Epicurean Vegan

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Tempeh Spread

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Tempeh Spread -- Epicurean VeganI spent one day experimenting with tempeh for quick and easy appetizers and I love what I came up with! It’s also very versatile, so feel free to add your favorite other ingredients.

INGREDIENTS:
8 oz pkg tempeh, original
1 small carrot, grated
1 small red onion, diced
2 tsp lemon juice
1/2 tsp celery salt
1/2 tsp curry powder
2 Tbs vegetable stock powder
1/4 C Veganaise
Parsley, garnish

DIRECTIONS:
Cut the tempeh into small cubes and steam for about 10-15 mins. In the meantime, add carrots and onion to a food processor and chop up until they are very fine. Scoop out into a large bowl. Add the steamed tempeh to the food processor and chop up until fine as well. Combine the tempeh in the bowl with the carrots and onions and add the lemon juice, celery salt, curry powder, vegetable stock powder and mayo. Mix well. Scoop into pre-made phyllo shells and garnish with some parsley.

I halved the batch and after chopping up about a cup of mushrooms and 1/2 C of spinach leaves in the food processor, I added them to one half of the batch for a variation. They’re both delicious! You may want to add more spices to taste. Enjoy!

Tempeh Spread -- Epicurean Vegan

Queso is Back!!

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Queso is Back!! -- Epicurean VeganFinally! I have found a queso I can eat!! You’d never know this is dairy-free! It makes about 4 cups, so it’s perfect for a get together.

INGREDIENTS:
1 Tbs olive oil
1/2 C minced onion (I just chopped them really fine)
1/4 C oat flour or finely ground old fashioned oats ( I ground the oats)
2 Tbs Tahini
1/2 nutritional yeast flakes
1/3 C soy milk
1 tsp maple syrup
1 (14.5 oz) can diced tomatoes, drained
1 (4oz) can diced green chilies, drained (I diced up half a large Anaheim pepper)
1 1/2 tsp chili powder
1 1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp ground cayenne
1/2 tsp salt
1 1/2 Tbs lemon juice

DIRECTIONS:
In a large saucepan, heat the oil over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the oat flour, tahini, nutritional yeast, soy milk and maple syrup. Stir in the tomatoes and mix well. Lower heat and cook, stirring constantly. When mixture starts to bubble, add the chilies, chili powder, paprika, cumin, cayenne and salt. Continue to cook, stirring for about 10 mins. Stir in lemon juice. The recipe recommends adding more soy milk if it is too thick, but I added 1/2C Tofutti sour cream, because, well, I just love that stuff and it made it very creamy and delish! I also transferred it to my electric fondue pot to keep warm. Love it! Hope you enjoy it!

Queso is Back!! -- Epicurean VeganRecipe Source: 1000 Vegan Recipes

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

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!

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

Party Cheese Ball

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Party Cheese Ball -- Epicurean VeganI 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
 
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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:
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
  1. 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.
  2. 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.)
  3. Transfer to a bowl and chill for several hours or overnight.
  4. Shape into a ball and roll in nuts.
  5. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball.)
  6. NOTE: Keep in mind that Rice cheese does have traces of casein.

 

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