes. You will definitely need to run the oven fan because the jalapenos will fill the air! (You may suffer from Jalapeno Lung.) Once you stop hearing the popping, remove from the heat and transfer to a large bowl. The jalapenos will be a little crispy--yum! Jessie recommends using a slightly curved rubber spatula to drizzle and fold in the butter.
  5. Sprinkle with salt, stir, then sprinkle with nutritional yeast.
  6. Fold everything together again and add more seasoning, if needed. It's so easy and so delicious! Thank you, Jessie!
3.5.3208

 

Filed Under: Appetizers, Snacks Tagged With: fast and easy, jalapenos, nutritional yeast, popcorn, vegan Super Bowl snack

Baked Hummus & Spinach Dip

December 27, 2015 by Epicurean Vegan

Baked Hummus and Spinach Dip -- Epicurean Vegan

Hummus and spinach . . . two of my favorites. So when I saw this recipe, I knew I had to not only veganize it, but I had to put my own twist on it. And I’m so happy with how it turned out (and so were my guests who gobbled it up).

INGREDIENTS:
Hummus

2 15-oz cans garbanzo beans, drained and rinsed
3-4 cloves of garlic
2/3 C tahini
1/3 C lemon juice
1/2 C water
1/4 C olive oil
1/2 tsp salt
3/4 tsp cumin
1/4 to 1/2 tsp cayenne
1 C parsley
The rest
4 C chopped spinach
1 7-oz can diced green chilies, drained
1/2 C vegan mozzarella shreds
1/2 C vegan cheddar shreds
Pita chips, veggies, crackers

DIRECTIONS:
Preheat oven to 375. Start with making the hummus. Combine all of the hummus in a food processor and blend for several minutes until completely smooth. Transfer to a large bowl. Combine the two cheeses and set aside.

I then washed out the processor bowl and tossed the spinach in. I used almost a full bunch of spinach leaves and chopped it up in the food processor and ended up with about 4 cups. Add it to the bowl with the hummus along with 1/2 cup of the cheese mixture, and the green chilies.
Baked Hummus and Spinach Dip -- Epicurean Vegan

Combine well and transfer to a shallow baking dish. (Really, anything larger than an 8×8″ baking dish is great.) Top with remaining cheese.
Baked Hummus and Spinach Dip -- Epicurean VeganBake for 25 minutes. Enjoy with pita chips, veggies, and crackers!

Baked Hummus & Spinach Dip
 
Print
Hummus and spinach . . . two of my favorites. So when I saw this recipe, I knew I had to not only veganize it, but I had to put my own twist on it. And I'm so happy with how it turned out (and so were my guests who gobbled it up).
Author: Epicurean Vegan
Ingredients
  • Hummus
  • 2 15-oz cans garbanzo beans, drained and rinsed
  • 3-4 cloves of garlic
  • ⅔ C tahini
  • ⅓ C lemon juice
  • ½ C water
  • ¼ C olive oil
  • ½ tsp salt
  • ¾ tsp cumin
  • ¼ to ½ tsp cayenne
  • 1 C parsley
  • The rest
  • 4 C chopped spinach
  • 1 7-oz can diced green chilies, drained
  • ½ C vegan mozzarella shreds
  • ½ C vegan cheddar shreds
  • Pita chips, veggies, crackers
Directions
  1. Preheat oven to 375.
  2. Start with making the hummus. Combine all of the hummus in a food processor and blend for several minutes until completely smooth. Transfer to a large bowl.
  3. Combine the two cheeses and set aside.
  4. I then washed out the processor bowl and tossed the spinach in. I used almost a full bunch of spinach leaves and chopped it up in the food processor and ended up with about 4 cups.
  5. Add it to the bowl with the hummus along with ½ cup of the cheese mixture, and the green chilies.
  6. Combine well and transfer to a shallow baking dish. (Really, anything larger than an 8x8" baking dish is great.) Top with remaining cheese.
  7. Bake for 25 minutes. Enjoy with pita chips, veggies, and crackers!
3.5.3208

 

 

Filed Under: Appetizers Tagged With: baked hummus dip, easy, party food, spinach dip, vegan dip

Simple and Delicious: Cooked Edamame

April 16, 2015 by Epicurean Vegan

Cooked Edamame -- Epicurean Vegan

Sometimes it’s the little things. We typically order these as an appetizer when we eat out at Asian restaurants and figured it was high-time we started eating them at home, too. It’s so easy and they make a great side dish or starter. You can also change up the seasoning and you have a whole new dish. Not only do they taste amazing, they’re ready in 10-15 minutes. Edamame is full of fiber, protein, vitamins C and A, as well as iron, so dig in!

INGREDIENTS:
12-oz bag frozen edamame in the shell
1 tsp salt
Seasoning of choice: salt; pepper; tamari/soy sauce; orange zest + ginger; lemon + garlic; 5-spice; cayenne . . . endless possibilities!

Edamame -- Epicurean Vegan

DIRECTIONS:
Bring a medium saucepan of water (plus the teaspoon of salt) to a boil. Add the edamame and cook for 7-8 minutes. Drain and toss with a generous amount of seasonings.

Enjoy!

 

Filed Under: Appetizers, Sides Tagged With: cooked edamame, Edamame, fast and easy, simple, steamed

Stuffed Dates

December 26, 2014 by Epicurean Vegan

Stuffed Dates -- Epicurean VeganHappy holidays! The last couple of days have consisted of family and friend get-togethers, which means lots of great food. Christmas Eve was an appetizer night, so I brought the amazing Fiesta Taco Potato Crisps from The Oh She Glows Cookbook, and my spinach dip. For Christmas breakfast, we feasted on our favorite Hash Brown Casserole and the Easy, Vegan Cinnamon Rolls. We had a wonderful dinner at our neighbor’s last night with a variety of vegan soups and the Festive Kale Salad from The Oh She Glows Cookbook. I brought the famous Party Cheese Ball, Pesto Potato Bread, Bourbon Balls, and these incredible Stuffed Dates. Talk about a food festivus! I always thought I didn’t like dates, but I think that’s because I’ve only had them pureed in something, and I’m not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn’t find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit—it’s that easy.

Stuffed Dates -- Epicurean VeganI had made two batches of cashew cream (one for the potato crisps; one for these) and divided the batches into these handy, dandy squeeze bottles. I finally got smart and picked up a couple. They made the process for the potato crisps and these stuffed dates sooooo much easier—and faster!
Stuffed Dates -- Epicurean Vegan

These dates are stuffed with cashew cream, an almond or pecan, and topped with orange zest. You can’t go wrong. You can easily change them up; imagine the possibilities!

INGREDIENTS:
40-45 dates, pitted or not
1 to 1-1/2 C roasted almonds and pecans
Zest from one large orange
1 C cashews
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
To make the cashew cream, soak the cashews in water for at least 4 hours, or if you’re short on time, pour boiling water over them in a bowl and let soak an hour. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.

Squeeze about 1/2 a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you’ve filled all of the dates. Refrigerate until ready to serve. Enjoy!

Stuffed Dates
 
Print
Prep time
30 mins
Total time
30 mins
 
I always thought I didn't like dates, but I think that's because I've only had them pureed in something, and I'm not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn't find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit---it's that easy.
Author: Epicurean Vegan
Ingredients
  • 40-45 dates, pitted or not
  • 1 to 1-1/2 C roasted almonds and pecans
  • Zest from one large orange
  • 1 C cashews
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. To make the cashew cream, soak the cashews in water for at least 4 hours, or if you're short on time, pour boiling water over them in a bowl and let soak an hour.
  2. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt.
  3. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers.
  4. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.
  5. Squeeze about ½ a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you've filled all of the dates.
  6. Refrigerate until ready to serve. Enjoy!
3.4.3177

 

Filed Under: Appetizers Tagged With: cashew cream, fast and easy, nuts, orange zest, vegan stuffed dates

Homemade Veggie Sushi Rolls

June 3, 2014 by Epicurean Vegan

Homemade Veggie Sushi Rolls -- Epicurean VeganWe love going out for veggie sushi rolls and after attempting to make them at home, we still love going out for sushi. It was certainly an experience and I’m sure those of you out there who can whip out a veggie roll and cleanly cut it into 8 beautiful pieces in ten seconds, are rolling your eyes right now, but I am happy to let you folks make my veggie sushi for now on. Here’s what I learned:

  • Sushi rice is called “sticky rice” for a reason; It. Sticks. To. Everything. (Including feet. Yes, you will find it between your toes)
  • Sharp knives are a must, not the ones we’ve had for nearly 12 years and have been sharpened once (Yes, I’m taking them in this week)
  • The Tenth-Grader has WAY more patience and optimism than I, thank goodness.
  • Contrary to popular belief, making sushi is not a zen-full experience.

What You’ll Need:

  •  Sushi rice
  • Nori (seaweed wraps)
  • Veggies
  • Bamboo rolling mat (helpful, but not imperative)
  • Jarred ginger
  • Wasabi powder/paste
  • Soy sauce or tamari
  • Small bowl of water with a splash or two of rice vinegar.
  • Patience, a good attitude and perhaps some saki.

Homemade Veggie Sushi Rolls -- Epicurean VeganTo begin with, the rice will take about 15 minutes. Going by package instructions, I combined 1-1/2 cups of water with 2 cups of rice to make 4 cups of rice (minus about 1/2 C that stuck to the bottom of the pan). This made about 5 rolls of a few good-looking and some very ugly rolls, varying in sizes. (As you may have guessed, this probably won’t be the most precise method of making sushi rolls). Transfer the rice to a wooden bowl (that is important, but I’m not sure why).

As far as veggies go, we went with avocado, carrot, cucumber, and mushrooms. They don’t have to all go on one roll; use whatever combo you’d like. I recommend using carrot peelings, unless you slice the carrot pretty thin, otherwise, it can be a pain in the butt to cut (especially if your knives are dull…) We found that the thinner things are sliced, the easier it is to pile the veggies in the roll.

To assemble . . .
Lay the bamboo mat out. To make small rolls, cut the nori sheet in half and place on the mat, shiny side down.Homemade Veggie Sushi Rolls -- Epicurean VeganWet your hands with some of the water/rice vinegar and grab a large handful of the rice. The water helps keep the evil sticky rice from overtaking your hands. Press it onto the nori, leaving about an inch at the top; layer the veggies down the center.
Homemade Veggie Sushi Rolls -- Epicurean Vegan(You can certainly add a lot more veggies).
Next, from the bottom, roll the bamboo mat up and squeeze the roll as you go. (That is such a terrible description, but I think you’ll figure it out). Very quickly, wet the top inch strip of nori, so that it will stick to the other end of the roll. This will all make sense when you try it. Hopefully, you’ll end up with a decent-looking roll:
Homemade Veggie Sushi Rolls -- Epicurean VeganWhen cutting, we found that wetting the knife also helped to keep the rice from sticking to the blade. The serrated knife worked well. We also made a nice fatty roll:
Homemade Veggie Sushi Rolls -- Epicurean Vegan(We probably could have used less rice and more veggies). We also attempted the rice-on-the-outside rolls . . .
Homemade Veggie Sushi Rolls -- Epicurean Vegan . . . but they were harder to cut.
Anyhow, we still ended up with some decent rolls. They weren’t pretty, but they still tasted great.
Homemade Veggie Sushi Rolls -- Epicurean VeganI love to mix about 1-1/2 tsp of wasabi paste with tamari or soy sauce, place a piece of ginger on the roll and dunk it all in the sauce. Delicious!! So I just might try this endeavor again (especially since I have half a bag of rice and several nori wrappers left). Any tip and tricks to making sushi is welcome, so let me know!
Homemade Veggie Sushi Rolls -- Epicurean Vegan

 

 

Filed Under: Appetizers, Dinners Tagged With: Asian, ginger, nori, rice, sushi rolls, vegan sushi rolls, veggie sushi, wasabi

Hummus & Tomato Tart

May 27, 2014 by Epicurean Vegan

Hummus and Tomato Tart -- Epicurean VeganThis is great for a last minute appetizer and is extremely versatile. Change up the veggies, spices, and herbs and you have another great appetizer. I used Pillsbury crescent rolls (yes, they’re vegan) and I actually like them as a crust a bit more than puff pastry (which is also vegan). The crescent rolls have a fluffy layer effect that’s light and tasty. I cut the tart into 9 squares, but feel free to slice and dice the way you’d like.

INGREDIENTS:
1 pkg. Pillsbury Crescent Rolls (8 to a package)
1/3 to 1/2 C prepared hummus
2 tomatoes, sliced thin (about 9 slices)
1/3 C chopped fresh basil

DIRECTIONS:
Preheat oven to 375. Grease a 9×13 baking sheet. Unroll the crescent rolls on the baking sheet and press the perforated edges to seal them. Using your fingers, firmly press the dough in several directions in order to get it to fit the baking sheet.

Hummus & Tomato Tart -- Epicurean VeganBake for 9 minutes, or until golden brown.
Hummus & Tomato Tart -- Epicurean VeganLet it cool completely, then spread on the hummus, add the tomatoes and sprinkle on the basil. Cut into squares and enjoy!

Hummus & Tomato Tart
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
This is great for a last minute appetizer and is extremely versatile. Change up the veggies, spices, and herbs and you have another great appetizer. I used Pillsbury crescent rolls (yes, they're vegan) and I actually like them as a crust a bit more than puff pastry (which is also vegan). The crescent rolls have a fluffy layer effect that's light and tasty. I cut the tart into 9 squares, but feel free to slice and dice the way you'd like.
Author: Epicurean Vegan
Ingredients
  • 1 pkg. Pillsbury Crescent Rolls (8 to a package)
  • ⅓ to ½ C prepared hummus
  • 2 tomatoes, sliced thin (about 9 slices)
  • ⅓ C chopped fresh basil
Directions
  1. Preheat oven to 375. Grease a 9x13 baking sheet.
  2. Unroll the crescent rolls on the baking sheet and press the perforated edges to seal them. Using your fingers, firmly press the dough in several directions in order to get it to fit the baking sheet.
  3. Bake for 9 minutes, or until golden brown.
  4. Let it cool completely, then spread on the hummus, add the tomatoes and sprinkle on the basil. Cut into squares and enjoy!
3.4.3177

 

Filed Under: Appetizers Tagged With: basil, fast and easy, finger food, hummus, hummus tart, party food, Pillsbury Crescent Rolls, tart, tomato tart, tomatoes, Vegan

Garbanzo-White Bean Truffle Spread

July 6, 2013 by epicureanvegan

Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

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

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

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

Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

Garbanzo-White Bean Truffle Spread
 
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Author: Epicurean Vegan
Ingredients
  • 1 15-oz can garbanzo beans (chickpeas), drained and rinsed
  • 1 15-oz can Great Northern beans, drained and rinsed
  • 1 large (or two medium) clove of garlic, halved or quartered
  • 1 tsp salt
  • 5-6 large green onions (white and green parts) sliced
  • 4 Tbs lemon juice
  • 2 Tbs truffle oil
Directions
  1. Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up.
  2. Add the beans, lemon juice, salt, and green onions; puree until smooth.
  3. While the machine is running, add the truffle oil; blend well.
  4. If you have time, let it chill for an hour or two before serving.
  5. Enjoy on crackers, toasted baguette slices, or veggies.
3.3.3077

Filed Under: Appetizers, Dressings/Condiments Tagged With: Chickpeas, dip, fast and easy, finger food, garbanzo beans, green onion, spread, truffle oil

Tempeh Lettuce Wraps

May 14, 2013 by epicureanvegan

Tempeh Lettuce Wraps -- Epicurean VeganLettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they’re fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That’s the beauty of these . . . they’re so versatile.

INGREDIENTS:
Filling:
2 8oz pkg. tempeh, broken into chunks
5 large mushrooms, diced
1 can water chestnuts, chopped (I didn’t have any, but I would have used them if I did, so these are certainly optional)
1 Tbs olive oil
2 Tbs fresh garlic, minced
3 cloves of garlic, minced
1-1/4 C vegetable broth
1/4 C fresh mint, chopped
1/8 C lime juice
1 Tbs tamari
1 Tbs toasted brown rice vinegar
2 tsp sugar
2 tsp sriracha
1/4 tsp brown sugar
Sauce:
1/8 C lime juice
1/8 C water
1/8 C sugar
2 Tbs tamari
1 Tbs brown rice vinegar
1/2 tsp brown sugar
1 Tbs yellow  miso
salt and pepper, to taste
Toppings:
2 carrots, shredded
1 cucumber, peeled and sliced into strips
Fresh basil, sliced into strips
1 C green onions, sliced
1 avocado, sliced into thin strips
1/2 C chopped peanuts and slivered almonds (also chopped)
12-16 large lettuce leaves

DIRECTIONS:
Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you’re left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.

Tempeh Lettuce Wraps -- Epicurean VeganHeat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.

Tempeh Lettuce Wraps -- Epicurean VeganSince you were so efficient in your prep work . . .  😉 you’re ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!

Tempeh Lettuce Wraps -- Epicurean Vegan

Tempeh Lettuce Wraps
 
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Lettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they're fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That's the beauty of these . . . they're so versatile.
Author: Epicurean Vegan
Serves: 4
Ingredients
  • Filling:
  • 2 8oz pkg. tempeh, broken into chunks
  • 5 large mushrooms, diced
  • 1 can water chestnuts, chopped (I didn't have any, but I would have used them if I did, so these are certainly optional)
  • 1 Tbs olive oil
  • 2 Tbs fresh garlic, minced
  • 3 cloves of garlic, minced
  • 1-1/4 C vegetable broth
  • ¼ C fresh mint, chopped
  • ⅛ C lime juice
  • 1 Tbs tamari
  • 1 Tbs toasted brown rice vinegar
  • 2 tsp sugar
  • 2 tsp sriracha
  • ¼ tsp brown sugar
  • Sauce:
  • ⅛ C lime juice
  • ⅛ C water
  • ⅛ C sugar
  • 2 Tbs tamari
  • 1 Tbs brown rice vinegar
  • ½ tsp brown sugar
  • 1 Tbs yellow miso
  • salt and pepper, to taste
  • Toppings:
  • 2 carrots, shredded
  • 1 cucumber, peeled and sliced into strips
  • Fresh basil, sliced into strips
  • 1 C green onions, sliced
  • 1 avocado, sliced into thin strips
  • ½ C chopped peanuts and slivered almonds (also chopped)
  • 12-16 large lettuce leaves
Directions
  1. Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you're left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.
  2. Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.
  3. Since you were so efficient in your prep work . . . 😉 you're ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!
3.4.3177

Filed Under: Appetizers, Dinners, Sides Tagged With: carrots, fast and easy, fresh, green onion, healthy, mushrooms, tempeh, tempeh lettuce wraps, vegan lettuce wraps, vegetarian lettuce wraps

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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