Epicurean Vegan

Healthy eating for discriminating palates

Product Reviews: Nate’s Savory Mushroom Meatless Meatballs & Gardein Chipotle-Lime Crispy Fingers August 21, 2011

Filed under: Appetizers,Product Reviews — epicureanvegan @ 2:30 pm
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The other night just seemed like an appetizer night. Every once in a while we’ll peruse Whole Foods, or Sunflower Market for some vegan appetizers for dinner. We had never tried Nate’s Savory Mushroom Meatless Meatballs before and anything that says “savory mushrooms,” we’re all over it. I’ve had Nate’s Zesty Meatless Meatballs, and we weren’t that impressed. They had no flavor—even with marinara sauce and cheese on them. I was willing to give these a try, however.

There are three methods of cooking them listed on the back: stove top, oven or microwave. We went with the oven: 375 for 10 minutes. They come with zero saturated fat, no trans fat, no cholesterol, 8 grams of protein, and only 4.5 grams of total fat. So onto the taste . . . they weren’t good. Not only did they have NO FLAVOR, the little taste that they did have, was not good at all. They tasted very fake. All three of us tried one and none of us liked them. Bummer. We were hoping for more. You’re better off making your own.

Now, on to better news . . .

These were outstanding! I usually have a problem with fake chicken products that taste too much like the real thing—it really grosses me out, but for some reason, these don’t do that to me—and the consistency and taste are pretty close to real chicken. We all loved these, especially with the vegan ranch dip. Gardein makes many varieties, and the Chipotle Lime flavoring is just right—not overpowering. We baked them at 450 for 20-25 minutes. They have 6 grams of fat (0.5 grams of saturated fat), no cholesterol and 16 grams of protein. These would be ideal cut up for a “chicken” salad.

The guys wanted onion rings and vegetarian tamales as well. I made some hummus to go on pitas and crackers and it was a fun and delicious (minus the “meat” balls) appetizer night.

 

Vegan Ranch Dip August 21, 2011

Filed under: Appetizers,Dressings/Condiments — epicureanvegan @ 2:28 pm
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This dip is ideal for chips, veggies, and especially for the Gardein Chipotle-Lime Crispy Fingers. I used Galaxy Foods Vegan Cream Cheese—which was new for me, as I’ve always used Tofutti brand. I thought it was really good.

INGREDIENTS:

8-oz vegan cream cheese

2 Tbs light miso

2 Tbs lemon juice

2 Tbs nutritional yeast

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp salt

1 Tbs dried chives

DIRECTIONS:

Combine everything in a food processor and chill for a couple of hours. Enjoy!

 

Vegan Brie August 2, 2011

Filed under: Appetizers,Sides — epicureanvegan @ 11:11 am
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This recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I’ve tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn’t do it for me. I was nervous about this one. Surprisingly, however, it’s pretty delicious. I wouldn’t say it’s like brie; both with consistency and taste, but it does taste very good. The recipe doesn’t mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it’s a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!

INGREDIENTS:

1-2 Tbs wheat germ, or 1/3 C toasted sliced almonds

1-1/2 C water

3 Tbs agar flakes, or 1 Tbs agar powder

1/2 C chopped raw cashews

1/2 C silken tofu

1/4 C nutritional yeast

1/4 C lemon juice

2 Tbs tahini

1-1/2 tsp onion powder

1 tsp salt

1/4 tsp garlic powder

1/8 tsp ground dill seed or ground coriander (I used the coriander)

DIRECTIONS:

Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.

Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge—mostly to just break the suction. Turn it over and it will slide right out of the bowl.

Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don’t see why it can’t be wrapped up and frozen, too.

Enjoy!

 

A Look Back July 29, 2011

Filed under: Appetizers,Breads,Breakfasts,Desserts,Dinners,My Vegan Life,Sides,Soups — epicureanvegan @ 1:11 pm
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When it’s time to plan meals for the week, I sometimes rely on some old favorites of mine. When looking back on my recipes, I always come across yummy ones I’ve forgotten about. I thought I’d bring these oldies, but goodies to you.

Appetizers

Party Cheese Ball

Stuffed Mushrooms

Mustard Greens and Cheeze Filo Pie

Avocado Bruschetta

.

Breads

Pesto Potato Bread

Blueberry Muffins with Crumb Topping

Home-made Pita Bread

Chive-Flecked Spud Muffins

.

Side Dishes

Israeli Couscous with Pine Nuts & Parsley

Easy, Creamy Pasta Salad

Baked Fries with Sea Salt & Truffle Oil

Easy Cole Slaw

.

Soups

Eggplant Parmagiano Stew

Vegetable-Barley Soup

Vegetable-Barley Chili

.

Lunch

Smoky-Miso Tofu Sandwiches

Garden Wrap

BLTA with Tempeh Bacon

Green Tea Rice with Lemon, Snowpeas & Tofu

.

Breakfast

Quinoa-Couscous Cereal with Dried Fruit

Colorful Kale and Potato Casserole

Hash Brown Casserole

Home-made Granola

.

Dinner

Sweet Chili-Lime Tofu

Breaded Zucchini with Lentils and Rainbow Chard

Angel Hair Pasta with Mushrooms & Ricotta

Spinach & Tofu Calzones

Spinach & Pesto Lasagna

Fresh & Healthy Soft Tacos/Burritos

Pecan-Crusted Seitan

Field Roast with Fresh Blueberry Sauce

.

Desserts

Glazed Chocolate-Avocado Cupcakes

Chai-Spiced Berry-Oatmeal Cookies

Cheeze Danishes

Sunflower-Cherry Oatmeal Bars

 

Spicy Field Roast-Stuffed Fillo Cups July 11, 2011

Filed under: Appetizers — epicureanvegan @ 11:32 am
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Sorry for the lousy picture—I took it with my iphone since I didn’t have my camera on hand. Don’t let it deter you from trying these tasty appetizers. They’re easy to make and a sure crowd-pleaser.

INGREDIENTS:

2 Field Roast Chipotle-flavored sausages

6 green onions, sliced

6 mushrooms, diced small

1 can water chestnuts, diced small

2 pkgs Athens mini fillo shells (30 shells)

1-2 tsp olive oil

Daiya cheddar-flavored cheese shreds

DIRECTIONS:

Cut the Field Roast into large pieces and grind them up in a food processor.

In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.


Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.

Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!

 

Savory Vegetable Tart June 23, 2011

Filed under: Appetizers,Dinners — epicureanvegan @ 5:36 pm
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Like the Savory Asparagus Tart, this one is to die for. I think that pretty much sums it up.

INGREDIENTS:

1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)

1/2 a bunch of asparagus

1 large tomato, thinly sliced

5 mushrooms, thinly sliced

1 C Daiya mozzarella

2 Tbs olive oil

1-1/2 tsp truffle oil

DIRECTIONS:

Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11×7″ baking sheet. Don’t worry about getting it perfect—you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up:

Layer on the cheese, then the tomato:

Next, layer on the mushrooms and the steamed asparagus:

Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!

 

White Bean Crock Cheez June 13, 2011

Filed under: Appetizers,Dressings/Condiments — epicureanvegan @ 10:09 am
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This cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don’t eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it’s made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.

INGREDIENTS:

2 C cooked white beans or garbanzo beans

3 Tbs nutritional yeast flakes

2 Tbs tahini

2 Tbs lemon juice

1-1/2 Tbs light miso

1-2 Tbs olive oil

1 tsp onion powder

3/4 tsp salt

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp dry mustard

DIRECTIONS:

Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!

 

Herbed Almond Cheeze May 31, 2011

Filed under: Appetizers,Dressings/Condiments — epicureanvegan @ 9:07 am
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It’s amazing what you can make with almonds! This recipe is the same as the Almond Cheeze Log, but this time, I added herbs to it. This cheeze is light and fluffy and the herbs are subtle. Feel free to add more than I did, but I think you’ll like this mild version.

INGREDIENTS:

1 C blanched almonds

1/4 C lemon juice

3 Tbs olive oil

1 clove garlic, peeled (I used minced)

1-1/4 tsp salt

1 Tbs fresh chives, chopped

1 Tbs fresh parsley, chopped

1/2 tsp dried dill

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 C cold water

Cheesecloth (a thin cotton napkin works great, too)

DIRECTIONS:

First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.

Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds with the chives and parsley.

Then, add the dill, onion powder, garlic powder, lemon juice, olive oil, garlic, salt and water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth or cloth napkin.

Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band and refrigerate for several hours. Enjoy!

 

 

Edamame Hummus May 29, 2011

Filed under: Appetizers,Dressings/Condiments — epicureanvegan @ 6:40 pm
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My wonderful friend and neighbor brought this over to me. We are both foodies and even though she’s not vegan, she always whips up amazing vegan creations for me to try. This hummus is full of flavor and is great with veggies, chips, crackers, etc. A refreshing summer dip!

INGREDIENTS:

2 C edamame
2-3 garlic cloves
2-3 lemons, juice and zest reserved
1/3 C tahini
5/8 C olive oil
1/2 avocado, peeled and pitted
1-1/4 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
1/4 tsp ground coriander
1/16 tsp cayenne
1/2 tsp agave

DIRECTIONS:

Using a food processor, blend edamame, garlic, lemon juice, lemon zest and tahini. With motor running, slowly drizzle in oil to emulsify mixture. Add remaining ingredients and puree until smooth. Enjoy!

Recipe: Edible Front Range

 

Kale and Cream Cheese-Stuffed Sweet Chilies May 27, 2011

Filed under: Appetizers,Dinners — epicureanvegan @ 10:09 am
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Geez . . . it’s been a while since I last posted. The Sixth Grader (or should I say, soon-to-be The Seventh Grader) was on a week-long field trip so me and The Husband ate out a lot this week. Produce in my refrigerator, however, was feeling very neglected, so last night I decided to make these. They were delicious! We threw them on the grill, but you can also bake them in the oven at 350 for about 20 minutes. Use this stuffing for small chilies and serve them as appetizers, too.

INGREDIENTS:

3 large sweet chili peppers

10-oz Tofutti cream cheese

3 Tbs lime juice

1 tsp cumin

1 C fresh cilantro, chopped

6-8 sun-dried tomatoes, diced

1 bunch of kale

6-8 green onions, sliced

1/2 C vegan pepper jack cheese, shredded

2 tsp garlic, minced

2 tsp olive oil

DIRECTIONS:

Using a food processor or mixer, cream together the cream cheese, lime juice, cumin, and cilantro.

In a large saucepan or skillet, heat the olive oil and garlic. Add the kale. One bunch may seem like a lot (5-6 cups) but it will cook down quite a bit. Cook it over medium heat, constantly stirring it. I found that tongs work great for this. Cook for 4-5 minutes, or until nice and wilted.

In a large bowl, combine the sun-dried tomatoes, green onions, and cheese. Mix in the cream cheese mixture, then stir in the kale.

To prepare the chilies, there are a number of different ways to do it. First, slice the tops off and pull out the insides–as much as you can. You can either stuff them from the top, or slice them in the side. You can also slice them lengthwise, stuff them, then put them back together. I sliced into the side of it and found that that just worked better for the size of these chilies.

Preheat the grill to a medium-high heat. Wrap the stuffed chilies in foil and place on the heated grill. Cook them for about 10 minutes, turning them often. Once the filling starts to drip out from the foil, remove them from the grill. Unwrap from the foil and enjoy!

 

 
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