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Gnocchi Soup with Kale & Veggie Sausage

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Gnocchi Soup with Kale and Veggie Sausage -- Epicurean Vegan

Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It’ll be ready in 30 minutes (and pairs well with a chilly December evening)!

INGREDIENTS:
1-2 Tbs olive oil
4 cloves of garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
2 C mushrooms, diced (I used cremini)
2 Italian Seasoning-flavored Field Roast sausages, crumbled
5 C vegetable broth
12-oz Delallo mini gnocchi (gluten-free, wheat-free)
4 C Lacinato (Dino) kale, chopped
1-1/2 C almond milk
3 Tbs cornstarch
1 Tbs nutritional yeast
3/4 tsp salt
1/2 tsp black pepper

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.

Add the broth and let the soup simmer for 10 minutes. Stir in the gnocchi and kale and cook for 3-5 minutes. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

Gnocchi Soup with Kale & Veggie Sausage
 
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Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It'll be ready in 30 minutes (and pairs well with a chilly December evening)!
Author:
Serves: 6-8
Ingredients
  • 1-2 Tbs olive oil
  • 4 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 2 C mushrooms, diced (I used cremini)
  • 2 Italian Seasoning-flavored Field Roast sausages, crumbled
  • 5 C vegetable broth
  • 12-oz Delallo mini gnocchi (gluten-free, wheat-free)
  • 4 C Lacinato (Dino) kale, chopped
  • 1-1/2 C almond milk
  • 3 Tbs cornstarch
  • 1 Tbs nutritional yeast
  • ¾ tsp salt
  • ½ tsp black pepper
Directions
  1. In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes.
  2. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent.
  3. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.
  4. Add the broth and let the soup simmer for 10 minutes.
  5. Stir in the gnocchi and kale and cook for 3-5 minutes.
  6. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

 

 

 

 

Glass Noodles & Carrots with Peanut-Sesame Sauce

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Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

I’m learning how to think small. The College Student is well, off to college this fall, and frankly, he’s rarely home for dinner these days between his busy work and social schedules. Thus, thinking small. Or least, smaller. Admittedly, I struggle with figuring out portions, so cooking for two is certainly a challenge. It does help to use small ingredients like this package of Sweet Potato Glass Noodles (3.5-oz) and these wee little carrots from our garden:

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean VeganThe joy of cooking for two means saving money at the grocery store and saving time in the kitchen; these bowls are fresh and flavorful in less than 30 minutes. The downside? No leftovers.

INGREDIENTS:
3.5-oz pkg. Sweet Potato Glass Noodles
6-8 small carrots, sliced thin (about 2 cups)
1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
Sesame seeds
Peanut-Sesame Sauce
1-1/2 Tbs creamy peanut butter
4 Tbs soy sauce
2 tsp toasted sesame oil
2 tsp rice vinegar
2 Tbs mirin
1/2 tsp lime juice
1/2 tsp brown sugar
1 garlic clove, minced
1 Tbs grated ginger root

DIRECTIONS:

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Steam the carrots until softened, about 12-15 minutes. Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.

Whisk together all of the sauce ingredients.

Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Glass Noodles & Carrots with Peanut-Sesame Sauce
 
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Author:
Serves: 2
Ingredients
  • 3.5-oz pkg. Sweet Potato Glass Noodles
  • 6-8 small carrots, sliced thin (about 2 cups)
  • 1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
  • Sesame seeds
  • Peanut-Sesame Sauce
  • 1-1/2 Tbs creamy peanut butter
  • 4 Tbs soy sauce
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • 2 Tbs mirin
  • ½ tsp lime juice
  • ½ tsp brown sugar
  • 1 garlic clove, minced
  • 1 Tbs grated ginger root
Directions
  1. Steam the carrots until softened, about 12-15 minutes.
  2. Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.
  3. Whisk together all of the sauce ingredients.
  4. Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!

 

Sweet Potato Nachos with Cilantro-Lime Sour Cream

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Sweet Potato Nachos with Cilantro-Lime Sour Cream -- Epicurean Vegan

I really didn’t mean to take such a long hiatus from posting. Between work and The Eighteen-year-old’s graduation, it’s been a busy spring. Here’s a quick and yummy recipe that is perfect for enjoying out on the deck. I’ve come learn that there are few rules when it comes to nachos, so here’s my delicious and hearty take on a classic.

INGREDIENTS:
2 large sweet potatoes or yams, cut into 1/2″ slices
Olive oil
Garlic salt
Black pepper
5 to 6-oz of a Daiya Jalapeno Havarti Style Block, shredded
1-1/4 C vegan sour cream
1 C fresh cilantro leaves
1 Tbs lime juice
1/4 tsp salt
Toppings
2 15-oz cans black beans, drained and rinsed
Green onion
Black olives
Salsa
Pepitas

DIRECTIONS:
Preheat oven to 450. Line a baking sheet with foil and place the sweet potato slices on the sheet. Brush with olive oil and sprinkle with garlic salt and black pepper. Bake for 25-30 minutes, or until tender and browned. Sprinkle with the vegan cheese and bake another 2-3 minutes, or until the cheese in melted.

Sweet Potato Nachos with Cilantro-Lime Sour Cream -- Epicurean Vegan

In the meantime, over low heat, warm the black beans in a saucepan. Combine the sour cream, cilantro, lime juice, and salt in a food processor and blend well. Transfer to a squeeze bottle or bowl. Once the cheese is melted on the sweet potatoes, immediately top 3-4 on individual plates with black beans, sauce, and other toppings. Enjoy!

Sweet Potato Nachos with Cilantro-Lime Sour Cream
 
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I really didn't mean to take such a long hiatus from posting. Between work and The Eighteen-year-old's graduation, it's been a busy spring. Here's a quick and yummy recipe that is perfect for enjoying out on the deck. I've come learn that there are few rules when it comes to nachos, so here's my delicious and hearty take on a classic.
Author:
Serves: 5
Ingredients
  • 2 large sweet potatoes or yams, cut into ½" slices
  • Olive oil
  • Garlic salt
  • Black pepper
  • 5 to 6-oz of a Daiya Jalapeno Havarti Style Block, shredded
  • 1-1/4 C vegan sour cream
  • 1 C fresh cilantro leaves
  • 1 Tbs lime juice
  • ¼ tsp salt
  • Toppings
  • 2 15-oz cans black beans, drained and rinsed
  • Green onion
  • Black olives
  • Salsa
  • Pepitas
Directions
  1. Preheat oven to 450.
  2. Line a baking sheet with foil and place the sweet potato slices on the sheet. Brush with olive oil and sprinkle with garlic salt and black pepper. Bake for 25-30 minutes, or until tender and browned.
  3. Sprinkle with the vegan cheese and bake another 2-3 minutes, or until the cheese in melted.
  4. In the meantime, over low heat, the warm the black beans in a saucepan.
  5. Combine the sour cream, cilantro, lime juice, and salt in a food processor and blend well. Transfer to a squeeze bottle or bowl.
  6. Once the cheese is melted on the sweet potatoes, immediately top 3-4 on individual plates with black beans, sauce, and other toppings. Enjoy!

 

Potato Curry with Spinach & Tomato

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Potato Curry with Spinach and Tomato -- Epicurean Vegan

The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That’s right, avocado. I know it’s highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal?
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Yep . . . I added avocado my Indian curry and it was delicious! The mild flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you’ve got an avocado itchin’ to be eaten. I’m pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!

INGREDIENTS:
3 cloves of garlic, minced
1 Tbs olive oil
3 russet potatoes, nuked, skinned, and cut into cubes
1 can coconut milk
1 C vegetable broth
3 Tbs garam masala
3 Tbs yellow curry
1 tsp turmeric
3/4 tsp salt
3-4 C fresh baby spinach
3 tomatoes, diced
6 C cooked rice
1-2 avocados, peeled, pitted and diced (optional)
1 can of drained garbanzo beans would also be great to add!

DIRECTIONS:
In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Add the garam masala, curry, and turmeric and coat the potatoes well.
Potato Curry with Spinach and Tomato -- Epicurean VeganIn a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Fold in and let cook over medium-low heat until the spinach is wilted.
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

Potato Curry with Spinach & Tomato
 
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The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That's right, avocado. I know it's highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal? I added avocado my Indian curry and it was delicious! The mind flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you've got an avocado itchin' to be eaten. I'm pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!
Author:
Serves: 4-5
Ingredients
  • 3 cloves of garlic, minced
  • 1 Tbs olive oil
  • 3 russet potatoes, nuked, skinned, and cut into cubes
  • 1 can coconut milk
  • 1 C vegetable broth
  • 3 Tbs garam masala
  • 3 Tbs yellow curry
  • 1 tsp turmeric
  • ¾ tsp salt
  • 3-4 C fresh baby spinach
  • 3 tomatoes, diced
  • 6 C cooked rice
  • 1-2 avocados, peeled, pitted and diced
Directions
  1. In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
  2. Add the garam masala, curry, and turmeric and coat the potatoes well.
  3. In a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
  4. Fold in and let cook over medium-low heat until the spinach is wilted.
  5. Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

 

Spinach Linguine with Sausage & Sun-dried Tomatoes

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Spinach Linguine with Sausage and Sun-dried Tomatoes -- Epicurean Vegan

I came across Tofurky’s Spinach Pesto Artisan Sausage, but I didn’t really have a recipe in mind; it just sounded like good and I wanted to give ’em a whirl. One sausage offers 29 grams of protein! only 11 grams of carbs and only 1 gram of saturated fat. And of course, you won’t find any cholesterol in these sausages. Super tasty and paired with pasta and sun-dried tomatoes in a light oil and garlic sauce, it makes an excellent meal in very little time!

Spinach Linguine with Sausage and Sun-dried Tomatoes -- Epicurean Vegan

INGREDIENTS:
12-oz spinach linguine
2 Tofurky Spinach Pesto sausages, sliced
6-oz jar oil-packed sun-dried tomatoes, diced
4 cloves of garlic, minced
1/3 C olive oil
1 tsp vegan margarine
Salt and pepper, to taste
Vegan Parmesan, optional

DIRECTIONS:
Cook the linguine according to package instructions. Meanwhile, in a medium skillet, add the sausage and sun-dried tomatoes. Saute over medium-low heat, or until the edges of the sausage begin to brown.

Spinach Linguine with Sausage and Sun-dried Tomatoes -- Epicurean Vegan

In a small saucepan, heat the garlic, oil, and margarine to a low simmer, then remove from the heat. To serve, top individual servings of pasta with the sausage/sun-dried tomato mixture and drizzle with the garlic-oil sauce; top with vegan Parmesan and salt and pepper. Enjoy!

Spinach Linguine with Sausage & Sun-dried Tomatoes
 
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I came across Tofurky's Spinach Pesto Artisan Sausage, but I didn't really have a recipe in mind; it just sounded like good and I wanted to give 'em a whirl. One sausage offers 29 grams of protein! only 11 grams of carbs and only 1 gram of saturated fat. And of course, you won't find any cholesterol in these sausages. Super tasty and paired with sun-dried tomatoes in a light oil and garlic sauce, it makes an excellent meal in very little time!
Author:
Serves: 4
Ingredients
  • 12-oz spinach linguine
  • 2 Tofurky Spinach Pesto sausages, sliced
  • 6-oz jar oil-packed sun-dried tomatoes
  • 4 cloves of garlic, minced
  • ⅓ C olive oil
  • 1 tsp vegan margarine
  • Salt and pepper, to taste
  • Vegan Parmesan, optional
Directions
  1. Cook the linguine according to package instructions.
  2. Meanwhile, in a medium skillet, add the sausage and sun-dried tomatoes. Saute over medium-low heat, or until the edges of the sausage begin to brown.
  3. In a small saucepan, heat the garlic, oil, and margarine to a low simmer, then remove from the heat.
  4. To serve, top individual servings of pasta with the sausage/sun-dried tomato mixture and drizzle with the garlic-oil sauce; top with vegan Parmesan and salt and pepper. Enjoy!

 

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

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Spinach Ravioli with Lemon-Cashew Cream -- Epicurean Vegan

I’m so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it’s well worth it!

INGREDIENTS:
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, sliced and diced small
3 C cremini mushrooms, diced small
2 bunches of fresh spinach, chopped
Salt and pepper, to taste
60 eggless wonton wrappers
Lemon-Cashew Cream
1 C cashews
1 garlic clove
1 tsp apple cider vinegar
3/4 tsp salt
1/4 C water
1/4 C lemon juice
Butter-Garlic Sauce
6 garlic cloves, minced
1 C vegetable broth
1 lb vegan margarine
1/2 C fresh parsley, minced
The rest
2 tomatoes, diced
Vegan Parmesan
Toasted pinenuts, toasted (optional)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean VeganFold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.

To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean VeganPlace onto a baking sheet.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean Vegan

Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don’t plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.

Come mealtime, the process goes pretty quickly, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.

Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer the raviolis to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean Vegan

Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce
 
Print
I'm so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it's well worth it!
Author:
Ingredients
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 2 medium leeks, sliced and diced small
  • 3 C cremini mushrooms, diced small
  • 2 bunches of fresh spinach, chopped
  • Salt and pepper, to taste
  • 60 eggless wonton wrappers
  • Lemon-Cashew Cream
  • 1 C cashews
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • ¾ tsp salt
  • ¼ C water
  • ¼ C lemon juice
  • Butter-Garlic Sauce
  • 6 garlic cloves, minced
  • 1 C vegetable broth
  • 1 lb vegan margarine
  • ½ C fresh parsley, minced
  • The rest
  • 2 tomatoes, diced
  • Vegan Parmesan
  • Toasted pinenuts, toasted (optional)
Directions
  1. In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
  2. Fold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.
  3. To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 to 2-1/2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
  4. Place onto a baking sheet.
  5. Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don't plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.
  6. Come mealtime, the process goes pretty quick, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.
  7. Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water to and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.
  8. Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

 

 

 

Cauliflower Fried Rice

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Cauliflower Fried Rice -- Epicurean Vegan

While perusing the produce section at Costco, I came across a bag of cauliflower “rice” that can be sauteed, mashed, baked. . . you name it. I had seen recipes for cauliflower rice, so I thought I’d give it a whirl. The Husband loves cauliflower and fried rice (sans egg), so this seemed like something I could work with. (I love the convenience of the cauliflower already being “riced.”) I added tofu, cashews, red bell pepper and green onion to make this unconventional, yet delicious “fried rice” in no time.
Cauliflower Fried Rice -- Epicurean Vegan

INGREDIENTS:
4 C of cauliflower rice (that’s half of the Costco-sized bag)
1 14-oz pkg firm tofu, crumbled
4 Tbs cornstarch
Salt and pepper, to taste
2 Tbs sesame oil
1/4 C brown rice vinegar
1/2 C green onion, sliced
1 red bell pepper, diced small
1 Tbs + 1 tsp olive oil, divided
3 garlic cloves, minced
2 Tbs grated gingerroot
4 Tbs tamari or soy sauce
2 Tbs mirin
1 C toasted cashews

DIRECTIONS:
In a medium bowl, combine the crumbled tofu in a bowl with the cornstarch and salt and pepper; toss gently to coat. Heat one teaspoon of the olive oil in a large skillet and add the tofu; saute over medium heat, stirring and flipping the tofu until browned.
Cauliflower Fried Rice -- Epicurean VeganTransfer to a bowl and set aside. Wipe the skillet clean and heat the remaining olive oil. Add the garlic and ginger and saute over medium heat for 2 minutes, then add the bell pepper. Cook until softened, then add the cauliflower. Cook for another 2-3 minutes, then stir in the vinegar and let cook another 5 minutes, stirring often. Add the tofu, green onion, and cashews; combine well, then stir in the tamari and mirin. Serve hot and enjoy!

Cauliflower Fried Rice
 
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While perusing the produce section at Costco, I came across a bag of cauliflower "rice" that can be sauteed, mashed, baked. . . you name it. I had seen recipes for cauliflower rice, so I thought I'd give it a whirl. The Husband loves cauliflower and fried rice (sans egg), so this seemed like something I could work with. (I love the convenience of the cauliflower already being "riced.") I added tofu, cashews, red bell pepper and green onion to make this unconventional, yet delicious "fried rice" in no time.
Author:
Serves: 4-6
Ingredients
  • 4 C of cauliflower rice (that's half of the Costco-sized bag)
  • 1 14-oz pkg firm tofu, crumbled
  • 4 Tbs cornstarch
  • Salt and pepper, to taste
  • 2 Tbs sesame oil
  • ¼ C brown rice vinegar
  • ½ C green onion, sliced
  • 1 red bell pepper, diced small
  • 1 Tbs + 1 tsp olive oil, divided
  • 3 garlic cloves, minced
  • 2 Tbs grated gingerroot
  • 4 Tbs tamari or soy sauce
  • 2 Tbs mirin
  • 1 C toasted cashews
Directions
  1. In a medium bowl, combine the crumbled tofu in a bowl with the cornstarch and salt and pepper; toss gently to coat. Heat one teaspoon of the olive oil in a large skillet and add the tofu; saute over medium heat, stirring and flipping the tofu until browned.
  2. Transfer to a bowl and set aside. Wipe the skillet clean and heat the remaining olive oil. Add the garlic and ginger and saute over medium heat for 2 minutes, then add the bell pepper. Cook until softened, then add the cauliflower. Cook for another 2-3 minutes, then stir in the vinegar and let cook another 5 minutes, stirring often.
  3. Add the tofu, green onion, and cashews; combine well, then stir in the tamari and mirin.
  4. Serve hot and enjoy!

 

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

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Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean Vegan

Well, I certainly didn’t mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can’t help it. But this recipe actually has lots of different elements than previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I’ve had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture–great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don’t have to miss out on the amazing health benefits of lentils.

Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak them overnight. If you don’t have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you’re ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorb all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer.

I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well.

All right, now that that’s out of the way, are we ready for the recipe?! I assure you, it’s worth the wait!

INGREDIENTS:
1 C black (beluga) lentils
1 Tbs fennel seed
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, chopped
1 8-oz can water chestnuts, chopped
4 C fresh spinach, chopped (salad size)
2-3 C white or cremini mushrooms, each cut into 4-6 pieces
Salt and pepper, to taste
Pepitas
Vegan Parmesan (optional)
Pepita-Tahini Dressing
1/3 C pepitas
1/2 C water (more if you’d like to thin the dressing)
2 Tbs tahini
2-1/2 Tbs grapeseed oil
1 Tbs apple cider vinegar
1 Tbs soy sauce or tamari
1 Tbs lime juice
1/4 C fresh cilantro leaves
1 tsp agave
3/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
(For a little kick, add some chili powder)

DIRECTIONS:
As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean VeganNext, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms–usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean VeganTo make the dressing, toss everything in a food processor or blender and blend until smooth.
Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean Vegan

To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing
 
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Well, I certainly didn't mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can't help it. But this recipe actually has lots of different elements from previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I've had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture--great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don't have to miss out on the amazing health benefits lentils are packed with. Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak lentils overnight. If you don't have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you're ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorbed all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer. I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well. All right, now that that's out of the way, are we ready for the recipe?! I assure you, it's been worth the wait!
Author:
Serves: 4-6
Ingredients
  • 1 C black (beluga) lentils
  • 1 Tbs fennel seed
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 2 medium leeks, chopped
  • 1 8-oz can water chestnuts, chopped
  • 4 C fresh spinach, chopped (salad size)
  • 2-3 C white or cremini mushrooms, each cut into 4-6 pieces
  • Salt and pepper, to taste
  • Pepitas
  • Vegan Parmesan (optional)
  • Pepita-Tahini Dressing
  • ⅓ C pepitas
  • ½ C water (more if you'd like to thin the dressing)
  • 2 Tbs tahini
  • 2-1/2 Tbs grapeseed oil
  • 1 Tbs apple cider vinegar
  • 1 Tbs soy sauce or tamari
  • 1 Tbs lime juice
  • ¼ C fresh cilantro leaves
  • 1 tsp agave
  • ¾ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • (For a little kick, add some chili powder)
Directions
  1. As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.
  2. Next, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms--usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
  3. To make the dressing, toss everything in a food processor or blender and blend until smooth.
  4. To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

 

Mushroom & Chard Stroganoff

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Mushroom and Chard Stroganoff -- Epicurean Vegan

Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it’s easy to veganize many “traditional foods,” and end up with a delicious meal–oftentimes, tastier than the original. You can also use whatever pasta you’d like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won’t be disappointed with this veganized classic.

INGREDIENTS:
16-oz pasta
16-oz fresh mushroom caps
2 bunches of rainbow chard, chopped
1 Tbs olive oil
3 Tbs vegan margarine
3 garlic cloves, minced
4 Tbs flour
1-1/4 C vegetable broth
1 C soy creamer
1 tsp Dijon mustard
1 tsp Worcestshire sauce
3/4 tsp salt
1/2 tsp black pepper
1/2 C fresh parsley, chopped
2 green onion, sliced
Vegan Parmesan, optional

DIRECTIONS:
Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large ones and left the smaller ones.)
Mushroom and Chard Stroganoff -- Epicurean VeganOnly saute for 3-5 minutes–just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a 1/4 C of water. Cover and steam until cooked down.
Mushroom and Chard Stroganoff -- Epicurean Vegan

Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you’ll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly. Mushroom and Chard Stroganoff -- Epicurean VeganDrain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.
Mushroom and Chard Stroganoff -- Epicurean Vegan

Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

Mushroom & Chard Stroganoff
 
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Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it's easy to veganize many "traditional foods," and end up with a delicious meal--oftentimes, tastier than the original. You can also use whatever pasta you'd like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won't be disappointed with this veganized classic.
Author:
Serves: 6
Ingredients
  • 16-oz pasta
  • 16-oz fresh mushroom caps
  • 2 bunches of rainbow chard, chopped
  • 1 Tbs olive oil
  • 3 Tbs vegan margarine
  • 3 garlic cloves, minced
  • 4 Tbs flour
  • 1-1/4 C vegetable broth
  • 1 C soy creamer
  • 1 tsp Dijon mustard
  • 1 tsp Worcestshire sauce
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ C fresh parsley, chopped
  • 2 green onion, sliced
  • Vegan Parmesan, optional
Directions
  1. Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large one and left the smaller ones.)
  2. Only saute for 3-5 minutes--just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a ¼ C of water. Cover and steam until cooked down.
  3. Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you'll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly.
  4. Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.
  5. Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

 

Vegan Buffalo Chicken Wraps

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Vegan Buffalo Chicken Wraps -- Epicurean Vegan

Yes, these are simple. No, I didn’t stretch my culinary mind too much and that’s all right. Sometimes you just need a veganized classic. Plus, I think it’s important to have recipes for those who are transitioning to a vegan diet where kale and quinoa might still be a little daunting. For the really adventurous, add a couple of thin slices of avocado . . . delicious!

INGREDIENTS:
3 bags Boca Chik’n Veggie Nuggets
3-4 C romaine, chopped
12-oz jarred buffalo sauce of your choice (check ingredients to ensure vegan-ness)
Vegan bleu cheese or ranch dressing (Follow Your Heart is a great brand!)
1 avocado, peeled, pitted, and sliced thin (optional)
6 flour tortilla wraps

DIRECTIONS:
Bake the nuggets according to package instructions, then cut each nugget into 6 pieces.

Vegan Buffalo Chicken Wraps -- Epicurean Vegan In a large bowl, combine the nuggets and buffalo sauce. It may seem like a lot of sauce, but don’t be afraid; pour it on! To assemble, spread some dressing on a tortilla, a few slices of avocado (if using), some romaine, then top with nuggets. Wrap, eat, and enjoy!

Vegan Buffalo Chicken Wraps
 
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Yes, these are simple. No, I didn't stretch my culinary mind too much and that's all right. Sometimes you just need a veganized classic. Plus, I think it's important to have recipes for those who are transitioning into a vegan diet where kale and quinoa might still be a little daunting right now. For the really adventurous, add a couple of thin slices of avocado . . . delicious.
Author:
Serves: 6
Ingredients
  • 3 bags Boca Chik'n Veggie Nuggets
  • 3-4 C romaine, chopped
  • 12-oz jarred buffalo sauce of your choice (check ingredients to ensure vegan-ness)
  • Vegan bleu cheese or ranch dressing (Follow Your Heart is a great brand!)
  • 1 avocado, peeled, pitted, and sliced thin (optional)
  • 6 flour tortilla wraps
Directions
  1. Bake the nuggets according to package instructions, then cut each nugget into 6 pieces.
  2. In a large bowl, combine the nuggets and buffalo sauce. It may seem like a lot of sauce, but don't be afraid; pour it on!
  3. To assemble, spread some dressing on a tortilla, a few slices of avocado (if using), some romaine, then top with nuggets. Wrap, eat, and enjoy!

 

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