Edamame Spaghetti with Lemon-Garlic Sauce

Edamame Spaghetti with Lemon-Garlic Sauce -- Epicurean VeganThat’s right, edamame spaghetti. In 12-ridiculous steps that include cooking the beans, mashing them, adding flour, six other ingredients, and running the dough through a pasta machine, you’re in business! Or . . . you can go the easy way by picking up pre-made edamame noodles like I did:
Edamame SpaghettiThis 2-lb box is from Costco and will run you about $9. And you can’t get simpler as far as ingredients go: soy beans and water. I think it’s a nice change up from pasta, and here’s the skinny: they’re gluten-free; high in protein and fiber; half the carbs of pasta; and a bit less calories, too. I thought I’d give them a whirl. Because the spaghetti only takes 4-5 minutes to cook, this is a great meal to prepare when you want something quick and easy. How do they taste? Delicious. Not much flavor on their own, but there’s no reason you can’t dress them up with a sauce or seasonings. A tomato sauce doesn’t seem like the right choice though, but more of a light cream or olive oil sauce. Just like with regular pasta, the possibilities are pretty endless.

INGREDIENTS:
8-oz edamame spaghetti
2 Tbs olive oil
3 cloves of garlic
zest and juice from one lemon
salt
2 Tbs Earth Balance margarine
2 C mushrooms, sliced
1 tomato, diced
Parmezano Sprinkles (from The Uncheese Cookbook)
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light or yellow miso
1/4 tsp salt

DIRECTIONS:
I made the Parmezano Sprinkles first: To blanch the almonds, place in a small sauce pan with just enough water to cover them and boil for 2 minutes. Drain, rinse, and pinch the skins off. Transfer to a food processor along with the other ingredients and grind it all together. Keep in the fridge in a tightly-lidded container.

Next, bring a large pot of water to a boil and simmer the noodles for 4-5 minutes. Meanwhile, in a medium skillet, melt the margarine and add the mushrooms. Saute for about 3 minutes. Before draining the noodles, reserve 1/2 cup of the cooking liquid. Drain the edamame noodles and rinse with cold water. In the same cooking pot, heat the olive oil and add the garlic; cook for 30 seconds. Add the lemon juice, lemon zest, salt to taste, and then the noodles. Use a fork or tongs to incorporate the sauce. Add some water if it seems a little dry. Serve with some mushrooms and tomatoes, then top with the Parmezano Sprinkles. Enjoy!

Edamame Spaghetti with Lemon-Garlic Sauce
 
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Serves: 3-4
Ingredients
  • 8-oz edamame spaghetti
  • 2 Tbs olive oil
  • 3 cloves of garlic
  • zest and juice from one lemon
  • salt
  • 2 Tbs Earth Balance margarine
  • 2 C mushrooms, sliced
  • 1 tomato, diced
  • Parmezano Sprinkles (from The Uncheese Cookbook)
  • ½ C blanched almonds
  • 2 Tbs nutritional yeast
  • 1-2 tsp light or yellow miso
  • ¼ tsp salt
Directions
  1. I made the Parmezano Sprinkles first: To blanch the almonds, place in a small sauce pan with just enough water to cover them and boil for 2 minutes. Drain, rinse, and pinch the skins off. Transfer to a food processor along with the other ingredients and grind it all together. Keep in the fridge in a tightly-lidded container.
  2. Next, bring a large pot of water to a boil and simmer the noodles for 4-5 minutes.
  3. Meanwhile, in a medium skillet, melt the margarine and add the mushrooms. Saute for about 3 minutes.
  4. Before draining the noodles, reserve ½ cup of the cooking liquid. Drain the edamame noodles and rinse with cold water.
  5. In the same cooking pot, heat the olive oil and add the garlic; cook for 30 seconds. Add the lemon juice, lemon zest, salt to taste, and then the noodles. Use a fork or tongs to incorporate the sauce. Add some water if it seems a little dry.
  6. Serve with some mushrooms and tomatoes, then top with the Parmezano Sprinkles. Enjoy!

 

Lentil & Wild Rice Bowls with Steamed Veggies

Lentil and Wild Rice Bowls with Steamed Veggies 2 -- Epicurean Vegan

I love these types of meals, but I have to admit, I didn’t know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they’re simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You’ll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you’re in business.

INGREDIENTS:
4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into 1/4″ pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe’s brand)
4-5 green onions, sliced
1/2 C Pepitas
Tahini-Curry Sauce
1/2 C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
1/3 C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
Baked Tofu, Trader Joe'sDIRECTIONS:
Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean Vegan

Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean Vegan

Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean VeganOnce everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies
 
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Author:
Serves: 6-8
Ingredients
  • 4 C vegetable broth
  • 1 C green lentils
  • 1 C wild rice mix
  • 2 C red cabbage, chopped
  • 3 C mushrooms, quartered
  • 3 C kale, chopped
  • 2 large carrots, sliced into ¼" pieces
  • 1 7-oz pkg. baked tofu, cubed (I used Trader Joe's brand)
  • 4-5 green onions, sliced
  • ½ C Pepitas
  • Tahini-Curry Sauce
  • ½ C cashews
  • 2 garlic cloves
  • A 1-inch by 1-inch piece of fresh ginger
  • ⅓ C tahini
  • 1 can light coconut milk
  • 2 Tbs lime juice
  • 1-1/2 tsp salt
  • 1 Tbs yellow curry powder
  • 2 Tbs chia seeds
  • Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
Directions
  1. Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth.
  2. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
  3. Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
  4. Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

 

Veggie Pasta with Mushrooms, Black Olives & Pepitas

Veggie Pasta with mushrooms, black olives, and pepitas -- Epicurean VeganI know it may not look like much, but I assure you there are some delicious, hidden flavors in this dish. This also is really quick to throw together and is great for lunch, too. Plus, between the nutritional yeast and pepitas, you’ll get your fill of B vitamins and omega-3 fats.
Trader Joe's Veggie PastaINGREDIENTS:
12-oz pkg. vegetable radiatore pasta (Trader Joe’s)
2 Tbs Earth Balance margarine, divided
2 cloves garlic, minced
2 C mushrooms, sliced
6 green onions, sliced
4-oz can sliced black olives
Salt and pepper, to taste
1/4 C nutritional yeast
1/4 C pepitas

DIRECTIONS:
In a large pot, cook the pasta according to package instructions. Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
Veggie Pasta with Mushrooms, Black Olives, and Pepitas -- Epicurean VeganDrain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!

Veggie Pasta with Mushrooms, Black Olives & Pepitas
 
Author:
Serves: 6
Ingredients
  • 12-oz pkg. vegetable radiatore pasta (Trader Joe's)
  • 2 Tbs Earth Balance margarine, divided
  • 2 cloves garlic, minced
  • 2 C mushrooms, sliced
  • 6 green onions, sliced
  • 4-oz can sliced black olives
  • Salt and pepper, to taste
  • ¼ C nutritional yeast
  • ¼ C pepitas
Directions
  1. In a large pot, cook the pasta according to package instructions.
  2. Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
  3. Drain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!

 

Sweet Potato, Black Bean & Kale Tacos

Sweet Potato, Black Bean and Kale Tacos -- Epicurean VeganI’ve seen versions of this dish all over, but I wanted to keep this simple. I knew I also wanted a kick of flavor with an easy, creamy sauce. The combo of sweet potatoes, beans, and kale, is a grand slam win; a trifecta of flavors. Of course, then you add the cilantro-lime cashew sauce and it’s icing on the cake, so to speak. These were actually pretty simple to make and will easily feed four to five hungry folks. You can’t go wrong with protein-rich beans, nutrient-laden kale, and the vitamin-packed sweet potato. Eating tacos has never been healthier (or tastier)!

INGREDIENTS:
Tacos

3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
1/2 a large onion, chopped
1 can black beans, drained and rinsed
3 C Lacianto (dinosaur) kale, chopped
Olive oil
Cumin
Chili powder
Salt and pepper
Lime juice
Cashew-Cilantro sauce
1 C cashews, soaked in hot water for 30-60 minutes
1 garlic clove
1 tsp apple cider vinegar
1/2 tsp salt
1/2 C cilantro leaves
1/3 C water
1/8 C lime juice
A dash or two of cumin
The rest
8 small flour tortillas

DIRECTIONS:
Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
Sweet Potato, Black Bean, and Kale Tacos -- Epicurean VeganWhile they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
Sweet Potato, Black Bean, and Kale Tacos -- Epicurean VeganReduce heat to low and fold in the kale.
Sweet Potato, Black Bean, and Kale Tacos -- Epicurean VeganWhile the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don’t add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle. To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!

Sweet Potato, Black Bean & Kale Tacos
 
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Serves: 8
Ingredients
  • Tacos
  • .
  • 3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
  • ½ a large onion, chopped
  • 1 can black beans, drained and rinsed
  • 3 C Lacianto (dinosaur) kale, chopped
  • Olive oil
  • Cumin
  • Chili powder
  • Salt and pepper
  • Lime juice
  • .
  • Cashew-Cilantro sauce
  • .
  • 1 C cashews, soaked in hot water for 30-60 minutes
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ C cilantro leaves
  • ⅓ C water
  • ⅛ C lime juice
  • A dash or two of cumin
  • .
  • The rest
  • .
  • 8 small flour tortillas
Directions
  1. Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
  2. While they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
  3. Reduce heat to low and fold in the kale.
  4. While the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don't add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle.
  5. To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!

 

Sauteed Asparagus & Chickpeas Over Herbed Brown Rice

Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

This recipe came to me about two in the morning a few days ago and I haven’t been able to get it off my mind. And it’s a good thing. The flavors of the sage, thyme, and parsley meld so perfectly and I love the combo of the soft chickpeas and crispy asparagus. I don’t usually go for instant brown rice, but I also don’t always like waiting forty-five minutes for brown rice to cook, so the ease of instant rice made this delicious dish come together in breeze.

INGREDIENTS:
1 bunch asparagus, cut diagonally into 3-4 pieces
1 Tbs olive oil
2 C instant brown rice
1-3/4 C vegetable broth
1 Tbs fresh sage (about 10 leaves), minced
1 Tbs fresh thyme, minced
1/3 C fresh parsley, chopped
1 15-oz can chickpeas, drained and rinsed
Salt and pepper, to taste
2 Tbs lemon juice

DIRECTIONS:
In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean VeganMeanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you’re using regular brown rice, get it going right away and don’t start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)

Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes.

Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Add the herbs to the cooked rice and combine well.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

Sauteed Asparagus & Chickpeas Over Herbed Brown Rice
 
Author:
Ingredients
  • 1 bunch asparagus, cut diagonally into 3-4 pieces
  • 1 Tbs olive oil
  • 2 C instant brown rice
  • 1-3/4 C vegetable broth
  • 1 Tbs fresh sage (about 10 leaves), minced
  • 1 Tbs fresh thyme, minced
  • ⅓ C fresh parsley, chopped
  • 1 15-oz can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • 2 Tbs lemon juice
Directions
  1. In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
  2. Meanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you're using regular brown rice, get it going right away and don't start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)
  3. Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes. Add the herbs to the cooked rice and combine well.
  4. Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

 

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganI love meals that come together in less than 30 minutes—especially when they’re this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.

INGREDIENTS:
Peanut-Ginger
Sauce
2 quarter-sized, 1/4″ thick pieces of fresh ginger
1/3 C peanut butter
1/4 C white wine vinegar
3/4 C canned coconut milk
4 Tbs lime juice
1/4 tsp sesame oil
1/2 tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds

DIRECTIONS:
To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that’s okay, too).
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganMeanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You’ll end up with 28 triangles.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganIn a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with salt and pepper.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganCook 4-5 minutes, or until the edges of the tofu get a nice crispy sear. Drizzle with some more tamari and agave.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganTransfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganServe together with the tofu and sprinkle on some sesame seeds. Enjoy!

Seared Tofu with Vegetables in a Peanut-Ginger Sauce
 
Prep time
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Author:
Serves: 4
Ingredients
  • Peanut-Ginger Sauce
  • 2 quarter-sized, ¼" thick pieces of fresh ginger
  • ⅓ C peanut butter
  • ¼ C white wine vinegar
  • ¾ C canned coconut milk
  • 4 Tbs lime juice
  • ¼ tsp sesame oil
  • ½ tsp sugar
  • For the tofu
  • 1 14-oz container extra firm tofu
  • 2 Tbs olive oil
  • Salt and pepper
  • Tamari or soy sauce
  • Agave
  • The rest
  • 1 head of broccoli
  • 2 C chopped mushrooms
  • Sesame seeds
Directions
  1. To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
  2. Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that's okay, too).
  3. Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You'll end up with 28 triangles.
  4. In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with more salt and pepper.
  5. Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear.
  6. Drizzle on some more tamari and agave.
  7. Once cooked, transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
  8. Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!

 

Lentil Bowls with Avocado & Tomato

Lentil Bowls with Avocado and Tomato -- Epicurean Vegan

This makes a great side dish or main meal. It’s also ready in about 30 minutes. Lentils are so easy to make and are incredibly healthy. They’re full of fiber (perfect for lowering cholesterol), a fabulous source of folate and magnesium which contribute to heart health, and good for the digestive system. They also contain the third highest level of protein, lots of iron, and are low in calories, and virtually no fat. Dig in!

INGREDIENTS:
3 C vegetable broth
1 C green lentils
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs lime juice
4 green onion, sliced
1 tomato, diced
1/4 C pepitas
3 Tbs nutritional yeast
1/2 C fresh cilantro, chopped
Avocado slices

DIRECTIONS:
Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes. Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder. Taste the lentils and if they’re soft, with a little firmness, they’re about done. Drain any excess liquid off.
Lentils with Avocado and Tomato -- Epicurean VeganGently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice. Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!

Lentil Bowls with Avocado & Tomato
 
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Author:
Serves: 2
Ingredients
  • 3 C vegetable broth
  • 1 C green lentils
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 Tbs lime juice
  • 4 green onion, sliced
  • 1 tomato, diced
  • ¼ C pepitas
  • 3 Tbs nutritional yeast
  • ½ C fresh cilantro, chopped
  • Avocado slices
Directions
  1. Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes.
  2. Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder.
  3. After the 20-25 minutes, taste the lentils and if they're soft, with a little firmness, they're about done. Drain any excess liquid off.
  4. Gently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice.
  5. Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!

 

Bean & Avocado Tacos with Cilantro-Lime Cashew Sauce

Bean and Avocado Tacos with Cilantro-Lime Cashew Sauce -- Epicurean VeganSummer is around the corner, which means fresher, lighter meals make a resurgence. Frankly, these are good any time. They come together in a snap, too. I paired these with the Avocado Bruschetta that’s always a hit.
Avocado Bruschetta -- Epicurean VeganI made these pretty mild, but feel free to chop up a jalapeno or add some hot sauce to the cashew sauce. Some iceberg lettuce would also add some nice crunch. Either way, I think you’ll enjoy these tasty, gluten-free tacos for lunch or dinner.

INGREDIENTS:
1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 red bell pepper, diced
1/2 large onion (any variety), diced
2 Tbs red wine vinegar
2 Tbs ground cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
2 Tbs lime juice
Cilantro-Lime Cashew Sauce
1 C raw, unsalted cashews
1 tsp apple cider vinegar
1/2 tsp salt
1/2 to 3/4 C cold water
3 Tbs lime juice
1 C fresh cilantro leaves
1 Tbs nutritional yeast
The rest
1 avocado, peeled, pitted and sliced
6-8 soft corn tortillas

DIRECTIONS:
When it comes to making a dish with a cashew sauce, I’ll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceTo make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceIf you’d like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceWith leftovers, we changed it up a little by warming up the filling and using corn shells and adding lettuce and tomato. So good!

Bean and Avocado Tacos with Cilantro-Lime Cashew Sauce -- Epicurean Vegan

 

FBean & Avocado Tacos with Cilantro-Lime Cashew Sauce
 
Author:
Serves: 6-8
Ingredients
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • ½ large onion (any variety), diced
  • 2 Tbs red wine vinegar
  • 2 Tbs ground cumin
  • 1 tsp oregano
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 Tbs lime juice
  • Cilantro-Lime Cashew Sauce
  • 1 C raw, unsalted cashews
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ to ¾ C cold water
  • 3 Tbs lime juice
  • 1 C fresh cilantro leaves
  • 1 Tbs nutritional yeast
  • The rest
  • 1 avocado, peeled, pitted and sliced
  • 6-8 soft corn tortillas
Directions
  1. When it comes to making a dish with a cashew sauce, I'll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients.
  2. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
  3. To make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
  4. If you'd like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!

 

 

Cookbook Review: Mastering the Art of Vegan Cooking

Mastering the Art of Vegan Cooking Review -- Epicurean Vegan

I won’t leave you in suspense. I love this cookbook. It’s probably one of the best I’ve seen in a while. Authors Annie and Dan Shannon who brought us Betty Goes Vegan, have outdone themselves with Mastering the Art of Vegan Cooking. They’ve taken decades of classic recipes and not only veganized them, but did it in a cost-effective manner. Of the many ridiculous excuses I’ve heard over the years for not going vegan, it’s too expensive is really one of the silliest. For one, even if that were true, isn’t your health and the health of the animals and environment worth it? Secondly, that argument is simply not true. Yes, it can take a bit of homework to create this very affordable lifestyle, but lucky for us, Annie and Dan have already done that.

Chapters 1 and 2 are must-reads, each packed full of money-saving tips, advice, and suggestions that will take the guesswork out of building a cost-effective vegan pantry. I love chapter 2 because it offers valuable shopping strategies from coupon-ing, reading price tag labels, and which fruits and vegetables to buy by season. The authors have also added the price-per-serving on each recipe. How cool is that?

And the recipes!! I’m in love. As  you can see, I marked a few . . .
Mastering the Art of Vegan Cooking Review -- Epicurean VeganThe book starts out with 26 breakfast recipes that are bound to get you out of bed in the morning: Ginger-Plum Oatmeal, Savory Crepes with Easy “Hollandaise” Sauce, Smoky Butternut Squash Scramble, and a Pumpkin Spice Latte.

Then we’ve got 33 lunch recipes. I’m dying to try The Six Million Dollar Tofu “Egg” Salad and the Lasagna Sandwiches featuring Italian Tempeh Sausage.

The dinner chapter features 52 recipes including Bubbie’s Polish Potato Pierogies, Steamed Sesame Seitan Dim Sum, and Betty’s Wartime Walnut Burger . . . not to mention several pizza options.

The next chapter is really genius. It’s called No More Leftovers and offers amazing recipes that you can then use the leftovers of to create a whole new meal. Love this idea. I’m not a big leftover fan; thankfully, The Husband is, but even he can sick of certain meals over several days. There are 31 recipes, including one for Pumpkin Curry Soup with the Leftover Recipe of Pumpkin and Spinach Orzo, both of which, I’m anxious to try.

Chapter 7 is all about special occasions: Sweet Treats; Potlucks and Parties; and The DIY Wedding. I’ve got my eye on the Chai Spice Cheesecake, Baked Potato Bar, and the Chilled Cucumber and Avocado Soup.

Throughout the book are money-saving tips and interesting food-related anecdotes. Many of the recipes also list suggestions and tips on what to do with certain leftover ingredients, which I think is incredibly helpful. The book also has two sections of beautiful, full-color photos showing 70 of the 200+ recipes. Hopefully you can’t see my drool on the pages . . .

Mastering the Art of Vegan Cooking Review -- Epicurean Vegan

Mastering the Art of Vegan Cooking Review -- Epicurean Vegan

Most of you know I love a good risotto, so I made the Vegan Bacon, White Bean, and Spinach Risotto on page 155.
Vegan Bacon, White Bean, and Spinach Risotto, Mastering the Art of Vegan Cooking review -- Epicurean Vegan

It was super simple to make and was absolutely delicious. The only thing I omitted was the vegan Liquid Smoke because we aren’t big fans of it. I subbed in vegan Worcestershire sauce. The dish was creamy and full of flavor—certainly one I’d make again.

So, as you can tell, I highly recommend this cookbook. Not only do I think the recipes are unique, yet accessible, I find the money-saving tips and suggestions extremely valuable; I learned a lot. Mastering the Art of Vegan Cooking is available now for around $17 on Amazon.  It would be a great addition to any cookbook collection.

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Raw Walnut Tacos {The 22-Day Revolution}

Raw Walnut Tacos, The 22-Day Revolution -- Epicurean VeganEarlier this month, I brought you my review of The 22-Day Revolution, a new plant-based cookbook by Marco Borges. I promised to post the Raw Walnut Tacos recipe, so here it is. Everyone here loved these; great flavor and ready in 10 minutes. The only thing I added was some cilantro. This makes a fabulous lunch option, or a light dinner.

INGREDIENTS:
Taco meat:
2 C walnuts
1-1/2 Tbs cumin
1 Tbs coriander
2 Tbs balsamic vinegar
1 Tbs coconut aminos
dash paprika
dash garlic powder
dash black pepper
Garnish:
2 avocados, peeled, pitted, and sliced
1/2 pint cherry tomatoes, halved
1/2 Tbs parsley flakes
pinch of black pepper
pinch sea salt
1 lime
The rest:
2 heads of romaine lettuce

DIRECTIONS:
Separate and wash the romaine leaves and set aside. Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
Raw Walnut Tacos, The 22-Day Revolution -- Epicurean VeganSpread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.
Raw Walnut Tacos, The 22-Day Revolution -- Epicurean Vegan

Enjoy!

Raw Walnut Tacos {22-Day Revolution}
 
Prep time
Total time
 
Author:
Serves: 4-6
Ingredients
  • Taco meat:
  • 2 C walnuts
  • 1-1/2 Tbs cumin
  • 1 Tbs coriander
  • 2 Tbs balsamic vinegar
  • 1 Tbs coconut aminos
  • dash paprika
  • dash garlic powder
  • dash black pepper
  • Garnish:
  • 2 avocados, peeled, pitted, and sliced
  • ½ pint cherry tomatoes, halved
  • ½ Tbs parsley flakes
  • pinch of black pepper
  • pinch sea salt
  • 1 lime
  • The rest:
  • 2 heads of romaine lettuce
Directions
  1. Separate and wash the romaine leaves and set aside.
  2. Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
  3. Spread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.
  4. Enjoy!