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Vegan Mincemeat Pockets

December 26, 2016 by Epicurean Vegan

Vegan Mincemeat Pockets -- Epicurean Vegan

For many of us, there are certain foods we associate with holidays and family. Like the Party Cheese Ball, mincemeat pockets are another food that my mom used to make every Christmas when I was a kid. She hasn’t made them in years and I’ve been itching to make them for some time—and to veganize them. I think I did a pretty damn good job, too! These are like little tiny apple pies and are perfect for the holiday season. I realize Christmas was yesterday, but why not ring in the New Year with these? This recipe makes about 56 pockets with about 1-1/2 C of mincemeat left over, it’s perfect to stuff some roasted butternut or acorn squash!

INGREDIENTS:
2 apples (any variety; I like Honeycrisp), finely chopped
1/2 C golden raisins
1/2 C dried currants
1/2 C coconut flakes, chopped fine
1/2 C almonds, chopped
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 C brown sugar
1/2 tsp ginger
3/4 tsp ground cloves
zest from one lemon
zest from one orange
3/4 C liquid coconut oil
1/4 C white wine (Optional. You can also use a port, gin, or brandy)
Pocket dough
3 C flour
3/4 C granulated sugar
1/4 C brown sugar
3/4 C vegan margarine
3 tsp egg-replacer powder
4 Tbs water
1 tsp baking soda
1/4 C milk
1 tsp vanilla
1/4 tsp salt

DIRECTIONS:
The night before: In a large bowl, combine all of the mincemeat ingredients except the white wine. Cover and refrigerate.

Vegan Mincemeat Pockets -- Epicurean Vegan

To make the dough, whisk the egg-replacer with the water and set aside. Using a mixer, blend together the margarine and sugars, then add the egg-replacer, vanilla, and milk. In a medium bowl, combine the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients. If it’s too dry, add a little more milk. Shape the dough into a ball, cover, and chill overnight.

The next day, place the mincemeat in a large skillet and add the white wine (if using). Cook over medium-low heat for about 20 minutes. Any liquid will cook off and the sugars will caramelize. Set aside.
Vegan Mincemeat Pockets -- Epicurean VeganTo make the pockets, preheat the oven to 375. Line a baking sheet with parchment paper. Work with a quarter of the dough at a time; refrigerate the remaining. It’s best to work in small batches so that the dough doesn’t get too dried out. Roll the quarter of dough into a ball, and on a lightly floured surface, roll the dough out. The trick is to roll the dough as thin as possible. A thick dough will be difficult to fold over and plus, you don’t want more dough than mincemeat. Use a 2-3/4″ to 3″ cookie cutter (I used a cleaned soup can) to cut out circles. Place the cutouts onto the baking sheet. Place about a 3/4 to 1 teaspoon of the mincemeat down the center of the pocket. Gently fold over and crimp the edges with a fork. (This was the first batch and I found the dough was too thick; be sure to roll it out thinner than these below) :
Vegan Mincemeat Pockets -- Epicurean VeganBake for 12 minutes, or until golden brown. Transfer to a cooling rack.

Vegan Mincemeat Pockets -- Epicurean Vegan

Repeat with remaining dough. Enjoy!

Vegan Mincemeat Pockets
 
Print
For many of us, there are certain foods we associate with holidays and family. Like the Party Cheese Ball, mincemeat pockets are another food that my mom used to make every Christmas when I was a kid. She hasn't made them in years and I've been itching to make them for some time---and to veganize them. I think I did a pretty damn good job, too! These are like little tiny apple pies and are perfect for the holiday season. I realize Christmas was yesterday, but why not ring in the New Year with these? This recipe makes about 56 pockets with about 1-1/2 C of mincemeat left over, it's perfect to stuff some roasted butternut or acorn squash!
Author: Epicurean Vegan
Ingredients
  • 2 apples (any variety; I like Honeycrisp), finely chopped
  • ½ C golden raisins
  • ½ C dried currants
  • ½ C coconut flakes, chopped fine
  • ½ C almonds, chopped
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ C brown sugar
  • ½ tsp ginger
  • ¾ tsp ground cloves
  • zest from one lemon
  • zest from one orange
  • ¾ C liquid coconut oil
  • ¼ C white wine (Optional. You can also use a port, gin, or brandy)
  • Pocket dough
  • 3 C flour
  • ¾ C granulated sugar
  • ¼ C brown sugar
  • ¾ C vegan margarine
  • 3 tsp egg-replacer powder
  • 4 Tbs water
  • 1 tsp baking soda
  • ¼ C milk
  • 1 tsp vanilla
  • ¼ tsp salt
Directions
  1. The night before: In a large bowl, combine all of the mincemeat ingredients except the white wine. Cover and refrigerate.
  2. To make the dough, whisk the egg-replacer with the water and set aside. Using a mixer, blend together the margarine and sugars, then add the egg-replacer, vanilla, and milk. In a medium bowl, combine the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients. If it's too dry, add a little more milk. Shape the dough into a ball, cover, and chill overnight.
  3. The next day, place the mincemeat in a large skillet and add the white wine (if using). Cook over medium-low heat for about 20 minutes. Any liquid will cook off and the sugars will caramelize. Set aside.
  4. To make the pockets, preheat the oven to 375. Line a baking sheet with parchment paper. Work with a quarter of the dough at a time; refrigerate the remaining. It's best to work in small batches so that the dough doesn't get too dried out. Roll the quarter of dough into a ball, and on a lightly floured surface, roll the dough out. The trick is to roll the dough as thin as possible. A thick dough will be difficult to fold over and plus, you don't want more dough than mincemeat. Use a 2-3/4" to 3" cookie cutter (I used a cleaned soup can) to cut out circles. Place the cutouts onto the baking sheet. Place about a ¾ to 1 teaspoon of the mincemeat down the center of the pocket. Gently fold over and crimp the edges with a fork.
  5. Bake for 12 minutes, or until golden brown. Transfer to a cooling rack.
  6. Repeat with remaining dough. Enjoy!
3.5.3226

 

Filed Under: Desserts Tagged With: apples, coconut, currants, mincemeat, raisins

Chocolate-Apple Tart

May 31, 2016 by Epicurean Vegan

Chocolate-Apple Tart -- Epicurean Vegan

Sometimes you’re just in the mood to make something sweet for breakfast…but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!

INGREDIENTS:
1 puff pastry sheet, thawed
1 tsp vegan margarine
Flour
1 apple (I used a Honeycrisp), sliced very thin
1 Tbs sugar
1/2 tsp ground cinnamon
1/4 C semi-sweet vegan chocolate chips
1-2 Tbs almond milk
1/2 C powdered sugar
Almond milk

DIRECTIONS:
Preheat oven to 375. Grease an 11×17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough—about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
Chocolate-Apple Tart -- Epicurean Vegan

Layer on the apples.
Chocolate-Apple Tart -- Epicurean VeganCombine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
Chocolate-Apple Tart -- Epicurean VeganWhile the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk—a teaspoon at a time—to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!
Chocolate- Apple Tart -- Epicurean Vegan

Chocolate Apple Tart
 
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Sometimes you're just in the mood to make something sweet for breakfast...but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!
Author: Epicurean Vegan
Ingredients
  • 1 puff pastry sheet, thawed
  • 1 tsp vegan margarine
  • Flour
  • 1 apple (I used a Honeycrisp), sliced very thin
  • 1 Tbs sugar
  • ½ tsp ground cinnamon
  • ¼ C semi-sweet vegan chocolate chips
  • 1-2 Tbs almond milk
  • ½ C powdered sugar
  • Almond milk
Directions
  1. Preheat oven to 375. Grease an 11x17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough---about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
  2. Layer on the apples.
  3. Combine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
  4. While the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk---a teaspoon at a time---to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!
3.5.3208


Filed Under: Breakfasts, Desserts Tagged With: apples, chocolate, fast and easy, puff pastry, tart, vegan breakfast tart

Vegan Cheesecake, Two Ways: Chai-Spiced and Lemon-Lavender

September 6, 2015 by Epicurean Vegan

Vegan Cheesecakes Two Ways -- Epicurean VeganIt’s not often I post dessert recipes. It’s not because I don’t like them; I most certainly do, but The Husband and Eleventh Grader aren’t that into them, so alas, I don’t make them often. Well, that, and a recent food allergy test revealed I’m sensitive to sugar (which, really, explained a lot). But it won’t stop me from indulging once in a while, plus, these cheesecakes just might have turned the heads of my dessert snubbers; they loved these. I also served these to non-vegans who raved about them, so something must have gone right. The original recipe comes from Mastering the Art of Vegan Cooking. I made it for guests a week ago, then decided to tweak the recipe to make a lemon-lavender version a few days ago for a get together. Both are outstanding. I must note, however, that you shouldn’t expect a dry cheesecake like a New York-style, but rather a creamier, softer version. The taste is just as decadent though. I’m not sure which one I liked more. Also, keep in mind that you’ll need to make this cake the day before. I assure you, it’ll be worth it!

CHAI-SPICED CHEESECAKE

INGREDIENTS:
Crust

Vegetable shortening, for the pan
1 C flour
1/2 C vegan margarine
1/4 C sugar
1 Tbs applesauce (I buy the individual cups of applesauce since I don’t need a lot.)
1/4 tsp cinnamon
Filling
1-1/4 C almond milk (I used unsweetened)
6 chai tea bags
3, 8-oz pkgs. plain vegan cream cheese
1 C sugar
3 Tbs applesauce
1 Tbs egg replacer powder (I use Ener-G)
1/2 tsp cinnamon
1/4 tsp cardamom
1 tsp vanilla
1 Tbs orange zest
1 Tbs flour
Pinch of sea salt
Cinnamon-Sugar Topping
3 Tbs sugar
2 tsp cinnamon
(I found this to be too much, but I saved the rest in an extra spice jar I had)

DIRECTIONS:
To make the crust, preheat the oven to 350. Place a baking sheet or foil under the top rack to catch any drippings. I learned the hard way. The butter and shortening can leak from the bottom edges of the springform pan and create a gross, baked-on mess on the bottom of your oven. Lightly coat a springform pan with the vegetable shortening. In a medium bowl, add all of the crust ingredients (I cut the margarine into small cubes). Use a pastry blender to create a crumbly mixture. With your hands, press the crust into the bottom of the pan. Bake for 5-6 minutes; set aside. Reduce oven to 300.
Cheesecake Crust -- Epicurean VeganTo make the filling, heat the almond milk and tea bags in a small sauce pan. Once the milk starts to boil, remove from the heat and let it cool.

In a large bowl, mix the remaining filling ingredients. The recipe specifies using a hand mixer, but I used my stand mixture and it worked fine. When the almond milk is cool enough, squeeze the tea bags into the milk and discard the bags. Add the milk mixture to the filling.
Chai-Spiced Cheesecake Filling -- Epicurean VeganPour the filling onto the crust and use a spatula or spoon to even it out. Combine the cinnamon and sugar and sprinkle into the cheesecake in a spiral or swirl pattern.
Vegan Chai-Spiced Cheesecake -- Epicurean VeganBake at 300 for 20 minutes, then reduce the heat to 200 and bake for an hour. It may look jiggly still, but it will set up. Don’t insert a toothpick or knife in it. Turn off the oven, but leave the cheesecake for another 30 minutes. Remove from the oven and let cool on a wire rack for 30 minutes. Then, run a sharp knife carefully along the side to loosen it; don’t remove the sides of the pan. Refrigerate, uncovered, overnight.

Before serving, run a knife along the side again, then gently release the sides of the pan.
Vegan Chai-Spiced Cheesecake -- Epicurean VeganCut and serve directly from the bottom of the springform pan. Enjoy!
Vegan Chai-Spiced Cheesecake -- Epicurean VeganOkay, onto the second cheesecake!

LEMON-LAVENDER CHEESECAKE

INGREDIENTS:
Crust

Vegetable shortening, for the pan
1/2 C flour
1/2 C crushed graham crackers
1/2 C vegan margarine, cut into small cubes
1/4 C sugar
1 Tbs applesauce (I buy the individual cups since I don’t need a lot.)
Filling
1-1/4 C unsweetened almond milk
12 drops of lemon oil (I use doTerra essential oil)
3, 8-oz pkgs. plain vegan cream cheese
1 C sugar
3 Tbs applesauce
1 Tbs egg replacer (I use Ener-G)
1 tsp vanilla
1 Tbs flour
Pinch of sea salt
Sugar-Lavender Topping
2 Tbs sugar
1 tsp crushed lavender

DIRECTIONS:
To make the crust, preheat oven to 350. Place a baking sheet or foil under the top rack to catch any drippings. I learned the hard way. The butter and shortening can leak from the bottom edges of the springform pan and create a gross, baked-on mess on the bottom of your oven. Lightly coat a springform pan with the vegetable shortening. Combine all of the crust ingredients into a  medium bowl.
Vegan Lemon-Lavender Cheesecake -- Epicurean VeganUse a pastry blender to blend it all together. Press the mixture onto the bottom of the pan and bake for 5-6 minutes; set aside. Reduce heat to 300.
Graham Cracker crustTo make the filling, combine the almond milk and lemon oil in a medium bowl; set aside. In a large bowl, mix together the rest of filling ingredients. Add the almond milk.
Vegan Lemon-Lavender Cheesecake Filling -- Epicurean VeganPour the filling onto the crust. Use a spatula to even it out. Combine the sugar and lavender and sprinkle over the top of the cake. I admit, I forgot to do this step.
Vegan Lemon-Lavender Cheesecake -- Epicurean VeganBake at 300 for 20 minutes, then reduce the heat to 200 and bake for an hour. It may look jiggly still, but it will set up. Don’t insert a toothpick or knife in it. Turn off the oven, but leave the cheesecake for another 30 minutes. Remove from the oven and let cool on a wire rack for 30 minutes. Then, run a sharp knife carefully along the side to loosen it; don’t remove the sides of the pan. Refrigerate, uncovered, overnight.

Before serving, run a knife along the side again, then gently release the sides of the pan.
Vegan Lemon-Lavender Cheesecake -- Epicurean VeganCut and serve directly from the bottom of the springform pan. Enjoy!
Vegan Lemon-Lavender Cheesecake -- Epicurean Vegan

Filed Under: Desserts Tagged With: chai-spiced cheesecake, lemon-lavender cheesecake, vegan cheesecake

The Forty-Year-Old Vegan

June 25, 2014 by Epicurean Vegan

Turning FortyNope not me. Thank goodness. I still have a few more years before I hit the little eff. The Husband, however, gets the honor of hitting this milestone first. He took it all in stride and even had a whiskey flight to lessen the blow.

Whiskey FlightSo for the big day, I asked him what he wanted to do: restaurant or eat at home. Petrified of singing waiters, he happily opted for dinner at home. He couldn’t decide what he wanted, so he chose two favorites that really don’t go together, but hey, it’s his day.

Tacos and Mac n' CheeseYep. Tacos and Mac n’ Cheese. Two of his favorites. He thought he had died and gone to some vegan buffet. For dessert, I wanted to try making carrot cake and I found this excellent recipe from Love and Lemons.

Vegan Carrot Cake Slice

The cake is delicious! I would certainly make this again, however, I’d probably go with a vegan cream cheese frosting rather than the macadamia nut frosting. It was still good, but I think we all preferred the traditional cream cheese kind.

So my present to myself (for his birthday) is I got a new site! (I sure hope you noticed). Isn’t it be-u-tee-ful?! I’m still playing around with some stuff, but I’m loving the new look. My friend Carolyn, who is starting her own design business created this much more user-friendly, easier-on-the-eye site. Email me via the fancy new contact page, if you’d like to get Carolyn’s info—she does great work!

I will be posting a new recipe in a day or two and thanks to the new layout, you’ll have the ability to print the recipe! (Yes, I know, I’m a so behind the times). See you soon!

 

Filed Under: Desserts, My Vegan Life Tagged With: Love and Lemons, vegan coffee cake, vegan mac and cheese, vegan tacos

White Chocolate-Peanut Butter Cookies with Chocolate Chips

October 28, 2013 by epicureanvegan

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganYep, that’s right. White chocolate-peanut butter cookies. I have to thank A Wonderful Vegan Life for turning me onto this peanut butter:

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganYeah, thanks a lot, because now I’m hooked! 😉

Well, this takes peanut butter cookies to a whole new level . . . and the chocolate chips?! Forgetaboutit  . . .

INGREDIENTS:
1/2 C Earth Balance margarine
1 C brown sugar
1/2 C White Chocolate Wonderful Peanut Butter
Egg replacer for 2 eggs (I used Ener-G Egg Replacer)
1 Tbs oil
1/2 tsp almond extract
1/2 tsp vanilla extract
1-1/2 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 to 3/4 C chocolate chips

DIRECTIONS:
Preheat oven to 350. Using a mixer, combine the Earth Balance, peanut butter, and sugar. Once blended, add the egg-replacer, oil and extracts; mix well. In a small bowl, combine the flour, salt and baking soda. While the mixer is running, add the dry ingredients a little at time. Incorporate all of the ingredients thoroughly. Next, stir in the chocolate chips using a spoon or spatula.

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganTake small handfuls of dough and roll into a ball—as best you can; it’s not easy with the chocolate chips, then squish them down a little on the baking sheet.

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganBake for 10-12 minutes and enjoy!

White Chocolate-Peanut Butter Cookies with Chocolate Chips
 
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Author: Epicurean Vegan
Ingredients
  • ½ C Earth Balance margarine
  • 1 C brown sugar
  • ½ C White Chocolate Wonderful Peanut Butter
  • Egg replacer for 2 eggs (I used Ener-G Egg Replacer)
  • 1 Tbs oil
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • 1-1/2 C flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ to ¾ C chocolate chips
Directions
  1. Preheat oven to 350.
  2. Using a mixer, combine the Earth Balance, peanut butter, and sugar.
  3. Once blended, add the egg-replacer, oil and extracts; mix well.
  4. In a small bowl, combine the flour, salt and baking soda.
  5. While the mixer is running, add the dry ingredients a little at time.
  6. Incorporate all of the ingredients thoroughly.
  7. Next, stir in the chocolate chips using a spoon or spatula.
  8. Take small handfuls of dough and roll into a ball---as best you can; it's not easy with the chocolate chips, then squish them down a little on the baking sheet.
  9. Bake for 10-12 minutes and enjoy!
3.3.3077

Filed Under: Desserts Tagged With: chocolate chips, cookies, fast and easy, peanut butter, Vegan, white chocolate, White Chocolate Wonderful

Sugar-Glazed Zucchini Bread

October 11, 2013 by epicureanvegan

Sugar-Glazed Zucchini Bread -- Epicurean Vegan

Ah . . . Fall, the changing of the leaves, and the smell of baking zucchini bread. Not bad for a Friday afternoon. Then of course, eating the sugar-crusted bread! This is a very easy bread to throw together and great for sharing!

INGREDIENTS:
6 Tbs flax meal
1/2 C warm water
4 C zucchini, grated and squeezed of all liquid (2 to 2-1/2 medium zucchinis)
2 C brown sugar
1/2 C applesauce
1/4 C oil
1 tsp vanilla
1/8 C almond milk
3 C regular flour
1/2 tsp baking soda
1 Tbs baking powder
1 Tbs cinnamon
2 tsp nutmeg
1 tsp salt
Glaze:
1 Tbs Earth Balance margarine, melted
1/4 C brown sugar
3 Tbs almond milk

DIRECTIONS:
Preheat oven to 350.  In a small bowl whisk together the flax meal and warm water; set aside. Using a mixer, combine the brown sugar, applesauce, oil, vanilla, and almond milk. Add the zucchini and flax meal; mix well. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Slowly add the flour mixture to the wet ingredients and combine well. Pour the mixture evenly into two lightly greased loaf pans. Bake for 35-45 minutes. Every oven runs differently, so check often. Once they are a bit browned on top and an inserted toothpick or knife comes out clean from the center . . .

Sugar-Glazed Zucchini Bread -- Epicurean Vegan

Just before this, of course, whip up the glaze.  Whisk together the ingredients and brush the tops of the bread with it. Bake it again for another 7-10 minutes.

Sugar-Glazed Zucchini Bread -- Epicurean VeganLet them cool for 10-15 minutes before removing from the pans. Slice and enjoy!

Sugar-Glazed Zucchini Bread -- Epicurean Vegan

Sugar-Glazed Zucchini Bread
 
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Author: Epicurean Vegan
Ingredients
  • 6 Tbs flax meal
  • ½ C warm water
  • 4 C zucchini, grated and squeezed of all liquid (2 to 2-1/2 medium zucchinis)
  • 2 C brown sugar
  • ½ C applesauce
  • ¼ C oil
  • 1 tsp vanilla
  • ⅛ C almond milk
  • 3 C regular flour
  • ½ tsp baking soda
  • 1 Tbs baking powder
  • 1 Tbs cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • Glaze:
  • 1 Tbs Earth Balance margarine, melted
  • ¼ C brown sugar
  • 3 Tbs almond milk
Directions
  1. Preheat oven to 350.
  2. In a small bowl whisk together the flax meal and warm water; set aside.
  3. Using a mixer, combine the brown sugar, applesauce, oil, vanilla, and almond milk. Add the zucchini and flax meal; mix well.
  4. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Slowly add the flour mixture to the wet ingredients and combine well. Pour the mixture evenly into two lightly greased loaf pans.
  6. Bake for 35-45 minutes. Every oven runs differently, so check often. Once they are a bit browned on top and an inserted toothpick or knife comes out clean from the center
  7. Just before this, of course, whip up the glaze. Whisk together the ingredients and brush the tops of the bread with it.
  8. Bake it again for another 7-10 minutes.
  9. Let them cool for 10-15 minutes before removing from the pans. Slice and enjoy!
3.3.3077

Filed Under: Breakfasts, Desserts Tagged With: easy, glazed, sweet and savory, vegan zucchini bread

Lemon Monkey Bread

January 12, 2013 by epicureanvegan

Lemon Monkey Bread -- Epicurean Vegan

I was going to post this recipe tomorrow, but after taking a bite, I think you might want to run out and buy the ingredients for tomorrow’s breakfast. So worthy of veganizing! You may have seen the original recipe on Pinterest . . . it’s definitely making the rounds and now I know why! The original recipe was a bit hard to follow because of the way it’s laid out—lots of really closeup pictures with some directions, then at the bottom of the post is the ingredient list and directions. It also wasn’t clear how long it was going to take to let these puppies rise, but luckily, it was only about 45 minutes. These are little pieces of glaze n’ sugar heaven; like a mini glazed doughnut! And the crunchy sugar topping?! Forgetaboutit! Frickin’ amazing and perfect for a brunch get together (that is, if you want to share)!

INGREDIENTS:
12 Rhodes dinner rolls, thawed, but still cold (I took them out of the freezer and stuck them in the fridge the night before)
Zest from one lemon
1/2 C sugar
3 Tbs Earth Balance, melted + some for greasing the pan
1/2 C powdered sugar
1 Tbs lemon juice

Rhodes Rolls

DIRECTIONS:
Grease (very well) the bottom and sides of a 9×13 baking dish. Cut each roll in half . . .

Lemon Monkey Bread -- Epicurean Vegan

. . . and place flat-side down into the pan.

Lemon Monkey Bread -- Epicurean Vegan

Drizzle with the melted butter . . .

Lemon Monkey Bread -- Epicurean Vegan

In a small bowl, combine the sugar and lemon zest. Sprinkle half of the sugar mixture on the top of the rolls.

Lemon Monkey Bread -- Epicurean Vegan

Cover and let rise for 45 minutes, or until they have doubled in size. (I turned my oven onto the lowest temp: 190. Placed the covered rolls inside and just cracked the oven door. Works beautifully)!

Lemon Monkey Bread -- Epicurean Vegan

Preheat oven to 350. Sprinkle the rest of the sugar on top.

Lemon Monkey Bread -- Epicurean Vegan

The original recipe says to bake them for 20-25 minutes, but mine were ready in about 16-17 minutes. Check often as all ovens run differently. And let me tell you, these smelled SO incredible as they baked!

Lemon Monkey Bread -- Epicurean Vegan

Remove from the pan onto a plate. In a small bowl, combine the powdered sugar and lemon juice. Drizzle on top. Thoroughly enjoy!!

Lemon Monkey Bread -- Epicurean Vegan

UPDATE:

I recently made these with cinnamon and sugar . . . YUM!

Cinnamon-Sugar Monkey Bread -- Epicurean Vegan

Prepare them the same as above, but use 1/3 C sugar (I reduced the amount from 1/2 C), 1 Tbs cinnamon, and zest from one orange. This is a quick and easy alternative to cinnamon rolls, especially if you’re short on time. Enjoy!

Lemon Monkey Bread
 
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Prep time
1 hour
Cook time
20 mins
Total time
1 hour 20 mins
 
I was going to post this recipe tomorrow, but after taking a bite, I think you might want to run out and buy the ingredients for tomorrow's breakfast. So worthy of veganizing! You may have seen the original recipe on Pinterest . . . it's definitely making the rounds and now I know why! The original recipe was a bit hard to follow because of the way it's laid out---lots of really closeup pictures with some directions, then at the bottom of the post is the ingredient list and directions. It also wasn't clear how long it was going to take to let these puppies rise, but luckily, it was only about 45 minutes. These are little pieces of glaze n' sugar heaven; like a mini glazed doughnut! And the crunchy sugar topping?! Forgetaboutit! Frickin' amazing and perfect for a brunch get together (that is, if you want to share)!
Author: Epicurean Vegan
Serves: 12
Ingredients
  • 12 Rhodes dinner rolls, thawed, but still cold (I took them out of the freezer and stuck them in the fridge the night before)
  • Zest from one lemon
  • ½ C sugar
  • 3 Tbs Earth Balance, melted + some for greasing the pan
  • ½ C powdered sugar
  • 1 Tbs lemon juice
Directions
  1. Grease (very well) the bottom and sides of a 9x13 baking dish.
  2. Cut each roll in half and place flat-side down into the pan.
  3. Drizzle with the melted butter.
  4. In a small bowl, combine the sugar and lemon zest. Sprinkle half of the sugar mixture on the top of the rolls.
  5. Cover and let rise for 45 minutes, or until they have doubled in size. (I turned my oven onto the lowest temp: 190. Placed the covered rolls inside and just cracked the oven door. Works beautifully)!
  6. Preheat oven to 350. Sprinkle the rest of the sugar on top.
  7. The original recipe says to bake them for 20-25 minutes, but mine were ready in about 16-17 minutes. Check often as all ovens run differently.
  8. Remove from the pan onto a plate. In a small bowl, combine the powdered sugar and lemon juice. Drizzle on top. Thoroughly enjoy!!
3.4.3177

Filed Under: Breads, Breakfasts, Desserts Tagged With: brunch, easy, glazed doughnut, lemon, lemony, monkey bread, Rhodes rolls, Vegan, vegan doughnut

Vegan Pumpkin Pie

November 25, 2012 by epicureanvegan

Vegan Pumpkin Pie -- Epicurean Vegan

My mom’s always been in charge of making the pies for holidays and there’s a good reason why. She’s damn good at it. Since I’ve gone vegan, she’s tried to make them vegan whenever she can (thanks, Mom!) She made a vegan pumpkin pie from Vegetarian Times a couple of years ago, but this year, there was an even easier one to try. This one is from Vegan Holiday Kitchen cookbook. Instead of using the recipe’s suggestion of a pastry or graham cracker crust, she made her own pie crust using vegetable shortening. The recipe also makes two pies, so she halved it to make just one.

INGREDIENTS:
2 C pureed pumpkin
1/2 pkg. firm silken tofu
1/2 C + 2 Tbs granulated sugar
1 tsp cinnamon
1 tsp pumpkin pie spice mix

DIRECTIONS:
Preheat to 350. Combine pumpkin in a food processor with next 4 ingredients; process until smooth. Pour into crusts. Bake 40-45 mins, or until set and crust is golden.

Vegan Pumpkin Pie
 
Print
This one is from Vegan Holiday Kitchen cookbook. Instead of using the recipe's suggestion of a pastry or graham cracker crust, she made her own pie crust using vegetable shortening. The recipe also makes two pies, so she halved it to make just one.
Author: Epicurean Vegan
Ingredients
  • 2 C pureed pumpkin
  • ½ pkg. firm silken tofu
  • ½ C + 2 Tbs granulated sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice mix
Directions
  1. Preheat to 350.
  2. Combine pumpkin in a food processor with next 4 ingredients; process until smooth.
  3. Pour into crusts.
  4. Bake 40-45 mins, or until set and crust is golden.
3.4.3177

 

Filed Under: Desserts Tagged With: canned pumpkin, fast and easy, silken tofu, Thanksgiving, Vegan Holiday Kitchen, vegan pumpkin pie, vegan Thanksgiving

Peach N’ Cherry Cobbler with Almond Cream

September 3, 2012 by epicureanvegan

Peach N' Cherry Cobbler with Almond Cream -- Epicurean VeganWhat do you do with 20-lbs of Palisade, CO peaches?! After sharing them with friends and family, of course . . . I’m convinced that the best peaches come from Palisade. Every year, Coloradoans anxiously await these incredible peaches from the western slope of the state. Well, you can’t have that many peaches and not make a cobbler. I didn’t have any ice cream, but I did have some almond yogurt, so I made a sweet cream to top the amazing cobbler. A great way to end the Labor Day weekend!

INGREDIENTS:
6 large peaches, pitted and sliced
5-oz bag dried cherries
1/4 C brown sugar
1/4 C sugar
2 Tbs flour
1/4 C vegan margarine, cut into small chunks
1 C oats
1 tsp cinnamon
1/4 C almond milk
Almond Cream:
1-1/2 C almond yogurt
1/4 C sugar
1 tsp lemon juice
2 tsp arrowroot

Peach N' Cherry Cobbler with Almond Cream -- Epicurean Vegan

 

DIRECTIONS:
Preheat oven to 375. Combine the peaches and cherries in an 8×8 baking dish.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean VeganIn a medium bowl, combine the sugars, flour, oats, cinnamon, butter, and almond milk. Use a fork or pastry blender to mix the butter in. You’ll want little pea-sized pieces of butter.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean VeganTop the fruit with the oat mixture.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean Vegan

Cover and bake 35-40 minutes.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean Vegan

To make the cream, whisk together all of the cream ingredients. Pour the cream over individual servings and enjoy!

Peach N' Cherry Cobbler with Almond Cream
 
Print
What do you do with 20-lbs of Palisade, CO peaches?! After sharing them with friends and family, of course . . . I'm convinced that the best peaches come from Palisade. Every year, Coloradoans anxiously await these incredible peaches from the western slope of the state. Well, you can't have that many peaches and not make a cobbler. I didn't have any ice cream, but I did have some almond yogurt, so I made a sweet cream to top the amazing cobbler. A great way to end the Labor Day weekend!
Author: Epicurean Vegan
Ingredients
  • 6 large peaches, pitted and sliced
  • 5-oz bag dried cherries
  • ¼ C brown sugar
  • ¼ C sugar
  • 2 Tbs flour
  • ¼ C vegan margarine, cut into small chunks
  • 1 C oats
  • 1 tsp cinnamon
  • ¼ C almond milk
  • Almond Cream:
  • 1-1/2 C almond yogurt
  • ¼ C sugar
  • 1 tsp lemon juice
  • 2 tsp arrowroot
Directions
  1. Preheat oven to 375. Combine the peaches and cherries in an 8x8 baking dish.
  2. In a medium bowl, combine the sugars, flour, oats, cinnamon, butter, and almond milk. Use a fork or pastry blender to mix the butter in. You'll want little pea-sized pieces of butter.
  3. Top the fruit with the oat mixture.
  4. Cover and bake 35-40 minutes.
  5. To make the cream, whisk together all of the cream ingredients. Pour the cream over individual servings and enjoy!
3.4.3177

Filed Under: Desserts Tagged With: cobbler, easy, fruit cobbler, Palisade peaches, peach cobbler, vegan cobbler

Gluten-Free & Vegan Cupcakes (Vanilla and Chocolate-Almond)!

July 16, 2012 by epicureanvegan

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

Last weekend, for the second year in a row, I catered Wine and Words, a fundraising event for the Northern Colorado Writers. (Hence, the Scrabble-like tile cookies on top). I wanted to be able to provide not only vegan food, but lots of gluten-free options as well. I think these cupcakes came out pretty damn good. Granted, they’ve got plenty of sugar, but vegan and gluten-free is certainly on the right track (especially since they have flax in them)! The original recipe is from Living Without magazine, but I altered several ingredients and steps. The baking mix is a great base for GF muffins, cupcakes, and cakes. One batch makes 24 cupcakes. I made two batches: one vanilla, one chocolate.

INGREDIENTS:
Flour mixture: (makes 7.5 cups)
3-3/4 C chickpea a.k.a garbanzo flour
2-1/4 C potato starch
1-1/2 C tapioca flour
The cupcakes:
6 Tbs water
2 Tbs flax meal
1 C almond milk
1 tsp apple cider vinegar
3-1/2 C of the making mix (use 3 cups for the chocolate ones)
1 Tbs + 1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1-1/2 C granulated sugar
1/2 C vegetable shortening
2 tsp vanilla (use almond extract for the chocolate ones)
Also, add 1/2 C baking cocoa to the 3 cups of making mix if making chocolate ones
Sugar cookie tile:
7/8 C rice flour
1 tsp xanthan gum
1/2 C vegan margarine
1/2 C sugar
1 tsp baking powder
1 tsp vanilla
zest from one lemon

DIRECTIONS:
In a large bowl, whisk together the three flours for the baking mix. Store in an airtight container. Preheat the oven to 350 and line two 12-cup muffin tins. In a small bowl, combine the almond milk and cider vinegar and set aside. In another small bowl, whisk together the water and flax meal; set aside.

In large bowl, combine 3-1/2 cups of the baking mix (again, use 3 cups of flour mix + 1/2 C cocoa for chocolate ones) with the baking powder, baking soda, and xanthan gum.  Using a mixer, beat the shortening and sugar together until well combined and fluffy.

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

Add the flax mixture and vanilla (again, use almond extract for chocolate cupcakes). Next, alternate adding the dry ingredients with the milk/cider mixture, beginning and ending with the dry ingredients.

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

You will have a very thick, but moist batter. When I fill muffin cups, I tend to hold them in my hand to fill them up—it makes for a cleaner process with less chance of dropping globs of batter everywhere. This batter is pretty thick though, so you’ll have more control with these. Fill the 24 muffin cups evenly; about a 1/4 C in each.

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan 

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

Bake for 18-20 minutes.

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

To make the sugar cookies, combine the sugar and vegan margarine. Add the vanilla and combine well. In a separate bowl, combine the rice flour, xanthan gum, baking powder, and lemon zest. Shape into a ball and chill for at least 2 hours. Using a light rolling pin (not a marble one if you can help it), roll out about half of the dough.

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

I used a pizza cutter for the “tiles.”

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

Bake at 350 for 10-12 minutes.

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

I used a gel frosting for the lettering . . .

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

I didn’t have the patience to put the number in the corner like an actual Scrabble tile, but you get the idea…

I made some butter frosting for the cupcakes and topped with the letter or some sliced strawberries.

Gluten-Free & Vegan Cupcakes -- Epicurean Vegan

Enjoy!

Gluten-Free & Vegan Cupcakes (Vanilla and Chocolate-Almond)!
 
Print
The original recipe is from Living Without magazine, but I altered several ingredients and steps. The baking mix is a great base for GF muffins, cupcakes, and cakes. One batch makes 24 cupcakes. I made two batches: one vanilla, one chocolate.
Author: Epicurean Vegan
Ingredients
  • Flour mixture: (makes 7.5 cups)
  • 3-3/4 C chickpea a.k.a garbanzo flour
  • 2-1/4 C potato starch
  • 1-1/2 C tapioca flour
  • The cupcakes:
  • 6 Tbs water
  • 2 Tbs flax meal
  • 1 C almond milk
  • 1 tsp apple cider vinegar
  • 3-1/2 C of the making mix (use 3 cups for the chocolate ones)
  • 1 Tbs + 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1-1/2 C granulated sugar
  • ½ C vegetable shortening
  • 2 tsp vanilla (use almond extract for the chocolate ones)
  • Also, add ½ C baking cocoa to the 3 cups of making mix if making chocolate ones
  • Sugar cookie tile:
  • ⅞ C rice flour
  • 1 tsp xanthan gum
  • ½ C vegan margarine
  • ½ C sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • zest from one lemon
Directions
  1. In a large bowl, whisk together the three flours for the baking mix. Store in an airtight container. Preheat the oven to 350 and line two 12-cup muffin tins. In a small bowl, combine the almond milk and cider vinegar and set aside. In another small bowl, whisk together the water and flax meal; set aside.
  2. In large bowl, combine 3-1/2 cups of the baking mix (again, use 3 cups of flour mix + ½ C cocoa for chocolate ones) with the baking powder, baking soda, and xanthan gum. Using a mixer, beat the shortening and sugar together until well combined and fluffy.
  3. Add the flax mixture and vanilla (again, use almond extract for chocolate cupcakes). Next, alternate adding the dry ingredients with the milk/cider mixture, beginning and ending with the dry ingredients.
  4. You will have a very thick, but moist batter. When I fill muffin cups, I tend to hold them in my hand to fill them up---it makes for a cleaner process with less chance of dropping globs of batter everywhere. This batter is pretty thick though, so you'll have more control with these. Fill the 24 muffin cups evenly; about a ¼ C in each.
  5. Bake for 18-20 minutes.
  6. To make the sugar cookies, combine the sugar and vegan margarine. Add the vanilla and combine well. In a separate bowl, combine the rice flour, xanthan gum, baking powder, and lemon zest. Shape into a ball and chill for at least 2 hours. Using a light rolling pin (not a marble one if you can help it), roll out about half of the dough.
  7. I used a pizza cutter for the "tiles."
  8. Bake at 350 for 10-12 minutes.
  9. I used a gel frosting for the lettering.
3.4.3177

Filed Under: Desserts Tagged With: cupcakes, garbanzo flour, gluten-free, potato starch, tapioca flour, Vegan

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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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