Epicurean Vegan

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Product Review: We Can’t Say It’s Cheese Spreads/Dips

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Perhaps what the Nicotine Patch does for smokers, this product does for recovering cheese addicts such as myself. Even though it’s been three years since I kicked the dairy habit, Wayfare is helping me with those every-so-often cheese cravings with their cheese spreads and dips called, We Can’t Say it’s Cheese.

For around $3.60 for an 8oz container, you too, can satisfy any cheese cravings. I picked up 3 of their four varieties:

Cheddar-Style Spread (They also make this in a dip)

Hickory-Smoked Cheddar-Style Spread

and

Mexi Cheddar-Style Dip

The look and texture resembles peanut butter, but smells like actual cheese. For the taste test, I served these for a get together with my non-vegan friends and they were quite impressed! We liked them on crackers and a slice of apple.

As for the different flavors, I didn’t particularly like the Mexi flavor–all I could really taste was taco seasonings. However, the Husband liked that one. I have to say, that the Hickory-Smoked one was my favorite–but the Husband and another guest didn’t care for that one, yet admitting, they don’t like smoked products anyway. The Cheddar-Style ranks way up there, too. None of the flavors I tried had that fake taste like a lot of vegan cheeses can have–it tasted much like real cheese, minus the hormones and nastiness.

WayFare itself is an impressive company…all their products are Non-Dairy, All Natural, Wheat-Free, No Trans Fats, Soy-Free, No Casein, Vegan, No GMOs, No Canola, No Cholesterol, Kosher Pareve: Healthy Ingredients

In fact, here’s a list of ingredients from the Hickory-Smoked variety: (I can even pronounce them all)! Prepared non GMO whole grain oatmeal (water and oats), vegetable oil blend, sesame, pimentos, nutritional yeast, sea salt, natural hickory smoke flavor, calcium carbonate, onion powder, evaporated cane juice.

A serving size is 2 tablespoons–carrying 60 calories and 5 grams of fat, 3 of which is saturated. So not perfect. But better than the real deal. I’m hoping they’ll come up with a goat cheese style…

WayFare has a great website with more information on their products and recipes. (You can even make mac ‘n cheese with this stuff)! Give it a try and tell me what you think!

(Don’t worry…I had lots of help–wasn’t just me)!

More Hummus Varieties

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More Hummus Varieties -- Epicurean VeganI love that hummus is so versatile and easy to make. It’s also cheaper to make your own than buying prepackaged hummus. Here are two other varieties that a friend introduced me to and please note, the picture shows just half what the recipe yields.

INGREDIENTS:
4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 C olive oil, or to taste
For Parsley and Garlic Hummus
1/4 cup oil
1/4 cup parsley
1-2 garlic cloves, depending on taste
For Roasted Red Pepper Hummus
2-3 peppers from a can of roasted red pepper
1/4 cup of olive oil
Other variety would  be adding black or kalamata olives…yum!

DIRECTIONS:
On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/2 cup olive oil, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl.

The hummus should be a little thick in consistency, place half in a bowl and save for later for the roasted red pepper.

In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley and garlic until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. If the consistency still seems too thick, add more warm water if needed.

Add the other half of the hummus in the food processor. Add two to three roasted red peppers and olive oil. If needed added more water.

Serve with crackers, veggies, on sandwiches as a spread and a million other ways.

Recipe source: Kitchen Challengers

Product Review: Vegan Gourmet Nacho Cheese Alternative

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The quest for tasty queso seems to be a never-ending task for vegans. The queso recipe posted earlier, is pretty darn good, but does require a lot more ingredients, so if that doesn’t appeal to you, the folks at Follow Your Heart have a great alternative and just as they claim…it DOES MELT! And $3.69 for 10-oz is not bad.

I chopped the block and added it to my electric fondue pot. FYH says you can melt it in a sauce pan as well. It is thick and solid enough to shred over tortilla chips and microwave, too.

After about 15 minutes, the “cheese” definitely resembled nacho cheese and quite surprisingly, tasted like it, too. It certainly has a spicy kick, but at the same time, that was about all I could really taste. That cheesy taste just wasn’t there–which is good in a way, too, because fake cheese can taste, well…fake. This didn’t taste like that, but it just was lacking something.

So what’s a vegan to do? I decided to add about 1/3-1/2C of rice (Galaxy Foods) Shredded “cheese” and it really gave it a much more cheesy taste and texture. It was just what it needed. The only thing that changed was, of course, the consistency. It made it a bit more elastic-y. It didn’t really allow one to “dip” a chip, but more, “scoop” the cheese. The taste was outstanding though–the closest that pre-packaged vegan cheese is to regular nacho cheese.

Follow Your Heart not only makes many great products such as Veganaise and salad dressings, but they are one of the most environmentally conscious companies around. Their manufacturing plant in California operates on 100% solar energy and used all recycled products in their facility. Check out the April 2010 issue of VegNews for more!

Peanut Butter Hummus

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Peanut Butter Hummus -- Epicurean VeganI think this is a great hummus variety, especially for kids who aren’t crazy about regular hummus. Spread this on a tortilla with sprouts and veggies and it’ll make a healthy lunch. It’s also great on apples or celery.

INGREDIENTS:
1 15-oz can garbanzo beans
1/3 C warm water
4 Tbs peanut butter
2 Tbs olive oil
3 Tbs lemon or lime juice (I used lemon)
1 clove garlic
I added 1/2 tsp of cumin

DIRECTIONS:
Add all ingredients into a food processor and blend well. Store in an airtight container in the refrigerator for up to 3 days. Enjoy!

Recipe source: About.com

Avocado Chimichurri Bruschetta

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Avocado Chimichurri Bruschetta -- Epicurean VeganAnother great one from Vegetarian Times that I brought to a friend’s fiesta not long ago—it was a hit! If you need a break from the ever-trusty guacamole, this is a great alternative. The recipe was requested from several of the guests. I have since made this several times and I always double, or even triple the sauce recipe and use 6-8 avocados. It makes a big batch, but it will be gone in no time. I’ll also use two baguettes. Either way, this will be favorite that everyone will love.

INGREDIENTS:
2 Tbs lemon juice
2 Tbs red wine vinegar
3 cloves garlic, minced (1 Tbs)
3/4 tsp salt
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp ground black pepper
1/4 C olive oil
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 avocados, peeled, pitted, and cubed
6 1/2″ thick slices whole-grain or ciabatta bread, toasted (I sliced a baguette)

DIRECTIONS:
First, for the bread, I sliced one baguette (I doubled the recipe), brushed the slices with olive oil, then sprinkled them with garlic salt. I put them under the broiler (on high) for about 4 mins.

Avocado Chimichurri Bruschetta -- Epicurean VeganCombine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl. Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon mixture onto toasted slices and serve.

Enjoy!

Avocado Chimichurri Bruschetta
 
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Another great one from Vegetarian Times that I brought to a friend's fiesta not long ago---it was a hit! If you need a break from the ever-trusty guacamole, this is a great alternative. The recipe was requested from several of the guests. I have since made this several times and I always double, or even triple the sauce recipe and use 6-8 avocados. It makes a big batch, but it will be gone in no time. I'll also use two baguettes. Either way, this will be favorite that everyone will love.
Author:
Ingredients
  • 2 Tbs lemon juice
  • 2 Tbs red wine vinegar
  • 3 cloves garlic, minced (1 Tbs)
  • ¾ tsp salt
  • ½ tsp red pepper flakes
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper
  • ¼ C olive oil
  • ¼ C chopped fresh cilantro
  • ¼ C chopped fresh parsley
  • 2 avocados, peeled, pitted, and cubed
  • 6½" thick slices whole-grain or ciabatta bread, toasted (I sliced a baguette)
Directions
  1. First, for the bread, I sliced one baguette (I doubled the recipe), brushed the slices with olive oil, then sprinkled them with garlic salt. I put them under the broiler (on high) for about 4 mins.
  2. Combine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl.
  3. Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon mixture onto toasted slices and serve. Enjoy!

 

Spinach Dip

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Spinach Dip -- Epicurean VeganA friend shared this recipe with me several years ago and it’s a classic; I make it often for get togethers. I sometimes hollow out a round sourdough loaf to create a bowl and serve in that, but of course, that’s optional. The recipe calls for a leek soup mix, but a vegetable soup mix will work great too.

INGREDIENTS:
1 box (10 oz) chopped frozen spinach (I like Cascadian Farms brand)
1 can water chestnuts, chopped
1 C Tofutti sour cream
1 C Veganaise
1-1.8oz packet dried leek soup mix
Round sourdough loaf (optional)

DIRECTIONS:
Thaw spinach. I like Cascadian Farms brand because it comes in a plastic bag inside the box. I snip a corner of the bag off and drain as much liquid as I can out. I then wrap the spinach in a thin cotton napkin and squeeze any remaining liquid out of the spinach. Combine all ingredients, mix well and refrigerate until ready to serve. Then add to the bread bowl, if using. Serve with veggies, bread pieces and crackers. Enjoy!

Spinach Dip
 
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A friend shared this recipe with me several years ago and it's a classic; I make it often for get togethers. I sometimes hollow out a round sourdough loaf to create a bowl and serve in that, but of course, that's optional. The recipe calls for a leek soup mix, but a vegetable soup mix will work great too.
Author:
Ingredients
  • 1 box (10 oz) chopped frozen spinach (I like Cascadian Farms brand)
  • 1 can water chestnuts, chopped
  • 1 C Tofutti sour cream
  • 1 C Veganaise
  • 1-1.8oz packet dried leek soup mix
  • Round sourdough loaf (optional)
Directions
  1. Thaw spinach. I like Cascadian Farms brand because it comes in a plastic bag inside the box. I snip a corner of the bag off and drain as much liquid as I can out. I then wrap the spinach in a thin cotton napkin and squeeze any remaining liquid out of the spinach. Combine all ingredients, mix well and refrigerate until ready to serve. Then add to the bread bowl, if using. Serve with veggies, bread pieces and crackers. Enjoy!

 

Pita Chips

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Pita Chips -- Epicurean VeganI can’t remember where I got this recipe–I thought it was from the Sonoma Diet Cookbook where I got the fabulous hummus recipe, but nope…anyway, doesn’t matter. They’re wonderful and not hard to make at all. And the great thing, is that you can make as little, or as much as you want. You can also use flavored olive oils, too. I like to use both wheat and white pitas and on one 14″x14″ baking pan, I can get 2 whole pitas. That’s 32 pitas chips on one pan.

INGREDIENTS:
2 pkgs pitas
1/4 C olive oil
Dried basil
Garlic Salt

DIRECTIONS:
Preheat oven to 450. Slice the pita in half, then each half into 4 triangles. Then take each triangle and pull them apart to make two triangles. You should get 16 triangles from one pita.

Pita Chips -- Epicurean VeganPour the olive oil in a small bowl and lay the pita pieces on the baking pan, brush with olive oil, sprinkle with the garlic salt and basil.

Pita Chips -- Epicurean VeganBake for 4 mins.

Pita Chips -- Epicurean VeganWe’re having friends over tonight and I can’t wait to dig into these and the hummus. I also have some great black olive tapenade that my sister gave me that I think will be very tasty with these pita chips. Enjoy!

Crispy Tofu Slices with Orange Dipping Sauce

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Crispy Tofu Slices with Orange Dipping Sauce -- Epicurean VeganHoly…mackerel, I have never seen 8oz of tofu disappear so fast. This is was outstanding–I just wish I had made more! The recipe is from The Kind Diet and are so easy to make. The slightly sweet orange dipping sauce gives these a dessert, or even a breakfast quality. They practically melt in your mouth.

INGREDIENTS:
1-8oz pkg savory-flavored baked tofu (I used Westsoy Sesame Peanut flavored and the picture only shows about 1/4 of that)
1/2 C corn flour
1/2 C brown rice flour
Safflower oil
2/3 C orange juice
1/3 C maple syrup

DIRECTIONS:
Cut the baked tofu into slices about 1/4″ thick. Mix the flours together in a shallow bowl. Pour enough oil into a large skillet to cover the bottom of the pan with a thin layer and heat over medium heat. Dip each of the tofu strips into the flour mixture, coating well on all sides. Place the tofu strips in the skillet, and cook until lightly browned on both sides, about 3 mins per side. Transfer the fried tofu strips to a plate lined with paper towels to drain. Stir together the orange juice and syrup in a small bowl. Serve the tofu strips with the dipping sauce along side.
So delicious!
There was quite a bit of leftover flour, so I saved it for another batch, but I would recommend using 2 packages of tofu because there was also quite a bit of sauce left, too. With the orange juice and maple syrup dipping sauce, it would be delish for breakfast. Or try a tamari and brown sugar combo, or teriyaki sauce…the possibilities are really endless and I can’t wait to make more!

Recipe source: The Kind Diet

Three-Bean Dip

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Three-Bean Dip -- Epicurean VeganThis is a great dip, but at first, I thought it was a little bland, so I added about a cup of diced (food processed) black olives and it was just what this dip needed! I think a diced up roasted red pepper or two would be yummy too. Great for crackers, sour dough squares or even on celery and other veggies.

INGREDIENTS:
1 garlic clove, crushed
1 Tbs chopped green onion
1 C canned Great Northern or other white beans, drained and rinsed
1 C canned chickpeas, drained and rinsed
1 C cooked shelled edamame (I steamed them for a few minutes)
1 Tbs lemon juice
Salt and pepper
1 C finely diced black olives

DIRECTIONS:
In a food processor, process the garlic and green onions until minced. Add the beans, chickpeas, edamame, lemon juice , olives (if using) and salt and black pepper to taste and process until smooth.
Transfer to a medium bowl and serve right away or cover and refrigerate for 1  hour. Will keep for 3 days if stored properly. Enjoy!

Recipe source: 1000 Vegan Recipes

A New Take on Guac

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A New Take on Guac -- Epicurean VeganI wanted to spice up some old favorites. I love the different flavors in this guacamole and chances are, you have all the ingredients already. The idea came from Whole Foods, but I made some variations.

INGREDIENTS:
3 Med ripe avocados
1/2 C diced water chestnuts
1/2 red onion, diced small
2 Tbs minced garlic
1 tsp ground cumin
1/2 tsp hot sesame pepper oil
2 Tbs minced fresh cilantro leaves
3 Tbs lime juice
Sea salt, to taste

DIRECTIONS:
Mash up the avocados and then add all the other ingredients. Mix well and enjoy!

Like my other guacamole recipe, I like to use a pastry blender to mash the avocados. It works beautifully, even when the avocados aren’t quite ripe enough.

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