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
Cook time
Total time
 
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
 
Prep time
Cook time
Total time
 
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
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!

 

 

Cashew-Curry Noodle Bowl

Cashew-Curry Noodle Bowl -- Epicurean VeganIt’s been quite a busy spring for me, but I hope to get back into the swing of things very soon. I did have some time to whip up something new—or at least, newish. I slightly tweaked the sauce from these Black Rice & Lentil Bowls and I love how it came out. These are pretty easy to throw together, but I admit, it does take a few pans. However, with the right timing, it’ll all go smoothly. In any case, it’ll be worth it; these are delicious! Also, here’s a before and after of our new kitchen. There’s still a few more things to do, such as put the cabinet and drawer hardware on, but we’re getting there.
Kitchen Before

Kitchen After

INGREDIENTS
Cashew-Curry Sauce

1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

DIRECTIONS
Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side. Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You’ll add the mushrooms shortly before they’re all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Cashew-Curry Noodle Bowl -- Epicurean VeganOnce the tofu is done, cut each slab into 6 cubes; set aside.
Cashew-Curry Noodle Bowl -- Epicurean VeganBoil the water for the noodles. I used these Udon noodles from Hakubaku. They only take about 4 minutes to boil.
Cashew-Curry Noodle Bowl -- Epicurean VeganTo make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Cashew-Curry Noodle Bowl
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Cashew-Curry Sauce:
  • 1 C cashews
  • 3 cloves of garlic
  • 1 can light coconut milk
  • 2 Tbs fresh ginger
  • 2 Tbs peanut butter
  • 3 tbs lime juice
  • 2 Tbs nutritional yeast
  • 1 Tbs mild yellow curry powder
  • 1 tsp salt
  • 2 Tbs tamari or soy sauce
  • The rest:
  • 1 small head of broccoli florets
  • 6-8 mushrooms, quartered
  • 1 can sliced water chestnuts
  • 1 red bell pepper, cut into large chunks
  • 14-oz container extra firm tofu
  • Salt and pepper
  • 9.5-oz pkg. Udon noodles
  • 1 C green onion, sliced
Directions
  1. Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side.
  2. Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You'll add the mushrooms shortly before they're all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
  3. Once the tofu is done, cut each slab into 6 cubes; set aside.
  4. Boil the water for the noodles. I used Udon noodles from Hakubaku. They only take about 4 minutes to boil.
  5. To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

 

 

Kale & Wild Rice Casserole

Kale & Wild Rice CasseroleI saw this recipe and it looked delicious, but I made several tweaks, including making it vegan. This dish has many of my favorite ingredients: kale, wild rice, and mushrooms. It’s pretty easy to make, but it does have a few steps. I recommend making the rice ahead of time, otherwise, keep in mind that it takes about 45 minutes for the rice to cook. Of course, I think it’s absolutely worth it. This dish is also easily gluten-free if you sub in a wheat-free flour (you’ll only need 5 tablespoons). A fantastic main meal or side dish that will please the troops.

INGREDIENTS:
4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
1/4 tsp nutmeg
3/4 tsp salt
1/2 tsp black pepper
5 Tbs flour
1 C vegetable broth
1/2 can coconut milk (I used lite)
1/4 C nutritional yeast flakes
1/2 C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
1/2 C panko bread crumbs

DIRECTIONS:
Start with the rice. Cook it according to package instructions. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes.
Kale & Wild Rice Casserole -- Epicurean VeganRemove the kale to a bowl and set aside. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Kale & Wild Rice Casserole -- Epicurean VeganAdd the kale to the mushrooms and sprinkle with the flour. Over medium heat, add the broth a 1/4 of a cup at a time. Let the sauce thicken a little before adding more broth. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
Kale & Wild Rice Casserole -- Epicurean VeganAt this point, preheat the oven to 375 and grease a 9×13″ pan. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble. They’re so delicious!

Kale & Wild Rice Casserole -- Epicurean VeganBake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
  • 3 bunches of kale, torn into large pieces
  • 16-oz cremini mushrooms, quartered
  • 2 Tbs Earth Balance margarine
  • 4 cloves garlic, minced
  • 1 Tbs dried thyme
  • ¼ tsp nutmeg
  • ¾ tsp salt
  • ½ tsp black pepper
  • 5 Tbs flour
  • 1 C vegetable broth
  • ½ can coconut milk (I used lite)
  • ¼ C nutritional yeast flakes
  • ½ C Daiya mozzarella shreds
  • 1 Tbs olive oil
  • 1 large white onion, cut into thin slices
  • ½ C panko bread crumbs
Directions
  1. Start with the rice. Cook it according to package instructions.
  2. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes. Remove the kale to a bowl and set aside.
  3. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
  4. Add the kale to the mushrooms and sprinkle with the flour.
  5. Over medium heat, add the broth a ¼ of a cup at a time. Let the sauce thicken a little before adding more broth.
  6. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
  7. At this point, preheat the oven to 375 and grease a 9x13" pan.
  8. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish.
  9. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes.
  10. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices.
  11. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble.
  12. Bake uncovered for 25 minutes. Enjoy!

 

 

 

 

 

Quinoa Stir-fry with Avocado

Quinoa Stir-Fry with Avocado -- Epicurean VeganWell, let’s see if I can still do this; it’s been a while. Sorry for the absence, but I think I’m getting back into the swing of things. Our kitchen counter tops are supposed to arrive today . . . just when I was getting used to the plywood stand-in! I bring you this easy and delicious, gluten-free meal that’s ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It’s a nice change, plus it’s an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.

INGREDIENTS:
1 C tri-colored quinoa
1-1/2 C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
1/3 C tamari or soy sauce
1/8 C lime juice
1/2 tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.

Quinoa Stir-Fry with Avocado -- Epicurean VeganNext, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
Quinoa Stir-fry with AvocadoIn a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
Quinoa Stir-fry with Avocado -- Epicurean Vegan

Top individual servings with avocado and enjoy!

Quinoa Stir-fry with Avocado
 
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 C tri-colored quinoa
  • ½ C vegetable broth
  • 1 Tbs olive oil
  • 2 cloves of garlic, minced
  • 2 bell peppers, chopped
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 2 small zucchini, sliced
  • 2 C mushrooms, quartered
  • ⅓ C tamari or soy sauce
  • ⅛ C lime juice
  • ½ tsp sesame oil
  • 1 thumb-sized piece of ginger, peeled and grated
  • 1 C unsalted cashews
  • 1 avocado, peeled, pitted and cut into chunks
Directions
  1. In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes.
  2. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.
  3. Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
  4. In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside.
  5. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
  6. Top individual servings with avocado and enjoy!

 

Loaded Baked Potatoes

Loaded Baked Potatoes -- Epicurean VeganThese loaded baked potatoes are new favorite at our house. They’re so easy to make and you can play with the toppings to change them up. I went pretty unconventional by topping these with kale chips and a delicious cilantro cashew cream that is to die for. I also topped them with a “Parmesan” from Oh She Glows, which is ideal for salads or pasta dishes, too. You can’t see them in the picture, but there’s diced tomato, green onion, and avocado on these as well. These make a great weekday meal when you don’t have a ton of time, although, they might become a weekend favorite, too!

INGREDIENTS:
6 large russet potatoes
1-2 large avocado, peeled, pitted and diced
1-2 large tomato, diced
1 C green onion, sliced
Tofutti sour cream (optional)
5 C kale, torn into pieces
Olive oil
Salt
Cilantro-Cashew Cream
1 C unsalted cashews
3/4 C cold water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt
1/2 C fresh cilantro
3/4 tsp chili powder
1 tsp cumin
Nut and Seed Parmesan (from Oh She Glows)
1/4 cup raw cashews
1 tablespoon raw sesame seeds
2 tablespoons hulled hemp seeds
1 tablespoon nutritional yeast (optional)
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste

DIRECTIONS:
Preheat oven to 425. I prepared everything and then nuked the potatoes because it just seemed easiest that way. First, place the cashews in a bowl and pour boiling water over them; set aside. (You’ll prepare the rest of the sauce last). To make the Parmesan, place all of the ingredients in a food processor and grind to a fine crumble. Transfer to a bowl and set aside.
Nut and Seed ParmesanNext, to prepare the kale chips, place the kale in a medium bowl and drizzle with olive oil. Using your hands, massage the oil onto the kale leaves. Transfer to a baking dish and set aside.
Kale ChipsI then microwaved the potatoes. Stick each one several times with a fork first, then nuke. (I used the potato setting), so about 5 minutes, then turn and another 5 minutes. During the first five minutes, prepare the cashew sauce: Drain the cashews and place in a food processor along with all of the other ingredients; puree 2-3 minutes, scraping the sides of the bowl a few times.
Loaded Baked Potatoes, Cilantro-Cashew Cream -- Epicurean VeganUsing a funnel, I poured the sauce into a squeeze bottle.
During the last five minutes of potato cooking, place the kale chips in the preheated oven. Keep an eye on them so they don’t turn black—they’ll shrivel up, but still have bright green spots. Let them bake 4-5 minutes, remove from the oven and sprinkle with salt.

To assemble, cut each potato in half and top with sour cream (if using), tomato, avocado, green onion, cilantro-cashew cream, crumbled kale chips, and finally, the nut and seed Parmesan mixture. So good! Enjoy!

Loaded Baked Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 6 large russet potatoes
  • 1-2 large avocado, peeled, pitted and diced
  • 1-2 large tomato, diced
  • 1 C green onion, sliced
  • Tofutti sour cream (optional)
  • 5 C kale, torn into pieces
  • Olive oil
  • Salt
  • .
  • Cilantro-Cashew Cream
  • .
  • 1 C unsalted cashews
  • ¾ C cold water
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ C fresh cilantro
  • ¾ tsp chili powder
  • 1 tsp cumin
  • .
  • Nut and Seed Parmesan (from Oh She Glows)1/4 cup raw cashews
  • .
  • 1 tablespoon raw sesame seeds
  • 2 tablespoons hulled hemp seeds
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • fine grain sea salt, to taste
Directions
  1. Preheat oven to 425. I prepared everything and then nuked the potatoes because it just seemed easiest that way. First, place the cashews in a bowl and pour boiling water over them; set aside. (You'll prepare the rest of the sauce last).
  2. To make the Parmesan, place all of the ingredients in a food processor and grind to a fine crumble. Transfer to a bowl and set aside.
  3. Next, to prepare the kale chips, place the kale in a medium bowl and drizzle with olive oil. Using your hands, massage the oil onto the kale leaves. Transfer to a baking dish and set aside.
  4. I then microwaved the potatoes. Stick each one several times with a fork first, then nuke. (I used the potato setting), so about 5 minutes, then turn and another 5 minutes.
  5. During the first five minutes, prepare the cashew sauce: Drain the cashews and place in a food processor with the garlic. Puree for 30 seconds. Add all of the other ingredients and puree 2-3 minutes, scraping the sides of the bowl a few times.Using a funnel, I poured the sauce into a squeeze bottle.
  6. During the last five minutes of potato cooking, place the kale chips in the preheated oven. Keep an eye on them so they don't turn black---they'll shrivel up, but still have bright green spots. Let them bake 4-5 minutes, remove from the oven and sprinkle with salt.
  7. To assemble, cut each potato in half and top with sour cream (if using), tomato, avocado, green onion, cilantro-cashew cream, crumbled kale chips, and finally, the nut and seed Parmesan mixture. So good! Enjoy!